Alcoholic Beverages Notes

UNIT
1
Alcoholic Beverage
Structure
1.0 Introduction and definition of alcoholic beverages
1.1 Classification of alcoholic beverages
1.2 Production of alcoholic beverages
1.3 Storage Of Wines
1.4 Beers
1.5 Spirits
Learning Objectives
After studying this unit, the student will be able
• To find out introduction to alcoholic beverage
• To know the fermentation and distillation process
• To identify the wine with its styles
• To analyze Whisky, Rum, brandy, Gin and Vodka.
1.0 Introduction and definition of alcoholic beverages

The word ‘Beverage’ has been derived from the Latin word
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‘bever’ meaning rest from work. After work one tends to feel thirsty due
to fluid loss through perspiration and one is inclined to drink water or
other potable beverages.
Beverages are portable drinks, which have thirst-quenching,
refreshing, stimulating and nourishing qualities. By refreshing one
means the replenishment of fluid loss from the body due to perspiration.
Stimulation results in increase of the heartbeat and blood pressure. This
is due to the intake of spirits or tea and coffee. Nourishment is provided
by the nutrients in the beverages.
Most of the beverage supply energy is in the form of sugar or
alcohol. The also provide other nutrients like mineral salts and vitamins.
For example, milk gives calcium and citrus fruits give vitamin C.
Certain beverages like tea, coffee and alcohol provides as much as k7
calories per 1 ml.
Alcoholic beverages affect the central nervous system and
tranquilize it, thus reducing tension and worries. Initially alcohol acts as
a stimulant, being a concentrated source of energy. Later on, however, it
acts as a depressant. Alcohol being a concentrated source of energy, it is
absorbed directly by the bloodstream from the stomach and therefore
provides instant energy to the body and increases the blood pressure for
a short while. As mentioned above, alcohol is a depressant, because it
relieves the blood vessels of the body from tension. Effects of alcohol
remain in the body for about 24 hours.
Definition of alcoholic :
Alcoholic is an odourless liquid obtained through the
fermentation of a sugar containing liquid. There are many members of
the alcoholic family, but ethyl is the one which concerns us the most as it
is the principal alcohol to be found in all alcoholic beverages.
What is an Alcoholic beverage
Any beverage containing 0.55 of alcohol by volume to 76%
alcohol by volume is considered to be an alcoholic beverage. Those with
higher than 76% alcohol are known as medicines, such as anaesthetics.
1.1 Classification of Alcoholic Beverages
Paper - II Food and Beverages Services - II 69
Wines Beers Spirits Liquers Cocktails

-Table -Lager -Whisky - Herbs - Shaken
-Sparkling -Ales -Brandy -Fruits -Stirred
-Fortified -Rum -Citrus peels -Blender
-Aromatized -Gin -Nuts -Built Up
-Vodka -Seeds
1.2 Production of alcoholic beverages

Alcoholic beverages are produced by the following methods
• Fermentation process
• Distillation process
Fermentation : Fermentation is the process in which sugar is
converted to alcohol and carbon dioxide by yeast. This process is the
basis for producing all types of alcoholic beverages. Examples of
fermentation drinks are wine, beer and cider.
The following are necessary for fermentation to take place
1. Sugar
2. Yeast
3. Temperature
Distillation : Distillation is a process of simultaneous
evaporation and condensation of liquid or mixture of liquids to purify
them.
1.3 Storage of Wines

1.3.1 Definition & history
Introduction : All the alcoholic beverages, wine is regarded as
the most complex and interesting subject of study. This is so because
each country and region uses different types of grapes for wine
production.
History of wine – making
Wine is one of God’s choicest gifts to man and its history is
almost a romance. The Old Testament in the bible gives evidence of
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wine existing but there is definite evidence of its use in china in 2000
B.C and in Egypt 3000 B.C as well
We are told by sir john in his first account of Persia that during
the reign of king jamshed, viticulture flourished and it is he who is
credited with the discovery of fermentation.
Definition of wine : Wine is an alcoholic beverage obtained
from thee fermentated juice of freshly harvested grapes. It is prepared
from both white and black grapes. There are many varieties of grapes
produced and not all of them are used in the production of wine. The
colour, flavour, and aroma of the wine are largely influenced by the type
of grapes used in the production.
1.3.2 Classification of wines
The main classifications of wine are on the basis that the grape
juice is fermented and not distilled.
1. Table/still/natural
2. Sparkling
3. Fortified
4. Aromatized
1. Table/Still/Natural : These include Red, white
and rose wines, which normally accompany a meal. The
alcoholic content generally low when compare with others
(beetwin10 to 12 %.) but some German Table wines may have
810% alcohol. Generally, red meat (like beef, pork and lamb) are
served with red wines, and white meat (such as Chicken or fish)
with white wines.
Examples : Bordeaux wine, Burgundy wine and Tokay etc.
2. Sparkling : These wines with a bubbly &
sparkling character. This is so because of the carbon-di-oxide
trapped in them and it makes fizzy, which gives an effervescence
when poured in a glass. Alcoholic content is less that 14% these
wines are drunk on festive occasions and throughout a meal.
Example : Sparkling Champagne is the monarch in this category.
3. Fortified : These are fortified by the addition of
alcohol( brandy has been added) either during or after
fermentation. This increase the alcoholic content from 18% to

22%. Examples of these wines are sherry, port, Madeira and
marsala.
These wines are drunk either before or after a meal.
4. Aromatized : These wines have an addition of
various aromatic ingredients (such as herbs). The wines are also
fortified but not to a great extent. The most important of these
Aromatized wines is Vermouth, which is made from natural
white wines of 2-3 years old that are blended with an extraction
of wormwood, vanilla & various other herbs and spices.
1.3.3 Production of Wines
Viticulture
Vintage
Wine press
Fermentation
Racking
Finning
Filtration
Refrigeration
Sulphuring
Maturing
Wine tasting by connoisseurs
Blending
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Bottling
Production of Wines 1 Viticulture

Viticulture refers to the growing of grapes. The grape plant is a
creeper, which has to be grown on sloping, rocky and chalky soil.
Rocky soil is essential to prevent the retention of water, which could rile
upwards into the vines, diluting the sugar in the grapes or even causing
the grapes to burst.
After one crop, soil, which has been washed away by the rain,
must be brought back and prepared for cultivation, by ploughing. The
vines too are prepared for the next crop by pruning them and removing
the long shoots. The vineyard is sprayed at this stage (either with
sulphur di-oxide gassing, or sulphur di-oxide and water mixture spray)
to protect the plants from diseases. The sulphur di-oxide spray is
repeated when grape flowers appear, and gain when the grapes are about
to ripen.
Bamboos are placed at regular intervals, with wires stretched
between them, to support the vines. These wires should not be stretched
too high, as the warmth rising from the Soil would not be able to ripen
the grapes; they should not be too low, as the blossoms would then the
soil.
2 Vintage
Vintage refers to the plucking of grapes. This is done
manually, often using special scissors. The grapes are collected in
conical cane baskets and taken to the wine press. The grapes are then
sorted and graded manually; all rotten, damaged and raw fruit are
discarded. The fruit is then shifted to the destalking machine to remove
the stalk from the grapes (as stalks contain bitter oils)
3 Wine Press Grapes are crushed to yield Must (fresh grape juice),
by four methods
(i) Trodening
Trodening refers to the crushing of grapes by treading on them.
For this, the grapes are placed in a large, shallow tank and the people
treading the grapes, wear boots with spikes, which prevent crushing of
pips(as pips contain bitter oils).
(ii) Balloon press

The balloon press consists of an expandable balloon, which is
fitter in a tank filed with grapes and equipped with an outlet for the
Must. On being filled with air, the balloon expands, crushing the grapes
against the sides of the tank and squeezing out the juice.
(iii) Manual press
The manual press works on the principle of hydraulic pressure.
As the central disc descends, it crushes the grapes.
(iv) Electrically -operated press
This press consists of a roller with a plate fitted all around it. The grapes
are crushed between the roller and plate.
Fermentation
By the action of yeast
C6H12O6 . Between 60-80OF
2C2H5OH+2CO2
The process of fermentation takes about 3-4 days, and is the

result of the action of natural yeast (saccharomyces ellipsoides) on grape
sugar. From white (pale) grapes-white wine is obtained, and from red
grapes, white, red and rose wines are obtained. The skins of the grapes
contain most of the pigments; therefore if the skins are removed from
the Must before fermentation, a white wine is obtained. If allowed to
remain in the Must for a short time (usually a few hours), a rose wine is
obtained. If the skins are removed only after fermentation is over, a red
wine is obtained.
Nowadays, fermentation takes place in thermostatically
controlled fermentation tanks, keeping the temperature within the range
of 60 to 80oF.With the onset of vigorous fermentation, heat is produced.
To prevent excessive heat (which would inactivate the yeast and thus
halt fermentation), cold water is run through pipes embedded in the
tanks; this has a cooling effect. If the temperature is too low, hot water is
run through the pipes.
Fermentation takes place on its own. However, to produce a
sweet fortified wine (a fortified wine has an alcohol percentage of 18-
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25%), a definite amount of Brandy is added during fermentation. Due to

