Mr. Charles Edden Food & Beverage Standards

Food & BeverageFood & Beverage

StandardsStandards

Charles P. Edden Sr Charles P. Edden Sr

Operations Manager Operations Manager Ferry House RestaurantFerry House Restaurant

& Catering Company& Catering Company

FOREWORDFOREWORD

• The aim of this policy is to set uniform minimum standards with regard to Food & Beverage Operations in terms of quality and service. It is also an enabling Policy for basic standards to be enforced on a daily basis and set out in the Resort’s individual Food & Beverage Codes of Practice. Adherence to these basic guidelines will enable the Ferry House Restaurant to project a consistent image to our guests. These are minimum standards to be followed and any of the elements which exceed these laid down standards are welcome.

• All hotels shall be updated periodically on new developments in terms of brand standards.

REQUIREMENTS

• Food and Beverage is the only area in a hotel which can compliment the accommodation offer to the guest….to any degree as desired by the management.

• Many of our guests use Ferry House Restaurant in two different location. The Grand Bahama Yacht Club. This provides us with an opportunity to offer highest possible standards, which are The same company. The guest now expects us to be at an equal platform in terms of Quality and service.

• Most of the standards laid down in this policy will not incur any additional cost whatsoever. Hence, implementation is much more easier.

RESPONSIBILITIES OF MANAGERS AND EMPLOYEE

• General Manager / Resident Manager• The manager designated as having overall responsibility for

overseeing Food and Beverage Standards within the hotel / Restaurant is the General Manager / Resident Manager.

• F&B Manager / Executive Chef / Dept. Head• Responsible for day to day enforcement and maintenance of F&B

standards in accordance with the hotel’s individual Food and Beverage Codes of Practice & as laid down in the Food and Beverage Standards Policy, in Catering areas as well as all guest contact areas.

• Kitchen Stewarding Supervisor / In Charge• Responsible for enforcing and maintaining correct procedures,

practices and equipment so as to support the entire F&B Operation of the hotel. Thereby, enabling adherence to specified F&B Standards.

BREAKFAST

• Breakfast Rolls / Toast / Bread Basket

– Breakfast rolls to comprise of muffins, Danish pastry, croissant, doughnuts.

– Each breakfast roll item to have minimum of 02 varieties.

– Croissant layering should be well defined and the outer layer to be – flaky and golden brown in color.

– Breads and Rolls should not be brittle.

• Morning Bakery basket to comprise of 1 each of muffin, croissant, Danish and 02 pcs. Of toast.

BREAKFASTBREAKFAST

• Standard cooked weight of breakfast rolls :

Croissant 25 gmChocolate Croissant 30 gm– (Maximum – Length: 90 mm,

Width: 40 mm)

– Danish pastry 40 gm– Custard Danish 45 gm– (Maximum – Diameter: 94

mm, Height: 15 mm)

BREAKFAST

• Standard cooked weight of breakfast rolls :

– Muffin 30 gm – Chocolate muffin 35 gm– (Maximum – Diameter: 47 mm,

Height: 36 mm)

– Doughnut 25 gm

– Jam doughnut 30 gm– (Maximum – Diameter: 80 mm,

Height: 20 mm)

BREAKFAST

• Specifications for toast :

• Two types of breads to be used for Toast, white and brown toasted to golden brown.

– Dimensions: Maximum – 100mm X 80 mm X 10 mm

– Breads to be at least 01 day (24 hours) old for Toast.

– For a la carte order, 3 slices in a portion and 02 for Buffet service on table.

BREAKFAST

Juices

– A minimum of 02 varieties of Fresh squeezed Juices.

– One Citrus and other may be Vegetable Or Non Citrus Fruit.

– Fresh juices for the breakfast buffet to be refreshed every hour.

– A minimum of 04 varieties of packaged juices on request.

– Juices on the buffet should be either on Ice or with a cooling mechanism.

– Juices to be to be kept in attractive looking arrangement

BREAKFAST

• Eggs to Order

– Only 02 Eggs per item for Breakfast buffet.

– The a la carte order of masala omelets to be of 03 eggs.

– Weight of each Egg shall be 50 to 55 Grams.

