STANDARD OPERATING PROCEDURES
FOOD & BEVERAGE - RESTAURANT
1. Service Experience
1. 01 Company Introduction & Mission Statement
1. 02 Benefits Of Training
1. 03 Objectives Of Standards
1. 04 F&B Ethics
1. 05 Achievement Reviews
1. 06 Personal Hygiene
1. 07 Grooming
1. 08 Prevention Of Accidents – First Aid
1. 09 Germs In The Kitchen – Restaurant
1. 10 Do’s & Don’ts
1. 11 Scheduling Staff
1. 12 Safety Regulations
1. 13 Staff Behaviour
1. 14 Staff Responsibilities
2. Beverage Basics
2. 01 Tea
2. 02 Coffee
2. 03 Method Champenoise
2. 04 Alcohol Contend In Wine
2. 05 The White Grapes
2. 06 The Red Grapes
2. 07 Tasting Wine
2. 08 Decanting Wine
2. 09 The Temperature For Serving Wine
2. 10 The Ten Basic Wine Styles – White
2. 11 The Ten Basic Wine Styles – Red
3. Beverage Service
3. 01 Restaurant
3. 02 Bar
3. 03 Kinds Of Beverage Service
3. 04 Alcoholic Beverage Service
3. 05 Aperitifs
3. 06 Beer
3. 07 Cocktails
3. 08 Liqueurs
3. 09 Port & Sherry
3. 10 White – Rose Wine
3. 11 Red Wine
3. 12 Champagne
3. 13 Soft Drinks
3. 14 Serving Fresh/Canned Juice
3. 15 Iced Tea, Iced Coffee
3. 16 Flambé’ Coffee
3. 17 Coffee
3. 18 Tea
4. Food Knowledge
4. 01 Basic Food Preparation
4. 02 Dairy Products
4. 03 Cocoa-Chocolate
4. 04 Food & Alcoholic Beverage
4. 05 Fruit
4. 06 Ice Cream
4. 07 Italian Cheese
4. 08 Pasta, Dumplings, Rice
4. 09 Pizza
4. 10 Fish & Seafood
4. 11 Oysters, Snails, Clams
4. 12 Lobster
4. 13 Sushi
4. 14 Caviar
4. 15 Meat, Poultry, Game
4. 16 Kitchen Sections
5. Guest Experience
5. 01 First Impression
5. 02 Greeting, Welcome & Seating
5. 03 General Service Rules
5. 04 Service Sequence
5. 05 Taking Restaurant Reservation
5. 06 Order Taking
5. 07 Taking The Order – Room Service
5. 08 Taking Down The Order
5. 09 Order Delivery – Room Service
5. 10 Menu Presentation
5. 11 Bread And Butter Service
5. 12 Service Of Food
5. 13 Adjusting Covers
5. 14 Follow Up
5. 15 Complaint Handling
5. 16 Billing & Payment
5. 17 Check Sequence
5. 18 Clearing Table & Check
5. 19 Placing Of Tooth Picks
5. 20 Cigar Service
5. 21 Cigarette Service
5. 22 Breakfast
5. 23 Behaving During Service
5. 24 Checking On Service
5. 25 Telephone Etiquette
5. 26 Restaurant Booked Out
5. 27 Cancellations And Bookings
5. 28 Clearing And Re-Setting The Table
5. 29 The Fine Art Of Observation
5. 30 Farewell And Departure
5. 31 Restaurant Clearing
6. Restaurant Operation
6. 01 Research Market Trends
6. 02 Opening Procedures
6. 03 The 6 Principles Of Guest service
6. 04 Accessibility & Location
6. 05 Outlet Set Up
6. 06 Mise En Place
6. 07 Back Area Duties
6, 08 Guest History Cardex
6. 09 Guest Supply Linen
6. 10 Replenish Linen
6. 11 Handle Routine Cleaning Tasks
6. 12 The Pantry
6. 13 Handle Store Requisitions
6. 14 Inventory Control
6. 15 Repair Order
6. 16 Trolley And Tray Collection
6. 17 Log Book
6. 18 K.O.T. Captain’s Order
6. 19 A’La Carte Room Service
6. 20 Door Knob
6. 21 Buffet, Promotions
6. 22 Buffet Service
6. 23 Banquet & Catering
6. 24 Banquet Cocktails - Menus
6. 25 Budget, Forecast
6. 26 Daily Outlet Briefing
6. 27 Briefing Guide
6. 28 F&B Meeting
6. 29 Closing Procedures
6. 30 Distribute Incentives – Tips
6. 31 First Aid Box
6. 32 Station Set-Up
6. 33 Station Set-Up Details
6. 34 Duties Of Pool Boy
6. 35 Menu Planning & Types
6. 36 Handling Operating Equipment
6. 37 Point Of Sales System
7. Service Skills & Attitude
7. 01 Up-selling
7. 02 Cost Reducing Methods
7. 03 Discipline
7. 04 Team Briefing
7. 05 Training Your Team
7. 06 Tip Distribution
7. 07 Staff Scheduling
7. 08 Performance Appraisal
7. 09 Assignment Of Duties
7. 10 Staff Attendance
7. 11 Ability To Overcome Resistance
7. 12 Check Point For Supervisor
7. 13 Willingness To Serve
7. 14 Capacity To Take Orders From Seniors
7. 15 Cheerful Attitude Towards Work & People
7. 16 Cordial Interaction With All
7. 17 Pride In Work
7. 18 Tact And Initiative
7. 19 Representative Of A Organisation
7. 20 Honesty
Page 1 of 1
STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE
TASK #: 1.1
DEPARTMENT : Restaurant
TASK: Company Introduction & Mission Statement
JOB TITLE: All Restaurant Staff
EQUIPMENT NEEDED:
WHAT TO DO
HOW TO DO IT
WHY
To understand about
company
History, policies and
procedures.
To understand and know
the mission statement by
hard.
To guarantee the best
service
Possible for all guests at
all
Times.
To build a sufficient and
well
Motivated team which is
able to give the best.
