Food - Beverage Service Sem - II

FOOD & BEVERAGE SERVICE - II
ICE COLLEGE OF HOTEL MANAGEMENT

Introduction to the
MEALS & MENU PLANNING
ICE COLLEGE OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY
Introduction to the
MENU
Chapter Name
Introduction to the
ORIGIN, DEFINITION & OBJECTIVES
 In 1541 Duke Henry of Brunswick was seen
referring to sheet of paper during a feast.
 This idea gained popularity & was used in

all the banquets.
 In French menu means ‘in minute detail’

& in English termed as ‘bills of fare’.
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Introduction to the
Definition:
A menu is a list of dishes that are available
for sale in food service outlet or that can
be served at a meal.
The menu is a written document of the

service outlet.
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Function of menu:
1) Basis of operation:
 Menu forms a basis for all activities that are carried
Out in the restaurant and in the F & B dept. as a whole.
 Activities such as equipment purchases, ingredients
Purchases, staff recruitment, production methods,
Organizing service areas, pricing, interior design,
Service procedures and so on depends on the menu.
 In the absence of a menu, the management will not
Know what cooking and service equipment to buy or
What food to prepare and sell on a regular basis
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2) Provides information:
 The menu communicates the dishes available for sale, along with prices, and short descriptions of
each item to the guest. For example; Poulet Sauté Chasseur.
 It also informs whether the dishes are spicy or non-spicy, vegetarian or non-vegetarian, the tax
percentages, waiting time, and so on.
 From the menu card a guest gets to know what he/she can order, know how long he/she may have
to wait to get his/her order and what the bill would be at the end of the meal.
3) Effective sales Tools:

 The menu is primarily sales tool.
 In fast food outlets and casual dining restaurants, the menu is presented attractively in bright
colours in display boards with pictures that motivate people to buy.
 A menu card describes dishes in an appetizing way, making it easy for customers to select dishes,
helps locate dishes they are looking for by printing pictures, promotes ‘Chef’s special dishes’, happy
hours and so on
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4) Image builder:
 The font style, design, colour, quality of the card, variety of dishes on offer, presentation style, and so
on, speaks about the profile of the restaurant.
 One can assess quality of the staff in production and service area, kind of equipment used,
infrastructure of the restaurant, customer profile and so on by going through the menu.
 A menu undoubtedly portrays the image of the restaurant.
 Guest should be tempted to go through the menu card by its very presentation style.
 Dirty or torn menu cards and cards with stickers of corrected price damage the image of the
restaurant.
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Introduction to the
Types of Meal
 Meal – Eating occasion that takes place at a certain time and includes
specific, prepared food, or the food eaten on that occasion. Regular meals
occur on a daily basis, typically several times a day.
1) Early morning tea: 1st food and beverage served into the guest room.
2) Breakfast:
- 1st meal of the day.
- Served between 7 a.m. to 10 a.m.
- American breakfast, Continental breakfast,
English breakfast and Indian breakfast are served
- In the form of Table d’ hộte & a la carte
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3) Brunch:
 Brunch originated in England in the late 1800s
 Heavy mid morning snacks
 Combines Breakfast + Lunch
 Served between 10 a.m. to 12 noon
 Some time extended till 3 pm.
 Sandwiches, burgers, hot dogs, pastries, salads veg. patties, fried fish, steaks, cold & hot beverages
are served.
4) Elevenes (also called "morning tea") – Light snack and drink taken in the late morning after breakfast
and before lunch.
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5) Lunch:
 During the 20th century gradually focused toward a small or mid-sized meal eaten at midday.
 Lunch is the second meal of the day after breakfast.
 Luncheon is now considered a formal lunch.
 Limited time for lunch
 Served between 12 noon & 3 p.m.
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6) Tea:
Service of tea depends upon countries Custom & tradition.
6a) Full Afternoon tea:
- Mid-afternoon meal, typically taken at 4 pm
- Consisting of light meal such as small sandwiches, individual cakes and scones with tea.
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6b) High Tea:
- British meal usually eaten in the early evening.
 It is typically eaten between 5 pm and 7 pm.
 It consists of a hot dish, followed by cakes and bread, butter and jam. Occasionally there will be
cold cuts of meat, such as ham salad.
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7) Supper (Evening):
Supper can be divided into two those who miss their dinner or those who take early dinner. Supper
is nothing but dinner for those who miss their dinner, but a light soft meal before bedtime for
those who had early dinner.
 Light evening meal taken before dinner
during evening social events
 Served as early as 7pm
 Offer mostly a la carte menu
 Offered in night clubs, casinos, coffee shops
 Sandwiches, burgers, pizzas, salads, soups, light stews, fruits, beverages etc.
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8) Dinner:
 Early dinner is customary in British Culture. However, there is a compromise by all; the dinner
time starts at 7.00 Pm. Earliest and 10.00 Pm latest.
 Not with Standing British dinner time used to finish at 5.00 Pm in the evening. Still a
few traditional British enjoy early dinner and go for a late supper. Dinner is the main meal of
the day if breakfast is the most important meal of the day. At dinner only people can relish and
enjoy a meal at leisure because there is no rush for office or business as at breakfast. A quick
meal in office at lunch, but dinner is for complete relaxation with no hang-ups.
- The term dinner refers to the evening meal
 Served between 7 p.m. & 11 p.m.
 Offer exotic dishes & wines
 Offer a la cart menu & Table d’ hộte
menu in the formed of buffet service
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9) Supper (Late night):
 Served in late midnight
 Offer mostly a la carte menu
 Offered in night clubs, casinos, coffee shops
 Sandwiches, burgers, pizzas, salads, soups, light stews, fruits, beverages etc.
Introduction to the
Types of Menu
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1) Table d’ hộte (Table of the host):
 Set number of courses
 Limited choice within each course
 Set price for all courses
 Food prepared before hand & available at a set
time
 Menu offered in banquet’s, restaurants, flight
catering & institutional catering, combo meals
offered in fast food or & Indian thali meals etc.
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Menu

Veloute
celerie
----****----
Poulet
laperouse
Pommes
mousseline
Jardiniere de
legumes
----****----
Tarte aux
pommes
----****----
Danish pastry
----****----
Coffee

Rs. 550
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Advantages :
1) Does not require too much of kitchen area
2) Needs limited kitchen and service equipments
3) Mise en place work to be carried out less.
4) Does not requires much labour.
5) Does not requires more food storage area
6) Food wastage is almost nil.
7) It is comparatively easier to contain the food cost
Limitations :
8) Customer do not have extensive choice to choose from the dishes
9) Customer have to pay fixed amount whether or not they consume all the courses or receive dishes of
their liking
10) The menu does not address needs of children, aged group in commercial restaurant and caters only to the
general market of varying age groups and palate.
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a) Banquet menu:
 It offers selection of fixed items at set price
 Food is served as per guest preference
 Food is prepared in quantity
 Food is served at set time
b) Buffet menu:
 Limited offering of food items at set price
 Food displayed on buffet and served at set time
 Menu vary according to occasion and function
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c) Coffee House menu:
 Set menu available for twelve to eighteen hours a day
 Dishes are individually price
 Limited choice
 Quick service
d) Cyclic menu:
 Specific food items are repeat in cycle for a set period
 Menu offered in four cycle for a whole year
 Seasonal food products available in menu
 Limited choice
 Self-service or assisted service
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2) A la carte (From the card):
 Extensive choice of dishes with in course
 Each dish is priced separately
 Dishes are cooked as order
 Each dish has a waiting time
 Customers are billed according to the ordered placed
 A short description of the dish is mention
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Advantages:
1) Customers have extensive choice of dishes to choose from.
2) Customers only pay for the dishes they order for.
3) It effectively addresses needs of requirement of guests of varying age groups and palates
4) Guest gets freshly cook dishes.
Limitations:
5) Needs for kitchen area and kitchen equipment
6) Needs high volume of mise en place work to be carried out
7) Requires for more kitchen staffs
8) Calls for variety of service equipments
9) Workload not evenly distributed
10) It is comparatively difficult to maintain food cost
11) More food wastage in this style.
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a) Breakfast menu:
 Comprises of both a la carte & semi a la carte segment
 Offers juices, fruits, cereals, pancakes, eggs, preserves etc
 Price of the dishes is costly
 American service is offered
b) Luncheon menu:
 Comprises of either a la carte & semi a la carte segment
 Food served in small portions
 Food prices are vary according to location, organization & menu offered
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c) Dinner menu:
 Offers both a la carte & semi a la carte menu
 Menus are elaborate
 Alcoholic drinks are also offered
 Appetisers & desserts are preferred
d) Californian menu:
 Food items are available regardless of time of the day
 Offered separate menu for each meal
 The guest can order far any dish at any time. For simple to elaborate meal.
e) Ethnic menu:
 Offers both a la carte & semi a la carte menu
 Food from particular cuisine is offered
 Priced can be ranged from moderate to high
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f) Speciality menu:
 It caters to market segment that have particular need
 It is a amalgamation of a la carte & semi a la carte menu
g) Room service menu:
 Offers a la carte, semi a la carte & prix fix menu
 Listed menu items are more expensive
 Limited choices for all meals
h) Lounge menu:
 Offers a la carte & semi a la carte menu
 Offered selective items
 Easy to prepared
 Reasonably priced menu
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3) Other menus:
1) Static menu:
 Same menu is offered through out the year
 Fast food outlets such as McDonalds, Pizza hut, Burger Kings
 Separates the menu items in a groups of appetisers, soups, main course, desserts etc
2) Happy hour menu:
This menu is aimed at boosting the revenue through sale of food and beverages by offering reduced
rates during lean time of the day, especially during evening hours between 4 p.m. and 6 p.m. of
weekdays. The lean time may vary from place to place depending on the location of business.
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3) Wine menu:
 It is developed with extensive selection of wine
 Menu offers wine & food pairing
4) Dessert menu:
 Contains list of desserts
 Food prices are high
 Also offers variety of teas & coffees
 Service is done from trays or dessert trolleys
5) Diet menu:
 Menu offered for health conscious people
 Menu offers salads, steamed items, non-fat Sauce & non cholesterol items
 Mostly catered to senior citizens
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6) Take out menu:
 Offers menu to those who preferred to eat outside the restaurant
 Items are inexpensive
 Easy to prepared
 Conveniently packed for the guest
 Example; home-delivery menu
7) Children’s menu:
 A children's menu is defined as a menu that specifically targets individuals who are under the age
of 18
 Promotions that do not include specific menu items for children do not meet the criteria.
- The first kids' meal, Fun-meal, emerged at Burger Chef in 1973
and succeeded.
- McDonald's introduced its Happy Meal in 1978
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8) Club Menu:
 There are two types of clubs – private and public such as sports club, entertainment clubs etc.
clubs are registered places with registered members who can avail the food and beverage service at
a very nominal rate. The menus are reasonably priced. Only members family and relatives can avail
this service.
9) Health Menu:
-Some restaurants have special menus for clients who suffer from cancer, heart ailments, TB, low blood
pressure etc. with less fat, less oil etc.
10) Spa menu:
 A spa is a location where mineral rich spring water (and sometimes sea water) is used to give
medical baths. Spa towns and spa resorts (include hot spring resorts) typically offer various
health treatments. The belief in the curative powers of mineral water goes back to prehistoric
times. Such practices have been popular worldwide.
 Menu offered for health conscious people
 Menu offers salads, steamed items, non-fat Sauce & non cholesterol items
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11) Ayurvedic menu:
 Ayurveda preaches that our bodies are made up of a certain kind of Dosha (impurities or sickness)
either Vata, Pitta or Kapha
 In order to keep healthy we need to balance our Dosha.
 Following are some of the dishes which are recommended according to ayurveda.
 Berries, bananas, sweet orange, amla, coconut water, milk, nuts, golden milk or having satvik food.
12) Crew menu:
Some hotels have menus designed for crew members of airlines who regularly stay with them. The
menu available to them at a special rates in arrangement with the airline company.
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13) Plat Du jour:
- It means the specialty of the day.
 Chef makes a few special dishes which are normally main course.
 The special dishes can be introduced for every meal, every day, or week according to the catering
policy of the restaurant.
 Price of the dishes are higher than prices quoted for other dishes in the same category in an a la carte
menu.
- Special dishes are communicated to guest in many ways – in the form of insert, tent card, display on
boards, and so on.
 Offers combination of a la carte & table d’ hote menu
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 Advantages:
 It acts as an effective marketing tool.
 It adds up to the image of the restaurant.
 It reflects the skill of the chef and motivate them to introduced new recipes.
 It gives an edge over the competitor.
 Limitations:
- If unsold it results in food wastage.
14) Carte du jour:

 Also called ‘Chalkboard menu’
 It means the card of the day.
 It refers to all menus of the day, combining a la carte, table d’ hote, and plat du jour menus.
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15) THEME MENUS:
 Sports:
- Base on one particular sports theme
 Favourite food and beverages of the famous personalities from that particular sports are offer.
 Food prices are high
 Valentine Day:
- Expensive menu
- More chocolate and confectionery products are offered
- Combo menu offered
 Children Menu (Walt Disney)

 Easy to prepared and available in small portion size
 Nutritional aspect plays important role
 Less spicy, less oily dishes are offer
 Reasonably priced menu
 Name of the cartoon characters are given to the dishes
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Introduction to the
Menu planning objectives
Introduction:
 One of the most important managerial activities of food and beverage operations executed by a
team comprising the Proprietor, the restaurant manager and executive chef.
 It calls for careful thought on many factors that would determine the success of the F&B operation.
 Menu planning team should have,

- Thorough knowledge on dishes of various meals and cuisines
- Food cost of different dishes
- Time taken for producing such dishes
Menus are planned for new outlets or existing outlets.
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Introduction to the
1) The menu must meet or exceed the guests expectations:

Because guest satisfaction is the overall goal of food service management, the menu must,
above all else reflect the taste and preferences of the guest. To plan the menu from the
guests prospective, you must discover exactly what it is that they want. You can
sometimes pinpoint guest’s preferences by their age, and socio economic status.
2) The menu must attain marketing objectives.

While part of marketing is discovering what guests want, and another important aspect is
providing for guest needs at convenient locations and times and at prices they are willing
to pay. In some cases, excellent product development, pricing and promotion will
convince guests that you have what they desire.
E.g. Pizza, pasta, fried chicken, baked potatoes etc.