– Egg Yolk to be Bright Yellow in color, from a Corn Fed Chicken.

– All eggs to be cooked in Butter + oil mix only.

– Diet Eggs may be served as an option.

– Olive oil to be used for cooking Diet Eggs.

BREAKFAST

• Cereals

– Five varieties of breakfast cereals to be placed on the buffet namely • Corn Flakes• Chocó Flakes• Wheat Flakes• Frosties• Muesli

– Types of milk to be served with cereals – full cream and toned.– Cold milk to be on the buffet and hot milk served on request.– Three types of nuts and dry fruits placed on the buffet to accompany

cereals – Breakfast porridge to be on the hot buffet. Flowing consistency.– Check consistency every 1 hour and adjust as required.– Cereals to be unpacked and transferred in a suitable dispense

container for service on buffet.

• Standard Plate Garnishes & Accompaniments

• All breakfast buffet egg orders to be accompanied with 01 pc Tri patties

• All a la carte egg orders to have 01 pc. Home made potato hash (Golden & Crusty – Cooked in Butter Oil mix)

• A la carte eggs to be garnished with fruits of the season i.e. at least 03 types, cut – either on toothpick / swordstick or arranged neatly on plate.

Standard Plate Garnishes & Accompaniments

• Waffles, pancakes and French toast to have the same garnish. Above three items to be served with maple syrup, honey and clarified butter

Standard Plate Garnishes & Accompaniments

• Sandwiches to be accompanied with French fries or seasoned potato wedges

• Accompanied fries or wedges minimum 150 gm per portion

• French fries to be Golden Brown in color and to be Crisp

• Sandwiches to be accompanied with at least 02 varieties of Unit specific sauce (30 gm). Egg. Mint Mayo, Cocktail, Blue cheese Mayo, Honey Mustard Mayo etc.

• Table sauces for the sandwich orders :• Tomato Ketchup (either 200 gm bottle or in

a jam pot)• Mustard• Tabasco • Sandwiches to have a garnish of Fresh salad

which should be fruit based – Topped with appropriate dressing. Cutting style of salad may change from AM to PM

• Garnish to be chilled while being served, and to look fresh and crunchy

• The S/W Bread should be fresh and easy to cut after toasting / grilling

Preserves

• Minimum 03 varieties of jams & preserves to be placed on the table:

• Apricot Jam• Orange Marmalade• Blue Berry Preserve• Raspberry Preserve• Strawberry Preserve• Apple Jam

• Only 28 gm bottles to be used

• Along with preserves, honey also to be available in 28 gm bottle

Tea / Coffee

• House blend or a regular tea (Taj Mahal, Tata Tetley, Yellow Label)to be made available.

• Other available varieties to include :– Assam– Darjeeling– Earl Grey– English Breakfast– Lemon– Jasmine– Herbal

• Readymade masala tea also to be made available on request.• Coffee to include :

– Instant (Nescafe)– Decaffeinated– Freshly Ground &Brewed– Cappuccino– Espresso– Café au lait

Tea / Coffee

• Where ever applicable tea/ coffee orders to be accompanied with hot milk.

• All tea & coffee to go with sachets of sugar, brown sugar & equal.

• All tea & coffee orders to be served with 2 types of cookies (02 pcs in all) – A La Carte only.

• Cappuccino to be served with chocolate tipped biscotti or equivalent

IN ROOM FEATURES

• Menu Offer

• Breakfast menu to have the following sections :– Eggs to order.– Indian breakfast.– Continental Items (cereals, baker’s basket, yoghurt).

• Main Course menu to have the following sections :– Starters & Salads– Soups– Quick & Light (S/W, Burgers, Fish ‘n’ Chips etc.)– International Section– Indian Section– Desserts– Beverages– A selection of dishes from a specialty restaurant may be added as a separate section.

• The 24 hour round the clock menu to include (At least):– Soup of the day– All Quick & Light items– All Indian Section Curries with Rice– Desserts– All beverages including alcohol

IN ROOM FEATURES

• In room Dining Menu

– Size- 200 mm X 200 mm.

• (Exclusive of spiral rings and cardboard stand)

– Paper Quality- • 300 GSM• Imported Matt Art

Card• With Matt Lamination.