PREPARED BY:
APPROVED BY: Stefan Schmid
Position:
Signature:
Date:
Position:
Director of
Food & Beverage
Signature:
Page 1 of 1
STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE
TASK #: 1. 02
DEPARTMENT : Restaurant
TASK: Benefits of training
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
WHAT TO DO
HOW TO DO IT
WHY
Understanding the
basics of
Training, get overall
picture
Of the training process
and
Reasons.
Employee:
Improves self-confidence
Increases motivation levels
Prepares for promotion
Reduces tension and stress
Commitment of all staff
Professional growth
Participation of all staff
Follow up on all subjects
Learning by doing it
Repeating the tasks
Exercise the learnt tasks
Guests:
Follow up on the guests needs
Show politeness
The guest is always right
Supervisor:
Can take more responsibility
Builds a strong team
Decreases absenteeism
Builds trust
Promotes good relationship
Hotel:
Increases productivity
Reduces cost
Decreases safety hazard
Creates a better image
Builds repeat business
Attracts potential employees
Increases efficiency.
Prevents disorganization
To incorporate standards
To inforce Holiday Inn‟s
Principles.
To encourage teamwork
Provides high quality
product
Insures a proper service
Raises their level of
satisfaction
They get their money
worth
PREPARED BY:
APPROVED BY: Stefan Schmid
Position:
Restaurant Manager
Signature:
Date: 23.03.05
Position:
Director of
Food & Beverage
Signature:
Page 1 of 1
STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE
TASK #: 1.03
DEPARTMENT : Restaurant
TASK: Objectives of standards
JOB TITLE: All Restaurant Staff
EQUIPMENT NEEDED:
WHAT TO DO
HOW TO DO IT
WHY
To understand and learn the
Basics of rules and hotel Business standards. To clarify standards in the Everyday operation. To understand action plans.
To establish consistently The best service possible. To control and manage our Capital and human
resources
. Definition: Standards
Something set up and established as a rule or Model for the measure of quality or value. The guest comes first
Consider guest expectations.
Do things right the first time!!!!
Recognize the needs of the guest.
Communicate our vision.
Keep up communication between your
Supervisor and subordinates.
Follow rules and regulations of HI at all times.
Remember to be the best and not part of the rest!
Train and exercise your tasks and ask for Help if necessary to improve at all times.
To ensure: Consistency Quality control Management tool Training tool
For every 100 guest who complain, 26 others are silent.
We hear only from 1 out of 27.
Those who complain, 91% will
Never return if nothing is done.
Every customer who has a Complaint will tell 8-16 others.
82% – 95% of complaining customers will return, if something is done to resolve it.
It costs 5 times more to attract
A new customer than to keep
An existing one.
PREPARED BY: Boonchong Sritawee
APPROVED BY: Stefan Schmid
Position
Restaurant Manager
Signature:
Date: 23.03.05
Position:
Director of
Food & Beverage
Signature:
Page 1 of 1
STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE
TASK #: 1.04
DEPARTMENT : Restaurant
TASK: F&B Ethics
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
WHAT TO DO
HOW TO DO IT
WHY
To understand basic
rules
And regulations of the
F&B department.
- Ability to work together and adjust
- Tolerance for the guest and fellow colleague
- To be objective and improve knowledge
- Flexibility and creativity
- Intuition
- Training effort and exercise
- Honesty and understanding
- Teamwork and positive experience at work
- No wastage of food or beverage ingredients.
- Respect of all living creatures
- Careful handling of all equipment, utensils
And natural resources
- To use preferable local products and
seasonal ingredients.
- Healthy and tasty food & beverage for everybody
- Sort all wastage and return for recycling
where ever possible.
F&B ethics are part of
the
Philosophy and are
necessary
To built teamwork, trust,
Success and proper
working
Environment in the F&B
Department.
Position:
Restaurant Manager
Signature:
Date: 23.03.05
Position:
Director of
Food & Beverage
Signature:
Date: 23.03.05
Page 1 of 1
STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE
TASK #: 1.05
DEPARTMENT : Restaurant
TASK: Achievement Reviews
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
WHAT TO DO
HOW TO DO IT
WHY
Prepare Achievement Review form
Fill in Achievement Review report with the following details:
a. Staff name b. Job title c. Department d. Starting date
e. Date of last evaluation Fill in the job tasks
All achievement reviews must be completed by the target date. In all cases, all information from the interview must be kept in the utmost confidence.
Interview staff Meet with the staff to ensure their performance is based on the job tasks
Evaluate, explain and discuss the performance, strengths, and areas for improvement
Tick the appropriate rating level
Set a target date for improvement, if necessary Ask for the employee‟s comments and fill in the
appropriate column. Request staff for signature
Friendly and approachable Fair and tactful
Good judgment
Clear and complete details As per training procedure
Send the form to the F&B Manager
Send the completed form to the F&B Manager for signature
Send he original to the Personnel Office and copy to the Training Department. One copy is kept by the Outlet Manager for reference and one copy to be given to the staff member
Timely Complete Legible
PREPARED BY: Boonchong Sritawee
APPROVED BY: Stefan Schmid
Restaurant Manager
Date: 23.03.05
Director of
Food & Beverage
Date: 23.03.05
Page 1 of 1
STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE
TASK #: 1.06
DEPARTMENT : Restaurant
TASK: Personal Hygiene
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
WHAT TO DO
HOW TO DO IT
WHY
Learning the basics
about
Professional and
personal
Hygiene.
Most important is washing your hands
whenever Necessary.
Make sure to follow the basics:
- Wash your hands:
- Before starting work
- After each work interruption
- After cleaning your nose
- After each use of the toilet
- After cleaning and washing equipment & utensils
- After touching & working with plants, flowers
- After cleaning procedures
- After touching of money, wastage, dirty utensils.
Follow the rules:
- Cover all injuries & infections with bandage
- Wear sanitary cloves if necessary
- Never cough or sneeze on food
- People with diarrhea have to consult the doctor.
- No smoking in the kitchen or restaurant
- Have a short hair cut and wear a hat.
- Wash your hair on daily basis.
- Do not pick your nose.
- Take a daily shower.
- Wear clean uniform at all times.
- Wear clean and proper shoes.
Health is the most
important for all human
beings. There is no
substitute!!
