Food and beverage service i

Food and Beverage Service-I, Semester- First

Compiled & Printed by ECDL Educations Pvt. Ltd. Page 1

Food & Beverage- Service -I

Diploma

In Hotel & Hospitality Management

First Semester

Subject Code-HM-13

School of Distance Education

Karnataka State Open University, Karnataka



Copyright 2012, Karnataka State Open University

All Rights Reserved

Compiled and Printed

By

ECDL Educations Private Limited

For,

School of Distance Education

Karnataka State Open University



Preface

In India, serving a guest , even if a stranger , who comes to home

are welcomed with open arms , had been an age old Tradition. Those

traditions have come of age and has developed into a more

sophisticated in the Hospitality Industry. Service has varied styles

with its professionalism.

In this book we have tried to put across the updated information’s in

the field of Hospitality. We hope these treasures of knowledge would help

you to achieve the right attitude required for the Hospitality Industry….

ECDL…



CONTENTS

BLOCK-I

UNIT Topic Contents Page No.

1

Introduction & Types of F & B

Outlets

1.1 Service aspects and skills, Origin of Hotel Industry 7

1.2 Definition of Hotel, Growth 8-10

1.3 Restaurants, Club : Lounge, Coffee Shops, Banquets and Buffets, Room Service, Grill Room

11-12

1.4 Discotheques, Night Clubs, Bar / Pub, Garden Café, Pool Side, Out Door Catering, Ice Cream Parlor

13-14

2. Inter-Relationship

between F & B & other

department

2.1 Cost Controls 17

2.2 Engineering and maintenance 17

2.3 Kitchen Stewarding/Wash up Area, Kitchen 18

2.4 Stores, Accounts, Front Office, House Keeping, Personnel

18

3 Duties and Responsibilities

of F & B staff

3.1 F&B Manager, Restaurant Manager, Banquet Manager- Duties & Responsibilities

20

3.2 Senior Captain, Captain, Waiter, Trainee 21

3.3 Wine waiter, Carver 22-23

4

Attributes of a Waiter Steward

4.1 Personnel Hygiene, Knowledge of Food and Beverage 25

4.2 Local Knowledge, 26

4.3 Attitude to Customers, Sales Ability 26

4.1 Customers Satisfaction, Tackling Complaints. Conduct, Memory: Honesty

27

BLOCK –II

UNIT Topic Contents Page No.

5

Pantry - still room, hot

section wash up

5.1 Silver room, 31

5.2 Spare linen stores 32

5.3 Still Room or Pantry 33

5.4 Dispense Bar, Hot Plate, Wash up 34

6. Types of services

6.1 Preparation for Service, Mise-en-scene, Mise-en-place, Side Board

36

6.2 Table Service, Assisted Service 37-38

6.3 Self Service Single Point Service: Specialized Service 39

6.4 American , Russian, French, Butler, English, Silver,: Gueridon Cafeteria & Counter Service

40

7 Menus 7.1 Origin of Menu 43

7.2, Classes of Menu 44-45

7.3 French Classic Menu 46-48

7.4 Menu Planning & Menu Merchandising 49-51

8. Beverages 8.1. Classification of Beverages 53

8.2 Alcoholic and Non Alcoholic , Appetizing -Nourishing: Refreshing

54-56

8.3 Liquors 57-59

8.4 Basic Cocktails and recipes 60-63







UNIT - 01

INTRODUCTION & TYPES FOOD & BEVERAGE OUTLET

CONTENTS

1.0 Objectives

1.1 Introduction to food & beverages industry

1.2. Service aspects and Skills

1.3 Origin of Hotel Industry

1.4 Definition of Hotel

1.5 Growth

1.6 Restaurants

1.7 Club: Lounge

1.8 Coffee Shop

1.9 Banquet & Buffets

1.10 Room Service

1.11 Grill Room

1.12 Discotheque/ Night Club

1.13 Bar/ Pub

1.14 Garden café

1.15 Outdoor Catering

1.16 Ice Cream Parlor

1.17 Lesson Summary

1.18 Key Words

1.19Questions to Solve

1.20 References

1.0 OBJECTIVES

•Know in Detail about the catering industry.

• Identify catering segments.

•Define on-premise and off-premise catering.

•Know in Detail about the type of food Outlet.

• Identify the peculiarity of these outlets.

•Define the specialty of these service areas.

• Difference between Coffee shop & restaurant

1.1 INTRODUCTION

Human beings, existence itself can be traced to the origin of hotel

industry. Man did not leave his surrounding and go to another

place, apart from the place where he lived for his livelihood and

indeed he was happy from the situation but as the day progressed

and brought about development in every aspect, man was forced to



leave the surrounding where he lived to various other place for the same reason of

livelihood.

This movement of man brought about the requirement of ―a home away from home‖.

The reason why man traveled form one place to another was only because of the

economical factor. It was keeping with time that man had to travel not only for

economical reasons but also for social and later for leisure reasons, during this period

the traveling was only by walking the distance as there was no development in the

modes of transportation.

With the advent of wheel, traveling became much more easier and people started

traveling more conveniently and also for leisure reasons

Food and Beverage Service consist of various outlets, especially according to cuisine

there are some specialty outlets e.g. Chinese, French, and Indian. Some outlet gets its

name from where it is served, e.g. Room service, Garden café, Rooftop etc. A place

where beverages are served is called bar or Pub. Then catering done out of premises are

Outdoor catering, and above all there are special entertainment places in hotels where

dance on recorded or live music are conducted, i.e. Discotheque.

1.2 SERVICE ASPECTS AND SKILLS

The food service industry (catering industry in British English) encompasses those

places, institutions and companies that provide meals eaten away from home. This

industry includes restaurants, schools and hospital cafeterias, catering operations, and

many other formats, including ‗on-premises‘ and ‗off-premises‘ caterings.

Catering is a multifaceted segment of the food service industry. There is a niche for all

types of catering businesses within the segment of catering. The food service industry is

divided into three general classifications: commercial segment, noncommercial segment,

and military segment. Catering management may be defined as the task of planning,

organizing, controlling a n d executing. Each activity influences the preparation and

delivery of food, beverage, and related services at a competitive, yet profitable price.

These activities work together to meet and exceed the customer‘s perception of value for

his money.

1.3 ORIGIN OF HOTEL INDUSTRY

When traveling had become more convenient with the advent of invention of wheel, the

urge to travel was increased and due to which people required a place where they can

receive food and shelter. Family ventures and specially husband and wife fulfilled this

requirement of human being. These family ventures were termed as “Inns”.

The first Inns go back to the 6th century B.C, which were family ventures and which

provided descent place to relax and modest and wholesome food. Industrial revolution

and transport facility had an enormous change in the inn keeping and Hospitality

Industry



Along with the development, emerging countries of Europe took up the lead in the

Hotel Industry. Among the European countries Switzerland was the main and the real

growth of Hotel Industry took place in United States of America.

The Advent of wheel led to the invention of motorway and which indeed lead to the

development of Inn to motels, which were on the motorways, and indeed which led to

the growth of hotels.

The first building which was erected for the purpose of hotel and which used the term

hotel was in 1794 City Hotel in New York.

After the IInd world war and the economic depression in1930 in America there has been

drastic changes in the concepts of hotel, wherein various types of hotels have come into

existence around the world and also various international chains of hotels.

1.4 DEFINITION OF HOTEL

According to British law ―Hotel is a place where a bonafied traveler can receive food

and shelter provided he is in a position to pay for it and is in a fit condition to be

received‖.

Hence a hotel must provide food, beverage and shelter and has the right to reject the

guest if the guest is disorder, unkempt, drunk or is not in a position to pay for the

services

1.5 GROWTH

When the development took place with respect to the travel and

tourism industry, which resulted people to come out of their

house and dine in the catering sectors. When this was

developing to a great extent the result was growth in catering

sectors of both types primary and secondary sectors.

Establishments, which are directly or indirectly concerned with the provision of food

and beverage to customers, can be termed as catering sectors or operations. Catering

sectors can be divided into two sectors.

a) Primary Sector: - Primary sectors are those who are concerned with the

provision of food and beverage

b) Secondary Sectors: Secondary sectors are those who provide food and

beverage in part of another business.

For e.g.: Industrial catering, leisure attractions etc…

Catering sectors can be classified and divided into the following sectors.

1. Hotels: This sector provides food and beverage along with the

accommodation. These developed from Inns supported by the development

in Transportation and increase in business and leisure related tourism.



2. Restaurants: These catering sectors came out from hotels. The chefs and

managers of hotels started up small place where provision of food and

beverage was generally at high price due to the environment and mode of

service.

3. Popular Catering: This catering outlet provided food and beverage at

generally low or medium price with limited level of service.

4. Fast Food: Provision of food and beverages in a highly specialized

environment, which was characterized by high investment, high labor cost

and vast customer. These grew out from the combination of popular catering

and takeaways, which was highly influenced by American companies.

5. Takeaways: The provision of food and beverage in the form of parcels for the

convenience of taking away and eating at the place they wish to have. This

catering operation was influenced by America and trend in food taste to great

extent.

6. Retail Stores: Here the provision of food and beverages was provided as an

adjacent to provision of retailing developed from prestigious stores wishing

to provide food and beverages as part of retailing concept.

7. Banquets / Conference: Here the provision of food and beverages is done on

a large scale usually pre booked. Usually originated from hotels but has now

become major sector in its own.

8. Leisure Attractions: Increase in leisure time has made profit from food and

beverage, which is provided at these places of leisure attractions.

E.g.: Theme Park

9. Highway Service Station: Born in 1960‘s with the advent of motorway

travels often in isolated locations. Provision of food and beverage together

with retail and petrol service for motorway travelers.

10. Welfare Catering: Provision of food and beverage to people to people

through social needs. E.g. Hospitals, School etc.

11. Industrial Catering: It was born out with the recognition that better fed

workers work better, provision of food and beverages for people at work.

12. Entertainment Catering: Provision of food and beverage along with

entertainment. These developed from dine and dance era. E.g. Night Clubs,

Discotheque etc.

13. Members Club: Provision of food and beverages to restricted clientele. It

originated from England in the 17th and 18th Century where members club

were popular.

14. Casinos: Provision of food and beverages as an adjacent to gambling. Its

origin can be traced back to 18th century of Europe



15. Transport Catering: Provision of food and beverage to people on move. It

came out of need to meet requirement of traveling public. E.g. Railways,

Airlines, Marine

16. Mobile Catering: Provision of food and beverage from vans, cravens etc.

There developed from the awareness areas at different times.

17. Outdoor Catering: Provision of food and beverage away from home base.

This developed to the need for providing at special events.

1.6 RESTAURANTS

A restaurant is an establishment that serves the customers with prepared food and

beverages to order, to be consumed on the premises. The term covers a multiplicity of

venues and a diversity of styles of cuisine. Restaurants are sometimes also a feature of a

larger complex, typically a hotel, where the dining amenities are provided for the

convenience of the residents and for the hotel to maximize their potential revenue. Such

restaurants are often open to non-residents also.

1.7CLUB: LOUNGE

Lounges can be found in different hotels. Their main purpose is to offer Food & Drinks

in relaxed surroundings. There are many kinds of Lounges, ranging from a Lounge in a

lobby, Cocktail Lounge, Cigar lounge, to Executive & Club Lounge in Special Floors.

1.8COFFEE SHOPS

A coffeehouse or coffee shop is an establishment which primarily serves prepared

coffee or other hot beverages. It shares some of the characteristics of a bar, and some of

the characteristics of a restaurant, but it is different from a cafeteria. As the name

suggests, coffeehouses focus on providing coffee and tea as well as light snacks.

