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Food and Beverage Service HM-201
UNIT 1:
FOOD & BEVERAGE SERVICE
STRUCTURE
1.1 Introduction
1.2 Objectives
1.3 Hospitality
1.4 Hotel
1.5 Catering / Food Service Industry
1.5.1 Sectors of Catering Industry
1.5.2 Types of Catering Establishments
1.5.2.1 Restaurants
1.5.2.2 Bars & Public Houses
1.5.2.3 MICE
1.5.2.4 Food Courts
1.5.2.5 Functions and Events
1.5.2.6 Takeaways and Fast Foods
1.5.2.7 Theatres and Amusement Parks
1.5.2.8 Off-Premises
1.5.2.9 Other Commercial Catering
1.5.2.9.1 Bristro
1.5.2.9.2 Brasserie
1.5.2.9.3 Gastrodom
1.5.2.9.4 Coffee Shops
1.5.2.10 Transport
1.5.2.10.1 Roadways
1.5.2.10.2 Railways
1.5.2.10.3 Airlines
1.5.2.10.4 Ships and Cruise lines
1.5.2.11 Clubs
1.5.2.12 Institutions
1.5.2.13 Hospitals
1.5.2.14 Defence Establishment
1.5.2.15 Prisons / Correction Houses
1.5.2.16 Old age Homes/ Orphanages
1.6 Food and Beverage Operations Cycle
1.7 Definition and aim of F&B Department in a Hotel
Uttarakhand Open University 1

1.8 F &B Service Areas in a Hotel
1.8.1 Themed Restaurant
1.8.2 Fine Dining Restaurant
1.8.3 International Restaurant
1.8.4 Popular Restaurant
1.8.5 Buffet Restaurant
1.8.6 Coffee Shop
1.8.7 Bar
1.8.8 Lounge
1.8.9 Banquet / Conference Centres
1.8.10 Room Service
1.8.11 Discotheque/Night Clubs
1.8.12 Pubs
1.8.13 Employee Dining
1.8.14 Business Centres
1.8.15 Still Room
1.8.16 Snack Bar
1.8.17 Grill Room
1.9 Summary
1.10 Glossary
1.11 References/ Bibliography
1.12 Suggested Readings
1.13 Terminal Questions
1.1 INTRODUCTION
Food service operations are continuing to improve and develop, together with advances
and quality. The demand for food and beverages away from home has increased and,
with a broader spectrum of the population eating out, customer needs are continuing to
diversify. The traditional means of service have changed over the period of time and the
modern day outlets are offering varied level of services to its ever demanding clients in a
more planned and controlled manner. These types of establishments and their service
styles have become a critical factor in success of an establishment.
1.2 OBJECTIVES
After reading this chapter, you will be able to:
a) Understand about the hospitality, hotel and food & beverage industry.
b) Have knowledge about various sectors of catering industry.
c) Classify various types of catering establishments.

d) Understand the importance of food & beverage operations cycle.
e) Identify various types of food & beverage outlets in hotel and understand their
features.
1.3 HOSPITALITY
Hospitality is generally considered to be one of the oldest professions in the
world which dates back to almost the pre-historic times. It normally refers to the cordial
and generous reception and entertainment of guests and visitors. It was one of the
noblest causes to serve the travellers who were mainly the businessman or the people
moving because of the local government‟s purposes. It started from small places
providing temporary shelters to the visitors, followed by practices of providing food and
beverage to the guests and eventually ended up in facilities acting as a „Home away
from home‟. The hospitality industry evolved in all corners of the world along with the
development of the society and facilities, resulting in getting few of the best practices
which are now practiced all across the globe. Presently, it is one of the most diversified
and specialized industry of the world which employs millions of people directly or
indirectly in various sectors. In general, hospitality industry portrays very glamorous and
fashionable sectors of airlines, five star luxury hotels, luxury cruise liners, amongst
others apart from lesser known but more specialized sectors like institutional catering
and hospital catering. Venturing into the hospitality industry is a lucrative offer to all
entrepreneurs but all depends upon proper management and operations of such
properties.
1.4 HOTEL
Hotel is a place where one expects the same feel, facilities, atmosphere and amenities as
he or she enjoys at his own home. It is an often made statement that only those succeed
in the hospitality business that are able to give more protection, affection and relaxing
surroundings to the visitors. A hotel may be defined as a place that offers
accommodation, food and beverages at a cost that enables to make it a profitable
business. A hotel generally provides two main types of services to its guests: one is
accommodation and the other one is food and beverage. The room sales of a hotel
generally account for around sixty percent of its total business and the remaining forty
percent is generated through the sales of food and beverage. Even though room sales is
supposedly more perishable product of a hotel as compared to food and beverage sales,
but the importance of food and beverage sales cannot be taken away as the majority of
the publicity and reputation of the organization largely depends on food and beverage
sales. A hotel can have a large variety of food and beverage outlets in its premises

ranging from a popular restaurant to a bar, a discotheque, facilities for banqueting, room
service and others.
1.5 CATERING / FOOD SERVICE INDUSTRY

The primary role of the food service industry is to provide food to all those who are not
in a position to take food at their homes due to one or other reasons. People who move
out of their homes for different reasons are largely dependent on the food service
industry for their meals. As soon as the humans started travelling due to one or other
motives, at the end of the day they wanted a place to provide a safe and secure shelter to
them, which was evidently taken care by caves, trees, etc. Later, a system of providing
accommodation along with food and beverage facilities was introduced as a barter
system and also a mechanism for providing food and beverage facilities on the move
was developed, i.e. during the caravans and other modes of travel, which led to the
concept of catering or providing food to a mass. The system also led to the introduction
of various types of food joints / establishments which were designed primarily on the
basis of needs and wants of the travellers. The industrial revolution helped the industry
to develop in a more sophisticated manner as the disposable incomes of the common
man increased and the demand forced the service providers to think of developing new
ways to attract the wealthy individuals. The same time period also witnessed the
development of concepts of Bars / Pubs which were mainly targeted on the industrial
workers and travellers. Eighteenth and the nineteenth century saw the introduction of
component of luxury in its day to day activities and the basic facilities now got
converted into luxurious places of dining offering the best possible delicacies to its
clients. The present time is another phase of changing trends in food service industry
which are mainly because of the advent of trends and technologies.
1.5.1 SECTORS OF CATERING INDUSTRY

There are many types of food and beverage outlets which vary in size, style, location
and service clients. The industry caters to the demands of lakhs of people on the basis of
their demand of:
 Food which includes a wide variety of cuisines, styles and speciality e.g. Chinese
cuisine or Italian cuisine, styles like grilled or stir fried, speciality like vegetarian
or non-vegetarian, etc.
 Beverage which includes all alcoholic and non alcoholic drinks. Alcoholic drinks
may include wines, spirits, beer, cocktails, etc whereas non alcoholic beverages
may include mineral water, lassi, tea, juices, etc.
A fine dining restaurant, a dining outlet of accommodation sector, a roadside dhaba, a
vendor at railway station or a chaiwala at footpath, all are a part of food and beverage

industry. Therefore, it becomes imperative to segregate various sectors of catering
industry i) on the basis of priority of service, and ii) on the basis of profit motive
i) On the basis of priority of service, the food and beverage industry can broadly
be classified as:
Food & Beverage Industry
Primary Catering Industry Secondary Catering Industry

Figure1.1 Classification of F&B Industry on the basis of priority of service
Primary Catering Industry covers those types of establishments which are

designed and primarily operated for the purpose of serving food and beverage to
its clients. For example, various types of restaurants, takeaways, dine-ins, F&B
outlets of accommodation sector, etc.
Secondary Catering Industry covers those types of establishments where
providing food and beverage service is not the primary activity of the
organization. For example, hospital catering, institutional catering, transport
catering, etc.
ii) On the basis of profit motive, the f & b industry can broadly be classified as:
Food & Beverage Industry
Commercial Sector (Profit Oriented) Welfare Sector (Service Oriented)
(General Market) (Restricted Market) (Restricted Market)

- Hotels, Motels, Resorts - Transport Catering -Institutional Catering
- Restaurants - Clubs - Hospitals
- Bars and Pubs - Contract Catering - Defence Forces
- MICE Catering - Prisons
- Food Courts - Old age homes
- Function Catering -Orphanage
- Take away / Fast food
- Theatres and Amusement Parks
- Off Premises Catering
- Other Catering Establishments

CHECK YOUR PROGRESS -I
Q.1 Define hospitality?

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Q.2. What do you mean by term „Hotel‟?

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Q.3 What are the various sectors of catering industry?

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1.5.2 TYPES OF CATERING ESTABLISHMENTS

The various types of catering establishments are as under:
 Restaurants
 Bars & Public Houses
 MICE
 Food Courts
 Functions and Events
 Takeaways and Fast Foods
 Theatres and Amusement Parks
 Off-Premises
 Other Commercial Catering
 Bristro
 Brasserie
 Gastrodom
 Coffee Shops

 Transport
 Roadways
 Railways
 Airlines
 Ships and Cruise lines
 Clubs
 Institutions
 Hospitals
 Defence Establishment
 Prisons / Correction Houses
 Old age Homes/ Orphanages
1.5.2.1 Restaurant
The primary function of commercial restaurants is the provision of food & beverages.
Most of the independent restaurants do not have any in-house trade, they depend on their
location and volume of passing trade and the reputation they develop from word-of-
mouth advertising. Various types of restaurant include snack bars, cafes, coffee shops,
takeaways, ethnic restaurants, haute cuisine restaurants, etc. These varied types of
establishments have equally varied styles of service styles, ranging from self service
cafeterias to elaborative French service outlets. Many restaurants follow the ethnic styles
of service like Chinese, Indian, Japanese, etc. These establishments may have or may
not have a separate area for bar service alcoholic beverages which acts as a double
beneficiary to the establishment by the means of giving a separate space for customers
and also by giving more space and faster seat turnover in the dining area.
1.5.2.2 Bars and Public Houses

Public houses consist of a varied group of establishments, which mainly offer alcoholic
beverages to its customers. Depending on the type of licence, it can be sold for in-
premises consumption or off-premises consumption. Supply of food items and snacks
become an ancillary part of this business and have come into practice because of the
customer‟s demands. The menu offered in these outlets varies right from convenience
foods to a full a-la-carte menu. Recent past has seen a noticeable change of public
houses and the style of service and operations have change drastically.
1.5.2.3 MICE
This type of catering can be an On Premises Catering or Off Premises Catering
depending on the type of function. MICE (Meetings, Incentives, Conferences and
Exhibitions) are arranged in accordance to the specific purpose and therefore, the type of
catering differs in each. In most of the cases, this type of catering is limited to packed

food or working lunches, hi tea, or such type of quick service. Such catering plays a
huge role in case of events like India International Trade Fair where the participants
expect the food to be delivered to them on specific timings with a good quality and taste.
1.5.2.4 Food Courts

This is a relatively new concept of the catering industry wherein the guests can enjoy a
variety of food or beverage of different types, tastes, origin, etc. These are a part of
establishments like malls, theme parks, amusement parks, road layoff areas, etc. A
common place for dining is provided to the customers, which is catered by different
food and beverage service establishments. The benefit of operating such types of units is
the variety a client gets while having his meal. The service style is generally self service
or at time, can be assisted service which helps in fast turnover and less staff requirement
making it more profitable for new entrepreneurs.
1.5.2.5 Functions and Events

Function catering may be described as the service of food and beverage at a specific
time and place, for a given number of people, at a mutually agreed price and other terms.
Social gatherings like marriages, business functions like conferences and any other
function which might have been organized for social or welfare or business purpose will
witness function catering. It can be found in commercial as well as non-commercial
sector.
1.5.2.6 Takeaways and Fast Food

These types of outlets are concerned with the preparation and service of such food and
beverage items which can be prepared and sold on an immediate basis for the
consumption either on or off the premises. These units are generally themed around a
single product, a range of products (e.g. burger, pizza, etc.) or products from a specific
country or region (e.g. south Indian, Chinese, etc). The production chain is either semi
automated or fully automated making the operations fast and simple and involves use of
convenience foods. Staff involved in the operations is generally multi skilled so that the
units can be more productive with less number of staff which ultimately results in
bringing down the costs of operations. Such outlets also offers the services of drive
through facilities which are targeted on the passing by customers who do not wish to get
down and would like to have their food in the car itself.
1.5.2.7 Theatres and Amusement Parks

Catering involved in theatres and amusement parks is simple and speedy. Generally
follows the principle of takeaways and fast food outlets i.e. limited choice in the menu
with fast service operations. The items normally served are snacks and non alcoholic

beverages which are moderately priced so as to make it attractive and popular amongst
the visitors. Moreover, heavy food or full meals restrict the psychological factor or
enjoyment. Keeping in mind about the ease of operations with minimum possible staff,
food and beverages offered are mostly served in disposables.
1.5.2.8 Off-Premises
Off premises catering or Off-site catering is one of the most popular types of catering
which is supposed to cater at any location which is off the main work place. It
constitutes a number of transportable equipment, gadgets and supplies. The standard of
the catering varies from a simple get-together lunch to a themed marriage function.
Temporary structures are set up at the place of function and all necessary supplies
required for the function are gathered. The food and beverages offered are often limited
due to the restrictions of transportation but nowadays many of the entrepreneurs are not
taking it as a constraint due to the availability of refrigerated transport vans. The food is
generally prepared at the centralized kitchen and then transported in the vans before it is
given a final touch at the service station.
1.5.2.9 Other Commercial Catering Establishments

The other commercial catering establishment includes Bristro, Brasserie, Gastrodom and
Coffee Shop.
1.5.2.9.1 Bristro
These are small establishments with casual style of seating and furniture. May or may
not serve alcohol. Menu normally comprises of simple and easily prepared dishes.
Braised meats and coffee are the specialities of such outlets. Menu may be on a black
board or if printed, with specials on board. The service is fast and casual with no cutlery
pre-sets on the table.
1.5.2.9.2 Brasserie
These are comparatively bigger establishments with formal style of seating and
furniture. Normally, it serves drinks, one plate items and other dishes apart from snacks
and coffee. The menu offered is printed and the service is given in a formal style by
waiters in traditional uniform of long aprons and waistcoats.
1.5.2.9.3 Gastrodome
This is a multilevel establishment with a sleek interior design offering all the services of
a traditional brasserie. These types of outlets are normally found in the busy malls and
shopping centres where the crowd is moving and would not like to spend more time in

having food and beverages. It is often referred as New wave brasserie and is normally
busy and bustling with crowd. The cover turnover is quite high.
1.5.2.9.4 Coffee Shop

Coffee shop is a modern day concept which came from USA. It is a restaurant which
generally serves all meals of the day right from breakfast tot the supper. These are often
operational 24 hrs in a day in hotels to cater to round the clock demands of hotel guests.
The furniture, cutlery and crockery utilized are not very expensive and the style of
service is casual. Generally, the food ordered comes pre-plated and covers are laid on
table mats.
1.5.2.10 Transport
As the name says, transport catering deals with catering done in rail, air, road and sea
i.e. in all the modes of transport. It is distinctly different from other types of catering
businesses as it involves feeding large number of customers at specific time. The
physical conditions in the work area make the service of food and beverage items more
difficult. Mixed client, restricted operational area, high costs and limited staff
availability makes the things more non-conducive. Transport catering can broadly be
classified into the following types:
1.5.2.10.1 Roadways
The most popular mode of travel since the early times is travelling by road. The taverns
of the earlier times have now been transformed to present day motels and other road side
catering establishments. The operational timings for such units are normally twenty four
hours of the day. Staffing remains an area of concern for these outlets as they are
normally located on the highways at a distance from populated areas and the peak time
operations require more number of people. The food and beverages offered has a wide
variety as different travellers have different choices during the period of journey. But
still, most of the units serve food from light snacks to full meals and non alcoholic
beverages with the options of take away food.
1.5.2.10.2 Railways
Rail is one of the cheapest and most convenient modes of distance travelling. It caters to
thousands of people on everyday basis on its terminals or during the journey. Therefore,
railway catering can be divided into two parts: a) Terminal Catering and b) In-transit
Catering. Catering at railway stations or terminals is done through licensed cafes, food
stalls, fast food and takeaway vendors, canteens, etc. Catering during the transit is more
difficult as large amount of food is prepared and served to the passengers on their seats.
Cooking during a moving train is itself a challenging task but serving the food in a

moving train makes it more difficult as there is always a possibility of spillage. Hence,
special training is required for the food and beverage staff involved in railway catering.
1.5.2.10.3 Airlines
The distinctive feature of airline catering is that this requirement is often catered by a
similar vendor who is supplying alike food to other air carriers as well. The price of the
food and beverage is generally included in the price of the ticket. Similar to railway
catering, airline catering can also be divided into two types:
a) Terminal Catering and
b) In-flight Catering.
Catering at the airports and terminals is done through licensed cafes, fast food outlets,
self service and waiter service restaurants, supplemented by vending machines and bars.
The in-flight catering varies with the class of travel. The economy class passengers are
offered pre-portioned snacks or meals with disposable cutlery and crockery assembled
over a plastic tray thereby reducing the weight in the flight whereas, the passengers of
business class or executive class are offered food on bone china crockery with EPNS
cutlery and fine glassware. Also, there is no restriction of the portion for the passengers
of business class. Additionally, they are also served the food of their choice whereas the
passengers of economy class do not get any choice except that of vegetarian and non-
vegetarian food. The space of movement and storage inside the aircraft acts as the major
deterrent in providing a more detailed dining experience. It forces the airlines to lookout
for a lighter and easy to carry approach.
1.5.2.10.4 Ships and Cruise Liners

The level of service and food varies in accordance to the distance of the sea routes.
Normally ferries plying on shorter sea routes will have the facilities of snacks and soft
beverages whereas ships plying on longer routes will have full fledged kitchens offering
full meals to the travellers. Level of food offered and service reaches its heights when
the catering is done on luxury cruise liners as availability of variety of food and
beverages makes the difference between two competitive cruise liners. The menu (often
fixed and cyclic in nature) offered in the vessels has to be balanced as many of the
travellers face the problem of sea sickness apart from the possibility of having „scurvy‟,
a disease caused due to over usage of canned food.
1.5.2.11 Clubs
Clubs are those establishments which offer the services of food & beverage and
sometimes accommodation to their licensed members. These may include a political
party club, societal clubs like Lions Club or Rotary Club, sports clubs like Mohun
Bagan, working men‟s clubs, association clubs, health clubs, etc. Such clubs are

operated after obtaining legal permissions from the local administration and a major part
of their revenue is generated through the sales of food and beverage in the associated
restaurant and bar. Clubs are normally known to provide good quality food and
beverages.
1.5.2.12 Institutions
Institutional catering is the catering normally done at various educational institutes like
schools, colleges and universities. It can be either separated into the catering for
residents and non-residents or can be a common structure for both. It is considered to be
one of the specialized forms of catering as the menu offered is normally cyclic and
should be designed in accordance to the nutritional requirements of the students which
normally depends on various other attributes. This type of catering is often subsidized or
the margin of profit is kept to the minimal but nowadays many of the organizations are
into a practice of making is commercially viable option and are leasing their food
premises on contract to other companies for operations. It a time bound and fast mode of
operation requiring a bigger space and comparatively good manpower. Normally, all
meals of the day are served in the mess or cafeteria and special provisions are made for
holidays and off days.
1.5.2.13 Hospitals
It is a completely specialized form of catering which deals with one of the most crucial
aspects of a patient‟s recovery i.e. meeting out his dietary requirements. There are
various types of patients in a hospital at a given point of time and all with different types
of ailments. Some of them might be recommended for a different dietary plan whereas
some may be referred for another, thus, making it a challenging task to meet out the
requirements of all patients. Normally, the food is prepared in a centralized production
unit, plated and served through trays to different areas.
1.5.2.14 Defence Establishments

Most of the defence forces including The Army, Navy, Air Force, Coast Guard, Police,
Paramilitary, Fire Brigade and other such associated services have their own catering
units which generally deal with their requirements. Most of the forces are known to have
structural level of catering i.e. different service establishments for various cadres. The
JCO‟s and below level staff are served food in large self service cafeterias whereas the
commissioned rank officers are served either in Officer‟s messes or specialized
restaurants offering a wide variety of food and beverages. Defence organizations also
specialize in organizing large scale banqueting arrangements for their personnel and
such functions can be inside the premises or off-premises as well.

