food and beverage services-promote f&b products.pptx

food and beverage services-promote f&b products

1. PROMOTE FOOD AND BEVERAGE PRODUCTS 2 Lesson 3

2. LESSON 3.1 TYPES AND CHARACTERISTICS OF MENU 3

3. WHAT IS A MENU? It is the most important controlling element in the servicing process of any restaurant type or establishment. It is figuratively referred to as the “authorized representative” of a restaurant. It is also a list of all the food and drink offered in an establishment during its operation and is arranged in a particular order. 4

4. Dish structures SPECIALTIES/SIGNATURE DISHES SNACKS (COLD AND HOT) SOUPS MAIN COURSES (FISH, MEAT AND VEGETARIAN SEPARATELY) DESSERTS DRINKS (ALCOHOLIC, NON-ALCOHOLIC, HOT AND COLD BEVERAGES) 5

5. ALCOHOLIC DRINKS 6

6. 1. WINES 7

7. DOMESTIC WHITE AND RED 8

8. IMPORTED WHITE AND RED 9

9. SPARKLING AND SOUTHERN WINES 10

10. WHITE AND RED VERMOUTH 11

11. 2. APERITIFS 12

12. BITTER AND ANISEED APERITIFS 13

13. 3. SPIRITS AND LIQUORS 14

14. VODKA 15

15. WHISKEY (SCOTCH, IRISH BOURBON, CANADIAN) 16

16. GIN 17

17. RUM 18

18. BRANDY 19

19. COGNAC 20

20. CALVADOS 21

21. BEER 22

22. DOMESTIC AND IMPORTED BEER 23

23. MIXED DRINKS AND COCKTAILS 24

24. NON-ALCOHOLIC DRINKS 25

25. 26 SOFT DRINKS, MINERAL WATER, AND JUICES HOT DRINKS, COFFEE, TEA, AND MILK

26. 27 MINERAL WATER LOCAL MINERAL WATER NATIONAL MINERAL WATER IMPORTED MINERAL WATER (PERIER, EVIAN). STILL MINERAL WATER (WITHOUT GAS) SPRING WATER TABLE WATER (BONAQUA)

27. MENU FAMILIARIZATION 28

28. 29 Dishes that take a long time to prepare or those which might suit someone in a hurry Dishes available for vegetarians or those customers with special dietary considerations (e.g. no dairy products or allergies to certain foods like nuts) Vegetables, salads, or other accompaniments that will be served with the meal Whether it is possible to vary the dish, e.g. replacing vegetables with salad Prices of dishes not on the menu Ingredients used to prepare the dish Methods of cooking used for the dish

29. 2 REASONS WHY THE CUSTOMER IS UNABLE TO INTERPRET THE MENU: 30 They might have difficulty understanding the language. This may be particularly true if the customer is a foreigner and does not have a sound understanding of the written language used on the menu. In this case, the server should try to explain each dish clearly and slowly, pointing to pictures where appropriate. The menu might contain terms that are unfamiliar to the customer because there are terms that are derived from the French language and are used worldwide to describe a dish or the type of cooking method used.

30. CLASSIC MENU SEQUENCE 31 This format is used to lay out menus as well as to indicate the order of the various courses. The actual number of courses on menu and dishes within each course will depend on the size and class of the establishment, often follow the classic sequence.

31. STARTERS 32

32. 33 HORS D’ OEVRES (ORDEVS) TRADITIONALLY, THIS COURSE CONSISTED OF A VARIETY OF COMPOUND SALADS BUT NOW INLCUDES ITEMS SUCH AS PATAS, MOUSSES, FRUIT, CHARCUTERIE, AND SMOKED FISH.

33. 34 SOUPS (POTAGES) INCLUDES ALL SOUPS, BOTH HOD AND COLD.

34. 35 EGG DISH (OEUFS) THERE ARE A GREAT NUMBER OF EGG DISHES BEYOND THE USUAL OMELETS, BUT THESE HAVE NOT RETAINED THEIR POPULARITY ON MODERN MINUS.

35. 36 PASTA AND RICE (FARINEUX) CAN BE REFERRED TO AS FARINACEOUS DISHES, THOSE THAT ARE MADE OUT OF STARCH, INCLUDING POTATOES AND NOODLES.

36. MAIN COURSES 37

37. 38 FISH (POISSON) A FISH DISH, BOTH HOT AND COLD. FISH DISHES, SUCH AS SMOKED SALMON OR SEAFOOD COCKTAILS, ARE MAINLY CONSIDERED TO BE HORS D’ OEUVRES DISHES AND THEREFORE WOULD BE SERVED EARLIER IN A MEAL.

