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HOSPITALITY STUDIES STUDY GUIDE Grade 11
A member of the FUTURELEARN group
Hospitality Studies Study guide
1 8 11 - E - H O S - S G 0 1
Í2+È-E-HOS-SG01qÎ
Grade 11
CAPS aligned
Master
Hospitality Studies Grade 11 F. Le Roux, S. Burger, D-L. Kempen, H.A. Saaiman, L. van Velden
Master Hospitality Studies Grade 11 Learner’s Book Text © Authors 2012 Design and illustrations © Master Books CC 2012 No part of this publication may be reproduced in any way by any electronic or mechanical means, be it photocopying, recording or any other method of information storage, without written permission from the author.
First published 2012 Published by Master Books E-mail: florette.masterbooks@yahoo.com Typesetting and cover design by Leandri van der Elst (Leandri@unboxed.co.za) Cover photo supplied by Nicolas van der Walt, FBI Chef’s School and Pastry Academy The publishers have made every effort to trace the copyright holders. If they have inadvertently overlooked any, they will be pleased to make the necessary arrangements at the first opportunity. ISBN: 978-0-9870258-1-4 Printed and bound by NUMASA
Acknowledgements The authors would like to express their sincere gratitude to the following people: • • • • • • • • •
Nicolas van der Walt, FBI Chef’s School and Pastry Academy for input and photo’s Martha Kok for proofreading Macmillan (Esma du Plessis and David van der Merwe) for illustrations Peter Davidson for photographs Rabbi Desmond Maizels for input Islamic Council of South Africa for input Muslim Judicial Council for input Lee-Ann Ashcroft for the language editing Sherry Neville and Bernita Naude from Macmillan for their support
Soli Deo Gloria
contents Sectors and careers 1 2 3
FOOD AND BEVERAGE STAFF ...................................................................................................... 1 LEGISLATION AND POLICIES IN THE HOSPITALITY INDUSTRY ...................................................... 8 LEARNING PATHWAYS IN THE HOSPITALITY INDUSTRY ............................................................. 13
Hygiene and safety 4 5
HYGIENE .................................................................................................................................... 18 PREVENTATIVE SAFETY MEASURES ........................................................................................... 29
Kitchen and restaurant operati ons 6
RECEIVING STOCK AND STOREKEEPING .................................................................................... 34 Menu
Nutriti on and menu planning 7 8 9
SOUTH AFRICAN CULINARY UNIQUENESS AND HERITAGE ....................................................... 42 MENU PLANNING ..................................................................................................................... 52 COSTING ................................................................................................................................... 62
Food commoditi es 10 11 12 13 14 15 16 17 18 19
BAKED YEAST PRODUCTS .......................................................................................................... 67 CAKES AND BISCUITS ................................................................................................................ 77 HERBS, SPICES, CONDIMENTS AND FLAVOURANTS .................................................................. 89 STOCKS .................................................................................................................................... 101 SOUP ....................................................................................................................................... 106 SAUCES.................................................................................................................................... 113 FISH ......................................................................................................................................... 121 POULTRY ................................................................................................................................. 134 RICE ......................................................................................................................................... 143 VEGETABLES ............................................................................................................................ 149
Food and beverage service 20 PREPARE AND SETUP THE VENUE ........................................................................................... 159 21 TYPES OF SERVICE ................................................................................................................... 173 22 SERVICE AND CLEARING TECHNIQUES .................................................................................... 179 Index ............................................................................................................................................... 187 Conversion table............................................................................................................................. 192
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Food aNd beVeRaGe staFF
in this chapter you will learn to… Demonstrate your knowledge and understanding of the food and beverage department: Kitchen brigade • Interrelationships in the brigade • Chef de cuisine, sous chef • Chef de partie • Storeperson and aboyeur • Roles and responsibilities of each Restaurant brigade • Interrelationships in the brigade • Managers: restaurant, banquet • Maître d’ hôtel • Food service staff • Beverage service staff • Roles and responsibilities of each
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Introducti on to food and beverage department
The food and beverage department consists of food and beverage preparation and serving these to the customers. The food server is the main point of contact between the food production area and the customer. The food and beverage manager is usually responsible for the success of this department: Food and Beverage Manager
Executive Chef Kitchen Staff
