Practical Notes Of Food & Beverage Services-III (BHMCT-302)

                                                       IFTM UNIVERSITY

                                    SCHOOL OF BUSINESS MANAGEMENT

                                                         Session: 2017-18

Course Name and Semester: BHMCT- III

Paper Instructor: Ruhi Khan

Paper Name & Code: F & B Services Practical -III (BHMCT-302)

 Practical Session: I

1.  BASIC SKILLS OF FOOD AND BEVERAGE SERVICE STAFF:-

Mise en place is a French term meaning "everything is in its place" and refers to preparation carried out before the day's cooking begins

Careful attention to mise en place is the vital step in your daily routine. If you are confident that everything required for the day, including equipment, food stuffs and serving dishes are in place and ready to use you are more likely to maintain a smooth and even workflow throughout the working day.

This means you can concentrate all your efforts on producing quality products with maximum efficiency and minimal stress. Thing left undone during this preparation time, or food poorly prepared, can easily lead to chaos in the kitchen at the critical time of service. To be competent in mise en place requires a comprehensive range of fundamental culinary skills and knowledge. The type of kitchen and the menu will determine the daily mise en place routine. These includes:

A simple task like using a knife includes the types of knives available, their special purposes, how to use them safely and skillfully and how to clean them and store them properly competent chef however needs more then practical culinary skills. Teamwork, effective organization, time management and meeting occupational health and safety standards are equally important work practices, as they contribute to a safe and productive environmentBefore you step into a kitchen it is also crucial that you are familiar with the act that details the requirements of occupational health and safety. You also need to be aware of provisions under the food act, which pertain to people who handle food for resale. It is essential, therefore that you familiarize yourself with these topics.

BREAKFAST COVER 

The area or space for all the utensils (including salt, pepper cruets and ashtrays) for each guest is called cover. The breakfast cover may be divided into two types: 1. Full breakfast cover. 2. Continental breakfast cover

BREAKFAST TABLE SETTING

Table setting is an art. A meal however simple or elaborate, the laying of a table can make a whole lot of difference. Each meal can have a classy look with a little touch of thought. A basic table setting, suitable for breakfast should be arranged as follows: · A plate placed in the center (allow at least 24 inches for each place setting) · A bread and butter plate placed at the top left of the plate · A soup / salad bowl can be placed on top of the plate (as needed) · A fork placed on the direct left of the plate · A knife and soup spoon placed on the direct right of the plate(the cutting edge of the knife should face the plate) · A napkin folded to the left of the fork · A drinking glass placed directly above the spoon and knife · A coffee / tea cup and saucer to the right of the drinking glass

GENERAL RULES TO BE OBSERVED WHILE SERVING 

1. Women are usually served first. The host is always served after his or her guests. When children are present at the table, serve them as quickly as possible to maintain peace. 2. Place and remove all food from the left of the guest.

3. Place and remove all beverages, including water, from the right of the guest. 4. Use the left hand to place and remove dishes when working at the left side of the guest and the right hand when working at the right side of the guest. 5. Place each dish on the table with the four fingers of the hand under the lower edge and the thumb on the upper edge. 6. Never reach in front of a guest, nor across one person in order to serve another. 7. Present Serving dishes from the left side, in a position so that the guest can serve himself.

8. Do not place soiled, chipped, or cracked glassware and china or bent or tarnished silverware before a guest. 9. Handle tumblers by their bases and goblets by their stems. 10. Do not lift water glasses from the table to fill or refill. When they cannot be reached conveniently, draw them to a more convenient position. 11. Set fruit juice and cocktail glasses, cereal dishes, soup bowls, and dessert dishes on small plates before placing them in the center of the cover between the knife and the fork.

2. Dress Code

·         Fingernails: Unless intact gloves are worn, employees working with exposed food may not wear fingernail polish. Nails should be trimmed, filed, and maintained so that edges are not rough. Artificial nails are not permitted.

