Food and-beverage-service-management

Food and BeverageFood and BeverageService ManagemetService Managemet

ContentsContents

I.I. Food and Beverage Food and Beverage operation:types,classification,types of operation:types,classification,types of Catering,Organisational chart, Duties of Catering,Organisational chart, Duties of F&B staff.F&B staff.

II.II. Layout of Food Service Area.Layout of Food Service Area.

III.III. Types of Services.Types of Services.

IV.IV. Menu: types, French classical, Menu Menu: types, French classical, Menu Planning.Planning.

General marketGeneral market (non competitive market) (non competitive market)

1.1. Hotels/ restaurantsHotels/ restaurants2.2. Popular cateringPopular catering3.3. Retail storesRetail stores4.4. Banqueting/ Banqueting/

conferences/ conferences/ exhibitionexhibition

5.5. Leisure cateringLeisure catering6.6. Motorway service Motorway service

stationstation7.7. Pubs & Wine barPubs & Wine bar8.8. O.D.CO.D.C

Classification Classification of of

F & b service industryF & b service industry

Restricted market Restricted market

(competitive market)(competitive market)

1.1.Transport cateringTransport catering

2.2.ClubsClubs

3.3. Industrial (contract)Industrial (contract)

4.4.Private welfarePrivate welfare

Cost provision in restricted Cost provision in restricted marketmarket

1.1. Industrial cateringIndustrial catering2.2. SchoolsSchools3.3. Universities & Universities &

collegescolleges4.4. HospitalsHospitals5.5. The forces The forces 6.6. Prisons Prisons 7.7. Industrial (own Industrial (own

catering)catering)

Types of Catering OperationsTypes of Catering Operations

Commercial OperationsCommercial Operations

Industrial or Non Commercial OperationsIndustrial or Non Commercial Operations

Welfare OperationsWelfare Operations

Commercial OperationsCommercial Operations

Target is to increase the profit so Target is to increase the profit so they provide luxury decoration, they provide luxury decoration, comfort to their guest.comfort to their guest.

Ex:Hotels, Restaurant, CaféEx:Hotels, Restaurant, Café

Non-Commercial OperationsNon-Commercial Operations

To fulfill need of the people then earn To fulfill need of the people then earn profit.profit.

Ex: School, colleges, hospitals, hostelEx: School, colleges, hospitals, hostel

Welfare OperationWelfare Operation

To help the others ,this kind of To help the others ,this kind of operation do the social work run by operation do the social work run by help of government as well as help of government as well as donation of people.donation of people.

Ex :Dharamshala, Anath-ashramEx :Dharamshala, Anath-ashram

Sectors of F & b industrySectors of F & b industry

1.1. HotelsHotels

2.2. RestaurantsRestaurants

3.3. Ethnic restaurantEthnic restaurant

4.4. Coffee shopCoffee shop

5.5. Specialty RestaurantSpecialty Restaurant

6.6. BanquetBanquet

7.7. CafeteriaCafeteria

8.8. Snack BarsSnack Bars

9.9. BistrosBistros

10.10. DiscothèqueDiscothèque

11.11. NightclubNightclub

12.12. PubPub

13.13. BarBar

14.14. Family styleFamily style

15.15. Destination Destination restaurant…restaurant…

16.16. Casual restaurantsCasual restaurants

17.17. CafesCafes

18.18. Coffee housesCoffee houses

HotelsHotels

Commercial Sector of Commercial Sector of food and Beverage food and Beverage provide luxury provide luxury services.services.

Accommodation ,FooAccommodation ,Food and d and Beverage,Laundry,swiBeverage,Laundry,swimming pool, mming pool, transport, convection transport, convection hall, internet etc.hall, internet etc.

RestaurantsRestaurants

Provide food and Provide food and Beverage services and Beverage services and some entertainment some entertainment facilities.facilities.

Discotheque, Tennis Discotheque, Tennis court.court.

Caters for families, Caters for families, travelers and Holiday travelers and Holiday Makers.Makers.

Décor of such restaurants feature higher quality materials with an eye towards the "atmosphere" desired by the restaurateur.

