ContentsI. Food and Beverage operation:types,classification,types of Catering,Organisational chart, Duties of F&B staff.II. Layout of Food Service Area.III. Types of Services.IV. Menu: types, French classical, Menu Planning.
General market (non competitive market)1. Hotels/ restaurants2. Popular catering3. Retail stores4. Banqueting/ conferences/ exhibition5. Leisure catering6. Motorway service station7. Pubs & Wine bar8. O.D.C
Hotels Commercial Sector of food and Beverage provide luxury services. Accommodation ,Food and Beverage,Laundry,sw imming pool, transport, conve ction hall, internet etc.
Restaurants Provide food and Beverage services and some entertainment facilities. Discotheque, Tennis court. Caters for families, travelers and Holiday 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 Shop Coffee shop is a part of the Hotel. Run 24 Hours. Pre-plated service has been done. Offered some snacks along with coffee. They Change their Menu 4 times in a day. Used separate menu for Breakfast, Lunch, Eveni ng Tea, Dinner.
Specialty Restaurant It’s entire atmosphere decor are similar to a particular type of food or theme. restaurants are full service restaurants with specific dedicated meal courses. As in Rajasthan specialty restaurant the food served to dance their local cultural song and also used same kind of dress to welcome the guest.
Banquet Banquet is a place where any occasion to be celebrate They are Formal, Informal ,Semi Formal. They provide a room for meal and drinks. They are specially used in marriages, conference s or small group meetings. Self service is used 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 Bars Informal Restaurants done quick service. Also have a counter for self Service. They are specialize in snacks, soda, ice creams etc.
Bistros Bistros are those restaurant which are located near the river. Smaller establishment with check tablecloths, bentwood chairs, clutterd décor and friendly informal staff. Offer honest basically robust cooking.
Discotheque Is a Bar which offered lite snacks along with some soft drinks. Is a place where men and women of younger age group go to relax by workouts. Fast dancing and loud music with psychedelic lights are it’s sufficient feature.
Nightclubs Normally open in Nights at Dinner, Dance and Celebrate. A Dispensing Bar always provided Decor is Lavish while service is elaborate.
Pubs The pubs are Famous for their expensive wines and Spirits and other alcoholic drink. In Pubs Bartenders produces exclusive cocktails and great sommelier to keep the wine glass full.
Bars Bar is the specialized counter where drinks are served. Bar normally served alcoholic beverages such as beer,liquer,wines,rum. Bar provide long stools or chairs for the patrons along with table or raised counter. A light music runs in bar which gives best satisfaction to the 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.
Industrial Catering Similar to workers canteen, cafeteria. Purpose of industrial catering is to give refreshment to the workers. Large quantity of food produced in dinning room with limited choices. Meals, tea, snacks are provide time to time.
Off-Site Catering Marriages and Festival concerned. Temporary structure maintained. Food served in open air. Simple Buffet is maintained.
Club Cateringo Licensed Catering has been done.o Membership card is required to enter in the club.o Provision of food and drink in an environment dominated by licensing requirement.o Provide snacks,Bevreges and some fast food items.
Transport Catering Transport catering categorizes in three parts: Railway Catering Airline Catering Cruise Catering
Railway Catering• Glorious catering with fully A-la –Carte menu.• Pantry car used to take the orders.• Continental menu is used.• Gives little choice to the passengers.• Offered both Vegetarian and Non-Vegetarian food.
Airline Catering Special Branch of Catering where equipments as well as money is not distributed because all customers paying heavily for their flights.Passengers of Airline:a. Executive classb. Economic Classc. Business class
Executive Classa) A-la-Carte food is served with limited choice.b) Silver service has been done.c) Proper Cover spread with cutlery, crockery and glassware.d) Separate service for vegetarian and Non vegetarian.
Economic Class Table-d-Hote menu offered with limited choices. Vegetarian and Non- Vegetarian food served separately. Food served in a simple plastic sheets. Plastic forks, spoons and thermocol cups for tea coffee are given.
Cruise Catering Cruise catering is one of the most luxurious catering People have enough time in journey. The food which served is fixed with a little choice. Furniture is firmly fixed in the floor to prevent sliding and wobbling. Food items is stocked in the store and prepare during the journey. Production area is somewhat different so gas fuel is used as little as possible.
Welfare Catering This kind of catering collect a number of people. Langar,Mela,Yatras concerned. A number of people participate and take meal. Provide self Satisfaction
Retail Store Catering Provision of food and drink as an adjunct to retail provision. Provide meal and drink both A-la-Carte food has been served.
1. Ensuring that the required profit margins are achieved for each food & beverage service area, in each financial period.2. Updating & compiling new wine lists according to availability of stock, current trends & customer needs.3. Compiling, in liaison with the kitchen, menus for the various food service areas & for special occasions.4. The purchasing of all materials, both food & drink.
5. Ensuring that the quality in relation to the price paid is maintained.6. Determining portion size in relation to selling price.7. Departmental training & promotions, plus the maintenance of the highest professional standards.8. Employing & dismissing staff.9. Holding regular meetings with section heads to ensure all areas are working effectively, efficiently & are well coordinated.
1. Operation of dining rooms.2. Helps in hiring, training, scheduling of staffs.3. Maintains service standards.4. Briefings.5. Service supervision.6. Handles guest complaints.7. Helps in menu planning, cost control and sales
8. Carries out management policies in the department…9. He also meets guests and handles problems and complaints.10. He directs personnel, plans and forecasts.11. He coordinate with executive chef, chief cashier, sales manager and the maintenance and security departments.
