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 in restaurants, cafes, hotels, or any food service establishment. S/NO ENGLISH FRENCH 1 Head waiter/captain/supervisor […]

Acadlly Learning - Lesson Notes, Courses, Exam Questions

 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 establishments and their meanings.

Acadlly Learning - Lesson Notes, Courses, Exam Questions

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 Portion Size Methods of Portion Control   Equipment for Portion Control  General Evaluation Questions

Acadlly Learning - Lesson Notes, Courses, Exam Questions

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 […]

Acadlly Learning - Lesson Notes, Courses, Exam Questions

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 from the cashier and check if the items entered are well calculated before giving it […]

Acadlly Learning - Lesson Notes, Courses, Exam Questions

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 ELEMENTS OF COSTING Total cost = total fixed cost + total variable cost + total […]

Acadlly Learning - Lesson Notes, Courses, Exam Questions

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 a sweet testing finish to the meal.  METHODS OF MAKING COCKTAIL POINTS TO CONSIDER IN […]

Acadlly Learning - Lesson Notes, Courses, Exam Questions

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 this area will vary according to the type of meals offered and the size of […]

Acadlly Learning - Lesson Notes, Courses, Exam Questions

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 an evergreen plant of the camellia family containing caffeine, volatile oil and tannin. It is […]

Acadlly Learning - Lesson Notes, Courses, Exam Questions

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 alcohol between 1% -75%. It is either obtained by fermentation of sugar based foods or […]

Acadlly Learning - Lesson Notes, Courses, Exam Questions