Ethnic Restaurants

Indian, Oriental, Asian, Spanish, Greek, Italian are just some of many types of ethnic Restaurants

Offer many of the standard dishes which are now appearing within a range of other menu types.

Coffee ShopCoffee Shop

Coffee shop is a part of Coffee shop is a part of the Hotel.the Hotel.

Run 24 Hours.Run 24 Hours. Pre-plated service has Pre-plated service has

been done.been done. Offered some snacks Offered some snacks

along with coffee.along with coffee. They Change their They Change their

Menu 4 times in a day.Menu 4 times in a day. Used separate menu for Used separate menu for

Breakfast, Lunch, Breakfast, Lunch, Evening Tea, Dinner.Evening Tea, Dinner.

Specialty RestaurantSpecialty Restaurant

It’s entire atmosphere It’s entire atmosphere decor are similar to a decor are similar to a particular type of food particular type of food or theme.or theme.

restaurants are full restaurants are full service restaurants with service restaurants with specific dedicated meal specific dedicated meal courses.courses.

As in Rajasthan As in Rajasthan specialty restaurant the specialty restaurant the food served to dance food served to dance their local cultural song their local cultural song and also used same and also used same kind of dress to kind of dress to welcome the guest. welcome the guest.

BanquetBanquet

Banquet is a place Banquet is a place where any occasion where any occasion to be celebrate to be celebrate They are Formal, They are Formal, Informal ,Semi Informal ,Semi Formal.Formal.

They provide a room They provide a room for meal and drinks.for meal and drinks.

They are specially They are specially used in marriages, used in marriages, conferences or conferences or small group small group meetings.meetings.

Self service is used Self service is used in the Banquet.in the Banquet.

Cafeteria Primary self service

with customer choosing selection from a counter in varying design and layouts.

Typically, a patron takes a tray and pushes it along a track in front of the counter.

Originally develop from industrial feeding market but now seen in variety of sectors.

Snacks BarsSnacks Bars

Informal Restaurants Informal Restaurants done quick service.done quick service.

Also have a counter Also have a counter for self Service.for self Service.

They are specialize in They are specialize in snacks, soda, ice snacks, soda, ice creams etc.creams etc.

BistrosBistros

Bistros are those Bistros are those restaurant which are restaurant which are located near the river.located near the river.

Smaller establishment Smaller establishment with check with check tablecloths, bentwood tablecloths, bentwood chairs, clutterd décor chairs, clutterd décor and friendly informal and friendly informal staff.staff.

Offer honest basically Offer honest basically robust cooking.robust cooking.

DiscothequeDiscotheque

Is a Bar which offered Is a Bar which offered lite snacks along with lite snacks along with some soft drinks.some soft drinks.

Is a place where men Is a place where men and women of and women of younger age group go younger age group go to relax by workouts.to relax by workouts.

Fast dancing and loud Fast dancing and loud music with music with psychedelic lights are psychedelic lights are it’s sufficient feature.it’s sufficient feature.

NightclubsNightclubs

Normally open in Normally open in Nights at Dinner, Nights at Dinner, Dance and Celebrate.Dance and Celebrate.

A Dispensing Bar A Dispensing Bar always provided always provided Decor is Lavish while Decor is Lavish while service is elaborate.service is elaborate.

PubsPubs

The pubs are Famous The pubs are Famous for their expensive for their expensive wines and Spirits and wines and Spirits and other alcoholic drink.other alcoholic drink.

In Pubs Bartenders In Pubs Bartenders produces exclusive produces exclusive cocktails and great cocktails and great sommelier to keep the sommelier to keep the wine glass full.wine glass full.

BarsBars

Bar is the specialized Bar is the specialized counter where drinks are counter where drinks are served.served.

Bar normally served Bar normally served alcoholic beverages such as alcoholic beverages such as beer,liquer,wines,rum.beer,liquer,wines,rum.

Bar provide long stools or Bar provide long stools or chairs for the patrons along chairs for the patrons along with table or raised counter.with table or raised counter.

A light music runs in bar A light music runs in bar which gives best which gives best satisfaction to thesatisfaction to the guests.guests.