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3) The menu must meet quality standards:
 Quality concerns are closely related to marketing concerns. It is important
that you clearly understand all aspect of quality management requirements
and develop menu that incorporate these standards into your food items.’
High quality and good nutrition go hand in hand.
 Quality includes flavor, texture, color, shape, consistency, palatability, and
guest appeal.
4) The menu must be cost effective:

 Non commercial food serve operations as well as restaurants should plan
menus that meet financial goals. Generally restaurants cannot attain their
profit objectives, unless their product cost, which the menu dictates falls
within specific range. You should make reasonable profits with reasonable
prices.
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5) The menu must be accurate (truth in menu regulations)
 The truth in menu regulations requires accurate descriptions. The size, weight, and portion
advertised on the menu must also be accurate.
 The preparation techniques must be accurately described. If there are extra charges they should be
clearly explained.
6) The menu must blend the old and the new:

 Regardless of the type of food service operation, its size, its average check, or its location, the menu
should be a balance between tradition and innovation. Retain popular dishes.
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7) Staff members must be able to produce and serve the items on the menu.
 An operations staff member is important to the success of the menu. Need to have skillful staff.
Able to produce quality products in time. Servers should be smart.
8) The menu must be based on the amounts and types of production and service equipment available.
 Any food service operation must make a large investment in equipment before it can open for
business. Adding a new menu item may require purchasing new production equipment.
9) The menu must be appropriate for the operations facilities:

 The physical facilities, both indoor and outdoor, affect the image of a food service operation. The
layout and design of the physical of the facilities are very important. You cannot have a small
kitchen for a large restaurant.
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MENU FORMATS
 Single panel
 Two panel folded menu
 Two panel multi page menu
 Horizontal two panel folded menu
 Tri panel folded menu
 Multi panel menu with parcels of varying sizes.
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Introduction to the
Breakfast
Introduction:
 First meal of the day.
 Most important meal of the day
 Mostly taken by residential guests of a hotel
 Food that are high in energy
 Breakfast is serve mainly in guest rooms & restaurants in the hotel.
 Breakfast is serve in solid, semi-solid or with liquid dishes.
Definition:
Breakfast is the breaking of the fast after a long night sleep served in every hotel restaurants
sometimes only as breakfast or as brunch which is breakfast and lunch together.
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Introduction to the
Types of Breakfast
CONTINENTAL BREAKFAST
The traditional Continental BF consisted simply of hot croissant,
brioche or toast, butter and preserves and coffee as the beverage.
The current trend in the continental BF menu is towards offering a

wider variety of choices.
Choice of fresh Fruit Juice
Choice of Assorted Breads (toast, croissants, rolls, brioche, muffins
etc)
Served with Preserves (Jam, marmalade Honey) , Beverages (Tea /
Coffee / Chocolate)
Terms used in Continental breakfast:

1. Café complet: Continental breakfast with coffee
2. Café simple: Only coffee, with noting to eat
3. Thé complet: Continental breakfast with tea
4. Thé simple: Only tea, with nothing to eat
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Cover for Continental Breakfast:
 Juice glass, Under liner, Tea spoon
 Side plate
B & B Knife
 Napkin
 Bread Boat
 Butter Dish on a doily on a side plate with butter knife
 Preserve Dish on a doily on a side plate with
preserve spoon
 Breakfast cup and saucer and a teaspoon
 Sugar Basin and tongs
 Slop Basin, Tea Strainer
 Jug of cold milk
 Ashtray
 Stands or under plates for pots or hot milk/ water jugs
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English Breakfast:
 The full or English breakfast is a more elaborate meal and requires more preparation in the dining
room before service than other meals.
 The menu may consist of from two to eight courses.
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Fruit juices
(fresh or canned juices – orange, pineapple, grapefruit)
Stewed fruits
(apple, prunes, fig, guavas, apricot, fruit compote)
Breakfast Cereals
(Cornflakes, wheat flakes, oats, muesli & porridge)
Eggs
(omelets, fried, poached, scrambled, boiled)
Fish
(Kippers, bloaters, fried fish, grilled herring)
Meat
(Ham, sausages, bacon, salami, liver & kidney)
Breads
(Breakfast rolls/ toast/ croissant)
Preserves
(Honey, jam, marmalade, butter)
Beverages
(Coffee/ tea/ Chocolate/ Tisanes)
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Cover:
 Joint Knife and Fork
 Juice glass, Under liner, Tea spoon
 Fish Knife and Fork
 Dessert Spoon and Fork
 Side-plate
 B and B Knife
 Napkin
 Bread Boat
 Toast Rack
 Butter Dish on a doily on a side-plate with butter knife
 Preserve Dish on a doily on a side-plate with preserve spoon
 Cereal Bowl on doily on an under-plate
 Salt and Pepper Cruet
 Ashtray
 Stands or under-plates for pots or hot milk water jugs
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American Breakfast:
 It starts with a glass of cold water. This breakfast is neither too heavy like English nor simple like
continental breakfast. Consists of table d' hôte breakfast menu which one would generally find in
the menu card of any five star hotel.
 The American Breakfasts also offers multiple courses as a part of the meal, and is similar to an English
Breakfasts, except that American Breakfast does not offer any fish dish on the menu.
Orange juice
------
Cornflakes served with hot milk
-------
American waffles served with honey and
maple syrup
-------
Poached eggs with grilled tomatoes and
brown potatoes
-------
Muffins, Danish pastry served jam,
marmalade, Honey and butter
-------
Coffee
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Cover:
 Joint Knife and Fork
 Dessert Spoon and Fork
 Side plate
 B and B Knife
 Napkin
 Bread Boat
 Toast Rack
 Butter Dish on a doily on a side plate with butter knife
 Preserve Dish on a doily on a side plate with preserve spoon
 Cereal Bowl on doily on an under-plate
 Salt and Pepper Cruet
 Ashtray
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Indian Breakfast:
There is no standard Indian breakfast menu as almost each state in India has different specialties.
However, one can broadly classify breakfast varieties in India into 4 types; North Indian and South
Indian. The eastern and western parts of India also have individual breakfast items unique to their
culture or state
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Indian Breakfast Menu:
Fresh Fruits

Idli/Kanjeevaram Idli
Dosa/Masala dosa/Rawa dosa/Uttappam
Pongal/Khichadi/Poha
Vada sambar/Variety of chutney
Paratha/stuffed paratha/chapati/poori
Aloo masala/vegetable curry
Curd, pickle

Coffee/tea

Note: Bread. Breakfast rolls, breakfast
cereals & eggs are also appear in menu
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Indian breakfast cover:
 Side plate
 Napkin
 Breakfast cup & saucer
 All purpose knife and fork
 Dessert spoon
 Water glass
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Buffet breakfast:
 All major three meals are offered from buffet
 It acts as a good marketing tool
 In buffet breakfast service all food products
are served from buffet
- Today guest expect dishes from their region or country
 Eggs preparations, beverages toasts etc.
are served by waiters
 Waiters assist guest in service of water, clearing
used cutlery, glassware, soiled plates etc.
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Buffet breakfast menu
Assorted fruit juices
Stewed fruits
Breakfast cereals
Fish
Meat
Eggs
Vegetables
Baked beans in tomato sauce
Assorted breads & bakery products
Muffins
Waffles, Pancakes
Buttered
Dosa, Idli. Pongal, Khichadi, Vada, Stuffed Parathas, Poori Bhaji
Varieties of Chutneys, Sambar, Pickle
Curd, Skimmed Milk
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Coffee, Tea, Chocolate
Introduction to the
Afternoon Tea
Afternoon tea is served in between 3 p.m. and 6 p.m. .
 Classification:
 Full afternoon tea as served in a rated /luxury hotel
 High tea as served in popular restaurant or café
- Reception or buffet tea served during the function
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Full afternoon tea:
The English have made the late afternoon meal into a fine art. This meal is
suitable for the people who skipped their lunch. It offers a variety of
sandwiches, assorted breads and various types of tea. It is served around
1500-1700hours. Full Afternoon Tea Menu:
It is usually table d’hote menu
Variety of teas, tisanes & coffee
 Price fixed
Assorted afternoon tea sandwiches
 Beverages are served first
Shrimp & cucumber, kipper & cheese;
tomato & tuna; vegetables
Brown & white bread & butter

Teacakes, hot buttered toast, jam
Gậteaux & pastries
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Cover for Full Afternoon Tea:
Side plate with paper napkin & side knife – placed in the centre of the cover
Pastry fork
Cup & saucer with teaspoon
Preserves on an under-plate with preserves spoon
Service sequence:
1) Serve beverages
2) Serve toast, tea cakes & crumpets
3) Offer sandwiches
4) Served butter scones
5) Serve bread & butter
6) Offer cake & pastries
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High Tea:
A regular lunch is difficult in parties and groups. An elaborate snacks

display with plenty of sweets like cookies, tea fancies, pastries can be
incorporated to satiate hunger of those who had light lunch or skipped
their lunch. It is served after 1700. It is a good time for high tea.
 Modified à la carte form
 Grills, toasted snacks, fish and meat dishes,
salad, cold sweets & ice-cream
 Meat dishes consist of pies & pastries
 Fish dishes are usually fried or grilled
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High tea menu:
Cover:
 Joint knife & fork Variety of teas, tisanes & coffee
 Side plate with side knife
Assorted afternoon tea
 Cup and saucer with teaspoons sandwiches
 Napkins
Chicken vol-au-vent
 Cruet set Broccoli & almonds salad with
 Sugar bowl with tongs/teaspoons/sachets vinaigrette dressing
 Preserves dish on the under-plate
Brown & white bread, multigrain,
fruit bread with butter
Accompaniments: Teacakes, hot buttered toast
 Proprietary sauces- Tomato ketchup, Worcestershire
Buttered scones
Sauce & HP Raspberry or strawberry jams
 Vinegar
- Gậteaux & pastries
 Mustard
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Service sequence:
1) Serve beverages
2) Serve hot snacks with bread & butter
3) Clear the plate & cutlery
4) Serve toast, tea cakes & crumpets
5) Offer sandwiches
6) Serve buttered scones
7) Serve bread & butter
8) Offer cakes & pastries
9) Served ice-cream last, if ordered.
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Introduction to the
Questions
a) Fill in the blanks:
1) Brunch is served between………. .
2) At high tea , hot snacks should be served with………. .
3) ………… is laid as part of an afternoon tea covers.
4) Café complet is the termed used in the service of ………… .
5) ……….. Item is referred to as preserves.
6) Croissant is a type of breakfast ……….. .
7)
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b) Explain
1) What is brunch?
2) What is breakfast? List different types of breakfast.
3) Distinguish between A la carte & Table d’hote menu
4) What is Californian Menu?
5) Discuss in detail points to be considered while planning menu.
6) Give functions of menu.
7) What are the dishes served in continental breakfast?
8) Compile the English breakfast menu.
9) Write the order of breakfast service.
10) Plan a high tea menu.
11) Outline features of brunch menu.
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12) Write a cover & service of full afternoon tea.
FOOD & BEVERAGE SERVICE
Introduction to the
French Classical Menu
Introduction to the
Sequence and Courses
Chapter Name
Introduction to the
A CLASSIC MENU:
The French are credited for making gastronomy
as a fine art.
Marie-Antoine Carême creator of

“La Grande Cuisine”- Classical French Cuisine
George Auguste Escoffier simplified, standardised

Food service for quality & efficiency.
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Introduction to the
 The French Classical menu consist of 17 courses.
 All the continental dishes are grouped into 17 categories according to the main ingredients used in
preparation, method of cooking, taste and texture & the categories are arranged in sequence.
 Nowadays 13 courses of French Classical Menu is available.
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Introduction to the
1) Hors d’ oeuvre (Appetizer):
They are of spicy in nature in order to stimulate the appetite, the term is accepted as a meaning of
variety of pickled or well seasoned food stuffs . They are either served from a rotating trolley or a
tray a small amount of each variety being placed on the plate to make up a portion. Tray used to
served hors d’ oeuvres is called as ravier. It has different compartments to display different
varieties.
The hors d' oeuvre should have eye appeal, should be decorative. The term hors d' oeuvre usually
applies to a variety of side dishes offered as appetizers such as potato salad, Anchiovies, Prawns,
Olives, Russian salad, herring, sardines, cold egg dishes, mushrooms, Artichoke, Asparagus etc. and
also to single items served as a preliminary appetizer course before the soup.
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 Thiscourse originated in Russia where the guests helped
themselves to small dishes prior to sitting down at a table for their
meals. This course is known as Zakuski.
 Now it is popular all over the world and appears even on a simple
menu.
 The functionof this course is to stimulate the appetite by
producing more saliva and other digestive juices in our system.
 A good hors d' oeuvres service can increase the turnover of the
restaurant by producing a psychological effect.

Hors d' oeuvres are classified in many formats like hot and
cold, simple and deluxe, single and multiple, liquid and solid and so
forth.
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Hors-d-oeuvre can be classified into two types:
1. Cold hors d’ oeuvre
2. Hot hors d’ oeuvre
Cold hors d’ oeuvres include the following
3. Fish roes;
4. Stuffed or jellied eggs
5. Assorted salads
6. Stuffed grapefruit
7. Prawn cocktail
8. Charcuteries
9. Russian Salad
10. Shellfish cocktail : - Prawns or shrimps on a bed of shredded
lettuce covered with tomato flavored mayonnaise.
11. Pate maison : - Goose or chicken liver, cooked , sieved and
well seasoned
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Hot hors d’oeuvres include:
•Vols-au-vent
•Croquettes
•Rissoles
•Kromeskies
•Fritters
•Fritots
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Hors-d’oeuvre substitutes:
The term hors d oeuvre also covers any items which are served before the soup usually known as hors d
oeuvres substitutes.
Examples of hors-d’oeuvre substitutes are:

•Caviar - The roe of the sturgeon
•Shellfish cocktail - Prawns or shrimps on a bed of shredded lettuce (chiffonade) and coated with tomato-
flavored mayonnaise
 Melon frappe- Chilled melon
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•Saumon fumé - Smoked salmon
•Pate maison - Goose or chicken liver, cooked, sieved and well seasoned
•Huitres – Oysters
•Escargots – Snails
•Moules mariniere - Mussels in a rich, fish-flavored sauce
•Truite fume - Smoked trout
•Cocktail Florida - Orange and grapefruit segments presented in the form of a
fruit cocktail
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2) Potage(Soup)
 Soups are nutritional liquid which are made from the extractions of
vegetables, meat bones, etc. Two soups are usually provided on menu, one,
clear soup, and the other, thick soup. If hot soup follows a cold appetizer, it
should be thin soup, and if a hot soup follows a hot appetizer, it should be
thick soup.
 May also act as an appetizer for the courses to come. Two types of soups are
generally provided on the menu one being the clear soup(consommé) and the
other a thick soup (crème, veloute, puree).
 Although it must be noted that the clear soup is always placed first on the
menu.
Consomme Consomme French Bisque d Green Bean

