F&B Service Guide for Hospitality Students

Food and Beverage Service-I, Semester- First

Food & Beverage- Service -I

Diploma
In Hotel & Hospitality Management
First Semester
Subject Code-HM-13

School of Distance Education
Karnataka State Open University, Karnataka

Compiled & Printed by ECDL Educations Pvt. Ltd.

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Copyright 2012, Karnataka State Open University
All Rights Reserved
Compiled and Printed
By
ECDL Educations Private Limited
For,
School of Distance Education
Karnataka State Open University

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Preface
In India, serving a guest , even if a stranger , who comes to home
are welcomed with open arms , had been an age old Tradition. Those
traditions have come of age and has developed into a more
sophisticated in the Hospitality Industry. Service has varied styles
with its professionalism.
In this book we have tried to put across the updated information’s in
the field of Hospitality. We hope these treasures of knowledge would help
you to achieve the right attitude required for the Hospitality Industry….
ECDL…


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CONTENTS
BLOCK-I
UNIT Topic
1
Introduction &
Types of F & B
Outlets

2.

3

4

UNIT
5

6.

7

8.

Contents
Page No.
1.1 Service aspects and skills, Origin of Hotel Industry
7
1.2 Definition of Hotel, Growth
8-10
1.3 Restaurants, Club : Lounge, Coffee Shops, Banquets and
11-12
Buffets, Room Service, Grill Room
1.4 Discotheques, Night Clubs, Bar / Pub, Garden Café,
13-14
Pool Side, Out Door Catering, Ice Cream Parlor
Inter2.1 Cost Controls
17
Relationship
2.2 Engineering and maintenance
17
between F & B 2.3 Kitchen Stewarding/Wash up Area, Kitchen
18
& other
2.4 Stores, Accounts, Front Office, House Keeping,
18
department
Personnel
Duties and
3.1 F&B Manager, Restaurant Manager, Banquet Manager20
Responsibilities Duties & Responsibilities
of F & B staff
3.2 Senior Captain, Captain, Waiter, Trainee
21
3.3 Wine waiter, Carver
22-23
Attributes of a 4.1 Personnel Hygiene, Knowledge of Food and Beverage
25
Waiter Steward 4.2 Local Knowledge,
26
4.3 Attitude to Customers, Sales Ability
26
4.1 Customers Satisfaction, Tackling Complaints. Conduct,
27
Memory: Honesty
BLOCK –II
Topic
Contents
Page No.
Pantry - still 5.1 Silver room,
31
room, hot
5.2 Spare linen stores
32
section wash 5.3 Still Room or Pantry
33
up
5.4 Dispense Bar, Hot Plate, Wash up
34
Types of
6.1 Preparation for Service, Mise-en-scene, Mise-en-place,
36
services
Side Board
6.2 Table Service, Assisted Service
37-38
6.3 Self Service Single Point Service: Specialized Service
39
6.4 American , Russian, French, Butler, English, Silver,:
40
Gueridon Cafeteria & Counter Service
Menus
7.1 Origin of Menu
43
7.2, Classes of Menu
44-45
7.3 French Classic Menu
46-48
7.4 Menu Planning & Menu Merchandising
49-51
Beverages
8.1. Classification of Beverages
53
8.2 Alcoholic and Non Alcoholic , Appetizing -Nourishing:
54-56
Refreshing
8.3 Liquors
57-59
8.4 Basic Cocktails and recipes
60-63


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Page 5



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UNIT - 01
INTRODUCTION & TYPES FOOD & BEVERAGE OUTLET
CONTENTS
1.0 Objectives
1.1 Introduction to food & beverages industry
1.2. Service aspects and Skills
1.3 Origin of Hotel Industry
1.4 Definition of Hotel
1.5 Growth
1.6 Restaurants
1.7 Club: Lounge
1.8 Coffee Shop
1.9 Banquet & Buffets
1.10 Room Service
1.11 Grill Room
1.12 Discotheque/ Night Club
1.13 Bar/ Pub
1.14 Garden café
1.15 Outdoor Catering
1.16 Ice Cream Parlor
1.17 Lesson Summary
1.18 Key Words
1.19Questions to Solve
1.20 References
1.0 OBJECTIVES
•Know in Detail about the catering industry.
• Identify catering segments.
•Define on-premise and off-premise catering.
•Know in Detail about the type of food Outlet.
• Identify the peculiarity of these outlets.
•Define the specialty of these service areas.
• Difference between Coffee shop & restaurant
1.1 INTRODUCTION
Human beings, existence itself can be traced to the origin of hotel
industry. Man did not leave his surrounding and go to another
place, apart from the place where he lived for his livelihood and
indeed he was happy from the situation but as the day progressed
and brought about development in every aspect, man was forced to

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leave the surrounding where he lived to various other place for the same reason of
livelihood.
This movement of man brought about the requirement of ―a home away from home‖.
The reason why man traveled form one place to another was only because of the
economical factor. It was keeping with time that man had to travel not only for
economical reasons but also for social and later for leisure reasons, during this period
the traveling was only by walking the distance as there was no development in the
modes of transportation.
With the advent of wheel, traveling became much more easier and people started
traveling more conveniently and also for leisure reasons
Food and Beverage Service consist of various outlets, especially according to cuisine
there are some specialty outlets e.g. Chinese, French, and Indian. Some outlet gets its
name from where it is served, e.g. Room service, Garden café, Rooftop etc. A place
where beverages are served is called bar or Pub. Then catering done out of premises are
Outdoor catering, and above all there are special entertainment places in hotels where
dance on recorded or live music are conducted, i.e. Discotheque.
1.2 SERVICE ASPECTS AND SKILLS
The food service industry (catering industry in British English) encompasses those
places, institutions and companies that provide meals eaten away from home. This
industry includes restaurants, schools and hospital cafeterias, catering operations, and
many other formats, including ‗on-premises‘ and ‗off-premises‘ caterings.
Catering is a multifaceted segment of the food service industry. There is a niche for all
types of catering businesses within the segment of catering. The food service industry is
divided into three general classifications: commercial segment, noncommercial segment,
and military segment. Catering management may be defined as the task of planning,
organizing, controlling a n d executing. Each activity influences the preparation and
delivery of food, beverage, and related services at a competitive, yet profitable price.
These activities work together to meet and exceed the customer‘s perception of value for
his money.
1.3 ORIGIN OF HOTEL INDUSTRY
When traveling had become more convenient with the advent of invention of wheel, the
urge to travel was increased and due to which people required a place where they can
receive food and shelter. Family ventures and specially husband and wife fulfilled this
requirement of human being. These family ventures were termed as “Inns”.
The first Inns go back to the 6th century B.C, which were family ventures and which
provided descent place to relax and modest and wholesome food. Industrial revolution
and transport facility had an enormous change in the inn keeping and Hospitality
Industry

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Along with the development, emerging countries of Europe took up the lead in the
Hotel Industry. Among the European countries Switzerland was the main and the real
growth of Hotel Industry took place in United States of America.
The Advent of wheel led to the invention of motorway and which indeed lead to the
development of Inn to motels, which were on the motorways, and indeed which led to
the growth of hotels.
The first building which was erected for the purpose of hotel and which used the term
hotel was in 1794 City Hotel in New York.
After the IInd world war and the economic depression in1930 in America there has been
drastic changes in the concepts of hotel, wherein various types of hotels have come into
existence around the world and also various international chains of hotels.
1.4 DEFINITION OF HOTEL
According to British law ―Hotel is a place where a bonafied traveler can receive food
and shelter provided he is in a position to pay for it and is in a fit condition to be
received‖.
Hence a hotel must provide food, beverage and shelter and has the right to reject the
guest if the guest is disorder, unkempt, drunk or is not in a position to pay for the
services
1.5 GROWTH
When the development took place with respect to the travel and
tourism industry, which resulted people to come out of their
house and dine in the catering sectors. When this was
developing to a great extent the result was growth in catering
sectors of both types primary and secondary sectors.
Establishments, which are directly or indirectly concerned with the provision of food
and beverage to customers, can be termed as catering sectors or operations. Catering
sectors can be divided into two sectors.
a) Primary Sector: - Primary sectors are those who are concerned with the
provision of food and beverage
b) Secondary Sectors: Secondary sectors are those who provide food and
beverage in part of another business.
For e.g.: Industrial catering, leisure attractions etc…
Catering sectors can be classified and divided into the following sectors.
1. Hotels: This sector provides food and beverage along with the
accommodation. These developed from Inns supported by the development
in Transportation and increase in business and leisure related tourism.

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2. Restaurants: These catering sectors came out from hotels. The chefs and
managers of hotels started up small place where provision of food and
beverage was generally at high price due to the environment and mode of
service.
3. Popular Catering: This catering outlet provided food and beverage at
generally low or medium price with limited level of service.
4. Fast Food: Provision of food and beverages in a highly specialized
environment, which was characterized by high investment, high labor cost
and vast customer. These grew out from the combination of popular catering
and takeaways, which was highly influenced by American companies.
5. Takeaways: The provision of food and beverage in the form of parcels for the
convenience of taking away and eating at the place they wish to have. This
catering operation was influenced by America and trend in food taste to great
extent.
6. Retail Stores: Here the provision of food and beverages was provided as an
adjacent to provision of retailing developed from prestigious stores wishing
to provide food and beverages as part of retailing concept.
7. Banquets / Conference: Here the provision of food and beverages is done on
a large scale usually pre booked. Usually originated from hotels but has now
become major sector in its own.
8. Leisure Attractions: Increase in leisure time has made profit from food and
beverage, which is provided at these places of leisure attractions.
E.g.: Theme Park
9. Highway Service Station: Born in 1960‘s with the advent of motorway
travels often in isolated locations. Provision of food and beverage together
with retail and petrol service for motorway travelers.
10. Welfare Catering: Provision of food and beverage to people to people
through social needs. E.g. Hospitals, School etc.
11. Industrial Catering: It was born out with the recognition that better fed
workers work better, provision of food and beverages for people at work.
12. Entertainment Catering: Provision of food and beverage along with
entertainment. These developed from dine and dance era. E.g. Night Clubs,
Discotheque etc.
13. Members Club: Provision of food and beverages to restricted clientele. It
originated from England in the 17th and 18th Century where members club
were popular.
14. Casinos: Provision of food and beverages as an adjacent to gambling. Its
origin can be traced back to 18th century of Europe


