Food and Beverage Service Objectives

The food and beverage service is looked as a means of achieving satisfaction and making
yourself feel comfortable in today’s world. The main objectives of this service are −
 To satisfy the following needs −
o Physiological − The need to taste different varieties of food.
o Economical − The need to get F&B Services at the invested
cost.
o Social − The need to find friendly atmosphere.
o Psychological − The need to elevate self-esteem.
 To provide high quality food and beverages.
 To provide friendly and welcoming atmosphere.
 To provide professional, hygienic, and attentive service.
 To impart value for money.
 To retain the existing customers and to bring in new ones.

Food and Beverage Services - Organization

The food and beverage service is part of the service-oriented hospitality sector. It can be a
part of a large hotel or tourism business and it can also be run as an independent business.
The members of the F&B Services team are required to perform a wide range of tasks which
include preparation for service, greeting the guests, taking their orders, settling the bills, and
performing various other tasks after the guests leave.

Food and Beverage Services in Hotel

Most of the star-ranked hotels offer multiple F&B services in their hotels. They can be −

 Restaurant
 Lounge
 Coffee Shop
 Room Service
 Poolside Barbecue/Grill Service
 Banquet Service
 Bar
 Outside Catering Service

Structure of F&B Services Department

The F&B Services personnel are responsible to create the exact experience the guests wish
for. The department consists of the following positions −
Food & Beverage Service Manager
The Food & Beverage Service Manager is responsible for −
  Ensuring profit margins are achieved in each financial period from each department of
F&B service.
 Planning menus for various service areas in liaison with kitchen.
 Purchasing material and equipment for F&B Services department.

Assistant Food & Beverage Service Manager

The Assistant Food & Beverage Service Manager is aware of and is tuned to all the work the
F&B Services Manager performs and carries out the same in the absence of his superior.

Restaurant Manager
The Restaurant Manager looks after the overall functioning of a restaurant. The responsibility
of this staff member include −

 Managing the functions in the dining room

 Ordering material
 Stock-taking or inventory checking.
 Supervising, training, grooming, and evaluating the subordinates
 Preparing reports of staff and sales
 Managing budgets
 Handling daily sales and coordinating with cashiers
Room Service Manager
The Room Service Manager is responsible for −
  Selecting, training, encouraging, and evaluating all junior employees
 Ensuring that cultural values and core standards of F&B department/establishment are
met
 Controlling labor expenses through staffing, budgeting, and scheduling
 Handling guest complaints
 Providing special requests
Banquet Manager
The Banquet Manager is responsible for −

 Setting service standard for banquets

 Forecasting and allocating budgets for various types of events such as conferences,
meetings, etc.
 Achieving food and beverage sales
 Controlling chinaware, cutlery, glassware, linen, and equipment
 Handling decorations and guest complaints
 Providing special requests
 Purchasing required stock by following appropriate requisition procedures
 Following up each function by receiving guest feedback and submitting it to F&B
Manager
 Participating in departmental meetings
 Planning and pricing menu
 Training, grooming, and development of staff underneath
Bar Manager
The Bar Manager is responsible for −

 Forecasting the daily flow of customers

 Allocating right number of staff according to customer influx
 Managing and monitoring bar inventory from store to bar
 Tracking all types of drink sales
 Allocating cleaning and tendering tasks
Food Safety Supervisor (FSS)
A Food Safety Supervisor is a person who is trained to recognize and prevent risks associated
with food handling in an F&B Services business. He holds an FSS certificate that needs to be
no more than five years old. He is required in an F&B Services business so that he can train
and supervise other staff about safe practices of handling food.

F&B Ancillary Departments

Food and Beverage department relies upon the support of the following departments −
Kitchen Stewarding
The Kitchen Stewarding department strives to ensure cleanliness, preparedness, and
orderliness in the commercial kitchen so that the kitchen staff can work efficiently. It also
ensures that all the tools and utensils required for a specific meal or cooking task are cleaned
properly and are ready to go. The kitchen steward is a working link between the F&B
Services and the commercial kitchen.
Dishwashing
The Dishwashing department is responsible for providing clean and dry supply of glassware,
chinaware, and cutlery for bar, banquet, lounge, and restaurant service.
Laundry
The F&B department is highly reliable on laundry department or outsourced laundry services
for timely supply of dry-cleaned and wrinkleless linen.

F&B Staff Attitudes and Competencies

Each member of the F&B department hierarchy needs to have the following traits and skills −
Knowledge
Awareness of one’s responsibilities and roles, appropriate knowledge of food items, food and
beverage pairing, etiquettes, and service styles is a great way to build confidence while
serving the guests.

Appearance
It creates the first impression on the guests. The F&B staff members must maintain personal
hygiene, cleanliness, and professional appearance while being on duty.
Attentiveness
Attentiveness is paying sincere attention to details, memorizing the guests’ needs and
fulfilling them timely with as much perfection as one can put in.
Body Language
The F&B Services staff needs to conduct themselves with very positive, energetic, and
friendly gestures.
Effective Communication
It is very vital when it comes to talking with co-workers and guests. Clear and correct manner
of communication using right language and tone can make the service workflow smooth. It
can bring truly enhanced experience to the guests.
Punctuality
The F&B Services staff needs to know the value of time while serving the guests. Sincere
time-keeping and sense of urgency helps to keep the service workflow smooth.
Honesty and Integrity
These two core values in any well-brought-up person are important for serving the guests in
hospitality sector.

F & B Services - Types Of Service

There are a number of service styles to be followed when it comes to how food and beverage
should be served to the customers. The following are the most prominent styles −

Table Service
In this type of service, the guests enter the dining area and take seats. The waiter offers them
water and menu card. The guests then place their order to the waiter. The table is covered in
this service. It is grouped into the following types.
English or Family Service
Here, the host contributes actively in the service. The waiter brings food on platters, shows to
the host for approval, and then places the platters on the tables. The host either makes food
portions and serves the guests or allows the waiter to serve. To replenish the guests’ plates,
the waiter takes the platters around to serve or to let the guests help themselves. This is a
common family service in specialty restaurants where customers spend more time on
premise.
American or Plate Service
The food is served on guest's plate in the kitchen itself in predetermined portion. The
accompaniments served with the food, the color, and the presentation are determined in the
kitchen. The food plates are then brought to the guest. This service is commonly used in a
coffee shop where service is required to be fast.
French Service
It is very personalized and private service. The food is taken in platters and casseroles and
kept on the table of guests near their plates. The guests then help themselves. It is expensive
and elaborate service commonly used in fine dining restaurants. This service has two variants
−
 Cart French Service − The food is prepared and assembled at tableside. The
guests select food from the cart while sitting at their tables and are later served
from the right. It is offered for small groups of VIPs.
 Banquet French Service − The food is prepared in the kitchen. The servers
serve food on each individual’s plate from guest’s left side. For replenishment,
the servers keep the food platters in front of the guests.
Gueridon Service
In this service, partially cooked food from the kitchen is taken to the Gueridon Trolly for
cooking it completely. This partial cooking is done beside the guest table for achieving a
particular appearance and aroma of food, and for exhibiting showmanship. It also offers a
complete view of food. The waiter needs to perform the role of cook partially and needs to be
dexterous.
Silver Service
In this service, the food is presented on silver platters and casseroles. The table is set with
sterling silverware. The food is portioned into silver platters in the kitchen itself. The platters
are placed on the sideboard with burners or hot plates. At the time of serving, the waiter picks
the platter from hot plate and presents it to the host for approval and serves each guest using a
service spoon and fork.
Russian Service
It is identical to the Cart French service barring the servers place the food on the platters and
serve it from the left side.

Assisted Service
Here, the guests enter the dining area, collect their plates, and go to buffet counters and help
themselves. The guests may partially get service at the table or replenish their own plates
themselves.
Buffet Service
It this type of service, the guests get plates from the stack and goes to buffet counter where
food is kept in large casseroles and platters with burners. The guests can serve themselves or
can request the server behind the buffet table to serve. In sit-down buffet restaurants, the
tables are arranged with crockery and cutlery where guests can sit and eat, and then replenish
their plates.
Self Service
In this type of service, the guests enter the dining area and select food items. They pay for
coupons of respective food items. They go to food counter and give the coupons to avail the
chosen food. The guests are required to take their own plates to the table and eat.
Cafeteria Service
This service exists in industrial canteens, hostels, and cafeterias. The menu and the space is
limited; the cutlery is handed over to the guests. The tables are not covered. Sometimes high
chairs are provided to eat food at narrow tables. It is a quick service.
Single Point Service
In this type of service, the guest orders, pays for his order and gets served all at a single point.
There may be may not be any dining area or seats. The following are the different methods of
Single Point Service.
Food Court
This is an array of autonomous counters at which the customers can order, eat, or buy from a
number of different counters and eat in adjacent eating area.
Kiosks
The customer enters the choice and amount of money physically and the machine dispenses
what customer demanded accurately.
Take Away
Customer orders and avails food and beverage from a single counter and consumes it off the
premises.
Vending
The customer can get food or beverage service by means of automatic machines. The vending
machines are installed in industrial canteens, shopping centers, and airports.

