BHMCT-102 & DHM-102(Food & Beverage Services) 1st semester notes

Course:                       BHMCT

Subject:                      Food & Beverage Service

Paper Code:               BHMCT-102 & DHM-102

Semester:                          I

Questions from Unit -1

Q1:- What is F & B Service? Explain.

Ans:-Food and beverage service is a dynamic industry covering a wide range of job roles. From baristas to head waiters, mixologists and sommeliers, it is a career with many opportunities for development. A positive attitude and hard work can lead to great thingFood and beverage service is the service of food made in the kitchen and drinks prepared in the bar to the customers (guests) at the food & beverage premises, which can be restaurants, bars, hotels, airlines, cruise ships, trains, companies, schools, colleges, hospitals, prisons, takeaway, etc. for your career.Food and Beverage Department (F&B) is responsible for maintaining high quality of food and service, food costing, managing restaurants, bars, etc. Food and Beverage department occupies an integral place in any hotel industry which plays a vital role in the profitable of the hotel business by providing varieties of prepare F&B in the hospitable manner to the house & outside guest.The staffing pattern of this dept is generally known as kitchen, bar & service staff. F&B service should co-ordinate, complicate & co-operate with other different department like H.K. department, f/o department, security, account, human resource department, maintenance department etc. Food & Beverage include the economic consisting food & pricing, wastage control, position control & staff training is most important things for achieving the guest relation, satisfaction, and earning the profit upto 40% revenue.

the word "service" has its own meaning.

S- Smile for Everyone.

                                                                                                      
E- excellent in everything.

R- Reaching out to every guest.

V-viewing everything.

I-Inviting guest to return again.

C- Creating a warm atmosphere.

E- Eye contact.

Q2:- Explain the Catering Industry.

Ans:- The catering industry is comprised of businesses that provide food, beverages and other services to a variety of clients, usually for special events. Catering industry jobs vary from small intimate affairs to large events that involve providing not only food and beverage service but also tableware, linens, service personnel and other aspects of the event. Companies that provide catering services might be as large as a business with several locations or as small as an individual who provides catering services on his or her own. A caterer might be part of a restaurant or have his or her own business. Caterers might make use of independent contractors for some aspects of their catering service.

Small dinners and banquets are some types of events for which a caterer might provide service. These events might be set in a person’s home, a small restaurant or an outdoor venue. Some individuals might have a personal caterer who provides private catering services whenever needed. Other times, a caterer might be hired specifically to cater to a large event such as a wedding, a family reunion some restaurants also have a catering component. Many times, individuals enjoy the restaurant’s food so much that they want the same food to be served at an event they are hosting. Some restaurants might even have separate banquet facilities for this purpose. Servers, linens, tables and chairs might also be included in this type of catering service orcorporate event.

Q3:- Write the various type of catering establishments.

Ans:-Various catering establishments are categorized by thenature of the demands they meet. The following are some of thecatering establishments.

Restaurant
A restaurant is an establishment that serves the customerswith prepared food and beverages to order, to be consumed on thepremises. The term covers a multiplicity of venues and a diversity ofstyles of cuisine. Restaurants are sometimes also a feature of alarger complex, typically a hotel, where the dining amenities areprovided for the convenience of the residents and for the hotel tomaximize their potential revenue. Such restaurants are often open tonon-residents also.

Transport Catering

The provision of food and beverages to passengers, before,during and after a journey on trains, aircraft and ships and in busesor private vehicles is termed as transport catering. These servicesmay also be utilised by the general public, who are in the vicinity of atransport catering unit. The major forms of modern day transportcatering are airline-catering, railways catering, ship catering andsurface catering in coaches or buses which operate on long distanceroutes

.Airline Catering

Catering to airline passengers on board the air craft,as well as at restaurants situated at airport terminals istermed as airline catering. Modern airports have a variety offood and beverage outlets to cater to the increasing numberof air passengers. Catering to passengers en route isnormally contracted out to a flight catering unit of a reputedhotel or to a catering contractor or to the catering unitoperated by the airline itself as an independent entity.

Railway Catering

Catering to railway passengers both during thejourney as well as during halts at different railway stations iscalled railway catering. Travelling by train for long distancescan be very tiring; hence a constant supply of a variety ofrefreshment choices helps to make the journey less tedious.On-board meal services are also provided on long distancetrains.

Ship Catering

Ship catering is catering to cargo crew and passengership passengers. Ships have kitchens and restaurants onboard. The quality of service and facilities offered depends onthe class of the ship and the price the passengers are willingto pay. There are cruises to suit every pocket. They rangefrom room service and cocktail bars to specialty diningrestaurants.

Surface Catering

Catering to passengers traveling by surface transport such as buses and private vehicles is called surface catering.These eating establishments are normally located around abus terminus or on highways. They may be eithergovernment run restaurants, or privately ownedestablishments. Of late there has been a growing popularityof Punjabi style eateries called dhabas on the highways.

Outdoor Catering

This catering includes the provision of food and drink awayfrom home base and suppliers. The venue is left to the peoples’choice. Hotels, restaurants and catering contractors meet thisgrowing demand. The type of food and set up depends entirely onthe price agreed upon. Outdoor catering includes catering forfunctions such as marriages, parties and conventions.

Retail Store Catering

Some retail stores, apart from carrying on their primaryactivity of retailing their own wares, provide catering as an additionalfacility. This type of catering evolved when large departmental storeswished to provide food and beverages to their customers as a part oftheir retailing concept. It is inconvenient and time consuming forcustomers to take a break from shopping, to have somerefreshments at a different location. Thus arouse the need for somesort of a dining facility in the retail store itself. This style of catering isbecoming more popular and varied nowadays.

Club Catering

Club catering refers to the provision of food and beverages toa restricted member clientele. Some examples of clubs for peoplewith similar interests are turf clubs, golf clubs, cricket clubs etc. Theservice and food in these clubs tend to be of a fairly good standard and are economically priced Night clubs are usually situated in large cities that have anaffluent urban population. They offer entertainment with good foodand expensive drinks.

Welfare Catering

The provision of food and beverages to people to fulfil asocial obligation, determined by a recognized authority, is known aswelfare catering. This grew out of the welfare state concept,prevalent in western countries. It includes catering in hospitals,schools, colleges, the armed forces and prisons.

Industrial Catering

The provision of food and beverages to ‘people at work,’ inindustries and factories at highly subsidized rates is called industrialcatering. It is based on the assumption that better fed employees atconcessional rates are happy and more productive. Catering for alarge workforce may be undertaken by the management itself, ormay be contracted out to professional caterers. Depending on thechoice of the menu suggested by the management, cateringcontractors undertake to feed the workforce for a fixed period of timeat a predetermined price.

Leisure-Linked Catering

This type of catering refers to the provision of food andbeverages to people engaged in ‘rest and recreation’ activities. Thisincludes sale of food and beverages through different stalls andkiosks at exhibitions, theme parks, galleries and theatres. Theincrease in the availability of leisure time and a large disposableincome for leisure activities has made it a very profitable form ofcatering.

Questions from Unit-2

Q4:- Describe the Organizational chart of Hotels.

Ans:-Hotel Organization Chart for Large hotel

An organization requires a formal structure to carry out its mission and goals. A easiest way to represent that structure is by a organization chart. Below you can find a sample format of Organization chart which shows the management positions in a Luxury or world class hotel.

Restaurant Organization Chart

Financial

The financial department’s role is to record financial transactions, prepare and interpret financial statements, and deal with cost accounting and cost control.