Steward1. A professional & hygienic appearance. (How you look & the first impressions you create)2. Knowledge of food & beverages & technical ability.3. Punctuality4. Local knowledge5. Personality6. Attitude to the customer7. Memory
8. Honesty9. Loyalty10. Conduct11. Sales ability12. Sense of urgency13. Customer satisfaction14. Complaints15. Contribution to the team
MenuMenu is primarily a selling aid.The word ‘ menu ‘dates back to eighteenth century, althoughthecustom of making a list of the courses for a meal ismuch older. The bill of fare was originally very large &was placed at the end of table for everyone toread. As the time progressed the menu becamesmaller in size & a no. of copies were made whichallowed individuals to read their own copy.
Types of Menu1. Table dhôte2. A-La-Carte3. Carte-de-jour4. Plate-de-jour
Table dhôte The menu has a fixed number of courses. There is a limited choice within each course. The selling price is fixed The food is usually available at a set time.
A La Carte The choices are generally more extensive. Each dishes are priced separately. There may be longer waiting times as some dishes are cooked and finished to order.
COMPILING OF MENUThere are number of considerations to bear in mind when compiling a menu.1) Type: Assess the type of meal Assess the type of kitchen and staff available in relation of equipment and skills. Assess the type of food service area and its capacity in relation to china, silver and glassware. Assess the skills of food service area staff and the number of courses to be served.
2).Supplies Make a note of seasonal supplies. Ensure the local availability of supplies.3). Balance Strike a right balance between light and heavy dishes. Vary the sequence of preparation of each course. Change the seasoning, flavouring and presentation.
4). Food Value. Use commodities and method of cooking, which will preserve the natural nutritive properties of raw materials and be balanced.5). Colour Avoid either clashes of colour or repetition of similar colour.6). Language The menu should be written all in French or all in English and should be easily understood by customer. Ensure proper spellings, correct terms, proper
Guestronomic AspectA menu should be planned as a whole andas an entity in itself. Utmost care should betaken to avoid a succession of independentand unrelated courses. For this, thereshould be an overall balance with norepetition of colour, ingredients, texture,words, shapes, consistency, cookingmethods, etc.
Economic AspectThe cost of a menu should be in relation tothe selling price. Food costs should bemaintained at a stipulated level tomaximize profits.
Practical AspectThe type of kitchen and service area, itsstaff, equipment and size must beconsidered while planning menus. The meal,supplies available and customers catered toare the other factors to be borne in mind.
1. The type of menu2. The kind of meal3. Type of customers4. The capability of kitchen staff5. Style of presentation and garnish6. Stipulated price7. Season8. Supplies
9. Balance Avoid repeating of words when writing the menu. Colours should not be repeated. Menus should start with light dishes, progress to more substantial items and finish with a light course. Texture should be different. Sauces should vary. Garnishes using traditional names must be correct.
Ingredients must be maintained or balanced specially on the table dhôte menus. Nutritional requirements of persons engaged in light or heavy work must also be considered. Colour is the most important factor considered in presentation of food. Artificial colours, if used, must be in moderation. Colourful garnishes improve the appearance of drab-looking food.
Wordings are of utmost importance in the preparation of a menu. Language must be easily understood. French menus may be accompanied with English translations. French wordings must have correct spellings and accents. Only one language should be used. The use of capital letters should be systematic.
Types of Services1. Silver or English service2. Family Services3. Plated or American service4. French service or Butler service5. Russian service6. Gueridon service7. Bar counter8. Booth counter
Silver service or EnglishDescription Presentation and service of food by staff from oval flat or dish from left.Uses High class establishments, cruise liners, first class travel catering, and formal banquet.Advantage Dishes look good; skill of service- waitersDis-advantage Required skilled staff; costs are increased service is slow; and lots of dishes are utilised.
Family serviceDescription Main courses are plated with vegetables placed in multi-portioned dishes for customers to help themselves. Sauces are offeredUses Some functions, privet parties, clubs and institutions. Staff requirements and skill are decreased. ItAdvantage is a time-savings; customers to help themselves. Sauces are offered.Dis-advantage Service is impersonal, spillage may occur.
Plated or American serviceDescription Service of pre-plated food from the kitchen Less functions, privet parties, clubs andUses institutions.Advantage Economy of equipment; speed and simplicity; saves labor; increase turnover; labor may be unskilled, hence it reduces cost.Dis-advantage Kitchen time and labor are increased; appearance may be affected due to overcrowding of plates.
French Or Butler serviceDescription Presentation and service of food by staffUses High class establishment, royal functions and balls.Advantage Personalized and good presentationDis-advantage Skilled staff; increased costs; suitable for small gathering; possibility of unequal portioning
Russian serviceDescription Table is laid with food for guests to help themselves.Uses At functions and private parties, limited use.Advantage Staff requirements and skill are decreased. It is a time-savings; customers to help themselves. Sauces are offeredDis-advantage Service is impersonal, spillage may occur
Guerideon serviceDescription Food is served from side table or trolley; may , include cooking, flambé, carving; preparation of salad/dressing, filleting.Uses Specialty restaurant, high class establishment, and night clubs. Help in merchandising; food is spectacular andAdvantage classy.Dis-advantage Labour is expensive and skilled; time consuming; special equipment; portion control might be difficult
Bar CounterDescription Service to customer at bar counter, seated on stools. Bars and PubsUsesAdvantage Quick service and personalizedDis-advantage More pressure on staff; need to be effervescent.
Booth serviceDescription Service to customer seated on long benches in booths, where food is served with either hand to guests seated but always facing them.Uses Fast food and casual dining cafes. Quick service, reasonably personalized.AdvantageDis-advantage Very casual and in appropriate for fine dining
Thank You !------amaresh------ -----jha--------------- (Lecturer) @Vivekanand Institute of Hotel and tourism Management