The French Classical Menu:

France and to some extent Switzerland took the lead in standardizing and globalising the art of food presentation and food service.
The earliest form of banqueting and formal food service goes back to monarchs who used to serve up huge
meals consisting of 50-80 dishes in the honor of visiting heads of state in the early 15th century.
The menu slowly underwent modifications wherein the French classical menus evolved. This classical menu
had some 17 distinct courses which slowly got reduced to 14,then went on to become 11.This classical menu has
many regional varieties but dining in the Continent, Europe, is even today as per the sequence of courses of the
classical menu.
Today, very rarely are all these courses served together .We select a few, 3-5,courses from the classical menu to
compile smaller, attractive and balanced menu for todays guests.
9.2 Sequence Of Courses For The French Classical Menu:
Before attempting to discuss the details of the courses of the French classical menu, one should be thorough
with the sequence and a basic comprehension of the courses, which make up the classical menu. The following
is the sequence of the 11 courses of the classical menu:

Sl.no:
1
2
3
4
5

Course
Hors-doeuvre
Potage
Poisson
Entre
Releve

6
7
8
9
10
11

Sorbet
Roti
Legumes
Entremets
Savoureux
Dessert

English equivalent
Starters
Soup
Fish
Entry of meat
Relieve or butcherjoints of
meat
The rest course
Roasts
Vegetables
Kitchen sweets
Savory
Fresh fruits and nuts.

Fig 9.1
9.3 Cover For Each Course:
Each course of the continental menu has a distinct cover. The exceptions in cover set up are also well
documented. Any aspiring food and beverage service professional has to be sure of the table set up, cover and
the accompaniments which are served with every course so as to compliment the chefs efforts with the food
service.
The credit to standardization of cover set up may be attributed to the celebrated maitre dhotel Oscar of the
Valdorf, who when working with the waldorf Astoria came up with a multivolume illustration in his culinary work of
1904.He has given distinct table settings and mentioned the style of service for each course of the continental
menu.
The following chart is a broad guideline for students of the catering trade which should help them set correct
covers for the distinct courses of the French classical menu.
Fig 9.2

Course

Set up

Exception

Hors-d oeuvre

Fish knife +fish fork

Fish plate
Or
Small knife +small fork
half plate

For starters served in a

coupe or bowl, coupe on a
doilley covered quarter plate
with a teaspoon passed

Potage

Poisson
Entre

Releve
Sorbet
Roti
Legumes

Soup bowl on a soup saucer

on a quarter plate with soup
spoon or soup plate on a
large plate with a soup
spoon
Fish knife, fish fork with a
fish plate
Large knife large fork with
a large plate
Large knife, large fork with
a large plate
Sorbet glass on quarter
plate covered with a
doilley.tea spoon passed.
Large knife, large fork with
a large plate
Small knife, small fork with
a half plate.

Entremets

Dessert spoon, dessert fork,

dessert plate

Savoureux

Small knife, small fork,

half plate
Fruit knife, fruit fork,
dessert plate

Dessert

For consomm, consomm

cup on a saucer on quarter
plate with dessert spoon
------When entre is followed by
releve or roti entree gets
small knife, small fork and
half plate.
-----------------------------------------For a vegetarian meal large
knife, large fork and a large
plate
For entremets served in
glass coupe, coupe on a
doilley covered quarter plate
with a tea spoon passed
-------------Nut cracker, grape scissor;
spare quarter plate, two
finger bowls one with warm
water and lemon wedge,
another with cold water and
a rose petal both on a quarter
plate are passed when whole
fruits and nuts in shells are
presented.

9.4 Examples From Each Course:

9.4.1

Hors-Doeuvre:
These are spicy tit-bits of tangy food, which can be usually eaten in one or two bites. They enhance the appetite
for the courses to follow. Horse-doeuvre can be classified into:
Classical hors-doeuvre:
I.
II.

Oysters

III.

Smoked salmon

IV.

Goose liver paste

V.

Caviar: roe of sturgeon fish served on blinis,a buck wheat flour pancake

Snails: served with garlic butter.