The professional hygiene
is there to protect
Health and well being of
every individual.
Thumb rule No: 1 is :
Absolute cleanliness
with yourself,
ingredients,
Utensils, machinery,
space and interior.
Bad Hygiene can result
into severe infections and
Serious sickness.
Position:
Restaurant Manager
Signature:
Date: 23.03.05
Position:
Director of
Food & Beverage
Signature:
Date: 23.03.05
Page 1 of 1
STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE
TASK #: 1.07
DEPARTMENT : Restaurant
TASK: Grooming
JOB TITLE: All Restaurant Staff
EQUIPMENT NEEDED:
WHAT TO DO
HOW TO DO IT
WHY
Grooming and personal
appearance
UNIFORMS
Standard uniforms to be worn without stains or tears, fitting well,
Buttons not missing, No over filled pockets, No rolled up sleeves, Well pressed,
With name badge
Change uniform daily or when necessary BODY POSTURE
Bathe daily
Brush teeth daily and after every meal Up right posture,
Walk straight
Stand straight when standing in one place Project a positive appearance
Be attentive to guest requirements Only very light perfume is permitted FINGER NAILS
Short and manicured, Clean fingernails No nail polish
Positive professional image is projected in front of the guest
Position:
Restaurant Manager
Signature:
Date: 23.03.05
Position:
Director of
Food & Beverage
Signature:
Date: 23.03.05
Page 1 of 1
STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE
TASK #: 1.08
DEPARTMENT : Restaurant
TASK: Prevention of Accidents – First Aid
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
To learn about
prevention of
Accidents and first aid
at work.
How to keep a personal
menu
Book.
Accident Prevention: Burns, Cuts,
- Keep tools & machinery in perfect condition
- Make sure you know location of first aid box
- No smoking in the kitchen!!!!!
- Know the emergency procedures.
- Get to know fire distinguisher methods.
- Remove grease from ovens and air condition
- Clean air filters on regular basis.
- Know the emergency exits
- Mark hot cooking utensils & tell your mate.
- Do not carry heavy equipment on your own.
- Wear proper and closed shoes.
- Never touch electric appliances with wet hand.
- Never pour liquid into hot fat.
- Never keep knifes in sink
- Hand knife over the right way.
- Never use knifes for opening tins and cans.
- Turn off machinery before cleaning.
- Remove glass from sink after water drains
- Never catch a falling knife
- Clean slippery floors at once.
First Aid:
- First think – than act
- Stay cool and talk to the injured person
- Use your common sense
- Clean small wounds with disinfection liquid
- Big wounds to be treated by doctor immediate
- Wounds without blood are dangerous
- Small burns can be treated with cold & ice
water right away
- Big burns to be treated by doctor at once
- With big cuts, keep arm upright.
- Call your supervisor or in-house doctor at
once for serious accident
Rule number 1:
Prevention is better than
fixing!!
Restaurant/Bar book:
- The menu book is
your personal
collection
Of recipes, working
procedures, menus
And kitchen basics.
- The book has to be
kept clean and in
proper
condition at all times.
- It is your investment
for
a good foundation
and future career.
PREPARED BY: Boonchong Sritawee
APPROVED BY: Stefan Schmid
Position:
Restaurant Manager
Signature:
Date: 23.03.05
Position:
Director of
Food & Beverage
Signature:
Date: 23.03.05
Page 1 of 1
STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE
TASK #: 1.09
DEPARTMENT : Restaurant
TASK: Germs In The Kitchen / Restaurant
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
To understand the
importance of
cleanliness and
Hygiene in the daily
kitchen & restaurant
Operation.
The major reasons for infections are as follows:
- Dirty fingernails, hands, watches, rings and other
jewelry.
- Coughing, sneezing, nose peeling and food
Testing with dirty fingers.
- Dirty tools and utensils, dirty machinery &
cleaning utensils.
- Cockroaches, flies, mice, rats and beetles.
Which are transmitting infections.
- To long storage of ingredients in heat.
- Wrong defrosting of food
- Spoiled ingredients such as seafood, mushrooms,
meat and
Protein
- Open wounds and infected body parts
To prevent these
infections
Rules and regulations for
Professional hygiene has
to be
Followed up at all times.
PREPARED BY: Boonchong Sritawee
APPROVED BY: Stefan Schmid
Position:
Restaurant Manager
Signature:
Date: 23.03.05
Position:
Director of
Food & Beverage
Signature:
Date: 23.03.05
Page 1 of 1
STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE
TASK #: 1.10
DEPARTMENT : Restaurant
TASK: Do’s and Don’ts
JOB TITLE: All Restaurant Staff
EQUIPMENT NEEDED:
To learn and understand basic procedures, rules and Regulations in service with
Guests and relationship with
Fellow team colleagues
1. Say Hello – Establish eye contact, smile and Greet everybody you see and meet.
2. Use Names – Call guests and teammates by their names at every opportunity.
3. Show Your Appreciation – Thank guests for their patronage.
4. Guide The Way – When a guest asks for direction, always show the way.
5. Do Not Complain – Never tell a guest that you are tired, working long hours or want to go home.
6. Keep It Clean – Always pick up any debris. 7. Give A Hand – Offer to help the guest in Any situation you can, and when he asks for It.
8. Follow Up – Follow up on anything you do for a guest by contacting them personally. 9. Listen Then Act – Listen carefully to the guest and never contradict or interrupt. 10. Good Grooming Habits - At all times and proper appearance and manner.
11. Equal Treatment For All – Never discriminate against any people, regardless of nationality, race, religion, color, sex or appearance. 12. At Your Service – Most importantly, remember that no task is too difficult to follow up on and every guest is a VIP.
To guarantee the best
service
Possible for all guests at
all
Times.
To build a sufficient and
well
Motivated team which is
able to give the best.
PREPARED BY: Boonchong Sritawee
APPROVED BY: Stefan Schmid
Position:
Restaurant Manager
Signature:
Date: 23.03.05
Position:
Director of
Food & Beverage
Signature:
Date: 23.03.05
Page 1 of 1
STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE
TASK #: 1.11
DEPARTMENT : Restaurant
TASK: Scheduling Staff
JOB TITLE: All Restaurant Staff
EQUIPMENT NEEDED:
WHAT TO DO
HOW TO DO IT
WHY
Produce a vacation plan Schedule departmental holidays taking requests into consideration, only after blocking periods when the department is busiest.
