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FOOD AND BEVERAGE SERVICE THEORY - I

UNIT I

INTRODUCTION TO FOOD AND BEVERAGE SERVICE

LEARNINGOBJECTIVES

After completing the unit you should be able to

Know about the hotel industry

Explain the different types of F&B operations

Describe the organization structure of food and beverage service

department

ist the !ualities of food and beverage service personnel

Discuss the relationship between the departments

INTRODUCTION TO THE HOTEL INDUSTRY

According to the British laws a hotel is a place where a "bonafide#

traveler can receive food and shelter provided he is in a position to for it and is

in a fit condition to receive$

%otels have a very long history but not as we 'now today way bac' in

the (thcentury B) when the first Innin and around the city of ondon began to

develop$ *hey first catered to travelers and provided them with a mere roof to

stay under$ *his condition of the inns prevailed for a long time until the

industrial revolution in England which brought about new ideas and progress

in the business at inn 'eeping$

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*he invention of the steam engine made traveling even more prominent$

+hich had more and more people traveling not only for business but also for

leisure reasons$ *his lead to the actual development of the hotel industry as

we 'now it today$

%otel today not only cater to the basic needs of the guest li'e food and

shelter provide much more than that li'e personalized services etc$

%otels today are a "%ome away from home#$

Different Types f C!terin" Est!#$is%&ents

*he industry caters to millions of people a day through a wide variety of types

of food service operations in two sectors,

C&&er'i!$ (rfit Oriente)

Nn-'&&er'i!$ - *e$f!re

CO++ERCIAL (rfit Oriente)

C&&er'i!$ Hte$

-t is a place for a traveler to get accommodation and food . if he/she is in a fit

condition to receive the service and pay for it$

+te$s

-t is a term derived from "0otor %otel# . it has a service station/ 1urpose is to

provide food and drin' together with petroleum products$ *his is situated on

the %ighways$

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Rest!,r!nts

*his are the restaurants run 23/4 i$e$ 5(6 days a year covering all the three

meal of the day$ 0ostly A la carte 7to the order8 service is done$ -n some

restaurants they serve *able D hote 7Fixed 0enu8$ -n some hotels they offer

buffet service$

C&&er'i!$ C!terin"

(ri!te Hspit!$s

*o ta'e care of the patients by providing food and beverages it should be

piping hot and coo'ed according to the nutritive value as per the doctor advice

(,#s

-t is a word derived from 19B-) 9:-;: BA

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>ea nac' Bars

@enerally situated at the heart of the cities or towns$ *hey provide short eats

in !uic' manner in informal way

Fast Food restaurant

*oday everybody wants to have the food !uic'ly$ -mmediate sales to the guest

for the consumption either on or off the premises$ 0ethod of food service is

simplified$ Examples 0cDonalds 1izza %ut etc$ found in high streets of most

of the cities

Air $ine C!terin"

-t has to carry preprepared food on board inside the airline no facility for

coo'ing will be available$ 0ost airlines design and plan flight 'itchens near to

the airport to meet their re!uirements$ Food items in individual casseroles are

stored in freezer units until re!uired$ *hey are then heated as re!uired with

the aid of microwave ovens and served to the passengers$

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R!i$.!y C!terin"

-n the mid Cth century this networ' began in -ndia since the travel made

easier people traveling from one part of the country to another re!uired food

and drin' on route$ arger stations they opened

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FACTORIES

OFFSHORE

(ROJECT SITE

Instit,tin!$ C!terin"

9niversities and colleges ,

-n some establishments the rates are subsided and sold for no loss no gain

concepts$ >ome institutes provide food free to staff and students as an welfare

too$

%ospitals

%ere the food is prepared according to the nutritional value and sold to the

patients in a subsided rate$ +ere in government hospitals the food is given

totally free of cost$ -n hospitals they re!uire special form of catering for

patients . hygiene nutritional cost effective$

Armed Forces

For armed force they have a separate catering team . in the policedepartment they will have their catering canteens$ For senior members even

they run a special restaurant in forces$ >ome times special ban!uets are also

conducted

:oon 0eal >cheme 7:0>8

:0> . a government aided for poor children school . encourages them to go

to school . a well planned nutritive diet$

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DIFFERENTOUTLETSOFFOOD/ BEVERAGESERVICE

Cffee S%p

-t is open round the cloc' a concept borrowed from 9>A$ An 23/4 service to

guests for brea'fast lunch dinner snac's and beverage$ >ervice will be

informal$

Rest!,r!nt

Any main restaurant is open from early morning to midnight$ )overing threema?or meals of the day$ *he cuisine offered here is multicuisine$ A formal

restaurant with wall to wall carpeting centralize airconditioning channel

music$ A la carte service is offered$ >ome restaurant they offer *able d hote

and buffet is also offered at Brea'fast services$

Spe'i!$ty Rest!,r!nt

-t is open for lunch & Dinner only$ *he atmosphere is normal with dim light

wall to wall carpet music according to theme$ ;nly A la carte >ervice$ -t is a

specialty cuisine no multi cuisine$ *he theme can be of any country .

0exican -talian )hinese or region . 1un?abi 0alabar$

B!r

*hese outlets serve alcoholic and nonalcoholic beverages with limited food$

*hey have comfortable seating and lighting$ *hey may also serve draught

beer$ Apart from the ones located in hotels there are at:Dlone pubs bar

cum restaurants nightclubs$

R& Seri'e

23/4 Department . giving personalized service to guest at rooms$ 0ost luxury

hotels offer butler service$ RSOT R& Seri'e Or)er T!0erta'es the

order from the guest in the phone$ *wo types of ervice )entralized

and Floor >ervice

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Dis't%e1,e

*he outlet is principally meant for dancing to recorded music$ A live band may

also perform$ ;nly alcoholic beverages served with some snac's$ *he outlet

is operated to attract the younger generation of the society$

B!r#e1,e

A small service outlet in the hotel usually managed by the coffee shop

manager$ -t is an open air restaurant$ >ometimes live music is provided

0ostly grilled food done before guest with charcoal fire in a barbecue

*he covers will be around (G -t is open only for dinner type of service is

formal$

Ni"%t C$,#s

*hese may or may not be part of the hotel$ %ere the main emphasis is on

music whether taped live or remixed with DHs$ Beverages and limited food is

also served here$

B!n1,ets

-t is the largest revenue earning Department among the food and beverage

service outlets$ *hey have conference halls ballrooms meeting venues

-t caters to large weddings birthday parties get together & special ;ccasions

*he service will be buffet informal or formal depending on the type of function

O,t)r C!terin"

;ut Door catering is called as off premise catering$ *he food and beverage is

served where the guest wants them to be served$ >ometimes even the hotel

arranges the venue and serves in the same way they do in the hotels$

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St!ff Hier!r'%y f F) !n) Beer!"e O,t$et

Rest!,r!nt2

R& Seri'e2

Rest!,r!nt +!n!"er

Assist!nt Rest!,r!nt+!n!"er

Hstess

Senir C!pt!i

C!pt!in

Senir *!iter

Assist!nt *!iter

Tr!inee *!iter

R& Seri'e+!n!"er

RSOT - R& Seri'eOr)er T!0er

Senir C!pt!in

Senir *!iter

*!iter

Tr!inee

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B!r

B!n1,et2

BAR +ANAGER

ASSISTANT BAR+ANAGER

SO++ELIER *INE*AITER

BAR+AN

TRAINEE

B!n1,et +!n!"er

B!n1,et S!$es

Assist!nt Senir C!pt!in

*!iter

Tr!inee

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St!ff- D,ties / Respnsi#i$ities

Dire'tr D, Rest!,r!nt r Rest!,r!nt +!n!"er,C$ %e is responsible for the complete service inside the restaurant and

also responsible for administration2$ %e is responsible for the sales & 0ar'eting of the restaurant5$ tandard recipes are prepared by him & proper portion is served to the

guest

+!itre D3 Hte$ r Senir C!pt!in,C$ A good personality & it is his duty to receive the guest in decent manner2$ A diplomatic person & organizer5$ %e is responsible for the restaurant in the case of absence of

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%e is responsible for stoc'ing the cutlery and croc'ery in the side station%e sometimes helps the waiter to serve food and beverages

C&&is De B!r!sse,r 4Tr!inee52Hunior most position in the restaurant does assistance wor' li'e cleaningmiseenplace%e has to 'eep the service area clean%e should be trained well before he attends the guest

C&&is De *!"n 4Tr$$ey *!iter52%e is the next level of assistant waiter . he has to ta'e the trolley around therestaurant%e moves the %orsdoeuvres trolley and pastry trolley

S&&e$ier r *ine *!iter,-t is not a common position in -ndia%is ?ob is to ta'e care of wine service and he should 'now everything about+ine%e also has to 'now the right food accompaniment for the wineKnowledge about cigar cigarettes and coc'tails%e should also be aware of the licensing laws prevalent in the city and shouldbe an efficient salesperson