Front Office

The front office (room management) department handles customer service including front desk service, reservation, laundry, concierge, telephone, and housekeeping service. A hotel’s front office is where guests are greeted when they arrive, where they get registered and assigned to a room, and where they check out. It’s almost the most important department as it often offers contact with customers.

Hotel Organizational chart

Human Resources

The human resources department is given the responsibility to handle employee recruitment, arrange staff training, make promotion and disciplinary decisions, and check staff attendance.

Food & Beverage

The food and beverage department is responsible for all of the dining rooms, restaurants, bars, kitchen, clean up services, etc. Here we basically divide F/B department into two parts: kitchen and restaurant. Kitchen department is responsible for food preparation including main food, dessert, side food, and beverage. Restaurant department‘s role is to provide dining room operation, waiter service, food runner, and clean up service.

Sales

The responsibility for sales department is to sell the hotel facilities and services to individuals and groups. They sell rooms, food, beverage or special service such as massage and laundry to potential customers through advertising or direct contacts.

Logistics

The logistics department is responsible for tracking for daily supplies, purchasing appliances, and keeping security.

Q5:- What are the Duties and Responsibilities of Food& Beverage Staff?

ANS:-  Assistant F & b  Manager

The assistant food and beverage manager assists the foodand beverage manager in running the department by being moreinvolved in the actual day-to-day operations. This position exists onlyin large organizations. An assistant food and beverage manager'sjob includes:

i) Assisting section heads during busy periods.

ii) Taking charge of an outlet, when an outlet manager is onleave.

iii) Setting duty schedules for all the outlet managers andmonitoring their performance.

iv)Running the department independently in the absence ofthe food and beverage manager.

Room Service Manager

The room service manager reports directly to the food andbeverage manager and is responsible for the room service outlet.The room service manager checks that the service rendered to theguests conforms to the standards set by the hotel. He also monitorsall operational aspects of the outlet such as service, billing, dutycharts, leave and absenteeism, in addition to attending to guestcomplaints regarding food and service.The room service manager is also in charge of the sales andexpenditure budget. The room service is most liable to haveproblems. The room service manager should ensure coordinationamong the room service order taker, the captain and the waiter. It isnecessary for the room service manager to be present in the outletduring peak hours to interact with other departments of the hotel andto take regular momentums of all the equipment used In the event ofthe hotel offering valet service and the room service manager takescharge of that service as well.

Staff Organization

Staff organization is basically concerned with matters such asthe decision of tasks within the restaurant, position of responsibilityand authority and the relationship between them. It helps inintroducing the concept of span of control, level of management anddelegation of power and responsibilities.

Other Staff Destination

Trainee / Commis De BarraseurThe trainees work closely with the waiters, fetching ordersfrom the kitchen and the bar, and clearing the side station ina restaurant. They serve water and assist the waiter. Theyare mainly responsible for the mise-en-place, and stackingthe side board with the necessary equipment for service. Thedebarrasseur is the ‘learner’, having just joined the food service staff, and possibly wishing to take up food service asa carreer.

vi) Wine Waiter / Sommelier

Wine waiters have an important role to play in reputedestablishments. Their job is to take orders for the service ofwine and alcoholic beverages and serve them during themeal. Hence they should be knowledgeable about wines thataccompany a particular dish and the manner in which theyshould be served. They should also be aware of the licensinglaws prevalent in the city and should be efficient sales persons.

vii) Room Service Waiters / Chef D’etage

Room service waiters work in the room service outlet,serving food and beverage to guests in their rooms. Theorder is placed by the guest on telephone, and is recorded ona Kitchen Order Ticket (K.O.T). It is then passed on to theduty captain. The duty captain in turn places the order in thekitchen or the bar, as the case may be. The room servicewaiter who has been assigned that order, sets the trayaccording to the food or beverage ordered, picks up anddelivers the order when it is ready.

viii)Carver / Trancheur

The carver is responsible for the carving trolley and thecarving of joints at the table as required. The carver will plateup each portion with the appropriate accompaniment.

ix) Floor Service Staff / Floor Waiter

The floor service staffs are often responsible for an entirefloor in an establishment or, depending on the size of theestablishment, a number of rooms or suites. Floor service ofall meals and breakfast is offered either throughout the day orin a limited time depending on the size of the establishment.The floor service staff would normally work from a floor pantryor from a central kitchen with all food and drink reaching theappropriate floor and the required room by lift and in a heated trolley.

x)Lounge staff / Chef de

 SaleLounge staff may deal with lounge service as a specific dutyonly in a first class establishment. The lounge staff isresponsible for the service of morning coffee, afternoon teas,aperitifs and liqueurs before and after both lunch and dinner,and any coffee top ups required after meals. They would beresponsible for setting up the lounge in the morning andmaintaing its cleanliness and presentation throughout theday.

xi) Cocktail Bar Staff

The person who works on the cocktail bar must beresponsible, well versed in the skills of shaking and stirringcocktails and should have thorough knowledge of all alcoholicand non-alcholic drinks, the ingredients necessary for themaking of cocktails and of the licensing laws.

xii) Buffet Assistant / Buffet Chef / Chef de buffetThe chef de buffet is in charge of the buffet in the room, itspresentation, the carving and portioning of food and itsservice. This staff would normally be a member of the kitchenteam. The cashier is responsible for the takings of the foodand beverage operation. This may include making up billsfrom food and drink check or, alternatively, in a cafeteria, forexample, charging customers for their selection of items on atray.

xiii) Counter AssistantsCounter assistants are found in cafeterias where they wouldstock the counter and sometimes serve or portion food forcustomers. Duties may also include some cooking of callorder items.

xiv) Table ClearersTable clearers are responsible for clearing tables andtrolleys, specially designed for good stacking of crockery,glassware, cutlery, etc.

Bar Manager

Bar Manager organizes and controls a bar's operations. A barmanager arranges the purchase and pricing of beverages accordingto budget; selects, trains and supervises bar staff; maintains recordsof stock levels and financial transactions; makes sure bar staff followliquor laws and regulations; and checks on customer satisfaction andpreferences. The bar manager should have good interpersonal skills andgood memory. He must be efficient and speedy, must enjoy workingwith people. He should have good cash-handling skills.

Q6:- Describe the job description of Food and Beverage Manager.

Ans:-· He manages the departments Galley, Restaurant, Bars, Provision and Controlling effectively, enforce company standards, maintain food cost, improve and maintain sales and provability implement and maintain USPH standards and eliminate complaints.

· The Food and Beverage Manager is in charge of all aspects of the food and beverage operations onboard, including revenues, food costs, budgets, inventories, sanitation onboard and discipline in his department.

·He co-ordinates the different departments.

Reports to

Hotel Manager, Head Office ashore

Subordinate Personnel

·         F&B Controller

·         Bar Manager

·         Maitre-d

·         Provision Master

·         Executive Chef

·         All other employees in the F&B departments

Areas of Responsibility

·    Responsilble for the day to dayoperation of the food & beverage deparment and all his sections, aboard the ship according to company´s instructions as directed by the Hotel Director.

·   Follow up on company´s policies, rules, regulations and procedures.

·  Responsible for the standards of service delivered to the passengers in the bars, dinning rooms, buffets and all other food & beverage outlets by F&B employees. He has to ensure the quality of services in accordance with the company standard.

· Ensure that all the F&B sections are organized, performed their duties and maintain their areas ans eqipment in a manner in compliance with the company policiy and instructions as directed by the Hotel Director.

