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8/7/2019 Unit I F&B
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Dinesh Babu
8/7/2019 Unit I F&B
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Lounge Service
Lounge serviceranges from the
service of Continental
Break fast, Morning
Co
ffee,Lunche
onSnacks, Afternoon
Tea , Dinner or Late
Evening Snacks as
well as Alcho
ho
licBeverages , it is also
found in public
houses wine bars and
on shipsDinesh Babu
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Menu For Lounge Service Pot Of Coffeeper
person with cream Pot Of Tea
Cappuccino
Espresso
Two DanishPastries
Two Slices ofBrown ButteredWalnut and RaisinBread
Two Croissantswith Preserves
Two Scones withStrawberry Jamand ClottedCream
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Reception Tea Service
The Term Afternoon Tea Cover may therefore
divided into two types when discussing the
service of afternoon tea
Full Afternoon Tea Cover,
High Tea Cover
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Cover For Afternoon Tea
THE FOLLOWING COVER SHOULD NORMALLY BE LAID
SIDE PLATE
PAPER SERVIETTE
SIDE OR TEA KNIFE
PASTRY FORK TEA CUP ,SAUCER & TEA SPOON
SLOP BASIN & TEA STRAINER
SUGAR BASIN & TONGS
TEA POT & HOT WATER JUGS & STANDS OR UNDER PLATES
JUG OF COLD MILK PRESERVE DISH ON A UNDER PLATE WITH PRESERVE SPOON
ASHTRAY
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MENU FOR FULLAFTERNOON TEA HOT BUTTERED TOAST OR
TOASTED TEA CAKES ORCRUMPETS
ASSORTED AFTERNOON TEASANDWICHES : SMOKED
SALMON , CUCUMBER, TOMATOSARDINE , EGG, GENTLEMENSRELISH
BROWN & WHITE BREAD &BUTTER FRUIT BREAD &
BUTTER BUTTERED SCONES RASPBERRY OR STRAWBERRY
JAMS GATEAUX & PASTRIES
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Menu For High-Tea
In Department Stores and
Popular Price restaurant a hi-Tea
will be available along with
Afternoon Tea
Items like Grills, Toasted Snacks ,Fish & Meat Dishes, Salads, Cold
Sweets & Ices
Meat dishes normally Consist in
main of Pies & Pastries
Fish Dishes are Fried or Grilled Accompaniments :- Tomato
Ketchup , W.C Sauce, Brown
Sauce , Vinegar ,Mustard
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Organization ofLounge Service
In a first class establishment loungeservice staffmay possiblyoperate from their own servicepantry, in most instances loungestaff work and liaise with stillroomor dispense bars , for this
service they serve all types ofalchoholic and non- alchoholicbeverage, lounge staff generallyhave a basic stock.
Small linen Stock
Ash Trays
SalversGlasses: Assorted
Cups & Saucers For the service ofhot beverages
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Basic Alchoholic Stock Spirits, Apertifs,Brandies, Liqueurs, Minerals
CocktailSnacks Cocktail Onions, CocktailCherries, Salted Peanuts, Olives , gherkins,Cheese Sticks, Etc..
Beverages Horlicks , Coffee, Ovaltine ,Bovril, Cocoa, Chocolate
Dry Goods Coffee Tea & Sugar
Check Pads, Bill Pads, Stock Sheets ForAlchoholic Drink
Lounge Staff Must Be Prepared
Morning Coffee, Aperitifs & Cocktails
Before Luncheon & Dinner Afternoon Tea,
Coffee Liqueur & Brandy after after Dinner
Other Snacks throughout the daydepending on the type of establishment
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Reception Tea Service
These are offered at special functions and private parties only ,and
as the name implies its served in the buffet tables and not in the
individual tables , the buffet should be set in a prominent position ,
the buffet should be in a easy access , so that the clearing of dirties
may be carried out without disturbing the guests. While Setting upthe Buffet is to ensure that there is Space for Customer Circulation
and the number of tables and chairs are placed round the room
these tables should be covered with linen and have a small vase
and a ash tray on it .
