MODULE –III: Quantity Food

Production
3.1 Selection & Storage: Standards for selection of fresh food, substitutes -
convenience or ready prepared food purchase and storage
3.2 Quantity food preparation: Menu planning , sequence of courses, types of menus, menu
display , cover, preparation for service, standardization and standardized recipes,
portion

control, effective use of left over.

3.3 Quantity Food Service: Types ,objectives, styles of service for breakfast, lunch,
dinner,
afternoon tea, snack, tables d’hote menu, A’ la carte menu .5 types of service – Table
service,

assisted service, self service, single point service, specialized service.

MODULE-IV: Sanitation, Safety
and Financial management
4.1 Environmental and personal hygiene: Infrastructure, storage, disposal, prevention
and

control of infestation and personal hygiene of a food handler.

4.2 Safety : Accidents in food service areas, safety procedures, training, educating and
legal

responsibilities of food service manager.

4.3 Financial management: Importance, budget and budgeting process and cost concepts
Importance of Food Selection
➢ Selection or choice of food is very important in meal management. Providing food
in a manner which is satisfactory to many people can be a complicated issue.
Many decisions are required and careful thought and planning is important.
Selection of food stuffs while purchasing depends on the quality.
➢ Selection of the foods, from the available variety, is an important aspect of
marketing. Intelligent selection of foods from the basic five groups is based on
the knowledge of attributes of high quality foods.
➢ Selection of food is based on the :
➢ Type of establishment
➢ Budget
➢ Store room facilities available
➢ Type of service
➢ Management policies
➢ Quality
 Standards for selection of fresh food
Products with certification marks should be selected. These are

• AGMARK for spices, oils and fats

• FPO for fruits and vegetables and their products

• ISI for food colours and essence.

Fresh fruits and vegetables :

•Examine each lot for the degree of ripeness and categories accordingly.

•To be kept in original packaging materials to protect them dust and spoilage.

•Use all perishables within one or two days.

•Rejecting blemished, cut, leaky or discoloured fruits and vegetables.

• Reject those with holes in them which indicate infestation and are likely to harbor
microorganisms.
Fresh meats and poultry
Examine for the freshness by colour, firmness of the flesh and odour.

If too heavy for breed it indicates aged meat and likely to harbor parasitic worms.

Fish
Check for the freshness by colour, firmness of the flesh, brightness of the eyes, gills and
odour.

Milk and milk products

Check for good seal

Signs of curdling , odour, acid or bitter taste.

Frozen foods
Frozen foods must be stored in the freezer in useable quantities.

When frozem food is thawed completely it must be used immediately to avoid spoilage.

Thawed foods should not be refrozen.

Dried foods
Dried foods have their moisture removed.
Points to kept in mind when selecting/
purchasing some food commodities
• Fruits and vegetables: High quality fruits and vegetables are the ones that are ripe,
crisp, fine and free from bruises. Nutrients values of fruits and vegetables decrease over
a period therefore Theys should be purchased when fresh. Vegetables will usually wither
when kept in the sun or kept for too long.

• Starchy roots and plantain: When purchasing these foods care must be taken so that only
good quality foods are bought. Roots should be free from bruises since this would make them
rot quickly. They must be firm to touch. Softness in roots is a sign of spoilage. They must
not start sprouting. Ripped plantain should not have black spots on the skin.
• Legumes: Legumes are sold shelled or unshelled. When buying legumes one must buy the ones that
are not infested with weevils. Also they must not be mouldy.

• Cereals Cereals are normally sold in grains or in powdered form. When buying cereals avoid the
ones that have weevils or have grown moulds. Mouldy cereals are not good for consumption.
Inspect for colour, size and uniformity of grain and freedom from contamination, foreign matter
and infestation.

• Spices Should be selected whole as for as possible. Size, colour ,shape and freedom from
contamination, foreign matter and infestation should be considered. The ground spices should
selected based on the certification mark.

• Eggs: Eggs may have white or brown shells. Eggs can be bought fresh or dried. When buying eggs,
look for shells that are rough and not shiny. Test for freshness by putting it in a jar of salt
water. When it floats the eggs is stale. Buy eggs that are clean and not cracked.

•Milk: Milk is sold in liquid or powdered form. The choice will depend on the purpose intendant to
use it for and the storage facility available. When a milk tin is opened and used the remaining
milk should be poured out of the tin and kept in the refrigerator or a cool dry place, well
covered.
Animal and animal products:

• Meat should have a deep red colour with white or creamy fat.

• Signs of poor quality are very dark brown or green colour and yellow fat.

• When the meat is greenish and smells bad it is of poor quality and not safe for eating.

• Poultry should have a meaty body with meaty legs and breasts.

• The skin should not have any discoloration Fish should have firm flesh and shiny skin with a lot of
tightly clinging scales.

• It must have bright and clear eyes and red shiny gills.

• Disagreeable colour, flesh that leaves a dent when pressed and dry skin are signs of spoilage
 Storage Temperatures and Procedures
✓ By providing storage facilities it is possible to purchase supplies in quantities large
enough quantities to get price breaks.

✓ The ability to store supplies on the premises reduces the cost and time needed to order
supplies and handle them upon delivery.

✓ Menu planning is easier when you are aware of the quality, quantity, and types of
supplies that are on hand.

✓ When it is to runned on a particular menu item, it is nice to know there are enough
materials on hand to ensure that everyone who orders the item can be served.
 Dry Foods
• The area should be dry and cool to prevent spoilage and the swelling of canned goods. The
ideal temperature range is 10°C to 15°C (50°F to 59°F).
• The storeroom should be easy to keep clean and free from rodents and vermin. This means
all wall, ceiling, and floor openings should be sealed and protected to prevent access.
• It should be designed so it is easy to arrange and rearrange supplies to facilitate stock
rotation. The best arrangement is to have shelves situated in the middle of the room so
they can be stocked from both sides. This allows you to rotate stock by simply pushing
out old stock by sliding new stock in from the other side of the shelf. This guarantees
that first items received will be the first items used, or the “first in, first out”
(FIFO) concept in stock rotation.

• The area should be well lit.

• Shelving must be at least 15 cm (6 in.) above the floor. Do not store items right on the
floor.

• Aisles should be wide enough to allow room for carts or dollies, which should be used to
prevent possible injuries from lifting.

