related to f and b service which shows entire curriculum based on neb grade 12

1. Food and Beverage
Service
1
Presented by : Utsav Dhakal

3. Role of

4. Menu
• In a restaurant, a menu is the list of dishes to be served or
available for diner to select from.
• The items that are available for the diner to choose from are
broken down into various categories, depending on the time of
day or the event.
• The menu is a link between the guest and the establishment;
hence it should be carefully planned by the establishment’s
professionals, namely the executive chef, the food and beverage
manager and the food and beverage controller.

5. Objectives and Importance of Menu
 It gives an opportunity for the organization to plan for a better menu than the competitors in terms of
price, portion, quantity, etc. and take care of demands of the customers.
 Menu is a document for company resource management, encompassing human resources (skills,
education, experience), raw materials, ingredients, equipment, and space.
 Menu enables better cost control, resource planning, and utilization in restaurants. F&B Managers and
Chefs can ensure quantity and quality control, evaluate staff, and plan necessary trainings.
 Menu is a selling tool for guests, enticing them to order food and beverage items with attractive words,
photos, and design.
 Menu enhances brand awareness for the organization, serving as a crucial merchandising tool for food
and beverage outlets. Its design and packaging aid customers in identifying the organization.
 Menu informs guests about restaurant items, enabling them to plan their food and beverage orders
accordingly.
 Menu serves as the foundation for billing customers for consumed food and beverage items, ensuring
proper income record-keeping and sales summaries.

6. Classification of Menu
1. A La Carte Menu: An “A La Carte Menu”, is a multiple choice menu, with each
dish priced separately. If a guest wishes to place an order, an a la carte is
offered, from which one can choose the items one wants to eat. Traditionally,
the original menus that offered consumers choices were prepared on a small
chalkboard, a la carte in French; so foods chosen from bill of fare are described
as à la carte, “according to the board.”
2. Table d’hôte: Table d’hôte is a French phrase which literally means “host’s
table”. It is used to indicate a fixed menu where multi-course meals with limited
choices are charged at a fixed price. Such a menu may also be called prix fixe
(“fixed price”). It usually includes three or five courses meal available at a fixed
price. It is also referred to as a fixed menu. Because the menu is set, the cutlery
on the table may also already be set for all of the courses, with the first course
cutlery on the outside, working in towards the plate as the courses progress.

7. Difference between A La Carte and Table
D’hôte
A’ La Carte Table D’hôte
Food is kept in a semi-prepared form and takes
time to serve.
Food is kept in fully prepared form and can be
served immediately
Food items are individually served and guests pay
for what they order.
Menu is collectively priced and the customer has to
pay for the full menu whether he consumes a
certain dish or not.
There is a vast choice. The menu is elaborate There is limited or no choice
The menu is comparatively small. Silverware is laid
according to the dishes ordered.
Silverware for the whole menu is laid in advance as
the menu is known in advance.

8. Types of Menu on the Basis of Meal Time
Breakfast Menu
Brunch Menu
Lunch Menu
Hi-Tea or Afternoon Tea Menu
Dinner Menu Supper Menu
Banquet Menu Children’s Menu
Room Service Menu
Bar Menu Festive Menu
Promotional Menu

9. French Classical Menu
 Hors d’oeuvre (Appetizer)
 Potage (Soup)
 Oeufs (Eggs)
 Farineaux (Rice & Pasta)
 Poisson (Fish)
 Entrée (Entry of 1st Meat Course)
 Reléve (Meat Course)
 Sorbet (Flavoured Water)
 Rôti (Roast)
 Légumes (Vegetables)
 Entremet de sûcre (Sweets)
 Savoureaux (Savoury)
 Desserts (Fresh Fruits & Nuts)

10. Menu Planning Consideration
Customer’s Expectations
Menu’s Role in the Total Meal Experience
Variety of Menu Items to Offer
Ingredients Required
Equipment Required
Skills and Knowledge Required
Financial Objectives
Menu Descriptions and Representation
Physical Menu

11. Restaurant Preparation
• Briefing and De-briefing
Briefing is a communication meeting of the restaurant manager or supervisor with
his staff prior to the opening of the restaurant. The briefing is an important two-
way communication between management and staff that ensures that there is
harmony in the thought process of both in executing service. Debriefing is a short
meeting done at the end of the shift that provides an opportunity for the team
members to discuss about the day’s performance. The manager can highlight
which tasks were performed well, or which ones did not meet the standard; also
focusing the performance of the staff members.
• Mise-En-Scene
Mise-en-scene refers to preparing the environment of the area in order to make it
pleasant, comfortable, safe and hygienic. For each service the restaurant should be
made presentable enough for the guests to accept it.

12. Contd…
• Mis-en-Place
This French term this means “to put in place”. The term is attributed
to thepresentation of work place for an ultimate smooth service and
to ensure that the restaurant is ready for the service.
• Cover Setup
When discussing how many guests a restaurant or dining room will
seat werefer to the total number of guests concerned as so many
“covers”. When laying a table in readiness for service there are a
variety of placesettings, which have to be laid according to the type of
meal and service beingoffered. This place setting is a type of cover
being laid.

13. Types of Service
1. French Service: French service differs from others in that all food is served from the gueridon. This
isa rolling cart the same height as the guest’s table. The gueridon is covered with a cloth and is
placed side-by-side with the table. It is equipped with a small alcohol stove, or rechaud, that is
used to keep the food warm for the preparation of sauces, crepes suzette, jubilee and other
special dishes.
Advantages:
 The guest s given personalized attention making him/her feel important.
 It makes the guest feel that he is receiving a royal treatment.
 The service is elegant and entertaining.
 It commands higher price than other forms of service (pay for the service).
Disadvantages:
 It is a slow service.
 It is expensive because it requires large professional staff.
 It requires a bigger dining room space to make service and food preparation convenient.

14. Contd…
2. American Service: This is usually called “plate service” because the food is
already placed in the plate in the kitchen ready to be served to the guests. This
type of service is used in coffeeshops where there is a demand for quick and
simple service. It requires minimal training for novice waiters and waitresses.
Advantages:
 It is a fast and simple service.
 It is inexpensive. One waiter or waitress can serve many guests and no special service equipment is necessary.
 It does not require highly trained technical staff that demands for higher pay.
Disadvantages:
 Less showmanship
 Reduced personalized attention

15. Contd…
3. English Service: This type of service is also known as “family style” service.
In this service, the soup tureen is placed before the host alongside with
preheated soup plates and hands them to the waiter, indicating the person to
be served. This type of service is usually found in coffee shops, family
restaurants, counter service, etc.
Advantages:
 It is fast. Plates of food are served immediately at the proper temperature.
 It is inexpensive.
 It requires no special equipment.
Disadvantages:
 Less showmanship.
 Reduced personalized attention to the customer.

