Menu knowledge.

We need to know everything about menu's. We need to know the 2 different classes of menu's. Called a'la carte menu and table d' hote menu.
The a la' carte menu has dishes separately priced, where the table d' hote menu has an indusive price either for the whole meal or for a specified number of courses, for example any 2 or any 4 courses. There are usually choices within each course.
Then there's the layout of the menu and everything that comes with it. Beverages (hot and cold), tipes of food on the menu, desserts and if they cater for people with special diets, for example people with allergies, people who are diabetic, people with low cholesterol etc.


That's just a few things I can tell  about menu knowledge.
 

Food and Beverage.

Food and Beverage is very hard work, but I like doing it! We learned a lot about how to prepare for a conference and how to set everything up neatly. Waitoring is great, I like making tips and speaking to the guests. There is a lot of work we need to know about F And B, it is hard to remember everything, but at least our managers help us where they can. We only have 1 more week to go, and lots of work to be done. Melissa gave us a task of 30 pages to be done. The task is about a country that you have chosen for yourself and everything about their food. The food history, recipes, pictures and their traditional foods etc. I have chosen Denmark. It is a very interesting country that I am interested in, it is nice to see all the different types of Danish cuisine. It's going to be a challenge, but I will manage.

Feedback Guesthouse.

The 24th of March Pumulani showed me how to prepare a table for breakfast and dinner. Then I had to do it myself. After that I discussed the menu with the guests and served them their meal. Sheila showed me how to check rooms and to make sure everything is in place. 
 I have learned that it is important to maintain neatness in the guesthouse and I learned how to prepare a table.
I enjoyed it alot and I am looking forward to doing it again.