1. What is F&B Services.

Food & beverage service is usually defined by it output of products, to satisfy the various demands of food & drinks of people. Bu it doesnt include the manufacturing of food & drink and its retailing.

The basic function of this industry is to serve food & drink to people, to satisfy their various type of needs. The main aim is to achieve customer satisfaction. The needs that customer might be seeking to satisfy are: Physiological: the need of special food items Economic: the need for good value for the price paid Social: a friendly atmosphere, to express feelings frankly Psychological: the need for enhancement of self-esteem
Convenience: the desire for someone else to do the work. 2. What are the different sections of the F&B services.

In a hotel, Food & beverage service department has mainly four subdepartment: Restaurants: this is also called as dinning room. Guest come inside the room. Order dishes as per choices and food is served to them. Room-Service: the department provides food & beverage service in the guest rooms Bar: this sub-department is responsible for service of Alcoholic beverage. This place are having special license to serve alcoholic beverage. Banquet: this sub-department is responsible for serving food & drinks to special groups having specific needs and demands. A system or organization in which people or groups are ranked one above the other according to status or authority. 4. What is still room. In a luxury hotel, a section is responsible for supplying of special food & beverage items, not supplied by kitchen. 5. What is dummy waiter. The SIDE BOARD is a sort of cupboard with a no. of different types of selves to stock the essential cutleries and crockerys and table linen required during service to the guest in the restaurant or dining room. Also known as Dummy Waiter. 6. Define Menu.
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3. What is hierarchy. Define hierarchy in F&B Services.

In a restaurant, a menu is a presentation of food and beverage offerings. A menu may be a la carte which guests use to choose from a list of options or table d'hte, in which case a pre-established sequence of courses is served. 7. What is A la carte.
The term A la Carte may be translated as from the card. The following points may define this type of menu: It gives a full list of all the dishes that may be prepared by the establishment. Each dish is a priced separately. A certain waiting time has to be allowed for many of the dishes.

8. What is table dhote. Table d'hte is a French phrase that literally means "host's table". It is used as restaurant terminology to indicate a menu where multi-course meals with only a few choices are charged, at a fixed total price. The following points cover the definition of table dhote menu: The menu has a fixed number of courses. There is a limited choice within each course. The selling price of the menu is fixed. The dishes provided with all be ready at a set time. This type of menu may be offered by itself or in conjunction with an a la carte or Carte de jour menu.

9. Plat du jour meansa dish served in a restaurant on a particular day but separate from the regular menu; literally "dish of the day." 10. Carte du jour means "Carte du jour" translates "card of the day" and is usually used as the menu of the day. 11. Cutlery, crockery & HollowwareFlatware: Glasswares: Cutlery: these refer or denote all forms of Spoon and forks. these refer to all type of glasses being used in restaurant for various purposes. these refer to knives and other Cutting implements. But in general known as silverware, flatware or tableware such as knives, fork, spoons for serving and eating food. these refer to any items made from Silver, or glass apart from flatware and cutlery g. Teapots, milk jugs, sugar basins, oval flats etc.

Hollowwares:

Chinawares:
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12. Uses of flatware and cutleries.

Soupspoon: Fish knife: Fish fork: used for serving soup. used for poison (Fish) courses used for poison (fish) courses

Joint knife:
Joint fork: Sweet fork: Sweet spoon: Side plate:

used for entre (main course) dishes

used for entre (main course) dishes used for dessert courses used for dessert courses used for cover layout and normally use for keeping bread slices or any accompaniments. Side knife: kept over the side plate, generally used for applying butter or jam over bread slices. Asparagus holder: used to hold asparagus spears when eating. Pastry slice: used in sweet trolley for serving portions of gateau. Oyster fork: used with dishes made of shellfish/oysters e.g. Shellfish cocktails Pastry fork: used for afternoon teatime for having snacks and pastries. Corn-on-the-cob holders: used for holding the cob, by piercing each end of the cob. Lobster pick: used to extract the flesh from the claw of lobster. Butter knife: used to spread butter on the bread. Caviar knife: knife with a short broad blade used for spreading the caviar. Fruit knife and fork: for having grapefruits. Ice-cream spoon: used for all ice creams served in coups Sundae spoon: used for ice cream sweet in a tall glass. Snail tongs: used to hold snail shell. Snail dish: the dish is round with two ears, having six indentations to hold a portion (6) of snails. Snail fork: used to extract the snail from its shell. Cheese knife: used for serving cheese from cheese board.

Sugar tongs:

required for cube sugar.

