Product Knowledge Appetizers

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By: somnath16 (97 month(s) ago)

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By: somnath16 (97 month(s) ago)

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Appetizers : 

10th September, 2007 This is a controlled document 1 Appetizers Product Knowledge

Learning Objectives : 

10th September, 2007 This is a controlled document 2 Learning Objectives What is Appetizer Ingredients used Description of Appetizers Served in Restaurant & Selling scripts Method of Service Understand guests needs Selling Strategy, Menu Strategy Ensuring quality Tips to serve guests better

What is Appetizers : 

10th September, 2007 This is a controlled document 3 What is Appetizers A small portion of food or Beverage served prior to the main meal or in between mealtimes. These can also be called hors d'oeuvres, antipasti or starters. Appetizers may be hot or cold or served as finger food.

Appetizers on the Menu : 

10th September, 2007 This is a controlled document 4 Appetizers on the Menu Non vegetarian CHARCOAL GRILLS STUFFED MUSHROOM FIRE FRY PESTO CROSTINI SUN DRIED TOMATO CROSTINI BRUSCHETTAS COTTAGE CHEESE CORIANDER JALEPENO CHARCOAL GRILLED MUSHROOM CHICKEN LIVER CROSTINI SMOKED SALMON CROSTINI BARBY PRAWNS CAJUN CHICKEN CHICKEN LEMON GRASS CHICKEN CHERMOULLA CHILLI LIME PRAWNS CAJUN FISH NON VEG PLATTER CHARCOAL GRILLS vegetarian

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10th September, 2007 This is a controlled document 5 Description of Appetizers Served in Restaurant & Selling scripts VEGETARIAN STUFFED MUSHROOM (Mushrooms stuffed with any of numerous mixtures e.g. Cheese , spinach) Crumb fried mushroom Stuffed with spinach, Cheddar and Cottage Cheese. Selling Scripts: Its always a favorite party appetizer & perfect for any occasion This is the most wanted appetizer in our restaurant and never had any leftovers as everyone loves them.

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10th September, 2007 This is a controlled document 6 VEGETARIAN FIRE FRY Description of Appetizers Served in Restaurant & Selling scripts Stir fried cottage-cheese fingers in a spicy red chilly-garlic paste. Selling Scripts:

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10th September, 2007 This is a controlled document 7 CROSTINI Traditionally a festive Italian appetizer. VEGETARIAN Baguette-style bread is thinly sliced and lightly toasted and then topped. (In Italian, “crostini” means “little toasts”) Description of Appetizers Served in Restaurant & Selling scripts Sun dried Tomato Crostini Pesto Crostini

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10th September, 2007 This is a controlled document 8 What is Pesto? VEGETARIAN PESTO CROSTINI Description of Appetizers Served in Restaurant & Selling scripts The name pesto comes from the Latin word of "pestle," which means sauce. It is always made by crushing a few key ingredients together, such as Basil, Sundried Tomato, Garlic and Pine Nuts. The name pesto comes from the Latin word of "pestle," which means sauce.

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10th September, 2007 This is a controlled document 9 Description of Appetizers Served in Restaurant & Selling scripts PESTO CROSTINI Basil, Garlic, Nuts and Olive Oil Paste Topped on Toasted Bread. It's the simplest appetizer, and great as a light snack before dinner. Selling Scripts: VEGETARIAN

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10th September, 2007 This is a controlled document 10 VEGETARIAN SUN DRIED TOMATO CROSTINI Description of Appetizers Served in Restaurant & Selling scripts What is Sun Dried Tomato? Sun-dried Tomatoes are ripe tomatoes which are dried under the sun to remove most of the water content. Sun dried tomatoes have the same nutritional value as the fresh tomatoes. they are high in Lycopene, antioxidants, vitamin C and low in sodium, fat, and calories. Sun dried tomatoes were born in Italy as a way to store fresh tomatoes for the winter.

