Dev-Maintain FB Knowledge Refined

DEVELOP AND MAINTAIN
FOOD & BEVERAGE PRODUCT

KNOWLEDGE
D1.HBS.CL5.02
Slide 1
Develop & maintain food &
beverage knowledge
This Unit comprises two Elements:
1. Obtain product information on food & beverages
2. Provide customers with relevant food & beverage

product knowledge
Slide 2
Assessment
Assessment for this Unit may include:
 Oral questions
 Written questions
 Work projects
 Workplace observation of practical skills
 Practical exercises
 Formal report from employer or supervisor
Slide 3
Element 1 - Obtain product
information on food & beverages
Performance Criteria for this Element are:
 1.1 Research general information on F&B products
 1.2 Identify information required to fulfill responsibilities
of job role
 1.3 Develop & maintain product knowledge in line with
job role & responsibilities
 1.4 Identify features of specific food & beverages
which have potential customer appeal
Slide 4
Research general information on
F&B products
‘Product knowledge’ includes knowledge about:
 The venue
 Venue facilities
 Products & services offered/available
 The local area & country
Slide 5
F&B products
‘Product knowledge ‘ is important to:
 Demonstrate professionalism
 Promote food
 Suggest drinks
 Generally assist customers
Product knowledge’ is at the heart of providing information

on food and beverages.
Slide 6
F&B products
Product knowledge required by food waiters includes:
 What is available and what is not
 Serve sizes
 Prices
 Cooking styles and times
 Ingredients
 What is fresh, what is bought in, frozen, pre-prepared
 Suitability for dietary or cultural requirements
 Cutlery and crockery required to serve menu items
Slide 7
F&B products
Beverage staff should know (have ‘product
knowledge’ about):
 Drink types and names of beverages available – mixed
drinks, cocktails
 Brand names – spirits, beers, liqueurs
 Table, sparkling and fortified wines
 Soft drinks – aerated waters, juices, mocktails
 Beers – draught and packaged
(Continued)
Slide 8
F&B products
 Pre-mixed or RTD drinks
 Prices
 General knowledge about each product
 F&B combinations
 Glassware
Slide 9
F&B products
Venue-specific information relates to:
 Opening hours
 Methods of payment
 Booking policies and procedures
 Complaint handling procedures
 Name of manager or owner
 Legal issues
Slide 10
F&B products
Internal sources to gain product knowledge:
 Menus and drink lists
 Personal taste tests of F&B items
 Recipes
 Talking to experienced staff
(Continued)
Slide 11
F&B products
 Operational manuals
 Policy and procedure manuals
 Wrapping and packaging material of
products
 Touring the venue
 Talking to customers
Slide 12
F&B products
External sources of product information:
 Product suppliers
 The media
 Books
 Internet
 Trade shows and exhibitions
 Food and cooking demonstrations
 Promotional activities
Slide 13
F&B products
When gaining product knowledge relating to food:
 Focus on what is required for your workplace
 Learn what is needed for your individual job position
 Start with a focus on your immediate needs – and then
expand into other areas
Slide 14
F&B products
You need to know about the following:
 Appetisers
 Soups
(Continued)
Slide 15
F&B products
 Meat – which can be used for entrées and main
courses:
• Types – beef, lamb, veal, goat, pork
• Cuts – steaks, chops or cutlets, mince, joints

 Fresh or frozen
 “Is it tender?”
Slide 16
F&B products
 Poultry:
• Chicken, turkey, squab, pheasant, duck, goose
• Whole birds, legs, wings, breast
Slide 17
F&B products
 Fish:
• Flat, round, whole, fillets, white, oily
 Seafood:
• Shellfish (‘crustaceans’) – crayfish,
crabs, lobster, prawns, shrimp
• Molluscs – octopus, cuttlefish,
squid , clams, whelks, scallops,
cockles, oysters
Slide 18
F&B products
 Desserts:
• Served after main course
• May be hot or cold
• Puddings, pies, tarts, flans, fritters,

custards and creams
• Fruit, Charlottes, bavarois, mousse,
soufflés, sabayon
• Meringues, crepes and omelettes, sorbets, ice cream,
Bombes, parfaits
Slide 19
F&B products
Snacks:
 Light meals – may be eat-in or take-away
• Hot chips and potato wedges
• Biscuits, crisps and crackers
• Hot dogs, pies, pasties, hamburgers
• Sandwiches, rolls, baguettes, croissants
• Ploughman’s lunch
Slide 20
F&B products
 Cheese:
• Made from cow’s, sheep's or goat’s milk
• ‘Soft’ cheese – Brie, Camembert, Cottage
• ‘Semi-soft’ cheese – Edam, Gouda
• ‘Hard’ cheese – Cheddar, Parmesan
• ‘Blue vein’ cheese – Gorgonzola, Stilton, Roquefort
Slide 21
F&B products
 Pasta:
• Produced ‘in house’ or bought-in as a dried product
• Served with sauces or used in other dishes
• ‘Gnocchi’, ‘Spaghetti’, ‘Fettuccini’,