Special Service
It is called special service because it provides food and beverage at the places which are not
meant for food & beverage service. The following are the different methods of special
service.
Grill Room Service
In this type of service, various vegetables and meats are displayed for better view and choice.
The counter is decorated with great aesthetics, and the guest can select meat or vegetable of
choice. The guest then takes a seat and is served cooked food with accompaniments.
Tray Service
Method of service of whole or part of meal on tray to customer in situ, such as hospitals,
aircraft, or railway catering.
Trolley/Gueridon Service
Food is cooked, finished or presented to the guest at a table, from a moveable trolley. For
example, food served on trollies for office workers or in aircrafts and trains.

Home Delivery
Food delivered to a customer’s home or place of work. For example, home delivery of pizza
or Meals on Wheels.
Lounge Service
Service of variety of foods and beverages in lounge area of a hotel or independent place.
Room Service
Here food is served to guests in their allotted rooms in hotels. Small orders are served in
trays. Major meals are taken to the room on trolleys. The guest places his order with the room
service order taker.
The waiter receives the order and transmits the same to the kitchen. Meanwhile, he prepares
his tray or trolley. He then goes to the cashier to prepare and take the bill. He then takes the
bill along with the food order for the guests’ signature or payment. Usually clearance of
soiled dishes from the room is done after half an hour or an hour. However, the guest can
telephone Room Service for the clearance as and when he has finished with the meal.

Food and Beverage Services - Outlets

Today, numerous types of food and beverage service outlets have come up in the market.
They offer a wide range of food and beverage services that the customers can avail. The
extent of service depends upon the type of service outlet. They include drive-through service
of fast food where the customers can purchase their favorite food without having to leave
their cars and pick-up points where food is delivered in minutes. There are also some elite
class fine dining outlets which exhibit classy articles in the house and provide elaborate food
services.
Here are some famous types of food and beverage outlets −

Outlet Menu Ambience Service

Wide menu for Soft

breakfast, lunch, instrumental
and dinner with music, soft Self or Assisted service
hot and cold lights, formal provided 24X7, round
beverages, ambience, all the clock. The traveler
Airport Lounges salads, main appealing for selects food and
meals, and having meals at beverage of choice, and
desserts. leisure and takes to the table
resting himself.
gracefully at the
airport

Wide menu of Informal,

soft drinks, relaxed Push-low seating,
alcoholic atmosphere, speedy service of
Bars
beverages, and energetic music, cocktails, mocktails, and
light snacks. colorful flashy snacks.
lights.

Short dining Attached to

menu with less educational Self or assisted, pre-
Cafeterias food options. institutes or plated, low priced
Follows cyclic industrial service.
meal plan. organizations

Coffee Shops Short menu with Informal Quick and mid-priced

hot and cold ambience with service for high
beverages, light music and customer turnover.
snacks, and light moderate
 meals. lighting.

Strobe lights,
laser lights,
Menu with dance floor, Entry permission for
Discotheque/Nightclubs snacks and lively music, couples or members on
beverages. informal and charge, assisted service.
energetic
atmosphere.

Elaborate menu
of single or
Modestly
multiple cuisines
Family/ Casual Dining furnished, Assisted, mid-priced
which may
Restaurants Casual service.
change according
atmosphere.
to the operating
hours.

Limited menu of Speedy service,

hot and Cold minimum table service.
beverages with The food is prepared in
easily prepared the kitchen, placed in
Catchy trendy
and fast meals the trays, and passed to
colored
Fast Food Outlets cooked in the person at the
furniture, lights,
advance and kept counter, who then
and music.
warm. delivers to the customer.
The customer picks up
the trays and consumes
it on premise.

Speedy service with

minimum personal
Multi-cuisine
attention. The customers
food outlets are
pick up food and
Multi cuisine located around
Food Courts beverages of their
menu. modestly kept
choice from multiple
central dining
outlets around and sit in
area.
the central dining area to
consume.

Grill Rooms Grilled meat or Attached to star According to hotel

sea food with hotels, gardens, policies.
alcoholic/non- or independent,
alcoholic may have open
beverages. kitchen. Eye-
 catching
counters.

Roasted meats, Located near

crunchy swimming
vegetables, and pools, Informal,
Poolside Barbeque Self/assisted service.
seafood with relaxed
wines and beer. atmosphere,
energetic music.

Mostly alcoholic Informal and

menu with social ambience
Push-low seating, self,
Pubs snacks. with less
or assisted service.
lighting and
more chatting.

Specific menus Follows specific Uniform of the service

such as Chinese, theme. Interior staff, linen, and service
Specialty/Ethnic Italian, Indian, Decoration is in ware are according to
Restaurants Thai, or line with the the theme and from the
Mexican. theme. country where the food
originates.

Limited or Frontend counter Pickup service where

elaborate menu for selling is customer places order,
of food and attached to the waits till it is completed,
Take-away Counters
beverages. pantry. and picks the food and
beverages to consume
them off-premise.

Architecture,
lighting, and
Limited menu music induce the
American/Assisted
Themed Restaurant that is based on feel of the
service.
the theme. theme. Mostly
informal
ambience.

Pre-packaged Located in high

chips, portioned labor cost and
Vending Machines foods, canned limited space Complete self-service.
beverages. areas such as
transport hubs.
General Layout of F&B Outlets
Appropriate architecture of F&B outlet makes it prepare, present, and serve in optimum way
and increase productivity. These are few basic considerations for various sections of F&B
outlets −
Kitchen
It is farthest from the customers.
Store
It has large fridges, cupboards with multiple shelves, and lockers. It is attached to the kitchen.
Pantry
It is being the area where food or beverage is prepared ready to serve, it is located between
the dining area and the kitchen.
Restrooms
There are two different schools of thought for location of restrooms − some experts consider
that the restrooms must be near the entrance and some think that it should be isolated from
entrance or dining area.

General Considerations for F&B Services Layout

While designing an F&B outlet, one needs to consider every factor that contributes to the
smooth running of operations right from food preparation, cooking, dish presentation,
serving, and all allied tasks.
While designing commercial F&B outlets, the following points are important −

 Target customer segment (Youth/Men/Women/All).

 Type of food (Light Food/Fast Food/Fine Dining).
 Manner of food production (Cooking/Grilling/Boiling/Baking/Steaming).
 Type of food distribution (On/Off Premise).
 Availability of carpet area.
 Number of staff required.
The kitchen is designed not to be directly visible. The chef cannot directly communicate to
the guests. The guest tables and chairs are placed away from kitchen.

Product Cycle in F&B Service

The purchasing department in F&B Services is responsible for purchasing, storing, and
issuing the supply of raw food items, canned/bottled beverages, and equipment. The
following is a typical product purchasing cycle −
The purchasing department works with accounts department to keep the information on
allocated budget and balance budget.
The following factors influence purchasing −

 Size of F&B Organization

 Location of F&B Organization
 Availability and Size of Storage Space
 Organization Budget and Policies
 Availability of the commodity due to season
Purchasing Product
The purchaser is responsible for purchasing a product. He studies the market, and analyzes
and selects suppliers, wholesalers, and the contemporary market prices. He then liaisons with
suppliers and wholesalers to get good material at fair price and purchases the required
commodities by following appropriate purchase procedures.
Receiving the Product
The receiver receives the products from the suppliers. He checks the product for right quality
and quantity. He deals with the delivery personnel from the supplier’s end and signs on the
related receipts.
Storing and Issuing the Product
The store men carry out the task of storing received supply and issuing it to respective
departments. They update the stock database, and manage old and new material in the stock.
They also keep record of stock to the latest date.
Preparing and Presenting an F&B Product
This includes preparation of various food items and fresh beverages. The cooks prepare
various foods and the bar tenders prepare cold beverages such as mocktails and cocktails.
They also make the dish most presentable by arranging food on platter and decorating it in an
attractive manner. The beverages are also decorated by using fruit slices, decorating the
glasses, sippers, and stirrers.
Consuming the F&B Product
This part is played by the guests. At the service end, the respective staff takes inventory of
the consumed and balanced stock of food and beverages and keeps it updated to latest figures.

Food and Beverage Standards

Any food and beverage service business has a great responsibility of serving hygienic, safe,
clean, and fresh food. The customers also rightfully question if the food or beverage they
consume at the F&B Services outlet is healthy, safe, and fresh.
For ensuring food safety, a system named Hazard Analysis and Critical Control Points
(HACCP) in Europe works to identify Critical Control Points (CCP) for the presence of
physical, chemical, and bacterial hazards to food. HACCP has set guidelines and principles
on producing healthy and safe food. It also enables food and beverage businesses to adhere to
consistent safety and quality of food production.
In India, Food Safety and Standards Authority (FSSA) works towards setting standards for
safe and hygienic food. In USA, Food Safety and Inspection Service (FSIS) is responsible for
the safety of meat, poultry, and processed egg products. Also, the Food and Drug
Administration (FDA) is responsible for virtually all other foods.