From a cultural standpoint, coffeehouses largely serve as centers of social interaction:

the coffeehouse provides social members with a place to congregate, talk, write, read,

entertain one another, or pass the time, whether individually or in small groups of two

or three.

1.9 BANQUETS AND BUFFETS

A banquet is a large meal or feast, complete with main courses and desserts. It usually

serves a purpose such as a charitable gathering, a ceremony, or a celebration, and is

often preceded or followed by speeches in honor of someone,

Today banquets serve many purposes from training sessions, to formal business

dinners. Business banquets are a popular way to strengthen bonds between

businessmen and their partners. It is common that a banquet is organized at the end of

an academic conference.



A buffet is a system of serving meals in which food is placed in a public area where the

diners generally serve themselves. Buffets are offered at various places including hotels

and many social events. Sideboards are also known as buffets as they may be used to

offer the dishes of a buffet meal to guests.

1.10 ROOM SERVICE

One of the perks of staying in a hotel—in addition to having someone wake you up in

the morning and make your bed—is being able to pick up a phone and have food

delivered right to your door. Room service appeals to guests for many reasons: After a

long day of meetings, you can unwind with your meal without having to get dressed for

dinner; if you‘re traveling solo, you don‘t have to deal with a table for one in the dining

room (next to a gregarious party of six, naturally). Room service is quick and easy, and

who doesn‘t get just a little thrill when the waiter lifts that silver dome with a flourish

1.11 GRILL ROOM

In this form of service various meats are grilled in front of the guest. The meats may be

displayed behind a glass partition or well decorated counter so that the guest can select

his exact cut of meat. The food comes pre-plated.

1.12 DISCOTHEQUES /NIGHT CLUBS

A nightclub (also known as a discothèque, or simply a club or disco) is an

entertainment venue which usually operates late into the night. A nightclub is generally

distinguished from bars, pubs or taverns by the inclusion of a dance floor and a DJ

booth, where a DJ plays recorded, hip hop, rock, reggae, and pop music.

The music in nightclubs is either live bands or, more commonly, a mix of songs played

by a DJ through a powerful PA system. Most clubs or club nights cater to certain music

genres, such as techno, house music, heavy metal, hip hop, salsa, dancehall, Drum and

Bass. Many clubs also promote playing the Top 40 which has most of the night playing

the most broadcast songs of the previous week.

1.13 BAR / PUB

A bar is a business establishment that serves alcoholic drinks — beer, wine, liquor, and

cocktails — for consumption on the premises.

Bars provide stools or chairs that are placed at tables or counters for their patrons. Some

bars have entertainment on a stage, such as a live band, comedians, go-go dancers. Bars

which offer entertainment or live music are often referred to as music bars or nightclubs.

Types of bars range from dive bars to elegant places of entertainment for the elite. Many

bars have a happy hour to encourage off-peak patronage. Bars that fill to capacity

sometimes implement a cover charge or a minimum purchase requirement during their



peak hours. Such bars often feature entertainment, which may be a live band or a disk

jockey playing recorded music.

The term "bar" is derived from the specialized counter on which drinks are served.

Patrons may sit or stand at the bar and be served by the bartender, or they may sit at

tables and be served by cocktail servers. The "back bar" is a set of shelves of glasses and

bottles behind that counter. In some establishments, the back bar is elaborately

decorated with woodwork, imprinted glass, mirrors, and lights.

A public house, informally known as a pub, is a drinking establishment fundamental to

the culture of Britain, Ireland, Australia and New Zealand. There are approximately

53,500 public houses in the United Kingdom. This number has been declining every

year, so that nearly half of the smaller villages no longer have a local pub. In many

places, especially in villages, a pub can be the focal point of the community. The

writings of Samuel Pepys describe the pub as the heart of England.

Historically, public houses have been socially and culturally distinct from cafés, bars,

and brewpubs. Most public houses offer a range of beers, wines, spirits, and soft drinks.

Many pubs are controlled by breweries, so cask ale or keg beer may be a better value

than wines and spirits. Traditionally the windows of town pubs were of smoked or

frosted glass to obscure the clientele from the street but in the 1990s and after in the UK

and other countries there has been a move towards clear glass, in keeping with brighter

interior décors.

1.14GARDEN CAFÉ

The garden cafe is places you can sit back relax and see some flowers, as you know it‘s

very hard to see any flowers. It‘s a place where you can find the tranquility to enjoy your

food. Where coffee actually taste like coffee. Picture this sea of flowers surround you as

you are about to eat your sandwich a cool breeze comes by. And then realize that life is

not that bad. Its a feeling of everything is ok.Its hard to explain but you should go to the

garden cafe and sit outside or just come by and chat with the people there.

1.15 OUT DOOR CATERING

This catering includes the provision of food and drink away from home base and

suppliers. The venue is left to the peoples‘ choice. Hotels, restaurants and catering

contractors meet this growing demand. The type of food and set up depends entirely on

the price agreed upon. Outdoor catering includes catering for functions such as

marriages, parties and conventions.

1.16 ICE CREAM PARLOR

Ice cream parlors are places that sell ice cream, gelato, sorbet and frozen yogurt to

consumers. Ice cream is normally sold in three varieties: soft-serve ice cream, which is

typically dispensed by a machine with a limited number of flavors (e.g. chocolate,



vanilla, and "twist", a mix of the two) and regular ice cream (also called hard-packed ice

cream) and gelato, both of which may be available in as many flavors as a parlor has

room to display in its freezers. Gelato is Italian ice cream that typically has almost half

the butterfat content of ice cream and a smoother texture. Sorbet is a frozen treat made

fruit, syrup and ice. No milk or cream is used. Frozen yogurt is a common low-fat ice

cream alternative with a smooth texture that is similar to soft serve ice cream. All of

these frozen products may be sold in ice cream cones, cups, sundaes, and milkshakes.

Some parlors may also sell ice cream cakes, ice cream bars and other pre-packaged

frozen sweets. In addition to frozen dessert products, many modern ice cream parlors

also sell a variety of hot fast foods.

While some parlors remain open all year round (typically in warmer weather locations),

many parlors colder climates stay open only during warmer months, particularly from

March to November. Parlors in major metro areas, including those in colder climates,

often remain throughout the year to satisfy high consumer demand for frozen ice

creams, yogurts, and sorbets. Parlors vary in terms of environment, with some having

only an order-up window and outside seating to others having complete indoor

facilities. Some parlors have added drive through windows as well.



1.17 LESSON SUMMARY

The catering industry encompasses those places that provide meals to the customer at

cost. Catering industry may be of ‗on-premises‘ and ‗off-premises‘ types. On-premises

catering refer to the preparation and serving of food at the place where the function is

held, whereas, off-premises involve producing food at a central kitchen and service

provided at the client‘s location. The catering industry is divided into three segments,

viz. commercial, noncommercial and military.

The catering establishments are categorized by the nature of the demands they meet.

Restaurants, transport catering (airline catering, railway catering, s hip catering, surface

catering), outdoor catering, retail store catering, club catering, welfare catering,

industrial catering and leisure catering are some of the types of catering establishments.

There is no industry in the world which is not directly or indirectly, one way or the

other, related to the catering industry. Commercial catering industry is the only industry

that provides food, at a price, away from home.

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

generally for eating on premises, though the term has been used to describe take-out

establishments and food delivery services. The term covers many types of venues and a

diversity of styles of cuisine and service.

Restaurants often specialize in certain types of food or present a certain unifying, and

often entertaining, theme. For example, there are seafood restaurants, vegetarian

restaurants or ethnic restaurants. Generally speaking, restaurants selling "local" food are

simply called restaurants, while restaurants selling food of foreign origin are called

accordingly, for example, a Chinese restaurant and a French restaurant.

Restaurants can be classified by whether they provide places to sit, whether they are

served by wait-staff and the quality of the service, the formality of the atmosphere, and

the price range.

1.18 KEY WORDS

Multifaceted - many-sided, versatile, all-around

Advent – arrival, beginning, introduction

Bonafied – Authentic, True.

Leisure - free time, vacation, holiday

Gambling – betting, gaming, gamble

Congregate – gather together, collect, assemble, meet

Gregarious – outgoing, expressive, extroverted

Brewpubs - a restaurant or bar where the beer is made on the premises

Tranquility – calm, quiet, silence

Gelato - an Italian ice cream made from milk, gelatin, sugar, and fruit

Sorbet - a frozen dessert, usually made with fruit syrup and sometimes egg whites,

whisked until smooth



1.19 QUESTIONS TO SOLVE

1. Write in Detail the Origin of Hotel Industry?

2. What are the Service aspects and skills regarding Hotel Industry?

3. Explain the Growth aspect of the Hotel Industry?

4. Mention the different Catering Sectors?

5. What are the different types of F&B Outlet?

6. What are the difference between Restaurant and a Coffee Shop?

7. What are Banquets and buffets?

8. Write in short about Lounges, Grill Room & Room Service?

9. What is the difference between Discotheque/ night club & Bar/Pub?

10. Write in short on outdoor catering, garden café and Ice Cream parlor?

1.20 REFERENCES

1. Dennis R. Lillicrap, John A Cousins, Food and Beverage Service

2. Vijay Dhawan, Food and Beverage Service,

3. S. Medlik, Profile of the Hotel and Catering Industry.

1. Sudan Amrik Singh, Restaurant Management, Anmol Publications.

2. Dennis R. Lillicrap, John A Cousins, Food and Beverage Service, Elbs.

3. Loftus David, Restaurant Notes, Ryland Peters & Small.

4. Sudhir Andrews, Food and Beverage Service Manual, Tata McGraw Hill.



UNIT -02

INTER-RELATIONSHIP BETWEEN F & B AND OTHER DEPARTMENT

CONTENTS

2.0 Objectives

2.1 Introduction

2.2. Cost Controls

2.3 Engineering & Maintenance

2.4 Kitchen Stewarding/ Wash-up area

2.5 Kitchen

2.6 Stores

2.7 Accounts

2.8 Front Office

2.9 Housekeeping

2.10 Personnel

2.11 Lesson Summary

2.12 Key Words

2.13 Questions to Solve

2.14 References

2.0 OBJECTIVES

•Know in Detail about the Interrelation of other departments with F&B.

• Identifying the various aspects which department‘s coordinate.

•Define the departments which relates in the day to day work of F&B.

2.1 INTRODUCTION

The industry nowadays needs a sophisticated network and relation with other

departments to run the show. Large establishments need more coordination in many

aspects to do the work smoothly and efficiently. In this unit we have discussed the

importance of relation with other departments in the day to day work in a hospitality

Industry.

2.2 COST CONTROLS

Food and beverage service department co-ordinates with cost control department for

K.O.T analysis and various internal auditing.

2.3 ENGINEERING AND MAINTENANCE

Engineering department is the department which is responsible for the supply of a/c or

heating lighting and electrical functioning of any service equipment in the restaurant.

2.4 KITCHEN STEWARDING/WASH UP AREA



This department primarily controls the storage and issue of cutlery crockery,

hollowware. This department is also responsible for washing soiled service ware and

subsequently providing clean items.

2.5 KITCHEN

It is this department, which provides food and beverage to food, and beverage service

department to service the guest according to his/her order. In large hotels this

department will have different sections to handle work.