Assist!nt *ine *!iter,%e assists the sommelier by 'eeping the wine glasses clean and tidy

Attri#,tes f F) / Beer!"e Seri'e (ersnne$

(%ysi'!$ Attri#,tes

C$ Daily >have

2$ %air >hould be neatly trimmed

5$ 0en should avoid long hair and women should avoid movable hair

3$ %ands must be free from nicotine stains clean and well trimmed nails

6$ Always smell good use deodorants but do not use nail polish

($ 9niform should be clean and neatly pressed

4$ 1erfume if used should not be strong

I$ Females should wear light ma'e up only

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$ >hoes should be comfortable and wellpolished

CG$ Design shoes are not encouraged

CC$ %igh heel are not relevant as it creates accident

C2$ *eeth should be brushed before service starts

*r0 Re$!te) Attri#,tes

Cn),'t

*he staffs conduct should be good at all times especially in front of the guest$

*he rules and regulations of the establishment must be followed and respect

to be shown to all senior member of the staff$

L!n",!"e prfi'ien'y

*he way in which the waiter spea's inside the restaurant is very important$ A

good 'nowledge in English with the regional language is more important of a

waiter$ French and @erman is very important for menu 'nowledge$

C,rtesy

*he waiter should always be courteous to the guest and to his supervisors$

*he waiter should be polite while tal'ing to the guest$ 1leasing words should

be used in the communication$ %e/she should remember that the guest is

always right$

Hnesty

%onesty is the best policy$ *o be honest in the wor'ing places is very

important$ +e should not mislead the guest in wrong statements$

(,n't,!$ity

-t is one of the important !ualities of a good waiter$ *he waiter should have a

principle to never come late for duty$

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Ly!$ty

*he waiter should not tal' more as li'e mar'et$ *he staff obligation and loyalty

is very important ot he establishment$

C-per!tin

*he waiter should always consider himself as a member of the team and co

operate with all the staff$

Dip$&!'y

*he waiter should act diplomatic when there is a tough situation created by a

guest after a drun' or irritated guest$ *he waiter should handle the situation in

a very cool manner$

C!$&ness

*he waiter should have a high degree of tolerance for the presence of wor'

and be calm at all times$

A#i$ity t re&eer f!'es !n) n!&es

*he !uality which differs from a good waiter to average waiter$ *he guest will

be happy if he/she is remembered by name and he will feel important in front

of others to be recognized$

(%ysi'!$ fitness

*he waiter has to wor' for long hours in the department$ >o the waiter should

be physically and mentally alert in his duty inside the restaurant$

Te'%ni'!$ s0i$$ / 0n.$e)"e

-t is one of the best !uality of a good waiter$ +aiters 'nowledge about the

menu food beverages and tobacco should be above an average$ *he waiter

is also re!uired to have deep 'nowledge about all types of services carried out

in star category hotels$

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S!$es !#i$ity

*he waiter reflects the image of the establishment$ *hey are the sales people

who effectively set all the items of Food and Beverage in a correct manner$

Attit,)e t.!r)s t%e ",est

A waiter should anticipate the guests wishes and needs$ A careful watch

should be 'ept on the guests at all times during the services without staring$

S!fety7 Hy"iene7 !n) !ttit,)es 4(sitie !n) Ne"!tie5

(sitie !ttit,)es f ! .!iter2

Attend the guests as soon as they enter the restaurant$

+ish the guest at any time of the day and welcome them to the

restaurant$

1referably address them by their name which re!uires remembering

them$ Be polite to the guest

%elp to seat the ladies

1rovide extra cushions or special chairs for children

+hen spea'ing to a guest do not interrupt him if he is spea'ing to

another guest$

Do not ever here conversation Avoid mannerism such as touching hair and nose pic'ing etc$

>tand direct at all times$ A gentle bow at the time of service is

permissible

tri'e a match to enable a guest to liter his cigarette$

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Dont carry pencils and pen behind your ears

1resent the bills directly to the host in order to avoid embarrassing him$

Avoid waiting for *ips$

Enter and leave the restaurant through the service zone only$

Ne"!tie Attit,)es f ! *!iter2

C$ Forgetting to say "*han' Jou#

2$ As'ing for *-1> . counting before guest

5$ >hort temper

3$ *al'ing too much6$ -gnoring the guest

($ %urrying the guest

4$ 9sing bad form of speech

I$ Adding up the bills wrongly

$ 9nauthorized eating during the service

CG$ 1utting service cloth in poc'et

CC$ >oiling the menu card by 'eeping them in shirt front

C2$ )arrying pen or pencils behind ears

C5$ %aving bad breath or body odor

C3$ )hewing @um

C6$ +earing Dirty cloth or shirt

C($ >neezing or coughing carelessly inside the restaurant

C4$ +earing high heeled shoesCI$ uarreling or being noisy

C$ -ndulging in perfential treatment of guests

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Inter Dep!rt&ent!$ Re$!tins%ip

F) (r),'tin,

Food is the main source of income in service department$ *he menu is also

provided by the food production department to the F&B >ervice

Frnt Offi'e,

*hey are the persons who handle the guest directly & create the first

impression$ *hey guide the guest to various departments they also guide

them to various ban!uets halls & functional areas

H,se 8eepin"2

1lays a vital role for the functioning of the F&B service department$ *he

cleanliness is totally ta'e care by them$ -n flower arrangement and bud vase in

outlets$ *hey also do pest controls at outlets

(,r'%!se Dep!rt&ent,

*a'es care of the purchase of service things li'e tooth pic' sugar cubes

nap'ins match boxes & etc$

(ersnne$ Dep!rt&ent2

-t gives the salary for the staff$ *hey record the employees performance$ *hey

maintain the attendance and time of the employees in & out of the hotel$

+elfare measure and

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*hey ta'e care of the electrical and plumbing wor'$ *hey chec' the halls

before the function starts$ *hey ta'e care of fixing the )D & 1) Audio

systems

Se',rity Dep!rt&ent,

*hey chec' all the staff before leaving the hotel$ *hey deal the highly

confused and threatening situation in the hotel li'e a murder or death of the

guest etc$

A'',nts Dep!rt&ent,

*hey deal with all the accounts of F&B$ *he total cash collected from the

outlets will be given to the night auditor by the cashier of the outlet

C-per!tin !n) C-r)in!tin

C-per!tin2-t is the system which is followed within a department for the smoothfunctioning of the department

C-r)in!tin2-t is the system which is followed with the other departments

Cn'$,sin

-n the end of this unit the students have studied the following dtailed

classification of the Food and beverage outlets$ A detailed 'nowledge about

welfare catering and commercial catering establishments$ *he different outlets

and their functions in detail$ *he dos and donts of a Food and beverage

personnel$ *he staff hierarchy of the various food and beverage outlets and

their duties and responsibilities$

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S%rt Ans.er type 1,estins2

C$ +rite short notes on the Airlines and

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UNIT II

RESTAURANT O(ERATIONS

AI+S AND OBJECTIVES

-n this lesson we shall discuss about the restaurant operating e!uipments$

After completion of this lesson you will be able to understand,

M Food and beverage service e!uipments needed for table setting such as

glassware chinaware and table ware

M Furniture fixtures and linen

M >afe handling of e!uipments$

M 1reparing the restaurant before during and after service

M 0iseenscene

M 0iseenplace

M tyles of service

M >ervice techni!ues$

SERVICE E9UI(+ENTS - C,t$ery7 Cr'0ery !n) G$!ss.!re

C,t$ery

-t is also called as silverware$ >ilver plating is made from blan's or bodies of

nic'el silver or nic'el brass alloy$ *hey are immersed in a complex of silver

salts or nic'el by means of electrolysis$ >ilver is transferred to the blan's and

an electroplated product emerges$ *his process is called E1:> .

