Day 1 Bfm F&B

Back to Basics – F&B

workshopDay 1

A 3 Days WorkshopThe Central Theme – Back to Basics

WELCOME !Let us begin with some FUN and GAMES ?

Can you draw a continuous line that travels in order from 1 to 6. You can only move horizontally and vertically, the line must not cross itself and every square is visited.

The Answer

Let us introduce ourselves !

Teaching Philosophy

General Structure of Sessions

•Phrases for the session

•Presentation•Team Activity•Video•Quiz

Let us decide the Ground rules

“Sir / Madam”

WARNING

Speaking in Hindi

Late Coming

“Ya”“Sure”

Conscious Keeper• One person will

be nominated everyday. This person will make sure that the entire group reports on time after the breaks.

Attributes of a Food & Beverage Professional

• Proper hygiene and grooming (exercise)

BATHHAIR

FACE

TEETHHANDSUNIFORM

FEETSHOES

CUTS & BURNS ILLNESS

Small Group ActivityGolden Rules for Personal Hygiene / Grooming Standards

Attributes of a Food & Beverage Professional

• Proper hygiene and grooming (exercise)• Fluency in Spoken English• Teamwork• Discipline and Honesty• Physical Abilities• Constant Learning and Development• Service Culture• Courteous Behavior• Tact• Appropriate Body Language

Etiquette and Manners

2. Etiquette and Manners

•Guests observe more than grooming and appearance.

•They observe how staff members carry themselves.

•That’s why the hotel staff needs to know about etiquette and manners and practice them.

•This in turn will enhance the work flow and it is imperative for a good work environment.

•It will also help you to get along with those around you.

WHY THIS SESSION:


•Etiquette hints for Entrances and Exits

•Tips on timing and Honouring Schedules

•Etiquette for using Restaurant Equipment

•Courtesy among Colleagues

•Etiquette with Guests

WHAT ARE WE GOING TO COVER:


At the end of the session you will be able to present yourself to the best of the company’s

and your advantage. You would be able to create a professional work environment.

WHAT ARE WE GOING TO ACHIEVE:


• Whoever comes first leads the way.

• Make way for guests, people with physical disabilities, old people, slow travelers and people with bulky packages.

• Have a steady pace and never stop or change speed once inside.

2.1 Etiquette hints for Entrances and exits.

2.1.1 Revolving Doors



• Show the way with an open palm gesture whilst holding the elevator door.

• Help people with disabilities or heavy packages.

• Volunteer to exit if the elevator is overcrowded.

2.1.2 Elevators



• Maintain silence while in the elevator.

• ALWAYS use service elevators, unless accompanying a guest.

• Do not stare at the guest or oneself through the mirrors inside the elevators.

2.1.2 Elevators



• Always let the guest pass unless leading the way.

• Do not push people on the staircase or run on the escalator.

• Assist people with disabilities, children, luggage, and loose clothing.

2.1.3 Stairs and Escalators



• Open doors for guests approaching.• Open the door in the direction in

which the guest is going.• Hold the door for the person behind.• Thank the person holding the door.

2.1.4 Doors


2.2 Tips on Timing and Honouring Schedules

• Always specify expected time for fulfilling guests request. – E.g.: “I would check that on the

system and let you know in 2 minutes, Mr Mc Donald”.

• Guests to be given priority before any other work.



• Orders to be served in standard time.

• Orders that may take more time should be informed to the guest.

• Beverage replenishments should be served quickly in order to create a positive impression of alertness.



• Service and clearance to be done at the same time for all guests on a table.

• The pace at which the guest would like his/her meal should be anticipated.


2.3 Etiquette for using Restaurant Equipment

• Operate equipment properly.

• Do not quarrel while sharing restaurant equipment.

• Return borrowed equipment to the initial user in the same condition.

• On equipment breakdown, get it fixed immediately.



• Work area and equipment to be clean, neat and ready for the next user after usage.

• Permission to be sought prior to borrowing equipment.

• Use correct technique and posture to carry restaurant equipment.



• Do not rest foot sole against walls and restaurant furniture.

• Right cleaning agents and fabric to be used for upkeep of restaurant.

• Do not bang doors of the sideboard.


2.4 Courtesy among Colleagues

• Do not point fingers while communicating to colleagues towards any guest.

• Use cover numbers to inform orders.• Do not use abusive language.• Speak politely.



• Be aware of your conversation over phone.– Never shout into the phone.– No long conversations, while a guest

is waiting.– No personal calls at work.

• Always provide assistance to the guest, even if it is not your job.