The busiest period must be fully staffed i.e. peak seasons, public holidays and special events
Ensure an even spread of holidays for every level/type of staff throughout the year, to avoid any potential staffing crisis
Sufficient manpower must always be available to run the operation smoothly and efficiently
Incorporate vacation plan with roster
Produce roster in conjunction with vacation plan
Daily/weekly schedule
Schedule staff on a daily basis according to occupancy levels.
Schedule staff according to room service peak times (ie breakfast)
PREPARED BY: Boonchong Sritawee
APPROVED BY: Stefan Schmid
Position:
Restaurant Manager
Signature:
Date: 23.03.05
Position:
Director of
Food & Beverage
Signature:
Date: 23.03.05
Page 1 of 2
STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE
TASK #: 1.12
DEPARTMENT : Restaurant
TASK: Safety Regulations
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
WHAT TO DO
HOW TO DO IT
WHY
The following rules and regulations are essential to the safety of the
individual employee and to the safe operation of the property.
They are of major importance; read them attentively and follow them in every detail.
1. Show caution in special work areas; observe restrictions on entry and use protective equipment.
2. Use handrails on stairs.
3. Never carry so much that you obscure your vision.
4. Limit stacks of dishes on carts to a height that will not topple if you make a sudden stop.
5. When carrying a tray, place the heavy load toward the body. 6. Use care in handling dishes.
7. Do not use glasses as ice scoops.
8. Keep all knives in proper storage when not in use. 9. Use kitchen rags when transporting hot food. 10. Don‟t spill oil or water on the floor.
11. Close gas faucet after using the range. 12. Don‟t throw water on electric outlet.
13. In case of fire, call the engineering department, the front of office and proceed to fight the fire with appropriate fire extinguisher and fire blanket.
PREPARED BY: Boonchong Sritawee
APPROVED BY: Stefan Schmid
Position:
Restaurant Manager
Signature:
Date: 23.03.05
Position:
Director of
Food & Beverage
Signature:
Date: 23.03.05
Page 2 of 2
STANDARD OPERATING PROCEDURE
DEPARTMENT : Restaurant
TASK: Safety Regulations
JOB TITLE: All Restaurant Staff
EQUIPMENT NEEDED:
WHAT TO DO
HOW TO DO IT
WHY
14. Walk, do not run. The few minutes saved by rushing could result in an injury to yourself or another employee.
15. Do not engage in horseplay.
16. Report all accidents and injuries to your supervisor immediately.
17. Report faulty equipment immediately; don't leave it for someone else to report.
18. Inspect equipment before you use it; never use a machine that needs repair.
19. Do not operate equipment tagged " out of order " 20. Unplug electrical equipment before cleaning it.
21. Use all safety guards on equipment; don't bypass them. 22. Use the proper equipment for the job.
23. Be alert to the task you are performing.
24. Be sure you know how to do a job; if in doubt, ASK. 25. Look where you are going, not where you have been. 26. Turn on the lights before entering a dark room. 27. Open all doors with caution.
28. Keep all desks and file drawers closed. 29. Maintain good housekeeping in all areas.
PREPARED BY: Boonchong Sritawee
APPROVED BY: Stefan Schmid
Position:
Restaurant Manager
Signature:
Date: 23.03.05
Position:
Director of
Food & Beverage
Signature:
Date: 23.03.05
Page 1 of 1
STANDARD OPERATING PROCEDURE
DEPARTMENT : Kitchen
TASK: Staff Behavior
JOB TITLE: All Kitchen Staff
EQUIPMENT NEEDED:
WHAT TO DO
HOW TO DO IT
WHY
How to satisfy - behaviorally
Adhere to training and company guidelines.
What the guest
expect:
Kitchen Personnel Are knowledgeable Of their duties And responsibilities.
How to satisfy – operationally
To maintain good personal hygiene practices. Attend food hygiene training.
Follow company guidelines and best practice. Staff should wear the correct uniform at all times.
Hotel should provide and launder uniforms suitable to the tasks being carried out.
The hotel should provide ample hand washing facilities for all food handling staff.
All staff should attend food hygiene training as outlined in the Food & Safety procedures
Staff should be regularly tested on their work and hygiene knowledge.
PREPARED BY:
APPROVED BY: Stefan Schmid
Position:
Signature:
Date:
Position:
Director of
Food & Beverage
Signature:
Date:
Page 1 of 1
STANDARD OPERATING PROCEDURE
DEPARTMENT : Restaurant
TASK: Behavior During Service
JOB TITLE: All Restaurant Staff
EQUIPMENT NEEDED:
WHAT TO
DO
HOW TO DO IT
WHY
1. Provide help when called even in another section
2. Never stand in group
3. It is prohibited to speak loudly / argument in front of the guest
4. Never put hands in pockets / on hips / cross arms
5. No picking noise, rubbing eyes, scratching or any other similar gesture to
any part of your face / body in front of the guest
6. When Napkin / silverware / chopstick is dropped on the floor, supply a
new one to guest
7. No chipped glass / chinaware should be used
8. To avoid wrong order, repeat the order to guest
9. Be sure to remove all plates when guest have finished
10. To maintain a pleasant and helpful attitude towards guest "smile”.
11. Remember the guest is always right
12. Under no circumstances should the guest hear argument
13. Always give a friendly good bye
14. Do not speak our mother language to your staff in front of the European
guest
15. Whenever, one or more foreign guests on a table of local guests, always
speak English
16. Do not point the finger at any guest
17. Do not lean against any objects such as: Table /chair / service station in
the public areas
To guarantee
the best
service
Possible for
all guests at
all times.