Electroplated :ic'el >ilver

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*echnically these include only cutting utensils namely 'nives, large or

?oint or dinner 'nives fish 'nives side 'nives butter 'nives and small

'nives$ But nowadays all eating implements are 'nown as cutlery$

Flatware includes spoon and for's$

N!&e Si:e6,n'es Uses0arrow >poon

>ervice >poon

>oup >poon

Dessert >poon

*ea >poon

)offee >poon

0ustard >poon

-ce )ream >poon

1arfait spoon

>ervice ladle

Fish for'

>mall for'

Dinner for'

7?oint or large8

Fruit for'

1astry for' cum 'nife

;yster for'

>nail for'

Fish 'nife

Dinner Knife

>mall Knife

>tea' 'nife

4 inches

inches

4 inches

4 inches

6 inches

3 inches

5 inches

6 inches

4 to I inc

inches

4 inches

I inches

3 inches

6 inches

6 inches

4 inches

inches

4 inches

I inches

9sed for ta'ing marrow

9sed for serving food

9sed for having >oup

9sed for having deserts

*o stir tea

*o stir )offee

*a'ing mustard from mustard pot

9sed for having ice cream

*o have multilayered ice creams

9sed for serving foods with high

li!uid consistency

9sed for serving food

9sed for having fish

9sed for having main course

9sed for having fruits

9sed for having pastry

9sed for having oyster

9sed for having snail

9sed for having fish

9sed for having meat

9sed for having desert

9sed for having stea'

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H$$.-.!re

Butter dish lid

E1:> single portion round

E1:> double portion round

>oup with turn lid

-ce buc'et

+ine cooler

)oc'tail sha'er

>trainer and drip bowls

>auce boat

+ater ?ugs

9sed for serving butter

9sed for serving curry for a single person

9sed for serving curry for two persons

9sed for serving soup

9sed for serving ice cubes

9sed for serving cool wine

9sed for ma'ing coc'tail

9sed to drain tea leaves

9sed for serving sauce

9sed for serving water

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Spe'i!$ T!#$e.!re

Asparagus %older

1astry slice

)orn on the cob

holder

>nail tong

>nail dish

obster pic'

)aviar 'nife

:ut crac'er

@rape scissors

9sed to hold asparagus spears when eating

9sed to slice the pastry and serve the portion

;ne to pierce each end of the cob

9sed to hold the snail shell

Dish is round with two ears having six indentations to

hold a portion 7(8 of snails

*o extract the flesh from the claw

9sed to apply caviar on toast

*o crac' nuts

*o cut and hold a portion of grapes

Si$er.!re4C,t$ery5

*he silver room holds the complete stoc' of silverware re!uired for the service

of all meals together with a small surplus stoc' incase of emergency$ *he

storage of silverware is most important$ All the shelves should be labeled so

as to indicate where each item are placed$ -ts ma'e easier for effective

control and stoc'ing$ %eavy items should be shelved lower and heavy items

on higher up$ For prevention of accidents we do so$

All cutlery and flatware can be arranged together$ >mall item li'e ashtrays

cruet set butter dishes special e!uipments and menu holders can be stored

in drawers with baize$ Baize will provide the sound while the cutleries slide in

the draw$ *he silverware should be cleaned regularly

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>ilver plating is made from blan's or bodies of nic'el silver or nic'el brass

alloy$ *hey are immersed in a complex of silver salts or nic'el by means of

electrolysis$ >ilver is transferred to the blan's and an electroplated product

emerges$ *his process is called E1:> . Electroplated :ic'el >ilver

Si$er '$e!nin" &et%)s

*he silver used in the service area are E1:> which re!uires polishing

to 'eep up the shining of the cutleries flatware and hollowware all the time$

*here are different methods of silver cleaning and the method used generally

depends on the size and class of establishment$ *he larger establishments

use a burnishing machine which would be in constant use all through the day

whereas smaller establishments which possibly couldnt afford a burnishing

machine would use a manual method$

B,rnis%in" &!'%ine2

*his is a revolving drum with a safety shield$ -t may be plumbed into the

mains 7or8 remain portable with the water being poured in by means of a hose

from a tap$ Depending on the size of burnishing machine in use it may be

divided in to compartments to hold specific sizes of silver$ A rod is inserted at

the centre and is removable which helps on polishing the handles of teapots

coffee pots mil' ?ugs etc$

-n order to run the burnishing machine effectively and efficiently the

following things has to be done$ A certain amount of soap powder is addedaccording to the ma'ers instructions$ *he silver is placed inside and then the

lid is clamped down tightly$ *he water supply is then turned on to ensure a

constant flow of water$ -f the machine is not plumbed in then water has to be

poured in covering the ball bearings on the side and then the lid is clamped

down$ As the drum revolves the mixture of water and soap powder acts as a

lubricant between the silver and the ball bearings$ *hus any tarnish is

removed but the silver is not scratched$ ;n being removed from the

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burnishing machine the silver should be rinsed in hot water and dried with a

clean tea cloth$

($iit2

A polivit is an aluminum metal sheet containing holes which is best used

in an enamel 7or8 galvanized iron bowl$ *he polivit is placed in the bowl

together with some soda$ *he silver to be cleaned is then put into the bowl

ensuring that at least one piece of silver has contact with the polivit$ >ufficient

boiling water is poured into the bowl to cover the silver being cleaned$ A

chemical reaction ta'es place between the polivit soda boiling water and

silver which causes the tarnish to be lifted$ After three 7or8 four minutes the

silver is ta'en out to another bowl of hot water to rinse and later it will be

drained and cleaned with tea cloth$

($!te p.)er2*his is a pin' powder which needs mixing with a little methylated spirit

to obtain a smooth paste$ *he paste is applied on the tarnished silver and left

until the paste is dried of$ *hen the paste is rubbed off with a clean cloth and

is advisable to rinse the article well in hot water and to give a final polish with

a clean dry tea cloth$ -f the silver got a design 7or8 engraves it is good to use a

small brush to apply the paste and another brush to clean the dried paste$

Si$er )ip2

A pin' colored li!uid is used which is 'ept in a plastic bowl$ >ilver which

has to be polished are 'ept in wire bas'et and dipped into the plastic bowl

containing li!uid$ All the silver articles to be polished has to be covered by the

li!uid$ *he silver should be left in the silver dip for a short period and then

lifted to drain$ After draining it is placed in warm water rinsed and then

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polished with a clean dry tea cloth$ *his method is !uic'er than the other

methods and is used mostly in the medium sized establishments$

C%in!.!re

-t is made of sodaash >ilicon and chinaclay glaze it give a fine finish$

)hinaware will always be glassing having and being different colours and

designs$ -t has more resistant to heat than glassware$

%ow to %andle )hinawareLC$ Brea'age rate is high hence forth it needs careful handling

2$ -t should be stored on shelves

5$ *o avoid accidents it should be stored in a convenient height

3$ Always it should be 'ept covered to avoid dust and germs

N!&e Si:e UsesDinner 1late 7meat ?oint8

Dessert plate 7fish plate half plate8

B&B plate 7side plate cheese plate8

>oup plate

*ea )up

Demi tasse cup:appy Bowl

Egg )up %older

)onsomm= )up

>oup Bowl

Fruit 1late

>alad plate

)offee )up

*ea 1ot

CG#

I#

( N "

I O "

( oz

5 oz

CG oz

"

(GG ml

ICG oz

-t is used for serving meats

-t is used for the service of fish

and also for hors d oeuvres

9sed as an underliner$ -t is also

used for serving cheese

9sed for serving thic' soup

9sed for service of tea

9sed for service of coffee9sed to serve cereals

9sed to serve boiled egg

9sed to serve consomm= soup

9sed for service of soups

9sed for serving fruits

9sed for serving cold salad

9sed to serve coffee

9sed for serving tea

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)offee pot

>ugar bowl

Ash *ray

>aucer

C2 pnts

6 "

>erving coffee

9sed as a container for sugar

cubes

9sed by the guest to disposecigarette ash and buds

0ostly used only to carry tea cup

G$!ss.!res

*he raw materials used as a silica and sodaash$ et is added to ma'e theglass crystal clear glasses are measured in terms of capacity$

*he restaurant glassware is usually plain$ Except in speciality restaurantwhere it may be coloured

%ow to handle glasswareL

-t should be 'ept inverted in single rooms in a bac'ward of the shave toslippage-n a restaurant glassware must be transported on a place with a tray cloth toavoid spilage@lasses with a stem must be inverted and held by the stem>ervice glasses must be cleaned and held against to a light before use fortraces of smudges etc$

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COVERS

;ne of the technical terms very often used in the restaurant is "coverP$

C8 +hen discussing how many guests a restaurant or dining room will seat we

refer to the total number of guests concerned as so many PcoversP$

28 +hen laying a table in readiness for service there are a variety of place

settings which have to be laid according to the type of meal and service being

offered$ *his place setting is a type of cover being laid$

;ne cover denotes all the necessary cutlery flatware croc'ery glassware

and linen necessary to lay a certain type of place setting for a specific meal

for a single person$

A LA CARTE COVER

*his cover follows the principle that the cutlery and flatware for each

course/dish will be laid ?ust before each course/dish is served$ *he traditional

cover given below represents the cover for hors dQ oeuvres 7starters8 which is

the first course/dish in a French classic menu se!uence$

Fish plate

>erviette

Fish 'nife

Fish for'

>ide plate

>ide 'nife

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+ine glass

+hen an a la carte cover is being laid the cutlery and flatware re!uired by the

guest for the dishes ordered will be placed course by course$ -n other words

there should not be at any time during the meal more cutlery and flatware on

the table than is re!uired by the guest at that specific time$

TABLE D;HOTE COVER

*his cover follows the principle that the cutlery and flatware for the entire meal

will be laid before the first course/dish will served$ *he traditional cover is

given below,

>erviette

>oup spoon

Fish 'nife

Fish for'

0eat 'nife

0eat for'