Family style Restaurant Family style restaurants

are restaurants that have a fixed menu and fixed price, usually with diners seated at a communal table such as on bench seats.

More common in the 19th and early 20th century, they can still be found in rural communities, or as theme restaurants, or in vacation lodges.

Coffeehouses Coffeehouse are casual

restaurants without table service that emphasize coffee and other beverages.

Typically a limited selection of cold foods such as pastries and perhaps sandwiches are offered as well.

Their distinguishing feature is that they allow patrons to relax and socialize on their premises for long periods of time without pressure to leave promptly after eating, and are thus frequently chosen as sites for meetings.

Destination restaurants

A destination restaurant is one that has a strong enough appeal to draw customers from beyond its community.

Casual Restaurant A casual dining restaurant is

a restaurant that serves moderately-priced food in a casual atmosphere. Except for buffet-style restaurants, casual dining restaurants typically provide table service. Casual dining comprises a market segment between fast food establishments and fine dining restaurants.

Casual dining restaurants usually have a full bar with separate bar staff, a larger beer menu and a limited wine menu. They are frequently, but not necessarily, part of a wider chain, particularly in the United States.

Café’s

Café’s and coffee shops are informal restaurants offering a range of hot meals and made-to-order sandwiches.

Cafés offer table service. Many cafés are open for breakfast and serve full hot breakfasts. In some areas cafés offer outdoor seating.

Types of CateringTypes of Catering

1.1. Industrial cateringIndustrial catering2.2. Off-Site cateringOff-Site catering

3.3. Club cateringClub catering4.4. Transport catering Transport catering (airline catering, railway (airline catering, railway

catering, ship catering)catering, ship catering)5.5. Welfare cateringWelfare catering

6.6. Retail stores CateringRetail stores Catering7.7. Restaurant CateringRestaurant Catering

8.8. O.D.C (Outdoor catering)O.D.C (Outdoor catering)9.9. Leisure linked cateringLeisure linked catering

Industrial CateringIndustrial Catering

Similar to workers Similar to workers canteen, cafeteria.canteen, cafeteria.

Purpose of industrial Purpose of industrial catering is to give catering is to give refreshment to the refreshment to the workers.workers.

Large quantity of food Large quantity of food produced in dinning produced in dinning room with limited room with limited choices.choices.

Meals, tea, snacks are Meals, tea, snacks are provide time to time.provide time to time.

Off-Site CateringOff-Site Catering

Marriages and Marriages and Festival concerned.Festival concerned.

Temporary structure Temporary structure maintained.maintained.

Food served in open Food served in open air.air.

Simple Buffet is Simple Buffet is maintained.maintained.

Club CateringClub Catering

o Licensed Catering has Licensed Catering has been done.been done.

o Membership card is Membership card is required to enter in the required to enter in the club.club.

o Provision of food and Provision of food and drink in an drink in an environment environment dominated by licensing dominated by licensing requirement.requirement.

o Provide Provide snacks,Bevreges and snacks,Bevreges and some fast food items.some fast food items.

Transport Catering

Transport catering categorizes in three parts:

Railway Catering Airline Catering Cruise Catering

Railway CateringRailway Catering

• Glorious catering with fully Glorious catering with fully A-la –Carte menu.A-la –Carte menu.

• Pantry car used to take the Pantry car used to take the orders.orders.

• Continental menu is used.Continental menu is used.• Gives little choice to the Gives little choice to the

passengers.passengers.• Offered both Vegetarian Offered both Vegetarian

and Non-Vegetarian food.and Non-Vegetarian food.

Airline CateringAirline Catering

Special Branch of Catering where Special Branch of Catering where equipments as well as money is not equipments as well as money is not distributed because all customers paying distributed because all customers paying heavily for their flights.heavily for their flights.

Passengers of Airline:Passengers of Airline:

a.a. Executive class Executive class

b.b. Economic ClassEconomic Class

c.c. Business classBusiness class

Executive ClassExecutive Class

a)a) A-la-Carte food is A-la-Carte food is served with limited served with limited choice.choice.

b)b) Silver service has been Silver service has been done.done.

c)c) Proper Cover spread Proper Cover spread with cutlery, crockery with cutlery, crockery and glassware.and glassware.

d)d) Separate service for Separate service for vegetarian and Non vegetarian and Non vegetarian.vegetarian.