1.5.2.15 Prisons / Correction Homes

Most of the catering done in the prisons or correction homes is managed by the inmates
themselves under the supervision of a catering officer. The warden normally gives the
responsibility to such inmates who can manage the catering operations. The allowances
for catering to inmates are very limited and hence the food is strictly prepared as per the
predefined cyclic menu and is simple. The portions distributed are controlled and in case
of extra dietary requirements, separate payments are made by the inmates from their
personal savings.
1.5.2.16 Old Age Homes / Orphanages

Catering done at old age homes or orphanages is altogether different from those given in
other sectors. It is a mix of catering which is done at the level of schools, colleges and
hospitals. As the dietary requirement of each resident differs, the food is generally
prepared keeping in mind about the RDA (Recommended Dietary Allowance)
requirements. In case of requirement of any extra nutritional requirement to be given,
supplementary food is also provided.
CHECK YOUR PROGRESS -II
Q.1 List various types of catering establishments?

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Q.2. What do you mean by MICE?

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Q.3 Write a note on Transport Catering.

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1.6 FOOD & BEVERAGE OPERATIONS CYCLE

Food and beverage operations in the hospitality industry are dependents on the factors
mentioned at Figure 1.3 which can be used as a basis to analyze the foodservice
operations. It acts as a checklist during the time of conceiving the idea, implementing
the idea and delivering the idea. It also acts as a dynamic model which helps in
understanding the individual operations followed by a systematic analysis of various
steps of food and beverage cycle (Figure 1.3). The steps of cycle are:
1. Understanding the consumer needs and potential of the market.
2. Accordingly, a market policy should be designed and the objectives of the
business should be set.
3. The demand should be understood and analyzed for various like menu designing,
time of operations, pricing and other associated factors.
4. This is generally followed by planning and designing such facilities which are
able to cater to the demands of the consumers.
5. Proper provisioning for food, beverages, and other purchases should be done so
as to execute the plans successfully.
6. Aspect of management and operations of the outlet should be well taken care off
including the various processes, methods and staffing involved.
7. One of the most important aspect is that of controlling the cost and revenue as it
will reflect in the overall profitability of the establishment.
8. Continuous assessment of customer satisfaction is an integral part of the cycle as
this acts the determining factor towards the sustainability of the establishment.
1.7 Definition and Aim of F & B Department in a Hotel

Food and beverage department guarantees to safeguard, store and deliver food and
beverages to the guests at various restaurants, banquets, pubs, bars, etc using different
service methods and also meets out all the needs of guests related to food and beverage.
Food and beverage department aims to serve food and beverages demanded by the guest
in a physiologically and sociologically comfortable atmosphere and within the scope of
pre-defined set of rules, resulting in higher guest satisfaction and repeat business, which
finally leads to increased sales and income for the entrepreneur as well as employees.

Figure 1.3 The Food & Beverage Service Cycle
1.8 F & B Service Areas in a Hotel

As you can observe that food service industry is a hugely diversified industry, there are
different types of establishments inside the hotel which cater to the varied requirements
of clients. The basic role of the type of establishment remains the same but the type of
service exclusively depends upon the nature of clients served by it.
1.8.1 Themed Restaurant

These are the restaurants which serves food and beverages related to a particular and
distinctive theme. The interiors are designed in accordance to the cuisine apart from the
uniforms of the waiters. The menu is also planned on the basis of the theme and the
atmosphere of the place is developed accordingly. May include the themes like oriental,
punjabi, jungle, dessert, rainforest, etc. where the waiting staff perform as well as serve.
Examples are Peshawari, ITC Maurya Sheraton, New Delhi and Chowki Dhani, Jaipur.

Figure 1.4 Bukhara, ITC Maurya, New Delhi (courtesy: www.itchotels.in)
1.8.2 Fine Dining Restaurant

A formal fine dining restaurant serves traditional and ethnic preparations of a particular
region or country or classic / haute cuisine, wines, spirits and digestives. Customers are
the affluent class of the society and the service offered is high level of table service i.e.
silver, gueridon and / or plated. The exquisite furniture, crockery of fine quality bone
china, crystal glassware, EPNS (Electroplated Nickel Silver) cutlery, fine quality linen
makes it a luxurious dining experience. e.g. The Orient Express, The Taj, New Delhi.
Figure 1.5 The Orient Express, Taj Palace, New Delhi (courtesy: www.tajhotels.com)

1.8.3 International Restaurant

These are the restaurants serving a specific cuisine or ethnic dishes from different
available choices. Such restaurants are opened to attract the niche clients who have the
taste of the popular cuisines of the world. One such example can be an Italian restaurant
or a Chinese restaurant or a Japanese restaurant. The style of service is dependent on the
type of cuisine served. These types of restaurants also help in attracting more number of
walk-ins as compared to in-house guests. e.g. Megu, The Leela Palace, New Delhi.
Figure 1.6 Megu, The Leela Palace, New Delhi (courtesy: www.theleela.com)
1.8.4 Popular Restaurant

This type of restaurant caters to the needs of the regular hotel guests and walk-ins. These
restaurants offer a wide variety of choices to its customers. The service style is casual
with sufficient utilization of crockery and cutlery. Normal timings of operations are
during lunch and dinner. These restaurants are mainly used by the customers looking for
a descent menu and for those who wants to have a casual meetings / discussions over the
lunch. e.g. Threesixtyone Degrees, The Oberoi, Gurugram.
Figure 1.7 Threesixtyone Degrees, The Oberoi Gurgaon (courtesy:

www.oberoihotels.com)
1.8.5 Buffet Restaurant

Originating in 16th century in France, buffet dining has been one o the most popular
forms of catering so far. Generally, buffet is a meal where the guest serves themselves
from a variety of dishes spread across a table. Buffet dining restaurants are a popular
option in the hotels as it requires less number of staff and can feed a large number of
guests at one go. Typically, the customer pays a fixed and pre-agreed price for the
spread and serves themselves from many stations. Most of the buffets served in the
hotels run on a typical catered buffet concept. Buffets cuts down heavily on the pay rolls
and are also used as a tool to earn more profit margins due to low food costs. Menu
planning is one of the most important aspects in case of buffet restaurants as the pricing
has to be kept low but at the same time there is no restriction on the consumption i.e.
portion control. e.g. Tamra Restaurant, Shangri La, New Delhi
Figure 1.8 Tamra, Shangri La Eros, New Delhi (courtsesy: www.shangri-la.com)
1.8.6 Coffee Shop

Since the olden times, coffee shops or coffee houses have been the places meant for
social interaction, talk, read, write, discuss and entertain others or pass the time either
individually or in groups. The same saga has continued over the period and the present
day coffee shops are no more different from those of yesteryears. The coffee shops
normally serve different types of beverages, either hot or cold, to the customers and also
give the option of light food and snacks. The use of cutlery and crockery is kept to the
minimal and the covers are laid out on the table mats. The preparation and service time
of the items listed in the menu is comparatively fast and the prices of the menu are often
cheaper than those in fine dining outlets.

Figure 1.9 Clever Fox, Redfox Hotel, New Delhi (courtesy: www.lemontreehotels.com)
1.8.7 Bar
Bar is a licensed place to serve the alcoholic beverages. Generally, the bar also serves
some snacks items and tobacco products. The timings of the bar operations are from
1100 hrs to 2300 hrs. The term „bar‟ also refers to the counter top and other designated
areas from where drinks are served. The furniture and fixture placed in the bar is very
attractive and generally made of wood. Most of the hotels do not serve full menu in the
bars but the starters might be served inside the bar. The bars are normally designed on a
particular theme, decor, lighting and other associated elements so as to attract a specific
target group. Bar can be of many types like full bar, cocktail bar, wine bar, beer bar,
music bar, non-alcoholic bar, etc.
Figure 1.10 Sheesh Mahal, ITC Welcom Rajputana Palace, Jaipur (www.itchotels.in)

1.8.8 Lounge
Lounge is a place in the hotel where the guests or the visitors wait, sit and relax. This
designated area is essentially located either in the lobby or in an area adjacent to the
hotel lobby. As the people spend some time here, the hotel offers the facilities of
beverages and snacks in this area which function as a part of the coffee shop or any
other food and beverage outlet located in the lobby area. There is a restriction of
smoking in this place and hence guests looking out for smoking are diverted to the
smoking zone of the hotel. The lounges are often close to the public restrooms.
Figure 1.11 Piano Bar and Cigar Lounge, The Oberoi, Gurgaon (courtesy: www.oberoihotels.com)
1.8.9 Banqueting and Conferencing

Banqueting is a term used for large gatherings, social or business, where a complete
meal from starters to the dessert is served. The meal is either preceded with or followed
by speeches in honour of someone or the occasion of gathering. There is a provision
made for seating of all the guests in various table setups. Round table seating
arrangement of 8 – 10 guests per table is one of the most popular table setup.
Conferencing is a term also used for large gatherings but purely for business purpose in
which a complete meal is served right from the starters to the desserts. There is a
provision made to serve alcoholic beverages to all attendees. This is normally done for
the purpose of meetings, product launches, general body meetings, etc. Normally, this
type of function is a day time function and covers mid morning tea and followed by
evening tea. Generally, the last day of such meetings and conferences witness a gala
cocktail dinner.

Figure 1.12 The Royal Hall, Hotel Imperial, New Delhi (courtesy: www.theimperialindia.com)
1.8.10 Room Service

Room service is a facility offered to all resident guests by the hotels which enables the
in-house guests to order for the desired food or beverage items directly in their room.
The menu offered is normally a mix of items served in the coffee shop and speciality
restaurant. The ordered food or beverage reaches the room either in a tray or on a room
service trolley. The soiled cutlery and crockery is cleared from the room after either the
guest calls up the Room Service and asks them to do so or the steward checks with the
guest at the time of serving the order. This is preferred by the guests who do not want to
visit the restaurant or any other outlet for having his meals.
Figure 1.13 Room Service Breakfast, Hyatt Regency New Delhi (courtesy: www.regency.hyatt.com)

1.8.11 Discotheques / Night Clubs

Discotheques and night clubs are those which offer the facility of dancing on live music
or on songs played by DJ and also offers food and alcoholic beverages to its visitors.
These are the places normally visited by youngsters who would like to wine and dine in
a loud music. These outlets are generally known to be upmarket and pricier and may
also levy cover charges and are known to charge an entry fee. The nightclubs are the
busiest during the weekends and many of these attract a niche client as their guests. e.g.
Agni, The Park, New Delhi.
Figure 1.14 Agni, The Park, New Delhi (courtesy: www.theparkhotels.com)
1.8.12 Pubs
Pubs are the one who we can call as the modified version of bar. Pubs are those places
which are normally meant for selling alcoholic beverages like wines, spirits and beer.
These are the busy places during the daytime. The moving crowd in pubs makes it
impossible to make reservations and book tables. Instead, it offers a mix of seating and
standing tables. Pubs are generally known to play loud music but without a dance floor.
e.g. Thugs, Hotel Broadway, New Delhi.

Figure 1.15 Thugs, Hotel Broadway, New Delhi (courtesy: www.hotelbroadwaydelhi.com)
1.8.13 Employee Dining
This is a facility offered by the hotels to its employees. Normally, the style of service is
purely cafeteria type, wherein the food is laid out in a buffet style and the employees
serves themselves. The use of cutlery and crockery is limited. The large dining halls are
equipped with small entertainment facilities like television and are normally close to the
employee locker rooms which have the facilities of rest rooms. Most of the hotels
follow the practice of two levels of cafeteria i.e. one as Executive Dining Room (EDR)
and another for all other employees. The food served in EDR is normally catered by the
main kitchen whereas the food is prepared in the cafeteria kitchen for other staff.
Normally, all the hotels follow the practice of cyclic menu.

Figure 1.16 Staff Cafeteria, The Japan Times, Japan (courtesy: www.japantimes.co.jp)
1.8.14 Business Centre

Business centre acts the place of food & beverage service department where guest
comes for small meetings and discussions, normally a place ideal for small board
meetings, etc. The meeting rooms generally feature all the facilities required for a
business meeting like internet access, video conferencing, photocopying facilities,
secretarial services, courier services, packaging services, etc. As the guests to be served
are small in number, this place is equipped with tea / coffee dispensers and a small
pantry wherein the preparations are brought in from the main kitchen and are kept
before the service. This room is also equipped with refrigerator, microwave oven, food
warmers, amongst others so that the food is served at the right temperature to the guests.
The preparations served to the guest are light and generally comprises of some tit bits
followed by a high tea. e.g. Business Centre, Sheraton Grande Sukhumvit Hotel,
Bangkok.
Figure 1.17 Business Center, Sheraton Grande Sukhumvit Hotel, Bangkok

(courtesy:sheratongrandesukhumvit.com)

1.8.15 Still Room

Still room is an ancillary food and beverage service area of a hotel which acts as a
pantry and is supervised by a still room supervisor. This section of food and beverage
service department meets out those requirements which are not met by sections of
kitchen. The still room or pantry is mainly responsible to provide non alcoholic
beverages like tea, coffee, juices, health drinks, pastries, gateaux, sandwiches, breakfast
rolls, toast, milk, jams and preserves, sugar, breakfast cereals, boiled eggs, etc., to the
attached outlets and generally works in straight shifts and in accordance to the restaurant
timings. e.g. Still Room, Hotel ICON, Hong Kong.
Figure 1.18 Still Room, Hotel ICON, Hong Kong (courtesy: hotel-icon.com)
1.8.16 Snack Bar

Snack Bar is also an ancillary food and beverage service area of the hotel which is a part
of the permanent structure where snack foods and light snacks are served. Sometimes it
also acts as a small cafeteria for the guests who are interested in purchasing some non
alcoholic beverages like packaged drinking water or light snacks while moving out of
the hotel. These outlets are normally inexpensive as compared to other outlets of the
hotel. e.g. Hilton Garden Inn Hampton, Virginia, USA.
Figure 1.19 Snack Bar, Hilton Garden Inn, Hampton, USA (courtesy:
www.hiltongardeninn3.hilton.com)

1.8.17 Grill Room

Grill room is the outlet of the hotel which, as the name says, sells the grilled items to its
guests. Many of the hotels specialize in selling items which are often grilled to order and
require an open space for smoke to move out. Few of the hotels have developed see
through kitchen to make these restaurants more attractive as the guest actually sees the
preparation made for him. The menu of these outlets is often highly priced. e.g. The
Great Kabab Factory, Hotel Radisson, New Delhi.
Figure 1.20 Grill Room, The Great Kebab Factory, Hotel Radisson, New Delhi
(courtesy:thegreatkebabfactory.com)
CHECK YOUR PROGRESS -III
Q.1 Explain functions of Business center.

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Q.2. What is a Snack Bar?
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Q.3 Write a note on „Employee Dining‟.