this, the alcohol content of the wine increases and yeast is inactivated.
For a dry fortified wine, Brandy is added after fermentation
(when all the sugar will have been used up the yeast), which increases
the alcohol content of the wine.
Grapes sugar may be added to wine in certain circumstances.
Grapes, which have a lot of sugar but less yeast, are used for many sweet
wines. Whole grapes that have more yeast but are less sugary used in dry
wines.
v. Racking
The process of removing pulp and yeast particles from wine is
called racking. The wines are kept in Oakwood casks (with no airspace
on top, as air oxidizes wine into vinegar) for about a month, to allow the
solids or less to settle at the bottom of the cask, after which the clear
wine is siphoned off into another cask. The process is repeated 3-4
times, and so racking can take up to 3 or 4 months. vi. Finning
Finning is done in order to remove all suspended particles in
wines. It may be done using any of the following three finning materials.
(a) Egg albumen (using stiffly beaten egg white).
(b) Icing glass derived from the bladder of a sturgeon.
(c) Blue icing glass (for the use of which special
permission has to beobtained from the Appellation d origin
controlee. It is used to remove traces of toxic copper oxide from
grapes).
These materials have clinging power; they attract the particles in
the wine, which then settle at the bottom, after which the clear wine is
siphoned off.
vii. Refrigeration
After finning, the wines are refrigerated in order to avoid bacterial
attack.
viii. Filteration
Filtration is done if the wine is not clear enough. It is a very slow
process and is usually done only in the case of wines meant for the
domestic market
ix. Maturing
Once the wine is clear and free of impurities, it is filled in black
or white Oakwood casks and kept for maturing, the maturation period
varying greatly for different types of wines. Champagne, for instance, is
never matured while other wines may be matured for 3, 6 or 9 months or
even for a number of years.
Champagne and other sparkling wines are bottled, gassed and
ready to consume after finning or filtration - the second fermentation
takes place in the bottle itself, using the natural sugars and yeast present
in wine, in the presence of air in the bottle. Once a bottle has been
filled, i.e., the wine has been glassed, the wine will not mature further.
The wine - filled casks are kept on rocks in the cellar to age, the period
depending upon the type of wine. White wines are usually matured for 3
to 6 months and are best consumed when young.
Maturing makes the wine mellow and smooth and removes
harshness. Oakwood is porous and allows enough air into the wine to
make it mellow, but not enough air to oxidize the wine into vinegar. The
wine also acquires colour from the Oakwood casks. Oakwood casks, on
being repeatedly used, become seasoned, and after a certain period of
time, also stop imparting colour to the wine.
Prior to maturing, the casks are subjected to the process of
‘Sulphuring’. This consists of soraying or gassing the empty casks with
Sulphur di-oxide, 15 to 20 days before filling them, and then drying
them in the sun. Similarly, bottles and corks are treated with sulphur di-
oxide and placed upside down to prevent microbial growth.
In the case of sherry, the Solar system of blending and maturing
is used which involves blending of sherry from two or more vineyards.
1.3.4 Food And Wine Harmony
Wine and Food pairing is an art of matching food dishes with
wine to enhance the dining experience.
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This is one of the most difficult jobs for sommeliers to match

perfect wine with a food. Most of the wine critics believe that the most
basic characteristic of pairing food and wine understands the balance
between the weight, flavor, and texture of food and wine. Rather than
following set rules, for example, specific wine goes with particular
cuisine or food and white wine with white meat and red wine with red
meat.
Apart from that, traditional rules, in recent years, scientific
method of balancing food and wine is been taken into consideration and
it all being evaluated by the sensory analysis. The concept behind
matching is that some elements of food and wine reacts opposite to each
other and by balancing the elements will make the dining experience
more enjoyable.
Fig 1.1 Food and Wine Pairing
1.3.5 Storage of Wines

Storage is an important task for wine that is being kept for long-
term aging. While most wine is consumed within 24 hours of purchase,
fine wines are often set aside for long-term storage. Wine is one of the
few commodities that can improve with age but it can also rapidly
weaken if kept in poor conditions. There are three direct factors effects
on a wine’s condition are light, humidity and temperature. A fourth
consideration can be security for expensive wines. Historically the
storage of wine was handled by wine merchants but since the mid-20th
century consumers have been increasingly storing their own wine in
home-based wine cellars Three factors that have the most pronounced
effect on wine in storage: light, humidity and temperature.
Light
Strong, direct sunlight light can badly react on wine so keep it in
the dark store all wines away from light, especially direct sunlight and
fluorescent fixtures. UV rays can cause wine to be ‘light struck,’ giving
them an unpleasant smell. Darker bottles (such as light green and blue
colored) are better protected. If it not exposed to light occasionally, try to
make sure it’s light from incandescent or sodium vapor lamps.
Humidity
Some degree of humidity is required in order to keep wines with
cork enclosures from drying out. Even when wine bottles are stored on
their sides, one side of the cork is still exposed to air. If the cork begins
to dry out, it can allow oxygen to enter the bottle and possibly causing
the wine to spoil or oxidize.
Temperature
Keep the temperature constant for extended aging of wine (over
1 year), refrigeration is a must in most parts of the world; even a below-
ground cellar is not cool enough.
Wine storage temperature should not go over 75ÚF (24°C), for
longer than brief spans of time. At 75°F, wine begins to oxidize. An ideal
temperature for storing a varied wine collection is 54°F (12.2°C).
Fig 1.2 Temperature
Wine Terminology (English &French)

1. Age : Maturing of wines and spirits in oak wood cask
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2. Aperitif : Alcoholic beverage consumed before a meal as an

appetizer.
3. Aroma : Taste of wine in the mouth.
4. Bouquet : Includes all the different smells of a wine. Aroma
is more for young wines while bouquet applies to matured
wines (Smell of wine in the glass).
5. Body : It is the global impression of a wine. Wines are lightly
bodied, medium bodied, full bodied depending on its
thickness.
6. Blending : Mixing of two or more similar wines, may be of
different ages, to obtain a better quality and taste.
7. Cask : A barrel-shaped container made out of oak wood,
used for maturing and storing of wines, its capacity is 36
gallons.
8. Cocktail : A mixture of two or more alcoholic or non
alcoholic beverages in a definite ratio.
9. Dry : White wine containing little sugar (1 to 9 grams per
liter).
10.Vinegar : The natural evolution of the juice of grape, vine is
only a way towards vinegar. Any wine might become
vinegar.
11. Vintage : Year of vinification.
12.Yeast : Unicellular micro-organism (fungus) naturally present
on the skin of grapes. It provokes alcoholic fermentation
and is indispensable in the elaboration of wine.
1.4 Beer
1.4.1 Introduction & Definition
Beer is the world’s most widely consumed alcoholic beverage; it
is the third-most popular drink overall, after water and tea. It is thought
by some to be the oldest fermented beverage. Beer is produced by the
saccharification of starch and fermentation of the resulting sugar.
The starch and saccharification enzymes are often derived from
malted cereal grains; most commonly malted barley and malted wheat.
Un malted maize and rice are widely used adjuncts to lighten the flavour
because of their lower cost.
The preparation of beer is called brewing. Most beer is flavoured
with hops, which add bitterness and act as a natural preservative, though
other flavourings such as herbs or fruit may occasionally be included.
Beer is a portable alcoholic beverage fermented from malted
barley and flavored with hops. The alcoholic content is between 3% to
5% and is known to be a very refreshing drink especially in summer.
1.4.2 Types of Beer
Lager : Lager beer is distinguished by the fact that the wort is
the fermented by a bottom fermentation type of yeast (i.e..yeast which is
introduced at the bottom of the fermenting tanks) and then is stored in
refrigerated cellars (lager) at freezing point for a period of six months.
The process matures the beer. Lager is a german word meaning ‘store’.
Pilsener lager is the limestone caves of pilsen in Czechoslovakia.
Ale : Ale is synonymous with beer except that it is a term used
for ordinary mild beer while better beer is referred to as “beer”.
Porter : Porter is a black beer achieved by roasting malt. It is
more malty in flavour, with less flavouring of hops, but sweeter then
stout. This name originated from the fact that London porters used to
drink this beer.
Stout : Stout similar to porter in as much as the malt is roasted. It
has a strong malt flavour and a sweet taste, but is heavier and has a
strong hop character than porter. This is a name given by the Irish and is
almost similar to porter.
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Draught beer : Freshly gassed beer.

