Topic Wise Notes: Food & Beverage Service
Please note: The answers provided below, are just for reference. Always consult your college professor if you have any queries.
Q.1. Briefly explain the various sectors of Food & Beverage Operations.
Hotels – Provision of food and drink together with accommodation, banqueting and conferences.
Restaurants – Restaurant is an establishment that serves food & beverage to customers, to be consumed on the premises e.g. Vasanta Bhavan, Hot Chips.
Fast food outlets – Food and drink served which are quick to prepare and serve and quick to consume e.g. Mc Donald’s, Pizza Hut.
Industrial catering – Provision of food to people at work at subsidized rates.
Welfare is catering – Food served in hospitals, schools, colleges and prisons etc. where the motive is not to earn profit but to cover the cost only. Provision of food is not a primary operation here, but is a part of another operation.
Transport – Provision of food and drink to people on move e.g. Railways, Airlines
Outdoor catering – Provision of service at special events. The venue is left to the people choice and caterer provides the food and drinks at the venue. Standard of the catering depends upon the price agreed by both the parties.
Retail store catering – Big departmental store along with selling their wares also provide the food and beverage service to their customer and same venue.
Takeaways – Service of packed foods e.g. kiosks, KFC. Fish and Chips.
Licensed trade – Provision of food and drink in environment dominated by licensing requirements e.g. Bars, Pubs, Nightclubs, membership clubs
OR Explain the various types of Restaurants and their characteristics.
A restaurant is eatery which prepare and sells the food & beverages items to customer in exchange of money. Food & Beverage items are consumed on the premises but some restaurant also offers the facility of take away. These outlets of F&B Service open during breakfast, lunch and dinner and cater to the in-house guest as well as the outsiders. The following are the types of restaurant :
Multi-Cuisine Restaurant – Multi-cuisine restaurants sere items from various cuisines e.g. the menu of the restaurant can have dishes from Chinese, Italian, and Continental as well as Indian at the same time.
Specialty Restaurant – Specialty restaurants are those restaurants where a particular kind of food pertaining to a particular country is prepared and served. The décor also pertains to the particular country.
Coffee Shop- Coffee shop is also a multi-cuisine restaurant, which remains open for 24 hrs.
Q.2. Draw the staff organization structure of food and beverage department of a 5-star hotel.
OR Describe the various sections of Food & Beverage Department in hotels.
Outlet | Menu | Ambience | Service |
|---|---|---|---|
Bars | Wide menu of soft drinks, alcoholic beverages, and light snacks. | Informal, relaxed atmosphere, energetic music, colorful flashy lights. | Push-low seating, speedy service of cocktails, mocktails, and snacks. |
Cafeterias | Short dining menu with less food options. Follows cyclic meal plan. | Attached to educational institutes or industrial organizations | Self or assisted, pre-plated, low priced service. |
Coffee Shops | Short menu with hot and cold beverages, snacks, and light meals. | Informal ambience with light music and moderate lighting. | Quick and mid-priced service for high customer turnover. |
Discotheque/ Nightclubs | Menu with snacks and beverages. | Strobe lights, laser lights, dance floor, lively music, informal and energetic atmosphere. | Entry permission for couples or members on charge, assisted service. |
Family/ Casual Dining Restaurants | Elaborate menu of single or multiple cuisines which may change according to the operating hours. | Modestly furnished, Casual atmosphere. | Assisted, mid-priced service. |
Grill Rooms | Grilled meat or sea food with alcoholic/non-alcoholic beverages. | Attached to star hotels, gardens, or independent, may have open kitchen. Eye-catching counters. | According to hotel policies. |
Poolside Barbeque | Roasted meats, crunchy vegetables, and seafood with wines and beer. | Located near swimming pools, Informal, relaxed atmosphere, energetic music. | Self/assisted service. |
Pubs | Mostly alcoholic menu with snacks. | Informal and social ambience with less lighting and more chatting. | Push-low seating, self, or assisted service. |
Specialty/ Ethnic Restaurants | Specific menus such as Chinese, Italian, Indian, Thai, or Mexican. | Follows specific theme. Interior Decoration is in line with the theme. | Uniform of the service staff, linen, and service ware are according to the theme and from the country where the food originates. |
Take-away Counters | Limited or elaborate menu of food and beverages. | Frontend counter for selling is attached to the pantry. | Pickup service where customer places order, waits till it is completed, and picks the food and beverages to consume them off-premise. |
Themed Restaurant | Limited menu that is based on the theme. | Architecture, lighting, and music induce the feel of the theme. Mostly informal ambience. | American/Assisted service. |
Vending Machines | Pre-packaged chips, portioned foods, canned beverages. | Located in high labor cost and limited space areas such as transport hubs. | Complete self-service. |
Q.3. Draw a neat diagram of any five types of glassware, with their names, capacity and use.
