Food and Beverage service industry

Introduction

Food & beverage department is one of the most important

departments of the hotel. It includes all the eating

and drinking places in hotel. This department is one of

the major revenue earning departments.

Types of catering establishments

The following diagram depicts the categorization of the

establishment.

Commercial catering: it usually caters to two market

segments, general and restricted markets.

Non-commercial operation or cost oriented operation:

Traditionally these operations have focused on the

nutritional and other non-economic sector. After all,

people in this sector receive 100% of their daily

intake from the institutions like hospitals, prisons,

armed force etc.

Food & beverage service area in hotel

This is one of the important departments of the hotel.

This department is the major revenue producing area of

the hotel.

The various eating and drinking places in a hotel are

as given below:

Restaurant: the main feature of the restaurant is that

it provides chairs and tables to the guests to sit and

have the food.

Specialty restaurant: besides providing amenities and

services available in other restaurants, specialty

restaurant specializes in a particular cuisine e.g.

Italian, Thai, Chinese, Japanese, French, etc. Others

may specialize in a particular type of meat e.g.

seafood, steak or chicken.

Grillroom: these are restaurants that specialize in

grilled or broiled meats such as lobsters, fish,

chicken, tender lion steak etc.

Health food specialist restaurant: these restaurants

are also gaining popularity, sarvinglow calorie meals

of salads, breads and beverages.

Theatre restaurants: it is a restaurant where food &

drink are served as a dance program or play is

performed on stage.

Coffee shop: This is an American concept of 24 hour

food and service. They are also open for the public

throughout the day.

Hotel lounges: Most hotels have three types of lounges.

One may be connected with the dining area and located

near its entrance where people waiting for a table can

enjoy a cocktail. The second type is strategically

located near places with maximum traffic; next to the

entrance or adjacent to the reception. The third

location, one increasingly popular in resorts, is on a

scenic view, where guests may lounge throughout the

day.

Cafe: It is the French word for coffee. Cafes are

popular all over Europe. They are similar in operation

to coffee shop, open 24hours, and are found at every

street corner in big cities. 9.

Nightclubs: These are restaurants, which usually

operate between 2100 hours and 0500hours.

Discotheques: they are modern day nightclub that usehi-

tech sound and light system to provide music and an

atmosphere for disco dancing. They are popular among

the younger generation as the loud music and low budget

meet their requirements.

Fast food: As compared to coffee shop, speed in

preparing the food and serving it fast is important.

The menu is limited and these restaurants __usually

specialize in one or two dishes.

Banquet / party: This is an important part of the Food

and Beverage department as bulk of the revenue comes

from this area.

Crockery (Chinaware): Crockery or Chinaware is made of

silica, soda ash, china clay and are dry glazed to give

a fine finish. It should be opaque and free from air

bubbles.

Earth ware or crockery produced by manufacturers is

given below:

Vitreous

Vitresso

Vitrock

Ironstone

Vitrex

Vitrified

SIZES

Side plate: 15cm (6 in) diameter •l'"111 *41"1°

Sweet plate: 18cm(7 in) diameter

Fish plate: 20cm (8 in) diameter .

Other items of Chinaware are as follows:

Salad crescent

Hot water jug

Milk jug

Cream jug

Coffee pot

Hot milk jug

Consommé cup and saucer

Sugar basin

Butter dish

Ash tray

Egg cup

Soup bowl

Care of crockery:

The chinaware should be handled with care as it is

fragile.

After use, the crockery should be rinsed and dried.

It should be properly stacked.

Flat wares

Flat wares consist of spoons and forks. Examples are

soupspoons, fish forks, large forks, desserts and

forks, coffee spoons, teaspoons. Service gears etc.

Hollowware

These include items made from silver or stainless steel

e.g. soup tureens, ice cream bowls, trays and platters,

water jugs, chafing dishes etc.

Silver ware

Items of electroplated nickel silver (E.P.N.S.) or of

stainless steel are termed as silverwares E.G. sugar

bowls, trays and platter, water jugs, chafing dishes

etc.

Cutleries’

Cutleries are knives and any other implements used for

cutting E.G. steak knife, cheese knife, large knife

etc.

Glass wares

The raw materials used are silica and soda ash. Lead is

added to make the glass crystal clear.

Care of Glasswares

1.While purchasing glassware, one should check that

the glasses are transparent and free from air

bubbles and pit holes.

2.Glasses should be carefully washed in warm water

and rinsed in clean hot water. They should be wiped

dry using a linen cloth.

3.Glassware should be kept inverted and neatly

arranged in a row, either with a paper as under

liner or on a tray to avoid dust.

4.In a restaurant, glasses should not be carried on a

plain salver, but with a tray mat to avoid

slipping.