16. Contd…
4. Russian Service: This type of service is the same as that of French service. However, in
Russian service, the food is fully prepared and pre-cut in the kitchen and then neatly arranged
on silver platters by the Chef. The waiter then shows the platter to the guest as a polite gesture
and serves the food to the individual plates of the guests using serving cutleries.
Advantages:
 Only one waiter is needed to each station.
 Elegant and entertaining.
 No extra space is needed for the equipment.
 It guarantees equal portions because the food is pre-cut and already served.
 Gives the guests personal attention.
Disadvantages:
 It requires a big initial investment in silver equipment.
 If many guests are served from one platter, the last one to be served may see a rather less attractive display.
 If every guest in a party orders a different dish like steak or fish, the waiter must carry very heavily loaded tray / trays to the dining room.

17. Contd…
5. Buffet Service: This is also called self service and is normally used in
banquet functions and in some restaurants. Food is attractively
arranged on a long table, classified and arranged according to proper
sequence, from appetizers to desserts.
Advantages:
 It is a fast service.
 It requires less staff to render the service needed.
 The presentation of the different dishes can be appetizing.
Disadvantages:
 It may result in shortage of food especially when the early ones may serve themselves more; thus very little
food is left for the latecomers

18. Contd…
6. Cafeteria/Counter/Fastfood Service: This service exists normally in industrial
canteens, colleges, hospitals or hotel staff cafeterias. To facilitate quick service, the
menu is fixed and displayed on large menu boards with each item priced separately.
The diners buy coupons in advance and present them to the counter attendant who
then serves the items from a bain-marie kept hot by steaming hot water. Trays,
plates and cutleries are placed at the beginning of the counter.
7. Guéridon Service: This form of guéridon service is carried out in the following
sequence:
 A guéridon is wheeled to and parked next to the customers’ table.
 The food is plated in the kitchen and brought to the guéridon on a tray.
 The plates may or may not be transferred onto the guéridon.
 Each plate is then served to each customer from the right.
 If the plates are covered with a food cover/cloche, these are removed simultaneously only after the entire table has been served.

19. Contd…
8. Room Service: Room service is a facility offered by most hotels which provides food and
beverage to guests in their rooms. A guest orders food and beverage over the telephone from a room
service menu located in the guest room
9. Take-aways and Home Delivery: ‘Take-away’ form of service serves a limited range
of food and beverage from single. The principle is straightforward the customer approaches the service
counter where a menu is displayed showing prices and places the order with the counter staff, who then
assembles the order from pre-cooked items, totals the amount, takes the cash, and hands the order to
the customer. The customer then has the option of eating inside the establishment or may be take away
the food and eat it off the premises. Home delivery, made even more popular amongs food and beverage
service outlets during covid pandemic, has become an increasingly important aspect of catering as fewer
households prepare their own meals.

20. Sequence of Service in Restaurant
Restaurant Reservation
Receiving and Seating Guests
Menu Presentation
Taking the Order
Service of Beverage
Service of Food
Table Clearance
Presentation of the Bill
Escorting the Guest towards the Exit

21. Beverage
• The word beverage would include any drink sold in a bar, lounge or
restaurant that is listed in a menu either as a beverage or drink, is
sold as a beverage or has general acceptance as being a beverage.
• Beverage can be referred to as any type of potable drink except
plain water.
The following can therefore be classified as beverages:
Non-alcoholic beverages like soft drinks, bottled water, syrups,
cordials, fruit and vegetable juices
Alcoholic drinks like beers, wines, spirits and liqueurs

22. Classification of Beverage
Beverage
Alcoholics
Fermented
Wine
Beer
Cider
Perry
Distilled
Brandy
Whisky
Rum
Gin
Vodka
Tequila
Compound
Liqueur
Cordials
Bitters
Non-Alcoholics
Refreshing
Aerated
- Coke, Sprite, 7-Up,
Mountain Dew
- Lemonade, Soda Water
- Tonic Water
- Ginger Beer
- Root Beer
Non-Aerated
- Spring or Mineral Water
- Syrups
- Squash
- Cordials
- Grenadine
Nourishing
Juice
Milk
Milk-based
Liquid (Hot
and Cold)
Stimulating
Tea Coffee
(Hot and
Cold)

23. Alcoholic Beverages
• Alcohol is produced through a process called fermentation, which
results from the action of yeast on sugar contained in fruit juices,
cereals, and molasses and in the case tequila, the stem of plants.
• Alcoholic beverages may be defined as being any potable
beverage that contains from 0.5 % to 75.5% of ethyl alcohol by
volume. Alcoholic beverages would include:
Fermented Beverages like Beers and Wines
Distilled Beverages or Spirits
Compound Alcoholic beverages

24. Alcohol
• The word ‘alcohol’ is historically believed to be derived from the
Arabic expression, al kohl, the cosmetic dark eye powder, now
commonly known and used as kohl pencils.
• By the sixteenth century, the word had become to mean the
“essence of” and Arab alchemists had begun to use the word
‘alcohol’ to refer to the substance they obtained when wine was
concentrated through distillation.
• Western chemists would later refer to the entire family of
chemically similar substances as alcohol, after its most well known
family member.

25. Ethyl and Methyl Alcohol
• Ethyl alcohol or Ethanol is an alcohol which is a potable, clear, colourless
with an ethereal odour and a warm, burning, slightly sweet taste.
• It is a volatile, flammable substance that burns with a blue flame and is also
hygroscopic (water-absorbing) and is completely miscible with water in any
proportion.
• It has a boiling point of 78.3°C and a freezing point of -133°C.
• If directly injected into the blood stream, pure ethanol can cause death.
Ethanol is potable but when consumed in very large doses over a very short
span of time, can prove fatal.
• Ethanol is a drug and therefore is subject to being abused. A history of
repeated, excessive consumption can lead to alcohol dependency and
damage to the liver.

26. Fermentation
• Micro-organisms known as yeast are responsible for the
production of ethanol through a chemical process which we now
know as fermentation which is produced naturally by the
breakdown of sugars through the action of chemicals called
enzymes secreted by the yeast.
• To produce alcohol for beverages such as spirits, liqueurs, beers
and wines, a variety of raw materials may be used to supply the
base sugar. The sugars are stored (by plants) in the fruits and as
starch in grains and cereals.

27. Yeast
• Yeast are micro-organisms, that is they cannot be observed by the naked eye.
However, yeast are visible to us when in large numbers - for instance when we
use the dry, yellowish grainy powder to raise and proof bread before baking it.
• This grainy “powder” is actually a conglomeration of vast numbers of dormant
spores of individual micro-organisms or cells. Each individual cell is so minute,
however, that they can only be observed under a microscope.
• There are many different types or species of yeast. Whatever the species, names
of yeast are always prefixed with Saccharomyces. This Latin-based name itself
explains the nature of yeast as it means “sugar-loving”.
• Saccharomyces carlsbergensis and Saccharomyces cerevisiae are the most
commonly encountered species of yeast used to ferment alcoholic beverages
based on grains while Saccharomyces ellipsoideus (named for its elliptical shape)
is used in the production of wines.