1.1 • • •
Banqueting Manager
Bar Manager
Restaurant Manager Service Staff
Responsibiliti es of the food and beverage manager
Organise and manage all departments involved in the purchasing, storage, issuing, preparation and serving of food and beverages, e.g. restaurant, bar, banqueting department and the kitchen. Employ and dismiss staff, do staff training and hold staff meetings. Ensure that the required profit margins are achieved. Chapter 1: Food and beverage staff
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2 2.1
Kitchen brigade
Interrelati onships in the kitchen brigade
The brigade de cuisine (kitchen brigade) is a hierarchy system found in large restaurants and hotels and is commonly referred to as the kitchen staff. Escoffier created this kitchen brigade system in order to organise the kitchen: • He divided the kitchen into departments or stati ons where each worker is assigned a set of specific tasks. • These tasks are often related by cooking method, equipment or the types of food being produced. • A station chef (chef de partie) was placed in charge of each station and each station chef had a few demi-chefs (assistants) and commis (apprentices), depending on the size of the kitchen. • With experience, commis may be promoted to demi-chefs and demi-chefs to station chefs. • A station chef is under the direct supervision of the executive chef or sous chef. • Chefs-in-training rotate between different posts in order to master the different skills. Only then can a person be appointed as a sous chef. • It is important that the duties of every position in the kitchen brigade are properly defined in order to promote effective teamwork and co-operation and to minimise confusion. • Teamwork and co-operation between the different stations and chefs are of utmost importance to promote the smooth running of the kitchen, to ensure productivity and achieve excellent standards. Only large establishments will use the extended classical kitchen brigade. Most modern food service operations will use a simplified version by combining two or more positions, e.g. sauce, soup and vegetable chef. A modern operation may use the following: • Executive chef • Executive sous chef or sous chef • Chef de partie or area chefs with assistants and apprentices
Classroom acti vity 1 Divide the class into groups. In each group, identify learners to visit a restaurant, a fast food restaurant and a hotel in order to find out what the kitchen and restaurant brigades of their food service operations look like. Have a group discussion where the brigades of each are discussed and compared with the classical brigades.
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Chapter 1: Food and beverage staff
2.2
Organogram of the kitchen brigade Executive chef/ Chef de cuisine
Sous Chef
Chef de partie Chef Patissier* supervises: Boulanger Confiseur Glacier Decorateur
Chef saucier Chef poisonnier Chef de petit dejeuner Chef rôtisseu Chef legumier Chef potager Chef entremetier
Chef Garde Manger* supervises: Boucher Saladier Hors d’oeuvrier
Demi-chef / Commis chef
Storekeeper
Aboyeur
* The work of both the Chef Patissier and Chef Manger is considered a seperate category of kitchen work and can take place in a seperate kitchen area or even in a seperate kitchen.
2.3
Roles and responsibiliti es of the kitchen staff
PositioNs iN the kitcheN
Executive chef
Sous chef
Chef de Partie/Station chef Chef Saucier
Roles aNd ResPoNsibilities In charge of all kitchen operations: • Planning of menus • Organising and supervising food production • Costing and budgeting for food supplies • Employment and dismissal of personnel • Purchasing new apparatus • Planning work schedules Second in command: • Takes control in absence of chef de cuisine • Supervision of staff • Directly in charge of food production • Reviews dishes and portioning before service Is under direct supervision of the chef de cuisine or sous chef: • In charge of a particular area of production • Produces specific menu items One of the most demanding jobs: • Make sauces • Sautés food to order (à la carte or entrée meat dishes, hot hors d’oeuvres) Chapter 1: Food and beverage staff
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Positions in the kitchen Chef Rôtisseur Chef Poisonnier Chef de Petit de Jeuner Chef Legumier Chef Potager Chef Entremetier
Chef Garde Manger
Chef Patissier
Communard Demi-chefs (assistants) Commis chefs Storekeeper Aboyeur Plongeur Trancheur Grillardin
Roles and responsibilities • Grilling and roasting of meat, fish and poultry and their gravies and related sauces • Deep frying of meat, fish and vegetables • Prepares fish and shell fish dishes as well as garnish • Sometimes prepares sauces for fish dishes • Prepares breakfast, helps with vegetables and personnel food • Prepares vegetable and starch dishes • Prepares soup and garnishing as well as meat stocks The legumier and potager functions are often combined into a single vegetable station whose chef is known as the entremetier • Prepares vegetables, starch, eggs and soup • In charge of the ‘cold kitchen’ (cold meat, fish, salads and salad dressings) • Prepares and garnishes cold food for buffet service, e.g. paté, terrines • Supervises the butcher, salad hand and starter chef Not necessarily under the sous chef’s supervision • Planning, preparation and serving of desserts • Baking cakes, pastries, bread and bread rolls • Chocolate and sugar work Supervises the boulanger (bread baker), confiseur (makes candies and petit fours), glacier (chilled and frozen desserts) and decorateur (show pieces and special cakes) • Prepares food for the personnel • Help partie chefs with duties assigned to them • Learn the skills and area • In charge of stores and stock • Receives deliveries and issues stock • Responsible for clerical work • Calls out food orders • Washes pots and pans, and packs away • Cuts meat in front of guests • Grills meat in front of guests
Important words Commis: a trainee/apprentice or assistant in the kitchen or restaurant. Station: a group of about 5-8 tables to seat approximately 20-36 guests.