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15. Transport Catering: Provision of food and beverage to people on move. It
came out of need to meet requirement of traveling public. E.g. Railways,
Airlines, Marine
16. Mobile Catering: Provision of food and beverage from vans, cravens etc.
There developed from the awareness areas at different times.
17. Outdoor Catering: Provision of food and beverage away from home base.
This developed to the need for providing at special events.
1.6 RESTAURANTS
A restaurant is an establishment that serves the customers with prepared food and
beverages to order, to be consumed on the premises. The term covers a multiplicity of
venues and a diversity of styles of cuisine. Restaurants are sometimes also a feature of a
larger complex, typically a hotel, where the dining amenities are provided for the
convenience of the residents and for the hotel to maximize their potential revenue. Such
restaurants are often open to non-residents also.
1.7CLUB: LOUNGE
Lounges can be found in different hotels. Their main purpose is to offer Food & Drinks
in relaxed surroundings. There are many kinds of Lounges, ranging from a Lounge in a
lobby, Cocktail Lounge, Cigar lounge, to Executive & Club Lounge in Special Floors.
1.8COFFEE SHOPS
A coffeehouse or coffee shop is an establishment which primarily serves prepared
coffee or other hot beverages. It shares some of the characteristics of a bar, and some of
the characteristics of a restaurant, but it is different from a cafeteria. As the name
suggests, coffeehouses focus on providing coffee and tea as well as light snacks.
From a cultural standpoint, coffeehouses largely serve as centers of social interaction:
the coffeehouse provides social members with a place to congregate, talk, write, read,
entertain one another, or pass the time, whether individually or in small groups of two
or three.
1.9 BANQUETS AND BUFFETS
A banquet is a large meal or feast, complete with main courses and desserts. It usually
serves a purpose such as a charitable gathering, a ceremony, or a celebration, and is
often preceded or followed by speeches in honor of someone,
Today banquets serve many purposes from training sessions, to formal business
dinners. Business banquets are a popular way to strengthen bonds between
businessmen and their partners. It is common that a banquet is organized at the end of
an academic conference.

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A buffet is a system of serving meals in which food is placed in a public area where the
diners generally serve themselves. Buffets are offered at various places including hotels
and many social events. Sideboards are also known as buffets as they may be used to
offer the dishes of a buffet meal to guests.
1.10 ROOM SERVICE
One of the perks of staying in a hotel—in addition to having someone wake you up in
the morning and make your bed—is being able to pick up a phone and have food
delivered right to your door. Room service appeals to guests for many reasons: After a
long day of meetings, you can unwind with your meal without having to get dressed for
dinner; if you‘re traveling solo, you don‘t have to deal with a table for one in the dining
room (next to a gregarious party of six, naturally). Room service is quick and easy, and
who doesn‘t get just a little thrill when the waiter lifts that silver dome with a flourish
1.11 GRILL ROOM
In this form of service various meats are grilled in front of the guest. The meats may be
displayed behind a glass partition or well decorated counter so that the guest can select
his exact cut of meat. The food comes pre-plated.
1.12 DISCOTHEQUES /NIGHT CLUBS
A nightclub (also known as a discothèque, or simply a club or disco) is an
entertainment venue which usually operates late into the night. A nightclub is generally
distinguished from bars, pubs or taverns by the inclusion of a dance floor and a DJ
booth, where a DJ plays recorded, hip hop, rock, reggae, and pop music.
The music in nightclubs is either live bands or, more commonly, a mix of songs played
by a DJ through a powerful PA system. Most clubs or club nights cater to certain music
genres, such as techno, house music, heavy metal, hip hop, salsa, dancehall, Drum and
Bass. Many clubs also promote playing the Top 40 which has most of the night playing
the most broadcast songs of the previous week.
1.13 BAR / PUB
A bar is a business establishment that serves alcoholic drinks — beer, wine, liquor, and
cocktails — for consumption on the premises.
Bars provide stools or chairs that are placed at tables or counters for their patrons. Some
bars have entertainment on a stage, such as a live band, comedians, go-go dancers. Bars
which offer entertainment or live music are often referred to as music bars or nightclubs.
Types of bars range from dive bars to elegant places of entertainment for the elite. Many
bars have a happy hour to encourage off-peak patronage. Bars that fill to capacity
sometimes implement a cover charge or a minimum purchase requirement during their

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peak hours. Such bars often feature entertainment, which may be a live band or a disk
jockey playing recorded music.
The term "bar" is derived from the specialized counter on which drinks are served.
Patrons may sit or stand at the bar and be served by the bartender, or they may sit at
tables and be served by cocktail servers. The "back bar" is a set of shelves of glasses and
bottles behind that counter. In some establishments, the back bar is elaborately
decorated with woodwork, imprinted glass, mirrors, and lights.
A public house, informally known as a pub, is a drinking establishment fundamental to
the culture of Britain, Ireland, Australia and New Zealand. There are approximately
53,500 public houses in the United Kingdom. This number has been declining every
year, so that nearly half of the smaller villages no longer have a local pub. In many
places, especially in villages, a pub can be the focal point of the community. The
writings of Samuel Pepys describe the pub as the heart of England.
Historically, public houses have been socially and culturally distinct from cafés, bars,
and brewpubs. Most public houses offer a range of beers, wines, spirits, and soft drinks.
Many pubs are controlled by breweries, so cask ale or keg beer may be a better value
than wines and spirits. Traditionally the windows of town pubs were of smoked or
frosted glass to obscure the clientele from the street but in the 1990s and after in the UK
and other countries there has been a move towards clear glass, in keeping with brighter
interior décors.
1.14GARDEN CAFÉ
The garden cafe is places you can sit back relax and see some flowers, as you know it‘s
very hard to see any flowers. It‘s a place where you can find the tranquility to enjoy your
food. Where coffee actually taste like coffee. Picture this sea of flowers surround you as
you are about to eat your sandwich a cool breeze comes by. And then realize that life is
not that bad. Its a feeling of everything is ok.Its hard to explain but you should go to the
garden cafe and sit outside or just come by and chat with the people there.
1.15 OUT DOOR CATERING
This catering includes the provision of food and drink away from home base and
suppliers. The venue is left to the peoples‘ choice. Hotels, restaurants and catering
contractors meet this growing demand. The type of food and set up depends entirely on
the price agreed upon. Outdoor catering includes catering for functions such as
marriages, parties and conventions.
1.16 ICE CREAM PARLOR
Ice cream parlors are places that sell ice cream, gelato, sorbet and frozen yogurt to
consumers. Ice cream is normally sold in three varieties: soft-serve ice cream, which is
typically dispensed by a machine with a limited number of flavors (e.g. chocolate,

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vanilla, and "twist", a mix of the two) and regular ice cream (also called hard-packed ice
cream) and gelato, both of which may be available in as many flavors as a parlor has
room to display in its freezers. Gelato is Italian ice cream that typically has almost half
the butterfat content of ice cream and a smoother texture. Sorbet is a frozen treat made
fruit, syrup and ice. No milk or cream is used. Frozen yogurt is a common low-fat ice
cream alternative with a smooth texture that is similar to soft serve ice cream. All of
these frozen products may be sold in ice cream cones, cups, sundaes, and milkshakes.
Some parlors may also sell ice cream cakes, ice cream bars and other pre-packaged
frozen sweets. In addition to frozen dessert products, many modern ice cream parlors
also sell a variety of hot fast foods.
While some parlors remain open all year round (typically in warmer weather locations),
many parlors colder climates stay open only during warmer months, particularly from
March to November. Parlors in major metro areas, including those in colder climates,
often remain throughout the year to satisfy high consumer demand for frozen ice
creams, yogurts, and sorbets. Parlors vary in terms of environment, with some having
only an order-up window and outside seating to others having complete indoor
facilities. Some parlors have added drive through windows as well.


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1.17 LESSON SUMMARY
The catering industry encompasses those places that provide meals to the customer at
cost. Catering industry may be of ‗on-premises‘ and ‗off-premises‘ types. On-premises
catering refer to the preparation and serving of food at the place where the function is
held, whereas, off-premises involve producing food at a central kitchen and service
provided at the client‘s location. The catering industry is divided into three segments,
viz. commercial, noncommercial and military.
The catering establishments are categorized by the nature of the demands they meet.
Restaurants, transport catering (airline catering, railway catering, s hip catering, surface
catering), outdoor catering, retail store catering, club catering, welfare catering,
industrial catering and leisure catering are some of the types of catering establishments.
There is no industry in the world which is not directly or indirectly, one way or the
other, related to the catering industry. Commercial catering industry is the only industry
that provides food, at a price, away from home.
A restaurant is a retail establishment that serves prepared food to customers. Service is
generally for eating on premises, though the term has been used to describe take-out
establishments and food delivery services. The term covers many types of venues and a
diversity of styles of cuisine and service.
Restaurants often specialize in certain types of food or present a certain unifying, and
often entertaining, theme. For example, there are seafood restaurants, vegetarian
restaurants or ethnic restaurants. Generally speaking, restaurants selling "local" food are
simply called restaurants, while restaurants selling food of foreign origin are called
accordingly, for example, a Chinese restaurant and a French restaurant.
Restaurants can be classified by whether they provide places to sit, whether they are
served by wait-staff and the quality of the service, the formality of the atmosphere, and
the price range.
1.18 KEY WORDS
Multifaceted - many-sided, versatile, all-around
Advent – arrival, beginning, introduction
Bonafied – Authentic, True.
Leisure - free time, vacation, holiday
Gambling – betting, gaming, gamble
Congregate – gather together, collect, assemble, meet
Gregarious – outgoing, expressive, extroverted
Brewpubs - a restaurant or bar where the beer is made on the premises
Tranquility – calm, quiet, silence
Gelato - an Italian ice cream made from milk, gelatin, sugar, and fruit
Sorbet - a frozen dessert, usually made with fruit syrup and sometimes egg whites,
whisked until smooth

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1.19 QUESTIONS TO SOLVE
1. Write in Detail the Origin of Hotel Industry?
2. What are the Service aspects and skills regarding Hotel Industry?
3. Explain the Growth aspect of the Hotel Industry?
4. Mention the different Catering Sectors?
5. What are the different types of F&B Outlet?
6. What are the difference between Restaurant and a Coffee Shop?
7. What are Banquets and buffets?
8. Write in short about Lounges, Grill Room & Room Service?
9. What is the difference between Discotheque/ night club & Bar/Pub?
10. Write in short on outdoor catering, garden café and Ice Cream parlor?
1.20 REFERENCES
1. Dennis R. Lillicrap, John A Cousins, Food and Beverage Service
2. Vijay Dhawan, Food and Beverage Service,
3. S. Medlik, Profile of the Hotel and Catering Industry.
1. Sudan Amrik Singh, Restaurant Management, Anmol Publications.
2. Dennis R. Lillicrap, John A Cousins, Food and Beverage Service, Elbs.
3. Loftus David, Restaurant Notes, Ryland Peters & Small.
4. Sudhir Andrews, Food and Beverage Service Manual, Tata McGraw Hill.