julienne Celestine Onion 22/05/22
Hommard
79
Soup
Soup
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 Examples : -
 Turtle Claire : - Clear turtle soup
 Consommé julienne : - Clear soup garnished with strips of root vegetables
 Consommé celestine : - Clear soup garnished with strips of savory
pancakes.
 Bisque d homard :- Thick lobster- flavored soup
 Crème de tomates : - Cream of tomato
 Soup a l oignon : - Clear onion soup
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3) Oeuf(Eggs):
 A versatile and outstanding food product with unusual number of preparations besides an
ingredient for bakery and cookery products for binding, emulsifying and stabilizing various dishes.
 Nowadays it is mostly served in the breakfast menu, but it is being offered as a separate course in
French classical menu.
 Some of the popular methods of cooking can be poached egg. Poached eggs are further finished
with mornay sauce and other garnishes like cocktail sausages, kidney and liver.
 Eggs are served in hot plate along with a A.P knife and A.P fork.
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Omelette
 Examples of egg dishes are: Espagnole
 Omelette espagnole – Flat omelette with onions,peppers and
tomatoes
 Omelette aux tomates : - Tomato omelette
 Omlette aux champignons : - Mushroom omelette Omelette aux
Tomates
 Oeuf poched florentine : - Poached egg on a bed of
spinach coated with cheese sauce & gratinated
 Oeuf brouille au lard : - Scrambled egg with bacon.
Oeuf
brouille au
lard
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Omelette aux
Champignons
4) Farinaceous/ Farineaux (Pasta & Rice):
 This course contains flour, or a high content of starch. The term is applied
particularly to cereal and pulses having high content of starch.
 This is usually the fourth course in a French classical menu. This course
consists of the products made from pasta and rice. The word ‘pasta’ is of
course, Italian and means ‘dough’. It includes all kinds of foods that are rich
in carbohydrates, like rice, pasta and all other starchy products.
Ravioli Ganoochi Cannelloni
Spaghette Spaghette Romaine
Bolognaise Napolitine
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Types of pastas:
1. Alphabets: Shaped like alphabets, often used as garnished for soups.
2. Canneloni: Cylindrical shapes filled with desired savoury filling
3. Lasagne: Wide rectangular sheets of pasta, layered with sauce or filling.
4. Macaroni: Small cylindrical shapes available as long and short cuts and
in elbow shape
5. Noodles: Strips of 3 mm wide, 20 cm long and 1 mm thick.
6. Tagliatelli: Type of noodles up to 6 mm wide
7. Fettucine: Same as tagliatelli
8. Ravioli: Stuffed, square or round shaped pasta
9.Spaghetti: Thin, solid rods upto 20 mm long
10. Vermicelli: Very thin pasta, like hair.
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 Examples of farinaceous dishes are: -
•Spaghetti Napolitine – Spaghetti in a tomato and garlic- flavored sauce.
•Ravioli : - Pasta filled with a variety of stuffing, such as chicken, beef, and
spinach
•Cannelloni : - Rolls of ravioli paste filled with stuffing as for ravioli.
•Gnocchi romaine – Semolina based.
•Spaghetti bolognaise – Spaghetti blended with minced lean beef with rich
brown sauce.
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5) Poissons (Fish):
Soft-fibred and tender flesh which is easily digested and helps to prepare the appetite for the heavier
courses to come.
Fish are classified into two broad groups, according to their skeletons:
• Cartilaginous fish (sharks, rays, dogfish, skate)
•Bony fish (the vast majority).
Fish is easily digested and helps to prepare the appetite for heavier courses that follows. This can be
served
1) Cooked meuniere: Sole, trout, and Salmon are usually served in this style.
2) Fried: Whitebait and sole are often fried.
3) Hot shellfish: Lobster, crayfish and Dublin bay prawn are served in this style.
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 The method of cooking and type of fish used may vary to some extent, but will be normally be as
follows: -
 Poached : - Salmon, Trout, Turbout (each with its appropriate garnish and accompanying sauce).
 Fried : - Whitebait, sole(sometimes)
 Hot Shellfish : - Lobster, crayfish, Dublin bay prawns.
Sole Meuniere
Sole
Sole Cubat Homard Colbert
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Examples of poisson dishes are: -
 Sole meuniere : - Sole shallow fried in butter.
 Sole colbert : - Sole, flour, egg and bread crumbed and deep fried. (fillets).
 Sole cubat : - Fillet of sole poached, dressed on a mushrooms puree and coated
with a cheese sauce.
 Darne de saumon grillee, sauce bearnaise – Salmon cutlet grilled with an egg- and
butter based sauce flavored with tarragon.
 Homard Newburg : - Lobster served with thickened sauce of fish stock and cream
flavored with brandy and finished with butter.
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6) Entrèe (Entry)
Entrée are generally small, well garnished dishes which come from the kitchen ready for
service.
They are always accompanied by very rich gravy or sauce when releve follow entrée then
potatoes and vegetables are not served with the latter; if, however a releve does not
follow the entrée they would be served with the dish.
Entrée is a French word meaning entrance, perhaps of first meat course prepared by simple
methods of cooking like grilling, frying etc. somehow few others specific items other than
meat are also put under this entrée course.
Usually, a single- portioned item accompanied by a rich sauce or gravy and garnished.
Entrée is served in a hot plate, and the cutlery provided is a A.P knife and a A.P fork.
Supreme de
Poulet Saute volaille sur cloche
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Chasseur
Chateaubriand
Steak Diane
 Examples of this type of dish are : -
 Poulet saute chasseur : - Saute chicken in a rich brown sauce flavoured with tomatoes
and mushroom.
 Supreme de volaille sur cloche – Breast and wing of chicken cooked under a cover in
oven.
 Kebab orientale: - Savoury items cooked on a skewer.
 Steak Daine : - Minute steak shallow fried and flavoured with onions and mushrooms
finished with red wine or cream.
 Chateaubriand : - Double fillet steak grilled
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7) Releves (Large joints):
 Releves are normally larger than entrees and take the form of butcher’s joints
which have to be carved.
 These joints are normally roasted.
 A sauce or a roast gravy with potatoes and green vegetables are always served
with this course.
 It is the main course of the meal. Big joints of meats such as veal, lamb, poultry,
beef and pork are served with heavy accompaniments and garnish. The
appropriate cutlery for releve is a joint knife and joint fork.
Carre d
agneau Gigot d agneau
roti roti sauce
menthe
Cuissot de 92
Steak Diane porc roti

puree de
 The main dish will consist any of the following: -
 Saddle of mutton, baron of beef, boned sirloin, braised ham.
 Contrefilet de boeuf roti a l anglaise : - Boned and roasted sirloin of beef.
 Carre d agneau roti : - Roast best end of lamb
 Cuissot de porc roti puree de pommes : - Roast leg of pork with apple
sauce.
 Gigot d agneau roti sauce menthe : - Roast leg of lamb with mint sauce
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8) Sorbet(Sherbet):
 It originated in Arabia and china. It was introduced in 1660 by Francisco Porcopio. It is iced water
flavored with champagne or any other liqueur. It is sweetened and colored with fruit juices.
 Because of the length of the French classical menu, this course is considered to be the rest between
courses.
 The sorbet must therefore be able to counteract the richness of dishes already served and build up
the appetite of the dishes to follow.
 The sorbet is a water ice plus Italian Meringue flavored with champagne or a liqueur.
 It should be piped in to a champagne glass which should then be served on an under-plate with a
teaspoon.
 At this stage of the meal cigarettes were passed, traditionally these were Russian cigarettes and
sometimes the first speech was given.
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 Examples:
Champagne Raspberry Peach Sorbet

Lemon Sorbet Sorbet Sorbet
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9) RÔTI (Roast):
 Roast always contain roast game or poultry: - Chicken, turkey, duck, pheasant, quail.
 Each dish is accompanied by its own particular sauce and gravy, with a green salad served
separately on a crescent shaped dish. The latter is placed at the top left hand corner of the cover
Roast quail Braised

Roast
duck
Chicken 22/05/22 96
10) LÈGUMES (Vegetables):
 At this stage the balance of the courses is gradually returning from heavy
to light.
 This is the course in which vegetables are served, accompanied with
sauces such as hollandaise and melted butter. Single vegetables are served
with sauces. Vegetables can be served as an accompaniment to the main
course also.
Such vegetables are artichokes, asparagus & corn on the cob, with
hollandaise sauce ( an egg and butter based sauce) or beurre
fondue( melted butter) offered separately, in classic functions these
Champignon
legumes may be served on
Baked Jacket their own as a separate
Choufleur vegetable course.
Grilles
potato mornay
22/05/22 97 Haricots verts

au beurre
 Legumes to accompany main course might be
 Puree de pommes-de-terre : - Creamed potatoes
 Pommes sautees: - Potatoes boiled in skins peeled sliced and shallow fried.
 Pommes Frites : - Deep fried potatoes.
 Pommes au four: - Baked jacket potato
 Champignons grilles : - Grilled mushrooms
 Choufleur mornay: - Cauliflower with a cheese sauce.
 Haricots verts au beurre: - French beans tossed in butter
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11) SALADES (Salad)
 It often refers to a small portion of salad that is taken immediately after or
along with the main course and is quite often a green salad and dressing. If
the salad is served with the main course, it is offered in a nappy bowl. If it
is served with the meal, it is just plate-Header. This kind of presentation is
usually found in European restaurants.
 Examples of salads are: -
 Salade francaise : - Lettuce, tomato, egg, &vinaigrette dressings.
 Salade vert: - Lettuce, watercress, cucumber and green pepper.
Salade Francaise
Salade Vert 22/05/22 99

12) BUFFET FROID (Cold meat cuts):
 This course includes a variety of cold meats and fish, together Ham in
with a range of salad leaves and dressings, Cold items such as parsely
salmon, lobster, eel, poultry, game, mousse, mousseline, roasted aspic
beef and roasted lamb are served in this course.
 Examples of cold buffet items are: -
 Poulet roti : - Roast chicken
 Caneton Roti: - Roast Duck Poulet Roti
 Mayonnaise d hommard: - lobster mayonnaise
 Galantine de volaille: - Cold chicken coated with a chicken
flavoured sauce and decorated, then coated in aspic.
Mayonnaise d
Caneton Hommard
Roti
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13) ENTREMETS (Sweet Course):
 Entrement is a sweet course. Some of the common items that are found on entremets are pies,
tarts, flans, soufflés, mousse, puddings, éclairs, cakes, etc.
 It is served in half plate with dessert spoon and dessert fork. These days, this course is merged with
the dessert course.
 The sweet may be hot or cold.
 Souffles, crepes(pancakes), coupes(ice cream dishes)
 Other examples:-
 Crepe suzette : - pancakes in a rich fresh orange juice and flamed with brandy.
 Ananas Flambes au kirsch: - Pineapple flamed with cherry flavoured liquor.
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 Peache Melba: - Vanilla Ice cream topped with a peach coated with a raspberry jam sauce and
decorated with cream.
 Bombes : - various Ice cream sweets.
Crepe Peach
Suzette Melba
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Bombes Ananas
Flambe au
14) SAVOUREUX (Savouries)
 This is the course in which some tartlets, savoury fillings, quiche
Lorraine, fried cheese, soufflés, canapés and different tidbits are
served. General accompaniments are cayenne pepper, pepper mill
and Worcestershire sauce. Savouries are served in a half plate with
an A.P knife and fork.
 Savouries may take the form of savoury items served hot on toast
or as a savoury souffle.
 Welsh rarebit: - Cheese sauce Flavoured with ale on toast
gratinated.
 Canape Daine :- Chicken livers rolled in bacon and grilled, placed
on a warm toast.
WelshChampignons sur croute: - mushrooms on toast.

Rarebit
Canape Daine
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Champignons aue croute

15) FROMAGES (Chesse):
All type of cheese may be offered together with appropriate accompaniments, the ideal cheese board
will combine hard, semi-hard, soft or cream, blue and fresh cheese.
All types of cheese are offered with the appropriate accompaniments. The accompaniments are salt,
pepper, mustard, radish, bread, butter, celery, ryvita and water biscuits. Castor sugar is accompanied
with cream cheese. It is served in half plate with A.P fork and knife.
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 Cheddar hard England
 Edam hard Holland
 Brie soft France
 Demi-sel soft France
 Caerphilly semi-hard Wales
 Ricotta Fresh Italy
Edam
Demi Sel
Brie
Ricotta
Cheddar
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16) DESSERTS:
 All forms of fresh fruits and nuts are served here. Fruits are accompanied with castor sugar. Fruits
may be served in a half plate/fruit basket (Corbeille des fruits). Cutlery provided is a fruit knife and a
fruit fork.
 Generally, nuts are accompanied with salt. A nutcracker is passed on for nuts.
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17) BOISSONS/Café (Tea or Coffee):
 Examples are: -
 Coffee: - Cona, Cafetiere, Iced, Filter, Specialty,
Decaffeinated.
 Tea: - Indian, Ceylon, Earl Grey, Darjeeling, Orange Pekoe
 Always remember that while compiling menus beverages
are not counted as a course.
 Traditionally, the term ‘beverage’ on a menu refers to
coffee, but it has become more common now to
encompass tea, tisanes and milk drinks.
 Generally, nuts are accompanied with salt. A nut cracker is
passed for nuts.
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Introduction to the
Ice-cream
Definition: Ice-cream is a cold dessert made by freezing a flavoured mixture. Ice-cream can be
decorated in many ways, for example; with fresh fruits, cream, coffee beans in liqueurs & grated
chocolate.
 There are 2 main types of ice-creams;
a) American Type: Made from milk & butter/fat. It is more usually served & good ice-cream should
contain 10% fat.
b) Italian Type: Made from egg custard.
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 Composition/ raw material used in ice-cream making:
1) Butter/fat
2) Serum solids
3) Sugar
4) Stabilizers
5) Flavourings
6) Nuts
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 Kinds of ice-creams:
1) Plain ice-cream
2) Bisque
3) College ice-cream
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 Sundaes:
Simple sundae
Second group of sundae
Third group of sundae
22/05/22 111
Parfaits
Bombe
Cassata
22/05/22 112
Softie
Fried ice-cream
Tutti-frutti
22/05/22 113
 Storage of ice-cream: It is stored at 10’F temperature for long shelf life.
 - Stable at room temperature once open
 - Store in clean dry space
 - Keep out of direct sunlight
 - Keep refrigerated at all time
 - Prevent contamination from foreign objects such as, dust, dirt etc.
 a) Whipped ice-cream mix: -5°C temperature.
 b) Scoop ice-cream: -12 to -18°C temperature.
 c) Dry ingredients: At room temperature.
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 Service of ice-cream:
 Served in ice-cream cup & spoon.
 Served in parfait glass & iced tea spoon.
 Served in sundae glass & sundae spoon.
 Served from right hand side of the customer.
 Pre-plated served is done.
 Hot chocolate sauce is served in sauce boat with underline & sauce ladle.
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Introduction to the
Tobacco
 History:
 Tobacco first discovered by Native Americans
 In 1492 Columbus brought the tobacco seeds to Europe.
 Farmers grew them for medicinal used.
 In 1560, a French diplomat Jean Nicot from whose name comes the botanical name Nicotania
and the term nicotine, introduced its use in France, France and Spain started smoking hand-
rolled cigarettes in 1600.
 Smoking became popular throughout the world as it is introduced by English in their colonies
- In 1960, researchers found that smoking causes lung cancer
22/05/22 116
Introduction to the
Tobacco
Introduction:
- The tobacco plant grown commercially for its leaves & stem, which are rolled into cigars, shredded for
use in cigarettes & pipes, processed for chewing, or ground into snuff.
 Tobacco products contain nicotine, an addictive drug.
 Sommelier’s responsibility to serve cigars & cigarettes to guests.
 Tobacco is grown in China, India, Java, Borneo, Sumatra, Japan, Central & South Africa, any other
countries.
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RAISING TOBACCO
Tobacco is a plant whose leaves are used for the production of cigarettes and cigars. It is a fastidious plant that
requires a proper soil and a moderate climate. It is an annual plant which means that it has only one crop a year.
in countries where tobacco plants flourish, the temperature does not fall below 45 degrees Fahrenheit.
It is grown in countries with a tropical or semi-tropical climate such as India, Cuba, Sumatra, Java, Jamaica and the
Philippines.
The leading producers of tobacco are China, India, Brazil, Russia and the United States.
In their original home in the USA, tobacco leaves acquire characteristics that are accepted internationally and are popular.
The time span from planting to shipment is about two years.
There are three ways that are important to tobacco and Cigarettes and Cigars :-
1. Planting
2. Harvesting
3. Drying and curing
22/05/22 118
1) Planting :-
The seeds are planted in nurseries and are carefully taken care of till the young
plants are strong enough to be transplanted. Once it has grown the flower buds
are removed to get bigger and juicier leaf. A constant eye has to be kept on
them specially against pests. The dead stems are removed regularly. The
plants ripens in about 6 months with the leaves turning yellowish green.
 2) Harvesting :- It is normally on a cloudy day as a precaution against a disease
known as sunburn. The selected plants are the ripest and are cut close to the
root and then laid gently in rows in the field where they are left to wilt before
being taken away to be dried and cured.
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3) Drying and Curing :- Drying comes first followed by curing which can be done by 2 well known
methods:-
 Fermentative method
 Non- fermentative method
i) Fermentative Method :- In this method the leaves which are plucked are hung on a string pointing
downwards in an open
 field. In this field, poles of fire are kept burning throughout. Due to this heat from the fires, the
leaves become dry and brittle which is good for both Cigarettes and Cigars .
 The leaves which are called „first‟ are the finest and the brightest leaves. The leaves that are
called „second‟ are those of slightly less quality. The leaves called “lugs” are unsuitable for
smoking.
 The leaves that are selected are gathered into bundles which are piled on the floor and turned over
regularly. This process goes on about 3-4 days during which the leaves turns brown, glossy and
develop a distinctive flavour.