Managing Buffets, Banquets, and Catered Events

Before planning and executing buffets, banquets, or catered events, the respective managers
and supervisors need to consider the following factors −
Type of Event
It can be formal such as seminars, meetings, or conference, or informal such as a wedding
reception, birthday party, employee outing, and alike.
Involvement of Various Persons
The participants such as decorating staff, planning staff such as managers, serving staff,
supervising staff, whole sellers, and the guests.
Event Requirements
It is important to know the date and time of event, the number of expected guests, dance
floor, audio or projector systems, or any special requirement demanded by the guests before
planning the event.
Decors
It includes flowers, table arrangement, center-pieces, candles, artificial fountains/waterfalls,
decorative art pieces, plants and pots; for both formal and informal occasions with the
involvement of décor artists. The display pieces may be carved, baked, or assembled; made
of edible or non-edible substances according to the laid standards. The decoration needs to go
in pair with the theme of the banquet, buffet, or some event.
Menu
According to the time of event, it can include starters, salads, breads, main courses (meats,
poultry, or sea food), desserts (fruits, pastries, or frozen desserts), beverages,
accompaniments, and garnishes according to the establishment standards. It must be hygienic,
in-line with the occasion, and meeting the F&B Services establishment standards.
Serving Equipment
Depending upon the requirement of guests and serving style, it can include silverware,
platters, table linens, and other required serving equipment. It also includes size and shape of
tables and chairs.
Serving Norms
According to establishment norms, serving right food at right temperature, replenishing food
platters timely, keeping the overall display neat and attractive, storing food and managing
beverage consumption after service, cleaning buffet or banquet area, restoring plates, cutlery,
Guerion trollies, and glassware after completion of service.

F & B Services - Analysis & Decision Making

The decision making responsibility in an F&B establishment rests with the managers. They
have full access to the numbers, data, reports, and trends of the market as well as knowledge
of F&B establishments.

F&B Services Analysis

The F&B services managers need to conduct financial analysis and quality analysis.
Financial Analysis is carried out in three steps −
Setting expectations (BUDGET)
The managers study current and future market trends and forecast expenses. Budgets are
prepared based on managers’ inputs.
Evaluating actual situation (INCOME STATEMENT)
The managers also keep a keen eye on present situation in which F&B Services is
functioning. They need to consider fixed costs such as rents and property taxes, and variable
costs such as material, advertisement, and music and entertainment costs.
Analyzing the difference (PROFIT/LOSS)
They come up with the difference and find out the reasons and apply the required policies.
The Quality Analysis needs to consider the following factors while providing the food
product or service. Some of these factors are −
 Evaluating ongoing product analysis checklist that includes doneness, aroma
and taste of the ready dish, garnish, color, appearance, presentation, serving
portion, and alike.
 Evaluating the food or beverage product for safety against consumption.
 Evaluating weekly review of product deviation that includes date, product
name, problem, solutions, and recommendation.

F&B Services Decision Making

It includes coming up with corrective actions in case of certain unpleasant results. The
managers make decisions after going through the following steps −

 Identifying problems
 Identifying reason
 Determining a number of solutions
 Selecting a best solution
 Applying the solution
 Evaluating the solution
For example, the response for chilled cucumber soup is declining for the past four months.
 Identify problems − Menu problem? Taste issue? Price issue? Serving
quantity or quality issue?
 Identify reason − Soup is outstanding on quality, portion of service, and taste
marks. But it is Winter and guests are preferring hot soups than the chilled
ones though it is on the lunch menu.
 Solutions − Can a hot variant of the same soup be developed? Can the soup be
replaced by a preferred alternative?
 Best solution − Shift chilled cucumber soup to summer-time menus and bring
in a new hot soup or a variant of one of the present soups that will potentially
rule the guests’ taste buds.

F & B Services - Menu Preparation

Food and beverages form an integral part of the human culture. Ever since human culture
started evolving, food and beverages preparation also went on finding new ways. Today,
every country flaunts a different line of food and beverages prepared in authentic culinary
ways.
Over the past several years, various food and beverages have been developed using local
crops, meats, fruits, and vegetables, and trying different recipes with them. This manner of
development contributed in the authenticity of the food and beverages to a great extent.

What is Menu?
It is a detailed list of food and beverage offerings with their respective prices. It is prepared
by a food and beverage service businesses to keep the customers informed about the
availability of various F&B items.
A good menu must −

 Present clear, unambiguous information.

 Adhere to food safety and nutrition policies of the business.
 Meet or outstrip guests’ expectations.
 Meet the quality standards of the business.
 Be truthful in describing the taste and preparations.
 Be strictly going with the production and service facilities of the business.

Restaurant Menu Preparation

The restaurant menu should be planned well by considering various aspects of the food
outlet. There are myriad menus available right from breakfast, lunch, small bites, up to
dinner. The following information is gathered before planning food and beverage menu for a
commercial kitchen.

 What kind of food outlet is it? (Vintage, Contemporary, Modern, Theme, Bar, and
more)
 What is the name of the outlet?
 What is the expanse of food items, their accompaniments, and beverages the owner
wishes to keep?
 Which information needs elaboration for food and beverages?
 What tone of language is required? (formal/informal)
 What types of names and category headings would best suit for the food and beverage
items?
 What design, images, colors, and typeface would look best for the menu?
 Are the graphic details relevant to the food outlet theme?
 How large should the menu be on paper?
These days, numerous apps such as MenuPro, FineDine, MenuExpress, InnMenu, and more
are readily available to create catchy and engaging menus. A good menu design is a treat for
eyes that drive the guests to place orders.
Depending upon the expanse of physical outlet and service, and the variety of food and
beverages it offers, the menu design and details change.

Menu Planning
This is the selection of menu in advance for an upcoming event. Menu planning plays an
important role in customer satisfaction.
Menu planning is beneficial in the following areas −

 Purchasing of essential material in advance.

 Pricing of the food.
 Guiding the food preparation.
 Evaluating the dietary needs.
 Evaluating the food in terms of necessary improvements.
The menu must be planned such that it goes well with the theme of the F&B outlet and it
must be a good bargain for food price and dietary value.

F & B Services - Ethnic Food Menus

There are various cuisines around the world. Each cuisine involves a lot of preparation. The
following most famous ethnic menus are prepared in various cuisines around the world

Indian Food Menu

Indian food is perhaps as diverse as its culture and offers a lot more than curries and gravies.
It balances all tastes — savory, sweet, salty, and sour. Indian food broadly goes according to
the regions where it originates such as Northern, Southern, Western, and Eastern. Within
regions it is varied according to states such as Kashmiri, Punjabi, Gujarati, Marathi, Keralite,
Bengali, and so on. It is an authentic combination of the base food paired with aromatic
herbs nuts, and spices.
It includes various appetizers, snacks and their accompaniments, veg and non-veg stews,
various types of flat breads, plain or spicy lentils, rice preparations, sea-food, street food, and
sweets made of milk products and nuts.

Indian food is eaten using one’s clean fingers because that way, the flatbreads are easy to
portion. The spoons and forks are used for having snacks, curries, stews, rice, curds, or
sweets when the need arises. Authentic Indian food is generally served in copper or brass
bowls and plates or you can have it on fresh banana leaves or Patravali (Plates made of dried
leaves), which help to save efforts of cleaning and disposing.
A few popular Indian foods are −
 Poha (beaten rice soaked and cooked by adding chopped vegetables and
cilantro)
 Aloo Bonda (Boiled, mashed, and flavored potatoes enwrapped with lentil
flour and deep fried)
 Kadhai Panner (Savory cubes of cottage cheese in thick tangy curry or gravy)
 Veg Kolhapuri (Wholesome vegetables cooked in spicy red gravy)
 Rajma (Black beans cooked in spicy gravy)
 Biryani (Aromatic and flavored rice dish cooked with vegetables or meat)
 Sarson-da-saag (Mustard leaves cooked with chili, garlic, and mustard oil)
 Jalebi (Coils of flour batter deep fried and dipped in sugar syrup)
 Gulab Jamun (Deep fried balls of milk powder and flour soaked into sugar
syrup)

French Food Menu

France boasts of a wide range of cuisines. The cuisines follow authentic traditional cooking
practices. French food caters to the preparation of appetizers, salads, soups, stews, side and
main dishes, and desserts. A large variety of classic food is prepared using red and white
meats. Recipes have evolved with seafood, fruits, cheeses, vegetables, pastries, and
chocolates using authentic sauces and dressings.

The following are some traditional French dishes are −

 Soupe a l'oignon (Onion soup in meat stock)
 Petits Pates a la Sage (Little pies of sage)
 Ratatouille (Traditional vegetable stew)
 Coq au vin (Rooster in wine)

Italian Food Menu

Italian food boasts of classically prepared pizza bases baked with savoury toppings of
vegetables, meat, and cheese. It also includes a wide range of pastas of various shapes and
sizes cooked and served with authentic Italian accompaniments and sauces.
The local customs of baking and cooking provide a large array of soups, salads, snacks,
meals, and desserts from Italian cuisine. The food is often accompanied with beverages such
as wine, champagnes, or other similar drinks.
The following are some popular dishes in Italian cuisine −
 Bellini (a cocktail made with white peach puree and sparkling wine.)
  Caprese Salad
 Cacciuco (Seafood stew)
 Risotto Alla Milanese (Saffron Rice)
 Arancini Veneziani (Venetian Rice Fritters)
 Braciola (Italian Beef Rolls in Tomato Sauce)
 Spinach and Mushroom Lasagna (Baked sheets of flour separated by stew
and cheese)

Chinese Food Menu

They say, Chinese food is the tastiest in the world. It includes soups, snacks, and meals
prepared with rice, noodles, vegetables, meats, seafood, sauces, and seasonings. The stir
frying manner of cooking brings crunchiness, texture, and adds a great flavor to various
Chinese dishes.