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1.9 SUMMARY
After studying this unit, we have understood that the food and beverage industry can be
divided into various segments. The caterings can be done on premises and off premises.
Further, there are many types of food and beverage outlets which serve different types of
clients on need basis. There are various types of outlets inside the hotels also which
serves different purposes depending upon their functions. Nowadays, the hotels are
coming up with various new ideas in the form of serving delicacies which are liked by
many but are available at few places.
1.10 GLOSSARY
Brasserie: Dining room with bar offering one plate items.
Bristro: Type of establishment meeting the basic needs and tends to offer honest, robust
and basic cooking.
Buffet: An elaborated food spread laid-out on a table and guests serving themselves on
a pre agreed price.
Cafeteria: Self service restaurants.
Coffee Shop: Generally opened twenty fours a day and specializes in serving soft
beverages and light food items.
Cuisine: Cooking as an art form

Fast Food: The single largest segment of the food service industry; composed of
commercial establishments that offer drive-through and/or counter service to customers
and serves food items which can be cooked or prepared immediately.
Food Court: An establishment with various branded outlets serving under one roof with
common place of dining.
Gastrodome: Similar to brasserie but large and multileveled.
MICE: An abbreviation used for Meetings, Incentives, Conferences and Exhibitions
Pub: Short for a public house, a place that serves beer and sometimes other alcoholic
beverages for consumption on the premises.
Restaurant: A formal place for dining offering a detailed service and an extensive
menu.
Takeaway: An establishment which specializes in preparing and serving foods which

are taken and consumed off the premises.
1.11 REFERENCE / BIBLIOGRAPHY

 Lilicrap, D. and Cousins, J.; Food and Beverage Service; Eighth Edition, Hodder
Education, London, 2010.
 Davis, B., Lockwood, A. and Stone, S.; Food and Beverage Management; Third
Edition, Elsevier, New Delhi, 2008.
 Bhatnagar, S., K.; Managing Food & Beverage Operations, First Edition, Frank
Brothers & Co., New Delhi, 2009.
 Bagchi, S., N. and Sharma, A.; Text Book of Food & Beverage Service, Third
Edition, Aman Publications, New Delhi, 2012.
1.12 SUGGESTED READINGS

 Singaravelavan, R.; Food and Beverage Service, First Edition, Oxford University
Press, New Delhi, 2012.
 Dhawan, V.; Food & Beverage Service; Second Edition, Frank Brothers & Co.,
New Delhi, 2009.
 Axler, B., H. and Litrides, C., A,; Food & Beverage Service; Wiley, 1990.

 George, B.; Food & Beverage Service and Management; First Edition, Jaico
Publications, New Delhi, 2008.
 Bamunuge, H.; Food & Beverage Service; First Edition, Pearson Oxford
Heinemann, 2010.
1.13 TERMINAL QUESTIONS
1. Classify food & beverage industry on the basis of priority of service.

2. Classify food & beverage industry on the basis of profit motive.
3. Write an elaborative note on different types of catering establishments.
4. Write a detailed note on transport catering.
5. Draw a neat diagram of Food and beverage operations cycle.
6. Define and explain the role played by various food and beverage outlets in the
hotel.

UNIT 2:
FOOD & BEVERAGE SERVICE EQUIPMENT
STRUCTURE
2.1 Introduction
2.2 Objectives
2.3 The Dining Experience
2.4 Criteria of Selecting & Purchasing Equipment
2.4.1 Clientele
2.4.2 Location
2.4.3 Style of Service
2.4.4 Investment
2.4.5 Maintenance Cost
2.4.6 Efficiency and Durability
2.4.7 Replacements
2.4.8 Meal Type
2.4.9 Menu on Offer
2.4.10 Shapes, Design and Patterns
2.4.11 Ease of Storage
2.5 Categories of Equipment
2.5.1 Glassware
2.5.1.1 Purchasing Glassware
2.5.1.2 Glasses Capacities and Their Uses
2.5.2 Crockery
2.5.2.1 Purchasing Crockery
2.5.2.2 Crockery, Sizes and Their Uses
2.5.3 Tableware (Flatware, Cutlery & Hollowware)
2.5.3.1 Purchasing Tableware
2.5.3.2 Tableware and Their Uses
2.5.4 Furniture
2.5.4.1 Purchasing Furniture
2.5.4.2 Types of Furniture And Its Uses
2.5.5 Disposables
2.5.5.1 Types of Disposables
2.5.5.2 Advantages of Disposables
2.5.5.3 Disadvantages of Disposables
2.5.6 Linen
2.5.6.1 Purchasing Linen
2.5.6.2 Types of Linen And Its Uses
2.6 Handling, Care and Maintenance Of Equipment

2.6.1 Glassware
2.6.2 Crockery
2.6.3 Flatware
2.7 Summary
2.8 Glossary
2.9 Reference / Bibliography
2.1 INTRODUCTION
The experience of dining out is largely a series of events which are experienced by a
diner and covers both tangible and intangible events. The process starts with when the
customers enters any food & beverage service establishment and lasts till the customer
leaves the restaurant. The emotions involved during the entire time period are also
considered valuable. The tangible aspects include food and drink and the intangible
aspects comprises of service, atmosphere, mood, etc. Even though, the tangible products
are of importance, it is the intangible aspects which affect the overall experience of a
customer in the outlet. The creation of atmosphere, by the right choice of décor,
furnishings and equipment, is therefore a major factor that contributes to the success of
the foodservice operation. A careful selection of items in terms of shape, design and
colour enhance the overall décor or theme and contributes towards a feeling of total
harmony.
2.2 OBJECTIVES
a) Understand about the usage of various equipment in food & beverage
establishment,
b) Design criteria for consideration while purchasing equipment for a food &
beverage service establishment.
c) Classify various equipments falling under the categories of Chinaware,
Silverware, Glassware, Disposables and other equipment.
d) Identify various types of furniture, linen, fixtures and other equipment
required for food and beverage establishments.
e) Understand the importance and methods involved in maintenance of various
equipments.

2.3 THE DINING EXPERIENCE

Success of a food and beverage service establishment can always be higher if it is able
to meet out the customer‟s demands with a end result of higher guest satisfaction. The
needs of the customers which require to be fulfilled for higher guest satisfaction are:
a) Physiological: it is the exact need of customer like providing special
foods such as Jain food, South Indian food, etc. or actually desired food
items as per the individual taste.
b) Economic: it is the need based on the value of money he is investing
such as size of the portion, level of service, speed of service, location of
the outlet, amongst others.
c) Social: these are the social needs like going out with friends, business
meetings, get together functions and others.
d) Psychological: these are the customer‟s mental needs such as self-
esteem, fulfilling lifestyle needs, need for variety, etc.
e) Convenience: these are the needs which arise due to reasons like
shopping, employment, cinemas, and other such factors.
A customer would always like to satisfy all or some of the above mentioned needs. As
the motive behind eating out varies for each guest, the demand of the customer differs.
Therefore, different establishments offer different types of menu and service at different
price levels. It becomes imperative for an establishment to recognize the specific reasons
of a customer‟s visit to the outlet. A food and beverage service establishment might have
higher guest satisfaction level if it is able to serve the customer at the right time, though
it might not be satisfying all needs of the customer. Points beyond the area of operation
like location to the customer‟s requirement like acceptance of credit / debit cards and
from the attitude of establishment‟s staff to the behaviour of other customers visiting the
outlet, plays vital role in becoming a customer‟s preferred choice. These factors
affecting the dining experience can be clubbed under various categories as per the
following details:
a) Menu on offer which includes the range, choice, availability, flexibility and
quality of items served by the organization.
b) Level of service which includes the type of service, serving equipment, booking
facilities, other facilities like accepting credit cards / debit cards.
c) Cleanliness and hygiene includes the level of cleanliness and hygiene of the
premises, equipment and staff.
d) Value of money and pricing includes the satisfaction level of the guest against
the money he is spending on the food and beverages in the outlet.
e) Atmosphere includes factors like decor, theme, design, lighting, furnishing,
acoustics, etc.

The customers‟ expectations and an augmented dining experience can be achieved by a
food and beverage outlet if the things are worked out in a planned manner. Higher
customer satisfactions can always be achieved by giving a customer oriented service by
mingling the following characteristics:
a) Level of service
b) Availability of service
c) Level of standards
d) Reliability of service, and
e) Flexibility in service
2.4 CRITERIA OF SELECTING AND PURCHASING EQUIPMENT

As we can make it out from the above statements and paragraphs, key to the success of a
food and beverage outlet lies with the selection of various types of equipment being
utilized in the service. A level down in some area of dining experience can always be
made a level up by providing exemplarily good quality equipment. The creation of the
atmosphere by the right choice of decor, furnishing and equipment, can always play a
positive role in making up the customers‟ mind. The shape of the outlet, design, colour,
furniture, layout, linen, tableware, small equipment and glassware, everything should
harmonize with each other to give a balanced experience. Better results can always be
obtained by having better equipments as they increase the efficiency of the staff by all
means. Selection of equipment is generally determined by considering factors like:
a) Type of establishment
b) Location of the establishment
c) Type of clientele
d) Type of service
e) Availability of funds
At the same time, we should always consider the following points while purchasing the
equipment for any food and beverage service outlet:
2.4.1 Clientele
The clientele to be served by the outlet plays a significant role in selecting the
equipment to be purchased. The business class or elite class customers would like to
have equal emphasis on the interiors, decor and theme as on availability of food and
beverage items. Such setups stress upon providing high quality service to its clients by
using special equipment like gueridon trolley, etc. thereby increasing the menu price
whereas a customer going for a midmarket or a budgeted outlet would be more
interested in getting the food at more reasonable and competitive prices rather than
going in for quality service.

2.4.2 Location
The location of the establishment directly affects the profile of clientele and service
styles, which is reflected on the quality of equipment to be purchased. For e.g. a
downtown restaurant, mainly serving the office going crowd, would like to go ahead
with the melamine plates, stainless steel flatware and glassware, use of paper napkins
amongst others so as to make the service quick, fast and reliable with high volume sales.
2.4.3 Style of Service

Choice of equipment also depends upon the style of service offered in the restaurant. in
case of upmarket segment, the service styles involves the usage of high quality
tableware, flatware and chinaware along with the use of special equipment like carving
trolley, flambé trolley and other associated tools whereas service style of buffet service
will involve usage of other types of equipment but at the same time, it will be able to
serve more customers in the same timeframe.
2.4.4 Investment
Availability of cash and funds with the promoter influences the choice of selection of
equipment. Specialized equipments along with fine quality chinaware, EPNS cutlery,
crystal glassware, heavy furniture, fine quality linen and other such equipments will
always be a heavy investment in the initial stage of establishment as compared to
cheaper options like stainless steel hollowware and melamine tableware.
2.4.5 Maintenance Cost

Costs involved in the maintenance of the equipment is another factor to be considered
while purchasing because many a time an equipment might look very good and useful in
the beginning but might become a spoiler in terms of cost involved in maintenance like
cutlery and hollowware of EPNS as it needs to be polished at regular intervals making it
more costlier in long run. Or cutlery with more designs and engraving / embossing
requires high cost of maintenance.
2.4.6 Efficiency and Durability

The equipment to be purchased should be a low cost affair and should be efficient while
working. The equipment should be able to meet out the requirements and at the same
time should be durable in long run. Ultimately, it should be able to solve the purpose for
which it was procured.

2.4.7 Replacements
In case of defects, malfunctioning, or breakages, it should be easy for the purchaser to

find the replacement without having trouble. The companies and suppliers of repute
ensure the availability of products in long run thus making it easier to replace the
shortcomings with the equipment of same design and pattern. It will be point of concern,
if the product goes out of market and the promoter fails to get the replacements, thus
forcing him to invest heavily again.
2.4.8 Meal Type
The meal on offer also plays a vital role in selection of equipment as we require
different types of equipment for breakfast, lunch and dinner. Also if the establishment is
open for all three meals then the cutlery, crockery, glassware and hollowware will have
a wider range. Requirements for beverages and snacks will also differ.
2.4.9 Menu on Offer
Even if the restaurateur has been able to clearly decide about the meals to be offered in
the food and beverage establishments, the equipments will vary depending upon the
dishes enlisted in the menu card. We require different types of equipments like thalis
and katoris for Indian menu where as we may require chopsticks and forks for Chinese
menu or we require knife and fork for continental dishes. Equipments like joint knife
and fork or fish knife and fork will not be required for a vegetarian restaurant.
Equipment like glass bowls and casseroles will be very much required in a restaurant
serving continental preparations for dishes like baked vegetables or salads. Things like
cruet sets, sauce boats, entree dishes, dessert knives and forks, etc becomes an essential
requirement in case of fine dining restaurant.
2.4.10 Shapes, Design and Patterns

Shapes, design and pattern of cutlery, crockery, glassware, hollowware and tableware
should be in accordance to the theme, design and decor of the establishment because
both the things should go together. The overall effect of the quality and dining in the
restaurant will be incomplete if either fails to compliment the other one.

2.4.11 Ease of Storage

The equipments to be purchased should be easy to store and should require minimal
space for the purpose. The space is one of the major constraints in designing a food and
beverage establishment because of its high price and hence, most of the promoters or
investors like to use the maximum possible space for guest usage to give high ROI
(Return on Investment). So, the equipments should be easy to store and can be of folding
or collapsible type with multi level storage facilities.
Q.1 Write a note on dining experience.

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Q.2. What criteria you will keep in your mind while selecting equipments?
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Q.3 How clientele will affect equipment purchasing policy?

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2.5 CATEGORIES OF EQUIPMENT

The equipments required by a food and beverage service outlet can be divided into the
following broad categories:
a) Glassware
b) Crockery
c) Tableware (Flatware, Cutlery & Hollowware)
d) Furniture
e) Disposables
f) Linen
2.5.1 Glassware
There are different types of glasses used in any food and beverage service establishment
as the outlet offers various types of beverages to its clientele. The design and quality of
the glassware actually depicts the quality and level of the restaurant. Normally, the
nomenclature of the glassware is more or less done on the basis of drinks served in it.
Any establishment catering to the high end customers will use a wide variety of
glassware whereas a restaurant serving a normal or limited menu will use limited
glassware as the cost of investment and maintenance is very high. Glasses may be
divided into three parts i) Bowl, ii) Base and iii) Stem. All glasses will normally have
any or all the parts. Further, the glasses may be classified into following three types:
a) Tumbler – A bowl without stem with straight or widened sides. e.g. high ball,
juice glass.
b) Footed ware – Where bowl sits directly on the foot. e.g. brandy balloon, beer
goblet.
c) Stemware – Glasses with all three parts where stem connects the bowl with foot.
e.g. red wine glass, white wine glass, etc.
2.5.1.1 Purchasing Glassware

Following points must be considered before purchasing glassware:
1) Should be relatively heavy and durable.
2) Should be free from air bubbles and must have fine rim.
3) Should be easy to handle and maintain.
4) Should be easy to replace.
5) Should not have cracks and chips.
6) Should be clear and well polished.
7) In case of cut glasses, the edges should not be very sharp.
8) The base of the glasses should be well designed so that it can hold properly.

2.5.1.2 Glasses, Capacities and Their Uses

Name of the Capacity
S.No. Shape Description
Glass (in ml)
Ideal for drinking both red and white
All purpose and wines. With not an ideal pairing
1 240 - 270
wine glass for either, it can enhance red both reds
and whites.
For light bodied red wines with fewer
tannins and more subtle flavor, a large
2 Red Balloon 240 - 270 bowl and wide mouth allow the wine
to breathe, enhancing delicate
flavours.
These glasses are used for serving of

3 Beer Goblet 350
ales and lagers.
Very large and durable, mugs are

4 Beer Mugs 350 ideal for proper serving of Oktoberfest
and other dark German lagers.
Perfect for serving classic pilsners and
other pale lagers, Pilsner glasses
showcase a beer‟s color, clarity and
5 Beer Pilsner 350 - 400 carbonation. The conical shape helps
maintain the beer‟s head, while the
narrow design allows the aromas to
reach your nose.
A large glass used for serving beers.
The narrow base helps in easy holding
6 Beer Stout 500 - 550 and also allowing the temperature to
be maintained. Also the narrow top
reduces the loss of effervescence.
Ideal for presenting lambic and
Beer Tulip
7 500 - 550 saison, the tulip shape also is very
Stems
well-suited for specialty fruit beers.
Belgian Beer glasses allows for subtle
Belgian Beer
8 350 - 400 warming of the beer via heat transfer
Glass
from the hand, while the inward

tapering top captures aromas,
enhancing the tasting experience.
A wide bowl creates surface area to
help evaporate the liquor and enhance
flavor. The narrow top concentrates
9 Brandy Snifter 250 - 300
aromas, and the rounded bottom is
ideal for cupping with your hand to
warm the brandy.
A tall, narrow glass maintains flavor
Champagne concentration and displays
10 200 - 250
Flute effervescence, enhancing
presentation.
The bottom ridges allow for a
comfortable grip and help release
11 Cider Glass 150 - 175 aromas that are concentrated and
intensified by the apple shaped bowl
for multi sensory tasting.
These are actually not glasses used for
taking drinks but are used for
emptying the beverages from bottles.
12 Decanter 1 ltr The narrow neck reduces loss of fizz
and these elegant looking things can
be placed directly on tables instead of
putting bottles.
A smaller glass enables proper
portioning of these higher alcohol
Dessert Wine
13 180 - 200 dessert wines. A rounded bowl directs
Glass
the wine to the back of the mouth,
perfecting the sweetness.
This type of glass is used to serve
digestive wines. The small bowl and
14 Digestif 180 - 200
long stems makes it easier for holding
the digestives at right temperatures.
Pub glasses offer the perfect
presentation of classic ales, such as
English Pub IPA, pale ale, brown ale or stout. A
15 350 - 400
Glass wide mouth supports the frothy head,
Pub glasses offer a traditional yet
brilliant beer presentation.

Giant Beer glasses have a tall stature,
providing an exceptionally pleasing
presentation for wheat ales and pale
Giant Beer
16 500 - 550 lagers. Designed for draft beer
Glass
service, these glasses feature a
rounded top that holds a generous
head of foam.
Thus glass is used to serve cocktails is
made with a base spirit and a non-
Highball or 250 - alcoholic carbonated mixer which is
17
Collins 300. served with ice, requiring a tall glass
for proper proportioning of
ingredients.
This glass is normally used to serve
250 - iced tea. The big bowl allows ice to
18 Iced Tea
300. get properly mixed with other
ingredients.
This small glass is used to serve juices
19 Juice 180 - 200 and welcome drinks to the guests. Can
also be used to serve liqueurs.
The small capacity (1-3 oz.) and
conical shape is made for serving
20 Liqueur 75 - 90 small amounts of sweet distilled
spirits flavored with fruit, herbs,
flowers, nuts or spices.
A Mexican cocktail made from
tequila, orange liqueur and lime juice,
margaritas are often rimmed with salt.
21 Margarita 250 - 300
The stem helps prevent warming the
drink, and the very wide top enables
an optimal salt-to-drink ratio.
A very wide bowl allows for
maximum aromatics (especially the
juniper and botanicals in a gin
22 Martini 250 - 300 martini). The glass can be held by the
stem to prevent warming, and the
cone shape keeps ingredients from
separating.

