Food safetyFood safety is a scientific discipline describing
handling, preparation, and storage of food in ways that prevent
food borne illness. This includes a number of routines that should
be followed to avoid potentially severe health hazards.Food can
transmit disease from person to person as well as serve as a growth
medium for bacteria that can cause food poisoning. Debates on
genetic food safety include such issues as impact of genetically
modified food on health of further generations and genetic
pollution of environment, which can destroy natural biological
diversity. In developed countries there are intricate standards for
food preparation, whereas in lesser developed countries the main
issue is simply the availability of adequate safe water, which is
usually a critical item. In theory food poisoning is 100%
preventable The five key principles of food hygiene, according to
WHO, are: 1. Prevent contaminating food with pathogens spreading
from people, pets, and pests.2. Separate raw and cooked foods to
prevent contaminating the cooked foods.3. Cook foods for the
appropriate length of time and at the appropriate temperature to
kill pathogens.4. Store food at the proper temperature.5. Do use
safe water and cooked materials Mise en placeMise en place is a
French term meaning "everything is in its place" and refers to
preparation carried out before the day's cooking beginsCareful
attention to mise en place is the vital step in your daily routine.
If you are confident that everything required for the day,
including equipment, food stuffs and serving dishes are in place
and ready to use you are more likely to maintain a smooth and even
workflow throughout the working day.This means you can concentrate
all your efforts on producing quality products with maximum
efficiency and minimal stress. Thing left undone during this
preparation time, or food poorly prepared, can easily lead to chaos
in the kitchen at the critical time of service. To be competent in
mise en place requires a comprehensive range of fundamental
culinary skills and knowledge. The type of kitchen and the menu
will determine the daily mise en place routine. These includes:A
simple task like using a knife includes the types of knives
available, their special purposes, how to use them safely and
skillfully and how to clean them and store them properly competent
chef however needs more then practical culinary skills. Teamwork,
effective organization, time management and meeting occupational
health and safety standards are equally important work practices,
as they contribute to a safe and productive environmentBefore you
step into a kitchen it is also crucial that you are familiar with
the act that details the requirements of occupational health and
safety. You also need to be aware of provisions under the food act,
which pertain to people who handle food for resale. It is
essential, therefore that you familiarize yourself with these
topics.BREAKFAST COVERThe area or space for all the utensils
(including salt, pepper cruets and ashtrays) for each guest is
called cover. The breakfast cover may be divided into two types:1.
Full breakfast cover.2. Continental breakfast coverBREAKFAST TABLE
SETTINGTable setting is an art. A meal however simple or elaborate,
the laying of a table can make a whole lot of difference. Each meal
can have a classy look with a little touch of thought. A basic
table setting, suitable for breakfast should be arranged as
follows: A plate placed in the center (allow at least 24 inches for
each place setting) A bread and butter plate placed at the top left
of the plate A soup / salad bowl can be placed on top of the plate
(as needed) A fork placed on the direct left of the plate A knife
and soup spoon placed on the direct right of the plate(the cutting
edge of the knife should face the plate) A napkin folded to the
left of the fork A drinking glass placed directly above the spoon
and knife A coffee / tea cup and saucer to the right of the
drinking glassGENERAL RULES TO BE OBSERVED WHILE SERVING1. Women
are usually served first. The host is always served after his or
her guests. When children are present at the table, serve them as
quickly as possible to maintain peace.2. Place and remove all food
from the left of the guest. 3. Place and remove all beverages,
including water, from the right of the guest.4. Use the left hand
to place and remove dishes when working at the left side of the
guest and the right hand when working at the right side of the
guest. 5. Place each dish on the table with the four fingers of the
hand under the lower edge and the thumb on the upper edge.6. Never
reach in front of a guest, nor across one person in order to serve
another.7. Present Serving dishes from the left side, in a position
so that the guest can serve himself. 8. Do not place soiled,
chipped, or cracked glassware and china or bent or tarnished
silverware before a guest.9. Handle tumblers by their bases and
goblets by their stems.10. Do not lift water glasses from the table
to fill or refill. When they cannot be reached conveniently, draw
them to a more convenient position.11. Set fruit juice and cocktail
glasses, cereal dishes, soup bowls, and dessert dishes on small
plates before placing them in the center of the cover between the
knife and the fork.
CLEARING OF PLATESThe basic technique is the same as carrying
two plates from above. After picking up the first plate, arrange
the flatware on it. The handle of the first fork is under your
thumb. This will secure the remaining flatware. Then slide the
knife in at a right angle under the fork. Now pick up the second
plate with the flatware, and place the flatware on the first plate,
fork beneath the thumb and knife below. The remaining plates are
stacked on the second plate, while the flatware is arranged on the
first plate. Clear only two plates at a time and sort-out in the
waiters pantry. Procedure for Carrying a Tray1) It is important to
organize the tray in a way that the weight is concentrated on a
precise point that will be maintained by the wrist and the left
hand (a pile of under cups)2) Items less heavy will be placed
around heavier items (cups and spoons).Procedure for laying
PlatesConsider a "service" which is composed of a meat dish, a
vegetable placed on an under dish, 4 hot plates and a sauce
dispenser. The following procedure is adopted: Cover plates with a
cloth and hold them with the left hand. Position the meat dish on
the pile of plates . Place the sauce dispenser between the
forefinger and little finger (on the top) and middle finger and
ring finger(under). The vegetables dish should be carried in the
right hand.PROCEDURE FOR CARRYING PLATESA Stack of Plates A stack
of plates is always carried with both hands. Wrap your hand towel
around the platesso that you do not touch the plates with your bare
hands. Do not hold the plates against yourbody.One Plate Always
hold a plate between the thumb and forefinger (index) finger. Your
thumb should beflat on the rim of the plate, pointing toward the
rim, never into the plate.Two Plates Held from Below: Hold the
first plate between the thumb and index finger. The index finger
isplaced slightly behind the lower rim. Slide the second plate
against the index finger andsupport it with the other fingers from
beneath. Held from Above: The first plate is held with the thumb
and index finger. With that hand turned slightly upward, balance
the second plate on the lower forearm and the ball of the thumb.
Support the upper plate with the other fingers.Four Plates The
procedure for carrying four plates is as follows:1. Seize the first
plate between the thumb and the forefinger2. Place the second plate
between the forefinger (on the top) and the two fingersmajor and
ring finger (under).3. Place the third plate over the basis of the
thumb and the little finger.4. The fourth plate is carried in the
right hand, this will be the first plate placed on table.
HANDLING SERVING DISHES AND UTENSILSDuring service the right and
left hands have distinct functions to perform. The left hand
carries while the right hand works. Flatware, glasses, cups, and
the like are always carried on a tray, never in hands. For safety
and to prevent clattering, this tray should always be covered with
a paper or cloth napkin. While bringing platters to the side table
or guest table, always carry them in both hands. The hand towel
should be draped lengthwise over the cloth so you can hold the
platter on both ends. If several plates or serving dishes are
carried at the same time, place them on the towel so they will not
slide. Serving bowls and sauce boats are always placed on a small
plate with a paper doily.POINTS SHOULD BE KEEP IN MIND WHILE
SERVING FOOD1. The guest should never be kept waiting for his
check.2. It should be presented either immediately after the last
course has been served or as soon as he has finished eating.3. A
check cover should be used to transport the bill to and from the
table.4. The cover should be placed to the right of the host. If
the host is not known, the check should be placed at the center of
the table.5. It is always a courteous practice to ask if any other
services are desired. 6. Guests should be shown small courtesies
when departing; for example, a server may draw out the chair for a
female guest and assist her with her coat etc... The server should
express his goodbye sincerely and welcome the guest to return. The
idea is to make the guest feel completely welcome.7. When guests
ask for check, Captains should inquire as to the satisfaction of
the guests. check are then delivered to table.SPECIAL OBSERVATIONS
WHILE SERVING MEALSThere are many things a server must attend to
become fully efficient. Here are a few tips a server can use to
take advantage:1. Serve hot food hot, on heated dishes.2. Serve
cold food chilled, on cold dishes.3. Inquire how food is to be
cooked:a. Eggs - fried or boiled, scrambled etc...b. Steak - rare,
medium, or well done etc...c. Toast - buttered or dry4. Refill
water glasses whenever necessary during the meal. 5. Refill coffee.