• Food and supply storage areas should be kept under lock and key to prevent pilferage.
Refrigerated Products
• Monitor the temperature of the refrigerator daily. All refrigerators should be provided with a
thermometer so that daily readings can be taken.

• Keep refrigerators in good working order. Maintain a regular servicing contract with a local
refrigerator repair company.

• Clean refrigerators regularly. Shelves should be shallow and well vented to make such cleaning quick
and easy. Develop and follow a schedule to ensure that refrigerators are cleaned on a consistent
basis.

Rules to followed :

• Store raw products below cooked or ready-to-eat products.

• Develop and follow a FIFO system for refrigerated food.

• Designate areas in the refrigerator for certain items, and keep only those items in their designated
place.

• Never put hot foods in the refrigerator unless absolutely necessary. (Unfortunately, one person’s
understanding of “necessary” may not be the same as another person’s, so consider developing
guidelines.)

• Never leave the refrigerator door open longer than needed.

Dairy Products
Dairy products must be stored in the refrigerator at temperatures of 2°C to 4°C (36° to 39°F). Follow
these guidelines:

• The fat in dairy products has a tendency to absorb strong odours from the storage surroundings. To
reduce the likelihood of this happening, store dairy products in their own area in protective
coverings.

• Do not store dairy products in a vegetable cooler; a separate refrigerator is much more acceptable.

• Keep the refrigerator clean at all times.

• Rotate dairy products when fresh product arrives. Dairy products should not be ordered too far in
advance of when they will be used. Ideally, such products should be delivered on a daily basis.
Fresh Meats, Poultry, and Seafood
• All carcass meats should be unwrapped and hung so that air can circulate around them.
They should be stored at 1°C to 3°C (34°C to 37°F) in a walk-in refrigerator. Place
absorbent paper under the meats for quick cleanup of any unwanted drips.

• Fresh meat must not be kept too long. Boned meat should be kept no longer than three
days. Individual cuts should be used within two days, preferably on the day they are cut.

• Individual meat cuts such as steaks, chops, stewing meat, and ground meat should be kept
covered on plastic or stainless steel trays at 2°C to 4°C (36°F to 39°F).

• Fresh poultry should be packed in ice and stored in the refrigerator.

• Fresh seafood should be packed in ice, stored at −1°C to 2°C (30°C to 34°F) and used as
soon as possible.

• Store raw products on the lower shelves of the refrigerator, below cooked products.
 Frozen Foods
• Fruit and vegetables that are received frozen will keep for months if they are properly
wrapped. Fish and meat properly wrapped also have a relatively long freezer shelf life.
• All freezer products not properly wrapped will develop freezer burn, which is a loss of
moisture that affects both the texture and the flavour of the food. A common sign of
freezer burn is a white or grey dry spot developing on the surface of the frozen product.
Meat is particularly susceptible to freezer burn.
• Rotating stock is extremely important with frozen foods. Such rotation is difficult in
standard chest freezers as it often means that old stock must be removed before new stock
is added.
Setting up a food Service
 Menu Planning
❖ The menu is also called “the driver” of a foodservice operation. This descriptive
term indicates that every part of a foodservice operation is affected by the menu
and stresses how the menu is a managerial tool for controlling many aspects of a
foodservice operation.
❖ Menu is a list of dishes to be served in a given meal.

❖ Menu planning is the selection of a menu for an event.

❖ It is the act of advanced planning of the menu for different situations such as for
a family or a restaurant. It is important to consider the dietary needs of the
people one is preparing for.
❖ The content of the menu is traditionally based on classic cuisine it is continually
being updated by the latest food trends and fashions.
 The Purpose Of Menu
✓ To list items sold in the restaurant.

✓ To educate customers

• List of price

• Menu description
✓ Act as a marketing tools

✓ Major determinant for the budget.

✓ Gives customers a sense of who you are as an

operation.
✓ Part of an organization’s brand identity
 MENU DESIGN AND LAYOUT
Menu design and layout have been called as the silent salesperson of the
restaurant. The menu cover is a symbol of the restaurant’s identity.
For menu of more than 1 page, the outside cover may have the name of the
restaurant and a picture of appropriate to its style. The layout, type face,
illustrations, graphic design, paper color and menu copy are matter of personal
choice. Menus with two or more pages may be laid out in an appealing way with
signature item or special dishes highlighted or boxed in the focal point.
Beverages may appear on the back page or even as a suggestion to accompany a
certain dish.
MENU
PSYCHOLOGY
• placing menu items where the customer’s
eyes tend to go first or last.
• using graphics such as boxes and borders
to draw attention to menu items,
• displaying prices in a way to encourage
customer spending, or
• not using dollar signs, leader dots, or
column pricing (where all prices are
lined up), which can cause guests to
spend less, and
• using descriptive terms for menu items
to encourage sales.
Principal influences on extent and style
of menus
Decisions on the extent and style of the menu will take account of:

✓ The location of the establishment, both in terms of access for customers and for obtaining
deliveries

✓ The available kitchen space and equipment. If space is limited then the storage, preparation and
service of menu items will be restricted and a smaller menu will need to be put in place

✓ The knowledge and ability of kitchen staff to ensure they can produce the menu to the desired
standard

✓ The level of service being offered

✓ The opening times of the operation

✓ The number of covers to be served in a specific time.

Principal influences on content
Customer demand is affected by a greater understanding of:

✓ The relationship between health and eating: Customers are increasingly looking for the availability
of choice that will enable them to achieve a balanced diet as well as specific information on methods
of cooking used, for example, low fat or low salt methods. General consensus suggests that the
regular diet should be made up of at least on-third based on a range of bread, cereals, rice and
potatoes; one-third based on a variety of fruit and vegetables; and the remainder based on dairy
foods, including low fat milk, low fat meats and fish and small amounts of fatty and sugary food.

✓ Dietary requirements (these can be both medical and lifestyle choices): customers will need to know
about the ingredients used in a dish since eating certain ingredients may make them very ill and may
even be fatal. To aid the customer in making an appropriate choice, menu items that are suitable for
a vegetarian diet may be identified with a ‘V’ and those containing nuts may be identified with an
‘N’ next to their description. Although such customers will usually know what they can and cannot
eat, it is important that when asked, a server is able to accurately describe the dishes so that the
customer can make the appropriate choice.
✓ Cultural and religious influences:Various faiths have differing requirements with regard to
the dishes/ingredients that may be consumed and these requirements often also cover preparation
methods, cooking procedures and the equipment used.