Name of the Glass | Size (1fl oz = 28.4 ml) | Uses |
|---|---|---|
Pony tumbler/ juice glass | 4 fl oz | Used to serve all kind of juices |
Beer mug | 10-12 fl oz | Used to serve beer |
Brandy balloon/snifter | 8-10 fl oz | Used to serve brandy or liqueurs |
Champagne (saucer/ flute/ tulip) | 6-8 fl oz | Used to serve champagne or sparkling wine |
Water goblet | 8-10 fl oz | Used to serve water |
Pilsner | 10-14 fl oz | Used to serve the cocktail, juices, and beer |
Sherry capita | 1.75fl oz | Used to serve sherry or other sweet wine |
Old fashion glass | 8 fl oz | Used mainly to serve whiskey |
Red wine glass | 8-14 fl oz | Used to serve red wine |
White wine glass | 8-14 fl oz | Used to serve white wine |
Margarita | 5-6 fl oz | Used to serve cocktails |
OR Draw a neat sketch of Dummy Waiter and its uses in restaurant.
The style and design of a sideboard varies from establishment to establishment and is dependent upon:
the style of service and the food and beverage on offer
the number of service staff working from on sideboard
the number of tables to be served from on sideboard
the amount of equipment it is expected to hold.
It is essential that the sideboard is of minimum size and portable so that it may be esasily moved if necessary. If the sideboard is too large for its purpose it is then taking up spacee which could be used to seat more customers. The top should be of a heat resistant material which can be easily washed down.
If a hotplate is to be used then it should be inserted in the top so it is level with the working top. After service the sideboard is either completely emptied out or restocked for the next service. The material used in the makeup of the sideboard should blend with the rest of the decor and theme.
1) service spoon and forks 2) sweet spoons and forks 3) soup spoons, tea spoons, coffee spoons 4) fish knives and forks 5) joint knives 6) side knives 7) fish plates 8) side plates 9) half plates 10) coffee saucers 11) full plates 12) salvers 13) dirty linen 14) check pads 15) assorted condiments 16) ashtrays 17) water jugs 18) bread basket and butter 19) hotplate 20) trays
Q.4. Explain the various duties and responsibilities of Food & Beverage Manager in the hotel.
Menu Planning
Menu Merchandising
Menu Engineering
Making Budget for Department
Setting revenue & profit target for department
Cost Control for department
Facility planning for department
Organizing training for employees
Providing solutions for Employee grievances.
He is responsible for recruitment.
OR Describe the various jobs performed by a Steward in a restaurant.
Cleaning and setting tables and placing seasonal decorations, candles, and table cloths.
Welcoming customers, seating them, serving them water or refilling their glasses, and delivering beverages from the bartender.
Keeping menus clean and presenting them to customers.
Stocking wait staff serving stations with napkins, utensils, trays, and condiments, and assisting the wait staff with all aspects of service.
Clearing tables and preparing them for the next customers.
Assisting in cleaning and opening or closing tasks.
Scraping food from dirty dishes, pots, pans, plates, flatware, and glasses, washing dirty dishes, and putting them away.
Assisting with sweeping, mopping, and polishing the restaurant, bar, kitchen, and equipment.
Transporting used linen to or from the laundry or housekeeping section.
Assisting with unloading and storing stock.
Q.5. Differentiate between any two of the following: (a) Mise-en-place and Mise-en-Scene
‘Mise en scene’ refers to the preparation of a place before the action or service. In a hotel, mise en scene refers to getting the restaurant ready for service. For example: Creating a good ambiance with proper lighting, placement of furniture, flower decorations and other props.
