The French Classical Menu: France and to some extent Switzerland took the lead in standardizing and globalising the art of food presentation and food service.

The earliest form of banqueting and formal food service goes back to monarchs who used to serve up huge

meals consisting of 50-80 dishes in the honor of visiting heads of state in the early 15th century.

                                               

                                The menu slowly underwent modifications wherein the French classical menus evolved. This classical menu

had some 17 distinct courses which slowly got reduced to 14,then went on to become 11.This classical menu has

many regional varieties but dining in the Continent, Europe, is even today as per the sequence of courses of the

classical menu.

                        Today, very rarely are all these courses served together .We select a few, 3-5,courses from the classical menu to

compile smaller, attractive and balanced menu for today’s guests.     

9.2 Sequence Of Courses For The French Classical Menu:

                                  Before attempting to discuss the details of the courses of the French classical menu, one should be thorough

with the sequence and a basic comprehension of the courses, which make up the classical menu. The following

is the sequence of the 11 courses of the classical menu:

Sl.no: Course English equivalent1 Hors-d’oeuvre Starters2 Potage Soup3 Poisson Fish4 Entrée Entry of meat5 Relev’e Relieve or

butcherjoints of meat6 Sorbet The rest course7 Roti Roasts8 Legumes Vegetables9 Entremets Kitchen sweets10 Savoureux Savory11 Dessert Fresh fruits and nuts.

                                                                           Fig 9.1

                                9.3 Cover For Each Course:

                            Each course of the continental menu has a distinct cover. The exceptions in cover set up are also well

documented. Any aspiring food and beverage service professional has to be sure of the table set up, cover and

the accompaniments which are served with every course so as to compliment the chef’s efforts with the food

service.

                               The credit to standardization of cover set up may be attributed to the celebrated maitre d’hotel  Oscar of the

Valdorf, who when working with the waldorf Astoria came up with a multivolume illustration in his culinary work of

1904.He has given distinct table settings and mentioned the style of service for each course of the continental

menu.

                                   The following chart is a broad guideline for students of the catering trade which should help them set correct

covers for the distinct courses of the French classical menu.

                                Fig 9.2

Course Set up Exception

Hors-d oeuvre Fish knife +fish forkFish plateOrSmall knife +small fork half plate

For starters served in a coupe or bowl, coupe on a doilley covered quarter plate with a teaspoon passed

Potage Soup bowl on a soup saucer on a quarter plate with soup spoon or soup plate on a large plate with a soup spoon

For consommé, consommé cup on a saucer on quarter plate with dessert spoon

Poisson Fish knife, fish fork with a fish plate

-------

Entrée Large knife large fork with a large plate

When entrée is followed by releve’ or roti entree’ gets small knife, small fork and half plate.

Releve’ Large knife, large fork with a large plate

-----------------

Sorbet Sorbet glass on quarter plate covered with a doilley.tea spoon passed.

-------------

Roti Large knife, large fork with a large plate

--------------

Legumes Small knife, small fork with a half plate.

For a vegetarian meal large knife, large fork and a large plate

Entremets Dessert spoon, dessert fork, dessert plate

For entremets served in glass coupe’, coupe’ on a doilley covered quarter plate with a tea spoon passed

Savoureux Small knife, small fork, half plate

--------------

Dessert Fruit knife, fruit fork, dessert plate

Nut cracker, grape scissor; spare quarter plate, two finger bowls one with warm water and lemon wedge, another with cold water and a rose petal both on a quarter plate are passed when whole fruits and nuts in shells are presented.

9.4 Examples From Each Course:

9.4.1          Hors-D’oeuvre:These are spicy tit-bits of tangy food, which can be usually eaten in one or two bites. They enhance the appetite for the courses to follow. Horse-d’oeuvre can be classified into:

         Classical hors-d’oeuvre:

                                                I.      Caviar: roe of sturgeon fish served on blinis,a buck wheat flour pancake

                                              II.      Oysters

                                            III.      Smoked salmon

                                            IV.      Goose liver paste

                                              V.      Snails: served with garlic butter.

                                            VI.      Potted shrimps

         Hors-d’oeuvre varies:

                                             I.      Tuna canapé

                                           II.      Salmon canapé

                                         III.      Chicken canapé

                                        IV.      Egg canapé

                                          V.      Cheese/cucumber/tomato canapé

                                        VI.      Russian salad

                                      VII.      Beetroot salad

                                    VIII.      Potato favorite

                                         IX.      Tomato juice

                                           X.      Mixed fruit cocktail

                                         XI.      Grape fruit cocktail

                                       XII.      Melon cocktail

                                     XIII.      Asparagus

                                    XIV.      Corn on the cob

                                      XV.      Globe artichoke

9.4.2 Potage: Soups

Soups are liquid food served at the beginning of a meal. In smaller contemporary menu soup is usually served as

a choice for starters. Originally in France “soups” meant a slice of bread into which was poured the contents of

the pot which most often contained unstrained slices of meat, vegetables or fish, pasta, rice etc. Hence came the

word potage.

