SS 3 Catering

Advanced Deposit: A prepayment made by a guest to secure a room reservation, ensuring their accommodation is reserved well in advance of their arrival date. Allotment: The designated number of rooms set aside for a specific purpose, such as group sales, tour wholesale, or corporate bookings, ensuring availability for these specialized needs. Back Office: The […]

Portion control involves managing the quantity or size of food and drinks sold to each guest, aiming to maximize profit and minimize excess loss in catering establishments. Factors influencing portion size include the cost of ingredients, menu prices, the target customer base, customer turnover, competition, customer purchasing power, and the variety of items on the

Control in catering establishments is used to enable the management and staff to know what is happening to the food and beverage service and other related incomes. Therefore, the control system in any catering establishment covers the sales of all food and beverages sold which in turn helps to attain a maximum return.  Functions of

A bill is a document containing the total amount for goods or services provided. It is presented to customers or guests after services are rendered in establishments such as restaurants or hotels. When a guest requests a bill, the waiter retrieves it from the cashier, ensuring that the items are accurately calculated before presenting it

Costing involves determining the appropriate amount for an item or service. It can be defined as the examination and allocation of expenses to establish the cost of each service. Advantages of effective costing in catering: Provides an overview of the net profit generated by each section of the establishment. Reveals the cost of each produced

These drinks, typically around 10cl in size, are crafted from a blend of various ingredients so intricately combined that no single element overwhelms the others. They can be served before a meal to stimulate the appetite or after a meal to provide a sweet and satisfying conclusion. Cocktail-Making Methods Shaking Method: Employing a cocktail shaker

The still room is responsible for providing food items and beverages needed for meal services not covered by the main departments like the kitchen, larder, and pastry. The tasks in this area vary based on the type of meals and the size of the establishment. Still room equipment resembles that of the kitchen, catering to

These are non-alcoholic beverages, such as tea, coffee, juices, squashes, syrups, aerated water, natural spring water or mineral water, zobo, ginger drinks, lemonade, orange drinks, pineapple drinks, etc. Classification of Non-Alcoholic Drinks: Water is essential for human survival, and it must be potable and served hygienically. Refreshing drinks include coke, squashes, syrup, soda, tonic water,

Beverages refer to fluids, excluding water, consumed to stimulate, nourish, and refresh the body, and satisfy taste. They can be categorized into alcoholic and non-alcoholic varieties. Types of Beverages Alcoholic Beverages Non-alcoholic Beverages Alcoholic Beverages: Alcoholic beverages are those containing ethyl alcohol in percentages ranging from 1% to 75%. They are produced through the fermentation