‘Mise en place’, on the other hand, refers to getting the place ready to prepare the food i.e. Placement of the ingredients in order of the making of the recipe. It refers to the selection, preparation, and arrangement of ingredients before the actual cooking to enable the chef to start the preparation with ease. In other words, it is the preparation work to be done before the actual action.
(b) Coffee shop and Speciality restaurant
(c) Briefing and De-briefing
Briefing
In restaurant management, preparing each dinner service is like preparing a show where everyone has a role, there is a script to follow and an audience to impress. In this respect, there is a crucial step that you must take so that everything turns out great: The briefing or status meeting held by the manager or area manager with the entire team before each work day.
The briefing’s topics range from general aspects to more specific details, from the culinary selection to communication problems in the team. Let’s say that it is a very crucial moment to ensure that things go well most of the time. It is usually held at the beginning of the week as well as every day before each dinner service.
De-briefing
A debrief is a simple, yet powerful tool that enables a team to self-correct, gel as a team, and enhance their performance.
During debriefs, team members reflect upon a recent experience, discuss what went well and identify opportunities for improvement. They attempt to build a common understanding—by clarifying roles, priorities and goals—remove obstacles to collaboration, and reach agreements about how to ensure future success.
Q.6. Explain the following (any two): (a) Still room
This is a service area whose main function is to provide items of food and beverages required for the service of meal and not catered for by other major departments in a hotel such as the kitchen, larder and bakery.
Following are some of the items dispense from the still room.
All beverages such as coffee, tea, chocolate, Horlicks, etc
Assorted fruit juices/fresh and canned
Milk and cream
Sugars
Preserves:- Jam, marmalade, honey etc. They are normally pre-portioned for better control.
Butter – it can curled or pre-wrapped portions
Slice and buttered brown, white an malt breads
Brioche, croissants
Melba toast – these are cut into triangle and put on a toast rack the sides of the slice bread are cut off before service
Assorted breakfast cereals- Cornflakes, Rice crispies, Muesli (mixed of all cereals)etc
Pastries, Gateaux and sandwiches
Porridge and boiled eggs.
(b) Personal hygiene for F/B Staff
It is said that the hygiene starts from home. Perform your daily cleanliness regime without any excuses.
Wash hands and arms immediately −
When you come from toilet.
When you sneeze, blow nose, yawn, or cough covering your mouth with hands.
After eating food, tobacco, or touching animals.
After you touch hair, scalp, skin, or any body-opening.
Wash hands with mild cleansing soap and warm water; not merely with running water.
Wipe sweat often.
Do not smoke or eat tobacco while working.
Cover cuts, burns, or wounds on the skin.
Keep hair and nails trimmed.
Try using hand gloves as much as possible. Kitchen staff must use toque.
Do not work when facing cold, cough, or any other contagious diseases. Inform your superior staff if you are not well.
Do not touch ready-to-eat food directly. Always use gloves, serving tongs deli papers, or forks to handle such food.
Do whatever required to let not your skin, body fluids, or any clothes you are wearing to come into contact with food or food containers.
Ensure a clean uniform.
Do not wear loose jewelry. Avoid wrist jewelry.
(c) Dispense bar
It is a bar which serves beverages to the different F&B outlets like room service, coffee shop, restaurant etc. It is located behind the scene and the timing depends on the F&B outlets with which it is related. Service or dispense bars are found in back area of the hotel which caters to restaurants, Banquets, room service and outside catering. Dispense bar will always be at the back area of the hotel.
Q.7. Explain the various attributes of a Waiter.
The etiquette that a waiter exhibits in a restaurant should comprise the following:
1. Receiving guest promptly with warm smile and wishing them. 2. Announce your name and welcome them with the name of the F&B outlet. 3. Call guest by name if regular to the outlet. 4. Offer assistance. 5. Be polite and courteous through the conversation. 6. Walk the guest to the table and help the ladies seat first. 7. Provide extra cushions or special chairs for children. 8. When speaking to a guest do not interrupt him/her if he/she is speaking to another guest. 9. Do not overhear conversations. 10. Avoid mannerisms such as touching hair, scratching, nose picking, etc. 11. Stand straight and at all times. 12. Gentle bow at the time of service is permissible. 13. Never slouch or lean. 14. Remember the preference of guest such as the favorite dish and remind them that you know; ascertain whether he/ she would like to order it again. 15. Be attentive to guest call and attend enthusiastically. 16. Offer to light a cigarette for a guest. 17. Avoid arguments with guest or staff in the restaurant. 18. Always carry pen in the pocket. 19. Desist chewing gums, beetle leafs (paan) or smoking. 20. Never talk with colleagues unnecessarily or group around the sideboard. 21. Avoid soliciting for tips.