13. Glassware and their measurementsGlasswares contribute to the appearance of the table and the overall attraction of the restaurant. Glasses are measured in terms of capacity by fluid ounces (oz) centiliter (cl). 1cl = 10 ml 1oz = 30 ml (approx --- us oz = 29.57ml , uk /imperial oz = 28.41 ml) 1 pint = 473.13 ml (US), 568.26 ml (imperial pint) Wine goblets HEMANT JALUTHRIA 14.20, 18.93, 22.72 cl (5,6,8 oz) Page 3

German/Alsace: Flute: Saucer champagne: Cocktail glasses: Sherry, port: Highball: Lager Glass: Brandy balloon: Liqueur glass: Tumbler: Beer mug/glass: 14. Crockery measurements Sideplate: Sweet plate: Fish plate: Soup plate: Joint plate: Cereal/ sweet plate: Breakfast cup & saucer: Teacup and saucer: Coffee cup and saucer (demitasse): Teapot:

18, 23 cl (6,8 fl oz) 18, 23 cl (6,8 fl oz) 18, 23 cl (6,8 fl oz) 4,7 cl (2,3 fl oz) 4.735 cl (3 out) 23, 28 cl (9, 10 fl oz) 28, 34 cl (10, 12 fl oz) 23, 28 cl (8, 10 fl oz) 2.367 cl (6 out) 28.40 cl (1/2 pint) 25, 50 cl (1/2, 1 pint)

15 cm (6 in) in diameter. 18 cm (7 in) in diameter. 20 cm (8 in) in diameter. 20 cm (8 in) in diameter. 25 cm (10 in) in diameter. 13 cm (5 in) in diameter. 23-28 cl (8-10 fl oz) 18.93 cl (6 2/3 fl oz) 9.47 cl (3 fl oz) 28.4 cl (1/2 pint) 56.8 cl (1 pint) 85.2 cl (1 pint) 113.6 cl (2 pint)

15. What are different service methods.

French Service - French serving style is not very common, but is seen at some exclusive upscale clubs and restaurants. french service

Method of serving private dining or restaurant food in which partially cooked food is brought from the kitchen on a cart which is used also for the final cooking. Food is completed in front of the guests and served by a waiter or waitress who offers a dish to each guest who helps himself or herself. While French cart service and Russian service both
prepare food tableside, in Russian, the food goes on platters for the guests to select their own food, and French cart service the food is placed on individual plates before being brought to the table. Service is from the left side of the guest.

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American service - A method of serving hotel or restaurant food, in which portions of food

are placed on plates in kitchen (except for bread and butter and salads which are served on the table) by the servers and served to each guest by a waiter or waitress from right hand side. This is also known as pre-plated service. English service - Often referred to as the "Host Service" because the host plays an active role
in the service. Food is brought on platters by the waiter and is shown to the host for approval. The waiter then places the platters on the tables. The host either portions the food into the guest plates directly or portions the food and allows the waiter to serve. For replenishment of guest food the waiter may then take the dishes around for guests to help themselves or be served by the waiter.

16. What is transport catering.

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

17. Who all get benefitted from quality service.

When you deliver service, everyone wins. Who benefits from quality service? *THE GUEST Each guest arrives with certain concerns, emotions and expectations. By providing quality guest service, you have a chance to make the guests day- and stay- more enjoyable. *THE PROPERTY/ HOTEL If you exceed guests needs, theyll be more likely to return to the property, you have a direct impact on the propertys success. *YOUR CO-WORKER When you do your job well, you make it easier for your co-workers to do their jobs well. *YOU When you do your job well, you show co-workers and managers that you are a professional. Good work is often rewarded with compliments and good job reviews.

18. Mention attributes of F&B service personnels. A professional and hygienic appearance Knowledge of food and drink (your product) Punctuality Local knowledge Personality Attitude to customers
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Memory Honesty Loyalty Conduct Sales ability Sense of urgency Customer satisfaction
Complaint handling skills

19. What is personal hygiene. Explain its importance.

Hygiene involves care for the health of others and oneself. In general hygiene is related with cleanliness in terms to provide a safe and healthy atmosphere. Service must be done in a clean way to protect guests against food poisoning or passages of disease. Dirt and dirty practices make dinning unpleasant as well as unsafe. A shower or bath should be taken daily. Always use either deodorant or talcum powder. Sufficient sleep (minimum 06 hours), and adequate healthy intake of food (more vegetable, less oil) and regular exercise will keep body healthy. Always trim nails and keep hands clean. Male should be clean-shaven with well-trimmed moustache. Wear clean uniforms. Daily wash your undergarments. Always wear clean undergarments. Hair must at all times be clean and well groomed. Always brush your teeth after eating breakfast, lunch, and dinner.