2.6 STORES

It is a source from where the food and beverage service staff can get supplies of sauces,

order pads, pencils, bottle openers etc…

2.7 ACCOUNTS

The representative of accounts department in food and beverage service department is

the cashier who receives all cash and credit payments made for food beverage sales in a

restaurant or bar.

2.8 FRONT OFFICE

It is the central point where all cheques or bills of the hotel residence are collected and

then recorded in their overall bill. The waiter can contact this department for guest name

and room member confirmation.

2.9 HOUSE KEEPING

This department is responsible for the hotel this also department is also the source of

staff uniforms, restaurant lines and flowers.

2.10 PERSONNEL

Food and beverage service department co-ordinates with personnel department for

leave forms, appraisals staff welfare, staff problems, staff salary etc.



2.11 LESSON SUMMARY

Successfully carrying out the activities of Food & Beverage department is possible only

by establishing effective relationships within the departments. The other departments

with which F&B have interrelation to get the day to day work are Cost control,

Maintenance, Kitchen, Kitchen Stewarding, Stores, Accounts, Front Office,

Housekeeping, Personnel.

These departments coordinate in many ways to run the department smoothly, and also

for helping it to make the department maintain its standard.

2. 12 KEY WORDS

Auditing- check, inspection, examination

Confirmation – corroboration, verification, authentication

Appraisals – assessment, evaluation, review


1. How does a cost control department help F&B Service?

2. How does a Kitchen & Kitchen stewarding help F&B Service?

3. How does an Accounts & Personnel help F&B Service?

4. How does a Front office & Housekeeping help F&B Service

2.14 REFERENCES







UNIT -03

DUTIES AND RESPONSIBILITIES OF F & B STAFF

CONTENTS

3.0 Objectives

3.1 Introduction to hotel industry

3.2. Food & Beverage Manager

3.2.1 Budgeting

3.2.2 Compiling New Menus & wine list

3.2.3 Quality control

3.2.4 Manpower Development

3.3 Restaurant Manager

3.4 Senior Captain/ Maitre d‟ hotel

3.5 Captain / Chef De Rang

3.6 Waiters / Commis de Rang/ Steward

3.7 Trainee

3.8 Wine waiter/ Sommelier

3.9 Carver/ Trancheur

3.10 Lesson Summary

3.11 Key Words


3.13 References

3.0 OBJECTIVES

In this lesson we shall discuss about the restaurants. After completion of this lesson you

will be able to understand:

• Staff organization

• Duties and responsibilities of restaurant staffs

3.1 INTRODUCTION

Eating is one of life‘s pleasure and pride – so is cooking and serving good food to others.

A restaurant is a commercial outfit which specializes in the preparation of quality food

and to serve them to satisfy the customer‘s demands. Their motto is ―Customers are our

assets and satisfied customers are our source of wealth‖.

Restaurants do have state of the art kitchens in their premises, where food items are

prepared, following a fixed menu to serve the customers. Most restaurants are also

equipped with infrastructure facilities, table settings, and dining halls of various sizes to

cater to needs of small gatherings to grandiose banquets to suit customer demands and

above all, trained personnel to provide a satisfactory service.



DUTIES & RESPONSIBILITIES OF:

3.2 F&B MANAGER-

The food and beverage manager is the head of the food and beverage service

department, and is responsible for its administrative and operational work. Food and

Beverage Managers direct, plan and control all aspects of food and beverage services.

Food and Beverage Managers require excellent sales and customer service skills, proven

human resource management skills, and good communication and leadership skills.

Desired knowledge for this position includes knowledge of the products, services,

sector, industry and local area, and knowledge of relevant legislation and regulations, as

well. Hence it is said that food and beverage manager is a Jack-of-all-trades, as the job

covers a wide variety of duties.

In general, food and beverage manager is responsible for:

3.2.1 Budgeting

The food and beverage manager is responsible for preparing the budget for the

department. He should ensure that each outlet in the department achieves the estimated

profit margins.

3.2.2 Compiling New Menus and Wine Lists

In consultation with the chef, and based on the availability of ingredients and prevailing

trends, the food and beverage manager should update and if necessary, compile new

menus. New and updated wine lists should also be introduced regularly.

3.2.3 Quality Control

The food and beverage manager should ensure quality control in terms of efficiency in

all service areas, by ascertaining that the staffs are adequately trained in keeping with

the standards of the unit.

3.2.4 Manpower Development

The food and beverage manager is responsible for recruitment, promotions, transfers

and dismissals in the department. He should hold regular meetings with section heads,

to ensure that both routine as well as projected activities of the department go on as

planned. He must also give training, motivate and effectively control staff.

3.3 Restaurant Manager

Restaurant Manager is responsible for directing and supervising all activities pertaining

to employee relation, food production, sanitation, guest service and operating profits.

The restaurant manager is either the coffee shop manager, bar manager or the specialist

restaurant manager. The restaurant manager reports directly to the food and beverage

manager and has overall responsibility for the organization and administration of a

particular outlet or a section of the food and beverage service department. The

restaurant manager's job includes:

i) Setting and monitoring the standards of service in the outlets.



ii) Administrative duties such as setting duty charts, granting leave, monitoring staff

positions, recommending staff promotions and handling issues relating to discipline.

iii) Training the staff by conducting a daily briefing in the outlet

iv) Playing a vital role in public relations, meeting guests in the outlets and attending to

guest complaints, if any.

v) Formulating the sales and expenditure budget for the outlet.

vi) Planning food festivals to increase the revenue and organizing advertisement

campaign of the outlet along with the chef and the food and beverage manager.

3.4 Senior Captain or Maitre d‟ Hotel

The senior captain has overall responsibility for operations. He prepares the duty charts

in consultation with the outlet manager. He oversees the Mise-en-place, cleaning, setting

up of the outlet and staffing to ensure that the outlet is always ready for service. The

senior captain receives the guests and hands them over to the captain or station holder.

He takes orders from guests if the captain is unable to do so. The senior captain should

be an able organizer and also be prepared to take over the duties of any member of the

staff as and when required

3.5 Captain / Chef De Rang

This position exists in large restaurants, as well as in the food and beverage service

department of all major hotels. The captain is basically a supervisor and is in charge of a

particular section. A restaurant may be divided into sections called Stations, each

consisting of 4 to 5 tables or 20 to 24 covers. A captain is responsible for the efficient

performance of the staff in his station. A captain should possess a sound knowledge of

food and beverage, and be able to discuss the menu with the guests. He should be able

to take a guest's order and be an efficient salesperson. Specialized service such as

gueridon work involves a certain degree of skill, and it is the captain who usually takes

the responsibility to do this work.

3.6 Waiters / Commis de Rang / Server

The waiters serve the food and beverage ordered by a guest and is part of a team under

a station captain. They should be able to perform the duties of a captain to a certain

extent and be a substitute for the captain if he is busy or not on duty.

They should; also be knowledgeable about all types of food and beverages, so that they

can effectively take an order from a guest, execute the order and serve the correct dish

with its appropriate garnish and accompaniment. They should be able to efficiently

coordinate with the other staff in the outlet.

3.7 Trainee / Commis De Barraseur

The trainees work closely with the waiters, fetching orders from the kitchen and the bar,

and clearing the side station in a restaurant. They serve water and assist the waiter. They



are mainly responsible for the mise-en-place, and stacking the side board with the

necessary equipment for service. The debarrasseur is the ‗learner‘, having just joined the

food service staff, and possibly wishing to take up food service as a career.

3.8 Wine Waiter / Sommelier

Wine waiters have an important role to play in reputed establishments. Their job is to

take orders for the service of wine and alcoholic beverages and serve them during the

meal. Hence they should be knowledgeable about wines that accompany a particular

dish and the manner in which they should be served. They should also be aware of the

licensing laws prevalent in the city and should be efficient sales persons

3.9 Carver / Trancheur

The carver is responsible for the carving trolley and the carving of joints at the table as

required. The carver will plate up each portion with the appropriate accompaniment.



3.10 LESSON SUMMARY

Restaurants often specialize in certain types of food or present a certain unifying, and

often entertaining, theme. For example, there are seafood restaurants, vegetarian

restaurants or ethnic restaurants. Generally speaking, restaurants selling "local" food are

simply called restaurants, while restaurants selling food of foreign origin are called

accordingly, for example, a Chinese restaurant and a French restaurant.

Restaurants can be classified by whether they provide places to sit, whether they are

served by wait-staff and the quality of the service, the formality of the atmosphere, and

the price range. Staff organization is basically concerned with matters such as the

decision of tasks within the hotel, position of responsibility and authority and the

relation between them. It helps in introducing the concepts of span of control, level of

management and delegation.

3.11 KEY WORDS

Grandiose - high-flying, extravagant, flamboyant

Stacking – pile, load, mound

Gueridon- a small usually ornately carved and embellished stand or table

Garnish – decorate, dress up, beautify

Debarrasseur - This person is commonly known as the busser or busboy.


1. Write the duties and responsibilities of an F&B Manager?

2. Write the duties and responsibilities of a restaurant manager?

3. What are the duties of Senior Captain & captain?

4. What are the duties of Waiter and Trainees?

5. What are the duties of Wine Waiter and Carver?

3.13 REFERENCES







UNIT - 04

Attributes of a Waiter I Steward

CONTENTS

4.0 Objectives

4.1 Introduction

4.2 Attributes of a Waiter

4.2.1 Personnel Hygiene

4.2.2 Knowledge of F& B

4.2.3 Local Knowledge

4.2.4 Attitude to customers

4.2.5 Sales Ability

4.2.6 Customer Satisfaction

4.2.7 Tackling Complaints

4.2.8 Conduct

4.2.9 Memory

4.2.10 Honesty

4.3 Lesson Summary

4.4 Key Words


4.6 References

4.0 OBJECTIVES

In this lesson we shall discuss about the status and attributes of a waiter. After

completion of this lesson you will be able to understand:

• Waiter and his duties

• Attributes of the waiter.

4.1 INTRODUCTION

Good waiters are necessary to the success and development of the hotel and catering

industry. Waiters play an important part as, in effect, an efficient salesman of food, one

who assists materially in merchandising and its accompanying services. Waiter is in

direct contact with the guests and therefore much of catering establishment‘s success

depends on the skills, interest and personable qualities of the waiter. The waiters are

prompted to develop tact and initiative and by keeping their brains active and reveal

their personality.

4.2 ATTRIBUTES OF A WAITER

The product of food and beverage operation is not just food and beverage itself. Any

staff coming in contact with the guest is also part of the product. No matter how good

the quality of the food and beverage, décor and equipment, a poorly trained staff can



destroy the customer‘s satisfaction with the project. Listed below are the attributes

necessary in food beverage service.

4.2.1Personnel Hygiene: A person working in food and beverage service area should

maintain personal hygiene such as

a) He Should take bath daily

b) He should shave daily

c) He should wear clean, well pressed uniforms

d) He should polish his shoes daily

e) He should trim his moustache and lairs as and when required

4.2.2 Knowledge of Food and Beverage

The staff must have sufficient knowledge of all the items on the menu and wine

list in order to advise or suggest to a guest. Moreover they should know how to

serve correctly each dish, what its accompaniments are, what their appropriate

garnishes are and also how to serve various types of beverage in the correct

glasses and the right temperature.

4.2.3 Local Knowledge: In the interest of customers the staff should have certain

knowledge of the area, in which they work so that they may be able to advice the guest

on the various forms of entertainment offered etc.

4.2.4 Attitude to Customers: A careful watch should be kept on customers of all times

during the service and without starring; care should always be taken when dealing with

difficult customers.