Dessert spoon

Dessert for'

>ide plate

>ide 'nife

+ine glass

+hen a *able dhote cover has been laid the steward should remove after

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the order has been ta'en any unnecessary cutlery and flatware and really any

extra items that may be re!uired$

LAYING THE TABLE2

On'e t%e t!#$e is '$t%e)-,p it s%,$) #e $!i) in re!)iness fr seri'eome e!uipment li'e dinner

plates and saucers are laid down right on the buffet table$ -nstead of the waiter

serving the guests the guests go to the buffet table pic' up plates china cutlery and

nap'in and all other items and serve themselves of their own choice$

A)!nt!"es2

C$ -t is a fast service$

2$ -t re!uires less staff to render the service needed$

5$ *he presentation of the different dishes can be appetizing$

Dis!)!nt!"es2

C$ -t may result in shortage of food especially when the early ones may serve

themselves more thus very little food is left for the latecomers

FOOD SERVICE

R,$es fr .!itin" !t ! t!#$e - Re'eiin"7 r)er t!0in"7 seri'e !n) sett$e&ent

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*he waiter is responsible for greeting guests must ensure that the reception is

welcoming$ ead guests to a table and help them to sit down by slightly pulling out

chairs and moving them forward as guests sit$

+en, (resent!tin

*he waiter must present the menu opened to the guests and give them time to read

and choose their dishes$

T!0in" t%e r)er

*he order is ta'en while standing on the left of the guest$ *he waiter can give advice

or explanation on the choice of dishes only when as'ed$

F) seri'e te'%ni1,es

+here possible serve food from the customers left serve hot foods on hot plates and

cold foods on cold plates serve ladies first where possible serve cold food before hot

foods

(resent!tin f t%e #i$$

At the re!uest of the guest the bill must be collected from the cashier and presented

to the host folded to conceal the figures and on a side plate$ +hen payment is madethe money is ta'en to the cashier and any che!ue returned with the receipt on a side

plate unless the guest indicates that the change is a tip it should be left on the plate

until the guest leaves$

O(ERATING THE 8OT

*he techni!ue for recording the order will depend on the system being used in

the particular establishment$

C$ Kitchen ;rder *ic'et . -t is a triplicate system$

2$ +hen guests are ready to order the person ta'ing the order records

each item in a chronological se!uence up to the main course after

having entered the table number and the number of covers$

5$ *he name of each item is clearly spelled and when several guest at the

same table order the same thing a dot is placed on the right of each

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item ordered$ +hen each customer has ordered the dots are

transferred to its numerical form

3$ it consists of three copies the top copy is ta'en to the 'itchen for

re!uisitioning the food the bottom copy goes to the cashier for

preparing the bill and the third copy retained in the sideboard as aide

memoire

6$ the same process is used to order the entremets and beverages

8ITCHEN STE*ARDING OR *ASH-U( AREA

*his department primarily controls the storage and issue of cutlery croc'ery

hollowware chinaware and glassware to the restaurant and 'itchens$ *he waiter

would have to get his supplies of the above items from this department$ *he

department is also responsible for washing soiled service ware and subse!uently

furnishing clean items$ *he sanitation and hygiene of the 'itchen usually comes

under the purview of the 'itchen stewarding department$

Cn'$,sin

A restaurant is a retail establishment that serves prepared food to customers$

>ervice is generally for eating on premises though the term has been used to

describe ta'eout establishments and food delivery services$ *he term covers

many types of venues and a diversity of styles of cuisine and service$

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within the hotel position of responsibility and authority and the relation

between them$ -t helps in introducing the conceps of span of control level of

management and delegation$ *eamwor' is the watchword in any food and

beverage service department$ A dedicated and committed team with able

leadership under ideal wor'ing conditions helps in fulfilling the

establishmentQs ultimate goal of guest satisfaction

9E>*-;:> F;< D->)9>>-;:

C$ +hat are glasswareL @ive a brief description about the types of glasswares

used in restaurants$

2$ +rite in your own words how you will handle glasswares and )hinawares$

5$ Enumerate about the tables and chairs used in the restaurants$

3$ @ive a brief description about the side station$

6$ +hat are the main items of linen found in a restaurantL

($ Draw a s'etch descripting the table setting$

4$ Explain in your own words about preparing for service$

I$ Explain table laying$

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UNIT III

ANCILLARY DE(ART+ENTS

A-0> A:D ;BHE)*-E>

-n this lesson we shall discuss about the food and beverage service areas$

After completion of this lesson you will be able to understand,

M >tillroom its staffs provisions receivable and e!uipments available

M >ilver room stoc'ups

M +ashup of soiled items

M %otplate point use of upboards and coordination between various units and

M >pare linen store

STILLROO+

*he main function of the still room is to prepare and provide food items and

e!uipments which are not catered for in any other department 7such as

'itchen larder or pastry8$ *he actual daily wor' carried out in the stillroom

varies from one establishment to another according to the type of meals

offered and the size of the establishment$

Sti$$r& St!ffs

*he still room is loo'ed after by a still room supervisor who is responsible for

the staffing ordering of supplies from the main store and effective control of

these items when issued to various departments$ -n most of the restaurants

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the stillroom remains open for long hours$ For the efficient running the staffs

normally wor' on a straight rotating shift basis doing an early shift one wee'

and a late shift the next$ *he stillroom

staffs are also responsible for the washing up of all their e!uipments$

(risins O#t!in!#$e fr& t%e Sti$$r&

*he list below gives the provisions that can be obtained from the stillroom,

Beverages, coffee tea chocolate horlic's ovaltine and other food drin's$

Fruit ?uices, apple orange pineapple grapefruit and other assorted fruit

?uices$

1astries gateaux and sandwiches

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)offee brewing machine

)offee bean grinding machine

*ea dispenser

Bread slicing machine

>alamander

%ot cupboard

>teamer and hot water boiler

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made up of a hot cupboard with sliding doors topped by a heated serving

surface$ *he top may also house containers acting as dry or heated brain

maries$ Dry heat 'eeps the food hot by electric elements or gas flame$ *he

wet heat method provides heat via an open tan' of water which itself is

heated by gasfired burners or by an electric immersion heater$ *he hot plate

or hot cupboard needs to be stoc'ed with all the china and croc'ery needed

for service e$g soup plates fish plates consomm= cups platters soup cups

tea cups and demitasse$

*he Aboyeur is in charge and controls the hotplate over the service period$

As an aid to the food service staff the Aboyeur would control the Toff board

which tells the waiter immediately any dish is Toff$ *he Aboyeur who controls

the hotplate over the service period will initially receive the food chec' from

the waiter$ %e chec's that it is legible and that none of the dishes ordered are

Toff the menu$

THE (ANTRY*he pantry in most hotels and restaurants provides items of food and

beverage not prepared in other sections of the 'itchen$ -ts main function is to

serve tea coffee ?uices a variety of breads rolls croissants sha'es ice

creams and various nonalcoholic beverages li'e fresh lime iced teas etc$ -n

medium sized hotels the pantry also provides all brea'fast items including

eggs to order brea'fast cereals li'e cornfla'es and short order items li'e hot

dogs toasted and other sandwiches$

-n a large firstclass establishment a still room supervisor is in charge and

depending upon the size of the still room and duties to be performed he may

have a number of staff under his control$ A further responsibility of the still

room supervisor is the ordering of supplies from the main dry goods store and

the effective control of these items when issued to various departments$

Against proper re!uisition only the goods are issued from the dry goods store

where the top copy goes to the store duplicate remains in the re!uisition boo'

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as a means of chec'ing the receipt of goods from the store$ @oods are issued

only if the re!uisition is signed by the still room supervisor$ Because of the

number of hours that the still room has to remain open and running efficiently

the staffs often wor' on a shift basis$

E!uipments used in the still room vary with the type of restaurant$ A

wide range of food items is offered and therefore to ensure their correct

storage preparation and presentation a considerable amount of e!uipment is

used$

torage rac' for e!uipments$

)offee grinding machine$ -cema'er$

*ASH-U(AREA

+hile organizing the area for washup it is important to 'eep in mind

that it has to be sited in the place where the staff can wor' speedily and

efficiently when passing from the food service areas to the 'itchens$ >ervers

should stac' trays of dirties correctly at the bac' area with all the correct

sized plates together and tableware stac'ed on one of the plates with the

blades of the 'nives running under the arches of the for's$ All glassware

should be stac'ed on a separate tray and ta'en to a separate washup point$

*he washup service area should be the first section the waiter enters from

the food service area$ %ere he/she deposits all the dirty plates stac'ing them

correctly and placing all the tableware in a special wire bas'et or container in

readiness for washing$ *he server must place any debris into the bin or bowl

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provided$ All used paper serviettes doilies or 'itchen paper should be placed