20. What is the standard height of chair & table from ground. 18 inches for chair & 30 inches for table. 21. Table top area for various tables. Square Table: 2 feet 6 inches X 2 feet 6 inches: 3 feet X 3 feet: Round Table: 3 feet diameter: 5 feet diameter: Rectangular table:
4 feet 6 inches X 2 feet 6 Inches: for seating four people

for seating two people for seating four people for seating four people for seating eight people

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22. Standard size for Serviette (Napkin) . 18-20 inches square if linen
14-17 inches square if paper

23. What is cover & its size.

There are 2 definitions according to the context: 1) When discussing how many guests a restaurant or dining room will seat or how many guests will be attending a certain cocktail party, we refer to the total number of guests concerned as so many "covers". 2) When laying a table in readiness for service there are a variety of place settings, which have to be laid according to the type of meal and service being offered. This place setting is a type of cover being laid. DEFINITION: One cover denotes all the necessary cutlery, flatware, crockery, glassware and linen necessary to lay a certain type of place setting for a specific meal, for a single person. Size of cover 24X18

24. Mise en scene Mise-en-scene, the French term means to prepare the environment of the outlet before service in order to make it pleasant, comfortable, safe and hygeinic. Before each service session, the restaurant should be made presentable enough to receive the guests. The supervisor or team of waiters should ensure the following 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 air the restaurant. This should be followed by closing the windows and doors and setting the air-conditioning or heating 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. 25. Mise en place Mise-en-place, the French term means to putting in place is attributed to the preparation of a work place for ultimate smooth service. It is widely used in the food and beverage service department in everyday hotel operations. Before service commences, the staff should ensure that the station is in total readiness to receive guests. A station comprises of a given number
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of tables which are attended by a given team of waiters. Thus a restaurant may have several stations, each with a team of waiters. In a large restaurant, each station may be headed by a Chef-de-rang (captain). Mise-en-place involves:*Side stations should be stacked with sufficient covers for resetting the restaurant after the first sitting is over. Extra linen, crockery, cutlery, glassware and ashtrays should be 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 of the bottles wiped clean. *Butter, condiments and accompaniments for service should be kept ready for use when needed. 26. French terms for various positions in F&B ServicesMaitre dhotel Senior captain Chef de rang Captain Commis de rang Steward/ waiter Commis de barraseur Trainee Sommelier Wine waiter Chef detage Room service waiter 27. French terminology
A langlaise Au four Bain marie Champignons Concasse Confiture Citron Caramel Flamb Fromage Glace Poulet Roux English style Baked in the oven Hot water bath or well Mushrooms Rough Chopped (tomato) Jam Lemon Burnt sugar, commonly known as Black Jack Flamed with spirit or liqueur Cheese Ice cream Chicken Flour stirred into melted butter, used for thickening soups and sauces. It may be white, blonde or brown. HEMANT JALUTHRIA Page 8

28. Menu dishes and their accompanimentsDISH GRAPEFRUIT COCKTAIL (Cocktail de pamplemousse) COVER ACCOMPANIMENTS REMARKS Other fruit cocktails served as a grapefruit cocktail, e.g. Florida cocktail Worcester sauce: bottle shaken, lid removed. Place on doily on side plate at head of cover. Serve tomato juice chilled and decorate edge of glass with twist of lemon.

Coupe Doily on side plate Grape fruit spoon or teaspoon

Castor Sugar

TOMATO JUICE (Jus de tomato)

5 oz goblet / small tumbler or club

Worcester sauce

OYSTERS (Les huitres)

Soup plate or welled silver dish filled with crushed ice and placed on under plate Oyster fork Finger bowl filled Are with lukewarm water and slice of lemon, and placed on a doily on side plate half at the top left hand corner of the cover Spare serviette. Fish knife and fork Cold fish plate

Oyster cruet: Cayenne pepper Peppermill Chili vinegar Tabasco sauce Half a lemon Brown bread and butter

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

SMOKED EEL (Anguille fume)

Horseradish sauce Cayenne pepper peppermill segment of lemon Brown bread and Butter. Cayenne pepper Peppermill segment of lemon Brown bread and Butter. Hot breakfast toast Butter Segments of lemon Finely chopped Shallots Sieved hard boiled Yolk and white of egg. Ground ginger Castor sugar

This dish is very often presented whole and carved on the buffet. If not pre portioned in larder then the side of smoked Salmon would be Carved on the buffet. Size of portion here will be approximately 30 g (1 oz)

SMOKED SALMON (Saumon fume)

Fish knife and fork Cold fish plate Caviar or fish knife on right hand side of the cover Cold fish plate Sweet spoon and fork Cold fish plate Tea spoon if Charentaise Melon is offered.