• Avoid discussions in front of guests and keep these minimum when you must.

• Do not form clusters or groups.

• Always Communicate in English.

• Use standard polite phrases.

• Never shout in the restaurant or back area.


2.5 Etiquette with Guests

• Always smile while greeting a guest.• Provide full attention to the guest.• Never say “Yes” until you understand

what he is asking for.• Never say “I don’t know”. Inform the

guest that you will find out for him and ensure that he gets the right information.

2.5.1 While Talking To A Guest



• Never Argue with the guest. Speak softly and clearly.

• Maintain eye contact. Even if busy writing or serving, look up once in a while to maintain eye contact.

• Maintain a distance of two feet from the guest.




• Avoid hotel jargon and slang.

• Use guest family name wherever possible.

• Control movement of hands and facial gestures.




• Stand erect and with ease.– Weight balanced on both feet– Shoulders straight– Chest out– Stomach in

2.5.2 While Standing



• Hands on the side or behind the back.– Do not keep hands in pocket or hips.– Do not keep arms across chest.– Do not lean against the sideboard, panels or

the hostess desk• Maintain poise at all times, even when you

are not directly interacting with the guest.• Avoid standing in huddles.• Do not turn your back on the guest.

2.5.2 While Standing



• Never run and avoid any sound of footsteps inside the restaurant.

• Give way to guest while walking in guest area.

• When near a door, open the door for the guests.

• Walk on the left hand side.• Walk erect.

2.5.3 While Walking



• Anticipate and fulfill guest needs.• Maintain professional relationship

with the guest.• Recognize guests.• Escort the guest to the desired

location. Do not point.

2.5.4 Courteous Behaviour



• Treat resident and non resident guest with equal respect.– They are potential guests .– “Word of mouth” publicity to the

restaurant.• Attention to single diners.• Service should continue even after bill

is settled.• Ownership of guest problem.

2.5.4 Courteous Behaviour


2.6 The Ten Most Common Etiquette Blunders

– Inappropriate language.– Disregard for others time.– Inappropriate dress and grooming.– Misuse of the telephone.– Failure to greet someone

appropriately.


2.6 The Ten Most Common Etiquette Blunders

– Poor listening skills.– Disregard of shared property and

others space.– Embarrassing others.– Poor table manners.– Inappropriate or inconsistent

recognition of people.


Let us Revise!

Etiquette hints for entrances and exits

Tips on timing and honouring schedules

Etiquette for using Restaurant Equipment

Courtesy Among Colleagues

Etiquette with Guests

Ten Most Common Blunders

Quiz

Grooming & Hygiene

Quiz

Grooming & Hygiene

QuizRound 1

Grooming & HygieneWhat are the Grooming standard for Hair

for men ?Not fall on forehead, touch ears or collars

Neatly combed, not oily or permed,

Conservative hair style.

Face

•Clean shaved

•Sideburns should not exceed half the length of the ear

•Beards


for Ladies ?SHORTTrimmed regularly

SHOULDER LENGTHTrimmed regularly.

Neatly pinned to keep away from face.

LONGER THAN SHOULDER LENGTHCut to even length

Straight

Tied up at the center of the nape in a French Knot.


for Ladies ?

Always neatly combed, in place.

Do not use coloured/plastic bands.

Clean, non greasy, free of oil and dandruff.

Ponytail, braid not longer than 9”

No streaking, No gel.

Keep permed/curly hair neat & restrained

Grooming & Hygiene

What are the Grooming standard for nails for men?

Trimmed and well maintained

Neatly cut, clean and dirt free,

No nicotine, carbon, ink stains.

Grooming & Hygiene

QuizRound 2

Grooming & HygieneCorrect the following sentences

FINGER NAILS SHOULD BE

•Well Maintained and clean.

•Not shaped

• Not excessively long nails.

•Only neutral and maroon coloured nail polish.

•Cover entire nails, with no gaps or cracks.

Grooming & HygieneCorrect the following sentence

Conservative, not flashy, or too large

Plastic Strap

Black, Brown or Blue

Rubber Strap

Gold or silver


Conservative, not flashy, or too large

Plastic Strap

Black, Brown or Blue

Rubber Strap

Gold or silver

Grooming & HygieneCorrect the following sentencesWell maintained, well polished,

in good repair

Uniform shoes, loafers,NO oxford

black or dark brown.


Well maintained, well polished,

in good repair

Uniform shoes, loafers,NO oxford

black or dark brown.

Etiquette and Manners

Round 3

What are the etiquettes to be followed while using Restaurant Equipment?