‘Lasagna’, ‘Tagliatelli’
 Noodles
• Made from flour & water &/or eggs
• Similar to pasta in use
Slide 22
F&B products
 Vegetables:
• Used as accompaniment to main
course & in salads
• ‘Root vegetables ‘ – potatoes, carrots,
onions
• ‘Green vegetables’ – broccoli, sprouts,
celery, peas, beans, spinach, cabbage
• Tomatoes
Slide 23
F&B products
 Fruit:
• Growing in popularity – with all/most meals
& given away in-room to house guests
• Pieces/platters of fresh fruit –
pineapple, star fruit, bananas, apples,
rambutan, mango
• Fresh fruit salad – with cream/ice cream/yoghurt
• Tinned fruit – bought in ‘pre-processed’
• Dried fruit – figs, dried apricots, raisins, sultanas,

currants
Slide 24
F&B products
 Salads:
• Can be stand-alone dishes or served as an accompaniment to
a meal
• Can be cold or ‘warm’ with
(for example) chicken
• Dressings are usually added
• ‘Salad vegetables’ may be used

as ‘vegetables’ & ‘many ‘vegetables’ can be used as ‘salad
vegetables’
• Lettuce, tomato, radishes, carrots, onions, mushrooms,
beetroot, cabbage, peppers
Slide 25
F&B products
 Pre-packaged food:
• Bought in & sold/used in the venue
• May be sold/used ‘as is’ or may