3 3.1
Restaurant brigade
Interrelationships in the restaurant brigade
The restaurant brigade includes every staff member that is responsible for any task or duty in the restaurant: • Traditionally, classic restaurant staff are organised in a strict hierarchy. The restaurant is divided into stations/carre. Service staff is assigned to a specific station where each worker is assigned a set of specific tasks and will be supervised by a senior staff member. Any restaurant is as
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Chapter 1: Food and beverage staff
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successful as the weakest link in the team, therefore everybody should do their tasks. Teamwork and communication between the service staff is important to ensure effective workflow and success in running the restaurant.
3.2
Organogram of the restaurant brigade
Directeur du restaurant Restaurant Manager
Maître d’ Hôtel First Head Waiter
Food service staff
Beverage service staff
Maître d’ Hôtel de reception Reception waiter
Head wine steward
Maître d’ Hôtel de carre Station head waiter
Wine steward
Chef de Rang Station waiter
Commis de Vin Assistant wine steward
Sommelier Highly qualified wine connoisseur who specialises in wine service and combining food and wine
Bar Commis de rang Assistant waiter
Bar manager
Commis de Barrasseur Apprentice waiter
Bartenders
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3.3
Roles and responsibilities of the restaurant staff
Positions in the restaurant Directeur du restaurant Restaurant manager
Maître d’ hôtel First head waiter Maître d’ hôtel de reception Reception waiter Maître d’ hôtel de carre Station head waiter Chef de rang Station waiter
Commis de rang Assistant waiter
Commis de barrasseur Apprentice waiter Wine steward Commis de vin Assistant wine steward Bar manager Bartenders
4 4.1
Roles and responsibilities • • • • • • • • • • • • • • • • • • • • • • •
Organises and controls the restaurant and special functions Discipline and behaviour of staff Employs and dismisses staff Training of staff Smooth operation of restaurant Welcomes guests Draws up service rosters Supervises restaurant Table bookings Receives guests and take them to their tables Help with serving if restaurant is busy Responsible for a section (carre) 15-20 tables Supervises appearance of waiters Helps with seating, taking orders and serving In control of a station of 20-36 covers Prepares the station Greets the guests Takes guests’ orders Serves guests (in correct sequence) and clear Presents bill and receives money Cleaning station Acts on instruction from station waiter – still learning Helps station waiter to carry food and apparatus. May serve some food e.g bread • Clears tables Lowest rank (‘runner’) • Main job is to clear tables • Helps with preparation in the restaurant • Serves drinks during meals • Must have knowledge of liquor act as well as knowledge of wines • Wine steward in training • • • • • •
Ensures that there is adequate stock in the bar Supervises bar personnel Mix and serve all kinds of drinks Decorate glasses Cleans glasses, other equipment and bar area Do stock taking and ensure adequate supplies
Banqueting department
Responsibilities of the banqueting manager
• Organisation of special functions for specific groups of people at specific times where the food and drinks are pre-determined, e.g. weddings, conferences, etc.
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Chapter 1: Food and beverage staff
• Meeting with prospective clients, discussing arrangements such as menus, table plans, costs, wines, décor, etc. • Communicating to all departments concerned the date of the function, menus, number of guests and other details that may concern them.