38. 39 ENTR ÉE (ANTRAY) GENERALLY SMALL, WELL GARNISHED DISHES WHICH COME FORM KITCHEN READY FRO SERVICE. POTATOES AND VEGETABLES ARE NOT USUALLY SERVED WITH THIS COURSE IF IT IS TO BE FOLLOWED BY A MAIN COURSE. IF THIS IS THE MAIN COURSE THEN ITS USUAL FOR POTATOES AND VEGETABLES TO BE OFFERED.

39. 40 RELEV É MAIN ROASTS OR OTHER LARGER JOINTS OF MEAT, WHICH WOULD BE SERVED TOGETHER WITH POTATOES AND VEGETABLES.

40. 41 ROAST ( R ÔTI) TRADITIONALLY REFERS TO RASTED GAME OR POULTRY DISHES.

41. 42 VEGETABLES (LEGUMES) VEGETABLES, APART FROM VEGETABLES SERVED WITH THE RELEVE OR ROAST COURSES ( E.G. ASPARAGUS AND ARTICHOKES) SERVED AS A SEPARATE COURSE, ALTHOUGH THESE TYPES OF DISHES ARE NOW MORE COMMONLY SERVED AS STARTERS.

42. 43 SALAD (SALADE) A SMALL PLATE OF SALAD THAT IS TAKEN AFTER A MAIN COURSE (OR COURSES) AND IS QUITE OFTEN SIMPLY A GREEN SALAD AND DRESSING.

43. 44 COLD BUFFET (BUFFET FROID) A VARIETY OF COLD MEATS AND FISH, CHEESE AND EGG ITEMS TOGETHER WITH A RANGE OF SALADS AND DRESSINGS.

44. 45 SORBET (GRANITES) TRADITIONALLY , SORBETS WERE SERVED TO GIVE A PAUSE WITHIN A MEAL, ALLOWING THE PALATE TO BE REFRESHED. THEY ARE LIGHTLY FROZEN WATER ICES, WHICH IS USUALLY BASED ON UNSWEETENED FRUIT JUICE, AND MIGHT BE SERVED WITH SPIRIT, LIQUOR OR EVEN CHAMPAGNE.

45. AFTERS 46

46. 47 CHEESE (FROMAGE) A RANGE OF CHEESES AND VARIOUS ACCOMPANIMENTS, INCLUDING BISCUITS, BREADS, CELERY, GRAPES, AND APPLES; CAN ALSO REFER TO CHEESE-BASED DISHES SUCH AS SOUFFLES.

47. 48 SWEETS (ENTREMENTS) HOT AND COLD PUDDINGS

48. 49 SAVOURY (SAVOUREUX) SIMPLE SAVOURIES, SUCH AS WELSH RAREBIT OR OTHER ITEMS ON TOAST, OR IN PASTRY OR SAVOURY SOUFFLES, MIGHT BE SERVED AT THIS STAGE.

49. 50 FRUIT (DESSERT) FRESH FRUIT, NUT, AND SOMETIMES CANDIED FRUITS.

50. 51 BEVERAGES TRADITIONALLY, IT REFERS TO COFFEE BUT NOW, IT ALSO INCLUDES A WIDER RANGE OF BEVERAGES THAT ARE GENERALLY AVAILABLE, SUCH AS TEA, TISANES, AND CHOCOLATE AND PROPRIETY BEVERAGES.

51. FOOD ITEMS USED AS ACCOMPANIMENTS Accompaniments are offered mainly to enhance the flavor of the main dish or to counteract its richness. Some of these items have specific uses in particular dishes and others are used generally across a number of dishes. 52

52. 53 CHILI SAUCE DESCRIPTION: HOT SAUCE, MOSTLY CHINESE MADE USE: WITH CHINESE-STYLE FOODS

53. 54 CRANBERRY SAUCE DESCRIPTION: SAUCE MADE FROM CRANBERRIES, USUALLY AVAILABLE AS A PROPRIETARY SAUCE. IT CAN BE SERVED HOT OR COLD. USE: ROAST TURKEY

54. 55 HORSERADISH SAUCE DESCRIPTION: HOT-TASTING SAUCE MADE FROM HORSERADISH ROOT, AVAILABLE AS PROPRIETARY SAUCE, WHICH NEEDS CREAMING DOWN. USE: ROAST BEEF AND CHICKEN MARYLAND AND ALSO COLD DISHES WHEN CREAMED DOWN.

55. 56 MINT JELLY DESCRIPTION: SWEETISH JELLY MADE WITH MINT; PROPRIETARY VERSIONS USE: ROAST LAMB, AS AN ALTERNATIVE TO MINT SAUCE. ALSO OFFERED WITH ROAST MUTTON.

56. 57 FRENCH DRESSING DESCRIPTION: DRESSING MADE FROM OIL AND WINE VINEGAR OR LEMON JUICE, WITH SEASONING. MUSTARD AND HERBS MAY BE ADDED. USE: SALADS

57. LESSON 3.2 SUGGESTIVE SELLING 58

58. SUGGESTIVE SELLING 59 It is the act of giving suggestions and ideas to add to the dining guests’ original orders, which in turn leads to increased sales and higher level of customer satisfaction. The server should be careful not to become too aggressive but rather, he should be more helpful by giving ample time to the guest in deciding.

