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Lounge Service

Lounge serviceranges from the

service of Continental

Break fast, Morning

Co

ffee,Lunche

onSnacks, Afternoon

Tea , Dinner or Late

Evening Snacks as

well as Alcho

ho

licBeverages , it is also

found in public

houses wine bars and

on shipsDinesh Babu

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Menu For Lounge Service Pot Of Coffeeper

person with cream Pot Of Tea

Cappuccino

Espresso

Two DanishPastries

Two Slices ofBrown ButteredWalnut and RaisinBread

Two Croissantswith Preserves

Two Scones withStrawberry Jamand ClottedCream

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Reception Tea Service

The Term Afternoon Tea Cover may therefore

divided into two types when discussing the

service of afternoon tea

Full Afternoon Tea Cover,

High Tea Cover

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Cover For Afternoon Tea

THE FOLLOWING COVER SHOULD NORMALLY BE LAID

SIDE PLATE

PAPER SERVIETTE

SIDE OR TEA KNIFE

PASTRY FORK TEA CUP ,SAUCER & TEA SPOON

SLOP BASIN & TEA STRAINER

SUGAR BASIN & TONGS

TEA POT & HOT WATER JUGS & STANDS OR UNDER PLATES

JUG OF COLD MILK PRESERVE DISH ON A UNDER PLATE WITH PRESERVE SPOON

ASHTRAY

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MENU FOR FULLAFTERNOON TEA HOT BUTTERED TOAST OR

TOASTED TEA CAKES ORCRUMPETS

ASSORTED AFTERNOON TEASANDWICHES : SMOKED

SALMON , CUCUMBER, TOMATOSARDINE , EGG, GENTLEMENSRELISH

BROWN & WHITE BREAD &BUTTER FRUIT BREAD &

BUTTER BUTTERED SCONES RASPBERRY OR STRAWBERRY

JAMS GATEAUX & PASTRIES

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Menu For High-Tea

In Department Stores and

Popular Price restaurant a hi-Tea

will be available along with

Afternoon Tea

Items like Grills, Toasted Snacks ,Fish & Meat Dishes, Salads, Cold

Sweets & Ices

Meat dishes normally Consist in

main of Pies & Pastries

Fish Dishes are Fried or Grilled Accompaniments :- Tomato

Ketchup , W.C Sauce, Brown

Sauce , Vinegar ,Mustard

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Organization ofLounge Service

In a first class establishment loungeservice staffmay possiblyoperate from their own servicepantry, in most instances loungestaff work and liaise with stillroomor dispense bars , for this

service they serve all types ofalchoholic and non- alchoholicbeverage, lounge staff generallyhave a basic stock.

Small linen Stock

Ash Trays

SalversGlasses: Assorted

Cups & Saucers For the service ofhot beverages

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Basic Alchoholic Stock Spirits, Apertifs,Brandies, Liqueurs, Minerals

CocktailSnacks Cocktail Onions, CocktailCherries, Salted Peanuts, Olives , gherkins,Cheese Sticks, Etc..

Beverages Horlicks , Coffee, Ovaltine ,Bovril, Cocoa, Chocolate

Dry Goods Coffee Tea & Sugar

Check Pads, Bill Pads, Stock Sheets ForAlchoholic Drink

Lounge Staff Must Be Prepared

Morning Coffee, Aperitifs & Cocktails

Before Luncheon & Dinner Afternoon Tea,

Coffee Liqueur & Brandy after after Dinner

Other Snacks throughout the daydepending on the type of establishment

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Reception Tea Service

These are offered at special functions and private parties only ,and

as the name implies its served in the buffet tables and not in the

individual tables , the buffet should be set in a prominent position ,

the buffet should be in a easy access , so that the clearing of dirties

may be carried out without disturbing the guests. While Setting upthe Buffet is to ensure that there is Space for Customer Circulation

and the number of tables and chairs are placed round the room

these tables should be covered with linen and have a small vase

and a ash tray on it .