Chinese food is prepared with crunchy or leafy vegetables, bean sprouts, a variety of
mushrooms, bamboo shoots, tofu (soybean curds), and spices such as chilies, ginger, Chinese
celery, and garlic. The food is consumed using traditional chopsticks and spoons. The table
setting displays porcelain bowls and spoons for soup, a large bowl for food kept on the flat
plate underneath, Rice bowl, and a pair of chopsticks with resting stand.
The following are some traditional Chinese dishes −
 Gong Bao Chicken (Diced chicken cooked with dried chili and fried peanuts).
 Ma Po Tofu (Tofu cubes cooked with pepper powder, ground beef, and green
onions).
 Wontons (Triangles of flour added in soup).
 Dumplings (Small dough disks filled with minced meat or spicy chopped
vegetables, closed, and steamed).
  Spring Rolls (fried cylindrical rolls that enwrap minced meat or vegetables).
 Chow Mein (Cooked and stir fried vegetables in savory sauce).
Chinese food includes a cup of tea as beverage. No aerated drinks are served as part of
authentic Chinese meal. Desserts are not commonly consumed in Chinese cuisine except on
special occasions. The meal is generally completed with fruits.

Thai Food Menu

Thai food is popular for the aroma it brings with the addition of lemongrass, lemon leaves,
galangal, chili, and aromatic herbs. The base food is vegetables, meats, eggs, sauces, noodles,
and rice. A complete Thai meal comprises of snacks, salads, soups, one-dish meals, and
desserts. It makes a blend of great taste and treat for eyes too.

As per the traditional customs, the soups are enjoyed along with rice and noodles; not before.
The rice or noodles are topped with the toppings of choice and consumed with spoon. Some
popular Thai dishes are −
 Tom Yam Goong (Jumbo prawns in savory hot and spicy sauce)
 Pad Thai (Noodles with tofu, sprouts, fried onion, chili sauce, and finely
powdered peanuts)
 Kuay Tiew (Noodles served in vegetables and meat broth)
 Gai Med Ma Moung (Chicken in soy sauce, garlic, honey, and cashew nuts)
 Kao Phad (Fried rice)
 Massaman Curry (Meat and potato cooked in cinnamon flavored curry)

Mexican Food Menu

Mexican line of food is famous for spicy and tangy taste. It includes salads, snacks, one-dish
meals, elaborate meals, and desserts.
The basic food items in Mexican cuisine are −
 Tortillas (Corn flour or wheat flour disks)
 Fajitas (Grilled meat on tortilla)
 Tacos (Small tortilla partially enwrapping the filling)
 Quesadillas (Wheat or corn tortilla filled with cheese and meat or vegetables)
 Nachos (A Texan-Mexican or Tex-Mex snack with savory flavored tortilla
chips)
 Enchiladas (Corn tortillas rolled around a filling of cooked meat, seafood,
beans, or vegetables and covered with a chili pepper sauce and cheese)
 Empanadas (Baked or fried stuffed bread or pastry)
Corn, black beans, native fruits and vegetables, herbs, and meats are integral ingredients of
Mexican food. A few popular Mexican dishes are −

 Chicken-mango-jalapeno salad
 Mango-pineapple salsa
 Prawn fajita with avocado cream
 Mexican chicken stew
 Grilled chicken nacho

Food and Beverage Services - Menu Courses

The courses of meal around the world vary in number from as small as just one to as wide as
17, in case of a traditional French meal. The courses are divided according to what food one
eats. There are different food profiles according to the country’s culture and customs.
Generally, there are at least three courses of a meal −
Starter
In this course, a welcoming appetizer that induces hunger is given to the guests. Also, the
guests can prefer soups accompanied with the bite-size savory snacks as side orders in this
course.
Main Course
During this course, main dishes with vegetables or meats accompanied with rice and breads
are served. In some cultures, such as Indian, the main dish is accompanied with salads.
Dessert
This course signals the end of meal and is usually had with a cup of coffee.
Salads form an important part of diet in France. A typical French meal has an addition of
Salad Course. It is often accompanied by other courses such as Fish Course and Cheese
Course. There are cultures where people prefer to take one dish meal with no elaborate and
distinguished c

Broad Types of Menus

Depending upon what and how the food is made available to the guests, there are following
broad menu types −
Table D’hote Menu
Table D’hote is a menu where the meal is combined with a number of food options from each
course. The guests can make their choice and order for a fixed price. Irrespective of what
the guest chooses or declines, the price remains the same. Hence, it may also be called prix
fixe or fixed price menu. Banquet menus, children’s menus, and occasion menus cater to
special occasions and are offered at a set price.
A la carte Menu
A la carte is a multi-course or multi-category menu that comes with appetizers, starters, sea-
food, meats, side dishes, beverages, and alike. Each dish is offered at a separate price. The
guest can choose individual dishes to make own meal package.
Static Menu
In this menu, the typical types of meals are served yearlong with an occasional change on
some special days.
Cyclic Menu
Cycle menu includes different meals offered on different days of a week. The cafeterias at
educational institutes and otherwise use this menu which they can repeat after a week or a
month. Serving a feast on Sunday, offering special variants of chicken on Fridays can add to
the cyclic menu.
Let us now look at a few other menus which boost your platter and the F & B Services.
Dessert Menu
This menu displays puddings, cakes, tarts, ice creams, smoothies, fondues, sundaes, sweet
pies, and ice creams and frozen yogurts along with their respective prices.
Frozen Desserts − They are usually popular with people from all ages and walks of life.
They are always served chilled. The following are some mouthwatering frozen desserts are −
Ice Cream/Gelato (Italian for ice-cream) − They are primarily same with just a little
difference in composition of milk, custard, water, and eggs. In India, frozen desserts are
prepared with thick full cream milk and fruit pulp or crushed nuts and saffron. It is popularly
known as ‘Kulfi’. Kulfi is served on stick or in terracotta pot called ‘Matka’.

Sorbet − It is a frozen dessert made of fruit juices, dessert wines, and ice shaves. It is
flavored by a variety of edible food colors and essences. In contrast to ice cream, frozen
dessert appears icier than milky.
Frozen Yogurt − It is made by freezing flavored yogurt. It also contains less fat, sugar, and
thus less calories as compared to ice creams.
Beverage Menu
This menu includes variants of tea and coffee, hot chocolate, juices, milkshakes, mocktails,
and so on. The wine menu includes wines, beers, liquors, types of water, cocktails, and spirits
with their respective serving quantities and prices.

Food and Beverage Services - Beverages

Beverage is any liquid consumed by humans for quenching thirst, or merely for pleasure.
Beverages come in various types −

Non-Alcoholic Beverages
There are two types of non-alcoholic beverages.
Hot Beverages
These are served hot. Hot beverages typically include tea, masala tea (spiced tea), milk, hot
chocolate, and variants of coffee such as expresso, latte, and cappuccino.
Cold Beverages
These are served and consumed while chilled. Cold beverages include juices, mocktails,
coolers, cold versions of tea and coffee, milkshakes, carbonated drinks, mocktails, and
sherbets. The following beverages are famous in countries like India −
 Buttermilk with a dash of powdered cumin seeds and salt.
 Aam Panna, a sweet and sour raw mango juice with a dash of cardamom in it.
 Tender coconut water locally called Nariyal-Pani.
 Sol Kadhi, thin coconut milk flavored with Kokum and ginger-garlic-chili
paste.
There are a few cold beverages which come as cocktails and are prepared using alcohol.

Alcoholic Beverages
These are served cold. Alcoholic beverages are intoxicating and contain ethanol, commonly
known as alcohol. Such beverages need to undergo fermentation and distillation to generate
alcohol contents. The percentage of alcohol varies in the range of 0.5% to 95% depending
upon the methods of fermentation and distillation.
 Wine, Cider, Perry, and Champaign are fermented alcohols.
 Beer, ale, and lager are fermented and brewed alcohols.
 Gin, Vodka, Whisky, Rum, Brandy, and Tequila are distilled alcohols.
If a beverage contains at least 20% Alcohol by Volume (ABV), it is called spirit. Liquors are
similar to spirits. The only difference is that liquors come with added sweetness and
flavoring. Liquors and spirits, both are strong alcoholic beverages. The following are a few
most popular alcoholic beverages −

Alcohol by
Beverage Process/ Raw Material Origin Volume
(ABV in %)

Beer is obtained by fermenting liquid Throughout the

Beer mixture of cereals such as corn, rye, wheat, world. 5 – 10
barley and yeast.

Brandy is obtained by distilling the

Brandy 40 – 50
fermented fruit juices.

Gin is obtained by distilling the fermented Holland

Gin 40 – 50
juice of Juniper berries with water.

Rum is obtained by fermenting Sugarcane Central/South

Rum 40 – 55
juice or Molasses for at least three years. America

Tequila is obtained by distilling fermented Mexico

Tequila 40 - 50
juices of Blue Agave plants.

Vodka is prepared by distilling starch or Russia

Vodka 35 - 50
sugar-rich plant matter.

Whisky is prepared by distilling fermented Scotland

Whisky 40 - 55
juice of cereal grains.

Wines are obtained from fruits such as France/ South

grapes, peaches, plums, apricots, Africa/India
Wines 5 - 20
pomegranate. The fruits are crushed and
fermented in large containers.

Due to the unwanted side effects of alcohol on consumer and the society, it is the
responsibility of food and beverage service staff to verify the young customer’s age before
serving alcoholic beverages.

Food and Beverage Services - Equipment

The equipment forms an inevitable part of food and beverage service. It plays an important
role to build the mood of the guests, to complement the outlet theme, and to elevate guest
experience. Right from the largest commodities used for food preparation and interior
decoration such as chandeliers or ovens to the smallest piece of cutlery, furniture, or linen
participate in creating overall ambience of the outlet.
Let us discuss in detail the equipment used in food and beverage services −

Tableware in F&B Services

Tableware consists of crockery, cutlery, glassware and linen used while serving and eating
meals at a table. These are circulating equipment which can be grouped into the following
types −
Chinaware
This is a collection of fine dishes, bowls, food platters, section dishes, ramekins, cups and
saucers, soup spoons, vases, and ash trays made using a translucent ceramic material.