Trolleys

Trolleys are moveable tables with wheels. The various

trolleys used in F&B outlets.

i) Hors d'oeuvre trolley – The trolley that offers

wide selection of hors d'oeuy.res. Hors d'oeuvre

is the first course of a menu.

ii) ii) Gueridon or Flambe trolley -It is a small

mobile trolley that can be placed next to the

guest's table. It consists of one or two burners,

a gas cylinder with a workspace and storage space

for working as well as for storing plates.

iii)Carving trolley - It is seldom used in India. It

is used for carving joints of meat at guest's

table

iv) Room service trolley - It is used for the service

of large orders to guests in their rooms. The

waiter sets up the meal and covers on the trolley

and wheels it into the guest's room. Beneath the

trolley top, provision is made for mounting a hot

case to keep the food warm.

v) Dessert trolley - Gateaux, pastries, jellies,

tarts, pies, flans and souffles can be served

from a dessert trolley. This trolley has several

shelves and the bottom shelf is reserved for

plates, cutlery etc.

Organization structure of F&B department

Organizing refers to the F&B manager's responsibility

to structure the department staff and to divide the

work so that everyone gets a fair assignment and all

the work can be finished on time.

Duties and responsibilities of F & B service personnel

The manager was expected to be the best in a particular

skill (job) before he/she was promoted to the

supervisor position. A good manager should be aware of

standards, standard service 1 procedures, the proper

method of setting tables and serving various menu oil

Room Restaurant items.

Food and Beverage Manager:

Job Description

Managerial skill and responsibilities

1.Leadership

2.Delegating

3.Employee Motivation

4.Communication

5.Employee Training

6.Staff Co-ordination

7.Guest Relations

8.Planning

9.Team Development

10. Problem — Solving

11. Staff Time Management

Operational skills and responsibilities

1.Cost Control

2.Food Merchandising

3.Staffing

4.Marketing

5.Forecasting

6.Menu Pricing

7.Budgeting

8.Menu Designing

9.Accident Prevention and Safety

10. Employee Grievance Resolution

11. Interviewing

12. Personnel Evaluation and appraisal of

executives

Banquet Captain:

Job specification: Must have basic knowledge about food

and beverage. .

Duties and Responsibilities:

It is responsible for, the service of all Banquet

functions as well as outdoor caterings.

o Supervising employees engaged in the

performance of the Banquet Service according to

Function Prospectus (FP) or Banquet Event Order

(BEO) sent by the banquet sales office.

o Setting up work schedules as required.

o Report daily to the Banquet Manager for

evaluating functions, equipment needed and

problems related to F & B service.

o Holding pre-function meetings

o Maintaining accurate inventories and records

o Carrying out all reasonable jobs assignment or

requests.

Restaurant Manager:

Job Description: He/She is responsible for directing

and supervising all activities pertaining to employee

relation, food production, sanitation, guest service

and operating profits. delegating general management

tasks to the assistant manager.

Specific duties

Works with departments head assisting in the operating

budgets

Monitors budgets to control expense

Responsible for giving appraisals to promote staff

rage.

Co-ordinates production and services programs as

directed

Meets with HOD, plans and prices special catered

events.

Conducts cost control methods

Ensures co-ordination with kitchen personnel.

Maintains various reports i.e. sales summary, cover

count, guest check Banquet analysis

Responsible for maintaining proper procedure in

ordering, receiving and storage of food supplement

Reports to F & B Manager

MaitreD'hotel or Head Waiter/ Sr. Captain

Job Description: Greets guests, supervises and directs

the efforts of captains, waiters/ waitresses and

his/her personnel.

Specific duties:

Supervises captains, waiters, waitresses and his/her

personnel.

Assigning side duties to service personnel.

Informs the management, maintenance or housekeeping

personnel of required actions, like paint touch-ups,

carpet cleaning, faulty electrical systems, broken

furniture etc.

Supervises the set-up of the buffet table. Greets

guests and escorts them to appropriate tables.

Handles guest complaints and makes suggestions to the

guest for food or beverages.

Ensures that all closing duties are completed and that

all tables are reset.

Steward/Waiter/Waitresses:

Job Description: Includes preparing tables, setting the

dining room counters, coffee shop or lunchroom for

service and serves meals to the guests. He/she must

have the knowledge of menu and service sequence

followed.

The specific tasks that are performed by

Steward/Waiter/Waitresses are:

Reports to Senior Captain/Captain to receive necessary

instructions for the shift and for any menu changes

Has to attend briefings conducted by senior captain.

Greets guests and sometimes assists the host/hostess in

seating gues0Suggests about dishes and wines if the

customer requests or desires.

Writes (KOT) Kitchen Order Ticket

May serve guests from plates to the guest's table?

Replenishes wine, water, butter and bread as and when

required.

Observes the guests in order to anticipate any

additional request

When guests have finished the meal, he ensures that the

table is cleared and reset.