·         Gloves: Disposable gloves should be used when handling ready-to-eat food and should be provided in multiple sizes. Employees must wash their hands before putting on gloves and they must be changed after becoming dirty or torn. Multi-use gloves must be washed, rinsed, and sanitized between uses. Any open sores, cuts, abrasions, burns, or bandages must be covered with gloves.

·         Hair restraints: Hostesses, wait staff, or employees serving only beverages or packaged foods are not required to wear hair restraints. Food employees with a high risk of contaminating exposed food must wear a hat or hair covering, a beard restraint (if applicable), and clothing that covers body hair.

·         Jewelry: Rings (except for a plain band without stones), bracelets (including medical bracelets), watches, and other jewelry must be removed from hands and arms. Individual companies may create policies that require necklaces, earrings, or other facial jewelry to be removed to limit the risk of physical contaminates. If you company policy allows for it, servers may wear jewelry.

·         Outer clothing: Employees should wear clean clothing, and changing out of street clothing into a work uniform upon arrival should be encouraged. Storage facilities or lockers are required for personal belongings, and dirty aprons or chef coats must be stored in laundry bags and away from prep areas.

·         Personal hygiene: Prevent pathogens from skin and hair from coming in contact with food by demanding that employees shower or bathe regularly. Hands must be washed before starting to work. Designated restaurant uniforms should be cleaned daily.

·         GROOMING STANDARDS FOR MEN

HAIR: Conservative and well maintained, short neatly cut
1. Should not fall on forehead, touch the ears or touch the collars.
2. Neatly combed, not oily, not premed.
3. Only conservative hairstyle permitted.
4. Moustaches neatly trimmed.
5. Should not cover upper lip.
6. Face clean shaved
7. Beards only permitted as part of religious sentiments.

NAILS: Trimmed and well maintained
1. Clean and dirt free.
2. No nicotine, carbon or ink stains on the fingers.

Ornaments
1. Only one simple ring on any one hand
2. No bracelets or bands (excepts for religious reasons)
3. Watches should be conservative and not flashy or too large.
4. Leather strap should either be black, brown or tan
5. Metallic strap should be gold or silver

Footwear: Well maintained, well polished, in good condition
1. Only black shoes are permitted
2. Socks to match the color of the shoes or trousers

GROOMING STANDARDS FOR LADIES

·         HAIR: should be neat, well styled and should appear professional
1. Hair should be trimmed regularly, neatly combed and in place always.
2. Shoulder length hair should be neatly pinned to keep away from face.
3. Hair longer than shoulder length should be cut straight evenly and tied at the nape of the neck.
4. The bun must be secured at the back of the head or slightly above the nape with a black net.
5. Do not use colored / plastic bands.
6. Hair should be clean, non- greasy, free of oil, color and streaking.
7. Permed and curly hair should be kept neat and restrained.

FINGER NAILS: Well maintained and clean
1. Neatly cut , shaped and clean
2. Excessively long nails are not allowed.
3. Use only light and neutral color of nail polish
4. Nail polish should cover entire nail, never chipped

JEWELLERY ON HANDS: Conservative and Elegant
1. Only one ring on each hand, rings should be sober, conservative and not too large.
2. Watches should be conservative and not flashy or too large.

OTHER JEWELLERY:
1. Only one set of earrings
2. Dangling or flashy or large size not permitted
3. Two thin bangles, either of gold or silver, permitted.
4. One thin gold or silver chain.
5. Only a small nose stud.

FOOTWEAR: Proper footwear should be worn all the times
1. Closed black leather shoes
2. Always well polished and in good condition

TOENAILS
1. Short and maintained clean
2. Nail polish should match finger nail polish and should not be chipped

MAKEUP: Simple and basic make- up
1. Appropriate foundation suited to each skin type should be used to avoid oily looks
2. Eye shadow to be subtle and not too loud 3. Eyeliner to be thin, straight and applied neatly.