✓ Vegetarianism: Vegetarianism may derive from cultural, religious, moral, ethical or physiological
considerations. It is therefore important that food descriptions are accurate.

✓ Ethical influences: Customers have become increasingly aware of ethical issues, such as:

▪ Ensuring sustainability of foods consumed

▪ The acceptability or otherwise of genetically modified foods or irradiated foods

▪ Reducing food packaging and food waste

▪ Reducing the effects of food production and transportation on the environment generally

✓ Seasonality and locally sourced foods: There is a trend towards using more seasonal and locally
sourced food and beverage items, when the quality, taste, freshness and nutritional value are all
at their peak and when supplies are more plentiful and cheaper.
 TYPES OF MENU
1. Table d'hôte
➢ Food items grouped together & sold
for one price.
➢ Comprises a complete meal at a
predetermined price.
➢ It usually includes three to five
course meal available at a fixed
price.
2. A la carte
• Food items priced individually.
• A multiple choice menu, with each dish
priced separately.
3. Static Menu
o Same menu items are offered every
day.
o Frequently used if restaurant’s
concept is built around the menu,
including:
• Décor
• Advertising campaign
• Market segment identified as the
target audience
o Examples: Mc Donalds
4. Cycle Menu
❑ Different items each day on a weekly, bi-weekly,
or some other basis, after which the cycle is
repeated.
❑ Seasonal cycle menus are common.
❑ Used in healthcare institutions and schools.
❑ Offers variety with some degree of control over
purchasing, production, and cost.

5. Single Use
❑ Planned for service on a particular day and not
used in the exact form a second time.
❑ Used in on-site foodservice in which the customer
does not vary much from day to day.
6. Du jour menu – List the items “of the
day”.
These menus change daily and are focused on
seasonal ingredients, preparing the freshest
food possible.

7. Tourist menu – used to attract tourists

8. California Menu – guest may order any
item on the menu at any time of the day.
TYPES OF MEALS
➢ Breakfast is the first meal taken after rising from a night's
sleep, most often eaten in the early morning before undertaking
the day's work. Among English speakers, "breakfast" can be used
to refer to this meal or to refer to a meal composed of
traditional breakfast foods (such as eggs, oatmeal and sausage)
served at early morning.

➢ Brunch is a combination of breakfast and lunch eaten usually

during the late morning but it can extend to as late as 3 pm. The
word is combination of breakfast and lunch. Brunch originated in
England in the late 1800s, served in a buffet style manner, and
became popular in the United States in the 1930s

➢ Lunch is a midday meal of varying size depending on the culture.

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.
High tea (also known as meat tea or tea time in Ireland) usually refers
to the evening meal or dinner of the working class, typically eaten
between 5 pm and 7 pm. Consists of a hot dish, followed by cakes and
bread, butter and jam. Occasionally there would be cold cuts of meat, such
as ham salad.

Elevenses is a snack that is similar to afternoon tea, but eaten in the

morning. It is generally less savoury than brunch, and might consist of
some biscuits with a cup of coffee or tea. The name refers to the time of
day that it is taken: around 11 am.
Dinner usually refers to the most significant, and important, meal of the
day, which can be the noon or the evening meal. The average dinner time in
the U.K. for those who call their evening meal dinner has been found to be
at 7.47pm.

Supper may refer to a late- evening snack or else as an informal family

meal (which would be eaten in the kitchen or hall room) as opposed to
dinner which would be eaten in the dining room. It is common for social
interest and hobby clubs that meet in the evening after normal dinner
hours to announce that "a light supper" will be served after the main
business of the meeting. Normally taken between 10 pm to 11 pm.
 Classic menu sequence
1-Hors-d oeuvre / Appetizer
Are of spicy in nature in order to stimulate the
appetite for the dishes that are to follow in the
course. Served from a rotating trolley or a tray a
small amount of each variety being placed on the
plate to make up a portion.
2-Potage / Soup
Soup also act as an appetizer for the further
courses to come. Soups like clear soup(consommé)
and the other a thick soup (crème, veloute, puree)
are served during this course.
3-Oeuf / Egg
Oeufs are the dishes made from egg. There are many
styles of cooking and preparation of eggs such as
boiled, poached or scrambled. The omelette is the
most popular item
4 - Farinaceous / Farineaux / Pasta or Rice
This is Italy's contribution to the courses of the menu.
It includes different kinds of rice and pasta. Pasta
dishes are spaghetti, lasagne and gnocchi.

5 - Poisson / Fish Poisson

Are the dishes made from fish. Fish, being soft-fibred,
prepares the palate for the heavier meats that follow.

6 - Entrée / Entree
The first in the meat course Entrées are generally small,
well garnished dishes which come from the kitchen ready
for service. They are always accompanied by very rich
gravy or sauce. The following items can be served as
entrees: Brains, Liver, Kidney, Oxtail.

7 - Sorbet / Sorbet
Because of the length of the French classical menu, this
course is considered to be the rest between courses. It
is water and crushed ice slush flavoured with fruit juice
or champagne and served in a glass
8 - Releve / Joints
This is the main meat course on the menu, 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.

9 - Roti / Roast
At this stage the balance of the courses is gradually
returning from heavy to light. Roast always contain
roast of game or poultry: - chicken, turkey, duck,
pheasant, quail.

10 - Legumes / Vegetables
Served only with its accompanying sauce. These are
vegetable dishes that can be served separately as an
individual course or may be included along - with
relevé or roast courses.
11 - Salades / Salad
Small plates of salad taken after main course, quite often simply
green salad and dressing.
12 - Buffet Froid / Cold Buffet
In this course Chilled meat and fish(small) pieces are served.
13 - Entremets / Sweets
Entremets on a menu refers to desserts. This could include hot or
cold sweets, gateaux, soufflés or ice-cream.
14 - Savoureux / Savory
A dish of pungent taste, such as anchovies on toast or pickled
fruit.
15 - Fromage / Cheese
The range of cheeses and various accompaniments, including
biscuits, breads, celery, grapes or apples.
16 - Cut Fruits & Nuts
Dessert is a course that typically comes at the end of a meal. All
forms of fresh fruit and nuts may be served in this course.
17 - Boissons / Beverage
MODERN MENU COURSE
There are few courses presented in the menu, such as:
1. Appetizer - a small portion of a food served at the beginning of a meal to
stimulate the appetite.