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UNIT -02
INTER-RELATIONSHIP BETWEEN F & B AND OTHER DEPARTMENT
CONTENTS
2.0 Objectives
2.1 Introduction
2.2. Cost Controls
2.3 Engineering & Maintenance
2.4 Kitchen Stewarding/ Wash-up area
2.5 Kitchen
2.6 Stores
2.7 Accounts
2.8 Front Office
2.9 Housekeeping
2.10 Personnel
2.11 Lesson Summary
2.12 Key Words
2.13 Questions to Solve
2.14 References
2.0 OBJECTIVES
•Know in Detail about the Interrelation of other departments with F&B.
• Identifying the various aspects which department‘s coordinate.
•Define the departments which relates in the day to day work of F&B.
2.1 INTRODUCTION
The industry nowadays needs a sophisticated network and relation with other
departments to run the show. Large establishments need more coordination in many
aspects to do the work smoothly and efficiently. In this unit we have discussed the
importance of relation with other departments in the day to day work in a hospitality
Industry.
2.2 COST CONTROLS
Food and beverage service department co-ordinates with cost control department for
K.O.T analysis and various internal auditing.
2.3 ENGINEERING AND MAINTENANCE
Engineering department is the department which is responsible for the supply of a/c or
heating lighting and electrical functioning of any service equipment in the restaurant.
2.4 KITCHEN STEWARDING/WASH UP AREA

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This department primarily controls the storage and issue of cutlery crockery,
hollowware. This department is also responsible for washing soiled service ware and
subsequently providing clean items.
2.5 KITCHEN
It is this department, which provides food and beverage to food, and beverage service
department to service the guest according to his/her order. In large hotels this
department will have different sections to handle work.
2.6 STORES
It is a source from where the food and beverage service staff can get supplies of sauces,
order pads, pencils, bottle openers etc…
2.7 ACCOUNTS
The representative of accounts department in food and beverage service department is
the cashier who receives all cash and credit payments made for food beverage sales in a
restaurant or bar.
2.8 FRONT OFFICE
It is the central point where all cheques or bills of the hotel residence are collected and
then recorded in their overall bill. The waiter can contact this department for guest name
and room member confirmation.
2.9 HOUSE KEEPING
This department is responsible for the hotel this also department is also the source of
staff uniforms, restaurant lines and flowers.
2.10 PERSONNEL
Food and beverage service department co-ordinates with personnel department for
leave forms, appraisals staff welfare, staff problems, staff salary etc.


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2.11 LESSON SUMMARY
Successfully carrying out the activities of Food & Beverage department is possible only
by establishing effective relationships within the departments. The other departments
with which F&B have interrelation to get the day to day work are Cost control,
Maintenance, Kitchen, Kitchen Stewarding, Stores, Accounts, Front Office,
Housekeeping, Personnel.
These departments coordinate in many ways to run the department smoothly, and also
for helping it to make the department maintain its standard.
2. 12 KEY WORDS
Auditing- check, inspection, examination
Confirmation – corroboration, verification, authentication
Appraisals – assessment, evaluation, review
1. How does a cost control department help F&B Service?
2. How does a Kitchen & Kitchen stewarding help F&B Service?
3. How does an Accounts & Personnel help F&B Service?
4. How does a Front office & Housekeeping help F&B Service
2.14 REFERENCES


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UNIT -03
DUTIES AND RESPONSIBILITIES OF F & B STAFF
CONTENTS
3.0 Objectives
3.1 Introduction to hotel industry
3.2. Food & Beverage Manager
3.2.1 Budgeting
3.2.2 Compiling New Menus & wine list
3.2.3 Quality control
3.2.4 Manpower Development
3.3 Restaurant Manager
3.4 Senior Captain/ Maitre d‟ hotel
3.5 Captain / Chef De Rang
3.6 Waiters / Commis de Rang/ Steward
3.7 Trainee
3.8 Wine waiter/ Sommelier
3.9 Carver/ Trancheur
3.10 Lesson Summary
3.11 Key Words
3.13 References
3.0 OBJECTIVES
In this lesson we shall discuss about the restaurants. After completion of this lesson you
will be able to understand:
• Staff organization
• Duties and responsibilities of restaurant staffs
3.1 INTRODUCTION
Eating is one of life‘s pleasure and pride – so is cooking and serving good food to others.
A restaurant is a commercial outfit which specializes in the preparation of quality food
and to serve them to satisfy the customer‘s demands. Their motto is ―Customers are our
assets and satisfied customers are our source of wealth‖.
Restaurants do have state of the art kitchens in their premises, where food items are
prepared, following a fixed menu to serve the customers. Most restaurants are also
equipped with infrastructure facilities, table settings, and dining halls of various sizes to
cater to needs of small gatherings to grandiose banquets to suit customer demands and
above all, trained personnel to provide a satisfactory service.


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DUTIES & RESPONSIBILITIES OF:
3.2 F&B MANAGERThe food and beverage manager is the head of the food and beverage service
department, and is responsible for its administrative and operational work. Food and
Beverage Managers direct, plan and control all aspects of food and beverage services.
Food and Beverage Managers require excellent sales and customer service skills, proven
human resource management skills, and good communication and leadership skills.
Desired knowledge for this position includes knowledge of the products, services,
sector, industry and local area, and knowledge of relevant legislation and regulations, as
well. Hence it is said that food and beverage manager is a Jack-of-all-trades, as the job
covers a wide variety of duties.
In general, food and beverage manager is responsible for:
3.2.1 Budgeting
The food and beverage manager is responsible for preparing the budget for the
department. He should ensure that each outlet in the department achieves the estimated
profit margins.
3.2.2 Compiling New Menus and Wine Lists
In consultation with the chef, and based on the availability of ingredients and prevailing
trends, the food and beverage manager should update and if necessary, compile new
menus. New and updated wine lists should also be introduced regularly.
3.2.3 Quality Control
The food and beverage manager should ensure quality control in terms of efficiency in
all service areas, by ascertaining that the staffs are adequately trained in keeping with
the standards of the unit.
3.2.4 Manpower Development
The food and beverage manager is responsible for recruitment, promotions, transfers
and dismissals in the department. He should hold regular meetings with section heads,
to ensure that both routine as well as projected activities of the department go on as
planned. He must also give training, motivate and effectively control staff.
3.3 Restaurant Manager
Restaurant Manager is responsible for directing and supervising all activities pertaining
to employee relation, food production, sanitation, guest service and operating profits.
The restaurant manager is either the coffee shop manager, bar manager or the specialist
restaurant manager. The restaurant manager reports directly to the food and beverage
manager and has overall responsibility for the organization and administration of a
particular outlet or a section of the food and beverage service department. The
restaurant manager's job includes:
i) Setting and monitoring the standards of service in the outlets.


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ii) Administrative duties such as setting duty charts, granting leave, monitoring staff
positions, recommending staff promotions and handling issues relating to discipline.
iii) Training the staff by conducting a daily briefing in the outlet
iv) Playing a vital role in public relations, meeting guests in the outlets and attending to
guest complaints, if any.
v) Formulating the sales and expenditure budget for the outlet.
vi) Planning food festivals to increase the revenue and organizing advertisement
campaign of the outlet along with the chef and the food and beverage manager.
3.4 Senior Captain or Maitre d‟ Hotel
The senior captain has overall responsibility for operations. He prepares the duty charts
in consultation with the outlet manager. He oversees the Mise-en-place, cleaning, setting
up of the outlet and staffing to ensure that the outlet is always ready for service. The
senior captain receives the guests and hands them over to the captain or station holder.
He takes orders from guests if the captain is unable to do so. The senior captain should
be an able organizer and also be prepared to take over the duties of any member of the
staff as and when required
3.5 Captain / Chef De Rang
This position exists in large restaurants, as well as in the food and beverage service
department of all major hotels. The captain is basically a supervisor and is in charge of a
particular section. A restaurant may be divided into sections called Stations, each
consisting of 4 to 5 tables or 20 to 24 covers. A captain is responsible for the efficient
performance of the staff in his station. A captain should possess a sound knowledge of
food and beverage, and be able to discuss the menu with the guests. He should be able
to take a guest's order and be an efficient salesperson. Specialized service such as
gueridon work involves a certain degree of skill, and it is the captain who usually takes
the responsibility to do this work.
3.6 Waiters / Commis de Rang / Server
The waiters serve the food and beverage ordered by a guest and is part of a team under
a station captain. They should be able to perform the duties of a captain to a certain
extent and be a substitute for the captain if he is busy or not on duty.
They should; also be knowledgeable about all types of food and beverages, so that they
can effectively take an order from a guest, execute the order and serve the correct dish
with its appropriate garnish and accompaniment. They should be able to efficiently
coordinate with the other staff in the outlet.
3.7 Trainee / Commis De Barraseur
The trainees work closely with the waiters, fetching orders from the kitchen and the bar,
and clearing the side station in a restaurant. They serve water and assist the waiter. They

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are mainly responsible for the mise-en-place, and stacking the side board with the
necessary equipment for service. The debarrasseur is the ‗learner‘, having just joined the
food service staff, and possibly wishing to take up food service as a career.
3.8 Wine Waiter / Sommelier
Wine waiters have an important role to play in reputed establishments. Their job is to
take orders for the service of wine and alcoholic beverages and serve them during the
meal. Hence they should be knowledgeable about wines that accompany a particular
dish and the manner in which they should be served. They should also be aware of the
licensing laws prevalent in the city and should be efficient sales persons
3.9 Carver / Trancheur
The carver is responsible for the carving trolley and the carving of joints at the table as
required. The carver will plate up each portion with the appropriate accompaniment.