Waiter/waitress service kit:

Bottle opener

Ball-point pen

Matchbox/lighter

Waiter's cloth

Writing pad

Attributes of F & B service personnel

Courtesy:

Courteous behavior does more than showing respect,

though it has been described as the lubricant of human

relationship.

Personal Hygiene: Personal freshness is imperative.

Male staff should be shaven with immaculately clean

hands and well-trimmed clean nails; hair must be short

and well groomed.

Knowledge of Foods and Drinks: The staff must have

sufficient knowledge of all the items on the menu and

wine list in order to advise and offer suggestion to

customers.

Punctuality: Punctuality is all-important. If the

staffs are continually late on duty, it shows lack of

interest in work and a lack of respect for management.

Personality: The staff must be tactful, courteous and

good-humored and should have an even temper. They must

converse with the customer in a pleasing and familiar

manner; the ability to smile at the right time pays

dividends. With these attributes, the staff will help

the management by becoming good sales people.

Attitude towards customers: The correct approach to the

customer is of utmost importance. The staff must not be

servile but anticipate the customer's needs and wishes.

A careful watch should be kept on customers at all

times during the service, without staring. Care should

always be taken when dealing with difficult customers.

Memory: This is an essential asset to food and

beverages service staff. It may help in various ways in

their work if they know the likes and dislikes of

customers, who like to sit where in the food service

area, what are their chief favorite drinks and so on.

Loyalty: The staff's obligations and loyalty are first

to the establishment in which they are employed and to

its management.

Conduct: The staff's conduct should be impeccable at

all times, especially in front of customers. The rules

and regulations of an establishment must be followed

and respect shown to all senior members of staff.

Sales Ability: The staff working in the front of the

house i.e. the front services area, to a large extent,

is an image holder of the establishment.

Types of Service:

Table Service: In this type of service, the guests

enter the food and beverage service area and choose

their table in which the cover has been laid.

Following are the variations of table service

American Service: In this type of service, the food is

always served pre-plated. This is a form of

personalized service where the waiters serve the food

prepared and pre-plated in the kitchen.

Silver Service: The fundamental element of silver

service is that it affords the guest, the opportunity

to be helped by the restaurant staff for the service of

food and beverage. In this type of service, the cutlery

and crockery is laid on the table, the food is brought

by the waiter in proper silver ware and is served to

the guest in the plates.

In this type of service, able, the food is brought by

served to the guest in the /ice with p9ttioning largely

when it involves vivid or alter brings the plate before

I decides the portions.

Buffet Service: This is a form of service in which all

foods and beverages to be served are laid on the buffet

table serially or according to the sequence and the

required cutlery and crockery is stocked on the counter

for the guest use.

Self Service: Self Service basically means that the

customers or the guests help themselves for the service

of food and beverage. In this form of service, the

customer enters food & beverage areas.

Meals and menu planning

Menu has been label as working document or blue print

by which food service operation organizer its food and

beverage procurement, production and service. Menu can

be viewed as the tool of business, which helps generate

an acceptable return on investment

Types of Meals

Menus are planned for every meal period like breakfast,

lunch, brunch, supper etc.

EMT - Early Morning Tea that is offered with biscuits.

Breakfasts offered in hotels are of different types

which are mentioned below

Continental breakfast is served from 6.00 a.m. to 9.00

a.m. in the morning. This breakfast includes coffee,

tea, cocoa, rolls/ breads, croissants, butter, jam,

fruit juice and honey.

English breakfast is served from 5.30 a.m. to 9.30 a.m.

in the morning. This includes fruit juice, hot

beverages, cereals, stewed fruit, meats, eggs, fish,

jams and honey.

Indian breakfast is served from 6.00 a.m. to 9.30 a.m.

This includes purl bhaji, choice of paranthas served

with curd, idli, wada, uttapam, dosa, upma served with

sambar along with tea and coffee.

Brunch — it is a meal between breakfast and lunch. This

is very popular in USA, particularly on Sundays.

Breakfast items and light lunch items are served.

Elevens are snacks taken at mid — morning, especially

by children or housewives.

Lunch starts from 12 noon to 3.00 p.m. and all types of

menus are used.

Afternoon tea is served from 4.00 p.m. to 5.00 p.m.

which includes fancy baked goods such as pastries and

cakes, sandwiches, tea and coffee.

High tea is served from 5.00 p.m. to 7.00 p.m. which

includes tea, coffee and meals with light cooked items.

Dinner is served from 6.00 p.m. to 10.30 p.m. and all

menus can be used.

supper is served from 12 midnight to 5.00 a.m. It is an

informal, late evening meal.

Origin of Menu and Types of Menu

A menu is the means of informing customers what a

restaurant has to sell. Though the actual time of

origin of the word is not known, it is said that Duke_

Henry of Brunswick in the year 1541 used to refer to a

long slip of paper which contained the list of dishes

being served one after the other.