A rounded bowl with heavy base is
meant for swirling “neat” drinks –
unmixed spirits served at room
Neat Spirit
23 180 - 200 temperature – to open up the flavors.
Glass
The glass narrows at the top to
concentrate and enhance the complex
aromas.
The heavy weight and wide top are
Old Fashioned perfect for serving the finest spirits on
24 300 - 350
Glass the rocks, the large capacity allowing
ample room for ice.
For full and medium bodied red wines
as these wines have the highest
tannins resulting in complex flavours.
25 Red Wine 240 - 270
A tall bowl directs the wine to the
back of the palate for a richer tasting
experience.
This small glass is used for taking
straight shots of drinks like tequila.
26 Shot 30 - 60
The glass holds in between 30 – 60 ml
of drinks at a time.
This large glass is generally used to
serve mixed drinks with lots of ice
27 Tom Collins 350 - 400 and fizz. The narrow shape helps in
retaining the fizz and gives a beautiful
look to the drinks.
This stem glass is used to serve water
in high end restaurants giving a more
28 Water Goblet 270 - 300
appeal and class in the service style
and increases décor of the outlet.
For light and medium bodied white
wines and are perfect for light and
delicate wines with less alcohol. A
29 White Wine 270 - 300 smaller bowl concentrates subtle
aromas and directs the wine to the tip
of the tongue for better appreciation
of sweeter flavours.

For heavier white wines with a fuller
body, a wide bowl enhances complex
White Wine
30 270 - 300 aromas while directing the wine to the
(Full Body)
back of the tongue, heightening flavor
intensity.
(Table 2.1 – Various types of glassware, sizes and their use)
2.5.2 Crockery
Crockery plays in integral role in the final décor of the outlet and it should go well with
the design and furnishings of the restaurant. Normally, all the outlets have different
types and designs of the crockery so as to suit their own need. Crockery includes all
types of earthenware and chinaware used in the restaurants. It can be classified as
follows:
a) Bone China: It is the finest type of crockery which is comparatively quite
strong, translucent and most expensive amongst all types of crockery. It is
made up of 25% China Clay, 25% China Stone and 50% Calcium Phosphate.
b) Earthenware: It is the cheapest form of crockery available but lacks
durability and chips easily. It is very heavier than bone china and lacks
strength. It is made up of 25% Ball Clay, 25% Kaolin or Clay, 15% China
Stone and 35% Flint.
c) Porcelain: This is stronger than other forms of crockery with a high
resistance of chipping. It is hard and semi translucent and hence, used in
oven to table dishes. It is made up of 50% China Clay, 25% Quartz and 25%
Feldspar (aluminosilicate mineral).
d) Stoneware: It is a natural ceramic material which is fired at high
temperatures and generally a hand crafted product. Available in various
shapes, designs, bright colours and finishes. High thermal resistance and
shock resistance makes it viable for any food and beverage establishment.
2.5.2.1 Purchasing Crockery

Following points must be considered while purchasing crockery for a food & beverage
establishment:
1) All items should be properly and completely glazed for long life.
2) The pattern should be under glaze so that it does not wear out easily.
3) Crockery should be of multi-purpose use.
4) The design should be suitable for stacking.
5) It should be suitable for dish washing.
6) It should be microwave safe and resistant to higher temperatures.
7) It should be light in weight.

8) The edges should be smooth and rounded to avoid chipping.
2.5.2.2 Crockery, Sizes and Their Uses

Name of
S.No. the Shape Size Description
Crockery
Side Bowls used for portioning and serving
1 250 ml
Bowl dishes from the main portion.
Coffee
2 100 ml For coffee served after lunch or dinner.
Cup
Also called as Full plate, Large Plate, Joint
Dinner
3 10" plate or Meat plate. Used for serving main
Plate
course.
Also called as Fish Plate, Sweet Plate and
Half Dessert Plate. Used for serving fish, meats
4 8"
Plate and vegetable when not served as main
course.
Pasta A deep plate used for generally serving
5 8"
Plate pastas and curry preparations.
Also called as B&B plate, Side plate,
Quarter Cheese plate and Under plate. Used for
6 6"
Plate serving breads and cheese and also under
liner for bowls.
A plate with three partitions. It is used to
Relish
7 -- serve savoury condiments or appetizers
Plate
such as chutney, pickles or olives.
Salad A bowl used for serving salads with
8 300 ml
Bowl dressings.
Sauce A bowl used for serving thin sauces along

9 200 ml
Bowl with main course.
A tray or plate with partition, generally
Sauce used to serve thick sauces or with
10 --
Tray preparations where there are more than one
sauces.

Meant for serving thick and thin soups but
Soup
11 250 ml is also utilized for serving breakfast
Bowl
cereals.
Soup Also called as consomme cup but is used
12 250 ml
Cup for serving all kinds of thin soups.
Soup Normally used for serving thick soups and

13 8"
Plate breakfast cereals.
For Tea and coffee served during the day

14 Tea Cup 200 ml
but except after lunch and dinner.
Vegetabl It is a large bowl used for serving

15 400 ml
e Bowl vegetables and other dishes with sauce.
(Table 2.2 – Various types of crockery, sizes and their use)
2.5.3 Tableware (Flatware, Cutlery & Hollowware)

Tableware is a broad term which denotes Flatware, Cutlery and Hollowware. Flatware
includes all forms of spoons and forks whereas Cutlery denotes all forms of knives and
cutting equipments. Hollowware includes all other items which are used on the table
during service. Tableware is available in various designs and patterns and is made up of
silver, plated silver and stainless steel. The type of metal chosen for the equipment
largely depends on the type of menu served and profile of the guests visiting the
restaurant. Most of the high end and fine dining restaurants prefer to go for silver of
EPNS (Electro Plated Nickel Silver) cutlery where as outlets like coffee shops will go
for limited and ordinary stainless steel cutlery. Silver and EPNS cutlery is difficult to
maintain as it requires frequent polishing and buffing.
There are three common types of stainless alloy used in flatware
i) 18/10 STAINLESS - 18/10 refers to 18% chrome and 10% nickel

content in the alloy. 18/10 offers superior resistance to rusting and
corrosion. Because of its nickel content, it will keep its color and luster
longer than other grades of stainless. This is generally the most expensive
of the stainless alloy materials.
ii) 18/0 CHROME - 18/0 refers to 18% chrome and 0% nickel content in
the alloy. Although this metal does not have the extra advantage of 18/10

stainless but is good for commercial use. Since this is less expensive than
18/10, price generally has an effect on product selection.
iii) 13/0 CHROME - 13/0 refers to 13% chrome and 0% nickel content in
the alloy. 13/0 is used primarily for one piece knives, in the case of
hollow handle knives, the blade only will be 13/0. This alloy is used as it
has a higher hardening factor which helps the blade stay sharper longer.
2.5.3.1 Purchasing Tableware

While selecting tableware, the following points must be considered:
1) Type of establishment.
2) Type of menu offered.
3) Style of service.
4) Average seating capacity and turnover ratio.
5) Wash-up facilities.
6) Price.
7) Durability of the equipment.
8) Maintenance and replacements.
2.5.3.2 Tableware and Their Uses

Table 2.3 below depicts various types of flatware, their sizes and uses:
Name of the
S.No. Flatware & Shape Size Description
Cutlery
Baby Spoons are small-sized spoons. This type
of spoon is larger than the Coffee Spoon and
Tea Spoon, and is designed for use at breakfast
5.5" -
1 Baby Spoon time, for yogurt or any other drinks or foods
6.0"
that require a slightly larger spoon cup. Due to
its special shape, this spoon is ideal for use by
infants and toddlers.
5.0" - The tip of the blade is rounded and some are

2 Butter Knife
6.0" slightly wider at the tip.

Cheese spoons are designed for grated cheese.

Cheese 6.5" -
3 These spoons go together with cheese graters.
Spoon 7.0"
The cups of these spoons are finely decorated.
This is a small spoon designed for stirring

Italian-style "Espresso" coffee prepared with a
Coffee 4.5" -
4 Moka machine, the Neapolitan coffee maker or
Spoon 5.0"
coffee-shop machine. Its small size serves for
small coffee cups and glasses.
4.5" - Cream spoon has a rounded cup that is perfect

5 Cream Spoon
5.0" for serving sauces or cream onto other food.
Dessert Forks are smaller than Table Forks and

7.0" - even smaller than Fruit Forks. Dessert Forks
6 Dessert Fork
7.5" have three tines and are used for different
dessert dishes and sweets.
The dessert knife features a narrow blade and a

Dessert 8.0" - rounded or pointed tip. The rounded tip is used
7
Knife 8.5" to section soft desserts, and the tip to cut hard
desserts.
This spoon is specifically designed for having

Dessert 8.0" -
8 desserts. It has got an oval bowl and is almost
Spoon 8.5"
double the size of a tea spoon.
The dinner knife is the longest knife in a set of

9.0" - flatware. It is used to cut and push food and is
9 Dinner Knife
10.0" laid on the table at all meals, formal and
informal.
Fish Forks are designed for dishes based on

7.0" - fish. Together with a fish knife, Fish Forks
10 Fish Fork
8.0" simplify cleaning of the fish and makes it
easier to eat.

The fish knife features a wide blade with a dull

8.0" - edge and a tip made with a notched point used
11 Fish Knife
9.0" to separate the skeleton from the body and lift
the bones onto a plate.
Fruit fork are smaller than Table Forks and are

5.5" - designed, together with the Fruit Knife and the
12 Fruit Fork
6.0" Fruit Spoon, for use with fruit dishes and
appetizers.
The fruit knife is used to cut and peel fresh

6.0" - fruit at the table in formal and informal dining.
13 Fruit Knife
7.0" The fruit knife features a pointed tip and a
narrow blade that is straight or slightly curved.
These are smaller than Table Spoons and are

5.5" -
14 Fruit Spoon used together with Fruit Knives and Fruit
6.0"
Forks, for use with fruit dishes and appetizers.
Ham Forks have two tines designed for

7.0" -
15 Ham Fork picking up slices of prosciutto and very thinly-
8.0"
sliced deli meats.
These spoons have a wide-cup that is typically

Icecream 6.0" -
16 square in shape for picking up just the right
Spoon 6.5"
amount of ice cream from the bowl.
Olive spoon is used to serve olives and other

6.0" - appetizers preserved in liquids. The spoon's
17 Olive Spoon
6.5" cup has holes for the liquid to drain through,
making it easier to serve the food.
This is a large spoon designed for serving rice

10.0"
dishes and other side dishes at the table. The
18 Rice Spoon -
cup of this spoon is very large and can hold a
11.0"
larger amount of food.

Roast Forks are the largest of the many

10.0"
different types of forks. Roast Forks have two
19 Roast Fork -
points designed for stabbing meat during the
11.0"
carving phase and turning it during cooking.
Salad spoons goes together with Salad Forks

Salad Spoon 8.5" - and have an elongated shape that helps with
20
& Fork 9.0" mixing salad or vegetables while dressing and
makes it easier to serve.
Serving spoon goes together with the Serving

Serving 10.0" Fork. The Serving Spoon is bigger than the
21 Spoon & - Table Spoon and is designed for serving
Fork 11.0" different side dishes. The large cup allows it to
hold a larger amount of food.
Snail Forks are small forks used for aperitifs,

4.5" -
22 Snail Forks for skewering olives, snails, canapes and other
5.0"
tidbits and appetizers.
7.0" - Soup spoon features a wide cup designed for

23 Soup Spoon
7.5" holding a large amount of the product.
Steak Knife has a sharp tip and a serrated

edge to cut thick portions of meat. At a formal
8.0" -
24 Steak Knife meal, a steak knife is not provided if meat is
9.0"
served roasted, which is easily cut with a
regular dinner knife.
Sugar spoons have a long, narrow cup with

5.5" - slightly raised edges. This special cup helps
25 Sugar Spoon
6.0" for pouring the sugar into small-sized cups
without spilling it.
Sundae spoons are characterized by a very

long handle. These spoons are designed for
Sundae
9.0" - stirring long drinks, cocktails and any drink
26 Spoon /
10.0" served in a tall glass. The tapered shape of the
Parfait Spoon
spoon allows it to reach the bottom of any
glass.

Table fork are what we use every day for our
main dishes. They can be used for pasta, rice
8.0" -
27 Table Fork dishes, meat or vegetables. These forks are
8.5"
designed for use with a wide variety of
different dishes.
Table knives are what we use every day for

8.0" - our main dishes. They can be used for meat or
28 Table Knife
8.5" vegetables. These knives are designed for use
with a wide variety of different dishes.
These are what we use every day for our main

8.0" - dishes. They can be used for soups and rice
29 Table Spoon
8.5" dishes. The cup of these spoons are designed
for picking up just the right amount of food
These are small-sized spoons. This type of

spoon is larger than the Moka Spoon and is
5.0" - designed for stirring tea, American-style or
30 Tea Spoon
5.5" European-style coffee, cappuccinos, herb tea,
ginseng coffee and any other drink served in
larger-sized coffee cups.
The pastry fork looks similar to a salad fork,

5.0" - but it is narrower and slightly shorter to
31 Pastry Fork
5.5" provide leverage in cutting, the left tine is
often notched.
The oyster fork is a small utensil made with

4.0" - three short wide curved tines. The left tine is
32 Oyster Fork
4.5" extra wide to assist in cutting the membrane
that connects the oyster to the shell.
(Table 2.3 – Various types of flatware, sizes and their uses)
Table 2.4 below depicts various hollow-wares and their uses

Name of the Shape
S.No. Description
Hollow-ware
1 Bottle Cooler To hold ice shavings to keep bottles chilled.
2 Bud vase To hold flower buds.

To hold butter cubes or curls. The bottom is
3 Butter Dish filled with ice shavings and butter is kept on
a plate on top of ice.
This is used to serve grated cheese to the

4 Cheese Dish
guest.
5 Coffee Pot To hold coffee decoction.
6 Creamer To hold extra cream for hot coffee.
To hold salt and pepper separately. Salt

7 Cruet Set cellar has two to three holes where as pepper
cellar has many.
8 Egg Cup To hold and serve boiled egg.
To serve lukewarm water along with a piece

9 Finger Bowl of lemon on an under liner after the
completion of meal to wipe hands.
10 Ice Bucket To hold ice shavings to keep bottles chilled.
11 Ice cream Cup To hold and serve ice creams.
To hold milk during the service of tea /

12 Milk Pot
coffee.
It is also a part of cruet and is used hold

13 Mustard Pot
mustard powder.
14 Oil Vinegar Set To hold seasoned oil and vinegar.
To hold sauces going as accompaniments

15 Sauce Boat
with various main course preparations.

16 Soup Tureen For holding large quantities of soups.
17 Sugar Bowl To hold sugar while serving tea / coffee.
Tea / Sugar Bags To hold tea bags / sugar sachets while

18
Holder serving tea / coffee.
To hold tea concentrate while serving tea /

19 Tea Pot
coffee.
To hold water during the meal period and to

20 Water Jug
serve water in the glass.
21 Wine Cooler To hold wine bottles on the table.
(Table 2.4 – Various types of hollow-ware, shapes and their uses)
Table 2.5 shows various special equipment which are used in food & beverage service
S.No. Equipment Shape & Design Uses
1 Asparagus Tong Used for holding and serving asparagus.
2 Bread Knife Used for cutting breads.
3 Bread Tong Used for holding slices of breads.
Buffet Serving Used during the service of items in the

4
Fork buffet.
Used during the service of items in the

5 Buffet Serving
buffet.
Spoon
Used for holding pieces while serving from

6 Buffet Tong
buffet.

7 Cake Knife Used to cut cakes.
8 Cake Scissor Used to hold cake pieces from down and top.
9 Cake Server Used for serving cut pieces of cake.
10 Carving Fork Used for holding large joints of meats.
11 Carving Knife Used for cutting pieces of meat.
12 Cheese Knife Used for cutting cheese, has two pointers.
13 Crab Scissor Used for holding and cutting crabs.
14 Flambe Tong Used for picking ingredients during flambe.
15 Food Cover Used for covering various dishes.
16 Gratin Server Used for serving gratinated preparations.
17 Hard Cheese Knife Used for cutting hard cheeses.
Hors d‟ oeuvres Used for cutting and holding different hors d'
18
Scissor oeuvres.
19 Ice Tong Used for holding ice cubes or ice shavings.

20 Lobster Cracker To crack claws of lobsters.
21 Lobster Pick To pick flesh of lobsters.
22 Nuts Cracker To crack any types of nuts on the table.
23 Parmesan Knife To cut the parmesan cheese.
24 Pastry Scissor To hold and cut various pastries.
25 Pastry Tong TO hold and plate pastries.
26 Salad Scissor To hold and cut salads.
To hold vegetable salads or salads with large

27 Salad Tong
chunks.
28 Sauce Ladle To pour sauces from the boats.
Serving Scissor To cut and serve pieces of main course

29
Tong dishes.
30 Serving Tong To hold and serve pieces of main course.
31 Snail Tong To pick and hold snails.
Round dish with few indentations to hold

32 Snail Dish
snails.

33 Soft Cheese Knife To cut varieties of soft cheeses.
34 Soup Ladle To pick and pour soup from Soup Tureens.
35 Spaghetti Server To plate and serve spaghetti.
To hold and serve spaghetti from platter to

36 Spaghetti Tong
plate.
37 Sugar Tong To hold sugar cubes.
38 Table Crumbler To clear the food crumbs from the table.
39 Toast Tong To hold the toast slices.
Common tong which can be used to serve

40 Tong Server
anything on table.
41 Vegetable Tong Tong to hold pieces of vegetables.
(Table 2.5 – Various types of Special equipment and their usage)
Q.1 What points you will keep in mind while purchasing crockery?
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Q.2. What points you will keep in mind while purchasing glassware?
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Q.3 What points you will keep in mind while purchasing cutlery?
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2.5.4 FURNITURE
Furniture is one of the most important equipments of any food & beverage service
establishment. It helps in building up the décor of the restaurant and by using different
material, designs and finishes of furniture and by their artistically done arrangement, the
atmosphere and appearance of the service area can be changed in accordance to various
themes and occasions. A wide variety of woods and grains are available in the market
which gives a variety in opting for the best suitable colour and texture of the wood. As
working purely with wood restricts the options of designs, more use of different metals
like aluminum, brass and stainless steel has come into the practice which gives more
options in designing and flexibility in changing the ambience & décor.