28. The Rate of Fermentation
1. Type of Yeast: Each type of yeast works at its own rate depending on how it reacts with the other factors such as temperature and
alcohol tolerance. Thus, it is possible to determine the rate of fermentation by using a cultivated type of yeast and then adjusting
the conditions so as to speed up, slow down or halt the fermentation process.
2. Temperature: Yeast is not active and become dormant below 5°C and die when exposed to temperatures above 45°C. Yeast
generally thrive and are most active at temperatures between 15°C to 35°C. By increasing the temperature of the fermenting
solution, we can slow down, speed up or even stop the process. By lowering the temperature, the process maybe slowed down or
momentarily halted.
3. Sugar: Since sugar is the raw material on which yeast feed on and create alcohol from, the amount of sugar in a solution also
determines the rate at which fermentation proceeds.
4. Pressure: The multiplication of yeast can be slowed down and stopped by adjusting the atmospheric pressure of the environment
in which they are in. Atmospheric pressures greater than 8 atmospheres prevent the multiplication of yeast.
5. Alcohol: When the concentration of alcohol in a fermenting solution reaches 15 % alcohol by volume, chances are, fermentation
will stop. This is because most types of yeast are unable to tolerate alcohol concentrations higher than this and die off.
6. Preservatives: Where legally permitted, preservatives such as sulphur dioxide may be added to restrict fermentation. Sulphur
dioxide prevents oxidation and discoloration of the grape and creates an anaerobic condition that is one without oxygen.

29. Congelation and Distillation
1. Congelation: The freezing points of water and alcohol are
different and congelation makes use of this fact to separate
them. In countries where colder climates or seasons such as
winter exist, congelation is an inexpensive though not very
efficient means of separating alcohol from water.
2. Distillation: Whereas congelation works on the principle that
different liquids have varying freezing points, distillation works
by using the differences in the boiling points of these
substances.

30. Fermented Alcoholic Beverages
Wines
• The story of wine is older than known history. For centuries, wine has flowed through
the occasions of ancient civilisations. The peoples of Sumeria, Greece, Rome and Egypt
all witnessed the rise and fall of their empires, yet one drink has survived and flowed
on incessantly through the ages: WINE.
What Affects the Production of Wine?
 Climate
 Soil
 Grape Variety
 Viticultural Practices
 Vinification
 Luck of the Year

31. Stages of Wine Production
 Destemming and Extraction of Juice
 Treatment of the Must
 Skin Contact
 Racking
 Adding of Yeast and Alcoholic Fermentation
 Maturation and Oak-aging
 Fining
 Blending
 Filtration
 Bottling

32. Types of Wine
1. Table Wine: It is referred to as natural or still wines as they do not have (CO2) in them.
Alcoholic strength may range from (9% – 15%) ABV. They are either dry or sweet Various
types of table wines are:
i. Red Wine
 Made from black grapes
 Fermented for minimum 8-10 days
 Matured in barrels from six months to two years
 Red color comes from skin of grapes.
 The pressed grape juice “Must” is mixed with skin of grapes and fermented together.
ii. White Wine
 Made from green grapes
 The pressed grape juice “Must” is usually fermented away from the skin.
iii. Rose Wine
 It is described as light red or pink wines
 It uses black grapes and fermenting with skin as well in usual
 Fermentation with skin of grapes is shorter than red wines i.e less than 8 days.

33. General rules for Service of Table Wine
Cork of wine should be soaked for 15 minutes, if not stored
horizontally.
Use only wine opener (Corkscrew) to open bottle of wine
Do not shake wine bottle while serving or before opening
Serve dry wine before sweet wine and white wine before red
wine
White wine should be served with white meat, fish, where as, red
wine should be served with red meat and shellfish.

34. Contd…
2. Sparkling Wine: These wines retain CO2 gas. CO2 can be
naturally produced either in bottle or in fermentation tanks, or it
can be injected under pressure. All sparkling wines get their
sparkle from co2.Alcoholic strength range between 9 – 14% ABV.
3. Champagne: Champagne is a renowned sparkling wine. It is
named after its region or origin In France “Champagne”. This is
made by the method of Champenoise (secondary fermentation
in bottles).A process of double fermentation makes its tiny
bubbles.

35. Traditional Method of Champagne Production
 Obtaining the Base Wine
 Blending of Base Wines
 Bottling and the Addition of the Liqueur de Tirage
 Second Fermentation in the Bottle
 Remuage
 Disgorging
 Adding the Liqueur D ’expédition
 Corking and Labelling
 The Champagne Bottle
 Labelling Champagne

36. Some Sparkling Wine Terms
1. Crémant: A French term for slightly-sparkling wines which are made by adding
only a half-measure of sugar in the Liqueur de Tirage during the prise de
mousse. The effe in these wines are only about 3.5 atmospheres as compared
to the 5 to 6 atmospheres in Champagnes.
2. Petillant: These are slightly sparkling wines with even less ‘sparkle’ than
Crémant wines with only about 2 atmospheres of pressure. The sparkle or
effervescence in these wines either occur naturally or are induced through a
second fermentation.
3. Sekt: German sparkling wines labelled as Sekt or Qualitatsschaumwein Sekt is
made from either from German or wines imported from outside of Germany.
Made by the Charmat method, these wines are aged at least six months prior
to sale.

37. Contd…
4. Mousseux: Fully sparkling wines like Champagnes with an effervescence of 5 to 6
atmospheres.
a. Fortified Wines: Fortified wines are wines that have been strengthened (fortified)
with the addition of a spirit during its production. While most still table wines
have strength of 8 to 15 % alcohol by volume, fortified wines have an alcoholic
strength of between 16 to 21 % alcohol by volume. The fortified wines of the
world include:
i. Sherry: Formerly known as Scheris, Sherry takes its name from the town where it
is made–Jerez de la Frontera, south western Spain. It is made from white grapes
like Palomino.
ii. Port: Port wine, also known as Vinho do Porto, is a Portuguese style of fortified
wine originating from the Douro Valley in the northern province of Portugal.

38. Contd..
iii. Madeira: Madeira is a small island in the Atlantic Ocean found off the coast of Portugal. Of the vine
varieties grown on the island, there are four notable varieties which give their names to the styles of
wines they produce:
 Sercial: The driest of the Madeira styles was, in the past, the most popular. These wines are pale,
delicate and the most of refreshing of all the Madeiras. This style is best served as an aperitif and
rather good with some clear soups.
 Verdelho: Lighter and sweeter than Sercial, this wine is the least known of the four styles. The
medium- rich wine with a pleasant smoky nutty bouquet resembling hazelnuts and a distinct
fruitiness on the palate. This wine has a dry finish and may be served as an aperitif or with fish
appetisers.
 Bual: A fragrant, full-bodied wine that is deep brown and buttery-rich in flavour and though quite
sweet, is never quite as sweet as Malmsey.
 Malmsey: This full-bodied, soft, very fragrant style is the sweetest style of Madeira, best served as
after- dinner drinks, and often served in place of Port.

