Alcoholic Beverage - Welcome to Board of Intermediate ... · 1.0 Introduction and definition of alcoholic beverages ... Wines Beers Spirits Liquers Cocktails -Table-Sparkling-Fortified-Aromatised-Lager-Ales-Whisky

1UNIT

Structure1.0 Introduction and definition of alcoholic beverages

1.1 Classification of alcoholic beverages

1.2 Production of alcoholic beverages

1.3 Storage Of Wines

1.4 Beers

1.5 Spirits

Learning ObjectivesAfter studying this unit, the student will be able

• To find out introduction to alcoholic beverage

• To know the fermentation and distillation process

• To identify the wine with its styles

• To analyze Whisky, Rum, brandy, Gin and Vodka.

1.0 Introduction and definition of alcoholic beveragesThe word ‘Beverage’ has been derived from the Latin word

‘bever’meaning rest from work. After work one tends to feel thirsty due to fluidloss through perspiration and one is inclined to drink water or other potablebeverages.

Alcoholic Beverage

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Beverages are portable drinks, which have thirst-quenching,refreshing,stimulating and nourishing qualities. By refreshing one means the replenishmentof fluid loss from the body due to perspiration. Stimulation results in increase ofthe heartbeat and blood pressure. This is due to the intake of spirits or tea andcoffee. Nourishment is provided by the nutrients in the beverages.

Most of the beverage supply energy is in the form of sugar or alcohol.The also provide other nutrients like mineral salts and vitamins. For example,milk gives calcium and citrus fruits give vitamin C. Certain beverages like tea,coffee and alcohol provides as much as k7 calories per 1 ml.

Alcoholic beverages affect the central nervous system and tranquilize it,thus reducing tension and worries. Initially alcohol acts as a stimulant, being aconcentrated source of energy. Later on, however, it acts as a depressant.Alcohol being a concentrated source of energy, it is absorbed directly by thebloodstream from the stomach and therefore provides instant energy to the bodyand increases the blood pressure for a short while. As mentioned above, alcoholis a depressant, because it relieves the blood vessels of the body from tension.Effects of alcohol remain in the body for about 24 hours.

Definition of alcoholic : Alcoholic is an odourless liquid obtainedthrough the fermentation of a sugar containing liquid. There are many membersof the alcoholic family, but ethyl is the one which concerns us the most as it is theprincipal alcohol to be found in all alcoholic beverages.

What is an Alcoholic beverage

Any beverage containing 0.55 of alcohol by volume to 76% alcohol byvolume is considered to be an alcoholic beverage. Those with higher than 76%alcohol are known as medicines, such as anaesthetics.

1.1 Classification of Alcoholic Beverages

Wines Beers Spirits Liquers Cocktails-Table

-Sparkling

-Fortified

-Aromatised

-Lager

-Ales-Whisky

-Brandy

-Rum

-Gin

-Vodka

- Herbs

-Fruits

-Citrus peels

-Nuts

-Seeds

- Shaken

-Stirred

-Blender

-Built Up

69Paper - II Food and Beverages Services - II

1.2 Production of alcoholic beveragesAlcoholic beverages are produced by the following methods

• Fermentation process

• Distillation process

Fermentation : Fermentation is the process in which sugar is convertedto alcohol and carbon dioxide by yeast. This process is the basis for producingall types of alcoholic beverages. Examples of fermentation drinks are wine, beerand cider.

The following are necessary for fermentation to take place

1. Sugar

2. Yeast

3. Temperature

Distillation : Distillation is a process of simultaneous evaporation andcondensation of liquid or mixture of liquids to purify them.

1.3 Storage of Wines1.3.1 Definition & history

Introduction : All the alcoholic beverages, wine is regarded as themost complex and interesting subject of study. This is so because each countryand region uses different types of grapes for wine production.

History of wine – making

Wine is one of God’s choicest gifts to man and its history is almost aromance. The Old Testament in the bible gives evidence of wine existing butthere is definite evidence of its use in china in 2000 B.C and in Egypt 3000 B.Cas well

We are told by sir john in his first account of Persia that during the reignof king jamshed, viticulture flourished and it is he who is credited with thediscovery of fermentation.

Definition of wine : Wine is an alcoholic beverage obtained from theefermentated juice of freshly harvested grapes. It is prepared from both whiteand black grapes. There are many varieties of grapes produced and not all ofthem are used in the production of wine. The colour, flavour, and aroma of thewine are largely influenced by the type of grapes used in the production.

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1.3.2 Classification of wines

The main classifications of wine are on the basis that the grape juice isfermented and not distilled.

1. Table/still/natural

2. Sparkling

3. Fortified

4. Aromatized

1. Table/Still/Natural : These include Red, white and rose wines, whichnormally accompany a meal. The alcoholic content generally low when comparewith others (beetwin10 to 12 %.) but some German Table wines may have 8-10% alcohol. Generally, red meat (like beef, pork and lamb) are served withred wines, and white meat (such as Chicken or fish) with white wines.

Examples : Bordeaux wine, Burgundy wine and Tokay etc.

2. Sparkling : These wines with a bubbly & sparkling character. This isso because of the carbon-di-oxide trapped in them and it makes fizzy, whichgives an effervescence when poured in a glass. Alcoholic content is less that14% these wines are drunk on festive occasions and throughout a meal.

Example : Sparkling Champagne is the monarch in this category.

3. Fortified : These are fortified by the addition of alcohol( brandy hasbeen added) either during or after fermentation. This increase the alcoholic contentfrom 18% to 22%. Examples of these wines are sherry, port, Madeira andmarsala.

These wines are drunk either before or after a meal.

4. Aromatized : These wines have an addition of various aromaticingredients (such as herbs). The wines are also fortified but not to a great extent.The most important of these Aromatized wines is Vermouth, which is made fromnatural white wines of 2-3 years old that are blended with an extraction ofwormwood, vanilla & various other herbs and spices.

1.3.3 Production of Wines

Viticulture

Vintage


Wine press

Fermentation

Racking

Finning

Filtration

Refrigeration

Sulphuring

Maturing

Wine tasting by connoisseurs

Blending

Bottling

Production of Wines

1 Viticulture

Viticulture refers to the growing of grapes. The grape plant is a creeper,which has to be grown on sloping, rocky and chalky soil. Rocky soil is essentialto prevent the retention of water, which could rile upwards into the vines, dilutingthe sugar in the grapes or even causing the grapes to burst.

After one crop, soil, which has been washed away by the rain, must bebrought back and prepared for cultivation, by ploughing. The vines too areprepared for the next crop by pruning them and removing the long shoots. Thevineyard is sprayed at this stage (either with sulphur di-oxide gassing, or sulphurdi-oxide and water mixture spray) to protect the plants from diseases. Thesulphur di-oxide spray is repeated when grape flowers appear, and gain whenthe grapes are about to ripen.

Bamboos are placed at regular intervals, with wires stretched betweenthem, to support the vines. These wires should not be stretched too high, as thewarmth rising from the Soil would not be able to ripen the grapes; they shouldnot be too low, as the blossoms would then the soil.

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2 Vintage

Vintage refers to the plucking of grapes. This is done manually, oftenusing special scissors. The grapes are collected in conical cane baskets andtaken to the wine press. The grapes are then sorted and graded manually; allrotten, damaged and raw fruit are discarded. The fruit is then shifted to thedestalking machine to remove the stalk from the grapes (as stalks contain bitteroils)

3 Wine Press

Grapes are crushed to yield Must (fresh grape juice), by four methods

(i) Trodening

Trodening refers to the crushing of grapes by treading on them. For this,the grapes are placed in a large, shallow tank and the people treading the grapes,wear boots with spikes, which prevent crushing of pips(as pips contain bitteroils).

(ii) Balloon press

The balloon press consists of an expandable balloon, which is fitter in atank filed with grapes and equipped with an outlet for the Must. On being filledwith air, the balloon expands, crushing the grapes against the sides of the tankand squeezing out the juice.

(iii) Manual press

The manual press works on the principle of hydraulic pressure. As thecentral disc descends, it crushes the grapes.

(iv) Electrically -operated press

This press consists of a roller with a plate fitted all around it. The grapes arecrushed between the roller and plate.

Fermentation

The process of fermentation takes about 3-4 days, and is the result ofthe action of natural yeast (saccharomyces ellipsoides) on grape sugar. Fromwhite (pale) grapes-white wine is obtained, and from red grapes, white, red androse wines are obtained. The skins of the grapes contain most of the pigments;therefore if the skins are removed from the Must before fermentation, a white

C6H12O6 . 2C2H5OH+2CO2Between 60-80OF

By the action of yeast


wine is obtained. If allowed to remain in the Must for a short time (usually a fewhours), a rose wine is obtained. If the skins are removed only after fermentationis over, a red wine is obtained.