PREPARED BY:
APPROVED BY: Stefan Schmid
Position:
Signature:
Date:
Position:
Director of
Food & Beverage
Signature:
Date:
Page 1 of 10
FOOD & BEVERAGE
TASK #: 2.01
DEPARTMENT : Restaurant
TASK: Tea
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
WHAT TO DO
HOW TO DO IT
WHY
To get familiar about tea, its
Source and usage in the Food & Beverage operation
How exactly tea came to china, nobody knows Exactly, apparently an Indian gentleman brought It to China and cultivated it at his destination Point. It took 3500 years until tea got spread to Other continents. 800 A.D tea bushes came to Japan. The Dutch brought the drink to Europe At the beginning of the 17th century.
Special soil is not necessary, but the climate. The best tea bushes are located 2000 meter above
Sea level. On mountain sides which are covered in clouds. Lot of change between sunshine and
Clouds are perfect, which is good for air moisture And prolongs the growing process.
Fruit and herb teas becoming more and more Popular, like mint, chamomile, rose hip, ginseng, Apple, mixed herb etc.
Keemun:
Black tea from China, good with food Scented Orange Pekoe:
Finest grade of Indian tea, rarely used in blends. Lapsang Souchong:
Black Chinese tea, rich smoky taste, needs slow Brewing, best without lemon or milk.
Jasmine:
Green tea from China, scented with dried jasmine Blossoms, never with milk.
Hibiscus
Made from hibiscus flowers, brew is red, tart And fruity, it has no tannin.
Tea is besides coffee the most drunk beverage around the world. It is used for soups, Sauces, smoking of food, And in the pastry for cakes, Cremes and ice cream.
PREPARED BY: Boonchong Sritawee
APPROVED BY: Stefan Schmid
Position:
Restaurant Manager
Signature:
Date: 23.03.05
Position:
Director of
Food & Beverage
Signature:
Date: 23.03.05
Page 2 of 10
FOOD & BEVERAGE
TASK #: 2.01
DEPARTMENT : Restaurant
TASK: Tea
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
HOW TO DO IT
Agronomy
Tea is obtained from the leaves of the plant 'Camelia Sinesis' or 'Thea Sinesis' which flourishes on the countries with heavy rainfall. The plant is an evergreen tropical bush with stiff shiny and pointed green leaves. The plant is ready to yield leaves after about 3 years of growth. The plant may yield for 25 to 50 years depending on the growing conditions.
First the tea plant is grown in nurseries either from the seeds the shoot or the leaf itself. It is then planted in rows in rich fertile soil. The shrubs are kept down to a convenient height for plucking by constant pruning; this is known as table top. Leaves are hand plucked from new shoots and about 6000 leaves make about a pound of tea. One bush is capable of providing several grades of tea at the same time although in most cases only the bud and the first two leaves of the plant are picked providing the finest tea. When more leaves are plucked it is known as coarse plucking.
Constitution:
The important constituents that affect the quality of the brew are; caffeine for it's stimulating effect, tannins and related compounds that affect the body and colour, and essential oils that provide flavour. Tea contains 1.5% to 3.0% of caffeine, and tannins in the form of poly phenolic compounds. Tea also contains minute quantities of vitamin B (Riboflavin).The high intake of water along with tea increases the nutritional intake of tea.
Processing &Harvesting;
During harvesting the leaves are piled over each other which causes dampness that causes bacterial reaction. This bacterial reaction destroys part of the tannic acid present and also reduces the starch and sugar content to a negligible amount.
After this first step leaves are processed in different ways to produce various qualities of tea from the same leaf. The three major classes of tea would include;
(a) Black tea:
The processing would include the following steps,
-Plucking of leaves, wherein only the bud and the first two leaves are plucked for the finest quality. Lower qualities might be made out of the other leaves.
-Withering the leaves to soften them and to partially dry them .
-Passing of the withered leaves under rollers to rupture the cell walls and release the enzymes and juices which encourages the absorption of oxygen.
-Fermenting the rolled leaves by exposing them to the air at about 27o C for a period of 4 to 5 hrs.
-Drying the fermented leaves in ovens at about 93o C which inactivates the enzymes and reduces leaf moisture to about 4%. This drying step is known as firing. The fermentation process in case of black tea produces a varnish that coats the leaf.
-Caramelized sugars are then added to the leaf to give color aroma and other characteristic flavours. -The leaves are then sifted to give "small/broken leaf" or "leaf" grades.
PREPARED BY: Boonchong Sritawee
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Restaurant Manager
Signature:
Date: 23.03.05
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FOOD & BEVERAGE
TASK #: 2.01
DEPARTMENT : Restaurant
TASK: Tea
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
WHAT TO DO
HOW TO DO IT
WHY
1.1 The Kinds of Japanese Teas
Green Teas which are stopped fermentation by steaming.
1.1.1.1 SENCHA
The most popular type of Green Teas. About 85% of
Japanese teas are SENCHA. In both quality and price
SENCHA has a wide variety.
High quality one is served only on special occasions. But
average qualities are for everyday use.
1.1.1.2 GYOKURO
This is the vest Japanese Tea. It is a precious tea and it is
served as a treat to visitors. GYOKURO means "the dew of
jewels".
GYOKURO has a stronger flavour and aroma with less
bitterness than SENCHA. This is because when the buds are
about to come out, the teas bushes are shaded.
PREPARED BY: Boonchong Sritawee
APPROVED BY: Stefan Schmid
Position:
Restaurant Manager
Signature:
Date: 23.03.05
Position:
Director of
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Signature:
Date: 23.03.05
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STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE
TASK #: 2.01
DEPARTMENT : Restaurant
TASK: Tea
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
WHAT TO DO
HOW TO DO IT
WHY
1.1.1.3
MACCHA
This tea is known for using in the TEA
CEREMONY.
This is a type of tea ground to a fine powder. To make MACCHA
tea is mixed in hot water with bamboo whisk.
BANCHA
This is understood as a lowest grade of TEA.
But some BANCHA is very nice as a
different meaning. It has a very simple taste,
so it is pleased to drink after meals or to
drink when thirsty.
1.1.1.4
HOUJICHA
This is a roasted BANCHA.
It has a brown colour and unique toasted
flavour, and light golden beer colour when
steeped. It is also pleased to drink after meals
or when thirsty. The way to serve
HOUJICHA is same as BANCHA.
