F&B Master - English Course

LEARN FOOD AND BEVERAGE ENGLISH IS EASY
LETS US SHOW YOU HOW

Khóa học bao gồm các bài học sau:

1. Video giới thiệu tổng quan ks 5 sao. Tên gọi và chức năng các khu vực trong nhà hàng/bar. Các chức danh và nhiệm vụ tại nhà hàng và bộ phân bếp (positions and job descriptions).
2. 10 bước trong quá trình phục vụ (10 phases of service). Các bước phục vụ menu 7 courses (extended menu 7 courses). Các kiểu phục vụ truyền thống (service traditions).
3. Tên gọi và cách sử dụng các đồ dùng trong nhà hàng/bar (cutlery/bar tools). Tên gọi và cách sử dụng của các loại cốc, đĩa bát (glassware and crockery). Các phương pháp lấu ăn phổ biến (cooking terms).
4. Các loại ăn kiêng (diets) và dị ứng thực phẩm phổ biến (Allergen). Quy trình sản xuất café và trà. Các loại trà, café phổ biến.
6. Quy trình sản xuất rượu vang (wine) và rượu Champagne. Các loại rượu vang và cách kết hợp với đồ ăn (food and wine matching).
7. Phân loại các loại đồ uống phổ biến. Các phương pháp pha chế. Quy trình chưng cất rượu mạnh (distillation).
8. Rượu Brandy và Tequila là gì? Quy trình sản xuất.
8. Quy trình sản xuất rượu Gin, Vodka, Rum và Whiskey.
9. Trứng cá caviar, gan ngỗng (foie gras), thịt bò Waguy, nấm truffle là gì? Tại sao lại đắt vậy?
10. Quy trình sản xuất thuốc lá Cigar.
11. Nghệ thuật nói chuyện trước công chúng - Art of public speaking (kỹ năng xây dựng bài phát biểu, kỹ năng sử dụng ngôn ngữ cơ thể).
12. Kỹ năng trả lời các câu hỏi phỏng vấn. Phỏng vấn thử.
13. Cách xây dựng hồ sơ xin việc bằng tiếng Anh và cách xin việc làm tại nước ngoài (UAE, Qatar).
14. Trải nghiệm thực tế ks 5 sao tại Hà nội.

Một vài so sánh học phí các khóa học của các trung tâm tại Hà nội:

- Trường CĐ Văn Lang học phí: 2 triệu 500
- Trung tâm Pathway 4 triêu 500
- Trung tâm Aroma 4 triệu 600
- British council 250 nghin/buổi

Interview - How?

Try to answer these:

1. Can you tell me about yourself?
2. Can you tell me what the role of the captain in the restaurant is?
3. What is the most difficult thing during operation in the bar
4. Tell me 3 classic cocktail that you know and the recipes
5. Tell me what is difference between single malt whiskey and blended whiskey
6. What is American whiskies
7. What is Gin made from
8. What is Rum made from
9. What is tequila made form
10. Can you tell me one of the wow stories that you made?
11. How do you control inventory?
12. What do you know about beverage?
13. What kinds of grapes those use to make champagne?
14. What kinds of grapes those use to make cognac?
15. What do you know about the hotel that you want to work
16. What are your weak points?
17. What are your strong points?
.......................

22. Why should we rent you?
23. What is your future plan for 2 – 3 year?
24. Why do you want to work in hotel hospitality?
25. What do you thing is the most importance to work in the hospitality?
26. What motivate you?
27. What is your greatest disappointment?
28. What is your passion?
29. How do you handle if the boss is wrong?
30. What do you know about Wagyu beef?
31. What do you know about ci**rs?
32. What do you know about wine?
..............................

How many can you answer?