2.5.4.1 PURCHASING FURNITURE

Following points must be considered while purchasing furniture for any food and
beverage service establishment:
1) Capital available with the promoters.
4) Design of the outlet.
5) Flexibility of use.
6) Décor of the outlet.
7) Ease of maintenance.
8) Stackability.
2.5.4.2 TYPES OF FURNITURE AND ITS USES

All the F&B outlets are essentially equipped with the following types of furniture, which
are used to ease out and help out in their day to day operations:
1. Tables: The size and shape of tables depends entirely on the availability of space
and the kind of service envisaged. Normally three types of tables are used. They are
round, rectangular and square. The height of the table irrespective of the shape
should be 75cm from the floor level. The diameter of a round table to seat four
people should be approximately 92 cm. The size of a square table to seat two people
should 76 cm sq and 92 cm square to seat four people. The size of rectangular table
to seat four people should be 137 cm x 76 cm. Commercial table tops come in a
variety of materials: wood, metal, stone, tile and melamine. Many restaurant table
tops are available with edged finishes to prevent scuffs and dents. In some expensive
tables, another table top is placed with revolving facility, on top of which the food is
placed where the guests can rotate revolving top and serve himself, if he chooses to.
2. Chairs: Chairs are available in various shapes, colours and sizes to suit all
occasions. Because of the wide ranges of style, chairs come in varied height and
width. However the dimension of chairs should be relative to table dimensions. The
average height of the chair, should be 92 cm. The seat should be 46 cm from the
floor and 23 cm from the top of the table. This would enable guests to sit and eat
comfortably, without their legs touching the underside of the table.
3. Side station / dummy waiter: The side station is also called the dummy waiter or
service console. This is a very important piece of furniture in a restaurant. It is used
by the service staff for keeping all the service equipment at one place. It is also used
as a landing table for the dishes picked up from the kitchen enroute to the table and
the dirty dishes from the guest's table to the wash-up area. For the convenience of
the service staff, the side station should be strategically located in a restaurant. The
side station should be kept clean and presentable as it can be seen by the guests.
(Figure 2.1 – Diagrammatic representation of a Side Board)

The service equipment which can be stored in a side station are:
1. Service spoon and fork, 2. Sweet spoon and forks
3. Soup spoon, tea spoon, coffee spoons 4. Fish knife and forks
5. Joint knives 6. Side knives
7. Fish plate 8. Sweet plate
9. Side plate 10. Coffee saucer
11. Under plates 12. Service salver
13. Dirty linen 14. Check pad on service plate
15. Assorted condiments 16. Ashtrays
17. Water jugs 18. Bread basket and butter
19. Hotplate 20. Trays
The style and design of the side board varies from establishment to establishment. It
depends upon:
a. The style of service and menu offered.
b. The number of waiters working from one sideboard
c. The number of tables to be served from one sideboard
d. The amount of equipment it is expected to hold.
4. Trolleys: The various trolleys used in the food and beverage service outlets are:
1. Gueridon or Flambe Trolley: A gueridon or flambe trolley is a small mobile

trolley that can be placed alongside the guest's table. It consists of one or two
burners, a gas cylinder and a work and storage space for plates and cooking
equipment. Using this trolley, the food is flambed at the guest's table. Only
skilled and well trained waiters are allowed to handle this service as there is
the risk of spoiling food by overcooking it, and of the flame causing a fire in
the premises.
2. Room Service Trolley: This trolley is known for its versatility. It is used for
the service to guests in their rooms. The waiter sets up the meal and covers on
the trolley and wheels it into the guest's room. This trolley may also be used
as a dining table in the privacy of the guest's room. Beneath the trolley top,
provision is made for mounting a hot case to keep the food warm.
3. Dessert Trolley: This trolley serves as a visual aid to selling desserts. Guests
are more likely to order a dessert if they can see what is available, particularly
if it is well presented. Some dessert trolleys are refrigerated. Gateaux,
pastries, jellies, tarts, pies, flans and souffles can be served from a dessert
trolley. This trolley has several shelves and the bottom shelf is reserved for
plates, cutlery, linen and other service equipment. A glass or transparent
trolley top makes it easy for guests to select a dessert of their choice.
4. Hors d'oeuvre Trolley: A hors d'oeuvre is the first course of a menu usually
consisting of a selection of small items of egg, fish, meat, fruit and vegetables
in pungent dressings. This hors d'oeuvre trolley is used to carry variety of
appetizers. This trolley is probably the least popular in India, as a majority of
guests are not too keen on hors d'oeuvre as a starter. They prefer soups
instead. However, this trolley can be used to popularize the special dishes that
are introduced in the restaurant from time to time.
5. Carving Trolley: It is used for carving joints of meat at a guest's table. The
steward takes the trolley to the guest table and carves out the meat as per his /
her choice.

2.5.5 DISPOSABLES
Nowadays, disposables are extensively used in all operational areas of food and
beverage industry. Use of throwaways has seen an exponential growth over the last
decade and this is mainly to reduce the operational costs and the difficulty in arranging
labour for wash-ups or the high cost involved in laundering of reusables. Use of
disposable also helps in improving the standards of hygiene and minimizes the cost of
breakages. This mechanism reduces the requirement of area for storage which becomes
a highly beneficial factor in transport catering, fast foods and takeaways. To top it all,
there is huge acceptability of disposables amongst the consumers because of hygienic
standards, attractiveness and presentability.
2.5.5.1 TYPES OF DISPOSABLES

On the basis of their usage, disposables can be classified into the following categories:
1) Disposable crockery and tableware e.g. plates, knife, spoons, etc.
2) Disposable storage and cookware e.g. containers, etc.
3) Décor – napkins, tablecloths, slip cloths, placemats, banquet rolls, etc.
4) Disposable clothing e.g. gloves, chef caps, aprons, etc.
5) Disposable wipes, napkins, etc.
6) Disposable packaging containers, etc.
2.5.5.2 ADVANTAGES OF DISPOSABLES

1) Cheaper than hiring regular equipment and hence cost effective.
2) Disposable are more hygienic.
3) Disposable speeds up the service.
4) Good thermal resistance and insulators.
5) Reduces capital investment.
6) Easy to transport and use.
7) It saves on the labour for washing thus reducing cost.
2.5.5.3 DISADVANTAGES OF DISPOSABLES

1) Regular backup to be maintained.
2) Sometimes the costs go high as compared to conventional equipment.
3) All customers do not like to have food in disposables.
4) Many of the products are non Ecofriendly, thereby reducing acceptability.
2.5.6 LINEN
Linens are fabric goods, such as tablecloths, napkins and slip cloths. Linen is a material
made from the fibres of the flax plant. Originally, many, such as bed sheets and
tablecloths, were made of linen. Today, the term "linen" has come to be applied to all
related products even though most are made of cotton, various synthetic materials, or
blends. The main items of linen normally found in a restaurant are: tablecloths; slip
cloths; buffet cloths; trolley and sideboard cloths; and waiter‟s cloths or service cloths.
2.5.6.1 PURCHASING LINEN

Following points must be considered while purchasing linen for a food & beverage
service establishment:
3) Style of service.
4) Average seating capacity and turnover ratio.
5) Wash-up facilities.
6) Price of the fabric.
7) Durability of the fabric.
8) Maintenance and replacements.
2.5.6.2 TYPE OF LINEN AND ITS USES
Table Cloths: Table linens made from cotton or linen are not only more absorbent but
also last longer. The fibres don't pill or pile as easy as with synthetic table linens and
they don't become shiny when exposed to an iron's heat. Egyptian cotton and Irish linen
are considered the finest materials for table linens because of their long, durable fibers.
White is the most popular colour for table linens because it's considered formal. Table
linens in off white or ivory are also acceptable. A damask (woven) or embroidered
pattern is a perfectly acceptable table cloth.
Sizes of tables and table Cloths
i) Square table 76 cm sq 92 cm sq 137 cm sq 183 cm sq
ii) Rectangular table 136 x 76 cm 183 x 137 cm
iii) Round table 92 cm diameter 184 cm diameter
Table cloths should be large enough to cover the top as well as a portion of the legs of a
table without interfering with the guest's comfort while he is seated at the table. The size
of the tablecloth varies according to the size of the table it is required to cover.
Slip Cloths or Napron: These are designed to be laid over the tablecloth to protect it
from spillage and give it a longer life. Using a slip cloth reduces the number of
tablecloths used and thus reduces the cost of inventory and laundry. Slip cloths may
measure 1 metre square approximately.

Napkins or Serviettes: A napkin or serviette is a rectangle cloth or paper used at the
table for wiping the mouth while eating. It is usually small and folded. Conventionally, t
he napkin is folded and placed to the left of the place setting, outside the outermost fork.
In an ambitious restaurant setting, it may be folded into elaborate shapes and displayed
on the empty plate. A napkin may also be held together in a bundle (with cutlery) by a
napkin ring. Alternatively, paper napkins may be contained with a napkin holder.
Napkins may be of the same colour as tablecloths, or in a colour that blends with the
decor of the restaurant. Napkins should be spotlessly clean and well-pressed. The ideal
size for a napkin is between 46 to 50 cm2.
Buffet Cloths : For a buffet table, the minimum size of the tablecloth required is 2 m x
4 m.
Trolley Cloths and Sideboard Cloths: These are usually made from tablecloths well
worn and not suitable for use on tables, mended by the housekeeping department and
folded to fit a sideboard or trolley.
Waiter’s Cloths or Service Cloths: A service cloth is a very important part of service
equipment as well as being part of the food server‟s uniform. It must be kept clean and
ironed at all times and only used as a service cloth for certain activities such as:
i) Carrying hot plates
ii) Final polishing of plates
iii) Wiping small spills
iv) Brushing crumbs onto a service plate
v) Wiping the undersides of the plates before placing plates on the table
vi) Service cloths are also used by every waiter as protection against heat
and to keep uniforms clean.
2.6 HANDLING, CARE AND MAINTENANCE OF EQUIPMENT

The handling and care about equipments is discussed in following sub sections:
a) Glassware
b) Crockery
c) Flatware
2.6.1 Glassware
i. Keep adequate supplies of glassware in order to prevent recently washed items
from going directly into service.

ii. Place guides on scrap tables for busboys to place glass, china, and flatware in
separate areas.
iii. Check dishwasher temperature twice daily.
iv. Replace worn glass washer brushes.
v. Instruct busboys to BE QUIET. No one wants to eat in a noisy place. This will
cut down on breakage of glassware, as well as help create a pleasant, quiet
atmosphere.
vi. Never put cold water or ice into a warm or hot glass.
vii. Bus glassware directly into racks, or use divided bus trays.
viii. Color code racks for different glass, china, and flatware items.
ix. Remove abraded, cracked or chipped glass from service.
x. Never pick up glasses in bouquets.
xi. Never scoop ice with glasses.
xii. Never stack glasses.
xiii. Always pre-heat glasses before pouring hot drinks.
xiv. Always have an adequate backup for rush periods.
xv. Avoid head to head contact of glasses anywhere.
xvi. Never put flatware into glasses.
2.6.2 Crockery
i. Keep adequate supplies of china to prevent recently washed items from going
directly into service.
ii. Place guides on scrap table for busboys to place glass, china, and flatware in
separate areas.
iii. Check dishwasher temperature twice daily.
iv. Replace worn rubber and plastic china scrapers.
v. Instruct busboys to BE QUIET. No one wants to eat in a noisy place. This will
cut down on breakage of china, as well as help create a pleasant, quiet
atmosphere.
vi. Never put cold water or ice into a warm or hot cup or mug.
vii. Bus china directly into racks, or use divided bus trays with flatware baskets.
viii. Color code racks for different glass, china, and flatware items.
ix. Remove abraded, cracked or chipped china from service.
x. Never stack crockery more than 16 inches..
xi. Always carry dishes carefully.
xii. Never carry more dishes than you can handle.
xiii. Always make sure that you have adequate crockery to handle during rush hours.
xiv. Never use abrasive pads or other dishes to remove scraps.

2.6.3 Flatware
i. Keep adequate supplies of flatware for rush periods.
ii. Place guides on scrap tables for busboys to place glass, china, and flatware in
separate areas.
iii. Instruct busboys to BE QUIET. No one wants to eat in a noisy place. This will
cut down on damage to flatware, as well as help create a pleasant, quiet
atmosphere.
iv. Never put flatware into glasses or cups.
v. Bus flatware directly into racks, or use divided bus trays with flatware baskets.
vi. Never allow flatware to remain soiled overnight.
vii. Presoak, thoroughly wash, and dry flatware immediately after washing.
viii. Check dishwasher temperature twice daily, and use only high temperatures.
ix. Color code racks for different glass, china, and flatware items.
x. Remove corroded flatware from service.
xi. Never load flatware aluminum, copper or copper alloy containers for presoaking,
instead always use plastic or stainless steel.
xii. Always store flatware in a dry area away from cooking fumes and corrosive
materials.
Q.1 Write a note on handling, care and maintenance of crockery?

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Q.2. Write a note on handling, care and maintenance of flatware?

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Q.3 Write a note on handling, care and maintenance of glassware?
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2.7 SUMMARY
Success of any food and beverage outlet depends upon various factors like décor, but the
equipment used in these establishments plays the final role. The equipment to be used in
any outlet can primarily be decided on the clientele it serves and the menu it offers to its
clients. There is different equipment to handle various types of food and beverage
preparations but most of the outlets prefers to go for equipments which can play a
multiple role as it saves on the money as well as the storage space. Selecting and
purchasing equipment is one of the most difficult task or restaurant operations as it
involves many critical decisions based on the capital investment and will affect the
Return on Investment. Equipment purchased must be maintained and handled properly
or else high breakages will not allow the organization to retain the standards involved in
the operations over a period of time. Proper handling and storage facility can reduce the
breakages thereby saving on the biggest expenses involved in restaurant operations.
2.8 GLOSSARY
 Baize: It is a thick woolen material which is used to cover the wooden table tops
to reduce noise and to hold the tableware at its place.
 Cutlery: It consists of all forms of knives and other cutting equipment used in
dining.
 Flatware: It consists of all forms of spoons and forks.
 Gangway: It is the free space available between the chairs and the tables which
allows the people to move freely.

 Glassware: It consists of all types of glasses used in a food and beverage service
establishment.
 Hollowware: It consists of all types of tableware other than cutlery used in a

food and beverage service establishment.
 Linen: It consists of table cloths, napkins, tray cloths, slip cloths, buffet cloths,
waiter‟s cloths and tea cloths used in a food and beverage service establishment.
 Main Course: It is the main dish of the menu.
 Mirror Platter: It is the platter with a mirror finish a base and is normally used
for enhanced presentations of salads and cold meats.
 Placemat: It is a type of mat made up of paper of plastic and is used on tables

with a top made of glass, wood, mica or other such finishes which are not
covered with a baize cloth.
 Preserves: Jam, Jelly and Marmalade. Sometimes honey also.
 Serviette: It is a type of cloth which is used by the stewards during service.
 Silverware: A term used for cutlery made up of silver or plated silver.
 Tableware: A term used for all pieces of flatware, cutlery and hollowware.



New Delhi, 2009.
Heinemann, 2010.

1) What is „Dummy Waiter‟? Explain its importance with the help of a
diagrammatic representation.
2) What do you understand by the term „Crockery‟? Write various types and
features of the types available in the market.
3) Write the points to be considered while purchasing cutlery for a restaurant.
4) Write the recommended sizes and use of at least 10 different types of glassware.
5) Name and write down the uses of at least 10 different special equipments.
6) Write down the care and maintenance involved in various types of F&B
equipment.