Menu can be broadly classified into following:

Table d' hote — it is a menu, which literally means

table of the host. The highlight of this type of menu

is that it is usually divided into different courses at

fixed price with limited or no choice. The cutlery,

crockery and glassware are laid on the table before the

first course is served.

A la Carte — this menu shows the complete choice of

dishes that are available from the kitchen. In this

menu, all the dishes are priced separately.

Cyclic menu — are offered in industrial cafeterias and

hostels. The menus are repeated on a weekly or monthly

basis.

Wine / bars menu — made to be used for selection of

beverages by the consumer

Room service menu — can be described as various food

and beverages available in the hotel for the guest to

order.

French Classical Menu - The different course selection

and the number of items in a menu will depend on the

type or class of the hotel e.g. 5 stars, 4 stars, 2

stars etc.

Hors—d' oeuvre (Appetizers): They are also called as

starters as they help to stimulate the appetite.This

consists of a variety of salads but now a day it

includes pates, mousses, fruit, smoked fish, meat,

canapés eggs etc.

Potage (Soups): It can be defined as extract of meat

and vegetables in a pouring consistency. Soups are

divided in a number of categories. These include

consommé, broth, veloutes, crème, purees bisques and

the cutlery provided is basically a soup spoon along

with a soup bowl.

Oeufs (eggs): A variety of egg preparations can be

served like poached, boiled, half boiled, omelets etc.

Some examples are omelets, espagnole, omelets aux to

mates, omelets aux champignons etc.

Farinaceous (pasta and rice dishes): They include all

kind of pastas such as spaghetti, macaroni, and ravioli

and also rice dishes such as pilaf f or risotto.

Poisson (fish): Any kind of fish preparation can be

served in this course. e.g. grilled, fried, poached,

baked etc.

Entrée : A dish followed after a fish dish is called

entrée. They are generally small, well garnished dishes

which come from kitchen, ready for service.

Sorbet (rest): It is considered to be the rest course

because of the length of the French classical menu. The

sorbet should be able to contrast with the richness of

the dishes already served and stimulate the appetite

for the other course to come.

Releve: This is the first main course or where large

joints of meats are served. Some examples are gigot d'

agneau roti (roast leg of 15. lamb), carre d' agneau

roti (roasted best end of lamb), cuisotporc roti

(roasted leg of pork.

Roti (roasted): Roti (roast): This is a second main

course, where white meat or meat from game or poultry

(chicken, turkey, duck, pheasant, quail) is served.

served on a large plate with a large knife and large

fork. Some examples are roast beef, roast chicken,

roast turkey etc.

Legumes (vegetables): In this course vegetables and

compound salads are served. Vegetables can be served in

one of following methods-boiled, grilled, baked, raw,

etc. Some examples are asparagus, artichokes,

cauliflower, corn in the cob, etc.

Salade (salad): This refers to a small plate of salad

that is taken after main course and is quite often a

green salad with dressing like salade francaise, salade

vert, Russian salad etc. The cutlery provided is

usually sweet spoon and sweet fork and is served on a

half plate.

Buffet froid (Cold buffet): This includes a variety of

cold meats and fish items together with a range of

salads. Some examples are, caneton roti, jambonfroid,

mayonnaise d' hommard, chicken galantine etc.

Entremets (sweet): This includes hot and cold like

crepe suzette, Peach Melba, jam omelets, tarts, soufflé

etc. The cutlery used is sweet spoon and fork served on

sweet plate.

Fromage (cheese): All types of cheese may be offered

with the appropriate accompaniments. Some examples are

cheddar, Edam, Brie, ricotta etc. The cutleries

provided are side plate, side knife and small fork.

Savoureux (savories): This course usually consists of

salty tit bit on a hot toast or fried bread. Some

examples, welsh rare bit, scotch wood cake, champignons

sur croute, canapé Diane etc.

Desserts (fruits): All form of fruits, nuts and candied

fruit can be served. The cutlery provided is fruit

knife and fork with fruit plate.

Beverages: like coffee and tea are served in this

course.

French menu terminology

Term Definition

A I' anglaise English style

Au bleu Method of cooking trout

Au four Baked in oven

Au natural Uncooked

Bain Marie Hot water bath well

. Béchamel White sauce

Beurre Butter

. Blanc White

Blanch To partially cook food in

hot water

Bisque Fish soup made with

shellfish

Blanquette White stew

Bouclé A small buffet pastry case

filled with variety of

things

Court - bouillon A liqueur for cooking fish

Champignons Mushrooms

Chateau briand Double fillet of steak

Concuss Rough chopped tomatoes

Comfitures Jam

Citron Lemon

canapé small place of bread

(plain, fried, grilled)

Darne Thick slice of round fish

including the bone

Demi- glace Reduced brown sauce

Escallops Thin slice of flatted veal

Frappe Chilled

Poulet Chicken

Paupiettes Small ball of choux paste

Roux Flour stirred into melted

butter

Supreme The best part of chicken

Menuplanning objectives

They must satisfy the guest expectations: we must plan

a menu from the perspective of guests so that they are

happy and satisfied. We should try to understand their

expectations, which may be different due to their age

and soclo economic status.