Nowadays, fermentation takes place in thermostatically controlledfermentation tanks, keeping the temperature within the range of 60 to 80oF.Withthe onset of vigorous fermentation, heat is produced. To prevent excessive heat(which would inactivate the yeast and thus halt fermentation), cold water is runthrough pipes embedded in the tanks; this has a cooling effect. If the temperatureis too low, hot water is run through the pipes.

Fermentation takes place on its own. However, to produce a sweetfortified wine (a fortified wine has an alcohol percentage of 18-25%), a definiteamount of Brandy is added during fermentation. Due to this, the alcohol contentof the wine increases and yeast is inactivated.

For a dry fortified wine, Brandy is added after fermentation (when allthe sugar will have been used up the yeast), which increases the alcohol contentof the wine.

Grapes sugar may be added to wine in certain circumstances. Grapes,which have a lot of sugar but less yeast, are used for many sweet wines. Wholegrapes that have more yeast but are less sugary used in dry wines.

v. Racking

The process of removing pulp and yeast particles from wine is calledracking. The wines are kept in Oakwood casks (with no airspace on top, as airoxidizes wine into vinegar) for about a month, to allow the solids or less to settleat the bottom of the cask, after which the clear wine is siphoned off into anothercask. The process is repeated 3-4 times, and so racking can take up to 3 or 4months.

vi. Finning

Finning is done in order to remove all suspended particles in wines. Itmay be done using any of the following three finning materials.

(a) Egg albumen (using stiffly beaten egg white).

(b) Icing glass derived from the bladder of a sturgeon.

(c) Blue icing glass (for the use of which special permission has to beobtained from the Appellation d origin controlee. It is used to remove traces oftoxic copper oxide from grapes).

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These materials have clinging power; they attract the particles in thewine, which then settle at the bottom, after which the clear wine is siphoned off.

vii. Refrigeration

After finning, the wines are refrigerated in order to avoid bacterial attack.

viii. Filteration

Filtration is done if the wine is not clear enough. It is a very slow processand is usually done only in the case of wines meant for the domestic market.

ix. Maturing

Once the wine is clear and free of impurities, it is filled in black or whiteOakwood casks and kept for maturing, the maturation period varying greatlyfor different types of wines. Champagne, for instance, is never matured whileother wines may be matured for 3, 6 or 9 months or even for a number of years.

Champagne and other sparkling wines are bottled, gassed and ready toconsume after finning or filtration - the second fermentation takes place in thebottle itself, using the natural sugars and yeast present in wine, in the presence ofair in the bottle. Once a bottle has been filled, i.e., the wine has been glassed,the wine will not mature further. The wine - filled casks are kept on rocks in thecellar to age, the period depending upon the type of wine. White wines areusually matured for 3 to 6 months and are best consumed when young.

Maturing makes the wine mellow and smooth and removes harshness.Oakwood is porous and allows enough air into the wine to make it mellow, butnot enough air to oxidize the wine into vinegar. The wine also acquires colourfrom the Oakwood casks. Oakwood casks, on being repeatedly used, becomeseasoned, and after a certain period of time, also stop imparting colour to thewine.

Prior to maturing, the casks are subjected to the process of ‘Sulphuring’.This consists of soraying or gassing the empty casks with Sulphur di-oxide, 15to 20 days before filling them, and then drying them in the sun. Similarly, bottlesand corks are treated with sulphur di-oxide and placed upside down to preventmicrobial growth.

In the case of sherry, the Solar system of blending and maturing is usedwhich involves blending of sherry from two or more vineyards.

1.3.4 Food And Wine Harmony

Wine and Food pairing is an art of matching food dishes with wineto enhance the dining experience.


This is one of the most difficult jobs for sommeliers to match perfectwine with a food. Most of the wine critics believe that the most basic characteristicof pairing food and wine understands the balance between the weight, flavor,and texture of food and wine. Rather than following set rules, for example, specificwine goes with particular cuisine or food and white wine with white meat andred wine with red meat.

Apart from that, traditional rules, in recent years, scientific method ofbalancing food and wine is been taken into consideration and it all beingevaluated by the sensory analysis. The concept behind matching is that someelements of food and wine reacts opposite to each other and by balancing theelements will make the dining experience more enjoyable.

Fig 1.1 Food and Wine Pairing

1.3.5 Storage of Wines

Storage is an important task for wine that is being kept for long-termaging. While most wine is consumed within 24 hours of purchase, fine wines areoften set aside for long-term storage. Wine is one of the few commodities thatcan improve with age but it can also rapidly weaken if kept in poor conditions.There are three direct factors effects on a wine’s conditionare light, humidity and temperature. A fourth consideration can be security forexpensive wines. Historically the storage of wine was handled by wine merchantsbut since the mid-20th century consumers have been increasingly storing theirown wine in home-based wine cellars Three factors that have the mostpronounced effect on wine in storage: light, humidity and temperature.

Light

Strong, direct sunlight light can badly react on wine so keep it in thedark store all wines away from light, especially direct sunlight and fluorescent

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fixtures. UV rays can cause wine to be ‘light struck,’ giving them an unpleasantsmell. Darker bottles (such as light green and blue colored) are better protected.If it not exposed to light occasionally, try to make sure it’s light from incandescentor sodium vapor lamps.

Humidity

Some degree of humidity is required in order to keep wineswith cork enclosures from drying out. Even when wine bottles are stored ontheir sides, one side of the cork is still exposed to air. If the cork begins to dryout, it can allow oxygen to enter the bottle and possibly causing the wine to spoilor oxidize.

Temperature

Keep the temperature constant for extended aging of wine (over 1 year),refrigeration is a must in most parts of the world; even a below-ground cellar isnot cool enough.

Wine storage temperature should not go over 75ÚF (24°C), for longerthan brief spans of time. At 75°F, wine begins to oxidize. An ideal temperaturefor storing a varied wine collection is 54°F (12.2°C).

Fig 1.2 Temperature

Wine Terminology (English &French)

1. Age : Maturing of wines and spirits in oak wood cask

2. Aperitif : Alcoholic beverage consumed before a meal as an appetizer.

3. Aroma : Taste of wine in the mouth.


4. Bouquet : Includes all the different smells of a wine. Aroma is more for young wines while bouquet applies to matured wines (Smell of wine in the glass).

5. Body : It is the global impression of a wine. Wines are lightly bodied, medium bodied, full bodied depending on its thickness.

6. Blending : Mixing of two or more similar wines, may be of different ages, to obtain a better quality and taste.

7. Cask : A barrel-shaped container made out of oak wood, used for maturing and storing of wines, its capacity is 36 gallons.

8. Cocktail : A mixture of two or more alcoholic or non alcoholic beverages in a definite ratio.

9. Dry : White wine containing little sugar (1 to 9 grams per liter).

10. Vinegar : The natural evolution of the juice of grape, vine is only a way towards vinegar. Any wine might become vinegar.

11. Vintage : Year of vinification.

12. Yeast : Unicellular micro-organism (fungus) naturally present on the skin of grapes. It provokes alcoholic fermentation and is indispensable in the elaboration of wine.

1.4 Beer1.4.1 Introduction & Definition

Beer is the world’s most widely consumed alcoholic beverage; it is thethird-most popular drink overall, after water and tea. It is thought by some to bethe oldest fermented beverage. Beer is produced bythe saccharification of starch and fermentation of the resulting sugar.

The starch and saccharification enzymes are often derived from maltedcereal grains; most commonly malted barley and malted wheat. Unmalted maize and rice are widely used adjuncts to lighten the flavour because oftheir lower cost.

The preparation of beer is called brewing. Most beer is flavouredwith hops, which add bitterness and act as a natural preservative, though otherflavourings such as herbs or fruit may occasionally be included.

Beer is a portable alcoholic beverage fermented from malted barleyand flavored with hops. The alcoholic content is between 3% to 5% and isknown to be a very refreshing drink especially in summer.

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1.4.2 Types of Beer

Lager : Lager beer is distinguished by the fact that the wort is thefermented by a bottom fermentation type of yeast (i.e..yeast which is introducedat the bottom of the fermenting tanks) and then is stored in refrigerated cellars(lager) at freezing point for a period of six months. The process matures thebeer. Lager is a german word meaning ‘store’. Pilsener lager is the limestonecaves of pilsen in Czechoslovakia.

Ale : Ale is synonymous with beer except that it is a term used forordinary mild beer while better beer is referred to as “beer”.

