FOOD AND BEVERAGE SERVICE THEORY - I

UNIT – I

INTRODUCTION TO FOOD AND BEVERAGE SERVICE

LEARNING OBJECTIVES

After completing the unit you should be able to

Know about the hotel industry

Explain the different types of F&B operations

Describe the organization structure of food and beverage service

department

List the qualities of food and beverage service personnel

Discuss the relationship between the departments

INTRODUCTION TO THE HOTEL INDUSTRY

According to the British laws a hotel is a place where a “bonafide”

traveler can receive food and shelter provided he is in a position to for it and is

in a fit condition to receive.

Hotels have a very long history, but not as we know today, way back in

the 6th century BC when the first Inn in and around the city of London began to

develop. They first catered to travelers and provided them with a mere roof to

stay under. This condition of the inns prevailed for a long time, until the

industrial revolution in England, which brought about new ideas and progress

in the business at inn keeping.

The invention of the steam engine made traveling even more prominent.

Which had more and more people traveling not only for business but also for

leisure reasons. This lead to the actual development of the hotel industry as

we know it today.

Hotel today not only cater to the basic needs of the guest like food and

shelter provide much more than that, like personalized services etc.

Hotels today are a “Home away from home”.

Different Types of Catering Establishments

The industry caters to millions of people a day through a wide variety of types

of food service operations in two sectors:

• Commercial – Profit Oriented

• Non-commercial - Welfare

COMMERCIAL – Profit Oriented

Commercial Hotel

It is a place for a traveler to get accommodation and food – if he/she is in a fit

condition to receive the service and pay for it

Motels

It is a term derived from “Motor Hotel” – it has a service station/ Purpose is to

provide food and drink together with petroleum products. This is situated on

the Highways.

Restaurants

This are the restaurants run 24/7, i.e., 365 days a year, covering all the three

meal of the day. Mostly A la carte (to the order) service is done. In some

restaurants they serve Table D hote (Fixed Menu). In some hotels they offer

buffet service.

Commercial Catering

Private Hospitals

To take care of the patients by providing food and beverages, it should be

piping hot and cooked according to the nutritive value as per the doctor advice

Pubs

It is a word derived from PUBLIC UNION BAR. It is opened in the evening and

night for drinks. Here Dinner and Dance is also provided. There will be a

dance floor in the middle for the guest to dance. Décor is lavish. The Service

will be formal and to excellent quality.

Resorts

Hill Resorts

The Hotels are situated in hills & mountain regions. People mostly come here

to relax and breathe fresh air. They come here to enjoy trekking, scenic

beauty and cool climate

Sea Resorts

The Hotels are situated near the sea shore. The guest comes here to relax

and enjoy. They enjoy the carious sports in sea and sunbath. Tanned skin

treatment is very famous in sea resorts.

Island Resorts

It is situated in islands, surrounded by sea or lakes. People come here to

enjoy the scenic beauty, boat rowing, horse riding and trekking

Snack Bars

Generally situated at the heart of the cities or towns. They provide short eats

in quick manner in informal way

Fast Food restaurant

Today everybody wants to have the food quickly. Immediate sales to the guest

for the consumption either on or off the premises. Method of food service is

simplified. Examples McDonalds, Pizza Hut etc., found in high streets of most

of the cities

Air line Catering

It has to carry pre-prepared food on board; inside the airline no facility for

cooking will be available. Most airlines design and plan flight kitchens near to

the airport to meet their requirements. Food items in individual casseroles are

stored in freezer units until required. They are then heated as required with

the aid of microwave ovens and served to the passengers.

Railway Catering

In the mid 19th century this network began in India, since the travel made

easier, people traveling from one part of the country to another, required food

and drink on route. Larger stations they opened Refreshment Rooms and

Food plazas. An pantry car is provided in all the super fast express trains and

also in the trains which travels more than 5 hours, which serves food items to

passengers.

Sea Catering

This is an organization which provided food and beverage for the people who

travel in ships. In cargo ships they serve for sailors, and in the luxury ships like

cruise they serve for passengers. Ships provide food equivalent to any good

five star hotel and other facilities too.

Mobile Catering

A Modern day’s fast food outlet, serves food on wheels. Van type vehicles are

used to do these types of services.

WELFARE CATERING – Non Commercial

The primary concern of the establishment is a non-profitability business. It is

completely or partially subsidized by a parent body. Primary concern is to take

care of the employees. To cater the workers with good nutrient food and to

keep them healthier. These types of catering establishments are run in the

following areas;

• INDUSTRIES

• FACTORIES

• OFFSHORE

• PROJECT SITE

Institutional Catering

• Universities and colleges :

In some establishments the rates are subsided, and sold for no loss no gain

concepts. Some institutes provide food free to staff and students as an welfare

too.

• Hospitals

Here the food is prepared according to the nutritional value and sold to the

patients in a subsided rate. Were in government hospitals the food is given

totally free of cost. In hospitals they require special form of catering for

patients – hygiene, nutritional, cost effective.

• Armed Forces

For armed force they have a separate catering team – in the police

department they will have their catering canteens. For senior members even

they run a special restaurant in forces. Some times special banquets are also

conducted

• Noon Meal Scheme (NMS)

NMS – a government aided for poor children school – encourages them to go

to school – a well planned nutritive diet.

DIFFERENT OUTLETS OF FOOD & BEVERAGE SERVICE

Coffee Shop

It is open round the clock, a concept borrowed from USA. An 24/7 service to

guests for breakfast, lunch, dinner, snacks and beverage. Service will be

informal.

Restaurant

Any main restaurant is open from early morning to mid-night. Covering three

major meals of the day. The cuisine offered here is multi-cuisine. A formal

restaurant with, wall to wall carpeting, centralize air-conditioning, channel

music. A la carte service is offered. Some restaurant they offer Table d hote

and buffet is also offered at Breakfast services.

Specialty Restaurant

It is open for lunch & Dinner only. The atmosphere is normal with dim light,

wall to wall carpet, music according to theme. Only A la carte Service. It is a

specialty cuisine, no multi cuisine. The theme can be of any country –

Mexican, Italian, Chinese, or region – Punjabi, Malabar.

Bar

These outlets serve alcoholic and non-alcoholic beverages with limited food.

They have comfortable seating and lighting. They may also serve draught

beer. Apart from the ones located in hotels, there are atND-lone pubs, bar-

cum restaurants, nightclubs.

Room Service

24/7 Department – giving personalized service to guest at rooms. Most luxury

hotels offer butler service. RSOT – Room Service Order Taker takes the

order from the guest in the phone. Two types of Room Service Centralized

and Floor Service

Discotheque

The outlet is principally meant for dancing to recorded music. A live band may

also perform. Only alcoholic beverages served with some snacks. The outlet

is operated to attract the younger generation of the society.

Barbeque

A small service outlet in the hotel usually managed by the coffee shop

manager. It is an open air restaurant. Sometimes live music is provided

Mostly grilled food done before guest with charcoal fire in a bar-be-cue

The covers will be around 60, It is open only for dinner - type of service is

formal.

Night Clubs

These may or may not be part of the hotel. Here the main emphasis is on

music whether taped, live or remixed with DJs. Beverages and limited food is

also served here.

Banquets

It is the largest revenue earning Department among the food and beverage

service outlets. They have, conference halls, ballrooms, meeting venues

It caters to large weddings, birthday parties, get together & special Occasions

The service will be buffet, informal or formal depending on the type of function

Outdoor Catering

Out Door catering is called as off premise catering. The food and beverage is

served where the guest wants them to be served. Sometimes even the hotel

arranges the venue and serves in the same way they do in the hotels.

Staff Hierarchy of Food and Beverage Outlet

Restaurant:

Room Service:

Restaurant Manager

Assistant RestaurantManager

Hostess

Senior Captai

Captain

Senior Waiter

Assistant Waiter

Trainee Waiter

Room Service Manager

RSOT - Room ServiceOrder Taker

Senior Captain

Senior Waiter

Waiter

Trainee

Bar

Banquet:

BAR MANAGER

ASSISTANT BARMANAGER

SOMMELIER – WINE WAITER

BARMAN

TRAINEE

Banquet Manager

Banquet Sales Assistant

Senior Captain

Waiter

Trainee

Staff- Duties & Responsibilities

Director Du Restaurant or Restaurant Manager :-1. He is responsible for the complete service inside the restaurant and

also responsible for administration2. He is responsible for the sales & Marketing of the restaurant3. Responsible for the happenings in restaurant like pilferages & Controls4. He should run the restaurant with the help of skilled staff5. Standard recipes are prepared by him & proper portion is served to the

guest

Maitre D’ Hotel or Senior Captain:-1. A good personality & it is his duty to receive the guest in decent manner2. A diplomatic person & organizer3. He is responsible for the restaurant in the case of absence of

Restaurant Manager4. His duty is also to see that the brigade are well groomed & Presentable5. He should have complete knowledge of wine, tobacco, liqueur, food and

also know about the service6. Briefing for the team should be taken by him

Hostess:Primary Duty to receive the guest & seating them comfortablyGives the menu card, takes the reservation in the phone and maintains the guest book

Chef De Rang (Station Waiter):In charge for the side station covering 3 to 4 tables (16 covers)Responsible for order taking & service of dishesHe is responsible for the guest from the beginning to the end till he leaves

Garcon or Waiter:His job is to do mise – en – place, checking the side station for cutlery and crockery, glassware required for servicePlacing the KOT (Kitchen Order Ticket) and getting the foodResponsible for collecting the bill / checkCleaning the table once the guest leaves the restaurant

Commis De Rang / Junior Waiter:He is a assistant waiter, general cleanliness of the restaurantClears the soil plates and unwanted dishes from restaurant to pantryHe is responsible for stocking the cutlery and crockery in the side station

He sometimes helps the waiter to serve food and beverages

Commis De Barasseur (Trainee):Junior most position in the restaurant, does assistance work like cleaning, mise-en-placeHe has to keep the service area cleanHe should be trained well before he attends the guest

Commis De Wagon (Trolley Waiter):He is the next level of assistant waiter – he has to take the trolley around the restaurantHe moves the Horsd’oeuvres trolley and pastry trolley

Sommelier or Wine Waiter:It is not a common position in IndiaHis job is to take care of wine service and he should know everything about Wine He also has to know the right food accompaniment for the wineKnowledge about cigar, cigarettes and cocktailsHe should also be aware of the licensing laws prevalent in the city and should be an efficient salesperson

Assistant Wine Waiter: He assists the sommelier by keeping the wine glasses clean and tidy

Attributes of Food & Beverage Service Personnel

Physical Attributes

1. Daily Shave

2. Hair Should be neatly trimmed

3. Men should avoid long hair and women should avoid movable hair

4. Hands must be free from nicotine stains, clean and well trimmed nails

5. Always smell good, use deodorants but do not use nail polish

6. Uniform should be clean and neatly pressed

7. Perfume if used should not be strong

8. Females should wear light make up only

9. Shoes should be comfortable and well-polished

10. Design shoes are not encouraged

11. High heel are not relevant as it creates accident

12. Teeth should be brushed before service starts

Work Related Attributes

Conduct

The staffs conduct should be good at all times especially in front of the guest.

The rules and regulations of the establishment must be followed and respect

to be shown to all senior member of the staff.

Language proficiency

The way in which the waiter speaks inside the restaurant is very important. A

good knowledge in English with the regional language is more important of a

waiter. French and German is very important for menu knowledge.

Courtesy

The waiter should always be courteous to the guest and to his supervisors.

The waiter should be polite while talking to the guest. Pleasing words should

be used in the communication. He/she should remember that the guest is

always right.

Honesty

Honesty is the best policy. To be honest in the working places is very

important. We should not mislead the guest in wrong statements.

Punctuality

It is one of the important qualities of a good waiter. The waiter should have a

principle to never come late for duty.

Loyalty

The waiter should not talk more as like market. The staff obligation and loyalty

is very important ot he establishment.

Co-operation

The waiter should always consider himself as a member of the team and co-

operate with all the staff.