CAVIARE

CHILLED MELON (Melon frappe)

Variety of melon normally offered would be Honeydew, Cantaloupe, Charities

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GULLS EGGS (Oeufs de mouette)

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

Brown bread and butter Oriental salt

Oriental salt a mixture of cayenne pepper and salt in ratio 1 : 4 Gulls eggs are served cold and hard boiled. Approximately 3 per portion. Placed in serviette folded into rose on a doily on the cold fish plate.

GLOBE ARTICHOKE (Artichaut)

Joint fork on right of Cover Fingerbowl Doily on an Under plate Spare napkin Hot / cold fish plate as appropriate.

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

Globe artichoke may be served either hot or cold, as an hors doeuvre substitute or as a separate vegetable course.

PATE DE FOIE GRAS

Sidekinfe Sweet fork Cold fish plate

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

True pate is made from goose liver. Often seen on the menu as Pate maison made according to the recipe of the house Beef and Chicken flavoured. Garnished with turned root vegetables and dice of beef and chicken. The soup is eaten by the guest from the petit marmite and not poured into a soup plate or consomm cup. The lid of the petit marmite is removed at the table by the waiter and returned to the sideboard.

SOUPS PETIT MARMITE

Special earthenware dish called petit marmite Sweet spoon Doily on under plate

Granted Parmesan cheese Grilled flutes poached bone marrow

MINES TRONI

Soup spoon Soup plate Under plate

Granted Parmesan cheese Grilled flutes

Clear soup heavily garnished with assorted vegetables and spaghetti.

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ROAST BEEF (Boeuf roti)

Joint knife and fork hot joint plate

French and English mustard Horseradish sause Yorkshire pudding Roast gravy.

ROAST LAMB (Agneau roti)

Joint knife and fork Hot joint plate

Mint sauce Roast gravy

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

ROAST MUTTON (Mutton roti)

Joint knife and fork Hot joint plate

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

ROAST PORK (Porc roti)

Joint knife and fork Hot joint plate

Sage and onion stuffing Apple sauce Roast gravy

POULTRY CHICKEN (Poulet roti)

Joint knife and fork Hot joint plate

Bread sauce Roast gravy parsley and thyme stuffing Bacon rolls Game chips Watercress

29. What is cocktail. Methods of making cocktail.

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A cocktail is a style of mixed drink. Any of various mixed alcoholic drinks consisting usually of brandy, whiskey, vodka, or gin combined with fruit juices or other liquors and often served chilled. COCKTAILS CAN BE ( methods of preparing cocktails):SHAKEN STIRRED BLENDED BUILT

30. Cocktail recipesCOSMOPOLITAN Ingredients 2 oz Vodka 1 oz Cointreau 1 oz Cranberry Juice 1 oz Rose's Lime Instructions Shake all ingredients well with cracked ice in a cocktail shaker. Strain into a chilled cocktail glass. Garnish with a lemon slice. Garnish Lemon Slice BLUE LAGOON Ingredients 1 shot Vodka 1/2 shot Blue Curacao Lemon-Lime Soda Instructions Fill a highball glass with ice. Add the vodka, blue curacao and fill with Sprite or 7-Up. PINA COLADA Ingredients 2 oz white rum 6 oz pineapple juice 1 1/2 oz Coco Lopez Coconut Cream 1 oz heavy cream maraschino cherry for garnish & pineapple wedge for garnish Instructions Blend all ingredients with approximately 2 cups of ice. Strain into a hurricane glass. Garnish with the cherry and pineapple wedge. MINT JULEP Ingredients: HEMANT JALUTHRIA Page 12

leaves from 4-5 mint sprigs 2 sugar cubes or 1/2 oz simple syrup 2 1/2 oz bourbon mint sprig for garnish. Preparation: Place the mint and simple syrup or sugar into a julep cup, collins glass or double old-fashioned glass. Muddle well to dissolve the sugar and to release the oil and aroma of the mint. Add the bourbon Fill with crushed ice and stir well until the glass becomes frosty. Garnish with the mint sprig.

31. What is a muddler. A muddler is a bar tending tool which is designed to crush the ingredients used in cocktails, creating a mash called a muddle which releases flavors into the resulting drink. A well stocked bar will typically have an assortment of muddlers which can be used in various glasses and to blend various drinks. When a bar tender uses a muddler, he or she crushes ingredients like limes, lemons, and mint against the glass before pouring ice in. The crushing with the muddler encourages these ingredients to release their volatile aromatic oils, where the flavor is concentrated. When ice, mixer, and alcohol are added, these oils blend with the ingredients, creating a very intense, rich flavor. 32. What is Wine? Wine is an alcoholic beverage obtained from the fermentation of juice from freshly gathered grapes, the fermentation taking place in the district of origin according to local tradition and practice. 33. How is Wine Made? Wine is made through the process of Fermentation. Sugar + Yeast = Alcohol + Carbon Dioxide (C02) 34. What are the Best Conditions for Growing Grapes for Wine? Grapevines do not require rich, fertile soil to thrive. Rich soils produce grape crops more suitable for eating. Thinness of the soil naturally restricts the quantity increasing quality. Poor, free draining topsoil encourages the vine to send roots deeper for water and consequently more complex nutrients. Weather, Sunny days and cool nights Vineyards tend to be situated along river valleys, on gentle slopes where they have maximum exposure to the sun, where the soil is free draining, and where, historically, the rivers could be used for transport. Wine terms Aging- The process by which wine matures Aroma- The natural fragrance that emanates from the fermented grape Body- The body can be real of perceived. The real body refers to the thickness of the wine in the bottle, whereas perceived is the feel of the wine in the mouth. HEMANT JALUTHRIA Page 13

