The document describes several types of food and beverage outlets. A coffee shop is informal and serves snacks and drinks around the clock. A specialty restaurant focuses on signature dishes representing a theme or cuisine. A fine dining restaurant caters to affluent customers with elegant decor and multi-course meals often including wine. Room service delivers meals to hotel guests in their rooms at any time.

2. COFFEE SHOP

3. • Coffee shop:
o The concept has come from the USA
o Serves – snacks and beverages 24 hours a
day; however it may serve all three meals
o Most star hotels have coffee shops to cater
to the needs of the customers at any time
of the day
o Service and ambience are informal
o Furniture and service equipment's are not
very expensive
o Tables have mica, stone, or glass top
o Covers are laid on place mats
o Type of service – American or Preplated
service

4. SPECIALTY RESTAURANT

5. • Specialty Restaurant:
o It serves specialty dishes
o Dishes which are the strength and contributes
to the brand image
o It operates during luncheon and dinner hours
o Ambience and décor reflects the theme
o May specialize either in a particular type of
food as – fish and chips, pastas, steaks
o Or a type of cuisine as – Indian, Chinese,
Italian, Mexican, and so on.
o Uniform of staff will be according to the
tradition of the region or country
o The fixtures, designs, menu cards, music and
so on will also depict the region.

6. FINE DINING RESTAURANT

7. • Fine dining restaurant:
o This restaurant caters to the requirement of the affluent
market segment which want to experience fine dining
o Dishes – may be of one particular region or country or
exotic dishes from various cuisines
o Beverages – wines, spirits and digestives (liqueurs)
o Operated – mostly during dinner, may also operate
during luncheon (depending on location)
o Ambience and décor – elegant and rich
o Furniture – made of teak wood with fine craftsmanship
o Chairs – with arm rest
o Tables are covered with linen and folded napkins are
placed
o Glassware – fine lead crystal, communicating the beauty
of the crockery

8. o Cutlery – silver or electroplated nickel silver
(EPNS)
o Wait staff – skilled and has sound knowledge
of dishes served
o Service – Silver service or Gueridon service
o Beverage service – done by sommeliers who
serves wines and other alcoholic beverages

9. ROOM SERVICE

10. • Room Service:
o Room Service is the service of food and beverages to
the guests in their rooms in hotels or other
accommodation establishments, such as motels or
serviced apartments.
o In all-suite hotels it is often referred to as ‘in-suite
service’ / ‘In Room Dining’.
o It is provided for 24 hrs. a day
o it may be provided for 12 hrs a day or 18 hrs a day,
depending on the location.
o Some guests prefer to eat in their rooms for various
reasons, such as sickness, privacy, work schedule,
private discussions, etc.

11. Equipment's used in IRD

12. BANQUETS

14. • Banquets:
o The banquet department, is one of the major
revenue generating area of the hotel, comes under
the Food and Beverage Service Department.
o Banquet manager is the head of the banquets.
o Also is also termed as Function Catering
o It refers to the service of special functions for
specific group of people at predetermined place,
time, the food, beverages and other facilities.
o The service is depend upon the
• type of function,
• number of people attending the function,
• Shape and size of the room or hall
o The functions may be organized at the hotel
premises or outside, according to the host’s wish.

15. EXECUTIVE LOUNGE SERVICE

17. • Lounge Service:
o The lounge is an area located near the
reception area where guests relax, meet other
guests, or wait for rooms to be released.
o The guests may require food and beverage
services
o The Lounge Waiter serves the guests under the
supervision of Lounge Head Waiter
o Food items served – Snacks (collected from
still room)
o Beverages served – tea, coffee, aperitifs,
wines, spirits, etc (collected from bar)

18. BAR

19. • Bar:
o It offers all kinds of spirits such as whisky, rum,
gin, vodka, brandy, tequila, wines and beers.
o Hotels and restaurants have a separate licensed
area to sell these alcoholic drinks
o Snacks are also offered
o Hotels may also have an additional bar in the
service area / restaurant to dispense wines, beers
and spirits during the service, called a dispense
bar

20. NIGHT CLUB

21. • Night Club:
o Operates – during night and offers dinner, dance
and live entertainment
o Main attraction – Cabarets or Floor shows
o Couple can dance on dance floor to music
performed by live bands or to recorded music
o Dress code – Formal wear
o Entry fees – are levied
o Dinner and wines are served at the table
o Guests can have their meals while enjoying the
show

22. DISCOTHEQUE

23. • Discotheque:
o Operates – during night and offers dinner, dance
and live entertainment
o Main attraction – special sound and lighting effect
is created for an appropriate ambience
o Guests can dance on dance floor
o Dress code – not insisted upon
o Entry – limited to a certain number of guests
o Entry fees – are levied
o Drinks, especially beer and snacks are served
o Guests can have their meals while enjoying the
show
o Service - very informal

24. BUSINESS CENTER

27. • Business Center:
o The facility is provided to the resident guests of the
hotel
o These provides all the business and work related
facilities at some charges
o This includes –
• a board room for meeting with clients, usually with
‘U’ shape seating arrangement
• Internet / Wi-Fi facility
• Photocopying
• Printing
• Computers
• Emails
• Telephone / Business calls, etc.
o Food and beverage facilities may be provided as snacks,
beverages, etc.

28. THANK YOU
Prof. Gokul T. Sonawane
Assistant Professor
A.J.M.V.P.S’s Institute of Hotel Management and Catering
Technology,
Lal Tai Road, Ahmednagar, Maharashtra – 414001.
Mob: 9922947640
Email: gokul_sonawane@rediffmail.com