Soups can be classified into:

         Thick soups

         Thin soups

Thick soups: can be classified on the basis of their thickening agents into

a.       Puree soup: thickened by starch content of vegetables cooked in the soup.

b.      Cream soup: thickened by adding roux or béchamel sauce in the stock.

c.       Veloute soup: thickened by adding egg yolk, butter and cream

d.      Bisque: made from pureed shellfish, cream and rice as thickening agent.

Examples of thick soup:

Puree soup

i.         Puree of celery soup

ii.       Puree of leek soup

iii.      Puree of asparagus soup

iv.     Puree of carrot soup

v.       Puree of potato soup

Cream soup

i.         Cream of tomato soup

ii.       Cream of spinach soup

iii.      Cream of asparagus soup

iv.     Cream of chicken soup

v.       Cream of mushroom soup

Veloute soup:    (i) Artichoke veloute soup

                          (ii) Asparagus veloute soup

                          (iii) Chicken veloute soup

Bisque         :      (i) Lobster bisque

                           (ii) Mix seafood bisque

                                   (iii) Chicago bisque

Thin Soups: These are usually listed before thick soups and are commonly flavored stock with pieces of

vegetables or meat added as garnish. Thin soups can be of the following types

( i ) Consommé and consommé derivatives : They are well flavored stock which are clarified before being passed

through a double muslin. Consommés are named on the garnish added to them.

(ii) Broth: These are thin soups, passed but not clarified. They have a distinct flavor of aromatic herbs.

Examples of thin soups are

Consommé

        I.      Consommé célestine  - A consommé garnished with slices of thin pancakes.

     II.      Consommé Royale     - A consommé garnished with savory egg custard.

   III.      Consommé Colbert    - A consommé garnished with poached eggs.

  IV.      Consommé Julienne   - A consommé garnished with long thin slices of

vegetables                                                                      like carrot, pimento and cabbage.

     V.      Consommé Brunoise - A consommé with small cubes of vegetables like carrot, turnip and pimento.

Consommé Derivatives

              I.      Borsch                        -A duck flavored consommé

           II.      Clear turtle soup        - A consommé flavored with turtle herbs

         III.      French onion soup     - A consommé covered with slices of French bread, fried onions, cheese and gratinated.

        IV.      Petite marmite            - A beef consommé with small pieces of chicken, carrot, leek and celery.

Broth

                                I.      Scotch broth

                             II.      Fennel scented vegetable broth.

Soup can also be classified as cold soups and international soup.

Cold soup are soups served chilled or with ice-cubes.

International soups are the national soups of different countries.

Examples of cold soup

              I.      Gazpacho: A blend of raw cucumber, pimento and tomato with crushed garlic and bread, seasoned with cumin

and served with bread croutons and chopped onion.

           II.      Vichyssoise: A stew of leek with onion and butter with a swirl of whipped cream and a sprinkling of chopped

chives.

         III.       

INTERNATIONAL SOUPS:

SOUP COUNTRY

MINESTRONE ITALY

GAZPACHO SPAIN

BORSCH POLAND/ RUSSIA

COCK -E- LEEKIE SCOTLAND

OXTAIL ENGLAND

CREAM OF TOMATO USA

MULLIGATWANY INDIA/SRILANKA

WATERZOI BELGIUM

LINSENSUPPE GERMANY

FRENCH ONION SOUP FRANCE

PETITE MARMITE FRANCE

TURTLE SOUP ENGLAND

9.4.3 Poisson: Fish:

Fish is a rich source of protein in the diet. It is available in the following types:

              I.      Round Fish e.g. Bombay duck, haddock and cod

           II.      Flat Fish e.g. pomfret, sole, brill

         III.      Shell fish e.g. lobster, prawn, crabs etc

Fish can be cooked in a variety of methods poached, baked, grilled or shallow and deep-fried.

Richer fish preparation like grills, baked or deep-fried are popular for dinner whereas poached, shallow fried etc

are more often featured on the lunch menu.

Examples of fish dishes will include:

1.      Fillet of sole Colbert: Fillet of sole fish, dipped in egg white,  rolled in bread crumbs, deep fried and served with

Colbert butter

2.      Fillet of pomfret Orly: Fillet of pomfret egg washed, bread crumbed, dipped in frying batter and deep fried, served

with tomato sauce.