Customer will let you know if they've had enough.6. Place silver
necessary for a course just prior to serving:a. Soup spoon on
extreme right of teaspoons.b. Cocktail fork to right of soup
spoon.7. Offer crackers, bread, other accompaniments with
appetizers or soups.8. Provide iced teaspoons for ice drinks,
straws with appropriate beverages.ORDER OF SERVING
MEALSBreakfastMany customers at the breakfast hour are in a hurry.
Many people you will discover are not in the best of spirits before
they have had their first cup of coffee (or maybe not ever). A
positive andcheerful attitude displayed from the server in
combination with prompt and efficient service might help to
normalise the situation. Below is a guide that might be acceptable
in most situations.1. When a fresh fruit or fruit juice is ordered,
it is desirable toserve it first and then to remove the soiled
dishes before placing the toast and coffee.2. When customers order
a combination of cooked food, toast, and coffee, they may ask to
have the whole order served at once. Place the fruit dish, set on
an underline, in the center of the cover, the plate of toast at the
left of the forks, and the coffee at the right of the teaspoons3.
When the breakfast order includes a cereal and a hot dish, the
service procedure may be as follows:a. Place the fruit course in
the center of the cover.b. Remove the fruit course.c. Place the
breakfast plate of eggs, meat, or other hot food in the center of
the cover. Place the plate of toast at the left of the forks. Place
the coffee service at the right of the spoons.d. Remove the
breakfast plate and the bread plate.e. Place the finger bowl,
filled one-third full of warm water. At times the finger bowl is
placed after the fruit course, when fruits which may soil the
fingers have been served.f. Place the sales check, face down, at
the right of the cover or present it on a clean change tray.
Lunch.1. Fill the water glass three-fourths full of iced
water.2. Place chilled butter on cold bread-and-butter plate.3.
Place the appetizer in the center of the cover.4. Remove the
appetizer when guest has finished.5. Place the soup service in
center of cover.6. Remove the soup entree.7. Place entree plate in
center of cover.8. Place individual vegetable dishes above the
cover.9. Place hot beverages above and a little to the right of cup
and sauce, with individual creamer above the cup.10. Place an iced
beverage or milk at the right and a little below the water
glass.11. Remove the main-course dishes.12. Remove any extra silver
not used in the main course.13. Crumb the table, if necessary.14.
Place dessert silver to right of the cover with fork nearest the
dessert plate, when fork and teaspoon are used. When several
teaspoons are placed, the dessert fork may be laid on the left
side, to "balance the cover"15. Place the dessert service in center
of the cover.16. Remove dessert dishes and silver.17. Place the
finger-bowl on the underliner in the center of the cover.18.
Present the Check face down.
Dinner1. Place appetizer or hors d'oeuvre service from the left
in the center of the cover.2. Remove the first-course dishes.3.
Place the soup service in the center of the cover.4. Remove the
soup service.5.When the entree is served on a platter, place it
directly above the cover Lay the serving silver at the right of the
platter. Place the warm dinner plate in the center of the cover.6.
Place the beverage to the right of the teaspoons.7. Offer rolls or
place them on the center of the table in reach of all the guests.8.
Remove the main-course dishes when the guest has finished.9. Crumb
the table if necessary.10. Place silver for dessert course.11.
Place the dessert service in the center of the cover.12. Offer hot
coffee or tea.13. Serve the check face down.Pouring Beverages1.Hold
glasses by the foot or stem only, to avoid fingerprints.2. Glasses
are always placed to the right of the guest with the right hand. 3
When serving heavy red wines that have been decanted or are in a
wine basket, hold the glass, slightly slanted, on the table with
left hand and slowly pour disturb4 A bottle of wine is first
presented to the host. Then the bottle is opened, and a small
amount is poured out for the host. After the host approves, the
guests are served firstGlassware Types of Glasses Highball Rock
Collins Hurricane
Martini Cocktail Brandy Cordial
Stein Beer Beer Pilsner Shot Shoote
Fluted Champagne Red Wine White Wine
Different types of crockery and their sizes1. Soup plate20 cms
in diameter 2. B & B plate (Side plate)15 cms in diameter 3.
Fish plate20 cms in diameter 4. Dessert plate ( Sweet plate ) 18
cms in diameter5. Meat plate( Joint plate / dinner plate/ main
course plate ) 25 cms in diameter6. Cereal Bowl13 cms in diameter
7. Cheese plate16 cms in diameter 8. Consomm cup 9. Coffee cup10.
Tea cupTypes of cutlery / special cover equipments Butter knife Nut
cracker Carving knife Oyster fork Cheese knife Pastry fork Fruit
knife & fruit fork Snail fork Grape scissors Snail tong Grape
fruit spoon Steak knife Lobster cracker Sundae spoon Lobster pick
Asparagus tongFurnitureChairs
181 meter 30 inches / 21/2 ft
Tables Sizes of tablesSquare :- For 2 pax 76 cm sqFor 4 pax 1mtr
( 3 ft )RoundFor 4 pax 1 meter in diameterFor 8 pax 1.52 meters / 5
ft diameterRectangularFor 4 pax 4 ft 6 x 2ft 6 Linen Types of
linenTable cloths1. Slip cloth2. Napkins or Serviettes3. Cocktail
napkins4. Wiping Cloths5. Wine clothsMeals & Menus Continental
Breakfast Breakfast Brunch. Lunch Afternoon Tea High Tea DinnerCAF
/ BEVERAGES:Examples of Coffees : Cona; Espresso; Cappuccino; Iced;
Filter; Examples of Teas: Indian; Ceylon (Sri Lanka); Darjeeling;
Earl Grey; Jasmine; Kenya; TISANES These are fruit or herb flavored
teas and are often devoid of caffeine.Examples of Herbal Teas:
Peppermint; Mint; Rosehip; CamomileExamples of Fruit Teas: Cherry;
Blackcurrant; Mandarin Orange; Lemon
COFFEE SHOP SERVICECoffee Shop Service Procedures Greeting &
Seating the GuestsOffering The Menu.Taking & Placing The Orders
Presenting The Check ROOM SERVICE PERSONNEL:- Food & Beverage
Manager
Assistant Food & Beverage Manager
Room Service Manager
Assistant Room Service Manager
Room Service SupervisorRoom Service Supervisor(Morning
Shift)(Afternoon Shift)
Room Service attendants Order takersWaiter boy
TYPES OF BREAKFAST TRAY SET-UPSCONTINENTAL BREAKFAST TRAY
1. 678151210111392 3 Budvase2. Quarter plate3. Serviette4.
B&B knife5. Juice glass with glass cover and underliner6. Bread
basket7. Butterdish with underliner8. Preserve plate9. Tea cup with
saucer and tea spoon10. Tea pot11. Milk creamer12. Sugar basin,
with sugar tong and underliner13. Tea strainer (only if tea
leaf)NOTE:- Juice glass has to be covered while taking in the room
with glass cover 678110141213113 4 Breadbasket should be cover with
the napkin.AMERICAN BREAKFAST TRAY1. Bud vase2. Cruet set3. Side
plate4. Napkin5. B&B knife6. Butter dish7. Bread basket8.