VI. Potted shrimps

Hors-doeuvre varies:
I.

Tuna canap

II.

Salmon canap

III.

Chicken canap

IV.

Egg canap

V.
VI.

Cheese/cucumber/tomato canap
Russian salad

VII.

Beetroot salad

VIII.

Potato favorite

IX.
X.
XI.
XII.

Tomato juice
Mixed fruit cocktail
Grape fruit cocktail
Melon cocktail

XIII.

Asparagus

XIV.

Corn on the cob

XV.

Globe artichoke

9.4.2 Potage: Soups

Soups are liquid food served at the beginning of a meal. In smaller contemporary menu soup is usually served as
a choice for starters. Originally in France soups meant a slice of bread into which was poured the contents of
the pot which most often contained unstrained slices of meat, vegetables or fish, pasta, rice etc. Hence came the
word potage.

Soups can be classified into:

Thick soups
Thin soups
Thick soups: can be classified on the basis of their thickening agents into

a.

Puree soup: thickened by starch content of vegetables cooked in the soup.

b.

Cream soup: thickened by adding roux or bchamel sauce in the stock.

c.

Veloute soup: thickened by adding egg yolk, butter and cream

d.

Bisque: made from pureed shellfish, cream and rice as thickening agent.
Examples of thick soup:
Puree soup

i.

Puree of celery soup

ii.

Puree of leek soup

iii.

Puree of asparagus soup

iv. Puree of carrot soup

v.

Puree of potato soup

Cream soup

i.

Cream of tomato soup

ii.

Cream of spinach soup

iii.

Cream of asparagus soup

iv. Cream of chicken soup

v.

Cream of mushroom soup

Veloute soup:

(i) Artichoke veloute soup

(ii) Asparagus veloute soup
(iii) Chicken veloute soup

Bisque

(i) Lobster bisque

(ii) Mix seafood bisque
(iii) Chicago bisque

Thin Soups: These are usually listed before thick soups and are commonly flavored stock with pieces of
vegetables or meat added as garnish. Thin soups can be of the following types
( i ) Consomm and consomm derivatives : They are well flavored stock which are clarified before being passed
through a double muslin. Consomms are named on the garnish added to them.

(ii) Broth: These are thin soups, passed but not clarified. They have a distinct flavor of aromatic herbs.
Examples of thin soups are
Consomm
Consomm clestine - A consomm garnished with slices of thin pancakes.

I.

Consomm Royale

- A consomm garnished with savory egg custard.

III.

Consomm Colbert

- A consomm garnished with poached eggs.

IV.

Consomm Julienne - A consomm garnished with long thin slices of

II.

vegetables

like carrot, pimento and cabbage.

Consomm Brunoise - A consomm with small cubes of vegetables like carrot, turnip and pimento.

V.

Consomm Derivatives
I.

Borsch

-A duck flavored consomm

Clear turtle soup

II.

- A consomm flavored with turtle herbs

III.

French onion soup

- A consomm covered with slices of French bread, fried onions, cheese and gratinated.

IV.

Petite marmite

- A beef consomm with small pieces of chicken, carrot, leek and celery.

Broth
I.
II.

Scotch broth
Fennel scented vegetable broth.
Soup can also be classified as cold soups and international soup.
Cold soup are soups served chilled or with ice-cubes.
International soups are the national soups of different countries.
Examples of cold soup

I.

Gazpacho: A blend of raw cucumber, pimento and tomato with crushed garlic and bread, seasoned with cumin
and served with bread croutons and chopped onion.

II.

Vichyssoise: A stew of leek with onion and butter with a swirl of whipped cream and a sprinkling of chopped
chives.

III.
INTERNATIONAL SOUPS:

SOUP

COUNTRY

MINESTRONE

ITALY

GAZPACHO

SPAIN

BORSCH

POLAND/ RUSSIA

COCK -E- LEEKIE

SCOTLAND

OXTAIL

ENGLAND

CREAM OF TOMATO

USA

MULLIGATWANY

INDIA/SRILANKA

WATERZOI

BELGIUM

LINSENSUPPE

GERMANY

FRENCH ONION SOUP

FRANCE

PETITE MARMITE

FRANCE

TURTLE SOUP

ENGLAND

9.4.3 Poisson: Fish:

Fish is a rich source of protein in the diet. It is available in the following types:
I.
II.
III.