22/05/22 120
ii) Non-Fermentative Method :-
In this method the sun plays the very important role.
The leaves come in contact with sun to get dried . An
even temperature is maintained between 65ºF – 75ºF
with the certain degrees of moisture in the air.
Once the leaves are dried, they are sent to manufacture
chewing tobacco.
 The leaves are then taken to the main houses where the leaf is stripped off from its midrib by machines.
 The leaves then go to a machine which cuts them into fine shreds. Excessive moisture is removed from the tobacco so
also impurities.
 The tobacco is then left for a day or two for maturing following which it goes to the Cigarettes and Cigars
manufacturing machine.
 Here the tobacco is rolled in papers and gummed at the end. The Cigarettes and Cigars are not packed immediately
but are left to dry for 24 hrs.

22/05/22 121
- After harvesting tobacco is cured (dried) & aged to improve flavor. There are four
methods of curing tobacco.
a) Air curing:
- Carried out in well ventilated barn
- Air dried for six to eight weeks.
- Low in sugar due to that smoke a Light,
Sweet flavor & high in nicotine.
- Suitable for making cigar.
b) Fire curing:
- Smoke from a low-burning fire on the barn
floor spreads & passes through the leaves.
- It gives distinctive smoky aroma & Flavor
- It takes three to ten weeks
- Produces a tobacco low in sugar & high in nicotine
- Suitable for pipe tobacco, chewing tobacco & snuff 22/05/22 122
c) Flue Curing:
-Tobacco is kept in an enclosed barn heated by hot air from
flues.
- Tobacco is not directly exposed to smoke
-High in sugar & medium to high levels of nicotine
-Faster method of curing, requiring about a week
-Suitable for all kinds of cigarettes
-Flue curing turns the leaves gold, orange, or yellow
d) Sun curing :
-Tobacco is dried uncovered in the sun
-Greece, Turkey, & other Mediterranean Countries
-Low both in sugar & nicotine
-Used in cigarettes
Cured tobacco are tied into small bundles of about 20 leaves, called ‘hands’.
Packed into larger bundles called ‘bales’.
Aged for 18 months to three years to improve.
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 Types of tobacco:
1) Latakia & perique:
- Dark strong variety made from plant grown in Syria & Eastern countries.
 Smoked cured from Asiatic oak
 Perique is same variety from Louisiana, USA
 Blends are normally used to strengthen the tobacco
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 Pipe tobacco:
 It is made in large airy building
 Cured leaves are dry out
 Sent to steam heated chamber temperature ranges between 120 F to 160 F
 Blend with Latakia & Perique tobacco
 Leaves are shredded & excess moisture is remove by panning or stoving
 Legally moisture should be 32%
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 Cigarette tobacco:
 Virginia leaves are blended with other mixtures
 Cut them in to fine shreds
 Excess moisture is removed
 Then directly sent to cigarette manufacturing company
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Processing for cigarettes, pipe tobacco & cigars Pipe tobacco:
 Pipe tobacco is made in a large and airy building. The cured leaves arc spread out on the floor in a
lightly compressed mass as they are too dry for immediate use. Bundles of tobacco are separated
and put in steam heated chambers in which the temperature is raised to anything between 120
degrees and 160 degrees Fahrenheit. The stalks and the mid-ribs are removed by hand or machine.
The stripped leaves are left in ordinary heaps for about 24 hours during which they moisten making
them supple and usable. Blending is done by experts who know the exact proportion in which
stronger tobaccos
 Cigarette tobacco: Virginia leaves arc blended with other mixtures. As in pipe tobacco, bun. dies
from the warehouses are received and stripped of the mid-ribs by machine or hand. The leaves then
go to a machine which cuts them into fine shreds. Excessive moisture and impurities are removed
from the tobacco. The tobacco is left for a day or two to mature following which it goes to a
cigarette manufacturing machine. The paper for cigarettes is unloaded from a disc and enters the
machine that receives the flowing tobacco in a constant stream.
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Cigar:
 The plants are grown in the same way as other tobacco plants. As they ripen they are hung in a
shed for drying and curing by fermentative method only. There are then packed in bundles and
dispatched to cigar manufacturers.
 The leaves are stored according to the purpose for which they are to be used – as fillers, as
wrappers or binders , as outside wrapper or third.
 There are moulded cigars and hand made cigar. In the moulded cigar the filler tobacco is
pressed into the shape instead of being shaped by expert hands. Afterwards it is covered in the
wrappers in the usual way.
 A good cigar should form a grayish ash which will last for a long time before falling off a whitish
ash denotes a mild cigar, while a darkish ash denotes a stronger cigar.
 Best cigars comes from Cuba & name after its capital Havana.
 Finest tobacco is grown in Vuelta Abajo.
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 Cigar is made up of three constituent
parts. They are;
a) Filler:
 Forms the interior core of the cigar
 Tobaccos leaves used as fillers (long or short)
 Long filler made up of whole leave (better quality)
 Shorter filler made of chopped leaves
(inferior quality)
 A filler is made of a blend of leaves from different
regions to get good flavor.
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Binder:
 Good quality leaf with high tensile strength which holds the filler.
 Two to four leaves rolled into the filler leaves
 A filler with binder is termed brunch.
 These are tobacco leaves chosen as wrapper but rejected because of the holes & blemishes
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Wrapper:
 Outside of the cigar & most expensive part.
 Whole leaf of finest quality is chosen with good aroma, color.
 The bunch is laid at an angle across the strip of the wrapper leaf.
 The wrapper is then wrapped around the binder & stuck with vegetable gum
 Cigar is made with both by hand & machine. Hand made cigars are always expensive.
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Structure of Cigar:
 Cigar has two ends;
‘head’ & ‘foot’.
 Each cigars has a paper
Band with its brand name
Printed.
 The foot end of the cigar is lit while smoking.
 Cut the cap (rounded closed end) at the head of the cigar & draws smoke from the head of the cigar.
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 Terms used to refer to color of wrapper:
Claro(CCC): Light golden brown
Colorado – claro (CC): Medium, tawny color
Colorado (C): Reddish brown, also called rosado
Colorado Maduro (CM): Dark brown
Maduro (M): Very dark brown
Oscuro: Black & oily in appearance also called as double maduro
Natural: Light brown to brown
Candela: Greenish-yellow in color also called as double claro
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Shapes & sizes of cigars:
 Cigars are grouped according to their sizes
& shapes, which together are known as the Vitola.
Two groups;
a) Parejo: Cylindrical body, straight Sides, one end open
b) Figurado: Irregular shapes.

Torpedo: It is like parejo, but the cap is pointed
Perfecto: It is narrow at both ends & bulged in the middle
Pyramid: broad foot & narrow to pointed cap
Tuscanian: also termed as cheroot- long, slim, tapered at the ends & thicker in
the middle
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Term Length in inches
Cadete 4 ½ (115 mm)
Sizes of cigars:
Campanas 5 ½ (140 mm)
1 inch= 25.4 mm
Carolina 4 ¾ (121 mm)
Corona 5 ⅝ (142 mm)
Coronas Grande 6⅛ (155 mm)
Double Corona 7 ⅝ (194 mm)
Petit Corona 5 ⅛ (129 mm)
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BRAND COUNTRY OF ORIGIN
Montecristo Cuba & South America
Macanudo Dominican Republic
Cohiba Cuba and Dominican Republic
Bolivar Cuba & Dominican Republic
Fonseca Cuba & Dominican Republic
Partagas Cuba & Dominican Republic
H. Upmann Cuba
Diplomaticos Cuba
Romeo Y Julieta Cuba
Hoyo de Cuba & Honduras

Monterrey
Ambrosia Honduran
Padron Miami in Florida, the United States
Alec Bradley Florida, the United States

1881 Philippines 22/05/22 136
Storage of Cigars:
Proper cigar storage is crucial.
Problems with cigars:
 Uneven or too rapid burn
 harsh or bitter taste
 broken wrapper
 difficulty lighting or keeping the cigar lit, mold, and
 tiny holes in your cigars, a sign of tobacco beetle infestation.
 You can prevent these problems by keeping your cigars below the maximum temperature of 73°F
(23°C) and between 68-74% humidity.
 Ideal conditions are 70°F (21°C) and 70% humidity.
 Cigars kept outside of a humidor may last 1-2 weeks depending on your climate, but make sure that
you keep them in a sealed plastic bag.
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 Service of Cigar:
 Offered in their own boxes for selection
 After selection offer assistance to remove
the cigar wrapper & band
 Cigar cutter or piercer should be given
 Offer matchbox to the guest
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 Cigarette Making:
 Dried shredded tobacco received by manufacturer
 The paper unloaded from disc & enters the machine that receives the flowing tobacco
 Paper is rolled around the tobacco & gummed at the end
 The cigarette tube runs beneath knives which cuts them in required length
 Spend 24 hours outside before packaging
 Vacuum sealing is done
 Small quantity of cigarettes are hand made
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 Service of Cigarette:
 Carry cigarettes packet in salver or plate
 Packet should be opened in-front of guest
 The server should stand by with a match or lighter to light cigarette
- Keep the ashtray on the table
 Exchange ashtrays frequently
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 Brand names of cigarettes:
1. Treasurer - England
2. Sobranie – England & Japan
3. Vogue - British American Company
4. Parliament – Altria USA
5. Dunhill – British American Company
6. Davidoff – Switzerland
7. Nat Sherman – USA
8. Marlboro – USA
9. Kent – USA
10. Karelia - Greece
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Fill in the Blank
1) Cyclic menu is followed in ……….. .
2) Stilton is a type of ………… .
3) Bunch is the term given to ………. .
4) ideal temperature for storing cigar is ………. .
5) ………… is a box to store cigars.
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Review Questions:
1) What are the parts of cigars? Explain.
2) What are the term used to indicate the colour of the wrapper? Explain.
3) Discuss on different types of tobaccos.
4) How do you prepare cigars for smoking?
5) Explain the service of cigars.
6) Explain the service of cigarettes.
7) Give 5 each international brand names of cigars & cigarettes respectively.
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8) How do you classify soups.
9) Explain Oeuf? Give five Oeuf preparations?
10) How do you classify cheese? Give three examples of each.
11) What is sorbet? Explain and give 2 examples of each.
12) Give French Classical menu sequence.
13) Give the accompaniments for followings;
a) Caviar, b) Shrimps cocktails, c) Tomato Juice, d) Oysters,
e) Cheese, f) Roast beef, g) Smoked salmon, h) Spaghetti,
i) Minestrone, j) Roast pork, k) Roast duck, l) Roast chicken
m) Fruits & nuts
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Introduction to the
1.1. NON ALCOHOLIC BEVERAGES
Introduction to the
NON ALCOHOLIC BEVERAGES
Chapter Name
Introduction to the
DEFINITION
 The word beverage derived from the Latin word “Bever” which means a
light repast between meals or from the French word “Boire” which means
something to drink.
 Beverages:
 Potable drink that have thirst-quenching, refreshing, stimulating &
nourishing properties.
 Beverages are served before, during & after meal
 Alcoholic beverage is a portable liquid which contains 0.5% to 95% of

ethyl alcohol by volume.
 Non- alcoholic beverage is a potable liquid which has either no ethyl

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alcohol in it or the alcohol percentage is less than 0.05% by volume.