required processing – boiling or
heating or other
• Includes ‘portion controlled’ items – jams, butter, salt
& pepper, sauces, sugar, milk
Slide 26
F&B products
Specialist cuisine food items:
 Special cuts of meat:
• Eye fillet, ribs, chicken leg with thigh attached
 Special growing conditions:
• Grain-fed beef
• Free range eggs
• Organic fruit & vegetables
Slide 27
F&B products
National dishes:
 Traditional dishes of the country where you work
 Need to know:
• Name, ingredients & cooking process/es
• History of the dish
• Flavours & appearance
• Serve size & how they are presented/served
• Cost
Slide 28
F&B products
‘Signature dishes’:
 Dishes the venue/chef is famous for
 Some venues have them, some do not
 Can be local or from elsewhere
 Are nearly ‘always’ on the menu
Slide 29
F&B products
Other ‘specialist’ foods may include:
 Offal
 Aromatics, flavourings, spices & herbs
 Garnishes
 Seeds & nuts
 Grains, rice & pulses
 Fungi
 Preserves, condiments & accompaniments
(Continued)
Slide 30
F&B products
 Certain fruits, vegetables, flowers & salad items
 Aquatic plants
 Specialist cheeses & dairy products
 Sweeteners
 Fats & oils
 Local products
Slide 31
F&B products
Beverage knowledge required:
 Learn about what your workplace offers
 Learn the brand names of products – so
alternatives can be offered
Slide 32
F&B products
You must learn:
 Which ones are suitable drinks for aperitifs
 Which ones are suitable for drinking during & after a
meal
 Suggested basic wine and food
combinations
 What they taste like, look like, smell like
& where they come from
 What their alcoholic strength is
(Continued)
Slide 33
F&B products
 Domestic or imported?
 Wine information – makers, vintages, wine areas, grape
varieties
 Serve sizes – individual drinks, bottles &
cans
 How beverage products can be served
Slide 34
F&B products
Making of white wine – white wine can be made from red &
white grapes:
 Grapes are harvested
 Grapes are crushed at the winery
 Pressing occurs
 Sulphur dioxide is added
 The ‘must’ is chilled & allowed to settle
 Must is filtered
(Continued)
Slide 35
F&B products
 A commercially prepared yeast is added to the must
 Fermentation occurs under refrigeration
 Fermentation is stopped when the wine has reached
the required level of dryness or sweetness
 Yeast protein, skins and other residue are allowed to
settle out & wine is 'fined‘ to remove unwanted matter
 The wine is aged
Slide 36
F&B products
Process for making red wine – red wine can only be made
from red grapes:
 Grapes are harvested & crushed - juice stays in
contact with skins
 Winemaker determines how long juice stays on the
skins
 Grapes pressed to extract all the juice and other juice
may be added – many red table wines are ‘blends’
 Fermentation occurs
 Wine is filtered & stored in wood
 Wine is bottled for age
Slide 37
F&B products
Wines may be classified in different ways:
 Red or white wines
 Varietal or generic wines
 Sparkling wines
 Fortified wines
The one wine can appear in more than one classification.
Slide 38
F&B products
Varietal wines:
 ‘Varietal’ wines are wines made from nominated grape
variety
 Where wine claims to be made from certain grapes, it
must be made from a minimum percentage of the stated
variety
 Where wine claims to be made from grapes of a certain
year a minimum percentage of the wine must be from the
specified year
 Where wine claims to come from a nominated area a
minimum percentage must come from the stated area
Slide 39
F&B products
White grape varieties:
 Chardonnay
 Chenin Blanc
 Rhine Riesling
 Sauvignon Blanc
 Semillon
 Traminer
Slide 40
F&B products
Red grape varieties:
 Cabernet Sauvignon
 Malbec
 Merlot
 Pinot Noir
 Shiraz
Slide 41
F&B products
‘Generic’ wines are made to a style:
 Generic white wines:
• Chablis, Hock, Moselle, Riesling, Sauternes, White
Burgundy
 Generic red wines:
• Burgundy, Claret
Slide 42
F&B products
‘Blended’ wines:
 Made from two or more
grape varieties
 Creates a unique wine
 May be done to overcome deficiencies in one grape
type
 Many excellent wines are blended – blended wines are
not inferior
Slide 43
F&B products
‘Sparkling wine’:
 Only sparkling wine form the
Champagne region in France can be
called Champagne
 All other ‘wine with bubbles’ is
‘sparkling wine’
 There are four main production
methods for making sparkling wines
Slide 44
F&B products
Methods for making ‘sparkling wine’:
 Méthode champenoise –
the traditional method
 Carbonated (or Injection) method
 Cuvee close (or Charmat, or Bulk, or Tank) method
 Transfer method
Slide 45
F&B products
Different styles of Champagnes:
 Non-Vintage (N.V.)
 Vintage
 Rosé
 Crémant
 Blanc de Blancs
 Blanc de Noirs
Slide 46
F&B products
Sparkling wines vary in sweetness:
 Driest is called ‘Extra brut’, then they describe
increasing levels of sweetness:
• Brut
• Extra dry
• Sec
• Demi-sec
 Sweetest is called ‘Doux
Slide 47
F&B products
Champagne bottle sizes:
 Common/standard – 375 mls & 750 mls
 Magnums – equivalent to 2 x 750 ml bottles
 Jeroboam – 4 bottles
 Rehoboam – 6 bottles
 Methuselah – 8 bottles
 Salmanazar – 12 bottles
 Balthazar – 16 bottles
 Nebuchadnezzar – 20 bottles
Slide 48
F&B products
Fortified wine:
 Base wine with added alcohol
 The extra alcohol adds sweetness &
improves the ‘keeping’ quality
 Alc/vol = 17% - 22% range
 Serve size = 60 mls
Slide 49
F&B products
Fortified wines include:
 Sherries
• Dry, Medium, Sweet, Cream
 Vermouths
 Ports
 Muscats
Slide 50
F&B products
Vermouth:
 White wine infused with various herbs,
spices, flowers, fruits
 Available in:
• Red – ‘rosso’ (sweet): also called ‘Italian’
• White – ‘bianco’ (dry): also called ‘French’

 Used in some mixed drinks & on its own as a pre-dinner
drink
Slide 51
F&B products
Ports are available in a variety of styles:
 White port – no/less time in contact with grape skins
 Ruby port – blended & bottled young to retain
‘fire’
 Tawny port – called after its colour due to wood
aging
 Vintage port – made from grapes of one specific year: should
be consumed with 2 – 3 days of opening
 Liqueur port – tawny port which has been allowed to
evaporate through casks to reduce amount of liquid &
concentrate the sugar, colour & flavour
Slide 52
F&B products
Muscat:
 Name can refer to the grape variety or the fortified wine
 Is a red dessert wine
 Also available in ‘Liqueur’ form (similar to liqueur port)
Slide 53
F&B products
Major wine producing countries of the world:
Major wine countries – but there are others

Australia Chile
France South Africa
Italy Spain
Germany America
New Zealand Portugal
Slide 54
F&B products
Spirits:
 There are 5 basic spirits:
• Whiskey
• Rum
• Gin
• Vodka
• Brandy
Slide 55
F&B products
Whisky:
 Distilled from grain (barley, rye, maize, cereal)
 There are various sorts:
• Scotch whisky – grain, de luxe, malt
• Common brands = Johhnie Walker