 Bouquet- The Bouquet is the scent released from the bottle once it is uncorked. Once the Bouquet dissipates, the wine is left with the aroma Chaptalization- This refers to changing the alcohol content of the wine by adding sugar to the must. This does not add to the sweetness of the wine, this is caused by the grapes, not from Chaptalization. Italy and California do not allow Chaptalization Dry- This refers to a wine low in residual sugar Fermentation- This is the process by which grape juice turns into wine. Glucose is broken down into equal parts of ethanol and carbon dioxide in the presence of yeast

BASIC TERMS Aboyer Aboyer aids the communication between the kitchen and restaurant. He receives the food order from the service staff and announces the order to the kitchen. Aboyer is responsible for hot plate section of the pantry. A la carte Menu A la carte menu isa type of menu, where the food items are priced individually. Literary meaning of a la carte is from the card American service It is a type of table service. In American menu the food is pre-plated and portioned at the kitchen. This type of service is relatively less formal and seen in coffee shops. ABC ABC stands for Ashtray, Budvase and Cruet. ABC is kept at the centre of the table while laying the cover. Back of the House Back of the house is the ancillary area of the restaurant, where all the supporting service is carried out. Some of the back of the house sections are pantry, dishwashing, hot plate, still room etc. Bain Marie Bain Marie is equipment that holds the Food hot. The equipment contains cylindrical drum, which is heated with water. Bain Marie is usually used in Hot Plate section of the pantry. Barker Barker is another term for Aboyer. Barker is the person who communicates between service and kitchen and help to pick up the food in time. Usually the order taken by the waiter is hander over to the Barker. Bone China It is a white translucent ceramic material made from kaolin, china clay and bone ash. It is used in restaurant to serve various dishes. Briefing Briefing is done prior to the opening of the restaurant. In the briefing the senior most staff gives instructions to the junior staff with regard to availability of dishes, special items of the day, and also some training. Buffets Buffet is a type of assisted service, where food and beverage is displayed at counters. Waiter assists at the counters to take the food from the counters or the guest help themselves. Bus Boy
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Bus boy is a person who helps the waiter. The main responsibility of a bus boy is to bring the food from the kitchen and also do the clearance of plates from the table. Carousel Carousel is a circular counter that revolves to display the food items. The carousel is fitted in such a way that the one side is always inside the kitchen and other side is in the service area. As the carousel revolves the counter is filled up from the kitchen and guests selects the food as it revolves. Carte du jour Carte du jour means card of the day. It is used to highlight the special dishes of the day. carte du jour is actually an supporting menu to the main menu. Chafing dish It is a hollowware used to keep the food warm usually in buffet service. Chafing dish has a water container, which is the base, food container and place for fuel. Using the fuel the water is heated up and in turn the food is heated up with the hot water. Cover Cover is the space on the table allotted for table-wares to the guest to consume his/her meal. The size of the cover is 24 inch * 18 inch. Cutlery Cutlery is the term denotes all the cutting implements such as knives. Cutlery can be made of EPNS or stainless steel. Demi-tasse Demi-tasse means half cup. It is used to serve coffee except breakfast. Size of demi-tasse is 75 ml. Dummy waiter/ Demi waiter Dummy waiter is another term for side board. it is a restaurant furniture and used to keep all the serving equipments for a meal session. Elevenses Elevenses is a meal served at 11 o clock. It includes the food items as biscuits, cake etc. and usually offered to children. Gueridon trolley It is a mobile trolley from which the gueridon service is done. Hostess Hostess is a member of restaurant brigade. Duty of hostess includes taking restaurant reservation and receiving them at the door. Indian breakfast It is a type of breakfast, which includes Indian dishes such as dosha, idly, chapathi etc. served with chutney and vegetable curries. There are two types of Indian breakfasts viz. North Indian and South Indian. Lounge service It is a type of specialized service. Lounge service is done at the lounge of a hotel. Items such as morning tea, afternoon tea, and alcoholic beverages are served in the lounge. Maitre dhotel Maitre dhotel is the Supervisor of the a F&B outlet. He looks after the day to day operations of a food service outlet. Menu