·   Approves all F&B requesitions so as to ensure that they are prepared properly and placed in a proper and timley manner in compliance with company´s instructions.

·  Ensure that all F&B areas are received and inspected in a timley manner and are in compliance with company´s standards by checking for quality.

·  Maintains the highest level of sanitation throughout all food and beverage areas as prescribed by USPH.

·  Oversees the overall operation of the storerooms as per comapny´s instruction, including but not limited to rotation, preparation, distributation and bookkeeping.

·  Participates in the daily preparation of meal times scheduled of all F&B areas collaboration with the Cruise Director in Accordance with the company´s instructions.

·  Approves the indents for repairs of equipment prepared by his controller before submitting them to the chief Engineer and keeps an updated record of each request.

·   Responsible for the final delivery of all F&B products in accordance with company´s standards.

·  Responsible for the overall implements, consumptions of all F&B polices and procedures pertain to employees, work manuals, sanitation requirements, consumptions, costs, qualities, menues, special parties and others.

·   Maintain proper consumption levels as instructed by the company.

· Prepare proper forecast and reach desired revenues for all beverage outlets onboard.

· Sets an example for the entire F&B department by always displaying impeccable behavior.

· Maintain a smooth interaction beteen all his department heads at all time.

· Monitor the moral of all F&B employees and their realationship to each other, with the other departments.

· Assist those employees in the F&B department who are need, ensure that all cremembers in your department receive a complete familiarization and training for their positions when signing on.

·  Creating a high level of moral within the F&B department, developing a good working realation with all others onboard departmens, trough cooperating and communication.

· To ensure all crew members withhin the department follow all the Master´s rules and regulations.

·To ensure all crew members withhin the F&B departments are treated in a fair and unbiased fashion withpout exception.

· To coordinate all sign on and sign off procedures of crew members withhin the department with both shoreside and shipboard management, ensuring that proper following up and documentation of same is executed. Work hand in hand with the Crew Purser in that matter.

·Reviews and preparing performance evaluations of all his department heads as well as approving all evaluations submitted by his department heads for F&B employees as per company´s instructions.

· To ensure that all crew members withhin the department are periodically evaluated (all 3 month).

· Maintening effective cost controll in all areas of the F&B department.

· Maintening open communication with the responsible operation shoreside and with the Hotel Director.

· Countersigning of all requesitions and purchase requests.

· Approves on a regular basis all overtime payments as prepared by his department heads and the comparing those figures to offical budgets.

· Approves all work schedule prepared by his department heads.

· Assits guests in any special request, including but not limited to parties, special functions, special diets.

·Perform other duties which are requested by the company.

Q7:- Brief the attributes of Food and Beverage staff.

Ans:-All staff should be aware of the factors listed below and it is their individual responsibility to ensure that they are put into practice.

·         Staff should be clean and should use deodorants (but not strong smelling ones).

·         After have and perfumes should not be too strong (as this may have a detrimental effect on the customer’s palate)

·         Sufficient sleep, an adequate and healthy intake of food and regular exercise is essential for food health and the ability to cope with the pressures and stress of work.

·         Particular attention should be paid to the hands. They must always be clean, free of nicotine stains and with clean, well- trimmed nails.

·         Men should normally be clean-shaven or with any moustache or beard neatly trimmed.

·         Women should only wear light make-up. It nail varnish is worn then it should be clear.

·         Earrings should not be worn with the possible exception of studs/sleepers.

·         Uniform should be clean, starched as appropriate and neatly pressed. All buttons must be present.

·         Hair must be clean and well groomed. Long hair must be tied up or back to avoid hairs falling into foods and drinks and to avoid repeated handling of the hair.

·         Shoes must be comfortable and clean and of a plain, neat design. Fashion is not as important here as safety and foot comfort.

·         Teeth should be brushed immediately before coming on duty.

·         Cuts and burns should be covered with waterproof dressings.

·         Any colds or other possible infections should be reported immediately.

·         Hands should be washed immediately after using the toilet, smoking or dealing with refuse. Hot water and soap must be used.

·         Staff should try to avoid any mannerisms they may have, such as running their fingers through their hair, chewing gum or scratching their face.

·         Excessive jewelry should not be worn. The establishment policy should be followed.

Knowledge of food and beverage and technical ability.

The staff must have sufficient knowledge of all the items on the menu and wine and drink lists in order to advise and offer suggestions to customers. In addition, they must know how to serve correctly each dish on the menu, what its accompaniments are, the correct cover, and the make-up of the dish and its garnish. For beverage service the staff should know how to serve various types of wine and drink, in the correct containers (e.g. glasses, cups) and at the right temperature.

Punctuality

Punctuality is all important. If staff arecotinyllay late on duty it shows a lack of interest in their work and a lack of respect for the management and customers.

Local Knowledge

In the interest of customers the staff should have certain knowledge of the area in which they work so they may be able the guests on the various forms of entertainment offered, the best means of transport to place of interest and so on.

Personality

Staff must be tactful, courteous, good humoured and of even temper. They must converse with the customer in a pleasing and well-spoken manner and the ability to smile at the right time pays dividends.

Attitude to customers

The correct approach to the customers is of the utmost importance. Staff must provide service but should not be servile, and should be able to anticipate the customers needs and wishes. A careful watch should be kept on customers during the service (but without starting) to check the progress of the meal.

Memory

A good memory is an asset to food and beverage service staff. It may help them in various ways in their work if they know the likes and dislike of customers, where they like to sit in the food service area, what are their favorite drinks, and so on.

Honesty

Trust and respect the triangle of staff, customers and management relationships leads to an atmosphere at work that encourages efficiency and a good team spirit among the food and beverage service operations.

Loyalty

The staffs obligations and loyalty are firstly to the establishment in which they are employed and its management.

Conduct

Staff 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

All members of staff reflect the image of the establishment. They are sales people and must therefore have a complete knowledge of all forms of food and drink and their correct service, and so be able to contribute to personal selling and merchandising.

Sense of urgency

In order for the establishment to generate the maximum amount of business over the service period, with as high a net profit as possible, staff must develop a sense of urgency in their work.

Complaints

Staff should have a pleasant manner and show courtesy and tact, an even temper and good humour. They should never show their displeasure even during a difficult situation. Staff should never argue with a customer and if they are unable to resolve a situation, it should be referred immediately to a senior member of the team who will be able to reassure the customer and put right any fault. Remember, loss of time In dealing with complaints only makes the situation worse.

Contribution to the team:-staff should be able to cork as part of a team within and between departments.

Q8:- Explain the interdepartmental relationship between F and B service and other departments.

Ans:-Food and Beverage Service communication: Intra and Inter Departmental Relationships:

1.      EXTERNALCOMMUNICATION:

It includes the communications of hotel with external sources and officers that may be government agencies, post-office, licensing authorities, foreign trade officers, income tax, transports, financial institutions etc.

2.      INTERNAL COMMUNICATION:

It includes communication within the hotel itself, i.e. transmitting information within the organization, its departments, sections etc. and between the same chain.

Internal communication can be formal (or official), informal or consensus.

Inter departmental coordination and communication with F and B service and other departments

The Food and beverage service department is seen to possess a very vigorous intra and inter departmental interactions in prospect of accomplishing works. This has also made the functioning of the organisation very suave. Positive mutual aid and harmonisation can be found in between the intra departmental staffs, as they are willing to lend a helping hand during busy operation hours and favourably exchange their ideas and views with each other.