(different colour labels indicate different quality),
Chivas, Haig’s Dimple, Black & White, Teacher’s,
Glenfiddich
Slide 56
F&B products
Other whisky products:
 Irish whiskey:
• Jameson, Paddy’s, Tullamore Dew
 Bourbon & Rye whiskies:
• Wild Turkey Kentucky Straight Bourbon
Whisky
• Jack Daniels Sour Mash Tennessee
Whiskey
• Jim Beam Kentucky Straight Bourbon
Whiskey
Slide 57
F&B products
Rum:
 Distilled from molasses
 Styles:
• Jamaican, Barbados, Trinidad
 Colours:
• Red, clear/white, gold
 Brand names:
• Captain Morgan, Bacardi, Cougar
Slide 58
F&B products
‘Proof’:
 Another way of indicating the alcohol content of spirits
 ‘Proof’ figure will be twice the alc/vol figure
 80 proof means 40% alc/vol
Slide 59
F&B products
Gin:
 White spirit with added infusions of various berries &
herbs – juniper, sloe berries, coriander, cardamon,
citrus peel
 ‘London Dry Gin ‘ –
most called for type:
• Gordon’s, Tanqueray, Gilbey’s
 Slow Gin – emphasis on sloe berries
Slide 60
F&B products
Vodka:
 Made from a base grain or molasses & heavily filtered
 Traditionally not flavoured but recent
vodkas feature infusions of cherries,
pears, cranberries, strawberries, vanilla,
oranges, lemons & other ingredients
 Popular brands – Enistoff, Karloff,
Finlandia, Wyborowa, Smirnoff, Skyy
Slide 61
F&B products
Brandy:
 Distilled from grapes
 Widely produced
 Popular brands = St. Remy, Remy Martin, Hennessy
Cognac:
 Must be made in ‘Cognac’ region (France)
 Consumed from Brandy Balloon
 Popular brands = Courvoisier, Remy Martin, Camus
Slide 62
F&B products
Tequila:
 Mexican spirit – clear to pale gold in colour
 Made from cactus plant
 May have worm in the bottle
 Popular brands - José Cuervo, El Toro, Coyote
Slide 63
F&B products
Service of spirits:
 Double (60 mls), Full nip (30 mls) or Half (15 mls)
 May be in long or short glass
 May be served ‘with’ or ‘without’ ice
 ‘Neat’ = no ice, no water, no mixer
 If patron does not specify, standard industry practice is:
• Ask how they want it
• Use full nip, long glass & ice
Slide 64
F&B products
Mixers/soft drink with spirits:
 Gin – tonic water, lemon squash, bitter lemon,
lemonade, orange juice
 Brandy – dry ginger, cola, lemonade
 Whisky – dry ginger, cola, soda water
 Rum – cola
 Vodka – lemon squash, orange juice, tomato juice
Slide 65
F&B products
RTDs:
 Stands for pre-mixed ‘Ready-To-Drink’ products
 Available in bottles & cans
 May be spirit-based or wine-based
 Examples include Bacardi Breezers,
Vodka Cruisers, Canadian Club and cola, Jack Daniels
and cola
Slide 66
F&B products
Applejack:
 Pot distilled from apples
 May be straight or neutral spirit
Aquavit:
 ‘Water of life’
 Distilled from grain or potatoes – may be flavoured
 Served ice cold – can be stored in a freezer
Slide 67
F&B products
Calvados:
 Apple brandy
Eau de Vie:
 ‘Water of life’
 Fruit brandies
 Generally colourless
Slide 68
F&B products
Kirsch:
 French cherry brandy
Kirschwasser:
 German or Swiss cherry brandy
Slide 69
F&B products
Ouzo:
 Greek national drink
 Aniseed flavour
Pernod:
 Proprietary brand aniseed-flavoured French drink
 Both turn milky in colour when water is added
Slide 70
F&B products
Poire Williams:
 French pear brandy
Slivovitz:
 Yugoslavian plum brandy
Slide 71
F&B products
Liqueurs:
 Spirits flavoured with a range of ingredients
 ‘Proprietary’ liqueurs = liqueurs made only by one
company: Tia Maria, Grand Marnier, Galliano
 ‘Generic’ = styles of liqueurs made by
many producers: advocaat, crème de
menthe, crème de cacao
 Used in cocktails or served on their own
- may be served ‘flaming’
 Serve size = 30 mls
Slide 72
F&B products
Advocaat:
 Thick, yellow egg- & spirit-based
Anisette:
 Sweet anise-flavoured
Bailey’s Irish Cream:

 Whiskey with fresh cream, chocolate &
coffee
Slide 73
F&B products
Benedictine DOM:
 DOM = Deo Optimo Maximo
 Golden liqueur with herb flavour
Chartreuse – yellow & green:

 Brandy distilled with herbs
 Yellow Chartreuse is yellow & sweeter
Cointreau:
 Clear orange-flavoured
Slide 74
F&B products
Crème de Bananes:
 Sweet & banana-flavoured
Crème de Cacao:
 Sweet liqueur of cocoa & vanilla beans
Crème de Cassis:
 Blackcurrant-flavoured
Crème de Menthe:
 Mint-flavoured – available in green & clear
Slide 75
F&B products
Drambuie:
 Scotch whisky with herbs & honey
Grand Marnier:
 Oranges steeped in Cognac
Irish Mist:
 Whiskey infused with heather & honey
Kahlua:
 Coffee-flavoured
Slide 76
F&B products
Curaçao:
 Orange-flavoured liqueur
 Blue, orange or colorless
Jagermeister:
 Bitter tasting made from herbs, roots & spices
Kummel:
 Grain spirit flavoured with caraway seeds
Maraschino:
 Cherry liqueur
Slide 77
F&B products
Midori:
 Green & melon-flavoured
Parfait d’Amour:
 Highly-scented, violet-colored liqueur
Peach brandy:
 Peaches soaked in brandy
Royal Mint Chocolate:

 Like a liquid ‘after dinner mint’
Slide 78
F&B products
Sambuca:
 Anise-flavoured
 Red, black or clear
Strega (‘the witch’):

 Italian herb-flavoured liqueur
Tia Maria:
 Coffee-flavoured
Van Der Hum:

 Brandy with tangerines
Slide 79
F&B products
Beer – available in:
 Draught – bulk form using kegs/barrels
 Packaged form – small and large bottles,
cans
Slide 80
F&B products
Beer is made by ‘brewing’:
 Barley steeped in water & germinates
 Dried by warm air & ground
 Mixed with water to make 'wort’
 Wort boiled with hops & sugar
 Cooled & yeast added to start fermentation
 Beer is then clarified, stored & matured
 Filtered, packaged & sold
Slide 81
F&B products
Boutique beers:
 Not mass produced
 Have unique characters – colour,
aroma, flavour
 May be produced by micro-breweries,
some attached to hotels
 May be domestic/local/national or international
(from overseas)
Slide 82
F&B products
Commercially produced beers:
 Brewed by big breweries – at different strengths:
• Standard – around 4.9% alc/vol
• Mid-strength – about 3.3% alc/vol
• Light – about 2.2% alc/vol
• Low-alcohol – at around 0.9% alc/vol

 May be domestic or overseas
Slide 83
F&B products
Citrus-infused beers:
 Beer infused during the brewing process with one or
more of the following:
• Orange
• Lemon
• Lime
Slide 84
F&B products
Imported beers:
Brand Country
Fosters Australia
Lowenbrau
Beck’s
Corona
Budweiser
Heineken
Miller
Maes
Chimay
Duvel
Asahi
Slide 85
F&B products
Most beer is served ‘neat’ but variations exist:
 Shandy = beer & lemonade
 Beer with a dash = just a small amount of lemonade
 Lager & line = beer & lime juice
 Red eye = beer & tomato juice
 Black & tan (‘Half & half’) = beer & stout
 Portergaff = stout & lemonade
 Wedge of lime in neck of Corona bottle
Glasses for beer range from 200 mls.
Slide 86
F&B products
Non-alcoholic beverages:
 Tea
 Coffee
 Milk shakes & flavoured milks
 Smoothies
 Hot & iced chocolate
 Juices
(Continued)
Slide 87
F&B products
 Cordials & syrups
 Waters
 Soft drinks/aerated waters
 Mocktails
 Health & energy drinks
 Frappés
 Children’s specialty drinks
Slide 88
Identify information required to
fulfill responsibilities of job role
General work requirements – Head waiter:
 Organise staff
 Create table/floor plan
 Conduct staff briefing
 Liaise with others
 Welcome guests
(Continued)
Slide 89
 Oversee/supervise service session
 Monitor service standards
 Conduct end-of-session de-briefings
 Contribute positive suggestions for change
Slide 90
General work requirements – Food waiter:
 Setting up room
 Greeting guests
 Taking orders
 Serving food
 Clearing tables
 Preparing & presenting accounts
(Continued)
Slide 91
 Receiving payment
 Farewelling guests
 Stripping room
Slide 92
General work requirements – Drink waiter:
 Setting glasses
 Taking drink orders
 Delivering drinks to tables/guests
 Serving drinks
 Making recommendations
(Continued)
Slide 93
 Clearing
 Preparing, presenting & processing beverage account
 Farewelling guests
 Stripping room at end-of-service
 Cleaning
Slide 94
Combined ‘food & beverage’ roles:
 Integrate the identified roles of individual food &
beverage waiters
 Occur:
• In small venues, &/or
• In large venues where management believes service