3.      Fillet of sole meuniere: Fillet of sole rolled in flour, shallow fried in hot butter served with a slice of lemon, with nut

butter poured on top. Chopped parsley sprinkled on top

4.      Fillet of pomfret Bonne Femme: Fillet of pomfret cooked in white wine and fish stock with chopped shallots,

parsley and diced button mushrooms, reduced in oven with butter cream.

5.      Grilled white bait: Grilled white bait served with cubes of maitre d ‘hotel butter.

6.      Lobster Americaine: dices of lobster cooked with tomatoes, butter, crushed garlic, shallots, white wine and

finished with brandy.

7.      Fried fillet of pomfret: deep fried fillet of pomfret served with tartare sauce

9.4.4 Entrée: Entry Of Meat:

This is the first meat course of the classical menu. With the contemporary menu becoming more and more

compact, entrée today is probably the most favored main course. Entrée comprises of small pieces of meat

served with sauce or gravy.

By itself an entrée is a main course. However if an entrée were followed by relevé or rôti, it would be considered

a side dish in a menu.

Popular examples of entrée are

1.      Chicken Maryland: A segment of chicken given egg wash, coated with bread crumbs and shallow fried. It is

classically served with bacon rashes, corn cakes and banana fritters

2.      Chicken Chasseur: sautéd chicken cooked in demiglaze with mushrooms, shallots, tomato and white wine

3.      Chicken à la kiev: supreme of chicken stuffed with butter, coated with egg wash, crumbed and deep fried and

served with mashed potatoes

4.      Chicken à la king: Diced chicken cooked in a cream sauce with red & green peppers served in a ring of boiled

rice.

5.      Beef Strognoff: A preparation of thinly sliced beef, coated with cream sauce, garnished with onions and

mushroom, served on a bed of rice.

6.      Moussaka: A dish from Greece, made from diced aubergine arranged in layers alternating with mutton and onion

with aubergine pulp on the top, add béchamel sauce and serve with tomato fondue.

7.      Irish stew: A stew of mutton & potatoes cooked with sliced onion, simmered on slow fire. Served with pickled red

cabbage and Worcestershire sauce.

8.      Lamb Cutlets: Seasoned cutlets of lamb with pepper, salt, coat with beaten eggs, crumb and sauté in clarified

butter.

9.      Grilled Pork chops: Season pork chops with salt and pepper, brush with butter and grill on a barbeque. Garnish

with watercress sprinkled with lemon. The classical accompaniment is Apple sauce

10.  Kebab Orientale: Savory chunks of meat and vegetables cooked on a skewer

9.4.5 Relevé:

 Butcher joints of meat:

This course is the main course of the French menu. Relevé and rôti are both considered main courses and

unless all the 11 courses are being served in the same meal, which is a rarity today, the two courses do not

appear together in the same menu.

Relevé generally comprises of large joints of butcher’s meat that are roasted, grilled, braised or poêléd and are

served with vegetables and accompaniment sauces.

Relevé are carved at the table, sideboard or on a carving trolley just prior to service.

Some popular examples of relevé

1. Roast leg of lamb served with mint sauce

2. Roast leg of mutton served with onion sauce

3. Roast leg of pork served with apple sauce

4. Roast leg of beef served with horseradish sauce

9.4.6 SORBET: The rest Course:

In the classical French menu, the sorbet is considered as the rest course between two main courses relevé and

rôti. The guest may be escorted to the nearby lounge away from the dining table. As the table is reset for the

subsequent courses, the guests are served chilled sorbet. Cigars and cigarettes may also be passed at this

stage though tobacco is not a part of the sorbet course.

Sorbets are chilled drinks granular, do not contain fat or egg yolk

The basic ingredients are

1.      A fruit juice or fruit puree

2.      A wine, liqueur or an infusion of tea/coffee

3.      Sugar syrup

4.      Some meringue for volume

Examples of sorbet include

1. Peach Sorbet

2. Raspberry Sorbet

3. Lemon Sorbet

4. Champagne Sorbet

5. Calvados Sorbet

6. Apricot Sorbet

7. Sugarcane Sorbet

9.4.7 RÔTI: ROAST:

Considered the heaviest course in the French classical menu, this course comprises of roast poultry, roast

games birds and roast game animals.

Like relevé they are served with typical sauce, roast gravy, vegetables and potato

Large game animals include

  Deer , roebuck, wild boar

Small game animals include

  Hare , wild rabbit

Game birds include

  Pheasant , partridge, wild turkey, woodcock

Game are animals and birds that are hunted for their meat. Many countries have banned hunting of many of the

above animals.

Therefore Food and Beverage team should be aware of the local laws and not include any banned meat in menu.

Poultry includes: Chicken, Duck, Goose, Turkey, Rabbit.

Roast game animals are generally served with red currant jelly orCumberland sauce. Roast game birds are

usually served with bread sauce or cranberry sauce.