With f and b production: It coordinates with kitchen department for the preparation of various food and beverage items as per the orders. The kitchen also coordinates with food and beverage service department regarding the functions, outdoor caterings, and promotional activities.

With housekeeping: It coordinates with housekeeping department regarding the cleanliness of the outlets, different F&B sections and regarding the regular supply of staff uniforms and soil linens. The coordination of housekeeping department with the restaurants and banquet halls is mainly concerned with the provision of linen and uniforms. The linen room supervisor, under the supervision of the executive housekeeper, needs to have sufficient stock of clean napery to meet the demands of the F & B department’s restaurant and banquet function. On his/her part, the restaurant manager should ensure that the time set for the exchange of linen is respected; that linen is not lost or misused; and that intimation of forthcoming banquet function is conveyed to housekeeping department well in advance. Beside extra/special linen, housekeeping may also have to arrange for flower decorations for banquet.

Coordinating between two departments becomes particularly necessary in the case of room service, so that friction does not arise over matters such as waiters not collecting trays from guestrooms or room service staff leaving soiled trays in the corridors or causing extra work through careless spills on the carpet. In many hotels, housekeeping department also looks after pest control in restaurants, kitchens, and store attached to them. Special cleaning of this areas call for coordination with the housekeeping department. Restaurant staff required clean uniforms on a daily basis, for which they need to communicate with housekeeping department.

With front office department: Communication between the food and beverage department and the front office is also essential. Some of this communication is conveyed by relaying messages and providing accurate information on transfers, which are forms used to communicate a charge to a guest's account. Communication activities also include reporting predicted house counts, an estimate of the number of guests expected to register based on previous occupancy activities, and processing requests for paid-outs, forms used to indicate the amounts of monies paid out of the cashier's drawer on behalf of a guest or an employee of the hotel. These vital services help an overworked food and beverage manager, restaurant manager, or banquet captain meet the demands of the public. Incoming messages for the food and beverage manager and executive chef from vendors and other industry representatives are important to the business operation of the food and beverage department. If the switchboard operator is given instructions on screening callers (such as times when the executive chef cannot be disturbed because of a busy workload or staff meetings, or vendors in whom the chef is not interested), the important messages will receive top priority.

Human resources department: The human resources management department may rely on the F and B service staff to act as an initial point of contact for potential employees in all departments. It may even ask the F and B service to screen job candidates. If so, guidelines for and training in screening methods must be provided.

Some directors of human resources management depend on the F and B service to distribute application forms and other personnel-related information to job applicants. The potential employee may ask for directions to the personnel office at the F and B service. The human resources management department may also develop guidelines for the F and B service use in initially screening candidates. For example, the guidelines may include concerns about personal hygiene, completion of an application, education requirements, experience, and citizenship status. This information will help the executives in the human resources management department interview potential job candidates. Each situation will describe some communication problems between departments, trace the source of mis-communication, analyse the communication system, and present methods that will help improve communications. The purpose of this method of presentation is to help future professionals to develop a systematic way of continually improving communications.

Security department

It coordinates with security department to create a safer environment for the guests, hotel personnel and the assets to control them properly. It coordinates with engineering department for repairs, maintenance, and installation of various equipment and physical features required during operation hours and special functions.

Information system

It coordinates with information system department regarding the updating and installing of different electronic information system. Every personal are provide with the password as access into the computer system of the hotel by the IS department. Similarly, the micros cards are also issued to the F&B staffs and the degree of accessibility is governed by the rank of the staffs.

Stores: It coordinates with materials department for regular supply of food, beverages, and essential stationeries for the outlet.

Sales and marketing department: It coordinates with sales and marketing department for the sales of banquet halls, fixing the menu price, and providing provisions and service as per the Banquet Event Order. F & B personnel will do the necessary arrangement for the preparation and see to guests needs. Get clients to hold functions using hotel facilities in banquets.

Finance department: It coordinates with finance department for payment of salary and budget development.

Q9:- Explain the Job Description of Food & Beverage Supervisor.

Ans:-The Food and Beverage Supervisor is responsible for managing the Food and Beverage Department in order to create a dining experience that will ensure guest satisfaction.

 DUTIES AND RESPONSIBILITIES:

·Responsible for turning in cigarette machine money to Cage.Responsible for data input for computer system and restocking the cigarette vending machines.

·Responsible to verify all work schedules and follow proper documentation rules and policies and procedures.

·Responsible for checking that all bars & kitchens are clean and all items are in their place.

· Responsible for making sure all coolers that have food items are properly labeled and dated

. · In the absence of Food & Beverage Manager, is responsible for supervising the shift

. ·Responsible for check out of keys to open and close bars.

· Responsible for all areas to be properly cleaned and sanitized before closing of shift: buffet kitchen, buffet dining area, bingo, sports bar, sports kitchen, Bar and the Employee Dining Room (EDR).

· Ensures the safety, security of employees and guests and enforces health department rules and policies

·Directs the work of twenty five or more employees performing the following functions of guest service, cleaning, stocking, quality control, beverage pricing and maintenance of work stations.

·Abides by laws, policies, and procedures pertaining to the service and sale of alcoholic beverages.

· Promptly and professionally handles guest issues and communicates problems and concerns to Department Manager.

· Supervisory responsibilities include: hiring, training, scheduling, assigning and directing work of employees assigned to the shift, appraising performance, rewarding and disciplining addressing complaints and resolving problems. REQUIRED QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. The requirements listed below are representative of the knowledge and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

·Must be at least 21 years.

·Requires good communication skills both verbal and written.

·Knowledge of computer programs, basic kitchen, and bar equipment.

·Ability to solve problems and make rational decisions.

·Must have basic math skills. Some advanced education in math preferred for example Business

EDUCATION AND EXPERIENCE:

High School Diploma or G.E.D. equivalent plus three (3) years experience in the restaurant service and beverage area on supervisory role.

LANGUAGE SKILLS:

 Required to speak and read English any other language a plus. We offer medical, dental, vision care and life insurance. Salary is based on experience and qualifications. Qualified applicants must be 21 years of age, pass an extensive background investigation that includes, criminal, financial, educational, employment and character reference checks.

Questions from unit-3

Q10:- Explain the F & B service outlets in Hotel.

Ans:-TYPES OF FOOD AND BEVERAGE OUTLETS:

COFFEE SHOP

The Coffee Shop is a concept borrowed from the United States. Coffee shops have replaced the erstwhile dining rooms ARE old hotels and therefore, is an all-purpose restaurant. A coffee shop is distinguished by the following features and style of Food and Beverage Outlets:

§  Food is pre-plated from the kitchen. This means that the cook in the kitchen prepares a complete and balanced meal and arranges it in a plate. The portion sizes are fixed but adequate in quantity for the average guest. The meals are complete and nutritionally balanced.

§  The restaurant ensures a quick service because the food items elected can be made in a hurry and do not need elaborate service.

§  The restaurant has a casual atmosphere. This means that guests can come in casual wear. The restaurant has lively piped music. The tables have table mats and paper napkins.

§  Coffee shop menus are quite light and simple.

§  The tables are provided with sugar cubes, proprietary sauces, and mustard and creamer satchels.

§  A coffee shop runs for 24-hours a day and is the only restaurant in a hotel that serves food at any time of the day and night when other restaurants in the hotel are closed.

§  Coffee shops of hotels are found off the lobby in most cases, or beside the swimming pool.