Preserve dish9. Bud vase10. Cruet set11. Side plate12. Napkin13.
B&B knife14. Butter dish15. Bread basket16. 678110141213113 4
Preserve dish17. Fruit juice18. Cereal bowl19. Tea cup, saucer
& tea spoon20. Tea pot21. Milk creamer22. Sugar basin23. Half
plateENGLISH BREAKFAST TRAY
678151210111393 4 1. Bud vase2. Cruet set3. Side plate4.
Napkin5. B&B knife6. Butter dish7. Bread basket8. Preserve
dish9. Fruit juice10. Cereal bowl11. Tea cup, saucer & tea
spoon12. Tea pot13. Milk creamer14. Sugar basin15. Fish plate16.
Half PlateRestaurantA restaurant is an establishment which prepares
and serves food and drink to customers in return for money, either
paid before the meal, after the meal, or with a running tab. Meals
are generally served and eaten on premises, but many restaurants
also offer take-out and food delivery services. Restaurants vary
greatly in appearance and offerings, including a wide variety of
the main chef's cuisines and service models.While inns and taverns
were known from antiquity, these were establishments aimed at
travelers, and in general locals would rarely eat there. Modern
restaurants are dedicated to the serving of food, where specific
dishes are ordered by guests and are prepared to their request. The
modern restaurant originated in 18th century France, although
precursors can be traced back to Roman times. A restaurant owner is
called a both words derive from the French verb restaurer, meaning
"to restore". Professional artisans of cooking are called chefs,
while preparation staff and line cooks prepare food items in a more
systematic and less artistic fashion.
SIDE BOARD STATION Following items should be kept in side board
station before laying out the table: Water Jug Butter Dish Check
Pad on Service Table Assorted Condiments Hotplate Side Knives Joint
Knives Fish Knives & Fish Forks Soup Spoons, Tea Spoons, Coffee
Spoons Sweet Spoons& Forks Service Spoons& Forks Bread
Basket Service Salver Coffee Saucers Side Plates Sweet/Fishplates
Joint Plates Trays
UNDESIRABLE QUALITIES OF A WAITERi) Forgetting to great the
arriving customer pleasantly.ii) Letting guests seat themselves,
inspite of being present near the table and not otherwise
engaged.iii) Refusing to assist a guest or seating a guest at a
dirty table.iv) Serving from the wrong side, when it is possible to
serve from the correct sidev) Not setting tables properly and
placing empty sugar bowls /cruet sets on the table.vi) Forgetting
to say 'Pardon me', or 'Excuse me, sir / madam, if a mistake has
been made.vii) Being too familiar with guests. This could lead to
embarrassing situations.viii) Gathering in groups in operational
areas and talking loudly and showing signs of irritability with
other members of the staff.ix) Leaving fingerprints on crockery /
glassware or making a noise by clattering the service equipment.x)
Keeping the side station dirty or using torn or stained linen.xi)
Forgetting a dish that has been ordered, or serving wrong
accompaniments.xii) Overfilling water glasses or leaving them empty
or leaving dirty ashtrays on an as for hot food and hot plates for
cold food.xv) Touching food with one's hands.xvi) Not following the
rules of quality waiting at table.xvii) Soliciting tips or
questioning the amount of tips. Personal Hygiene and Appearance All
members of the staff should be well-groomed and clean at all times,
as this gives them a sense of well-being and confidence to do their
job efficiently. The hands of the waiting staff should be given
special attention, as they are constantly under the scrutiny of the
guests. Nails should be trimmed, and kept clean. Playing with one's
hair and face should be avoided. Chewing gum should be avoided in
all public areas of the hotel. Minimum jewellery should be worn by
the service staff. A wrist watch, finger ring and plain earrings
(for girls only) should be permitted. If an employee has a skin
problem, a doctor should be consulted immediately Uniform should be
clean and well-pressed. Shoes should be properly polished and
well-fitting.
Use Of Serving Trays In The RestaurantFor those who run a
business in the catering and restaurant industry, serving trays are
of great importance. There are different uses for serving trays
including carrying food and beverages from one place to another as
well as enabling those in the industry to serve specific sized
portions of food. Some serving trays are used to hold plates and
drinks, while other restaurants choose the tray to serve food on.
for sure; serving trays are an important part of the food industry.
When choosing serving trays for restaurant and catering businesses
there are a lot of aspects to take into consideration. First, you
will need to make a choice of the color and size of the trays. You
can buy serving trays in many different sizes, ensuring that every
establishment} can use the trays that are most appropriate for
their business needs. When trays are used to be carried through
walkways, they must be small enough to fit comfortably through
doorways. If they are too big, waiters will find that it is
difficult to transport food with these trays and the chance of
spills and accidents will increase. The task that is being
accomplished will best determine the type of serving tray that is
going to be used.Serving trays should in some cases be nice looking
and provide a visual addition to the food that is being served on
the tray. Additionally, many restaurants consider the design or
shape of the tables when making their serving tray selections. This
can be very important when placing the trays on the table. Ensuring
that the trays make a good looking presentation for each meal is
vital to a restaurant's success. One other important aspect to keep
in mind when buying serving trays for restaurants is how sturdy the
trays are. The tray must be commensurate with the amount of items
that will be placed on it. There are various types of trays
available for use, and you must take these factors into
consideration. The serving tray must not only look nice, but it
also should be practical as well. Some serving trays are used only
for drinks, these are often a different shape and some have a
rubber layer to prevent drinks from tipping and spilling during
transport. In addition to standard serving trays, there are also
specialized buffet trays and platters that are often used. It is
important for the catering business to set up guidelines regarding
the use of different trays for various functions. These guidelines
might be based upon the type of customers that is being served. A
banquet for adults and one for young children should require
different types and various sizes of serving trays. All of these
issues must be decided beforehand, to ensure that the catering
business operates in the same manner each time. Last, but not
least, when deciding for serving trays for catering business, you
should also set guidelines for how the food will be displayed on
the trays as well as platters. Serving trays are more than just
tools of carrying food, they are also the presenters of the meal.