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3.10 LESSON SUMMARY
Restaurants often specialize in certain types of food or present a certain unifying, and
often entertaining, theme. For example, there are seafood restaurants, vegetarian
restaurants or ethnic restaurants. Generally speaking, restaurants selling "local" food are
simply called restaurants, while restaurants selling food of foreign origin are called
accordingly, for example, a Chinese restaurant and a French restaurant.
Restaurants can be classified by whether they provide places to sit, whether they are
served by wait-staff and the quality of the service, the formality of the atmosphere, and
the price range. Staff organization is basically concerned with matters such as the
decision of tasks within the hotel, position of responsibility and authority and the
relation between them. It helps in introducing the concepts of span of control, level of
management and delegation.
3.11 KEY WORDS
Grandiose - high-flying, extravagant, flamboyant
Stacking – pile, load, mound
Gueridon- a small usually ornately carved and embellished stand or table
Garnish – decorate, dress up, beautify
Debarrasseur - This person is commonly known as the busser or busboy.
1. Write the duties and responsibilities of an F&B Manager?
2. Write the duties and responsibilities of a restaurant manager?
3. What are the duties of Senior Captain & captain?
4. What are the duties of Waiter and Trainees?
5. What are the duties of Wine Waiter and Carver?
3.13 REFERENCES


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UNIT - 04
Attributes of a Waiter I Steward
CONTENTS
4.0 Objectives
4.1 Introduction
4.2 Attributes of a Waiter
4.2.1 Personnel Hygiene
4.2.2 Knowledge of F& B
4.2.3 Local Knowledge
4.2.4 Attitude to customers
4.2.5 Sales Ability
4.2.6 Customer Satisfaction
4.2.7 Tackling Complaints
4.2.8 Conduct
4.2.9 Memory
4.2.10 Honesty
4.3 Lesson Summary
4.4 Key Words
4.6 References
4.0 OBJECTIVES
In this lesson we shall discuss about the status and attributes of a waiter. After
completion of this lesson you will be able to understand:
• Waiter and his duties
• Attributes of the waiter.
4.1 INTRODUCTION
Good waiters are necessary to the success and development of the hotel and catering
industry. Waiters play an important part as, in effect, an efficient salesman of food, one
who assists materially in merchandising and its accompanying services. Waiter is in
direct contact with the guests and therefore much of catering establishment‘s success
depends on the skills, interest and personable qualities of the waiter. The waiters are
prompted to develop tact and initiative and by keeping their brains active and reveal
their personality.
4.2 ATTRIBUTES OF A WAITER
The product of food and beverage operation is not just food and beverage itself. Any
staff coming in contact with the guest is also part of the product. No matter how good
the quality of the food and beverage, décor and equipment, a poorly trained staff can


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destroy the customer‘s satisfaction with the project. Listed below are the attributes
necessary in food beverage service.
4.2.1Personnel Hygiene: A person working in food and beverage service area should
maintain personal hygiene such as
a) He Should take bath daily
b) He should shave daily
c) He should wear clean, well pressed uniforms
d) He should polish his shoes daily
e) He should trim his moustache and lairs as and when required
4.2.2 Knowledge of Food and Beverage
The staff must have sufficient knowledge of all the items on the menu and wine
list in order to advise or suggest to a guest. Moreover they should know how to
serve correctly each dish, what its accompaniments are, what their appropriate
garnishes are and also how to serve various types of beverage in the correct
glasses and the right temperature.
4.2.3 Local Knowledge: In the interest of customers the staff should have certain
knowledge of the area, in which they work so that they may be able to advice the guest
on the various forms of entertainment offered etc.
4.2.4 Attitude to Customers: A careful watch should be kept on customers of all times
during the service and without starring; care should always be taken when dealing with
difficult customers.
4.2.5 Sales Ability: Food and beverage service personnel are technical salespersons;
hence they should have a thorough knowledge of the proper presentation and service of
all the food and beverages served in the establishment. Waiters should be kept informed
by their superiors of deletions or additions to the menu.
4.2.6 Customers Satisfaction: The food and beverage service staff must see that the
guest has all they require and are completely satisfied.
4.2.7 Tackling Complaints: The staff should have a pleasant manner showing courtesy
and tact they should never displeasure even though at times things may be difficult.
They should never argue with a customer. If they cannot deal with a situation, it should
be refereed immediately to a senior member of the team.


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4.2.8 Conduct: The staff‘s conduct should be impeccable at all times especially in front of
the customers. Rules and regulations of the establishment should be followed and
respect shown to all senior member of staff.
4.2.9 Memory: This is an essential asset to food and beverage service staff. It may help
them in various ways in their work, if they know the likes and dislikes of the guest.
Where they like to sit in the service area, what are their favorite drinks and so on.
4.2.10 Honesty: This is all-important to the staff in dealing with both the guest and
management. If there is trust and respect in the triangle of staff. Guest and management
relationship, then there will be an atmosphere of work, which encourages efficiency and
a good team spirit among the service operations.


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4.3 LESSON SUMMARY
The waiter is also known as a Steward or Commis-de-Rang. The duties of waiter include
preparing tables (table setting) for a meal, taking customers' orders, serving drinks and
food, and cleaning up before, during and after servings in a restaurant.
The quality of service staff in any establishment reflects the quality of the establishment
itself. The important qualities of a waiter are: personal hygiene a n d appearance, good
conduct, good memory, observation, concentration and skill, salesmanship, ability to
assume responsibility, maximize revenue, punctuality, local knowledge, personality,
attitude to customers, honesty, etc.
4.4 KEY WORDS
Merchandising – goods, products, commodities
Personable – amiable, friendly, pleasant, likable
Initiative – proposal, plan, enterprise
Impeccable – faultless, perfect, flawless
1. What are the attributes regarding Hygiene and Knowledge of Food & Beverage?
2. What are the attributes regarding Local Knowledge & attitudes to customers?
3. What are the attributes of Sales ability & conduct?
4. What are the attributes of Customer Satisfaction & Tackling Complaints?
5. What are the attributes of Memory and Honesty?
6. What are the qualities necessary for a Waiter?
4.6 REFERENCES
1. A C Marshall, John Fuller, A J Currie, the Waiter, Barrie and Jenkins
2. Lora Arduser, The Waiter & Waitress and Wait staff Training Handbook: A Complete
Guide, Atlantic Publishing Company.


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UNIT -05
Pantry - still room, hot section wash up
CONTENTS
5.0 Objectives
5.1 Introduction
5.2 Silver Room
5.3 Spare linen store
5.4 Still room or Pantry
5.5 Dispense Bar
5.6 Hot Plate
5.7 Wash Up
5.7.1 Manual Tank method
5.7.2 Machine method
5.8 Lesson Summary
5.9 Key Words
5.11 References
5.0 OBJECTIVES
In this lesson we shall discuss about the food and beverage service areas. After
completion of this lesson you will be able to understand:
• Stillroom, its staffs, provisions receivable and equipments available
•Silver room stock-ups
•Wash-up of soiled items
•Hotplate point, use of cupboards and coordination between various units and
• Spare linen store
5.1 INTRODUCTION
The ancillary department of the restaurant area includes important units in the make-up
of a catering establishment, acting as the link between kitchen or food preparation units
and the restaurant or food service units. The service areas behind the scene can also be
termed as ‗back-of-house‘.
The service areas are stocked with appropriate equipment, depending on the style of
operation. The service areas themselves are some of the busiest units of a catering
establishment, especially during the service periods. In general, especially in large
hotels, five main service areas can be distinguished:
1) Stillroom
2) Silver or plate room
3) Wash-up
4) Hotplate
5) Spare linen store

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5.2 Silver room
In the larger more luxurious establishment, the silver room or plate room as it is
sometimes known is a separate service area. The silver room should hold the complete
stock of silver required for the service of all meals, tighter with an alight surplus stock in
case of emergency.
The storage of silver is most important. The large silver such as flats, salvers, soup
spoons will be stored on shelves, with all the flats of one size together and so on. All
shelves should be labeled showing where each different items goes. This makes it easier
for control purposes and for stacking when stacking silver the heavier items should go
on the shelves lower down and the smaller and lighter items on the shelves higher up.
All cutlery and flatware, together with the smaller items of silver such as ashtrays, cruet
sets, and butter dishes are best stored in drawer lined with green baize. This helps to
prevent noises and stops the various items sliding about the drawer when it is opened
and closed and so becoming scratched and marked.
5.3 Spare linen stores
Another back of house service area that is generally found within establishment is
the spare lines cupboard. This is normally the responsibility of a senior member of the
food service staff and is kept locked for control purpose. This spare lines stock is held
near the food service care in case of emergency. The lines is changed when necessary on
a basis of ―one clean for one dirty‖.
5.4 Still Room or Pantry
The main function of stillroom is to provide items of food and beverage required for
the service of a meal and not catered for by the other major departments in a hotel, such
as the kitchen, larder and pastry.
The staff in charge of the stillroom is known as stillroom supervisor. The person in
charge is responsible for the compilation of work Rota for all stillroom staff so that all
duties are covered and so that it is fully staffed from first thing in the morning until last
thing in the night.
Equipments used in stillroom or pantry
a) Refrigerator
b) Butter Machine
c) Coffee Machine
d) Tea Dispenser
e) Salamander
f) Hot Cupboard
g) Storage Cupboard
h) Coffee Grinding Machine

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i)

Double Gas range

Provisions provided from stillroom or pantry
a) All beverage such as coffee, Tea, Coffee, chocolate and other food drinks
b) Assorted fruit juices: Orange, tomato, pineapple& grape fruit
c) Milk and Cream
d) Sugars, Preserves, Butter
e) Rolls, Brioche, Croissants
f) Breakfast toast
g) Assorted breakfast cereals
h) Pastries, gateaux and sand riches
i) Porridges and boiled eggs. Etc.
5.5 Dispense Bar
The term dispense bar is recognized to mean any bar situated within a food and
beverage service area that dispenses only wine or other alcoholic drinks to be served to a
guest consuming a meal. All alcoholic drinks are severed to guest consuming a meal. All
alcoholic drinks are served by that member of the restaurant team known as the
“sommelier or wine waiter‖ unless it is the custom for the food service waiter to serve
his/her own guests with the drink they require.
Equipments
In order to carry out efficiently the service of all forms of drink requested, the bar should
have available all the necessary equipment for making cocktails, decanting wine, serving
wine correctly, and so on. Main items are:
a) Cocktail Shaker
b) Boston Shaker
c) Mixing Glass
d) Strainer
e) Bar spoon
f) Bar blender
g) Drink mixer
5.6 Hot Plate
The hotplate may be regarded as the meeting point between the food service staff and
the food production staff. It is the most essential that there is active co-operation and a
good relationship between the staff of this two-service area. This helps a great deal to
ensure that the customer receives an efficient and quick service of the meal.