1.4.3 Production of Beer
Fig 1.3 Beer Production
Beer production
Storage : Malt is received from suppliers. It is weighed and
stored in bins.
Screening : Foreign matter is removed from the malt.
Mill : The malt is crushed and is known as ‘Grist’.
Grist case : The grist is collected in a grist case for disposal to
the mashing tun.
Mashing Tun : In this vat, the grist is mixed with hot water and
mashed.
The resultant liquid, known as ‘Wort’, is drawn off into a copper
kettle. The shell of malt that is left behind in the mashing tun is
disposed off as cattle fodder.
Copper cattle : The wort is boiled with hops and sugar to purify
the mixture.
Hop Back : The unused hops are strained off into the hop back
for future fermentation while spent hops are used as fertilizers.
Wort receiver : The wort is pumped into refrigeration vats
where yeast is added to start the fermentation process.
Fermentation splits the word into alcohol and carbon dioxide,
which is captured to create the fizz in the beer.
Dropping Vessel : The fermented wort, which by now is a crude
form of beer, is siphoned into a dropping vessel. The spent yeast
is used as cattle fodder; while unused yeast is removed for use in
future fermentation.
Casking : The beer is filed into casks, which are stored in
underground cellars where the temperature is cool. At this stage,
finings are added to clarify the clear beer.
Filtering : Beer is filtered to make it brilliant.
Bottling : Beer is bottled and kept in conditioning rooms for the
excess carbon dioxide to escape.
1.4.4 Storage
Storage of beer : Followings are the ways for beer storage.
1. Beer must be stored in a well-ventilated cellar at the
temperature range of 13-15°C (55-58°).
2. The casks received should be kept on the stillions and should
remain at least for 24 hours to allow it to settle after its
journey from the brewery.
3. Tapping should be carried out 24 hours before it is required.
4. Beer left in the pipe at the end of the day should be drawn off
and filtered back into its cask.
5. High temperature fluctuations will spoil the beer and its must
be avoided.
Contents Of Beer
1. Water : 89-91% by weight.
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2. Alcohol : 3-5% by weight (in exceptional cases, up to 10-

12%).
3. Carbohydrates, sugar or dextrin : 3-4% by weight.
4. Protein : 0.4-0.5% by weight.
5. Carbon dioxide gas : 0.4-0.5% by weight.
6. Minerals, salts : 0.2% by weight.
1.5 Sprits
1.5.1 Introduction and Definition
Alcoholic is an odourless liquid containing either ethyl alcohol.
Ethyl is potable whereas Methyl alcohol is fatal and used for industrial
purpose only.
Alcohol beverage contains ethyl alcohol.
1.5.2 Production Methods of Spirits
1. Pot –still method : Pot still is a method of distilling fermented
liquid to make alcohol. this the olden method and also known
as traditional method.
Advantages : The advantages of this method are as follows:
• It produces spirits that are individualistic due to the presence of
congeners.
• Spirits with pronounced aroma are produced.
• Small quantity of wash can be distilled.
Disadvantages
• It needs more time and labour.
• It is costly to operate,
• Still need frequent cleaning and refilling, often after each
distillation.
Fig 1.4 Product of Sprit
2. Patent still method : Patent still is the fastest and quick

method of making spirit. it is also known as Coffey still,
factory still, column still. In this system the alcohol is
separated from the liquid by hot steam and the end product is
‘congener-free’; it has high alcohol content.
Advantages The advantages of this method are as follows
• It does not required too much of labour, cleaning, and refilling,
• More quantity is produced as compared to pat still method.
• It is cost-effective.
Disadvantages The limitations of this method are as follows
• It is not suitable for distilling small quantity of spirits.
• Aroma and other essential elements that are required in a drink
may not be achieved.
After manufacturing, most of the fermented and distilled drinks are aged
before bottling to mellow them and to make them acquire unique
characteristics.
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Fig 1.5
1.5.3 Production of spirits

Whisky : Whisky is obtained by the distillation of grains,
particularly barley malt, and is aged in oak wood casks for minimum of
3 years for scotch whisky, a minimum of Irish whisky. Regular scotch
whiskies are matured for 312 years, premium scotch or Deluxe premium
scotch are matured for 12-20 years and the finest old ‘Blue label’ for a
minimum of 20 years. Whiskies are coloured by the addition of desired
colour caramel. It is distilled either, by the pot still method (which gives
body) or patent still method (which gives volume).
Brandy : Brandi is obtained by the distillation of fermented
grape juice and is suitably matured in oakwood casks for a minimum of
3 years. Brandies are never coloured because they obtain a beautiful
amber colour from the black oakwood casks. Brandies can be matured
up to a period of 70 years (usually used for blending purpose).
• One star - Matured for two years
• Two stars - Matured for two to four years
• Three stars - Matured for five to eight years
V.O — Very Old
V.O.P. — Very Old Pale

V.S.O. — Very Superior Old
V.S.O.P. — Very Superior Old Pale (matured for 50 years)
V.V.S.O.P. — Very Very Superior Old Pale
Rum : Rum is spirit made from sugar cane products such as
molasses, sugarcane juice, or sugarcane syrup. The rums produced from
molasses are called industrial rums and those produced from pure can
juice are called agriculture rums (rums agricole). Rum is produced in all
sugarcane producing countries of the world. The most important
countries are West Indies (Jamaica, Trinidad, and Barbados), Puerto
Rico, Guyana, Cuba, Haiti, South Africa, Venezuela, United States and
Australia.
The word ‘rum’ is probably derived from the latin term for
sugarcane saccharum, which means ‘sweetness’. The rum was first
produced in the seventeenth century in Barbados.
Gin : Gin was first produced in Holland in the sixteenth century
as a medicinal spirit, flavoured with the oil of juniper (“genievre” in
French’; “jenever” or “genever” in Dutch—Anglicised to gin). The spirit
was brought to England and acquired sufficient popularity in places such
as London, Portsmouth, Plymouth and Bristol.
Distilled gin is obtained by original distillation of mash or by the
reinstallation of distilled spirits, with juniper berries and other plants,
The grain formula consists of 75% corn, 15% barley malt and 10% other
grains and the resulting spirit has to be mixed with distilled water as it is
too strong to drink. Each distiller has his own secret formula, which, in
some cases has not altered since the first distiller made gin.
There are several kinds of gin. Altogether “London dry” is the
most commonly used. There are others not at all alike in flavour. Old
Tom gin is slightly more perfumed and sweeter; Golden gin is a dry gin
and because it is aged, is gold or straw coloured, but the distiller by law
cannot make any age claim; Plymouth gin is the driest of all and is
produced by one distiller onlyCoates and Co. The sweetest is Sloe gin-a
mixture of dry gin and sloe berries.
Vodka : Vodka was produced in Poland and Russia in the twelfth
century and has been a favorite drink in these countries ever since. The
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traditional way of drinking vodka is to gulp the chilled drink neat

accompanied by nibbles of food. Caviar and smoked salmon go very
well with vodka. In Russia, Vodka has different flavorings, from
chocolate to cayenne pepper. This drink has now gained global
popularity as a good cocktail mixer.
It is an alcoholic distillate from a fermented mash of grain. In the
making of genuine vodka, nothing is added to the neutral spirit .All its
characters are removed, leaving it odourless, tasteless, colorless and
smooth. This gives you the advantage of being able to add to it your
favourite non-alcoholic beverage while mixing drinks. It has an
alcoholic content of 40%.
Tequila : Tequila is an alcoholic spirit that is created from the
sap of the blue agave plant, through a process of distilling and
fermenting. The drink originated around the town of Tequila, in Mexico
where the blue agave plant grows plentiful due to the red volcanic soils
found there.
The blue agave plant is a relative of the lily, not a cactus as many
people believe and has been cultivated for at least 9,000 years. By law,
tequila is produced solely in the Mexican states of Jalisco, Guanajuato,
Michoacán, Nayarit, and Tamaulipas and cannot be produced in any
other country.
1.5.4 Different Proof Spirit
Alcohol proof is a measure of how much ethyl alcohol is present
in a beverage. The term ‘proof’ is originated in the 18 th century. In earlier
days, distillers used to test the alcohol content of their products by
mixing them in equal proportions with gun powder and then lighting the
mixture. If there was no flame, it meant that the product was under
proof, or too weak. If it exploded, or burnt with too strong flame, it
meant that it was too strong or over proof. If it burnt with steady flame,
it was just right, or 100 proof.
• American Proof : American introduced their own
system, which was reasonably logical when they decided that
Sikes was not an exact scale, in this scale, pure alcohol is 200
proof. Consequently, 100-proof whiskey contains 50 per cent of
alcohol by volume; 86-proof whiskey contains 43 per cent of
alcohol by volume.
• British Proof (Sikes scale) : This scale is used in

the United Kingdom. It is introduced by Bartholomew Sikes in
1816.alcoho strength is shown in ‘degrees proof’ (i.e., ‘proof’)
• Gay Lussac (OIML Scale) : (Organization
International de metrologie Legale) system has become
mandatory in the European Union since 1980. In modern days,
most of the countries follow this system. This is very similar to
Gay-Lassac system except OIM measures alcoholic strength at
20 C. the strength of acoho is epressed as ‘% alc/vol’
Various scales to denote alcoholic strength of a liquid
Scale No Alcohol Pure Alcohol Shown in Units
Example
Sikes 175 °proof 70 °proof
0
Gay- 0 100 °GL 40°GL
lussac l
American 0 200 Proof 80 proof
Summary
40%
OIML 0 100% alc/vol or
alc/vo
% abv
The members of the wait staff face different challenging situation

during the course of routine work. Which they should be able to handle
sensibly with confidence. Guest of various age groups visit the
restaurant for their needs. Physically-challenged guests need to be
shown great care and concern and special attention should be given to
them. There could be many situations other than the once discussed
here-the management should device a policy to deal with such situations
and empower the staff to handle them accordingly.
The staff should be trained regularly to handle various situations
so as to ensure good meal experience, strong relationship with guests,
and safety on the people.
88 Hotel Operations
Key Terms
Alcoholic : An odourless liquid obtained from the Distillation