Hollowware
This consists of containers such as serving bowls, pots, kettles, ice jugs, and water. These
containers are either made from glass or metals such as copper, brass, or stainless steel.
Glassware
This consists of articles made of fine glass. Glassware includes jugs, pitchers, drinkware, ash
trays, vases, and similar articles.
Silverware
The objects in silverware are made of Electro Plated Nickel Silver (EPNS). These are made
from an alloy of brass, zinc, stainless steel or nickel with silver plating of 10 to 15 microns.
Silverware includes spoons, forks, knives, hollowware, drinkware, tongs, ice bucket, and a
salver.
Chaffing Dishes (Chafers)
These are food warming dishes. They keep the food warm for an adequate time and
temperature. They come in two variants: electric or chafer fuel candle.
Chaffing dishes are available in multiple sizes, shapes, and lids. Modern-day chafing dishes
are made of light metal or ceramic with handles, sometimes covered with a see-through lid.
Here are some chaffing dishes −

Food & Beverage Services - Use Of Cutlery

Cutlery comprises of any hand-held implement for eating or serving food. It includes various
spoons, forks, knives, and tongs. It is also called silverware or flatware. Cutlery is made of
metals like stainless steel or silver.
In modern days, cutlery has come up in wonderful combinations — spife (spoon +
knife), spork (spoon + fork), and knork (knife + fork).

Types of Spoons, Forks, and Knives

There are different types of spoons for serving or eating different kinds of food. The forks
often accompany spoons or help independently to pick food bites. The knives are used to
portion the food.
 Dinner Spoon (Table Spoon) − It has elongated round cup. It is used to eat
main course food items. It can pick up just the right amount of rice, stew, or
curry. It is always paired with a fork (with four tines) of the same length or a
dessert knife.
 Dessert Spoon, Dessert Knife, and Dessert Fork − These are smaller than
their main course peers and are used to have desserts.
 Soup Spoon − It has a round cup bigger than that of the table spoon. It is as
long as a dinner spoon.
 Tea/Coffee Spoons − These are smaller than the dessert spoon in length and
size of cup. We use these spoons to stir tea or coffee.
 Sugar Spoon − It has a flower shaped round cup. It is used to take sugar from
sugar bowl of tea set.
 Ice Cream Spoon − It is a small spoon with flat rim that can help to cut the
right amount of ice cream. It can come in small, medium, and large sizes
according to the quantity of the ice cream served and the size of the bowl.
 Cocktail (Soda) Spoon − It is a drink spoon with a long handle that helps the
spoon to reach the bottom of a tall glass.
  Butter knife − It has short rectangular blade that is sharp on the lower side to
form an edge. It is useful in cutting semi-firm pieces of butter and apply them
on food items such as breads.
 Salad Spoon − It is always used in pair with salad fork. It helps mixing and
serving salad efficiently.
 Serving Spoon − It is a spoon with large round cup designed to serve stews
and rice.

 Deli (Fruit) Fork − has two tines. It helps to pick thinly sliced food such as
slices of fruits.
 Roast Fork − It is the largest fork. It has longer and stronger tines that help to
hold and pick large meat or vegetable pieces.
 Cake Knife − It is a flat, elongated triangle-shaped knife and is used to cut
pieces of cake and handle it smoothly.

Types of Glasses
The glasses and tumblers come in a wide variety of shapes and sizes. They are either footed
with stem or non-footed. They can also be high-ball or low-ball. Some of the widely used
shapes are −
  Cooler − It is used to serve welcome drinks or appetizers.
 Flute − It is a glass with a long cup and is mainly used to serve champagne.
 Goblet − It is a round glass with or without stem. The goblets with stem are
used to serve wines and brandy. A non-footed version is used to serve whisky.

 Margarita − It is a variant of goblet with a wide round dish-like cup.

Margarita is used as a cocktail, mocktail, or a sorbet glass.
 Mug − It is used to serve beers.
 Nonic Glass − It is a tall glass with a broad rim. It is used to serve beers.
 Pilsner − It is a high-ball glass used to serve cold coffee, iced tea, juices, and
beer. A pilsner can support beers or aerated drinks gracefully.
 Pint − It is a glass used to pour distilled alcohol into other glasses.
 Shot Glass − It is a small glass used to consume fermented or distilled alcohol
directly. It can also be used to pour distilled alcohol into other glasses for
mixing with water or sparkling water.
 Snifter − It is used to serve spirits.
 Thistle Glass − Its silhouette is shaped like a thistle flower. These glasses have
tapered broad rims with round cups attached to a stem and disk. It is used to
serve ales and aerated drinks.
 Tulip Glass − It is used to serve beer, cocktail, or mocktail.
Food & Beverage Services - Use Of Linen
The linen at any food and beverage service outlet is either disposable or non-disposable.

Disposable Linen
This includes items that can be used only once. These items are made of recycled paper with
high absorbing capacity. For example, table napkins, restroom tissues, wrappers, and facial
tissues. Facial tissues soaked in Cologne water are given to the guests. It is considered a good
welcome gesture. Disposable table linen is usually offered to guests in trains or aircrafts
before meals.

Non-Disposable Linen
The items in this category are made from flax. This includes table cover, dinner napkins, tea
napkins, and table runners. Non-disposable linen must be clean and pleasantly scented. It
must be starched if required.

Non-Disposable linen must be placed on the table tidily. The staff can fold them and arrange
them in decorative shapes or just put them through decorative linen rings to catch guests’
eyes and start imparting warm experience to them at the table.
 F & B Services - Pantry Equipment
Pantry is the adjoining area or room to the kitchen from where the finished food or a drink is
ready to be served. This area serves as an ancillary capacity of the kitchen. The food is given
final touch-up for presentation, and then handed over to the serving staff. The pantry is often
equipped with a sink attached with normal water and hot water taps. The pantry mainly keeps
the following necessary items −

 Refrigerator
 Electric oven
 Toaster
 Coffee Brewing Machine
 Blender
 Electric food whisk
 Knives and chopping boards
 Hollowware like casserole, bowls, and dishes of various sizes
 Crockery
 Drinkware
 Cutlery

Sideboards in Pantry
Sideboards are mainly shelves with drawers. These can be used to store hollowware and
glassware. The following are the different varieties of sideboards −
 Buffet − It has high legs than the sideboard.
 Credenza − They are the storage cabinets without legs. They mostly have
sliding glass doors.
 Server − A server is smaller, shorter, and more formal than a buffet or
sideboard.
 Sideboard − It has short legs.
Trolley
It is a serving cart used for serving as well as storing. It has wheels which enable it to move
easily around the kitchen. It is also used in elite food and beverage outlets for serving the
guests. It is available in various designs, sizes, and shapes. You can choose on number of
shelves and sections, and burners. When not in use, it is preferably parked at the wall.
 F & B Services - Cleaning & Maintenance
When the food is ready to arrive in the pantry, used utensils for food preparation are cleaned
immediately and wiped off dry for later use. If any other ancillary serving item such as
electric hand blender is damaged, it is reported to the concerned manager and replaced with a
working one at the earliest.
When the guests complete their meals and leave the table, it is required to prepare the table
immediately by clearing the used tableware. If any tableware is found broken or damaged, it
is reported to the concerned store department and a request is made for its replacement. The
table covers and runners are checked and replaced with fresh ones if need be.
The used tableware is handed over to the cleaning and washing staff. The linen is also handed
over to the laundry department in the hotel. In case of other F&B Services businesses, the
soiled linen can be stored separately and given away to contracted laundry service.

Point-of-Sale Equipment in F&B Service

Today, many restaurants use Point-of-Sale (POS) equipment, a computer-based technology to
take orders, record them, accept payments, and display or print their receipts. Restaurant
servers, bartenders, and cashiers can use POS systems to enter and record food and beverage
orders easily.
A POS system in the F&B Services can increase convenience and accuracy in order tracking,
and can save time during rush hours. It can smoothly perform the following functions −

 Calculating cash due for every order entered for a table.

 Recording the method of payment.
 Tracking balance cash.
 Creating periodic sales reports.
 Calculating labor and payroll data.
 Recording daily check averages for each worker.
 Tracking the number of balance and sold food items.
 Recording information of repeat customers.

Food & Beverage Services - Food Garnishing

The guests’ experience of food and beverage starts when the serving staff brings beautifully
garnished food with the appropriate accompaniments on their table. The service staff
turns a guiding hand to the guests in suggesting which accompaniment will go well with the
main food the guest is interested in having.
There are numerous interesting pairs of foods with their garnishes or accompaniments. Let us
see in detail about garnishing, food accompaniments, and some typical food-garnishing
paired with accompaniments.