Porter : Porter is a black beer achieved by roasting malt. It is moremalty in flavour, with less flavouring of hops, but sweeter then stout. This nameoriginated from the fact that London porters used to drink this beer.

Stout : Stout similar to porter in as much as the malt is roasted. It has astrong malt flavour and a sweet taste, but is heavier and has a strong hop characterthan porter. This is a name given by the Irish and is almost similar to porter.

Draught beer : Freshly gassed beer.

1.4.3 Production of Beer

Fig 1.3 Beer Production


Beer production

Storage : Malt is received from suppliers. It is weighed and stored in bins.

Screening : Foreign matter is removed from the malt.

Mill : The malt is crushed and is known as ‘Grist’.

Grist case : The grist is collected in a grist case for disposal to themashing tun.

Mashing Tun : In this vat, the grist is mixed with hot water and mashed. The resultant liquid, known as ‘Wort’, is drawn off into a copper

kettle. The shell of malt that is left behind in the mashing tun is disposedoff as cattle fodder.

Copper cattle : The wort is boiled with hops and sugar to purify themixture.

Hop Back : The unused hops are strained off into the hop back forfuture fermentation while spent hops are used as fertilizers.

Wort receiver : The wort is pumped into refrigeration vats where yeastis added to start the fermentation process. Fermentation splits the wordinto alcohol and carbon dioxide, which is captured to create the fizz inthe beer.

Dropping Vessel : The fermented wort, which by now is a crude formof beer, is siphoned into a dropping vessel. The spent yeast is used ascattle fodder; while unused yeast is removed for use in futurefermentation.

Casking : The beer is filed into casks, which are stored in undergroundcellars where the temperature is cool. At this stage, finings are added toclarify the clear beer.

Filtering : Beer is filtered to make it brilliant.

Bottling : Beer is bottled and kept in conditioning rooms for the excesscarbon dioxide to escape.

1.4.4 Storage

Storage of beer : Followings are the ways for beer storage.

1. Beer must be stored in a well-ventilated cellar at the temperature range of 13-15°C (55-58°).

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2. The casks received should be kept on the stillions and should remain at least for 24 hours to allow it to settle after its journey from the brewery.

3. Tapping should be carried out 24 hours before it is required.

4. Beer left in the pipe at the end of the day should be drawn off and filtered back into its cask.

5. High temperature fluctuations will spoil the beer and its must be avoided.

Contents Of Beer

1. Water : 89-91% by weight.

2. Alcohol : 3-5% by weight (in exceptional cases, up to 10-12%).

3. Carbohydrates, sugar or dextrin : 3-4% by weight.

4. Protein : 0.4-0.5% by weight.

5. Carbon dioxide gas : 0.4-0.5% by weight.

6. Minerals, salts : 0.2% by weight.

1.5 Sprits1.5.1 Introduction and Definition

Alcoholic is an odourless liquid containing either ethyl alcohol. Ethyl ispotable whereas Methyl alcohol is fatal and used for industrial purpose only.Alcohol beverage contains ethyl alcohol.

1.5.2 Production Methods of Spirits

1. Pot –still method : Pot still is a method of distilling fermented liquid to make alcohol. this the olden method and also known as traditional method.

Advantages : The advantages of this method are as follows:

• It produces spirits that are individualistic due to the presence of congeners.

• Spirits with pronounced aroma are produced.

• Small quantity of wash can be distilled.

Disadvantages

• It needs more time and labour.

• It is costly to operate,


• Still need frequent cleaning and refilling, often after each distillation.

Fig 1.4 Product of Sprit

2. Patent still method : Patent still is the fastest and quick method of making spirit. it is also known as Coffey still, factory still, column still. In this system the alcohol is separated from the liquid by hot steam and the end product is ‘congener-free’; it has high alcohol content.

Advantages

The advantages of this method are as follows

• It does not required too much of labour, cleaning, and refilling,

• More quantity is produced as compared to pat still method.

• It is cost-effective.

Disadvantages

The limitations of this method are as follows

• It is not suitable for distilling small quantity of spirits.

• Aroma and other essential elements that are required in a drink may not be achieved.

After manufacturing, most of the fermented and distilled drinks are agedbefore bottling to mellow them and to make them acquire unique characteristics.

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Fig 1.5

1.5.3 Production of spirits

Whisky : Whisky is obtained by the distillation of grains, particularlybarley malt, and is aged in oak wood casks for minimum of 3 years for scotchwhisky, a minimum of Irish whisky. Regular scotch whiskies are matured for 3-12 years, premium scotch or Deluxe premium scotch are matured for 12-20years and the finest old ‘Blue label’ for a minimum of 20 years. Whiskies arecoloured by the addition of desired colour caramel. It is distilled either, by thepot still method (which gives body) or patent still method (which gives volume).

Brandy : Brandi is obtained by the distillation of fermented grape juiceand is suitably matured in oakwood casks for a minimum of 3 years. Brandiesare never coloured because they obtain a beautiful amber colour from the blackoakwood casks. Brandies can be matured up to a period of 70 years (usuallyused for blending purpose).

• One star - Matured for two years

• Two stars - Matured for two to four years

• Three stars - Matured for five to eight years


V.O — Very Old

V.O.P. — Very Old Pale

V.S.O. — Very Superior Old

V.S.O.P. — Very Superior Old Pale (matured for 50 years)

V.V.S.O.P. — Very Very Superior Old Pale

Rum : Rum is spirit made from sugar cane products such as molasses,sugarcane juice, or sugarcane syrup. The rums produced from molasses arecalled industrial rums and those produced from pure can juice are calledagriculture rums (rums agricole). Rum is produced in all sugarcane producingcountries of the world. The most important countries are West Indies (Jamaica,Trinidad, and Barbados), Puerto Rico, Guyana, Cuba, Haiti, South Africa,Venezuela, United States and Australia.

The word ‘rum’ is probably derived from the latin term for sugarcanesaccharum, which means ‘sweetness’. The rum was first produced in theseventeenth century in Barbados.

Gin : Gin was first produced in Holland in the sixteenth century as amedicinal spirit, flavoured with the oil of juniper (“genievre” in French’; “jenever”or “genever” in Dutch—Anglicised to gin). The spirit was brought to Englandand acquired sufficient popularity in places such as London, Portsmouth,Plymouth and Bristol.

Distilled gin is obtained by original distillation of mash or by thereinstallation of distilled spirits, with juniper berries and other plants, The grainformula consists of 75% corn, 15% barley malt and 10% other grains and theresulting spirit has to be mixed with distilled water as it is too strong to drink.Each distiller has his own secret formula, which, in some cases has not alteredsince the first distiller made gin.

There are several kinds of gin. Altogether “London dry” is the mostcommonly used. There are others not at all alike in flavour. Old Tom gin isslightly more perfumed and sweeter; Golden gin is a dry gin and because it isaged, is gold or straw coloured, but the distiller by law cannot make any ageclaim; Plymouth gin is the driest of all and is produced by one distiller only-Coates and Co. The sweetest is Sloe gin-a mixture of dry gin and sloe berries.

Vodka : Vodka was produced in Poland and Russia in the twelfth centuryand has been a favorite drink in these countries ever since. The traditional wayof drinking vodka is to gulp the chilled drink neat accompanied by nibbles offood. Caviar and smoked salmon go very well with vodka. In Russia, Vodka

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has different flavorings, from chocolate to cayenne pepper. This drink has nowgained global popularity as a good cocktail mixer.

It is an alcoholic distillate from a fermented mash of grain. In the makingof genuine vodka, nothing is added to the neutral spirit .All its characters areremoved, leaving it odourless, tasteless, colorless and smooth. This gives youthe advantage of being able to add to it your favourite non-alcoholic beveragewhile mixing drinks. It has an alcoholic content of 40%.

Tequila : Tequila is an alcoholic spirit that is created from the sap of theblue agave plant, through a process of distilling and fermenting. The drinkoriginated around the town of Tequila, in Mexico where the blue agave plantgrows plentiful due to the red volcanic soils found there.

The blue agave plant is a relative of the lily, not a cactus as many peoplebelieve and has been cultivated for at least 9,000 years. By law, tequila isproduced solely in the Mexican states of Jalisco, Guanajuato, Michoacán,Nayarit, and Tamaulipas and cannot be produced in any other country.

1.5.4 Different Proof Spirit

Alcohol proof is a measure of how much ethyl alcohol is present in abeverage. The term ‘proof’ is originated in the 18th century. In earlier days,distillers used to test the alcohol content of their products by mixing them inequal proportions with gun powder and then lighting the mixture. If there was noflame, it meant that the product was under proof, or too weak. If it exploded, orburnt with too strong flame, it meant that it was too strong or over proof. If itburnt with steady flame, it was just right, or 100 proof.

