1. Menu2. Types of service3. Beverages4. Glassware5. Famous cocktails6. Attire for a bar7. Attire for a restaurant8. Dining etiquette9. Types of crockery 10.Types of cutlery

Intro – “it is a mode of communication , informing the customer what that particular outlet offers”

Types of Menu A la Carte , TDH

The general option of purchasing only select items instead of a merchant's entire list of offerings

“It may refer to a menu of items priced and ordered separately rather than selected from a list of preset multi-course meals at fixed prices”

Is a French phrase which literally means "host's table". It is used in restaurant terminology to indicate a menu where multi-course meals with limited choices are charged at a fixed price. Such a menu may also be called prix fixe ("fixed price"). Because the menu is set, the cutlery on the table may also already be set for all of the courses, with the first course cutlery on the outside, working in towards the plate as the courses progress.

A LA CARTE TABLE D’ HOTE

(From the card ) (Table of the host)

1 The items are charged individually The items are charged collectively

2 The guest has a choice, he can choose any food item he wants and pays for it.

The guest dose not have the choice , he has to pay for the complete meal even he does not eat a particular item

3 Food is kept in half done condition and cooked /prepared whenever it is ordered by the guest

The food is cooked /prepared in advance

4 It is served in coffee shop , room service , hotels and speciality restaurants , kiosks (dhabas)

It is serviced in hospital , railways , airlines hostels , banquets

5 Cost is variable / not fixed Cost is fixed

6 The guests have to wait for the food to be served

The food is prepared in advance so the guests do not have to wait for service

7 Cost of A LA CARTE is high Cost of TDH is low

Types of Menu

Cover for fine dine :

1 AP Fork1 AP Knife1 Joint Fork1 Joint Knife1 Dessert Indication1 Water Goblet1 Dinner Napkin (Book Fold)

Joint Knife (inside)

AP Knife (outside)

Water Goblet

Dinner Napkin

AP Fork (outside)Joint Fork (inside)

Dessert Indication

Water Goblet

Dinner Napkin

AP Fork and knife

Dessert Indication

Cover for coffee shop:

1 AP Fork1 AP Knife1 Dessert indication1 Water Goblet1 Dinner Napkin (Book Fold

Sell food & beverage.Creation of pleasant dining

atmosphere.

Package our core product with “service” and make it a unique product for the guest.

English Service (à la anglaise)

French service (à la française)

American Service

Guéridon service (au guéridon)

Also known as silver service or platter to plate.

Traditionally, food is portioned by the host and then served to guests.

Now, presentation and service of food to the customer done by the waiting staff.

Advantages

1. Quick, efficient service

2. “High class” , sophisticated

3. Guest get individual attention

Disadvantages

1. Skilled staff required

2. Awkward at times

3. May cause spillages.

4. Cannot be applied to delicate items.

5. Food presentation may be spoilt.

Guest help themselves from the dish- either kept on the table ( Family/ Plat sur table) or presented to each guest.

Carving of food is done at side station.Use of réchaud lamp if food flat placed on

the table for guest to help themselves.

Advantages

1. Requires less staff.

2. Requires less skills.

Disadvantages

1. Slow service

2. May cause spillages due to guest clumsiness.

Simplified form of service. Pre-plated food brought to the table/ sideboard on a tray and then served to guest table.

Food plate is covered with plate covers in transit from kitchen to restaurant.

Evolved much later than French service.

Advantages

1. Faster, efficient, less complicated.

2. Portion control.

3. Less equipment required.

4. Less skilled staff required.

5. Food presentation remains intact.

Disadvantages

1. Maybe considered Informal.

Is highly formal and specialized service. Food served onto customer’s plate at side station or trolley.

May include flambéing, cooking, carving, preparation of salads and dressings, fish filleting etc.

Advantages

1. Individual attention to guests.

2. Tremendous eye appeal.

3. Showmanship.

Disadvantages

1. Slow service.

2. Requires highly skilled staff.

3. Specialized equipment required

ALCOHOLIC NON ALCOHOLIC

FERMENTED FERMENTED &

DISTILLED (SPIRITS)

WINE BEER SAKE

TABLE/STILL

AROMATISED SPARKLING

COCKTAILS

FERMENTED,DISTILLED & FLAVOURED

RUM VODKA GIN TEQUILA BRANDY WHISKY

(LIQUEURS)