• Operate equipment properly.

• Do not quarrel while sharing restaurant equipment.

• Return borrowed equipment to the initial user in the same condition.

• On equipment breakdown, get it fixed immediately.

• Work area and equipment to be clean, neat and ready for the next user after usage.

• Permission to be sought prior to borrowing equipment.

• Use correct technique and posture to carry restaurant equipment.

• Do not rest foot sole against walls and restaurant furniture.

• Right cleaning agents and fabric to be used for upkeep of restaurant.

• Do not bang doors of the sideboard.

What points would you keep in mind to ensure that you show courtesy among Colleagues?

• Do not point fingers while communicating to colleagues towards any guest.Use cover numbers to inform orders.

• Do not use abusive language.• Speak politely.

• Be aware of your conversation over phone.– Never shout into the phone.– No long conversations, while a guest

is waiting.– No personal calls at work.

• Always provide assistance to the guest, even if it is not your job.

• Avoid discussions in front of guests and keep these minimum when you must.

• Do not form clusters or groups.

• Always Communicate in English.

• Use standard polite phrases.

• Never shout in the restaurant or back area.

What Tips on Timing and Honouring Schedules should one practice?

• Always specify expected time for fulfilling guests request. – E.g.: “I would check that on the system and

let you know in 2 minutes, Mr Mc Donald”.

• Guests to be given priority before any other work.

• Orders to be served in standard time.

• Orders that may take more time should be informed to the guest.

• Beverage replenishments should be served quickly in order to create a positive impression of alertness.





Break

Phrases of the session

COFFEE SHOP / ALL DAY DINING“Good Morning / Good Afternoon / Good Evening Mr._______ / Sir” “Are you joining us for : Breakfast Sir ? : Lunch Sir ? : Dinner Sir ? “How many people will be joining you Sir ?”

While receiving the guest at the Restaurant Entrance

Handling Difficult Situations In A Restaurant

Team Presentations

Team A – Spillages / Illness

Team B – Returned Food /Alcohol Over - Consumption

Team C – Lost Property / Lost Children

RecordsIt is advisable that when any incident occurs a report is made out

immediately. The basic information that should be found in the report is as follows:

1. Place

2. Date

3. Time

4. Nature of incident

5. Individual reports from those concerned and signed

6. Action taken

7. Name, address and phone number of the guest involved and also the staff involved.

While dealing with children take the lead concerning their welfare from their parents or accompanying adults.

Determine the following, where applicable:

1) Are high chairs/seats cushions required?

2) Restriction on the service of alcohol to minors

3) Are” children meal menus required?

4) The portion size of ordered from the normal menu

5) The provision of children’s give aways,I.e crayons, coloring books, etc.

6) For the safety of both children and others, the staff should be aware of children’s movements.

Dealing with Children

7) Should the children be of a more mature child’s age, then they must be addressed as either ‘Sir” or “Madam”.

8) Sharp objects like knives, forks must be kept away from children.

9) Tall/stemmed glasses should not be used for serving children

Dealing with Children

Extra awareness is needed to meet the requirement of customers who may have special needs, such as mobility problems.

• Place wheelchair users at tables where there is adequate space for maneuverability.

• Position him/her out of the main thoroughfare of customer / staff movement.

• Position him/her with easy access to cloakrooms, exists and fire exits

• Always ensure that the menus, wine lists and the like are immediately available to any wheelchair user.

• Never move the wheelchair without the customer being asked first.

• Crutches / walking sticks should be placed in an accessible and readily available position.

Customer Mobility

Consider the following when handling those customers who may be blind or partially sighted.

• Talk to and treat the customer with special needs as you would with any other customer.

• Remember it is by touch that the blind people see and are made aware that they are involved in what is happening around them.

• Immediately prior to ordering, a gentle touch on the hand attracts his/her attention to you.

• Offer to fillet / bone fish and meat items

• Offer to cut up potato and vegetable items should it necessary.

• Never overfill cups, glasses or soup bowls.

Blind and Partially Sighted Guests

7) Should you feel it appropriate, use ‘bowls’ instead of ‘plates’ for specific food items, but always ask the guest first.