Introduction to the
Classification of non – alcoholic & alcoholic beverages:
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POPULAR NON- ALCOHOLIC BEVERAGES INCLUDES:
 Hot Drinks- Tea and coffee are the two most popular drinks in
India. Teas being the national drink and coffee the second
most popular drink in India, more so in South India.
 Cold Drinks-
 Lassi is the most popular drink in India. It can be served sweet
or salted with lots of ice and is very refreshing during summer.
 Iced tea and cold coffee are also gaining popularity in India.
 Nimbupani is also very popular and can be served sweet or
salted and at times water is replaced with carbonated water
(fresh lime soda- sweet or salted).
 Jeerapani or jaljeera is another favorite among the Indians
which is a remarkable digestive.
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 Juices- Juices are the liquid extract of fruits and vegetables, served either fresh or canned.
 Soft drinks- This includes the vast no. of carbonated drinks or aerated drinks available in the
market. Example being colas, lemonades, orangeades etc. Hotel bars are also stacked with
squashes (sweetened or unsweetened fruit base concentrate) of different flavors which also fall
under this category.
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Introduction to the
Classification of non – alcoholic beverages:
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Classification of non – alcoholic beverages:
1. Stimulating drink/beverage-
These are consumed to stimulate our mental and physical activities. Ex.
Tea and coffee
2. Refreshing drink/beverage-
These are drinks which are taken to make up for the fluid loss (due to
perspiration) of our body. Ex. Nimbupani, water, syrups, soft drinks,
tonic water etc.
3. Nourishing drink/ beverage-
Beverage consumed to provide nutrients to the body. Ex. Milk based
products like milk shake, chocolate drinks, juices etc.
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Coffee
 Worlds most drunk non alcoholic beverage
 Coffee beans: Small red cherries from coffee tree
 Brazil is the leading coffee producing country in the world.
 Columbia is second, the Ivory Coast third and Indonesia fourth.
 The coffee trees are the genus Coffea which belongs to the
Rubiacea family.
 The coffee plant is an evergreen plant or a bush which is grown
commercially in tropical climate throughout the world
 It requires not only a hot climate but also a high rainfall, a rich soil and a
relatively high altitude.
 Two types of coffee plants are cultivated- Coffea Arabica & Coffea
Robusta 22/05/22 154
1) Arabica is grown all over the world but only at higher altitudes, and is the basis for almost 70%
of all coffee beverages.
 Based on where it is cultivated, the flavors differ. For example, Ethiopian Arabica beans are
known for their smooth, easy flavor with a floral finish.
 However, overall, the Arabica has a sweeter taste as compared to other coffee beans that are a
bit bitter in taste.
2) On the other hand, Robusta is grown on much flatter plantations and has a much higher
caffeine content (2.7%) as compared to Arabica.
 It has a stronger, harsher taste and a grainier overtone with a peanut like after taste.
 The caffeine content in Robusta is twice as much as Arabica beans, and they are generally
considered to be of inferior quality compared to Arabica.
 Some varieties of Robusta, however, are of high quality and valued for their deep flavor.
Robusta is more easily available and sold across most coffee shops in India.
Commercially used three types of coffee plants are:
1. Coffea Arabica
2. Coffea Canephora
3. Coffea Liberica
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Coffee processing:
1) Flesh of coffee berries is softened in water and removed with the help of machine.
2) The seeds are then fermented in large tanks to remove any layer that may be present
3) After fermentation the seeds are washed thoroughly
4) The seeds are dried in the open, or are headed on a rotating drum
5) These beans are called as green beans. Screened for defective beans, packed according to the
grade and sold to coffee traders.
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Most brands of coffee sold in shops are, in fact, a blend of two or more
batches of beans. Because they have no smell or taste, green beans
have to be roasted in order to release the coffee aroma and flavor. The
roasting process should give a uniform color. The outputs from different
roasting are used to form different blends.
 Roasting of coffee beans:
 Green coffee should be roasted to release the aroma.
 Degree of roasting depends on the style of coffee to be prepared.
 Beans are roast in horizontal drum to prevent uneven roasting & scorching.
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The common degrees of roasting are:
1. Light or pale roasting(193°C): Suitable for mild beans to preserve their delicate aroma.
2. Medium roasting(205°C): Give a stronger flavor and are often favored for coffees with well-
defined character.
3. Full roasting(218°C): Popular in many Latin countries, they have a bitter flavor.
4. High roasted coffee(more than 218°C): Accentuates the strong bitter aspects of coffee, although
much of the original flavor is lost.
Commercial coffee roasters can either convert the beans into instant (soluble) coffee or prepare them
for sale as roasted or ground beans. The higher the roast, the less acidity and the more bitterness
there is in the coffee.
Certain coffees also have flavorings added, either in the blend or during the process of making.
Examples of these include:
Turkish coffee: Vanilla
French coffee: Chicory
Viennese coffee: Fig.
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Coffee products available
The different means of purchasing coffee are:
1. Bulk: Either as beans or in vacuum packs of pre-ground beans allowing for the traditional methods of
making and serving.
2. Coffee bags: these are heat-sealed and come in one-cup, two-cup, pot-for-one or bulk brew sizes up to
several liters.
3. Instant: instant coffee granules, available in sizes from one cup to pot size.
4. Individual filters: vacuum packed and containing one portion.
5. Pods: these are specially designed individual portions of pre-ground coffee that are used. Each pod
makes one portion of coffee and the pod is then disposed of.
The blend
 Companies who sell coffee have their own blending experts whose task it is to ensure that the quality and
taste of their particular coffee brand is consistent, despite the fact that the imported beans will vary from
shipment to shipment.
 Samples of green coffee beans are taken from bags in the producing countries and the port of arrival. The
samples are sent to prospective buyers whose experts roast, brew and taste samples to test their quality
before deciding on the type of blend for which the particular coffee is suitable.
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The Grind:
 Roasted coffee must be ground before it can be used to make the brew. Coffee is grounded to
different grades of fineness which suit the many different methods of brewing. The most
suitable grinds for some common methods of brewing coffee are-
Method of Type of grind Storage

preparation
Some tips for storing coffee:
1. Store in a well-ventilated storeroom.
Espresso Very fine
2. Use an airtight container for ground coffee
Vacuum Medium fine to fine to ensure that the oils do not evaporate,
infusion causing loss of flavor and strength.
Filter Medium 3. Keep coffee away from excess moisture.
4. Do not store near any strong smelling foods
Cafetière Medium or other substances, as coffee will absorb
their odour.
Turkish Pulverized
Jug Coarse 22/05/22 161

Making of good coffee:
 All equipment used to make coffee is clean
 Always use freshly roasted & ground coffee, stored in airtight container.
 Use right type of grind for making coffee
 Use freshly boiled water at a temperature range 93-96°C. do not use boiling water.
 Measure the quantity of coffee carefully.
 Add hot water to the grind & allow infusing.
 Add hot milk, if required.
 Best temperature of service is 82°C.
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 Characteristics of good coffee
Coffee should have:
1. Good flavor
2. Good aroma
3. Good color when milk or cream are added – not grey
4. Good body.

 Reasons for bad quality coffee
1. Water not fresh.
2. Water has not reached boiling point.
3. Insufficient or too much coffee used.
4. Infusion time too short or too long or at wrong temperature.
5. Coffee not roasted correctly.
6. Stale or old coffee used.
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Various Methods of making coffee:
1) Instant Method
- This may be made in individual coffee or teacups, or in large quantities. It
involves mixing soluble coffee solids with boiling water.
 When making instant coffee in bulk, approximately 71 g (2½ oz) to each 4.5
liters (1 gallon) of water should be allowed.
 This form of coffee may be made very quickly, immediately before it is
required, by pouring freshly boiled water onto a measured quantity of coffee
powder. Stir well.
2) Saucepan or jug method
 This is an American method of making coffee, more often used in the home
than in a catering establishment.
 A set measure of ground coffee is placed in a saucepan or jug and the
required quantity of freshly boiled water is poured onto the coffee grounds.
 This should then be allowed to stand for a few minutes to extract the full
flavor and strength from the ground coffee. It is then strained and served.
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3) La cafetière method (Plunger)
 La cafetière, or jug and plunger method, makes coffee simply and quickly by the infusion method
and to order. This ensures that the flavor and aroma of the coffee are preserved.
 La cafetière comes in the form of a glass container with a lip held in a black, gold or chrome finished
holder and sealed with a lid which also holds the plunger unit in position.
 This method involves simply adding boiling water to the ground coffee, stirring and then placing the
plunger unit and lid in position. A guideline to the quantity of coffee to be used might be:
 2 level sweet spoonfuls for the 3 cup size
 6 level sweet spoonfuls for the 8 cup size
 9 level sweet spoonfuls for the 12 cup size.
 Infusion time is from 3 to 5 minutes. During this time the coffee grains will rise to the top of the
liquid. After this if the plunger is moved slightly the coffee grains will fall to the bottom of the glass
container. When the grains have fallen it is easier to push the plunger down.
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4) Vacuum infusion method (Cona):
 This traditional method of making coffee has considerable visual appeal in the
restaurant and has the advantage that the coffee served is always fresh as only
limited quantities are made at one time.
 The filters in this vacuum-type equipment are usually made of metal or plastic, but
sometimes glass. The bowls are either glass or metal.
 In this method of making coffee the lower bowl is filled with cold water or, to speed
up the operation, freshly heated but not boiled water, up to the water level. The
upper bowl is then set in the lower bowl, making sure it is securely in place. The filter
is placed in the upper bowl, ensuring it is securely fitted, and the required quantity of
ground coffee is added according to the amount of water being used. The water is
then heated.
 As the water reaches boiling point it rises up the tube into the upper bowl, mixing
with the ground coffee. As it rises in the upper bowl, it is often best to stir the
mixture gently to ensure that all coffee grounds infuse with the liquid, as sometimes
the grounds are inclined to form a cap on top of the liquid and therefore do not fully
infuse. At the same time, care must be taken that the filter is not knocked as this may
cause grains to pass into the lower bowl.
 On reducing the heat, the coffee liquid passes back into the lower bowl leaving the
grounds in the upper bowl. The upper bowl and filter are then removed and washed
ready for re-use. The coffee in the lower bowl is ready for use and should be served at
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a temperature of approximately 82 °C (180 °F).
5) Percolator method:
- This method is used more in the home than commercially. A set quantity of
coffee grounds is placed in the percolator, which is then filled with freshly
drawn water.
 The water, upon reaching boiling point, rises up through a tube and
percolates the coffee grounds, extracting the full flavor, color and
strength.
 Hot or cold milk, cream and sugar may be added to taste. This method of
making coffee is in decline.
6) Filter method:
This is a method originating from and traditionally used in France and may be
made individually in the cup or in bulk. The filter method produces
excellent coffee.
Fresh boiled water is poured into a container with a very finely meshed
bottom, which stands on a cup or pot. Within the container is the required
amount of ground coffee.
The infusion takes place and the coffee liquid falls into the cup/pot below.
Filter papers may be used to avoid the grounds passing into the 22/05/22
lower cup, 167
but this will depend on how fine or coarse is the ground coffee being used.
7) Egyptian or Turkish method:
 These are made from darkly roasted mocha beans, which are ground to a fine powder. The coffee is made in
special copper pots, which are placed on top of a stove or lamp, and the water is then allowed to boil.
 The sugar should be put in at this stage to sweeten the coffee, as it is never stirred once poured out. The
finely ground coffee may be stirred in or the boiling water poured onto the grounds.
 The amount of coffee used is approximately one teaspoonful per person. Once the coffee has been stirred in,
the copper pot is taken off the direct heat and the cooling causes the grounds to settle.
 It is brought to the boil and allowed to settle twice more and is then sprinkled with a little cold water to settle
any remaining grains.
 The coffee is served in small cups. While making the coffee it may be further flavored with vanilla pods but
this is optional.
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8) Espresso method:
 This method is Italian in origin. The machines used in making this form of coffee can provide cups of coffee
individually in a matter of seconds, some machines being capable of making 300–400 cups of coffee per hour.
 The method involves passing steam through the finely ground coffee and infusing under pressure. The
advantage is that each cup is made freshly for the customer.
 Served black, the coffee is known as espresso and is served in a small cup. If milk is required, it is heated for
each cup by a high-pressure steam injector and transforms a cup of black coffee into a Cappuccino.
 The general rules for making coffee apply here, but with this special and delicate type of equipment extra
care should be taken in following any instructions.
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 Variations of Espresso:
Name Description
Affogato Vanilla flavoured espresso

served over gelato
Americano Equal quantity of espresso

& hot water
Cappuccino Espresso injected with

frothy milk & dusted with
cocoa powder
Corretto Espresso with a shot of

brandy or Grappa
Doppio Double shots of espresso
Latte Espresso with hot milk
Latte macchiato Steamed milk spotted with a

drop of espresso
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 Speciality Coffee:
 Coffees prepared with the addition of spirits & liqueurs & cream
 Coffee prepared on the table or on the Guéridon
 Served at the end of meal
Name of the speciality coffee Spirit or liqueur
Irish coffee Irish whiskey
Russian coffee Vodka
Monk’s coffee Benedictine
Jamaican coffee Rum
Café Royale Cognac
Calypso coffee Tia-Maria
Highland coffee Scotch whisky

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Irish and other specialty coffees
Specialty coffees are often completed and served at the table using the following
equipment:
 Service salver, tray cloth or napkin, 8 oz stemmed glass on a side plate, teaspoon
jug of double cream, 25 ml measure, coffee pot, sugar basin of coffee sugar with a
teaspoon, bottle of the spirit or liqueur being used.
The procedure for making Irish coffee is as follows:
 Take a 8 oz glass
 Pour a measure of liqueur or spirit into the glass (normally 50 ml)
 Add two bar spoon of sugar (demerara sugar is preferred)
 Pour hot black coffee (100 ml) into the glass up to 1.5 cm below the rim of the
glass. Stir.
 Slightly aerate the cream (20 ml) by gently shaking for about few seconds.
 Pour the cream gently over the back of the spoon held over coffee against the
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side of glass & settle over the coffee.
Other types of coffee requested by the guest are as follows;
1) Long black: Coffee served without milk in a large cup
2) Café au lait: Coffee served with milk
3) Café noir: Coffee served without milk
4) Vienna coffee: Topped with thickened milk
5) Decaffeinated coffee: Coffee without the stimulant ‘caffeine’. Hang and Sanka
are popular brands of decaffeinated coffee. (Methylene chloride, coffee oil or
ethyl acetate is used to dissolve the caffeine and extract it from the coffee.
Extracts 96 to 97% of caffeine)
6) Liqueur coffee: Coffee served with spirit or liqueur. Irish coffee.
7) Cold coffee: Strained strong black coffee is stored in the refrigerated until
required. It is mixed with cold milk or cream and sugar syrup at the time of
service and served in a tall glass with ice cubes and drinking straw.
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Faults in Coffee:
During the preparation of coffee, it may result in bitter, weak and flat coffee .
1) Bitter coffee:
 The quantity of coffee grind is used more than required
 The infusion temperature is too high and preparation time too long
 It is roasted dark
 There are sediments in the coffee-making equipment
2) Weak coffee:
 Insufficient quantity of coffee grind is used
 Water has not reached the right temperature
 Infusion temperature is low and the preparation time is very short
 Poorly stored or old coffee is used
3) Flat coffee:
 All points mentioned for weak coffee are present
 It is prepared beforehand and is left in the container for long time 22/05/22 174
 It is prepared and stored in dirty equipment

 Service of Coffee:
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Service of Coffee:
1) Coffee served at the table:
a) Pre-poured in the still room:
 The cup is filled with prepared coffee in the still room and is taken to the guest table and served from his right
hand.
 This style is followed in fast food outlets, popular restaurant, cafés and canteens.
 Sugar may or may not be mixed. If not mixed present in sugar bowl with tong or table spoon.
 The cup will have a coffee spoon for stirring the coffee and sugar
 If sugar is pre mixed then no need to provide coffee spoon.
b) Pre-mixed and carried in a flask:
 Coffee is made and mixed with milk and sugar, it is taken in a flask and served in the cup at the table from the
right hand side of the guest.
 This method is used in budget hotels and resorts.
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c) Made according to the requirement of the guest:
 Coffee, milk and sugar are taken separately and made at the table according to the preference of the guest.
 Systems practiced in luxury and star rated hotels and fine dining restaurants.
Items required:
 Salver lined with a cloth
 Coffee pot
 Milk jug
 Sugar bowl with tongs, teaspoon. No need of spoon and tong if sachets are used
Service procedure:
 Approached the guest from his right hand side
 If guest want coffee with sugar then place sugar bowl next to the cup and place the required amount of sugar in the cup. Sugar bowl keep back
in salver.
 Lift the coffee pot and pour gently. Ask the guest whether he wants to have coffee with milk. If yes then pour coffee half of the cup . Place the
coffee pot on salver.
 Pour milk. Take the milk jug back
 Move the next guest clockwise and repeat the procedure
 Served the host last
 After serving everyone at the table, place the coffee pot, milk jug and sugar bowl on the table.
d) Coffee served from the buffet: 22/05/22 177
- Guest approach the coffee section of the buffet. The section has black coffee, milk, pre-mixed coffee, and sugar. Guest preference should be taken
and served accordingly.
 INDIAN COFFEE BRANDS:
Bru, Green Label, Nescafe, Kothas, Sunrise, Decaffeinated, Barista.