Some examples of rôti course include:

1. Roast chicken with bread sauce

2. Roast duck with apple sauce

3. Pot Roasted duck with orange sauce

4. Roast goose with apple sauce

5. Roast turkey with cranberry sauce

6.  Roast deer with Cumberland sauce.

 9.4.8 Légume: Vegetables:

This course indicates a stage of the classical menu where the dishes become lighter again. The légume course

adds fiber, minerals and vitamins to the diet. Vegetables served with relevé or rôti are accompaniments and are

not included in the legume course. The légume course consists of such vegetables that are served with some

accompaniment sauces. In a vegetarian menu this course would become the main course, otherwise it is a side

course.

When served as a side course it is served in a smaller portion on a half plate whereas when it appears as main

course it is served in a larger portion and is dished on a very large plate along with its accompaniments

In this aspect it is similar to the entrée. Unless it is a vegan menu (food without eggs and meats) some sauces

used in legumes course could contain eggs.

Examples of legume course:

1. Boiled Asparagus tips served hot in hollandaise sauce

2. Artichoke hearts served cold with mayonnaise sauce

3. Roasted corn cobs served with melted butter

4. Vegetable au gratin: vegetables in béchamel sauce, cheese sprinkled on top and gratinated in a

salamander.

5. Vegetable Cutlets: Mashed mixture of boiled vegetables like potato, carrots, bean, and peas seasoned

with salt and pepper, given an egg wash, crumbed and deep fried, served with potato chips and boiled

vegetables.

9.4.9: Entremet: The Sweet Course:

Entremet are kitchen, bakery and confectionery sweets served towards the end of the French classical menu.

The misnomer we need to understand is that entremet gets dessert spoon and dessert fork on the cover, where

as the dessert course is eaten with a fruit knife and fruit fork.

The dessert indicators, meant for the entremet, are placed on the top of the cover.

These sweets may be of two types

i. Cold Sweets

ii. Hot Sweets

Examples of sweets served hot or warm:

1. Puddings like cabinet pudding, diplomat pudding, bread and butter pudding, caramel custard.

2. Fruit fritters like banana fritters, apple fritter, pineapple fritters etc.

3. Pancakes like : Crepe suzette, crepe au sucré

4. Soufflé like : Chocolate Soufflé , Coffee soufflé, Vanilla Soufflé

Cold sweets include:

Bavarois like: coffee bavarois, ribbon bavarois

Fruit salad: Served with cream or ice cream

Mousse: like coffee mousse, Chocolate mousse etc

Ice cream sweets: Peach Melba, Sundae, and different flavors of ice-cream.

9.4.10 Savoureux: The Savory Course:

In the French classical menu, guests who do not wish to have sweets at the end of the meal choose savoury to

close their meal. Savoury are small tit-bits of canapé or toast on which spicy fillings are placed. Savouries and

entremets are not served together in small meal. Infact most contemporarymeals are closed by any one of the

three courses: entremet, savoury or dessert

Examples of savoury course:

1. Anchovies on toast

2. Sardines on toast

3. Mushrooms on toast

4. Cheese chilly toast

5. Angels on horseback: Poached oysters wrapped in bacon , grilled on skewers and served on toast

6. Devils on horseback: Stoned , cooked prunes stuffed with spicy chutney , wrapped in bacon , grilled and

served on toast.

9.4.11 Dessert: The Last Course:

The finale of the French classical menu, this course includes fresh fruits and nuts which are presented in a

basket or a fruit stand. As mentioned earlier the cover for dessert is a fruit knife and fruit fork and a cold dessert

plate. Nut crackers, Grape scissors and a spare quarter plate for the shells is passed

The following fruits and nuts are usually served in the dessert course:

Fresh Apricots

Kiwi Fruit

Fresh Strawberry

Grape Fruit

Mangoes

Lychees

Grapes

Apples

Oranges

Nuts that may be offered

Cashew nuts

Almonds

Pistachio

Walnuts

 Hazzlenuts

9.5 Accompaniment For Common Dishes in the Classical Menu

1. Fruit cocktails and juices: castor sugar .

2. Tomato juice : salt , pepper, Worcestershire sauce.

3. Oyster: Oyster cruet consisting of (cayenne pepper, pepper mill, chili vinegar, Tabasco sauce)and

brown bread & butter.

4. Snails : Hot garlic butter , brown bread.

5. Smoked salmon: Cayenne pepper, pepper mill, brown bread and butter, segment of lemon,tabasco

sauce.

6. Caviar: Blinis, Sieved hard boiled egg white and egg yolk, chopped parsley, chopped shallots, brown

bread and butter, cayenne pepper, pepper mill, ½ lemon tied in muslin cloth.