8) Ask if you should describe where food items are on the plate, such as ‘Fish at six o’clock

Blind and Partially Sighted Guests

1. Speak directly to the customer

2. Stand in such a position that the customer is able to see your face clearly.

3. Speak slowly and distinctly

4. Describe food / drink items in simple, precise and plain language.

5. Seat customers away from possible excessive noise as this is most uncomfortable for customers wearing hearing aids

6. In these instances always read back the food or drink order received to confirm all requests.

7. Listen attentively to what is being said to you to ensure you understand the customer’s requirements.

Customers with Communication Difficulties

Quiz

Handling Guest check and seeing off

Handling Difficult Situations

1. Speak directly to the customer

2. Stand in such a position that the customer is able to see your face clearly.

3. Speak slowly and distinctly

4. Describe food / drink items in simple, precise and plain language.

5. Seat customers away from possible excessive noise as this is most uncomfortable for customers wearing hearing aids

6. In these instances always read back the food or drink order received to confirm all requests.

7. Listen attentively to what is being said to you to ensure you understand the customer’s requirements.

How would you handle customers with communication difficulties?

While dealing with children take the lead concerning their welfare from their parents or accompanying adults.

Determine the following, where applicable:

1) Are high chairs/seats cushions required?

2) Restriction on the service of alcohol to minors

3) Are” children meal menus required?

4) The portion size of ordered from the normal menu

5) The provision of children’s give aways,I.e crayons, coloring books, etc.

6) For the safety of both children and others, the staff should be aware of children’s movements.

What points would you keep in mind when dealing with children?

7) Should the children be of a more mature child’s age, then they must be addressed as either ‘Sir” or “Madam”.

8) Sharp objects like knives, forks must be kept away from children.

9) Tall/stemmed glasses should not be used for serving children

What points would you keep in mind when dealing with children?

Consider the following when handling those customers who may be blind or partially sighted.

• Talk to and treat the customer with special needs as you would with any other customer.

• Remember it is by touch that the blind people see and are made aware that they are involved in what is happening around them.

• Immediately prior to ordering, a gentle touch on the hand attracts his/her attention to you.

• Offer to fillet / bone fish and meat items

• Offer to cut up potato and vegetable items should it necessary.

• Never overfill cups, glasses or soup bowls.

What points would you keep in mind when dealing with Blind and Partially Sighted Guests?

7) Should you feel it appropriate, use ‘bowls’ instead of ‘plates’ for specific food items, but always ask the guest first.

8) Ask if you should describe where food items are on the plate, such as ‘Fish at six o’clock

What points would you keep in mind when dealing with Blind and Partially Sighted Guests?

Lunch Break

Game


While receiving the guest at the Restaurant Entrance

SPECIALITY RESTAURANT“Good Afternoon / Good Evening, welcome to the Haveli ,are we holding a reservation for you today Sir ?”

If Yes“May I have your last name Sir ?” “How many people will be joining you Sir ?”

Factors affecting the type of service

Types of Services

1. Type of Catering Establishment

2. Type of Clientele

3. Time available for a meal

4. Type of menu

5. Cost of the meal

Some Basic Principles of service 1. When the food is served at the table from a dish to a guest’s plate, it is done from the left.

2. When food is pre-plated, the service to the guest is done from the right.

3. All beverages are served from the right.

4. Soups are served from the right unless poured from a soup tureen in which case it is done from the left.

5. Ladies are always served first.

6. Soiled plates are always cleared from the right.

7. Fresh cutlery and crockery is always served from the right.

8. Never reach across the guest.

Types of Services

Types of Services1. French Service or Silver

ServiceService from the platter to the plate

3. American Service or Pre-plated Service Food is served in to a guest’s plate in the kitchen itself and brought to the guest.

2. English Service or Host serviceFood is brought on platters and is shown to the guest for approval. It is then placed on the table, and portioned by the host

Types of Services4. Gueridon service

This is a service where a dish comes partially prepared from the kitchen and completed inside the restaurant by the service staff using a gueridon(trolley) in front of the guests5. Russian ServiceAn elaborate silver service where the food is portioned and carved by the waiter.

6. Butler ServiceA very formal style of service

Types of Services7. Buffet Service

A variety of dishes are arranged in food warmers ( chaffing dishes) on a buffet counter so that the guest can help themselves

8. Grill Room ServiceIn this form of service various meats are grilled in front of the guest.

Meal Experience

Factors affecting a Meal Experience1. Reception at the entrance

First impressions are the last impressions. The first few minutes in our restaurant leave a lasting impressions on the guests. 2. Assigning an appropriate Table

Most guests like to choose their own table. When not possible suitable options should be provided by anticipating their needs3. Order Taking

The order taker should help the guests to choose a right combination of flavours, colours, texture and temperature of the food by describing the dish properly

Factors affecting a Meal Experience4. Cultural Factors

Order takers must be aware of various cultural and religious factors

5. ServiceAll guest expect efficient service, but do

not like to be hurried up. Most guest appreciate efficient and unobtrusive service

