Lesson Notes, Audio Lessons, Exam Questions
Lesson Notes, Audio Lessons, Exam Questions
Explore comprehensive SS 3 Catering Craft Practices notes designed for 1st, 2nd, and 3rd terms. These notes are aligned with the WAEC and NECO syllabus to help students build a strong foundation in catering and culinary skills.
Access detailed SS 3 Catering Craft Practices notes for 1st, 2nd, and 3rd terms. Aligned with WAEC & NECO syllabus to help students excel.
The term commonly used in French for staff in catering establishments is “le personnel de restauration” or simply “le personnel.” This refers to the employees working in various roles such as waiters/waitresses, chefs, kitchen staff, bartenders, and other related positions…
EVALUATION QUESTIONS GENERAL EVALUATION QUESTIONS READING ASSINGMENT: Read more on common words used in catering establishment. (Catering and craft practice by Aminu Bariki Pages 81-86) WEEKEND ASSIGNMENT (SECTION A) SECTION B Write down ten other words used in catering…
Portion control is referred to as the means of controlling the quantity or size of food or drinks to be sold to each guest. It helps in maximizing profit and cutting of excess loss in catering establishment. Factors that Determine…
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…
Bill is a paper containing the amount of the good or services render. It is to customers/guest after services are rendered in a restaurant, hotel, etc. When a bill is being requested for by a guest, the waiter collects it…
Costing is ascertaining the amount suitable for an item or thing. It can also be defined as the analysis and allocation of expenditure for the purpose of determining the cost of each service. ADVANTAGES OF AN EFFICIENT COSTING IN CATERING…
Cocktails These are normally drinks of about 10cl which is made from a mixture of different ingredients so blended that no single component dominates the other. They can be served before meals to the appetite or after meals to provide…
The still room provides food items and beverages required for the service of meals that are not catered for by the major department in the food service operation, such as the kitchen, larder and pastry etc. the duties performed in…
These are beverages that do not contain alcohol. e.g, tea, coffee, juices, squashes, syrup, aerated water, natural spring water or mineral water, zobo, ginger drinks, lemonade drink, orange drinks, pineapple drinks, etc. Classification of Non Alcoholic Drink Tea it is…
Beverages are simply fluids apart from water consumed to stimulate, nourish, refresh the body and can also quench taste. They are alcoholic and non alcoholic. Types of beverages ALCOHOLIC BEVERAGES These are simply beverages that contain some percentage of ethyl…