The menu must achieve quality objective: Good quality

and good nutrition go hand in hand.The menu should have

a good balance of flavor, texture, color, shape,

consistency and eye appeal.

The menu must be cost effective: Menu should be

affordable to the guest. It should fulfill the

expectations of the guests.

The menu must be accurate: We should not deceive the

guest by not using quality products to make the items

mentioned in the menu.

Principles of Menu Planning

Each dish should be different in composition and method

of cooking.

The dish should not bear any relation in appearance to

the following menu item.

Raw material should be carefully selected having regard

for the season and availability.

Sauce used in the preparation of menu items and the

accompaniments served should be entirely different for

each dish.

A la carte cover

This is the place setting, normally laid in a good

class restaurant, dining room or hotel in readiness.

For service of either lunch or dinner. It would consist

of the following:

Fish plate

Serviette

Fish knife

Fish fork

Side plate

Side knife

Wine glass/water goblet

Table d' hote cover

This is a place normally laid in a good class

restaurant, dinner room, hotel ect in readiness for the

service of either luncheons or dinner. It would consist

of the following

Serviette

Soup spoon

Fish knife

Fish fork

Joint knife

Joint fork

Sweet spoon

Sweet fork

Sweet plate

Side plate

Side knife

Wine glass

Restaurant Service Cycle

When the guest enter, they are greeted by the

reception headwaiter, and are escorted to the

respective table. He/She then introduces them to the

station waiter

Station head waiter unfolds the serviette for all the

guests and places them on the laps

Sommelier comes to the guest and takes the order of

wine.

Bread rolls and melba toast are then placed on the

table along with the butter

Menus are then presented to the guests to make their

choice

After suggesting the guests about the menu items, the

station waiter takes order

Wine waiter serves the wine to the guests after

presenting the bottle and getting and approval.

The cover for the first course is laid and then the

plates are laid

The accompaniments for the first course are placed on

the table

Then the food or the first course is served.

After the guests had the first course, the plates are

cleared by the waiter

The cover for the main course is main laid

Joint plates are placed

If wine is accompanied, then it will be served by the

wine waiter

The accompaniments for the main course is laid on the

table

The main course is served to the guests

After the guests had the food the soiled plates are

cleared

Crumb the table to remove the dirt

Change ash tray if necessary

Offer the guest the menu card to order the sweet dish

Set the cover of sweet dish and place the

accompaniments

Serve the sweet dish

Clear the plate

Take the coffee or tea order

Serve the tea or coffee

Present the bill

Receive the payment and give the change back

Station had waiter sees the guests out of the

restaurant

Clear down table, relay if necessary

KOT and BOT Control System

KOT and BOT is considered to be a list of items being

used from kitchen and bar for the guest. It is the

common mode of communication for both the kitchen to

issue food and the cashier to make the bills. The

triplicate check system is referred to the system using

check pads having three copies. The top copy is to be

handed to the worker in the kitchen or bar to get the

order ready. The second copy remains with the waiter

for some time and then handed over to the cashier for

preparing the guest bill and the third copy remains in

the book for future reference.

Introduction

The work 'beverage' has been derived from the Latin

word "bever", which means rest from work. Most of the

beverages supply energy in the form of sugar and

alcohol. Alcoholic beverages affect the central nervous

system and tranquilize it, thus reducing tension and

worries.

Alcoholic Beverages

Any beverage or portable liquid containing 1% to 75% of

ethyl alcohol by volume is known as an alcoholic

beverage. Those with higher than 75% alcohol are known

as medicines such anesthetics.

Introduction to Wine

Wine is one of God's gifts to man. Wine is defined as

an alcoholic fermented beverage obtained from juice of

freshly gathered grapes.

1.Table Wine: These are natural wines like red, rose

and white that lack carbonation (incorporated carbon

dioxide) and are served along meals. Alcoholic

content is about 14-16% e.g., Tokay, Bar Sac, Hock

and Moselle

2.Sparkling Wine: Those wines in which carbon dioxide

is incorporated like champagne. Alcoholic content is

less than 14%. E.g. Champagne, Asti spumante,

Tallinger, Krug don Perignon etc.

3.Fortified Wines: These are wines, which have been

fortified by adding alcohol during or after

fermentation. Alcoholic content is 18-22% e.g. Port,

Sherry, Madeira, Masala.