7. Melon: Ground ginger, castor sugar

8. Asparagus: When served hot: Hollandaise or melted

butter                                                                                       when served cold: Mayonnaise or vinaigrette.

9. Corn on the cob: Melted butter

10. Goose liver paste: Hot breakfast toast

11. Minestrone Soup: Grated parmesan cheese

12. Cream of Tomato Soup: Cream, Fried Croutons

13. Borsch: Sour cream, Beetroot juice and bouchees filled with duck paste

14. Muligatwany: Boiled Rice

15. Fillet of Pomfret: Tartare sauce

16. Fillet of Sole Orly: Tomato Sauce

17. Chicken Maryland: Corn cakes, Banana fritters, bacon rashes

18. Roast turkey: Cranberry Sauce, Chipolatas ,Roast gravy, game chips ,bread sauce

19. Roast chicken : Bread Sauce, Roast Gravy, Game Chips

20. Roast lamb: Mint Sauce, Roast Gravy , Roast potatoes

21. Roast mutton: Red currant jelly, Roast gravy. Onion Sauce

22. Roast Pork: Apple Sauce, Roast Gravy, Sage and onion stuffing.

23. Cheese Platter: Cream Cracker biscuits, Melted butter, Celery sticks, Salt & pepper, Mustard

Saturday, 12 March 2011

Short Notes on Basics of F&B Service

AboyerAboyer aids the communication between the kitchen and restaurant. He receives the food order from the service staff and announces the order to the kitchen. Aboyer is responsible for hot plate section of the pantry.A la carte MenuA la carte menu is a type of menu, where the food items are priced individually. Literary meaning of a la carte is “from the card”American serviceIt is a type of table service. In American menu the food is pre-plated and portioned at the kitchen. This type of service is relatively less formal and seen in coffee shops.ABCABC stands for Ashtray, Budvase and Cruet. ABC is kept at the centre of the table while laying the cover.Back of the HouseBack of the house is the ancillary area of the restaurant, where all the supporting service is carried out. Some of the back of the house sections are pantry, dishwashing, hot plate, still room etc.Bain MarieBain Marie is equipment that holds the Food hot. The equipment contains cylindrical drum, which is heated with water. Bain Marie is usually used in Hot Plate section of the pantry.BarkerBarker is another term for Aboyer. Barker is the person who communicates between service and kitchen and help to pick up the food in time. Usually the order taken by the waiter is hander over to the Barker.Bone ChinaIt is a white translucent ceramic material made from kaolin, china clay and bone ash. It is used in restaurant to serve various dishes.BriefingBriefing is done prior to the opening of the restaurant. In the briefing the senior most staff gives instructions to the junior staff with regard to availability of dishes, special items of the day, and also some training.BuffetsBuffet is a type of assisted service, where food and beverage is displayed at counters. Waiter assists at the counters to take the food from the counters or the guest help themselves.Bus BoyBus boy is a person who helps the waiter. The main responsibility of a bus boy is to bring the food from the kitchen and also do the clearance of plates from the table.CarouselCarousel is a circular counter that revolves to display the food items. The carousel is fitted in such a way that the one side is always inside the kitchen and other side is in the service area. As the carousel revolves the counter is filled up from the kitchen and guests selects the food as it revolves.Carte du jourCarte du jour means “card of the day”. It is used to highlight the special dishes of the day. carte du jour is actually an supporting menu to the main menu.

Chafing dishIt is a hollowware used to keep the food warm usually in buffet service.Chafing dish has a water container, which is the base, food container and place for fuel. Using the fuel the water is heated up and in turn the food is heated up with the hot water.CoverCover is the space on the table allotted for table-wares to the guest to consume his/her meal. The size of the cover is 24 inch * 18 inch.CutleryCutlery is the term denotes all the cutting implements such as knives. Cutlery can be made of EPNS or stainless steel.Demi-tasseDemi-tasse means half cup. It is used to serve coffee except breakfast. Size of demi-tasse is 75 ml.Dummy waiter/ Demi waiterDummy waiter is another term for side board. it is a restaurant furniture and used to keep all the serving equipments for a meal session.ElevensesElevenses is a meal served at 11 o’ clock. It includes the food items as biscuits, cake etc. and usually offered to children.Gueridon trolleyIt is a mobile trolley from which the gueridon service is done.HostessHostess is a member of restaurant brigade. Duty of hostess includes taking restaurant reservation and receiving them at the door.Indian breakfastIt is a type of breakfast, which includes Indian dishes such as dosha, idly, chapathi etc. served with chutney and vegetable curries. There are two types of Indian breakfasts viz. North Indian and South Indian.Lounge serviceIt is a type of specialized service. Lounge service is done at the lounge of ahotel. Items such as morning tea, afternoon tea, and alcoholic beverages are served in the lounge.Maitre d’hotelMaitre d’hotel is the Supervisor of the a F&B outlet. He looks after the day to day operations of a food service outlet.MenuMenu is a list of food and/or beverage than can be served to a guest at a price. It helps guests to select what they would like to eat and/ or drink. It is a document that controls and directs an outlet’s operation and is considered the prime selling instrumentMise-en-sceneIt means prepare the environment of the outlet before service. Mise-en-scene includes preparing the restaurant welcoming, create ambience with regard to cleanliness, furniture setting and temperature.Mise-en-placeMise-en-place means “putting in place” and the term denotes to the preparation of a work place for ultimate smooth service. To ensure that the restaurant is ready for service the waiter makes sure that this station has been efficiently prepared for service.NapkinNapkin is restaurant linen. Napkin is used to decorate the table using various folds and also used to keep on the lap of the guest to protect their clothes during service.Sommelier