Food should be arranged in a decorative way, giving full attention
to the food being served. When serving trays are chosen carefully
you can rest assured that your catering business will present meals
in the best manner possible.Wooden tray and plastic wood tray
service life and the advantages and disadvantagesTray using life
depends on the correct use and storage tray conditions. In actual
use improper operation, forklift is the cause of most major factors
tray damage, accounting for approximately 80 above. In addition,
tray don't overload use and properly positioned in the main bearing
force (make sure the point) is very important.1. The wooden
pallets(1) the wooden pallets of materials:The properties and the
characteristics of wooden pallets, are from lumber itself, material
is decided to wooden pallets the decisive factor of application and
the price.(1) of broadleaf cypress, material loose and soft,
durable sex difference, is used in the manufacture of bearing
demand is not high tray.(2) the pine: conifer species of more,
suitability is wide. Larch/yellow pine/white/Korean pine texture,
color, woodiness hard thick white, appearance beautiful, more for
the production of fine packaging, but the price is higher.(2) the
wooden pallets of defectsThe problems mainly exists in
health/cleanliness and production stability, etc.(1) wood yi damp,
mildewy, bug eat by moth, and can't clean. In addition, the surface
of wood screw off and corrosion problem cannot overcome.(2) because
of lumber is natural material, its quality aspects by regional
climate impact, even the same raw materials, in the dry humidity,
wind crack also difficult to achieve aspects of uniform
standards.(3) use wooden tray, short life cycle times under routine
use about the 200-300 times.(4) also for hygiene reasons (mainly
longicorn bug violations), since 1998 10-year us and Chinese
exports to Europe have issued an injunction with wooden tray,
wooden pallets methods need to the fumigation processing rear can
export. Fumigation needed time and cost were bigger (normally takes
48 hours, expenses for cost 20 control (5) the demand of lumber
wooden tray caused in forest resource consuming even damage. From
the development trend, its raw material resources will increasingly
exhausted.2. Plastic wood tray product features and advantages:(1),
plastic wood tray neat in appearance, easy to clean, easy to
disinfect.(2), plastic wood tray. No nails, without a thorn in
packaging process because accident damaged goods will not.(3),
plastic wood tray acid and alkali resistance, corrosion resistance,
can be used in a variety of special occasions.(4), plastic wood
tray avirulent insipidity, beneficial to the warehouse environment
improvement of goods, especially in food, not any pollution.(5),
plastic wood tray fumigation-free, reduce export procedures,
accelerate the capital turnover.6, plastic wood tray no combustion,
no spark, to warehouse fire prevention have certain effect.7,
damaged plastic wood tray recyclable, as other items by the
processing of raw materials.8, plastic wood tray long service life,
is generally turnover wooden pallets 2 ~ 3 times, reasonable use
can reach to 4 ~ 5 times.9), plastic wood tray printing convenient,
but on a tray printed on the company Logo facilitate the goods
identification, play advertising effectiveness., plastic wood tray
in raw material according to different needs adding other chemical
materials, improve the tray performance.
Personal HygienePersonal hygiene may be described as the
principle of maintaining cleanliness and grooming of the external
body. Regular Routine of Personal Care1. Bathing2. Skin care3. Back
care4. Oral hygiene5. Shaving6. Shampooing hair7. Hair care8. Nail
care9. Perineal care10. Dressing and undressing
Washing and Groominga) Your Hairb) Your Facec) Your Skind) Your
Teethe) Your Earsf) Your Handsg) Your Nailsh) Your Feet Haira)
Brushing your hair cleans and stimulates hair and scalp. b) Brush
from roots to tips to spread natural oils along the whole length of
hair. c) Shampoo regularly
Earsa) Wash ears daily with a wash cloth dont forget behind the
earsb) Do not use ear buds in ears it will smash the ear wax deep
into the ear canalc) Did you know..?? Ear wax is usually removed
when you chew food or gum.Dental Hygiene: How to avoid tooth
decay?a) Daily dental hygiene routine that consist of brushing for
2-4 minutes and flossing. b) See a dentist every 6 monthsBody
Odora) The use antiperspirants decreases perspiration and cover
odor with a manly smellb) Daily baths or showers using soap and
scrubbing the entire body with a washcloth c) Change clothing
dailyd) Maintain a healthy diet Fingernails and Toenailsa) File
fingernails in one directionb) Cut toenails straight across never
cut into cornersc) Protect against ingrown toenails by avoiding
tight shoes, very high heels Foot Carea) Keep feet and skin clean
and dryb) Change socks dailyc) Avoid walking barefoot in public
areasd) Throw away worn-out shoes and never borrow other peoples
shoes Proper dressa) Clean uniforms b) No tearsc) Closed toe shoes,
no heelsd) Clean foot waree) Hair restraints (Hairnets, beard nets
)f) No jewelry(Wedding bands?)g) No visible body piercingh) No nail
polish, false fingernailsi) No false eyelashes What you cant do at
worka) No eatingb) No drinking c) No smoking d) No spittinge) No
chewing gum f) If you are hurt, all open cuts or wounds are to be
protected with a secure waterproof coveringi. Bandage and glove g)
If you are ill, Inform your supervisor if you exhibit the any of
the following symptoms:i. jaundice (yellowing of eyes and skin)ii.
diarrheaiii. vomitingiv. feverv. sore throat with fevervi. boils or
cutsvii. discharges from ears, nose or eyesviii. Excessive coughing
or sneezing. When do you wash your hands?i. Before a. starting to
workii. After:a. Handling raw ingredientsb. Smoking, eating or
drinkingc. Using a handkerchief or tissued. Touching any dirty
object or surfacee. Touching any part of your bodyf. Cleaning or
taking out garbageg. Using the washroom
Hand washinga) Wet handsb) Soap (20 seconds)c) Scrub back of
hands, wrists, between fingers, under fingernails, arms almost to
elbowsd) Rinsee) Towel dry (single use towel)f) Turn off taps with
towelg) Open door with towelh) Discard towel in appropriate manner
First aidThe initial assistance or treatment given to a casualty
for any injury or sudden illness before arrival of an ambulance,
doctor, or any qualified person is called as FIRST AID. The
casualty is likely to be in the need of secondary aid.Principles of
First Aid1. Act calmly and logically.2. Be in control both of
himself or herself and the problem.3. Be gentle but firm, speak to
the casualty kindly but purposefully.4. Build up trust through
talking to the casualty throughout the examination and treatment.5.
Avoid giving any misleading information.6. Never leave the casualty
alone and continue to talk to him/her until the ambulance or doctor
arrives.7. Continuously reassure the casualty.JOB OF A FIRST
AIDER.1. Always avoid endangering yourself2. Ensure that victim is
safe from danger3. Check the victims condition and asses his or her
injuries4. Take immediate remedial action if necessary.
DO NOT1. Allow crowd to form around the casualty.2. Do too much,
remember that doctor will be coming.3. Put any unclean dressing or
cloth over the casualty.4. Touch a wound with your fingers.5. Move
a patient unnecessarily.6. Risk burning a patient by using
unwrapped hot water or other heated object.7. Remove his clothing
unnecessarily.8. Attempt a precise diagnosis.9. Forget to send for
a physician.FIRST AID BOX First aid book Antiseptic cream Savlon or
Dettol Antihistamine lotion Calamine lotion Antacid Tablets Anti-
diarrhoel Tablets Paracetamol Asprin Kaolin Clay Chloromycetin eye
ointment Travel sickness tablet Oil of Cloves Clinical Thermometer
Sterilized dressing for fingers, hands, feet etc. Sterilized
cottonwool Triangular Bandages (unbleached) Tweezers Dressing
Scissors Safety pins Pad & Pencil
FOOD &BEVERAGE TERIMINOLOGYAboyerAboyer aids the
communication between the kitchen and restaurant. He receives the
food order from the service staff and announces the order to the
kitchen. Aboyer is responsible for hot plate section of the
pantry.A la carte MenuA la carte menu isa type of menu, where the
food items are priced individually. Literary meaning of a la carte
is from the card
American serviceIt is a type of table service. In American menu
the food is pre-plated and portioned at the kitchen. This type of
service is relatively less formal and seen in coffee shops.ABCABC
stands for Ashtray, Budvase and Cruet. ABC is kept at the centre of
the table while laying the cover. Back of the HouseBack of the
house is the ancillary area of the restaurant, where all the
supporting service is carried out. Some of the back of the house
sections are pantry, dishwashing, hot plate, still room etc.Bain
MarieBain Marie is equipment that holds the Food hot. The equipment
contains cylindrical drum, which is heated with water. Bain Marie
is usually used in Hot Plate section of the pantry.BarkerBarker is
another term for Aboyer. Barker is the person who communicates
between service and kitchen and help to pick up the food in time.