4.Aromatized Wine: Wines in which aromatic agents such

as herbs are added to the base of a fortified wine,

which has not reached the specific standards. They

have high alcoholic content eg. Compari, cinzano

Dubonnet, etc.

Viticulture

Viticulture refers to the growing of grapes. The grape

plant is a creeper, which has to grow on sloping, rocky

and chalky soil. Rocky soil is essential to prevent the

retention of water.

Vinification

The process of making wine is called vinification

Screening/Plucking

This is normally done manually often using special

scissors.

Wine Press

Here different methods are used to take out the juice,

which is called must.

The different methods are:

i. Troddling

ii. Balloon press

iii. Manual press

iv. Electric press

Troddling here the grapes are put in a shallow tank

and people wearing boots with spikes start to tread

the grapes to take out the juice.

Balloon press It consist of an expandable balloon,

which is fitted in the tank filled with grapes and

equipped with an outlet for the juice.

Manual Press It works on the principle of hydraulic

pressure. As the central disc descends, it crushes

the grapes.

Electrically operated press Consists of a roller,

with a plate fitted all around it. The grapes are

crushed between the roller and plate.

Fermentation

The process of fermentation takes place in about 3-4

days where the natural yeast (bloom) present on the

grape skin feeds on the sugar present in the juice and

releases ethyl alcohol and carbon dioxide. Fermentation

takes place in thermostatically controlled fermentation

tanks, keeping the temperature within the range of 60

to 80 F. During the process, heat is produced.

Racking

The process of removing pulp and yeast particle from

the wine is called as racking. Here the wine is kept in

barrels for some time. Then one barrel is siphoned off

into another. This process is repeated 3-4 times

Finning

It is done in order to remove all the suspended

particles in the wine some examples are egg albumen,

icing glass, gelatin, agar-agar etc.

Refrigeration

After fining, they are refrigerated in order to avoid

bacterial attack

Filtration

It is done if the wine is not clear

Maturing

Once the wines are free from the impurities, they are

placed in oak casks for maturation. Maturation time

depends on the style of the wine. Wines may be matured

for 4,6,8,9 years or a very long time. White wines are

matured for 3-6 months and are best consumed when

young.

Blending

In this process, different qualities of wines are mixed

to produce a standard quality.

Bottling

Bottles are sterilized before the wine is bottled.

Storage of wine

The place where the wines are stored is called a

cellar. It is usually an underground, dimly-lit and

well ventilated rooms with even temperature.

Service of Wine

Immediately after the guest gives the order for food,

the wine list is presented for selection. The wine

waiter after bringing the wine presents it to the host

at the table. After the approval of the guests, the

bottle is opened and then the cork is shown to the

guest. Then the guest sees the cork and gives approval.

The waiter pours the wine to the host for tasting

purpose.

Serving temperature of wines

Sparkling wine - 6c to 8c

White wine - 9 to 12c

Rose wine - 15 to 18C

Red Wine - 18 to 22c

Wine Terminology

1.Age: Maturing of wines and spirits in oakwood casks.

White oakwood casks have a capacity of 32 gallons and

are mainly used by the Americans only to mature

Bourbon whisky.

2.Aperitif: Alcoholic beverages consumed before a meal

as an appetizer.

3.Aroma: Taste of wine in the mouth

4.Bouquet: Smell of wine in the glass

5.Body: Refers to the consistency of an alcoholic

beverage; i.e., thin wine has less body, and is

matured for a shorter time.

6.Blending: Mixing of two or more similar wines may be

of different ages, to obtain a better quality and

taste.

7.Cask: Barrel-shaped container made of oakwood.

8.Butt: Standard shipping cask for the sherry only.

9.Case: A container of 12 bottles.

10. Corkage: when the customer brings his own

liquor in a licensed place, some amount is charged

from the guest for rendering services to the guests.

11. Cocktail: A mixture of two or more

alcoholic or non-alcoholic beverages in definite

ratio

12. Curve: French for blending

13. Demi-Sec Dry: Medium dry; percentage of

sweetening is 5-7%

14. Doux: Very sweet; the percentage of

sweetening is 7% and above.

15. Full-bodies: very well matured wine or

spirits

16. Fine malson: Best brandy of the house.

17. Pomace (or cider): Fermented apple juice.

18. Sekt: German for sparkling wine.

19. Trocken: German for dry.

20. VinMousseux: French for sparkling wine.

Beer

It is a potable alcoholic beverage fermented from

cereals and malt flavored with hops.

Ingredients used for making beer:

Grain-barley is the traditional grain used for making

beer

Hops-they are flavoring agents, female flower

obtained from hop plant

Water-add 90% beer volume

Yeast-is the biological catalyst, which consumes the

sugar present in the wort and releases alcohol and

carbon dioxide.