59. SUGGESTIVE SELLING TIPS 60 DO NOT INTERRUPT THE DINING GUEST WHILE THEY ARE ORDERING SOMETHING. Suggest food or beverage when the guest is done with their order. Such an interruption might create an element of doubt in the guest’s mind that you are merely suggesting items only to increase the sales and that you really have no concern for his needs. FEEL FREE TO SUGGEST THINGS IN PROPER TIME. Do not hesitate! You might lose the extra sale due to your reluctance. You can make suggestions from each section on the menu.

60. 61 UNDERSTAND THE GUEST’S NEEDS. Try to suggest to his/her requirements. For example, find out whether the guest is health conscious or vegetarian, and suggest to him/her accordingly. AVOID USING WORDS DESCRIBING NEGATIVITY such as “do not”, “not” and “cannot”. Find some relevant positive words that would not change the meaning but would serve the purpose of expressing thoughts.

61. 62 USE DESCRIPTIVE WORDS TO DESCCRIBE THE DISH. Let the guest visualize the dish that they will be persuaded to order. Use appropriate words to describe the food such as: freshly prepared, delicately seasoned, soft and juicy, mouthwatering, flavorful, and/or spicy. “REPEAT” YOUR SUGGESTION TO THE OTHER GUESTS. It might happen that the guest you initially suggested something turns down the offer. Do not get discouraged, as the next guest or some other guests within the same group or party might like it. Just a word of suggestion costs nothing to either of the parties.

62. 63 ALWAYS BE PRICE-SENSITIVE. Treat each sale differently according to its own situation. Like, if someone is looking for orders in the range of Php300- Php500, do not try to order something over Php1,000 or more. Suggestions according to the season also play an important role.

63. BASICS TO WINE AND FOOD PAIRING 64 It is also imperative to know the standard food and beverage pairings, like burger and fries, steaks and salads, steak and mashed potato, dessert and coffee, or seafood with white wine.

64. 65

65. LESSON 3.3 CARRY OUT UP-SELLING STARTEGIES 66

66. UP-SELLING STRATEGIES 67 It is a marketing strategy in a restaurant to convince the guest to spend more money. Restaurant servers, cashiers, and kitchen staff who have contact with the customer should know appropriate and actual ways to upsell menu items. To become effective, they must be trained and practiced for this sales technique. These useful methods for up-selling will help increase sales and tip money.

67. 68 HOW TO UPSELL? HOW TO UPSELL? HOW TO UPSELL? HOW TO UPSELL? HOW TO UPSELL? HOW TO UPSELL? HOW TO UPSELL? HOW TO UPSELL? HOW TO UPSELL? HOW TO UPSELL? HOW TO UPSELL?

68. OFFER MULTIPLE SUGGESTIONS Workers can upsell whether they work in a quick-service restaurant or a swanky lounge. 69

69. USE EMBELLISHED DESCRIPTIONS Servers and restaurant workers can upsell by describing the ingredients, cooking process or presentation of a dish as a means of enticing customers and convincing them to buy. 70

70. WINE PAIRING Wine can provide an excellent complement to a meal. Therefore, wine pairing is also a great way to upsell to your customers. However, satisfying the customer‘s palate with a well-paired wine requires training, experience, and extensive knowledge of both the food and wine menus. 71

71. FIVE KEYS FOR UP-SELLING DESSERT ITEMS 72 Desserts are lucrative yet challenging items to up-sell. The guest is often satisfied from the main entrée and may not ask for dessert.

72. 73 Present dessert menus after lunch or dinner. Use vivid descriptions. Bring out the dessert tray. Offer low-calorie options. Show off your desserts.

73. WAYS ON HOW TO TRAIN STAFF ABOUT UPSELLING 74 Allow servers to taste menu items. Train in menu knowledge. Suggest vivid descriptions. Role play with Food and Beverage Service Attendant or Waiter. Provide rewards.

74. UP-SELLING BASICS It is a skill that should be done with sensitivity to the customers. It should be done in a way that the customer does not realize he or she is being sold something. 75

75. UP-SELLING BASICS The waiter should not wait to hear if the customer wants an appetizer. Instead, he should go right ahead and tell them about a popular special that the kitchen was running. 76

76. UP-SELLING THE ENTR ÉE Let us say the customer is not interested in an appetizer or a drink special. He knows exactly what he wants. That does not mean the server cannot employ a few more up-selling techniques. 77

77. UP-SELLING DESSERT The ultimate upsell is the dessert. The best way to up-sell desserts is to give a mouthwatering description. Offer dessert before the customer has a chance to think about it. Describe it. Make the customer want it. Make it tempting. 78

78. THANK YOU!