• American Proof : American introduced their own system, whichwas reasonably logical when they decided that Sikes was not an exact scale, inthis scale, pure alcohol is 200 proof. Consequently, 100-proof whiskey contains50 per cent of alcohol by volume; 86-proof whiskey contains 43 per cent ofalcohol by volume.

• British Proof (Sikes scale) : This scale is used in the UnitedKingdom. It is introduced by Bartholomew Sikes in 1816.alcoho strength isshown in ‘degrees proof’ (i.e., ‘proof’)

• Gay Lussac (OIML Scale) : (Organization International de metrologieLegale) system has become mandatory in the European Union since 1980. Inmodern days, most of the countries follow this system. This is very similar toGay-Lassac system except OIM measures alcoholic strength at 20 C. thestrength of acoho is epressed as ‘% alc/vol’


Various scales to denote alcoholic strength of a liquid

Scale No Alcohol Pure Alcohol Shown in Units Example

Sikes 0 175 °proof 70 °proof

Gay-lussac 0 100 °GL 40°GL

American 0 200 Proof 80 proof

OIML 0 100% alc/vol or 40% alc/vol

% abv

Summary

The members of the wait staff face different challenging situation duringthe course of routine work. Which they should be able to handle sensibly withconfidence. Guest of various age groups visit the restaurant for their needs.Physically-challenged guests need to be shown great care and concern andspecial attention should be given to them. There could be many situations otherthan the once discussed here-the management should device a policy to dealwith such situations and empower the staff to handle them accordingly.

The staff should be trained regularly to handle various situations so as toensure good meal experience, strong relationship with guests, and safety on thepeople.

Key TermsAlcoholic : An odourless liquid obtained from the Distillation

Ageing : It is the period of storage in oak casks or other containers

Distillation : The process of cooling heated liquid vapour to give apurified and concentrated liquid.

Dry: It means No sugar or sweetness remaining; a fruity wine can bedry.

Fermentation : It means conversion of sugar to alcohol and co2 byyeast.

Liqueurs : A sweet end and flavoured spirit

Malt : It is a germinated cereal.

Molasses : Mash of sugar juice and water

OP & UP : Over proof and under proof

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Sparkling wines : Wines that are aerated

Toasting : It is the process in which the inside of the barrel is roastedby heat source.

Yeast : It is a living single-celled organism

Assignments1. Draw the chart of classification of beverages

2. Collect the all types of alcoholic beverages bottles and observe the information on the bottle label (such as producing country,

manufacturing, alcoholic strength, ageing etc.)

Short Answer Type Questions1. Define a beverage.

2. What is an alcoholic beverage ?

3. What do you mean by fermentation ?

4. What is wine ?

5. What is tequila ?

6. What is proof ?

7. Expand UP and OP.

Long Answer Type Questions1. What is wine? How do you classify the wines and explain them.

2. Explain about types of beers with the examples.

3. Explain the pot-still and the patent-still methods.

4. Write a short notes on.

(a) Whisky

(b) Brandy

(c) Rum

5. What is proof ? Explain various scales used for measuring alcoholic strengths.

2UNIT

Structure2.1 Introduction and definition

2.2 Bar layout- physical layout of bar

2.3 Bar stock- alcohol & non alcohol beverages

2.4 Bar equipments


• To know cocktail bars and the lay-out of the bar

• To identify the bar equipments a

• To identify the bar stock

2.0 IntroductionBar is a licensed place selling all kinds of alcoholic beverages to the

customers. Bars are found in hotels, resorts, clubs, casinos, and many suchestablishments and they can also be operated as independent units. Bar is oneof the key revenue generating areas of the food and beverage (F&B) departmentof the hotel industry. The main function of the bar is to serve the alcoholic drinksin the appropriate glassware according to the customers ‘ preferences.

Types of bars : Bars are classified by their functions and set up. Theoperations are defined by the purpose. Mainly bars can be of two types. One of

Dispense & Cocktail Bars

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them is called ‘cocktail bar’ and other one is ‘dispense bar’. Although they aredifferent by their functions, the controlling procedures are very much similar inboth types of bars. In star hotels one or more cocktail bars and at least onedispense bar should be in operation, but the individual or standalone bars maynot require any dispense bar as all the drinks are served from one counter. Thefollowing points would help you describe and differentiate both bars:

1. Dispenser bar

• This is also known as support bar.

• Dispense bars are mostly located in black are (off-guest view).

• Main function of this bar is to provide mixed drinks and liquor to food and beverage outlets.

• This bar should have large storing capacity to store enough liquor match banquet requirements.

• Establishments are not required to focus on dispense bars decore and ambience.

• Usual staffing in this is one bartender per shift with a helper.

• This is not a point of sale. It only provides drinks against beverage order ticket from different outlets.

2. Cocktail bar

• This is also known as public bar, main bar, and guest bar.

• The drinks are served on the bar counter and also on guest tables.

• It has large display of liquor to attract and give choice to the guest.

• This bar directly caters to the guest and it has a service design.

• Décor and ambience are integral parts of the cocktail bar.

• It is itself an food and beverage outlet.

• Budgets are made and targets are set for this type of bar as it is a point of sale.

• It has seating arrangements for guests to sit and have their drinks.

• Mixed drinks or cocktails are prepared on the bar counter which is visible to the guest.

• Staff working in cocktail bars must have selling skills and should posses showmanship.


2.1. Bar layout- physical layout of barThe physical design of a bar can lead to overcrowding, aggression, and

violence. The images below show possible layouts for a bar. The first imageshows a potentially crowded bar, and the second shows a potentially less-crowded bar.

Fig 2.1 Crowded Bar Layout

Fig 2.2 Less Crowded Bar

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2.2 Bar stock- alcohol & non alcohol beveragesThe stock that we maintain in the bar will set image for the establishment.

Ideal stock should include popular brands, premium brands, regular brands,and poring brands. It should balanced in such a way that guest should get varietyand at the same time it should not be very expensive to hold the stock. Thequality and mix of the stock influences both the ‘bar menu’ and bar ‘display’.

Fig 2.3 Bar Stock Alcohol

While selecting the stock, the following points should be considered

• Class of the guest

• Local popularity

• Suppliers and easy of purchasing

• Storing capacity

• Continuity in supply

• Variety and menu balance

While setting the bar stock level for both alcoholic and non alcoholicbeverages, one should consider the popularity and movement of a particularbrand. The fast-moving brand s should have higher par stock level then theslow-moving brands, but one must make sure that all the brands on the menuare available all the time.


2.3 Bar EquipmentBeing well equipped is one of the basic steps to running a successful

bar. As well as having the right tools for the job, your equipment should be goodquality and durable.

Can Opener

Useful for opening cans of fruit and syrup.

Corkscrew

For opening wine and champagne bottles.

Cloths

For wiping surfaces and equipment. These should be damp and not wet.

Cutting Board

For slicing fruit and other garnishes. This should be heavy and laminated.

Bar Towels

These are 100% cotton and have sewn edges for durability. Use thesealong with cloths to keep things clean. Make good use of times where you haveno guests to clean bottles and wipe surfaces.

Bottle Opener

For opening screw top bottles.

Bottle Sealers

For keeping liquors and other bottle contents fresh.

CocktailShaker

Essential for blending ingredients in cocktails and mixed drinks. Use ashort, sharp and snappy shaking technique unless otherwise stated. There aremany cocktail shakers available mostly all get the job done. Choose one that’sright for you. Always pour the least expensive ingredient into the cocktail shakerfirst, and then if you find you’ve made a mistake, you’ve not wasted the expensiveliquors.

Electric Blender

Many cocktails require a blender to blend the ingredients smoothlytogether. Useful for drinks with fruit pieces or ice cream etc.

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Grater

To grate spices like nutmeg and others.

Ice Bucket

A metal or insulated ice bucket keeps your ice cold and clean.

Ice Tongs and Scoops

Use these to add ice to drinks. Never handle ice with your hands, it’snot only unhygienic, but the heat from your hand will begin to melt the ice. Don’tuse glassware as a scoop it’ll break or chip at best, then you’ll have blood andglass in your ice.

Bar Spoon

A bar spoon with a long handle and a muddler end will allow you to mixand measure ingredients as well as crush garnishes.

Measuring Cups

Normally glass or chrome with incremented measurements imprintedup the side. These are needed for accurate measurements. They usually comewith a set of measuring spoons which are needed for the smaller quantities.