Economic ClassEconomic Class

Table-d-Hote menu Table-d-Hote menu offered with limited offered with limited choices.choices.

Vegetarian and Non-Vegetarian and Non-Vegetarian food served Vegetarian food served separately.separately.

Food served in a simple Food served in a simple plastic sheets.plastic sheets.

Plastic forks, spoons Plastic forks, spoons and thermocol cups for and thermocol cups for tea coffee are given.tea coffee are given.

Cruise CateringCruise Catering Cruise catering is one of the Cruise catering is one of the

most luxurious cateringmost luxurious catering People have enough time in People have enough time in

journey.journey. The food which served is fixed The food which served is fixed

with a little choice.with a little choice. Furniture is firmly fixed in the Furniture is firmly fixed in the

floor to prevent sliding and floor to prevent sliding and wobbling.wobbling.

Food items is stocked in the Food items is stocked in the store and prepare during the store and prepare during the journey.journey.

Production area is somewhat Production area is somewhat different so gas fuel is used as different so gas fuel is used as little as possible. little as possible.

Welfare CateringWelfare Catering

This kind of catering This kind of catering collect a number of collect a number of people.people.

Langar,Mela,Yatras Langar,Mela,Yatras concerned.concerned.

A number of people A number of people participate and take participate and take meal.meal.

Provide self Provide self SatisfactionSatisfaction

Retail Store CateringRetail Store Catering

Provision of food and Provision of food and drink as an adjunct to drink as an adjunct to retail provision.retail provision.

Provide meal and Provide meal and drink bothdrink both

A-la-Carte food has A-la-Carte food has been served.been served.

Hierarchy of Food & Beverage Department

Duties and Duties and responsibilitiesresponsibilities

of of F & B ManagerF & B Manager

1. 1. Ensuring that the required Ensuring that the required profit margins are achieved profit margins are achieved for each food & beverage for each food & beverage service area, in each service area, in each financial period.financial period.

2. Updating & compiling new 2. Updating & compiling new wine lists according to wine lists according to availability of stock, current availability of stock, current trends & customer needs.trends & customer needs.

3. Compiling, in liaison with the 3. Compiling, in liaison with the kitchen, menus for the kitchen, menus for the various food service areas & various food service areas & for special occasions.for special occasions.

4. The purchasing of all 4. The purchasing of all materials, both food & drink.materials, both food & drink.

5. Ensuring that the quality in 5. Ensuring that the quality in relation to the price paid is relation to the price paid is maintained.maintained.

6. Determining portion size in 6. Determining portion size in relation to selling price.relation to selling price.

7. Departmental training & 7. Departmental training & promotions, plus the promotions, plus the maintenance of the highest maintenance of the highest professional standards.professional standards.

8. Employing & dismissing staff.8. Employing & dismissing staff.

9. Holding regular meetings with 9. Holding regular meetings with section heads to ensure all section heads to ensure all areas are working effectively, areas are working effectively, efficiently & are well efficiently & are well coordinated. coordinated.

Duties & Duties & responsibility responsibility

of of Restaurant Restaurant ManagerManager

1.1. Operation of dining Operation of dining rooms.rooms.

2.2. Helps in hiring, training, Helps in hiring, training, scheduling of staffs.scheduling of staffs.

3.3. Maintains service Maintains service standards.standards.

4.4. Briefings.Briefings.5.5. Service supervision.Service supervision.6.6. Handles guest Handles guest

complaints.complaints.7.7. Helps in menu planning, Helps in menu planning,

cost control and salescost control and sales

8. Carries out management policies in the 8. Carries out management policies in the department…department…

9. He also meets guests and handles 9. He also meets guests and handles problems and complaints.problems and complaints.

10. He directs personnel, plans and 10. He directs personnel, plans and forecasts.forecasts.

11. He coordinate with executive chef, chief 11. He coordinate with executive chef, chief cashier, sales manager and the cashier, sales manager and the maintenance and security departments.maintenance and security departments.

