Demonstration of Professional Food and Beverage Management Skills

PART 2

Demonstration of professional food and beverage
management skills within a food and beverage
organisation
There are various kinds of food and beverages that are prepared by a restaurant. Each of
these dishes has their own serving style, consideration points and many other different kinds of food
and beverage management skills are required for preparation and serving the dish.
Dish: Alfredo pasta
Management skills required:
 Composition: Alfredo pasta consist of Parmigiano Reggiano, water, milk, butter, rice flour, and
sunflower seed oil and boiled pasta.
 Allergen Information: Dish contains: milk
 Description: Pasta is mixed within white sauce which is made up of pa Parmigiano Reggiano,
water, milk, butter, rice flour, and sunflower seed oil which is seasoned with black pepper, oregano.

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Food safety:
 While cooking temperature of the food must be between 75. C to 100. C. But cook must
check that when food is served or delivered to customers it should between 63. C to 75. C.
 Pasta should not be over boiled otherwise it would become too soft and its shape will be
destroyed and should not be boiled less otherwise it would remain hard and will take time
for cooking
 Personal protective equipment’s should be wearing by the cook like food gloves, clothing’s,
rubber gloves

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Food and beverage management skills:
 Plate service will be used to serve the dish.
 People involved in cooking and serving process should focus upon maintaining their
personal hygiene. In this pandemic situation it is extremely important to focus upon
personal hygiene
 Food hygiene practises should be maintained in order to avoid chances of illness or
death due to Coronavirus or any other disease or health issue like food poisoning