6. EntertainmentThis factor helps in

creating a unique dining experience

Factors affecting a Meal Experience

7. Value for MoneyGuests often base their choice of

restaurant on the perceived value for money

8. Individual NeedsIt is important to understand every guest

need. Focus on individual needs is what sets a delightful restaurant apart

The Menu

Factors kept in mind while compiling a menu

1. Availability of supplies

2. Balance of the dishes

3. Food value

4. Colour

5. Textures

6. Flavours

The MenuA La Carte Menu

Table de Hôte•The menu has a fixed number of courses.•There is a limited choice between each course.•The selling price of the menu is fixed.•The dishes provided will all be ready at a set time.

•It 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.

The Menu Table de Hôte

The Hole In The Net (Starters)

Fox's Prawn CocktailDelicious prawns shelled on a bed of crisp lettuce, served with

Marie Rose sauce and delicious brown bread.

Colcannon SoupCream of potatoes and leek made with our

delicious home-made stock

The Big Catch (Main Courses)

Young Fisherman's CatchTantalise your taste buds with a sampler plate of tender Smoked Salmon,

succulent Prawns, Mussels and meaty Crab Claws - garnished with fresh salad.

12oz. Prime SirloinChargrilled with fresh garden vegetables & potatoes

DessertsFox's Famous Whiskey Gateaux

Recipe kept secret for over 130 yearsA sinfully delicious moist sponge cake, laced with Whiskey & chocolate liqueur, layered with fresh cream and served with

a toffee sauce.Tea Or Freshly Ground Coffee

Rate :- Rs 1000 /- plus applicable taxes

We do not levy any service charge

The Menu

Table de Hôte Cover

A La Carte Cover

Breakfast Menus

Courses offered in a Continental Breakfast

Cut Fresh Fruits / Fresh Fruit Juice

Breakfast rolls

( Brioche, croissants, muffins or toast)

Preserves

( Jam, jelly, or marmalade)

Tea/Coffee

Courses offered in an English Breakfast

Fruit ( Stewed or Fresh)

Cereals(Porridge, oatmeal , cornflakes etc)

Eggs to order

Fish ( Baked or smoked)

Bacon

Bread ( Muffins, brioche, toast, croissant, etc) with preserves( Jam, marmalade, honey,

etc)

Beverages ( Tea, Coffee, etc)

Cover for a English Breakfast

The French Classical Menu1. Hors d’oeuvre

(Starter)

2. Potage (Soups)

3. Oeufs (Eggs)

4. Farineux (Pastas)

5. Poisson (Fish)

6. Entrèe (Entry of the small meat course)

7. Relève ( Grand meat course)

8. Sorbet

9. Rôti (Roast)

10. Legumes (Vegetables)

11. Salades (Salads)

12. Buffet Froid (Cold cuts)

13. Entremet de Sucre (Entry of sweet course)

14. Savoureux (Savoury)

15. Fromage (Cheese)

16.Dessert (Fruits and Nuts)

17.Beverages ( not a course)

The French Classical Menu1. Hors d’oeuvre

(Starter)

2. Potage (Soups)

3. Oeufs (Eggs)

4. Farineux (Pastas)

5. Poisson (Fish)

6. Entrèe (Entry of the small meat course)

7. Relève ( Grand meat course)

8. Sorbet

9. Rôti (Roast)

10. Legumes (Vegetables)

11. Salades (Salads)

12. Buffet Froid (Cold cuts)

13. Entremet de Sucre (Entry of sweet course)

14. Savoureux (Savoury)

15. Fromage (Cheese)

16.Dessert (Fruits and Nuts)

17.Beverages ( not a course)

Team ActivityCover and

Accompaniments

Quiz

Quiz

Round 1

Meal Experience

Types of Services

List out 8 factors that lead to an enjoyable dining experience

1. Reception at the Entrance

2. Assigning an appropriate table

3. Order taking

4. Cultural factors

5. Service

6. Entertainment

7. Value for Money

8. Individual Needs

List out the 8 basic principles that apply to all types of service.

1.When the food is served at the table from a dish to a guest’s plate, it is done from the left.

2. When food is pre-plated, the service to the guest is done from the right.

3. All beverages are served from the right.

4. Soiled plates are always cleared from the right.

5. Soups are served from the right unless poured from a soup tureen in which case it is done from the left.

6. Ladies are always served first.

7. Fresh cutlery and crockery is always served from the right.

8. Never reach across the guest.

List out 8 types of services that can be offered in a restaurant

1. French Service or Silver Service

2. American Service or Pre-plated Service3. Gueridon service

4. Russian Service

5. Butler Service

6. Buffet Service

7. English Service

8. Grill Room Service

ROUND 2

Types of Menus

What do you understand by the term ‘A la carte’

•It 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.