1.1.1.5
PREPARED BY: Boonchong Sritawee
APPROVED BY: Stefan Schmid
Position:
Restaurant Manager
Signature:
Date: 23.03.05
Position:
Director of
Food & Beverage
Signature:
Date: 23.03.05
Page 5 of 10
FOOD & BEVERAGE
TASK #: 2.01
DEPARTMENT : Restaurant
TASK: Tea
JOB TITLE: All Restaurant Staff
EQUIPMENT NEEDED:
WHAT TO DO
HOW TO DO IT
WHY
1.1.1.5 HOUJICHA
This is a roasted BANCHA
It has a brown colour and unique toasted flavour, and light
golden beer colour when steeped.
It is also pleased to drink after meals or when thirsty.
The way to serve HOUJICHA is
same as BANCHA.
1.1.1.6 MECHA
It is tea buds selected while
refining SENCHA or GYOKURO.
It has strong flavour and taste. It is
better than coffee when standing
sleepy
1.1.1.7 KUKICHA
It is tea stems also selected while refining. It taste light and
has fresh flavour. It is also for
everyday use.
GENMAICHA
It is a mixture of BANCHA and popped GENMAI (hulled
rice kernels). It makes a light brown tea with a savoury
flavour. It is also everyday use
PREPARED BY: Boonchong Sritawee
APPROVED BY: Stefan Schmid
Position:
Restaurant Manager
Signature:
Date: 23.03.05
Position:
Director of
Food & Beverage
Signature:
Date: 23.03.05
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FOOD & BEVERAGE
TASK #: 2.01
DEPARTMENT : Restaurant
TASK: Tea
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
HOW TO DO IT
. Oolong tea:
The procedure of preparation of oolong tea is similar to that of black tea till the fermentation stage. Oolong tea is partially fermented and produced generally in China. Fermentation is checked soon after it has begun to develop, after which the tea is alternately rolled and fired. It is then sent to a factory where it is once again fired before it is packed. Unlike other teas only one grade of Oolong tea is made which is considered to be of a very high quality. The colour is copper black with a mild flavour between black and green tea.
Green tea:
Here the leaves left to wither as soon as plucked until no moisture is left. The whole leaves are then steamed and rolled, resulting in green grey balls. By processing whole the leaves are able to retain their enzymes that prevent them from losing their flavour. The result is a pale yellow green tea with a distinct unusual flavour. The name gunpowder green was given by the British colonists in China who named it for it's likeness in color and form to that of lead ball shot.
Classification and grading of tea:
Green Oolong Black Mate(hollybush)
Gunpowdergreen Formosa oolong peach blossom Taiwan oolong(fruity flavour) Whole leaf Brokenleaf Instant
broken leaf Fannings Dust
Flowery orange pekoe Orange pekoe Pekoe
Size and appearance are the main criteria. The two main grades are; whole leaf and broken leaf which are generally used for black teas and are further sub divided.
The terms Pekoe and flowery pekoe describe teas containing only the finest tea buds
Orange Pekoe consists of the leaves directly under the bud. By Pekoe we understand the leaves that have come from the second or third leaves below the bud.
Sauchong first comes from the third leaf below the leaf bud.It comes from the third leaf when it is long and coarse.
Sauchong are other large leaves.
So we see that Orange pekoe is not really a grade, but rather a type of leaf. GRADES OF BLACK TEA
There are more than 3,000 varieties of tea. They take their names from the districts in which they grow.
Leaf Grades
After the broken grades have been sifted out, what remains are the large leaves. In brewing, flavor and color come out of leaf grades more slowly than out of broken grades. Leaf grades are popular in continental Europe and in South America. There are three kinds:
Orange pekoe has long, thin, wiry leaves that sometimes contain bud leaf. They make a light- or pale-colored liquid. Orange pekoe is simply a size; the term does not indicate flavor or quality.
PREPARED BY Boonchong Sritawee
APPROVED BY: : Stefan Schmid
Position:
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Signature:
Date: 23.03.05
Position:
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Signature:
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STANDARD OPERATING PROCEDURE
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TASK #: 2.01
DEPARTMENT : Restaurant
TASK: Tea
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
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Pekoe has shorter leaves than orange pekoe, and they are not as wiry. The liquid generally has more color. Souchong has round leaves that make a pale liquid.
Broken Grades
The smaller, broken leaves of the broken grades make up about 80 percent of the total crop. They make a darker, stronger tea than leaf grades and are the only kind used in tea bags.
Broken orange pekoe is much smaller than the leaf grades. It usually contains bud leaf, the mainstay of a blend. Broken pekoe is slightly larger than broken orange pekoe with somewhat less color. It is useful as filler in a blend.
Fannings :
Is much smaller than broken pekoe Souchong. Its main virtues are quick brewing and good color.
Dust is the smallest grade, useful for a quick-brewing, strong cup of tea. It is only used in blends of similar-size
leaf, generally for catering purposes. GREEN TEA AND OOLONG
These teas are not graded into leaf sizes.
Oolong, a Chinese word meaning "black dragon," is a partly fermented, greenish-brown tea. Hyson is a green tea with leaves rolled or twisted lengthwise. The early crop is young hyson. Gunpowder is a green tea with leaves rolled into small round pellets.
Some common terms used while grading teas.
Tippy: Tip of tea leaves intact. Golden: indicates golden brown tips. Flowery: A particularly flowery aroma. Orange Pekoe: Particularly tender leaves. Leaf tea:
Special fine tippy golden flowery orange pekoe. Fine tippy golden flowery orange pekoe. Tippy golden flowery orange pekoe. Golden flowery orange pekoe. Flowery orange pekoe. Orange pekoe.
Broken tea:
Broken pekoe sauchong.
Tippy golden flowery broken orange pekoe. Golden flowery broken orange pekoe. Flowery broken orange pekoe. Broken orange pekoe.
Fannings broken orange pekoe.(not a fanning)
PREPARED BY: Boonchong Sritawee
APPROVED BY: Stefan Schmid
Position:
Restaurant Manager
Signature:
Date: 23.03.05
Position:
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Signature:
Date: 23.03.05
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STANDARD OPERATING PROCEDURE
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TASK #: 2.01
DEPARTMENT : Restaurant
TASK: Tea
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
HOW TO DO IT
Fanning:
Broken orange pekoe fanning.