Usually the order taken by the waiter is hander over to the
Barker.Bone ChinaIt is a white translucent ceramic material made
from kaolin, china clay and bone ash. It is used in restaurant to
serve various dishes. BriefingBriefing is done prior to the opening
of the restaurant. In the briefing the senior most staff gives
instructions to the junior staff with regard to availability of
dishes, special items of the day, and also some training.
BuffetsBuffet is a type of assisted service, where food and
beverage is displayed at counters. Waiter assists at the counters
to take the food from the counters or the guest help themselves.
Bus BoyBus boy is a person who helps the waiter. The main
responsibility of a bus boy is to bring the food from the kitchen
and also do the clearance of plates from the table.CarouselCarousel
is a circular counter that revolves to display the food items. The
carousel is fitted in such a way that the one side is always inside
the kitchen and other side is in the service area. As the carousel
revolves the counter is filled up from the kitchen and guests
selects the food as it revolves. Carte du jourCarte du jour means
card of the day. It is used to highlight the special dishes of the
day. carte du jour is actually an supporting menu to the main
menu.
Chafing dishIt is a hollowware used to keep the food warm
usually in buffet service. Chafing dish has a water container,
which is the base, food container and place for fuel. Using the
fuel the water is heated up and in turn the food is heated up with
the hot water.CoverCover is the space on the table allotted for
table-wares to the guest to consume his/her meal. The size of the
cover is 24 inch * 18 inch. CutleryCutlery is the term denotes all
the cutting implements such as knives. Cutlery can be made of EPNS
or stainless steel. Demi-tasseDemi-tasse means half cup. It is used
to serve coffee except breakfast. Size of demi-tasse is 75 ml.Dummy
waiter/ Demi waiterDummy waiter is another term for side board. it
is a restaurant furniture and used to keep all the serving
equipments for a meal session. ElevensesElevenses is a meal served
at 11 o clock. It includes the food items as biscuits, cake etc.
and usually offered to children. Gueridon trolleyIt is a mobile
trolley from which the gueridon service is done. HostessHostess is
a member of restaurant brigade. Duty of hostess includes taking
restaurant reservation and receiving them at the door.Indian
breakfastIt is a type of breakfast, which includes Indian dishes
such as dosha, idly, chapathi etc. served with chutney and
vegetable curries. There are two types of Indian breakfasts viz.
North Indian and South Indian.Lounge serviceIt is a type of
specialized service. Lounge service is done at the lounge of a
hotel. Items such as morning tea, afternoon tea, and alcoholic
beverages are served in the lounge. Maitre dhotelMaitre dhotel is
the Supervisor of the a F&B outlet. He looks after the day to
day operations of a food service outlet. MenuMenu is a list of food
and/or beverage than can be served to a guest at a price. It helps
guests to select what they would like to eat and/ or drink. It is a
document that controls and directs an outlets operation and is
considered the prime selling instrumentMise-en-sceneIt means
prepare the environment of the outlet before service. Mise-en-scene
includes preparing the restaurant welcoming, create ambience with
regard to cleanliness, furniture setting and temperature.
Mise-en-placeMise-en-place means putting in place and the term
denotes to the preparation of a work place for ultimate smooth
service. To ensure that the restaurant is ready for service the
waiter makes sure that this station has been efficiently prepared
for service.NapkinNapkin is restaurant linen. Napkin is used to
decorate the table using various folds and also used to keep on the
lap of the guest to protect their clothes during
service.SommelierSommelier is the French term for wine waiter. He
is responsible for the service of all alcoholic drinks during the
service of meals, and is also a sales person. He requires to have a
thorough knowledge of beverages and wines as food
accompaniments.TrancheurTrancheur is the French term for carver.
His responsibility is to carve the meat joints in front of the
guest and serve to them. SalesmanshipThe food and beverage service
personnel are technical salespersons, hence they should have a
thorough knowledge of the proper presentation and service of all
the food and beverage served in the establishmentTablewareTable
ware is a type of restaurant equipments used to keep on the table.
Table ware includes flatware, cutlery and hollowware. Table ware is
made either EPNS or stainless steel.Silver DipInstantly removes
tarnish from silverware, silver plate, cutlery and small silver
items. Quickly cleans even difficult to reach places such as
between fork tines. Gives silver a brilliant shine. Just dip, rinse
and dryPolivit Polivit is the one of the fastest methods of
cleaning silverware. For this one needs aluminum foil, baking soda,
shallow pan and a clean cloth. The baking soda will "polish" the
silverware, removing dirt, stains, and grease. Rinse the silverware
thoroughly under warm, running water. Air-dry the silverware on a
clean towel. Buff the silverware with a soft, clean cloth.
Burnishing machineThis is a revolving drum like container using for
cleaning silver ware, with safety shield attached to it.. The
burnishing machines are attached with ball bearing to run that
effectively. Soap power is used to clean the silver ware
hygienically. Thermal shockThermal shock is the result of glass
experiencing a sudden temperature change. Glass holds temperature,
and a rapid change in temperature can cause enough stress to result
in breakage. Mechanical shockMechanical shock in glassware is the
direct result of contact with another object, such as a spoon, a
beer tap, another glass, or a piece of china. This kind of contact
can cause a minute abrasion, invisible to the eye, but a source of
weakness in the glass, making it more susceptible to breakage from
impact or thermal shock.DisposablesDisposables are use and throw
products used in the service of food and beverage productsThis is
largely due to the increasing demand for fast food items. There are
different types of disposable used in the catering business and
mostly they are used in outdoor catering, vending machines, fast
food outlets & hotels Special equipmentsSpecial equipments are
for specialized services. They are not used in regular services.
Specialized equipments are divided into Trolleys and Miscellaneous
equipments. Some of the trolleys used in a restaurant are gueridon
trolley, bain marie, vending machine, hot plate etc.EPNS (Electro
Plated Nickel Silver)EPNS is Silverware made of silver plating.
Silver plating is a thin layer of silver on top of another metal.
It is made by an electrical process, hence the name Electroplated
Nickel Silver. Cutleries and crockerys of high class establishments
are made out of EPNS which includes different types of forks,
knifes, pots, plates, salvers etc.Table dhte or a fixed menuTable
dhte refers to a menu of limited choice. It usually includes three
or five courses available at a fixed price. It is also referred to
as a fixed menu. This term is known to caterers by its abbreviation
TDH menu. A table dhte menu is a complete meal at a predetermined
price.A la carte menuA la carte menu is a multiple choice menu,
with each dish priced separately. If a guest wishes to place an
order he selects the item from the menu and pays for the order he
made. In an a la carte menu all items are cooked to order and
served with accompaniments.Hors doeuvreHors doeuvre course aimed to
stimulating the palate, and consists of small tasty dishes, using a
large array of different items such as anchovies, olives, cheese
and smoked fish. They are often referred to a starters or
appetizers. This course could also include salads. Entre Entee is
the first meat in a French Classical menu. It usually comprises a
dish made up of steak, cutlets, casseroles or stews. Some example
are Steak au poirre, Veal cutlets, and Irish stew.Dessert This is
the fruit course in the French classical menu and usually presented
in a basket (Corbielle de Fruits) and placed on the table, as part
of the table dcor, and served at the end of the meal. All forms of
fresh fruit and nuts may be served in this course.Table ServiceIt
is a type of service. Table service is the service done at the
table, where the guests are seated. In the table service either
service personnel or waiter serves the food to the guests or the
guests help themselves. American serviceAmerican service is a
pre-plated service which means that the food is served onto the
guests plate in the kitchen itself and brought to the guest. The
portion is predetermined by the kitchen and the accompaniments
served with the dish balances the entire presentation in terms of
nutrition and color. This type of service is common in a coffee
shop where service is required to be fast. English serviceEnglish
service is often referred to as Host Service or Silver service. The
food is brought on platters by the waiter and is shown to the host
for approval. The waiter then portions the food and serves to the
guest plate. French serviceIt is a very personalized service.