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Menu is a list of food and/or beverage than can be served to a guest at a price. It helps guests to select what they would like to eat and/ or drink. It is a document that controls and directs an outlets operation and is considered the prime selling instrument Mise-en-scene It means prepare the environment of the outlet before service. Mise-en-scene includes preparing the restaurant welcoming, create ambience with regard to cleanliness, furniture setting and temperature. Mise-en-place Mise-en-place means putting in place and the term denotes to the preparation of a work place for ultimate smooth service. To ensure that the restaurant is ready for service the waiter makes sure that this station has been efficiently prepared for service.

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Napkin Napkin is restaurant linen. Napkin is used to decorate the table using various folds and also used to keep on the lap of the guest to protect their clothes during service. Sommelier Sommelier is the French term for wine waiter. He is responsible for the service of all alcoholic drinks during the service of meals, and is also a sales person. He requires to have a thorough knowledge of beverages and wines as food accompaniments. Trancheur Trancheur is the French term for carver. His responsibility is to carve the meat joints in front of the guest and serve to them. Salesmanship The food and beverage service personnel are technical salespersons, hence they should have a thorough knowledge of the proper presentation and service of all the food and beverage served in the establishment Tableware Table ware is a type of restaurant equipments used to keep on the table. Table ware includes flatware, cutlery and hollowware. Table ware is made either EPNS or stainless steel. Silver Dip Instantly removes tarnish from silverware, silver plate, cutlery and small silver items. Quickly cleans even difficult to reach places such as between fork tines. Gives silver a brilliant shine. Just dip, rinse and dry Polivit Polivit is the one of the fastest methods of cleaning silverware. For this one needs aluminum foil, baking soda, shallow pan and a clean cloth. The baking soda will "polish" the silverware, removing dirt, stains, and grease. Rinse the silverware thoroughly under warm, running water. Air-dry the silverware on a clean towel. Buff the silverware with a soft, clean cloth. Burnishing machine This is a revolving drum like container using for cleaning silver ware, with safety shield attached to it.. The burnishing machines are attached with ball bearing to run that effectively. Soap power is used to clean the silver ware hygienically. Thermal shock Thermal shock is the result of glass experiencing a sudden temperature change. Glass holds temperature, and a rapid change in temperature can cause enough stress to result in breakage. Mechanical shock Mechanical shock in glassware is the direct result of contact with another object, such as a spoon, a beer tap, another glass, or a piece of china. This kind of contact can cause a minute abrasion, invisible to the eye, but a source of weakness in the glass, making it more susceptible to breakage from impact or thermal shock. Disposables Disposables are use and throw products used in the service of food and beverage productsThis is largely due to the increasing demand for fast food items. There are different types of disposable used in the catering business and mostly they are used in outdoor catering, vending machines, fast food outlets & hotels Special equipments