in a separate bin$

Depending upon the size of the establishment and the wor' load in the wash

up area the method of dishwashing varies$ *he different dishwashing

methods are

0anual method >oiled ware washed by hand or brush machine>emiautomatic

method

>oiled ware loaded manually into dishwashing

machine by operatorsAutomatic conveyor >oiled ware loaded in bas'ets mounted on a

conveyor by operators for automatic transportationthrough a dishwashing machine

Flight conveyor >oiled ware loaded within pegs mounted on a

conveyor by operators for automatic transportation

through a dishwashing machineDeferred wash >oiled ware collected together stripped sorted and

stac'ed by operators for transportation through a

dishwashing machine at a later stage

+hatever the method is used for washing the soiled ware the following things

have to be done$ >oiled ware should be cleaned with hot water containing

soap detergent$ After washing with soap it is must to dip the rac' with plates in

sterilizing tan' containing clean hot water at a temperature of 46U)$ *he rac's

are left for two minutes and then lifted out and the china left for drain$ After

drying the china is stac'ed into piles of the correct size and placed on shelves

until re!uired for further use$

LET US SU+ U(

*he ancillary departments of the restaurants act as the lin' between 'itchen

and food service areas$ *he service areas are stoc'ed with appropriate

e!uipment$ -n large hotels five main service areas can be distinguished viz$

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stillroom silver or plate room washup hotplate and spare linen store$ *he

main function of the still room is to prepare and provide food items and

e!uipments which are not catered for in any other department$ *he still room

is loo'ed after by a still room supervisor who is responsible for the staffing

ordering of supplies from the main store and effective control of these items

when issued to various departments$ *he provisions that can be obtained from

the stillroom include beverages fruit ?uices pastries gateaux and

sandwiches rolls brioche and croissant toast m il' cream and butter

toasted scones and teaca'es sugar brea'fast cereals preserves cleaning

detergents scrubbers etc$

*he e!uipment that may be found in still room includes coffee brewing

machine coffee bean grinding machine tea dispenser bread slicing machine

salamander hot cupboard steamer and hot water boiler refrigerators wor'

table and cutting board general storage space shelves and cupboards s

in's washing machine dish washers etc$ *he silver room holds the stoc' of

silver re!uired for the service of meals$ )utlery flatware hollowware and

other smaller items are usually stored in drawers lined with baize as thishelps to reduce noise slipping and scratching$

*he washup area is one of the busiest sections$ *here are two methods of

washing viz$ the tan' method and the machine method$ *he hotplate is the

contact point between the 'itchen and the service staff$ %ot cupboards can be

used for 'eeping hot either food or plates$ *he Aboyeur is in charge and

controls the hotplate over the service period$ *he spare linen store is the

service area where linen materials are stored in cupboards$

9E>*-;:> F;< D->)9>>-;:

C$ Explain about the ancillary departments of a restaurant$

2$ @ive a brief note about the stillroom$

5$ Explain in your own words about the hotplate$

E>>;: A:D A)*--*J

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C$ isit a nearby restaurant / hotel and study their methodology of operating

food and beverage service and all the departments connected to it$

Unit IV

+ENU AND +ENU (LANNING

AI+S AND OBJECTIVES

-n this lesson we shall discuss about the menu$ After completion of this lesson

you will be able to understand,

0enu and the types of menu

0enu format and basic principles for organizing a menu

French classical menu

Food and their usual accompaniments

INTRODUCTION

0enu is the statement of food and beverage items available or provided by

food establishments primarily based on consumer demand and designed to

achieve organizational ob?ectives$ -t represents the focal point around which

components of food service sytems are based$ *he menu is designed

carefully what the outlet wants to cater for 'eeping in mind the type of clientle$

*he main advantage of a wellplanned menu is that it leads to consumer

satisfaction$ -t also helps to motivate the employees for a responsible and

successful service$ A successful menu depends upon compositionthe right

combination of foods prepared perfectly to the entire satisfaction of the

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customer$ >o claimed Antonin )areme 7C4I3CI558 the French chef who is

considered the founder of classical cuisine$ 0enu is a document that controls

and directs an outletQs operations and is considered the prime selling

instrument of the restaurant$

+ENU

-n a restaurant a menu is the list of dishes to be served or available for a

diner to select from$ *he items that are available for the diner to choose from

are bro'en down into various categories depending on the time of day or the

event$ *he compilation of a menu is the most important part of a catererQs

wor'$ -t is regarded as an art ac!uired only through experience and study$

*he menu is a lin' between the guest and the establishment hence it should

be carefully planned by the establishmentQs professionals namely the

executive chef the food and beverage manager and the food and beverage

controller$

*he word menu dates bac' to C4CI but the custom of ma'ing such a list is

much older$ -n earlier times the escriteau 7bill of fare8 or menu of ceremonial

meals was displayed on the wall loadable with the 'itchen staff to follow theorder in which the dishes were to be served$ -t is said that in olden times

menus were li'e a large dictionary with sections covering a variety of dishes$

As time progressed the lengthy single copy menu became s m aller but

increased in number allowing a number of copies placed in table increased$

Depending on the establishment and the occasion the menu may be plain or

artistic in its presentation$

TY(ES OF +ENU

-n a restaurant there are two different types of menus which are differentiated

by the manner in which they are served and priced$ A menu may be a la carte

or table dQhVte$

A L! C!rte +en,

An "A La Carte Menu# is a multiple choice menu with each dish priced

separately$ -f a guest wishes to place an order an a la carte is offered from

which one can choose the items one wants to eat$

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*raditionally the original menus that offered consumers choices were

prepared on a small chal'board a la carte in French so foods chosen from a

bill of fare are described as W la carte Paccording to the board$P

-n an a la carte menu all items are coo'ed to order including the sauces that

are made with wine cream or mustard$ Depending on the dish chosen by the

guest the coo'ing time will vary$ -t is necessary to inform the guests about the

time the preparation might ta'e$ An extensive a la carte menu is impressive

but involves a huge amount of miseenplace$

T!#$e D;%=te

*able dQhVte is a French phrase which literally means PhostQs tableP$ -t is used

to indicate a fixed menu where multicourse meals with limited choices are

charged at a fixed price$ >uch a menu may also be called prix fixe 7Pfixed

priceP8$ -t usually includes three or five courses meal available at a fixed price$

-t is also referred to as a fixed menu$ Because the menu is set the cutlery on

the table may also already be set for all of the courses with the first course

cutlery on the outside wor'ing in towards the plate as the courses progress$

-n olden days when the inns or dining establishments offering a limited choicein the menu was not preferred by the guests they started offering an a la

carte menu for guests to select the type of food they wanted to eat$ Fixed

menus or table dQhote menus are still used in various forms such as buffet

menus conference pac'ages and on special occasions$ A table dQhote menu

comprises a complete meal at a predetermined price$ -t is sometimes printed

on a menu card or as in the case of ban!uets it is agreed upon by the host of

the party$ A ban!uet style of fixed menu has more elaborate choices ranging

from the soup to the dessert$ For the ban!uets the host invariably fixes or

selects the menu in consultation with the hotel staff in advance$

0ost of the ban!uet food served in -ndia is normally of -ndian food$ For this a

printed format offering a choice of vegetarian and nonvegetarian dishes is

prepared from which the guests ma'e their choice$ +estern style fixed menus

normally provide the choice of a starter or soup a main course and finally a

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dessert$ -n each course there could be a choice of dishes to suit the tastes of

individual guests$

*able dQhote menus should be well planned and balanced$ As the guest is not

given a chance to plan his own meal the meal should be interesting without

any similarity in the colour and taste of the courses as well as being palatable

delicious and well presented$

-f the main course is heavy then the first course should be lighter and act as

an appetite stimulant for the courses to follow$

Dishes that are heavy and hard to digest should be avoided$ *he colour

varieties of ingredients used and the garnishes should if possible be

different for each course$

Fixed menus are prevalent in transport catering which include air rail and sea

passengers$ *he guests have a variety of fixed or table dQhote menus with

virtually no choice offered to the passengers 7except the first class air

passengers8$ )ruise liners may have elaborate fixed menus with multiple

choices built into each course$

Differen'e #et.een A L! C!rte !n) T!#$e D3%te

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$

B!n1,et +en,

A meal usually dinner or lunch prepared and served by the hotel exclusively

for a group$ 0ost ban!uets have a predetermined menu or food stations set

up for self service$

TY(ES OF +EALS

Brea'fast is the first meal of the day$ *he word is a compound of Pbrea'P and

PfastP referring to the conclusion of fasting since the previous dayQs last meal$

Brea'fast meals vary widely in different cultures around the world but often

include a carbohydrate such as cereal or rice fruit and/or vegetable protein

sometimes dairy and beverage$

:utritional experts have referred to brea'fast as the most important meal ofthe day$ *his is based on studies of the large numbers of people in the +est