4.2.5 Sales Ability: 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 beverages served in the establishment. Waiters should be kept informed

by their superiors of deletions or additions to the menu.

4.2.6 Customers Satisfaction: The food and beverage service staff must see that the

guest has all they require and are completely satisfied.

4.2.7 Tackling Complaints: The staff should have a pleasant manner showing courtesy

and tact they should never displeasure even though at times things may be difficult.

They should never argue with a customer. If they cannot deal with a situation, it should

be refereed immediately to a senior member of the team.



4.2.8 Conduct: The staff‘s conduct should be impeccable at all times especially in front of

the customers. Rules and regulations of the establishment should be followed and

respect shown to all senior member of staff.

4.2.9 Memory: This is an essential asset to food and beverage service staff. It may help

them in various ways in their work, if they know the likes and dislikes of the guest.

Where they like to sit in the service area, what are their favorite drinks and so on.

4.2.10 Honesty: This is all-important to the staff in dealing with both the guest and

management. If there is trust and respect in the triangle of staff. Guest and management

relationship, then there will be an atmosphere of work, which encourages efficiency and

a good team spirit among the service operations.



4.3 LESSON SUMMARY

The waiter is also known as a Steward or Commis-de-Rang. The duties of waiter include

preparing tables (table setting) for a meal, taking customers' orders, serving drinks and

food, and cleaning up before, during and after servings in a restaurant.

The quality of service staff in any establishment reflects the quality of the establishment

itself. The important qualities of a waiter are: personal hygiene a n d appearance, good

conduct, good memory, observation, concentration and skill, salesmanship, ability to

assume responsibility, maximize revenue, punctuality, local knowledge, personality,

attitude to customers, honesty, etc.

4.4 KEY WORDS

Merchandising – goods, products, commodities

Personable – amiable, friendly, pleasant, likable

Initiative – proposal, plan, enterprise

Impeccable – faultless, perfect, flawless


1. What are the attributes regarding Hygiene and Knowledge of Food & Beverage?

2. What are the attributes regarding Local Knowledge & attitudes to customers?

3. What are the attributes of Sales ability & conduct?

4. What are the attributes of Customer Satisfaction & Tackling Complaints?

5. What are the attributes of Memory and Honesty?

6. What are the qualities necessary for a Waiter?

4.6 REFERENCES

1. A C Marshall, John Fuller, A J Currie, the Waiter, Barrie and Jenkins

2. Lora Arduser, The Waiter & Waitress and Wait staff Training Handbook: A Complete

Guide, Atlantic Publishing Company.







UNIT -05

Pantry - still room, hot section wash up

CONTENTS

5.0 Objectives

5.1 Introduction

5.2 Silver Room

5.3 Spare linen store

5.4 Still room or Pantry

5.5 Dispense Bar

5.6 Hot Plate

5.7 Wash Up

5.7.1 Manual Tank method

5.7.2 Machine method

5.8 Lesson Summary

5.9 Key Words


5.11 References

5.0 OBJECTIVES

In this lesson we shall discuss about the food and beverage service areas. After

completion of this lesson you will be able to understand:

• Stillroom, its staffs, provisions receivable and equipments available

•Silver room stock-ups

•Wash-up of soiled items

•Hotplate point, use of cupboards and coordination between various units and

• Spare linen store

5.1 INTRODUCTION

The ancillary department of the restaurant area includes important units in the make-up

of a catering establishment, acting as the link between kitchen or food preparation units

and the restaurant or food service units. The service areas behind the scene can also be

termed as ‗back-of-house‘.

The service areas are stocked with appropriate equipment, depending on the style of

operation. The service areas themselves are some of the busiest units of a catering

establishment, especially during the service periods. In general, especially in large

hotels, five main service areas can be distinguished:

1) Stillroom

2) Silver or plate room

3) Wash-up

4) Hotplate

5) Spare linen store



5.2 Silver room

In the larger more luxurious establishment, the silver room or plate room as it is

sometimes known is a separate service area. The silver room should hold the complete

stock of silver required for the service of all meals, tighter with an alight surplus stock in

case of emergency.

The storage of silver is most important. The large silver such as flats, salvers, soup

spoons will be stored on shelves, with all the flats of one size together and so on. All

shelves should be labeled showing where each different items goes. This makes it easier

for control purposes and for stacking when stacking silver the heavier items should go

on the shelves lower down and the smaller and lighter items on the shelves higher up.

All cutlery and flatware, together with the smaller items of silver such as ashtrays, cruet

sets, and butter dishes are best stored in drawer lined with green baize. This helps to

prevent noises and stops the various items sliding about the drawer when it is opened

and closed and so becoming scratched and marked.

5.3 Spare linen stores

Another back of house service area that is generally found within establishment is

the spare lines cupboard. This is normally the responsibility of a senior member of the

food service staff and is kept locked for control purpose. This spare lines stock is held

near the food service care in case of emergency. The lines is changed when necessary on

a basis of ―one clean for one dirty‖.

5.4 Still Room or Pantry

The main function of stillroom is to provide items of food and beverage required for

the service of a meal and not catered for by the other major departments in a hotel, such

as the kitchen, larder and pastry.

The staff in charge of the stillroom is known as stillroom supervisor. The person in

charge is responsible for the compilation of work Rota for all stillroom staff so that all

duties are covered and so that it is fully staffed from first thing in the morning until last

thing in the night.

Equipments used in stillroom or pantry

a) Refrigerator

b) Butter Machine

c) Coffee Machine

d) Tea Dispenser

e) Salamander

f) Hot Cupboard

g) Storage Cupboard

h) Coffee Grinding Machine



i) Double Gas range

Provisions provided from stillroom or pantry

a) All beverage such as coffee, Tea, Coffee, chocolate and other food drinks

b) Assorted fruit juices: Orange, tomato, pineapple& grape fruit

c) Milk and Cream

d) Sugars, Preserves, Butter

e) Rolls, Brioche, Croissants

f) Breakfast toast

g) Assorted breakfast cereals

h) Pastries, gateaux and sand riches

i) Porridges and boiled eggs. Etc.

5.5 Dispense Bar

The term dispense bar is recognized to mean any bar situated within a food and

beverage service area that dispenses only wine or other alcoholic drinks to be served to a

guest consuming a meal. All alcoholic drinks are severed to guest consuming a meal. All

alcoholic drinks are served by that member of the restaurant team known as the

“sommelier or wine waiter‖ unless it is the custom for the food service waiter to serve

his/her own guests with the drink they require.

Equipments

In order to carry out efficiently the service of all forms of drink requested, the bar should

have available all the necessary equipment for making cocktails, decanting wine, serving

wine correctly, and so on. Main items are:

a) Cocktail Shaker

b) Boston Shaker

c) Mixing Glass

d) Strainer

e) Bar spoon

f) Bar blender

g) Drink mixer

5.6 Hot Plate

The hotplate may be regarded as the meeting point between the food service staff and

the food production staff. It is the most essential that there is active co-operation and a

good relationship between the staff of this two-service area. This helps a great deal to

ensure that the customer receives an efficient and quick service of the meal.



This co-operation will also ensure that all the dishes served are well and attractively

presented. At the time all orders written by the waiter must be legible to the Aboyeur so

that there is no delay in calling up a particular dish.

5.7 Wash up

The wash up is a must important service area and must be sited correctly so that the

brigade can work speedily and efficiently when passing from the food service area to

kitchens. The waiter should stock trays of dirties correctly at the sideboard, with all

correct sized plates tighter, and tableware stacked on one of the plats with the blades of

the drives running under the arches of the forks.

The wash up service point should be the first section the waiter enters from the food

service area. He deposits all the dirty plates, stacking them correctly and placing all the

tableware in a special with basket or container in readiness for washing. The waiter

must place any debris into the bin or bowl provided. All used paper serviettes, doilies or

kitchen paper should be placed in a separate bin.

Dishwashing Methods

5.7.1 Manual (Tank) Method

The dirty china is placed into a tank of hot water containing a soap detergent.

After washing the plates are placed into wire racks and dipped into a second

sterilizing tank containing clean hot water. The rates are left to drain. This is

therefore more hygienic.

5.7.2 Machine Method

Many of the larger establishment has washing up machine. These are necessary

because of the high turnover rate of chinaware. The instructions for use of a

washing up machine are generally supplied by the manufacturer together with

details of detergent to be used and in what quantity. These directions should be

strictly adhered to the china itself has any debris removed and is then placed into

either wooden or wine tracks. The racks are then passed through the machine,

the china being washed, rinsed and then sterilized in turn. Having passed

through the machine the china is left to drain for two to three minutes and is then

stacked and placed on shelves until required for further use.



5.8LESSON SUMMARY

The equipment that may be found in still room includes coffee brewing machine, coffee

bean grinding machine, tea dispenser, bread slicing machine, salamander, hot cupboard,

s teamer and hot water boiler, refrigerators, work table and cutting board, general

storage space, shelves and cupboards, s inks, washing machine, dish washers, etc. The

silver room holds the stock of silver required for the service of meals. Cutlery, flatware,

hollowware and other smaller items are usually stored in drawers lined with baize, as

this helps to reduce noise, slipping and scratching.

The wash-up area is one of the busiest sections. There are two methods of washing, viz.

the tank method and the machine method. The hotplate is the contact point between the

kitchen and the service staff. Hot cupboards can be used for keeping hot either food or

plates. The Aboyeur is in charge, and controls the hotplate over the service period. The

spare linen store is the service area where linen materials are stored in cupboards.

5.9 KEY WORDS

Ancillary – auxiliary, subsidiary, supplementary

Rota- roster, schedule, timetable

Compilation – collection, set, assemblage

Baize - a green woolen cloth, similar to felt. Use: tops of pool and card tables.

Decanting – pour, transfer, empty

Aboyeur – Announcer, Publiciste Publicitaire


1. What is a Silver room?

2. Write in short about Spare Linen room & Dispense Bar?

3. What is still room or Pantry?

4. Write in short about Hot Plate?

5. What is Wash-up?

5.11 REFERENCES

1. Ann Bulleid, Serving Food and Drink: Table & Function: Student Guide, Nelson

Thornes.




UNIT - 06

Types of Services

CONTENTS

6.0 Objectives

6.1 Introduction

6.2 Preparation for Service

6.2.1 Mise en scene

6.2.2 Mise en Place

6.2.3 Side Board

6.3 Table service

6.4 Assisted Service

6.5 Self Service

6.6 Single Point Service

6.7 Specialized Service

6.8 American Service

6.9 Russian Service

6.10 French Service or butler Service

6.11 English Service or Silver Service

6.12 Guriedon Service

6.13 Cafeteria Service

6.14 Counter Service

6.15 Silver Service

6.16 Grill Room Service

6.17 Buffet Service

6.18 Banquet Service

6.19 Lounge Service

6.20 Indian Service

6.21 Lesson Summary

6.22 Key Words


6.24 References

6.0 OBJECTIVES

In this lesson we shall discuss about preparing for service. After completion of this

lesson you will be able to understand:

•Preparing the restaurant before, during and after service

•Mise-en-scene

•Mise-en-place

•Rules and points to remember while table laying.

◘ Styles of service

◘ Service techniques.



6.1 INTRODUCTION

Restaurants not only should attract potential customers but also

should strive hard to entice them to become frequent and regular

customers. This can be done in a number of ways, such as through

the type of menu, the glamorous and attractive name of the place

or atmosphere within the food service area.