Diplomacy

The waiter should act diplomatic when there is a tough situation created by a

guest after a drunk or irritated guest. The waiter should handle the situation in

a very cool manner.

Calmness

The waiter should have a high degree of tolerance for the presence of work

and be calm at all times.

Ability to remember faces and names

The quality which differs from a good waiter to average waiter. The guest will

be happy if he/she is remembered by name and he will feel important in front

of others to be recognized.

Physical fitness

The waiter has to work for long hours in the department. So the waiter should

be physically and mentally alert in his duty inside the restaurant.

Technical skill & knowledge

It is one of the best quality of a good waiter. Waiters knowledge about the

menu, food, beverages and tobacco should be above an average. The waiter

is also required to have deep knowledge about all types of services carried out

in star category hotels.

Sales ability

The waiter reflects the image of the establishment. They are the sales people

who effectively set all the items of Food and Beverage in a correct manner.

Attitude towards the guest

A waiter should anticipate the guests wishes and needs. A careful watch

should be kept on the guests at all times during the services without staring.

Safety, Hygiene, and attitudes (Positive and Negative)

Positive attitudes of a waiter:

Attend the guests as soon as they enter the restaurant.

Wish the guest at any time of the day and welcome them to the

restaurant.

Preferably address them by their name which requires remembering

them.

Be polite to the guest

Help to seat the ladies

Provide extra cushions or special chairs for children

When speaking to a guest do not interrupt him, if he is speaking to

another guest.

Do not ever here conversation

Avoid mannerism such as touching hair and nose picking etc.

Stand direct at all times. A gentle bow at the time of service is

permissible

Remember a guest special dish and remained him that you know it.

Be attentive to the guest calls

Talk softly

Strike a match to enable a guest to liter his cigarette.

Don’t carry pencils and pen behind your ears

Present the bills directly to the host in order to avoid embarrassing him.

Avoid waiting for Tips.

Enter and leave the restaurant through the service zone only.

Negative Attitudes of a Waiter:

1. Forgetting to say “Thank You”

2. Asking for TIPS – counting before guest

3. Short temper

4. Talking too much

5. Ignoring the guest

6. Hurrying the guest

7. Using bad form of speech

8. Adding up the bills wrongly

9. Unauthorized eating during the service

10. Putting service cloth in pocket

11. Soiling the menu card by keeping them in shirt front

12. Carrying pen or pencils behind ears

13. Having bad breath or body odor

14. Chewing Gum

15. Wearing Dirty cloth or shirt

16. Sneezing or coughing carelessly inside the restaurant

17. Wearing high heeled shoes

18. Quarreling or being noisy

19. Indulging in perfential treatment of guests

Inter Departmental Relationship

• Food Production :

Food is the main source of income in service department. The menu is also

provided by the food production department to the F&B Service

• Front Office :

They are the persons who handle the guest directly & create the first

impression. They guide the guest to various departments, they also guide

them to various banquets halls & functional areas

• House Keeping:

Plays a vital role for the functioning of the F&B service department. The

cleanliness is totally take care by them. In flower arrangement and bud vase in

outlets. They also do pest controls at outlets

Purchase Department :

Takes care of the purchase of service things like tooth pick, sugar cubes,

napkins, match boxes & etc.

Personnel Department:

It gives the salary for the staff. They record the employees performance. They

maintain the attendance and time of the employees in & out of the hotel.

Welfare measure and Recruitment of the employees

Maintenance Department:

They take care of the electrical and plumbing work. They check the halls

before the function starts. They take care of fixing the LCD & PC, Audio

systems

Security Department :

They check all the staff before leaving the hotel. They deal the highly

confused and threatening situation in the hotel like a murder or death of the

guest etc.,

Accounts Department :

They deal with all the accounts of F&B. The total cash collected from the

outlets will be given to the night auditor by the cashier of the outlet

Co-operation and Co-ordination

• Co-operation:It is the system which is followed within a department for the smooth functioning of the department

• Co-ordination:It is the system which is followed with the other departments

Conclusion

In the end of this unit the students have studied the following, dtailed

classification of the Food and beverage outlets. A detailed knowledge about

welfare catering and commercial catering establishments. The different outlets

and their functions in detail. The do’s and don’ts of a Food and beverage

personnel. The staff hierarchy of the various food and beverage outlets and

their duties and responsibilities.

Short Answer type questions:

1. Write short notes on the Airlines and Railway Catering?

2. List down the don’ts of service personnel?

3. Write a short note on welfare catering and its operation.

Essay Type Questions:

1. Write short notes on different type of commercial outlets

2. How food and beverage department co-ordinates with Kitchen, Front

office , House keeping and Maintenance departments.

UNIT – II

RESTAURANT OPERATIONS

AIMS AND OBJECTIVES

In this lesson we shall discuss about the restaurant operating equipments.

After completion of this lesson you will be able to understand:

Ø Food and beverage service equipments needed for table setting such as

glassware, chinaware and table ware

Ø Furniture, fixtures and linen

Ø Safe handling of equipments.

Ø Preparing the restaurant before, during and after service

Ø Mise-en-scene

Ø Mise-en-place

Ø Rules and points to remember while table laying

Ø Styles of service

Ø Service techniques.

SERVICE EQUIPMENTS - Cutlery, Crockery and Glassware

Cutlery

It is also called as silverware. Silver plating is made from blanks or bodies of

nickel silver or nickel brass alloy. They are immersed in a complex of silver

salts or nickel by means of electrolysis. Silver is transferred to the blanks and

an electroplated product emerges. This process is called EPNS –

Electroplated Nickel Silver

Technically, these include only cutting utensils namely knives: large or

joint or dinner knives, fish knives, side knives, butter knives and small

knives. But nowadays all eating implements are known as cutlery.

Flatware includes spoon and forks.

Name Size/

ounces

Uses

Marrow Spoon

Service Spoon

Soup Spoon

Dessert Spoon

Tea Spoon

Coffee Spoon

Mustard Spoon

Ice Cream Spoon

Parfait spoon

Service ladle

Fish fork

Small fork

Dinner fork

(joint or large)

Fruit fork

Pastry fork cum knife

Oyster fork

Snail fork

Fish knife

Dinner Knife

Small Knife

Steak knife

7 inches

9 inches

7 inches

7 inches

5 inches

4 inches

3 inches

5 inches

7 to 8 inc

9 inches

7 inches

8 inches

4 inches

5 inches

5 inches

7 inches

9 inches

7 inches

8 inches

Used for taking marrow

Used for serving food

Used for having Soup

Used for having deserts

To stir tea

To stir Coffee

Taking mustard from mustard pot

Used for having ice cream

To have multilayered ice creams

Used for serving foods with high

liquid consistency

Used for serving food

Used for having fish

Used for having main course

Used for having fruits

Used for having pastry

Used for having oyster

Used for having snail

Used for having fish

Used for having meat

Used for having desert

Used for having steak

Hollow-ware

Butter dish lid

EPNS single portion round

EPNS double portion round

Soup with turn lid

Ice bucket

Wine cooler

Cocktail shaker

Strainer and drip bowls

Sauce boat

Water jugs

Used for serving butter

Used for serving curry for a single person

Used for serving curry for two persons

Used for serving soup

Used for serving ice cubes

Used for serving cool wine

Used for making cocktail

Used to drain tea leaves

Used for serving sauce

Used for serving water

Special Tableware

Asparagus Holder

Pastry slice

Corn on the cob

holder

Snail tong

Snail dish

Lobster pick

Caviar knife

Nut cracker

Grape scissors

Used to hold asparagus spears when eating

Used to slice the pastry and serve the portion

One to pierce each end of the cob

Used to hold the snail shell

Dish is round with two ears, having six indentations to

hold a portion (6) of snails

To extract the flesh from the claw

Used to apply caviar on toast

To crack nuts

To cut and hold a portion of grapes

Silverware(Cutlery)

The silver room holds the complete stock of silverware required for the service

of all meals together with a small surplus stock incase of emergency. The

storage of silverware is most important. All the shelves should be labeled so

as to indicate where each item are placed. It’s make easier for effective

control and stocking. Heavy items should be shelved lower and heavy items

on higher up. For prevention of accidents we do so.

All cutlery and flatware can be arranged together. Small item like ashtrays,

cruet set, butter dishes, special equipments, and menu holders can be stored

in drawers with baize. Baize will provide the sound while the cutleries slide in

the draw. The silverware should be cleaned regularly

Silver plating is made from blanks or bodies of nickel silver or nickel brass

alloy. They are immersed in a complex of silver salts or nickel by means of

electrolysis. Silver is transferred to the blanks and an electroplated product

emerges. This process is called EPNS – Electroplated Nickel Silver

Silver cleaning methods

The silver used in the service area are EPNS which requires polishing

to keep up the shining of the cutleries, flatware and hollowware all the time.

There are different methods of silver cleaning and the method used generally

depends on the size and class of establishment. The larger establishments

use a burnishing machine which would be in constant use all through the day,

whereas smaller establishments which possibly couldn’t afford a burnishing

machine, would use a manual method.

Burnishing machine:

This is a revolving drum with a safety shield. It may be plumbed into the

mains (or) remain portable with the water being poured in by means of a hose

from a tap. Depending on the size of burnishing machine in use, it may be

divided in to compartments to hold specific sizes of silver. A rod is inserted at

the centre and is removable which helps on polishing the handles of teapots,

coffee pots, milk jugs, etc.

In order to run the burnishing machine effectively and efficiently, the

following things has to be done. A certain amount of soap powder is added

according to the maker’s instructions. The silver is placed inside and then the

lid is clamped down tightly. The water supply is then turned on to ensure a

constant flow of water. If the machine is not plumbed in , then water has to be

poured in covering the ball bearings on the side and then the lid is clamped

down. As the drum revolves the mixture of water and soap powder acts as a

lubricant between the silver and the ball bearings. Thus any tarnish is

removed but the silver is not scratched. On being removed from the

burnishing machine the silver should be rinsed in hot water and dried with a

clean tea cloth.

Polivit:

A polivit is an aluminum metal sheet containing holes which is best used

in an enamel (or) galvanized iron bowl. The polivit is placed in the bowl

together with some soda. The silver to be cleaned is then put into the bowl,

ensuring that at least one piece of silver has contact with the polivit. Sufficient

boiling water is poured into the bowl to cover the silver being cleaned. A

chemical reaction takes place between the polivit, soda, boiling water and

silver, which causes the tarnish to be lifted. After three (or) four minutes the

silver is taken out to another bowl of hot water to rinse and later it will be

drained and cleaned with tea cloth.

Plate powder:

This is a pink powder which needs mixing with a little methylated spirit

to obtain a smooth paste. The paste is applied on the tarnished silver and left

until the paste is dried of. Then the paste is rubbed off with a clean cloth and

is advisable to rinse the article well in hot water and to give a final polish with

a clean dry tea cloth. If the silver got a design (or) engraves, it is good to use a

small brush to apply the paste and another brush to clean the dried paste.

Silver dip:

A pink colored liquid is used which is kept in a plastic bowl. Silver which

has to be polished are kept in wire basket and dipped into the plastic bowl

containing liquid. All the silver articles to be polished has to be covered by the

liquid. The silver should be left in the silver dip for a short period and then

lifted to drain. After draining it is placed in warm water, rinsed and then

polished with a clean dry tea cloth. This method is quicker than the other

methods and is used mostly in the medium sized establishments.

Chinaware

It is made of soda-ash, Silicon and chinaclay, glaze it give a fine finish.

Chinaware will always be glassing having and being different colours and

designs. It has more resistant to heat than glassware.

How to Handle Chinaware?

