Aguinaldo, Larajen Kaye B.

1. Cite what you have learned from the topics reported by each group.

GROUP 1: Fine Dining Restaurant Equipment and Dining Tools

What I Have Learned:
In this topic I have learned a lot of things about the importance of
having complete equipment and dining tools because it will help the
workers to make their job or works easier. In the kitchen of the
restaurant, there are 13 equipment that are categorized to be a must
have. It includes the oven, ranges (electric and gas range) and a proper
ventilation, food processors in grinding and processing foods, mixers that
is useful in mixing foods, slicers, food prep counters and a color coded
cutting boards which must be clean always to prevent cross-
contamination. A safety equipment is also a must have, it includes the
fire extinguisher, first aid kits, etc. A kitchen must also have a storage
racks and shelving where the cooking equipment, serving ware such as
the dishware, glassware and flatware can be putted. There must also be
a system where staff can get an access of orders in real time; it is the
Kitchen Display System or the KDS. Next is the Point-of-Sale system or
the POS which is the brain of the restaurant because it has all the
transactions made throughout the period of the business. The Dining
tools include the flatware, which are relatively known as the tableware
such as the fork, spoon and knife. It also includes the silverware, which
are the cutleries which are made with silver. Another is the flat ware by
which it includes the different types of spoons, forks and knives. The
dining tools also includes the chinaware or the crockery which are made
from china, this can be classified into a bone china, porcelain,
earthenware, stoneware, alumina, melamine and terracotta.
GROUP 2: Types of Menu and Courses in a Meal
What I Have Learned:
In this topic I have learned about the different types of menu. I
have also learned the importance of knowing the menu especially when
you are a food attendant so that when a guest ask you about your
restaurant’s specialty and how they are prepared, you can answer them
in confidence. The menu have five types, which are the A la Carte
wherein the dishes are listed individually with their prices. Next is the
Static Menu where the dishes are categorized according to what type of
dish they are, if it is a milkshake, then it is placed under the category of
Drinks or beverages. The Du Jour menu is a type of menu which can
usually be seen in black boards, they are the dishes available for the day
or the week, and it is also referred to be a specialty of the chef of the day.
The fourth one is the Cycle menu, which from its own word, it is a menu
where is goes back and through, where there is a menu for a specific day
and if the day ends, another menu will be offered. Usually, there are
different menu for Mondays, Tuesdays, and so on. The last one is the
Fixed menu, by which all the dishes are in a fixed price, there are two
types of fixed price the Table D’Hote and the Prix Fixe. There is also the
other types of menu, which are the beverage menu where all beverages,
alcoholic or not are listed, next is the cocktail menu where all the
cocktails are listed. The dessert menu which includes the sweets, the
industry menu and the digital menu which makes every transactions of
ordering foods easier. There is also the 12 course meal menu which
includes the Hors d’oeuvres, Amuse-bouche, Soup, Appetizer, Salad,
Fish, First main course, palate cleanse, second main dish, cheese
course, dessert and the mignardise.
GROUP 3: Cooking Methods
What I have Learned:
In this module, I have learned that there are different types and
methods in cooking a fish, meat, vegetable, soup and an egg. I have
learned that a fish and meat can be broiled, grilled, baked, poached, fried
etc. While the vegetables can be sautéed, stir fry, boiled, braised,
steamed, baked and fried. While in cooking an egg, there is also a perfect
method, in boiling an egg and you want it to be hard cooked, you should
boil it for about 12-15 minutes to get the perfect cook you desire. And in
making soups, the process of making a thin soup is different in making a
thick soup.

GROUP 4: Bar Equipment (glassware, stemware) Cocktails, Mocktails

and Wine
What I have Learned:
In this module I have learned about the different glasses used in
serving cocktails, mocktails and wine. I also learned that there is the
perfect glass for every drink we are serving. In serving a cocktail, it can
be served using a martini glass or a champagne glass. And when serving
a wine, you should serve it using both a white wine glass and a red wine
glass, both of these have stems. Some mocktails can be served using a
highball glass with a perfect garnish that suits to the color and flavor of
the drink.

GROUP 5: Food and Beverage Personnel Duties and Responsibilities

What I have Learned:
As this topic becomes my report, I have learned a lot from this, I
have learned the difference between the duties and the responsibilities of
each personnel, where a restaurant manager is responsible in checking
 ad overseeing his staffs and have the duty to report to the food and
beverage manager who is the highest and the head of the department.
There is also a Senior captain which is also known as the Maitre D’ Hotel
which supervises a trainee and a captain. Next is the captain who is
responsible in assigning duties and tasks to his staffs with equity and
take orders from guests and make them seat. He is also responsible in
making the inventory of all the equipment and allocate the tables to
waiter and steward in his station. Lastly, the waiter who is also known as
the commis de rang, he is responsible in serving food and beverage to the
guests and take their orders and give them their bills, he is also
responsible in setting up the table and bushing out the dishes.

2. Was the information given by each group helpful on becoming an

effective food server / attendant? Yes or No? Why?
All the information given by each group are helpful in becoming an
effective food server and attendant because each groups delivers the
information clear. It can be useful in the future because we already have
knowledge about the differences of cooking methods, to the differences of
the menu, and the differences of the uses of the cutleries, glasses,
flatware, serving wares, china wares, and the equipment. And most
especially, we have learned about the duties and responsibilities of each
personnel which will surely help us to become a more effective food
attendant because we already know the duties and responsibilities given
to us.