Sugar-used in the brewing process to increase the

sugar content.

Finning-are the clarifying agents used at the last

stage of beer production. E.g. Icing glass, gelatin,

agar-agar, egg white.

Adjuncts-Any other ingredient grain or cereal, if

used along with barley.

Six steps to beer making

1)Barley is steeped in water and the grain is left to

germinate before malt. This releases the enzyme

diastase to convert the starch in the grain into

fermentable sugar, mainly maltose.

2)When the malt has reached a desired stage, the

germination is stopped by kilning (heating in

perforated plates)

3)The malt is milled and crushed into grist, which is

mixed with hot water to release sugar in mash tun.

This liquid is called as wort.

4)Hops are added and boiled to extract the flavors and

the preservatives.

5)After cooling, yeast is added to start the

fermentation. The type of yeast used will depend on

the style of beer desired.

6)Fermentation will last for seven days and the end

result of this is beer.

Types of beer:

Larger-It uses the bottom fermentation yeast. Most

beer is bottom fermented and is known as larger.

Larger is usually light bodies and less alcoholic

than ale. Pilsner, light, malt and bock are all types

of larger.

Ale-is top fermented. Here when the yeast has

finished its job, it rises to the top of the liquid

rather than settling in the bottom. Ale requires less

aging than larger and can be sold within days after

fermentation.

Cider

Cider is fermented apple juice made from good varieties

of apples. The alcoholic content of this beverage is

slightly higher than beer.

Brand names of Cider

Ace

Bayeux

Brothers

Doc's Draft

Weston's

Perry

Perry is the fermented juice of pears. It is made in

the similar way of cider.

Sake

Sake is a high strength (18%) slightly sweet rice beer,

which is the result of double fermentation.

ANCILLARY DEPARTMENTS AND SERVICES

Introduction

Hotel is a busy place where a lot of people come to

dine together. So, the work carried on by the staff

working at these busy places should be less time-

consuming, neat and elegant. These sections make their

day-to-day work faster and simple, allowing to reduce

the stress of staff.

Objectives

List different ancillary departments in a hotel.

Analyze the different equipment and provisions kept

in these departments

Explain the role, functions, and duties carried by

the staff in these departments

Pantry

A pantry should have

Cupboards of shelves

Table

Dispense wine bar

Hot plate

Linen box

Draining board

24 hours hot and cold water supply

Pantry or a service room is a supporting area providing

the restaurant with clean crockery, cutlery, glassware,

linen and other equipment. A pantry contains shelves or

cupboards for stacking equipment and linen, a table to

take the dirty plates, bins for rubbish, sinks with hot

and cold running water and draining racks for washed

table napkins.

Still Room

The main function of the stillroom is to provide food

and beverage items required for a meal (mainly

breakfast and afternoon tea). The duties performed in

this service area vary according to the type of the

meals offered by the hotel:

Equipment needed in a still room-are:

Refrigerator-for storing milk, cream, butter, fruit

juices etc.

Butter machine

Coffee making machine

Teak dispenser

Large double sink and draining board

Bread slicing machine

Hot cupboard

Working table top and chopping boards

Double gas rings-for preparing eggs and porridges

Storage racks or cupboards

Coffee grinding machine etc.

Food Pick-up Area

It may be regarded as the meeting point between the

food production and the F&B service staff.

Linen Room

Linens are changed at the linen room on one-to-one

basis i.e., one clean for one dirty. Counting linen

must be done carefully. Usually a station waiter and a

waiter are appointed in rotation on a duty roaster to

be responsible for the restaurant linen stock and for

its change.

Kitchen Stewarding

The Kitchen Steward Team (KST) plays an important role

in the smooth functioning of F&B Service and F&B

Production departments. This department is headed by a

Chief Kitchen Steward and is a 24 hour department. They

look after the equipment, crockery and cutleries and

the general cleaning.

Duties and Responsibilities

1.To keep the F&B production and service area clean.

2.To dispose of garbage everyday as per the rules and

the regulations instructed by the Chief Kitchen

steward.

3.To keep control over the stock of crockery and

cutlery being issued and used.

4.To keep the record of all cutlery, crockery and

kitchen equipment.

5.To maintain activities of washing and polishing of

all cutleries, crockery and equipment offered at a

particular period of a time.

6.Periodically cleaning and oiling of machines and

equipment and checking whether it is in good

condition.

7.To provide ice in sufficient quantities to meet the

requirements of the departments.

8.The crockery, cutlery and utensils used by the staff

cafeteria are cleaned by them

9.They are also responsible for pest control.

10. Kitchen stewarding is also responsible for

making a Breakage report.

11. Supply of gas and coal to the kitchen

12. Cleaning the receiving area

13. Cleaning staff lockers

14. Dish and pot washing

TOBACCO

Introduction

Tobacco is a fastidious plant that requires proper soil

and a moderate climate. In regions where it is grown,

the temperature does not fall below 45F. It is grown in

countries where a tropical or semi-tropical climate

exist.