What do you understand by the term ‘Table d’hote’

•The menu has a fixed number of courses

•There is a limited choice between each course

•The selling price of the menu is fixed

•The dishes provided will all be ready at a set time

Fruit ( Stewed or Fresh)

Cereals(Porridge, oatmeal , cornflakes etc)

Eggs to order

Fish ( Baked or smoked)

Bacon

Bread ( Muffins, brioche, toast, croissant, etc) with preserves( Jam, marmalade, honey,

etc)

Beverages ( Tea, Coffee, etc)

What are the courses offered in an ‘English Breakfast’

ROUND 3

Cover and Accompaniments

What is the standard accompaniment of Caviar?

Hot breakfast toast or Blinis ( Russian buckwheat pancake) with butter

Segments of Lemon

Finely chopped Shallots

Parsley

Sieved Hard Boiled Eggs ( yolks and white separately)

What is the standard accompaniment of Oysters?

Cayenne Pepper

Pepper mill

Tabasco Sauce

Chilli Vinegar

Brown Bread and Butter

Segments of Lemon

What is the standard accompaniment of Minestrone Soup?

Grated Parmesan Cheese

Grilled Flutes

Buzzer Round

French Classical Menu

Which is the second course in the French classical Menu?

Potage (Soup)

“Entrée comes after Releve” True or false

False

Dessert includes all sweet items like pancakes, ice creams, flamed fruits , soufflés etc – True or False. If False Why?

False. Dessert includes fruits and nuts only

If you had only one match and entered a cold, dimly- lit room where there was a kerosene lamp, an oil heater, and a wood-burning stove, which would you light first?

The match

Break


“Unfortunately, all our tables are committed to guests at present. However, there maybe some availability in the next ____ To ____ minutes, when I will be delighted to seat you.

May I escort you to Ricks Bar / Emperors Lounge and the moment a table is available I will come and get you Sir.”

No Tables available

MEAL PLANS

ModifiedAmerican Plan

European Plan

American PlanContinental Plan

EUROPEAN PLAN

ROOM BREAKFAST

LUNCH DINNER

B’FAST/LUNCH/DINNER

CONTINENTAL B’FAST

ROOM ONLY


B’FAST/LUNCH or DINNER

DINNER

BREAKFAST

LUNCH

ROOM

AMERICAN PLAN

ROOM ONLY


B’FAST/LUNCH/DINNER

DINNER

BREAKFAST

LUNCH

ROOM



ROOM ONLY

MODIFIED AMERICAN PLAN

ROOM ONLY



DINNER

BREAKFAST

LUNCH

ROOM


LUNCH

ROOM ONLY

DINNER

BREAKFAST

CONTINENTAL PLAN

ROOM ONLY



DINNER

BREAKFAST

LUNCH

ROOM

LUNCH

ROOM ONLY

DINNER

BREAKFAST


138

Billing System – Tax Structure

Billing System

Point of sale system

Tax Structure

1. Expenditure TaxIt is a tax on luxury expenditure in hotels. The tax is levied on all hotels, which have a tariff of Rs 2000/- per person( for single room) or more.

The tax includes telephones, laundry, F&B, Health Club, Business Centre etc.

The rate of expenditure tax is 10%


Tax Structure


2. Sales TaxThis is the tax available on food, which is further divided into takes on

Fresh Food

Soft drinks/canned juice

Alcohol

Tax Structure


3. Service TaxA tax on all official,social and business conferences and functions in hotels and restaurants

Levied at the rate of 5% on all bills.

However if catering is involved in the function, 40% rebate is given for catering services,and the tax is levied on 60% of the bill.

Tax Structure


4. Service ChargesThis is not a Government tax

It is taken towards gratuities for the staff.

This usually done on banquet sales and the rate varies from 5-10%.

Discounts and special

Rates

Airline Crew

FHRAI

HAI

Diplomats

Contracted Room Rate

25% Discount – credit cards

30% - by cash

25% Discount – credit cards

30% - by cash

Exempted from paying cash

CHEESE

What is Cheese?

Cheese is a dairy product made from coagulated milk,cream or a mixture of these, drained in a mould, fermented and cooked.

1/3rd

Proteins1/3rd

Fat

1/3rd

Water

Cheese

Grind the Cheese

Cook in a vacuum cooker

Mould

Pack

What would you get?