A3 L! C!rte T!#$e D3Hte

Food is 'ept in a semiprepared form

and ta'es time to serve$

Food items are individually served

and guests pay for what they order$

*here is a vast choice$ *he menu iselaborate

*he menu is comparatively small$

>ilver is laid according to the dishes

ordered$

Food is 'ept in fully prepared form

and can be served immediately

0enu is collectively priced and the

customer has to pay for the full menu

whether he consumes a certain dish

or not$

*here is limited or no choice

>ilver for the whole menu is laid in

advance as the menu is 'nown in

advance$

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who s'ip brea'fast to adverse effect on their concentration metabolism and

weight$

CONTINENTAL BREA8FAST2

)onsists of bread rolls or toast with ?am honey or marmalade and rounded off

with tea or coffee$ Better hotels may serve brioches and croissants$ *he cover

layout consists of

7a8 A side plate and a side 'nife

7b8 A butter dish and a butter 'nife on a !uarter plate

7c8 A tea cup and saucer with a teaspoon

7d8 A sugar pot with tongs$

7e8 A bread boat or toast rac'

7f8 >erviette$

7g8 Ham marmalade and honey pots

:ote, *here are variations to the )ontinental Brea'fast$ )af= complete refers

to )ontinental Brea'fast with coffee 7or tea8 while )af= simple refers to ?ust

coffee or tea with nothing to eat$

ENGLISH BREA8FAST

Is &re e$!#r!te !n) ffers ! '%i'e f >,i'es 4r fres% r ste.e)

fr,its57 'ere!$s7 fis%

course choice of eggs meat course toast with ?am marmalade or honey

and finallytea or coffee$

7a8 A side plate and a side 'nife

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7b8 A butter dish and a butter 'nife on a !uarter plate

7c8 A tea cup and saucer with a teaspoon

7d8 A sugar pot 7a tongs if there are sugar cubes8

7e8 A cruet set

7f8 A fish 'nife and a fish for'

7g8 Dinner Knife and for'

7h8 Ham marmalade and honey

7i8 Dessert spoon and for'

7?8 >erviette

TY(ICAL ENGLISH BREA8FAST +ENU2

)hilled fruit ?uices , ;range 1ineapple *omato and @rapefruit$

>tewed fruit ?uices , 1runes 1ears Apples and Figs$

)ereals , 1orridge )ornfla'es$

Fish , @rilled herring fried sole$

Eggs , 1oached Boiled scrambled fried omelets

0eat , >ausages bacon salami 'idney brea'fast stea'$

Breads , *oast rolls brioche croissant bread stic's$

1reserves , Ham marmalade honey$

Beverage , *ea coffee hot chocolate$

Eggs can be served with , grilled tomatoes saut=ed mushrooms ba'ed

beans fried

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1otatoes

A+ERICAN BREA8FAST

full American brea'fast consists of eggs a Pbrea'fast meatP such as bacon

ham or sausage or even stea' sometimes country fried stea' fried potatoes

such as hash browns or home fries

toast or some other bread such as English muffins or bagels fruit or ?uice

and coffee$ -t is often referred to as a Pcountry brea'fastP in many areas of the

0idwestern 9nited >tates$

*he terms PfryP and Pfull brea'fastP are not generally used in :orth America

though hotels generally distinguish between a light Pcontinental brea'fastP and

a hot coo'ed brea'fast$

INDIAN BREA8FAST

From brea' X fast to end the nightly fast$

*he first meal of the day usually eaten in the morning$

7by extension8 A meal consisting of food normally eaten in the morning which

may typically include idly dosa vada pao poori stuffed parathas etc$

We serve breakfastall day.

BRUNCH

A meal eaten later in the day than brea'fast and earlier than lunch replacing both

meals and often consisting of some foods that would normally be eaten at

brea'fast and some foods that would normally be eaten at lunch$

LUNCH

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A light meal usually eaten around midday notably when not as main meal of the

day$

HI-TEA

A late afternoon or early evening meal also 'nown as Pmeat teaP$

>uppertime and 79>8 Formal afternoon tea$

DINNER

*he main meal of the day often eaten in the evening$ An evening meal$

A midday meal 7in a context in which the lighter evening meal is called supper

or tea8$

A formal meal for many people eaten for a special occasion$

SU((ER

S,pperis the name for the evening meal in some dialects of English

ordinarily the $!st &e!$ f t%e )!y$ ;riginally in the middle ages it referred to

the lighter meal following dinner which until the eighteenth century was

invariably eaten as the midday meal$

*he term is derived from the French souper which is still used for this meal in

)anadian French >wiss French and sometimes in Belgian French$

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FRENCH CLASSICAL +ENU

*he classical French menu contains thirteen courses$ *oday a menu of this

size is hardly ever offered$ But even todayQs shorter menus follow the structure

of the classical French menus as far as succession of courses is concerned$

*hey always start with

>omething light to stimulate the appetite build up to the main course and

then become lighter toward the end of the meal$ *he thirteen courses of the

)lassic 0enu for French )uisine are given below,

%ors dQoeuvre 7appetizer8

1otage 7soup8

;eufs 7eggs8

Farineaux 7rice & pasta8

1oisson 7fish8

Entr=e 7entry of Cst meat course8

orbet 7flavoured water8

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>avoureaux 7savoury8

Desserts 7fresh fruits & nuts8

?5 HORS D;OEUVRE

Being of a highly seasoned and pi!uant in nature this course is used to manipulate the

appetite for the dishes that are to follow$ -n recent years hors doeuvres have gained in

popularity and now appear even on simple menus in modest eating places$ Although

the actual term "hors doeuvres# applies to the service of various cold salads and

morsels of anchovy sardines olives prawns etc$ it also covers whatever items are

served before the soup$

Examples of such hors doeuvres,

0elon 0elon Frappe

;ysters %uitres :ature

>mo'ed >almon >aumon Fumee

)aviar )aviar

@rapefruit 1amplemousse

>alami

1otted >hrimps 1etites 1ots de )revettes

>hrimp 1rawn or obster )oc'tail

Fruit )oc'tail )oupe Florida

>ouses %errings %areng Dieppoise

1ate of @oose iver 1ate de Foie @ras

*here are also !uite a number of items that may be served hot such as Bouchees

)ro!uettes Fritters etc$ and these are 'nown as ors doeuvres chaud$

@5 (OTAGE

*he French have three separate words for soup$ )onsomm= is a clear thin

broth$ >oupe refers to a thic' hearty m=lange with chun's of food$ 1otage

falls somewhere between the two in texture content and thic'ness$ A potage

is usually pur=ed and is often thic'

wellseasoned meat or vegetable soup usually containing barley or other

cereal or a pulse 7e$g$ lentils8$ *oday the words soupe andpotage are often

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used interchangeably$ ;n goodclass W la carte menus a fish soup is also

usually offered for selection the two most common being "Bis!ue d%omard#

or "Bouillabaisse$#

5 OEUFS;eufs are the dishes made from egg$ *he omelette is the most popular item

but there are other styles of coo'ing and preparation of eggs such as boiled

en cocotte poached or scrambled$ *his course is not included in the dinner

menu$ >ome examples are omelette Espagnole ;euf en )ocotte a la crime

;euf poche florentine$

5 FARINEU

*his is -talyQs contribution to the courses of the menu$ -t includes different

'inds of rice and pasta$ 1asta dishs are spaghetti lasagne and gnocchi$ 1asta

is made from durum wheat semolina or milled durum wheat to which water is

added to form a dough$ -t can

be coloured and flavoured in various ways$ *here are more than 2GG varieties

of pasta$ *he ingredients size shape and colour determine the type of pasta$

>ome examples include >paghetti Bolognaise asagne :apolitaine and0acaroni au gratin$

5 (OISSON

1oisson are the dishes made from fish$ Fish being softfibred prepares the

palate for the heavier meats that follow$ Deepfried or grilled fish dishes do not

generally occupy a place on the "classical dinner menu# but are freely offered

on the shortercoursed luncheon menu$ *his also applies to the coarser

members of the fish family and the dinner menu is usually comprised of the

finer fish prepared and coo'ed in the more classical manners$ -deal fish for

dinner menu compilation are, >ole >almon %alibut Escallops etc$

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*his is the first of the meat courses on a menu$ -t is always a complete dish in

itself$ -t is despatched from the 'itchen garnished and sauced in the manner in

which it is intended to be served$ *he "entr=e# is always coo'ed and

garnished in an artistic manner and usually served with a rich sauce$ *he

"entr=e# can be devised of almost anything light$ *his course consists of all the

small cuts of butchers meats usually saut=ed but never grilled$ @rilled

stea's cutlets and chops invariably replace the ?oints as the roast 7roti8

course$ *he following items with their appropriate garnishes and sauces can

be successfully served as entr=es$

Brains 7)ervelles8

iver 7Foie8

;xtail 7ueue de Boeuf8

Kidneys 7weetbreads 7ouffles or 0ousses

Bouchees

1ilaws and mall cuts or portions of poultry individually coo'ed are also served as

entr=es

-n firstclass hotels and restaurants all entr=es are coo'ed garnished and

presented for service by the sauce coo' 7saucier8$

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5 RELEV

*his is the main meat course on the menu and is commonly 'nown as the

"piece de resistance$# -t may consist of ?oint of any of the following,

amb 7Agneau8 )hic'en 71oulet8

Beef 7Boeuf8 Duc'ling 7)aneton8

eal 7eau8 Fowl 71oulard8

%am 7Hambon8 *ongue 7angue8

1or' 71ore8

*hese ?oints would be coo'ed by the sauce coo' in a firstclass hotel or

restaurant by any method except roasting$ *hey are usually coo'ed on

casserole braise or poZle$ @enerally coo'ed in a sauce and served with it$

5 SORBET

*his course is a rest between courses$ -t counteracts the previous dishes and

re?uvenates the appetite for those that are to follow$ :ormally served between

the releve/remove and the roti it is a water and crushed ice slush flavored as

a rule with champagne and served in a glass$ A frozen dessert made primarily

of fruit ?uicesugar and water and also containing mil' egg white or gelatin$>ome examples are >orbet -talian and >orbet creme de menthe$ ome examples are