 INTERNATIONAL COFFEE BRANDS:
Hawaiian Kona, Blue Moon (Jamaica), Elinjiro (Guatemala), Folgers (California)
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TEA:
 Tea was discovered by accident over 5000 years ago when leaves from a tea
bush accidentally dropped into some boiling water and delicately flavored the
liquid.
 China is the oldest tea making & drinking country.
 What is tea?
 Tea is prepared from the leaf bud and top leaves of a tropical evergreen
bush called Camellia Sinesis. It produces what is regarded as a healthy
beverage containing approximately only half the caffeine of coffee and at
the same time it aids muscle relaxation and stimulates the central nervous
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TEA:
Tea contains 4 substances that have stimulatory effects on your brain.

 The most well-known is caffeine, a potent stimulant that you can also get from
coffee and soft drinks.
 Tea also contains two substances related to caffeine: theobromine and
theophylline.
 Finally, it provides a rather unique amino acid called L-theanine, which has
some very interesting effects on the brain.
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PRODUCING COUNTIRES
 Tea is grown in more than 25 countries around the world. The crop benefits from acidic soil and
warm climate and where there is at least 130cm of rain a year. It is an annual crop and its
flavor, quality and character is affected by the location, altitude, type of soil and the climate.
 The main tea producing countries are-
1. India- largest producer
2. China
3. Sri Lanka
4. East Africa( Kenya, Zimbabwe, Tanzania)
5. Indonesia
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PURCHASING OF TEA
Depending on the type of function, clientele, method of service, type of
establishment, storage facilities and cost, tea may be purchased in a variety of ways-

1. Bulk: this is leaf tea (also called loose tea), which allows the traditional method
of serving.
2. Tea bags: These are heat-sealed and contain either standard or specialty teas.
They come in one-cup, two-cup, pot-for-one or bulk brew sizes up to several
liters.
3. String and tag: This comes as a one-cup teabag with string attached and a tag that
remains outside the cup or teapot for easy and quick identification of the tea by
the customer.
4. Envelopes: This is again a string and tag teabag but in an envelope for hygienic
handling. It is used for trays for in-room tea and coffee-making facilities.
5. Instant: Instant tea granules.
6. Pods: These are specially designed individual portions of tea that are used in
proprietary tea and coffee makers. Each pod makes one portion of tea and the pod
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is then disposed of.
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 Steps in tea processing for Black tea:
Fresh tea leaves Sorting & cleaning Withering
Cutting/rolling Full fermentation Drying
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 Types of tea & production processes:
1) Black tea: Tea leaves are subjected to withering process. Spread on perforated rack under the sun.
Then leaves are crush to tear them slightly. Leaves turn black.
2) Green tea: leaves are withered, steamed, dried, rolled, and packed. Good for health.
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3) Yellow tea:
 It is similar to green tea, the only difference being that the
leaves are allowed to gain yellow colour naturally by exposing
to air.
4) White tea:
 It is attained by withering the leaves
indoors by slightly baking, rolling, &
drying them.
5) Oolong tea:
 Leaves are withered, tossed them in basket to get little bruises,
oxidizing partially, baking, rolling, drying them.
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BLEND
The word blend indicates that a named tea in the market is up for sale may
be composed for a variety of tea to produce one marketable product
acceptable to the average consumer’s palate, for ex. a standard tea may be a
blend of Indian Tea for strength, African tea for color and Chinese tea for
flavor and delicacy.

STORAGE
Tea should be stored in the following manner
1. In a dry, cleaned and covered container
2. In a well-ventilated area
3. Away from excess moisture
4. Must not be kept near any strong smelling food as tea absorbs
odour very quickly.
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Tea blends and their characteristics:
Blend Characteristics
Assam Strong, full-bodied. Ideal for B/F
Darjeeling Light colour, flavour . Also known as ‘champagne of teas’
Earl grey Blend of Darjeeling & China tea.
Jasmine tea green or white tea dried with jasmine. Drink with out milk.
Rose Mixed with rose petals.
Lapsang Souchong Chinese black tea. Smoked dried on pinewood fire. Taken black.
Srilanka Pale golden tea. Served with lemon or milk
Spices Tea flavoured with spices such as cinnamon, cardamom, fennel,

nutmeg, anise, ginger & so on.
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DIFFERENT TYPES OF TEA AND THEIR STYLE OF SERVICE
1. Indian or Ceylon blend- may be made in either china or metal tea pots. Usually both are
offered with milk. Sugar would be offered separately.
2. China- this is made from a special blend of tea which is more delicate in flavour and perfume
than any other tea, but lacks body. Less dry tea is required than for making Indian or Ceylon
tea. It is made in the normal way and is best made in china tea pot. Addition of slice of lemon
improves flavour. Generally china tea should not be served with milk but sugar may be offered.
3. Russian or lemon blend- This may be brewed from a similar blend to china tea, but more
often it is made from Indian or Ceylon tea. It is made in normal way and served with a slice of
lemon.
4. Iced Tea- Make a strong tea and chill it well. This tea may be strained and stored chill till
required.
5. Multi Pots- In occasion like reception, tea breaks etc tea is made well in advance.
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 Tisanes:
 Herbal infusions or fruit flavoured teas are consumed
 Consumed for medicinal purpose
 Does not contain caffeine
 Mostly use, ginger roots, coriander seeds, mint, tulsi & peppermint
Herbal Fruit
Camomile Cherry
Mint Lemon
Peppermint Orange
Rosehip Gooseberry
Tulsi Black currant

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 SPECIALITY TEA
1. Assam Tea- it is rich and has full malty flavour. Suitable for service at breakfast and is served with milk
2. Darjeeling Tea- a delicate tea with grape flavour and known as the Champagne of teas’. Usually served as
an afternoon or evening tea with either lemon or little milk if preferred.
3. Earl grey Tea- a blend of Darjeeling and china tea, flavoured with oil of bergamot. Usually served with
lemon or milk.
4. Jasmine- A green tea which is dried with jasmine. It blossoms and produces a tea which has a scented
flavour.
5. Kenya tea- this tea is referred to as” refreshing tea”. It is served with milk.
6. Lapsangsauchang- It is smoky, pungent, perfumed tea. It is delicate to the palate and is said to have
acquired taste and is served with lemon.
7. Tisanes- It is a fruit flavoured tea and has herbal infusions. It is used for medicinal purposes and is gaining
popularity since the trend is towards healthy eating and drinking. Often these so not contain caffeine.
8. Srilanka makes a pale golden tea with good flavour. Ceylon blend is still used as a trade name, served with
lemon and milk.
9. CTC- Machinery processed tea, usually from Assam, Sri Lanka and parts of Africa and South America.
The processing has three stages (crush, tear, curl or cut, tear, curl), hence the name “CTC” tea. The resultant
product looks like small pellets of (usually black) tea. It produces a very strongly flavored, quickly infusing tea
that is often used in teabags.
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 Method of making tea:
 The quantity of tea used per pot or portion depends on the type of tea used & the standard of
recipe developed by the catering unit.
 Guidelines for making tea:
1) Used about 45-57g of tea leaves for 4.5 litres of tea
2) Half litres milk per 20-25 cups of tea.
3) Tea dust makes larger quantity of tea as compared to tea leaves or bags.
 Points must be kept in mind while making tea;
1) Used clean teapot
2) Rinse the pot in which tea is to be brewed with hot water
3) Properly stored good quality tea leaves/dust/bags should be used
4) Used freshly drawn boiling water
5) Used measured quantity of tea
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Characteristics of good tea
1. Tea should have:
2. Good flavor
3. Good aroma
4. Good color when milk or cream are added – not grey
5. Good body.

Reasons for bad quality tea
6. Water not fresh
7. Water has not reached boiling point l Infusion time too long or too short l Stale or old tea has
been used
8. Too much or too little tea used
9. Dirty equipment
10. Tea re-heated
11. Brewed tea being kept too long before use or kept at wrong temperature.
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 Tea service:
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COCOA
 The cocoa tree (Theobroma cacao) is a native of the dense tropical forests of
the Amazon.
 The term “Theobroma” means “food of the Gods”.
 The word cocoa has originated from the Aztec word “Cacahuete”.
 Cocoa describes the bulk commercially dried, fermented beans, as well as
powder from cocoa beans.
 The main procedures and exporters of the cocoa bean are West Africa (74%
of the world production), North, Central and South Africa (21%) and Asia
and Australia (5%).
 However the processing of the bean into chocolate is done in several other
countries and some of the best chocolate is produced in Belgium,
Switzerland and France.
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The Cocoa Plant
 The cocoa plant is a small tropical tree, originally grown in South and Central
America; but now commercially grown in West Africa.
 The cocoa tree requires a good soil, a huge rainfall and a low altitude.
 Cocoa can be grown up to 300 m above mean sea level. It requires a minimum
of 90-100 mm rainfall per month with an annual rainfall of 1500-2000 mm.
The plants need equitable climate with well distributed rainfall. If dry periods
are prolonged, irrigation scheduling is necessary. The temperature range of
15°-39°C with optimum of 25°C is considered ideal.
 The part of the plant that is processed and used for the making of cocoa and
chocolate is the fruit that grows on the main trunk of the tree, as well as on
the branches.
 The fruit is a large pod 4“ to 12“ in length and about 4“ in diameter and has a
hard leathery rind containing 25-75 seeds in distinct rows, embedded in a soft
pulp.
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Processing of Cocoa
The processing of cocoa bean into cocoa powder is done in seven stages, as mentioned under:
1. Fermentation of the Beans
The ripe cocoa pods are collected and split open and the beans and the pulp surrounding them
are scooped out and put into a fermentation chamber, also called the sweat boxes, where the
temperature is allowed to rise to 40 to 50°C (104 to 122°F). Fermentation will kill the germs and
prevent germination and decomposition of the bean. It will also encourage enzyme reaction
reducing the bitterness and developing flavor. The beans absorb the liquid from the fermenting
sugary pulp which will then turn into alcohol and finally into acetic acid. As soon as the mass
turns into the acid state, the fermentation is stopped. Otherwise unpleasant flavors and odours
will develop.
2. Drying of the Beans

This is done by laying the beans thinly out in the Sun to dry and occasionally turning them over,
or by passing them through a mechanical drying chamber. When completely dried, there will not
be more than 4% moisture in the bean. At this stage, beans are exported, unless they are to be
processed into cocoa chocolate.
3 Roasting the Beans

This stage is essential to develop the flavor and the aroma of the bean and to give color. Moisture
is lost at the stage, which assists in the removal of the shell from the beans.
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4. Removing the Shell
This stage is also called “Winnowing”. The shell is removed from the bean by passing them through a
series of rollers and sieves. The de-shelled beans, now mostly broken bits and pieces, are referred to as
“Nibs”.
5. Alkalization of the Nibs (Dutch Processing)
This stage, that further develops the flavor and color, is usually done by tumbling the nibs in an alkali
solution. After drying, the nibs may be roasted to correct the moisture content.
6. Grinding the nibs
The nibs are now ground into very small particles, a process which releases a large amount of fat and
results in the mass becoming a thick syrup. This fat is known as “Cocoa Butter”, usually 50% of the nibs.
7. Extraction of the Cocoa Butter
The cocoa fluid/mass is then fed into large felt lined steel pans fitted with a movable perforated lid.
When subjected to hydraulic pressure, some of the fat is forced through the filter cloths, leaving behind
a solid residue, known as the “Press Cake”.
This is removed from the pan, allowed to cool, then pulverized and sieved. To this fine powder, a small
amount of salt and vanilla is usually added before it is marketed as the popular cocoa powder.
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Cocoa products:
1) Milk Chocolate
The processing of milk chocolate is the same as Plain Chocolate (courverture), except that milk crumb is added at the
refining stage and the conching is done at a lower temperature, but for a longer time. Milk crumb is a mixture of condensed
milk and chocolate mass, reduced to a powder form.
2) Cocoa Powder
It is a product obtained by grinding roasted cocoa beans to an oily liquid, pressing this in a cocoa-butter press, to remove
about half cocoa butter and then grinding the residual press cake to a powder. Chocolate powder is a blend of true cocoa
powder, sugar and starch.
3) Drinking Chocolate
It is a modern beverage drink, prepared from the chocolate powder or chocolate flakes and made in similar manner to the
cocoa drink, by adding hot water or milk.
4) Ganache
It is the name given to a blend of chocolate and cream. Boiling fresh cream is mixed with grated or melted courverture and
stirred occasionally till cooled.
Nutritional Aspect
Cocoa powder and milk chocolate are rich in fats and carbohydrates. Being a highly palatable and energy concentrated
food, it was used extensively in emergency situations such as wars and during rescue and evacuation situations.
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Uses of Chocolate
Cocoa powder and Chocolate powder are used:
1. As a hot beverage.
2. AS a flavoring agent.
3. As a coloring agent.
4. For hot and cold sauces.
Storage
5. Cocoa and chocolate deteriorate quickly in the presence of moisture and heat. Cocoa becomes grayish in color and
lumpy when stored at temperature above 16-21°C and in high humidity.
6. A mottled or grey surface known as bloom may develop on the chocolate when it is exposed to high heat and moisture.
The melting fat and re-crystallizing in a different pattern on the surface contribute to the formation of bloom.
7. Appropriate tempering procedures during processing and the use of stabilizers retards the development of bloom. Sugar
bloom, a rough grayish layer, may develop on sweet chocolate due to moisture; the dissolved sugar re-crystallizes on the
surface.
8. The chocolate flavor appears not to be altered by the development of bloom or lumping of cocoa products, but the
texture may be grainy. Milk chocolates also absorb flavors and odours when stored improperly. The quality of cocoa and
chocolate is best when high temperature and humidity is avoided. The best protection is tightly sealed containers kept
in a cool, dry place. 22/05/22 200
2) Refreshing Beverages:
These are drinks which are taken to make up for the fluid
loss (due to perspiration) of our body. Ex. Nimbupani,
water, syrups, soft drinks, tonic water etc.
These are beverages that are infused with carbonic gases
making the drink fizzy when opened.
These beverages are available in different flavours such as
lemon, oranges, cola etc. and are available in bottles and
cans. Some example are;
i) Soft Drink:
 Artificial colouring and flavourings are added
 High in sugar content
Coke, Pepsi, 7up, Mirinda, Fanta, Lemonade, Mountain Dew,
Sprite, etc.
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ii) Fresh Fruit Juices:
 It is made from seasonal fruits
 They are strained and kept in juice container
 Fresh juices of oranges, sweet lime, mango, watermelon, litchi, papaya,
fresh tomato juice etc. are all popular as a non alcoholic beverages.
Canned Juice/Tetra pack:
 Available throughout the year
 Orange, sweet lime, pineapple, guava, cranberry etc.
 We also get canned or packed juice of different flavours for e.g. Tropicana,
Real, B.Natural etc.
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Quinine
iii) Aerated Water:

Plain water charge with gas usually Co2 to make it effervescent (fizzy).
They often contain syrup for taste & flavour.
1) Soda water: Colourless & tasteless
2) Tonic water: Colourless & quinine flavour
3) Dry ginger: Golden straw coloured with ginger flavour
4) Bitter lemon: Pale cloudy coloured with lemon flavour
Other fizzy waters