SPECIALTY RESTAURANT

Specialty restaurant is one of the Food and Beverage Outlets where the entire atmosphere and decor is geared to a particular theme, mainly related to a regional cuisine like Chinese, Indian, Polynesian, Japanese, French. Let us take Indian restaurant as an example. It will have the following features:

§  Indian motifs on the walls Indian artifacts

§  Staff wearing Indian costumes

§  Music, if recorded, will be Indian music. Live performances will be by Ghazal singers or the like.

§  Crockery, cutlery and glassware will have Indian designs.

§  The restaurant can be either formal or informal.

GRILL ROOM OR ROTISSERIE

This is a Food and Beverage Outlets that specialises itself in grills and roasts of different meats, fish and poultry. The distinguishing features of this type of restaurant are:

§  A glass partition that separates the kitchen from the seating area so that guests can see the grill preparation of their choice.

§  Casual in atmosphere. Some of them may be as casual as to have pool tables and indoor sports.

§  Grill rooms can be sophisticated casual too with finer crockery and linen.

§  It is distinctly American with log tables and benches The crockery may be coarse with hardy cutlery, paper or checked cloth napkins.

BARS

The bar dispenses wines, liquor, spirits, juices, aerated waters, cigars and cigarettes. Restaurant foodservice professionals will coordinate with the bar for guest beverage orders

Bar Manager: Translates hotel policies, procedures and standards into the bar operation. He directs the bar operations ensuring efficient guest service.

Bartender: Mans the bar counter and supplies drinks directly to guests seated at the counter and to the waitresses serving tables elsewhere. He is known for his customer relations, showmanship and unique cocktails.

DISCOTHEQUE

It is a Food and Beverage Outlets which is principally meant for dancing to recorded music. Its distinguishing are:

§  The music is driven by a qualified and experienced disc jockey (DJ) who creates or responsible the moods of the

§  Special lighting to give psychedelic effects.

§  A dance floor

§  A bar which is the main

§  Light meals and finger picking

Q11:- Brief about Specialty Restaurant.

Ans:-Specialty Restaurants Limited was started in 1992 by Anjan Chatterjee. The company's first restaurant was started in 1992 in Mumbai and was called "Only Fish". In 1994, the company started two new brands "Oh! Calcutta" and "Mainland China" (both in Mumbai). The first outlet of Mainland China was started in Saki Naka. In 2012, the company got listed on BSE and NSE stock exchanges of India.

Specialty Restaurants Limited is an Indian restaurant company that owns multiple chains of fine and casual dining restaurants in India, Bangladesh and Tanzania. Specialty Restaurants Limited also owns and operates confectionery stores. The company has its registered office in Kolkata and head office in Mumbai with presence in twenty-five cities across three countries. Specialty Restaurants Limited is listed on BSE and NSE stock exchanges of India

Restaurants and brands

Specialty Restaurants Limited owns and operates followings chain of restaurants and brands across multiple locations.

·         Cafe Mezzuna: Semi-casual dining restaurant and specializes in Mediterranean, Moroccan, Spanish, French and Italian cuisines.

·         Flame & Grill: Restaurant specializes in Kebabs.

·         Haka: Restaurant specializes in Dim sum; a style of Cantonese cuisine.

·         Hoppipola: Bar; offering mostly finger food.

·         Machaan: Offers Indian cuisine.

·         Mainland China: Flagship restaurant. Restaurant offers Chinese food and has over 50 outlets.

·         Mainland China Asia Kitchen: Offers cuisines from Asia, beyond Chinese.

·         Mobifeast:

·         Oh! Calcutta:

·         Sigree:

·         SigreeGobal Grill:

·         Sweet Bangal: Confectionery.

Specialty Restaurant Group, LLC. (SRG) is a privately owned restaurant company, headquartered in Maryville, Tennessee, USA, that has, at one time or another, owned and operated four casual dining restaurant chains, including The American Café, Silver Spoon Café, the now defunct L&N Seafood Grill, and Tia's Tex-Mex. At one time, SRG controlled and operated more than 40 restaurants—all of which operated under its various nameplates.

Specialty Restaurant Group was created in 2000, when a group of investors bought the four restaurant chains from Ruby Tuesday. The investors, who were former employees of Ruby Tuesday, included the company's current CEO, James CarMichael, who is credited with having led the buyout from Ruby Tuesday. The American Café, Silver Spoon Café, L&N Seafood Grill, and Tia's Tex-Mex restaurants already existed before their new parent company was created. Similar to Ruby Tuesday, Applebee's, O'Charley's and Outback Steakhouse, SRG's restaurant concepts operate or operated in the casual dining industry.

Beginning at the time of the divestiture, the company continued to maintain its relationship with Ruby Tuesday, and operated its corporate headquarters inside the Ruby Tuesday worldwide headquarters.

Specialty restaurant is one of the Food and Beverage Outlets where the entire atmosphere and decor is geared to a particular theme, mainly related to a regional cuisine like Chinese, Indian, Polynesian, Japanese, French. Let us take Indian restaurant as an example. It will have the following features:

§  Indian motifs on the walls Indian artifacts

§  Staff wearing Indian costumes

§  Music, if recorded, will be Indian music. Live performances will be by Ghazal singers or the like.

§  Crockery, cutlery and glassware will have Indian designs.

§  The restaurant can be either formal or informal.

Q12:- Explain the different style of service.

Ans:-Reception Service. Light foods are served displayed buffet-style on a table. Guests usually stand and serve themselves. They normally do not sit down to eat. These type of events are sometimes referred to as a “walk and talk.” Food is “finger food” and/or “fork food.” It is inappropriate to serve food that requires a knife or is difficult to eat while standing.

Butlered Hors d’ Oeuvres Service. Food is put on trays in the kitchen and passed by servers. Guests serve themselves, using cocktail napkins provided by the server. This is a typical style of service used for upscale receptions. This style of service is only appropriate for “finger food.”

Buffet Service. Foods are arranged on tables. Guests usually move along the buffet line and serve themselves. When their plates are filled, guests take them to a dining table to eat. Servers usually provide beverage service at tableside. A very elegant buffet would have servers carry guests’ plates to their tables for them.

Action Stations.Similar to a buffet. Chefs prepare and serve foods at the buffet (rather than in the kitchen). Foods that lend themselves well to action station service include wok stations, mashed potato bars, fajitas, pastas, grilled meats, omelets, crepes, sushi, flaming desserts and spinning salad bowls. These stations are sometimes called “performance stations” or “exhibition cooking.”

Cafeteria Service. Similar to a buffet. Guests stand in line, but do not help themselves. They are served by chefs and/or servers from behind the buffet line. This is a way to control portion sizes. Sometimes the inexpensive items, such as salads, will be self-service, and the expensive meat items will be served by an attendant.

Plated Buffet Service. Selection of pre-plated foods, such as entrees, sandwich plates and salad plates, set on a buffet table. They may also be placed on a roll-in (a i.e., rolling cart or table) and then moved into the function room at the designated time. Because of individual plates, trays are usually used. This is a particularly good idea for groups who want to continue “working” meals while they eat.

Plated (American) Service. Guests are seated. Foods are pre-portioned in the kitchen, arranged on plates and served by servers from the left. Beverages are served from the right. Used dishes and glasses are removed from the right. This is the most functional, common, economical, controllable and efficient type of service. However, if foods are plated too far in advance, they could run together, discolor, or otherwise lose culinary quality.

Family-style (English) Service. Guests are seated. Large serving platters and bowls are filled with foods in the kitchen and set on the dining tables by servers. Guests help themselves from a lazy Susan or they pass the foods to each other. Occasionally, a host would carve the meat.

