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Hospitality Studies
Study guide
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
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.
Printed and bound by NUMASA
Acknowledgements
The authors would like to express their sincere gratitude to the following people:
• Martha Kok for proofreading
Nicolas van der Walt, FBI Chef’s School and Pastry Academy for input and photo’s
• 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
Note to the learner
Dear learner
Welcome to the wonderful world of the Hospitality Industry! This is one of the industries in South Africa that is growing the fastest and offers a great variety of career possibilities.
This book will firstly provide you with the necessary background information on possible careers - and entrepreneurial opportunities - and secondly will equip you with the necessary knowledge, skills, attitudes and values in preparation of a career.
All the relevant topics in the curriculum are addressed within the content of this book. The activities are intended to lead you on a path of knowledge gathering through research. It requires that you participate as part of a group in discussion and group activities.
We trust that this book will inspire you with a lasting enthusiasm for Hospitality Studies! As you use it with dilligence and through hard work, you will eventually come te realise that all the skills you need for a successful career have been put into practice.
The authors
Food aNd beVeRaGe staFF 1
in this chapter you will learn to…
Demonstrate your knowledge and understanding of the food and beverage department: Kitchen brigade
• Chef de cuisine, sous chef
Interrelationships in the brigade
• Chef de partie
• Storeperson and aboyeur
• Roles and responsibilities of each
• Restaurant brigade
• Managers: restaurant, banquet
Interrelationships in the brigade
• Maître d’ hôtel
• Food service staff
• Beverage service staff
•
• Roles and responsibilities of each
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:
1.1 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.
2.1 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.
• 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 (chef de partie) was placed in charge of each station and each station chef had a
• 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
Kitchen brigade 2 Sample
• 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.
chef/ Chef de cuisine
Chef Patissier* supervises: Boulanger
Confiseur Glacier Decorateur
Chef
de partie
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
* 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)
Executive
Storekeeper Demi-chef / Commis chef Aboyeur
Sous Chef
Positio N s i N the kitche N Roles a N d R es P o N sibilities
Chef Rôtisseur
Chef Poisonnier
• sauces
•
Grilling and roasting of meat, fish and poultry and their gravies and related
Deep frying of meat, fish and vegetables
• Sometimes prepares sauces for fish dishes
Prepares fish and shell fish dishes as well as garnish
•
Chef de Petit de JeunerPrepares breakfast, helps with vegetables and personnel food
•
Chef Legumier Prepares vegetable and starch dishes
•
Chef Potager Prepares soup and garnishing as well as meat stocks
Chef Entremetier
Chef Garde Manger
Chef Patissier
•
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
•
• Prepares and garnishes cold food for buffet service, e.g. paté, terrines
In charge of the ‘cold kitchen’ (cold meat, fish, salads and salad dressings)
• Supervises the butcher, salad hand and starter chef
•
Not necessarily under the sous chef’s supervision
• Baking cakes, pastries, bread and bread rolls
Planning, preparation and serving of desserts
• 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)
Communard Prepares food for the personnel
• Demi-chefs (assistants)
Commis chefs
• Learn the skills and area
Help partie chefs with duties assigned to them
•
Storekeeper In charge of stores and stock
• Receives deliveries and issues stock
• Aboyeur Responsible for clerical work
• Calls out food orders
• Plongeur Washes pots and pans, and packs away
• Trancheur Cuts meat in front of guests
• Grillardin 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.
Restaurant brigade 3 Sample
3.1 Interrelationships in the restaurant brigade
The restaurant brigade includes every staff member that is responsible for any task or duty in the restaurant:
• 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
Traditionally, classic restaurant staff are organised in a strict hierarchy. The restaurant is divided
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
Maître d’ Hôtel de reception
Reception waiter
Maître d’ Hôtel de carre
Station head waiter
Chef de Rang
Station waiter
Sample
Commis de rang
Assistant waiter
Commis de Barrasseur
Apprentice waiter
Sommelier
Beverage service staff
Highly qualified wine connoisseur who specialises in wine service and combining food and wine
Wine steward
Commis de Vin
Assistant wine steward
Bar
Bar manager
Bartenders
Head wine steward
3.3 Roles and responsibilities of the restaurant staff
Positio N s i N the R estau R a N t
Directeur du restaurant
Restaurant manager
Maître d’ hôtel
First head waiter
Maître d’ hôtel de reception
Reception waiter
Roles a N d R es P o N sibilities
• Discipline and behaviour of staff
Organises and controls the restaurant and special functions
• 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
• Maître d’ hôtel de carre
Station head waiter
Chef de rang
Station waiter
Commis de rang
Assistant waiter
Commis de barrasseur
Apprentice waiter
• Help with serving if restaurant is busy
• Supervises appearance of waiters
Responsible for a section (carre) 15-20 tables
• Helps with seating, taking orders and serving
•
• Prepares the station
In control of a station of 20-36 covers
• 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
•
Wine steward Serves drinks during meals
Commis de vin
Assistant wine steward
Bar manager
•
• Must have knowledge of liquor act as well as knowledge of wines
•
Wine steward in training
• Supervises bar personnel
Ensures that there is adequate stock in the bar
•
Bartenders Mix and serve all kinds of drinks
• Decorate glasses
• Cleans glasses, other equipment and bar area
•
• Do stock taking and ensure adequate supplies
4.1 Responsibilities of the banqueting manager
• and drinks are pre-determined, e.g. weddings, conferences, etc.
Organisation of special functions for specific groups of people at specific times where the food
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.
Knowledge and comprehension
1. List the duties of a sommelier.
Name at least FIVE personal characteristics that a chef de rang should have.
extension
Study the advertisement for an executive sous chef that appeared in a local newspaper and 3. answer the questions below:
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.
What is the position of the executive sous chef in the kitchen brigade? (1) 3.1
What are the minimum requirements to apply for this job? (2) 3.2 Explain what a formal qualification may be.
Identify the duties for this position as executive sous chef.
What personal characteristics do you think this chef needs?
Which challenges are associated with a chef’s career? (2) 4. Research what a ‘master chef’ is. (2) 5.
eXtRa actiVities Sample
The personalities of two waiters in a restaurant are not compatible. This causes a lot of 6. problems in the restaurant.
Explain to them why it is necessary to work as a team. (2) 6.1
Suggest another practical solution on how to improve the situation. (2) 6.2
A restaurant has 30 four-seater tables, a buffet counter and 6 station waiters. Draw a floorplan 7. indicating the following:
Arrangement of tables in stations. (2) 7.1
The number of guests per waiter. (2) 7.2
The most suitable placement of the buffet counter - motivate your answer. (4) 7.3
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•
• Consequences of bad hygiene
Penalties for failing to comply
• General Safety Regulations 1031
• Hygiene Regulations R918
•
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: Motivate the necessity of having legislation in the Hospitality Industry. (1) Discuss what aspects you think should be regulated. (2) Who should be responsible for enforcing these laws? (3)
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
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.