Individual portioned food is brought from the kitchen in dishes and
slavers which are placed directly on the table. The plates are kept
near the dish and the guests help themselves. Russian serviceTable
is laid with food for guests and presentation is done elaborately.
Guests help themselves. This is an elaborate silver service much on
the line of French service. Display and presentation are the major
part of this service. Some parts of the service such as carving and
portioning etc are done by the waiter.Gueridon serviceThis is a
service done from the gueridon trolley. The cooking is done at the
gueridon trolley place near the guest table and service is done at
the guest table. The waiter plays an important role as he is
required to fillet, carve, flamb and prepare the food with
showmanship.Self ServiceIn the self service the service is done by
customer themselves. The guests collect the food from the counters
and then he/she may sit at the table or stand at high table to have
the food. Counter serviceCounter service sometimes called cafeteria
service. The guests come in line, collect their food from the
counter and seat at the table to have the food. Food may be grouped
together such as cold and hot, or main course and desserts etc. In
some places the guests also have to clear the empty plates and
cutleries after having the food.Echelon In echelon service the
counters are arranged in such a way that it provides better view of
the foods and arranged in angular way.
CarouselThe carousel is a circular counter that revolves to
display the food items. The carousel is fitted in such a way that
the one side is always inside the kitchen and other side is in the
service area. As the carousel revolves the counter is filled up
from the kitchen and guests selects the food as it revolves.
CarveryCavery is a type of assisted service. This service method
includes both table service and self service. Some parts of the
service is done by the waiter at the table and some parts of the
service is done guests themselves. Take awayThe food order is
placed at a counter and the food is collected from the same counter
and take the food away from the premises for consumption.Drive
thruThe customer drives the vehicle to the counter and orders and
collects the food and leaves the counter. Vending MachineThe
customer inserts the value of the food item displayed in the
vending machine and selects the food by pressing a knob. The
vending machine dispenses the selected food. The vending machine
can dispense hot or cold food.Food courtsFood courts include series
of individual counters where customer may either order and eat, or
buy from a number of counters and eat in separate eating area.
KiosksKiosks are outdoor arrangements that provide food and
beverages to people in a specific location.Specialized Service/
In-SituIn-situ service is the service provided at the place, which
is primarily not meant for service. Examples of in-situ services
are:Tray serviceIn the tray service the food and beverages are
brought in a tray and given to guests. Such service are seen in
hospitals, guest rooms etcRoom serviceIn room service the service
of food and beverages are done in the guest room. The food is taken
to the guest room in a tray or room service trolley. Drive-in
serviceThe guests order the food from the vehicle parked at
designated areas and service is done at the vehicle. The food is
placed on trays that are clipped in the door or steering
wheel.Lounge serviceIn lounge service the food and beverage is
served at the lounge area of a hotelMise-En-SceneMise-en-scene is
the preparation of the environment of the restaurant before
starting the service session. Creating a pleasing, safe and
hygienic environment is the main task in the Mise-en-scene. For the
waiter the restaurant is the service area. Before each service
session, the restaurant should be made presentable enough o accept
guests.
Mise-En-PlaceMise-en-place means putting in place and the term
denotes to the preparation of a work place for ultimate smooth
service. To ensure that the restaurant is ready for service the
waiter makes sure that this station has been efficiently prepared
for service. Guest Service CycleGuest service cycle refers to the
activities provided to the guests while in the restaurant. Guest
service cycle is the process, which repeats to every guest.
Learning guest service cycle is very important, because a good
waiter should know what are the activities done in the restaurant
during the service. Social SkillSocial skill is a skill, which
enable us to deal with social situations. Social skills have an
important part to play in food and beverage service. Because
service is about meeting the guests psychological needs and making
him feel welcome, and social skills are essential part of this
process. Social skills can be used for selling of food and beverage
products also.
Kot/ Bot Controll SystemA variety of control systems are used in
the hotel industry. One such important control system is the KOT
control. When an order is taken from a guest, it is ordered in
triplicate on a Kitchen Order Ticket. One copy goes to the kitchen,
against which the chef prepared the dishes ordered for. The second
copy goes to the cashier to make the bill. The third copy is the
waiters copy, against which the food or beverage to be served to
the guest is picked upSpecialty RestaurantSpeciality restaurant is
a restaurant serves specialized cuisines. Service in a specialty
restaurant is both formal and stylish. The prices tend to be high
because of higher overheads. The menu may be an a la carte, buffet,
or a table dhote. Waiters should be highly skilled, as specialized
services such as preparation of food at tables and flambs, may have
to be done.
Coffee shopCoffee shop is a 24 hours F&B outlet. Usually
coffee shop situated near to the lobby of a hotel. Style of service
is American that is pre-plated. The menu of coffee shop is varied.
Menu comprises of Full-day menu or according to meal session.
Cafeteria ServiceThis service exists normally in industrial
canteens, colleges, hospitals or hotel cafeterias. To facilitate
quick service, the menu is fixed and is displayed on large boards.
The guest may have to buy coupons in advance, present them to the
counter waiter who then services the desired item. Sometimes food
is displayed behind the counter and the guess may indicate their
choice to the counter attendant. The food is served pre-plated and
the cutlery is handed directly to the guest. Guests may then sit at
the tables and chairs provided by the establishment. Fast food
ServiceThere is a predominant American influence in fast food style
of catering. The service of food and beverages in a fast food
restaurant is at a faster pace, than at an a la carte restaurant as
the menu is compiled with a special emphasis on the speed of
preparation and service. To make this type of service financially
viable, a large turnover of customers is necessary. The investment
is rather large, due to the specialized and expensive equipment
needed and high labor costs involved.Room serviceRoom service is
offered to the resident guests. Guests order food and/ or beverages
to the kitchen and order is taken by the room service order taker.
Once the order is taken then it is passed to the kitchen. Once the
order is ready the room service waiter serves the food and/ or
beverage at the room. Along with the food, the bill is also
presented to guest to be signed or payment.
Banquet ServiceBanquet functions are the services provided at a
fixed time and at a fixed venue. The banquet service is inevitable
in a hotel due to its revenue earning potential. The reason is that
banquet can offer service to a large number of guests at a time.
Banquet service can be formal or informal. Bar serviceThere are
normally two kinds of bars in Indian hotels. One is the public bar,
and the other is the service or dispense bar. The public bar is
located in the public areas, and is used for the service of paying
customers, be it in-house guess or non-residents. The dispense bar
is used for dispensing drinks to other outlets of the hotel such as
coffee shop, room service outlet, banquets and the specialty
restaurant. It is generally located in the back area of the hotel
and is open round the clock. It should be adequately equipped to
meet the demands of all the outlets.Vending MachineVending machines
are machines dispensing food and beverages and placed at various
places. The main advantages of vending machines are the
convenience. But the main disadvantage is the limited choice.
Vending machines does not require the help of service staff to
operate. Ancillary Areas and ServicesAncillary areas are the
supporting areas of F&B service department. Without the help of
the ancillary departments F&B service department cannot work
smoothly. In this regard the ancillary departments are very
important for F&B service department. Major ancillary
departments in a five star hotel are the following.1. Pantry2.
Still room3. Silver room4. Linen Room5. Hot plate6. Wash-up area7.
Kitchen stewarding PantryPantry is the area situated between the
Kitchen and Restaurant. Pantry consists of the following sections.