Tippy golden flowery orange fanning. Golden flowery orange fanning. Flowery orange fanning. Orange fanning.
Pekoe fanning.
Teas can also be classified region wise. Chinese teas:
Chinese green tea:
Most familiar as the tea served in Chinese restaurants. These are all mild and have a pleasant fruity flavour.Eg: Gunpowder green.
Chinese oolong tea:
In general they are stronger than green teas but milder than black teas. Eg: Keemun: a delicate and aromatic tea from north China low in tannins with a deep rich flavour.
Lapsang Sauchang: A large leaf tea that is rich and full bodied. This has a very distinctive but tarry smoky flavour.
Yunnan western: A tea containing high proportion of the youngest leaves, this has a sweet taste & a light golden color.
Indian teas:
All teas produced in India are usually black teas. Assam:
One of the classic Indian teas is grown in the Brahmaputra valley in North-East India.The taste is strong and malty. The best of Assam tea contain the tips(buds) and is known as "Tippy Assam".
Darjeeling tea:
Noted for it's distinctive delicate flavour. The small broken leaf produces a light golden drink with a subtle flavour. Bushes from the foot of the Himalayas produce tea with a muscatel flavour of grapes. The most important variety is Darjeeling broken orange pekoe, which is sometimes called the "champagne of tea".
Ceylon teas:
Tea produced in SriLanka are all black teas. Dimbula:
Grown at altitudes of 2km above sea level. Like most Ceylon tea it has rich color and flavour. Orange pekoe and broken orange pekoe are the usual tea grades.
Kandy:
It has a full bodied quality and strength appealing to those who especially like a robust brew
PREPARED BY: Boonchong Sritawee
APPROVED BY: Stefan Schmid
Position:
Restaurant Manager
Signature:
Date: 23.03.05
Position:
Director of
Food & Beverage
Signature:
Date: 23.03.05
STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE
TASK #: 2.01
DEPARTMENT : Restaurant
TASK: Tea
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
HOW TO DO IT
Japanese tea:
These are quite different from Chinese teas: Sencha:
These Long green leaves make a bright, light easy to drink tea, that is good for drinking. Sencha Brancha:
Combination of tea and rice that results in a nutty flavour. Flavoured teas;
In addition to various types of teas, there is also a wide range of flavoured teas, flavoured with essences, oils, fruits, etc.
The Chinese pioneered the flavouring of tea. The flowers are dried with the tea so that the delicate flavour permeates through. Fruit and flower teas are best appreciated on their own, without milk, lemon and sometimes even sugar.
Jasmine tea:
Traditionally served in dim-sum dishes. This is a classic Chinese tea. It is a green tea, exotically scented with the addition of real jasmine flowers.
Rose pauchang tea:
Made by interspersing flower petals with tea leaves during drying. Makes a pale soothing tea. Rose Conyon is another rose scented tea.
Crysanthemum:
Medium strength black China tea, blended with Crysanthemum leaves. Orchid tea:
This is obtained by blending a semi-fermented Oolong tea with crushed Orchid flowers. It is considered to be the tea of connoisseurs.
Lychee tea:
It is blended by the husks of the lychee fruit. Yerba Mate and Other "Teas"
Almost any hot drink that is not coffee or chocolate may be called tea nowadays. The leaves of several other kinds of plants are used to brew drinks. Yerba mate, or Paraguay tea, is made from the leaves of a species of holly found in Brazil and Paraguay. The Indians of North Carolina prepared a tea called yaupon from the leaves of another hollylike tree or shrub. In Peru and Bolivia there is a tea made from the dried leaves of the cacao tree. Trinidad tea is made from the leaves of the pimento, or allspice, tree.
On the American frontier every family was familiar with sassafras tea. It was made from the aromatic roots and bark of the sassafras tree. There is today a great variety of herbal teas made from a number of different plants. Some of them are considered to be healthful, with perhaps medicinal effects
PREPARED BY: Boonchong Sritawee
APPROVED BY: Stefan Schmid
Position:
Restaurant Manager
Signature:
Date: 23.03.05
Position:
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Signature:
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STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE
TASK #: 2.01
DEPARTMENT : Restaurant
TASK: Tea
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
HOW TO DO IT
Blending of teas:
Teas are blended by mixing the leaves in a machine consisting of a revolving drum fitted with veins. Satisfactory blending requires about 16 revolutions. The drums are half-filled with leaves, ranging in weight from 300 pounds (136 kilograms) to 5,000 pounds (2,265 kilograms), depending on the size of the machine.
Teas are blended by mixing the leaves in a machine consisting of a revolving drum fitted with veins. Satisfactory blending requires about 16 revolutions. The drums are half-filled with leaves, ranging in weight from 300 pounds (136 kilograms) to 5,000 pounds (2,265 kilograms), depending on the size of the machine.
Tea Innovations
At the fair was the young Englishman Richard Blechynden, who represented the tea interests of India and Ceylon (now Sri Lanka). It was his job to popularize tea drinking in the United States. The weather that summer turned quite hot, and Blechynden watched as people passed by his booth to others that were serving cold drinks. In desperation he filled tall glasses with ice and poured hot tea over it. Iced tea was an immediate success.
The invention of tea bags happened at about the same time. Thomas Sullivan of New York City owned a tea and coffee business. In sending samples of tea to customers, he decided it would be cheaper to sew the tea inside small cloth bags instead of sealing it in tins. To his surprise, orders for the tea bags poured in. In the United States tea bags are now made of a special filter paper, and the manufacturing and packing of them has become an industry in itself.
Instant, or powdered, tea has become common on grocery shelves along with bulk and bag teas. Green tea powders and soluble tea extracts have been used in Japan for many years. Instant teas offer greater convenience than ordinary leaf tea; they are easy to prepare and leave no leaf sediment. Instant tea powder may be produced by evaporating already prepared tea until a dry powder remains. Another method evaporates tea directly from a fermented leaf at a low temperature.