of F&B is best provided to guests by the same
person
Slide 95
‘Runners’ (‘Busboys/busgirls) – support waiters:
 Running/bussing dishes to & from kitchen & dining room
 Removing unwanted items
 Preparing ancillary items to support service
 Fetching & carrying whatever the waiter wants
 Conveying messages
 Dealing with spills
Slide 96
General work requirements – Bar staff:
 Prepares bar for service
 Mix & serve drinks – to staff & direct to
customers
 Accepts payment - & may run the accounts
 Orders stock
 Cleans & tidies bar
Slide 97
You may obtain information on what your job entails by:
 Reading Job Descriptions & similar
 Seeking verbal advice from others
 Attending on-the-job training
 Reading workplace Checklists
Slide 98
Develop & maintain product knowledge
in line with job role & responsibilities
The industry is constantly changing & you need to be
proactive & stay up-to-date with what is happening – you
can do this through a mix of:
 Formal research
 Informal research
Slide 99
Customer feedback & workplace observation is useful in
developing/maintaining product knowledge:
 Talk to guests/customers
 Identify new items available on
menus/drink lists
 Note ‘product returns’
 Note workplace advertising & displays
 Talk with other staff
 Observe guests/customers
Slide 100
Research needs a focus as to what is required & why it is
required – ways to achieve this:
 Speak to guests when they have finished a drink/meal
 Distribute ‘Customer Comment’ cards
 Encourage use of online feedback
 Talk to customers during meal/experience
 Observe guest/customer reaction to
food/drinks/service
Slide 101
Develop & maintain product knowledge in relation to:
 Current market trends
 Local area products
 Seasonal produce
 Enterprise menus & specials
 Enterprise trends
 Promotional activities
Slide 102
Make sure you share any new/updated F&B product
knowledge you identify – this can be done through:
 Informal sharing:
• Talking & telling; answering
questions
 Formal sharing:
• At staff meeting & briefings
• Through handouts
Slide 103
Identify features of specific F&B which
have potential customer appeal
You need to identify F&B features so you can:
 Meet customer expectations
 Optimise sales
 Enhance customer experience
 Increase chance of repeat & referral business
 Meet management expectations
 Demonstrate customer-focus
Slide 104
Focus on the following:
 Relationship between food & beverages
 Knowledge of specific foods
 Knowledge of specific beverages
 Local products
 Workplace menus, specials & trends
Slide 105
Regarding the relationship between specific foods &
beverages:
 Identify food & drinks which work well together
 Aim to be able to recommend at least one
beverage for each menu item
 List beverage matches on menu?
 Create a list of beverage matches to put behind bar?
Slide 106
Knowledge of specific foods must:
 Cover all menus for all sessions, days & times
 Embrace all the characteristics of every dish listed on
the menu – such as:
• Taste, aroma & serve size
• Ingredients, cooking style & preparation