39. Contd…
iv. Marsala: It comes from Marsala, located at the end of the tip of Siecle, just off the
‘toe’ of Italy.Marsala is a blend of wine made in the usual fashion and this is then
mixed with a concentrated mistelle-like mixture called sifone. The sweet mixture is
then fortified with brandy and vino cotto (a heated wine concentrate).
v. Malaga: Made in Andalusia, southern Spain, this wine is based on varieties of grapes
but almost always dominated by Pedro Ximénez and Muscat. These grapes are sun
dried to concentrate the sugars and flavours of the grapes before the berries are
pressed. The juice, which is very sweet, is then fortfied by the addition of brandy and
vino de color (must be concentrated by boiling).
vi. Muscats: Also known as Liqueur Wines, these dessert wines are very sweet. The
grapes, Muscat and Muscadelle are picked late to maximize sweetness. The wine is
fortified with grape spirit before the enf of fermentation, and then is woodaged using
a combination of the solera system, a blending system to keep quality constant.

40. Contd…
2. Aromatized Wine: Those wines are prepared by addition of fortification of
brandy or neutral spirits and blended to a set style. They are also called
flavored wines. A typical wine flavoring includes herbs, spices, honey, flowers,
nuts, and fresh fruits. Alcoholic strength may range between 9-17% ABV. They
are served before meal as aperitif and often used to mix with other drinks in
bar.
Some of famous style one is: Vermouth
Vermouth is an aromatized fortified wine, flavored with various botanicals
(roots, barks, flowers, seeds, herbs, and spices) and sometimes colored. While
vermouth was traditionally used for medicinal purposes, it was later served an
aperitif, with fashionable cafés in Turin serving it to guests around the clock

41. Beer
• Beer is the fermented beverage that derives its alcoholic content from the
conversion of malt sugars into alcohol by the action of brewer’s yeasts and is
flavoured with hops.
• Historical relics and records tells us that beers were made by the ancient
Sumerians and Egyptians some 6,000 years ago though its history probably
goes back even further in time.
• Medieval history is replete with references to brewing and its role in the
development of civilisatjon as we now know it.
• Most cultures have a history of making beers or beer-like beverages.
• This includes the beer- like drink called quass (or kvass) made from rye bread
by the Russians.
• The Chinese samshu (samsoo) and Japanese sake are both also made from rice

42. The Ingredients for Beer
Malted grains and cereals
Water
Sugar
Yeast
Hops

43. The Stages in Beer Production
Malting
Mashing
Brewing
Fermentation
Maturation
Carbonation
Filtration
Packaging

44. The Composition of Beer
• Beer is generally made up of:
Water 80 to 96 %
Alcohol 0.5 to 15 %
Carbohydrates 3 to 6 %
Protein O.3 to0.5%
• The alcoholic content varies with the style of beer being made.
• For instance, Bocks and Doppelbocks are, by definition of their style, rather
high in alcohol. As a matter of interest, the world’s strongest beer is the
Samichlaus, a lager beer brewed in Zurich, Switzerland (15% alcohol by
volume). The popularity of beer has led to some styles of beer ‘that are
often labelled as ‘light’ (low in alcohol).

45. Types of Beer
Top-fermented beers
Ales
Porters
Stouts
Alt
Kolsch
Saisons
Trappiste/Abbey
Biêre de garde
Bottom fermented
beers
Lagers
Pilsners
Munchenener
Dortmunder
Vienna
Bock
Doppelbock
Light & Dirt diet
beers
Other Style of beers
Light & Dirt diet
beers
Wheat beers
Steam beers
Ice beers
Sake

46. Distilled Alcoholic Beverage
Brandy
• Brandies are spirits distilled from the alcohol found in fermented grape
juice (wine) and is the oldest distillate known.
• A brandy may be defined as a potable spirit that is obtained from the
distillation of wine or the fermented mash of fruits which may then
also be aged in wood.
• However, those brandies that are based on and are distilled from
wines or the fermented mash of fruits other than grapes are usually
classified as eaux-de-vie or as fruit brandies.
• These brandies are identified by the name of the fruits used as the
base ingredients, e.g. cherry brandy, apricot brandy.

47. Contd…
• Cognac
• Cognac, the brandy takes its name from the town of Cognac located in the
centre of a region in western France, now known as the Department of
Charentes.
• The centrally located town of Cognac lies seventy miles north of the Bordeaux
region, near the Bay of Biscay.
• The vineyards are spread cover the dápartrnents of Charentes Sud and
Charentes Maritime and extend into two others, Drodogne and Deux-Serves.
• There is a phrase that describes the relationship between Cognac and other
brandies: All Cognac is brandy but not all brandy is Cognac.
• The idea of that statement, of course, is to indicate that Cognac is a particularl
type or classification of brandy.

48. Contd…
• Armagnac
• Armagnac is a distinctive kind of brandy produced in the
Armagnac region in Gascony, southwest France.
• It is distilled from wine usually made from a blend of grapes
including Baco, Colombard, Folle Blanche and Ugni Blanc
traditionally using column stills rather than the pot stills.
• Armagnac was one of the first areas in France to begin distilling
spirits since 1411.

49. Whisky/Whiskey
• The spirit produced by distilling the alcohol from the fermentation of
grains may be spelt in two ways Whisky or Whiskey.
• The Scottish and Canadian distillers spell the name of this grain spirit as
‘whisky’ (plural = whiskies) while the distillers in America and Ireland spell
the name with an additional letter as ‘whiskey’ (plural = whiskeys).
• The distillation of alcohol produced by fermenting grains is widely believed
to have originated in Ireland between the l0 to 15th century.
• The whisky produced in Scotland is often refered to simply as Scotch while
the Irish version is almost always listed as Irish whiskey to differentiate it
from the grain spirit of Scotland. Canadian Whisky is better Kown as Rye
Whisky because rye grains are the main ingredients used in Canadian grain
spirits.

50. Rum
• Rum is the spirit made by fermenting and distilling sugar cane, and its
related by-products, usually molasses.
• Throughout the Caribbean islands, commercial production of sugar
from sugar cane results in vast amounts of molasses that is used or the
production of rum.
• Rum, like its name, is often associated with a colouruul past.
• There are Many stories of how Rum got its name.
• Some say that rum is simply the last syllable of the Latin word for sugar
cane (Saccharum officinarum) while others suggest that the name was
coined from the oId English word for the often unruly behaviour
associated with Over indulgence of rum — ‘rumbulion’ or ‘rumbustion’.