Attributes Attributes

of of

F & B staffF & B staff

Steward

1. A professional & 1. A professional & hygienic appearance.hygienic appearance.

(How you look & the (How you look & the first impressions you first impressions you create)create)

2. Knowledge of food & 2. Knowledge of food & beverages & technical beverages & technical ability.ability.

3. Punctuality3. Punctuality4. Local knowledge4. Local knowledge5. Personality5. Personality6. Attitude to the 6. Attitude to the

customercustomer7. Memory7. Memory

8. Honesty8. Honesty

9. Loyalty9. Loyalty

10. Conduct10. Conduct

11. Sales ability11. Sales ability

12. Sense of urgency12. Sense of urgency

13. Customer 13. Customer satisfactionsatisfaction

14. Complaints14. Complaints

15. Contribution to the 15. Contribution to the teamteam

Layout of Coffee shopLayout of Coffee shop

Layout of Fast foodLayout of Fast food

restaurantrestaurant

Layout of Specialty restaurantLayout of Specialty restaurant

Layout of BanquetsLayout of Banquets

Menu Planning

MenuMenu

Menu is primarily a selling aid.Menu is primarily a selling aid.The word ‘ menu ‘dates back to The word ‘ menu ‘dates back to

eighteenth century, eighteenth century, although although

thethecustom of making a list of the custom of making a list of the

courses for a meal iscourses for a meal ismuch older. The bill of fare was much older. The bill of fare was

originally very large &originally very large &was placed at the end of table was placed at the end of table

for everyone tofor everyone toread. As the time progressed read. As the time progressed

the menu becamethe menu becamesmaller in size & a no. of copies smaller in size & a no. of copies

were made whichwere made whichallowed individuals to read allowed individuals to read

their own copy.their own copy.

Types of MenuTypes of Menu

1.1. Table d'hôteTable d'hôte

2.2. A-La-CarteA-La-Carte

3.3. Carte-de-jourCarte-de-jour

4.4. Plate-de-jourPlate-de-jour

Table d'hôteTable d'hôte

The menu has a fixed number of The menu has a fixed number of courses.courses.

There is a limited choice within each There is a limited choice within each course.course.

The selling price is fixedThe selling price is fixed The food is usually available at a set The food is usually available at a set

time.time.

A La CarteA La Carte

The choices are The choices are

generally more generally more extensive.extensive.

Each dishes are Each dishes are priced separately.priced separately.

There may be longer There may be longer waiting times as waiting times as some dishes are some dishes are cooked and finished cooked and finished to order.to order.

COMPILING OF MENUCOMPILING OF MENUThere are number of considerations to bear in There are number of considerations to bear in

mind when compiling a menu.mind when compiling a menu.

1)1) Type:Type: Assess the type of mealAssess the type of meal Assess the type of kitchen and staff available in Assess the type of kitchen and staff available in

relation of equipment and skills.relation of equipment and skills. Assess the type of food service area and its Assess the type of food service area and its

capacity in relation to china, silver and glassware.capacity in relation to china, silver and glassware. Assess the skills of food service area staff and the Assess the skills of food service area staff and the

number of courses to be served.number of courses to be served.

2).Supplies2).Supplies Make a note of seasonal supplies.Make a note of seasonal supplies. Ensure the local availability of supplies.Ensure the local availability of supplies.

3). Balance3). Balance Strike a right balance between light and Strike a right balance between light and

heavy dishes.heavy dishes. Vary the sequence of preparation of each Vary the sequence of preparation of each

course.course. Change the seasoning, flavouring and Change the seasoning, flavouring and

presentation.presentation.

4). Food Value.4). Food Value. Use commodities and method of cooking, which Use commodities and method of cooking, which

will preserve the natural nutritive properties of will preserve the natural nutritive properties of raw materials and be balanced.raw materials and be balanced.

5). Colour5). Colour Avoid either clashes of colour or repetition of Avoid either clashes of colour or repetition of

similar colour.similar colour.