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This co-operation will also ensure that all the dishes served are well and attractively
presented. At the time all orders written by the waiter must be legible to the Aboyeur so
that there is no delay in calling up a particular dish.
5.7 Wash up
The wash up is a must important service area and must be sited correctly so that the
brigade can work speedily and efficiently when passing from the food service area to
kitchens. The waiter should stock trays of dirties correctly at the sideboard, with all
correct sized plates tighter, and tableware stacked on one of the plats with the blades of
the drives running under the arches of the forks.
The wash up service point should be the first section the waiter enters from the food
service area. He deposits all the dirty plates, stacking them correctly and placing all the
tableware in a special with basket or container in readiness for washing. The waiter
must place any debris into the bin or bowl provided. All used paper serviettes, doilies or
kitchen paper should be placed in a separate bin.
Dishwashing Methods
5.7.1 Manual (Tank) Method
The dirty china is placed into a tank of hot water containing a soap detergent.
After washing the plates are placed into wire racks and dipped into a second
sterilizing tank containing clean hot water. The rates are left to drain. This is
therefore more hygienic.
5.7.2 Machine Method
Many of the larger establishment has washing up machine. These are necessary
because of the high turnover rate of chinaware. The instructions for use of a
washing up machine are generally supplied by the manufacturer together with
details of detergent to be used and in what quantity. These directions should be
strictly adhered to the china itself has any debris removed and is then placed into
either wooden or wine tracks. The racks are then passed through the machine,
the china being washed, rinsed and then sterilized in turn. Having passed
through the machine the china is left to drain for two to three minutes and is then
stacked and placed on shelves until required for further use.


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5.8LESSON SUMMARY
The equipment that may be found in still room includes coffee brewing machine, coffee
bean grinding machine, tea dispenser, bread slicing machine, salamander, hot cupboard,
s teamer and hot water boiler, refrigerators, work table and cutting board, general
storage space, shelves and cupboards, s inks, washing machine, dish washers, etc. The
silver room holds the stock of silver required for the service of meals. Cutlery, flatware,
hollowware and other smaller items are usually stored in drawers lined with baize, as
this helps to reduce noise, slipping and scratching.
The wash-up area is one of the busiest sections. There are two methods of washing, viz.
the tank method and the machine method. The hotplate is the contact point between the
kitchen and the service staff. Hot cupboards can be used for keeping hot either food or
plates. The Aboyeur is in charge, and controls the hotplate over the service period. The
spare linen store is the service area where linen materials are stored in cupboards.
5.9 KEY WORDS
Ancillary – auxiliary, subsidiary, supplementary
Rota- roster, schedule, timetable
Compilation – collection, set, assemblage
Baize - a green woolen cloth, similar to felt. Use: tops of pool and card tables.
Decanting – pour, transfer, empty
Aboyeur – Announcer, Publiciste Publicitaire
1. What is a Silver room?
2. Write in short about Spare Linen room & Dispense Bar?
3. What is still room or Pantry?
4. Write in short about Hot Plate?
5. What is Wash-up?
5.11 REFERENCES
1. Ann Bulleid, Serving Food and Drink: Table & Function: Student Guide, Nelson
Thornes.


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UNIT - 06
Types of Services
CONTENTS
6.0 Objectives
6.1 Introduction
6.2 Preparation for Service
6.2.1 Mise en scene
6.2.2 Mise en Place
6.2.3 Side Board
6.3 Table service
6.4 Assisted Service
6.5 Self Service
6.6 Single Point Service
6.7 Specialized Service
6.8 American Service
6.9 Russian Service
6.10 French Service or butler Service
6.11 English Service or Silver Service
6.12 Guriedon Service
6.13 Cafeteria Service
6.14 Counter Service
6.15 Silver Service
6.16 Grill Room Service
6.17 Buffet Service
6.18 Banquet Service
6.19 Lounge Service
6.20 Indian Service
6.21 Lesson Summary
6.22 Key Words
6.24 References
6.0 OBJECTIVES
In this lesson we shall discuss about preparing for service. After completion of this
lesson you will be able to understand:
•Preparing the restaurant before, during and after service
•Mise-en-scene
•Mise-en-place
•Rules and points to remember while table laying.
◘ Styles of service
◘ Service techniques.

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6.1 INTRODUCTION
Restaurants not only should attract potential customers but also
should strive hard to entice them to become frequent and regular
customers. This can be done in a number of ways, such as through
the type of menu, the glamorous and attractive name of the place
or atmosphere within the food service area.
The customer‘s first impressions of a restaurant are the most important and these are
largely determined by the professionalism of the service staff and their preparations
prior to service. These pre-service preparations are known as mise-en-place and are vital
in that they create the right and pleasing environment by the setting and controlling of
temperature, lighting and equipment.
Service is a term that is used to describe the manner and method in which food is served
to guests in foodservice operations.
In former times, this often constituted an elaborate and complicated procedure, much of
which is no longer in style, notwithstanding that some technical terms are still in use
today.
6.2 Preparation for Service
The duties to the carried out before the service commence are many and varied
according to the particular food and beverage service area concerned. The term mis-enplace is the traditional term used for all the duties that have to the carried out in order to
have the room ready for service.
The pre preparation for service can be mainly divided into
6.2.1 Mise-en-scene
Mise-en-scene refers to preparing the environment of the area in order to make it
pleasant, comfortable, safe, and hygienic for the waiter restaurant is the service area.
Before each service session, the restaurant should be made presentable enough to accept
guests. The supervisor or team of waiter should ensure the following mise-en-scene:
a) Carpets are well brushed
b) All tables and chairs are serviceable
c) Table lights or wall lights have functioning bulbs
d) Menu cards are presentable and attractive
e) Tent cards or other sales material are presentable
f) Doors and windows are thrown open for some time to air the restaurant. This
should be followed by closing the windows and doors and setting the airconditioning or heating to a comfortable temperature.
g) Exchange dirty lines for fresh linen.
h) Table cloths and mats are laid on the tables
i) Wilted flowers are discarded and fresh flowers requisitioned

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6.2.2 Mise-en-place
Mise-en-place means “putting in place” and is the term attributed to pre-preparation of
a work place for ultimate smooth service. To ensure that restaurant is ready for service.
A station comprises of a given number of tables, which are attended by a given team of
waiters. Thus a restaurant may have several stations, each with a team of waiters. In
large restaurants a captain or chef-de-rang may head each station.
6.2.3 Side Board
A side board (or dummy waiter) is a piece of furniture with shelves and cupboards,
Spacious enough to hold all linen, cutlery, crockery etc. for service to a particular
number of covers. The smooth functioning of service in the given covers will depend on
how thoroughly the sideboard has been prepared.
Before a restaurant opens for service the sideboard must be equipped with the following
items
1. Cold water in jugs with under plates and napkin to cover
2. All-important proprietary sauces as Worcestershire sauce, Tobascco sauce,
tomato ketchup etc.
3. Toothpicks in toothpick holders
4. Sugar bowls with teaspoons for each
5. Straw holders
6. Pickles and chutneys
7. Bread Baskets or Boats
8. Ashtray‘s cleaned and polished
9. Service spoons and forks
10. Adequate number of cutlery used on the table normally 2 ½ times the no
required for one sitting in the station
11. Salvers
12. Under plates
13. Half plates, quarter palate and large plates and sauces
14. A crumbing plate
15. Trays covered with napkin for service
16. Spare lines for restaurant
17. Paper napkins and doily papers
18. Butter dishes, finger bowls, water goblets
19. Cloth napkins are folded and kept ready for service
20. Cruet sets cleaned and filled with salt and pepper
6.3 Table Service
Table service means a service to a customer when he enters into the area and is seated.
The ordering of food and beverage is done from the menu. The staff does the service and
clearance of food and beverage.

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6.4 Assisted Service
This form of service is the combination of table service and self-service. In this type of
service the guest is assisted by the waiter for service of food and beverage in certain
occasions and also helped by the guest himself for the service of food and beverage
6.5 Self Service
It is a service method where in food and beverages are usually displayed and the guest
serves himself
6.6 Single Point Service
This method of service signifies that the point of order and service of food and beverage
is done from one single point only, and it is the guest‘s choice to take the food away
from the premises. E.g. take ways, fast foods etc.
6.7 Specialized Service
In this method of service it is the provision of food and beverages to the guest in area
which are not primarily designed for the service
If these five categories have to be further classified it can be done as following
6.8 American Service
The other name by which this form of service is known that the food is served in the
guest plate from the kitchen itself as it reduces the time taken for service and provide a
faster service. This form of service developed for the requirement of faster service to the
guest.
6.9 Russian Service
This form of service was much more prevalent in the 16th and 17th century. It is always
misunderstood or was confused by indicating it as gueridon or butler service. Originally
Russian service was where in Table laid with food for customers to help they were
carried down.
6.10 French Service or Butler Service
In this form of service the presentation of food individually to customers by service staff
for customers to serve themselves. In this form of service, the case of silverware items
was more significant.
6.11 English Service or Silver Service
This form of service is also known as „Host Service‟. In this form of service host plays an
important role, as it is the host whose approval is required for the service of food. The
food is presented and served to the customer by service staff from food platters or dish.
6.12 Gueridon Service
Food is served on the customer‘s plate from the side table or trolley which may also
include carving, cooking, flambéing, preparation of salads and dressings and final touch
to the food. The food is partly cooked from the main kitchen and the final preparation is
done in front of the guest and served to the guest.