1. Breakage rate is high; hence forth it needs careful handling

2. It should be stored on shelves

3. To avoid accidents it should be stored in a convenient height

4. Always it should be kept covered to avoid dust and germs

Name Size Uses

Dinner Plate (meat, joint)

Dessert plate (fish plate, half plate)

B&B plate (side plate, cheese plate)

Soup plate

Tea Cup

Demi tasse cup

Nappy Bowl

Egg Cup Holder

Consommé Cup

Soup Bowl

Fruit Plate

Salad plate

Coffee Cup

Tea Pot

Coffee pot

10”

8”

6 ½ “

8 ¾ “

6 oz

3 oz

-

-

-

10 oz

9 “

600 ml

8-10 oz

-

1-2 pnts

It is used for serving meats

It is used for the service of fish

and also for hors d’ oeuvres

Used as an underliner. It is also

used for serving cheese

Used for serving thick soup

Used for service of tea

Used for service of coffee

Used to serve cereals

Used to serve boiled egg

Used to serve consommé soup

Used for service of soups

Used for serving fruits

Used for serving cold salad

Used to serve coffee

Used for serving tea

Serving coffee

Used as a container for sugar

Sugar bowl

Ash Tray

Saucer

-

-

5 “

cubes

Used by the guest to dispose

cigarette ash and buds

Mostly used only to carry tea

cup

Glasswares

The raw materials used as a silica and soda-ash. Let is added to make the glass crystal clear; glasses are measured in terms of capacity.

The restaurant glassware is usually plain. Except in speciality restaurant where it may be coloured

How to handle glassware?

It should be kept inverted in single rooms in a backward of the shave to slippageIn a restaurant glassware must be transported on a place, with a tray cloth to avoid spilageGlasses with a stem must be inverted and held by the stemService glasses must be cleaned and held against to a light before use for traces of smudges etc.

COVERS

One of the technical terms very often used in the restaurant is “cover".

1) When discussing how many guests a restaurant or dining room will seat we

refer to the total number of guests concerned as so many "covers".

2) When laying a table in readiness for service there are a variety of place

settings, which have to be laid according to the type of meal and service being

offered. This place setting is a type of cover being laid.

One cover denotes all the necessary cutlery, flatware, crockery, glassware

and linen necessary to lay a certain type of place setting for a specific meal,

for a single person.

A LA CARTE COVER

This cover follows the principle that the cutlery and flatware for each

course/dish will be laid just before each course/dish is served. The traditional

cover given below represents the cover for hors d' oeuvres (starters) which is

the first course/dish in a French classic menu sequence.

Fish plate

Serviette

Fish knife

Fish fork

Side plate

Side knife

Wine glass

When an a la carte cover is being laid, the cutlery and flatware required by the

guest for the dishes ordered will be placed course by course. In other words

there should not be at any time during the meal, more cutlery and flatware on

the table than is required by the guest at that specific time.

TABLE D'HOTE COVER

This cover follows the principle that the cutlery and flatware for the entire meal

will be laid before the first course/dish will served. The traditional cover is

given below:

Serviette

Soup spoon

Fish knife

Fish fork

Meat knife

Meat fork

Dessert spoon

Dessert fork

Side plate

Side knife

Wine glass

When a Table d’hote cover has been laid, the steward should remove, after

the order has been taken, any unnecessary cutlery and flatware and really any

extra items that may be required.

LAYING THE TABLE:

Once the table is clothed-up it should be laid in readiness for service.

If an a la carte cover is being laid, then the first item set on the table

should be the fishplate in the center of each cover.

If a Table d’hote cover is being laid then the first item to be set on the

table should be serviette or side plate in the center of each cover.

If the side plate were laid in the center of each cover it would be moved

to the left-hand side of the cover once all the cutlery and flatware had

been laid. The purpose of initially placing something in the center of the

cover is to ensure that the covers are exactly opposite one another and

that the cutlery and flatware of each cover are the same distance apart.

Cutlery and flatware of each should be laid from a service salver or

service plate. An alternative to this is to use a service cloth and hold the

items being laid in the service cloth, giving a final polish before setting

the items on the table.

When laying a Table d’hote cover, the cutlery and flatware should be

laid from inside to outside of the cover. This ensure even spacing of the

cover and normally lessens the chances of having to handle the items

laid more than is necessary.

The waiter must ensure that all cutlery and flatware is laid 1.25cm (1/2

in) from the edge of the table and that badged crockery has the badge

or crest at the head or top of the cover.

The glass after polishing should be placed upside down at the top right-

hand corner of the cover.

Once, the covers have been laid the table accompaniments should be

placed on the table according to the custom of the house.

Where an a la carte cover has been laid, the cutlery and flatware

required by the guest for the dishes s/he has chosen will be laid course

by course. In other words there should not, at any time during the meal,

be more cutlery and the guest requires flatware on the table than at the

specific time.

If decorative cover plates are used for an a la carte cover it is common

for the first course plates to be placed on this plate. The first course and

the cover plate are then removed when the first course is cleared.

Where a table d’hote cover has been laid the waiter should remove,

after the order has been taken, any unnecessary cutlery and flatware

and relay any extra items that may be required. This means that before

the customer commences the meal he/she should have all the cutlery

and flatware required for the dishes chosen, set out as his/her place

setting or cover.

After the above covers have been laid, the table-layout should be

completed by the addition of the following items:

· Cruet set

· Ashtray

· Bud vase

All applicable cutlery and flatware should be laid 1.25 cm from the edge of the

table. Water goblets after polishing should be placed at the top right-hand of

the cover.

Linen:

Restaurant table linens are linens used in restaurants and are often made of

cotton. This cotton made table linens are perfect for restaurants and banquet halls.

They are ideal for fine dining facility. They give the restaurant that special

atmosphere that makes new guests repeat guests. Good table linens increase the

reputation of the restaurant.

Tablecloths:

54 inches X 54 inches to fit a table of 2 feet 6 inches square table or round table of 3

feet diameter.

72 inches X 72 inches to fit a table of 3 feet square

72 inches X 96 inches to fit rectangular shaped tables

72 inches X 54 inches to fit rectangular shaped tables

Slip cloths

3 feet X 3 feet, used to cover a grubby tablecloth.

Serviettes (Napkins)

18-20 inches square if linen

14-17 inches square if paper

Buffet cloths

6 feet X 12 feet

Thumb rules for Table Setting:

Table should not shake.

Multon (thick silence cloth) should not be seen below the table cloth.

Table cloth should be clean, crisp and right side up. It should fall

equally on opposite sides.

Flower arrangement, if any, should not be tall and highly scented.

Five items, quarter plate, glass, napkin, ashtray & cruet set are always

there.

All cutlery required for the first course will be outside i.e., farthest from

the center of the count.

All knives are on right hand side, except one on the quarter plate.

Cutting edge will be on the left.

All forks are on left except one on top with the dessert spoon.

All spoons are on right except one on the top with dessert fork.

Water glass at the tip of the knife. Other glasses & coffee cup on the

right side.

Napkin can be on quarter plate, or in the center of cover or in the water

glass.

The cutlery should form a square, with the edge of table as one side

and it must be opposite the chair.

Swift, silent, sleek, smooth, sincere, smiling service is to be given.

The plates are so placed on the table that the main dish is nearest the

guest and accompaniments on the sides. It is sometime referred to as

10, 2 and 6 ‘o’ clock arrangement.

Mis en Place and Mis-en-scene

Mis-en-scene

Mis en scene refers to preparing the environment of the area in order to make it

pleasant , comfortable , safe and hygienic. For each service the restaurant should be

made presentable enough for the guests to accept it. The supervisors and his

brigade should ensure the following Mis-en-scene.

The carpets are brushed

The tables and chairs are serviceable and no wobbling

Table lights and chandeliers have functioning bulbs

Menu cards are presentable and attractive

Text cards and others sales materials are presentable

Doors and windows are closed

Table clothes and napkins are laid on the table

Bud vase is set with a fresh flower

Room freshener to keep away the odor

Lights should be used in the restaurant according to the theme of the

restaurant.

Mis en Place

This French term this means “to put in place”. The term is attributed to the

presentation of work place for an ultimate smooth service and to ensure that the

restaurant is ready for the service. The side stations are efficiently prepared for the

service by the waiter.

A station comprise of a given number of tables served by a given number of waiters.

A station is a group of tables around 3 to 6 having 20 to 24 covers. Each station is

headed by a station waiter or chef-de-rang. The side station is also called as a

dummy waiter having different specified shelves and cupboards to hold all the

crockery, cutlery, glassware, linen required for service.

The following service equipment can be stored in a side station:

Salvers Creamers Wine chiller and stand

Coffee pots Teapots Ice buckets and tongs

Finger bowls Cruet sets Sugar bowl; and tongs

Soup ladles Butter dishes Bottle and wine openers

Cigar cutters Bread baskets Bud vases

Candle holders Wine cradle Toothpick stand

Straw stand Pot holders Drip bowls

Restaurant

Operating

Equipments

The style and design of the side board varies from establishment to establishment. It

depends upon:

· The style of service and menu offered.

· The number of waiters working from one sideboard

· The number of tables to be served from one sideboard

· The amount of equipment it is expected to hold

Types of service

Five styles of services are internationally recognized:

1. French service or guerdion service

2. American service or plate service

3. English service

4. Russian service

5. Buffet service

French Service

French service differs from others in that all food is served from the gueridon. This is

a rolling cart the same height as the guest's table. The gueridon is covered with a

cloth and is placed side-by-side with the table. It is equipped with a small alcohol

stove, or rechaud, that is used to keep the food warm for the preparation of sauces,

crepes suzette, jubilee and other special dishes. This service is very elaborate and

elegant. The food is partially prepared

in the kitchen and completed by the Chef or Headwaiter in full view of the customer.

Service of this type requires not only technical expertise on food preparation but also

a good showmanship. The Chef carries out certain activities like carving meats,

preparing

flambé, etc. with flair and showmanship.

Advantages:

1. The guest s given personalized attention making him feel important.

2. It makes the guest feel that he is receiving a royal treatment.

3. Th service is elegant and entertaining.

4. It commands higher price than other forms of service (pay for the service).

Disadvantages:

1. It is a slow service.

2. It is expensive because it requires large professional staff.

3. It requires a bigger dining room space to make service and food preparation

convenient.

American Service

This is usually called "plate service” because the food is already placed in the plate

in the kitchen ready to be served to the guests. This type of service is used in coffee

shops where there is a demand for quick and simple service. It requires minimal

training for novice waiters and waitresses.

Advantages:

1. It is a fast and simple service.

2. It is inexpensive. One waiter or waitress can serve many guests and no special

service equipment is necessary.

3. It does not require highly trained technical staff that demands for higher pay.

Disadvantages:

1. Less showmanship

2. Reduced personalized attention

English Service

This type of service is also known as "family style" service. In this service, the soup

tureen is placed before the host alongside with preheated soup plates and hands

them to the waiter, indicating the person to be served. The same procedure is

followed with the main entree. If so desired, the partly filled dinner plate is presented

to the hostess who serves the vegetables from large serving dishes placed before

her. Then the waiter places the plate before the guests. This type of service is

usually found in coffee shops, family restaurants, counter service, etc.

Advantages:

1. It is fast. Plates of food are served immediately at the proper temperature.

2. It is inexpensive.

3. It requires no special equipment.

Disadvantages:

1. Less showmanship.

2. Reduced personalized attention to the customer.

Russian Service

This type of service is the same as that of French service. However, in Russian

service, the food is fully prepared and pre-cut in the kitchen and then neatly arranged

on silver platters by the Chef. The waiter then shows the platter to the guest as a

polite gesture and serves the food to the individual plates of the guests using serving

cutleries.

Advantages:

1. Only one waiter is needed to each station.

2. Elegant and entertaining.

3. No extra space is needed for the equipment.

4. It guarantees equal portions because the food is pre-cut and already served.

5. Gives the guests personal attention.

Disadvantages:

1. It requires a big initial investment in silver equipment.

2. If many guests are served from one platter, the last one to be served may see a

rather less attractive display.

3. If every guest in a party orders a different dish like steak or fish, the waiter must

carry very heavily loaded tray / trays to the dining room.

Buffet Service

This is also called self service and is normally used in banquet functions and i n

some restaurants. Food is attractively arranged on a long table, classified and

arranged according to

proper sequence, from appetizers to desserts. Soup is placed on a soup tureen and

the hot entrees in chaffing dishes to keep them warm. Some equipment like dinner

plates and saucers are laid down right on the buffet table. Instead of the waiter

serving the guests, the guests go to the buffet table pick up plates, china, cutlery and

napkin and all other items and serve themselves of their own choice.