time
• Price
• Cultural & dietary factors
Slide 107
Knowledge about beverages should address:
 Alcohol strength, country of origin and price
 Taste and colour
 Special characteristics
 Prizes, awards, medals and trophies
 Vintage of wines
 Uses
Slide 108
Local products:
 May be regional or national
 Can include:
• Beers, wines, spirits, drinks
• Locally processed items
• Local raw ingredients
Slide 109
Knowledge about local products must cover:
 Name and characteristics
 Growers, producers and providers - and location
 Packages available for sale to public
 Customs restrictions
 Cost
 How to use or consume
 Local popularity
 Growth and the basics of production
Slide 110
Facts to know about menu items:
 Serve size and taste
 Fresh or frozen
 Ingredients
 Time to prepare or ‘ready to serve’ immediately
 Ingredients
 Cooking style
 Cultural and dietary suitability
Slide 111
Find out the following about ‘Specials’:
 Items available as part of the Special/deal/package
 When it starts and finishes
 Cost
 Who is eligible
 Why it is ‘special’
Slide 112
Knowledge about local or venue trends can be used to:
 Make recommendations
 Engage with guests
 Demonstrate professionalism
 Find out more about emerging trends
Slide 113
Summary – Element 1
When obtaining product information on F&B:
 Be proactive in finding relevant information
 Do internal and external research to obtain facts,
figures and product knowledge
 Undertake formal and informal research activities
 Learn about the different courses, dishes and
ingredients used
(Continued)
Slide 114
 Learn about cooking times, styles, specialist items,
national dishes and signature dishes
 Be able to name all the food and drinks served and
their ingredients
 Learn about beers, wines, spirits, liqueurs and non-
alcoholic drinks
 Learn about service options for F&B items
(Continued)
Slide 115
 Taste test items
 Determine specific F&B knowledge you need
for your job role and learn that first
 Read all internal documentation – menus,
drink and wine lists, job descriptions, training
materials
 Share new knowledge with other staff
 Spend time learning about special features which have
the potential to interest and be attractive to tourists and
visitors
Slide 116
Element 2 - Provide customers with
relevant F&B product knowledge
Performance Criteria for this Element are:
 Offer advice on suitable combinations of foods and
beverages where appropriate
 Provide assistance to customers on selection of F&B
items
 Respond courteously and authoritatively to customer
questions in relation to menus and drink lists
 Provide advice on menu items that reflect the special
dietary or cultural requirements of customers
Slide 117
Offer advice on suitable
combinations of F&B
Many customers require help on F&B combinations – this
may be provided:
 In response to questions
 When serving – at table or bar
 When ‘greeting and seating’
 In public areas
 When delivering room service
 In retail outlets
Slide 118
combinations of F&B
You must ask questions before making recommendations:
 Alcoholic or non-alcoholic?
 Just for themselves or to share with others?
 What sort of wine – red or white? Still or sparkling?
 What food have they chosen?
 Local product?
 New taste experience?
Slide 119
combinations of F&B
When making recommendations:
 Never say to customers:
• “I don’t know”, or
• “I don’t drink”
 Realise you are only making suggestions and guests
are not obliged to accept what you recommend
Slide 120
combinations of F&B
Suggestions for matching wine with Western food:
Food Wine
Seafood Semillon, sauvignon blanc, riesling
Game Cabernet sauvignon, shiraz, chardonnay,
semillon
Red meat Cabernet merlot, cabernet sauvignon, shiraz,
malbec
Poultry Chardonnay, chenin blanc, verdelho
Salads Chenin blanc, verdelho, chardonnay, riesling
Antipasto Chardonnay, rosé
Pasta Chardonnay, riesling, shiraz
Cheese platters Cabernet merlot
Desserts Dessert wines
Slide 121
combinations of F&B
Matching Asian food with wine:
 Steer away from strong-flavoured reds
 White wines generally provide a better
match than red wines
 Try to ‘complement’ the food – not ‘contrast’ it
Slide 122
combinations of F&B
‘Complementing’ means suggesting a wine to harmonise
with the selected food:
 White wine with white meat
 Red wine with red meat
 Reds with cheese
 Delicate with delicate
 Full-bodied with full-bodied
 Sweet with sweet
Slide 123
combinations of F&B
‘Contrasting’:
 Selecting a wine which stands distinctly different to the
food
 Seeks to highlight difference –
rather than ‘harmonise’ food and
wine
 Try to learn which styles of wine contrast well with
certain styles of food
 Taste test to assist your learning
Slide 124
Provide assistance to customers
on selection of F&B
When providing assistance on F&B selection:
 Be honest and accurate
 Speak clearly, confidently and audibly
 Be alert to every chance to do so:
• Be proactive
• If in doubt – ask
Slide 125
on selection of F&B
Drink/beverage advice may be given:
 When patrons are undecided or unsure
 The ordered drink is not available
 On special occasions
 When a new product is in stock
 When customer feels ‘off colour’
 When they are eating
 If they do not want alcohol or much alcohol
Slide 126
on selection of F&B
Ask questions before recommending beverages:
 Hot or cold?
 Alcoholic or non-alcoholic?
 Beer, wine or a mixed drink?
 Cocktail?
 Red or white wine?
 Bottle or can or just a glass?
Slide 127
on selection of F&B
Information when providing assistance on selection of
beverages can include:
 Taste, colour and aroma
 Imported or domestic
 Options for consumption
 Alcoholic strength
 Size of drink, can or bottle
 Special points or characteristics
Slide 128
on selection of F&B
When advising about food:
 Make it sound appealing but be honest
 Be prepared to suggest or advise on:
• Soups, fish, roast, vegetables, sauces and Specials
of the day
• Signature dishes
 Take notes when the pre-service briefing takes place
Slide 129
on selection of F&B
Provide other assistance too:
 Carrying their drinks
 Helping with their children
 Getting them some reading material
 Helping with luggage
 Opening doors
 Phoning a taxi
 Obtaining something ‘extra’
Slide 130
Respond to customer questions in
relation to menus and drink lists
When responding to questions:
 Answer:
• Courteously, accurately and honestly
 Talk:
• Clearly, confidently and loud enough
Slide 131
Plan your answers to customer questions:
 Many questions from customers can be
predicted
 There is a need to plan and prepare
answers to these
 So they help distinguish your venue
from the competition
 Realise questions do not indicate rudeness or stupidity
Slide 132
When responding to questions remember:
 It is part of your job
 Questions are not an interruption to
your work
 Never indicate the questions are ‘silly’
 Customers use questions to enhance their dining
experience
Slide 133
Strategy for responding to questions:
 Be polite
 Respond promptly
 Never give a negative impression
 Smile
 Give customers your full attention
 Spend the required amount of time
 Ensure information provided is understood
Slide 134
If you do not know the answer to a question:
 Apologise
 Tell them you do not know the answer
 Tell them you will find out
 Do so
 Report back to them
Never:
 Lie or make it up
 Ignore the question
Slide 135
Provide advice that reflects special
requirements of customers
Special requests from customers can relate to:
 Timing issues
 Cultural issues
 Dietary requirements
 Personal preferences
 How steaks are cooked
 Entrées as main courses and MCs as entrées
ALWAYS CHECK WITH THE KITCHEN
Slide 136
Special requests can relate to dietary issues:
 Vegetarian requests:
• Lacto-ova or Ova-lacto vegetarians
• Lacto-vegetarians
• Pescatarians
• Vegans
(Continued)
Slide 137
 Low-salt foods
 Low or no-sugar meals
 Lactose-reduced milk
 Gluten-free menu items
 Macrobiotic foods
ALWAYS CHECK FIRST WITH KITCHEN BEFORE