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6.13 Cafeteria Service
This service usually exists in Industrial canteen, colleges, Hospitals and hotel cafeteria.
The menu is fixed and displayed on large board the guest may have to buy coupon in
advance. Present them at the counter. Sometimes the food is displayed behind the
counter and the guest may indicate their choice in the counter attendance.
6.14 Counter Service
Tall stools are provided at the counter itself, so that the guest may eat food at the
counter itself. In better organization the covers are laid on the counter itself. Food is
displayed either behind the counter for the guest to choose from
6.15 Silver Service: This form of service requires the food to be served to guest plate
from silver plates, the portioning of the dishes are done in the kitchen itself. All food is
presented in silver dishes with elaborate dressings
6.16 Grill Room Service: In this form of service various cuts of meat are grilled, in front
of the quest. The meat carcass is displayed behind the glass partition. So that the guest
can select his/her cut of meat. The food comes pre-plated.
6.17 Buffet Service: A self-service by which food is displayed on the table. The guest
takes his plate from the stakes of plates kept at alone of each table and either requires
waiter behind the buffet tables or helps him. For sit down buffet, Tables are laid with
crockery and cutlery as in restaurant
6.18 Banquet Service: This service mainly refers to functions. Cocktail parties, state
lunch or dinner dishes, operations on certain occasions, a buffet or special request from
the customer are entertained.
6.19 Lounge Service: The service takes place in the residential hotel and refers to the
service of coffee, tea, sandwiches where residents can have generally for 24 hours service
each day.
6.20 Indian Service
The basic principle of Indian service is that the dishes are dished out from the front of
the guest and either on a leaf or thaali; as the case may be, the water tumbler is generally
placed on left hand side of guest.


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6.21 LESSON SUMMARY
Restaurants not only should attract potential customers but also should strive hard to
entice them to become frequent and regular customers. The customer‘s first impressions
of a restaurant are the most important and these are largely determined by the
professionalism of the service staff and their preparations prior to service. The service
should follow a sequence and have a plan of action based on the practices of the
professional catering industry.
The service staff should perform many tasks before, during and after service.
Before each service session, the restaurant should be made presentable enough to accept
the guests. The supervisor or team of waiters should ensure the mise-en-scene such as,
carpets are well brushed or hovered, all tables and chairs are serviceable, table lights or
wall lights have functioning bulbs, menu cards are presentable and attractive, tent cards
or other sales material are presentable, doors and windows are thrown open for some
time to air the restaurant, exchange dirty linen for fresh linen, table cloths and mats are
laid on the tables, wilted flowers are discarded and fresh flowers replaced.
Service is a term that is used to describe the manner and method in which food is served
to guests in foodservice operations. Five styles of services are internationally recognized
which include French service or gueridon service, American service or plate service,
English service, Russian service and Buffet service.
French service differs from others in that all food is served from the gueridon. American
service is usually called "plate service‖ because the food is already placed in the plate in
the kitchen ready to be served to the guests. English service is known as "family style"
service. In Russian service, the food is fully prepared and pre-cut in the kitchen and then
neatly arranged on silver platters by the Chef.
Buffet service is also called self service and is normally used in banquet functions and in
some restaurants. During service the right and left hands have distinct functions. The
left hand carries while the right hand works. Serving food with one hand technique is
used only for platter service and involves the so-called long grip. Serving food with both
hands technique is used when working at a side table or a buffet.
6.22 KEY WORDS
Glamorous – exciting, enchanting, sensational
Wilted – lifeless, sagging, drooping
Requisitioned – demand, request, call for
Attributed – credited, qualified, recognized
Crumbing - clear away crumbs from something
Complicated – complex, difficult, intricate
Flambéing - to pour liquor over food and light it in order to burn off the alcohol and
impart the flavor of the liquor to the food
Carcass – corpse, remains, body, shell

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1. What is Preparation of Service?
2. What is Mise-en-Scene and Mise-en- place?
3. How is the side board prepared before a service commences?
4. Write short notes on table, assisted, self, single point, and specialized service?
5. Difference between American & Russian Service?
6. Difference between French service & English Service?
7. Difference between Gureidon & Counter Service?
8. Difference between Cafeteria & Buffet Service?
9. Difference between Grill Room & Silver Service?
10. Difference between Banquet & Lounge Service?
6.24 REFERENCES
1. Ann Bulleid, Serving Food and Drink: Table & Function: Student Guide, Nelson
Thornes.
2. Axler, Bruce H., Litrides, Carol Food and Beverage Service, John Wiley & Sons.
3. Casado, Matt A, Food and Beverage Service Manual, John Wiley & Sons.
4. Sondra J. Dahmer, Kurt W. Kahl, Restaurant Service Basics.
5. Lendal H. Kotschevar, Valentino Luciani, Presenting Service: The Ultimate Guide for
the Foodservice Professional, John Wiley & Sons Inc.
6. Anthony J. Strianese, Pamela P. Strianese, Dining Room and Banquet Management,
Thomson Delmar Learning.
7. Joseph Houston, Neil Glenesk, The Professional Service of Food and Beverage.


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UNIT – 7
Menus
CONTENTS
7.0 Objectives
7.1 Introduction
7.2 Origin of Menu
7.3 Types of Menu
7.3.1 A la Carte Menu
7.3.2 Table d‟ hote menu
7.4 French Classical Menu
7.4.1 Hors d oeuvre
7.4.2 Potage (Soup)
7.4.3 Oeufs (Egg)
7.4.4 Farineaux (Rice & Pasta dishes)
7.4.5 Poisson (Fish)
7.4.6 Entrees
7.4.7 Sorbets
7.4.8 Releves
7.4.9 Roti (Roast)
7.4.10 Legumes (Vegetable)
7.4.11 Salads
7.4.12 Buffet froid (Cold Buffet)
7.4.13 Entremets (Sweet)
7.4.14 Savourex (Savories)
7.4.15 Fromage (Cheese)
7.4.16 Desserts (Fresh fruits & nuts)
7.4.17 Beverages
7.6 Lesson Summary
7.7Key Words
7.9 References
7.0 OBJECTIVES
In this lesson we shall discuss about the menu. After completion of this lesson you will
be able to understand:
•Menu and the types of menu
• Menu format and basic principles for organizing a menu
• French classical menu
• Food and their usual accompaniments


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7.1 INTRODUCTION
Menu is the statement of food and beverage items available or provided by food
establishments primarily based on consumer demand and designed to achieve
organizational objectives. It represents the focal point around which components of food
service systems are based. The menu is designed carefully what the outlet wants to cater
for, keeping in mind the type of clientele. The main advantage of a well-planned menu is
that it leads to consumer satisfaction. It also helps to motivate the employees for a
responsible and successful service
7.2 Origin of Menu
Originally the bill of fare, as it is termed in English, or menu in
French was not presented at the table. The banquet consisted of
only two courses, each made up of a variety of dishes, anything
from 10 to 40 in number. The first 10-40 dishes were placed on
the table before the diners entered hence the word entrée and
when consumed were removed or relieved by 10-40 other dishes hence the word relives
and removes came into existence.
It is said that in the year 1541 duke Henry of Brunswick was seen to refer to a long slip
of paper, on being asked what he was looking at he said it was a form of programmed of
the dishes, and by reference to it he could see what was coming and reserve his appetite
accordingly. Thus we many presume that the menu developed from such an event.
The bill of fare was very large and was placed at the end of the table for everyone to
read. As time progressed the menu became smaller and increased in quantity allowing a
number of copies per table. Depending on the establishment the menu may be plain or
artistic in its presentation.
The menu is the most important part of the caterers work and its compilation is
regarded as an art only acquired through experience and study. The menu may link to a
bridge linking the establishment to the customers and in part determining the turnover.
Thus this important link should be compiled by a number of people in co-ordination
with one another, namely the chef de cuisine, the maitre d‘ hote and the manager. In this
way the menu should list a well-balanced, appetizing meal.
7.3 Types of Menu
The menu are basically two
1. A la carte menu
2. Table d‟ hote menu


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Along with these two classes of menu even ‗Carte de jour‘ menu can also be included.
This is a menu which indicates as ―today‘s special‖, which is usually inserted into table
d‘ hote or a la carte menu.
7.3.1

A la Carte menu: The term a la carte may be translated as from the card.
The following points may define this type of menu.

a)

This gives a full list of all the dishes that may be prepared by the
establishment
Each dish is priced separately
A certain waiting time has to be allowed for many of the dishes.
Some dishes are cooked to order

b)
c)
d)
7.3.2

Table d‟ hote menu: The following point covers the definition of
table d‘ hote menu.
The menu has fixed number of courses
There is a limited choice within each course
The selling price of the menu is fixed
The dishes provided will all be ready at a set time
The set price is charged whether or not full menu is consumed
7.4 French Classic Menu
The number of courses on a menu and dishes within each course depends on the size
and class of the establishment. In an establishment where full food preparation and
service brigaded are in full operation a full menu may be offered. In this case the course
or sections of the menu may be divided as follows
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.