The customer‘s first impressions of a restaurant are the most important and these are

largely determined by the professionalism of the service staff and their preparations

prior to service. These pre-service preparations are known as mise-en-place and are vital

in that they create the right and pleasing environment by the setting and controlling of

temperature, lighting and equipment.

Service is a term that is used to describe the manner and method in which food is served

to guests in foodservice operations.

In former times, this often constituted an elaborate and complicated procedure, much of

which is no longer in style, notwithstanding that some technical terms are still in use

today.

6.2 Preparation for Service

The duties to the carried out before the service commence are many and varied

according to the particular food and beverage service area concerned. The term mis-en-

place is the traditional term used for all the duties that have to the carried out in order to

have the room ready for service.

The pre preparation for service can be mainly divided into

6.2.1 Mise-en-scene

Mise-en-scene refers to preparing the environment of the area in order to make it

pleasant, comfortable, safe, and hygienic for the waiter restaurant is the service area.

Before each service session, the restaurant should be made presentable enough to accept

guests. The supervisor or team of waiter should ensure the following mise-en-scene:

a) Carpets are well brushed

b) All tables and chairs are serviceable

c) Table lights or wall lights have functioning bulbs

d) Menu cards are presentable and attractive

e) Tent cards or other sales material are presentable

f) Doors and windows are thrown open for some time to air the restaurant. This

should be followed by closing the windows and doors and setting the air-

conditioning or heating to a comfortable temperature.

g) Exchange dirty lines for fresh linen.

h) Table cloths and mats are laid on the tables

i) Wilted flowers are discarded and fresh flowers requisitioned



6.2.2 Mise-en-place

Mise-en-place means “putting in place” and is the term attributed to pre-preparation of

a work place for ultimate smooth service. To ensure that restaurant is ready for service.

A station comprises of a given number of tables, which are attended by a given team of

waiters. Thus a restaurant may have several stations, each with a team of waiters. In

large restaurants a captain or chef-de-rang may head each station.

6.2.3 Side Board

A side board (or dummy waiter) is a piece of furniture with shelves and cupboards,

Spacious enough to hold all linen, cutlery, crockery etc. for service to a particular

number of covers. The smooth functioning of service in the given covers will depend on

how thoroughly the sideboard has been prepared.

Before a restaurant opens for service the sideboard must be equipped with the following

items

1. Cold water in jugs with under plates and napkin to cover

2. All-important proprietary sauces as Worcestershire sauce, Tobascco sauce,

tomato ketchup etc.

3. Toothpicks in toothpick holders

4. Sugar bowls with teaspoons for each

5. Straw holders

6. Pickles and chutneys

7. Bread Baskets or Boats

8. Ashtray‘s cleaned and polished

9. Service spoons and forks

10. Adequate number of cutlery used on the table normally 2 ½ times the no

required for one sitting in the station

11. Salvers

12. Under plates

13. Half plates, quarter palate and large plates and sauces

14. A crumbing plate

15. Trays covered with napkin for service

16. Spare lines for restaurant

17. Paper napkins and doily papers

18. Butter dishes, finger bowls, water goblets

19. Cloth napkins are folded and kept ready for service

20. Cruet sets cleaned and filled with salt and pepper

6.3 Table Service

Table service means a service to a customer when he enters into the area and is seated.

The ordering of food and beverage is done from the menu. The staff does the service and

clearance of food and beverage.



6.4 Assisted Service

This form of service is the combination of table service and self-service. In this type of

service the guest is assisted by the waiter for service of food and beverage in certain

occasions and also helped by the guest himself for the service of food and beverage

6.5 Self Service

It is a service method where in food and beverages are usually displayed and the guest

serves himself

6.6 Single Point Service

This method of service signifies that the point of order and service of food and beverage

is done from one single point only, and it is the guest‘s choice to take the food away

from the premises. E.g. take ways, fast foods etc.

6.7 Specialized Service

In this method of service it is the provision of food and beverages to the guest in area

which are not primarily designed for the service

If these five categories have to be further classified it can be done as following

6.8 American Service

The other name by which this form of service is known that the food is served in the

guest plate from the kitchen itself as it reduces the time taken for service and provide a

faster service. This form of service developed for the requirement of faster service to the

guest.

6.9 Russian Service

This form of service was much more prevalent in the 16th and 17th century. It is always

misunderstood or was confused by indicating it as gueridon or butler service. Originally

Russian service was where in Table laid with food for customers to help they were

carried down.

6.10 French Service or Butler Service

In this form of service the presentation of food individually to customers by service staff

for customers to serve themselves. In this form of service, the case of silverware items

was more significant.

6.11 English Service or Silver Service

This form of service is also known as „Host Service‟. In this form of service host plays an

important role, as it is the host whose approval is required for the service of food. The

food is presented and served to the customer by service staff from food platters or dish.

6.12 Gueridon Service

Food is served on the customer‘s plate from the side table or trolley which may also

include carving, cooking, flambéing, preparation of salads and dressings and final touch

to the food. The food is partly cooked from the main kitchen and the final preparation is

done in front of the guest and served to the guest.



6.13 Cafeteria Service

This service usually exists in Industrial canteen, colleges, Hospitals and hotel cafeteria.

The menu is fixed and displayed on large board the guest may have to buy coupon in

advance. Present them at the counter. Sometimes the food is displayed behind the

counter and the guest may indicate their choice in the counter attendance.

6.14 Counter Service

Tall stools are provided at the counter itself, so that the guest may eat food at the

counter itself. In better organization the covers are laid on the counter itself. Food is

displayed either behind the counter for the guest to choose from

6.15 Silver Service: This form of service requires the food to be served to guest plate

from silver plates, the portioning of the dishes are done in the kitchen itself. All food is

presented in silver dishes with elaborate dressings

6.16 Grill Room Service: In this form of service various cuts of meat are grilled, in front

of the quest. The meat carcass is displayed behind the glass partition. So that the guest

can select his/her cut of meat. The food comes pre-plated.

6.17 Buffet Service: A self-service by which food is displayed on the table. The guest

takes his plate from the stakes of plates kept at alone of each table and either requires

waiter behind the buffet tables or helps him. For sit down buffet, Tables are laid with

crockery and cutlery as in restaurant

6.18 Banquet Service: This service mainly refers to functions. Cocktail parties, state

lunch or dinner dishes, operations on certain occasions, a buffet or special request from

the customer are entertained.

6.19 Lounge Service: The service takes place in the residential hotel and refers to the

service of coffee, tea, sandwiches where residents can have generally for 24 hours service

each day.

6.20 Indian Service

The basic principle of Indian service is that the dishes are dished out from the front of

the guest and either on a leaf or thaali; as the case may be, the water tumbler is generally

placed on left hand side of guest.



6.21 LESSON SUMMARY

Restaurants not only should attract potential customers but also should strive hard to

entice them to become frequent and regular customers. The customer‘s first impressions

of a restaurant are the most important and these are largely determined by the

professionalism of the service staff and their preparations prior to service. The service

should follow a sequence and have a plan of action based on the practices of the

professional catering industry.

The service staff should perform many tasks before, during and after service.

Before each service session, the restaurant should be made presentable enough to accept

the guests. The supervisor or team of waiters should ensure the mise-en-scene such as,

carpets are well brushed or hovered, all tables and chairs are serviceable, table lights or

wall lights have functioning bulbs, menu cards are presentable and attractive, tent cards

or other sales material are presentable, doors and windows are thrown open for some

time to air the restaurant, exchange dirty linen for fresh linen, table cloths and mats are

laid on the tables, wilted flowers are discarded and fresh flowers replaced.

Service is a term that is used to describe the manner and method in which food is served

to guests in foodservice operations. Five styles of services are internationally recognized

which include French service or gueridon service, American service or plate service,

English service, Russian service and Buffet service.

French service differs from others in that all food is served from the gueridon. American

service is usually called "plate service‖ because the food is already placed in the plate in

the kitchen ready to be served to the guests. English service is known as "family style"

service. In Russian service, the food is fully prepared and pre-cut in the kitchen and then

neatly arranged on silver platters by the Chef.

Buffet service is also called self service and is normally used in banquet functions and in

some restaurants. During service the right and left hands have distinct functions. The

left hand carries while the right hand works. Serving food with one hand technique is

used only for platter service and involves the so-called long grip. Serving food with both

hands technique is used when working at a side table or a buffet.

6.22 KEY WORDS

Glamorous – exciting, enchanting, sensational

Wilted – lifeless, sagging, drooping

Requisitioned – demand, request, call for

Attributed – credited, qualified, recognized

Crumbing - clear away crumbs from something

Complicated – complex, difficult, intricate

Flambéing - to pour liquor over food and light it in order to burn off the alcohol and

impart the flavor of the liquor to the food

Carcass – corpse, remains, body, shell




1. What is Preparation of Service?

2. What is Mise-en-Scene and Mise-en- place?

3. How is the side board prepared before a service commences?

4. Write short notes on table, assisted, self, single point, and specialized service?

5. Difference between American & Russian Service?

6. Difference between French service & English Service?

7. Difference between Gureidon & Counter Service?

8. Difference between Cafeteria & Buffet Service?

9. Difference between Grill Room & Silver Service?

10. Difference between Banquet & Lounge Service?

6.24 REFERENCES

1. Ann Bulleid, Serving Food and Drink: Table & Function: Student Guide, Nelson

Thornes.

2. Axler, Bruce H., Litrides, Carol Food and Beverage Service, John Wiley & Sons.

3. Casado, Matt A, Food and Beverage Service Manual, John Wiley & Sons.

4. Sondra J. Dahmer, Kurt W. Kahl, Restaurant Service Basics.

5. Lendal H. Kotschevar, Valentino Luciani, Presenting Service: The Ultimate Guide for

the Foodservice Professional, John Wiley & Sons Inc.

6. Anthony J. Strianese, Pamela P. Strianese, Dining Room and Banquet Management,

Thomson Delmar Learning.

7. Joseph Houston, Neil Glenesk, The Professional Service of Food and Beverage.



UNIT – 7

Menus

CONTENTS

7.0 Objectives

7.1 Introduction

7.2 Origin of Menu

7.3 Types of Menu

7.3.1 A la Carte Menu

7.3.2 Table d‟ hote menu

7.4 French Classical Menu

7.4.1 Hors d oeuvre

7.4.2 Potage (Soup)

7.4.3 Oeufs (Egg)

7.4.4 Farineaux (Rice & Pasta dishes)

7.4.5 Poisson (Fish)

7.4.6 Entrees

7.4.7 Sorbets

7.4.8 Releves

7.4.9 Roti (Roast)

7.4.10 Legumes (Vegetable)

7.4.11 Salads

7.4.12 Buffet froid (Cold Buffet)

7.4.13 Entremets (Sweet)

7.4.14 Savourex (Savories)

7.4.15 Fromage (Cheese)

7.4.16 Desserts (Fresh fruits & nuts)

7.4.17 Beverages

7.5 Menu Planning & Menu Merchandising

7.6 Lesson Summary

7.7Key Words


7.9 References

7.0 OBJECTIVES

In this lesson we shall discuss about the menu. After completion of this lesson you will

be able to understand:

•Menu and the types of menu

• Menu format and basic principles for organizing a menu

• French classical menu

• Food and their usual accompaniments



7.1 INTRODUCTION

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

establishments primarily based on consumer demand and designed to achieve

organizational objectives. It represents the focal point around which components of food

service systems are based. The menu is designed carefully what the outlet wants to cater

for, keeping in mind the type of clientele. The main advantage of a well-planned menu is

that it leads to consumer satisfaction. It also helps to motivate the employees for a

responsible and successful service

7.2 Origin of Menu

Originally the bill of fare, as it is termed in English, or menu in

French was not presented at the table. The banquet consisted of

only two courses, each made up of a variety of dishes, anything

from 10 to 40 in number. The first 10-40 dishes were placed on

the table before the diners entered hence the word entrée and

when consumed were removed or relieved by 10-40 other dishes hence the word relives

and removes came into existence.