Mixing Glass

Useful for long drinks where it is required to mix the ingredients withoutshaking.

Sharp Knife

For cutting fruit and garnishes.

Strainer

Removes the ice and fruit pulp from juices. This may come with a cocktail shaker.

SummaryBar is the most important revenue-generating are in Food and Beverages

Service outlets which needs proper supervision and control. The staff workingin the bar may be tempered to drink or sell the liquor without any accountability.Bar should also provide the all the brands which are available in the marketincluding alcoholic and non alcoholic beverages to satisfy the guest expectations.


Key Terms

Bar : A facility that dispenses alcoholic beverages, refreshing drinksand cocktails.

Bar die : It is the vertical structure supporting the top of the front barwhich separates the customer’s side from the bar tender’s work area.

BOT : Bar Order Token

Frappe : Crushed ice

Mixes : In the bar operation, it refers to soda, tonic water, juices, andother effervescence drinks that are added to the drink.

Par stock : It is the stock level of each liquor, wine, and beer to bemaintained at the bar at all times.

Assignments1. Visit a nearby well-stocked busy bar and observe the poring method,

the equipments used in the under bar and the back bar. Observe the design ofthe bar. Find out the complimentary snacks offering during drink service andtheir portion size.

Short Answer Type Questions1. What is a bar ?

2. Explain the following terms.

(a) Bar die

(b) Par stock

3. What all the points to be kept in mind while selecting the bar stock?

4. What is cocktail shaker?

Long Answer Type Questions1. List out the various equipments are used in bar.

2. Draw the layout of model bar with neat label.

3. Differentiate between dispense bar and cocktail bar.

4. Describe the bar stock.

5. What is a cocktail bar?

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3UNIT

Structure3.0 Introduction

3.1 Banquets

3.2 Buffer

Learning Objectives• To find out the importance of catering

• To understand types of banquets organization

• To identify various service methods of buffet

• To analyze banquet booking procedure

• To understand plan of buffet and other factors

3.0 IntroductionFunction catering refers to service of special functions for specific group

of people at an assigned time, the food, beverage, and other facilities offeredbeing predetermined. Function catering may vary in its size and importancedepending on the type of function and the number of people expected for it. Itincludes anything from a simple snack service to a state banquet and from asmall birth day party to a grand trade exhibition. The function may be organizedeither within the premises of the hotel or outside, according to the host’s wish.

Function Catering Banquets

95Paper - II Food and Beverage Servic - II

3.1 Introduction to BanquetsThe word banquet literally means –sumptuous feast. Banquets are

arranged to cater for a large number of people. It may be in honor of a visitingguest, dignitary, birthday or marriage. The need for a banquet arises because of:

1. Lack of time

2. Space problems

3. Lack of kitchen equipments

In all cases the Banquet manager has to be consulted.

3.1.1. History of catering

Most people have been to an event that was catered by a professionalcatering company. Catering enters peoples’ lives during some of their mostimportant times: weddings, baby showers and anniversary parties, just to namea few. Have you ever wondered just when catering actually started?

Catering can be traced back to the 4th millennium BC in China. Duringthis time in China as well as in Ancient Egypt, Greece and the prosperous timesof the Roman Empire, catering was used to provide food for soldiers ontransportation and trade routes. It was also critical in the Christian Pilgrimagesto Rome and other travelers throughout Europe. During the Middle Ages cateringspread throughout Europe

3.1.2 .Types of Banquets

Depending on the nature and solemnity to; the occasion, banquets maybe:

(a) Informal

(b) Semi-formal

(c) Formal

(a) Informal Banquet : No set plan of seating is followed here. Thereis no top-table, and service is indiscriminate of sex and rank.

(b) Semi-formal Banquet : These take place at company board-meetings. A top table is allotted at which the senior-most guests are seatedaccording to their ranks. Formality and stringency of seating are maintained onlyat the top table. The rest to the guests are dispersed without discrimination atindividual tables or sprigs.

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(c) Formal Banquets : Elaborate arrangements are required in thiscase. Formal banquets are given by heads of state in honor of visiting dignitaries.The arrangements are made much in advance. The number of people, theirdesignations, space required staff requirements and the menu are planned inadvance.

Elaborate seating arrangements are indispensable in the case of formalbanquets. In fact, after each seat has been numbered and identified, a table planis printed behind each menu-card, it is issued in advance –otherwise it is givenon the invitation card, if possible, by allotting a number to each guest who willfind his seat according. It may be mentioned that no guest is led to his seat unlessthe banquet is unusually large and the guest finds it difficult to locate his/her seat.Often a place-card bearing the name of the guest is placed; on the cover fortheir convenience.

An elaborate system of service is followed in all formal banquets. Thissystem necessarily includes a battery of lights in red, amber, green the changingof which is controlled by the banquet manager. There are similar lights in thepantry and an individual light is interpreted accordingly by the waiter. A systematicand symmetrical design is aimed at even during service. Thus all waiters marchinto the dining hall in single file and branch off to respective sprigs. They standback from the table at specific distances after service. They return to the pantryin the same fashion guided by the lighting system.

3.1.3. Organization of the Banquet Department

BanquestManager

BanquestSecretary

BanquestChef

BanquestSommelier

BanquestSupervisor

BanquestSales Manager

WaitersBanquestCooks

StewardingStaff

Casual Staff


3.1.4. Duties Responsibilities Banquet Staff

In large first-class establishments there is generally a small nucleus ofpermanent staff dealing with banqueting alone. These would include the banquetmanager, one or two assistant banquet manages, one or two banquet headwaiters, a dispense barman and a secretary to the banquet head waiters, adispense barman and a secretary to the banquet manager. In smaller establishmentswhere there are fewer functions the necessary administrative and organizationalwork would be undertaken by the Manager, Assistant manager and head waiter.

The Sales Administration Manager

The main object of the sales Administration Manager is to sell the banquetfacilities of a hotel to a client, and where necessary make the initial approachand contact. After this he refers the client to the banquet manager concerned.

These must be well-presented and therefore act as a good selling pointfor the hotel concerned. The menus should be variable with a choice for eachseason of the year and include foods of the seasons. The price range should bevariable as well. He must at the same time be a man of ideas. For very specialoccasions, he should be able to make suggestions for the function.

Banquest Manager

He has the entire administrative responsibility. He meets the prospectiveclients, and discusses arrangements with them concerning menus, table plan,costs, wines, bands, toast-master etc. he must send, to all the departmentsconcerned, a memo, informing them about the dates several of functions, numbers,and any further details that might be required by a certain department.

Secretary

Works with the banquet manager and is responsible for handlings allincoming and outgoing mail, for seeing to it that all memos dictated are sent tothe appropriate departments and for the correct filling of all correspondence.The secretary handles all telephone calls, and in the absence of the banquetmanager many take provisional bookings for functions ensuring that the detailsare entered on the correct form (Banquet Memorandum). Bookings are generallymade in one of three ways-by telephone by letter, or by interview. All enquiries,however made, should be confirmed by letter.

Banquest Head Waiter/Supervisor

He is in charge of the banquet suits and their organization for variousforms of functions. He is also responsible for the engaging of staff, on a casualbasis, to cover the various duties at a function.

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This shows results in that the staff works well together as a teamproducing a good all-round service and the result benefits both the clients andmanagement. The casual staffs are normally paid by the hour and also give ameal as part of their contract.

Dispense Barman

If he is a member of the permanent banquet staff, he is responsible forthe allocation of bar stock for various functions, the settings up of the bars, theorganization of the bar staff, control of stock and cash during service and forstock-taking when a function is completed. He is also responsible for therestocking of the banquet dispense bar.

Banquet Head Wine Waiter

Works sometimes in conjunction with the dispense barman. If there isno permanent dispense barman he may take over the latter’s duties togetherwith those of organizing the banquet wine waiters and allotting them stations,giving them floats if there are cash wines and discussing the service with them.

Permanent Waiting Staff

These are usually experienced chefs de rang who can turn their hand toany job concerning the banquet and who generally do most of the mise-en-place before the function, that is the laying of tables.

Casual Staff

Case is taken as to the type of staff employed. They normally reportapproximately one hour before a function commences. They are allocated stationsand given a brief talk with regard to the procedure for the service of a particularfunction. After service they are paid and then dismissed.

Porters

There are generally two or three porters on the permanent banquetstaff. They are the essential members of staff as there is a great deal of heavywork to be carried out.

