Food and Beverage Service and Production Basics
This domain introduces food and beverage service and production basics: menu types, service styles, kitchen organisation and hygiene. The exam tests correct service terminology and safe food handling more than recipes.
Service and menu
Table d'hote is a fixed multi-course menu at a set price; a la carte items are priced and ordered separately. Common service styles include plate or English, silver or French, family, buffet and butler. A cover is one guest seat; mise en place is preparation before service. The kitchen brigade includes the chef de cuisine, sous chef, commis and steward.
Hygiene
HACCP identifies critical control points. Keep hot food hot and cold food cold; separate raw and cooked food; wash hands; and record temperatures.
Worked example
A guest orders soup, main and dessert from a separately priced list. Reasoning: this is a la carte, not table d'hote, because each item is priced and chosen separately. The cover count is one, and the bill lists each item; a table d'hote bill would show one package price. If the same menu is served buffet-style, the service style changes but the menu can still be table d'hote if one price applies.
Traps that cost marks
Mixing a la carte and table d'hote; calling a buffet a service charge; ignoring cross-contamination; and not knowing what a cover is.
Key points
- A la carte: items priced separately.
- Table d'hote: fixed menu at one price.
- A cover is one guest seat.
- Mise en place is preparation before service.
- HACCP focuses on critical control points.