6). Language6). Language The menu should be written all in French or all The menu should be written all in French or all

in English and should be easily understood by in English and should be easily understood by customer.customer.

Ensure proper spellings, correct terms, proper Ensure proper spellings, correct terms, proper accents and the like.accents and the like.

Aspects of Menu PlanningAspects of Menu Planning

Guestronomic AspectGuestronomic Aspect

A menu should be planned as a whole andA menu should be planned as a whole and

as an entity in itself. Utmost care should beas an entity in itself. Utmost care should be

taken to avoid a succession of independenttaken to avoid a succession of independent

and unrelated courses. For this, thereand unrelated courses. For this, there

should be an overall balance with noshould be an overall balance with no

repetition of colour, ingredients, texture,repetition of colour, ingredients, texture,

words, shapes, consistency, cookingwords, shapes, consistency, cooking

methods, etc. methods, etc.

Economic AspectEconomic Aspect

The cost of a menu should be in relation toThe cost of a menu should be in relation to

the selling price. Food costs should bethe selling price. Food costs should be

maintained at a stipulated level tomaintained at a stipulated level to

maximize profits. maximize profits.

Practical AspectPractical Aspect

The type of kitchen and service area, itsThe type of kitchen and service area, its

staff, equipment and size must bestaff, equipment and size must be

considered while planning menus. The meal,considered while planning menus. The meal,

supplies available and customers catered tosupplies available and customers catered to

are the other factors to be borne in mind.are the other factors to be borne in mind.

Factors to be Factors to be considered while considered while planning a Menuplanning a Menu

1.1. The type of menuThe type of menu

2.2. The kind of mealThe kind of meal

3.3. Type of customerType of customerss

4.4. The capability of kitchen staffThe capability of kitchen staff

5.5. Style of presentation and garnishStyle of presentation and garnish

6.6. Stipulated priceStipulated price

7.7. SeasonSeason

8.8. SuppliesSupplies

9.9. BalanceBalance Avoid repeating of words when writing the Avoid repeating of words when writing the

menu.menu. Colours should not be repeated.Colours should not be repeated. Menus should start with light dishes, Menus should start with light dishes,

progress to more substantial items and progress to more substantial items and finish with a light course.finish with a light course.

Texture should be different.Texture should be different. Sauces should vary.Sauces should vary. Garnishes using traditional names must Garnishes using traditional names must

be correct.be correct.

Ingredients must be maintained or balanced Ingredients must be maintained or balanced specially on the table d'hôte menus. specially on the table d'hôte menus. Nutritional requirements of persons engaged Nutritional requirements of persons engaged in light or heavy work must also be in light or heavy work must also be considered.considered.

Colour is the most important factor Colour is the most important factor considered in presentation of food. Artificial considered in presentation of food. Artificial colours, if used, must be in moderation. colours, if used, must be in moderation. Colourful garnishes improve the appearance Colourful garnishes improve the appearance of drab-looking food.of drab-looking food.

Wordings are of utmost importance in the Wordings are of utmost importance in the preparation of a menu.preparation of a menu.

Language must be easily understood.Language must be easily understood. French menus may be accompanied with French menus may be accompanied with

English translations.English translations. French wordings must have correct spellings French wordings must have correct spellings

and accents.and accents. Only one language should be used.Only one language should be used. The use of capital letters should be systematic.The use of capital letters should be systematic.

French Classical French Classical MenuMenu

Hors-d’oeuvreHors-d’oeuvre

It includes salads, fish(lobster, smoked eel & prawns), It includes salads, fish(lobster, smoked eel & prawns), meats (pates), canapés (foie gras, asparagus tips, tomato, meats (pates), canapés (foie gras, asparagus tips, tomato, gherkins) egg (poached, hard boiled )gherkins) egg (poached, hard boiled )

Soup (potage)Soup (potage)

It includes all It includes all soups, both hot and cold…soups, both hot and cold…

There are a great number of egg dishes beyond There are a great number of egg dishes beyond the usual omelettes but these have not retained the usual omelettes but these have not retained their popularity on the modern menu.their popularity on the modern menu.