A waiter at a banquet is generally expected to serve between 8-10covers on a station. Establishments are very in their service of guests at banquets.Generally the waiter commences at one end of his station and works along tothe other end. He may however commence at the left of his station for onecourse and for one course and from the right of the host and then right aroundthe table. Apart from the top table no precedence is given to rank or sex atbanquets. The waiters are numbered, once the stations are allocated, so that the


waiter with a station furthest from the service entrance will be nearer to the headof the queue at the hotplate.

A Banquet Wine Waiter

The serves approximately 25covers, but this depends on the type offunction, the amount of wines on offer, and whether any wine is inclusive in theprice of the menu or if cash drinks are being served. The wines waiters normallyaid the food waiters with the service of vegetables and sauces for the maincourse.

3.1.5. Sales

In order to competitive, hospitality operations must aggressively markettheir banquet services. The sales coordinator is responsible to prepare a saleskit to show to customers. The sales department is required to connect with thetarget segment by making active calls. If the banquet policy is to aim at the localbusiness community for business related functions like meetings, seminars, trainingprogrammes etc. Customers like to see some physical evidence behind the wordsof the sales coordinator. This physical evidence is the banquet sales kit. The kitis an attractive folder comprising the following:

1. A personal latter from the banquet manager inviting the customers to the facility.

2. A list of amenities such as parking, dressing rooms, ambience and includes projection equipment, audio equipment, partitions, screens, stationary, lecterns, etc.

3. Plan of the function rooms including layouts of foyers, equipment power points, ceiling heights, guest toilets, etc.

4. Accommodation facilities and special rates if the banquet is part of a hotel. If not, they can quote the pre-negotiated rates of a referral hotel.

5. List of services like flowers, stage set-up, deejay, etc.

6. Traffic maps leading to the banquet hall including parking area.

7. Choice of two table d’ hote menus.

3.1.6. Booking procedure

at the initial meeting of the banquet manager and the client a fileis opened recording all points mentioned concerning this particular function andto hold all correspondence received. If the enquiry is not immediately a firm

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booking then the provisional details are only penciled in until the booking isconfirmed. It is then inked in. The banquet manager usually has the availablespecimens of luncheon and dinner menus with the costs per head and photographsof the various table lay-outs for different numbers. This gives the client clearpicture of the facilities available in the price range he can afford.

Points to be Remember Booking Time

After the initial meeting and the booking have been confirmed thefollowing points are noted:

Type of function, date, time, number of covers, price per head, menu:method of service, wines: inclusive or cash, type of organization, table plan,toast master, band, place cards, seating plan, type of menu for printing, specialistinformation: vegetarian, non-vegetarian and like.

3.1.7. Banquet menus

Great care must be taken when compiling a banquet menu, as thefunctions are booked well in advance. Sometimes they may be booked for thenext season. There are various points to be considered while preparing thebanquets menu such as occasion, type of the service required, price per head,time of the service, and guest’s choice etc. It is always advisable to keep a setof menus cards along with the tariffs at the banquets sales office. These can behelp full to the guest at time of booking to select the menu from out of choice.Sometimes the chef’s involvement is required while accepting the guest’s choice.Also, few other factors need to be considered when planning a banquet menu.

Them or nature of the function: the menu should match occasion.

Budget: the menu must match the guest’s choice and budget. That isprice per pax should be able to pay for it.

Clientele: the menu should be planned based on the class of peopleattending the function. This factor greatly effects the menu planning.

Time: the length of the menu has direct impact on the duration of themeal served.

3.1.8. Banquet protocol & toasting

Toasts are generally offered at times of celebration or memorial, includingcertain holidays, such as new year’s eve. Other occasions include retirementcelebrations, housewarming parties, birth days, etc. The protocol for toasting atweddings is comparatively elaborate and fixed. At a wedding reception, thefather of the bride, in his role as host, regularly offers the first toast, thanking the


guests for attending, offering tasteful remembrances of the bride’s childhood,and wishing the newlyweds a happy life together. The best man usually proposesa toast in the form of best wishes and congratulations to the newlyweds. A bestman’s toast takes the form of a short speech (3–5 minutes) that combines amixture of humor and sincerity. The humor often comes in the shape of the bestman telling jokes at the groom’s expense whilst the sincerity incorporates thepraise and complimentary comments that a best man should make about thebride and groom, amongst others. The actual “toast” is then delivered at the endof the speech and is a short phrase wishing the newlyweds a happy, healthy,loving life together. The maid of honor may follow suit, appropriately tailoringher comments to the bride. The groom may offer the final toast, thanking thebride’s parents for hosting the wedding, the wedding party for their participation,and finally dedicating the toast to the bridesmaids.

3.2 Buffet3.2.1. Introduction

Buffet can be referred as an arrangement or a shape of service normallyfound in many catering establishments. The concept is food is placed on thetables which is covered with clean cloths & displayed in an attractive manner.Normally foods are portioned in chaffing dish or in platters & placed on the topof large tables.

The service of food normally found it self service or assisted servicedone by the waiters standing behind the counter or buffet tables.

This style of arrangement and service can takes place in catering outletseither inside the premises or outside. This type of setup & services involves lotsof things including good food, grand ambience, comfortable spacing, well trained& friendly staff& the support of other facilities & man power to conduct theactivities in grand manner.

Types of buffet

There are three types of buffet. They are:

1. Sit down buffet.

2. Stand up or fork buffet.

3. Finger buffet.

1. Sit down Buffet

As it’s evident by the name itself, other factors like food display remainto same, the only difference is that after helping himself the guest sits down to

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have his meals. The table setting required in this case is just like any other occasion.If there is wine to be ser, served along with the food, glasses are put in advanceon the tables and wine is served by the waiters.

A sit – down buffet is as good as any formal meal and it serves a moreuseful purpose for the host, as a meal of this kind is more successful in infusing acertain lightness in the atmosphere and at the same time remaining ‘formal ‘ also.

2. Stand- up or fork Buffet

As the name suggest, there is no provision of elaborate cutlery, hencethe name ‘fork buffet’ since one can’t use a kind and fork when one is eatingwhile standing.

Special care is taken in the kind of food that’s chosen for such a meal. Itmust be made sure that it’s easy to eat and can be eaten with a fork. Anythingthat would need a knife is avoided. Curry, casseroles with rice and noodles.Fish and meat salads selected on the right for such a buffet.

3. Finger Buffet

Another kind is – finger buffets and this signifies the kind of meal whereusually only snacks are served and no cutlery is required. The food served isusually dry and of a size that can be taken without any inconvenience.

Display

Display in the buffet is a very important aspect which reflects the imageof the hotel, staff, facilities etc. Care must be taken to display the items withalmost interest, appealing & admirable.

Normally the following important measures could be taken inconsideration while display. They are

• Arrangement of the dishes – starter to finisher.

• Conformity in arrangement.

• Usage of chaffing dishes, platters other equipments – match the type of food & present accordingly.

• Carving/flower arrangements could be kept as centerpiece for attraction.

• Avoid dumping more dry foods or gravy based continuously.

• Cleanliness & hygiene is very much essential.


• Cloths, equipments chosen for buffet arrangement could match with the décor of the hall.

• Display should not be over crowdy.

• Foods can be displayed in one large counter or it could be separated to more counters based on the dishes on the menu.

• Provision must be made to distinguish vegetarian / non vegetarian dishes putting them in different counters based on the guest requirements.

• Indicators tags are to be placed in front of the dishes.

3.2.2 Factors to Plan Buffet

Planning for buffet is an interesting exercise which involves reasoning &fulfilling the practical needs and the satisfaction of customers. The main factorsto be considered for the planning & arranging of buffets normally depend uponthe following

a) Space problems

b) Lack of equipments

c) Availability of infrastructure

d) Type of menu

e) Amount to be spent by the guest / budget

f) Type of function

g) Taste & trends etc

Area Requirement

Planning the space / area for the buffet is to be a considering parameter.In calculating the area / space required you must keep in mind are following.

• No of pax / persons

More persons – l shape, corner, theater style, free style etc

Fewer people – t shape, u shape etc

• Type of menu

• Service procedure

• Fulfilling the practical needs

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• Uniforming in the arrangement – avoid over crowd

• Comfortable work space

• Trape free going ways

• Maximum profit with minimum utilization.

The above mentioned could be analyzed and the area to be selected forthe service buffet style functions.

SummaryThe society of today organizes functions frequently for various occasions

which may be formal or informal. Due to non-availability of time and the functionvenue, they depend largely on the service provides. The banquet of the hotelwhich has function suites of various dimensions, food and beverage facilities,and other a v equipment take up the responsibility of organizing the function onthe behalf.

Key TermsFood: This includes a wide range of styles and cuisine types. This can

be by the country or variations of cuisines within the country or a particular typeof specialty cuisine.

