Slide No Trainer Notes Trainer informs trainees can make special requests in relation to: Timing issues such as customers/tables asking for their food to be served – ‘as quickly as possible’, or asking there is a gap of an hour between each course Cultural issues some guests may ask for food and beverages to meet their – cultural and/or religious needs Dietary requirements see later slides – Personal preference requests in relation to serve size, extra amounts of certain – foods, no sauce or no chips, a special way of cooking not listed on the menu, or the inclusion or exclusion of nominated ingredients from a dish How steaks are to be cooked see later slide – Entrées required as main courses or main course meals requested as entrées. – Always check with the kitchen or your supervisor before committing the venue to meeting these needs. Class Activity Internet Research – Trainer arranges for trainees to visit following websites, take notes and discuss: . Slide Slide No Trainer Notes Trainer advises customers may make dietary-related requests as follows: Vegetarian requests this is a common dietary-related request and can include: – vegetarians/Ova-lacto vegetarians these are the majority of – they eat dairy products and eggs but not meat of any kind (meat, ‘vegetarians’: poultry or fish) they do not eat meat, poultry or fish: they do not eat eggs – but they do eat dairy products Pescatarians people who do not eat meat, poultry or animal flesh but do eat – fish this definition is open to various definitions so it is best to check exactly – what the diner means when they say they are a Generally a vegan can ‘vegan’. be seen as anyone who does not eat meat, poultry, fish, eggs or dairy products and doesn’t eat foods derived from animals (such as gelatine). The person may also ask they are served only raw/unprocessed foods, or foods which have not reached a temperature of above 46ºC (because they believe foods above this temperature have had some/most of their dietary goodness removed/be harmful to the human body. Slide
Slide No Trainer Notes Trainer informs trainees can make special requests in relation to: Timing issues – such as customers/tables asking for their food to be served ‘as quickly as possible’, or asking there is a gap of an hour between each course Cultural issues – some guests may ask for food and beverages to meet their cultural and/or religious needs Dietary requirements – see later slides Personal preference requests – in relation to serve size, extra amounts of certain foods, no sauce or no chips, a special way of cooking not listed on the menu, or the inclusion or exclusion of nominated ingredients from a dish How steaks are to be cooked – see later slide Entrées required as main courses – or main course meals requested as entrées. Always check with the kitchen or your supervisor before committing the venue to meeting these needs. Class Activity – Internet Research Trainer arranges for trainees to visit following websites, take notes and discuss: . Slide Slide No Trainer Notes Trainer advises customers may make dietary-related requests as follows: Vegetarian requests – this is a common dietary-related request and can include: vegetarians/Ova-lacto vegetarians – these are the majority of ‘vegetarians’: they eat dairy products and eggs but not meat of any kind (meat, poultry or fish) – they do not eat meat, poultry or fish: they do not eat eggs but they do eat dairy products Pescatarians – people who do not eat meat, poultry or animal flesh but do eat fish – this definition is open to various definitions so it is best to check exactly what the diner means when they say they are a ‘vegan’. Generally a vegan can be seen as anyone who does not eat meat, poultry, fish, eggs or dairy products and doesn’t eat foods derived from animals (such as gelatine). The person may also ask they are served only raw/unprocessed foods, or foods which have not reached a temperature of above 46ºC (because they believe foods above this temperature have had some/most of their dietary goodness removed/be harmful to the human body. Slide