Instant tea:
The manufacture of instant tea is in several ways like that of instant coffee. However the state of technology is not as advanced as in the state of coffee. Instant tea processing begins with the extraction of the selected tea blend. Generally black tea type is used, one chosen for reddish color relative freedom from haze and strong flavour when brewed.
About ten parts of water are combined with one part of tea leaves by weight in extractors and extraction is carried out between 60oC and 100oC for about ten minutes. The final extract contains about 4% solids which accounts for about 85% of the soluble solids in the leaves.
This dilute extract is concentrated for more efficient dehydration; just before concentration, aromatics are distilled from the extract with specially designed flavour recovery equipment. The dramatized extract is then concentrated in low temperature evaporators to between 25% to 55% solids for subsequent drying. Instant tea is primarily dried in spray driers and low temperature vacuum driers. Freeze dried tea offers more advantages.
PREPARED BY: Boonchong Sritawee
APPROVED BY: Stefan Schmid
Position:
Restaurant Manager
Signature:
Date: 23.03.05
Position:
Director of
Food & Beverage
Signature:
Page 1 of 1
STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE
TASK #: 2.02
DEPARTMENT : Restaurant
TASK: Coffee
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
WHAT TO DO
HOW TO DO IT
WHY
To understand and learn about one of the most popular drinks for most Ethnic groups.
The origin of coffee is the province “Kaffa” in Ethiopia. From there it spread to Arabia and the Middle East. In 1615, coffee reached Turkey and afterwards all over Europe. 1699 Dutch seaman planted coffee in Indonesia and from there.
Production moved to India, Ceylon/Sri Lanka, America And Guyana.
Fruit:
There are 80 different coffee trees. Two of them are very important:
2 Coffea Arabica and Coffea Robusta 2/3 of the world production is Arabica Coffee.
The quality is very good. The color is blue/green after washed Coffee Robusta is more robust , the color is
Light brown to green. It is of medium quality and ¼ of the world production.
The most important production sites are: Central America:
Mexico, Guatemala, Cuba, Haiti, Costa Rica, El Salvador, Honduras, Nicaragua
South America:
Brazil, Venezuela, Columbia, Ecuador, Peru Bolivia,
Africa:
Guinea, Ivory coast, Ghana, Nigeria, Cameroon, Gabun, Angola, Zaire, Tansania, Uganda, Kenia, Ethiopia, Jemen, Madagascar
The most famous coffee recipes are from Italy. Espresso, Cappuccino, Café Latte, Café Kirsch It is used instant, decaffeinated and is used
In the pastry production.
PREPARED BY: Boonchong Sritawee
APPROVED BY: Stefan Schmid
Position:
Restaurant Manager
Signature:
Date: 23.03.05
Position:
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STANDARD OPERATING PROCEDURE
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TASK #: 2.03
DEPARTMENT : Restaurant
TASK: Method Champenoise
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
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HOW TO DO IT
WHY
Grandin –
Method
Champenoise
The traditional Methode Champenoise used in making
Grandin Sparkling Wine is a process strictly controlled by
French law. The words Methode Champenoise”
Cannot be used on a bottle of French sparkling wine,
Unless the stipulated procedure is followed:
1. The grapes are pressed and the juice must be used for
fermentation to make still wine, this is traditionally a white wine
without carbonation.
2. The still wine is bottled and to each bottle the “dosage”, a small
amount of unfermented must and yeast is added. The bottle is
corked and the dosage causes the wine to ferment again in the
bottle. The bottles are stacked lying down for 8-12 months during
the second fermentation.
3. A by-product of the fermentation is carbon dioxide
Gas which cannot escape from the sealed bottle and goes into the
solution with the wine.
4. Another by-product is sediment. It is removed by stacking the
bottles upside down and turning them by a quarter every few days
until the sediment reaches the cap, this turning process is called
“riddling”.
5. The neck and cap are dipped into a solution, which freezes the
sediment into a plug. The plug is “discorged” and the bottle is
topped off with a little finished sparkling wine and finally corked.
This process is required by French law to take a minimum of 9
months; Grandin takes a total of 12 months
Grandin started making Sparkling Wine with his
Invented and approved Methode Champenoise in 1886. and is still
made that way till today.
Blind tastings were conducted by Arthur D. Little
Company among 400 sparkling wine drinkers in New
York, Chicago and Los Angeles. The results were impressive:
Grandin was preferred over leading Spanish
Methode Champenoise ( Freixenet & Cordoniu )
Importing wine category leaders.
Grandin was preferred over Moet Chandon, theiImporting
Champagne category leader. Grandin was at parity with
Korbel, a leading producer of U.S. Methode Champenoise
To give the
correct
Explanation
and detailed
Guidance about
Champagne
PREPARED BY: Boonchong Sritawee
APPROVED BY: Stefan Schmid
Position:
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Signature:
Date: 23.03.05
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STANDARD OPERATING PROCEDURE
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TASK #: 2.04
DEPARTMENT : Restaurant
TASK: Alcohol Contend Of Wine
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
WHAT TO DO
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WHY
To learn about the alcohol Contend in wine
German Kabinett 8.0 – 9.0 French vin de table 9.0 – 12.0 German Beerenauslese 9.0 – 14.0 German Qualitaetswein 10.0 – 12.0 German Auslese 10.0 – 10.5 Beaujolais 10.0 – 13.5 Bordeaux Cru Classe 10.5 – 13.0 Red Bordeaux 11.0 – 12.0 Chablis Premier Cru 11.0 – 13.0 Beaune 11.0 – 13.5 Alsace Riesling 11.5 – 13.5 California Chardonnay 11.5 – 14.5 Muscadet 12.0 Montrachet 12.0 – 13.5 Chianti 12.0 – 13.0 California Zinfandel 12.5 – 16.0 Chambertin 12.5 – 13.0 Rioja Reserva 12.5 – 13.0 Chateauneuf – du Pape 12.5 – 12.5 Australian Shiraz 12.5 – 14.5 Barolo 13.0 – 14.0 Sauternes 13.0 – 15.0 Chateau d‟Yquem 13.5 – 15.0 Fino Sherry 15.0 – 16.0 Oloroso Sherry 18.0 – 20. Vintage Port 19.0 – 20.0
The correct suggestion as per the guest‟s request