Hors – d‘oeuvres
Potage – (Soup)
Ouefs (Egg)
Farineaux (Rice and Pasta)
Poisson (Fish)
Entrée
Sorbet
Releve
Roti (Roast)
Legumes (vegetables)
Salades (salads)
Buffet Froid (cold buffet)
Entremets (sweet)


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14. Savoureux (savory)
15. Fromage (cheese)
16. Dessert (fresh fruit)
17. Beverages
An indication of the various courses and the dishes contained therein is given below.
7.4.1

Hors „d oeuvre
Hors d‘ oeuvres are of a spicy nature in order to simulate
the appetite. The term is accepted as meaning a variety of pickled or well
seasoned food stuffs, from which the customer is able to make his / her choice.
The Hors d‘ oeuvre are either served from rotating trolley or a tray, a small
amount of each variety being placed on the plate to make up a portion.
Examples: Anchovies, Beetroot, Bismarck herring, choux rougher (red cabbage),
potato salad, fish mayonnaise, Egg mayonnaise, and cauliflower, a la grecrqe
(cauliflower in cooking liquor) Russian salad (mixed vegetables salad)
It must not be forgotten, however, that the term hors-d ‗oeuvre also covers any
item to be served or listed on the menu before the soup, usually known as ‗horsd oeuvres substitutes. Examples of hors d‘ oeuvres substitutes: Caviar: - the roes
of the sturgeon
Shellfish cocktail: - prawns or shrimps on a bed of shredded lettuce and coated
with tomato flavored mayonnaise
Melon frappe: - Chilled melon
Salmon fume: - Smoked salmon
Huîtres: - oysters
Escargots: - snails
Cocktail Florida: orange and grapefruit segments presented in the form of a fruit
cocktail
7.4.2

Potage (Soup)
Soup may also act as an appetizer for the courses to come. Two soups
are usually provided on the menu, one being a clear soup (consommé) and the
other a thick soup. (Crème, veloute, puree) although there is a choice of clear or
thick soup from the menu, only one would be offered at each function. The clear
soup is always placed first on the menu.
Examples of soups are: Torture Claire: - Clean turtle soup
Consommé julienne: clear soup garnished with strips of root vegetables
Consommé Celestine: clear soup garnished with strips of savory pancakes
Petite marmite: Beef and chicken flavored consommé

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Crème de tomatoes: clear onion soup
Bortsch: duck flavored consommé
7.4.3 Ouefs (egg)
Examples of egg dishes are:Omelet espagnole: - flat omelets with onions, peppers and tomato
Omelet aux tomatoes: - tomato omelet
Omelet aux champignons: - mushroom omelet
7.4.4
Farineaux (Rice and Pasta dishes)
Examples of farinaceous dishes are:Spaghetti napolitaine: spaghetti in a tomato and garlic flavored sauce
Spaghetti bolognaise: - spaghetti blended with minced lean beef in a rich brown
sauce.
Ravioli: - noodle – type pasta filled with a variety of strutting such as chicken,
beef and spinach
Cannelloni: - rolls ravioli pasted filled with stuffing as for ravioli
7.4.5 Poisson (Fish)
The method of cooking and type of fish used may vary to some extent but will
normally be as follows
Poached: salmon, trout, and turbot
Cooked meuniere: sole, trout, salmon
Fried: white bait, sole
Hot shellfish: lobster, crayfish, and Dublin bay prawns
Examples of fish dishes are
Sole meuniere: sole shallow fried in butter
Sole Colbert: sole flour, egg and bread crumbed and deep-fried. The fillets are
rolled back of the backbone in preparation
7.4.6

Entrees
Entrees are generally small garnished dishes, which come from
kitchen ready for service. They are always accompanied by a very rich gravy or
sauce. When a Releve follows the entrée then potatoes and vegetable are not
served, with the later, if however a Releve does not follow the entrée then
potatoes and vegetables would be served with the entrée. An entrée is the first
meat course on the French classical menu
Examples of entrée are:
Poulet sauté chasseur – Sauté chicken in a rich brown sauce flavored with tomato
and mushroom

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Supreme de volaille sur cloche – Breast and wing of chicken cooked under a
cover in oven.
Kebab oriental – Savouary items cooked on a skewer
Steak Dianne – minute steak shallow fried and flavored with onion and
mushrooms; sauce finished with red wine or cream
Mixed grill – lamb cutlet, bacon, liver, kidney, tomato, mushroom and sausage
7.4.7

Sorbets
Because of the length of the French classical menu, this course is
considered to be the ‗rest‘ between courses, where the dinners may obtain their
second wind. The sorbet therefore must be able to counteract the richness of
dishes already served and stimulate the appetite for those to come. The sorbet is
a water ice plus Italian meringue, flavored with champagne or liquor. At this
stage of the meal cigarettes were passed, traditionally these were Russian
cigarettes and sometimes the first speech is given.
7.4.8

Releves
Releve‘s are normally larger than entries and take the form of
butcher‘s joints, which have to be carved. These joints are either poled or roasted.
A sauce or roast gravy and potatoes and green vegetables are always served with
this course. Examples of Releve‘s are
Centerfield de boeuf rote a la anglaise – boned and roasted sirloin of beef
Carre ‗d agneau rote – roast best end of lamb.
7.4.9 Roti (Roast)
Roast always consists of roast game or poultry, chicken turkey,
duck, pheasant, quail; each dish is accompanied by its own particular sauce and
gravy, with a green salad served separately on a crescent shaped dish. The latter
is placed at the top left hand corner of the cover.
7.4.10. Legumes (Vegetables)
At this stage of the meal the balance of the courses is gradually
returning from heavy to light. We now have a vegetables dish served only with
its accompanying sauce. Such vegetables are asparagus, artichokes, and corn on
the cob, with hollandaise sauce or melted butter offered separately.
Legumes to accompany a main course
Puree de pommes:
Pommes Sautee‘s

- Creamed potatoes
- Potatoes boiled in skins, peeled, sliced and shallow fried


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Pommes frits
- deep-fried potatoes
Pommes au four
- backed jacked potato
Champignons grille‘s - grilled mushrooms
Tomatoes grilles
- grilled tomatoes
Haricots vert au beurre - French beans tossed in butter
7.4.11 Salades (Salads)
Examples of salads are:
Salad francaise
- Lettuce, tomato, egg and vinaigrette dressing
Salad vert
- Lettuce, watercress, cucumber and given pepper
7.4.12 Buffet Froid (Cold Buffet)
Examples of cold buffets item are:
Poulet rÔti
- roast chicken
Caneton rÔti
- roast duck
Jumbo Froid
- cold ham
Mayonnaise d‘ hommard - lobster mayonnaise
7.4.13

Entremets (Sweet)
The sweet may be hot or cold. Examples of such dishes are soufflés,
crepes (pancakes), and coupes (ice-cream dishes).
Examples are:
Crepe suzette: pancakes in a rich orange juice and grand mariner flavored sauce
and flamed with brandy, variety of cold sweets presented from the cold trolley
such as gateaux, Bavaroise
Bombes: - various ice-cream sweets.
7.4.14
Savoureux (Savories)
Savories may take the form of savoring items served hot on toast or as a savory
soufflé
Examples of savories are:Welsh rarebit: cheese sauce flavored with ale on toast & gratinated
Canapé Diane: chicken livers rolled in bacon and grilled, placed on warm toast
Champignons sur croute : mushrooms on toast
7.4.15
Fromage (Cheese)
All types of cheese may be offered together with the appropriate
accompaniments. The ideal cheese board should combine hard, semi hard soft or
cream, blue and fresh cheeses. Examples are:
Red Cheshire
hard
England
Cheddar
hard
England

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Edam
Bride
Caerphilly
Gorgonzola
Demisel
Gruyere
Gouda
Ricotta

hard
Soft
semi-hard
blue
Soft
hard
hard
fresh

Holland
France
walves
Italy
France
Switzerland
Holland
Italy

7.4.16
Desserts (fresh fruits and nuts)
All forms of fresh fruits and nuts may be served accompanied by castor sugar
and salt.
7.4.17
Examples are:
Coffee
Cona
Cafetiere
Iced
Filter
Decaffeinated
Specialty

Beverages
Tea
Indian
Ceylon
Earl Grey
Darjeeling
Tisanes
Orange Pekoe

Note: In compiling menus, beverage are not counted as a course
French Classical Menu (11 Course)
1. Hors d‘oeuvres
2. Potage
3. Poisson
4. Entrée
5. Releve
6. Sorbet
7. RÔti
8. Legumes
9. Entremets
10. Savoureux
11. Dessert
Menu planning is defined as a simple process which involves application of the
knowledge of food, nutrients, food habits, and likes and dislikes to plan wholesome and
attractive meals.

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The caterer who is responsible for providing meals has to decide on various aspects such
as:
1. Menu
2. Serving size
3. Food cost
4. Suppliers and quantities to be purchased.
5. Standardized recipes to be followed
6. Type of service
7. Meal timings
8. Clientele
The aim of menu planning is to:
1. Meet the nutritional needs of the individuals who will be consuming the food
2. Plan meals within the food cost
3. Simplify purchase, preparation, and storage of meals
4. Provide attractive, appetizing meals with no monotony
5. Save time and money
6. Minimize overhead expenditure, i.e., fuel, electricity, water, labor.
Menu planning is the most important aspect of planning and organization in the food
industry. It is an advance plan of a dietary pattern over a given period of time.


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7.6 LESSON SUMMARY
Menu is the statement of food and beverage items available or provided by food
establishments, primarily based on consumer demand and designed to achieve
organizational objectives. A successful menu depends upon composition; the right
combination of foods, prepared perfectly, to the entire satisfaction of the customer. In a
restaurant, there are two different types of menus which are differentiated by the
manner in which they are priced. A menu may be a la carte or table d'hôte. An ―A La
Carte Menu‖, is a multiple choice menu, with each dish priced separately. A table d'hôte
is a fixed menu where multi-course meals with limited choices are charged at a fixed
price.
The classical French menu contains thirteen courses which include hors d'oeuvre,
potage, oeufs, farineux, poisson, entrée, relevé, sorbet, roti – roast legumes, entremets,
savoureux and desservir. Dinner menus can be of three-course dinner menu, fourcourse
dinner menu, five-course dinner menu, six-course dinner menu, seven-course dinner
menu and eight-course dinner menu. Accompaniments are highly flavored seasonings
of various kinds offered with certain dishes. Eg. Apple sauce with roast pork. Many
dishes have separate accompaniments and as they are not always mentioned on the
menu, the waiter must know them.
7.7 KEY WORDS
Banquet – feast, dinner, formal meal
Clientele – customers, patrons, clients
Appetite - desire for food, craving
Wholesome – healthy, nutritious, nourishing
1. Write in detail about Origin of Menu?
2. Mention the classes of menu?
3. Write in Detail about French Classical menu?
4. What do you mean by Menu Planning & Menu Merchandising?
7.9 REFERENCES
1. Casado, Matt A, Food and Beverage Service Manual, John Wiley & Sons.
2. Victoria Luckett, Leah La Plante, The Menu Dictionary: Words and Ways of the
International Restaurant World, Sweetwater Press.
3. Ann Hoke, Restaurant Menu Planning, Hotel Monthly Press.