UNIT 3:
FOOD & BEVERAGE SERVICE
ORGANIZATION
Structure
3.1 Introduction
3.2 Objectives
3.3 Organization of F&B Service Department
3.3.1 Organizational Chart of F&B Department Of A Large Hotel
3.3.2 Organizational Chart of F&B Department Of A Medium Hotel
3.3.3 Organizational Chart of F&B Department Of A Small Hotel
3.4 Job Descriptions & Specifications of Various F&B Personnel
3.4.1 F&B Director
3.4.2 Restaurant Manager
3.4.3 Assistant Restaurant Manager
3.4.4 Senior Captain
3.4.5 Restaurant Hostess
3.4.6 Captain
3.4.7 Steward
3.4.8 Assistant Steward
3.4.9 Bus Boy
3.4.10 Bar Manager
3.4.11 Bartender
3.4.12 Wine Waiter
3.4.13 Room Service Manager
3.4.14 Room Service Captain
3.4.15 Room Service Order Taker
3.4.16 Banquet Manager
3.4.17 Assistant Banquet Manager
3.4.18 Banquet Capitan
3.4.19 Banquet Sales Coordinator
3.4.20 Banquet Waiter
3.5 Coordination of Food & Bev. Service and Other Departments
3.6 Attributes of Food and Beverage Service Personnel
3.7 Personal Hygiene & Grooming Standards
3.8 Basic Etiquettes for Food and Beverage Service Personnel
3.9 Summary

3.10 Glossary
3.1 INTRODUCTION
The product of any food and beverage operation is not just the food and drink itself. Any
member of the staff coming in contact with the customer is also the part of the product.
Food & Beverage service is the essential link between the customers and the menu,
beverages and other services on offer in an establishment. No matter how good the
quality of the food, beverage, décor and equipment, poorly trained, scruffy and
unhelpful staff can destroy a customer‟s potential satisfaction with the product. It is also
true that well-trained, smart and helpful staff can sometimes make up for aspects that are
lacking elsewhere in the operation.
3.2 OBJECTIVES
a) Demonstrate the organizational Structure of various Food & Beverage
establishments.
b) Explain the Job Descriptions and Job Specifications of various Food & Beverage
personnel.
c) Explain inter departmental relationship of Food & Beverage Service department
with other sections.
d) Basic etiquettes and inter personnel skills of food & beverage personnel.
e) Demonstrate various skills required during handling various situations.
3.3 ORGANIZATION OF FOOD & BEVERAGE SERVICE DEPARTMENT

The hotels are supposedly to give 24 hours facility to its guests and this becomes one of
the important reasons for the guests in choosing the hotel of their choice. So, it is
ultimately the food & beverage department which will cater to the needs of the guests.
This department is the second most revenue generating department of the hotel primarily
because of multiple numbers of outlets in the hotels like banquets, coffee shop, multi
cuisine restaurant, specialty restaurant, discotheque, bar, pub, room service and so on, so
as to satisfy the needs of different types of customers. Therefore, it becomes very
important for any organization to continuously keep on exploring new ideas for higher
customer satisfaction with the help of experienced and well trained staff who, many a
time, are in a position to force a customer to change his views or decisions. The food &

beverage department is a complex operation and involves highly specialized tasks.
Depending upon the type of organization, there can be many organizational structures in
the industry:
3.3.1 Organizational Chart of F&B Department Of A Large Hotel
Figure 3.1 Hierarchy of F&B department for a large hotel

3.3.2 Organizational Chart of F&B Department of a Medium Hotel
Figure 3.2 Hierarchy of F&B department for a medium hotel
3.3.3 Organizational Chart of F&B Department of a Small Hotel
Figure 3.3 Hierarchy of F&B department for a small hotel

Q.1 What do you mean by organization char of F & B department?

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Q.2. Draw the hierarchy of F&B department for a small hotel?

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Q.3 Draw the hierarchy of F&B department for a large hotel?
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3.4 JOB DESCRIPTIONS & SPECIFICATIONS OF VARIOUS F&B PERSONNEL
3.4.1 Job Title : Food & Beverage Director / Manager

Reports To : General Manager
Position Summary : The Director of Food & Beverage is responsible for
coordinating all phases of group meeting/banquet functions held in the Hotel;
coordinate these activities on a daily basis; assist clients in program planning and
menu selection, solicit local group Food & Beverage business; maintain the
services and reputation of the hotel and act as a management representative to
group clients.
Duties and Responsibilities:
a) Achievement of budgeted food sales, beverage sales, labour costs and
profitability.
b) Completion of Customer Follow-up calls on a timely basis.
c) Timely analysis of Food & Beverage Prices in relation to competition.
d) Participation and input towards F&B Marketing activities.
e) Entertainment of potential and existing customers.
f) Preparation of Sales Promotions & Mailings.
g) Competitive analysis every six months by calling competition and gathering data
such as banquet kits, room rental rates, etc.
h) Development and maintenance of all department control procedures.
i) To co-ordinate with all large group meeting/banquet planners their specific
group requirements with the services & facilities offered. This includes
proposals, contracts, estimated and actual function statements. With banquet or
conferences, the Chef is to be included in food related discussions.
j) To confirm all details relative to group functions with meeting/banquet planners.
k) Supervision of daily paper flow including Proposals, and Function Contracts.
l) Maintenance of Hotel credit policies.
m) Directly responsible for large function billings and overseeing medium/small
function billings with particular regard to accuracy and timeliness (48 hours)
n) Completion of monthly forecast.
o) Attendance and participation at weekly F & B meeting and Department Head
meeting.
p) To assist in menu planning and pricing.
q) Development and maintenance of department manual.
r) Assure bar inventory for functions, including opening and closing inventories,
accurate bar summaries and cash deposits are prepared.
s) Assure the maintenance of bar control policies.

t) Consistent check of Banquet Food and Beverage quality, Banquet services and
pallet presentation.
u) Responsible for staff training and development.
Prerequisites:
Education: Post Graduate or Degree or three years Diploma in hotel Management.
Experience: Previous experience in similar Job role of minimum 4 years or 10 years
experience as Banquet Supervisor with proven track records.
Skills Requirement: Communication skills, Computer knowledge, People
Management skill, POS system knowledge
Others: Pleasant personality.
3.4.2 Job Title : Restaurant Manager / Directeur du restaurant

Reports To : Food and Beverage Manager
Position Summary : Manages daily restaurant operations and assists with
menu planning, maintains sanitation standards and assists servers and hosts on
the floor during peak meal periods. Strives to continually improve guest and
employee satisfaction and maximize the financial performance in areas of
responsibility.
a) Oversea the dining area, supervises food and beverage service staff in accordance
with operating policies that he or she may help establish.
b) Creates a positive team atmosphere among Team Members.
c) Maintains records of staff periodic manner and operating costs.
d) Provides feedback and coaching to the Team regularly.
e) Understands building capability through Cross training.
f) Treats all Team Members fairly, with respect.
g) Sets high standards for appropriate team behavior on shift.
h) Works with food and beverage staff to ensure proper food presentation and proper
food-handling procedures.
i) Handle guest complaints in restaurants.
j) Schedules periodic food and beverage service staff meetings to ensure correct
interpretation of policies and obtain feedback from staff members.
k) Maintain budget and employee records and monitor bookkeeping records.
l) Check quality of deliveries of fresh food and baked goods.
m) Meet with sales representatives to order supplies such as tableware, cooking utensils,
and cleaning items.
n) Arrange for maintenance and repair of equipment and other services.
o) Total receipts and balance against sales, deposit receipts, and lock facility at end of
day.

p) Ensures new products are executed properly following roll-out.
q) Is capable of handling irate customers with a friendly/calm attitude.
r) Ensures product quality and great service.
s) Shows enthusiasm about guest within the restaurant.
t) Is flexible in dealing with changes/problems (e.g., being short staffed).
u) Has effectively forecasted restaurant needs.
v) Shifts priorities and goals as work demands change.
Prerequisites:
Education: Post Graduate or Degree or three years Diploma in Hotel Management.
Experience: 7-9 Years working experience in the hotel industry.
Skills Requirement: Communication skills, Computer knowledge, Management
skill, POS system knowledge
3.4.3 Job Title : Assistant Restaurant Manager / Chef adjoint du

restaurant
Reports To : Restaurant Manager
Position Summary : Assist with the Restaurant Manager in setting,
maintaining and improving service standards established by Food and Beverage
Manager. Responsible for training, co-operation and smooth running of the
outlet
a) Staff scheduling in order to keep the department properly manned at all times.
b) Follow up and check on the job training.
c) To attend all daily morning briefings held by the F&B Director or Assistant
d) Hold daily meeting with the staff to review the daily operation, and to discuss past
performance that can be improved.
e) Recognize VIP‟s and regular guests when walking into the outlet
f) To make sure that hygiene standards are strictly followed as per the F&B department
manual.
g) Supervise the overall service operations.
h) To ensure that all the service operation procedures are followed at all times
i) Regular training to be conducted for all staff and to ensure that they participate in all
cross training conducted by the Training Manager
j) To encourage staff for cross training during the low season and to follow up and
check on the job training
k) To ensure that all standards set for food presentation, quality and quantity are met
and monitored in cooperation with the Chef in order to provide and increase service
standards.

l) Maintain a close working relationship with the Staff and ensure a proper
communication between all F&B related departments.
m) To supervise the beverage stock, linen, condiments and operating equipment taken
for each function and to insure that the above is returned to the designated storeroom
in a proper way.
n) To maintain logbooks were any pertinent information like revenue, accident,
incident or complains is listed. This logbook should be sent to the F & B Office on a
daily basis.
o) To ensure that all company policies with regards to operating equipment are fully
implemented and followed in coordination with the Chief Steward and Asst. F&B in
order to reduce breakage and losses to the minimum.
p) To assist in minimizing overtime and lieu leave and casual staff.
q) He /She has the authority to sign complimentary checks or offer a complimentary
drink, if this is required in order to appease dissatisfied guests
r) Responsible for the distribution of the relative instructions and rules to the
employees.
s) Responsible for the department smooth operation on a daily basis
t) To control wastage and contribute to cost saving measures instructed by the food and
beverage department
u) To ensure full adherence to company policies and procedures and operating
legalities
v) To train and develop the service staff and help to improves the service standard
Prerequisites:
Education: Post Graduate or Degree or three years Diploma in Hotel Management.
Experience: 7-9 Years working experience in the hotel industry.
Skills Requirement: Communication skills, Computer knowledge, Management
skill, POS system knowledge
3.4.4 Job Title : Senior Captain / Maître d'hôtel / Head Waiter

Reports To : Assistant Restaurant Manager / Restaurant Manager
Position Summary : Technical and disciplinary superior to the Head
Sommelier, the Head Waiter, the Buffetier, the Wine Steward, F&B Steward,
Mess Boys, Bus Boys, Buffet Attendants and Utilities Restaurant in the assigned
Restaurant.
a) Responsible for the work flow in the assigned Restaurant
b) Responsible for the Restaurant staff.

c) Responsible for the smooth and up-to-standard work in the Restaurant, especially for
the implementation of the agreed standards and recipes.
d) Ensure all operations are carried out with the utmost economy consistent with the
quality standards
e) Implementation and checks of the professional storage of all equipment in
compliance with the standards
f) Supervision and training of the strict adherence to all regulations especially with
regard to security, environment and hygiene regulations in his/her area of
responsibility
g) Notification and handling of all relevant (unusual) events, such as damages, repairs,
security violation etc.
h) Compilation and checking of the food, beverage and consumables orders for the
work area in strict adherence to budget-related and other requirements
i) Checking procedures of routine tasks, such as set ups as well as storing of goods and
equipment up to standard.
j) Preparation and regular checks of logs and check lists
k) Inventory planning, examination and control of stock movements and orders in the
area of responsibility
l) Planning and organization of special events
m) Instruction, training, and supervision of the assigned staff (including documentation)
n) Duty rooster planning, including flexible planning in special cases, such as events,
etc.
o) Supervision of cleaning works
p) Always aim at continuous improvement
q) Active implementation of the philosophy behind the product
r) Contact person for the customers in case of complaints
s) Constant improvement of the work flow and standards, including input for manuals
and regulations.
t) Secure the careful handling of the company‟s properties.
Prerequisites:
Education: Degree or three years Diploma in hotel Management or equivalent.
Experience: 6-7 Years working experience in the hotel industry and 1-2 years
working experience in this position.
Management skill, POS system knowledge.
Others: Pleasing personality.

3.4.5 Job Title : Restaurant Hostess
Reports To : Restaurant Manager / Assistant Restaurant Manager / Head
Waiter
Position Summary: The restaurant hostess is the first employee to interact with
arriving guests as they enter the restaurant. She should ensure to provide
proficient and professional Food & Beverage service to the guests by meeting
and also exceeding their expectations. Welcome the guests by greeting them as
per the standards and respond to customer queries by resolving issues in a timely
and efficient manner to ensure customer satisfaction.
a) Checking the reservation book for reservations for the next meal period.
b) Notifying the supervisor of any parties of more than six.
c) Distributing reservations to all waiters, informing them of all necessary information.
d) To see that the reservation signs are placed on the tables.
e) To inquire with the kitchen what the daily specials are for the shift.
f) To answer the phones and take reservations.
g) Must have complete knowledge of all food and beverage menus: The ingredients; the
preparation; how items are served and with what; know the prices; know the daily
specials.
h) To seat the guests arriving in the restaurant.
i) Presenting the menu to the guests.
j) To take the customer feedback on the quality and services.
k) Handling complaints.
Prerequisites:
Education: Degree, High school or one year Diploma in Hotel Management or
equivalent.
Experience: Previous experience in similar Job role.
Management skill
3.4.6 Job Title : Captain / Maître d'hôtel de carré / Station Head Waiter
Reports To : Maître d'hôtel
Position Summary : Directly responsible to promote and ensure guest
satisfaction, maintain a safe and sanitary work environment and ensure only the
highest quality products are being served. Establishes rapport with guests to
build guest loyalty and gather constructive feedback to ensure satisfaction of
every individual guest. Also to handle daily team member relations and

encourage problem solving by team members through proper training and
empowerment.
a) Always greet and welcome guests promptly in a warm and friendly manner.
b) Always thank and give fond farewell to guests conveying anticipation for their
next visit.
c) Assist guest with table reservation and while seating.
d) Ensure guest are serviced within specified time.
e) Has a good knowledge of menu and presentation standards.
f) Able to answer any questions regarding menu and assist with menu selections.
g) Able to anticipate any unexpected guest need and reacts promptly and tactfully.
h) Record transaction / orders in Point of Sales systems at the time of order.
i) Communicate with the kitchen regarding any menu questions, the length of wait
and product availability.
j) Communicate additional meal requirements, allergies, dietary needs, and special
requests to the kitchen.
k) Check with guests to ensure satisfaction with each food course and beverages.
l) Reviews order dockets ensuring accurate and timely preparations for order
requirements accordingly.
m) Present accurate final bill to guest and process payment.
n) Perform shift closing on the Point of sales terminal and tally cash and credit card
settlements.
o) Ensures that the restaurant is always kept clean and organized, both at the front
as well as the back of house areas.
p) Ensures that hotel brand standards and SOP's are consistently implemented.
q) Work with fellow staffs and manager to ensure that the restaurant achieves its
full potential.
r) Completes the daily responsibilities that are set for each individual shift.
s) Complete closing duties, including restocking items, turning off lights, etc.
t) Conducts monthly inventory checks on all operating equipment and supplies.
u) Take an active role in coaching and developing junior staff.
v) Any other duties related to food and beverage service assigned by the manager.
Prerequisites:
working experience in the same position.

3.4.7 Job Title : Steward / Chef de rang / Station Waiter
Reports To : Maître d'hôtel de carré
Position Summary : Ensure that all guests are served to the hotels standard in
the Restaurant / Bar / Lounge areas. Display highest standards of hospitality and
welcome are demonstrated at all times within all food and beverage areas. Takes
orders for, serves (where applicable, prepares) food and beverages to guests as
per the hotels standards in a friendly, timely and efficient manner.
a) Greets guests and presents them with the menu.
b) Informs guests about the special items for the day and menu changes if any.
c) Suggest food and beverages to the guest and also try to upsell.
d) Take food and beverage orders from the guest on the order taking pads or on the
handheld Point of sale ( POS ) system.
e) Obtaining revenues, issuing receipts, accepting payments, returning the change.
f) Performing basic cleaning tasks as needed or directed by supervisor.
g) Filling in for absent staff as needed
h) Punch the order on the POS machine and make sure to enter the special requirements
made by the guest while ordering the food. Eg: No Garlic, less spicy etc, Without
egg etc.
i) Communicate to the guest and provide assistance with their queries.
j) Co - ordinate with the bus person, kitchen staff, bar staff to ensure smooth operation
and guest satisfaction.
k) Serve food and beverage to the guest as per the course of order.
l) Observes guests and ensure their satisfaction with the food and service.
m) Promptly respond to guest with any additional request.
n) Maintaining proper dining experience, delivering items, fulfilling customer needs,
offering desserts and drinks, removing courses, replenishing utensils, refilling
glasses.
o) Prepare mixed drinks for service to customers table.
p) Properly open and pour wine at the tableside.
q) Adhere to grooming and appearance standards consistently.
r) Understands and can communicate products and services available.
s) Must have some familiarity with basic cooking skills.
t) Assist bus persons with stocking and maintaining the restaurant par stock levels and
side station.
u) Help other areas of the restaurant such as answering telephones and completing
financial transactions.
v) Print closing report and drop the cash with the front office / accounts department.
Prerequisites:

Education: Completed an apprenticeship in the hotel and restaurant field.
Experience: Previous serving experience required.
Other Skills: Excellent oral communication skills, inter personal skills required.
Can handle local language and English.
3.4.8 Job Title : Assistant Steward / Demi Chef de rang / Junior Station
Waiter
Reports To : Maître d'hôtel / Maître d'hôtel de carré / Chef de rang
Position Summary : He assists the station waiter in service. This designation
is generally found in upscale restaurant with highly personalized level of service.
a) Realization of the guidelines within the assigned working area
b) Maintaining cleanliness in all service outlets
c) Maintaining accurate information flow to superior in case of divergence of the
processes
d) Implementing waste management regulations for environmental protection
e) Preparing all tables at restaurant sections assigned by the Maître d‟hotel or Assistant
Maitre d‟hotel.
f) Keeping clean all tables from used china/cutlery/glasses during meal times
designated by the Maître d‟hotel or Assistant Maitre d‟hotel
g) Assisting superiors wherever needed
h) Ensuring a fast, efficient and courteous service
i) Taking orders, serving and responsible for the correct accounting
j) Refilling the jugs of ice water and table wine at the tables
k) Replacing all necessary items at the tables
l) Maintenance of all service areas, pantries and service equipment according to the
prescribed rules.
Prerequisites:
Education: Completed an apprenticeship in the hotel and restaurant field.
Experience: Previous serving experience required.
Other Skills: Excellent oral communication skills, inter personal skills required.
Can handle local language and English.
3.4.9 Job Title : Bus Boy / Commis de rang / Waiter

Reports To : Maître d'hôtel / Maître d'hôtel de carré / Chef de rang
Position Summary : A Bus Person is responsible to set and clears restaurant
tables, stocks all service stations and assist food servers with table service to
ensure total guest satisfaction. Quickly clear dirty table settings and prepare table
for resetting. Promptly and consistently reset all service ware as prescribed.