Welcome to “The Art of Public Speaking” a development program

For many people one of the most difficult times is when they have to speak in public. You have to be able to do it well, due to the fact that your role is to captivate, motivate, engage, involve, influence and convince your team and colleagues to do what they are expected to do and more.
As your career progresses, you will be required to deliver more presentations, with more polish, professionalism and sophistication. Successful managers will be able to deliver messages that are powerful, dynamic, credible, important, understood, professional, and accepted by their audience when conveyed as intended.
Being a professional speaker is about more than being a public speaker. The skills you will acquire during this course will affect you in many areas –

You will –

• Improve your presentation skills and deliver presentations at a higher level of excellence
• Reduce your fears of delivering presentations and turn anxiety into excitement.
• Enhance the quality and effectiveness of your meetings you chair and your presentation skills in the ops meetings at your property
• Develop yourself personally and professionally

Art of public speaking
........

Change your mindset,
instead of presentation - think conversation

READ OUT LOUD
An important part of the presentation is the way how the presenter manages the voice. It makes the presentation more lively, capturing and interesting for the audience. Practicing reading out loud makes the presenter feeling more confident when speaking in front of the audience.

Be yourself
It takes hard work, practice and a great deal of self-confidence to be yourself in front of the audience. Much of what you have to do is unlearn a lot of what you’ve been taught about giving a speech. Stop imitating anyone else, even speakers you admire.
Learn from others and how they look and sound in front of the audience. Study leaders whose speaking you admire. But never do anyone other than yourself.

Be bigger and louder
When you are in front of the audience, use the same gestures you normally do, only exaggerate them. And speak louder. It’s amazing how increasing your volume almost always increases your voice’s liveliness and power.

Be passionate
Don’t speak about something you don’t care about. And if you care about it, show it and make it personal. Show how you really feel.

Be dramatic
A little drama get’s people attention. Yet most people are so worried about presenting a powerful image. They are afraid they won’t be taken seriously or given the respect they think they are due if they pump up their delivery and get passionate or playful.

Habano Cigar

Ligero Leaves: from the upper section of the plant exposed to the most sunlight
Seco Leaves: Taken from the middle of the plant & contributes to the Aroma.
Volado Leaves: These leaves are taken from the bottom part of the plant and help the cigar in obtaining an even burn.

Tequila is named after the town of the same name located about forty miles west of Guadalajara in the state of Jalisco.”

What do you know about these below:

The History of Tequila

How is Tequila Made?

Tequila Regions

Tequila categories

Tequila Based Cocktails

What is Gin?
Gin is an alcoholic beverage from grains through the process of distillation and flavored with (mostly) juniper berries. That donate the typical flavor and taste of juniper.
The process is simple and most of the spirits from grains have the sense base of production, they differ mostly in the final stage of distillation only:
Gin is distilled from a fermented mash of molasses or grains. It is flavored with juniper berries, coriander seed, angelica root, fennel, liquorice, almond, orange peel and others. The fermented wash is put in a patent still to produce an unrefined spirit.

JAPANESE WAGYU BEEF
WHAT IS JAPANESE WAGYU BEEF?
“Wa” means Japanese – “gyu” means beef
Wagyu is a breed of cattle native and unique in their genetics (DNA) to Japan
Consider as Japan’s national treasures
WHAT IS JAPANESE WAGYU BEEF FAMOUS FOR?
Super tender and juicy
High level of marbling
Lower melting point 26 0C
Highly unsaturated healthy foam of fat
Super lean meat and unique taste
WHAT ARE REQUIRES TO BE CALLED JAPANESE WAGYU BEEF?
Born, raised and processed in Japan
Have pure wagyu DNA
Each cow has ID number
Raise for average of 30 month (2.5years)
Each cow has history certificate

Cooking terms:

Blanche - To partially cook food, usually vegetables or fruit, in boiling water or steam. Immediately after blanching, vegetables are usually placed in ice water to stop the cooking and set the color.
Blend - To mix ingredients just until thoroughly combined. Not originally meant to be prepared in a blender, but can be in some recipes.
Boil - To heat liquids until bubbles form on the surface, and then to keep it at that temperature during the cooking process.
Braise - To cook slowly in a small amount of liquid in a covered pot. Foods are usually browned prior to braising to add flavor. Braising can be done on top of the stove or in an oven, depending on the recipe.
Breaded - The process of adding a coating to foods, usually for frying or baking. The food is usually first dipped in flour, then a mixture of egg and water, and finally very fine bread crumbs, corn meal or cracker crumbs. It's a good idea to let the coated food refrigerate for at least 30 minutes before frying to ensure that the coating will stick.
................................