2. Soup - Soup also act as an appetizer may be thick soup (crème) and clear soup
(consommé).

3. Salad - Small plate of salad, quite often simply green salad and dressing.
4. Fish - Fish is served, usually before the main course. Prepares the palate for the
heavier meats that follow.

5. Main course - The main meat course on the menu, larger other course. A sauce or a
roast gravy with potatoes and green vegetables are always served with this course.

6. Dessert – The sweet items at the end of a meal.

7. Cheese - The range of cheeses and various accompaniments, including biscuits,
breads, celery, grapes or apples.
Standardization of
Recipes
A recipe is a set of
instruction for producing a
certain dish. In order to
duplicate a desired
preparations, it is necessary
to record the ingredients,
their amounts and the way
they are combined or cooked.
Steps in developing recipe:
a. Well defined ratio must be
maintained
b. Consider likes and
dislikes of customers
c. Availability of seasonal
ingredients
d. Combination and texture
Development of methods and procedure

➢ All the procedure and sequence should be correct

➢ Must be simple to follow and require minimal effort
➢ Must take into the account the use and availability of equipment
and tools
➢ Developing serving presentation
➢ Developing a marketable name
Standardized recipes
Standardized recipes is a set of instruction describing the way
a particular establishment prepares a particular dish.

Qualities of standardized recipe:

1. Tried and tested
2. Uniform product results
3. Standard yield
4. Written in a standard format
 Recipe Standardization Process

RECIPE TESTING ADJUSTMENT RETESTING YIELD OF THE ACTION FORM

DEVELOPMENT RECIPE FORMAT
ADJUSTMENT
 How to standardize a recipe
1. Vision a new recipe to make: Survey customers and staff to figure out what they like, or make a
new recipe up and have it tested by your customers.

2. Calculate out the portion size you’ll need: You’ll only need to do this if the portion size isn’t
already evident in the initial recipe, in which case you’ll need to calculate measurements.

3. Create variations in the recipe: If you need to make any changes to adjust the taste, texture,
cook time or portion, now’s the time to do it before you make the recipe on a larger scale.

4. Review the recipe: Once you make adjustments, try making the recipe again to ensure that it’s
satisfactory.

5. Design a clear set of instructions: This should include things like the name of the recipe, the
category of the recipe, the exact form of ingredients used, the amount of ingredients used, and
step-by-step preparation procedures, cooking details, portion sizes, total yield and equipment
used. All of this information will ensure that even new cooks will be able to reproduce the
recipe without issue.
Yield of the recipe adjustment
Recipe conversion factor = Desired yield
Current yield Note
Recipe conversion
Note factor is used in
Current yield – final product amount the quantifying the
Desired yield – amount that operation usually require recipe yield,
therefore the
Example : ingredients are
Recipe yield – 8 servings multiplied with the
Product required – 20 servings conversion factor

Recipe conversion factor = Desired yield 20

8
= 2.5
Current yield
The structure of a
standardized recipe
1. Name of the recipe

2. Yield, including total yield,

number of portions and portion
size.
3. Ingredients and exact amounts,
listed in order of use.
4. Equipment needed including
measuring equipment, pan sizes,
portioning equipment and so on. 5.
Directions for preparing the dish
6. Preparation and cooking times

7. Directions for portioning,

platting and garnishing
8. Directions for breaking down
the station, cleaning up and
storing leftovers.
 Benefits of recipe standardization
• Quality control: Standardized recipes provide the same high-quality food every time
they’re used because they’ve been thoroughly tested and evaluated.

• Portion and yield control: The amount of food that will be produced is the same every
time with a standardized recipe, meaning it will reduce leftover food and make shortages
much less likely. You’ll get exactly what you need.

• Cost control: It’s easier to manage buying and storing food when you’re using the same
ingredients in the same quantities every time a particular recipe is made.

• Coustmer satisfaction: When you’ve done the research to find the types of foods your
customers want, recipe standardization ensures that they get the same quality,
presentation and amount that they’re accustomed to each time the meal is served.
• Consistent nutrient content: With so much testing and planning involved in a
standardized recipe, you’ll know the exact nutritional content of the food every time
it’s prepared.
• Increased employee confidence: When your cooks are making high quality meals every time
they’re made, they’ll feel more job satisfaction knowing they don’t have to make
 Food Production Control
❖ Production control means the controlling of
the preparation of food which together should
reduce over-production (and possible waste), Volume Forcasting
loss from inefficient purchasing and It is a method of predicting the
processing, and loss from excessive portion volume of sales for an establishment
for a specified future period.
sizes.
Obective:
❖ The proper operation of the food control •to predict the total number of meals
system should aid management in controlling to be sold in each selling outlet of
an establishment at each meal period
food costs efficiently and maximizing the
•to predict the choice of menu items
profitability of the operation. by customers
• to facilitate purchasing
❖ There are four major stages in production
• to ensure availability of all
control: necessary ingredients
• to ensure that appropriate stock
• Volume Forecasting
levels are held
• Standard Yield • to control food costs in relation to
sales
• Standard Recipes

• Standard Portion Sizes.

 Stages of Voulme forecasting
Volume forecasting is generally done in two stages—an initial forecast and final forecast

The Initial Forecast

It is generally prepared a week in advance and shows:

• The estimated total number of meals to be taken in each selling outlet

• The estimated total of each menu item; for each day of the following menu week.

The initial forecast itself would be based on the following factors:

• Past Records (Sales Histories): In particular one would look at the figures recorded for the
same period last year, examine the grap showing sales for last year to check if there is
likelihood of a particular trend at this period on the year as well as looking the sales result
for the last year. Also note the demand of different items of the menu and identify the items for
which there has been no proportionate sale.

•Advance Bookings: A reference to the advance booking of the rooms and for the banquets would be
valuable guide for the planning.

Current Events: Annual trade fairs, sports meet, cricket match, the boat show, motor race etc. all
such functions have an influence on the business done.
Current Trends: What are the items on the menu which has increased or decreased demand? What are
the items which you are not able to sell? The predicted sale of each menu item is converted into
quantities of foodstuffs. The total of each food item required for each meal period are itemized
and listed and are used for writing out the requisition notes to the stores and purchasing
department. Frequently, to convert the predicted sales of menu items in to quantities of food
stuffs, standard recipe and portion conversion charts are used.