EXTRA ACTIVITIES Knowledge and comprehension 1. 2.
Name at least FIVE personal characteristics that a chef de rang should have. List the duties of a sommelier.
(5) (2)
Extension 3.
Study the advertisement for an executive sous chef that appeared in a local newspaper and answer the questions below:
EXECUTIVE SOUS R16 800 CHEF LIVE IN
MPUMALANGA
REF: V1115
NELSPRUIT 013 055 2217
This luxury 5* lodge on a game farm, seeks an experienced executive sous chef to deputise for the executive chef in his absence. Formal qualification, good references, 4 or 5* à la carte experience, good management and training skills required. Duties include menu compilation, costing, stock and stores control as well as kitchen management. Formally qualified candidates with previous working experience in a senior capacity in 5* game lodge kitchens will be given preference. It is essential that all applicants be computer literate on MS Office suite and have a valid drivers license as well as their own transport. A highly capable, efficient and passionate candidate is required to complete the brigade for this well-known establishment.
3.1 3.2 3.3 3.4 3.5 3.6 4. 5. 6.
7.
What is the position of the executive sous chef in the kitchen brigade? What are the minimum requirements to apply for this job? Explain what a formal qualification may be. Identify the duties for this position as executive sous chef. What does an ‘à la carte’ experience entail? What personal characteristics do you think this chef needs?
(1) (2) (4) (1) (2) (2)
Which challenges are associated with a chef’s career? (2) Research what a ‘master chef’ is. (2) The personalities of two waiters in a restaurant are not compatible. This causes a lot of problems in the restaurant. 6.1 Explain to them why it is necessary to work as a team. (2) 6.2 Suggest another practical solution on how to improve the situation. (2) A restaurant has 30 four-seater tables, a buffet counter and 6 station waiters. Draw a floorplan indicating the following: 7.1 Arrangement of tables in stations. (2) 7.2 The number of guests per waiter. (2) 7.3 The most suitable placement of the buffet counter - motivate your answer. (4)
Chapter 1: Food and beverage staff
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leGislatioN aNd Policies iN the hosPitality iNdustRy
2
in this chapter you will learn to… Demonstrate your knowledge and understanding of policies: • Department of Labour • Basic Conditions of Employment Act • Occupational Health and Safety Act • Aim • Penalties for failing to comply • Consequences of bad hygiene • General Safety Regulations 1031 • Hygiene Regulations R918
1
Basic informati on regarding acts, policies and laws
The Hospitality Industry should strive towards making the experience of all consumers a comfortable and satisfactory one. Everyone in the industry has a moral responsibility to ensure that it is safe for all parties involved in respect of hygiene, safety, security and environmental issues, and no compromise can be allowed. Acts, policies and laws are compiled by advisory committees. These groups collect information from entities such as the Department of Health, South African Bureau of Standards (SABS), Department of Trade and Industry, National Occupational Safety Association (NOSA) and the Department of Labour. After consultation, the Act or policy is compiled and sent to the government for approval and passing as law.
Important words Policy: A rule, action or set of guidelines; plan.
Various Acts and policies cover various aspects of the industry, and each of the Acts below will be discussed by giving their aim and to whom each applies.
Classroom acti vity 1 Conduct a class discussion on the following points: (1) Motivate the necessity of having legislation in the Hospitality Industry. (2) Discuss what aspects you think should be regulated. (3) Who should be responsible for enforcing these laws?
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Chapter 2: Legislation and policies in the Hospitality Industry
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Department of Labour
The Department of Labour is the governmental department that governs employment and the conditions thereof in South Africa. Their website, www.labour.gov.za, provides business people, employees and consumers with up-to-date information on various aspects of employment. Documents and forms may be downloaded. They also offer online services. Some of the information available on their website includes the following: • Labour Acts, amendments, codes of conduct, good practice, notices, regulations and sectorial determinations • Legislation • Guides on topics such as leave, maternity benefits and affirmative action • SETA grant disbursements • Unemployment fund (UIF) • Compensation fund • Employment equity • Child labour
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Relevant acts and legislati on in the Hospitality Industry
There are numerous Acts and laws on various aspects of the Hospitality Industry, but you should take note of the following: • Basic Conditions of Employment Act • Occupational Health and Safety Act • General Safety Regulations 1031 • Hygiene Regulations R918
3.1
Basic Conditi ons of Employment Act
3.1.1 Aim The aim of this Act is to regulate working conditions such as leave, working hours, employment contracts, deductions, pay slips and termination of contracts.