Ageing : It is the period of storage in oak casks or other
containers
Distillation : The process of cooling heated liquid vapour to give
a purified and concentrated liquid.
Dry: It means No sugar or sweetness remaining; a fruity wine
can be dry.
Fermentation : It means conversion of sugar to alcohol and co2
by yeast.
Liqueurs : A sweet end and flavoured spirit
Malt : It is a germinated cereal.
Molasses : Mash of sugar juice and water
OP & UP : Over proof and under proof
Sparkling wines : Wines that are aerated
Toasting : It is the process in which the inside of the barrel is
roasted by heat source.
Yeast : It is a living single-celled organism
Assignments
1. Draw the chart of classification of beverages
2. Collect the all types of alcoholic beverages bottles and observe
the information on the bottle label (such as producing
country,
manufacturing, alcoholic strength, ageing etc.)
Short Answer Type Questions
1. Define a beverage.
2. What is an alcoholic beverage ?
3. What do you mean by fermentation ?
4. What is wine ?
5. What is tequila ?
6. What is proof ?
7. Expand UP and OP.
Long Answer Type Questions

1. What is wine? How do you classify the wines and explain
them.
2. Explain about types of beers with the examples.
3. Explain the pot-still and the patent-still methods.
4. Write a short notes on.
(a) Whisky
(b) Brandy
(c) Rum
5. What is proof ? Explain various scales used for measuring
alcoholic strengths.
UNIT
2
Dispense & Cocktail Bar
s
Structure
2.1 Introduction and definition
2.2 Bar layout- physical layout of bar

2.3 Bar stock- alcohol & non alcohol beverages
2.4 Bar equipments
Learning Objectives
• To know cocktail bars and the lay-out of the bar
• To identify the bar equipments a
• To identify the bar stock
2.0 Introduction
Bar is a licensed place selling all kinds of alcoholic beverages to
the customers. Bars are found in hotels, resorts, clubs, casinos, and many
such establishments and they can also be operated as independent units.
Bar is one of the key revenue generating areas of the food and beverage
(F&B) department of the hotel industry. The main function of the bar is
to serve the alcoholic drinks in the appropriate glassware according to
the customers ‘ preferences.
Types of bars : Bars are classified by their functions and set up.
The operations are defined by the purpose. Mainly bars can be of two
types. One of them is called ‘cocktail bar’ and other one is ‘dispense
bar’. Although they are different by their functions, the controlling
procedures are very much similar in both types of bars. In star hotels one
or more cocktail bars and at least one dispense bar should be in
operation, but the individual or standalone bars may not require any
dispense bar as all the drinks are served from one counter. The following
points would help you describe and differentiate both bars:
1. Dispenser bar
• This is also known as support bar.
• Dispense bars are mostly located in black are (off-guest view).
• Main function of this bar is to provide mixed drinks and liquor
to food and beverage outlets.
• This bar should have large storing capacity to store enough
liquor match banquet requirements.
• Establishments are not required to focus on dispense bars
decore and ambience.
• Usual staffing in this is one bartender per shift with a helper.
• This is not a point of sale. It only provides drinks against
beverage order ticket from different outlets.
2. Cocktail bar
• This is also known as public bar, main bar, and guest bar.
• The drinks are served on the bar counter and also on guest
tables.
• It has large display of liquor to attract and give choice to the
guest.
• This bar directly caters to the guest and it has a service design.
• Décor and ambience are integral parts of the cocktail bar.
• It is itself an food and beverage outlet.
92 Hotel Operations
• Budgets are made and targets are set for this type of bar as it is
a point of sale.
• It has seating arrangements for guests to sit and have their
drinks.
• Mixed drinks or cocktails are prepared on the bar counter
which is visible to the guest.
• Staff working in cocktail bars must have selling skills and
should posses showmanship.
2.1. Bar layout- physical layout of bar
The physical design of a bar can lead to overcrowding,
aggression, and violence. The images below show possible layouts for a
bar. The first image shows a potentially crowded bar, and the second
shows a potentially lesscrowded bar.
Fig 2.1 Crowded Bar Layout

Fig 2.2 Less Crowded Bar
2.2 Bar stock- alcohol & non alcohol beverages

The stock that we maintain in the bar will set image for the
establishment. Ideal stock should include popular brands, premium
brands, regular brands, and poring brands. It should balanced in such a
way that guest should get variety and at the same time it should not be
very expensive to hold the stock. The quality and mix of the stock
influences both the ‘bar menu’ and bar ‘display’.
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Fig 2.3 Bar Stock Alcohol
While selecting the stock, the following points should be considered

• Class of the guest
• Local popularity
• Suppliers and easy of purchasing
• Storing capacity
• Continuity in supply
• Variety and menu balance
While setting the bar stock level for both alcoholic and non
alcoholic beverages, one should consider the popularity and movement
of a particular brand. The fast-moving brand s should have higher par
stock level then the slow-moving brands, but one must make sure that all
the brands on the menu are available all the time.
2.3 Bar Equipment
Being well equipped is one of the basic steps to running a
successful bar. As well as having the right tools for the job, your
equipment should be good quality and durable.
Can Opener
Useful for opening cans of fruit and syrup.
Corkscrew
For opening wine and champagne bottles.
Cloths
For wiping surfaces and equipment. These should be damp and
not wet.
Cutting Board
For slicing fruit and other garnishes. This should be heavy and
laminated.
Bar Towels
These are 100% cotton and have sewn edges for durability. Use
these along with cloths to keep things clean. Make good use of times
where you have no guests to clean bottles and wipe surfaces.
Bottle Opener
For opening screw top bottles.
Bottle Sealers
For keeping liquors and other bottle contents fresh.
CocktailShaker
Essential for blending ingredients in cocktails and mixed drinks.
Use a short, sharp and snappy shaking technique unless otherwise stated.
There are many cocktail shakers available mostly all get the job done.
Choose one that’s right for you. Always pour the least expensive
ingredient into the cocktail shaker first, and then if you find you’ve
made a mistake, you’ve not wasted the expensive liquors.
Electric Blender
Many cocktails require a blender to blend the ingredients
smoothly together. Useful for drinks with fruit pieces or ice cream etc.
Grater
To grate spices like nutmeg and others.
Ice Bucket
96 Hotel Operations
A metal or insulated ice bucket keeps your ice cold and clean.
Ice Tongs and Scoops
Use these to add ice to drinks. Never handle ice with your hands,
it’s not only unhygienic, but the heat from your hand will begin to melt
the ice. Don’t use glassware as a scoop it’ll break or chip at best, then
you’ll have blood and glass in your ice.
Bar Spoon
A bar spoon with a long handle and a muddler end will allow you
to mix and measure ingredients as well as crush garnishes.
Measuring Cups
Normally glass or chrome with incremented measurements
imprinted up the side. These are needed for accurate measurements.
They usually come with a set of measuring spoons which are needed for
the smaller quantities.
Mixing Glass
Useful for long drinks where it is required to mix the ingredients
without shaking.
Sharp Knife
For cutting fruit and garnishes.
Strainer
Removes the ice and fruit pulp from juices. This may come with
a cocktail shaker.
Summary
Bar is the most important revenue-generating are in Food and

Beverages Service outlets which needs proper supervision and control.
The staff working in the bar may be tempered to drink or sell the liquor
without any accountability. Bar should also provide the all the brands
which are available in the market including alcoholic and non alcoholic
beverages to satisfy the guest expectations.
Key Terms
Bar : A facility that dispenses alcoholic beverages, refreshing
drinks and cocktails.
Bar die : It is the vertical structure supporting the top of the front
bar which separates the customer’s side from the bar tender’s
work area.
BOT : Bar Order Token
Frappe : Crushed ice
Mixes : In the bar operation, it refers to soda, tonic water, juices,
and other effervescence drinks that are added to the drink.
Par stock : It is the stock level of each liquor, wine, and beer to
be maintained at the bar at all times.
Assignments
1. Visit a nearby well-stocked busy bar and observe the poring
method, the equipments used in the under bar and the back bar. Observe
the design of the bar. Find out the complimentary snacks offering during
drink service and their portion size.
1. What is a bar ?
2. Explain the following terms.
(a) Bar die
(b) Par stock
3. What all the points to be kept in mind while selecting the bar
stock?
4. What is cocktail shaker?
1. List out the various equipments are used in bar.
2. Draw the layout of model bar with neat label.
3. Differentiate between dispense bar and cocktail bar.
98 Hotel Operations
4. Describe the bar stock.