Bran names of International Cigarettes

American: Winston, Marlboro, Merit, True and Camel.

English: John Player Special, Dunhill, Benson and

Hedges, Rothmans, 555, States Express.

French: Carrier, Gitanes, Royale.

Egyptian: Kabala

Russian: Hock Mock, Cock Mack

Turkish: Abdullah

Some other Brand names: New Port, Dora, G PC, Kool,

Parliament, Basic, More, Vantage, Carlton, Now,

Virgina, Slim, Satin, Silk Cut, Embassy, Sterling,

Silver Kings, Felton, Monarch, Black & Whites,

Cambridge, Pall Mall, Misty.

Manufacturing Process of Cigars

The cigars are rolled in the Galena (the roof in the

factory) by the roller (a highly skilled artisan). A

master cigar roller is called Toreadors. The Roller's

knife is called Chaveta, which is mainly used to cut

the wrapper leaf.

The cigar is made of three constituents parts:

A.The Fillers: Bunch is the shredded tobacco variety

(different blends of imperfect tobacco), which forms

the inner core of a cigar and determines the flavor

to a great extent.

B.The Binder: The bunch is held together by the Binder.

It is a single leaf with good tensile strength chosen

from the lower half of the plant.

C.The Wrapper: To make a cigar, the outer wrapping of

fine quality tobacco leaf. It gives appearance to the

cigar together with a large proportion of the aroma

and flavor.

Characteristics of a Good Cigar

A cigar should be smooth, firm and even to the touch

It should always be the same size and color as its

partners in the box.

The wrapper should have a healthy glow

The open or cut end should be smooth & even

A good cigar should form, grayish ash, which will

last for a long time before falling off

All the cigars in a top quality box of cigars should

be wrapped in the same direction.

Classification of Cigars

Cigars may be classified based on:

1.Size

2.Shape

3.Manufacturing style

4.Color groups

5.Strength and taste

6.Countries of origin

Storage of Cigars

From the time they are packed, cigars may take up to

several years to mature and during this time they may

sweat slightly, depositing a fine gray power on their

surface.

Cigars, which have been allowed to become dry, should

never be moistened.

Havana cigars are normally packed in oblong, colorfully

labeled cedar wood boxed, but for the specialist, there

are also bundles of fifty tied with ribbon in square

plain cedar boxes-these are known as Cabinet selection.

Another way of packing a cigar is an individual

aluminum tube.

Fine Havanas can live in the right conditions for up to

fifteen years. The most satisfactory way to maintain

the condition of a cigar is to keep it in a humidor

i.e. a cabinet with a tight fitting lid in quich there

is a moisture pad. This will regulate the humidity by

moistening dry air and, if the pad is kept dry, by

absorbing excess moisture in wet weather.

Services of Cigars

1.Holding the cigar up to the ear and twirling in

between finger and thumb. This is known rather

scathingly as "Listening to the band". A faint

crackle can be heard in a cigar that is immature.

2.Sniffing is another popular practice which does not

harm but which does no good either.

3.Warming the length of the cigar before lighting it;

this was originally done to burn off a rather

disagreeable gum used for sticking down the wrappers

of certain cigars made hundred or more years ago.

4.Removal of the band: it is pressing the cigar gently

below the band easing it off with delicate case. Do

not remove the decorative band or ring as doing this

may also injure the wrapper.

5.Presenting the cigar: Cigars should be offered in

cedar wood boxed. A cigar cutter and a box of cigar

smoker's matches which are longer and burn slower

than the normal matches should be presented to the

guests.

6.Cutting the cigar: Connoisseurs of cigars prefer a

cut end (either a deep v-cut or I straight slice)

rather than a pierced end. The good "flue" provided

by a cut ensures cool, free drawing of the smoke,

whereas a pierced by a cut ensures cool, free drawing

of the smoke, whereas a pierced end tends to become

"tarry". Take care not to cut too deep lest the gap

is cut away, allowing the wrapper leaf to unwind.

7.Lighting the cigar: Hand the guest the box of

matches. This is because the end to be lit is first

warmed. Rotate the cigar in the flame to make sure

that the end surface flows and lights evenly.

Havana Cigars

1.Romeo Juliet: Churchill's, Exhibition No. 3, and

Exhibition No. 4

2.Cohiba: Esplendidos, Corona Especiales, Robustos,

Siglo IV, Siglo V.

3.Montecristo: A, No. 1, No. 2.

4.Hoyo de Monterry: Double Coronas, Epicure No. 1,

Epicure No. 2.

5.Partagas: Lusitanias, No. 1, Coronas, Serie D No. 4.

6.SanchoPanza: Belicosos.