51. Contd…
• Some different types of RUM are as follows:
White Rum: matured for one year without adding caramel. It is light
and neutral in flavor. Bacardi, Appleton white are popular brands.
Dark Rum: Richer in flavor in which molasses caramel is added and
matured in cask up to 3 years. Jamaica produces popular brand of
dark and golden rum. Lemon Hart, Appleton punch are popular brand
of dark rum
Golden Rum: matured for 2-3 years. Caramel is added to give golden
color. Captain Morgan, Myers golden rich are popular brands of
golden rum

52. Gin
• The Dutch produce Holland’s Gin, which are generally fuller, richer in flavours and quite aromatic. Made from
the same botanicals as English and American gins, the differences lie mainly in the use of a slightly different
base spirit. While American and English gins use a highly rectified neutral grain spirits as the base spirit, the
spirits in these gins are distilled from a mash of malt distilled in pot stills. This results in spirits with more
congeners and thus quite flavoured, unlike the neutral grain spirits used in English and American style gins.
• German Gins are fragrant gins distilled from fermented juniper berries. The spirit may also then be flavoured
further with the addition of more juniper berries; usually drunk neat in small glasses as schnapps.
• English Gins are light and delicately fragrant. London Dry Gins are popular style of gin originated in London
and are light, subtle, very dry, smooth and crystal clear. Plymouth Gin is a heavier style of gin with fuller
flavours than London Dry gins. The gin is diluted to bottling strength by using the waters from the Devon
which are said to impart a softness and smoothness that is unmatched by other styles of gins.
• Flavoured Gins with mint, lemon or other flavourings an also be found in the market. Sloe gins, which are
more correctly termed liqueurs since they are sweetened, are an example of flavoured gin.

53. Vodka
• Vodkas may be defined as neutral spirits which are distilled and filtered through or
treated with charcoal or other materials so as to be without distinctive character,
aroma, taste or colour.
• Clear Vodkas Neutral, totally clear, pure and clean tasting - those are the properties
of good Vodka made in the clear (original) style. Sminioff Red Label is bottled at an
alcoholic strength of 40% alcohol by volume while the Smirnoff Blue Label is bottled
at 50 % alcohol by volume. Smirnoff also produces super-premium vodka called
Smirnoff Silver Private Reserve which is bottled at an alcoholic strength of 45.2%
alcohol by volume.
• Flavoured Vodkas range from those lightly aromatised styles to richly-flavoured and
strong- tasting versions and can appear either as totally clear spirits or be coloured
by the flavouring agent. For instance, lemon-flavoured vodkas are normally made
clear, colourless with the odour and flavour of zesty lemons while Starka is tea-
coloured vodka that is rather strong in flavour.

54. Compound Alcoholic Beverage
• It is defined as mixed beverage. They are blended or composed carefully by extracting
flavour, colour and sweetness from various fruits, herbs, plants and nuts.
Liqueur
• The word liqueur is derived from the Latin word liquere which means liquid. Another
word often associated with liqueurs is cordial, which is a derivative of the Latin word
cordis, meaning ‘heart’. These words suggest that liqueurs and cordials were
traditionlly considered to have had a heart warming effect on the drinker. Today,
liqueurs are sometimes referred to as Cordials, though alcoholic cordials would be a
more accurate term.
• The Ingredients
 An Alcoholic Base
 Flavouring Agents
 Sweeteners
 Colouring Matter

55. Contd…
Maturation
• Finally liqueurs may be aged in wooden barrels or in glass containers after
they are blended so as to marry the various flavouring agents. This ageing
period varies widely.
Storing Liqueurs
• Liqueurs generally have a long shell life because of the alcoholic and sugar
content. However, some precautions should be taken to ensure they are
stored and served in their best condition.
 Store away from light in a cool dark place as light destroys colour,
 May require refrigeration if eggs, milk or cream is used to produce the liqueurs,
 Some are best served chilled and should be stored in that manner.

56. Contd…
• Bitters
• Bitters have a long history that dates back to medieval times when
they were created as medicinal potions. Bitters are alcoholic
solutions of bitter aromatic plant products used as a flavouring or
drunk to increase the appetite or to aid digestion. There are two
types of bitters:
 Aromatic bitters used as flavouring
 Bitters consumed as aperitifs or digestifs
• Some of the better known bitters are: Amer Picon, Angostura, Campari, Carpano Punt e Mes, Cynar,
Dubonnet, Fernet Branca, Suze, Underberg.

57. Non-Alcoholic Beverages
• The term non-alcoholic beverages cover drinks that are either totally
free from alcohol or that have less than 0.5 percent alcohol by
volume (abv). It includes a gamut of drinks from hot to cold and from
simple to exotic.
• Non-alcoholic drinks served in F&B industry could be classified into:
 Water, which is essential to human survival. It must be potable and served hygienically.
 Refreshing Drink are items like colas, squashes and syrups. In this category would be placed beverages like
soda and tonic water. These are also excellent mixers to alcoholic spirits.
 Nourishing Drinks like malted beverages, milkshakes, fruit juices and even mocktails.
 Stimulants like tea and coffee.

58. Drinking Water
1. Mineral Water: These are waters bottled from naturally occurring water that
emerges from underground sources through a natural or tapped spring or well.
The content of dissolved mineral salts in such waters must be of a constant
composition. Mineral waters may be sparkling or still (non-sparkling).
2. Spring Water: Like mineral waters, spring waters are bottled from naturally
occurring sources of water emerging from an underground source through a
natural or tapped spring and have a constant natural composition of dissolved
minerals. However, these waters may not claim to have any therapeutic value.
3. Treated Water: Bottled treated water is water that has been processed through
physical or chemical processing. Distilled and filtered rain water are treated waters
that may be bottled and may be safely drunk. Distilled water is water that has been
treated by boiling and evaporating it into steam and re-condensing into water.

59. Aerated or Soft Drinks
• Soft drinks were made by adding carbonated water to a measured amount of a
flavoured syrup and stirring it prior to serving it with ice. A soft drink may be
defined as any non-alcoholic beverage containing syrup, essences, or fruit
concentrates that are mixed with still or carbonated water, permitted artificial
sweeteners permitted colourings, preservatives and other additives.
1. Carbonated Soft Drinks: These sparkling drinks are usually also acidulated
(containing acids such as citric acid) at cover drinks such as ginger ale, quinine,
kola, cream, coffee cream and fruit flavours. Non acidulated examples include
root beer and sarsaparilla.
2. Still Soft Drinks: These soft drinks are flavoured by natural fruit pulps or essences
such as berries, citrus fruit or ingredients such as barley and soya beans.
3. Soda Water: These are the lightest types of soft drinks because no sugar is used.
Examples include club sodas, carbonated waters or seltzers.

60. Syrups
• The simplest syrup that can be made is plain sugar syrup that is
sugar dissolved in plain water. However colours and flavours are
often added to increase the usefulness or syrups.
• These colouring and flavouring agents can either be of natural or
artificial origins as long as they are permitted by law.
• Syrup may be defined as being composed of water, sugar, without
the addition of fruit juice, ascorbic acid, permitted emulsifiers and
stabilizers, colouring matters, flavouring agents and chemical
preservatives.