It is said that in the year 1541 duke Henry of Brunswick was seen to refer to a long slip

of paper, on being asked what he was looking at he said it was a form of programmed of

the dishes, and by reference to it he could see what was coming and reserve his appetite

accordingly. Thus we many presume that the menu developed from such an event.

The bill of fare was very large and was placed at the end of the table for everyone to

read. As time progressed the menu became smaller and increased in quantity allowing a

number of copies per table. Depending on the establishment the menu may be plain or

artistic in its presentation.

The menu is the most important part of the caterers work and its compilation is

regarded as an art only acquired through experience and study. The menu may link to a

bridge linking the establishment to the customers and in part determining the turnover.

Thus this important link should be compiled by a number of people in co-ordination

with one another, namely the chef de cuisine, the maitre d‘ hote and the manager. In this

way the menu should list a well-balanced, appetizing meal.

7.3 Types of Menu

The menu are basically two

1. A la carte menu

2. Table d‟ hote menu



Along with these two classes of menu even ‗Carte de jour‘ menu can also be included.

This is a menu which indicates as ―today‘s special‖, which is usually inserted into table

d‘ hote or a la carte menu.

7.3.1 A la Carte menu: The term a la carte may be translated as from the card.

The following points may define this type of menu.

a) This gives a full list of all the dishes that may be prepared by the

establishment

b) Each dish is priced separately

c) A certain waiting time has to be allowed for many of the dishes.

d) Some dishes are cooked to order

7.3.2 Table d‟ hote menu: The following point covers the definition of

table d‘ hote menu.

The menu has fixed number of courses

There is a limited choice within each course

The selling price of the menu is fixed

The dishes provided will all be ready at a set time

The set price is charged whether or not full menu is consumed

7.4 French Classic Menu

The number of courses on a menu and dishes within each course depends on the size

and class of the establishment. In an establishment where full food preparation and

service brigaded are in full operation a full menu may be offered. In this case the course

or sections of the menu may be divided as follows

1. Hors – d‘oeuvres

2. Potage – (Soup)

3. Ouefs (Egg)

4. Farineaux (Rice and Pasta)

5. Poisson (Fish)

6. Entrée

7. Sorbet

8. Releve

9. Roti (Roast)

10. Legumes (vegetables)

11. Salades (salads)

12. Buffet Froid (cold buffet)

13. Entremets (sweet)



14. Savoureux (savory)

15. Fromage (cheese)

16. Dessert (fresh fruit)

17. Beverages

An indication of the various courses and the dishes contained therein is given below.

7.4.1 Hors „d oeuvre

Hors d‘ oeuvres are of a spicy nature in order to simulate

the appetite. The term is accepted as meaning a variety of pickled or well

seasoned food stuffs, from which the customer is able to make his / her choice.

The Hors d‘ oeuvre are either served from rotating trolley or a tray, a small

amount of each variety being placed on the plate to make up a portion.

Examples: Anchovies, Beetroot, Bismarck herring, choux rougher (red cabbage),

potato salad, fish mayonnaise, Egg mayonnaise, and cauliflower, a la grecrqe

(cauliflower in cooking liquor) Russian salad (mixed vegetables salad)

It must not be forgotten, however, that the term hors-d ‗oeuvre also covers any

item to be served or listed on the menu before the soup, usually known as ‗hors-

d oeuvres substitutes. Examples of hors d‘ oeuvres substitutes: Caviar: - the roes

of the sturgeon

Shellfish cocktail: - prawns or shrimps on a bed of shredded lettuce and coated

with tomato flavored mayonnaise

Melon frappe: - Chilled melon

Salmon fume: - Smoked salmon

Huîtres: - oysters

Escargots: - snails

Cocktail Florida: orange and grapefruit segments presented in the form of a fruit

cocktail

7.4.2 Potage (Soup)

Soup may also act as an appetizer for the courses to come. Two soups

are usually provided on the menu, one being a clear soup (consommé) and the

other a thick soup. (Crème, veloute, puree) although there is a choice of clear or

thick soup from the menu, only one would be offered at each function. The clear

soup is always placed first on the menu.

Examples of soups are: Torture Claire: - Clean turtle soup

Consommé julienne: clear soup garnished with strips of root vegetables

Consommé Celestine: clear soup garnished with strips of savory pancakes

Petite marmite: Beef and chicken flavored consommé



Crème de tomatoes: clear onion soup

Bortsch: duck flavored consommé

7.4.3 Ouefs (egg)

Examples of egg dishes are:-

Omelet espagnole: - flat omelets with onions, peppers and tomato

Omelet aux tomatoes: - tomato omelet

Omelet aux champignons: - mushroom omelet

7.4.4 Farineaux (Rice and Pasta dishes)

Examples of farinaceous dishes are:-

Spaghetti napolitaine: spaghetti in a tomato and garlic flavored sauce

Spaghetti bolognaise: - spaghetti blended with minced lean beef in a rich brown

sauce.

Ravioli: - noodle – type pasta filled with a variety of strutting such as chicken,

beef and spinach

Cannelloni: - rolls ravioli pasted filled with stuffing as for ravioli

7.4.5 Poisson (Fish)

The method of cooking and type of fish used may vary to some extent but will

normally be as follows

Poached: salmon, trout, and turbot

Cooked meuniere: sole, trout, salmon

Fried: white bait, sole

Hot shellfish: lobster, crayfish, and Dublin bay prawns

Examples of fish dishes are

Sole meuniere: sole shallow fried in butter

Sole Colbert: sole flour, egg and bread crumbed and deep-fried. The fillets are

rolled back of the backbone in preparation

7.4.6 Entrees

Entrees are generally small garnished dishes, which come from

kitchen ready for service. They are always accompanied by a very rich gravy or

sauce. When a Releve follows the entrée then potatoes and vegetable are not

served, with the later, if however a Releve does not follow the entrée then

potatoes and vegetables would be served with the entrée. An entrée is the first

meat course on the French classical menu

Examples of entrée are:

Poulet sauté chasseur – Sauté chicken in a rich brown sauce flavored with tomato

and mushroom



Supreme de volaille sur cloche – Breast and wing of chicken cooked under a

cover in oven.

Kebab oriental – Savouary items cooked on a skewer

Steak Dianne – minute steak shallow fried and flavored with onion and

mushrooms; sauce finished with red wine or cream

Mixed grill – lamb cutlet, bacon, liver, kidney, tomato, mushroom and sausage

7.4.7 Sorbets

Because of the length of the French classical menu, this course is

considered to be the ‗rest‘ between courses, where the dinners may obtain their

second wind. The sorbet therefore must be able to counteract the richness of

dishes already served and stimulate the appetite for those to come. The sorbet is

a water ice plus Italian meringue, flavored with champagne or liquor. At this

stage of the meal cigarettes were passed, traditionally these were Russian

cigarettes and sometimes the first speech is given.

7.4.8 Releves

Releve‘s are normally larger than entries and take the form of

butcher‘s joints, which have to be carved. These joints are either poled or roasted.

A sauce or roast gravy and potatoes and green vegetables are always served with

this course. Examples of Releve‘s are

Centerfield de boeuf rote a la anglaise – boned and roasted sirloin of beef

Carre ‗d agneau rote – roast best end of lamb.

7.4.9 Roti (Roast)

Roast always consists of roast game or poultry, chicken turkey,

duck, pheasant, quail; each dish is accompanied by its own particular sauce and

gravy, with a green salad served separately on a crescent shaped dish. The latter

is placed at the top left hand corner of the cover.

7.4.10. Legumes (Vegetables)

At this stage of the meal the balance of the courses is gradually

returning from heavy to light. We now have a vegetables dish served only with

its accompanying sauce. Such vegetables are asparagus, artichokes, and corn on

the cob, with hollandaise sauce or melted butter offered separately.

Legumes to accompany a main course

Puree de pommes: - Creamed potatoes

Pommes Sautee‘s - Potatoes boiled in skins, peeled, sliced and shallow fried



Pommes frits - deep-fried potatoes

Pommes au four - backed jacked potato

Champignons grille‘s - grilled mushrooms

Tomatoes grilles - grilled tomatoes

Haricots vert au beurre - French beans tossed in butter

7.4.11 Salades (Salads)

Examples of salads are:

Salad francaise - Lettuce, tomato, egg and vinaigrette dressing

Salad vert - Lettuce, watercress, cucumber and given pepper

7.4.12 Buffet Froid (Cold Buffet)

Examples of cold buffets item are:

Poulet rÔti - roast chicken

Caneton rÔti - roast duck

Jumbo Froid - cold ham

Mayonnaise d‘ hommard - lobster mayonnaise

7.4.13 Entremets (Sweet)

The sweet may be hot or cold. Examples of such dishes are soufflés,

crepes (pancakes), and coupes (ice-cream dishes).

Examples are:

Crepe suzette: pancakes in a rich orange juice and grand mariner flavored sauce

and flamed with brandy, variety of cold sweets presented from the cold trolley

such as gateaux, Bavaroise

Bombes: - various ice-cream sweets.

7.4.14 Savoureux (Savories)

Savories may take the form of savoring items served hot on toast or as a savory

soufflé

Examples of savories are:-

Welsh rarebit: cheese sauce flavored with ale on toast & gratinated

Canapé Diane: chicken livers rolled in bacon and grilled, placed on warm toast

Champignons sur croute : mushrooms on toast

7.4.15 Fromage (Cheese)

All types of cheese may be offered together with the appropriate

accompaniments. The ideal cheese board should combine hard, semi hard soft or

cream, blue and fresh cheeses. Examples are:

Red Cheshire hard England

Cheddar hard England



Edam hard Holland

Bride Soft France

Caerphilly semi-hard walves

Gorgonzola blue Italy

Demisel Soft France

Gruyere hard Switzerland

Gouda hard Holland

Ricotta fresh Italy

7.4.16 Desserts (fresh fruits and nuts)

All forms of fresh fruits and nuts may be served accompanied by castor sugar

and salt.

7.4.17 Beverages

Examples are:

Coffee Tea

Cona Indian

Cafetiere Ceylon

Iced Earl Grey

Filter Darjeeling

Decaffeinated Tisanes

Specialty Orange Pekoe

Note: In compiling menus, beverage are not counted as a course

French Classical Menu (11 Course)

1. Hors d‘oeuvres

2. Potage

3. Poisson

4. Entrée

5. Releve

6. Sorbet

7. RÔti

8. Legumes

9. Entremets

10. Savoureux

11. Dessert

7.5 Menu Planning & Menu Merchandising

Menu planning is defined as a simple process which involves application of the

knowledge of food, nutrients, food habits, and likes and dislikes to plan wholesome and

attractive meals.



The caterer who is responsible for providing meals has to decide on various aspects such

as:

1. Menu

2. Serving size

3. Food cost

4. Suppliers and quantities to be purchased.

5. Standardized recipes to be followed

6. Type of service

7. Meal timings

8. Clientele

The aim of menu planning is to:

1. Meet the nutritional needs of the individuals who will be consuming the food

2. Plan meals within the food cost

3. Simplify purchase, preparation, and storage of meals

4. Provide attractive, appetizing meals with no monotony

5. Save time and money

6. Minimize overhead expenditure, i.e., fuel, electricity, water, labor.

Menu planning is the most important aspect of planning and organization in the food

industry. It is an advance plan of a dietary pattern over a given period of time.