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UNIT - 8
Beverages
CONTENTS
8.0 Objectives
8.1 Introduction
8.2 Classification of Beverages
8.2.1 Alcoholic Beverages
8.2 .2 Non Alcoholic Beverages
8.2.3 Stimulating
8.2.4 Appetizing, Nourishing, Refreshing
8.3 Basic Cocktail Recipe
8.4 Lesson Summary
8.5 Key Words
8.7 References
8.0 OBJECTIVES
In this lesson we shall discuss about the beverages. After completion of this lesson you
will be able to understand:
• Beverages and their classification
• Alcoholic and non-alcoholic beverages
• Preparation of non-alcoholic beverages.
8.1 INTRODUCTION
Beverages are potable drinks which have thirst-quenching, refreshing, stimulating and
nourishing qualities. By refreshing, one means the replenishment of fluid loss from the
body due to perspiration. Simulation results in increase of the heart beat and blood
pressure. This is due to the intake of spirits (alcohol) or tea (caffeine) and coffee
(caffeine). Nourishment is provided by the nutrients in the beverages, especially fruit
juices
8.2 Classification of Beverages
BEVERAGES AND THEIR CLASSIFICATION
A beverage is a liquid formulation specifically prepared for
human consumption. The word ―Beverage‖ has been derived
from the Latin word ―bever‖ meaning rest from work. After work,
one tends to feel thirsty due to fluid loss through perspiration and
one is inclined to drink water or other potable beverages to
compensate fluid loss.
Beverages can be broadly classified into two. They are Alcoholic Beverages and Nonalcoholic Beverages.

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8.2.1 Alcoholic and Non Alcoholic
Alcoholic Beverages
Any potable liquid containing from 1 % to 75 % of ethyl alcohol by volume is known as
an alcoholic beverage. Governments have set certain definite standards, as to what
constitutes alcoholic beverages. Whereas some beers which contain as little as 2 % of
alcohol by volume are taxable, certain bitters and medicinal compounds, which often
contains 40 % alcohol and above are not taxable, because they are not considered as
alcoholic beverage.
a. Fermented and Distilled
Fermentation: Fermentation is a process in which sugar and yeast react with each other
to produce alcohol, and carbon dioxide
Distillation: Distillation is a process of segregating alcohol from alcohol containing
liquid by taking advantage of different evaporating temperatures.
Under this category the following can be discussed
1. Whisky or Whiskey: The word whisky is usually taken to mean Scotland‘s smoky
flavoring scotch. The word whiskey is derived from Irish Celtic term ―uisgebauh‖ or the
Scottish Celtic term ―uisgebeatha‖ both the Celtic terms means ―water of life‖.
Whisky is a distilled spirit obtained from the fermented mash of cereal grains such as
barley, corn, rye etc. Each producer has a special recipe and technique for each particular
product. Irish Whisky, American whisky (Bourbon, Rye whiskey, Canadian whiskey)
2. Brandy: Brandy originated from the Dutch word ―Brandewign‖ which means burnt
wine, as distillation was referred to as a burning process. Brandy is obtained from the
distillation of wine or fermented fruit juice and suitably aged in wood
‗Cognac is the world‘s most famous brandy and takes its name from the grapes
(predominantly ugni blanc) grown vinified & distilled in the cognac region.
3. Gin: The word gin originates from the French word ―genievre‖ which stands for
―Juniper Berries‖ the principal flavoring agent in Gin. Gin is produced form barley,
malt, corn, and rye. Fermented mash and distilled in pot still method. There are two
styles of Gin available today.
Holland‘s Gin & London dry Gin
4. Tequila: Tequila comes from the city of tequila in southwest Mexico. Tequila is made
from the sap of the wild mescal plant (similar to cactus) and is produced near the city of
Tequila where the mescal plant is found in abundance. The mescal is fermented and
distilled the end product being tequila.
5. Vodka: Vodka was produced in Poland and Russia in the twelth century and has been
a favorite. From a fermented mash of grain in the making of genuine vodka, nothing is
added to the neutral spirit. The drink has now gained popularity as a good cocktail
mixer.


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6. Rum: ―Rum bullion‖ meaning ―rumpus‖ was the drink of the slaves on plantations in
British, West Indies as early as the 17th century and from this came the drink we know as
rum today. Rum is a sprint distilled from the by-products of sugar cane known as
―Molasses‖.
7. Sake: This rice wine is a traditional Japanese drink and is usually served warm in
small cups called ―sakazuki‖ and poured from a narrow mouthed bottle called
―Tokkuri‖. Its colour can vary from clear to pale amber with each brand having a
distinctive character and taste.
8.Fruit Wines: Wine is an alcoholic beverage obtained from the fermentation of the juice
of freshly gathered grapes. It can be classified into the following.
i) Table/Natural or Still Wines: These include Red, white and rose wines and are
referred to as still wine as they lack carbonation. These are the wines, which normally
accompany a meal. The alcoholic content of these wines is between 14 and 16%.
ii) Sparkling wines: Wines, which have Co2 to make it fizzy. Champagne is the
monarch in this category. Alcoholic content is less than 14%. These wines are drunk on
festive occasion and throughout a meal.
iii) Fortified wines: These are wines fortified by addition of alcohol either during or
after fermentation. This increases the alcoholic content from 15 to 21%. E.g. Sherry, port.
iv) Aromatised Wines: These are fortified and aromatized wines.
9. Beer: Beer is a potable alcoholic beverage fermented from cereals and malt and
flavored with hops. Beer is known to be a very refreshing drink especially in summer.
10. Liquers : Liquers are defined as sweetened and flavored spirits. For instance, a
brandy Liquers is a liqueur with brandy as a basic ingredient. E.g. is Cherry Brandy,
Crème de cacao.
8.2.2 Non Alcoholic Beverages
Non alcoholic beverages are those beverages which does not contain any form of
alcoholic content in them. This can be further classified into the following.
a)Water
Aerated Water : These beverages are charged or aerated with carbonic gas artificial
aerated waters are by far the most common. The charging with carbonic gas beverages.
The flavorings forced in different aerated waters are imparted from various essences.
Some examples of these aerated waters are as follows
Soda Water
Tonic Water
Dry Ginger

: colorless and taste less
: colorless and quinine flavored
: golden straw colored with a ginger flavor


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Bitter Lemon: pale cloudy colored with a sharp lemon flavor
Nature Spring Waters / Mineral Waters
Today we live in an era increasingly concerned with health and diet, so as a result,
mineral and natural spring waters are back in vogue
Europe may be said to be birthplace of bottled waters. In selection, the emphasis
should be placed on the right water for the right occasion, for instance.
* Perrier from France and Apponnaris from Germany
* Other good pure still table waters, internationally recognized, are Evian and
vittel from France, Panna from Italy and font vella from Spain.
The EEC has divided water into two main types. Mineral water has a mineral content
(which is strictly controlled) while spring waters have a fewer regulating a part from
those concerning hygiene. Natural spring waters are obtained from nature springs in the
ground, the waters themselves being impregnated with the natural minerals found in
the soil and sometimes naturally charged with an artily gas.
The Mineral waters are usually classified according to their chemical properties, which
are as follows.
1.
2.
3.
4.
5.

Alkaline waters
Aperients waters
Chalybeate waters
Lithilated waters
Sulphurous waters

Table waters: These waters are recognized to be, much less highly mineralized than
other natural spring waters, and are mainly alkaline.
They may be taken between meals or at a mealtime, either alone or mixed with light or
spirits.
Stimulating
Tea : Tea was discovered by accident over 5000 years ago when
leaves from a tea bush accidentally dropped into some boiling
water and delicately flavored the liquid.


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Tea is prepared from the leaf and top leaves of a tropical evergreen bush called camellia
sinuses. It produces what is regarded as a healthy beverage containing approx only half
the caffeine of coffee and at the same times it aids muscle relaxation and stimulates the
central nervous system.
Tea Producing Countries: China, Ceylon (Srilanka), India, and Kenya
The tea which comes to the market for sales to the public may be composed of a variety
of different teas to produce one marketable tea acceptable to the average consumer
palate, for instance what is sometimes termed as a standard tea may contain somewhere
in the region of its different teas.
Making of Tea : The type of tea served should always gore the style of service.
Indian or Ceylon : This type of tea may be made either china or metal teapots,
remembering that simple rules of tea preparation must always be adhered to usually
both are offered with milk in this country. Sugar would be offered separately
China: This is made from a special blend of tea, which is more delicate in flavor and
perfume than any other tea but lacks body. Less dry tea is required than for making.
Indian or Ceylon tea. It is made in a normal way and is best made in china pots china tea
is normally drunk on its own, but may be improved, according to taste, by the addition
of a slice of lemon. Slices of lemon would be offered on a doily on a side plate with a
small dessert china tea is rarely served with milk. Sugar may be offered.
Russian or Lemon: This may be brewed from a special blend; similar to china tea, but
more often than not is made from either Indian or Ceylon tea. It is made in the normal
way and is usually served with a slice of lemon.
Iced: Make strong tea and chill well. This iced tea, may turn be strained, and stored
chilled until required. It should be served in a tumbler, on a doily on a side plate and
with a teaspoon. A slice of lemon may be placed in the glass and some lemon should be
served separately as for Russian tea.
Multi – Pot: There are many occasions when tea has to be produced in bulk. Such
occasions might be a reception tea, or functions catering for large
numbers.
Coffee


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F&B Service Guide for Hospitality Students

F&B Service Guide for Hospitality Students

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F&B Service Guide for Hospitality Students