Restaurant Gastronomie para todos que precisam

Restaurant Gastronomie

1. RESTAURANT

2. RESTAURANT
“One important key to success is
self-confidence.
An important key to self-confidence
is preparation.”

3. Premises
The Cruise Industry has always boasted elevated cleaning standards.
At the age of Covid-19 cleaning standards will be furtherly increased in order
to ensure a healthy environment for both Guests and Crew.

4. ATTENTION
ReducedshipoccupancyvsreinforcedmanningReducedshipoccupancyvsreinforcedmanning
EnhancedcleaningprotocolsandcontrolsEnhancedcleaningprotocolsandcontrols
EnhancedtrainingsEnhancedtrainings
Use ofproperPPEsUse ofproperPPEs
Increasednumberofsanitizerdispensersin
Guests’ andCrewPublicareas
Increasednumberofsanitizerdispensersin
Guests’ andCrewPublicareas
RINA BiosafetyCertificateRINA BiosafetyCertificate

5. IMPORTANT
The new Covid-19 regulations include to strictly adhere to following
protocols:
Social Distancing, reducing contact between individuals (supported by
physical barriers, floor markings, reduced guestscapacity)
Increased Hygiene & Sanitation standards (frequently washing hands,
coughing etiquette, new cleaning concepts),
Use of protective equipment (facial masks & gloves)
Awarnessof new Health Protocols both for crew and guests

6. Don’tlosehope.
Youneverknowwhat
tomorrowwillbring

7. STEPS

8. Waiter
Personal presentation;
Distribution of the menu, primarily for the children, second for women and
lastly for men;
Suggested dishes;
Take the order;
Serve mainly for children, women and finally men;
Serve dishes from the right and remove from the right or left, according to
the house rules.

10. Main modalities of table services:
Ready / American Dish Service
It consists of the assembly and decoration of the dishes in the kitchen and in its
presentation, already done, to the client.
English service
In the English service, the food is arranged on a platter prepared in the kitchen,
and the waiter is supposed to serve these foods on the plates of the customers.

11. Main modalities of table services:
French / diplomat service
What characterizes the French service is that the customer can serve himself the
food, brought on platters by the waiter.

12. CHEESES

13. CHEESES
Frenchcheeses
Camembert cheese
Camembert isa soft andcreamyFrenchcheese. Its namecame fromthevillageofCamembert.
When cool, tendscrumblingandisrelativelyhard, butcharacteristicallymatures andtastes
Strong whenit getsolder.
Brie cheese
Brie isa soft cheesemadefromcow'smilk. Its namearosefromtheprovinceofFrance called
Brie, fromwhichoriginated. Brie ispalein color, verysoft andwitha strongflavor.
Roquefort cheese
Roquefort isa cheesefromthesouthofFrance witha strongflavormadefromsheep'smilk.
Roquefort iswhite, crumblyandslightlymoist, withveinscharacteristicofblue matrix.

14. English cheeses
Cheddar cheese
Cheddar is a pale yellowcheese, with a pronounced flavor, originated in the
English village of the same name.
Cottage cheese
Cottage cheese is a flavored cheese curdsoft. It is drained, but not pressed, so
there is some milk serum. Unaged cottage

15. Dutch cheeses
Edam
Edam is a Dutch cheese that is traditionally sold as spheres, with light yellow
interior and layerredor yellow.
Gouda cheese
Gouda cheese is made from cow's milk that is grown and heated until the curd
separates from the whey.

16. Italian cheeses
Gorgonzola
Gorgonzola isa cheesefromItalywithblue streaks, madefromcow'smilk. He
canbefirmorbuttery, crumblyandverysalty.
Mozzarella Cheese
Mozzarella isa freshItalian cheesemadefrommilkofbuffaloorcow.
Parmesancheese
Parmesanismadefromcow'smilkcollectedimmediatelyaftermilkingand
partiallykimmedbygravity.

17. Breakfast
Table plate;
Table knife and fork;
Water glass;
Salt and pepper shakers.

18. Lunch

19. Table plate, knife and fork;
Bread plate with dessert
dessert;
Red wine and water glasses;
Salt and pepper shakers.

20. DINNER

21. Tableplate, dessertknifeandfork
dessertfor cold appetizer;
Dessertspoonfor theconsomme;
Dessertfor theconsomme;
Tableknifeandforkfor themeat;
Bread platewithdessertknife;
Glassesfor white wine, red wineand
water;
Salt andpeppershakers.