Mini Bar

• Mini bar to have the following items in the fridge :

– Chocolate Bar (02 Variety) Pkt / 80 gm each 1

– Cola Can 2 Cans of 330 ml

– Aerated lemon drink Can 1 Can of 330 ml

– Aerated Orange drink Can1 Can of 330 ml 1

– Mineral Water bottles of 500 ml 2

– Beer Cans of 330 ml 2

– Soda 1 Pet Bottle

• Other mini bar items include :– Pringle Chips 1

Box / 50 gm– Packed Savory (Eg. Kurkure) 1

Pkt– Roasted Cashew nut 1

Box / 50 gm– Roasted Almonds 1

Box / 50 gm

Mini Bar

• Pricing Policy– Pricing is locally influenced

and is also an arbitrary management decision.

– However, certain ground rules may be followed.

– All beverages may be charged at 24% Cost or equivalent (Plus 20%) of Coffee Shop Prices, whichever is higher.

– All packed food items may be charged at 20% Cost.

• Glassware– Beer Glass – 02 No’s.– AP Wine Glass – 02 No’s– Tom Collins – 02 No’s

Value Addition

• Fresh Fruits– Fresh fruits to be of minimum 03 variety, presented in

a compact arrangement.– Fresh fruits to be of very high quality.– Washed & wiped properly. No oil or any other

material to be used for giving extra shine. – Complimentary Fresh Fruits to be served in all rooms.

• Wine– Complimentary Bottle of Wine to be served in PPV

only.

Tea / Coffee Making Facility

• To be provided complimentary• • Following are the standard contents:

– Regular Sugar (04 sachets) - Dhampure Invertose– Sweetener (02 Sachets) - Equal– Tea Bags (04 No.’s) - Tata Tetley– Creamer (04 Sachets) - Nestle Everyday– French Press -

•

• Crockery to be of a unique design.

Tea / Coffee Making Facility

• Complimentary Mineral water bottle (At least 01) of 01 lt. or ½ lt. capacity to be placed along with 02 High Ball glasses. Bottles to have a collar tag with “Compliments” printed.

In Room Dining

In Room DiningIn Room Dining

• Tray may be used

only in case of work exigencies.

• In case of tray service, only cloth placemat to be used. No paper placemats.

Coffee Shop

• Center Appointment

• – To be contemporary in

style.

– Container should not be same as crockery.

Coffee Shop

• Crockery•

– Plain whites with minimalistic design.– No text to be used.– Only Georgian Plates to be used.

• Lunch / Dinner Buffet Composition• • Soup of the Day

– At least 01 Vegetarian and 01 Non Vegetarian.– 01 Thick and 01 Thin soup to be offered.

Coffee Shop• Salad Buffet Characteristics

– Minimum 06 Plain Salads and 04 Compound Salads (01 may be meat).

– All compound salads to be in pre portioned small containers.

– No platter or bowl decoration and no side decoration.

– Crushed Ice to be used as base for all low shelf life salads.

– Crushed Ice to be fresh and free from foreign matter. Not to be let to solidify.

– Non Vegetarian salad to be kept away from rest of the salads.

– All salads to have name tags.

Coffee Shop

• Salad Buffet Characteristics (contd.)

– 04 Dressings and 04 Salad Garnishes (02 can be European pickled vegetables) to be offered.

– 01 Plain Yoghurt (Only set yoghurt in Individually portioned containers) and 01 Indian Yoghurt based dish.

– Only dry or preserved display.

– No Vegetable or fruit carvings.

– At least 02 sets of salad ware to be maintained. These sets to be changed to a totally different design and color annually.

Coffee Shop

• Cold Platters

– No gelatin based cold meats / vegetables.– For decoration, only lettuce and vegetable crudités may be used.– Any other cut of vegetable, which involves least amount of hand contact, is

acceptable.– Ice base / cooling mechanism to be used.

• Selection of Hot Dishes

– At least 12 hot main courses to be offered.– This includes 01 plain rice, 01 compound rice, and at least 03 kinds of meats.– All these 12 dishes may be divided into maximum of 03 cuisines from different

continents.– Atleast 04 kinds of Indian pickles to be offered. 01 may be non vegetarian

pickle.– 04 varieties of mini Pappadums.– 03 Types of Continental breads.– 03 Types of Indian Chutneys.– Grated cheese and 03 types of continental accompaniment sauces.