3. Flambe Service:-

Flambé is also a type of ceramic glaze. Flambé  French term also spelled flambe), is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames.

Gueridon means sidetable in restaurant .Gueridon service naturally means sidetable service.Any work that is carried out on a sidetable before the service like making a salad dressing thegrapefruit etc can be termed as Gueridon services. Gueridon service includes flambé work orflambé service, which is an extension and elaboration of the sidetable service. “Flambe stands on “Flam-BAY”. Flambe is a name of one kind of cooking system which cooked in front of the Guest’s in posh French Restaurant using alcoholic liquids such as brandy & liqueurs”

Flambéing:

Flambéing is setting alight the liquor added to the dish either during or at the end of the preparation. The liquor added mostly is brandy or liqueurs. This glamorous work is done mainly to entertain the guests at the table and to impart the flavour of the liquor to the food. Though the flambé’ work is simple and can be done by any one, the element of risk involved is very high.

Following are the commonly used spirits and liqueurs used for flambéing:

Spirits                                 Liqueurs

Rum                                        Curacao                                      Kirch                               Kahlua

Brandy                                Cointreau                                   Clavados                        Tia Maria

                                              Grand Marnier                          Chartreuse                    Aurum

Flambéing is very simple as it does not require many ingredients and cooking. The dishes to be flambéed are already prepared in the kitchen and are only heated on the trolley in a flambé’ pan. The only ingredient required to flambé’ the dish is liquor.

The most important point one should keep in mind while flambéing is that all ingredients for the flambé’ dish should be heated and the liquor should be warmed in the pan before igniting it. During flambéing, if any one of the ingredients in the preparation is cold, the flambé’ will be weak and die out soon. In such cases the dishes will not look attractive.

There are two ways of flambéing dish which depends on the method of preparation and presentation.

·         Add liquor, already set alight to the dish which is held hot just before serving.

·         Add liquor to the dish during the preparation at a predetermined stage. The dish is heated and set alight by gently tilting the pan. The pan with flame should be lifted slightly and moved carefully in circular motion so as to make the flame move around the pan making it attractive during the preparation.

Sweet dishes are often flambéed.

ACTIVITY: Procedure for flambéing:

Following is the procedure for flambéing:

·         Light the cooking lamp.

·         Pour the required quantity of chosen liquor into the pan. Place the bottle of liquor well away from the flame.

·         Heat liquor on the pan and make sure all the ingredients are heated up.

·         Tilt the pan until the liquor just comes in contact with the flame and ignites.

·         As soon as the liquor is alight, lift the pan slightly and move it gently in the circular motion so that the flame moves around the pan.

·         When igniting the liquor, do not bend your head and shoulder over the pan as the flame can catch you unexpectedly.

(Note): Make sure you are doing it at a safe distance from the guest’s table and the flaming liquor does not spill over the table or trolley. After using liquor the bottle should be kept safely away from the flame.

Some Popular Flambé’ Dishes:

Pineapple Flambé’: It is sweet dish- slices of pineapple cooked in pineapple syrup and flambéed with kirsch.

Ingredients:                                                 Quantity

Pineapple slices                                          2 no.           

Pineapple syrup                                          50 ml.

Caster Sugar                                                15 gms.

Kirsch                                                           15 gms.

Equipment Required:

Lamp

Pan on an underplate

Spare plate for dirty cutlery and flatware

Service spoons and forks on a service plate

Clean Serviette

Method:

·         Light the stove and place the pan on it.

·         Place ¾ pineapple syrup in the pan and heat.

·         Add the slices of pineapple and cook.

·         Baste the slices occasionally and frequently sprinkle with caster sugar, allowing the syrup to reduce until it almost caramelized.

·         Turn the slices and add the rest of the syrup and let them caramelize lightly.

·         Add Kirsch and heat up.

·         Tilt the pan gently to ignite. Steady the pan and wait for the flame to subside and die.

·         Serve from the pan on to hot half plate with the liquid at the flambé’ trolley and place it to the guest.