Processed Cheese

If You…..

Types of CHEESE

Soft

Semi Hard

Hard

Blue Vein

Service of Cheese

CeleryRadish

Cruet Set

Cheese BiscuitsCheese Knife

Butter

CONDIMENTSTHE FINER THINGS IN LIFE

Condiments

Condire

A substance such as a relish, vinegar, or spice, used to flavor or compliment food.

A latin word – to preserve

CONDIMENTSWhere does the word come from?

• Food substances used

– To heighten the natural flavors of foods

– To stimulate the appetite

– To aid digestion

– To preserve certain products

CONDIMENTSWhat are condiments?

Spices, seasonings, sauces, fruit, or

various cooked & uncooked preparations

CONDIMENTSWhat do they include?

A food substance selected to harmonize with the taste of the food…

INGREDIENT

PRESERVING AGENT

ACCOMPANIMENT


A food substance selected to harmonize with the taste of the food…

ACCOMPANIMENTINGREDIENT

PRESERVING AGENT

Truffles, dried fruit,

alcohol, herbs or

spices, etc.

Mustard, pickled fruit, ketchup, gherkins, etc.

Vinegar, salt, oil, sugar, etc.


• Most condiments are of vgetable origin (herbs, spices, dried or crystallized fruit, and aromatic vegetables).

• Some, such as the Vietnamese nuoc-man, are based on dried and pounded fish or shellfish.

CONDIMENTSAre they vegetable or animal based?

• They are either used raw or untreated (e.g.

onion, fresh herbs, cress, etc.) or else after

some form of preparation (sweet-and-sour

sauces, purees, mustards, capers, chutneys,

etc.)

CONDIMENTSHow are they used?

CONDIMENTSHow are they used?

• Customary use varies from one country to another – Britain and the United States

• Large quantities of bottled sauces and condiments are used to accompany salads, cold meat, charcuterie

– Oriental and northern countries • Sweet-an-sour sauce is a basic ingredient of many

condiments

CONDIMENTSWhat else does the term include?

C O N D I M E N T S

Natural colorings(caramel, beetroot

juice, spinach green, )

Essences &extracts

(anchovy, aniseed, almond,

etc.)

Wines & Spirits Some flowers

Cheese (parmesan,

gruyere, mozzarella, blue cheese)

POPULAR CONDIMEN

TS

CONDIMENTSPopular condiments – HP Sauce , Ingredients and Use ?

This sauce is an excellent

accompaniment to all red

meats, especially steaks.

Vanilla

Chicken

Cheese

Malt vinegar

Tamarind

Tomato extractSpices

Wine vinegarSugar

RaisinsOnion extract

Salt

Chicken

Vanilla

Cheese

CONDIMENTSPopular condiments – Tabasco Sauce

This sauce is used to

spice up juices, sauces,

soups and cocktails. Tamarind

Butter

Sesame

Garlic

Malt

Tomato extractWater

WineSalt

PeppersOnion

Vinegar

Tamarind

Butter

Sesame

Garlic

Wine

Tomato extract

Onion

Malt

CONDIMENTSPopular condiments – French Mustard

Used with meat or charcuterie. Main center forproduction is DIJON. Ingredient for mayonnaise, vinaigrette.

Peanuts

Corn

White wine

Molasses

Mustard seeds

Olive oil

Vinegar

Onion extract

Peanuts

Corn

Olive oil

Onion extract

Molasses

CONDIMENTSPopular condiments – English Mustard

Soybean

Peanuts

Corn

White wine

Mustard pwd.

Milk

Vinegar

Cream

Soybean

Peanuts

Corn

Vinegar

White wine

It is preferred with

poached fish, charcuterie

and meat products.

CONDIMENTSPopular condiments – Cayenne Pepper

Prepared by coarse grinding of dry

cayenne peppers (a long thin variety of

red peppers grown in South America and France). They tend

to be long and hooked and

terminate in a sharp point.

These are traditionally used in Mexican and Italian cooking. They have little aroma, but are

extremely hot to taste and are also used to flavor oil and vinegar. The

red, mature pepper is hotter than the

green.

CONDIMENTSPopular condiments – Grated Parmesan Cheese

A dry, hard cheese from Italy made

from skimmed or partially skimmed

cows milk. It is dotted throughout with barely visible holes and is yellow in color. It has an exceptionally fine flavor, full but not

pungent

Parmesan can be enjoyed as a table cheese and served with meals. When

grated, parmesan is the ultimate addition

to pastas, tomato sauces, soups and

warm, crusty French and Italian breads.