61. Types of Syrup
1. Gomme Syrup: This is plain sugar syrup. Its main use is a sweetener for those cocktails that contain
acidic citrus juices like lime.
2. Grenadine: Made from pomegranates, this syrup is deep red. The best quality grenadine syrups are
those made with Spanish pomegranates as they are said to have the best flavour. Probably the most
widely used syrup in a beverage outlet because of its attractive colour.
3. Lime Cordial: This is a non-alcoholic cordial. An attractive clear light green colour. It has a distinctly
acid lime flavour and is sweet with a sour tang. Its main use is in beverage outlets is for making the
Gimlet, a cocktail that mixes gin with lime cordial.
4. Orange Squash: This squash is used in mass catering situations where its low costs make it an
attractive way to flavour and sweeten water. Schools and large institutions use this squash, diluted
with water, to quench massive thirsts on hot days out doors such as sports meets.
5. Orgeat Syrup: Almond flavoured syrup that is made with orange-flower water and has milky off-
white colour. It was first made in France using barley, the French for barley is “orge”, hence the
name. Orgeat syrup is used in cocktails such as Millionaire No.1 and Mai Tai.

62. Juices
• This category of beverages includes all beverages that derive their liquid content from a plant or
one of its parts. This includes juices like orange juice which is extracted from the pulp of the orange
fruit as well as other juices like celery juice which is extracted from the stem of the celery plant.
• Juices are the unfermented liquids extracted from sound, ripe, fresh fruit with or without the
addition of sugar, colouring, chemical preservatives and fruit acids.
• Juices can either be used in its original form, as freshly squeezed juice or processed into several
other forms.
• These processed forms allow juices to be transported, stored and used vast distances from their
point of origin without any loss of quality.
• The processed forms of juices make it possible for a consumer to obtain juices from fruit which
may not be locally grown in his or her country or which is not in season at certain times of the year
in his or her locality.

63. Tea
• It is believed that tea was first discovered by Emperor Shennong of Chine about 2737 BC. However,
Chinese literature first mentions it in 350 AD. The custom of drinking tea spread to Japan around 600
AD. It is the Dutch traders who first introduced it to Europe from China and Japan in 1610 AD.
• By 1657 AD, it was being sold in English coffee houses. It became so popular that it became favourite
drink of the British people. The East India Company introduced tea into India around the seventeenth
century and it became popular in South Asian region also. India, China and Sri Lanka are few of the
highest producers of tea in the world.
• Camellia sinensis is an evergreen plant that grows mainly in tropical and subtropical climates. It grows
in tropical climates at elevations at 3000-7000 feet. The more the height, the better is the tea flavor. In
plantation, tea plants are pruned to about three to four feet in height. The plant matures in 3-4 years
and produces shoots with several leaves and a bud called flush. The flush once cut can grow again
every week. The flush is hand picked by tea-pluckers. Around 18 kg of flush can produce 4.5kg of tea.
The selection of tea is done by tea-tasters while the blending is done by tea-blenders.

64. Production of Tea
1. Withering: After the green tea has been picked, it goes through a withering stage. This
usually takes ten to twelve hours. The crisp, brittle leaves are put into troughs where
fresh warm air removes the moisture.
2. Rolling: After withering, the leaves are limp and flaccid; they are then rolled between
two metal surfaces. This is to rupture the cells and release the natural juices as well as
enzymes. During rolling, the colour of the leaves will change from green to a coppery
hue.
3. Fermentation: The leaves are then placed into containers through which, air is passed.
Humidity and temperature are carefully controlled. At this stage, oxidation takes place;
tea leaves gain colour and quality.
4. Firing: Firing is carried out to halt the fermentation. The tea passes through a chamber
where heated dry air is circulated. When it has become cooked, the tea leaves become
dry and black. This process takes about twenty to thirty minutes.

65. Contd…
5. Grading: After tea leaves have been fired, they are sorted according to grades such as organe pekoe,
broken orange pekoe, fannings and dusts. This is to indicate the size of the tea leaves. The prime
part of the tea shrub is the bud, enclosed by two downy leaves.
6. Blending: Most teas are in the form of blends. As many as thirty varieties of tea may be used to
make a blend. To obtain a standard product the tea blenders make up samples, using tea from
different estates.
7. Packing: The tea may be packed loose or into tea bags. Loose tea / bulk leaf is the traditional
method of tea packing and serving. The tea leaves are packages loosely in a canister or other
container. In tea bags, tea leaves are packed into small envelope, usually composed of paper. The
use of tea bags is easy and convenient, making them popular for many people today. The tea used in
tea bags is called fannings or dust.
8. Storage: Tea becomes stale and losed flavor during storage particularly in damp atmosphrere. During
storage, volatile compounds are lost. Tea should be kept in tight containers. The recommended
storage time for loose tes is one month while the others can be kept for about two to four months.

66. Types of Tea
• There are mainly three types of tea leaves–green, black and Oolong
tea leaves. Both leaves are produced from different treatment.
• Black tea is amber-coloured and strongly flavoured. This is the result
of fermentation. It is produced by drying with air-blowers.
• For green tea, it is greenish-yellow in colour and rather bitter in taste.
It is steamed so as not to lose its colour before it is crushed and
roasted in ovens.
• Oolong tea is grown in Japan, China and Taiwan. It is partly fermented
wih a subtle flavor combining the characteristics of both black and
green tea.

67. Coffee
• Coffee is a drink made from roasted or ground beans of the coffee plant. Coffee beans come
from the plant called Coffea Arabica originally grown wild in Ethiopia.
• Goat-herds found that their goats stayed awarek all night after feeding on coffee leaves and
berries.
• Coffee reached Arabia in 1200 AD from wher it gots name from the Arabic word gahwah.
• It was used as wine and a medicine before it came to Turkey during the 1500s and to Italy in
1600s that made it a popular drink.
• Coffee Houses sprang up throughout Europe as places of intellectual discussion over sips of
coffee.
• Coffee is now cultivated extensively in Java, Sumatra, India, equatorial Africa, Hawaii, Mexico,
South America and West Indies. The leader in coffee bean production is Brazil, followed by
Columbia.

68. Types of Coffee
• Coffee beans are classified into three main types.
• The finest coffee comes from Coffea Arabica and has low caffeine content.
• Coffea canephora which produces robusta, is the strong, high caffeine type,
but is inferior in quality.
• Finally there is Coffea liberica, which is very productive but mediocre in taste.
• Taste and aroma are induced by roasting the raw-green beans. There are
mainly four types of roast:
 The light or double roast which has a strong, bitter taste and should always be drunk black.
 The full roast which has a slightly bitter taste but lacks the burnt taste of high-roasted beans.
 Light and pale roast which allows the milder beans to develop a full delicate taste and aroma, and is good to be
served with milk.

69. Coffee Service
• Instant Coffee can be either powedered or freeze-dried and is the most popular
because it can be made by just adding hot water.
• Ground Coffee captures the best essence of coffee beans and is made by boiling it with
hot water in a closed still. Turkish Coffee is made by the common method of making
coffee – that is, boiling water and adding a teaspoon of coffee powder and drinking it
with or without milk or sugar. Coffee without milk is called black coffee.
• Expresso Coffee is made by infusing steam, milk, and water in an espresso machine that
gives a frothy texture to the coffee when served. Sugar is added to taste.
• Cappucino is the same espresso coffee added with equal amount of frothed milk and
sprinkled with cinnamon powder on top.
• Cold Coffee is chilled Turkish coffee served with a dollop of whipped cream on top. Fore
those more adventurous ones, cold coffee is served with a dollop of icecream.