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Special equipments are for specialized services. They are not used in regular services. Specialized equipments are divided into Trolleys and Miscellaneous equipments. Some of the trolleys used in a restaurant are gueridon trolley, bain marie, vending machine, hot plate etc. EPNS (Electro Plated Nickel Silver) EPNS is Silverware made of silver plating. Silver plating is a thin layer of silver on top of another metal. It is made by an electrical process, hence the name Electroplated Nickel Silver. Cutleries and crockerys of high class establishments are made out of EPNS which includes different types of forks, knifes, pots, plates, salvers etc. Table dhte or a fixed menu Table dhte refers to a menu of limited choice. It usually includes three or five courses available at a fixed price. It is also referred to as a fixed menu. This term is known to caterers by its abbreviation TDH menu. A table dhte menu is a complete meal at a predetermined price. A la carte menu A la carte menu is a multiple choice menu, with each dish priced separately. If a guest wishes to place an order he selects the item from the menu and pays for the order he made. In an a la carte menu all items are cooked to order and served with accompaniments. Hors doeuvre Hors doeuvre course aimed to stimulating the palate, and consists of small tasty dishes, using a large array of different items such as anchovies, olives, cheese and smoked fish. They are often referred to a starters or appetizers. This course could also include salads. Entre Entre is the first meat in a French Classical menu. It usually comprises a dish made up of steak, cutlets, casseroles or stews. Some example are Steak au poirre, Veal cutlets, and Irish stew. Dessert This is the fruit course in the French classical menu and usually presented in a basket (Corbielle de Fruits) and placed on the table, as part of the table dcor, and served at the end of the meal. All forms of fresh fruit and nuts may be served in this course. Table Service It is a type of service. Table service is the service done at the table, where the guests are seated. In the table service either service personnel or waiter serves the food to the guests or the guests help themselves. American service American service is a pre-plated service which means that the food is served onto the guests plate in the kitchen itself and brought to the guest. The portion is predetermined by the kitchen and the accompaniments served with the dish balances the entire presentation in terms of nutrition and color. This type of service is common in a coffee shop where service is required to be fast. English service English service is often referred to as Host Service or Silver service. The food is brought on platters by the waiter and is shown to the host for approval. The waiter then portions the food and serves to the guest plate. French service It is a very personalized service. Individual portioned food is brought from the kitchen in dishes and salvers which are placed directly on the table. The plates are kept near the dish and the guests help themselves. Russian service
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Table is laid with food for guests and presentation is done elaborately. Guests help themselves. This is an elaborate silver service much on the line of French service. Display and presentation are the major part of this service. Some parts of the service such as carving and portioning etc are done by the waiter. Gueridon service This is a service done from the gueridon trolley. The cooking is done at the gueridon trolley place near the guest table and service is done at the guest table. The waiter plays an important role as he is required to fillet, carve, flamb and prepare the food with showmanship. Self Service In the self service the service is done by customer themselves. The guests collect the food from the counters and then he/she may sit at the table or stand at high table to have the food. Counter service Counter service sometimes called cafeteria service. The guests come in line, collect their food from the counter and seat at the table to have the food. Food may be grouped together such as cold and hot, or main course and desserts etc. In some places the guests also have to clear the empty plates and cutleries after having the food. Echelon In echelon service the counters are arranged in such a way that it provides better view of the foods and arranged in angular way. Carousel The carousel is a circular counter that revolves to display the food items. The carousel is fitted in such a way that the one side is always inside the kitchen and other side is in the service area. As the carousel revolves the counter is filled up from the kitchen and guests selects the food as it revolves. Carvery Cavery is a type of assisted service. This service method includes both table service and self service. Some parts of the service is done by the waiter at the table and some parts of the service is done guests themselves. Take away The food order is placed at a counter and the food is collected from the same counter and take the food away from the premises for consumption. Drive thru The customer drives the vehicle to the counter and orders and collects the food and leaves the counter. Vending Machine The customer inserts the value of the food item displayed in the vending machine and selects the food by pressing a knob. The vending machine dispenses the selected food. The vending machine can dispense hot or cold food. Food courts Food courts include series of individual counters where customer may either order and eat, or buy from a number of counters and eat in separate eating area. Kiosks Kiosks are outdoor arrangements that provide food and beverages to people in a specific location. Specialized Service/ In-Situ

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In-situ service is the service provided at the place, which is primarily not meant for service. Examples of in-situ services are: Tray service In the tray service the food and beverages are brought in a tray and given to guests. Such service are seen in hospitals, guest rooms etc. Room service In room service the service of food and beverages are done in the guest room. The food is taken to the guest room in a tray or room service trolley. Drive-in service The guests order the food from the vehicle parked at designated areas and service is done at the vehicle. The food is placed on trays that are clipped in the door or steering wheel. Lounge service In lounge service the food and beverage is served at the lounge area of a hotel Mise-En-Scene Mise-en-scene is the preparation of the environment of the restaurant before starting the service session. Creating a pleasing, safe and hygienic environment is the main task in the Mise-enscene. For the waiter the restaurant is the service area. Before each service session, the restaurant should be made presentable enough o accept guests. Mise-En-Place Mise-en-place means putting in place and the term denotes to the preparation of a work place for ultimate smooth service. To ensure that the restaurant is ready for service the waiter makes sure that this station has been efficiently prepared for service. Guest Service Cycle Guest service cycle refers to the activities provided to the guests while in the restaurant. Guest service cycle is the process, which repeats to every guest. Learning guest service cycle is very important, because a good waiter should know what are the activities done in the restaurant during the service. Social Skill Social skill is a skill, which enable us to deal with social situations. Social skills have an important part to play in food and beverage service. Because service is about meeting the guests psychological needs and making him feel welcome, and social skills are essential part of this process. Social skills can be used for selling of food and beverage products also. Kot/ Bot Controll System A variety of control systems are used in the hotel industry. One such important control system is the KOT control. When an order is taken from a guest, it is ordered in triplicate on a Kitchen Order Ticket. One copy goes to the kitchen, against which the chef prepared the dishes ordered for. The second copy goes to the cashier to make the bill. The third copy is the waiters copy, against which the food or beverage to be served to the guest is picked up Specialty Restaurant Speciality restaurant is a restaurant serves specialized cuisines. Service in a specialty restaurant is both formal and stylish. The prices tend to be high because of higher overheads. The menu may be an a la carte, buffet, or a table dhote. Waiters should be highly skilled, as specialized services such as preparation of food at tables and flambs, may have to be done. Coffee shop