Egg dishes (oeufs)Egg dishes (oeufs)

Pasta & rice (Farineaux)Pasta & rice (Farineaux)

Includes all pasta and rice dishes. Can be referred to

as farinaceous dishes.

Fish (Poisson)Fish (Poisson)

Fish dishes, both hot and cold. As fish is easily Fish dishes, both hot and cold. As fish is easily digested and helps to prepare to appetite for digested and helps to prepare to appetite for heavier courses that follow.heavier courses that follow.

First meat course. Generally small, well garnished dishes

which come from the kitchen ready for service.Accompanied by a rich sauce or gravy. Potatoes

and vegetable are not served in this course.

ReleveReleve

This refers to main roasts or other larger joints This refers to main roasts or other larger joints meats, which would be served together with meats, which would be served together with potatoes and vegetables.potatoes and vegetables.

SorbetSorbet

A rest between courses, where the dinner may A rest between courses, where the dinner may obtain obtain their second wind. It is usually iced water, flavored their second wind. It is usually iced water, flavored with appropriate wines and liqueurs. It is avoided with appropriate wines and liqueurs. It is avoided after a coldafter a cold

entrée.entrée.

Roasts or RotiRoasts or Roti

Course consists of roasts poultry or game bird, Course consists of roasts poultry or game bird, like chicken, turkey, duck and quail. like chicken, turkey, duck and quail.

At this stage, the meal returns from heavy to light items.At this stage, the meal returns from heavy to light items.

Single vegetables are served with sauces.Single vegetables are served with sauces.

Vegetables and LegumesVegetables and Legumes

Salads (Salade)Salads (Salade)

Refers to a small plate of salad that is taken after Refers to a small plate of salad that is taken after

a main course and is quite often a green salad a main course and is quite often a green salad

and dressing.and dressing.

Cold Buffet (Buffet froid)Cold Buffet (Buffet froid)

This course include a variety of cold meat andThis course include a variety of cold meat and

fish, cheese and egg items together with a range fish, cheese and egg items together with a range

of salads and dressings..of salads and dressings..

Cheese (Fromage)Cheese (Fromage)

Includes the range of cheese and various Includes the range of cheese and various

accompaniments, including breads, biscuits, celery, accompaniments, including breads, biscuits, celery,

grapes and apples. This course can also refer to cheesegrapes and apples. This course can also refer to cheese

based dishes such as soufflésbased dishes such as soufflés. .

Sweets (Entrements)Sweets (Entrements)

Refers to both hot and cold puddings.Refers to both hot and cold puddings.

Savoury (Savoureux)Savoury (Savoureux)

Sometimes simple savouries, such as Welish Rarebit or Sometimes simple savouries, such as Welish Rarebit or

other items on toast, or in pastry, or savoury souffles, other items on toast, or in pastry, or savoury souffles,

may be served in this stage.may be served in this stage.

Fruit (Dessert)Fruit (Dessert)

Fresh fruits, nuts and sometimes candied Fresh fruits, nuts and sometimes candied fruits.fruits.

BeveragesBeverages

Refers to coffee but now a days refer to a wider Refers to coffee but now a days refer to a wider

range of beverages including teas, coffee, range of beverages including teas, coffee,

chocolate and proprietary beverages. chocolate and proprietary beverages.

Types of Service

Types of ServicesTypes of Services1.1. Silver or English service Silver or English service 2.2. Family ServicesFamily Services3.3. Plated or American servicePlated or American service4.4. French service or Butler serviceFrench service or Butler service5.5. Russian serviceRussian service6.6. Gueridon serviceGueridon service7.7. Bar counterBar counter8.8. Booth counterBooth counter

Silver service orSilver service orEnglishEnglish

Presentation and service of food by staff Presentation and service of food by staff from oval flat or dish from left.from oval flat or dish from left.

High class establishments, cruise liners, High class establishments, cruise liners, first class travel catering, and formal first class travel catering, and formal banquet.banquet.

Dishes look good; skill of service- waitersDishes look good; skill of service- waiters

Required skilled staff; costs are increased Required skilled staff; costs are increased service is slow; and lots of dishes are service is slow; and lots of dishes are utilised.utilised.

