I KETUT ANTARA

TUJUAN KARAKTERISTIK

BENTUK DAN STRUKTUR ORGANISASI RESTAURANT

HUBUNGAN KERJASAMA

MENJELASKAN KUALIFIKASI, TUGAS, DAN TANGGUNG JAWAB

JENIS RESTAURAN

SELF OPERATION

INTEGRATED TO THE HOTEL

JENIS RESTAURANTPADA HOTEL BESAR

GRILL ROOM

COFFEE SHOP

SUPER CLUB

SPECIALITY RESTAURANT

DINING ROOM

CONTINENTAL RESTAURANT

CAFETARIA

NIGHT CLUB and RESTAURANT

STRUKTUR ORGANISASI RESTAURANT HOTEL BESAR

HEADWAITER

ASISTANT HEADWAITER

CAPTAIN

WAITER

BUSBOY

HOSTESS

WINE BUTLER

MENU

Menu KnowledgeA food and Beverage Personnel should know the

following points of information regarding menu clearly ;

Dishes Name

What is look like

What it taste like

What are the ingredients of the dish

Cooking Method

. Preparation time

Required plate,cuttelery,garnish,condiment

How to serve

Abbreviation

price

RememberAs a service personel the more knowledge you will have

on different menu items,the better you can suggest your guest.

Beverage KnowledgeTo get clear conception on different Beverage items:

Learn the most comment drink including standard spirits,soft drink,beers and house brand.

Learn the ingredients of the most common cocktail and making method

Learn the bases of popular liquers

‘ Try to know where the wine and spirit produced and how they are made

Try to familiarizes with all kind of glasses

Know abbreviation of each item

Try to familiarize with serving different drink

Know all different mixers, condiment and accompanies

‘

Here are some home-run pairings for the major grapes and wine styles, and popular foods:

Sparkling wine, Pinot Grigio and Riesling — Sushi, chilled shellfish, spicy dishes, Asian fare, Mexican food, smoked fish

Sauvignon Blanc and Fumé Blanc — Goat cheese, southwestern fare, salads, lemon sauced dishes, Hollandaise sauce dishes

Chardonnay — Lobster, salmon, crabcakes, mushroom dishes (risotto, ravioli), creamsauced pastas, polenta, clambake fare

Rosés — Mediterranean flavors (garlic, olives, herbs), marinated salads and fish, gazpacho

Pinot Noir — Salmon, mushroom dishes, seared tuna, braised meats, duck

Chianti/Sangiovese— Tomato sauced pastas, garlicky fare, cheesy soups and pastas, bean soups

Merlot and Cabernet Sauvignon — Grilled and roasted meats, pesto sauce, dry rubbed meats, strong cheeses

Red Zinfandel and Shiraz — Barbecue, braised meats, chili, carvery fare

Port — Chocolate and nut desserts, blue cheeses

Late harvest whites — Crème brulée, fruit desserts, custards, blue cheeses, patés

‘

DISCOVERING WINES

By Your

HEAD SOMMELIER RICARDO

HEAD BARTENDER

I KETUT ANTARA, SST.PAR

ur

How to taste WinesColor. Color tells you a lot about the wine. For instance, white wines tend to deepen in color

from yellow to golden as they get older. Red wines on the other hand, tend to change from

red to brick with age.

Swirl. Why do we swirl the wine? To allow oxigen to get into the wine. In other words,

swirling aerates the wine and releases more aromas or bouquet.

Smell. This is the most important part of wine tasting. You can only perceive four tastes-sweet,

sour, bitter, and salt-but you can smell over 1,000 different scents. Pinpointing the nose on the

wine helps you to identify certain characteristics found in the taste.

Taste. Tasting is something you do with your taste buds. And remember, you have taste buds all

over your mouth. They’re on both sides of the tongue, underneath,on the tip, and they extend

to the back of your throat. Unfortunately, gulping wine bypasses many of those important

taste buds. As mentioned above, you can only perceive four tastes.. Sweet, sour, bitter, and

salt.

