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Penjana Training 18 OCT 2021: Afternoon Presentation Topic 8 - Restaurant Management

The document discusses a training topic about restaurant management. It provides an example of planning 3 menus for a restaurant and creating a detailed recipe specifying ingredients. The example recipe given is for creme brulee and lists the specific ingredients and their potential suppliers.

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Liyana Shahimin
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16 views

Penjana Training 18 OCT 2021: Afternoon Presentation Topic 8 - Restaurant Management

The document discusses a training topic about restaurant management. It provides an example of planning 3 menus for a restaurant and creating a detailed recipe specifying ingredients. The example recipe given is for creme brulee and lists the specific ingredients and their potential suppliers.

Uploaded by

Liyana Shahimin
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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PENJANA TRAINING

18 OCT 2021
AFTERNOON PRESENTATION
TOPIC 8 – RESTAURANT MANAGEMENT
• Plan 3 menus for your

IN restaurant and create a


detailed recipe for the
restaurant where you must
GROUP specify every ingredients
that you need to make the

OF 2/3 menus. Suggest supplier


that you want to source
your items/ingredients
from.
EXAMPLE CRÈME BRULEE

: 500g heavy cream (Anchor)


1 vanilla bean from Beanila (must find supplier
in Malaysia)
5 egg yolks (local farmers)
125g sugar (Gula Prai Fine Sugar)
2 pinch of salt (Maldon brand)

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