Q.8. Describe the Inter-departmental relationship between Food and Beverage with other departments of a hotel.
Departments | Restaurants/Bar/Banquets/ Room Service | Kitchen | Kitchen stewarding |
|---|---|---|---|
Front office | Receives the rooming list from the front office, which shows the occupancy position, status of the guests, plan in which they are staying and so on. | Prepare the meals considering the room vacancy. | In some hotels and resorts, kitchen stewards lend hand in carrying the heavy material transfers. |
Housekeeping | Receives well laundered table linen, and uniform, flower arrangements for tables and function catering, cleans the service area, function hall and cloak rooms. | Receives laundered staff uniform.Provide staff meals. | Receives laundered staff uniforms, cleaning agents, and tools. |
Cost control | Verifies bills and KOTs of all service areas, receipts of stores, closing stock record of all bottled drinks, tobacco, and alcoholic beverages. | Verifies KOT, closing stock record, spoilage report, and receipt from stores. Receives staff meals. | Verifies records of recurring expenditure. |
Maintenance | Repairs faulty service equipment, air conditioner, water cooler against job order. | Repairs faulty kitchen equipment, exhaust system, water taps, gas supply against job order. | Assist maintenance department in cleaning and moving equipment during repair work. |
Security | Inform security about any articles misplaced by guests, unclaimed baggage, drunken guests, function catering so that they are aware of that many guests would be coming in a particular time. Verify movement of staff. | Briefs security department about any theft or major pilferage. Receives staff meals. Verify movement of staff. | Discuss security issues and verifies staff movement. |
Human Resource | Coordinates with this department for recruiting, training, performance appraisal. | Personal policy on staff meals, shares staff meal cost with personnel department. | Coordinates with this department for recruiting, training performance appraisal. |
Q.9. (a) Classify Alcoholic and non-alcoholic beverages with examples.
Stimulating drink/beverage: These are consumed to stimulate our mental and physical activities. Eg. Tea and coffee
Refreshing drink/beverage: These are drinks that are taken to make up for the fluid loss (due to perspiration) of our body. Eg. Nimbu Pani, water, syrups, soft drinks, tonic water, etc.
Nourishing drink/ beverage: Beverage consumed to provide nutrients to the body. Ex. Milk-based products like a milkshake, chocolate drinks, juices, etc.
(b) Name any seven types of Trollies used in restaurants.
There are a variety of special trolleys manufactured for f&b service. A hotel may have one or a few of these according to its need and spending capacity. The following are worth mentioning:-
Hors-d’oeuvre Trolley – The top should be fitted with a series of recesses for holding small rectangular dishes used for serving a variety of hors d’oeuvres.
Dessert Trolley – It has got three tiers – the top being covered by fiber-glass. The second tier can also be used for dessert if required. The bottom tier is used for the storage of cutlery and crockery.
Cheese Trolley
Wine Trolley
Gueridon Trolley
Room Service Trolley
Carving Trolley – The trolley is usually silver-plated with large dome-like cover. This cover slides under the trolley so that the flat surface can be used to hold the meat. This surface is usually heated by spirits to keep the joint hot. There are usually two deep recesses to hold the gravy and sauce, while the bottom shelf accommodates plates for service.
Q.10. (a) Explain the various rules to be observed while laying a table.
1)the cutlery: the firsts to be used toward the outside; the lasts to be used toward the inside. Chose the cutlery according to the courses. 2) Set the forks on the left-hand side, the knives and spoon on the right-hand side (cutting edges toward the plate), and the dessert cutlery above. 3) Put the glasses on the upper-right (you take the glass with the right hand) according to size, the smallest (white wine) will go closer and the biggest (water) will go further. 4) The place of the napkin is on the left after the forks, not under them, because you do not need to move the cutlery in order to use the napkin.
(b) Draw a neat table layout for a breakfast cover.
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