Advantages:

1. It is a fast service.

2. It requires less staff to render the service needed.

3. The presentation of the different dishes can be appetizing.

Disadvantages:

1. It may result in shortage of food especially when the early ones may serve

themselves more; thus very little food is left for the latecomers

FOOD SERVICE

Rules for waiting at a table - Receiving, order taking, service and settlement

The waiter is responsible for greeting guests must ensure that the reception is

welcoming. Lead guests to a table and help them to sit down by slightly pulling out

chairs and moving them forward as guests sit.

Menu Presentation

The waiter must present the menu opened to the guests and give them time to read

and choose their dishes.

Taking the order

The order is taken while standing on the left of the guest. The waiter can give advice

or explanation on the choice of dishes only when asked.

Food service techniques

Where possible serve food from the customers left serve hot foods on hot plates and

cold foods on cold plates serve ladies first where possible serve cold food, before hot

foods

Presentation of the bill

At the request of the guest the bill must be collected from the cashier and presented

to the host folded to conceal the figures and on a side plate. When payment is made

the money is taken to the cashier and any cheque returned with the receipt on a side

plate unless the guest indicates that the change is a tip it should be left on the plate

until the guest leaves.

OPERATING THE KOT

The technique for recording the order will depend on the system being used in

the particular establishment.

1. Kitchen Order Ticket – It is a triplicate system.

2. When guests are ready to order, the person taking the order records

each item in a chronological sequence up to the main course after

having entered the table number and the number of covers.

3. The name of each item is clearly spelled and when several guest at the

same table order the same thing a dot is placed on the right of each

item ordered. When each customer has ordered, the dots are

transferred to its numerical form

4. it consists of three copies, the top copy is taken to the kitchen for

requisitioning the food, the bottom copy goes to the cashier, for

preparing the bill and the third copy retained in the sideboard as aide-

memoire

5. the same process is used to order the entremets and beverages

KITCHEN STEWARDING OR WASH-UP AREA

This department primarily controls the storage and issue of cutlery, crockery,

hollowware, chinaware and glassware to the restaurant and kitchens. The waiter

would have to get his supplies of the above items from this department. The

department is also responsible for washing soiled service ware and subsequently

furnishing clean items. The sanitation and hygiene of the kitchen usually comes

under the purview of the kitchen stewarding department.

Conclusion

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. 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 conceps of span of control, level of

management and delegation. Teamwork is the watchword in any food and

beverage service department. A dedicated and committed team, with able

leadership, under ideal working conditions, helps in fulfilling the

establishment's ultimate goal of guest satisfaction

QUESTIONS FOR DISCUSSION

1. What are glassware? Give a brief description about the types of glasswares

used in restaurants.

2. Write in your own words how you will handle glasswares and Chinawares.

3. Enumerate about the tables and chairs used in the restaurants.

4. Give a brief description about the side station.

5. What are the main items of linen found in a restaurant?

6. Draw a sketch descripting the table setting.

7. Explain in your own words about preparing for service.

8. Explain table laying.

UNIT – III

ANCILLARY DEPARTMENTS

AIMS AND 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:

Ø Stillroom, its staffs, provisions receivable and equipments available

Ø Silver room stock-ups

Ø Wash-up of soiled items

Ø Hotplate point, use of upboards and coordination between various units and

Ø Spare linen store

STILLROOM

The main function of the still room is to prepare and provide food items and

equipments which are not catered for in any other department (such as

kitchen, larder or pastry). The actual daily work carried out in the stillroom

varies from one establishment to another according to the type of meals

offered and the size of the establishment.

Stillroom Staffs

The still room is looked after by a still room supervisor, who is responsible for

the staffing, ordering of supplies from the main store and effective control of

these items when issued to various departments. In most of the restaurants,

the stillroom remains open for long hours. For the efficient running, the staffs

normally work on a straight rotating shift basis, doing an early shift one week

and a late shift the next. The stillroom

staffs are also responsible for the washing up of all their equipments.

Provisions Obtainable from the Stillroom

The list below gives the provisions that can be obtained from the stillroom:

Beverages: coffee, tea, chocolate, horlicks, ovaltine and other food drinks.

Fruit juices: apple, orange, pineapple, grapefruit and other assorted fruit

juices.

Pastries, gateaux and sandwiches

Rolls, brioche and crossant

Toast: breakfast toast, melba toast

Milk, cream and butter

Toasted scones and teacakes

Sugar: coffee powder, tea dust, demerara etc.

Breakfast cereals: cornflakes, weetabixm shredded wheat, rice crispies,

muesli etc.

Preserves: jams, jelly, marmalade, cherry, plum, raspberry, strawberry,

apricot and honey.

Cleaning detergents and scrubbers.

Stillroom Equipments

A wide range of food items are offered from a stillroom and therefore, to

ensure the correct storage, preparation and presentation a considerable

amount of equipment is used. The equipment that may be found includes:

Coffee brewing machine

Coffee bean grinding machine

Tea dispenser

Bread slicing machine

Salamander

Hot cupboard

Steamer and hot water boiler

Refrigerators

Work table and cutting board

General storage space, shelves and cupboards

Sinks, washing machines and dish washers

SILVER ROOM / PLATE ROOM

The silver room holds the stock of silver required for the service of meals. The

various types of silver are kept here on labeled shelves, with all the service

plates of one size stacked together.

Cutlery, flatware, hollowware and other smaller items are usually stored in

drawers lined with baize, as this helps to reduce noise, slipping and

scratching. In very large establishments, the silver and the plate room may be

two separate units, but in the majority of places they are combined and in

some cases, are a part of wash-up.

HOTPLATE POINT

The hotplate is the contact point between the kitchen and the service staff. It is

the point at which both areas must cooperate and communicate effectively so

that the customer gets the quick and efficient service that he expects. Hot

cupboards can be used for either food or plates. Units as a whole are usually

made up of a hot cupboard with sliding doors, topped by a heated serving

surface. The top may also house containers acting as dry or heated brain-

maries. Dry heat keeps the food hot by electric elements or gas flame. The

wet heat method provides heat via an open tank of water, which itself is

heated by gas-fired burners or by an electric immersion heater. The hot plate

or hot cupboard needs to be stocked with all the china and crockery needed

for service, e.g soup plates, fish plates, consommé cups, platters, soup cups,

tea cups and demitasse.

The Aboyeur is in charge, and controls the hotplate over the service period.

As an aid to the food service staff the Aboyeur would control the ‘off board’

which tells the waiter immediately any dish is ‘off’. The Aboyeur who controls

the hotplate over the service period will initially receive the food check from

the waiter. He checks that it is legible and that none of the dishes ordered are

‘off’ the menu.

THE PANTRY

The pantry in most hotels and restaurants, provides items of food and

beverage not prepared in other sections of the kitchen. Its main function is to

serve tea, coffee, juices, a variety of breads, rolls, croissants, shakes, ice

creams and various non-alcoholic beverages like fresh lime, iced teas, etc. In

medium sized hotels, the pantry also provides all breakfast items including

eggs to order breakfast cereals like cornflakes and short order items like hot

dogs, toasted and other sandwiches.

In a large first-class establishment a still room supervisor is in charge and

depending upon the size of the still room and duties to be performed, he may

have a number of staff under his control. A further responsibility of the still

room supervisor is the ordering of supplies from the main dry goods store and

the effective control of these items when issued to various departments.

Against proper requisition only the goods are issued from the dry goods store,

where the top copy goes to the store, duplicate remains in the requisition book

as a means of checking the receipt of goods from the store. Goods are issued

only if the requisition is signed by the still room supervisor. Because of the

number of hours that the still room has to remain open and running efficiently,

the staffs often work on a shift basis.

Equipments used in the still room vary with the type of restaurant. A

wide range of food items is offered and therefore, to ensure their correct

storage, preparation and presentation, a considerable amount of equipment is

used.

Refrigerator: for storage of milk, cream, butter, fruit juices.

Beverage making facilities.

Large double sink and draining board.

Salamander or toaster.

Bread slicing machine.

Work top and cutting board.

Storage rack for equipments.

Coffee grinding machine.

Ice-maker.

WASH-UP AREA

While organizing the area for wash-up it is important to keep in mind

that it has to be sited in the place where the staff can work speedily and

efficiently when passing from the food service areas to the kitchens. Servers

should stack trays of dirties correctly at the back area, with all the correct

sized plates together and table-ware stacked on one of the plates with the

blades of the knives running under the arches of the forks. All glass-ware

should be stacked on a separate tray and taken to a separate wash-up point.

The wash-up service area should be the first section the waiter enters from

the food service area. Here he/she deposits all the dirty plates, stacking them

correctly and placing all the table-ware in a special wire basket or container in

readiness for washing. The server 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.

Depending upon the size of the establishment and the work load in the wash-

up area, the method of dishwashing varies. The different dishwashing

methods are,

Manual method Soiled ware washed by hand or brush machine

Semi-automatic

method

Soiled ware loaded manually into dishwashing

machine by operators

Automatic conveyor Soiled ware loaded in baskets, mounted on a

conveyor by operators for automatic transportation

through a dishwashing machine

Flight conveyor Soiled ware loaded within pegs mounted on a

conveyor by operators for automatic transportation

through a dishwashing machine

Deferred wash Soiled ware collected together, stripped, sorted and

stacked by operators for transportation through a

dishwashing machine at a later stage

Whatever the method is used for washing the soiled ware, the following things

have to be done. Soiled ware should be cleaned with hot water containing

soap detergent. After washing with soap it is must to dip the rack with plates in

sterilizing tank containing clean hot water at a temperature of 75˚C. The racks

are left for two minutes and then lifted out and the china left for drain. After

drying, the china is stacked into piles of the correct size and placed on shelves

until required for further use.

LET US SUM UP

The ancillary departments of the restaurants act as the link between kitchen

and food service areas. The service areas are stocked with appropriate

equipment. In large hotels, five main service areas can be distinguished, viz.

stillroom, silver or plate room, wash-up, hotplate and spare linen store. The

main function of the still room is to prepare and provide food items and

equipments which are not catered for in any other department. The still room

is looked after by a still room supervisor, who is responsible for the staffing,

ordering of supplies from the main store and effective control of these items

when issued to various departments. The provisions that can be obtained from

the stillroom include beverages, fruit juices, pastries, gateaux and

sandwiches, rolls, brioche and croissant, toast, m ilk, cream and butter,

toasted scones and teacakes, sugar, breakfast cereals, preserves, cleaning

detergents, scrubbers, etc.

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, steamer 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.

QUESTIONS FOR DISCUSSION

1. Explain about the ancillary departments of a restaurant.

2. Give a brief note about the stillroom.

3. Explain in your own words about the hotplate.

LESSON AND ACTIVITY

1. Visit a nearby restaurant / hotel and study their methodology of operating

food and beverage service and all the departments connected to it.

Unit – IV

MENU AND MENU PLANNING

AIMS AND 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

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 sytems are based. The menu is designed

carefully what the outlet wants to cater for, keeping in mind the type of clientle.

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. A successful menu depends upon composition-the right

combination of foods, prepared perfectly, to the entire satisfaction of the

customer. So claimed Antonin Careme (1784-1833), the French chef who is

considered the founder of classical cuisine. Menu is a document that controls

and directs an outlet's operations and is considered the prime selling

instrument of the restaurant.

MENU

In a restaurant, a menu is the list of dishes to be served or available for a

diner to select from. The items that are available for the diner to choose from

are broken down into various categories, depending on the time of day or the

event. The compilation of a menu is the most important part of a caterer's

work. It is regarded as an art, acquired only through experience and study.

The menu is a link between the guest and the establishment, hence it should

be carefully planned by the establishment's professionals, namely the

executive chef, the food and beverage manager and the food and beverage

controller.

The word menu dates back to 1718, but the custom of making such a list is

much older. In earlier times, the escriteau (bill of fare) or menu of ceremonial

meals was displayed on the wall loadable with the kitchen staff to follow the

order in which the dishes were to be served. It is said that in olden times,

menus were like a large dictionary with sections covering a variety of dishes.