a) Maintains the cleanliness and sanitation of the dining area, including all tables and
chairs.
b) Restocks the dining room and side stations with tableware, flatware, utensils,
condiments and linen.
c) Always maintain adequate supplies in the side station when the restaurant is open.
d) Prepare all beverage required for service, including coffee, iced tea and hot water.
e) Fill up the cruet set and other condiments.
f) Reset tables with fresh linens and set the table according to the meal period.
g) Pick up food from kitchen and bring to the side stations.
h) Assist restaurant servers to serve the guest.
i) Pour water and refill coffee and tea cups.
j) During busy periods assist servers by serving food and beverage to guests.
k) Perform outlet opening duties such as setting tables, chairs, chaffing dish, printing
item / dish names for placing in front of the dishes.
l) Cleaning side stations and stocking and replenishing side station supplies.
m) Emptying and cleaning food preparation carts.
n) Cleaning the coffee urn and the bread warmer.
o) Returning soiled linens to the laundry.
p) Collecting fresh linens and taking them to the restaurant / room service / banquet
room.
q) Flexibility and adaptability to a changing clientele and environment.
r) Other duties deemed necessary by Supervisor, Manager and/or Department Director.
s) Responsible for conducting all responsibilities in a professional and ethical manner.
t) Responsible for maintaining a consistent, regular attendance record.
Prerequisites:
Education: High school or equivalent required.
Experience: Previous experience in similar job role.
3.4.10 Job Title : Bar Manager / Gérant du bar

Reports To : Food & Beverage Manager
Position Summary : Responsible for the management of all aspects and
functions of the bar outlets, in accordance with hotel standards. Directs,
implements and maintains bar service within the Hotel, and ensure that
customers are served promptly & courteously. Additionally oversee hygiene and
safety regulations. Motivate & lead the departments to work as part of the wider
hotel team in order to promote a positive image of the Hotel at all times.

a) Maintain complete knowledge of and comply with all departmental policies/service
procedures/standards.
b) Maintain complete knowledge and strictly abide by state liquor regulations,
particularly those prohibiting service to minors, intoxicated persons and drunk
driving.
c) Be familiar with all hotel services/features and local attractions/activities to respond
to guest inquiries accurately.
d) Inspect all aspects of the outlet environment ensuring compliance with standards of
cleanliness and order and direct respective personnel to rectify deficiencies
immediately.
e) Inspect quality and amounts of garnishes, ensuring agreement to departmental
standards.
f) Anticipate guest's needs, respond promptly and acknowledge all guests, however
busy and whatever time of day.
g) Resolve guest complaints, ensuring guest satisfaction.
h) Ensure that transfer slips and spill sheets are filled out and distributed in accordance
with departmental standards.
i) Ensure that each liquor bottle ordered is backed up by an exchange of an empty
bottle of same liquor.
j) Monitor Happy Hour set-up and service, ensuring agreement to Hotel standards.
k) Responsibility for the creation of cocktail menus and Update menu changes on the
Point of sale (POS) terminal.
l) Development and implementation of new international trends to set exceedingly
expected standards within the industry.
m) Implement and ensure the Company Health, Hygiene & Safety Policy is met at all
times.
n) Monitor and maintain cleanliness, sanitation and organisation of assigned work
areas.
o) Coordinate music tapes and entertainment, ensuring correct volume and
appropriateness to clientèle.
p) Establish par levels for supplies, liquor, beer, wine and equipment. Complete
requisitions to replenish shortages or additional items needed for the anticipated
business.
q) Responsibility for all beverage purchases, inventories and stock levels within the
operation.
r) Regularly check storage areas for proper supplies, organisation and cleanliness.
s) Review sales and beverage costs for previous day; resolve discrepancies with
Accounting. Track actual against budget.

t) Conduct pre-shift meeting with staff and review all information pertinent to the day's
business.
u) Inspect grooming and attire of staff; rectify any deficiencies.
v) Inspect, plan and ensure that all materials and equipment are in complete readiness
for service; rectify deficiencies with respective personnel.
w) Prepare weekly work schedules in accordance with staffing guidelines and labour
forecasts. Adjust schedules throughout the week to meet the business demands.
x) Ensure that staff report to work as scheduled. Document any late or absent
employees.
Prerequisites:
working experience in the same position.
3.4.11 Job Title : Barman / Bartender

Reports To : Bar Manager
Position Summary : Bartenders will be responsible to prepare and serve
drinks to customers. Able to mix and match ingredients in order to create classic
and innovative drinks in accordance with customers‟ needs and expectations.
The purpose of this position is to interact with the hotel guests and ensure they
have a great experience at the bar or lounge. Bartenders should maintain positive
guest interactions while accurately mixing and serving beverages to guests and
servers in a friendly and efficient manner.
a) Interact with customers, take orders for drinks and snacks.
b) Plan and present bar menu.
c) Serve snacks and drinks to the customer.
d) Check identification of the guest to make sure they meet age requirements for
purchase of alcohol and tobacco products.
e) Mix ingredients to prepare cocktails and other drinks.
f) Service Wine and Beer to guests.
g) Prepare alcohol or non-alcohol beverages. Mix drinks, cocktails and other bar
beverages as ordered and in compliance with hotel standard drink recipes.
h) Arrange bottles and glasses to make attractive displays.
i) Assess customers‟ needs and preferences and make recommendations
j) Ability to Sell or influence others for up selling and suggestive selling.

k) Provide recommendations and suggestions to guest for choosing Drinks and Snacks.
l) Serve customers in a friendly and helpful manner.
m) Keep the bar counter and work area neat and clean at all times.
n) Provide guidance to guests on resort activities, dining options and general resort and
regional information.
o) Determine when a customer has had too much alcohol and if required refusing any
further serving on a polite way.
p) Demonstrate a thorough knowledge of food and beverage products, menus and
Promotions
q) Handle and move objects, such as glasses and bottles, using hands and arms.
r) Maintain a clean working area by sweeping, vacuuming, dusting, cleaning of glass
doors and windows, etc. if required.
s) Maintain liquor inventory and consumption.
t) Collect payment for drinks served and balance all receipts.
u) Handle an assigned house bank and follow all cash handling procedures as per hotel
standard.
v) Prepare inventory or purchase requisitions as needed to replenish supplies.
w) Ensure that the assigned bar area is fully equipped with tools and products needed
for Mixing beverages and serving guests.
Prerequisites:
Education: Bachelor degree and/or diploma in hotel or other related field.
Experience: Previous bartending experience required. Experience in handling Point
of sale (POS) terminals and Stock & Inventory management.
Others: Must be able to communicate in English. Good personality and Positive
interpersonal skills required.
3.4.12 Job Title : Wine Waiter / Sommelier

Reports To : Bar Manager / Bartender
Position Summary : To manage the wine service in restaurant assigned.
Using the knowledge of wine, help customers with their selection and help them
choose the wines stocked by the restaurant or bar. Should also be an expert in
other alcoholic drinks, such as cocktails, aperitifs, beers, liqueurs and brandies,
or in bottled waters, soft drinks and even cigars.
a) Designing a wine list or cocktail menu.
b) Selecting wines and beverages and pairing them to the food menu.
c) Making sure other waiting staff understand the wine list.
d) Advising customers on the best choice of wine for their meal.
e) Serving drinks at the correct temperature and in the correct manner.

f) Ordering, controlling and rotating wine stock.
g) Liaising with sales people and dealing with deliveries.
h) Assist in managing the bar area.
i) Assisting with other front-of-house tasks such as operating tills and tidying up.
j) Lay tables and prepare equipment for use.
k) Clean glassware and other equipment such as trolleys, decanters, ice buckets,
coasters and bottle holders.
l) Do manual work in the cellar.
Prerequisites:
Education: A diploma of certification in Wine Tasting and Cellar Management.
Experience: Previous bartending experience required. Experience in handling Point
of sale (POS) terminals and Stock & Inventory management.
Others: Must be able to communicate in English. Good personality and Positive
interpersonal skills required.
3.4.13 Job Title : Room Service Manager

Position Summary : Assist in the organizing, management and administration
and all operational aspects for the In Room dining department. Maintain high
quality products and service levels. He/she is expected to market ideas to
promote business, reduce employee turnover; maintain revenue and payroll
budgets; and meet budgeted productivity while keeping quality consistently high.
a) Oversee all aspects of the daily operation of the hotel‟s Room Service operation.
b) Supervise all Room Service personnel.
c) Respond to guest complaints in a timely manner.
d) Work with other F&B managers and keep them informed of F&B issues as they
arise.
e) Organize all documentation for shift work on a daily basis including pre-shift
reports, daily training topics, shift floor plan, requisitions for beverage, food and
sundries and manage labour on a daily basis through the time management system.
f) Ensure all staff are meeting all established standards of service through ongoing and
recurrent training systems
g) Monitor and test service skills of staff, retrain and reinforce all standards on food
and quality and service details daily. Provide feedback and appraisals as necessary.
h) Coordinate and monitor all phases of Loss Prevention in the Room Service
operation.
i) Ensure compliance with In Room dining SOP‟s.
j) Monitor and supervise the mini-bar department.

k) Ensure effective communications between each shifts.
l) Supervise the room service area in order to attract, retain, and motivate the
employees.
m) Ensure optimal level of service, quality, and hospitality are provided to guest.
n) Regularly review house counts, forecast and VIP list and maintain the confidentiality
of the hotel and its guests
o) Ensure the timeliness and accuracy of the amenity set-up and delivery.
p) Ensure compliance with all local liquor laws, and health and sanitation regulations.
q) Monitor and maintain cleanliness of In-Room Dining areas and work areas
r) Perform any other reasonable duties as required and directed.
Prerequisites:
Education: Bachelors Degree in Hotel Management / Restaurant Management or
equivalent.
Experience: Two to Three years experience as Room service supervisor or
equivalent combination of education and experience.
3.4.14 Job Title : Room Service Captain

Reports To : Food & Beverage Manager / Room Service Manager
Position Summary : The primary responsibility is to provide friendly and
efficient service of food and beverage items to all guests in the room. Also
responsible for completing settlement and payment procedures accurately.
Additionally He / She is also responsible to supervise and oversee the
performance of all room service staffs and trainees. And ensure that all room
service duties are completed as per the established room service operational
standards.
a) Have a complete knowledge of all food and beverage menu items available to Room
Service.
b) Maintain thorough knowledge of the hotel and room layouts.
c) Have a Good knowledge of wine and wine pairings.
d) Always follow standard telephone etiquette while speaking to guest over phone.
e) Greet Guests appropriately at their room and provide service upon items ordered.
f) Coordinate all guest orders in advance in-order to avoid any partial deliveries to
guest rooms.
g) Collect orders from the kitchen, ensure they have been prepared and presented
correctly.
h) Ensure Prompt and efficient delivery of food and beverage to the guest's room.
i) Ensure that hot food is maintained and delivered hot and all cold items are delivered
cold.

j) Serve drinks efficiently in the proper glass with the proper garnish.
k) Good knowledge of different type of tray and trolley set-ups.
l) Aware of all amenities to ensure they are set-up and delivered on time.
m) Ensure Trays and Carts are removed from the hotel hallways and elevator bays at all
times.
n) Read and retain all pertinent information regarding daily promotions, f&b specials.
o) May check back with guest to ensure they are enjoying their meal, and determine if
they have any other needs.
p) Inspect, plan and ensure that all materials and equipment are in complete readiness
for service.
q) Check storage areas for proper supplies, organization, and cleanliness.
r) Complete and raise store requisition for additional supplies needed.
s) Assist in the scheduling and training of room service staff.
t) Perform duties of the room service manager in his absence.
u) Must be able to anticipate guest or operational needs.
v) Ensure room service equipment's are functioning properly, report any problems to
the Room Service Manager.
w) Maintain high standards of personal appearance and grooming, which includes
wearing the proper uniform and name tag at all times.
Prerequisites:
Education: Certification or Apprenticeship course in hotel management.
Experience: Two or more year‟s experience as Room Service / In Room Dining
Captain.
Others: Excellent oral and written communication skills, Able to stand, sit, or walk
for an extended period of time, Able to move, lift and carry objects of around 5 – 10
kgs weight.
3.4.15 Job Title : Room Service Order Taker (RSOT)

Reports To : Room Service Manager / Room Service Captain
Position Summary : The Position involves High Guest Contact and Presents
the first point of contact to In Room dining for all guests. Takes guest orders via
phone, Inputs Food and Beverage orders through Micros, coordinates guest
amenities, and organizes guest table pick-ups on completion of meals in a timely
manner. Up -sell Food and Beverage by making well Informed and eloquent
suggestions.
a) Accurately take Guest orders by means of Phone, ensure that Guest name, Room
number, time of Guest order and Delivery timings are clearly registered.

b) Follow established phone courtesy standards and actively sell food and beverage
using up-selling techniques.
c) Receive guest restaurant reservations and requests for “Private Dining Room”
according to established hotel standards.
d) Input Guest orders in Micros and issue guest check for each order.
e) Ensure all special guest requests are very well explained to the kitchen via Micros.
f) In case of guests with dietary restrictions inform the Manager on duty and the Chef.
g) Make knowledgeable, informed and articulate recommendations and suggestions
regarding all menu items.
h) Offer information on all menu items, beverage items and help guest with food and
wine Pairings, advise guest with approximate time frame for preparation, delivery
and answer any other general guest questions.
i) Monitor guest orders and ensure that all guest orders are delivered within the quoted
time.
j) The Guest order tickets should have both what time the order was taken and the
delivery time.
k) Coordinate guest amenities with Executive office and follow up with front desk and
Housekeeping of any room changes, cancelations, do not disturb rooms.
l) Co-ordinate with housekeeping for pick-up of Guest trays and Tables after
completion of guest meals.
m) Maintain the pick-up log and follow up with service staff for tray pick-ups.
n) Assist the Room Service staff during peak times and help in coordinating and setting
up Room service tables for servers.
o) Provide general supervision and coordination of Room Service Servers.
p) Conduct shift end reports and forward them to the accounting department.
q) Handle Guest request or Guest Complaints and if needed, refer to superiors.
Prerequisites:
equivalent.
Management skill.
3.4.16 Job Title : Banquet Manager

Position Summary: The Banquet Manager is responsible for coordinating the
delivery of all food and beverage for functions held in the Hotel and all details
pertaining to functions being held in all Banquet and Meeting rooms in keeping

with the standards prescribed by management. The position is primarily
concerned with front of house activities.
a) Achievement of budgeted food sales, beverage sales and labour costs.
b) Achieve maximum profitability and over-all success by controlling costs and quality
of service.
c) Participation and input towards F & B Marketing activities.
d) Control of Banquet china, cutlery, glassware, linen and equipment.
e) Completion of function delivery sheets in an accurate and timely fashion.
f) Help in preparation of forecast and actual budget function sheets.
g) Completion of forecast and actual budget and Function Summary Sheets.
h) Completion of weekly schedules. Schedule staff as necessary to ensure adequate and
consistent levels of service.
i) To supervise and co-ordinate daily operation of meeting/banquet set-ups and service.
j) Maintaining the Hotel Bar control policies and completion of necessary forms.
k) Following of proper purchasing and requisitioning procedures.
l) Maintain records for inventory, labour cost, food cost etc.
m) Follow-up each function by completing a Function Critique and submit to the Sales
& Food and Beverage Manager.
n) Attendance and participation of weekly F & B meeting and Department Head
meeting.
o) To assist in menu planning and pricing.
p) Development and maintenance of all department control procedures.
q) Development and maintenance of department manual.
r) Supervision of weekly schedules. Schedule staff as necessary to ensure adequate and
consistent levels of service.
s) Consistent check of Banquet Food and Beverage quality, Banquet services and Plate
presentation.
t) Ensuring that services meet customer specifications.
u) Dealing with customer complaints.
Prerequisites:
Experience: Previous experience in similar Job role or minimum 4 years experience
as Banquet Supervisor. Experience in Hotel management software and Point of sale
software.
3.4.17 Job Title : Assistant Banquet Manager

Reports To : Banquet Manager

Position Summary : To supervise all phases of all type of banquet functions,
Coordinate activity on a daily basis. Should also oversee banquet event and
ensure that all service standards, departmental policies are followed by banquet
staffs. Act as a single point of contact with the banquet host during the banquet
function.
a) Oversee catered functions, in house and off site.
b) Responsible for making the function space visually appealing and presenting the
menu offering for the event.
c) Responsible for the overall sanitation and cleanliness of the work areas, banquet
rooms and storage areas.
d) Responsible for the proper usage and good working order of all equipment, furniture
and fixtures in the Banquet and Catering Section in the shift assigned.
e) Responsible for consistently implementing the service standards and operating
procedures in the banquet and Catering service.
f) Provide excellent customer service and ensure customer needs are met.
g) Provide unique and creative ideas to enhance meetings & group experience.
h) Should posses in depth Knowledge of Food and Beverage preparation and
presentation.
i) Supervise events and team members throughout service.
j) Guide the Banquet servers in set up of tables and place settings.
k) Be familiar with all current and upcoming event details.
l) Resolve staff and customer concerns quickly and efficiently.
m) Co-ordinate with the Kitchen and housekeeping department.
n) Should be able to work under pressure and also work in long or break shifts.
o) Scheduling of banquet staff, prepare weekly duty chart to correspond with banquet
functions and manage labour for monthly.
p) Assist the Banquet Manager with scheduling, training and performance
management.
q) Assist and support the Conference Services Manager to provide excellent guest
service
r) Organise Transportation of food and equipment to offsite catering events.
s) Responsible for monthly inventory, consumption spreadsheet and banquet staff
labours.
t) Responsible for ensuring sufficient operating guest supplies, beverage supplies and
operating equipment for functions assigned.
u) Speak with others using clear and professional language, and answer telephones
using appropriate etiquette.