Pre-set Service. Food that is already on the dining tables when guests are seated. Since pre-set foods will be on the tables for a few minutes before they are consumed, you must pre-set only those that will retain sanitary and culinary qualities at room temperatures. Most common are bread and butter, but often the appetizer will be pre-set as well. For lunches with a limited time frame, occasionally salad and dessert will be pre-set.

Hand Service. Guests are seated. There is one server for every two guests and all guests at a table are served at precisely the same time. Servers wear white gloves. Foods are pre-plated and the plates are fitted with dome covers. Each server carries two servings from the kitchen and stands behind the two guests assigned to him or her. At the direction of the captain or maitre d’ hotel, all servings are set in front of all guests, and their dome covers are removed, at precisely the same time. This procedure is may be followed for all courses. This is a very elegant style of service that is sometimes used for small gourmet -meal functions. This style is sometimes called “service in concert or synchronized service.” Here is a video I took of a variation, where instead of the whole room, each table was served at the same time.

The Wave. This is a 'quick and dirty" method of serving where all servers start at one end of the function room and work straight across to the other end. Servers are not assigned workstations. In effect, all servers are on one team and the entire function room is the team’s work station. The wave is typically used in conjunction with plated and pre-set service styles. Large numbers of guests can be served very quickly, usually using less labor. It does not provide individualized service for attendees.

Service styles play an important role in the success of a catered event. Clients can choose those that may be less expensive (such as pre-set), or can splurge with French or Russian service. Furthermore, some service styles (such as action stations) are very entertaining and can contribute significantly to guest satisfaction.

Q13:- Write the name of Top Ten Night clubs in India?

Ans:-1.CLUB CUBANA, ARPORA, GOA

The club offers beautiful canopied lounges and VIP Jacuzzis under a starlit sky with a kickass chance of bumping into your favourite Page 3 personalities. This left us with just too many butterflies in our stomach.

2. CLUB ALIBII, MUMBAI

Again, the idea of celebrity sighting made us turn to the night clubs in Mumbai- the Bollywood Abode. Talk about Mumbai, and the first name that comes to your mind is CLUB ALIBII. This New Year’s Eve they have a ‘Heaven & Hell’ themed party. The venue will be split into two zones according to the theme. There will be booze, there will be belly dancers and there will be the who’s who of Bollywood.

3. THE ZURI, KUMARAKOM

And how can we ever forget about The ZURI? Set amidst the bounty of nature, this enthralling night club in Kerela offers dazzling houseboat cruises and high voltage bashes complete with exotic delicacies and irresistible DJ Music.

4. HILLTOP, VAGATOR, GOA

And, when it comes to party amid natural surroundings, it becomes imperative to mention the breath-taking view from the club HILLTOP, which is located atop the hill in Vagator in Goa. With its neon palm grove, glow-in-dark coconut trees and psychedelic art of luminous artwork, this place tops our list of must-visit places this year! After all, it’s one of the most talked about parties across India.

The more we looked the more we aaawww-ed and wow-ed over the venues. All these Night Clubs gave each other a tough competition.

5. KITTY SU, THE LALIT, NEW DELHI

we stumbled upon the KITTY Su at The LALIT, New Delhi. This night club made it to our list because of its DJ who plays the best music from around the globe and to top it all you are served top-end cocktails at the bar, and a full course of lip-smacking cuisines.

6. LIQUIDS AGAIN, HYDERABAD

Speaking of Music, LIQUIDS AGAIN at Hyderabad, plays this heart throbbing music in the dim blue light with mirrored curtains. And its amazing firework display adds to the perfect see-off to the passing year.

7. TITO’S, GOA

TITO’s in Goa, is a brand that’s so famed that you can’t miss it. Name any music and they have it all- Bollywood, salsa, mambo, jazz, and what not. Plus, their mind-blowing interior, ambience and devilish cocktails are to die for.

Talking about night clubs, we happened to miss out on some of the pan-Indian brands. These brands specialise in creating a perfect ambience, and then it is upon us to bring the roof down.

8. BLUEFROG

Blue FROG is a club frequented by one and all. If you have a blueFROG in town, you definitely need to go there. The music is just right to take your mood to the next level.

9. HARD ROCK CAFE

 it won’t be surprising to know if you are a frequent visitor there. After all, party nights were invented by this brand! Whether you like the music or not, you just have to go to HRC. We visited the HRC in Saket, New Delhi, and the whole club erupted into a rendition of the YMCA. There wasn’t a single soul who didn’t have their hands up in the air. And to be honest, the food isn’t half-bad either.

10. XTREME SPORTS BAR

The bar is a haven for sports fanatics. Not your typical club per se, but if you want to blow off the roof while enjoying your favorite sports, this is your place! We certainly love the idea of drooling over Cristiano Ronaldo while partying to some groovy music.

Q14:-What is the difference between Mise-en-scene and Mise-en-place?

Ans:Mise-en-place, the French term means to “putting in place” isattributed to the preparation of a work place for ultimate smoothservice. It is widely used in the food and beverage servicedepartment in everyday hotel operations. Before servicecommences, the staff should ensure that the station is in totalreadiness to receive guests. A station comprises of a given numberof tables which are attended by a given team of waiters. Thus arestaurant may have several stations, each with a team of waiters. Ina large restaurant, each station may be headed by a Chef-de-rang.

Mise-en-place:

· Side stations should be stacked with sufficient covers forresetting the restaurant after the first sitting is over. Extralinen, crockery, cutlery, glassware and ashtrays shouldbe kept handy so that they are readily available for use.

· Cruet sets should be cleaned and filled on a daily basis.

· Sauce bottles should be filled and the necks and tops ofthe bottles wiped clean.

· Butter, condiments and accompaniments for serviceshould be kept ready for use when needed.

Service staff:

·         Prepare the mise-en-place for chinaware as trained.

·         Pick up the washed chinaware from the shelves located at the dish-washing area and deliver them to the polishing area.

·         Prepare hot water in a stainless steel pot, and polish every item, using a chinaware towel.

·         Deliver the polished chinaware to the service station using trays.

Glassware:

·         Pick up the washed glassware from the shelves located at the dish washing area, deliver them to the polishing area by using glass racks.

·         Prepare hot water in a stainless steel pot, steam the glasses in/over hot water and polish them using glass towels.

·         Check the glasses for chips, scratches, lipstick marks, etc.

·         Hold the glass by the stem or base with a polishing towel after it has been polished.

·         Deliver the polished gasses to the service station using the appropriate trays.

For flatware polishing, i.e., forks, knives, spoons, etc. :

·         Pick up the washed flatware from the dish-washing area, and deliver the items to the polishing area using trays or racks

·         Prepare hot water in a stainless steel pot, put the flatware into the hot water before polishing and polish using a silverware towel

·         Check the flatware for any damage, bends or scratches.

·         Hold with a cleaning towel after polishing, and deliver to the service station suing the appropriate trays.

·         Make sure all flatware is stacked neatly in the assigned service station drawers.

Condiments and sauce bottle:

·         Collect all the Sauce bottles and transfer the contents from bottle to bottle until full but do not mix brands.

·         Wipe the top with a wet cloth and the entire bottle if dirty.

·         Prepare hot water in a stainless steel pot, put all the sauce bottle caps into hot water for about 10 minutes. Take out the caps and wipe them with a clean wet cloth and polish them with a dry towel.