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Service Methods
During the Reception some staffmust be
positioned behind the service and
replenishment of the dishes of food &
beverage others should circulate the room
with the food and also clear away the dirties
as they accumulate ,
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Food& Beverage Service Methods
The Service of Food & Beverage Maybe carried out in many waysdepending on number of factors
The type of establishment
The type of customer to be served
The time available for the meal
The turn over of customer expected
The type ofmenu presented
The cost ofmeal served
The site of the establishment
Food & Beverage service can belooked from customers point of
view essentially the customerenters food service area , orders hisor her choice
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Five types of basic method can be
identified Table service frommenu
Assisted service frommenu buffet or passedtrays
Self service- customerselects
Single point service-ordered at single point
Specialized or in situservice frommenu orpredetermined
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Silver / English Service:-Presentation and service of food tocustomer by waiting staff from flator dish
Family Service :- Main Coursesplated with vegetables placed inmulti portion dishes on tables for
custom
ers to
help them
selvessauces offered
Plate / American:-Service of Preplated foods to customers
Russian :- Table Laid with food to
Customers to help themselves Butler / French Service :-
Presentation of food individually tocustomers by food service staff forcustomers to serve themselves
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Breakfast is traditionally British
rather than Continental Meal,
originating from private houses &
Family Services at those time it was
very substantial meal consisting of
six or seven courses , including items
such as Chops, Liver, Game & even
Steak For the European, a Continental
Breakfast is much lighter nature and
takes a form of a light snack, for the
past decade the Europeans were
eating far less break fast like Eggs &
Bacons & High fibre food like
Cereals & Consumption of Yoghurt
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Define breakfast buffet? Come on. Abuffet means a counter or long tablewith a variety of food for informaleating . In American eateries breakfast
buffets usually consist of long, narrow,stainless steel steam tables withattached "sneeze guards" holdingindividual stainless steel or plastic"pans" that fit together in the hold overhot water with heat lamps above. It is
breakfast so
there are traditio
nalamerican breakfast foods such as,scrambled eggs, fried potatoes, bacon,sausage, ham, corned beef hash,southern gravy and biscuits, englishmuffins, and bagles. In an iced "saladbar table" there could be fresh fruit,fruit juices, or an assortment of coffeecakes and other pastries.
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A Full English Break Fast MenuMay Consist of from two toeight courses , and the extentand variety ofmenu will
dependo
n the typeo
festablishment in which its beingserved A light breakfast thatusually consists ofa breadstuff (such as toast,
croissants, pastries, etc.) andcoffee, tea or other liquid. Thecontinental breakfast is theantithesis of the hearty englishbreakfast.
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Chilled Fruit Juice- Orange,Pineapple , Grape,
Stewed Fruits- Prunes, Pears, Apples,
Figs, Cereals- All Branded
Fish- Finnan Haddock, GrilledHerring , Bloalers, Fried Or GrilledKippers, Fried Smelt Fried or Grilled
Sole Eggs- Fried , Poached, Scrambled,
Boiled, Plain or Savory Omelette
Meat Fried or Grilled Bacon , FriedOr Grilled Pork Sausages Kidneys,
Tomatoes, Saute Potatoes Cold Buffet Ham, Sausage
Breads- Toasts, Rolls, Brioche,Croissants
Preserves- Jam, Marmalade, Honey
BeveragesDinesh Babu
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Soup with bread and butter:
spoon an knife. Remove
fork. Steak with French fries:Remove spoon, add ketchup.
Depending on the country you
can also add mayonnaise or
vinegar. Steak with French
fries: Remove spoon, add
ketchup. Depending on the
country you can also addmayonnaise or vinegar.
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Floor/Room Service varies from
basic in room tea & coffee
m
aking facilities , as well aspossibly mini- bars , to vending
machines on floors , or service
of variety ofmeals in rooms ,
depending on nature ofestablishment ,the service
extent may vary
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You add basic stuff to it that
you will need for any dish. Anapkin, basic fork, knife and
spoon, salt, pepper,
etc. Before you bring the trayto a room you adjust the stuff
that is on there.
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Question bank for Unit I What do you mean by Lounge Service?
What do you mean by Reception Tea Serviceand Afternoon Tea Service ?
What do you know about Hi- Tea?
Give the methodology for Room Service TraySetup?
Explain about Floor/Room Service ?
Illustrate about Food & Beverage ServiceMethods?
What are the Different types of serviceavailable ?
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What is meant by Break fast service?, what
are the types of break fast available ?
Write down the menu for break fast ? What is
meant by English Breakfast Continental
Breakfast? Explain?
Write down the menu for Hi- Tea? Menu for
Lounge Service ?
Give the Basic stock for Lounge Service ?
Dinesh Babu