Sommelier is the French term for wine waiter. He is responsible for the service of all alcoholic drinks during the service of meals, and is also a sales person. He requires to have a thorough knowledge of beverages and wines as food accompaniments.TrancheurTrancheur is the French term for carver. His responsibility is to carve themeat joints in front of the guest and serve to them.SalesmanshipThe food and beverage service personnel are technical salespersons, hence they should have a thorough knowledge of the proper presentation and service of all the food and beverage served in the establishmentTablewareTable ware is a type of restaurant equipments used to keep on the table. Table ware includes flatware, cutlery and hollowware. Table ware is made either EPNS or stainless steel.Silver DipInstantly removes tarnish from silverware, silver plate, cutlery and small silver items. Quickly cleans even difficult to reach places such as between fork tines. Gives silver a brilliant shine. Just dip, rinse and dryPolivitPolivit is the one of the fastest methods of cleaning silverware. For this one needs aluminum foil, baking soda, shallow pan and a clean cloth. The baking soda will "polish" the silverware, removing dirt, stains, and grease. Rinse the silverware thoroughly under warm, running water. Air-dry the silverware on a clean towel. Buff the silverware with a soft, clean cloth.Burnishing machineThis is a revolving drum like container using for cleaning silver ware, with safety shield attached to it.. The burnishing machines are attached with ball bearing to run that effectively. Soap power is used to clean the silver ware hygienically.Thermal shockThermal shock is the result of glass experiencing a sudden temperature change. Glass holds temperature, and a rapid change in temperature can cause enough stress to result in breakage.Mechanical shockMechanical shock in glassware is the direct result of contact with another object, such as a spoon, a beer tap, another glass, or a piece of china. This kind of contact can cause a minute abrasion, invisible to the eye, but a source of weakness in the glass, making it more susceptible to breakage from impact or thermal shock.

DisposablesDisposables are use and throw products used in the service of food and beverage productsThis is largely due to the increasing demand for fast food items. There are different types of disposable used in the catering business and mostly they are used in outdoor catering, vending machines, fast food outlets & hotelsSpecial equipmentsSpecial equipments are for specialized services. They are not used in regular services. Specialized equipments are divided into Trolleys and Miscellaneous equipments. Some of the trolleys used in a restaurant are gueridon trolley, bain marie, vending machine, hot plate etc.EPNS (Electro Plated Nickel Silver)

EPNS is Silverware made of silver plating. Silver plating is a thin layer of silver on top of another metal. It is made by an electrical process, hence the name – Electroplated Nickel Silver.Cutleries and crockery’s of high class establishments are made out of EPNS which includes different types of forks, knifes, pots, plates, salvers etc.Table d’hôte or a fixed menuTable d’hôte refers to a menu of limited choice. It usually includes three or five courses available at a fixed price. It is also referred to as a fixed menu. This term is known to caterers by its abbreviation TDH menu. A table d’hôte menu is a complete meal at a predetermined price.