·         Deliver the bottles to the service station after cleaning.

Salt and pepper set (cruet set):

·         Collect all salt and pepper containers in one place, remove the caps and clean the exterior of the containers.

·         Refill with new salt or pepper until 90 % full. No salt or pepper containers shall have less than half of its capacity.

·         Wipe and polish the tops and caps (check that holes are clear on the caps), and deliver them to the service station after cleaning.

Napkin folding:

·         Pick up fresh napkins from the linen room during the authorized hours, twice a day.

·         Fold the napkins in a designated shape according to the Manager’s or Supervisor’s instructions.

·         Deliver to the service station after folding.

Fill up the service station and bring the following items according to the established par stock :

1.      Water pitchers

2.      Sugar bowls

3.      Sauce bottles

4.      Table clothes

5.      Matches

6.      Flatware

7.      Toothpick holders

8.      Salt and pepper sets

9.      Ashtrays

10.  Coffee cups

11.  Service trays

12.  Water goblets

13.  Fill up the ice container.

Mise-en-scene:-

Mise-en-scene, the French term means to prepare theenvironment of the outlet before service in order to make it pleasant,comfortable, safe and hygeinic. Before each service session, therestaurant should be made presentable enough to receive the guests. The supervisor or team of waiters should ensure thefollowing mise-en-scene:

· Carpets are well brushed or hovered.

· All tables and chairs are serviceable.

· Table lights or wall lights have functioning bulbs.

· Menu cards are presentable and attractive.

· Tent carts or other sales material are presentable.

· Doors and windows are thrown open for sometime to airthe restaurant. This should be followed by closing thewindows and doors and setting the air-conditioning orheating to a comfortable temperature. 

 Exchange dirty linen for fresh linen.

· Table cloths and mats are laid on the tables.

· Replace wilted flowers with fresh flowers.

Questions from unit-4

Q15:- Write the short Notes on:-

1.      Still Room

2.      Stores

3.      Kitchen Stewarding.

Ans:-The still room is looked after by a still room supervisor, who isresponsible for the staffing, ordering of supplies from the main storeand effective control of these items when issued to variousdepartments. In most of the restaurants, the stillroom remains openfor long hours. For the efficient running, the staffs normally work on a

straight rotating shift basis, doing an early shift one week and a lateshift the next. The stillroom staffs are also responsible for thewashing 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 andother 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 shreddedwheat, 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 andtherefore, to ensure the correct storage, preparation andpresentation a considerable amount of equipment is used. Theequipment that may be found includes:

· Coffee brewing machine

· Coffee bean grinding machine

· Tea dispenser

· Bread slicing machine

· Salamander

· Hot cupboard

· Steamer and hotwater boiler

· Refrigertors

· Work table and cutting board

· General storage space, shelves and cupboards

· Sinks, washing machines and dish washers.

KITCHEN STEWARDING

The kitchen stewarding is basically divided into two areas:

a) Wash up area-

It is an important service area and should be ideally situated so that the brigade can work speedily and efficiently while passing from the food service area to the kitchen. The waiter should stack the trays of dirties correctly at the side board with all the same sized plates together and all the tableware stacked on one of the plates with the blades of the knives running under the arch of the forks. All glassware should be stacked on separate trays and taken to a separate wash up area. Wash up section should be the first place when the waiter enters the back area.

Hygiene is of utmost importance at the wash up area, as all sorts of germs can originate from here and can contaminate the food. This section is normally in the charge of the stewarding supervisor who may in turn have number of wash up boys as per need.

Dishwashing Methods:

There are two main methods used for dishwashing for foodservice operations-

Manual (tank) method-

The dirty crockery is placed in a tank of hot water containing a soap detergent solution.

After washing, these are placed in wire racks and dipped into a second sterilizing tank containing clean hot water detergent at a temperature of approximately 75˚C (179˚F). The racks are left for two minutes and then lifted out and the crockery left to drain. If sterilized in water at this temperature the crockery will dry by itself without the use of drying up cloths. This is more hygienic. After drying the crockery is stacked into piles of the correct size and placed on shelves until required for further use.

Dishwashing machine-

Used in largerestablishments. Debris should be removed from the crockery before it is placed into the wire racks. The racks are then passed through the machine, the crockery being washed, rinsed and sterilized. Having passed through the machine the crockery is left to drain for two or three minutes and is then stacked and placed on shelves until required for further use.

STORE

Store room is the area from where the F&B service staff requisite and receives items such as grocery and stationary that are required for smooth running of the day to day operation of the outlet.The store acts as a area for keeping any supplies that are used during operations. These may include any condiments, soft drinks, juices, disposable items and guest takeaways (such as sugar sachets). There should be adequate supply of the items required during the service and proper requisition of the item should take place, so that there is no short fall.

Q16:- Write the name of different types of crockery and cutlery and their sizes.

Ans:-DiFFERENT TYPES OF CROCKERY AND THEIR SIZES

1.      A soup plate :- 20 cms in diameter and used for the service of thick soups.

2.      B and B plate (Side plate) :-  15 cms in diameter use for the service of bread and butter.

3.      A Fish plate :- 20 cms in diameter used for service of fish items and hors d ‘oeuvres.

4.      A Dessert plate ( Sweet plate ) :- 18 cms in diameter and used for the service of desserts.

5.      A Meat plate ( Joint plate / dinner plate / main course plate ) :- 25 cms in diameter and used for the service of main courses only.

6.      A Cereal Bowl :- 13 cms in diameter used for the service of cereals (cornflakes, wheat flakes, chocoflakes, etc), puddings, compotes.

7.      Cheese plate :- 16 cms in diameter used for the service of cheese and biscuits.

8.      Consommé cup :-  Used for the service of thin soups only.

9.      Coffee cup :- It has a capacity of 10 cl and is used for the service of black coffee only. It is also referred to as a demi – tasse cup.

10.  Tea cup :- 19 cl capacity used for the service of tea and coffee with

11.  Joint Plat:-  10″ diameter

12.  Demitasse Cup:-  31/2 oz

13. Tableware is a Food and Beverage Service Equipment term used to denote flat cutlery and hollowware. It may be analyzed as follows:-
14. Flatware :- all forms of spoons and forks.
15. Cutlery – all knives and other cutting Food and Beverage Service Equipment.
16. Hollowware – any item made from silver apart from flatware and cutlery eg :- teapots , milk creamers, entrée dishes etc
17. Stainless steel is the most used metal in the making of cutleries because it is the most durable and does not need any special cleaning methods.
18. After being washed in the machine each individual piece of cutlery must be checked and polished.
19. When storing silverware cutlery make sure that it is stored properly ( usually in baize lined drawers ) because they tend to scratch very easily.
20. A normal cover consists of the following
21. a large knife and a large fork
22. a fish knife and a fish fork
23. a dessert spoon and a dessert fork
24. a soup spoon
25. a bread and butter knife.

Q17:- Explain the types of glasses and sizes.

ANS:-  FOOD AND BEVERAGE SERVICE EQUIPMENT GLASSWARE

1.      Cocktail glass :- These are stemmed glasses because the drinks to be served in this glass has to be served chilled and hence the stem avoids the hands from heating the glass quickly. The sizes can range from 7 to 17 cl.

2.      Pony Tumbler / Juice glass / 4 ounce glass :- This is a small glass used sometimes for the service of small juices.

3.      High Ball Glass :- It is the most commonly used glass in a bar. They are long and straight sided. They can range from 14 – 30 cl. But 24 cl is the most commonly used.