5. What is a cocktail bar?
Paper - II Food and Beverage Servic - II 99
UNIT
3
Function Catering Banquets
Structure
3.0Introduction
3.1 Banquets
3.2 Buffer
Learning Objectives
• To find out the importance of catering
• To understand types of banquets organization
• To identify various service methods of buffet
• To analyze banquet booking procedure
• To understand plan of buffet and other factors
3.0 Introduction
Function catering refers to service of special functions for
specific group of people at an assigned time, the food, beverage, and
other facilities offered being predetermined. Function catering may vary
in its size and importance depending on the type of function and the
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0
number of people expected for it. It includes anything from a simple

snack service to a state banquet and from a small birth day party to a
grand trade exhibition. The function may be organized either within the
premises of the hotel or outside, according to the host’s wish.
3.1 Introduction to Banquets

The word banquet literally means –sumptuous feast. Banquets
are arranged to cater for a large number of people. It may be in honor of
a visiting guest, dignitary, birthday or marriage. The need for a banquet
arises because of:
1. Lack of time
2. Space problems
3. Lack of kitchen equipments
In all cases the Banquet manager has to be consulted.
3.1.1. History of catering
Most people have been to an event that was catered by a
professional catering company. Catering enters peoples’ lives during
some of their most important times: weddings, baby showers and
anniversary parties, just to name a few. Have you ever wondered just
when catering actually started?
Catering can be traced back to the 4th millennium BC in China.
During this time in China as well as in Ancient Egypt, Greece and the
prosperous times of the Roman Empire, catering was used to provide
food for soldiers on transportation and trade routes. It was also critical in
the Christian Pilgrimages to Rome and other travelers throughout
Europe. During the Middle Ages catering spread throughout Europe
3.1.2 .Types of Banquets
Depending on the nature and solemnity to; the occasion,
banquets may be:
(a) Informal
(b) Semi-formal
(c) Formal
1
(a) Informal Banquet : No set plan of seating is

followed here. There is no top-table, and service is indiscriminate
of sex and rank.
(b) Semi-formal Banquet : These take place at
company boardmeetings. A top table is allotted at which the
senior-most guests are seated according to their ranks. Formality
and stringency of seating are maintained only at the top table.
The rest to the guests are dispersed without discrimination at
individual tables or sprigs.
(c) Formal Banquets : Elaborate arrangements are
required in this case. Formal banquets are given by heads of state
in honor of visiting dignitaries. The arrangements are made much
in advance. The number of people, their designations, space
required staff requirements and the menu are planned in advance.
Elaborate seating arrangements are indispensable in the case of
formal banquets. In fact, after each seat has been numbered and
identified, a table plan is printed behind each menu-card, it is issued in
advance –otherwise it is given on the invitation card, if possible, by
allotting a number to each guest who will find his seat according. It may
be mentioned that no guest is led to his seat unless the banquet is
unusually large and the guest finds it difficult to locate his/her seat.
Often a place-card bearing the name of the guest is placed; on the cover
for their convenience.
An elaborate system of service is followed in all formal
banquets. This system necessarily includes a battery of lights in red,
amber, green the changing of which is controlled by the banquet
manager. There are similar lights in the pantry and an individual light is
interpreted accordingly by the waiter. A systematic and symmetrical
design is aimed at even during service. Thus all waiters march into the
dining hall in single file and branch off to respective sprigs. They stand
back from the table at specific distances after service. They return to the
pantry in the same fashion guided by the lighting system.
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2
3.1.3. Organization of the Banquet Department

Banquest
Manager
Banquest Banquest
Sales Manager Secretary
Banquest Banquest Banquest

Supervisor Sommelier Chef
Waiters
Banquest Stewarding
Cooks Staff
Casual Staff
3
3.1.4. Duties Responsibilities Banquet Staff
In large first-class establishments there is generally a small
nucleus of permanent staff dealing with banqueting alone. These would
include the banquet manager, one or two assistant banquet manages, one
or two banquet head waiters, a dispense barman and a secretary to the
banquet head waiters, a dispense barman and a secretary to the banquet
manager. In smaller establishments where there are fewer functions the
necessary administrative and organizational work would be undertaken
by the Manager, Assistant manager and head waiter. The Sales
Administration Manager
The main object of the sales Administration Manager is to sell
the banquet facilities of a hotel to a client, and where necessary make the
initial approach and contact. After this he refers the client to the banquet
manager concerned.
These must be well-presented and therefore act as a good selling
point for the hotel concerned. The menus should be variable with a
choice for each season of the year and include foods of the seasons. The
price range should be variable as well. He must at the same time be a
man of ideas. For very special occasions, he should be able to make
suggestions for the function.
Banquest Manager
He has the entire administrative responsibility. He meets the
prospective clients, and discusses arrangements with them concerning
menus, table plan, costs, wines, bands, toast-master etc. he must send, to
all the departments concerned, a memo, informing them about the dates
several of functions, numbers, and any further details that might be
required by a certain department.
Secretary
Works with the banquet manager and is responsible for
handlings all incoming and outgoing mail, for seeing to it that all memos
dictated are sent to the appropriate departments and for the correct
filling of all correspondence. The secretary handles all telephone calls,
and in the absence of the banquet manager many take provisional
bookings for functions ensuring that the details are entered on the correct
form (Banquet Memorandum). Bookings are generally made in one of
three ways-by telephone by letter, or by interview. All enquiries,
however made, should be confirmed by letter.
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4
Banquest Head Waiter/Supervisor

He is in charge of the banquet suits and their organization for
various forms of functions. He is also responsible for the engaging of
staff, on a casual basis, to cover the various duties at a function.
This shows results in that the staff works well together as a team
producing a good all-round service and the result benefits both the
clients and management. The casual staffs are normally paid by the hour
and also give a meal as part of their contract.
Dispense Barman
If he is a member of the permanent banquet staff, he is
responsible for the allocation of bar stock for various functions, the
settings up of the bars, the organization of the bar staff, control of stock
and cash during service and for stock-taking when a function is
completed. He is also responsible for the restocking of the banquet
dispense bar.
Banquet Head Wine Waiter
Works sometimes in conjunction with the dispense barman. If
there is no permanent dispense barman he may take over the latter’s
duties together with those of organizing the banquet wine waiters and
allotting them stations, giving them floats if there are cash wines and
discussing the service with them.
Permanent Waiting Staff
These are usually experienced chefs de rang who can turn their
hand to any job concerning the banquet and who generally do most of
the mise-enplace before the function, that is the laying of tables.
Casual Staff
Case is taken as to the type of staff employed. They normally
report approximately one hour before a function commences. They are
allocated stations and given a brief talk with regard to the procedure for
the service of a particular function. After service they are paid and then
dismissed.
Porters
There are generally two or three porters on the permanent
banquet staff. They are the essential members of staff as there is a great
deal of heavy work to be carried out.
5
A waiter at a banquet is generally expected to serve between 8-10
covers on a station. Establishments are very in their service of guests at
banquets. Generally the waiter commences at one end of his station and
works along to the other end. He may however commence at the left of
his station for one course and for one course and from the right of the
host and then right around the table. Apart from the top table no
precedence is given to rank or sex at banquets. The waiters are
numbered, once the stations are allocated, so that the waiter with a
station furthest from the service entrance will be nearer to the head of
the queue at the hotplate.
A Banquet Wine Waiter
The serves approximately 25covers, but this depends on the type
of function, the amount of wines on offer, and whether any wine is
inclusive in the price of the menu or if cash drinks are being served. The
wines waiters normally aid the food waiters with the service of
vegetables and sauces for the main course.
3.1.5. Sales
In order to competitive, hospitality operations must aggressively
market their banquet services. The sales coordinator is responsible to
prepare a sales kit to show to customers. The sales department is
required to connect with the target segment by making active calls. If the
banquet policy is to aim at the local business community for business
related functions like meetings, seminars, training programmes etc.
Customers like to see some physical evidence behind the words of the
sales coordinator. This physical evidence is the banquet sales kit. The kit
is an attractive folder comprising the following:
1. A personal latter from the banquet manager inviting the
customers to the facility.
2. A list of amenities such as parking, dressing rooms, ambience
and includes projection equipment, audio equipment,
partitions, screens, stationary, lecterns, etc.
3. Plan of the function rooms including layouts of foyers,
equipment power points, ceiling heights, guest toilets, etc.
4. Accommodation facilities and special rates if the banquet is
part of a hotel. If not, they can quote the pre-negotiated rates
of a referral hotel.
10 Hotel Operations
6
5. List of services like flowers, stage set-up, deejay, etc.

