Familiarisation with menu: Understand every dish on the menu including ingredients, cooking techniques and presentation.
Type of cuisine: Be well-versed with the type of cuisine that the restaurant serves and any cultural, geographical, or traditional significance related to the dishes.
Pricing: Know the cost of each dish and what factors justify the pricing - such as the quality of ingredients or complexity of preparation.
Time required for preparation: Know how long it takes for each dish to be cooked. This helps in managing customer expectations about wait times.

Dish Ingredients:

List of ingredients: Be aware of all ingredients used in each dish. This includes the main components as well as garnishes or sauces served with it.
Source of ingredients: Have knowledge of where ingredients come from - locally sourced, organic, fresh, or frozen. This will provide insight into the quality and taste of the dish.
Allergenic ingredients: Understand which dishes contain common allergens, such as nuts, dairy, gluten, etc. Always check with the customer if they have any dietary restrictions or allergens to avoid.
Vegetarian/Vegan dishes: Know which dishes on the menu are vegetarian or vegan and if any dishes can be modified to accommodate these dietary preferences.
Nutritional Value: Understand the basic nutritional value of dishes, such as which dishes are high in protein, low in fats, or high in calories.

Suggesting Dishes:

Meal Pairing: Comprehend the art of suggesting dishes or beverages that complement each other. This leads to a more enjoyable dining experience.
Customer preference: Take into consideration the customer’s preferences while suggesting dishes. For instance, some customers may prefer spicy food, while others may prefer mild flavours.
Today’s special/Seasonal dishes: Be aware of daily specials or seasonal dishes and promote them accordingly.

These are some key elements in mastering menu knowledge and dish ingredients in the food and beverage service industry.