Hot plate or food pick up area, Place to keep dirty plates and
glasses, Place or box to keep soiled linens, Place to keep clean
plates and cups, A sink to wash small equipments such as glasses
and cups, A dispense BarStill RoomIt is one of the very important
supporting areas in the food and beverage department of the hotel.
It provides the food and beverages for the service of meals which
are not provided by the kitchen. The still room makes all the hot
and cold non-alcoholic beverages needed for the restaurant. Silver
RoomSilver room is the place where all the silver wares are stored
and cleaned. Still room holds the complete stock of all the
silverware such as flatware, cutlery, hollowware etc. separate
storage areas would be allotted to store different types
equipments. It is very important area that the silver room should
contain space for silver cleaning. Linen RoomThe linen room is
important back of the house service area in a hotel. The linen room
should stock minimum linen and uniform required to meet the daily
demands so as to ensure smooth operations. Linen is changed daily
in the restaurant and it is exchanged one on one basis from the
linen room.
Hot plateHot plate is the food pick up area of the pantry. The
service personnel is not allowed to enter the kitchen nor wait till
food is being prepared. The waiter is hands over the KOT (Kitchen
Order Ticket) to the Aboyer, who is in-charge of hot plate and
in-turn aboyer announces the order to the kitchen. Once the order
is being prepared kitchen staff keeps the cooked food in the hot
plate. Wash-up areaThe wash-up area comprises of wash sinks, dish
washing machines, rack to keep cleaned dishes, and tables. All the
utensils are washed, cleaned, dried and keep here for further use.
Kitchen stewarding This department primarily controls the storage
and issue of cutlery, crockery, hollowware, chinaware, glassware to
the different food and beverage outlets and kitchens. Kitchen
stewarding department supplies all cleaned service equipment to
waiter. This department is also responsible for washing solid
service ware and subsequently furnishing clean items.
Types of serviceA restaurant is a commercial establishment
committed to the sale of food and beverage. A restaurant may be a
licensed part of a hotel operation, whereby the sales of the
restaurant contribute to the sales performance of the hotel as a
whole. Restaurants may also be independent business entities under
individual ownership and management.There are different types of
restaurants:Coffee Shop A concept borrowed from the United States,
distinguished by its quick service. Food is pre-plate and the
atmosphere informal. Table cover layouts are less elaborate and
have basic essentials only.
Continental RestaurantThe atmosphere is more sophisticated and
caters for people who can eat at leisure. The accent is on good
continental food and elaborate service.
Specialty RestaurantThe entire atmosphere and dcor are geared to
a particular type of food or theme. Thus restaurants, which offer
Chinese, Japanese, Indian cuisine would be termed specialty
restaurants. The service is based more or less on the style of the
country from which the particular cuisine originates.
FOOD SERVICES
There are some basic principles in food and beverage service
that a waiter must know:
When food is served by the waiter at the table from a platter
onto a guest plate, the service is done from the left. When food is
pre-plated the service to the guest is usually done from the right,
though modern convention permits service from the left also. All
beverages are served from the right. Soups are served from the
right unless it is poured by a waiter from a large tureen into a
soup cup in which case it is done from the left of the guest.
Ladies are always served first and the remaining guests clockwise.
Soiled plates should always be cleared from the table from the
right. Empty crockery and fresh cutlery are always served from the
right. Never reach across a Customer. Hence, when a guest is
present at the table, all items and equipment on the right of guest
must be placed from the right and that on the left from the
left
TYPES OF SERVICE
English Service: Often referred to as the "Host Service" because
the host plays an active role in the service. Food is brought on
platters by the waiter and is shown to the host for approval. The
waiter then places the platters on the tables. The host either
portions the food into the guest plates directly or portions the
food and allows the waiter to serve. For replenishment of guest
food the waiter may then take the dishes around for guests to help
themselves or be served by the waiter.
French Services: It is a very personalized service. Food is
brought from the kitchen in dishes and salvers, which are placed
directly on the table. The plates are kept near the dish and the
guests help themselves.
Silver Service: The table is set for hors d'oeuvres, soup, main
courses and sweet dish in sterling silverware. The food is
portioned into silver platters at the kitchen itself which are
placed at the sideboard with burners or hot plates to keep the food
warm in the restaurant. Plates are placed before the guest. The
waiter then picks the platter from the hot plate and presents the
dish to the host for approval. He serves each guest using a service
spoon and fork. All food is presented in silver dishes with
elaborate dressing.
American Service: The American service is a pre-plated service
which means that the food is served into the guest's plate in the
kitchen itself and brought to the guest. The portion is
predetermined by the kitchen and the accompaniments served with the
dish balance the entire presentation in terms of nutrition and
color. This type of service is commonly used in a coffee shop where
service is required to be fast.
Cafeteria Service: This service exists normally in industrial
canteens, colleges, hospitals or hotel cafeterias. To facilitate
quick service, the menu is fixed and is displayed on large boards.
The guest may have to buy coupons in advance, present them to the
counter waiter who then serves the desired item. Sometimes food is
displayed behind the counter and the guests may indicate their
choice to the counter attendant. The food is served pre-plated and
the cutlery is handed directly to the guest. Guests may then sit at
tables and chairs provided by the establishment. Sometimes high
tables are provided where guests can stand and eat.
Counter Service: (Snack-bar Service) Tall stools are placed
along a counter so that the guest may eat the food at the counter
itself. In better establishments, the covers are laid out on the
counter itself. Food is either displayed behind the counter for the
guests to choose from, or is listed on a menu card or common black
board.
Grill Room Service: In this form of service various meats are
grilled in front of the guest. The meats may be displayed behind a
glass partition or well decorated counter so that the guest can
select his exact cut of meat. The food comes pre-plated.
Room Service: It implies serving of food and beverage in guest
rooms of hotels. Small orders are served in trays. Major means are
taken to the room on trolleys. The guest places his order with the
room service order taker. The waiter receives the order and
transmits the same to the kitchen. In the meanwhile he prepares his
tray or trolley. He then goes to the cashier to have a cheque
prepared to take along with the food order for the guests signature
or payment. Usually clearance of soiled dishes from the room is
done after half an hour or an hour. However, the guest can
telephone Room Service for the clearance as and when he has
finished with the meal.There are two types of Room Service:
Centralized: Here al the food orders are processed from the main
kitchen and sent to the rooms by a common team of waiters.
Decentralized: Each floor or a set of floor may have separate
pantries to service them. Orders are taken at a central point by
order-takers who in turn convey the order to the respective
pantry.
Mobile Pantries: Some hotels have pantries installed in service
elevators. Orders are received by a central point that convey it to
the mobile pantry. The pantry has to just switch on the floor and
give instant service. For the sake of information, in countries,
which have a shortage of manpower, large hotels install mechanized
dispensing units in rooms. The guest inserts the necessary value of
coins into the machine, which will eject pre-prepared food and
beverages for guest consumption.
Buffet Service: A self-service where food is displayed on
tables. The guest takes his plate from a stack at the end of each
table or requests the waiter behind the buffet table to serve
him.For sit-down buffet service, tables are laid with crockery and
cutlery as in a restaurant. The guest may serve himself at the
buffet table and return to eat at the guest table laid out. The
waiter may serve a few courses like the appetizer and soup at the
table.
Russian Service: An elaborate silver service much on the lines
of French service except that the food is portioned and carved by
the waiter at the gueridon trolley in the restaurant in full view
of the guests. Display and presentation are a major part of this
service. The principle involved is to have whole joints, poultry,
game and fish elaborately dressed and garnished, presented to
guests and carved and portioned by the waiter.