3.1.2 Who does this Act apply to? It applies to all employers and workers, with a few exceptions such as the defence force.
3.2
Occupati onal Health and Safety Act
This Act is also commonly known as the “OHS” Act.
Chapter 2: Legislation and policies in the Hospitality Industry
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3.2.1 Aim The main purpose of this Act is to ensure the safety of all people (employees and guests) in the workplace. The safety of all persons in contact with the people at work is also implied. It also aims to establish an advisory council for occupational health and safety.
3.2.2 Who does this Act apply to? It applies to all employers and workers in most industries in South Africa. Both the employer and employees must meet the criteria as explained in the following table: Responsibility of the employer
Responsibility of the employee
• Compile workplace policies and guidelines for health and safety. • Elect safety representatives and hold regular meetings of workplace safety committees. • All systems and machinery should be safe to use • All potential hazards in the workplace should be eliminated. • The workplace should be free of risks in order to prevent accidents. • Ensure proper training and supervision of staff.
• Each person is responsible for taking care of his or her own and other’s safety. • Lawful orders and instructions should be obeyed • All safety procedures and rules should be adhered to. • Any unsafe or unhealthy situations should be reported to the employer without delay.
Important words Potential hazard: Possible danger
3.2.3 Penalties for failing to comply If an establishment does not comply with the legislation that is set down for hygiene and/or safety, there can be a variety of serious implications. These may include the following: • Customers may get sick and, as a result, may lodge complaints or even sue the company. • Employees and/or patrons may get injured in which instance reports have to be submitted to the relevant authorities. Industrial investigations may be conducted, which will not only be an inconvenience, but may also have further implications such as fines. • Penalties for failing to comply with relevant legislation will vary according to the severity of the case. Health inspectors may issue a warning on a first offence, and a certain period of time is granted in which the establishment should bring the standards up to the required level. A second and further offence may lead to a fine or even closing down of the business. • In the OHS Act, it is listed in Article 38 that “any person that fails to comply with the provisions of the Act shall be guilty of an offence, and, on conviction, be liable to a fine not exceeding R 50 000,00 or 1 year imprisonment” and “any employer who omits to do any act which causes any person to be injured at a workplace or in the course of his employment, shall be guilty of an offence, and, on conviction, be liable to a fine not exceeding R 100 000,00 or 2 years in prison, or both where the act or omission results in a charge of culpable homicide being proven”.
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Chapter 2: Legislation and policies in the Hospitality Industry
3.2.4 Consequences of bad hygiene The cost of bad hygiene is high: • Food poisoning outbreaks and sometimes death • Food contamination and customer complaints • Pest infestations • Food waste caused by spoilage • Legal action taken by people affected by food poisoning • Loss of production and food which has to be destroyed • Decontamination cleaning • Legal costs and fines imposed by the health authorities should they prosecute you for breaking the laws • Loss of customers Be it legal costs, payment of claims or loss of income through customers no longer supporting the business, the price of negligence is high. Claims will result in loss of profit. If the profitability of an establishment is threatened, employees may lose overtime pay, bonuses or even their jobs. It is therefore in the best interest of everyone involved in the industry to maintain the highest standards of food hygiene and safety.
3.3
General Safety Regulations 1031
This general safety regulation was an addendum to the OHS Act.
3.3.1 Aim The aim of these regulations is to regulate the protection of workers in the workplace.
3.3.2 Who does this apply to? It applies to all employers and employees.
3.3.3 General Safety Regulations explained These regulations stipulate personal safety equipment such as protective clothing, safety signs, protection for certain types of work, safety equipment and safety of the facilities. Other aspects covered include prohibiting any intoxication by alcohol or medication in the workplace, the display of notices and signs, admittance of persons to the premises, first aid and emergency equipment and procedures, and the use and storage of flammable liquids.
First aid
Fire extinguisher
Green: Evacuation direction Red: Fire extinguisher position
Fire escape route
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