Round Fish e.g. Bombay duck, haddock and cod

Flat Fish e.g. pomfret, sole, brill
Shell fish e.g. lobster, prawn, crabs etc
Fish can be cooked in a variety of methods poached, baked, grilled or shallow and deep-fried.
Richer fish preparation like grills, baked or deep-fried are popular for dinner whereas poached, shallow fried etc
are more often featured on the lunch menu.
Examples of fish dishes will include:

1.

Fillet of sole Colbert: Fillet of sole fish, dipped in egg white, rolled in bread crumbs, deep fried and served with

2.

Fillet of pomfret Orly: Fillet of pomfret egg washed, bread crumbed, dipped in frying batter and deep fried, served

3.

Fillet of sole meuniere: Fillet of sole rolled in flour, shallow fried in hot butter served with a slice of lemon, with nut

4.

Fillet of pomfret Bonne Femme: Fillet of pomfret cooked in white wine and fish stock with chopped shallots,

5.

Grilled white bait: Grilled white bait served with cubes of maitre d hotel butter.

6.

Lobster Americaine: dices of lobster cooked with tomatoes, butter, crushed garlic, shallots, white wine and

7.

Fried fillet of pomfret: deep fried fillet of pomfret served with tartare sauce

Colbert butter
with tomato sauce.
butter poured on top. Chopped parsley sprinkled on top
parsley and diced button mushrooms, reduced in oven with butter cream.

finished with brandy.

9.4.4 Entre: Entry Of Meat:

This is the first meat course of the classical menu. With the contemporary menu becoming more and more
compact, entre today is probably the most favored main course. Entre comprises of small pieces of meat
served with sauce or gravy.
By itself an entre is a main course. However if an entre were followed by relev or rti, it would be considered
a side dish in a menu.
Popular examples of entre are
1.

Chicken Maryland: A segment of chicken given egg wash, coated with bread crumbs and shallow fried. It is

2.

Chicken Chasseur: sautd chicken cooked in demiglaze with mushrooms, shallots, tomato and white wine

3.

Chicken la kiev: supreme of chicken stuffed with butter, coated with egg wash, crumbed and deep fried and

classically served with bacon rashes, corn cakes and banana fritters

served with mashed potatoes

4.

Chicken la king: Diced chicken cooked in a cream sauce with red & green peppers served in a ring of boiled
rice.

5.

Beef Strognoff: A preparation of thinly sliced beef, coated with cream sauce, garnished with onions and

6.

Moussaka: A dish from Greece, made from diced aubergine arranged in layers alternating with mutton and onion

7.

Irish stew: A stew of mutton & potatoes cooked with sliced onion, simmered on slow fire. Served with pickled red

8.

Lamb Cutlets: Seasoned cutlets of lamb with pepper, salt, coat with beaten eggs, crumb and saut in clarified

mushroom, served on a bed of rice.

with aubergine pulp on the top, add bchamel sauce and serve with tomato fondue.
cabbage and Worcestershire sauce.
butter.

9.

Grilled Pork chops: Season pork chops with salt and pepper, brush with butter and grill on a barbeque. Garnish
with watercress sprinkled with lemon. The classical accompaniment is Apple sauce

10. Kebab Orientale: Savory chunks of meat and vegetables cooked on a skewer
9.4.5 Relev:
Butcher joints of meat:
This course is the main course of the French menu. Relev and rti are both considered main courses and
unless all the 11 courses are being served in the same meal, which is a rarity today, the two courses do not
appear together in the same menu.
Relev generally comprises of large joints of butchers meat that are roasted, grilled, braised or pold and are
served with vegetables and accompaniment sauces.
Relev are carved at the table, sideboard or on a carving trolley just prior to service.
Some popular examples of relev
1.

Roast leg of lamb served with mint sauce

2.