What is Garnishing?
It is the way of decorating the food or beverage so that it is aesthetically appealing for the
guests/customers. It works on the plate. Garnishing also harmonizes color, flavor, and taste of
the main dish.
Chopped herbs or small twigs of herbs, leafy vegetables, twirls of carrots or tomatoes, swirls
of fresh cream, fruit glaze, chopped nuts, seedless berries, and lemon zest or slices are used
for garnishing.
Desserts are garnished with dried fruits, fresh fruit zests, glazes, roasted or candied nuts,
frostings, chocolate curls, chocolate coated buts, or small pieces of sugar arts.
Drinks like cocktails and mocktails are garnished using fruit pieces and zests, mint leaves,
and castor sugar. Milk based drinks are garnished mostly with fruit pieces, cherries,
chocolates, or nuts.
Do’s and Don’ts of Food Garnishing
The following are some important Dos and Don’ts to be understood in food garnishing −

 Place it where it seems just perfect.

 Contrast color schemes work best for garnishing.
 Do not overdo garnishing; this overshadows the main food.
 Do not reuse the garnish.
 Avoid being too elaborate.

What is Accompaniment?
There are dishes that come along with accompaniments. These accompaniments complement
the main food and enrich its taste. It provides an aesthetic value to the main dish. The
accompanying food or beverage itself can have a garnish of its own. An accompaniment can
be inside the main dish or in a separate bowl.
The following are a few different types of accompaniments −
  Sauces and Dips
 Pickles
 Dressings
 Chips and Wedges
 Salads
 Gravies
 Beverages such as soft drinks or wines
 Breads

For example, grilled Hake fish served with potato chips and Pizza served with garlic bread,
cheese dip, and a carbonated beverage.

Popular Food Items with their Accompaniments

The following are a few popular food items with their garnishing and accompaniments −

Food/Dish Garnish Accompaniment

Soups Chopped Cilantro/Fresh leaf of Salads/Breads/Crispy starters

Basil/Croutons/Cream swirls

Bouillabaisse Chopped herbs Country bread slices spread

with Rouille, a spicy
mayonnaise.

Farineaux Spaghetti Fresh basil leaves Grated cheese, pepper

powder, and Neapolitan
tomato sauce.

Veg/Non-veg burger Not essential Potato/ Sweet potato chips,

aerated drinks or ale.

Indian Snacks Idli, Chhonk of clarified butter with mustard and Coconut-Cilantro-Green Chili
 Vada, and Dhokla cumin seeds, and curry leaves. Chutney. Idli and Vada are
often accompanied with lentil
curry called ‘Sambar’.

Indian Onion or Chili Not essential Tomato sauce or hot and sour
Fritters (Pakoras) chutney.

Mutton/Chicken/ Veg Chopped coriander and caramelized onion Liquid gravy with lemon
Biryani stripes. wedges and onion-tomato-
cucumber salad in curds.

Indian one dish meal Pao is garnished with butter and Bhaji with Onion-Tomato-Cilantro salad
Pao-Bhaji (Pao=bread, chopped cilantro and butter. with lemon wedges and
Bhaji=Spicy Stew) mango pickle.

Barbequed/Braiied Herbs Sauces

Beef/Game Meat

Roast Beef Herbs, Butter Horse Radish sauce

Fruit Salad Castor Sugar Yogurt

Irish Stew Herbs Worcestershire sauce and

Pickled red cabbage.

Poulet Grille Herbs in butter. Addition of grilled dices of

Americain (American tomato, mushroom,
Grilled Chicken) capsicum, and potato.

Sage and Onion Pieces or Stripes of salad vegetables. Apple sauce and roast gravy.
Stuffed Goose

Fromage Assorti Castor sugar for crème cheese. Celery, Radish, Water Crest,
(Assorted Cheese) and Cracker Biscuits.

Veg/Non-veg Stew Chopped fresh coriander Steamed Rice or Bread

Ice Creams Vanilla/Chocolate/Raspberry/Strawberry Sauce, Waffle sticks or stripes.

chopped nuts, Colorful candies, Rose Petals

Cheese and Wine Pairings

There are no stringent rules for which wine goes well with which cheese but one must
observe the following guidelines while pairing wines with cheese −
  Select wine and cheese originating from the same region.
 Dessert wines accompanying the desserts must be sweeter than the dessert itself.
 Cheeses go well with wines of contrast taste.
Wine Cheese

Champagne Brut, Extra Brut (Dry) Brie, Camembert

Champagne Sec, Demi-Sec, Doux (Sweeter) Cheddar, Gouda, and Parmesan

Shiraz Cambozola

Red Bordeaux Cheddar

Chenin Blanc Blue, Camembert

Pinot Blanc Baby Swiss, Brie, Camembert, and Feta

Cabernet Sauvignon Blue, Cheddar, Gorgonzola, Gouda, and

Parmesan

Cabernet Franc Blue, Brie, Cheddar, Gorgonzola, and Goat

Cheese

Chianti Mozzarella and Parmesan

Port (hails from Portugal and sweeter than other Blue and Gorgonzola
wines)

Chocolate and Wine Pairings

Lighter chocolates contain more milk based-products and less chocolate. Chocolates with
light and elegant tastes are paired best with light-bodied wines. The ones with more bitter
taste are paired with intense flavored full-bodied wines.
Standardized Recipes
A critical standardized recipe is one that, “has been tried, adapted, and retried several times
for use by a given food service operation and has been found to yield the same good results
under same procedures, equipment, and quantity and quality of ingredients.”
Generally, popular menu items are developed using standard recipes, ingredients, and
presentation.
Benefits of Standardized Recipes
A standardized recipe can bring in the following benefits −

 Consistency in food quality.

 Consistency in nutrients per unit serving.
 Increase in customer satisfaction.
 Control on cost of food.
 Prediction of accurate yield.
 Reduction in food leftover and record keeping.
 Increase in the confidence of employees.
Components of a Standardized recipe
A typical standardized recipe is composed of the following description −
 Recipe name/title − It is the name that describes the recipe in brief.
 Recipe section − It is the section that the recipe should be classified under
(grains, starters, desserts, etc.)
 Ingredients − Types (fresh/canned/cooked/uncooked/ground, etc.)
 Weight and measures of ingredients
 Method − This is a set of instructions to prepare a particular recipe. A method
includes guidelines for steps such as mixing, selecting pans, and setting the
right cooking temperature.
 Time − This includes preparation time, cooking time, and serving time.
 Serving size − It is the portion of food to be served.
  Critical Control Points (CCP) − They are control measures taken to avoid
food safety hazards. Every CCP includes control of time, preparation, and
cooking temperature.
Critical Standardized Recipes
Predicting the total yield for a particular number of customers and calculating weights of
ingredients accordingly is important in standardized recipes.
For recipe to be prepared for new lot of customers, the total yield changes. The new yield can
be calculated in the following two steps −
Step 1 − Calculate conversion factor as −
Conversion Factor = New Yield / Old Yield
Step 2 − Multiply the measure of each ingredient by the conversion factor to obtain the new
yield −
New Yield = Old ingredient quantity x Conversion factor

F & B Services - Beverage Service

Beverages play an important role in accompanying food. Beverages also enhance flavor of
main dish and help to cleanse the taste buds in between bites, and complement the dish.
Hot beverages such as hot tea or coffee, and hot chocolate are prepared in the kitchen and
generally served from the kitchen pantry. Cold beverages such as mocktails and alcoholic
beverages such as spirits, liquors, and cocktails come to the guests’ tables from bars.

Types of Bars
A bar is a place where non-alcoholic and alcoholic beverages are served. It is equipped with a
back bar with necessary equipment such as bar tools, and glassware to serve the beverages.
The customers sit on tall push-down chairs around the counter.
The barmen or barmaids commonly known as bartenders prepare drinks and serve them to
the customers. There are some typical types of bars −
 Public − It is a bar in a public house which is open for public and not
exclusive.
 Service Bar − It is for the staff.
 Portable − They are compact bars easy to set up for off-premise catering.
 Mini − It is a private bar located in VIP rooms, suites, or penthouses of the
hotel.

Bar Tools
The following tools are necessary to serve beverages from bar −
 Bar Linen and Cocktail Napkins − They are used to save work area from any
mess while pouring the beverage.
  Pouring Spouts − They make smooth serving of beverage apportioned equally
into the glasses.
 Juice Containers − They are useful to save bartending time by keeping most
demanded juices handy.
 Cocktail Shaker Tins − They are suitable for mixing the ingredients of
cocktails and martinis well.
 Short Shaker Tins − They are used to shake small amount of drinks
efficiently.
 Cocktail Strainer − It is used to sieve cocktails before serving.
 Corkscrew or Wine Opener − They are used to open corks of wine bottles.
 Bottle Opener − They are used to open caps of bottled beverages.
 Jigger − It is an alcohol measuring two-sided cup.

 Lemon Zester − It is used for cutting lemon zest.

 Bar Spoon − Also called muddler, is used for mixing beverages briefly.
 Masher − It is used to mash ingredients to help release oils and flavors
effectively.

Dram Shop Liability

The Dram Shop Liability in US is the body of law that governs the liability of alcohol stores
and the commercial establishments where alcohol is served. This body endeavors to protect
the society from the unpleasant outcomes of serving alcohol to minors and intoxicated
people.
Verifying Legal Drinking Age
The legal age of drinking alcohol is different in different countries. The minimum age to
purchase and consume alcohol ranges from 16 years to 25 years. In some countries, this age
limit varies according to strength of the alcohol, premises of consumption, or whether the
young customer is accompanied by an adult.
When the customer looks underage, the beverage serving staff is compelled to ask for the
customer’s driving license or any reliable identity card from a well-recognized institution as a
proof of age before serving the alcohol.
Monitoring Alcohol Intake
It is up to the serving staff who has had enough drink as the drunk persons themselves often
fail to be composed and know their own state. To keep the account of how much the
customers are drinking, the bartenders must use standard measures for pouring drinks.
Cutting off Alcohol Service
The bartending staff needs to cut off alcohol service if the customer is on the way of binge
drinking and seems not able to handle it. Refusal of alcohol service should be −

 Executed professionally by speaking firmly and clearly with the drunk/under-aged

customers.
 Denied quietly without notifying other customers.