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Service Methods

During the Reception some staffmust be

positioned behind the service and

replenishment of the dishes of food &

beverage others should circulate the room

with the food and also clear away the dirties

as they accumulate ,

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Food& Beverage Service Methods

The Service of Food & Beverage Maybe carried out in many waysdepending on number of factors

The type of establishment

The type of customer to be served

The time available for the meal

The turn over of customer expected

The type ofmenu presented

The cost ofmeal served

The site of the establishment

Food & Beverage service can belooked from customers point of

view essentially the customerenters food service area , orders hisor her choice

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Five types of basic method can be

identified Table service frommenu

Assisted service frommenu buffet or passedtrays

Self service- customerselects

Single point service-ordered at single point

Specialized or in situservice frommenu orpredetermined

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Silver / English Service:-Presentation and service of food tocustomer by waiting staff from flator dish

Family Service :- Main Coursesplated with vegetables placed inmulti portion dishes on tables for

custom

ers to

help them

selvessauces offered

Plate / American:-Service of Preplated foods to customers

Russian :- Table Laid with food to

Customers to help themselves Butler / French Service :-

Presentation of food individually tocustomers by food service staff forcustomers to serve themselves

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Breakfast is traditionally British

rather than Continental Meal,

originating from private houses &

Family Services at those time it was

very substantial meal consisting of

six or seven courses , including items

such as Chops, Liver, Game & even

Steak For the European, a Continental

Breakfast is much lighter nature and

takes a form of a light snack, for the

past decade the Europeans were

eating far less break fast like Eggs &

Bacons & High fibre food like

Cereals & Consumption of Yoghurt

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Define breakfast buffet? Come on. Abuffet means a counter or long tablewith a variety of food for informaleating . In American eateries breakfast

buffets usually consist of long, narrow,stainless steel steam tables withattached "sneeze guards" holdingindividual stainless steel or plastic"pans" that fit together in the hold overhot water with heat lamps above. It is

breakfast so

there are traditio

nalamerican breakfast foods such as,scrambled eggs, fried potatoes, bacon,sausage, ham, corned beef hash,southern gravy and biscuits, englishmuffins, and bagles. In an iced "saladbar table" there could be fresh fruit,fruit juices, or an assortment of coffeecakes and other pastries.

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A Full English Break Fast MenuMay Consist of from two toeight courses , and the extentand variety ofmenu will

dependo

n the typeo

festablishment in which its beingserved A light breakfast thatusually consists ofa breadstuff (such as toast,

croissants, pastries, etc.) andcoffee, tea or other liquid. Thecontinental breakfast is theantithesis of the hearty englishbreakfast.

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Chilled Fruit Juice- Orange,Pineapple , Grape,

Stewed Fruits- Prunes, Pears, Apples,

Figs, Cereals- All Branded

Fish- Finnan Haddock, GrilledHerring , Bloalers, Fried Or GrilledKippers, Fried Smelt Fried or Grilled

Sole Eggs- Fried , Poached, Scrambled,

Boiled, Plain or Savory Omelette

Meat Fried or Grilled Bacon , FriedOr Grilled Pork Sausages Kidneys,

Tomatoes, Saute Potatoes Cold Buffet Ham, Sausage

Breads- Toasts, Rolls, Brioche,Croissants

Preserves- Jam, Marmalade, Honey

BeveragesDinesh Babu

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Soup with bread and butter:

spoon an knife. Remove

fork. Steak with French fries:Remove spoon, add ketchup.

Depending on the country you

can also add mayonnaise or

vinegar. Steak with French

fries: Remove spoon, add

ketchup. Depending on the

country you can also addmayonnaise or vinegar.

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Floor/Room Service varies from

basic in room tea & coffee

m

aking facilities , as well aspossibly mini- bars , to vending

machines on floors , or service

of variety ofmeals in rooms ,

depending on nature ofestablishment ,the service

extent may vary

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You add basic stuff to it that

you will need for any dish. Anapkin, basic fork, knife and

spoon, salt, pepper,

etc. Before you bring the trayto a room you adjust the stuff

that is on there.

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Question bank for Unit I What do you mean by Lounge Service?

What do you mean by Reception Tea Serviceand Afternoon Tea Service ?

What do you know about Hi- Tea?

Give the methodology for Room Service TraySetup?

Explain about Floor/Room Service ?

Illustrate about Food & Beverage ServiceMethods?

What are the Different types of serviceavailable ?

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What is meant by Break fast service?, what

are the types of break fast available ?

Write down the menu for break fast ? What is

meant by English Breakfast Continental

Breakfast? Explain?

Write down the menu for Hi- Tea? Menu for

Lounge Service ?

Give the Basic stock for Lounge Service ?

Dinesh Babu