Roast leg of mutton served with onion sauce

3.

Roast leg of pork served with apple sauce

4.

Roast leg of beef served with horseradish sauce

9.4.6 SORBET: The rest Course:

In the classical French menu, the sorbet is considered as the rest course between two main courses relev and
rti. The guest may be escorted to the nearby lounge away from the dining table. As the table is reset for the
subsequent courses, the guests are served chilled sorbet. Cigars and cigarettes may also be passed at this
stage though tobacco is not a part of the sorbet course.
Sorbets are chilled drinks granular, do not contain fat or egg yolk
The basic ingredients are
1.

A fruit juice or fruit puree

2.

A wine, liqueur or an infusion of tea/coffee

3.

Sugar syrup

4.

Some meringue for volume

Examples of sorbet include
1.

Peach Sorbet

2.

Raspberry Sorbet

3.

Lemon Sorbet

4.

Champagne Sorbet

5.

Calvados Sorbet

6.

Apricot Sorbet

7.

Sugarcane Sorbet

9.4.7 RTI: ROAST:

Considered the heaviest course in the French classical menu, this course comprises of roast poultry, roast games
birds and roast game animals.
Like relev they are served with typical sauce, roast gravy, vegetables and potato
Large game animals include
Deer , roebuck, wild boar
Small game animals include
Hare , wild rabbit
Game birds include
Pheasant , partridge, wild turkey, woodcock
Game are animals and birds that are hunted for their meat. Many countries have banned hunting of many of the
above animals.
Therefore Food and Beverage team should be aware of the local laws and not include any banned meat in menu.
Poultry includes: Chicken, Duck, Goose, Turkey, Rabbit.

Roast game animals are generally served with red currant jelly orCumberland sauce. Roast game birds are
usually served with bread sauce or cranberry sauce.
Some examples of rti course include:
1.

Roast chicken with bread sauce

2.

Roast duck with apple sauce

3.

Pot Roasted duck with orange sauce

4.

Roast goose with apple sauce

5.

Roast turkey with cranberry sauce

6.

Roast deer with Cumberland sauce.

9.4.8 Lgume: Vegetables:

This course indicates a stage of the classical menu where the dishes become lighter again. The lgume course
adds fiber, minerals and vitamins to the diet. Vegetables served with relev or rti are accompaniments and are
not included in the legume course. The lgume course consists of such vegetables that are served with some
accompaniment sauces. In a vegetarian menu this course would become the main course, otherwise it is a side
course.
When served as a side course it is served in a smaller portion on a half plate whereas when it appears as main
course it is served in a larger portion and is dished on a very large plate along with its accompaniments
In this aspect it is similar to the entre. Unless it is a vegan menu (food without eggs and meats) some sauces
used in legumes course could contain eggs.
Examples of legume course:
1.

Boiled Asparagus tips served hot in hollandaise sauce

2.

Artichoke hearts served cold with mayonnaise sauce

3.

Roasted corn cobs served with melted butter

4.

Vegetable au gratin: vegetables in bchamel sauce, cheese sprinkled on top and gratinated in a

salamander.
5.

Vegetable Cutlets: Mashed mixture of boiled vegetables like potato, carrots, bean, and peas seasoned

with salt and pepper, given an egg wash, crumbed and deep fried, served with potato chips and boiled
vegetables.
9.4.9: Entremet: The Sweet Course:
Entremet are kitchen, bakery and confectionery sweets served towards the end of the French classical menu.
The misnomer we need to understand is that entremet gets dessert spoon and dessert fork on the cover, where
as the dessert course is eaten with a fruit knife and fruit fork.
The dessert indicators, meant for the entremet, are placed on the top of the cover.
These sweets may be of two types
i.

Cold Sweets

ii.

Hot Sweets
Examples of sweets served hot or warm:
1.

Puddings like cabinet pudding, diplomat pudding, bread and butter pudding, caramel custard.

2.

Fruit fritters like banana fritters, apple fritter, pineapple fritters etc.

3.

Pancakes like : Crepe suzette, crepe au sucr

4.