6. Traffic maps leading to the banquet hall including parking
area.
7. Choice of two table d’ hote menus.
3.1.6. Booking procedure
at the initial meeting of the banquet manager and the client a file
is opened recording all points mentioned concerning this particular
function and to hold all correspondence received. If the enquiry is not
immediately a firm booking then the provisional details are only
penciled in until the booking is confirmed. It is then inked in. The
banquet manager usually has the available specimens of luncheon and
dinner menus with the costs per head and photographs of the various
table lay-outs for different numbers. This gives the client clear picture of
the facilities available in the price range he can afford.
Points to be Remember Booking Time
After the initial meeting and the booking have been confirmed
the following points are noted:
Type of function, date, time, number of covers, price per head,
menu: method of service, wines: inclusive or cash, type of organization,
table plan, toast master, band, place cards, seating plan, type of menu for
printing, specialist information: vegetarian, non-vegetarian and like.
3.1.7. Banquet menus
Great care must be taken when compiling a banquet menu, as the
functions are booked well in advance. Sometimes they may be booked
for the next season. There are various points to be considered while
preparing the banquets menu such as occasion, type of the service
required, price per head, time of the service, and guest’s choice etc. It is
always advisable to keep a set of menus cards along with the tariffs at
the banquets sales office. These can be help full to the guest at time of
booking to select the menu from out of choice. Sometimes the chef’s
involvement is required while accepting the guest’s choice. Also, few
other factors need to be considered when planning a banquet menu.
Them or nature of the function: the menu should match occasion.
Budget: the menu must match the guest’s choice and budget.
That is price per pax should be able to pay for it.
7
Clientele: the menu should be planned based on the class of
people attending the function. This factor greatly effects the menu
planning.
Time: the length of the menu has direct impact on the duration of
the meal served.
3.1.8. Banquet protocol & toasting
Toasts are generally offered at times of celebration or memorial,
including certain holidays, such as new year’s eve. Other occasions
include retirement celebrations, housewarming parties, birth days, etc.
The protocol for toasting at weddings is comparatively elaborate and
fixed. At a wedding reception, the father of the bride, in his role as host,
regularly offers the first toast, thanking the guests for attending, offering
tasteful remembrances of the bride’s childhood, and wishing the
newlyweds a happy life together. The best man usually proposes a toast
in the form of best wishes and congratulations to the newlyweds. A best
man’s toast takes the form of a short speech (3–5 minutes) that combines
a mixture of humor and sincerity. The humor often comes in the shape of
the best man telling jokes at the groom’s expense whilst the sincerity
incorporates the praise and complimentary comments that a best man
should make about the bride and groom, amongst others. The actual
“toast” is then delivered at the end of the speech and is a short phrase
wishing the newlyweds a happy, healthy, loving life together. The maid
of honor may follow suit, appropriately tailoring her comments to the
bride. The groom may offer the final toast, thanking the bride’s parents
for hosting the wedding, the wedding party for their participation, and
finally dedicating the toast to the bridesmaids.
3.2 Buffet
3.2.1. Introduction
Buffet can be referred as an arrangement or a shape of service
normally found in many catering establishments. The concept is food is
placed on the tables which is covered with clean cloths & displayed in
an attractive manner. Normally foods are portioned in chaffing dish or in
platters & placed on the top of large tables.
10 Hotel Operations
8
The service of food normally found it self service or assisted

service done by the waiters standing behind the counter or buffet tables.
This style of arrangement and service can takes place in catering
outlets either inside the premises or outside. This type of setup &
services involves lots of things including good food, grand ambience,
comfortable spacing, well trained & friendly staff& the support of other
facilities & man power to conduct the activities in grand manner.
Types of buffet
There are three types of buffet. They are:
1. Sit down buffet.
2. Stand up or fork buffet.
3. Finger buffet.
1. Sit down Buffet
As it’s evident by the name itself, other factors like food display
remain to same, the only difference is that after helping himself the guest
sits down to have his meals. The table setting required in this case is just
like any other occasion. If there is wine to be ser, served along with the
food, glasses are put in advance on the tables and wine is served by the
waiters.
A sit – down buffet is as good as any formal meal and it serves a
more useful purpose for the host, as a meal of this kind is more
successful in infusing a certain lightness in the atmosphere and at the
same time remaining ‘formal ‘ also. 2. Stand- up or fork Buffet
As the name suggest, there is no provision of elaborate cutlery,
hence the name ‘fork buffet’ since one can’t use a kind and fork when
one is eating while standing.
Special care is taken in the kind of food that’s chosen for such a
meal. It must be made sure that it’s easy to eat and can be eaten with a
fork. Anything that would need a knife is avoided. Curry, casseroles with
rice and noodles.
Fish and meat salads selected on the right for such a buffet.
3. Finger Buffet
Another kind is – finger buffets and this signifies the kind of
meal where usually only snacks are served and no cutlery is required.
9
The food served is usually dry and of a size that can be taken without
any inconvenience.
Display
Display in the buffet is a very important aspect which reflects the
image of the hotel, staff, facilities etc. Care must be taken to display the
items with almost interest, appealing & admirable.
Normally the following important measures could be taken in
consideration while display. They are
• Arrangement of the dishes – starter to finisher.
• Conformity in arrangement.
• Usage of chaffing dishes, platters other equipments – match the
type of food & present accordingly.
• Carving/flower arrangements could be kept as centerpiece for
attraction.
• Avoid dumping more dry foods or gravy based continuously.
• Cleanliness & hygiene is very much essential.
• Cloths, equipments chosen for buffet arrangement could match
with the décor of the hall.
• Display should not be over crowdy.
• Foods can be displayed in one large counter or it could be
separated to more counters based on the dishes on the menu.
• Provision must be made to distinguish vegetarian / non
vegetarian dishes putting them in different counters based on
the guest requirements.
• Indicators tags are to be placed in front of the dishes.
3.2.2 Factors to Plan Buffet
Planning for buffet is an interesting exercise which involves
reasoning & fulfilling the practical needs and the satisfaction of
customers. The main factors to be considered for the planning &
arranging of buffets normally depend upon the following
a) Space problems
b) Lack of equipments
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c) Availability of infrastructure
d) Type of menu
e) Amount to be spent by the guest / budget
f) Type of function
g) Taste & trends etc
Area Requirement
Planning the space / area for the buffet is to be a considering
parameter. In calculating the area / space required you must keep in
mind are following.
• No of pax / persons
More persons – l shape, corner, theater style, free style etc
Fewer people – t shape, u shape etc
• Type of menu
• Service procedure
• Fulfilling the practical needs
• Uniforming in the arrangement – avoid over crowd
• Comfortable work space
• Trape free going ways
• Maximum profit with minimum utilization.
The above mentioned could be analyzed and the area to be
selected for the service buffet style functions.
Summary
The society of today organizes functions frequently for various
occasions which may be formal or informal. Due to non-availability of
time and the function venue, they depend largely on the service
provides. The banquet of the hotel which has function suites of various
dimensions, food and beverage facilities, and other a v equipment take
up the responsibility of organizing the function on the behalf.
Key Terms
1
Food: This includes a wide range of styles and cuisine types.
This can be by the country or variations of cuisines within the country or
a particular type of specialty cuisine.
Beverage: Includes all alcoholic and non alcoholic drinks.
Alcoholic beverages include wines and all other types of alcoholic
drinks such as cocktails, beers, spirits and liqueurs. Non alcoholic
beverages include bar beverages such as mineral waters, juices,
squashes, aerated waters, tea, coffee, chocolate, milk and milk drinks as
well as all other market proprietary drinks.
Banquet: It is a formal meal followed by speeches. However, in
the hotel industry it means all kind of function catering.
Budget: Estimated income and expenses for a particular period
is called budget.
Catering: This term is rightly defined as professionally
organizing the supply of food and beverage and managing social events.
Meeting the basic need s of food and beverage service and also
accommodation.
Commercial catering: A food committed to profit
Cyclic menu: Series of fixed menus for a set period, which are
repeated for a particular period. Such menu is followed in hospitals,
hostels and industrial catering.
Fast food: A place selling standardized ready-to-eat foods.
Function prospectus: It is document of function date and time,
guaranteed number of guests, menu, rate per head, and other facilities
required. It is also a function contract sheet.
Hospitality: The friendly and generous reception of guest, means
providing facilities and making the guest feel at ambience, the quality of
staff service and warmth all contribute to comport factor.
Operations: Activities or group of activities which may earn
revenue for the organization or which may provide support to services
which do not directly earn revenue
Package: Rate for accommodation and meals for a certain
number of days to promote sales. A package is normally offered in
resorts.
11 Hotel Operations
2
Toast: It refers to raising a glass and drinking in honour of

somebody or something during the function with short speeches.
Assignments
1. Visit the business center of any nearby star hotel and find out
the following details:
a. Menu choice for different prices
b. Buffet arrangements
c. Formal function arrangements and food service
procedure.
2. If possible advised to go for outdoor catering
1. Define catering
2. What do you mean by term pax?
3. What is toat?
4. Write about function prospectus
5. What is cyclic menu?
6. What is a Package?
7. What do you mean by Budget?
8. Name the types of Banquets.
9. What is the need of Banquets?