Coffee Shop

• Dessert Buffet

– Minimum 08 desserts to be offered.– 05 Continental Desserts and 02 Indian Desserts (inclusive of 01

hot dessert).– Fresh Cut Fruits to be of high quality and ripe. Juice should not

be allowed to drain off. Cutting should be neat.– Minimum 03 cold desserts to be presented in individually

portioned bowl. Other desserts also to be sliced / portioned on the platter.

– 02 Sauces and 02 dessert toppings to be offered.– Ice base / cooling mechanism to be used for cold desserts.– No tinned cherry to be used.– Out of 05 continental desserts, 02 to be pastry based.

Coffee Shop

• Butter

– Only slab to be served.– 55mm X 30mm X 07mm or

Round with a dia of atleast 50 mm

– Cut neatly and served in a suitable container.

– Butter should not be very hard to cut.

– No wrapping paper to be used.

– Cannot be kept on the buffet. To be served directly on the table.

Coffee Shop

• Indian Bread Basket & Accompaniments

• – Minimum 03 types of

breads to be offered.– Breads to be hot straight

from the kitchen to the table.

– Cannot be kept on buffet in a chafing dish.

– Round diameter can be maximum 140 mm.

Coffee Shop

• European Bread Basket and Bread Stick

– Two Types of Soft Rolls, Breadstick and 01 Hard Roll.

– Minimum 03 Rolls (01 of each variety) and 02 pcs. of breadsticks to be offered in a basket.

– Rolls to be 55mm diameter maximum and 35 mm height maximum.

– Breadstick length to be 240mm maximum and 220 mm minimum. 5.6.5 Width to be 08 mm maximum.

Coffee Shop

• Cheese Offer

– Two Varieties of cheeses to be available on request or as part of regular offer.– 01 Hard and 01 semi hard / soft cheese.– Preferably imported.

• Break Fast Buffet Composition• “Cooling and Tagging, as described earlier.”• • Cold Section:

– Features minimum 02 fresh juices on buffet table & 04 canned juices on request.– 05 variety of fresh cut fruits & 02 compotes – 01 variety Lettuce & 02 more fresh cut vegetables to be kept on buffet.– Stewed almonds, raisins.– Selection of 02 types of cheeses (01 to be International).– 01 kinds of Cold Meat.– Morning Bakeries as described earlier. – Toaster on buffet table.– Cereals and Milk, as described earlier.

Coffee Shop

• Break Fast Buffet Composition (contd.)• • Hot Buffet:

– Live eggs to order trolley with all accompaniments– At least 12 hot Breakfast items to be offered, consisting of 6 Indian &

6 Continental Breakfast main courses– This includes Prime Bacon, Pork Breakfast Sausage & Pork Ham.– All these 12 dishes may be divided into maximum of 03 cuisines from

different continents.– No egg preparation to be kept on the hot buffet table.– At least 02 kinds of Indian pickles to be offered. Both to be

vegetarian.– 02 varieties of mini Pappadums.– 02 Types of Continental breads.– 02 Types of Indian Chutneys.

•

Coffee Shop

• Buffet Appearance and Maintenance

– An attractive display to be kept on the dessert buffet.– Single level buffets cannot be done.– All elevation stands and containers to be very unique and appealing in design

and looks. No outdated design/Material to be used.– A fair mix of attractive glass and china to be used for platters and bowls.– All Buffet Tags to be neat looking. Stickers cannot be used. Font type & size to

be - ARIAL BOLD 36– All food to be replenished before 25% of quantity is left. No food to be dumped

into the chafing dish/container. Food Pan/container has to be changed.– Stress to be laid on doing properly arranged food with sauce/gravy all around.

Sauce/gravy should not be dried up.– A chef (In Clean & immaculate Uniform) has to be present on the buffet

throughout to assist the guests. He/She should be fluent in English and to possess adequate knowledge of Hotel F&B.

– At least 30% of buffet dishes to change quarterly and proper record to be maintained for the same.