5) Fizzy lemonade
6) Orange
7) Ginger beer
8) Coca cola
9) Appy fizz
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Service:
1) Aerated water:
 They can be taken chilled anytime of the day – neat or mixed with alcoholic drinks or syrups.
 They are served in highball glasses or Tom Collins.
 A straw holder is placed on the table
2) Juices:
 Juices are served with ice or without ice in a Paris goblet/Highball/Tom Collins.
 The Pre-poured glass is brought from the dispensed bar /still room to the table and placed on a
coaster from the right-hand side of the guest.
 The straw holder is placed on the table.
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iv) Squashes:
- Concentrated pulp of fruits are available in bottles.
 Orange squash, pineapple squash, lemon squash, and mango squash are some example.
 They are diluted with the addition of chilled water, mineral water or aerated water.
 They are used in the making of cocktails and mocktails.
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 Service:
 Items required for service:
1) Salver
2) Measured quantity of required squash in 12 oz beer goblet/highball/Tom Collins
3) Jug of chilled water/soda/chilled mineral water according to guest preference
4) Coaster
5) Drinking straw
Procedure:
 Place the straw holder on the table and coaster in the centre of cover or on the right hand side of the guest
 Place the glass with squash on the coaster
 Ask the guest if he wishes to have ice. If yes, place the ice bucket next to the glass and add ice.
 Top it up with soda/chilled water/mineral water according to his order.
 Take the ice bucket away.
 If squash preferred with soda or mineral water bottle should be left on the table. Water jug may be taken
back to the sideboard.
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v) Syrups:
 Syrups are fruit flavoured concentrated sweet liquid.
 They are used in the preparation of cocktails, milkshakes and long drinks.
 They can be mixed with soda water and served.
1) Casiss: Black current syrup
2) Cintronelle: Lemon syrup
3) Gomme: Sugar syrup
4) Framboise: Raspberry syrup
5) Grenadine: Pomegranate syrup
6) Cerise: Cherry syrup
7) Orgeat: Almond syrup
 Service:
 Prepared drinks are served in highball/Tom Collins.
 The straw holder is placed on the table.
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3) Nourishing Beverages:
 Due to increased awareness about nutrition and healthy eating habits have
made milk-based drinking popular.
 They are served from still room in hotels and also served in fast food outlets,
popular restaurants and milk parlours etc.
 Chocolate, malted drinks & milkshake are served
 For chocolate & malted drinks hot milk is used & for milkshakes cold milk is used.
i) Hot chocolate:
Hot chocolate can be made in any of the following ways;
 It can be dispensed from a chocolate machine in which pre-portioned quantities
of hot water and powder are mixed in the, machine and dispensed into a cup
placed below the dispensing spout.
 Powdered drinking chocolate or chocolate syrup is whisked in hot milk with
sugar and poured into a warmed cup. It is topped with whipped cream and
chocolate flasks
ii) Malted drinks:
Branded malted beverages such as Horlicks, Boost, Bourn vita, Complain are served
in cups.
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iii) Milkshakes:
- Milkshakes are prepared from cold milk, fruit syrup and ice-cream.
 Some amount of ice-cream and syrup is blended with milk and poured into a tall glass and topped
with the remaining ice cream, garnished and served .
 Also blend with fruit pulp, ice-cream, sugar syrup and cold milk, poured into a tall glass and topped
with remaining ice-cream
 Ready to used mixes are available in the market which can be added to cold water to make
milkshake.
 Milkshakes have cream floating on the top and are sipped with straws.
 In fast food outlets milkshakes are served in disposable containers with a lid and straw.
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iv) Mineral Water:
 Water can be still, naturally sparkling or carbonated during bottling
 Mineral water contains minerals which are believed to be healthy as they are made up of natural
resources.
 Mineral water can be still or sparkling.
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 Different varieties of mineral water:
Name Type Country

Apollinaire's Natural sparkling Germany
Contrex Still France
Perrier N.S. or fruit flavor France
Royal Ferris N.S. Norway
San Pallafrino Carbonated Italy
Spa Still, N.S. or Fruit flavor Belgium
Spa Monopole Still & sparkling Belgium
Vichy Celestine Naturally sparkling France
Vittel N.S. France
Blue Lite Still Canada
Volvic Still France
Evian Still France
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 Spring water: Name Type Country
Ashburn Still or sparkling England
Baddit Slightly sparkling France
Boxton Still or carbonated England
Evian Still France
Highland spring Still or carbonated Scotland
Malvern Still or carbonated England
Indian mineral water: Kingfisher, Himalaya, Ganga, Oxyrich, Aquafina, Kent.
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 Alkaline waters:
 It will help treatment of gout (swelling and pain in the joints of your foot, particularly your big toe) &
rheumatism (inflammation and pain in the joints, muscles).
 Perrier, Salm Glmier, Vichy, Aix-les-bains, Eviean, Selters, Malvern.
 Aperient Water
 Saline constituents, these being in the sulphate of magnesia or sulphate of soda.
 Ex. Cheltenham, Montmirail, Leamington, SPA, Seidlitz.
 Chalybeate water
 Containing iron salt. Either carbonated or sulphated. They are act as stimulant & a tonic.
 Ex. Forges, Passy, Saint Nectaine, Vittel.
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Service of mineral water:
 Mineral water are served chilled at temperature range of 7-10°C but without addition of ice unless
requested by guest.
 It can be served in Paris goblet, highball or slim Jim glass.
 Mineral water may also be mixed with alcoholic drink and consumed
10oz 12oz
12oz
10oz
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Fill in the blanks
1) Non alcoholic drinks may have alcohol content less than…….. .
2) The worlds largest coffee producer is ……… .
3) Coffee grind used in Espresso coffee is……. .
4) The ideal temperature range of water for infusing coffee is….. .
5) Tia-maria is used in the preparation of ……. .
6) Earl grey tea flavoured with……. .
7) The flavour of orgeat syrup is…… .
8) Russian tea is served with……. .
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 Review questions
1) How do you classify beverages? Give four examples each.
2) What are the various types of non alcoholic beverages?
3) What are the points to be observed while making coffee?
4) Name any 5 methods of making coffee.
5) Explain the following methods of making coffee.
a) Espresso b) Percolator c) Cona d) La Cafetiere
6) What are the reasons for bitter, weak & flat coffee.
7) Explain the service procedure of coffee at the table.
8) What do you understood by speciality coffee? Write the steps involved in making Irish coffee.
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9) Name any six tea blends & explain their characteristics.
10) What are the points to be observed while making tea?
11) What is Russian tea? How do you serve it?
12) What is tisane? Give any four examples.
13) What are milk-based drinks?
14) What is aerated water? Give some examples.
15) Name any five syrups & their flavours.
16) What is mineral water? How are brands named?
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Introduction to the
SIMPLE CONTROL SYSTEMS
Introduction to the
Restaurant reservation system
Chapter Name
Introduction to the
 Introduction:
From first dates to anniversaries, lunches with friends to dinners with family, and employee interviews
to office brunches, the dining table always seems to bring people together!
In order for restaurant owners to keep organized, maximize table turnover, and reduce waiting time for
customers, it’s important to develop and maintain a reliable and efficient restaurant reservation
system.
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Introduction to the
 What Are Reservations?
 Restaurant reservations are an arrangement guests make in advance, confirming a table for them at
the specified time.
 Reservations are made by phone, through a restaurant’s website, third-party reservation sites or
apps, at the restaurant in person, or even with a text message.
 Convenience is key when it comes to diners getting a seat at their favorite venue.
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 Procedures for Restaurant Reservation
 1. All calls (internal and external) are answered within 3 rings.
 2. External calls are answered with an appropriate greeting:
• Smile
• “Good morning/afternoon/evening (Name of Hotel or Resort).”
• “(Name) speaking.”
• “How may I assist you?”, “how may I direct your call?”
 3. Internal calls are answered with appropriate greeting, department and associate’s name:
• Smile
• “Good morning/afternoon/evening this is (name of Department)”
• “(Name) speaking.”
• “How may I assist you?”
 4. At the end of the call, associate thanks the caller and let him/her replace the receiver first.
•“Thank you for your call, have a good afternoon, day, night Mr/Mrs/Ms Brown.”
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 5. When placing a caller on hold, the associate firstly asks the caller if he is willing to be put on hold.
 6. If the caller has been on hold for 30 seconds, the operator thanks the caller for waiting and asks if
the caller would like to remain on hold or if he prefers to leave a message.
 7. If the caller requests to speak to a person of the hotel (not a guest) and if this person cannot be
reached at extension, the associate asks if someone else can help or take a message.
 8. If the call is transferred, the associate thanks the caller for the call and informs the caller to whom
and where the call is being connected.
 Associates do not give information about guest’s room number, even if requested from the
caller/visitor. Guest has to be informed before and expressly give his permission.
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 Restaurant Reservation & Food and Beverage specific.
• Write down the booking in the reservation book using a pencil and print legibly
• Reservation book always attached with restaurant table plan or seating chart
• Do not write reservation on “scratch” paper, which could get lost
• Write the last name and first initial and check the spelling with the guest. Include the date and
Time in 15 minutes increments. Be sure to get the guests telephone and / or room number. Ask for
Extension. Write the number of people attending the venue.
• Note any special, requests: Non smoking / Birthday…
• Do not make any promise, such as a window table.
• Repeat the complete reservation (day, date, time, name and special request)
• Thank the guest for calling
• Room service is available 24 hrs on call
• Every reservation requested in any part of the hotel during this mentioned period has to inform
the outlet immediately
• Assigned associate has to collect the reservation book from the front desk daily (if any)
22/05/22 225
The reservation form must contain:
– Time
– Guest’s name/Company’s name
–Telephone number (outside guest)
– Number of person
– Smoking/non-smoking
– Preferred seating area (inside outside)
– Special request
– Contact number
– Contact person
– Received the reservation person
22/05/22 226
 Online Restaurant Reservations
Another option for restaurant owners is to set up their business’s website to allow online reservations.
There are many benefits to allowing customers to make arrangements online.
Benefits For Customers:

 Allows convenient 24/7 access, not only during your operating hours
 Eliminates the need to make a phone call
 Doesn’t require them to wait for an employee to answer
 Lets them easily read reviews of your restaurant and compare prices online
22/05/22 227
 Benefits For Restaurant Owners:
 Reduces time devoted to taking calls during operation hours
 Gives you the ability to reject or confirm reservations via email
 Turns more website visits into reservations
 Keeps reservations all in one place
22/05/22 228
 Guest Reservation Form Seating Chart
 ➢ The Restaurant Manager makes a seating chart daily before each meal period (if reservation
warranted)
➢ The reservations should be listed in alphabetical/room number order. This will help you to find a
reservation without having to go through all reservations
➢ Once reservations have been seated, mark off the name by a check mark on the line to the right
of the name. Then list the table number.
22/05/22 229
 Guest Reservations Tips
 • Check the reservation book to see if a table is available. If so, confirm this with the guest and
repeat all information that you received.
• If no table available at the desired time, check to see if an appropriate table is available earlier or
later, and if it is, suggest that time to the guest. If we do not have any table available at the
requested restaurant, guide the guest to another outlet.
• Reserved tables are marked with the guest’s name, confirm the spelling again.
 Recovery: uncorrected reservation: By associate, who did not check the details in the reservation;
mixed up the table… make the guest upset.
• Inform the guest about the incident
• Change a table to other side, good view
• Wowing: Set up table on the beach or set the table in another outlet for special case only
22/05/22 230
REVENUE CONTROL SYSTEM
 Every Hotel needs proper and effective control system in order to run its operations smoothly and
effectively, without any fraudulent activities.
This control is required at each and every stage of the Food and Beverage Cycle, i.e.:-
1. Taking the customer’s food or beverage order
2. Announcing these orders to kitchen or bar as the case may be Getting the order correct and ready on
time
3. Serving the correct order, on time with correct serving temperature to the guest
4. Making the correct bill
5. Setting the bill
6. Closing of the restaurant
Food sale is such a business if allowed unchecked can make an establishment bankrupt overnight.
Therefore, it is not the workers or masters should work to control but system should work efficiently
to prevent a disaster.
22/05/22 231
Functions of A Control System……..
1. The control system monitors the area where food and beverage sales take place.
2. It reduces the pilferage, fraud, and wastage to minimum.
3. It provides required information to the management for costing purposes, so that they forecast
the statistics accurately for the next financial period.
4. It ensures that cashiers make bills correctly so that the customer is neither overcharged nor
under charged.
22/05/22 232
Procedure for cash control
 The food and beverage order taken from the guests should be documented for effective control.

There are different checking methods followed for either of the two menu styles namely:
1. Triplicate checking methods
2. Duplicate checking methods
3. Single order sheet
4. Quick service menu and customer bill “OR” Service with order
5. Computerized order taking
22/05/22 233
MANUAL CHECKING SYSTEM OR CONTROLLING SYSTEM
1) TRIPLICATE CHECKING METHOD:
 This system is traditional and time tested and very efficient and still In used. As the name
implies, the food check has 3 copies. Each copy has same serial number on them, and be off
different color for easy identification and demarcation.
 Once the order is recorded on the KOT, the first copy goes to the kitchen or the dispense bar on
the basis of which the order is prepared. Once the waiter picks up the order, the KOT copy is
dropped in to the control box, which is always kept locked. Control box is maintained by the
food and beverage control department to prevent any kind of fraud and malpractice.
 The second copy is given to the cashier, and based on that the bill is prepared, which has 2
copies. The first copy of the bill goes to guest and another copy is retained by the cashier the
cashier attached the 2nd copy of KOT to the 2nd copy of the bill and submits it along with sales
summary to the food and beverage controls at the end of the day.
 The 3rd copy of KOT remains with the waiter in the KOT book for reference and checking up the
order during service. It may be called for auditing at any time by the control department.
22/05/22 234
Introduction to the
KOT Checking System
22/05/22 235
DUPLICATE CHECKING METHOD
 This kind of checking method is used in small hotels, Cafés, and
popular restaurants.
 As the name implies the KOT book has 2 copies. The first copy is
sent to the kitchen on the basis of which the order is prepared.
 When the waiter picks up the order, the first copy is dropped in
to the control box for auditing by the control department.
 The waiter retains the second copy as a means of reference
during the service. When guest requests for the billing, the
waiter or cashier sum up all the rates on the 2nd copy of KOT
and presents the same to the guest as the bill.
 In a few organizations, the copy has four to five perforated slips.
The waiter writes down the food order course wise on different
perforated slips.
 As and when each course is required that particular slip is torn
off and given at the hot plate.
 Every slip has a waiter number, table number, serial number and
date. When the food is ready, the Aboyeur keeps the particular
slip along with the food to avoid confusion.
22/05/22 236
SINGLE ORDER SHEET:
 This system is used in cafés, quick turn over restaurants, departmental stores, and taken away
establishments; usually the menu is very limited with little or no choice.
 Many organizations following this system may have order sheet printed with the menu, after taking the
order from the guests, the waiter writes it on KOT and calls for the order verbally over the hot plate.
 When the guest requests for the bill the waiter prices the order sheet and hand over to them as a bill.
While leaving the restaurants, the guest submits the bill to the cashier and pays the amount. The
cashier retains the bill for control purpose.