As time progressed the lengthy single copy menu became s m aller but

increased in number allowing a number of copies placed in table increased.

Depending on the establishment and the occasion, the menu may be plain or

artistic in its presentation.

TYPES OF MENU

In a restaurant, there are two different types of menus which are differentiated

by the manner in which they are served and priced. A menu may be a la carte

or table d'hôte.

A La Carte Menu

An “A La Carte Menu”, is a multiple choice menu, with each dish priced

separately. If a guest wishes to place an order, an a la carte is offered, from

which one can choose the items one wants to eat.

Traditionally, the original menus that offered consumers choices were

prepared on a small chalkboard, a la carte in French; so foods chosen from a

bill of fare are described as à la carte, "according to the board."

In an a la carte menu all items are cooked to order including the sauces that

are made with wine, cream or mustard. Depending on the dish chosen by the

guest, the cooking time will vary. It is necessary to inform the guests about the

time the preparation might take. An extensive a la carte menu is impressive

but involves a huge amount of mise-en-place.

Table D'hôte

Table d'hôte is a French phrase which literally means "host's table". It is used

to indicate a fixed menu where multi-course meals with limited choices are

charged at a fixed price. Such a menu may also be called prix fixe ("fixed

price"). It usually includes three or five courses meal available at a fixed price.

It is also referred to as a fixed menu. Because the menu is set, the cutlery on

the table may also already be set for all of the courses, with the first course

cutlery on the outside, working in towards the plate as the courses progress.

In olden days, when the inns or dining establishments offering a limited choice

in the menu was not preferred by the guests, they started offering an a la carte

menu for guests to select the type of food they wanted to eat. Fixed menus or

table d'hote menus are still used in various forms such as buffet menus,

conference packages and on special occasions. A table d'hote menu

comprises a complete meal at a predetermined price. It is sometimes printed

on a menu card or as in the case of banquets, it is agreed upon by the host of

the party. A banquet style of fixed menu has more elaborate choices ranging

from the soup to the dessert. For the banquets, the host invariably fixes or

selects the menu in consultation with the hotel staff in advance.

Most of the banquet food served in India is normally of Indian food. For this, a

printed format offering a choice of vegetarian and non-vegetarian dishes is

prepared, from which the guests make their choice. Western style fixed menus

normally provide the choice of a starter or soup, a main course, and finally a

dessert. In each course there could be a choice of dishes to suit the tastes of

individual guests.

Table d'hote menus should be well planned and balanced. As the guest is not

given a chance to plan his own meal, the meal should be interesting, without

any similarity in the colour and taste of the courses as well as being palatable,

delicious and well presented.

If the main course is heavy, then the first course should be lighter, and act as

an appetite stimulant for the courses to follow.

Dishes that are heavy and hard to digest should be avoided. The colour,

varieties of ingredients used, and the garnishes should, if possible, be

different for each course.

Fixed menus are prevalent in transport catering which include air, rail, and sea

passengers. The guests have a variety of fixed or table d'hote menus, with

virtually no choice offered to the passengers (except the first class air

passengers). Cruise liners may have elaborate fixed menus with multiple

choices built into each course.

Difference between A La Carte and Table D’hote

A’ La Carte Table D’Hote

Food is kept in a semi-prepared form

and takes time to serve.

Food items are individually served

and guests pay for what they order.

There is a vast choice. The menu is

elaborate

The menu is comparatively small.

Silver is laid according to the dishes

ordered.

Food is kept in fully prepared form

and can be served immediately

Menu is collectively priced and the

customer has to pay for the full menu

whether he consumes a certain dish

or not.

There is limited or no choice

Silver for the whole menu is laid in

advance as the menu is known in

advance.

.

Banquet Menu

A meal, usually dinner or lunch, prepared and served by the hotel exclusively

for a group. Most banquets have a predetermined menu, or food stations set

up for self service.

TYPES OF MEALS

Breakfast is the first meal of the day. The word is a compound of "break" and

"fast," referring to the conclusion of fasting since the previous day's last meal.

Breakfast meals vary widely in different cultures around the world but often

include a carbohydrate such as cereal or rice, fruit and/or vegetable, protein,

sometimes dairy, and beverage.

Nutritional experts have referred to breakfast as the most important meal of

the day. This is based on studies of the large numbers of people in the West

who skip breakfast, to adverse effect on their concentration, metabolism and

weight.

CONTINENTAL BREAKFAST:

Consists of bread rolls or toast with jam, honey, or marmalade and rounded off

with tea or coffee. Better hotels may serve brioches and croissants. The cover

layout consists of

• (a) A side plate and a side knife

• (b) A butter dish and a butter knife on a quarter plate

• (c) A tea cup and saucer with a teaspoon

• (d) A sugar pot with tongs.

• (e) A bread boat or toast rack

• (f) Serviette.

• (g) Jam, marmalade and honey pots

Note: There are variations to the Continental Breakfast. Café complete refers

to Continental Breakfast with coffee (or tea) while Café simple refers to just

coffee or tea with nothing to eat.

ENGLISH BREAKFAST

• Is more elaborate and offers a choice of juices (or fresh or stewed

fruits), cereals, fish

• course, choice of eggs, meat course, toast with jam, marmalade or honey,

and finally,tea or coffee.

• (a) A side plate and a side knife

• (b) A butter dish and a butter knife on a quarter plate

• (c) A tea cup and saucer with a teaspoon

• (d) A sugar pot (a tongs, if there are sugar cubes)

• (e) A cruet set

• (f) A fish knife and a fish fork

• (g) Dinner Knife and fork

• (h) Jam, marmalade and honey

• (i) Dessert spoon and fork

• (j) Serviette

TYPICAL ENGLISH BREAKFAST MENU:

• Chilled fruit juices : Orange, Pineapple, Tomato and Grapefruit.

• Stewed fruit juices : Prunes, Pears, Apples and Figs.

• Cereals : Porridge, Cornflakes.

• Fish : Grilled herring, fried sole.

• Eggs : Poached, Boiled, scrambled, fried, omelets

• Meat : Sausages, bacon, salami, kidney, breakfast steak.

• Breads : Toast, rolls, brioche, croissant, bread sticks.

• Preserves : Jam, marmalade, honey.

• Beverage : Tea, coffee, hot chocolate.

• Eggs can be served with : grilled tomatoes, sautéed mushrooms, baked

beans, fried

• Potatoes

AMERICAN BREAKFAST

• full American breakfast consists of eggs, a "breakfast meat" such as bacon,

ham, or sausage, or even steak, sometimes country fried steak fried potatoes

such as hash browns or home fries,

• toast or some other bread, such as English muffins or bagels, fruit or juice,

and coffee. It is often referred to as a "country breakfast" in many areas of the

Midwestern United States.

• The terms "fry" and "full breakfast" are not generally used in North America,

though hotels generally distinguish between a light "continental breakfast" and

a hot, cooked breakfast.

INDIAN BREAKFAST

• From break + fast; to end the nightly fast.

• The first meal of the day, usually eaten in the morning.

• (by extension) A meal consisting of food normally eaten in the morning, which

may typically include idly, dosa, vada, pao, poori, stuffed parathas etc.,

– We serve breakfast all day.

BRUNCH

A meal eaten later in the day than breakfast and earlier than lunch, replacing both

meals, and often consisting of some foods that would normally be eaten at

breakfast and some foods that would normally be eaten at lunch.

LUNCH

A light meal usually eaten around midday, notably when not as main meal of the

day.

HI-TEA

• A late afternoon or early evening meal, also known as "meat tea".

• Suppertime and (US) Formal afternoon tea.

DINNER

• The main meal of the day, often eaten in the evening.

• An evening meal.

• A midday meal (in a context in which the lighter evening meal is called supper

or tea).

• A formal meal for many people eaten for a special occasion.

SUPPER

Supper is the name for the evening meal in some dialects of English -

ordinarily the last meal of the day. Originally, in the middle ages, it referred to

the lighter meal following dinner, which until the eighteenth century was

invariably eaten as the midday meal.

The term is derived from the French souper, which is still used for this meal in

Canadian French, Swiss French and sometimes in Belgian French.

FRENCH CLASSICAL MENU

The classical French menu contains thirteen courses. Today, a menu of this

size is hardly ever offered. But even today's shorter menus follow the structure

of the classical French menus as far as succession of courses is concerned.

They always start with

Something light to stimulate the appetite, build up to the main course, and

then become lighter toward the end of the meal. The thirteen courses of the

Classic Menu for French Cuisine are given below:

Hors d'oeuvre (appetizer)

Potage (soup)

Oeufs (eggs)

Farineaux (rice & pasta)

Poisson (fish)

Entrée (entry of 1st meat course)

Reléve (meat course)

Sorbet (flavoured water)

Rôti (roast)

Légumes (vegetables)

Entremet de sûcre (sweets)

Savoureaux (savoury)

Desserts (fresh fruits & nuts)

1) HORS D'OEUVRE

Being of a highly seasoned and piquant in nature, this course is used to manipulate the

appetite for the dishes that are to follow. In recent years, hors d’oeuvres have gained in

popularity, and now appear even on simple menus in modest eating places. Although

the actual term “hors d’oeuvres” applies to the service of various cold salads and

morsels of anchovy, sardines, olives, prawns, etc., it also covers whatever items are

served before the soup.

Examples of such hors d’oeuvres:

Melon Melon Frappe

Oysters Huitres Nature

Smoked Salmon Saumon Fumee

Caviar Caviar

Grapefruit Pamplemousse

Salami

Potted Shrimps Petites Pots de Crevettes

Shrimp, Prawn or Lobster Cocktail

Fruit Cocktail Coupe Florida

Souses Herrings Hareng Dieppoise

Pate of Goose Liver Pate de Foie Gras

There are also quite a number of items that may be served hot, such as Bouchees,

Croquettes, Fritters, etc., and these are known as ors d’oeuvres chaud.

2) POTAGE

The French have three separate words for soup. Consommé is a clear, thin

broth. Soupe refers to a thick, hearty mélange with chunks of food. Potage

falls somewhere between the two in texture, content and thickness. A potage

is usually puréed and is often thick,

well-seasoned meat or vegetable soup, usually containing barley or other

cereal or a pulse (e.g. lentils). Today, the words soupe and potage are often

used interchangeably. On good-class à la carte menus, a fish soup is also

usually offered for selection, the two most common being “Bisque d’Homard”

or “Bouillabaisse.”

3) OEUFS

Oeufs are the dishes made from egg. The omelette is the most popular item,

but there are other styles of cooking and preparation of eggs such as boiled,

en cocotte, poached or scrambled. This course is not included in the dinner

menu. Some examples are omelette, Espagnole, Oeuf en Cocotte a la crime,

Oeuf poche florentine.

4) FARINEUX

This is Italy's contribution to the courses of the menu. It includes different

kinds of rice and pasta. Pasta dishs are spaghetti, lasagne and gnocchi. Pasta

is made from durum wheat semolina or milled durum wheat to which water is

added to form a dough. It can

be coloured and flavoured in various ways. There are more than 200 varieties

of pasta. The ingredients, size, shape and colour determine the type of pasta.

Some examples include Spaghetti Bolognaise, Lasagne Napolitaine and

Macaroni au gratin.

5) POISSON

Poisson are the dishes made from fish. Fish, being soft-fibred, prepares the

palate for the heavier meats that follow. Deep-fried or grilled fish dishes do not

generally occupy a place on the “classical dinner menu,” but are freely offered

on the shorter-coursed luncheon menu. This also applies to the coarser

members of the fish family, and the dinner menu is usually comprised of the

finer fish prepared and cooked in the more classical manners. Ideal fish for

dinner menu compilation are: Sole, Salmon, Halibut, Escallops, etc. Rarely

seen on a menu for the evening meal are: Cod, Bass, Haddock, Brill, Hake,

and Plaice. One deep-fried fish dish, which normally finds itself on the dinner

menu, however, is “Blanchaille”, and this only because Whitebait are so light

and in no way too filling for the comfort of the guest.