Gueridon Service: This is a service where a dish comes partially
prepared from the kitchen to be completed in the restaurant by the
waiter or, when a complete meal is cooked at the table-side in the
restaurant. The cooking is done on a gueridon trolley which is a
mobile trolley with a gas cylinder and burners. The waiter plays a
prominent part, as he is required to fillet, carve, flamb and
prepare the food with showmanship. The waiter has to have
considerable dexterity and skill.Breakfast Services:There are
basically two types of breakfast offered in hotels and restaurants.
The Continental Breakfast and the English Breakfast. The
Continental Breakfast originated in Europe. It is a light meal as
the Europeans normally have a heavy mid-day meal. The English
breakfast is heavy and is a major meal of the day. A traditional
English breakfast runs into six or seven courses.
Continental Breakfast Consists of bread rolls or toast with jam,
honey, or marmalade and rounded off with tea or coffee. Better
hotels may serve brioches and croissants. The cover layout consists
of (a) A side plate and a side knife(b) A butter dish and a butter
knife on a quarter plate(c) A tea cup and saucer with a teaspoon
(d) A sugar pot with tongs(e) A bread boat or toast rack (f)
Serviette(g) Jam, marmalade and honey potsNote: There are
variations to the Continental Breakfast. Cafe com- plate refers to
Continental Breakfast with coffee (or tea) while cafe simple refers
to just coffee or tea with nothing to eat.
English Breakfast:Is more elaborate and offers a choice of
juices (or fresh or stewed fruits), cereals, fish course, choice of
eggs, meat course, toast with jam, marmalade or honey, and finally,
tea or coffee. The cover consists of :
(a) A side plate and a side knife(b) A butter dish and a butter
knife on a quarter plate (c) A tea cup and saucer with a
teaspoon(d) A sugar pot (a tongs, if there are sugar cubes) (e) A
cruet set(/) A fish knife and fish fork (g) Dinner knife and
fork(h) Jam, marmalade and honey(i) Dessert spoon and fork (j)
Serviette
Typical English breakfast Menu: Chilled fruit juices : Orange,
pineapple. tomato, grapefruit. Stewed fruit : Prunes, pears,
apples, figs. Cereals: Porridge, cornflakes. Fish: Grilled herring,
fried sole. Eggs: Poached, boiled, scrambled, fried, omelets Meat:
Sausages, bacon, salami, kidney, breakfast steak. Breads: Toast,
rolls, brioche, croissant, bread sucks. Preserves: Jam, marmalade,
honey. Beverage: Tea, coffee, hot chocolate. Eggs can be served
with: grilled tomatoes, sauted mushrooms, baked beans, fried
potatoes.
COVERSLAYING COVERS FOR TABLE SERVICEOne of the technical terms
very often used in the hospitality industry is a "cover". What does
this mean? There are 2 definitions according to the context 1) When
discussing how many guests a restaurant or dining room will seat or
how many guests will be attending a certain cocktail party, we
refer to the total number of guests concerned as so many
"covers".2) When laying a table in readiness for service there are
a variety of place settings, which have to be laid according to the
type of meal and service being offered. This place setting is a
type of cover being laid. In other words a cover denotes all the
necessary cutlery, flatware, crockery, glassware and linen
necessary to a lay a certain type of place setting for a specific
meal.
A LA CARTE COVER This cover follows the principle that the
cutlery and flatware for each course will be laid just before each
course is served. The traditional cover given below represents the
cover for hors d' oeuvres which is the first course in a classic
menu sequence. Fish plate Serviette Fish knife Fish fork Side plate
Side knife Wine glass When an a la carte cover is being laid, the
cutlery and flatware required by the guest for the dishes ordered
will be placed course by course. In other words there should not be
at any time during the meal, more cutlery and flatware on the table
than is required by the guest at that specific time. TABLE D'HOTE
COVERThis cover follows the principle that the cutlery and flatware
for the entire meal will be laid before the first course is served.
The traditional cover is given below: Serviette Soup spoon Fish
knife Fish fork Meat knife Meat fork Dessert spoon Dessert fork
Side plate Side knife Wine glass
When a Table dhote cover has been laid, the steward should
remove, after the order has been taken, any unnecessary cutlery and
flatware and really any extra items that may be required. After the
above covers have been laid, the table-layout should be completed
by the addition of the following items: Cruet set Ashtray Bud vase
All applicable cutlery and flatware should be laid 1.25 cm from the
edge of the table. Water goblets after polishing should be placed
at the top right-hand of the cover.
DEFINITION: One cover denotes all the necessary cutlery,
flatware, crockery, glassware and linen necessary to lay a certain
type of place setting for a specific meal, for a single person.
Size Of One Cover = 18x24 Inches.Standard Table SetupCentral
Appointments Ash Tray Flower Vase Cruet Set For One Cover Cheese
Plate Butter Knife/Side Knife All Purpose Fork All Purpose Spoon
All Purpose Knife Dinner Napkin Water GobletDimensions Round Table
(4 Covers) 3 Feet In Diameter Round Table (8 Covers) 5 Feet In
Diameter Rectangular Table (4 Covers) 4 Feet 6 Inches x 2 Feet 6
Inches. Square Table (2 Covers) 2 Feet 6 Inches Square Square Table
(4 Covers) 3 Feet SquareDimensionsTablecloths Round Table (4
Covers) 54 Inches x 54 Inches Square Table (2 Covers) 54 Inches x
54 Inches Square Table (4 Covers) 72 Inches x 72 Inches Rectangular
Table (4 Covers) 72 Inches x 54 InchesDimensions Dinner Napkin 18
Inches Square Cocktail Napkin 06 Inches SquareDimensions Height Of
Chair 18 Inches From The Ground to Base and 39 Inches Height Of
Table 02 Feet 6 Inches From Ground To TopDimensions All Purpose
Spoon 08 Inches All Purpose Knife 10 Inches All Purpose Fork 08
Inches TEA Tea is picked during the 'flush' or growth phases of the
tea bush. In India these growth periods occur during December and
January, but it is all year round in Sri Lanka. April onwards is
the best period for China teas. For good quality tea only the bud
and top two youngest leaves are picked. A skilled picker will pick
thirty to sixty pounds of tea per day. A pound of manufactured tea
may require as many as 3,000 shoots. For black tea, oxidation of
then takes place from twenty minutes up to three hours. Black tea
will have been picked on a clear morning when the dew has just
evaporated.
What are the types of Tea?Tea is known by the terms White,
Green, Oolong and Black. The types are references to processing and
oxidization. The simplest explanation is to think of leaf that is
picked or falls from any bush. The leaf turns stages of colors
until it is finally black. In the case of tea, oxidization is
stopped at various stages. White Tea : non-oxidized Green Tea :
non-oxidized Oolong Tea : semi-oxidized Black Tea :
fully-oxidized
PROCEDURE OF SERVING TEA Gather the essentials for any proper
tea. A teapot of silver or bone china, a kettle to boil the water,
a teapot, a sugar bowl and cream pitcher. Use tongs for sugar
cubes, a sugar spoon for granulated or raw sugar crystals. Arrange
the tea pot, sugar bowl and pitcher on a silver tray. Additional
trays may be needed for serving, depending on the size of your
gathering. Use your best china cups, saucers, spoons. If serving
loose tea, you will also need an infuser (steeper). Provide guests
with a selection loose teas or tea bags. Provide individual
infusers for each guest, if a variety of loose teas are served. If
you serve only one type of tea, brew it in the pot. If serving
several types, fill the pot with boiling water.
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