4.      Tom Collins :- They are tall and thin and usually have a capacity of 12 ounce / 36 cl.

5.      Old fashioned glass :- These are used to serve “spirits on the Rocks” ( served on cube ice). They range from 14 – 25 cl and the most commonly used is 17 cl.

6.      Liqueur Glass :-They are available in a variety of design and shapes having a capacity of 2 – 3 cl.

7.      Delmonico glass :- They are straight sided and have a capacity of 11 – 20 cl.

8.      Pilsner Glass :- They are glasses which are used to serve Pilsners ( a type of Beer). It holds approximately 34 cl.

9.      Beer Tankard :- These glasses are most commonly used for the service of Draft beers. It has a capacity of around 34 cl.

10.  Sherry glass :- This is a glass to serve sherry ( a fortified wine ) and has a capacity of 7 cl.

11.  Vermouth glass :- These are glasses used for the service of vermouths or any other aperitif. These glasses can vary in size but it usually has a capacity of 14 cl.

12.  Brandy Balloon :- Always has the same shape with a short stem so that the hand can heat the glass and allow the brandy / cognac to heat up and release its aroma.

13.  Champagne saucer / Champagne tulip :- It is the glass which is used for the service of Champagne.

14.  A Punched Cup :- It is used mostly at cocktail parties to serve punch which is often hot hence the handle like cup.

15.  Whisky or short glass : – It is used for the serving of whiskey without ice.

16.  Port wine Glass :- Used for the service of port wine. It has a capacity of 7 cl.

17.  Red wine glass :-It has got the capacity of 22 cl and the red wine is served only half the glass. The tulip shaped glass holds the aroma.

18.  White wine Glass :- This is used for the service of white wine and has the capacity of 17 cl.

19.  Decanter :- This is used to carry mixes or can be used as a wine carafe.

20.  A Martini Jug or a Mixer :– It can come in a variety of shapes and it is used for mixing drinks.

q18:- Brief ABOUT F & B LINEN EQUIPMENTS AND THEIR SIZES.

Ans:-FOOD AND BEVERAGE SERVICE EQUIPMENT LINENS

TABLECLOTHS:-

137 cm X 137 cm (54 in X 54 in) to fit a table 76 cm (2 ft 6 in) square or a round I table 1 m (3 ft) in                diameter

183 cm X 183 cm               (72 in     X 72        in)           to            fit            a table 1 m (3 ft) square

183 cm X 244 cm               (72 in     X 96        in)           to            fit            rectangular shaped tables

183 cm X 137 cm               (72 in     X 54        in)           to            fit            rectangular shaped tables

SLIPCLOTFIS:-

1 m X 1 m (3 ft X 3 ft) used to cover a ‘grubby’ tablecloth

SERVIETTE

46-50 cm (18-20 in) square if linen 36-42 cm (14-17 in) square if paper

BUFFET CLOTHS:-

2 m X 4 m (6 ft X 12 ft) – this is the minimum size; where there are longer tables there may be longer cloths

TROLLEY CLOTHS AND SIDEBOARD CLOTHS:-

These are usually made from tablecloths well worn and not suitable for use on tables, mended by the housekeeping department and folded to fit a sideboard or trolley

WAITER’S CLOTHS OR SERVICE CLOTHS:-

These are used by every waiter as protection against heat and to keep uniforms clean

TEA AND GLASS CLOTHS:-

The best are made of linen or cotton

Q19:- DESCRIBE THE CLEANING PROCEDURE OF SILVERWARE.

ANS:-How to Wash Silverware by Hand

Cleaning your silverware by hand takes basically the same process as that of washing all other dishes. Fill the sink with warm (not scalding) water, stop it up, and add a squirt or two of dish soap made for hand washing. Be especially conscious of the water temperature if your silverware has plastic handles. You don’t want them to detach or melt.To protect your family’s health, you may want to use an all-natural dish soap, such as Method dish soap. Check your local grocery or health food store for similar products. Do not use harsh cleaners, such as those that contain bleach, on your utensils.Mix the soap and water with your hands to create a uniform solution. (You can wear rubber gloves if you want to to protect your hands from the water or the knives). Then put the silverware in the water and give it a good scrubbing with a clean sponge. To remove tough particles, let the silverware soak in the water for about 10 minutes. Avoid scrubbing it with anything too coarse (steel wool pad, your fingernails) since you don’t want to scratch the finish. You can always soak it for longer than 10 minutes if you need to.Once you’re done washing the silverware, rinse it off with lukewarm water and dry it with a dish towel. When it’s completely dry, you can put it back in the drawer or wherever you want to store it for its next use.

How to Wash Silverware in the Dishwasher

The most important detail to remember about washing your silverware in the dishwasher is to pick off any excess food or sauce with your hands or a sponge before you put it in the machine. Just give them a quick rinse and scrub in the sink. You don’t want these substances sitting on the flatware until you run the next load of dishes, especially if that won’t be the same day. Foods such as tomatoes and some condiments can eat away at the silverware’s finish if they are left to sit.Once you’re done rinsing off the food and condiments, place your silverware in the cutlery bin of your dishwasher with the head side pointed down. ((If you have actual silver silverware to wash as well, it’s recommend that you wash it in a separate load.) Run the dishwasher as normal when it’s full. Try to use a gentle dishwasher soap. Acidic cleaners, such as those with citrus cents, should be avoided to protect your flatware. If your silverware is delicate, turn the heat for the drying cycle off. After you’ve run the dishwasher, make sure that the silverware is completely dry before you put it away. If it’s not dry when you remove it from the machine, give it a good rubdown with a kitchen towel, or a paper towel can do in a pinch. Putting the flatware away while it’s wet could lead to streaks, not to mention, a mildewy silverware drawer.

Q20:- Describe the various jobs performed by a Steward in a Restaurant.

Ans:-GENERAL MISSION

• Responsible for serving food and beverages in restaurant efficiently and in a most courteous manner.
• Carry out all duties in accordance with tasks and descriptions with reference to established rules and policies.

RESPONSIBILITIES AND MEANS

• Performs any other duties as may be assigned by your superior.

TECHNICAL RESPONSIBILITIES

• Suggests food and beverages ~ to be well versed with the menu, method of preparation and accompaniments.
• Cleans and polishes Glassware, China ware, hollowware and flatware.
• Maintains cleanliness and mise-en-place level at working station and service pantry for smooth operation.
• Replenishes supply of linen and other Operating equipment.
• Obtains requested items from the storeroom.
• Keeps general appearance and maintenance of Restaurant working areas.
• Follows correct sequence of service outlined in the Standard Operating Manual.
• Sets up tables in accordance with Restaurant policy.
• Cleans and removes dishes from the table after service is completed.
• Transports soiled dishes from dining room to kitchen and depositing them in proper placing at the Steward area.
• Cleans all spillage during mealtime and at closing.
• Maintains excellent grooming standard at all times.

HUMAN RESPONSIBILITIES

• Attends all training sessions as scheduled.

RELATIONSHIP

• Establishes effective employee relations and maintain the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees.

REPLACEMENT AND TEMPORARY MISSION

• May be assigned to perform duties of Room Service or Banquet when needed.

GREEN GLOBE RESPONSIBILITY

• Committed to energy consumption
• Committed to promote of saving water consumption
• Committed to promote waste management
• Committed to support of Local Community and Products
• Committed to usage of Eco-friendly chemicals and Cleaning products
• Committed to education of employee by promoting of Green Globe