FRUIT BASED HERB BASED AROMATICS BASED SPICES BASED

STIMULATING REFRESHING

NOURISHING WATER

Rum is made from molasses, which is got from boiling sugarcane juice

Types are dark rum , white rum & flavored

Popular mixers are coke , sprite and juices

Famous cocktails Pina colada, Mojito

Popular Brands and pricing

Pyrat X.O reserve 775 Bacardi carta blanca 250 Old Monk 200

Bacardi Razz 200

Vodka is made from potato, corn, wheat, rye and even molasses. Vodka from Russia

Popular mixers are coke , sprite , lime cordial , tonic and juices

Vodkas also come in various flavors ( green apple, orange, vanilla )

Famous Cocktails Bloody mary , cosmopolitan , Screw driver

Popular Brands and pricing

Belvedere 375

Grey goose 375

Absolut 300

Finlandia 300

Smirnoff 250

Brandy is a spirit distilled from wine

Types are cognac and armagnac

Popular mixers are hot water and honey

Remy martin V.S.O.P 750

Hennessy V.S.O.P 525

Grand champagne frapin 425

Hennessy V.S. 425

Honey bee 200

Mc Dowells 200

Whiskey is produced from malted barley Types are Scotch and Single malt Popular mixers are Soda , water , On the rocks and coke Famous Cocktails Mint Julep , Whisky Sour , Tom Collins Popular Brands and pricing Johnnie walker Blue , Gold , Green , Black , Red - 2000, 800, 600, 500, 350 Chivas regal 425 Jack Daniel's old no.7 425 Maker's mark 350 Jim beam 350 Balvenie 5000 - 3000 Highland park 3500 - 1500 Glenmorangie 800 - 500 Laphroaig 500 Talisker 500 Glenfiddich 60000 - 500

Gin is a flavoured spirit obtained by the distillation and rectification of grain, usually malted barley, rye or maize.

Gin gets its name from genievre, the french for Juniper, a common ingredient in making of gin.

Popular mixers are Tonic

Famous Cocktails Martini , Pink gin

Popular Brands and pricing

Bombay sapphire 350 Tanqueray 350 Gordon's 325 Beefeater 325

Made exclusively in Mexico

Tequila is made from the blue-green Agave tequilana weber, known as maguey or blue mezcal in Mexico

Best consumed chilled and neat as a shot with salt and lime

Famous Cocktails Tequila sunrise , Margherita.

Popular Brands and pricing

Corralejo reposado 800 Patrón silver 775 Reserve antigua anejo 1800 500 José cuervo classico 400 Sauza gold 400 Don angel gold 300

Beer is the world's most widely consumed

It is the third most popular drink overall, after water and tea

Famous Cocktails shandy , black velvet , boiler room

Popular Brands and pricing

Corona extra /Corona Light / Peroni / Heineken 425

Kingfisher / Kingfisher Ultra / Carlsberg / Budweiser/ Tuborg 275

Shot Glass 2 oz ( 1 oz = 28.3 ml )2 oz ( 1 oz = 28.3 ml )

Pony Tumbler/ Juice Glass 4 oz / 5 oz4 oz / 5 oz

Hi - ball 8 oz / 9 oz8 oz / 9 oz

Collins 11 oz / 12 oz11 oz / 12 oz

Rolly Polly 8 oz / 91/2 oz8 oz / 91/2 oz

Old Fashioned 8 oz8 oz

White wine glass 3 oz/4 oz

Red Wine glass 5 oz

Champagne Tulip 4 oz/6 oz

Champagne Saucer 4 oz/6 oz

Water Goblet 8oz/9 oz

Liqueur / Cordial Glass 2 oz

Sherry Glass 3 oz

Selectively used for cocktails Frozen Desserts

Beer Goblet

Beer Mug

Beer Pilsner

Shirley Temple is one of the classic mocktails, often served to children. Named for the child actor, it contains lemon-lime soda, ginger ale and a dash of grenadine

Roy Rogers is another of the traditional mocktails, this one named for a straight-laced singing cowboy; it is made with cola splashed with a bit of grenadine

Tequila Sunrise

Type of establishment Smart casualsPreferably smart formal shoes ( red

tape, paul smith, lee cooper)T- shirts with collar Trousers or jeans

Type of establishment Smart formalsFormal shoes (Louis vuitton,

burberry, van huesen etc ) Formal shirt with stripes or plain Trousers

1. Let the lady enter before you2. Offer the lady the preference of seating3. Napkin to be placed on your lap 4. Place your beverage order only after the

lady has placed hers5. Don’t criticize the food or beverage 6. Before clearing the bill check with the lady

if she requires anything else7. Open the door for the lady to pass by8. Wait un till she has got her vehicle and she

leaves.

Side plate 6”Half plate 8”Full plate ( Main course plate) 12” Relish bowls Finger bowls Bread basket Entre bowlCereal Bowl

Soup spoonStarter knife Starter fork Ap knife Ap forkButter knifeSteak knifeDessert spoonTeaspoon

Questions ???