Sweetness only occurs in wines that have some residual sugar left over after fermentation.

Sour (sometimes called “tart”) indicates the acidity in wine.

Bitter is sensed in the back of the mouth and indicates firm tannins.

Salt is an element that rarely occurs in the taste of wine.

Savor. After you’ve had a chance to taste the wine, sit back for a few moments and savor it.

Look Pour a glass of wine into a

wine glass. Then take a good look at

the wine. Wath color is it? Look

beyond red, white or blush. If it’s a

red wine is the color maroon,

purple, ruby, garnet, red or even

brownish. If it’s a wine is it clear,

straw-like, golden, light green, pale

yellow or brown in appearance?

Still Looking… Is the wine clear,

cloudy, transparent or opaque? Give

it a little swirl – look again, you are

looking at color, clarity, brilliance – is

there sediment? An older red wine

will be more.

Smell. Our sense of smell is critical

in properly analyzing a glass of

wine. To get a good impression of

your wine´s aroma, gently swirl

your glass (This will enhance the

wine´s natural aromas) and then

take a quick whiff to gain a first

impressions.

Still Smelling. Now stick your nose

down into the glass and the take a

deep inhale thorough your nose.

What are your second impressions?

Do you smell oak, berry, flowers,

vanillaor citrus? A wine´s aroma is

an excellent indicator of it´s quality

and unique caracteristics. Gently

swirl the wine and let the aromas

mix and mingle, and sniff again.

Taste Finally, take a taste. Start

with a small sip and let it roll

around your tongue. There are

three stanges of taste:

Taste – After gathering your initial

impressions of the wine, allow a

small breath of air in through your

lips and allow the wine to mingle

with the air (Called swirling). This

will allow you to taste flavors

more fully (Even if your look or

sound a bit funny).

What do you taste? Red´s will often have berry, woody and bell pepper

tastes.

White wine´s will often have apple, floral or citrus flavors

associtated with them.

•Initial Taste – This is your first impressions of the wine´s components and

flavors.

•Finish – The wine´s finish is how long the flavor lasts after it is

swallowend.

•Did it last several seconds? Was it light – bodied (like water) or full

bodied (like the consistency of milk)?

•After your have taken the time to taste your wine, your might record

some of your impressions.

•Did you like the wine overall?

THE WORLD’S WINE PRODUCING REGIONS

SAUVIGNON BLANC

As you all know; Sauvignon Blanc is one of the most common white

wine grapes in yhe word. Neerly every wine growing country has at least

a few Sauvignon Blanc. Vineyards, since it is a grape that grows easily in

any kind of soil and any climate.

In general you con divide Sauvignon Blanc in two categories …

The Sauvignon Blanc that grows in cooler climate and the Sauvignon

Blanc that grows in waumer climates.

Sancerre, Michel Redde 2006

-Sancerre is located in eastern

Loire Valley.

-Sancerre, like all white wines

from this area, made with

100% Sauvignon Blanc.

-Sancerre is an Appellation

d’Origine Contrôlée.

-It’s a light and crispy wine

with white flowers and

mineral flavors.

New Zealand Wines

New Zealand has only

recently become a wine

maker of any significance.

Good red wines are also

made from Cabernet

Sauvignon and Pinot Noir.

Brancott Reserve

Sauvignon blanc 2006

-Made with 100% Sauvignon

Blanc.

-The Brancott Vineyard is

located in the Marlborough

Valley

-Marlborough Valley is a cool

area.

-It’s light white wine, very

fruity, fresh, crispy and very

long in the mouth.

AUSTRALIAN WINES

SYRAH OR SHIRAZ

• This grape grows very

well in a warm

climate which is why

you can find it in

Australia, California,

Chile, France, New

Zealand…

• Wines made with

Syrah or Shiraz are

medium bodied to full

bodied with intense

red fruit and spicy

flavors.