The Final Forecast

The final and more accurate forecast usually takes place the day before the preparation and service
of the particular meal. This takes in to account the previous day’s food production and food sales
figures. If the actual food sales figures are in line with the potential food sales figure. At
times food will be left over from previous day’s business which is perfectly edible and suitable
for sale. Any left-over should be sold as soon as possible before they become a complete write-off.

The weather conditions must be taken into account for the next day. As this forecast will be more
accurate. A sudden change in the weather can affect the volume of business done eg. rain, snow,
very hot. A change in weather will affect customer’s choice.
 Objectives of production controls

Production control means, the control of portion size to

ensure those portions served are consistently of the same size
as the portions costed.
The main objectives of production controls are:
• To ensure guest satisfaction Quantity Food Preparation
• To serve fair portion of food/beverages for a fair price
• To maintain profitability on all portions sold
Important aspects to be considered in production
control :
➢ Standard Recipes: The articles being prepared must consist of the same ingredients every
time. This is possible by use of standard recipes. A portion cannot be consistent even if
it is of the same weight. This is particular so in case of a garnish. An expensive garnish
on impulse can ruin the cost of a dish.
➢ Portion Charts: The service staff must be thoroughly conversant with the proper production
control. For their convenience and ready reference, suitable portion size charts be
prepared and displayed at convenient points in the kitchen. The portion for costing
purpose may be expressed in weight but from server’s use it may be expressed in scoop.

➢ Regular Checking: Continuous and automatic supervision will develop habits and need no
special efforts. Food and beverage controller should do regular spot checks on the food
leaving the kitchen for quality, portion size and presentation. The number of portions
should be cross-checked against the number of portions expected to be produced from the
commodities used by the kitchen.
➢ Staff Instructions and Display of Charts: Portion charts should be displayed at
convenient points in the producing centre as a constant reminder. Regular demonstration and
visual training will encourage staff to be alert for variation in portion sizes.
➢ Pre-packed Food: Reproduced portion is yet another method of production control in which food
is already made up into portion is served to customers. The individual production control
concept is now very popular on almost all the food and beverage establishments.
The main advantage of pre-packed and individual portions is:
• Convenience
• Exact standard portions
• Accurate pricing
• No production necessary
• Time saver
• Labor cost saved
• No spillage or wastage
• Hygienic
• Dependable
• Accurate consistency and presentation improvisation good
 Production Control and Standard Portion Size
The menu price of food items is based on the cost of the standard portion of food required to prepare
them.

A standard portion size is the quantity of a particular food item that could be served to the guest.
This quantity may be expressed in terms of weight (ounces) or in numerical figures.
Determinants of Portion Sizes for Production control

Size of portions is to be decided according to the nature of establishment, the type of customers, and
type of food and beverage items handled by the establishments.
In brief following points should be considered:
• The type of customers

• The type of food and beverage operations

• Spending power of the consumers.
The menu price could be determined by using portion divider. For this purpose following information are
required:
• Purchase Price
• Portion Size
• Yield Percentage

• Food Cost Percentage Desired or menu Price

Effective use of leftover
There are three classes into which leftovers can be divided in catering establishments
and these are:

Raw foods: raw foods include perishable and semi perishable food which are usually
delivered directly by suppliers to the kitchen. these in fresh forms are considered as
leftovers vendor quantities are not enough for large quantity food production of a
single item second or dish for service.
Such vegetables can be combined with other vegetables to prepare mixed grills,
vegetable cutlets using potatoes or cereals as the main base ingredient.

Partly prepared: these include marinated meats, paneer or other foods, unserved salads
in refrigeration, juices, sauces, formatted mixture as doughs and batters so on

Cooked foods: when food remains unsold in large quantities it gets wasted through
mishandling and spoilage, unless it is reused in some way and present it to the
customer again soon after. Since already cooked food cannot be stored for too long
without its quality deteriorating it is important to device ways of incorporating it as
soon as possible in new dishes.
Leftovers- eggs Leftover milk
• omelet served to staff as such are used as • set into curd
garnish for lunch dishes
• use in desert
• for French toast
• convert to iced milkshakes with
• binding agent for snack seasonal fruit
• boiled or fried and used as garnish for • beverages as flavored drink
biryani, pastes and spreads for sandwich
Leftover fruits
Leftover- toast
• eat as such if uncut
• Converted into golden brown rusk • cut into fruit salad
• make bread crumbs • mixed with custard as dessert
• dry into strips and use with soups • serve with ice cream
• cut into cubes and fried to make croutons Leftover vegetable pulao
Leftover tomato soup • vegetable balls or bondas, cutlets

• chill and serve as cold soup • Kofthas

• use as base for carries instead of tomato • Cheese pakodas

• thicken and use on pizza base with cheese

• use in pulse preparation
Leftover tandoori chicken

• in chicken as mini meal with salad

• converted into curried or butter chicken
• chicken biryani or fried rice
• used in meatballs

• chicken can be minced and converted into sandwich spread

• mixed with steam and sauteed vegetables to make a good side dish

• for making chicken Stew

• chicken soup with sweet corn

• in preparation of pizzas stuffed parathas

Leftover curds

• marinade for meat fish poultry and cottage cheese

• gravy and Curry preparation

• which need to be fermented

• sour beverage like lassi

• Curd rice
Types of food services
1. Table Service: In this category, the guest enters in the area and is seated. Menu
lists are given or displayed for orders. The orders are been taken by waiter/ess.

2. Self-service: where customers are required to help themselves from a counter or

buffet.

3. Assisted service: where customers are served part of the meal at a table and are
required to obtain part through self-service from some form of display or buffet.

4. Single point service: where customers order and receive food and beverages at one
point

5. Specialized services: Specialised forms of service are those where the food and
beverages are taken to where the customer is.
 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 1. English or Family Service
their order to the waiter. The table is covered
in this service. It is grouped into the ✓ The host contributes actively in the service.
following types. ✓ The waiter brings food on platters, shows to the
1. English or Family Service host for approval, and then places the platters
on the tables.
2. American or Plate Service
✓ The host either makes food portions and serves
3. French Service the guests or allows the waiter to serve.
4. Gueridon Service ✓ To replenish the guests’ plates, the waiter
5. Silver Service takes the platters around to serve or to let the
guests help themselves.
6. Russian Service
✓ It is a common family service in specialty
restaurants where customers spend more time on
premise.
2. American or Plate Service 4. French Service
➢ The food is served on guest's plate in the
❑ It is very personalized and private service.
kitchen itself in predetermined portion.