– Entire buffet to have focus lighting from ceiling.– The buffet should be clean and have well polished surfaces.– The color scheme of food kept on the buffet should be appealing.– No aluminum foil to be used on buffet

Beverage Offer• Menu Composition• • The beverage menu to have the following sections, with minimum

number of offerings as indicated:

• Aperitif

– Campari– 2 varieties of vermouth

• • International Favourites

– Tequila- One silver and one gold – One international Gin– Vodka- Smirnoff Vodka & one more International Vodka & one International

flavoured Vodka– Rum- Bacardi- Silver, Reserva, Limón, one more international dark rum

•

Beverage Offer

• Menu Composition (Contd.)• • Scotch

– Premium- Minimum three brands that are internationally well known and widely accepted in the region, like Johnnie Walker, Chivas Regal, Royal Salute from the top end.

– Regular- Minimum four brands like 100 Pipers, Teachers, Something Special which are more popular due to its price.

– Single Malts- A small selection of single malts covering different regions. A minimum of two brands that is easily available & popular like Cardhu, Glenfiddich, Oban & Talisker etc.

• Whiskey

– A small variety of whiskey from different regions of the world, a minimum listing of two different brands from different regions (a minimum of one Irish & one Bourbon)

Beverage Offer• Menu Composition (Contd.)• • Cognac

– A minimum list of three, one each from VS, VSOP & XO categories. Houses to be selected as per pricing policy and market demand.

• • Liqueur

• A selection of liqueurs to be made on the basis of flavour and colour as this is going to make the cocktail list more interesting and attractive. At least the following things to be made available in the menu:

– Green Crème de Menthe– Blue Curacao – Tia Maria– Kahlua– Baileys– Cointreau / Triple Sec – Crème de Fraise (Red)– Galliano

• In the absence of these liqueurs, an alternative of non alcoholic syrups to be made available for making cocktails

Menu Composition (Contd.) 

Cocktail

Signature Cocktails-

FROZEN MARGARITA (flavoured and plain)

LIIT

Ingredients: Tequila 45 ml, Cointreau 15 ml, lime j/c 10 ml.Method: Sugar rim the glass. Blend all ingredients with crushed ice & pour the blended mix in the glass.

Ingredients: 15ml each of Gin, Rum, Vodka, & Tequila, 10ml Triple Sec, 15ml lemon juice, 15ml sugar syrup & cola.Method: Pour Gin, Rum, Vodka, Tequila, lemon juice, sugar syrup over ice in a glass, top up with cola & float Triple Sec on top.

Glass: Margarita Glass: Pilsner

Garnish: Sugar rim (salt rim for plain)

Garnish: Lemon slice

Beverage OfferMenu Composition (Contd.)

 Mocktail

Signature Mocktails-

RISE OF THE PHOENIX HAWAIIAN SUNRISE

Ingredients: 15ml strawberry crush, 15ml pineapple crush, 15ml lemon juice & cola. Method: Put layers of strawberry crush, pineapple crush, crushed ice, lemon juice & top up with cola.

Ingredients: 20ml strawberry crush, 1/3 banana, 15ml coconut cream, 15ml pineapple crush & 30 ml pineapple juice. Method: Blend all ingredients with crushed ice and pour in glass.

Glass: Pilsner Glass: A.P.Wine glass

Garnish: Lemon slice Garnish: Pineapple cone

Beverage Offer• Wine Philosophy•

– Wine list to be prepared keeping in mind the international trends.

– The selling price of a glass of Premium Wine to be equivalent to Coffee Shop Meal Buffet Price for 01 person.

– The selling price of a bottle of Regular Wine to be equivalent to Coffee Shop Meal Buffet Price for 02 persons.

– List should have a fair mixture of :

• 40% Red Wine• 35% White Wine• 15% Sparkling Wine• 10% Others

– Altogether minimum 20 different brands to be listed in the menu.

Beverage Offer

• Wine Philosophy (Contd.)•

– Regions of the World:• Still Wine-Carefully select the wines regions so as to represent the

various popular regions of the world:• France : 35%• New World : 30%• (California, Australia, Chile, America)• Italy : 15%• Other Countries : 10%• Indian : 10%• Sparkling Wine- It is still a celebratory drink so keep the menu

towards more authentic offerings of the Champagne, throwing in a couple of other sparkling wines including Indian MDP.