CONDIMENTSPopular condiments – Mango Chutney

Made by cooking

mangoes with sugar,

spices and vinegar.

A standard

accompaniment to

Indian food.

CONDIMENTSPopular condiments – Pickles

An Indian condiment

consisting of

vegetables or fruit

(or a mixture of

both) preserved in

spiced vinegar or oil.

A standard

accompaniment to

Indian food.

CONDIMENTSPopular condiments – Tomato Ketchup

A sweet and sour sauce made from

tomato puree, vinegar, sugar, salt and spices

(allspice, cloves, cinnamon). Onions,

celery, and other spices are frequent

additions.

It is served with

French fries, burgers,

omelets, pizzas, etc. It

is ready to use in

several dishes or as a

base for various

sauces.

CONDIMENTSPopular condiments – Vinegar

The word comes from the French vin meaning “wine” and aigre meaning “sour”. It is produced from many sugar-containing products and consists of a dilute solution of acetic acid. Grapes in France and

Italy; malt in England; rice throughout Asia; and apples in North America.

There is a wide variety of vinegars to choose from: apple-cider vinegar; balsamic vinegar; malt vinegar; rice vinegar; white

distilled vinegar; wine vinegar. It is essential in making pickles, mustards, &

vinaigrettes. It also lends flavor to sauces, marinades, salad dressings & savory dishes

CONDIMENTSPopular condiments – Soy Sauce

The salty condiment is made from soy

beans, wheat, water and salt. Soy sauce comes in light and dark varieties. All varieties are salty,

earthy tasting brownish liquids.

A basic condiment with Chinese and

Japanese food, it is used sparingly to flavor dishes. It is used in stir-fried

dishes, or to prepare marinades for meat

or vegetables.

CONDIMENTS

Quiz

Round 1

Meal Plans

WHAT IS THE EUROPEAN PLAN?

ROOM ONLY

EUROPEAN PLAN

WHAT IS THE AMERICAN PLAN?

ROOM

LUNCH

BREAK FAST

DINNER

AMERICAN PLAN

WHAT IS THE

MODIFIED AMERICAN PLAN?

ROOM

BREAKFAST LUNCH / DINNER

MODIFIED AMERICAN PLAN

Round 2

Cheese

Name the

types of CHEESE

Soft

Semi Hard

Hard

Blue Vein

What is Cheese?

Cheese is a dairy product made from coagulated milk,cream or a mixture of these, drained in a mould, fermented and cooked.

1/3rd

Proteins1/3rd

Fat

1/3rd

Water

Cheese

What Accompanies Service of Cheese?

CeleryRadish

Cruet Set

Cheese BiscuitsCheese Knife

Butter

ROUND 3

Condiments

Condiments

Condire

A substance such as a relish, vinegar, or spice, used to flavor or compliment food.

A latin word – to preserve

CONDIMENTSWhere does the word come from?

• Food substances used

– To heighten the natural flavors of foods

– To stimulate the appetite

– To aid digestion

– To preserve certain products

CONDIMENTSWhat are condiments?

CONDIMENTSPopular condiments – Cayenne Pepper – Preparation & use?

Prepared by coarse grinding of dry

cayenne peppers (a long thin variety of

red peppers grown in South America and France). They tend

to be long and hooked and

terminate in a sharp point.

These are traditionally used in Mexican and Italian cooking. They have little aroma, but are

extremely hot to taste and are also used to flavor oil and vinegar. The

red, mature pepper is hotter than the

green.

Buzzer Round

Spices, seasonings, sauces, fruit, or

various cooked & uncooked preparations


CONDIMENTSPopular condiments – HP Sauce , Ingredients and Use ?

This sauce is an excellent

accompaniment to all red

meats, especially steaks.

Vanilla

Chicken

Cheese

Malt vinegar

Tamarind

Tomato extractSpices

Wine vinegarSugar

RaisinsOnion extract

Salt

Chicken

Vanilla

Cheese

Some months ( like October) have 31 days. Only February has precisely 28(except in a leap year). How many months have 30 days

11 months except February

Lets check our stress levels… The following picture was used in a case study on stress levels. Look at both dolphins jumping out of

the water. Both dolphins are identical. The researchers concluded that a person is under stress

if he/she finds both dolphins look different. If there are many differences found between both

dolphins, it means that the person is experiencing a great amount of stress. So, if you see too many

differences between the two dolphins, you are advised to pack your bags, go home immediately

and get some rest.

Ceremony

Documents

Day 1 Bfm F&B