70. Mixed Drinks
• A mixed drink is a beverage in which two or more ingredients are mixed. Some contain liquor, others
are non-alcoholic.
• A “spirit and mixer” is any combination of one alcoholic spirit with one non-alcoholic component, such
as gin and tonic, whereas a cocktail generally comprises three or more liquid ingredients, at least one
of which is alcoholic.
• The Oxford Dictionaries define cocktail as “An alcoholic drink consisting of a spirit or spirits mixed with
other ingredients, such as fruit juice or cream”. A cocktail can contain alcohol, a sugar, and a
bitter/citrus.
• When a mixed drink contains only a distilled spirit and a mixer, such as soda or fruit juice, it is a
highball.
• Many of the International Bartenders Association Official Cocktails are highballs. When a mixed drink
contains only a distilled spirit and a liqueur, it is a duo, and when it adds a mixer, it is a trio.
• Additional ingredients may be sugar, honey, milk, cream, and various herbs. Mixed drinks without
alcohol that resemble cocktails are known as "mocktails" or "virgin cocktails".

71. History
• One anecdote mentions that, the Eighteen Amendment to the Constitution of the United States of America,
in a passage of the Volstead Act had prohibited the manufacture, sales and distribution of alcoholic
beverages. It began that era in American history known commonly as the Prohibition (1920 -1933). During
these times, a new type of bar was spawned - the ‘speakeasy.’ These places were often operated by criminals
who sold ‘bootleg’ liquor - spirits which were illegally produced or smuggled into the country.
• The spirits sold then were often of very poor quality. By sweetening and flavouring the spirits with strongly
flavoured liqueurs and fruit juices, the operators of these illegal establishments sought to disguise the poor
quality of their products. Such drinks eventually became popularly known as cocktails. Many of the classic
cocktails of today like the Manhattan, Rob Roy and Dry Martini cocktail were invented in those times.
• Another of many popular notions on the birth of the word cocktail is that during the American War of
Independence, in 1779, an innkeeper, Betsy Flanagan of Virginia prepared a meal of chicken she stole from a
neighbor who was pro-British. She then served the French soldiers with the mixed drinks decorated with the
feathers from the birds.

72. Components of Cocktail
1. Base: The major alcoholic drink used in the preparation of a cocktail is called
the Base, which is usually a spirit. Most cocktails are built around spirits. If a
cocktail has two or more alcoholic drinks, the quantity of the base generally
will be more than the other.
2. Modifiers: These are complementary ingredients of cocktails added to
modify or enhance the flavors. Spirits, aromatized wines, beers, liqueurs,
fresh fruit juices, soda, eggs, cream, water, etc. are used as modifiers.
Modifiers are very essential for all kinds of mixed drinks.
3. Flavouring Agents: Some highly flavored ingredients and their quantity used
in the preparation of cocktails mask the flavor of the base alcoholic
ingredients. Such drinks are often preferred by people who do not like the
smell or taste of the spirit or do not want others to know they are having
alcohol.

73. Contd…
4. Colouring Agents: These include colourful liqueurs, bitters, fresh
herb plants and some edible colouring agents.
5. Smoothing Agents: These include syrups, grenadines, honey,
cream, egg, and some time thick cordials as well.
6. Garnish: Many drinks have standardized garnishes. These are a part
of the product. The names of some of the cocktails are changed
according to the garnish. For example–if you garnish Martini with
pearl onion instead of olive, it becomes Gibson. Olive, cherry,
orange, spirals of orange and lemon peels, lemon wheels, lemon
wedges, pearl onions, etc. are the commonly used garnishes.

74. Classification of Cocktail
• Long drink/cocktail is an alcoholic mixed drink served in the amount of 200-
250 ml in Tumbler or Highball cocktail glasses. In contrast to a short drink
cocktail, a long drink is a refreshing drink with a relatively low alcohol content
(8-15%) made with the addition of a large amount of fruit juices, vegetables or
other beverages (cola, tonic, soda water).
• Short drinks are generally stronger since both types tend to contain the same
amount of alcohol. Long drinks are therefore generally more dilute than short
drinks. Short drink/cocktail is a type of alcoholic cocktail which has a volume of
up to 100 ml. Drinks of this type are stronger than long drinks because the
ingredients consist of strong alcohol, and are prepared without diluting
ingredients. A small amount of non-alcoholic ingredients are added to the
glass. A short drink could be served in a cocktail glass.

75. Methods of Making Cocktail
1. Building Method: It is made by pouring the ingredients one by one in the glass in which it is to
be served and then stirred. Ice is added if the recipe calls for it. Highballs, Rickey, Swizzle, hot
drinks, etc. are made by this method in which the ingredients are added one by one straight
into the glass in which it is served. If ice is required, it is placed first before adding the
ingredients.
2. Stirring Method: Stirring refers to the mixing of the ingredients with ice, by stirring quickly in
a mixing glass with the stirrer and then straining into the appropriate glass. Drinks made up of
clear liquids, such as spirits, liqueurs, wines, and effervescent drinks, etc. are always stirred. It
is done very quickly to minimize the dilution.
3. Shaking Method: It is the mixing of ingredients thoroughly with ice by shaking them in a
cocktail shaker and straining them into the appropriate glass. The cocktail shaking method is
used when ingredients such as cream, egg, fruit juices, sugar syrup, etc. are used in the
recipe. Effervescent drinks should never be shaken.

76. Contd…
4. Blending Method: The blending method of mixing a cocktail is used for combining
fruits, solid foods, ice, etc. in an electric blender. Any drink that can be shaken may
be made by blending as well. It is a suitable method for making a large number of
mixed drinks but it consumes more time. If the fruit is pureed for the drink, the ice
should be added after pureeing the fruit, according to its consistency. If too much
ice will be added in the beginning, the drink may be much diluted.
5. Layering Method: Layering cocktail-making method is used when the ingredients
used are of a different color, flavor, and sensitizes. One ingredient is floated over
the other by pouring gently over the back of a spoon into a small straight-sided
glass. Liqueurs, spirits, syrups, etc. are used in the preparation. Syrups are heavier.
Liqueurs are lighter compared to syrups and are available in many densities.
Liqueurs have sugar content which contributes to their density. In general, the
lower the proof higher the sugar content and density and vice versa.

77. Bar Equipment
 Bar Linen and Cocktail Napkins: They are used to save work area from any mess while pouring the
beverage.
 Pouring Spouts: They make smooth serving of beverage apportioned equally into the glasses.
 Juice Containers: They are useful to save bartending time by keeping most demanded juices handy.
 Cocktail Shaker Tins: They are suitable for mixing the ingredients of cocktails and martinis well.
 Short Shaker Tins: They are used to shake small amount of drinks efficiently.
 Cocktail Strainer: It is used to sieve cocktails before serving.
 Corkscrew or Wine Opener: They are used to open corks of wine bottles.
 Bottle Opener: They are used to open caps of bottled beverages.
 Jigger: It is an alcohol measuring two-sided cup
 Lemon Zester: It is used for cutting lemon zest.
 Bar Spoon: Also called muddler, is used for mixing beverages briefly.
 Masher: It is used to mash ingredients to help release oils and flavors effectively.