Souffl like : Chocolate Souffl , Coffee souffl, Vanilla Souffl

Cold sweets include:

Bavarois like: coffee bavarois, ribbon bavarois
Fruit salad: Served with cream or ice cream
Mousse: like coffee mousse, Chocolate mousse etc
Ice cream sweets: Peach Melba, Sundae, and different flavors of ice-cream.
9.4.10 Savoureux: The Savory Course:
In the French classical menu, guests who do not wish to have sweets at the end of the meal choose savoury to
close their meal. Savoury are small tit-bits of canap or toast on which spicy fillings are placed. Savouries and

entremets are not served together in small meal. Infact most contemporarymeals are closed by any one of the
three courses: entremet, savoury or dessert
Examples of savoury course:
1.

Anchovies on toast

2.

Sardines on toast

3.

Mushrooms on toast

4.

Cheese chilly toast

5.

Angels on horseback: Poached oysters wrapped in bacon , grilled on skewers and served on toast

6.

Devils on horseback: Stoned , cooked prunes stuffed with spicy chutney , wrapped in bacon , grilled and

served on toast.
9.4.11 Dessert: The Last Course:
The finale of the French classical menu, this course includes fresh fruits and nuts which are presented in a
basket or a fruit stand. As mentioned earlier the cover for dessert is a fruit knife and fruit fork and a cold dessert
plate. Nut crackers, Grape scissors and a spare quarter plate for the shells is passed

The following fruits and nuts are usually served in the dessert course:
Fresh Apricots

Kiwi Fruit

Fresh Strawberry

Grape Fruit

Mangoes

Lychees

Grapes

Apples

Oranges
Nuts that may be offered
Cashew nuts

Almonds

Pistachio

Walnuts

Hazzlenuts
9.5 Accompaniment For Common Dishes in the Classical Menu
1.

Fruit cocktails and juices: castor sugar .

2.

Tomato juice : salt , pepper, Worcestershire sauce.

3.

Oyster: Oyster cruet consisting of (cayenne pepper, pepper mill, chili vinegar, Tabasco sauce)and brown

bread & butter.

4.

Snails : Hot garlic butter , brown bread.

5.

Smoked salmon: Cayenne pepper, pepper mill, brown bread and butter, segment of lemon,tabasco

sauce.
6.

Caviar: Blinis, Sieved hard boiled egg white and egg yolk, chopped parsley, chopped shallots, brown

bread and butter, cayenne pepper, pepper mill, lemon tied in muslin cloth.
7.

Melon: Ground ginger, castor sugar

8.

Asparagus: When served hot: Hollandaise or melted

butter

when served cold: Mayonnaise or vinaigrette.

9.

Corn on the cob: Melted butter

10.

Goose liver paste: Hot breakfast toast

11.

Minestrone Soup: Grated parmesan cheese

12.

Cream of Tomato Soup: Cream, Fried Croutons

13.

Borsch: Sour cream, Beetroot juice and bouchees filled with duck paste

14.

Muligatwany: Boiled Rice

15.

Fillet of Pomfret: Tartare sauce

16.

Fillet of Sole Orly: Tomato Sauce

17.

Chicken Maryland: Corn cakes, Banana fritters, bacon rashes

18.

Roast turkey: Cranberry Sauce, Chipolatas ,Roast gravy, game chips ,bread sauce

19.

Roast chicken : Bread Sauce, Roast Gravy, Game Chips

20.

Roast lamb: Mint Sauce, Roast Gravy , Roast potatoes

21.

Roast mutton: Red currant jelly, Roast gravy. Onion Sauce

22.

Roast Pork: Apple Sauce, Roast Gravy, Sage and onion stuffing.

23.

Cheese Platter: Cream Cracker biscuits, Melted butter, Celery sticks, Salt & pepper, Mustard

Saturday, 12 March 2011

Short Notes on Basics of F&B Service

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 is a 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
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 ahotel. 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
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.
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 themeat 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
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
Entee 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 slavers which are placed directly on the table. The plates are kept near the dish and
the guests help themselves.
Russian service
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
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-en-scene. 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
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 thepublic 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
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.