Can you answer these?

1 At which stage of the dining experience is a digestive usually served?
A. After the final course.
B. Before the starter course.
C. During the main course.
D. While taking the Guest’s food order.

2 A Guest’s expectations will be very high when visiting a fine-dining restaurant.
True
False

3 What is an aperitif?
A. A drink enjoyed after a meal.
B. A type of bread served after a meal.
C. A drink enjoyed before a meal.
D. Another name for the wine list.

4 The entrée course takes place before or after the main course.

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5 Lighter meals, such as salads and soups, are often served as which dishes?

6 At which stage of service is bread usually delivered to the Guest?
A. While seating the Guest.
B. After taking the drinks order.
C. After the main course.
D. During tea service.

7 Your responsibilities end when the last Guest leaves.
True
False

8 Which dish is usually the focal point of the dining experience?
A. The entre course.
B. The main course.
C. The palate cleanser.
D. The dessert course.

9 Bistro-style establishments usually have a more casual style of service than fine-dining restaurants.
True
False

10 A fixed-price menu involves a large selection of menu items which are charged at a fixed cost, regardless of what is ordered.
True
False

11 Which of the following is NOT part of the preparation phase of service?
A. Meetings.
B. Setting up the dining room.
C. Polishing glassware and cutlery.
D. Welcoming the Guest.
E. None of the above.

12 Russian service is more practical than French service, because with Russian service the food is not brought out all at once.
True
False

13 Which is the most common form of waiter-style service?
A. Silver service.
B. Russian service.
C. French service.
D. American service.

14 The entrée course is traditionally a salad.
True
False

15 American service is also called plated service.
True
False

16 Arrange the below stages of service in the correct order.
Bread service.
Seating the Guest.
Preparation.
Digestive service.
Serve the meal.

17 The palate cleanser is always served after the main course.
True
False

What are the Differences between Porcelain, China, and Bone China?

Porcelain is made with kaolin clay. Kaolin is white clay that retains its white color when fired. It is fired at temperatures in excess of 1300 C and is more fully vitrified than stoneware. It is usually covered with a clear glaze, which allows the white body to show. The fired color tends to be more of a "cool" white as opposed to China ware that is usually a warmer white color. Porcelain becomes vitrified during the second firing of a two fire process. The second firing of porcelain typically is hotter than that used for China ware. This finish tends to be harder, but more brittle. This higher firing, hard surface can make decorating more difficult that stoneware or china. The composition of the porcelain clays is usually more malleable than the clays used for china ware. This allows for forming of more intricate and detailed shapes.

China ware differs from porcelain not only in color shade, but also in the way it is fired. Where Porcelain becomes vitrified during the second firing (second firing is hotter than first firing), china ware is vitrified during a single firing. With the china, there is only a single firing. Generally, the temperature of this firing of china is a little less that that used for porcelain. the resulting finish is more warm in color than porcelain. This lower firing temperature finish may make china slightly more easy to decorate than porcelain. China ware can be decorated using Under-Glaze, On-Glaze, or In-Glaze techniques. Under-Glaze decorating is most commonly the preferred method of decoration used for china.

Bone China is made using a translucent white ceramic clay containing at least 25% bone ash. In England, the percentage of bone ash must be at least 50% for a piece to be considered Bone China. Bone China tends to be slightly translucent in nature and is often used in thin walled pieces, exhibiting a delicate, refined look.