6) ENTRÉE

This is the first of the meat courses on a menu. It is always a complete dish in

itself. It is despatched from the kitchen garnished and sauced in the manner in

which it is intended to be served. The “entrée” is always cooked and

garnished in an artistic manner and usually served with a rich sauce. The

“entrée” can be devised of almost anything light. This course consists of all the

small cuts of butcher’s meats, usually sautéed, but never grilled. Grilled

steaks, cutlets and chops invariably replace the joints as the roast (roti)

course. The following items, with their appropriate garnishes and sauces, can

be successfully served as entrées.

Brains (Cervelles)

Liver (Foie)

Oxtail (Queue de Boeuf)

Kidneys (Rognons)

Calves Head (Tete de Veau)

Trips (Tripes)

Rump, Entrecote and Tournedo Beefsteaks

Lamb Chops and cutlets - Noisettes and Filet Mignons

Pork Chops and cutlets

Escallops, Granadins, Medallions, and Cotes of Veal

Sweetbreads - (Ris de Veau / Agneau)

Hot Souffles or Mousses

Bouchees

Pilaws and Rizottos

Small cuts or portions of poultry, individually cooked, are also served as

entrées

In first-class hotels and restaurants, all entrées are cooked, garnished and

presented for service by the sauce cook (saucier).

7) RELEVÉ

This is the main meat course on the menu, and is commonly known as the

“piece de resistance.” It may consist of joint of any of the following:

Lamb (Agneau) Chicken (Poulet)

Beef (Boeuf) Duckling (Caneton)

Veal (Veau) Fowl (Poulard)

Ham (Jambon) Tongue (Langue)

Pork (Pore)

These joints would be cooked by the sauce cook in a firstclass hotel or

restaurant, by any method except roasting. They are usually cooked on

casserole, braise or poêle. Generally cooked in a sauce and served with it.

8) SORBET

This course is a rest between courses. It counteracts the previous dishes, and

rejuvenates the appetite for those that are to follow. Normally served between

the releve/remove and the roti, it is a water and crushed ice slush flavored as

a rule with champagne and served in a glass. A frozen dessert made primarily

of fruit juice,sugar, and water, and also containing milk, egg white, or gelatin.

Some examples are Sorbet Italian and Sorbet creme de menthe. Russian or

Egyptian cigarettes are often passed around during this course.

9) ROTI - ROAST

This course normally consists of game or poultry and is often included in the

entree. Each dish is accompanied with its own particular sauce and salad.

Some examples are Roast chicken, Braised duck and Roast quail.

10) LEGUMES

These are vegetable dishes that can be served separately as an individual

course or may be included along - with the entrée, relevé or roast courses.

Some examples are Cauliflower mornay, Baked potato and Grilled tomatoes.

11) ENTREMETS

Entremets on a menu refers to desserts. This could include hot or cold

sweets, gateaux, soufflés or ice-cream. Some examples are Apple pie,

Chocolate souffle and Cassata ice-cream.

12) SAVOUREUX

A dish of pungent taste, such as anchovies on toast or pickled fruit. They are

seved hot on toast or as savoury soufflé. Welsh rarebit, Scotch woodcock,

Canape diane are some of the examples. Fromage (Cheese) is an alternative

to the outdated savoury course, and may be served before or after the sweet

course. It is usually served with butter, crackers and occasionally celery.

Gouda, Camembert and Cheddar are some examples of cheese.

13) DESSERT

Dessert is a course that typically comes at the end of a meal. The French

word desservir mean "to clear the table." This is the fruit course usually

presented in a basket and placed on the table, as part of the table decor, and

served at the end of the meal. All forms of fresh fruit and nuts may be served

in this course. Common desserts include cakes, cookies, fruits, pastries and

candies.

DISH COVERACCOMPANIMENTS

REMARKS

GRAPEFRUITCOCKTAIL(Cocktail depamplemousse)

Coupe Doily on side plate Grape fruit spoon or teaspoon

Castor Sugar

Other fruit cocktails served as a grapefruit cocktail, e.g. Florida cocktail

TOMATO JUICE(Jus de tomato)

5 oz goblet / smalltumbler or club

Worcester sauceWorcester sauce: bottle shaken, lid removed. Place on

doily on side plate at head of cover. Serve tomato juice chilled and decorate edge of glass with twist of lemon.

OYSTERS(Les huitres)

Soup plate or welled silver dish filled with crushed ice and placed on under plate Oyster fork Finger bowl filled

Are with lukewarm water and slice of lemon, and placed on a doily on side plate half at the top left hand corner of the cover Spare serviette.

Oyster cruet: Cayenne pepperPeppermill Chili vinegarTabasco sauce Half a lemonBrown bread and butter

Oysters are normally offered 6 per portion. If another 6 arerequired then a fresh service would be laid. Oysters served in the deep half of the shell set on the crushed ice surrounding the dish.

SMOKED EEL(Anguille fume)

Fish knife and forkCold fish plate

Horseradish sauce Cayenne pepper peppermillsegment of lemon Brown bread and Butter.

This dish is very often presented whole and carvedon the buffet.

SMOKED SALMON(Saumon fume)

Fish knife and forkCold fish plate

Cayenne pepper Peppermillsegment of lemon Brown bread and Butter.

If not pre – portioned in larder then the side of smokedSalmon would be Carved on the buffet.

CAVIARE

Caviar or fish knifeon right – hand sideof the cover Cold fish plate

Hot breakfast toast ButterSegments of lemon Finely chopped Shallots Sieved hard boiled Yolk and white of egg.

Size of portion here will be approximately 30 g (1 oz)

CHILLED MELON

(Melon frappe)

Sweet spoon and fork

Cold fish plate Tea spoon if Charentaise

Melon is offered.

Ground gingerCastor sugar

Variety of melon normally offered

would be Honeydew,Cantaloupe,

Charities

GULLS’ EGGS(Oeufs de mouette)

Small knife and fork Cold fish plate Finger bowl Containing Lukewarm water anda slice of lemon is placed on doily on side plate Spare side plate for the shell Spare serviette

Brown bread and butterOriental salt

Oriental salt – a mixture of cayenne pepper and salt inratio 1 : 4 Gulls’ eggs areserved cold and hard boiled.Approximately 3 per portion. Placed in serviette foldedinto rose on a doily on the cold fish plate.

GLOBE ARTICHOKE(Artichaut)

Joint fork on right ofCover FingerbowlDoily on an Under plate Spare napkin Hot / cold fish plate as appropriate.

If served hot: hollandaise sause or beurre fondue If served cold: sauce vinaigrette

Globe artichoke may be servedeither hot or cold, as an hors – d’oeuvre substitute or as a separate vegetable course.

PATE DE FOIEGRAS

Sidekinfe Sweet forkCold fish plate

Hot breakfast toast with crusts removed, cut intoTriangles and served in a napkin on a side plate

True pate is made from goose liver. Often seen on the menu as Pate maison made according to the recipe of the house’

SOUPSPETIT MARMITE

Special earthenwaredish called petitmarmite Sweet spoonDoily on under plate

Granted Parmesan cheeseGrilled flutes poached bone marrow

Beef and Chicken flavoured. Garnished with turned root vegetables and dice of beef and chicken. The soup is eaten by the guest from the petit marmite and not poured into a soup plate or consommé cup. The lid of the petit marmite is removed at the table by the waiter and returned to the sideboard.

MINES TRONI

Soup spoonSoup plateUnder plate

Granted Parmesan cheeseGrilled flutes

Clear soup heavily garnished with assorted vegetables and spaghetti.

ROAST BEEF(Boeuf roti)

Joint knife and fork hot joint plate

French and English mustardHorseradish sause Yorkshire pudding Roast gravy.

ROAST LAMB(Agneau roti)

Joint knife and forkHot joint plate

Mint sauceRoast gravy

It is traditional in certain areas of the country to offer either mint sauce or red currant jelly with roast lamb. On occasions both may be offered.

ROASTMUTTON(Mutton roti)

Joint knife and fork Hot joint plate

Red currant jelly (saddle or leg) Onion sauce (shoulder)Roast gravy

ROAST PORK

(Porc roti)

Joint knife and forkHot joint plate

Sage and onion stuffingApple sauce Roast gravy

POULTRYCHICKEN(Poulet roti)

Joint knife and forkHot joint plate

Bread sauceRoast gravyparsley and thymestuffingBacon rollsGame chipsWatercress

Menu Planning

Everything starts with the menu. The menu dictates much about how your

operation will be organized and managed, the extent to which it meet its goals,

and even how the building itself - certainly the interior – should be designed

and constructed.

The menu should reflect your guests’ tastes, reflect your guests’ food

preferences, and ascertain your guests’ needs

Must attain Marketing Objectives

Locations

Times

Prices

Quality

Specific food items

Quality standards:

Flavor, texture, color, shape, flair, consistency, palatability, visual appeal,

aromatic apparel, temperature

Nutritional concerns:

Low-fat, high-fiber diets, vegetarian

The menu must be cost effective, in commercial - financial restraints profit

objectives ahs to be followed. In the Institutions minimizing costs, operational

budget has to be followed.

Must be Accurate

Truth-in-menu laws exist in some localities, cannot mislabel a product

“butter” must use butter not margarine

“fresh” must be fresh, not fresh frozen

“homemade” not purchased “ready-to-heat”

Menu planning constraints

Facility Layout/Design and Equipment

Space

Equipment available

Work flow

Efficiency

Available Labor

Number of Employees

Required Skills

Training Programs

Ingredients

Standard recipe

Availability of the ingredients required during the life span of the menu. Any

seasonal ingredients required for a particular dish should be checked. The

cost of the same should be verified. Miscellaneous cost (flight charges,

storage) should also be calculated.

THE MENU AND THE SERVICE PLAN

Type and size of dinnerware

Types of flatware

Garnishes (place be service or production staff)

Timing requirement for ordering

Additional dining service supplies to serve the item

Special serving produces

Special information (doneness of the steaks, over easy or sunny side

eggs, etc.)

Menu Design

First impression is always important, the entire menu should complement the

operation

- Theme

- Interior Decor

- Design (Merchandising)

- Creativity

- Material

- Color

- Space

- Type style and/or lettering

- Names of food items

- Description

- Popular items are at the top of a list

- Clip-ons, inserts (daily specials)

- Operations address

- Beverage service notice

- Separate menus for each meal period

- Separate menu for host/hostess and guests

Menu Engineering

Basic Menu Engineering Process:

Stars - items that are popular profitable and Items high in contribution

margin and high in popularity

o Maintain rigid specifications

o Place in a highly visible location on the menu

o Test for selling price inelasticity

o Use suggestive selling techniques

Plow horses - items that are not profitable but popular, Items low in

contribution margin, but high in popularity

o Increase prices carefullyo Test for demando Relocate the item to a lower profile on the menuo Shift demand to more desirable itemso Combine with lower cost productso Assess the direct labor factoro Consider portion reduction

Puzzles - items that are profitable but not popular and Items high in

contribution margin but low in popular

Shift demand to these items

Consider a price decrease

Add value to the item

Dogs - items that are neither profitable nor popular, Items that are low

in contribution margin and low in popularity:

Candidates for removal from the menu

LET US SUM UP

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.

In many cases, especially in restaurants, serving haute cuisine, the part or

table d'hote menu is beautifully handwritten to emphasize the traditional

character of the restaurant. In less fancy restaurants, a modern variant that is

similar but simpler is often used: the blackboard, on which are written

recommendations concerning the day's specialties. In general, however, the

table d'hote or a part menu, which changes daily or cyclically, is prepared in-

house (on a typewriter or computer) and duplicated as necessary. The

classical French menu contains thirteen courses which includes 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 flavoured 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

QUESTIONS FOR DISCUSSION

1. What do you need to know about the menu, and why is this important?

2. Enumerate the different types of menus in detail.

3. Differentiate a la carte menu with table d'hôte menu.

4. What are the basic principles for organizing a menu?

5. List the thirteen courses of French Classic Menu with suitable example.

UNIT – V

NON ALCOHOLIC BEVERAGES

In this lesson we shall discuss about the beverages. After completion of this

lesson you will be able to understand:

Explain the various non alcoholic beverages like tea, coffee, milk,

aerated waters

Types of tobacco, their processing and difference between the tobacco

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 (thein) and coffee (coffein).