78. Alcohol Content of Mixed Drinks
• It's easy to tell how strong liquor is because one simply needs to read the
bottle's label and look for its proof or alcohol by volume (ABV).
• This will tell us whether the whiskey or vodka is the standard 80 proof, or a
little higher or lower.
• Things can get complicated when one starts combining different liquors
with nonalcoholic mixers, shaking it with ice and adding water, and
everything else that is required creating great drinks.
• There is no straight answer as to how strong the drink really is; however,
there is a simple formula that can help to estimate the alcohol content of
the mixed drinks. It can also help to decrease or increase a drink's potency
if one knows a few basic facts.

79. Measuring Alcohol Content
• Alcohol by Volume often reads as alc/vol or ABV on the label. It is given as
a percentage and measures the amount of alcohol that is in a bottle
compared to the total volume of liquid. During the distillation process, the
distiller will produce a very strong distillate that comes directly out of the
still. This is then watered down to the bottling strength, or the alcohol by
volume indicated on the label. ABV is required on every alcoholic beverage
sold on the legal market worldwide, including all liquor, wine, and beer.
• The Proof is a number that is primarily used in the United States to denote
the taxes a distiller needs to pay on a certain amount of liquor. American
drinkers tend to use proof to describe the potency of liquor as well. Proof is
only used on distilled spirits, and not on beer and wine labels.

80. Tobacco
• Tobacco is a plant whose leaves are used for the production of cigarettes and
cigars. It is a fastidious plant that requires a proper soil and moderate climate.
• It is an annual plant which means that it has only one crop a year.
• In countries where tobacco plants flourish, the temperature does not fall below
45 degrees Fahrenheit. It is grown in countries with a tropical or semi-tropical
climate such as India, Cuba, Indonesia, Jamaica and the Philippines.
• The leading producers of tobacco are China, India, Brazil, Russia and the United
States.
• In their original home in the USA, tobacco leaves acquire characteristics that are
accepted internationally and are popular globally.
• The time-span from planting to shipment is about two years.

81. Manufacture of Tobacco
Planting
Harvesting
Curing
Aging

82. Varieties of Tobacco
• Latakia and Perique: it is a dark, strong variety of tobacco with
leaves being smoke-cured.
• Pipe Tobacco: it is made in large, airy building with leaves being
dried on the floor. Blending of stronger and lighter tobacco is
done by experts in exact proportion.
• Cigarette Tobacco: Virginia leaves are blended with other
mixtures. Bundles of leaves go through machine which cuts them
into fine shreds. Excessive moisture and impurities are removed
from the tobacco and left to dry; then rolled into paper.

83. Service of Cigarettes
• Cigarette packets should never be carried by hand to the customer but
placed on a salver or plate.
• The packet should be opened pulling out a few cigarettes partially.
• The server should stand by with a match or a lighter to light the
cigarette.
• The waiter must ensure that an ashtray is on the table.
• Ashtrays should never be allowed to collect too much ash and stubs.
• It is the waiter’s duty to exchange them frequently by covering the
ashtray with an inverted fresh one, both picked together and the fresh
one replaced on the table.

84. Cigars
• The best leaf for the production of cigars is grown in Cuba, Jamaica, Borneo and Java.
Less good tobacco but still acceptable to all is produced in India, Japan, South Africa,
Germany, Holland, Russia and Hungary.
• The plants are grown in the same way as the other tobacco plants. As they ripen,
they are hung in a shed for curing. Thereafter they are packed in bundles and
dispatched to the cigar manufacturer.
• The aging process is slightly different. Cigar leaf does not need re-drying. Bales of
tobacco are placed in heated rooms or simply hung before storage.
• There are three types of cigar leaf tobacco –
1. cigar filler tobacco which is used in the body of the cigar because of its sweet flavor and burns evenly;
2. cigar binder tobacco holds the cigar filler tobacco together; and
3. cigar wrapper tobacco used for the outer wrapping of the cigar. It has high quality leaves that are smooth, thin and uniform in
color.

85. The Cigar Connoisseur
Judging: Good cigars form greyish ash which will last for long time before it falls
off. A whitish ash denotes a mild cigar while a darkish ash indicates a strong cigar.
Cigars are also judged by their appearance, touch, shape and aroma.
Smoking: It should never be rushed but smoked slowly. The end which joins the
mouth is ‘V’ shaped or cut straight or pierced with care and never bitten off. The
paper band must be removed before smoking a cigar. The tip is then lit evenly. The
butt-end is bitter with oil and tanning and therefore never smoked to the end.
Storage: All tobacco should be kept in a dry place and at an even temperature. It is
kept in a glass case in the restaurant. Cigars are best preserved in their boxes made
of cedar wood. Cigars should never be over handled for fear of breaking the outer
leaf. The best temperature for storage is 65-70 degrees Fahrenheit. It is never
refrigerated as it dries and ruins the tobacco.

86. Food & Beverage Control System
• It is system by which management reviews and evaluates the results of entire activities of the food and
beverage operation.
• It may be defined as the interpretation of information so that correction may be taken in order to
achieve organizational objectives.
• It sets up techniques, process, and measures the performance with standards, and takes corrective
actions or revision of the standard.
• This system in F&B operation mostly focused on purchasing, receiving, storing, issuing, preparation,
and costing of foods through the different measurement methods.
• Control system of food and beverage is an essential aspect of any catering establishment.
• In large hotels, F&B controller keeps the check on all food and beverage outlets/sections. He sets up
work for monitoring and controlling in close coordination with Executive chef and F&B manager. This
system helps to control misuse, wastage, and pilferage of the materials.

87. Objectives of Food and Beverage Control System
 To ensure that misappropriation of food and beverage does not takes
place.
 To control ingredients by standardizing recipes, portion control of each
dishes.
 To systematize all control formats, sheets, e.g. KOT/BOT, requisition
form, daily consumption sheet, stock card, and inventory sheet.
 To monitor and match KOT/BOT with bills, check their copies for
duplication.
 To keep balance check of food and beverage revenue against cost, and
prepare discrepancy report.
 To prevent spoilage, pilferage, and wastage of materials

88. Food and Beverage Control Process
I. Planning Control Phase
1. Marketing Policies
2. Catering Policy
II. Operational Control Phase
1. Purchasing
2. Receiving
3. Storing
4. Storing and Issuing
5. Selling
III. Management Control Phase
1. Comparing
2. Correcting

89. Food and Beverage Control Formats/Forms (Control
Measures)
Kitchen Order Ticket
Service with Order
Restaurant Bill Check
Storeroom Requisition
Standard Recipe
Stock Taking
Bin Card
Daily Sales Statement

90. Any Question?