TAKING ORDER
Slide 138
Always treat requests/food orders with extra care and
attention if guest mentions they have special needs in
relation to:
 Allergies
 Medications
 Health-related conditions
 Specific diets
Slide 139
When dealing with special requests involving heath-related
issues:
 Check with kitchen or management before taking order
 Ensure those preparing the food understand
the requirement or health issue
 Double-check when you pick up the dish it
has been prepared as required
 Check you have appropriate emergency responses in
place if something goes wrong
Slide 140
You may need to respond to cultural food-related requests
from:
 Jewish guests
 Muslim guests
 Hindu guests
Slide 141
Degrees of ‘doneness’ of steak:
 Blue
 Rare
 Medium-rare
 Medium to Well Done
 Well Done
Slide 142
When providing customers with relevant F&B product
knowledge:
 Be prepared to offer help and advice at every

opportunity – be proactive
 Ask some questions to identify guest needs, wants and
preferences before making recommendations
 Ensure suggestions reflect identified preferences of guest
 Learn the dishes in your workplace and learn the beverages
which match them and make a suitable accompaniment
(Continued)
Slide 143
 When recommending wines consider the ‘complement’
or ‘contrast’ approach
 Use product knowledge as the basis for information or
help provided
 Try to obtain first-hand knowledge about the food
and beverages you serve – try to taste test everything
 Determine the specials before each service session –
from the kitchen
(Continued)
Slide 144
 Be alert to the potential to provide extra service when
providing customers with F&B product knowledge
 Respond to questions and queries in a courteous and
honest manner
 Always tell the truth about the items you recommend –
tell the ‘bad’ as well as the ‘good’
 Prepare for questions from customers – try to determine
the questions they might ask and plan a suitable
response
(Continued)
Slide 145
 Never say “I don’t know” or “It’s not my job”
 Be very careful when responding to food queries
relating to health, diet or medical issues
 Always check with the kitchen before taking a special
food order
 Make sure the kitchen understands the requirements
for any special food requests you place with them
Slide 146

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DEVELOP AND MAINTAIN

FOOD & BEVERAGE PRODUCT

1. Obtain product information on food & beverages

2. Provide customers with relevant food & beverage

Product knowledge’ is at the heart of providing information

• Cuts – steaks, chops or cutlets, mince, joints

• Whole birds, legs, wings, breast

• May be hot or cold

• Puddings, pies, tarts, flans, fritters,

• Biscuits, crisps and crackers

• Hot dogs, pies, pasties, hamburgers

• Sandwiches, rolls, baguettes, croissants

• ‘Soft’ cheese – Brie, Camembert, Cottage

• ‘Semi-soft’ cheese – Edam, Gouda

• ‘Hard’ cheese – Cheddar, Parmesan

• ‘Blue vein’ cheese – Gorgonzola, Stilton, Roquefort

• Served with sauces or used in other dishes

• ‘Gnocchi’, ‘Spaghetti’, ‘Fettuccini’,

• Similar to pasta in use

• Tinned fruit – bought in ‘pre-processed’

• Dried fruit – figs, dried apricots, raisins, sultanas,

• ‘Salad vegetables’ may be used

• May be sold/used ‘as is’ or may

• Free range eggs

• Organic fruit & vegetables

• History of the dish

• Flavours & appearance

• Serve size & how they are presented/served

The one wine can appear in more than one classification.

• White – ‘bianco’ (dry): also called ‘French’

Major wine countries – but there are others

• Common brands = Johhnie Walker

• Use full nip, long glass & ice

Bailey’s Irish Cream:

Chartreuse – yellow & green:

Royal Mint Chocolate:

Strega (‘the witch’):

Van Der Hum:

• Mid-strength – about 3.3% alc/vol

• Light – about 2.2% alc/vol

• Low-alcohol – at around 0.9% alc/vol

• In large venues where management believes service

• Ingredients, cooking style & preparation

• Cultural & dietary factors

• Locally processed items

• Local raw ingredients

ALWAYS CHECK WITH THE KITCHEN

ALWAYS CHECK FIRST WITH KITCHEN BEFORE

 Be prepared to offer help and advice at every

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