➢ The accompaniments served with the food, the ❑ The food is taken in platters and
color, and the presentation are determined in casseroles are kept on the table of guests near
the kitchen. their plates.
➢ The food plates are then brought to the guest.
❑ It is expensive and elaborate service
➢ This service is commonly used in a coffee shop commonly used in fine dining restaurants.
where service is required to be fast.
❑ Cart French Service − The food is prepared and
3. Gueridon Service assembled at tableside. The guests select food
▪ In this service, partially cooked food from the from the cart while sitting at their tables and
kitchen is taken to the Gueridon Trolly for
are later served from the right. It is offered
cooking it completely.
for small groups of VIPs.
▪ This partial cooking is done beside the guest
❑ Banquet French Service − The food is prepared in
table for achieving a particular appearance and
aroma of food, and for exhibiting showmanship. the kitchen. The servers serve food on each
individual’s plate from guest’s left side. For
▪ It also offers a complete view of food. The
waiter needs to perform the role of cook replenishment, the servers keep the food
partially and needs to be dexterous. platters in front of the guests.
5. Silver Service
6. Russian Service
o The table is set for hors d'oeuvres,
❖ An elaborate silver service thought to be
soup, main courses and sweet dish in
sterling silverware. the foundation of French service except
that the food is portioned and carved by
o The food is portioned into silver
platters at the kitchen itself, which the waiter at the gueridon trolley in the
are placed at the sideboard with restaurant in full view of the guests.
burners or hot plates to keep the food
❖ Display and theatrical presentation are a
warm in the restaurant.
major part of this service.
o The waiter then picks the platter from
❖ The principle involved is to have whole
the hot plate and presents the dish to
the host for approval. joints, poultry, game and fish
elaborately dressed and garnished,
o He serves each guest using a service
spoon and fork. All food is presented presented to guests and carved and
in silver dishes with elaborate portioned by the waiter.
dressing
 Assisted Service
▪ Buffet service displays food on tables for display. It involves a variety of cuisines and
dishes to choose from. Guests or customers help themselves to pick up as many and as many
items, they would like to eat. The cutlery is neatly stacked at the beginning of buffet
table and is kept at the starting of the buffet counter.
▪ Few servers do stand behind the counter table and assist the guests with serving of the food
from the chafing dish to the plate.

▪ The presentation is elaborate and the food includes a complete course including numerous
beverages, starters, dessert, salads and soups from vegetarian as well as nonvegetarian
dishes.
▪ The dish containers are kept warm and full all the time till all guests are eating.
▪ This works smoothly in 5-star hotels in breakfast hours and at times occasional dinners.

▪ The purpose is to offer a beautiful array of dishes that look amazing on the table and
layout is tempting.
▪ The buffet is cost fixed and eat as much you want.

▪ Hygiene is given utmost presentation and used cutlery is not allowed on the fresh food table
counters
Buffet styles vary:

• Full Buffet: It is a combination type of self service

and waiter service. The guest enjoys meals by walking
over to the food table and taking as much serving of
desired dishes as preferred.

• Finger Buffet: In this buffet style only finger foods

is served, and need for cutlery is minimum. This works
excellent in tea time buffets and children parties
where disposables can be used as well instead of
expensive cutlery.

• Fork Buffet: When focus is not the food such buffet

works fine as in corporate conferences and even teenage
or youth parties where snacks are picked with forks.
Socializing, networking and mingling with friends the
main focus and drinks as well as food is just available
round the corner for a quick bite.
 Self Service
✓ The main form of self-service is found in cafeterias.

✓ Canteen and cafeterias are seen in academic institutions and large employee settings.

✓ The meals are priced at subsided cost.

✓ The menu is fixed and rotational menu is prepared for each week.

✓ Cafeterias do not entertain outsiders and have restricted entries for just the staff or students. Entry
to such cafeteria may be restricted to authorized people only. Cafeterias are most common facilities
found in most health-care institutions.

✓ The service includes self service where the individual walks up to the food service counter and dishes
out own meals.

✓ The number of people being served food is large starting from 100 to as many as possible like in
hospital staff canteens or industries cafeteria

✓ School and college facilities offering meals also have a cafeteria set up. The food prepared is always
on-site, fresh and regional.

✓ The individuals involved in food preparation are not Chef’s but cooks with experience in large scale
cooking.
Tray service: The meals are served to people in
transit like in trains or aircrafts. Portions are
already laid out in trays and served to
passengers. Segregation is done as vegetarian and
non-vegetarian meal preferences. It is also
observed accompaniments, assortments, desserts
and beverages or fruit are laid out later just
before serving.

Plate service: Hot food is served in a bain-marie

that is covered. Food is selected by the guest
and plated by a server to maintain hygiene and
portion control. This is seen in hostels,
schools, cafeteria or Indian cultural events like
kirtans and bhandaras. Cold salads, desserts,
papads, pickles, raitas and yogurts are placed on
a table separate from hot dishes. Overcrowding is
prevented by separating tables for cutlery, main
meals, salads and breads. Roti, poories,
parathas, dosas come in hot in batches.
 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 main forms of single point service are found in:

Takeaways: the customer orders and is served from a single point at a counter, hatch or
snack stand; the customer consumes off the premises although some takeaway establishments
provide dining areas. This category includes drive-thrus where the customer drives their
vehicle past the order, payment and collection points
Food courts: series of independent, self-contained counters where customers may order and
eat, or takeaway, or buy from a number of counters and eat in a separate eating area

Kiosks: outstation used to provide service for peak demand or in a specific location. It
may be open for customers to order and be served, or used for dispensing to staff only

Bars: order, service and payment point and consumption area in licensed premises.
Vending
✓ These are the latest trend in food and beverage service industry. It involves one small counter
where payment is done and food or beverage is received.

✓ It involves just one genre of food or beverage product like a sandwich or burger or pizza take
out.

✓ There is no seating involved.

✓ The venture is generally run by a sole owner who does all jobs of procuring ingredients to
cooking and managing finances.

✓ The customer number depends on location of the venture and service provided varying from few to
about 50 a day.

✓ The sale is not constant and varies each day.

✓ Very Low Investment Set-Ups.

✓ Individual Owner Who Multi-Tasks As Cook, Server, Cleaner, Cashier.

✓ Return Of Investment Largely Depends On Food As Well As Numbers.

✓ Good Initiative For Small-Time Entrepreneurs.