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10th September, 2007 This is a controlled document 11 VEGETARIAN SUN DRIED TOMATO CROSTINI Sun-dried tomatoes are preserved in flavored olive oil, served on toasted bread. Description of Appetizers Served in Restaurant & Selling scripts Selling Scripts:

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10th September, 2007 This is a controlled document 12 VEGETARIAN BRUSCHETTAS Bruschetta is toasted bread either over coals or in a toaster seasoned with garlic and olive oil. Commonly served warm as an appetizer, snack, or side dish. (The name comes from the Italian word bruscare, which means "to roast over coals") Its elegant & appetizing, tastes amazing and is definitely an all time favourite appetizer not like some you must have had at other restaurants:):) you must try it once and I believe you will ask for it always. Selling Scripts: Toasted garlic rolls topped with tomato, basil with olive oil and mozzarella. Description of Appetizers Served in Restaurant & Selling scripts

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10th September, 2007 This is a controlled document 13 NON VEGETARIAN CHICKEN LIVER CROSTINI Description of Appetizers Served in Restaurant & Selling scripts Chicken liver paste mixed with olive oil and Anchovies. This is the most delicious appetizer and has great flavors of anchovies, sage, lemon. You will definitely like it. Selling Scripts:

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10th September, 2007 This is a controlled document 14 Description of Appetizers Served in Restaurant & Selling scripts SMOKED SALMON CROSTINI NON VEGETARIAN What is Smoked Salmon? Smoked salmon is a preparation of salmon, typically a fillet that has been cured and then hot or cold smoked. Smoking is the process of flavouring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, Salmon is the common name for several species of fish of the family Salmonidae. A filet (pronounced /f?'le?/) is a boneless cut of meat or fish. Curing refers to various preservation and flavouring processes, by the addition of a combination of salt, sugar and nitrate. Many curing processes also involve smoking. Salmon Filet Curing Smoking

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10th September, 2007 This is a controlled document 15 NON VEGETARIAN SMOKED SALMON CROSTINI Description of Appetizers Served in Restaurant & Selling scripts Smoked salmon , served cold on toasted bread. A Norwegian specialty with a strong flavour. Its awesome! and really Much better than it sounds! However I suggest It's a great thing to bring to Selling Scripts:

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10th September, 2007 This is a controlled document 16 NON VEGETARIAN BARBY PRAWNS Description of Appetizers Served in Restaurant & Selling scripts Prawns tossed in a piquant barbeque sauce.

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10th September, 2007 This is a controlled document 17 Description of Appetizers Served in Restaurant & Selling scripts CHARCOAL GRILL

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10th September, 2007 This is a controlled document 18 VEGETARIAN COTTAGE CHEESE CORIANDER JALEPENO Description of Appetizers Served in Restaurant & Selling scripts Cottage cheese is a cheese curd product with a mild flavor. It is not aged or colored. Cottage cheese is a cheese curd product with a mild flavor. It is not aged or colored. What is Cottage Cheese?

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10th September, 2007 This is a controlled document 19 VEGETARIAN COTTAGE CHEESE CORIANDER JALEPENO Description of Appetizers Served in Restaurant & Selling scripts Charcoal grilled cottage cheese marinated in coriander, jalapeno and mustard.

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10th September, 2007 This is a controlled document 20 VEGETARIAN CHARCOAL GRILLED MUSHROOM Description of Appetizers Served in Restaurant & Selling scripts Mushroom marinated in white wine vinegar, onion, parsley and grilled.

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10th September, 2007 This is a controlled document 21 NON VEGETARIAN CAJUN CHICKEN Description of Appetizers Served in Restaurant & Selling scripts Grilled supreme of chicken marinated with Cajun spices.

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10th September, 2007 This is a controlled document 22 NON VEGETARIAN CHICKEN LEMON GRASS Description of Appetizers Served in Restaurant & Selling scripts Charcoal grilled chicken pieces flavoured with lemongrass, basil , mint and fresh ginger.

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10th September, 2007 This is a controlled document 23 NON VEGETARIAN CHICKEN CHERMOULLA Chermoulla, a Moroccan marinade, consists of onion, garlic, mint, coriander, parsley and green chilly. Description of Appetizers Served in Restaurant & Selling scripts Charcoal grilled chicken cubes flavoured with Chermoulla.