SERVICE WITH ORDER:
 This system of ordering is used in fast food joints, taken away, cafeterias, etc. Here the menu offered in
the establishment is displayed in wall mounted boards.
 The guests choose what they want to eat and then order that. The person at the cash counter make the
bill collects the cash, stamp the “bill received” and hand it over to the guest. The guest goes to
respective food counter and collects the dishes against the bill.
 After delivering the order the person at the food counter stamps the bill “delivered” and hand it over to
the guest.
22/05/22 237
 Special KOTs:
1. Suivant KOT or En Suit KOT:
Which means the “following” depicting
that one KOT has already been issued for the
same table number & the same guests.
2. Supplement KOT:
Incase when the accompaniment served with
the main course or a side dish is not sufficient, and another
portion is ordered by the guest for which the guest will not be
charged
22/05/22 238
3. Retour(return) or En Place KOT
In situations when a wrong dish has been already ordered and has to be returned from the table to
the kitchen for replacement, this KOT is raised.
22/05/22 239
4. No Charge KOT or House Slip
In preparation of many dishes the kitchen makes use of alcoholic beverages like wine, rum, brandy etc.
In situations when such dishes are ordered by the guest, the steward has to bring the required
amount of alcohol from the bar where this KOT is raised for the BAR other than the normal KOT
which is raised for the order given by the guest.
22/05/22 240
5. Complimentary KOT
This KOT is raised when a complimentary portion of food is to be served either to an upset guest to
maintain the goodwill or for
business promotion.
6. Administrative & General KOT

This KOT is raised for the top executives of the hotel or the managers who are authorized or given
allowance to dine in the restaurant or order from the restaurant.
22/05/22 241
7. Accident KOT
In situations where there is an accident
and the dish gets spoilt or partially
Damaged this KOT is raised for the same
Dish (freshly prepared) for the kitchen.
8. Duplicate KOT
If all the copies of the KOT get misplaced,
a duplicate KOT has to be raised with the
same information or order .
22/05/22 242
Introduction to the
Order taking from BOT:
 Bar order ticket (BOT):
 Order of alcoholic drinks is taken on BOT
 Colour of BOT is different from the KOT
 Duplicate system used in Bar
 Triplicate system used in Restaurant or other places
22/05/22 243
 Order taking from BOT:
 Wines are sold by bottle, carafe or glass
 Mention bin number on BOT for wines
 Bin card contains basic information;
A bin number, address of the supplier,
Maximum & minimum stock level, opening balance, receipt & closing
balance
22/05/22 244
 Write accurate measure along with drink
 Spirits are served by measures of different sizes; Peg/Small, large/double, etc
 Double measures are converted into single measures For billing.
22/05/22 245
Point of sale
 In some jurisdictions the law also requires customers to collect the receipt and
keep it at least for a short while after leaving the shop, again to check that
the shop records sales, so that it cannot evade sales taxes.
 Often cash registers are attached to scales, barcode scanners, check-stands,
and debit card or credit card terminals. Increasingly, dedicated cash registers
are being replaced with general purpose computers with POS software.
 Today, point of sale systems scan the barcode for each item, retrieve the price
from a database, calculate deductions for items on sale (or, in British retail
terminology, "special offer", "multi-buy" or "buy one, get one free"), calculate
the sales tax or VAT, calculate differential rates for preferred customers,
actualize inventory, time and date stamp the transaction, record the
transaction in detail including each item purchased, record the method of
payment, keep totals for each product or type of product sold as well as total
sales for specified periods, and do other tasks as well.
 These POS terminals will often also identify the cashier
22/05/22
on the
246
receipt, and
carry additional information or offers.
Following are the few benefits of automated KOT;
1. It ensures good control over the operations.
2. It increases productivity and reduce labor costs.
3. It eliminates revenue leakages by ensuring that all
the orders are billed.
4. It reduces clerical errors to minimum.
5. It avoids duplication of work.
6. It saves time.
7. It generates bills quickly without any mistake.
22/05/22 247
ELECTRONIC CASH REGISTER……
An electronic cash register is a mechanical device used to calculating and
recording sales transactions. It usually prints a receipt for the customer. It
has an attached drawer for storing cash. The cash drawer can be opened
after a sale, except when special keys, which only senior employees have.
This reduces the risk of cash pilferage.

Its following advantages are;
1. Print checks, including the printing of previously entered items.

2. Provide an analysis of sales by waiter per hour shift period.
3. Provide an analysis of sales made by type of product.
4. Analysis of sales by method of payment (cash, cheque, credit card, etc…)
5. Complete automatic tax calculations and cover service charges.
22/05/22 248
NCR
 The NCR Corporation (abbrev. National Cash Register) is an American computer hardware,
software and electronics company that makes self-service kiosks, point- of-sale terminals,
automated teller machines, check processing systems, barcode scanners, and business
consumables. They also provide IT maintenance support services
 Preset machines
Preset may mean (1) set in advance, or, (2) set as a default.

1) Set in advance
 Presets, (possibly multiple) setting assigned to electric/electronic devices in factories Pre-
programmed setting.
2) Set as a default
 Default (computer science), a setting or value automatically assigned to a software application,
computer program, etc.
22/05/22 249
Point –Of-Sale( POS)Terminal……….
 Point-of –sale systems are computerized system incorporating registers, computers and
peripheral equipments, usually on a computer network. These systems keep track of sale & can
generate records used in accounting and book keeping.

 POS registers are connected to touch screen monitors, magnetic strip readers, bar code
terminals, etc. the data is fed to various terminals and it can be accessed in various output
units. This system integrates the data and reduces the manual work. For example- if a bill is
made in the restaurant, it will be automatically posted in the guest bill, if a KOT is made it can
be displayed in the kitchen or can be printed in the kitchen.

 These systems can also generate reports required by various departments at any given point of
time, can control reservations, guest history, guest registration ,sale summary sheet etc.
22/05/22 250
POS. - The Kitchen Order Taking System:
 K.O.T is an ideal solution for hotels and restaurants to
simplify the order taking and delivery processes and
provide a totally centralized kitchen order taking and
management system.
 This application will handle various processes like menu
preparation, seat allotting, order delivery, add to cart or
selecting the product for the order, cook availability
checking, billing process, order closing and final account
assessment.
 This application will greatly simplify and speed up the
entire order taking and delivery process.
22/05/22 251
An automated KOT:
 When you take an order through a restaurant
POS system, a receipt is generated in the kitchen
on KOT printer.
 The KOT is also visible on the Kitchen Display
System for the chef to follow.
 So, the order is precisely transferred from POS to
kitchen in no time.
22/05/22 252
 Kitchen order pad
Kitchen Order Pad is a part of the Visual Menu series, where it compliments Visual Menu software
perfectly.
 However, it also works just fine independently. KOP is designed to eliminate unnecessary
movements of the attendants or captains in your restaurant.
 It is the functionality of KOP that, it notifies the kitchen on every order.
 The Kitchen could be notified through Network printers or on the Display Monitor using WIFI.
 Accuracy and Speed are the virtues of KOP.
 Planting KOP would Increase the speed of operations by 20% to 30%.
22/05/22 253
22/05/22 254
Introduction to the
Billing Methods
Billing Methods:
 Bills are made by referring to the food order
Before presenting bill;

 All dishes served are billed
 Correct total
 Date & number of covers are entered correctly
22/05/22 255
Introduction to the
Billing Methods
1) Bill as a check:
 Duplicate copy of food order
used & Value of food entered
 Guest may pay waiter or
directly on cash Counter
 Used in smaller hotels,
popular restaurant, Departmental
stores & cafes.
22/05/22 256
2) Separate Bill:
 Made by referring to second copy of KOT
 Bill must have the reference KOT
number
 All bills are serially numbered for
control purpose
 Bills are made in triplicates
- 1st copy goes to guest after payment
stamped ‘Paid’ returned to guest
- 2nd copy retained by cashier
- 3rd copy remain in book for future reference
22/05/22 257
Introduction to the
Billing Methods
3) Bill with order:
 Food order & customer’s bill combined
On one sheet
 Guest requirements are written down in
The column next to price column
 Amount is entered
 When ordered is complete, the total sum is
calculated
 After receiving payment stamped with
“Paid” and given to guest
 If using computers then printed receipt is
given to guest.
22/05/22 258
4) Prepaid:
 This occurs when money is received for specific event & allows organizer to determine
the exact number of guest prior to the day of function
 Admission in such case is based on the ticket or the card.
 Ex. New year eve programmes
5) No charge:
 Customer is requested to sign the bill for services received & bill is sent to the firm or
company sponsoring the hospitality.
 Customer shows the official authorization from the sponsoring company
 MICE (Meetings, Incentives, Conferences and Exhibitions) are arranged in accordance to the
specific purpose and therefore, the type of catering differs in each.
6) Deferred Account:
 Used in functions or events catering
 Bill for the services offered is sent to the company or firm22/05/22
after the event.
259
 This will be paid by the authorizing person

7) Vouchers:
-Guest is issued credit by a third party, his/her employer or any firm, in the form
of a voucher.
-Vouchers are exchange for food & non-alcoholic drinks to the maximum value
indicated in the voucher
-If the cost of dish is less than voucher value, ‘no cash’ will be returned to the
guest to make the difference.
-If the cost exceeds the voucher value the guest must pay the excess amount.
22/05/22 260
Introduction to the
Method of payments
Method of payments:
There are two main type of account settlement.
a) Cash settlement
b) Credit settlement
22/05/22 261
Introduction to the
Method of payments
1) Cash Settlement:
Any form of settlement which can be paid to the bank on the same day as it is received under the
classification. The cash settlement includes;
i) In local currency ii) In foreign currency
22/05/22 262
2) Cheque:
22/05/22 263
2) Cheque:
 It is an order on a bank to pay a sum of money out of the customer’s account.
A hotel cashier when receiving the cheque should ensure the following;
1) That the date is correct. If it is dated some time in future, it is side to be post dated
2) Name of the payee is correct
3) That the amount in figure tally with the same in words
4) Drawer has signed the cheque
5) No alterations are to be made on the cheque
22/05/22 264
3) Travellers cheque:
-Same value as bankers cheques only difference is that it is bought for cash by
the holder for a set amount.
-The advantages of travellers cheque is that it saves the holder from carrying a
large sum of money.
-It is accepted in most parts of the world
-Available in most banks & travel agencies like Thomas Cook.
22/05/22 265
4) Cards:
i) CREDIT CARDS

If the payment is made by credit card, the first step is to check its validity. Then a voucher
is made out and filled in with the required details. The customer is then requested to sign
the voucher after which the operator should check and match the signature with that on the
credit card. The customer copy should be given to the guest.

The validity of the credit card is checked by passing it through the electronic machine after
which the details of the credit card are printed on the form of itemized bill which the
customer then signs. (One copy of this itemized bill is given to the customer for his record)

ii) DEBIT CARDS
The use is similar to the above, but the amount used is immediately deducted from the
customer’s account.
22/05/22 266
Control department:
At the end of operation, night auditors from the control department collected all KOTs
deposited in the kitchen box and compare them with cashier copies of the bill to check if all the
items issued out of the kitchen were correctly charged.
The main copy of the KOT and the duplicate copy of the bill are stapled together.
Any shortage in the amount is recorded on the shortage book. The concerned waiter would be
summoned for explanation and shortage would be debited from his account.
They also verify cash sale with the cash amount deposited by the cashier to the control dept.
In a computerised checking and billing system all the all computers in service area, kitchen, bar,
cellar, billing, front office & control department are interconnected.
Sales summary of restaurant is prepared to know the revenue generated through sales of food,
drinks and others, the mode of payment and amount charged to room guest account and tax
amount collected.
22/05/22 267
 Fill in the blanks;
1) Top copy of the KOT goes to the________.
2) ______ KOT is made while continuing the order in second KOT.
3) Bin number is noted on BOT while writing order of _______.
Review Questions
4) What is checking system? What is its importance in food service industry?
5) Draw the specimen of KOT.
6) Explain briefly different methods of order taking.
7) Explain triplicate checking system with diagram.
8) Explain check and bill system with specimen.
22/05/22 268
6) When is special KOT made? What are the various special KOTS? Explain with specimen.
7) How is the order for alcoholic drinks taken? Explain.
8) What are the various methods of billing? Explain each.
9) What are the various payment systems? Explain each.
22/05/22 269
Introduction to the
Points considered while menu planning:
1) Competition:
 Hours of operations
 Cuisine offered
 Types of customer
 Menu pricing
 Portion size of the dish
2) Policy of the establishment:
 Operational hours
 Types of operation
 Production process
 Style of service
 Type of menu
22/05/22 270
Introduction to the
3) Customer:
 Eating habits
 Health considerations
 Age
 Disposable income& budget
 Time available
4) Operational aspects:
 Area available
 Place of consumption
 Skill levels of staff
 Equipments available
 Ingredients available
 Number of covers
22/05/22 271
Introduction to the
5) Gastronomic standpoint:
 Colour
 Texture
 Flavour & aroma
 Garnish
 Cooking methods
6) Nutritional Aspects:
 Knowledge about nutrition's
 Calories requirement according to age,
Gender & occupation
22/05/22 272
Introduction to the
7) Government Regulations:
 Any government prohibition on killing of birds & animals
 Referred government rules & regulations policy
22/05/22 273

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FOOD & BEVERAGE SERVICE - II

ICE COLLEGE OF HOTEL MANAGEMENT

 This idea gained popularity & was used in

 In French menu means ‘in minute detail’

The menu is a written document of the

3) Effective sales Tools:

14) Carte du jour:

 Children Menu (Walt Disney)

 Menu planning team should have,

Menus are planned for new outlets or existing outlets.

1) The menu must meet or exceed the guests expectations:

2) The menu must attain marketing objectives.

4) The menu must be cost effective:

6) The menu must blend the old and the new:

9) The menu must be appropriate for the operations facilities:

The current trend in the continental BF menu is towards offering a

Terms used in Continental breakfast:

Brown & white bread & butter

Gậteaux & pastries

A regular lunch is difficult in parties and groups. An elaborate snacks

Marie-Antoine Carême creator of

George Auguste Escoffier simplified, standardised

 Nowadays 13 courses of French Classical Menu is available.

Examples of hors-d’oeuvre substitutes are:

Consomme Consomme French Bisque d Green Bean

Steak Diane porc roti

Champagne Raspberry Peach Sorbet

Roast quail Braised

22/05/22 97 Haricots verts

Salade Vert 22/05/22 99

Champignons aue croute

Second group of sundae

Third group of sundae

b) Figurado: Irregular shapes.

Cadete 4 ½ (115 mm)

Carolina 4 ¾ (121 mm)

Corona 5 ⅝ (142 mm)

Coronas Grande 6⅛ (155 mm)

Double Corona 7 ⅝ (194 mm)

Petit Corona 5 ⅛ (129 mm)

Hoyo de Cuba & Honduras

Alec Bradley Florida, the United States

 Alcoholic beverage is a portable liquid which contains 0.5% to 95% of

 Non- alcoholic beverage is a potable liquid which has either no ethyl

alcohol in it or the alcohol percentage is less than 0.05% by volume.

Method of Type of grind Storage

Jug Coarse 22/05/22 161

Affogato Vanilla flavoured espresso

Americano Equal quantity of espresso

Cappuccino Espresso injected with

Corretto Espresso with a shot of

Doppio Double shots of espresso

Latte Espresso with hot milk

Latte macchiato Steamed milk spotted with a

Name of the speciality coffee Spirit or liqueur

Irish coffee Irish whiskey

Russian coffee Vodka