✓ This is also known as vending and is the most common facility for quick bite as street food on
bus-stops, railway stations, roadside, markets and fairs.
 Specialised Service
In this category the guest is served at the place, which is not meant or designated for food &
beverage service (i.e. guest rooms or any special area).

Grill Room Service: In this form of service various meats are grilled in front of the guest.
The meats may be displayed behind a glass partition or well decorated counter so that the guest
can select his exact cut of meat. The food comes pre‐plated.

Tray service: Method of service of whole or part of meal on tray to customer in situ, e.g.
hospitals aircraft or railway catering.

Trolley service: Method of service of food and beverages form trolley, away from dining areas,
e.g. for office workers, in aircraft or on trains.

Home‐ Delivery: Food delivered to customer’s home or place of work, e.g. Pizza home delivery or
Meal on wheels etc.

Lounge Service: Service of variety of foods and beverages in lounge area.

Room Service: It implies serving of food and beverage in guest rooms of 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.

In the meanwhile he prepares his tray or trolley. He then goes to the cashier to have a check
prepared to take along with the food order for the guests’ signature or payment.

There are two types of Room Service:

a)Centralized room service: Here al the food orders are processed from the main kitchen and sent
to the rooms by a common team of waiters

b)Decentralized room service: Each floor or a set of floor may have separate pantries to service
them. Orders are taken at a central point by order‐takers who in turn convey the order to the
respective pantry.

c)Mobile Room service: Some hotels have pantries installed in service elevators. A central point
that conveys it to the mobile pantry receives orders. The pantry has to just switch on the floor
and give instant service. For the sake of information, in countries, which have a shortage of
manpower, large hotels install mechanized dispensing units in rooms. The guest inserts the
necessary value of coins into the machine, which will eject pre-prepared food and beverages for
guest consumption
 Examples
Outlet Menu Ambience Service

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

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

Short dining menu with less food Attached to educational institutes or

options. Follows cyclic meal plan. industrial organizations Self or assisted, pre-plated, low
Cafeterias
priced service.

Short menu with hot and cold beverages, snacks, Informal ambience with light music and moderate
and light meals. lighting. Quick and mid-priced service for high
Coffee Shops
customer turnover.

Strobe lights, laser lights, dance

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

Elaborate menu of single or multiple cuisines

Family/ Casual Dining which may change according to the operating
hours. Modestly furnished, Casual atmosphere. Assisted, mid-priced service.
Restaurants
 Limited menu of hot and Cold Speedy service, minimum table service.
beverages with easily prepared and The food is prepared in the kitchen,
fast meals cooked in advance and placed in the trays, and passed to the
kept warm. person at the counter, who then
Catchy trendy colored furniture, delivers to the customer. The customer
Fast Food Outlets picks up the trays and consumes it on
lights, and music.
premise.

Speedy service with minimum personal

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

Grilled meat or sea food with Attached to star hotels, gardens, or

alcoholic/non-alcoholic beverages. independent, may have open kitchen.
Grill Rooms Eye-catching counters. According to hotel policies.

Roasted meats, crunchy vegetables, Located near swimming pools,

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

Mostly alcoholic menu with snacks. Informal and social ambience with
less lighting and more chatting. Push-low seating, self, or assisted
Pubs
service.
 Specific menus such as Follows specific theme. Uniform of the service staff,
Chinese, Italian, Indian, Interior Decoration is in line linen, and service ware are
Specialty/Ethnic Thai, or Mexican. with the theme. according to the theme and from
Restaurants the country where the food
originates.

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

Architecture, lighting, and

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

Pre-packaged chips, Located in high labor cost and

portioned foods, canned limited space areas such as
Vending Machines beverages. transport hubs. Complete self-service.
 Standard A La Carte Table Cover
A La Carte Service All sorts of restaurants have a la carte menus, from
A reference to a menu of items priced fast-casual spots to epic, white tablecloth fine dining
and ordered separately, i.e. the usual establishments.
operation of restaurants (In contrast The five steps to creating an a la carte table cover:
to a table d'hôte , at which a menu
with limited or no choice is served at • Place the base plate in the center of the cover
a fixed price . ) • To order an item position
from the menu on its own, e . g . a • Place the fish knife and fork around the base plate
steak without the potatoes and • Place the side plate about 5-6” to the left of the
vegetables is steak a la carte
base plate and place the side knife on top, on the
right, facing left
Full list of all dishes that may be • Set a napkin in the center of the base plate
prepared Item is priced separately • Position a glass up about 2-3” and to the right
about 2-3” from the tip of the fish fork
How to prepare the Basic A La Carte Table Setup
• The napkin is to be placed approximately ½ cm from the edge of the table. It should be in
the centre of the basic a la carte place setting.
• The main course knife – place on the right hand side of the napkin with the knife edge facing to
the centre.
• The main course fork – place on the left hand side of the napkin. The space between the knife
and the fork should be
• sufficient for a main course plate to be placed between them.
• The glass – normally a red wine glass is placed approximately 1 cm above the knife. If the
setting includes a second glass such as a white wine glass it is to be placed on the right of the
first glass.
• The cruet sets/Condiments – salt and pepper must be on every table. Other condiments will be with
the waiter’s mise en place on his/her service table.
• Place one ashtray on table in a smoking section of the restaurant. Have enough clean ashtrays
on the serving table for the replacement of dirty ones.
• The bread plate with bread knife will be placed on the left side of the fork, with the knife’s
edge on the left side.
Table d'hôte Service
• In restaurant terminology a table d'hôte
menu is a menu where multi-course meals
with only a few choices are charged at a
fixed total price. Such a menu may also be
called prix fixe ("fixed price").

• The terms set meal and set menu are also

used. This is because the menu is set; the
cutlery on the table may also already be
set for all of the courses.

• Listed as a full course meal and is priced

as a unit

• May include appetizer, soups, main course,

dessert and also hot beverages.