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Entremets on a menu refers to desserts$ *his could include hot or cold

sweets gateaux souffl=s or icecream$ >ome examples are Apple pie

)hocolate souffle and )assata icecream$

?@5 SAVOUREU

A dish of pungent taste such as anchovies on toast or pic'led fruit$ *hey are

seved hot on toast or as savoury souffl=$ +elsh rarebit >cotch woodcoc'

)anape diane are some of the examples$ Fromage 7)heese8 is an alternative

to the outdated savoury course and may be served before or after the sweet

course$ -t is usually served with butter crac'ers and occasionally celery$

@ouda )amembert and )heddar are some examples of cheese$

?5 DESSERT

Dessert is a course that typically comes at the end of a meal$ *he French

word desservir mean Pto clear the table$P *his is the fruit course usually

presented in a bas'et and placed on the table as part of the table decor and

served at the end of the meal$ All forms of fresh fruit and nuts may be served

in this course$ )ommon desserts include ca'es coo'ies fruits pastries andcandies$

DISH COVER ACCOMPANIMENTS REMARKS

GRAPEFRUITCOCKTAI

!C"#$%&'( )*

+&,+(*,"-..*/

C"-+* D"'( "

.')* +(&%* G2&+*

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PATE DE

FOIE

GRAS

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SOUPSPETIT

MARMITE

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2*%-2*) %" %*

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MINES

TRONIS"-+ .+""

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ROAST BEEF

!B"*- 2"%'/

9"'% $'* &)

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MUTTON

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POUTR

CHICKEN

!P"-(*% 2"%'/

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=&%*2#2*..

+en, ($!nnin"

Everything starts with the menu$ *he menu dictates much about how your

operation will be organized and managed the extent to which it meet its goals

and even how the building itself certainly the interior . should be designed

and constructed$

*he menu should reflect your guests tastes reflect your guests food

preferences and ascertain your guests needs

+,st !tt!in +!r0etin" O#>e'ties

ocations

*imes

1rices

uality

>pecific food items

9,!$ity st!n)!r)s2

Flavor texture color shape flair consistency palatability visual appeal

aromatic apparel temperature

N,tritin!$ 'n'erns2

owfat highfiber diets vegetarian

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*he menu must be cost effective in commercial financial restraints profit

ob?ectives ahs to be followed$ -n the -nstitutions minimizing costs operational

budget has to be followed$

+,st #e A'',r!te*ruthinmenu laws exist in some localities cannot mislabel a product

"butter# must use butter not margarine

"fresh# must be fresh not fresh frozen

"homemade# not purchased "readytoheat#

Menu planning constraints

Facility Layout/Design and Equipment

S+*

E-'+,*% &&'(&;(*

="2$ ("@

E'#'*#

Available Labor

N-,;*2 " E,+("**.

R*-'2*) S$'((.

T2&'' P2"2&,.

Ingredients

>tandard recipe

Availability of the ingredients re!uired during the life span of the menu$ Any

seasonal ingredients re!uired for a particular dish should be chec'ed$ *he

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cost of the same should be verified$ 0iscellaneous cost 7flight charges

storage8 should also be calculated$

THE +ENU AND THE SERVICE (LAN

*ype and size of dinnerware

*ypes of flatware

@arnishes 7place be service or production staff8

*iming re!uirement for ordering

Additional dining service supplies to serve the item >pecial serving produces

>pecial information 7doneness of the stea's over easy or sunny side

eggs etc$8

0enu Design

First impression is always important the entire menu should complement the

operation

*heme

-nterior Decor

Design 70erchandising8

)reativity

0aterial )olor

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>pace

*ype style and/or lettering

:ames of food items

Description

1opular items are at the top of a list

)lipons inserts 7daily specials8

;perations address

Beverage service notice

>eparate menus for each meal period

>eparate menu for host/hostess and guests

+en, En"ineerin"

B!si' +en, En"ineerin" (r'ess2

St!rs items that are popular profitable and -tems high in contribution

margin and high in popularity

o 0aintain rigid specifications

o 1lace in a highly visible location on the menu

o *est for selling price inelasticity

o 9se suggestive selling techni!ues

($. %rses items that are not profitable but popular -tems low in

contribution margin but high in popularity

o -ncrease prices carefully

o *est for demand

o hift demand to more desirable items

o )ombine with lower cost products

o Assess the direct labor factor

o )onsider portion reduction

(,::$es items that are profitable but not popular and -tems high in

contribution margin but low in popular >hift demand to these items

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)onsider a price decrease

Add value to the item

D"s items that are neither profitable nor popular -tems that are low

in contribution margin and low in popularity,

)andidates for removal from the menu

LET US SU+ U(

0enu is the statement of food and beverage items available or provided by

food establishments primarily based on consumer demand and designed toachieve organizational ob?ectives$ A successful menu depends upon

composition the right combination of foods prepared perfectly to the entire

satisfaction of the customer$ -n a restaurant there are two different types of

menus which are differentiated by the manner in which they are priced$ A

menu may be a la carte or table dQhVte$ An "A a )arte 0enu# is a multiple

choice menu with each dish priced separately$ A table dQhVte is a fixed menu

where multicourse meals with limited choices are charged at a fixed price$

-n many cases especially in restaurants serving haute cuisine the part or

table dQhote menu is beautifully handwritten to emphasize the traditional

character of the restaurant$ -n less fancy restaurants a modern variant that is

similar but simpler is often used, the blac'board on which are written

recommendations concerning the dayQs specialties$ -n general however the

table dQhote or a part menu which changes daily or cyclically is prepared in

house 7on a typewriter or computer8 and duplicated as necessary$ *he

classical French menu contains thirteen courses which includes hors

dQoeuvre potage oeufs farineux poisson entr=e relev= sorbet roti . roast

legumes entremets savoureux and desservir$ Dinner menus can be of three

course dinner menu fourcourse dinner menu fivecourse dinner menu six

course dinner menu sevencourse dinner menu and eightcourse dinner

menu$ Accompaniments are highly flavoured seasonings of various 'inds

offered with certain dishes$ Eg$ apple sauce with roast por'$ 0any dishes

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have separate accompaniments and as they are not always mentioned on the

menu the waiter must 'now them

9E>*-;:> F;< D->)9>>-;:

C$ +hat do you need to 'now about the menu and why is this importantL

2$ Enumerate the different types of menus in detail$

5$ Differentiate a la carte menu with table dQhVte menu$

3$ +hat are the basic principles for organizing a menuL

6$ ist the thirteen courses of French )lassic 0enu with suitable example$

UNIT V

NON ALCOHOLIC BEVERAGES

-n this lesson we shall discuss about the beverages$ After completion of this

lesson you will be able to understand,

Explain the various non alcoholic beverages li'e tea coffee mil'

aerated waters *ypes of tobacco their processing and difference between the tobacco

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INTRODUCTION

Beverages are potable drin's which have thirst!uenching refreshing stimulating and

nourishing !ualities$ By refreshing one means the replenishment of fluid loss from the

body due to perspiration$ >imulation results in increase of the heart beat and blood

pressure$ *his is due to the inta'e of spirits 7alcohol8 or tea 7thein8 and coffee 7coffein8$

:ourishment is provided by the nutrients in the beverages especially fruit ?uices$

0ost of the beverages supply energy in the form of sugar or alcohol$ *hey also provide

other nutrients li'e mineral salts and vitamins$ For example mil' gives calcium and

citrus fruits give vitamin )$

@enerally people drin' for one or more of six reasons to !uench thirst to get drun' to

en?oy a social setting 7social drin'ing8 to en?oy the taste of the beverage to feed an

addiction 7alcoholism8 or as part of a religious or traditional ceremony or custom

