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RANGE OF VARIABLES This unit applies to all food and beverage operations. The following ranges of variables identify how this unit may be applied in different workplaces and circumstances. This unit covers the general knowledge on food and beverage appropriate to a particular industry sector or workplace. This will vary according to establishment requirements and circumstances but will include all areas listed in the evidence guide.

VARIABLE 1. Sources of information on food and beverage

2. Current food and beverage

3. Types of food where knowledge may be required:

RANGE May include: 1.1 Chefs and cooks and other food service personnel 1.2 Product suppliers/comptroller 1.3 General and trade media (print and electronic) 1.4 Food and beverage reference books 1.5 Recipes and menus 1.6 Internet 1.7 Trade shows and exhibitions 1.8 Food and cooking demonstrations May include: 2.1 Current market trends 2.2 Typical foods and wines of the local area 2.3 Establishment menus, “specials” and “trends” 2.4 Current food and beverage festivals 2.5 Promotional activities 3.1 Appetizers 3.2 Soups 3.3 Meats, fish and seafood 3.4 Vegetables 3.5 Desserts and sweets 3.6 Snacks 3.7 Cheeses 3.8 Fruits 3.9 Salads 3.10 Pre-packaged food items 3.11 Specialist cuisine items

___________________________________________________________________________________________________ TR - FOOD AND BEVERAGE SERVICES NC II Promulgated March 2005

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TR F and B SERVICES NC II  

FOOD AND BEVERAGE SERVICES NC II TOURISM SECTOR (HOTEL AND RESTAURANT) TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY East Service Roa...

TR F and B SERVICES NC II  

FOOD AND BEVERAGE SERVICES NC II TOURISM SECTOR (HOTEL AND RESTAURANT) TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY East Service Roa...

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