A la carte menuA la carte menu is a multiple choice menu, with each dish priced separately. If a guest wishes to place an order he selects the item from the menu and pays for the order he made. In an a la carte menu all items are cooked to order and served with accompaniments.Hors d’oeuvreHors d’oeuvre course aimed to stimulating the palate, and consists of small tasty dishes, using a large array of different items such as anchovies, olives, cheese and smoked fish. They are often referred to a starters or appetizers. This course could also include salads.EntréeEntee is the first meat in a French Classical menu. It usually comprises a dish made up of steak, cutlets, casseroles or stews. Some example are Steak au poirre, Veal cutlets, and Irish stew.DessertThis is the fruit course in the French classical menu and usually presented in a basket (Corbielle de Fruits) and placed on the table, as part of the table décor, and served at the end of the meal. All forms of fresh fruit and nuts may be served in this course.Table ServiceIt is a type of service. Table service is the service done at the table, where the guests are seated. In the table service either service personnel or waiter serves the food to the guests or the guests help themselves.American serviceAmerican service is a pre-plated service which means that the food is served onto the guest’s plate in the kitchen itself and brought to the guest. The portion is predetermined by the kitchen and the accompaniments served with the dish balances the entire presentation in terms of nutrition and color. This type of service is common in a coffee shop where service is required to be fast.English serviceEnglish service is often referred to as “Host Service” or “Silver service”. The food is brought on platters by the waiter and is shown to the host for approval. The waiter then portions the food and serves to the guest plate.French serviceIt is a very personalized service. Individual portioned food is brought from the kitchen in dishes and slavers which are placed directly on the table. The plates are kept near the dish and the guests help themselves.Russian serviceTable is laid with food for guests and presentation is done elaborately. Guests help themselves. This is an elaborate silver service much on the line of French service. Display and presentation are the major part of this service. Some parts of the service such as carving and portioning etc are done by the waiter.Gueridon serviceThis is a service done from the gueridon trolley. The cooking is done at the gueridon trolley place near the guest table and service is done at the guest table. The waiter plays an important role as he is required to fillet, carve, flambé and prepare the food with showmanship.Self ServiceIn the self service the service is done by customer themselves. The guests collect the food from the counters and then he/she may sit at the table or stand at high table to have the food.Counter serviceCounter service sometimes called cafeteria service. The guests come in line, collect their food from the counter and seat at the table to have the food. Food may be grouped together such as

cold and hot, or main course and desserts etc. In some places the guests also have to clear the empty plates and cutleries after having the food.EchelonIn echelon service the counters are arranged in such a way that it provides better view of the foods and arranged in angular way.CarouselThe carousel is a circular counter that revolves to display the food items. The carousel is fitted in such a way that the one side is always inside the kitchen and other side is in the service area. As the carousel revolves the counter is filled up from the kitchen and guests selects the food as it revolves.CarveryCavery is a type of assisted service. This service method includes both table service and self service. Some parts of the service is done by the waiter at the table and some parts of the service is done guests themselves.Take awayThe food order is placed at a counter and the food is collected from the same counter and take the food away from the premises for consumption.Drive thruThe customer drives the vehicle to the counter and orders and collects the food and leaves the counter.Vending MachineThe customer inserts the value of the food item displayed in the vending machine and selects the food by pressing a knob. The vending machine dispenses the selected food. The vending machine can dispense hot or cold food.Food courtsFood courts include series of individual counters where customer may either order and eat, or buy from a number of counters and eat in separate eating area.KiosksKiosks are outdoor arrangements that provide food and beverages to people in a specific location.Specialized Service/ In-SituIn-situ service is the service provided at the place, which is primarily not meant for service. Examples of in-situ services are:Tray serviceIn the tray service the food and beverages are brought in a tray and given to guests. Such service are seen in hospitals, guest rooms etcRoom serviceIn room service the service of food and beverages are done in the guest room. The food is taken to the guest room in a tray or room service trolley.Drive-in serviceThe guests order the food from the vehicle parked at designated areas and service is done at the vehicle. The food is placed on trays that are clipped in the door or steering wheel.Lounge serviceIn lounge service the food and beverage is served at the lounge area of a hotelMise-En-SceneMise-en-scene is the preparation of the environment of the restaurant before starting the service session. Creating a pleasing, safe and hygienic environment is the main task in the Mise-en-scene. For the waiter the restaurant is the service area. Before each service session, the restaurant should be made presentable enough o accept guests.Mise-En-Place