7.6 LESSON SUMMARY

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

establishments, primarily based on consumer demand and designed to achieve

organizational objectives. A successful menu depends upon composition; the right

combination of foods, prepared perfectly, to the entire satisfaction of the customer. In 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 d'hôte. An ―A La

Carte Menu‖, is a multiple choice menu, with each dish priced separately. A table d'hôte

is a fixed menu where multi-course meals with limited choices are charged at a fixed

price.

The classical French menu contains thirteen courses which include hors d'oeuvre,

potage, oeufs, farineux, poisson, entrée, relevé, sorbet, roti – roast legumes, entremets,

savoureux and desservir. Dinner menus can be of three-course dinner menu, fourcourse

dinner menu, five-course dinner menu, six-course dinner menu, seven-course dinner

menu and eight-course dinner menu. Accompaniments are highly flavored seasonings

of various kinds offered with certain dishes. Eg. Apple sauce with roast pork. Many

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

menu, the waiter must know them.

7.7 KEY WORDS

Banquet – feast, dinner, formal meal

Clientele – customers, patrons, clients

Appetite - desire for food, craving

Wholesome – healthy, nutritious, nourishing


1. Write in detail about Origin of Menu?

2. Mention the classes of menu?

3. Write in Detail about French Classical menu?

4. What do you mean by Menu Planning & Menu Merchandising?

7.9 REFERENCES

1. Casado, Matt A, Food and Beverage Service Manual, John Wiley & Sons.

2. Victoria Luckett, Leah La Plante, The Menu Dictionary: Words and Ways of the

International Restaurant World, Sweetwater Press.

3. Ann Hoke, Restaurant Menu Planning, Hotel Monthly Press.



UNIT - 8

Beverages

CONTENTS

8.0 Objectives

8.1 Introduction

8.2 Classification of Beverages

8.2.1 Alcoholic Beverages

8.2 .2 Non Alcoholic Beverages

8.2.3 Stimulating

8.2.4 Appetizing, Nourishing, Refreshing

8.3 Basic Cocktail Recipe

8.4 Lesson Summary

8.5 Key Words


8.7 References

8.0 OBJECTIVES

In this lesson we shall discuss about the beverages. After completion of this lesson you

will be able to understand:

• Beverages and their classification

• Alcoholic and non-alcoholic beverages

• Preparation of non-alcoholic beverages.

8.1 INTRODUCTION

Beverages are potable drinks which have thirst-quenching, refreshing, stimulating and

nourishing qualities. By refreshing, one means the replenishment of fluid loss from the

body due to perspiration. Simulation results in increase of the heart beat and blood

pressure. This is due to the intake of spirits (alcohol) or tea (caffeine) and coffee

(caffeine). Nourishment is provided by the nutrients in the beverages, especially fruit

juices

8.2 Classification of Beverages

BEVERAGES AND THEIR CLASSIFICATION

A beverage is a liquid formulation specifically prepared for

human consumption. The word ―Beverage‖ has been derived

from the Latin word ―bever‖ meaning rest from work. After work,

one tends to feel thirsty due to fluid loss through perspiration and

one is inclined to drink water or other potable beverages to

compensate fluid loss.

Beverages can be broadly classified into two. They are Alcoholic Beverages and Non-

alcoholic Beverages.



8.2.1 Alcoholic and Non Alcoholic

Alcoholic Beverages

Any potable liquid containing from 1 % to 75 % of ethyl alcohol by volume is known as

an alcoholic beverage. Governments have set certain definite standards, as to what

constitutes alcoholic beverages. Whereas some beers which contain as little as 2 % of

alcohol by volume are taxable, certain bitters and medicinal compounds, which often

contains 40 % alcohol and above are not taxable, because they are not considered as

alcoholic beverage.

a. Fermented and Distilled

Fermentation: Fermentation is a process in which sugar and yeast react with each other

to produce alcohol, and carbon dioxide

Distillation: Distillation is a process of segregating alcohol from alcohol containing

liquid by taking advantage of different evaporating temperatures.

Under this category the following can be discussed

1. Whisky or Whiskey: The word whisky is usually taken to mean Scotland‘s smoky

flavoring scotch. The word whiskey is derived from Irish Celtic term ―uisgebauh‖ or the

Scottish Celtic term ―uisgebeatha‖ both the Celtic terms means ―water of life‖.

Whisky is a distilled spirit obtained from the fermented mash of cereal grains such as

barley, corn, rye etc. Each producer has a special recipe and technique for each particular

product. Irish Whisky, American whisky (Bourbon, Rye whiskey, Canadian whiskey)

2. Brandy: Brandy originated from the Dutch word ―Brandewign‖ which means burnt

wine, as distillation was referred to as a burning process. Brandy is obtained from the

distillation of wine or fermented fruit juice and suitably aged in wood

‗Cognac is the world‘s most famous brandy and takes its name from the grapes

(predominantly ugni blanc) grown vinified & distilled in the cognac region.

3. Gin: The word gin originates from the French word ―genievre‖ which stands for

―Juniper Berries‖ the principal flavoring agent in Gin. Gin is produced form barley,

malt, corn, and rye. Fermented mash and distilled in pot still method. There are two

styles of Gin available today.

Holland‘s Gin & London dry Gin

4. Tequila: Tequila comes from the city of tequila in southwest Mexico. Tequila is made

from the sap of the wild mescal plant (similar to cactus) and is produced near the city of

Tequila where the mescal plant is found in abundance. The mescal is fermented and

distilled the end product being tequila.

5. Vodka: Vodka was produced in Poland and Russia in the twelth century and has been

a favorite. From a fermented mash of grain in the making of genuine vodka, nothing is

added to the neutral spirit. The drink has now gained popularity as a good cocktail

mixer.



6. Rum: ―Rum bullion‖ meaning ―rumpus‖ was the drink of the slaves on plantations in

British, West Indies as early as the 17th century and from this came the drink we know as

rum today. Rum is a sprint distilled from the by-products of sugar cane known as

―Molasses‖.

7. Sake: This rice wine is a traditional Japanese drink and is usually served warm in

small cups called ―sakazuki‖ and poured from a narrow mouthed bottle called

―Tokkuri‖. Its colour can vary from clear to pale amber with each brand having a

distinctive character and taste.

8.Fruit Wines: Wine is an alcoholic beverage obtained from the fermentation of the juice

of freshly gathered grapes. It can be classified into the following.

i) Table/Natural or Still Wines: These include Red, white and rose wines and are

referred to as still wine as they lack carbonation. These are the wines, which normally

accompany a meal. The alcoholic content of these wines is between 14 and 16%.

ii) Sparkling wines: Wines, which have Co2 to make it fizzy. Champagne is the

monarch in this category. Alcoholic content is less than 14%. These wines are drunk on

festive occasion and throughout a meal.

iii) Fortified wines: These are wines fortified by addition of alcohol either during or

after fermentation. This increases the alcoholic content from 15 to 21%. E.g. Sherry, port.

iv) Aromatised Wines: These are fortified and aromatized wines.

9. Beer: Beer is a potable alcoholic beverage fermented from cereals and malt and

flavored with hops. Beer is known to be a very refreshing drink especially in summer.

10. Liquers : Liquers are defined as sweetened and flavored spirits. For instance, a

brandy Liquers is a liqueur with brandy as a basic ingredient. E.g. is Cherry Brandy,

Crème de cacao.

8.2.2 Non Alcoholic Beverages

Non alcoholic beverages are those beverages which does not contain any form of

alcoholic content in them. This can be further classified into the following.

a)Water

Aerated Water : These beverages are charged or aerated with carbonic gas artificial

aerated waters are by far the most common. The charging with carbonic gas beverages.

The flavorings forced in different aerated waters are imparted from various essences.

Some examples of these aerated waters are as follows

Soda Water : colorless and taste less

Tonic Water : colorless and quinine flavored

Dry Ginger : golden straw colored with a ginger flavor



Bitter Lemon: pale cloudy colored with a sharp lemon flavor

Nature Spring Waters / Mineral Waters

Today we live in an era increasingly concerned with health and diet, so as a result,

mineral and natural spring waters are back in vogue

Europe may be said to be birthplace of bottled waters. In selection, the emphasis

should be placed on the right water for the right occasion, for instance.

* Perrier from France and Apponnaris from Germany

* Other good pure still table waters, internationally recognized, are Evian and

vittel from France, Panna from Italy and font vella from Spain.

The EEC has divided water into two main types. Mineral water has a mineral content

(which is strictly controlled) while spring waters have a fewer regulating a part from

those concerning hygiene. Natural spring waters are obtained from nature springs in the

ground, the waters themselves being impregnated with the natural minerals found in

the soil and sometimes naturally charged with an artily gas.

The Mineral waters are usually classified according to their chemical properties, which

are as follows.

1. Alkaline waters

2. Aperients waters

3. Chalybeate waters

4. Lithilated waters

5. Sulphurous waters

Table waters: These waters are recognized to be, much less highly mineralized than

other natural spring waters, and are mainly alkaline.

They may be taken between meals or at a mealtime, either alone or mixed with light or

spirits.

Stimulating

Tea : Tea was discovered by accident over 5000 years ago when

leaves from a tea bush accidentally dropped into some boiling

water and delicately flavored the liquid.



Tea is prepared from the leaf and top leaves of a tropical evergreen bush called camellia

sinuses. It produces what is regarded as a healthy beverage containing approx only half

the caffeine of coffee and at the same times it aids muscle relaxation and stimulates the

central nervous system.

Tea Producing Countries: China, Ceylon (Srilanka), India, and Kenya

The tea which comes to the market for sales to the public may be composed of a variety

of different teas to produce one marketable tea acceptable to the average consumer

palate, for instance what is sometimes termed as a standard tea may contain somewhere

in the region of its different teas.

Making of Tea : The type of tea served should always gore the style of service.

Indian or Ceylon : This type of tea may be made either china or metal teapots,

remembering that simple rules of tea preparation must always be adhered to usually

both are offered with milk in this country. Sugar would be offered separately

China: This is made from a special blend of tea, which is more delicate in flavor and

perfume than any other tea but lacks body. Less dry tea is required than for making.

Indian or Ceylon tea. It is made in a normal way and is best made in china pots china tea

is normally drunk on its own, but may be improved, according to taste, by the addition

of a slice of lemon. Slices of lemon would be offered on a doily on a side plate with a

small dessert china tea is rarely served with milk. Sugar may be offered.

Russian or Lemon: This may be brewed from a special blend; similar to china tea, but

more often than not is made from either Indian or Ceylon tea. It is made in the normal

way and is usually served with a slice of lemon.

Iced: Make strong tea and chill well. This iced tea, may turn be strained, and stored

chilled until required. It should be served in a tumbler, on a doily on a side plate and

with a teaspoon. A slice of lemon may be placed in the glass and some lemon should be

served separately as for Russian tea.

Multi – Pot: There are many occasions when tea has to be produced in bulk. Such

occasions might be a reception tea, or functions catering for large

numbers.

Coffee



Coffee is a natural product gown in a many countries of the tropical and sub tropical

belt in South and Central America, Africa and Asia. Coffee is looked upon as an

international drinks consumed throughout the world. Brazil is the world‘s largest

grower of coffee, Columbia is second, the Ivory Coast third and Indonesia fourth.