DescriptionDescription

UsesUses

AdvantageAdvantage

Dis-advantageDis-advantage

Main courses are plated with vegetables Main courses are plated with vegetables placed in multi-portioned dishes for customers placed in multi-portioned dishes for customers

to help themselves. Sauces are offeredto help themselves. Sauces are offered

Some functions, privet parties, clubs and Some functions, privet parties, clubs and institutions. institutions.

Staff requirements and skill are decreased. It Staff requirements and skill are decreased. It is a time-savings; customers to help is a time-savings; customers to help themselves. Sauces are offered.themselves. Sauces are offered.

Service is impersonal, spillage may occur.Service is impersonal, spillage may occur.

Family serviceFamily service


UsesUses

AdvantageAdvantage

Dis-Dis-advantageadvantage

Service of pre-plated food from the kitchenService of pre-plated food from the kitchen

Less functions, privet parties, clubs and Less functions, privet parties, clubs and institutions.institutions.

Economy of equipment; speed and Economy of equipment; speed and simplicity; saves labor; increase turnover; simplicity; saves labor; increase turnover; labor may be unskilled, hence it reduces labor may be unskilled, hence it reduces cost.cost.

Kitchen time and labor are increased; Kitchen time and labor are increased; appearance may be affected due to appearance may be affected due to overcrowding of plates.overcrowding of plates.

Plated or American servicePlated or American serviceDescriptionDescription

UsesUses

AdvantageAdvantage


Presentation and service of food by staffPresentation and service of food by staff

High class establishment, royal functions and High class establishment, royal functions and balls.balls.

Personalized and good presentationPersonalized and good presentation

Skilled staff; increased costs; suitable for small Skilled staff; increased costs; suitable for small gathering; possibility of unequal portioninggathering; possibility of unequal portioning

French Or Butler serviceFrench Or Butler service


UsesUses

AdvantageAdvantage


Table is laid with food for guests to help Table is laid with food for guests to help themselves.themselves.

At functions and private parties, limited use.At functions and private parties, limited use.

Staff requirements and skill are decreased. It Staff requirements and skill are decreased. It is a time-savings; customers to help is a time-savings; customers to help themselves. Sauces are offeredthemselves. Sauces are offered

Service is impersonal, spillage may occurService is impersonal, spillage may occur

Russian serviceRussian serviceDescriptionDescription

UsesUses

AdvantageAdvantage


Food is served from side table or trolley; may , Food is served from side table or trolley; may , include cooking, flambé, carving; preparation include cooking, flambé, carving; preparation of salad/dressing, filleting.of salad/dressing, filleting.

Specialty restaurant, high class establishment, Specialty restaurant, high class establishment, and night clubs.and night clubs.

Help in merchandising; food is spectacular and Help in merchandising; food is spectacular and classy.classy.

Labour is expensive and skilled; time Labour is expensive and skilled; time consuming; special equipment; portion control consuming; special equipment; portion control might be difficultmight be difficult

Guerideon serviceGuerideon service


UsesUses

AdvantageAdvantage


Service to customer at bar counter, seated on Service to customer at bar counter, seated on stools.stools.

Bars and PubsBars and Pubs

Quick service and personalizedQuick service and personalized

More pressure on staff; need to be More pressure on staff; need to be effervescent.effervescent.

Bar CounterBar Counter


UsesUses

AdvantageAdvantage


Service to customer seated on long benches Service to customer seated on long benches in booths, where food is served with either in booths, where food is served with either hand to guests seated but always facing them.hand to guests seated but always facing them.

Fast food and casual dining cafes.Fast food and casual dining cafes.

Quick service, reasonably personalized.Quick service, reasonably personalized.

Very casual and in appropriate for fine diningVery casual and in appropriate for fine dining

Booth serviceBooth service


UsesUses

AdvantageAdvantage


Thank You !Thank You !------amaresh------ ------amaresh------ -----jha--------------- -----jha--------------- ((LecturerLecturer) @) @

Vivekanand Institute of Hotel and Vivekanand Institute of Hotel and tourism Managementtourism Management

Education

Food and-beverage-service-management