Food and Beverage Services - Preparation

Imparting an out of the world meal experience requires a lot of preparation beforehand. Food
and beverage businesses work to bring out the best possible experience for their guests and
customers to achieve maximum customer satisfaction. All operations regarding food and
beverage service need preparations by anticipating guest arrival at any time during working
hours.
Let us see what all basic preparations are required to be done.

Mise-en-scene
It is the activity of preparing the environment in the F&B Services establishment so that
the guests and the service staff find it hygienic and pleasant.
To prepare the environment, the staff carries out the following activities −
 Opening all windows and doors before working hours to let fresh air and
sunlight enter the venue.
 Ensuring menu cards and promotional material are presentable.
 Removing the furniture that needs servicing and handing it over to the
maintenance department or any outsourced agency.
 Vacuuming carpets if any.
 Switching on all lamps to check the fused ones.

Mise en place
It is the activity of putting things in place to make the subsequent F&B Services smooth.
The serving staff carries out the following duties −

 Removing all soiled linen and replacing them with the fresh ones.
 Ensuring that the side board is well-equipped.
 Replenishing condiment containers, shakers, and water jugs.
 Polishing cutlery and glassware.
 Replacing pale flowers with the fresh ones.
Preparing Side Boards (Dumb Waiters)
It is a piece of furniture with numerous compartments and shelves to keep condiments, water
jug or bottles, cutlery, food platters, and linens. Side boards are allocated for every station.

To prepare the side boards, the serving staff must place −

 The replenished containers of water, butter, and condiments.
 The dinner plates, side plates, glasses, mugs, and fingerbowls in the lower
shelves.
 The linen, napkins, and dolly papers neatly and stalked.
 The cutlery in the appropriate sections separately according to the type.
 The condiments containers and shakers, water jug, butter dish, toothpick
holders, straw holders, on the upper shelf or board.

Preparing Ice and Water

Ice and water are the preliminary requirements of any food and beverage service
establishment. Clean drinkable water is obtained from the water purifiers installed in the
service establishment. The purifiers are selected such that they can cater to large number of
people per hour.
Crystal clear ice in the shape of large cubes can be prepared in-house if the size of F&B
establishment is large enough to install the required equipment. The ice can also be purchased
from an outsourced ice-making business and stored in the freezers.
When the guests are seated, they are first served water at adequate temperature according to
the season.
 F & B Services - Preparing The Table
Table setup plays an important role in contributing to the appearance of the table.

Principles of Preparing Covers

 Each table cover needs space of 24 to 30 inches wide.
 Crockery and cutlery must be placed 2 inches away from the edge of the table.
 Knives are placed on the right of the dinner plate whereas forks are placed on the left.
 Butter knife is placed on the side plate.
 The cutting edge of the knives must be towards the plate.
 Table napkin must be neatly folded and placed on the side plate.

Setting Table for Formal Dining

This type of table setup is required for formal events like corporate lunch or dinner, or a
wedding party. The formal dining contains multiple courses and second helpings are not
offered.
This table setup looks as follows −

Setting Table for Casual Dining

This table setup is required for informal events like holiday parties and family gatherings.
Casual dining can contain multiple courses and service staff offers or serves second rounds of
helping when a guest requests for it. This table setup appears as follows −
Setting a Buffet Table
This set up is required for catering to large groups of people. Buffet table setting can be done
in numerous ways depending upon the size and shape of the place, the menu, and the number
of guests.

 The food items are placed in a sequence from lightest to heaviest, starters to desserts,
or coolest to warmest.
 Cutlery is placed on the guest tables.
 Glasses, cups, and saucers are placed on a separate table to avoid congestion.
 Table decoration pieces are placed such that they do not interfere with the food items.
 Plates are stacked not more than 15 plates per stack.
 Paper napkins are placed between the plates.

Preparing Condiments
The condiments are kept according to the theme of the F&B service. For example, if the
establishment is serving Italian food, the staff needs to prepare shakers of dried herbs, salt,
and pepper flakes. In European restaurants, they typically keep salt, sugar, and pepper as
basic condiments.
When the guests leave the tables, the serving staff needs to check the condiment containers
and replenish them if required.

Napkin Folding
Today, there are large varieties of napkins available in different colors and materials. Paper
napkins are used majorly for informal dining whereas for formal dining, linen napkins are
preferred.
Napkin can be folded in a number of attractive ways. They can be shaped as a flower, a
character, or some object. A well-folded and well-placed napkin on the plate grabs the
attention of the guests.

Food Presentation
Presentation of a food or beverage is equally important as its recipe as the other senses are
stimulated through sight and aroma. A well-prepared dish is complete only when it is
presented with beautiful garnish in an appropriate food container or platter. The serving staff
must follow the basic guidelines for food presentation −
 It must be presented at the required temperature.
 It must be presented according to the serving size.
 It must be presented in appropriate hollowware of suitable size.
 It is also recommended to serve food with the right garnish that adds to the
catchiness of the dish. The garnish in contrast color is quite appealing.
 The garnish or accompaniment should not overshadow the main food.
The cook needs to be creative at presenting the dish so well that the final result comes out as
a treat for not only the taste buds but also for the eyes.

Beverage Presentation
Beverage presentation gains a lot of importance in today’s world. Beverages taste good if
they are presented at the temperature at which they are meant to have. Right from selecting
the appropriate service glassware, creating various pleasant color schemes of the ingredients,
and serving the beverage with creative ideas pays.

For example, the coconut water from a tender coconut can be served in the neatly cut and
clean tender coconut itself from which it is taken out. Also, mocktails or cocktails can be
presented with straws and slices of fruits in different shapes and colors.

Food and Beverage Services - SOPs

When few tasks in an organization are required to be conducted repetitively, it is a good idea
to generate a set of Standard Operating Procedures (SOPs). These make the tasks in hand
easy and effective, and save a great deal of time and effort. SOPs also help to train the staff
and avoid silly errors.
Let us understand a few important SOPs set in F&B service establishments −

Laying Out a Guest Table

The procedure is as follows −
 Check the table linen for cleanliness and spread it on the table neatly to remove
wrinkles.
 Replace the table soiled linen if required.
 Ensure the dining type before the setting table layout: Formal or Informal.
Formal Dining Table Layout
For a formal table setup, place the tableware as follows −
 Place the dinner plate one inch from the table edge near the chair.
 Place the salad plate above the dinner plate.
 Place the forks on left of the dinner plate. Arrange the forks according to their
size with the largest fork nearest to the dinner plate.
  Place the spoons and knives on the right side of the dinner plate according to
their size with the largest spoon and knife near the plate.
 Place the dessert spoon and fork above the plate horizontally.
 Place the quarter plate on the left side of the dinner plate.
 Place the water and the wine glasses on the top-right corner of the dinner plate.
 Shape the clean linen aesthetically and place it on the extreme left.

Informal Dining Table Layout

For an informal table setup, place the tableware as follows −

 Place the dinner plate one inch inside the table edge near the chair.
 Place the forks on the left side in descending order of their size with the largest fork to
be closest to the dinner plate.
 Place dinner spoon and knife on the dinner plate’s right side.
 Place water and the wine glasses on the top-right side of the dinner plate.
 Shape the clean linen aesthetically and place it on the extreme left on the top of the
dinner plate.

Handling the Telephone Calls

The staff members who handle the telephone calls must be thoroughly aware of the work
system. The procedure for handling calls is as follows −
 Always answer the phone call promptly, within three rings. If it takes time to
answer, apologize to the customer.
 Speak with the caller attentively by avoiding any distractions around.
 Always inform the caller before transferring his call and putting him/her on
hold.
  Always talk politely and respectfully to the customers by addressing women as
‘Madam’ and men as ‘Sir’.
 Ensure that you solve all the customer queries before terminating the
telephonic conversation.
 Speak clearly with a cooperative tone; do not speak loudly.
 Avoid domain jargons and informal words such as ‘Yup’, ‘hang-on’ or yeah.’
Instead, use formal words such as ‘absolutely’, ‘please wait’, ‘Yes’, etc.
 Always end the phone call by saying, ‘Thank you for calling (sir/madam)!’.

Taking the Order

The orders for table reservation or food delivery can be taken on phone. Direct service orders
are placed and taken to the guest table.
Taking Orders on Phone
While taking orders on phone, the visual channel of communication is absent. Hence the staff
needs to listen to the caller attentively while taking order on the phone.
 Answer the customer’s call immediately and take the communication further
cordially by saying, “Good (morning/afternoon/evening), I am (own name);
How can I help you?”
 Pay a complete ear to the customer’s requirement of food, beverage, table
reservation, or any specific requirement.
 Note down the order details on a notepad.
 Inform the customer about time estimation of delivery if it is home delivery
order. If it is table reservation, confirm the timing of customer’s arrival and the
total number of persons to the customer.
 Repeat the order to the customer and take his confirmation.
 Ask for the address or confirm the address and contact number if it is already
in the database.
 End the conversation by greeting the customer and assuring him the best
service.
 Hand over the order to the kitchen staff. Inform the delivery staff member in
case of home delivery. Inform the service staff members to prepare a table for
the given number of persons and the occasion in case of table reservation.
Taking Orders at the Table
This takes place when the guests are already seated.
 Ensure that the guests are seated comfortably.
 At the start, offer them welcome drink if any or chilled water.
 Offer them food and wine menus.
 Greet the guests and ask them courteously, “What would you like to have,
(Sir/Madam)?”
 Note down the order carefully.
 Confirm which variant of the food or beverage they wish to have; if there are
multiple variants of the same food item. Help the guests by suggesting the
beverage or side dish that goes well with the main dish if required.
 Repeat the items ordered with their respective quantities.
 Inform the guest about expected time of the order arrival.
  Leave the guest table and send the order to the kitchen.