Mise-en-place means “putting in place” and the term denotes to the preparation of a work place for ultimate smooth service. To ensure that the restaurant is ready for service the waiter makes sure that this station has been efficiently prepared for service.Guest Service CycleGuest service cycle refers to the activities provided to the guests while in the restaurant. Guest service cycle is the process, which repeats to every guest. Learning guest service cycle is very important, because a good waiter should know what are the activities done in the restaurant during the service.Social SkillSocial skill is a skill, which enable us to deal with social situations. Social skills have an important part to play in food and beverage service. Because service is about meeting the guest’s psychological needs and making him feel welcome, and social skills are essential part of this process. Social skills can be used for selling of food and beverage products also.Kot/ Bot Controll SystemA variety of control systems are used in the hotel industry. One such important control system is the KOT control. When an order is taken from a guest, it is ordered in triplicate on a Kitchen Order Ticket. One copy goes to the kitchen, against which the chef prepared the dishes ordered for. The second copy goes to the cashier to make the bill. The third copy is the waiter’s copy, against which the food or beverage to be served to the guest is picked upSpecialty RestaurantSpeciality restaurant is a restaurant serves specialized cuisines. Service in a specialty restaurant is both formal and stylish. The prices tend to be high because of higher overheads. The menu may be an a la carte, buffet, or a table d’hote. Waiters should be highly skilled, as specialized services such as preparation of food at tables and flambés, may have to be done.Coffee shopCoffee shop is a 24 hours F&B outlet. Usually coffee shop situated near to the lobby of a hotel. Style of service is American that is pre-plated. The menu of coffee shop is varied. Menu comprises of Full-day menu or according to meal session.Cafeteria ServiceThis service exists normally in industrial canteens, colleges, hospitals or hotel cafeterias. To facilitate quick service, the menu is fixed and is displayed on large boards. The guest may have to buy coupons in advance, present them to the counter waiter who then services the desired item. Sometimes food is displayed behind the counter and the guess may indicate their choice to the counter attendant. The food is served pre-plated and the cutlery is handed directly to the guest. Guests may then sit at the tables and chairs provided by the establishment.Fast food ServiceThere is a predominant American influence in fast food style of catering. The service of food and beverages in a fast food restaurant is at a faster pace, than at an a la carte restaurant as the menu is compiled with a special emphasis on the speed of preparation and service. To make this type of service financially viable, a large turnover of customers is necessary. The investment is rather large, due to the specialized and expensive equipment needed and high labor costs involved.Room serviceRoom service is offered to the resident guests. Guests order food and/ or beverages to the kitchen and order is taken by the room service order taker. Once the order is taken then it is passed to the kitchen. Once the order is ready the room service waiter serves the food and/ or beverage at the room. Along with the food, the bill is also presented to guest to be signed or payment.Banquet Service

Banquet functions are the services provided at a fixed time and at a fixed venue. The banquet service is inevitable in a hotel due to its revenue earning potential. The reason is that banquet can offer service to a large number of guests at a time. Banquet service can be formal or informal.Bar serviceThere are normally two kinds of bars in Indian hotels. One is thepublic bar, and the other is the service or dispense bar. The public bar is located in the public areas, and is used for the service of paying customers, be it in-house guess or non-residents. The dispense bar is used for dispensing drinks to other outlets of the hotel such as coffee shop, room service outlet, banquets and the specialty restaurant. It is generally located in the back area of the hotel and is open round the clock. It should be adequately equipped to meet the demands of all the outlets.Vending MachineVending machines are machines dispensing food and beverages and placed at various places. The main advantages of vending machines are the convenience. But the main disadvantage is the limited choice. Vending machines does not require the help of service staff to operate.Ancillary Areas and ServicesAncillary areas are the supporting areas of F&B service department. Without the help of the ancillary departments F&B service department cannot work smoothly. In this regard the ancillary departments are very important for F&B service department. Major ancillary departments in a five star hotel are the following.

1. Pantry2. Still room3. Silver room4. Linen Room5. Hot plate6. Wash-up area7. Kitchen stewarding

PantryPantry is the area situated between the Kitchen and Restaurant. Pantry consists of the following sections. Hot plate or food pick up area, Place to keep dirty plates and glasses, Place or box to keep soiled linens, Place to keep clean plates and cups, A sink to wash small equipments such as glasses and cups, A dispense BarStill RoomIt is one of the very important supporting areas in the food and beverage department of the hotel. It provides the food and beverages for the service of meals which are not provided by the kitchen. The still room makes all the hot and cold non-alcoholic beverages needed for the restaurant.Silver RoomSilver room is the place where all the silver wares are stored and cleaned. Still room holds the complete stock of all the silverware such as flatware, cutlery, hollowware etc. separate storage areas would be allotted to store different types equipments. It is very important area that the silver room should contain space for silver cleaning.Linen RoomThe linen room is important back of the house service area in a hotel. The linen room should stock minimum linen and uniform required to meet the daily demands so as to ensure smooth operations. Linen is changed daily in the restaurant and it is exchanged one on one basis from the linen room.Hot plate

Hot plate is the food pick up area of the pantry. The service personnel is not allowed to enter the kitchen nor wait till food is being prepared. The waiter is hands over the KOT (Kitchen Order Ticket) to the Aboyer, who is in-charge of hot plate and in-turn aboyer announces the order to the kitchen. Once the order is being prepared kitchen staff keeps the cooked food in the hot plate.Wash-up areaThe wash-up area comprises of wash sinks, dish washing machines, rack to keep cleaned dishes, and tables. All the utensils are washed, cleaned, dried and keep here for further use.Kitchen stewardingThis department primarily controls the storage and issue of cutlery, crockery, hollowware, chinaware, glassware to the different food and beverage outlets and kitchens. Kitchen stewarding department supplies all cleaned service equipment to waiter. This department is also responsible for washing solid service ware and subsequently furnishing clean items.