Week1 Know The Product & Undertake Suggestive Selling.pptx

It is a 3rd quarter lesson in TLE-Food and Beverage Services Specialization.

1. Know The Product & Undertake Suggestive Selling

2. A Dishes B Recipe C Menu D Food It is a list of all food and drinks that is offered in food establishment e.g., restaurant, café bar.

3. C. MENU

4. A Selling B Suggestive Selling C Upselling D Re-selling It is act of giving suggestion and ideas to the guest or customer to add original orders, which on turn leads to increase sales and have higher satisfaction

5. B. SUGGESTIVE SELLING

6. Know the Product Lesson 1 A menu is a guide were the customer order in a selection for what the restaurant offered in a establishment restaurant, cafe, bar during its operation and is arrange in a particular order.  

7.   Types of Menu A menu is a list of all food and drinks that is offered in food establishment e.g., restaurant, café bar. – is a multiple-choice menu which shows portioned dishes, and each dish is priced separately. A'la Carte Menu

8. 2. Table d’hôtel Menu – is a French phrase, which literally means “ hosts table”. It offers one or more variants of each dish for fixed prices.

9. Difference between A La Carte and Table D’h ô te Add time & number of servings A'la Carte Table d’hôte Food is kept in a semi- prepared form and takes time to serve Food is kept in fully prepared form and can be served immediately. Food items are individually served, and guests pay for what they order The menu collectively priced the customer has to pay for the full menu whether he consumes a certain dish or not. There is a vast choice. The menu is elaborate. There is limited choice. The menu is comparatively small. Silver is laid according to the dishes. silver for the hole menu is laid in advance as the menu is known in advance

10. Other Types of Menu Static Menu – is the most common type of menu or pre-determined menu that does not change everyday. Du Jour Menu or Daily Menu – Do jour translate to of the day, as in soup du jour or soup of the day. Cycle Menu – is a set of dishes or menu items that is different for each day during a cycle and repeats Breakfast Menu – is fairly-standardized. Most restaurants will offer a choice of juices, cereal, eggs, breakfast meats like bacon, sausage or ham waffles or pancakes with maple syrup. Dinner Menu – is more elaborate as guests have more time and leisure for eating.

11. Other Types of Menu California Menu – Features items that are traditionally available for breakfast, lunch , and dinner offered though out the day. Children’s Menu – typically has burgers, fried chicken, hotdogs, sandwiches, French fries, noodle ice cream. Dessert Menu – is offered by the restaurants that have good patisserie Tourist Menu- is posted on the board outside a restaurant, usually with an attractive headline price, primarily designed to attract tourist.

12. The beverages may include the following: Alcoholic and Non-Alcoholic Beverage Alcoholic Beverage - is drink that contains ethanol, a type of alcohol produced by fermentation of grains, fruits or other source of sugar. Example : distilled drinks – beer. Wine and cider Non- Alcoholic Beverage – An alcohol free or non- alcoholic drinks also known as temperance drink Example Apple Juice , Smoothies, elder flower and mint sparkle  

13. Food Items used as accompaniments Accompaniment are offered to enhance the taste the flavor of the main dish or to counteract its richness, this will be introducing during the serving of food.

14. Example of Food Items Accompaniments Used In Food Service item Description Use Apple sauce Puree cooking apple, slightly sweetened with some amount of sugar Roast pork, roast chicken Chili sauce Chinese flavor, hot sauce vinegar flavor with chili Chinese-style foods Chili vinegar Chili with white vinegar Oyster Chili in mayonnaise All purpose mayonnaise, black pepper dash of salt Roast pork and roasted beef with blended of vegetable Cranberry sauce Sauce made from cranberries usually available as. Proprietary sauce. It can be serve hot or cold Roast Turkey Balsamic chili vinegar Small amount of balsamic, white vinegar and amount of chili and sugar Dressing for all types of vegetable salad

15. Example of Food Items Accompaniments Used In Food Service item Description Use French Dressing Dressing made from oil and wine vinegar or lemon juice with seasoning mustard and herbs may be added Salads Ketchup vinegar Ketchup and vinegar For grilled fish and grilled pork Lemon Citrus fruit(slice, segment or halves) Variety of grilled fish Mayonnaise in vinegar Dash of salt, black pepper, white vinegar Steamed fish including some sea foods Mint Jelly Sweetish jelly made with mint, proprietary version Roast Lamb, as an alternative to mint sauce also offered with roast mutton Olive oil in sesame seed Olive oil, salt, black pepper and dash of sesame seed Green leafy vegetable salad Vinegar in chili soy sauce Chili powder, vinegar and soy sauce For different variety of grilled fish and steamed meat

16. Undertake Suggestive Selling Lesson 2

17. Suggestive Selling Technique Procedure It is act of giving suggestion and ideas to the guest or customer to add original orders, which on turn leads to increase sales and have higher satisfaction.

18. Suggestive Selling Technique Procedure The server should be careful not be become too aggressive but rather, he should be able more helpful by giving ample time to the guest in deciding what to order. You might sale due to your reluctance. You can make suggestion from each section on the menu.

19. Suggestive Selling Tips • Get to the table before guest look at the menu Be ready for some questions asked from the gust or customer, make it sure you know the standard price • Do not interrupt the dining guest while they are selecting food from the menu or ordering something. Food or beverage when the guest is done with their order. Such an interruption might create an element of doubt in the guest mind that you merely suggesting items only to increase the sales and that you really have no concern for her/ his needs. • Know when to make suggestions to the guest If the guest is in undecided the food that they order

20. Suggestive Selling Tips • Read the customers /guest at the dining table Learn to read customers body language and adapt our suggestions accordingly. If one of your customer seems indecisive or hesitant when ordering, jump in describe your favourite menu items. Take some action to suggest signature food or beverage. • Understand the guest needs. Respect needs of the guest base on her/his beliefs, suggest some type of food. • Avoid using words describing negatively Try to find words that could not describe “no” or “do not” how through the thought that the customer or guest may appreciate the food that present in the menu.

21. Suggestive Selling cont. • Always ware your smile In suggesting food or beverage to your guest it’s one way to order for what food suggested from the server. • Be price - sensitive Base on their budget, Like, if the guest wants to have food with beverage the order range of Php 300-Php 400 do not suggest over the amount. • Suggest according to the season and ambiance or location of the restaurant • Suggestive selling price moreover, suggestions contribute to the guests, satisfaction, particularly when their sincere desires to really help the guest in the first place

22. Basic to wine and food pairing it is very impressive to offer the pairing of food and beverage; like sandwich and potato chips, fried chicken and fries with white pasta. Sweets with dark coffee.

23. Project/Performance Task 1 Due Date: February 17, 2022 M ake and design a Menu Card where in you will put the list of food/desserts/beverages offered by a restaurant who is offering Table de Hotel or Ala Carte type of food service.   Materials Needed: Bond Paper/Oslo Paper/Construction Black or Colored pen for Writing of menus and artwork Colored paper for designing 3. Cut out images of dish or food(Optional)

24. Performance of the learner will be rated using the rubric Date of Submission: February 24, 2022 Criteria 5pts Very Good 3pts Good 1pt. Poor Creativity       Food Content       Neatness of work       Effort put in the project      

25. Suggestive Selling