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Lecture Remarkable service: Chapter 7 - The Culinary Institute of America

The learning objectives for this chapter include: Identify factors to consider when planning a menu, list and describe some common menu types, discuss methods for determining menu item pricing, identify factors to consider when determining a menu’s design and layout. | Chapter 7 Beverage Service Learning Objectives Explain the different types of water service. Discuss cocktail service and the different types of cocktails. Describe the different types of spirits and how they are used. Explain types of beer and how they are served and stored. Discuss responsible beverage service. Discuss coffee and tea service, including specialty coffee and tea drinks. Water Tap Water Many restaurants have installed their own filtration systems. Water can be served automatically or only on request. Tap water can either be served: From a pitcher at the table In already-filled glasses to the table 3 Water (cont’d) Bottled Water Offer bottled water before mentioning iced water. Still water is usually bottled spring water. Sparkling bottled water is carbonated. One choice of both sparkling and still water should be enough. Serve bottled water in a glass that looks different enough from the tap water glass. No ice in glasses for bottled water Large bottles can be left on | Chapter 7 Beverage Service Learning Objectives Explain the different types of water service. Discuss cocktail service and the different types of cocktails. Describe the different types of spirits and how they are used. Explain types of beer and how they are served and stored. Discuss responsible beverage service. Discuss coffee and tea service, including specialty coffee and tea drinks. Water Tap Water Many restaurants have installed their own filtration systems. Water can be served automatically or only on request. Tap water can either be served: From a pitcher at the table In already-filled glasses to the table 3 Water (cont’d) Bottled Water Offer bottled water before mentioning iced water. Still water is usually bottled spring water. Sparkling bottled water is carbonated. One choice of both sparkling and still water should be enough. Serve bottled water in a glass that looks different enough from the tap water glass. No ice in glasses for bottled water Large bottles can be left on the table or in an ice bucket. It can be a perceived extra level of service if you offer several different styles of bottled water. 4 Cocktails Taking the Order Waiters should know the primary liquor used in drinks, as well as possible variations and garnishes. The host may order for the entire table, otherwise take the order of the woman seated to the left of the host first. Drinks should be served within two to three minutes of being ordered. 5 Cocktails (cont’d) Serving Cocktails at the Table Most cocktails are served from a cocktail tray from the right side. Place the drinks on the tray in the order that they will be served. Carry the tray on the fingertips of the left hand. You can steady the tray with your right hand. If the tray seems like it might fall, try to have it collapse on you—not the guest. Turn your body at a right angle to the guest. Slightly bend at the knee when setting in a glass to keep the tray balanced. 6 Cocktails (cont’d) Types of Cocktails Cocktails are .