22. WINE

23. Place on a tripod, if applicable, or on a table plate lined with napkin;
Approach the customer's table, ask permission and arrange for place the
appropriate glasses;
Present the wine to the customer who ordered it, from the right, protected by a
napkin, so that he can check the nationality, brand, region, vintage, color, etc;
Remove the cork with the corkscrew, without making noise (in the case of
champagne, the champagne, the cork must be removed with the hand wrapped in
a napkin napkin);
Wipe the mouth of the bottle with a napkin;
Serve a small amount of wine to the customer who ordered it, so that pour a small
amount of wine to the customer who ordered it, for tasting;
Serve the other customers, starting with the women, then the men, and finally the
person who ordered and tasted the wine;

24. Red: producedfromred grapevarieties, withlongcontactcontactwiththeskinof
thefruit. Red wines-17 to18 °CRedWines-Examples: Burgundy, Malbec,
Cabernet Sauvignon,
Merlot ,. Typesofred grapes: Cabernet Sauvignon, Merlot ,Barbera, Isabel,
Bordeaux.
White: producedmostlyfromwhite grapes.Youngwhite wines-8 to10 °C.
White Wines-ExamplesAlvarinho , Chardonnay, SauvignonBlanc, Malvasia . White
grapetypes: Chardonnay, Sauvignon Blanc, Moscato, Yellow Malvasia, Malvasia Di
Candia, Níagara.
Rose: withintermediateappearancecanbeproducedin twoways1-from red
grapes: withbriefcontactwiththeskinsthatgivethewineitsthatgivethewine
its pigmentation, whichare thenseparated.cut: it isobtainedbymixinga white
winewitha red wine.redwine. Roséwines10 °C.
Rose Wines-ExamplesChâteauLamothe-Vincent Rose,CalifornianZinfandel.

25. Winesandmeals

26. COMBINATION BY SIMILARITY OF FOOD AND WINES
Wines with discreet aromas -lightly spiced food.
Wines with strong aromas -food with good aromatic presence.
Wines with young and fruity aromas -simple and rustic dishes.
Old and full-bodied wines -refined dishes.
Light wines -dishes with light sauces
More structured wines -dishes with juicy sauces.

27. Winesandmeals

28. Exchange of plates, cutlery and glasses
In restaurants where smoking is allowed, the ashtray must be replaced every
time the client puts out his cigarette. To change it, the waiter places a clean
ashtray on top of the dirty one that is on the table, takes them to the tray
and returns only the clean one.

29. AshtrayReplacement
Every time a new food or drink is served, the cutlery, plate served, you must
change the cutlery, the plate and the glass. This is a hygienic and gastronomic
measure.

30. Exchange of plates, cutlery and glasses
Let the client feel comfortable, but be prepared to make suggestions;
Participate in the choice of dishes together with the customer, avoiding
impositions;
Make suggestions in a polite, kind and calm manner, gentle and calm manner;
Maintain good posture and good appearance;
Observe the reaction of each customer;
Do not force the choice;
Respect the customer's opinion;
Speak only what is necessary;
Earn customer confidence and be courteous;

31. Exchange of plates, cutlery and glasses
Let the client feel comfortable, but be prepared to make suggestions;
Participate in the choice of dishes together with the customer, avoiding
impositions;
Make suggestions in a polite, kind and calm manner, gentle and calm manner;
Maintain good posture and good appearance;
Observe the reaction of each customer;
Do not force the choice;
Respect the customer's opinion;
Speak only what is necessary;
Earn customer confidence and be courteous;

32. CHICKEN CAESAR SALAD
WHAT IS CHICKEN CAESAR SALAD?
•Classic Caesar saladconsistsofromainelettucethat’sbeenchopped,
tossedwithParmesan, croutons andCaesar dressing. Originallyit was
servedwithlargelettuceleavesthatyouwouldgrabbythestemand
take bites ofit.
•The dressingistraditionallymadewithlemonjuice, oliveoil, (egg–
notmyversion) Worcestershire sauce, anchovies, garlic, Dijon
mustard, black pepper(in dressingorgroundontop) andParmesan
cheese.
•Caesar saladwasoriginallyonlya side saladbutyoucanservethis
Caesar Saladwithaddedchickenandveggiestomake a heartyand
satisfyingmeal!

33. May youhavea goodservice!
Seeyouonboard

34. Follow us!
www.ismbr.net
http://ismbr.wordpress.com/
http://twitter.com/ismbr
https://www.facebook.com/AgenciaISMBR