– Glass of wine:• Minimum two types of imported and two types of Indian wine to be

sold by glass (150 ml).

Signature Dishes

– Following dishes to be a regular feature of the Coffee Shop A La Carte Menu.

– To be prepared and presented as per the recipe provided.

Club Sandwich/ Chicken & Veg Burger

• FISH N’ CHIPS/ CAESAR SALAD/ TOMATO BASIL SOUP

• APPLE CRUMBLE PIE/ BUTTER CHICKEN/ DAL MAKHNI

Pricing Policy

• Coffee Shop

– Pricing is a location specific exercise.• • In Room Dining

– At least 20% higher than the Coffee Shop prices.• • Specialty Restaurant

– At least 10% higher than the Coffee Shop prices or at a competitive level with other competing restaurants of the city.

Crockery, Cutlery & Glassware

• Crockery

– Only Georgian style bone china to be used.– Minimum plate sizes:

• Coffee Shop Specialty– Dinner Plate : 11 inches 12 inches– Dessert Plate: 9 inches 9 inches– B&B Plate : 7 inches 7 inches

• Cutlery

– Only stainless steel smooth design cutlery to be used, no ornamental designs to be used.

– Cutlery selected should have a proper balance. The handle of the knife should not be so heavy that it falls off the plate.

– Banquet cutlery should be simple and light.– A different range of cutlery may be used in Banquets for formal sit down

functions which can be of a better quality.

Crockery, Cutlery & Glassware

• Glassware

• Colored water glass may be used for Coffee Shops.

• No stemmed glasses to be used as water goblet in the Coffee Shop

• Only imported glassware to be used, minimum quality of glassware to be “Ocean” as it has consistency in size and is more durable.

F&B Team

• Manning levels

– Coffee Shop – 1+ {(no. of covers) / 10} X 2.5– Specialty Restaurant 1+ {(no. of covers) / 10} X 1.5– In Room Dining - 1+ {(no. of rooms) / 15}

• Raw Material

– A detailed specification sheet for all food products is attached.

• Hygiene & Safety

– HACCP / ISO 22000 to be obtained– 12.2 Hygiene and Safety Audit to be conducted regularly and records

to be maintained

Product Development

– At least 04 guest comments (related to Food Product development opportunity) to be recorded every week by Exec. Chef. Rectification, if any, to be recorded and maintained in a file.

– At least 01 dish per month to be developed and trials to be conducted. Relevant records to be maintained.

– New Raw Material introduction to be carried out regularly and record to be maintained.

– F&B Calendar of Events to be developed and implemented annually

– Technical Training Calendar to be Developed and implemented annually. At least 04 training sessions to be conducted monthly by both, Executive Chef and F&B Manager. Details to be recorded.

Training

• Employee identified as requiring some form of training:

– F&B Mgr / Exec Chef– Line Managers– Supervisory Employees– Sectional Team members, in case they are independently handling a

direct feed section to the guest.

• Levels of training applicable to each group:•

– All employee who supervise preparation and delivery of Food & Beverage Products. Passing of test during confirmation is mandatory.

– Line Managers should be aware of all the F&B Standards to be followed. In addition to this, all Line Managers should be able to recommend further improvements.

Training

• Refresher Courses•

– Refresher courses for the entire F&B Team to be conducted at least once in a year.

– Exe. Chef & F&B Managers are responsible for conducting refresher courses.

Monitoring

– In order to ensure that F&B Standards are being adhered to, it is essential that routine monitoring is carried out. The responsibility for this lies with the persons designated under the section on “Responsibility of Managers and Employee” which is contained in section 2 of this Policy Document, Detailed checklist should be formulated and contained in the Company’s individual Food & Beverage Codes of Practice.

– It must be noted that the General Manager, Resident Manager, F&B Manager & Executive Chef may on occasions inspect without notice.

– In addition, a designated group of Line Managers should inspect at least once per month. Documents pertaining to this are to be recorded & maintained.

– The programme of inspections should be devised by the General Manager.