7proposing toast8$

NON-ALCOHOLIC BEVERAGES

A nonalcoholic beverage is a beverage that contains no alcohol$ >uch drin's are

generally drun' for refreshment or to !uench peopleQs thirst$ :onalcoholic beveragescan be mainly classified as >timulating

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flavour$ 0il' is added with sugar to taste$ -ced tea has a similar process

except that one can add or not add mil' and refrigerate the mixture$

Cffee

*he origins of coffee are mysterious but many tropical countries have thriving

coffee trade$ @round coffee captures the best essence of coffee beans and is

made by boiling it with water in a closed apparatus$ )ona coffee is the best

under closed systems$ *ur'ish coffee is made by the common method of

boiling water adding ! teaspoon of powered coffee and drin'ing it with or

without mil' with sugar to taste$ Espresso coffee is made by the infusion of

steam through a special espresso machine that gives a frothy texture to the

coffee when served$ )appuccino is the same espresso machine that gives a

frothy texture to the coffee when served$

)appuccino is the same espresso coffee with a sprin'ling of cinnamon powder

on top$ )old coffee is very popular and is made as *ur'ish coffee is made with

mil' and sugar and then chilled$

+et%)s f (rep!r!tin f Cffee

@eneral methods of preparation of coffee is given below$ *his is followed by

specific methods of brewing coffee which is given under appropriate headings$

Bre.in" )offee can be brewed in several different ways but these methods

fall into two main groups depending upon how the water is introduced to the

coffee grounds$

-f the method allows the water to pass only once through the grounds the

resulting brew will contain mainly the more soluble components 7including

caffeine8$

-f the water is repeatedly cycled through the beans 7as with the common

percolator8 the brew will also contain more of the relatively less soluble and

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bittertasting compounds found in the bean but for this coarse ground coffee

will be re!uired$

Bi$in" Despite the name care should be ta'en not to actually boil coffee for

more than an instant because the decoction becomes bitter$

*he simplest method is to put the ground coffee in a cup pour in hot water

and let it cool while the grounds sin' to the bottom$ *his is a traditional method

for ma'ing a cup of coffee 7'nown as Pmud coffeeP8

P)owboy coffeeP is made by simply heating coarse grounds with water in a

pot letting the grounds settle and pouring off the li!uid to drin' sometimes

filtering it to remove fine grounds$ *he above methods are sometimes used

with hot mil' instead of water$

+ater temperature is crucial to the proper extraction of flavor from the ground

coffee$ *he recommended brewing temperature of coffee is 5[) 7C$3[F8$ -f

cooler some of the solubles that ma'e up the flavor will not be extracted$ -f

the water is too hot some undesirable bitter components will be extracted

adversely affecting the taste$ -f coffee is heated to boiling point only very

briefly the taste will be little affected the longer it is 'ept at a high

temperature the worse the taste becomes$

Steepin"A cafeti\re 7or French press8 is a tall narrow cylinder with a plunger

that includes a metal or nylon mesh filter$ )offee is placed in the cylinder and

boiling water

is poured on$ *he coffee and hot water are left in the cylinder for a few

minutes 7typically 3Q4Q8 and the plunger is pushed down leaving the filter

immediately above the grounds allowing the coffee to be poured out while the

filter retains the grounds$ Depending on

the type of filter it is important to pay attention to the grind of the coffee

beans though a rather coarse grind is almost always called for$ A plain glass

cylinder may be used or a vacuum flas' arrangement to 'eep the coffee hot$

Drip Bre. Drip brew 7also 'nown as filter or American coffee8 is made by

letting hot water drip onto coffee grounds held in a coffee filter 7paper orperforated metal8$

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>trength varies according to the ratio of water to coffee and the fineness of the

grind but is typically wea'er than espresso though the final product contains

more caffeine$ By convention regular coffee brewed by this method is served

in a brown or blac' pot 7or a pot with a brown or blac' handle8 while

decaffeinated coffee is served in an orange pot 7or a pot with an orange

handle8$

+0! (t +et%)

*here is an art to ma'ing coffee in a mo'a pot that includes the amount of

water the amount and grind of the coffee the compactness of the coffee

grounds in the filter and the heat of the water used to brew it$ -t is possible to

ma'e excellent coffee without

any acidity or bitterness in a mo'a pot if you follow simple procedures listed

below,

C$ 1lace your 'ettle of cold water on your stove burner and heat water until

hot$ Depending on the !uality of your water you may find that using filtered

water significantly improves the taste of your coffee$2$ @rind your coffee$ @rind ?ust a little coarser than for an espresso machine

7fine espresso grind of dar' roasted coffee8$ Hust coarse enough so it doesnQt

go through the upper filter holes or bloc' them$

5$ 1lace hot water in the bottom section of the pot up to the level of the safety

valve$

3$ -nsert the filter bas'et$ Fill the filter bas'et with ground coffee until it is level

and then level off with a 'nife$ Do not compact the coffee because as the

water reaches the grounds they will expand effectively tamping your coffee for

you$

6$ 0a'e sure the filter dis' and gas'et are in place in the top portion of the

pot$ >crew the top section onto the bottom section of the pot and tighten to

obtain a perfect seal$ -f using a stovetop mo'a pot place it on the stove on

medium to mediumhigh heat$ +hen hot the air and water trapped inside the

bottom tan' expand due to the heat being applied the device$ As this

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happens it pushes the hot water up a tube through the coffee grinds and out

of the spout into the top chamber of the pot$

($ +hen the water in the tan' has been exhausted thatQs when you hear the

Tgurgle that signifies the drin' is ready to pour 7approximately 36 minutes8$

Brewing is completed when all the water has been percolated into the top

chamber$

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iii8 )offee can be poured out straight from the lower vessel and mil' and sugar

added as re!uired$

(er'$!tr +et%)

i8 1lace the ground coffee powder in the centre section of a clean warm

percolator on a fine strainer fitted inside and resting on a paper filter 7a pinch

off salt is mixed with the coffee8$

ii8 1our fresh boiling water slowly through the top section$

iii8 *he water passes through the coffee is strained and collects in ihe bottom

section of the apparatus$

Espress r C!ffK Espress

Espresso is a concentrated coffee beverage brewed by forcing very hot but

not boiling water under high pressure through coffee that has been ground to

a consistency between extremely fine and powder$

*he defining characteristics of espresso include a thic'er consistency than

drip coffee a higher amount of dissolved solids than drip coffee per relative

volume and a serving size that is usually measured in shots which are

between 26 and 5G ml 75Gml]C fluid ounce8 in size$ Espresso is chemicallycomplex and volatile with many of its chemical components !uic'ly degrading

due to oxidation or loss of temperature$ 1roperly brewed espresso has three

ma?or parts, the heart body and the most distinguishing factor

the presence of crema reddishbrown foam that floats on the surface of the

espresso$ -t is composed of vegetable oils proteins and sugars$ )rema has

elements of both emulsion and foam colloid$

Inst!nt Cffee

A thic' coffee decoction is prepared first and then it is either spray dried to a

fine powder or freeze dried to granules$ +hen added to hot water it dissolves

completely leaving no residue$

T,r0is% Cffee

-t is heavily laced with cardomom and is !uite thic' in consistency$ -t is a

traditional after meal drin' in many Arab countries$

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Gener!$ R,$es fr Strin" !n) fr +!0in" Cffee

i8 )offee loses aroma and flavour with storage as the volatile components

evaporate$ -t should be roasted and ground immediately before brewing for

the best possible drin'$

ii8

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>yrups and s!uashes are concentrates of fruit essences sweetened with

concentrated sugar syrup$ *hese are not carbonated$ )ommon syrups and

s!uashes available are strawberry raspberry orange and lemon$

NOURISHING

+e usually associate nourishing drin's with fresh ?uices or mil'$ Amongst

drin's with the fruit ?uices are fresh and tinned orange mango grape fruit

pineapple and lime while tomato ?uice is loner from the vegetable family$ As

regards mil' based nourishing drin's we have popular coca based drin's li'e

drin'ing )hocolate ;valtine and Bournvita$ *hese are sweetened powder

mixes that dissolve readily in mil' to give a rich coca flavor$

TOBACCO

*obacco is a fastidious plant that re!uires a proper soil and a moderate

climate$ -n countries where tobacco plants flourish the temperature does not

fall below 36o F$ -t is grown in countries with a tropical or semitropical climatesuch as )uba >umatra Hawa Hamaica and 1hilipines$ -n their original home

the 9>A tobacco leaves ac!uire characteristics that are internationally

favoured and are as popular as the tobaccos of -ndia >yria @reece *ur'ey

and

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when the plants have grown upto seven feet high 7according to their type8

expert hands nip off the flower buds$ *his results in bigger and ?uicier leaves$

*he plant is further pruned off dead stems and leaves$ *he general health of

the plant determines the number of leaves that are ultimately permitted to

reach maturity and these may number anything between and 2G$ -f all goes

well the plant ripens