1. What is banqueting? Explain the different types of banquets.
2. Draw the organization chat of banquets department in large hotel
3. Discuss about For Buffet.
4. Explain about function catering.
5. Write the job description of a banquet manager.
6. What are the factors to be considered while planning a buffet?
7. Explain the procedure of Banquets.
3
8. Describe about Sales Kit.
UNIT
4
Food Cost Control
Structure
4.1 Introduction to Cost Control
4.2 Definition And Food Cost Control

4.3 The Objectives And Advantages Of Food Cost Control
4.4 Basic Costing
4.5 Food Costing
Learning Objectives
• To know the importance, objectives and advantages of cost
control
• To know the basic food costing
• To analyze the food control cycle
4.1 Introduction to Cost Control
Food cost control is an essential element of any food and
beverage establishment. When planning menus and deciding upon which
range of dishes to sell, it is necessary to cost all the dishes and
accompaniments to ensure that the desired profit margins are being
achieved.
Effective food cost control allows the business owner / manager
to establish.
• Best purchasing practices
• The actual cost of the food items purchased
• A gross profit target
• The correct selling price to the customer
• A sales mix
• Whether or not items are making the desired gross profit
While the selling prices of dishes on many menus can be industry
or sector led, often based upon what competitors are charging, this is not
necessarily best practice. Owners and managers should know what their
actual gross profit margins are on each food item they are selling - this in
turn will allow the establishment to charge the correct selling price.
Benefits Of Food Costing
There are several benefits to applying a disciplined approach to
food costing including.
• It allows the Manager / Owner to identify items that are not
achieving desired gross profit margins
• It identifies areas of wastage and poor portion control
• It identifies areas of poor revenue control
• It allows for control of staff meals
• It aids menu planning decisions as well as identifying better
sales mix options
• It contributes to quality control
• It aids the purchasing decisions by highlighting seasonality of
foods and when costs are prohibitive
4.2 Definition And Food Cost Control

Cost control has been defined as the guidance and regulation of
the costs of operating an undertaking. To guide and regulate costs means
to ensure that they are in accordance with the pre determined objectives
of the business. Hence the notion of the guidance and regulation of costs
pre supposes the existence of stated objectives as expressed in the policy
statements and the budgets of the undertaking.
116 Hotel Operations
Food cost control is simply cost control as applied to an
undertaking operating food facilities.
Paper - II Food and Beverage Service - II 109
4.3 The Objectives And Advantages Of Food Cost Control

In many hotel and catering establishments, the expenditure on
food is the largest single element of cost. The maintenance of Food cost
at pre determined levels are therefore of the greatest importance in
ensuring the satisfactory profitability of each establishment. Even where
catering is undertaken as a welfare facility food cost targets and costs
ceilings are invariably imposed from above either in total or on a per
unit basis. The main objectives of food cost control may be summarized
as follows:
1. Analysis of Income and Expenditure: In
financial accounts, stress is usually placed on an ascertainment of
total quantities e.g. sales, cost of sales, gross profit and net profit.
In Food cost control on the other hand, much stress is placed on
the analysis of such total quantities as between the various
departments of the business. We are thus not satisfied with the
ascertainment of the total gross profits of the business as a
whole, but attempt to ascertain the cost of the profit on each
department and each unit produced.
2. Pricing of Food and Quotations: Another major
objective of food cost control is to provide a sound basis for
menu pricing and quotations in respect of banquets and special
parties. Whilst often, menu prices are fixed by caterers by
reference to prices charged by competitors, the correct approach
to the problem is to determine menu and other prices in the light
of the main costs and market considerations. Thus in addition to
a knowledge of prices charged by competitors, the customers
spending power etc, it is necessary to take into account the costs
of the establishment. This can only be done by installing a sound
system of Food Cost Control.
3. Prevention of Waste and Inefficiencies: As
already noted, the purpose of control is to ensure that current
results are in accordance with the pre determined objectives of
the business. Invariably, such objectives are expanded in terms of
targets for turnover, cost ceilings and profit margins. Clearly, if
such targets are to be reached, all possible forms of waste and
inefficiencies must be prevented.
In order to be effective in preventing waste and inefficiencies, a
system of food cost control must cover the whole field of catering
operations – from the purchase of the foodstuffs to the sale of the meals.
It will be appreciated that as the catering process proceeds along the line
along the line, linking the purchase of foodstuffs to the sale of the meals,
there are numerous critical areas (e.g.: receipt of the incoming goods,
preparation of meals and cash control) at which considerable losses may
be incurred. An effective system of food cost control will therefore place
particular stress on such critical areas of control and in this way help the
establishment to reach its pre-determined targets.
4. Data for Management Reports: An important
function to be fulfilled by the food cost control system is the
provision of data for periodical reports on food operations. It is
said that the manager is like a judge. His judgment is only as
good as the information supplied to him. Effective catering
management pre supposes adequate food cost reporting which
can only be based on a sound system of control.
4.4 Basic Costing

In hotel industry the basic cost is classified into Materials (Food
Cost, Labour Costs and Overhead Costs).It is very important to have a
close watch on these costs as a little variation can badly affect the
sale/profit of the hotel. In case the actual food cost is more than that of
estimated food cost then the profit of the restaurant/food and beverage
department will reduce and if the actual food cost is less than that of
estimated cost then the guests feels cheated as either he has been served
substandard food or the portion served to him is smaller than that of
standard portion size. One must know that how to calculate the material
cost, labour cost and overheads before seeing its relation to sales.
Material Cost (Food Cost) : In material cost (food cost) one has
to take into account the opening stock ,fresh stores receipts, closing
stock and the food consumed by staff or served as complementary to
guests usually spoilage of food is charged to the material cost.
Labour Cost : To ascertain the labour cost one must include
apart from wages and salaries all other expenditure incurred on staff or
on its welfare like medical reimbursement, leave travel
concession(LTC), contribution towards Employees Provident
Fund(EPF), Free Food , uniform, accommodation, interest subsidy on
loan, telephone, etc.
Overheads : All other costs like office expenses, rent, interest,
light and power, water, gas and fuel, cooking coke and wood,
advertisement and marketing expenses, miscellaneous expenses, etc are
included under this head.
4.5 Food Costing

Food cost is one of the major costs of the restaurant and there is
always a risk of food cost going high and low due to the negligence of
the staff. In case the food cost goes high then that means direct loss to
the hotel/restaurant; as the cost of sale(Food Cost) will go high and the
gross profit(sale-food cost) will come down. On the other hand if the
food cost is low then that means either the guest is given a small portion
or he is served sub standard quality of food. This will subsequently
result in losing permanent customers and hence will reduce the sale and
the profit.
Paper - II Food and Beverage Service - II 111
Food Control Cycle

The control cycle of daily operation is an essential activity in the
food and beverage establishment. There are different stages in food
control cycle. To control the food cost one must remember the following
points:
1. Purchasing : The purchase department must
ensure that the right quality of food, at competitive price and
right quantity of raw material should be procured to keep the cost
control.
2. Receiving and Storing of Raw Material : The
raw material received by stores must be inspected for the quality
and quantity desired, and in case found not up to requirement
should be returned to supplier for replacement. All stores must be
stored at a proper place. It is saying that in stores there should be
‘a place for everything n everything in place’. The store keeper
must ensure that no food item should get spoiled and if it
happens then it is charged to storekeeper.
3. Issuing : All goods should be issued after a
proper requisition. The storekeeper must follow the rule of
‘FIRST IN FIRST OUT’ (FIFO), which means the goods
received first are issued first.
4. Wastage : The wastage at all levels i.e.,
Portioning, cooking, storing, etc should be as minimum as
possible. The wastage of food should be avoided. All trimmings
of vegetables, bones, and other raw material wastes should be
used to cook stock , soups ,gravies, sauces etc.
5. Proper Storing Of Cooked Food : In case the
cooked food is left at the end of the day then it must be stored at
a proper temperature so that it can be used on the following day,
if so required.
6. Spoilage : The cooks must ensure that there
should be as far as possible no spoilage of food in the kitchen.
7. Ensure no food is served without bill : In case
food is allowed to be picked up without proper bill then this will
increase the food cost.
8. Portion Control : The chef must ensure that dish
is as per the standard portion as both the larger portion and
smaller portion is harmful to the hotel/ restaurant. A large portion
will increase the food cost and a small portion will dissatisfy the
guest.
9. Standard Recipe : The chef must ensure that
always standard recipe should be followed, or otherwise, the
guest may not always find similar standard of the dish and this
will dissatisfy him.
Summary
Food cost control is therefore cost control as applied in hotels,
restaurants, canteens and similar establishments.
It is quite common in certain catering circles to regard food cost
control as something wholly negative designed to cut costs in all
directions. This is quite wrong. The object of food cost control is to
ensure that costs are neither more or less than they ought to be that they
are in line with the financial and catering policies of the establishment.
An important feature, which distinguishes food cost control from
systems of cost control in other industries, is its materials costs
orientation. In most aspects of food cost control, attention is directed to
primarily to the cost of materials (cost of sales) leaving the cost of labor
and other operating costs very much in the background. This is mainly
due to the fact that in the short run, labor and other operating costs tend
to remain fixed and are thus largely uncontrollable.
Key Terms
1. FIFO : First in First out’.
2. EPF : Employees Provident Fund
3. LTC : Leave Travel Concession
Assignments
1. Visit a nearby any restaurants and observe the quantity, quality,
food costing in each establishment and make note on this.
1. Define food cost control
2. What do you mean by standard recipe ?
3. Expand the followings
(a) FIFO (b) EPF (c) LTC
4. What is overheads cost ?
1. List the various advantages of food cost control.
2. What are the points must be remember, while controlling the
food cost ?
3. Describe the basic food cost.
4. What are the benefits of food cost control ?
UNIT
5
Kitchen Stewarding
Structure
5.1 Importance
5.2 Duties and responsibilities