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Coffee shop is a 24 hours F&B outlet. Usually coffee shop situated near to the lobby of a hotel. Style of service is American that is pre-plated. The menu of coffee shop is varied. Menu comprises of Full-day menu or according to meal session. Cafeteria Service This service exists normally in industrial canteens, colleges, hospitals or hotel cafeterias. To facilitate quick service, the menu is fixed and is displayed on large boards. The guest may have to buy coupons in advance, present them to the counter waiter who then services the desired item. Sometimes food is displayed behind the counter and the guess may indicate their choice to the counter attendant. The food is served pre-plated and the cutlery is handed directly to the guest. Guests may then sit at the tables and chairs provided by the establishment. Fast food Service There is a predominant American influence in fast food style of catering. The service of food and beverages in a fast food restaurant is at a faster pace, than at an a la carte restaurant as the menu is compiled with a special emphasis on the speed of preparation and service. To make this type of service financially viable, a large turnover of customers is necessary. The investment is rather large, due to the specialized and expensive equipment needed and high labor costs involved. Room service Room service is offered to the resident guests. Guests order food and/ or beverages to the kitchen and order is taken by the room service order taker. Once the order is taken then it is passed to the kitchen. Once the order is ready the room service waiter serves the food and/ or beverage at the room. Along with the food, the bill is also presented to guest to be signed or payment. Banquet Service Banquet functions are the services provided at a fixed time and at a fixed venue. The banquet service is inevitable in a hotel due to its revenue earning potential. The reason is that banquet can offer service to a large number of guests at a time. Banquet service can be formal or informal. Bar service There are normally two kinds of bars in Indian hotels. One is the public bar, and the other is the service or dispense bar. The public bar is located in the public areas, and is used for the service of paying customers, be it in-house guess or non-residents. The dispense bar is used for dispensing drinks to other outlets of the hotel such as coffee shop, room service outlet, banquets and the specialty restaurant. It is generally located in the back area of the hotel and is open round the clock. It should be adequately equipped to meet the demands of all the outlets. Vending Machine Vending machines are machines dispensing food and beverages and placed at various places. The main advantages of vending machines are the convenience. But the main disadvantage is the limited choice. Vending machines does not require the help of service staff to operate. Ancillary Areas and Services Ancillary areas are the supporting areas of F&B service department. Without the help of the ancillary departments F&B service department cannot work smoothly. In this regard the ancillary departments are very important for F&B service department. Major ancillary departments in a five star hotel are the following. 1.Pantry 2.Still room 3.Silver room 4.Linen Room 5.Hot plate
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6.Wash-up area 7.Kitchen stewarding Pantry Pantry is the area situated between the Kitchen and Restaurant. Pantry consists of the following sections. Hot plate or food pick up area, Place to keep dirty plates and glasses, Place or box to keep soiled linens, Place to keep clean plates and cups, A sink to wash small equipments such as glasses and cups, A dispense Bar Still Room It is one of the very important supporting areas in the food and beverage department of the hotel. It provides the food and beverages for the service of meals which are not provided by the kitchen. The still room makes all the hot and cold non-alcoholic beverages needed for the restaurant. Silver Room Silver room is the place where all the silver wares are stored and cleaned. Still room holds the complete stock of all the silverware such as flatware, cutlery, hollowware etc. separate storage areas would be allotted to store different types equipments. It is very important area that the silver room should contain space for silver cleaning. Linen Room The linen room is important back of the house service area in a hotel. The linen room should stock minimum linen and uniform required to meet the daily demands so as to ensure smooth operations. Linen is changed daily in the restaurant and it is exchanged one on one basis from the linen room. Hot plate Hot plate is the food pick up area of the pantry. The service personnel is not allowed to enter the kitchen nor wait till food is being prepared. The waiter is hands over the KOT (Kitchen Order Ticket) to the Aboyer, who is in-charge of hot plate and in-turn aboyer announces the order to the kitchen. Once the order is being prepared kitchen staff keeps the cooked food in the hot plate. Wash-up area The wash-up area comprises of wash sinks, dish washing machines, rack to keep cleaned dishes, and tables. All the utensils are washed, cleaned, dried and keep here for further use. Kitchen stewarding This department primarily controls the storage and issue of cutlery, crockery, hollowware, chinaware, glassware to the different food and beverage outlets and kitchens. Kitchen stewarding department supplies all cleaned service equipment to waiter. This department is also responsible for washing solid service ware and subsequently furnishing clean items.

Q. Remember brand names of following-Singlemalt -Blended scotch - White rum & Dark rum - Vodka

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- Gin - Tequila - Names of Famous white wine, red wine, rose wine & sparkling wine.

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