• The service based on course by course

concept
After the guest is seated, the order being • Serve main course from the left of the
taken; guest moving in a clockwise direction.
• Send orders to the kitchen
Place main course in front of the guest.
• Adjust table cover accordingly
• Clear soiled plates from the right of the
• Get the food and apply skills in carrying
guest
plates by hand
• Approach and excuse to the guest • Clear salt and pepper shaker, vase,
• Proceed to the left and present the appetizer table number using service tray
politely & proceed clockwise direction. • Do crumbing down using folded waiters
• Clear soiled plates from the right of the cloth and crumbing plates
guest • Reset the dessert spoon to the right and
• Serve bread & butter form the guest’s left
dessert fork to the left
side
• Pick up dessert from pastry kitchen.
• Proceed the same direction.
• Proceed the same technique to another
• Get the soup from the kitchen serve from the
left and moving in a clockwise direction. guest moving in a clockwise direction.
Pick up main course from the kitchen • Coffee or tea is served during or after
using carrying plates techniques dessert.
Breakfast Service
Types of breakfast

• Café complet : It means a continental breakfast with coffee as the beverage.

• Café simple or thé simple: It is just a beverage (coffee or tea) with nothing to eat.

• Continental breakfast :The traditional continental breakfast consisted of hot croissant,

brioche or toast, butter and preserves and coffee as the beverage. The current trend in the
continental breakfast menu is to offer a wider variety of choice, including cereals, fruit,
juices, yogurt, ham, cheese, assorted bread items and a wide selection of beverages.

• Full breakfast : A full breakfast menu may consist of from two to eight courses and usually
includes a cooked main course. Traditionally this was a very substantial meal and included
such items as chops, liver, game, steak, kippers and porridge as the main part of the meal.
This type of breakfast was traditionally known as an English Breakfast.

• Modern full breakfast menus have changed to include a much more varied choice of items. Today
customers expect to see such items as fresh fruit juices, fresh fruit, yogurt, muesli,
continental pastries, preserves, margarines, decaffeinated coffee and mineral waters on the
full breakfast menu
Breakfast covers
The breakfast cover may be divided into two types: a
continental breakfast cover and a full breakfast cover.

Cover for a continental breakfast For a continental

breakfast consisting of hot croissant/brioches or hot
toast, butter, preserves and coffee or tea, the cover
would be as follows:

napkin

side plate with side knife

table number.

sugar basin and tongs or individual sugar packets (and

alternatives) in a bowl

tea or breakfast cup and saucer and a teaspoon

stands or underplate for coffee/tea pots and hot milk/hot

water jug
The full breakfast consists of a number of courses, usually
three or four, with a choice of dishes within each course,

The cover will therefore include some or all of the

following:
napkin

side plate and side knife

fish knife and fork

joint knife and fork

sweet spoon and fork

tea or breakfast cup, saucer and teaspoon

sugar basin and tongs or individual sugar packets (and
alternatives) in a bowl

slop basin
tea strainer
stands or underplates for teapot/coffee pot and hot water
jug/hot milk jug

salt and pepper caster sugar in shaker

table number.
 Afternoon tea Services
Afternoon tea is served in many establishments and can be classified into three main types:

1 Cream tea: served in first class hotels, popular price restaurants, department (high street) stores, food courts, mezzanines or
cafés.

2 Full afternoon tea: served in first class hotels and restaurants.

3 High tea: served in popular price restaurants, department stores and cafés.
Cream tea

A cream tea consists of scones (fruit or plain), which may be served warm. Clotted cream, but sometimes whipped cream, is offered to
accompany the warm scones. Strawberry jam is the usual preserve offered with this style of tea service. Due to the richness of the
clotted cream in a cream tea, butter is only offered upon request.

The cover for a cream tea may include:

• side plate

• side knife

• pastry fork

• napkin

• teacup, saucer and teaspoon

• teapot and hot water jug stands

• slop basin and tea strainer

• Sugar basin and tongs and alternatives

• floral table centre.

These are generally served in the order in which they are listed. Beverages are served first. An
afternoon tea pastry stand is often used as part of the service of full afternoon tea.

The following cover will normally be laid for a full afternoon tea:

• napkin

• side plate with side or tea knife

• pastry fork l teacup and saucer and a teaspoon

• jug of cold milk and/or side plate with lemon slices (depending on the type of tea served)

• teapot and hot water jug stands or underplates

• sugar basin and tongs or individual packets of sugar (and alternatives)

• slop basin and tea strainer

• butter dish and butter knife with butter and alternatives

• preserve dish on an underplate with a preserve spoon or side plate with a variety of small individual
preserve (jam) pots

• table number
High tea A high tea may be available in addition to the full afternoon tea. It is usually in a
modified à la carte form and the menu will offer, in addition to the normal full afternoon tea menu,
such items as grills, toasted snacks, fish and meat dishes, salads, cold sweets and ices. The meat
dishes normally consist of pies and pastries, whereas the fish dishes are usually fried or grilled.
The cover for high tea may include the following items:
▪ napkin
▪ joint knife and fork
▪ side plate and side knife
▪ cruet: salt, pepper, mustard and a mustard spoon

▪ teacup, saucer and teaspoon l jug of cold milk and/or side plate with lemon slices (depending on
the type of tea served) l teapot and hot water jug stands or underplates
▪ slop basin and tea strainer l sugar basin and tongs or individual packets of sugar

▪ butter dish and butter knife with butter and alternatives

▪ preserve dish on an underplate with a preserve spoon or side plate with a variety of small
individual preserve (jam) pots
▪ table number.
 Service of high tea and afternoon tea
1. The beverage should be served first, followed by the hot snack ordered, which is often accompanied by bread
and butter. When this has been consumed and cleared, the service then follows that of a full afternoon tea.

2. Order taking is usually carried out using the duplicate checking method.

3. The sandwiches may be dressed on silver flats and are set out on the buffet prior to service. Alternatively,
sandwiches are pre-plated with a predetermined selection and then served to the customer at the table as for
family service.

4. Toast, teacakes and crumpets are often served in a soup plate or welled dish with a silver cover on an
underplate. An alternative to this is the use of a muffin dish, which is a covered silver dish with an inner
lining and hot water in the base of the container. When serving hot buttered toast for afternoon tea, the
crusts from three sides only are removed and the toast is then cut into fingers with part of the crust
remaining attached to each finger – this makes it easier for the customer to hold the toast when eating it.

5. The scones and assorted buttered breads are often dressed on dish papers on flats and are also set out on
the buffet or brought from the stillroom as required and served as for family service.

6. Preserves are served either in individual pots or in preserve dishes, both of which may be served on a doily
on an underplate with a preserve spoon.

7. Gâteaux and pastries may be presented on cake boards, which are placed on plates or on round silver flats or
service salvers. An alternative to this is the use of a pastry trolley or the afternoon tea pastry stand.

8. Ice creams and other sweet dishes are becoming more popular and are usually served last.