Nourishment is provided by the nutrients in the beverages, especially fruit juices.

Most of the beverages supply energy in the form of sugar or alcohol. They also provide

other nutrients like mineral salts and vitamins. For example, milk gives calcium and

citrus fruits give vitamin C.

Generally, people drink for one or more of six reasons; to quench thirst, to get drunk, to

enjoy a social setting (social drinking), to enjoy the taste of the beverage, to feed an

addiction (alcoholism), or as part of a religious or traditional ceremony or custom

(proposing toast).

NON-ALCOHOLIC BEVERAGES

A non-alcoholic beverage is a beverage that contains no alcohol. Such drinks are

generally drunk for refreshment, or to quench people's thirst. Non-alcoholic beverages

can be mainly classified as Stimulating, Refreshing and Nourishing.

STIMULATING

Tea

It is believed that the origins of tea are from China where the tea plants were

introduced from an unknown source. The East India Company introduced it

into India around the seventeenth century and tea became a popular drink in

India and Europe through London. Tea is drunk hot by boiling water, adding

tea leaves to it and stirring till the water imbibes the co lour and

flavour. Milk is added with sugar to taste. Iced tea has a similar process

except that one can add or not add milk and refrigerate the mixture.

Coffee

The origins of coffee are mysterious but many tropical countries have thriving

coffee trade. Ground coffee captures the best essence of coffee beans and is

made by boiling it with water in a closed apparatus. Cona coffee is the best

under closed systems. Turkish coffee is made by the common method of

boiling water, adding a teaspoon of powered coffee and drinking it with or

without milk, with sugar to taste. Espresso coffee is made by the infusion of

steam through a special espresso machine that gives a frothy texture to the

coffee when served. Cappuccino is the same espresso machine that gives a

frothy texture to the coffee when served.

Cappuccino is the same espresso coffee with a sprinkling of cinnamon powder

on top. Cold coffee is very popular and is made as Turkish coffee is made with

milk and sugar and then chilled.

Methods of Preparation of Coffee

General methods of preparation of coffee is given below. This is followed by

specific methods of brewing coffee which is given under appropriate headings.

Brewing Coffee can be brewed in several different ways, but these methods

fall into two main groups depending upon how the water is introduced to the

coffee grounds.

If the method allows the water to pass only once through the grounds, the

resulting brew will contain mainly the more soluble components (including

caffeine).

If the water is repeatedly cycled through the beans (as with the common

percolator), the brew will also contain more of the relatively less soluble, and

bitter-tasting, compounds found in the bean, but for this coarse ground coffee

will be required.

Boiling Despite the name, care should be taken not to actually boil coffee for

more than an instant because the decoction becomes bitter.

The simplest method is to put the ground coffee in a cup, pour in hot water

and let it cool while the grounds sink to the bottom. This is a traditional method

for making a cup of coffee (known as "mud coffee")

"Cowboy coffee" is made by simply heating coarse grounds with water in a

pot, letting the grounds settle and pouring off the liquid to drink, sometimes

filtering it to remove fine grounds. The above methods are sometimes used

with hot milk instead of water.

Water temperature is crucial to the proper extraction of flavor from the ground

coffee. The recommended brewing temperature of coffee is 93°C (199.4°F). If

cooler, some of the solubles that make up the flavor will not be extracted. If

the water is too hot, some undesirable, bitter, components will be extracted,

adversely affecting the taste. If coffee is heated to boiling point only very

briefly, the taste will be little affected; the longer it is kept at a high

temperature the worse the taste becomes.

Steeping A cafetière (or French press) is a tall, narrow cylinder with a plunger

that includes a metal or nylon mesh filter. Coffee is placed in the cylinder and

boiling water

is poured on. The coffee and hot water are left in the cylinder for a few

minutes (typically 4'-7') and the plunger is pushed down leaving the filter

immediately above the grounds, allowing the coffee to be poured out while the

filter retains the grounds. Depending on

the type of filter, it is important to pay attention to the grind of the coffee

beans, though a rather coarse grind is almost always called for. A plain glass

cylinder may be used, or a vacuum flask arrangement to keep the coffee hot.

Drip Brew Drip brew (also known as filter or American coffee) is made by

letting hot water drip onto coffee grounds held in a coffee filter (paper or

perforated metal).

Strength varies according to the ratio of water to coffee and the fineness of the

grind, but is typically weaker than espresso, though the final product contains

more caffeine. By convention, regular coffee brewed by this method is served

in a brown or black pot (or a pot with a brown or black handle), while

decaffeinated coffee is served in an orange pot (or a pot with an orange

handle).

Moka Pot Method

There is an art to making coffee in a moka pot that includes the amount of

water, the amount and grind of the coffee, the compactness of the coffee

grounds in the filter and the heat of the water used to brew it. It is possible to

make excellent coffee without

any acidity or bitterness in a moka pot if you follow simple procedures listed

below:

1. Place your kettle of cold water on your stove burner and heat water until

hot. Depending on the quality of your water, you may find that using filtered

water significantly improves the taste of your coffee.

2. Grind your coffee. Grind just a little coarser than for an espresso machine

(fine, espresso grind of dark roasted coffee). Just coarse enough so it doesn't

go through the upper filter holes or block them.

3. Place hot water in the bottom section of the pot up to the level of the safety

valve.

4. Insert the filter basket. Fill the filter basket with ground coffee until it is level

and then level off with a knife. Do not compact the coffee, because as the

water reaches the grounds they will expand effectively tamping your coffee for

you.

5. Make sure the filter disk and gasket are in place in the top portion of the

pot. Screw the top section onto the bottom section of the pot and tighten to

obtain a perfect seal. If using a stovetop moka pot, place it on the stove on

medium to medium-high heat. When hot, the air and water trapped inside the

bottom tank expand due to the heat being applied the device. As this

happens, it pushes the hot water up a tube, through the coffee grinds, and out

of the spout into the top chamber of the pot.

6. When the water in the tank has been exhausted, that's when you hear the

‘gurgle,’ that signifies the drink is ready to pour (approximately 4-5 minutes).

Brewing is completed when all the water has been percolated into the top

chamber. Remove the moka pot from the stove.

Do not put the pot in the dishwasher. Wash the pot in mild detergent and

water and dry thoroughly after each use. Always keep your moka pot

scrupulously clean. Disassemble the moka pot after every use and clean the

filter and top pot, being sure that you clean

the underside of the top pot. Every few weeks, run some vinegar through the

moka pot as if you were brewing coffee to get rid of any mineral deposits left

behind by hard water.

Pot Method

i) Warm an earthenware pot or jug. Put in 3 level teaspoons of fresh coffee

powder (coarse grind) for each 250 ml cup.

ii) Pour water which has started to boil over the powder and stir. Cover the pot

and let it stand near the fire for 5 to 7 minutes.

iii) Pour the coffee through a fine meshed sieve or cloth. Add milk and sugar to

taste.

Filter Method

Several types of filters are available. Stainless steel or brass filters are the

best, but the latter should be properly tinned, or else the coffee will be spoilt.

Glass or china containers are good but are fragile. Copper should not be used

because of possible copper poisoning.

i) Put in 3 level teaspoons of coffee powder (fine or medium grind) to each 250

ml. or 8 oz. cup. Press the plunger down lightly over the powder.

ii) Pour water which has just come to boil over (he plunger in a circular motion.

Let it stand for 5 to 7 minutes.

iii) Coffee can be poured out straight from the lower vessel and milk and sugar

added as required.

Percolator Method

i) Place the ground coffee powder in the centre section of a clean warm

percolator on a fine strainer fitted inside and resting on a paper filter (a pinch

off salt is mixed with the coffee).

ii) Pour fresh boiling water slowly through the top section.

iii) The water passes through the coffee, is strained and collects in ihe bottom

section of the apparatus.

Espresso or Caffè Espresso

Espresso is a concentrated coffee beverage brewed by forcing very hot, but

not boiling water under high pressure through coffee that has been ground to

a consistency between extremely fine and powder.

The defining characteristics of espresso include a thicker consistency than

drip coffee, a higher amount of dissolved solids than drip coffee per relative

volume, and a serving size that is usually measured in shots, which are

between 25 and 30 ml (30ml=1 fluid ounce) in size. Espresso is chemically

complex and volatile, with many of its chemical components quickly degrading

due to oxidation or loss of temperature. Properly brewed espresso has three

major parts: the heart, body, and the most distinguishing factor,

the presence of crema, reddish-brown foam that floats on the surface of the

espresso. It is composed of vegetable oils, proteins and sugars. Crema has

elements of both emulsion and foam colloid.

Instant Coffee

A thick coffee decoction is prepared first and then it is either spray dried to a

fine powder or freeze dried to granules. When added to hot water it dissolves

completely leaving no residue.

Turkish Coffee

It is heavily laced with cardomom and is quite thick in consistency. It is a

traditional after meal drink in many Arab countries.

General Rules for Storing and for Making Coffee

i) Coffee loses aroma and flavour with storage, as the volatile components

evaporate. It should be roasted and ground immediately before brewing for

the best possible drink.

ii) Roasted coffee bean can be stored for some time, and can be re-roasted

briefly immediately before use. Ground coffee should be used within two or

three days of grinding.

iii) Vacuum-packing extends storage life much. Roasted coffee, whether

ground or not, can be kept in an airtight container in a freezer to lengthen shelf

life.

iv) Fresh coffee is the best; so buy quantities to last not more than a week.

v) Use the exact quantity of powder required.

vi) Use freshly drawn and freshly boiled water.

vii) The coffee-maker must be rinsed with hot water before each use and

thoroughly washed and dried before being put away. Never brew less than

three fourths of the coffee maker's capacity; use a smaller one instead.

REFRESHING

These are mostly aerated water which comprises combination of water, gas,

sugar and artificial essence. Common essence used belongs to the citrus

family. Thus we have lemonade and orangeade. Basically bottles with water

and essence are infused with carbon dioxide and the bottle sealed

immediately. Soda is just purified carbonated water. Mineral water is original

medicinal water from mineral springs. Imitations of mineral water are called

Tonic water or bitter lemon in which a dosage of quinine is injected.

Under the category of refreshing drinks, it would not be complete not to

mention the commercial colas that have flooded every market Coca cola is the

most popular with a consumption of approximately 150 million bottles a day.

Other aspirants to the top place are Pepsi cola, 7’ up, etc. Most manufacturers

have their own formula for the basic flavor or essence. Colas have a generous

infusion of carbon dioxide to give the drinks the fizz.

Syrups and squashes are concentrates of fruit essences sweetened with

concentrated sugar syrup. These are not carbonated. Common syrups and

squashes available are strawberry, raspberry, orange and lemon.

NOURISHING

We usually associate nourishing drinks with fresh juices or milk. Amongst

drinks with the fruit juices are fresh and tinned orange, mango, grape fruit,

pine-apple and lime; while tomato juice is loner from the vegetable family. As

regards milk based nourishing drinks we have popular coca based drinks like

drinking Chocolate, Ovaltine and Bournvita. These are sweetened powder

mixes that dissolve readily in milk to give a rich coca flavor.

TOBACCO

Tobacco is a fastidious plant that requires a proper soil and a moderate

climate. In countries where tobacco plants flourish, the temperature does not

fall below 45o F. It is grown in countries with a tropical or semi-tropical climate

such as Cuba, Sumatra, Jawa, Jamaica and Philipines. In their original home

the USA, tobacco leaves acquire characteristics that are internationally

favoured and are as popular as the tobaccos of India, Syria, Greece, Turkey

and Rhodesia.