There is evidence to suggest that coffee trees were cultivated about 1000 years ago in

Yeomen. The first coffee house in England was opened in oxford in 1650. Coffee spread

from Britain to America, but it was not until 1773 and the resultant, Boston Tea party

that the American plate changed from drinking tea as a beverage to coffee. It is still their

favorite beverage today.

The trees, which produce coffee, are the genus coffee, which belongs to the rubrics

family. There are somewhere in the region of 50 different species although only two of

there are commercially significant. There are known as coffee Arabia and coffee

camphor, which is usually referred to as robust.

The coffee tree is an evergreen should which reaches a height of two to three meter

when cultivated. The fruit of coffee tree is known as the cherry and these are about 1.5

cm in length, have a along shape.

Companies who sell coffee have their own blending exports whose task it is ensure that

the quality and taste of their product brand is consistent. Most brands of coffee sold in

shops are intact a blend of two or more, batches of beans. Because they have no smell or

taste, green beans have to be roasted in order to release the coffee aroma and flavor. The

correct roasting should give a uniform color. The common degrees of roasting are

◘Eight or plate roasting suitable for mild beans to presence their delicate aroma

◘Medium roasting give a stronger flavor and our often flavored for coffee with well

defined color

◘Full roasting popular in many Latin countries and have a bitter flavor

◘High roasted coffee the stronger bitter aspects of coffee

Roasted coffee must be ground before it can be used to make the brew; coffee is ground

to different grades of fineness, which suits the many different methods of brewing. The

most suitable grinds for some common methods of brewing coffee are

Method Grinding Grace

1. Filter / Dip Fine to Medium

2. Jug Coarse

3. Tarnish Pulverized



4. Cafetiere Medium

5. Vacuum Infusion Medium fine to fine

6. Espresso Very fine

7. Percolator Medium

Characteristic of Good Coffee

1. Good flavors

2. Good aroma

3. Good colour with milk or cream-net grays

4. Good body

Method of Coffee Mixing

1. Instant: This may be made in individual coffee or teacups or in large

quantities. It involves the mixing of soluble coffee solids with boiling water. This

form of coffee may be mad very quickly, immediately after it is required, by

pointing freshly boiled water onto a measured quantity of coffee power, stir well.

Hot or cold milk, cream and sugar may be added to taste.

2. Saucepan or Jug Method: This is an American method of makes of coffee

move often used in the home than in catering establishments.

3. Cafeteria (coffee or tea maker): la cafeteria makes coffee simply and quickly

by the infusion method and to order. This in turn that the flavor and aroma of

the coffee are preserved, adding to the guests enjoyment at the conclusion of a

meal. La caffeine comes in the form of a glass container with a lid held in a gold

or chrome finished holder and sealed with a lid.

4. Percolator Method: This method is again used more in the home than

commercially. As equal quantity of coffee grounds are placed in the percolator,

which is then filled with freshly drown water. The water upon reading boiling

point rise up through a tube and percolates the coffee grounds, extracting the full

flavor, color and strength, hot or cold milk, cream and sugar may be added to

taste.

5. Vacuum Infusion (Cona): This method of making coffee has considerable

visual appeal in the restaurant, and has the advantage that the coffee served is

always fresh, as only limited quantities are made at one time. It also avoids

making too much coffee and therefore presents wasting or serving old, flat, bitter

coffee deeding another food service period.



The method of making coffee is similar to the percolator method. The

lower bowl is filled with cold water or, to speed up the operation, hereby heated

but not boiled water, up to the water level. The filer is placed in the upper bowl,

ensuring it is securely fixed and the required quantity of ground coffee is added

according to the amount of water being used. The upper bowl is then set in the

lower bowl, making sure it is securely in place and the water is heated.

As the water reaches boiling point, it rises up the tube into the upper

bowl, mixing with ground coffee. As it rises in the upper bowl, it is often best to

stir the mixture gently to ensure that all coffee grounds infuse with the liquid. At

the same time care must be taken that the filter is not knocked as this may cause

grains to pass into the lower bowl.

On reducing heat the coffee liquid passes back into the lower bowl

leaving the grounds in the upper bowl. The upper bowl and filter is then

removed. The lower bowl will contain coffee, which is ready for use.

6. Espresso: this method, Italian in origin, came to Britain in the 1950‘s. The

machines used in making this form of coffee can provide cups of coffee

individually in a matter of seconds, Some machines being capable of making 300

to 400 cups of coffee per hour.

The method involves passing steam through the finally ground and

infusing under pressure. The coffee is served black and is known as espresso and

is served in a small glass cup. If milk is required it is heated for each cup by a

high-pressure steam injector and transfers and transforms a cup of black coffee

into cappuccino.

7. Decaffeinated: coffee contains caffeine, which is a stimulant. Decaffeinated

coffee is made from beans after the caffeine is being extracted. The coffee is made

in the normal way.

8. Iced: strong black coffee is strained and chilled well until required, it may be

with equal quantity of cold milk, Served in tall glass with ice cubes.

Appetizing -Nourishing: Refreshing

Squashes: squashes may be served on their own, mixed with spirits or cocktails or used

as the base for such drinks as fruit cups

For e.g.. Orange, lemon, grape fruit, limejuice.



Juices: the main type of juice held in stock in the dispense bar is bottled or canned. For

e.g.: orange, grape fruit, lemon juice etc.

Syrups: the main use of these concentrated, sweet, fruit, flavorings is as a base for

cocktails, fruit cups or mixed with soda water as a long drink. The main ones used are

Grenadine (pomegranate), Cassis (black currant), and Citronelle (lemon)

Basic Cocktails and recipes

A cocktail is an alcoholic mixed drink that contains two or more ingredients—at least

one of the ingredients must be a spirit.

Cocktails were originally a mixture of spirits, sugar, water, and bitters. The word has

come to mean almost any mixed drink that contains alcohol. A cocktail today usually

contains one or more kinds of spirit and one or more mixers, such as soda or fruit juice.

Additional ingredients may be sugar, honey, milk, cream, and various herbs

Cock-tail is stimulating liquor, composed of spirits of any kind, sugar, water, and

bitters—it is vulgarly called bittered sling, and is supposed to be an excellent

electioneering potion, inasmuch as it renders the heart stout and bold, at the same time

that it fuddles the head. It is said, also to be of great use to a democratic candidate:

because a person, having swallowed a glass of it, is ready to swallow anything else.

Brandy Alexander

Ingredients

2 Centiliters Gin

2 Centiliters Crème de Cacao (White)

2 Centiliters Cream

Instructions

Put all ingredients with ice in a shaker and shake then strain into a Cocktail Glass.

Garnish with nutmeg and serve.

Bronx

Ingredients

3 Centiliters Gin



1.5 Centiliters Vermouth (Sweet)

1 Centiliter Vermouth (Dry)

1.5 Centiliters Orange Juice

Instructions

Pour all ingredients into a shaker with ice then shake and strain into a cocktail glass.

Garnish with an orange slice and serve.

Daiquiri

Ingredients

9 Parts Rum (Light)

4 Parts Lime Juice

1 Teaspoon Sugar (Powdered)

Instructions

Shake all the ingredients together with ice in a shaker then strain into a cocktail glass.

Garnish with a lime slice and serve.

Rob Roy (dry)

Recipes:

o Cocktails |

o Cocktail Glass

Similar Drinks

Rob Roy

Manhattan

Manhattan (dry)

Description

First appearing in New York City around 1890, the Rob Roy is a cocktail similar to a

Manhattan. The drink is named for the Scottish folk hero Robert Roy Macgregor. The

Rob Roy is made with Scotch whisky, while the Manhattan is traditionally made with



rye and today commonly made with bourbon or Canadian whiskey.

The Rob Roy owes its existence partially to the introduction of Dewars Scotch Whisky to

the United States, as well as the New York City premiere of the operetta of the same

name composed by Reginald de Koven.

Like the Manhattan, the Rob Roy can be made sweet, dry, or perfect. The standard Rob

Roy is the sweet version, so there's no need to specify a sweet Rob Roy when ordering.

A dry Rob Roy is made by substituting dry vermouth for the sweet vermouth. A perfect

Rob Roy is made with equal parts sweet and dry vermouth.

The Rob Roy is usually served in a cocktail glass and garnished with a lemon twist (for

the perfect and dry versions), or maraschino cherry (for the sweet version).

Ingredients

4.5 Centiliters Scotch

2.5 Centiliters Vermouth (Dry)

1 Dash Angostura Bitters

Instructions

Stir ingredients with ice, strain into a chilled cocktail glass and serve.

Brandy Manhattan

Ingredients

5 Centiliters Brandy

2 Centiliters Vermouth (Sweet)

1 Dash Angostura Bitters

Instructions

Stir brandy and vermouth with ice then strain into a cocktail glass, Garnishing with a

cherry and serve.



8.4LESSON SUMMARY

Beverages are potable drinks which have thirst-quenching, refreshing, stimulating and

nourishing qualities. Most of the beverages supply energy in the form of sugar or

alcohol. Beverages can be broadly classified into two, viz. alcoholic beverages and

nonalcoholic beverages.

An alcoholic beverage is a drink containing ethanol, commonly known as alcohol. Low-

alcohol-content drinks (beer and wine) are produced by fermentation of sugar or starch-

containing products, and high-alcohol ones (brandy, rum, vodka, whisky, etc.) are

produced by distillation of these low alcohol products. Distilled beverages with added

flavorings and relatively high sugar content are generally referred to as compound

beverages. E.g. Liqueur, gin, etc. A non-alcoholic beverage is a beverage that contains no

alcohol.

Such drinks are generally drunk for refreshment, or to quench people's thirst. Non-

alcoholic beverages can be mainly classified as hot and cold beverages. E.g. for non-

alcoholic beverages (cold) include beverages aerated with carbonic gas, spring water,

mineral water, squash, juice, syrup, etc. E.g. for non-alcoholic beverages (hot) include

tea, coffee, cocoa, etc. The most popular non-alcoholic beverage, tea, is a stimulating and

refreshing drink. The principle flavor components of tea are caffeine, tannin yielding

compounds and small amounts of essential oils. Caffeine provides the stimulating effect,

tannin the color, body and taste. The four types of tea are: black, green, oolong and

white.

8.5 KEY WORDS

Perspiration - a saline fluid secreted by the sweat glands

Fermented- change brought by ferment, as yeast enzymes, which convert

grape sugar into ethyl alcohol.

Distilled- condense, purify, extract

Vinified - to change (grapes) into (wine) by a fermentation process

Genus – type, sort, class


1. Define, Classification of Beverages?

2. Write in detail about Alcoholic Beverages?

3. Write in detail about Non Alcoholic Beverages?

4. Define the classification of Wine?

5. Write in detail about Tea?

6. Write in detail about Coffee?

7. What is cocktail, and mention some basic cocktail recipe?



8.6 REFERENCES

1. Andrew Durkan, John Cousins , The Beverage Book, Hodder Arnold H&S.

2. Costas Katsigris, Chris Thomas , The Bar and Beverage Book, John Wiley & Sons Inc.

3. Wallace Rande, The Beverage Service World, Valentino Luciani , Prentice Hall.

4. Mary Lou Heiss (Author), Robert J. Heiss, Hot Drinks:Cider, Coffee, Tea, Hot

Chocolate, Spiced Punch, and Spirits, Ten Speed Press.