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10th September, 2007 This is a controlled document 24 NON VEGETARIAN CHILLI LIME PRAWNS Description of Appetizers Served in Restaurant & Selling scripts Charcoal grilled mildly spiced prawns marinated in lemon juice, honey, apricot served with a spicy sweet sauce.

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10th September, 2007 This is a controlled document 25 NON VEGETARIAN CAJUN FISH Description of Appetizers Served in Restaurant & Selling scripts Charcoal grilled Kingfish flavoured with Cajun spices.

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10th September, 2007 This is a controlled document 26 NON VEGETARIAN NON VEG PLATTER Description of Appetizers Served in Restaurant & Selling scripts Sampler of chicken and fish grills. A total of 8 pieces.

How is fondue served : 

10th September, 2007 This is a controlled document 27 How is fondue served Fondues are served in fondue pots The best way to serve fondue

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10th September, 2007 This is a controlled document 28 The best way to serve fondue Prepare the cheese fondue according the recipe Transfer the mixture to a lit fondue pot once the cheese is melted. Arrange various dippers on a tray and place it next to the fondue set. Good dippers for cheese fondue are crusty French bread, vegetables, cooked meat, potatoes and any other savory item you can think of. How is fondue served Step One Step Two Step Three

How is fondue served : 

10th September, 2007 This is a controlled document 29 How is fondue served The best way to serve fondue: Steps Instruct guests on how to spear a piece of bread, dip it into the fondue and then twirl to remove any excess. , not double dipping and not dropping any food into the fondue pot. Give guests a separate plate and fork on which to transfer over their food while it cools. Keep track of the dippers and fondue supply and replenish as needed. Step Four Step Five

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10th September, 2007 This is a controlled document 30 How is fondue served Step Five Explain the fondue etiquette rules to your guests. The rules include: Not allowing their lips to touch the fondue fork

Selling Strategy : 

10th September, 2007 This is a controlled document 31 Selling Strategy Understand if guests want traditional, broth or cheese fondue with flavoured. Remind the guest that all fondue contain wine except Desi Fondue. If Guests like Pork, recommend Chicken & Ham Fondue Recommend a wine like Chianti.

Tips : 

10th September, 2007 This is a controlled document 32 Tips Serve your guests a nice white wine to help wash their cheese fondue down. All dippers should be bite-size pieces. Check your cheese fondue often to make sure that it isn't burning. A little stir or an adjustment of the heating element will usually solve the problem. Tradition says that if you or a guest drops a piece of food into the fondue pot, they have to either buy the next bottle of wine or plant a kiss on someone of the opposite sex.

Quality Control in Fondue : 

10th September, 2007 This is a controlled document 33 Quality Control in Fondue Ingredients are measured. The fondue quantity is measured. The meat is measured.

Serving Guest : 

10th September, 2007 This is a controlled document 34 Serving Guest Take The Order Understand Guest’s needs that what they want Ask questions Is he/she veg or non veg or jain? Does he/she like traditional or flavoured to be added? Does like classic pasta or less cheese fondue? Recommend fondue by describing it. Limit recommendation to one or two fondue. Try and up sell

Serving Guest : 

10th September, 2007 This is a controlled document 35 Serving Guest The Captains always understand Gives his suggestions. Reduce cost of thinking by limiting choice. Too many choices will confuse guests. Let them decide. Don’t force. Don’t be aggressive.

How Can You Improve Your Knowledge : 

10th September, 2007 This is a controlled document 36 How Can You Improve Your Knowledge Its not enough to read about fondue. Understand how it is made. Check with manager and organize sampling session. Be honest!!! Its easier to suggest when you like it.

Conclusion : 

10th September, 2007 This is a controlled document 37 Conclusion This session you learnt What is fondue Types of fondue & ingredients used. Fondue sauces Menu strategy Selling strategy. Plan to serve guests better. Guest needs.

Slide 38: 

10th September, 2007 This is a controlled document 38 THANK YOU

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