5.3 Staffing
5.4 Record keeping
5.5 Inventory
Learning Objectives
• To know the objectives of the kitchen stewarding department.
• Understand the duties and responsibilities of kitchen stewarding
staff.
• Define inventory, and understand the importance.
• To know the procedure of record keeping.
5.1 Importance
This is a very important department whose functional area is
located in the kitchen just behind the back areas of the restaurants. This
department takes care of the cleaning and proper hygienic maintenance of
all the crockery, cutlery, flatware, glassware and hollowware used for
service in the various food and beverage outlets.
122
Hotel Operations
5.2 Duties And Responsibilities

Stewarding is one of the important department in a hotel, it works
for both food and beverage service and production department. The
stewarding supervisor is in both large and small establishments. This
Department holds necessary stocks of cutlery, glassware, Hollowware
etc. The requiting ship was first made by the Banquet staffs.
The supervisor’s responsibility to the recollect all the materials
after the function was over. The stewarding department not only takes
care of the silverware but also. They maintain cleanliness in the kitchen
and the wash up area. The stewarding supervisor prepares the duty
rotation for the staffs. Their main work was to clean the kitchen vessels.
They are also clean vessels which are used by the kitchen staffs. The
standing supervisor takes care of both washup area and issuing of service
materials.
5.2.1 Wash -Up
Washing up is most important and the service area must be settled
correctly so that the bridge can work speedily and efficiently when
passing from the food service areas to the kitchen. The waiter should
stock trays for duties correctly at the sideboard with all the correct size
plates. The object of cleaning utensils is to remove any material from
then on which micro organisms can develop and to destroy any micro
organisms which are already present i.e. to sterilize or disinfect. These
objects can be achieved either.
(a) Hand Dishwashing.
(b) Mechanical Dishwashing.
(a) Hand Dish Washing
Dish washing by hand can be done by the two sink method or by
three sink method. The dirty is removed from the utensilized by spraying
and rinsing under the forced water stream. Three sink method for hand
Dish wash after the dishes have been sorted out and the dirt has been heat
detergent solution in the first compartment. Dishes and utensils must be
thoroughly cleaned in a chlorine rinse from an effective germicidal
treatment. The two sink method is the simplest and the most effective
way of having germ free cutlery and utensils is with two sink method
washing of utensils is done in the first sink Method which contains hot
water (110°F – 115°C) and suitable detergents. After removing and
draining from the sink, the utensils are transferred to sink number two,
for rinsing and sterilizing.
(b) Mechanical Dish Washing

This method saves a lot of time and labour ensuring that a good
supply of cleaned sterilized luxury is available.
There are 3 main types.
1. Spray Types
The dishes are placed in racks which side into the machines
where they are subjected to a spray of hot detergents and water at 48°C –
60°C, water shower of 80°C. At this temperature they are sterilized and
on passing out into the open they dry off quickly.
2. Brush Type Machine
Revolving brushes are used for scribbling of each article in hot
detergent water. The articles used are then rinsed and sterilized in
another compartment.
3. Agitator Water Machine
Basket of dishes is immersed by the mechanical agitation of hot
detergent water. The loaded basket is then given a sterilizing rinse in
another compartment Dish washing machine are expensive and it is
regards to its use and maintenance are followed while operating them.
5. 2.2 Food Waste Dispensers
Food waste dispensers are operated by electricity and take all
kinds of rubbish including bones, fats, scraps and vegetable refuse.
Almost every type of rubbish with reception of rags and tins are finely
ground and then rinsed down the drain. It is the most modern and
hygienic method of waste disposal care should be taken by handless not
to push waste into machine with metal objects as this can cause damage.
5.3 Staffing Kitchen Stewarding
Kitchen Stewarding Manager

124
rvi
Supe so
rs
Head Cleaners
Cleaners
Hotel Operations
Kitchen stewarding manager : Is responsible for planning,

organizing, directing and controlling the stewarding activity. He would
control the kitchen stewarding stores and ensure that the kitchens and
restaurants smoothly get their needs.
Supervisor : He is responsibility to takes care about all
availability and non availability of cleaning agents and breakage report of
cutlery, crockery and glassware etc.
Head Cleaners : They operate the dishwashing machine that
cleans all service ware.
Cleaner : These are the cleaning brigades, who clean kitchens
and equipments and do other heavy works.
5.4 Record keeping
Kitchen stewarding maintains some importance records relating
to stocks. Some of them are stock purchasing records periodical
inventory record, accidents and investigation reports, preventing
maintenance record fire extinguisher record and breakage record these
records are updated and maintained in kitchen stewarding office.
5.5 Inventory
The term ‘Inventory’ refers to the stock of purchased operating
supplies, equipment, and other items held for future use in food and
beverage operations.
Summary
A kitchen stewarding department plays an important role in the
functioning of the both food and beverage service department and food
production department. Although the operations of the kitchen
stewarding department are mainly in the back area, it is still one of the
most important departments. This department performs many important
tasks such as supply of gas and coal to the kitchen, cleaning and
maintenance of food and beverage equipments, cleanliness of kitchen and
other areas, and handling staff cafeteria.
1. What is inventory ?
2. Who is kitchen stewarding manager?
3. Write the importance of the record keeping.
4. Draw the organization chart of the kitchen stewarding
department.
1. Write the duties and responsibilities of kitchen stewarding
department
2. Explain the process of the mechanical dish washing.
3. Describe the Food Wastage Dispensers.

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UNIT

1.0 Introduction and definition of alcoholic beverages

Wines Beers Spirits Liquers Cocktails

1.2 Production of alcoholic beverages

1.3 Storage of Wines

fermentation. This increase the alcoholic content from 18% to

Wine tasting by connoisseurs

Production of Wines 1 Viticulture

(ii) Balloon press

The process of fermentation takes about 3-4 days, and is the

25%), a definite amount of Brandy is added during fermentation. Due to

This is one of the most difficult jobs for sommeliers to match

Fig 1.1 Food and Wine Pairing

1.3.5 Storage of Wines

Fig 1.2 Temperature

Wine Terminology (English &French)

2. Aperitif : Alcoholic beverage consumed before a meal as an

Draught beer : Freshly gassed beer.

Fig 1.3 Beer Production

2. Alcohol : 3-5% by weight (in exceptional cases, up to 10-

Fig 1.4 Product of Sprit

2. Patent still method : Patent still is the fastest and quick

1.5.3 Production of spirits

V.O.P. — Very Old Pale

traditional way of drinking vodka is to gulp the chilled drink neat

• British Proof (Sikes scale) : This scale is used in

The members of the wait staff face different challenging situation

Alcoholic : An odourless liquid obtained from the Distillation

Long Answer Type Questions

2.2 Bar layout- physical layout of bar

Fig 2.1 Crowded Bar Layout

Fig 2.2 Less Crowded Bar

2.2 Bar stock- alcohol & non alcohol beverages

Fig 2.3 Bar Stock Alcohol

While selecting the stock, the following points should be considered

Bar is the most important revenue-generating are in Food and

4. Describe the bar stock.

number of people expected for it. It includes anything from a simple

3.1 Introduction to Banquets

(a) Informal Banquet : No set plan of seating is

3.1.3. Organization of the Banquet Department

Banquest Banquest Banquest

Banquest Head Waiter/Supervisor

5. List of services like flowers, stage set-up, deejay, etc.

The service of food normally found it self service or assisted

Toast: It refers to raising a glass and drinking in honour of

Long Answer Type Questions

4.2 Definition And Food Cost Control

4.2 Definition And Food Cost Control

4.3 The Objectives And Advantages Of Food Cost Control

4.4 Basic Costing

4.5 Food Costing

Food Control Cycle

5.2 Duties and responsibilities

5.2 Duties And Responsibilities

(b) Mechanical Dish Washing

Kitchen Stewarding Manager

Kitchen stewarding manager : Is responsible for planning,

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