Beverage: Includes all alcoholic and non alcoholic drinks. Alcoholicbeverages include wines and all other types of alcoholic drinks such as cocktails,beers, spirits and liqueurs. Non alcoholic beverages include bar beverages suchas mineral waters, juices, squashes, aerated waters, tea, coffee, chocolate, milkand milk drinks as well as all other market proprietary drinks.

Banquet: It is a formal meal followed by speeches. However, in thehotel industry it means all kind of function catering.

Budget: Estimated income and expenses for a particular period is calledbudget.

Catering: This term is rightly defined as professionally organizing thesupply of food and beverage and managing social events. Meeting the basicneed s of food and beverage service and also accommodation.

Commercial catering: A food committed to profit

Cyclic menu: Series of fixed menus for a set period, which are repeatedfor a particular period. Such menu is followed in hospitals, hostels and industrialcatering.


Fast food: A place selling standardized ready-to-eat foods.

Function prospectus: It is document of function date and time,guaranteed number of guests, menu, rate per head, and other facilities required.It is also a function contract sheet.

Hospitality: The friendly and generous reception of guest, meansproviding facilities and making the guest feel at ambience, the quality of staffservice and warmth all contribute to comport factor.

Operations: Activities or group of activities which may earn revenuefor the organization or which may provide support to services which do notdirectly earn revenue

Package: Rate for accommodation and meals for a certain number ofdays to promote sales. A package is normally offered in resorts.

Toast: It refers to raising a glass and drinking in honour of somebody orsomething during the function with short speeches.

Assignments1. Visit the business center of any nearby star hotel and find out the following details:

a. Menu choice for different prices

b. Buffet arrangements

c. Formal function arrangements and food service procedure.

2. If possible advised to go for outdoor catering

Short Answer Type Questions1. Define catering

2. What do you mean by term pax?

3. What is toat?

4. Write about function prospectus

5. What is cyclic menu?

6. What is a Package?

7. What do you mean by Budget?

8. Name the types of Banquets.

9. What is the need of Banquets?

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Long Answer Type Questions1. What is banqueting? Explain the different types of banquets.

2. Draw the organization chat of banquets department in large hotel

3. Discuss about For Buffet.

4. Explain about function catering.

5. Write the job description of a banquet manager.

6. What are the factors to be considered while planning a buffet?

7. Explain the procedure of Banquets.

8. Describe about Sales Kit.

4UNIT

Structure4.1 Introduction to Cost Control

4.2 Definition And Food Cost Control

4.3 The Objectives And Advantages Of Food Cost Control

4.4 Basic Costing

4.5 Food Costing


• To know the importance, objectives and advantages of cost control

• To know the basic food costing

• To analyze the food control cycle

4.1 Introduction to Cost ControlFood cost control is an essential element of any food and beverage

establishment. When planning menus and deciding upon which range of dishesto sell, it is necessary to cost all the dishes and accompaniments to ensure thatthe desired profit margins are being achieved.

Effective food cost control allows the business owner / manager toestablish.

Food Cost Control

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• Best purchasing practices

• The actual cost of the food items purchased

• A gross profit target

• The correct selling price to the customer

• A sales mix

• Whether or not items are making the desired gross profit

While the selling prices of dishes on many menus can be industry orsector led, often based upon what competitors are charging, this is not necessarilybest practice. Owners and managers should know what their actual gross profitmargins are on each food item they are selling - this in turn will allow theestablishment to charge the correct selling price.

Benefits Of Food Costing

There are several benefits to applying a disciplined approach to foodcosting including.

• It allows the Manager / Owner to identify items that are not achieving desired gross profit margins

• It identifies areas of wastage and poor portion control

• It identifies areas of poor revenue control

• It allows for control of staff meals

• It aids menu planning decisions as well as identifying better sales mix options

• It contributes to quality control

• It aids the purchasing decisions by highlighting seasonality of foods and when costs are prohibitive

4.2 Definition And Food Cost ControlCost control has been defined as the guidance and regulation of the

costs of operating an undertaking. To guide and regulate costs means to ensurethat they are in accordance with the pre determined objectives of the business.Hence the notion of the guidance and regulation of costs pre supposes theexistence of stated objectives as expressed in the policy statements and thebudgets of the undertaking.

Food cost control is simply cost control as applied to an undertakingoperating food facilities.

109Paper - II Food and Beverage Service - II

4.3 The Objectives And Advantages Of Food Cost ControlIn many hotel and catering establishments, the expenditure on food is

the largest single element of cost. The maintenance of Food cost at pre determinedlevels are therefore of the greatest importance in ensuring the satisfactoryprofitability of each establishment. Even where catering is undertaken as a welfarefacility food cost targets and costs ceilings are invariably imposed from aboveeither in total or on a per unit basis. The main objectives of food cost controlmay be summarized as follows:

1. Analysis of Income and Expenditure: In financial accounts, stressis usually placed on an ascertainment of total quantities e.g. sales, cost of sales,gross profit and net profit. In Food cost control on the other hand, much stressis placed on the analysis of such total quantities as between the variousdepartments of the business. We are thus not satisfied with the ascertainment ofthe total gross profits of the business as a whole, but attempt to ascertain thecost of the profit on each department and each unit produced.

2. Pricing of Food and Quotations: Another major objective of foodcost control is to provide a sound basis for menu pricing and quotations inrespect of banquets and special parties. Whilst often, menu prices are fixed bycaterers by reference to prices charged by competitors, the correct approachto the problem is to determine menu and other prices in the light of the maincosts and market considerations. Thus in addition to a knowledge of pricescharged by competitors, the customers spending power etc, it is necessary totake into account the costs of the establishment. This can only be done by installinga sound system of Food Cost Control.

3. Prevention of Waste and Inefficiencies: As already noted, thepurpose of control is to ensure that current results are in accordance with thepre determined objectives of the business. Invariably, such objectives areexpanded in terms of targets for turnover, cost ceilings and profit margins. Clearly,if such targets are to be reached, all possible forms of waste and inefficienciesmust be prevented.

In order to be effective in preventing waste and inefficiencies, a systemof food cost control must cover the whole field of catering operations – from thepurchase of the foodstuffs to the sale of the meals. It will be appreciated that asthe catering process proceeds along the line along the line, linking the purchaseof foodstuffs to the sale of the meals, there are numerous critical areas (e.g.:receipt of the incoming goods, preparation of meals and cash control) at whichconsiderable losses may be incurred. An effective system of food cost controlwill therefore place particular stress on such critical areas of control and in thisway help the establishment to reach its pre-determined targets.

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4. Data for Management Reports: An important function to be fulfilledby the food cost control system is the provision of data for periodical reports onfood operations. It is said that the manager is like a judge. His judgment is onlyas good as the information supplied to him. Effective catering management presupposes adequate food cost reporting which can only be based on a soundsystem of control.

4.4 Basic CostingIn hotel industry the basic cost is classified into Materials (Food Cost,

Labour Costs and Overhead Costs).It is very important to have a close watchon these costs as a little variation can badly affect the sale/profit of the hotel. Incase the actual food cost is more than that of estimated food cost then the profitof the restaurant/food and beverage department will reduce and if the actualfood cost is less than that of estimated cost then the guests feels cheated aseither he has been served substandard food or the portion served to him issmaller than that of standard portion size. One must know that how to calculatethe material cost, labour cost and overheads before seeing its relation to sales.

Material Cost (Food Cost) : In material cost (food cost) one has totake into account the opening stock ,fresh stores receipts, closing stock and thefood consumed by staff or served as complementary to guests usually spoilageof food is charged to the material cost.

Labour Cost : To ascertain the labour cost one must include apartfrom wages and salaries all other expenditure incurred on staff or on its welfarelike medical reimbursement, leave travel concession(LTC), contribution towardsEmployees Provident Fund(EPF), Free Food , uniform, accommodation, interestsubsidy on loan, telephone, etc.

Overheads : All other costs like office expenses, rent, interest, lightand power, water, gas and fuel, cooking coke and wood, advertisement andmarketing expenses, miscellaneous expenses, etc are included under this head.

4.5 Food Costing Food cost is one of the major costs of the restaurant and there is always

a risk of food cost going high and low due to the negligence of the staff. In casethe food cost goes high then that means direct loss to the hotel/restaurant; as thecost of sale(Food Cost) will go high and the gross profit(sale-food cost) willcome down. On the other hand if the food cost is low then that means either theguest is given a small portion or he is served sub standard quality of food. Thiswill subsequently result in losing permanent customers and hence will reduce thesale and the profit.