The time span from the moment the plants are prepared to raise a new crop to

the time when the tobacco is ready for the shipment is about two years. There

are three phases that are important to from the time the seed is planting to the

time it is ready for consumption:

(1) Planting

(2) Harvesting

(3) Curing

Planting The seeds are plants in nurseries and are carefully tended till the

young plants are strong enough to be transplanted. As they grow, a constant

eye has to be kept on them, specially against pests. In about two months

when the plants have grown upto seven feet high (according to their type)

expert hands nip off the flower buds. This results in bigger and juicier leaves.

The plant is further pruned off dead stems and leaves. The general health of

the plant determines the number of leaves that are ultimately permitted to

reach maturity and these may number anything between 9 and 20. If all goes

well, the plant ripens in about six months, the leaves turning yellowish green.

The leaves are sticky and sear anything that comes into contact with them.

This characteristic of tobacco leaves is the main reason why tobacco planting

is regarded as one of the dirtiest jobs a farmer can tackle.

Harvesting A cloudy day is preferred for harvesting as a precaution against a

disease known as sun-burn, to which tobacco leaves are quite sensitive. The

selected plants are the ripest and are cut to the root and then gently laid in

rows in the field where they are left to wilt before being taken away to be dried

and cured. In general, intended for cigars are more carefully selected and

gathered one by one.

Then they are straddled (put in bundles) carefully across sticks, the plant with

their previous leaves are conveyed to the barn where they undergo two

important processes of drying and curing. Drying comes first followed by

curing, which is done by one of two well-known methods.

Curing

1. Fermentative method.

2. Non-fermentative method.

The former is used if the leaves are dark and heavy and the sun-cured or

yellow tobacco is desired.

Fermentative Method

The barn used for fermentative processes is a building with tiers of poles, form

one end to another. The sticks to which the cut plant have been tied are laid

across the poles, with the tobacco leaves hanging downwards. When the barn

is full, there is an impression of a forest of tobacco plants. Several flues

uniformly distribute heat from a fire for 4-5 days. The temperature is

maintained at about 170o F. this heat makes the leaves dry and brittle. They

are then taken down to be stripped.

‘First’ is the name given to the finest and the brightest leaves.

‘Second’ to those of slightly lower quality.

‘Lugs’ is used for the remainder unsuitable for any smoking purpose.

Incidently, it is the second, which forms the bulk of the tobacco production.

The selected leaves are gathered into bundles, which are piled, on the floor.

Heat is generated naturally in these mounds of raw tobacco, and to ensure

fermentation, the piles are constantly turned over. This process takes between

3-4 weeks, during which the leaves turn brown, glossy and pliable and

develop a distinct flavour.

Non-Fermentative Method

Chewing tobacco is made from this sun-cured process. In this method the sun

plays the largest part. The leaves are placed on a platform within well-

ventilated shelves or upon unsheltered scaffoldings. A certain degree of

moisture in the air is essential plus a fairly low even temperature, which

should not fall below 65o F or rise above 75o F. under good conditions 4-5

days are enough following which the leaves are cured or dried. They then go

to the manufacturer of chewing tobacco for which, nowadays there is little

demand.

When a permanent yellow leaf is desired the tobacco is subjected firstly to a

temperature of 99o F and subsequently the temperature is constantly

increased until it reaches 180o F and this is maintained for 4-8 hours. Then

decreased to 125o F, which is retained again for 4-8 hours and is then slowly

increased until it reaches 170o F the tobacco can then be said to be cured

and the yellow colour permanently fixed.

VARIETIES OF TOBACCO

Latakia and Perique

Latlkia is a dark strong variety made from plants grown in Syria and other

eastern countries. This is smoke cured by the fire of the Asiatic oak, which

turns it into a dark shade. Sometimes camel or cow dung is used as fuel for

the fire.

Perique is another of the same variety grown in Lousiana. These varieties are

used to increase the strength of pipe mixture.

Pipe Tobacco

The tobacco factory is usually a large and airy building. The cured leaves are

spread out on the floor in a lightly compressed mass; they are too dry for

immediate use.

Bundles of tobacco are separated and put in steam heated chambers in which

the temperature is raised to anything between 120o F and 160o F. then the

stalks and the mid-ribs are removed by hand or machine. The stripped leaves

are left in ordinary heaps for about 24 hours during which they become

thoroughly impregnated with additional moisture, which renders them supple

and usable.

The blending of the various mixtures is in the hands of experts who know the

exact proportion in which stronger tobacco like Latakia a d Perique should be

blended with lighter tobacco.

When the different brands have been made up, the leaves are placed in a

machine,which compresses them in the form of a hard cake. They are then

shredded finely or coarsely with knives or cutting machines. Any excess

moisture is removed by panning or stoving- a different process which brings

out the aroma. After panning, the tobacco is spread out evenly on trays to

enable it to cool down to the temperature of the air following which tests are

carried out to ensure that the moisture content does not exceed the legal limit

of 32%.

Most of today’s popular pipe mixtures are composed almost entirely of Empire

tobacco, the Rhodesian leaves being mainly favoured.

Cigarette Tobacco

In the manufacture of cigarettes, Viringian Rhodesian leaves are used

separately or in carefully blended mixtures. As pipe tobacco, bundles from the

warehouse are received and stripped of the midribs by machine or hands. The

leaves then go to a machine, which cuts them into fine shreds. Excessive

moisture is removed from the tobacco and also the impurities. The tobacco is

left for a day or two to mature following which it goes to a cigarette-

manufacturing machine. The papers for the cigarettes are unloaded from a

disc and enter the machine and receive the tobacco flowing in a constant

stream. Paper and tobacco move together on their journey. The paper is rolled

the tobacco and gummed at the end. The continuous tube of cigarette the

runs beneath knives, which cuts it into cigarettes of, required lengths and

stocks them neatly. The cigarettes are not packed immediately but are left to

dry for 24 hours. The machines used for packing are equally ingenious as

those, which make cigarettes. So human is this equipment that a carton or

packet incompletely filled is automatically rejected. The tins if required for

export are vacuum-sealed. Comparatively small quantities of cigarettes are

still made by hand. Considerable practice is necessary for making cigarettes

by hand as it requires a high degree of skill. Service of cigarettes

Cigarettes should never be carried by hand to the customer but placed on a

salver or plate. The packet should be opened (pulling out a few cigarettes

partially). The waiter should stand by with a match to light the cigarette. It

should be made sure that the ashtray is on the table. Ashtrays should never

be allowed to collect too much of ash, it is the waiter’s duty to exchange them

frequently for fresh ones.

GIGARS

The best leaf for the production of cigars is grown in Cuba, Jawa, Jamica,

Borneo and the East Indies. Less good tobacco but still acceptable to all but

the true connoisseur, is produced in India, Japan, South Africa, Germany,

Holland, Russia and Hungary.

The plants are grown in the same way as other tobacco plants. As they ripen,

they are hung in a shed for drying and curing by the fermentative method.

Thereafter they are backed in bundles and dispatched to the cigar

manufacturers.

Originally all cigars were made by hand and were straight in shape. Then a

wooden mould came into use in which the leaves could be pressed into any

desired from-into generally what is known as the bellied or torpedo shape. On

arrival at the market, the bales are emptied and the customary process of

removing the leaves from the mid-ribs is carried out by hand. The leaves are

stored according to the purpose for which they are to be used:

(1) As filler (shredded tobacco)

(2) Wrapper or binder or second

(3) Outside wrapper or third

The only accessories used for hand-made cigars are a hard, wooden board, a

sharp knife to cut the wrapper and scissors to trim the leaves. The process,

which followed, is simple to describe but amazingly difficult for anyone except

the expert. After selection of large leaves used for binding, a number of pieces

of filler tobacco are so arranged as to produce roughly the desired length,

thickness and shape. The filler tobacco is skillfully rolled in the binder leaves,

a wrapper leaf of a required characteristic is selected and cut into proper

shape and the whole is rolled in such a way as to ensure up or straight down

the cigar.

Moulded cigars are made in much the same way except that the filler tobacco

is pressed into the mould instead of being shaped by the expert hands.

Afterwards it is covered with wrapper in the usual way.

Judging

A good cigar should form grayish ash, which will last for along time before

falling off. A whitish ash denotes a mild cigar while a darkish ash indicates a

strong cigar. Cigars are also judged by their appearance, by touch, by shape

and by aroma. The crude way of testing a cigar is by pressing it in between

the fingers but it will only spoil it and even break the leaves.

Smoking

There is an art involved in smoking a cigar. It should never be rushed through

but smoked slowly. The end, which joins the mouth, is ‘V’ shaped or straight

cut or pierced with care and never bitten off. The paper band must be

removed before smoking a cigar. The cigar is then lit evenly from all sides with

a match and never with a cigarette lighter, which may taint it with aroma of the

spirit. The butt-end is bitter due to the accumulation of oil and tannin and,

therefore a cigar is never smoked to the end.

Service

Cigars should be offered in their own boxes to allow the customer to choose

his own. The type of cigar will be printed on the box. The customer having

chosen the cigar he wishes, the waiter should offer to remove the band. A

cigar cutter of piercer should be given. The waiter should then offer a

matchbox to the customer.

Storage

All tobacco should be kept in a dry place and at even temperature. That is why

it is best to keep cigars and cigarettes in the dining room or bar in glasscase.

The cigars will keep well in their own boxes, which are made of cedar-wood.

Cigars should never be overhandled for fear of breaking the outer leaf. The

best temperature for storage is 65o F to 70o F. temperatures above 75o F

may cause mould to set in. never store in a refrigerator as it dries and ruins

the tobacco.

Strength

1. Colorado C (Strong)

2. Colorado Claro C.C (Medium)

3. Claro C.C.C (Light)

Length

1. Corona 9 ½”

2. Corona Corona 4 ½”

3. Half Corona 4 ½”

4. Grown Corona 4 ½”

5. Petit Corona 4 ½”

Some Famous Brands of Mild Havana Cigars

1. Bolivar

2. Larranga

3. Romeo

4. Romeo-Y-Julieta

5. Upman

6. La Corona (outstanding)

7. Bock

8. Havana

9. Henry Clay

10. Byrons

11. J.S Murais

12. Cahana

LET US SUM UP

Beverages are potable drinks which have thirst-quenching, refreshing,

stimulating and nourishing qualities. Most of the beverages supply energy in

the form of sugar or alcohol. Beverages can be broadly classified into two, viz.

alcoholic beverages and nonalcoholic beverages.

An alcoholic beverage is a drink containing ethanol, commonly known as

alcohol. Low-alcohol-content drinks (beer and wine) are produced by

fermentation of sugar or starch-containing products, and high-alcohol ones

(brandy, rum, vodka, whisky, etc.) are produced by distillation of these low

alcohol products. Distilled beverages with added flavorings and relatively high

sugar content are generally referred to as compound beverages. Eg. Liqueur,

gin, etc. A non-alcoholic beverage is a beverage that contains no alcohol.

Such drinks are generally drunk for refreshment, or to quench people's thirst.

Non-alcoholic beverages can be mainly classified as hot and cold beverages.

Eg. for non-alcoholic beverages (cold) include beverages aerated with

carbonic gas, spring water, mineral water, squash, juice, syrup, etc. Eg. for

non-alcoholic beverages (hot) include tea, coffee, cocoa, etc.

The most popular non-alcoholic beverage, tea, is a stimulating and refreshing

drink. The principle flavour components of tea are caffeine, tannin yielding

compounds and small amounts of essential oils. Caffeine provides the

stimulating effect, tannin the colour, body and taste. The four types of tea are:

black, green, oolong and white.

Next to tea, coffee is most popular non-alcoholic beverage in many parts of

the world. Coffee is always brewed by the user immediately before drinking.

Cocoa, besides being a stimulant, is also a food. Cocoa contains theobromine

and caffeine as well as starch fat, nitrogenous compounds and salts. The

beverages provide refreshment and nourishment and act as stimulants,

soothing agents and appetizers.

The cigar has their own specialty and aroma. It has its own uniqueness for the

people who love to smoke and enjoy. Still smoking is injurious to health.

QUESTIONS FOR DISCUSSION

1. Coffee is served in different coloured pots. Why?

2. Brewing coffee in moka pot – elaborate.

3. Define beverages, spirits. Name a few examples of spirits.

4. Name the different types of tea.