Rules for Communicating with the Guests

Conversation with the guests is the backbone of any service-providing business. The
guidelines for conversing with the guests are −

 Keep upright posture and smiling face.

 Let them know that you are enthusiastic and eager to serve them.
 Be respectful to elderly guests, friendly with the same-age guests, and jovial with the
children.
 Keep the voice of speech audible and clear.
 Apologize if some food item or beverage has run out of the stock.
 While the guests are having their meals, make a brief round at the table to observe if
everything is fine.

Dealing with Unexpected Situations

The service staff actually must remain prepared to handle any unforeseen circumstances
which include −

 Handling spill-over of food or drink while serving.

 Dealing with highly drunk gusts.
 Dealing with guests who are physically challenged or the ones who show difficulty in
communicating.
 Dealing with hyper-active toddler guests.
 Dealing with unwelcomed situations such as large fire hazards.

Loading and Carrying Trays

The service staff needs to be careful while carrying the trays in their hands and going around
the dining area. They need to follow the given rules −
Loading the Trays
 Do not overload the tray.
 Place the items on the tray such that the load is evenly distributed.
 Alter the position of drinks or food promptly every time something is removed from
the tray.

Carrying the Trays

 Carry one tray at a time.
 Carry the tray with a firm support of the palm with fingers wide open.
  Hold the tray on the left palm slightly above the shoulder.
 Hold it little away from neck and mouth for hygienic reasons.

Serving Food and Beverage

Following are some meticulous ways while serving food or beverages.
 Bring food to the guest table if it is not a buffet service.
 Present the food from guest’s left side in case of formal dining.
 Prepare the food plates from the kitchen and place them on the guest table in
case of casual dining.
 Ask the guests if they need help to serve the food.
 Serve one food item at a time.
 Serve the eldest lady guest of the group first unless the lady herself is a host.
After all ladies are served, serve the men guests starting from the oldest.
 Always present a dish with its respective serving spoon.
 Tilt the service bowl a little to bring east in serving and take it away after
serving.
 Always present the ordered drink in an appropriate glass by informing its name
to the guest.
 When same wine is offered in consecutive courses, serve it in the same wine
glass. If wine is changed then replace the glass with fresh one.
 Always tilt the glass while pouring drinks or fuzzy drinks so that its head and
aroma is held.
 Do not bend over served plates while serving other plates across the table.
Move as near as possible to the plate in which you serve.

Clearing the Tables

It is important to clear the table between two dining sessions by following procedure −
 Clear the table first when the guests finish their main course.
 Clear it for the second time just before the guests leave the table.
 While clearing, first remove all the pieces of flatware and chinaware except
table linen and center piece. Let the dessert flatware remain in case of first
clearing.
 Let wine glasses be on the table even after the main course.
 While clearing, pickup one plate at a time and place on the tray carefully. In
case of formal dining, replace the removed plate by a fresh one so that table
cover of the guest is never empty.
 Do not overload the tray with pile of used plates; make extra rounds to the
table if required.

Presenting Bills to the Guest and Settling Them

Before presenting bill to the guest, make sure the guests don’t want to order anything more.
There are many policies of setting guest bills in the F&B establishments. Some prefer the
guests pay cash at the cash collection counter. In such case, the serving staff must accompany
the guest to the payment counter to ensure only the right amount is charged to the guest.
Some F&B Services businesses prefer to bring bills (or checks) to the guests’ tables and get
them settled. While presenting and settling the bill, follow the given steps −
 Ask politely, “Should I bring you the bill, Sir/Madam?”
 Once the guest confirms, ask how he/she would like to pay. It should be either
credit card, debit card, or cash.
 Go to the payment counter to prepare the bill.
 Cashier prepares the bill according to the table number told by waiter.
 Present the bill in a small closed folder to the guest from his/her left side.
 Stand beside the guest till the guest examines the bill.
 If the guest pays by cash, take it and deposit the amount at the payment
counter. If the guest wishes to pay by card, take the guest’s signature on the
bill, and take the card and bill to the payment counter. If the establishment has
facility of mobile card-payment service, take the transaction device to the guest
table.
 The cashier returns the balance amount if paid by cash. If the payment is by
card, he ensures the card’s expiry date and accepts the payment.
 Bring back the copy of printed bill and any change or the card to the guest.
 If the guest insists to take the tip, mention your thankfulness with smile.
 When the guest stands up to leave the table, pull the chair backwards by
informing him/her to help to get out of the chair gracefully.
 Thank the guest for his/her visit and invite him/her to visit again.
F & B Services - Hygiene & Safety
It is an extremely important responsibility of every F&B Services to serve their guests
hygienic food and beverages. The guests keep faith in F&B Services businesses that they will
provide them the best food and serve it the best careful manner. The F&B services are bound
to provide safe-to-eat food that is prepared by following hygiene and sanitation practices.

Importance of Hygiene in F&B Service

F&B services have direct access to guests’ health through food and beverages. The working
staff handles every food and drink item closely that the guest is going to eat. Hence, if these
services do not follow proper practices of hygiene and sanitation, the guests might get
foodborne diseases such as food poisoning, nausea, diarrhea, or vomiting.
Food contamination can occur through unwashed vegetables, uncooked meat, soft cheeses,
and unpasteurized milk. If the food preparation and serving equipment used in F&B Services
are not clean, then they become primary source of food contamination.
Types of Food Contaminations
There are three main sources of food contamination −
 Physical − This is accidental in nature and is caused by employee carelessness.
The major culprits are air, dust, smoke, and dirt. To prevent this, food must be
properly covered and stored.
 Biological − This contamination is caused by pathogens and microorganisms
such as bacteria, molds, parasites, and fungi.
  Chemical − It is accidental contamination of food caused by cleaning solvents,
pest control sprays, or other chemicals used in entire food production chain.
This food contamination occurs when utensils or other tableware are not wiped
dry after washing them using cleaning liquids. It also takes place when the
food is not stored properly when pest control chemicals are sprayed.

Hygiene Concerns of F&B Services Staff

Personal hygiene is essential when one handles the food or beverage that the other is going to
consume. The service staff must follow the given basic principles −
 It is said that the hygiene starts from home. Perform your daily cleanliness
regime without any excuses.
 Wash hands and arms immediately −
o When you come from toilet.
o When you sneeze, blow nose, yawn, or cough covering your
mouth with hands.
o After eating food, tobacco, or touching animals.
o After you touch hair, scalp, skin, or any body-opening.
 Wash hands with mild cleansing soap and warm water; not merely with
running water.
 Wipe sweat often.
 Do not smoke or eat tobacco while working.
 Cover cuts, burns, or wounds on the skin.
 Keep hair and nails trimmed.
 Try using hand gloves as much as possible. Kitchen staff must use toque.
 Do not work when facing cold, cough, or any other contagious diseases.
Inform your superior staff if you are not well.
 Do not touch ready-to-eat food directly. Always use gloves, serving tongs deli
papers, or forks to handle such food.
 Do whatever required to let not your skin, body fluids, or any clothes you are
wearing to come into contact with food or food containers.
 Ensure a clean uniform.
 Do not wear loose jewelry. Avoid wrist jewelry.

Hygiene Concerns of F&B Services Business

Any food business must be concerned about −
  Training all food handling and service staff with a detailed knowledge of food
and equipment hygiene and safety.
 Ensuring food handlers and servers not to handle food in case of contamination
possibility.
 Supplying hand-washing facilities with soap, running hot water, and paper
towels for its staff.
Food Safety Concerns
Every F&B Services business must also be concerned about food safety and adhere to safety
of food and beverage it serves. It must ensure −
 Marking Date on Food − The perishable ready-to-eat food refrigerated for
more than 24 hours must be clearly marked at the time of preparation to
indicate the date by which the food should be consumed.
 Storing of Food − Hot and cold foods and beverages need to be stored at the
right temperature. The food temperature measuring devices must be accurate.
 Cleaning Equipment − The area and facilities allocated for cleaning food
preparation and service equipment must be large enough to immerse the
utensils and sanitize them.
 Limiting Cross-Contamination − Storing raw food such as raw meat or
vegetables from cooked food is essential to avoid cross-contamination of the
food.
 Employing FSS − The F&B Services businesses must employee at least one
Food Safety Supervisor depending upon the business size.

Safety of F&B Services Staff

Hygiene and safety of food starts right from selecting raw material carefully, preparing food
with health and safety cautiousness, and serving it in the clean environment.
The service staff must −

 Attend duty in clean and tidy uniform.

 Wear less jewelry while working. This avoids entangling articles and calling for
trouble.
 Be aware of the equipment and their appropriate application.
 Be careful of handling hot food and beverages.
 Clear spillages on the floor immediately.
 Never run in the workspace.