111Paper - II Food and Beverage Service - II

Food Control Cycle

The control cycle of daily operation is an essential activity in the foodand beverage establishment. There are different stages in food control cycle. Tocontrol the food cost one must remember the following points:

1. Purchasing : The purchase department must ensure that the rightquality of food, at competitive price and right quantity of raw material should beprocured to keep the cost control.

2. Receiving and Storing of Raw Material : The raw materialreceived by stores must be inspected for the quality and quantity desired, and incase found not up to requirement should be returned to supplier for replacement.All stores must be stored at a proper place. It is saying that in stores thereshould be ‘a place for everything n everything in place’. The store keeper mustensure that no food item should get spoiled and if it happens then it is charged tostorekeeper.

3. Issuing : All goods should be issued after a proper requisition. Thestorekeeper must follow the rule of ‘FIRST IN FIRST OUT’ (FIFO), whichmeans the goods received first are issued first.

4. Wastage : The wastage at all levels i.e., Portioning, cooking, storing,etc should be as minimum as possible. The wastage of food should be avoided.All trimmings of vegetables, bones, and other raw material wastes should beused to cook stock , soups ,gravies, sauces etc.

5. Proper Storing Of Cooked Food : In case the cooked food is leftat the end of the day then it must be stored at a proper temperature so that it canbe used on the following day, if so required.

6. Spoilage : The cooks must ensure that there should be as far aspossible no spoilage of food in the kitchen.

7. Ensure no food is served without bill : In case food is allowed tobe picked up without proper bill then this will increase the food cost.

8. Portion Control : The chef must ensure that dish is as per the standardportion as both the larger portion and smaller portion is harmful to the hotel/restaurant. A large portion will increase the food cost and a small portion willdissatisfy the guest.

9. Standard Recipe : The chef must ensure that always standard recipeshould be followed, or otherwise, the guest may not always find similar standardof the dish and this will dissatisfy him.

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SummaryFood cost control is therefore cost control as applied in hotels,

restaurants, canteens and similar establishments.

It is quite common in certain catering circles to regard food cost controlas something wholly negative designed to cut costs in all directions. This is quitewrong. The object of food cost control is to ensure that costs are neither moreor less than they ought to be that they are in line with the financial and cateringpolicies of the establishment.

An important feature, which distinguishes food cost control from systemsof cost control in other industries, is its materials costs orientation. In most aspectsof food cost control, attention is directed to primarily to the cost of materials(cost of sales) leaving the cost of labor and other operating costs very much inthe background. This is mainly due to the fact that in the short run, labor andother operating costs tend to remain fixed and are thus largely uncontrollable.

Key Terms1. FIFO : First in First out’.

2. EPF : Employees Provident Fund

3. LTC : Leave Travel Concession

Assignments1. Visit a nearby any restaurants and observe the quantity, quality, food

costing in each establishment and make note on this.

Short Answer Type Questions1. Define food cost control

2. What do you mean by standard recipe ?

3. Expand the followings

(a) FIFO (b) EPF (c) LTC

4. What is overheads cost ?

Long Answer Type Questions1. List the various advantages of food cost control.

2. What are the points must be remember, while controlling the food cost ?

3. Describe the basic food cost.

4. What are the benefits of food cost control ?

5UNIT

Structure5.1 Importance

5.2 Duties and responsibilities

5.3 Staffing

5.4 Record keeping

5.5 Inventory


• To know the objectives of the kitchen stewarding department.

• Understand the duties and responsibilities of kitchen stewarding staff.

• Define inventory, and understand the importance.

• To know the procedure of record keeping.

5.1 ImportanceThis is a very important department whose functional area is located in

the kitchen just behind the back areas of the restaurants. This department takescare of the cleaning and proper hygienic maintenance of all the crockery, cutlery,flatware, glassware and hollowware used for service in the various food andbeverage outlets.

Kitchen Stewarding

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5.2 Duties And ResponsibilitiesStewarding is one of the important department in a hotel, it works for

both food and beverage service and production department. The stewardingsupervisor is in both large and small establishments. This Department holdsnecessary stocks of cutlery, glassware, Hollowware etc. The requiting ship wasfirst made by the Banquet staffs.

The supervisor’s responsibility to the recollect all the materials after thefunction was over. The stewarding department not only takes care of thesilverware but also. They maintain cleanliness in the kitchen and the wash uparea. The stewarding supervisor prepares the duty rotation for the staffs. Theirmain work was to clean the kitchen vessels. They are also clean vessels whichare used by the kitchen staffs. The standing supervisor takes care of both wash-up area and issuing of service materials.

5.2.1 Wash -Up

Washing up is most important and the service area must be settledcorrectly so that the bridge can work speedily and efficiently when passing fromthe food service areas to the kitchen. The waiter should stock trays for dutiescorrectly at the sideboard with all the correct size plates. The object of cleaningutensils is to remove any material from then on which micro organisms can developand to destroy any micro organisms which are already present i.e. to sterilize ordisinfect. These objects can be achieved either.

(a) Hand Dishwashing.

(b) Mechanical Dishwashing.

(a) Hand Dish Washing

Dish washing by hand can be done by the two sink method or by threesink method. The dirty is removed from the utensilized by spraying and rinsingunder the forced water stream. Three sink method for hand Dish wash after thedishes have been sorted out and the dirt has been heat detergent solution in thefirst compartment. Dishes and utensils must be thoroughly cleaned in a chlorinerinse from an effective germicidal treatment. The two sink method is the simplestand the most effective way of having germ free cutlery and utensils is with twosink method washing of utensils is done in the first sink Method which containshot water (110°F – 115°C) and suitable detergents. After removing and drainingfrom the sink, the utensils are transferred to sink number two, for rinsing andsterilizing.


(b) Mechanical Dish Washing

This method saves a lot of time and labour ensuring that a good supplyof cleaned sterilized luxury is available.

There are 3 main types.

1. Spray Types

The dishes are placed in racks which side into the machines where theyare subjected to a spray of hot detergents and water at 48°C – 60°C, watershower of 80°C. At this temperature they are sterilized and on passing out intothe open they dry off quickly.

2. Brush Type Machine

Revolving brushes are used for scribbling of each article in hot detergentwater. The articles used are then rinsed and sterilized in another compartment.

3. Agitator Water Machine

Basket of dishes is immersed by the mechanical agitation of hot detergentwater. The loaded basket is then given a sterilizing rinse in another compartmentDish washing machine are expensive and it is regards to its use and maintenanceare followed while operating them.

5. 2.2 Food Waste Dispensers

Food waste dispensers are operated by electricity and take all kinds ofrubbish including bones, fats, scraps and vegetable refuse. Almost every type ofrubbish with reception of rags and tins are finely ground and then rinsed downthe drain. It is the most modern and hygienic method of waste disposal careshould be taken by handless not to push waste into machine with metal objectsas this can cause damage.

5.3 Staffing Kitchen Stewarding

Supervisors

Head Cleaners

Cleaners

Kitchen Stewarding Manager

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Kitchen stewarding manager : Is responsible for planning, organizing,directing and controlling the stewarding activity. He would control the kitchenstewarding stores and ensure that the kitchens and restaurants smoothly gettheir needs.

Supervisor : He is responsibility to takes care about all availability andnon availability of cleaning agents and breakage report of cutlery, crockery andglassware etc.

Head Cleaners : They operate the dishwashing machine that cleans allservice ware.

Cleaner : These are the cleaning brigades, who clean kitchens andequipments and do other heavy works.5.4 Record keeping

Kitchen stewarding maintains some importance records relating tostocks. Some of them are stock purchasing records periodical inventory record,accidents and investigation reports, preventing maintenance record fireextinguisher record and breakage record these records are updated andmaintained in kitchen stewarding office.5.5 Inventory

The term ‘Inventory’ refers to the stock of purchased operating supplies,equipment, and other items held for future use in food and beverage operations.Summary

A kitchen stewarding department plays an important role in the functioningof the both food and beverage service department and food productiondepartment. Although the operations of the kitchen stewarding department aremainly in the back area, it is still one of the most important departments. Thisdepartment performs many important tasks such as supply of gas and coal tothe kitchen, cleaning and maintenance of food and beverage equipments,cleanliness of kitchen and other areas, and handling staff cafeteria.Short Answer Type Questions

1. What is inventory ?2. Who is kitchen stewarding manager?3. Write the importance of the record keeping.4. Draw the organization chart of the kitchen stewarding department.

Long Answer Type Questions1. Write the duties and responsibilities of kitchen stewarding department2. Explain the process of the mechanical dish washing.3. Describe the Food Wastage Dispensers.

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