Prerequisites:
Experience: Previous experience in similar Job role or minimum 4 years experience
as Banquet Captain. Experience in Hotel management software and Point of sale
software.
Others: Pleasing Personality.
3.4.18 Job Title : Banquet Captain

Reports To : Banquet Manager / Asst. Banquet Manager
Position Summary : Primarily responsible for the supervision of the banquet
staff and coordinates all food and beverage services within the banquet
department. Train the banquet team and also oversees the enforcement of hotel
standards on setting up the banquet hall, up keeping, service, break away, event
courses, cleaning, staff grooming and hygiene. He / She should maintain and
develop the highest level of guest relations. Manage all guest requests,
complaints and queries and ensure that all aspects are communicated to the
respective departments (Sales, Kitchen, F&B manager (HOD) etc.)
a) Meet and greet guests in a friendly and warm manner.
b) Coordinates with the event host on all aspects of the banquet function.
c) Performs planning and organizing functions for the banqueting department like
maintaining the banquet logbook, maintaining and updating function sheets etc.
d) Checks banquet rooms, service, and kitchen areas for cleanliness, proper set up, and
make sure sufficient supplies and equipment are available for the function.
e) Oversee all aspects of assigned banquet function activities, ensuring that food
counters are properly set and ready for execution at the appointed time.
f) Ability to respond quickly and accurately to guest requests.
g) Ability to obtain any government required licenses or certification for example
liquor licenses etc.
h) Display good customer relation skills and take initiative to greet guests in a friendly
manner.
i) Adhering to all banquet standard process and also hotel standard policies and
procedures.
j) Plan the event course and orchestrates its completion in a timely, quiet and courteous
manner.
k) Observe guests to fulfill any additional requests, to perceive when next course
should begin, or when meal is completed.
l) Supervises and trains staff in the set up and break down of assigned banquet rooms
according to contract and managers instructions.

m) Supervises and trains staff in the service of food and beverages according to
standards.
n) Discuss any last minute changes with the banquet team.
o) Ensure all guest requirements are set and ready 30 minutes before event start time.
p) Coordinates function details with banquet, conference planning, and kitchen staff.
q) Monitor banquet personnel in the performance of their duties.
r) Assist in conducting pre-shift and pre-function meetings.
s) Actively participates in set up of banquet rooms and service of food and beverage to
guests.
t) Communicates frequently with fellow supervisors and banquet managers as to the
progress of the days work.
u) Communicates frequently with function hosts in order to ensure that their needs are
being met.
v) Ensures all guest checks are billed and signed by the host according to planned
arrangements.
Prerequisites:
Experience: Previous experience in similar Job role. Experience in Hotel
management software and Point of sale software.
Others: Pleasing Personality.
3.4.19 Job Title : Banquet Sales Coordinator / Catering Coordinator

Reports To : F&B Manager / Banquet Manager
Position Summary : Responsible to meet, make introduction and ensure that
all arrangement and requirements are gathered with the function host prior to
function. Read and analyse Banquet event order (BEO) / Banquet Function Plan
(FP) in order to gather guests requirements, determine proper set up, buffet,
audio visuals, time line and also give attention to any special guest needs.
a) Establish and improve the reputation of the hotel by offering a very personalized
style of service as per the hotels standard operating procedures.
b) Timely attend all the telephone calls using clear and professional language, and
answer telephones using appropriate telephone etiquette.
c) Assist with typing of the Banquet and Sales correspondence, i.e. answering mail,
confirming banquet arrangements, menus, BEO, FP, memos etc.
d) Promptly respond to all inquiries.
e) Compose, publish and distribute Banquet event order (BEO) / Banquet Function
Plan (FP) to all department heads and personnel who are involved in servicing
banquets function.

f) Work with management and other heads of departments at all times and assist in
carrying out special requirements and duties necessary in adding to the guests
general comfort and well being.
g) Distribute promptly to all departments about notice of any change in the Banquet
event order (BEO) / Banquet Function Plan (FP).
h) Prepare signage and menu items for all banquet events function.
i) Study requirements of all booked banquets and functions to familiarize and ascertain
the possibility of selling additional facilities, to produce extra revenue.
j) Sending Banquet event proposals to the guests and being in timely contact with
them.
k) Call customers to remind before for cut-off dates.
l) Develop and maintain positive working relationships with others, and support team
to reach common goals.
m) Ensure prompt responses for all enquiries through telephone, fax and emails.
n) Ensure that all the administrative documents are prepared for the hotel sales team.
o) Act as a liaison between all related hotel departments and host of the function.
p) Ensure orders and requisitions for the Catering and Banquet departments are
completed.
q) Responsible to attend periodic sales meetings and circulate minutes of the meetings
and regular follow up's.
r) Respond and act upon any special requirement which function host had requested.
s) Maintaining the entire sales correspondence data base.
t) Maintain departmental reports and procedures.
u) Maintain all client information and folders.
v) Coordinate with Banquet operations on a timely basis to ensure complete customer
satisfaction.
w) Updating DSR (Daily sales Report) and revenue projection on a daily bases.
Prerequisites:
equivalent.
Management skill.
3.4.20 Job Title : Banquet Waiter

Reports To : Banquet Captain / Banquet Manager
Position Summary : The Banquet Server performs all tasks associated with
setting up, serving, and breaking down of function rooms where banquet food

service activities are performed. He / She is responsible for the prompt,
courteous, smooth and efficient service of food and beverage to guests during
banquet and outdoor functions. Additionally work as a team to follow through
with the proper and timely set-up and execution of banquet events.
a) Review and understand Banquet Event Orders (BEO‟s) or Event Plan at the
beginning of each shift to ensure banquet rooms are set as per the customer request.
b) Read and execute specifications listed on the Banquet Event Orders.
c) Attend all pre-shift meetings to ensure events flow smoothly.
d) Be in communication with the Banquet Captain regarding any special needs.
e) Assist in ensuring that each events are on time as per the banquet event course.
f) Prepare coffee breaks, carts, and stations with appropriate food and beverages as
stated in Banquet Event Order.
g) Make required adjustments as needed and relay that information to the appropriate
personnel.
h) Maintaining proper dining experience, delivering items, fulfilling customer needs,
removing courses, replenishing utensils, refilling glasses.
i) Greet all guests and owners warmly with an appropriate greeting.
j) Have a good understanding and able to communicate products and service related
query to guests when asked.
k) Deliver and serve welcome drinks, food, meals, condiments and accompaniments
etc.
l) Delivering Alcoholic and Non alcoholic drinks for service to your customers table.
m) Properly open and pour wine at the table side.
n) Good knowledge of the rules of Banquet Beverage Control and service.
o) Take beverage orders and collect payments where specified.
p) Prepare tables, action stations, buffets, service carts, dessert table/carts and cordial
carts.
q) Replenish buffet items to ensure consistency and freshness in presentation.
r) Remove china, glassware, silverware, etc. from tables at the conclusion of the meal
period and deliver to the stewarding area.
s) Ensure guest satisfaction throughout the meal service.
t) Respond to guest requests in a friendly, timely, and efficient manner.
u) Respond to and try to full fill any special banquet event arrangements.
v) Ensure each courses are cleared and tables are properly crumbed.
Prerequisites:
Education: Certification or Apprenticeship course in hotel management.
Experience: Two or more year‟s experience as Room Service / In Room Dining
Captain.

Others: Excellent oral and written communication skills, Able to stand, sit, or walk
for an extended period of time, Able to move, lift and carry objects of around 5 – 10
kgs weight.
Q.1 Write duties and responsibilities of Restaurant Manager?

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Q.2. Write duties and responsibilities of F&B Manager?

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Q.3 Write duties and responsibilities of Banquet Manager?

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3.5 COORDINATION OF FOOD & BEV. SERVICE AND OTHER DEPARTMENTS

The Food and beverage service department is seen to possess very vigorous intra and
inter departmental interactions in prospect of accomplishing works. This has also
made the functioning of the organization very sophisticated. Positive mutual aid and
harmonization can be found in between the intra departmental staffs, as they are
willing to lend a helping hand during busy operation hours and favorably exchange
their ideas and views with each other.
1) Food Production - It coordinates with kitchen department for the preparation of
various food and beverage items as per the orders. The kitchen also coordinates with
food and beverage service department regarding the functions, outdoor caterings,
and promotional activities. It also provides fruits, cream, mint, lemon, eggs and other
ingredients required by the bar for making cocktails.
2) Housekeeping - It coordinates with housekeeping department regarding the

cleanliness of the outlets, different F&B sections and regarding the regular supply of
staff uniforms and soil linens. In many hotels, housekeeping department also looks
after pest control in restaurants, kitchens, and store attached to them. Special
cleaning of these areas call for coordination with the housekeeping department.
3) Front Office - Receives rooming list from the front office which shows the
occupancy position, status of the guest, meal plan and so on. It helps the service dept
to organize service accordingly. Signed bills are posted to the guest room account
through point of sales or are deposited at the front office for charging to the guest
account.
4) Human Resource - Coordinates with this department for recruiting, training,

performance appraisal and firing of staff.
5) Security - It coordinates with security department to create a safer environment for

the guests, hotel personnel and the assets to control them properly. It informs
security about any articles misplaced by guest, suspicious behaviour of guest,
unclaimed baggage, drunken guest, function caterings etc.
6) Engineering - It coordinates with engineering department for repairs, maintenance,

and installation of various equipment and physical features required during operation
hours and special functions.
7) System Administrator - It coordinates with information system department

regarding the updating and installing of different electronic information system.
Every personal are provide with the password as access into the computer system of
the hotel by the department.
8) Stores - It coordinates with materials department for regular supply of food,

beverages, and essential stationeries for the outlet.
9) Purchase – It coordinates with purchase department for purchasing new equipment

like crockery, cutlery, glassware, hollowware and other related materials required for
the department.
10) Sales & Marketing - It coordinates with sales and marketing department for the
sales of banquet halls, fixing the menu price, and providing provisions and service as
per the Banquet Event Order. F & B personnel will do the necessary arrangement for
the preparation and see to guests needs. Sales and marketing also get clients to hold
functions using hotel facilities in banquets.
11) Finance - It coordinates with finance department for payment of salary and budget
development. The Cost controller verifies bills and KOT‟s of all service areas,
receipts of stores, closing stock records and conduct periodic inventories.
3.6 ATTRIBUTES OF FOOD AND BEVERAGE SERVICE PERSONNEL

1) Personal Hygiene and Grooming: A high standard of personal hygiene and
grooming is expected from all food & beverage personnel. The points to be
considered in maintaining the grooming and hygiene standards are mentioned in
detail at point 3.7
2) Attitude to work: Anticipate the guests needs and wishes. A respectful manner
towards guest and senior staff members is necessary. All guests should be treated as
VIP‟s, regardless of who or what they are, and everyone should be given the same
respect. A waiter‟s conduct should be of the highest degree at all times, particularly
in front of the guest. The customer is always right – even when he is wrong. NEVER
argue with the guest. If the problem cannot be handled call a senior member of the
staff. Service staff must develop a sense an urgency especially at the time when the
establishments is very busy in order to make maximum business and profit. Assist
fellow workers wherever possible without interfering. Never say no to the guest.
Help where you can – it is to everyone‟s advantage in the long run.
3) Assuming responsibility: As one grows in sensibility one‟s responsibility increases.

One must do ones job regardless of the presence of the supervisor. Responsibility

grows as ones skill increases. Taking the job seriously, no matter how menial, will
be recognized by those in higher positions.
4) Memory and Anticipation: It is important to remember as much as one can about

his customer‟s because what a customer wants is a sensitive awareness. They like
persons who know just when something is required without hovering near the guest
all the time. He answers before you call. If a waiter studies his customers preference,
even their favorites, he will find that they will be delighted when they realize that
their wishes are known and anticipated.
5) Courtesy: It is the hallmark of a good waiter to go out of his way to be considerate

to ill-tempered persons. The manners should not only be a part of the technique of
the restaurant but inherited in the nature. The waiter should be friendly without being
familiar.
6) Technical Skills: In addition to the social skill one must also develop technical
skills. One should be hungry for knowledge and eager to learn service skills. The
staff must have knowledge of food and beverage items and preparations so as to
assist the guest and suggest right dishes or beverages to him. The waiting staff
should also know how to serve a dish in a correct manner with right
accompaniments, cover and garnish of the dish. Choosing right cutlery, crockery,
glassware and other tableware is another area of concern.
7) Handwriting: It is a must to have legible handwriting because you will be required

to write KOT‟s (Kitchen Order Ticket) which will be read by the kitchen and billing
staff.
8) Punctuality: Staff must report to work on time. Punctuality reflects the interest the
staff has towards the work which will also get reflected in the service.
9) Local Knowledge: The staff should also have some knowledge of the local area so
that if required, they should be able to suggest the guests on other entertainment
facilities in the area, modes of transport available, etc.
10) Personality: Good temperament, tactfulness, good sense of humour and courtesy are
the basic qualities expected from a food and beverage personnel. A good body
language and a pleasing personality act as a plus factor while dealing with the
guests.

11) Sales and Marketing Skills: Handling customers is an art. A food and beverage
personnel is expected to be able to handle a customer brilliantly using his sales and
marketing skills.
12) Honesty: A trust, respect, relationships, good team spirit and honesty are the best
assets of a food and beverage personnel which will be reflected in a more efficient
work and higher self satisfaction.
13) Conduct & Loyalty: It is always expected from a staff to conduct himself in a
dignified manner always, especially in front of the guest. The conduct rules should
always be followed. Loyalty towards the workplace and its team is of utmost
importance.
14) Complaint Handling: Any staff involved in food and beverage service
establishments should be a good problem solver and with the help of his other
personality traits, he should be able to solve the complaints on his own. Incase, he is
not able to satisfy the guest, then the seniors must be called in to handle the situation
immediately and impeccably.
15) Team Member: Last but not the least, the staff should be a good team member with
a positive approach and should handle the workload and pressure equally.
3.7 PERSONAL HYGIENE & GROOMING STANDARDS

1) Staff should be clean and should use deodorants (but not strong smelling ones).
2) After shave and perfumes should not be too strong (as this may have a detrimental
effect on the customer‟s palate)
3) Sufficient sleep, an adequate and healthy intake of food and regular exercise is
essential for food health and the ability to cope with the pressures and stress of work.
4) Particular attention should be paid to the hands. They must always be clean, free of
nicotine stains and with clean, well- trimmed nails.
5) Men should normally be clean-shaven or with neatly trimmed moustache or beard.
6) Women should only wear light make-up. If nail varnish is worn then it should be
clear.
7) Earrings should not be worn with the possible exception of studs.
8) Uniform should be clean, starched and neatly pressed. All buttons must be present.
9) Hair must be clean and well groomed. Long hair must be tied up to avoid hairs
falling into food and drinks and to avoid repeated handling of the hair.
10) Shoes must be comfortable and clean and of a plain, neat design. Fashion is not as
important here as safety and foot comfort.

11) Teeth should be brushed immediately before coming on duty.
12) Cuts and burns should be covered with waterproof dressings.
13) Any colds or other possible infections should be reported immediately.
14) Hands should be washed immediately after using the toilet, smoking or dealing with
refuse. Hot water and soap must be used.
15) Staff should try to avoid certain acts such as running their fingers through their hair,
chewing gum or scratching their face.
16) Excessive jewellery should not be worn. The establishment policy should be
followed.
3.8 BASIC ETTIQUETTE FOR FOOD AND BEVERAGE SERVICE PERSONNEL

Food and beverage industry is one of the most sophisticated industries of the world
economy. As the guest pays huge amounts in settling the bills of the food and beverage
consumed, it is expected out of the staff that they will behave in a proper and decent
manner and will follow the following etiquette in the place of service:
1) Attend the guest as soon as they enter the restaurant.
2) Assist guest to remove warm, heavy coats in the winter and help put them on when
they leave.
3) Wish guest the time of the day and welcome them to the restaurant.
4) Preferably address them by their name which requires remembering them.
5) Be polite to guests.
6) Help to seat ladies elderly first, followed by ladies and children, then other guests
and host in the last.
7) Provide extra cushions or special chairs for children.
8) When speaking to guest, do not interrupt him if he is speaking to another guest.
9) Do not overhear conversation.
10) Avoid mannerisms such as touching hair, picking nose, etc.
11) Stand erect all the times. A gentle bow at the time of service is permissible.
12) Be attentive to guest calls.
13) Speak softly.
14) Avoid arguing with service staff or guest in the restaurant.
15) Avoid soliciting for tips.
16) Remove tips only after the guest has left.
17) Enter and Leave the restaurant through the service door only.
18) Carry pen or pencils in the pocket and not behind the ears or clipped in the front of
the jacket.
19) Desist from chewing gum or beetle nut.
20) Present the bill/check to the host discreetly in order to avoid embarrassing him.

Q.1 What are the basic etiquette for food and beverage service personnel?
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Q.2. What should be the personal hygiene & grooming standards for F&B Professional?
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Q.3 List the attributes of food and beverage service personnel.

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3.9 SUMMARY
Food and beverage industry is a highly complexed and skilled industry which requires a
great sense of responsibility and belongingness. The situations are always changing
because of the guest flow into the outlets but the standards and qualities have to be
maintained by all those who are involved into the operations. To meet out this
challenging task, all the hotels have their set of organizational structure which highly
depends upon the quality of service, level of service, technology in use service
procedures, skills of the staff and so on. The organizational structure also depends upon
the type of organization where the food and beverages are being served. To achieve the
highest goal of customer satisfaction, all the organizations need to tell their staff about
their exact role to be played by them. The staff has to be technically fit and
knowledgeable enough to handle the arising situations. If not able to, then the problem
should be escalated to the next level to achieve the goal. Along with these mentioned
reasons, food and beverage staff has to have certain attributes and etiquette so as to
discharge the duties and responsibilities with the utmost satisfaction of the employee
himself and employer.
3.10 GLOSSARY
 Banquet: Formal meal followed by speeches.
 BEO: Banquet Event Order
 BOT: Bar Order Ticket
 Cellar: Underground room for storing alcoholic drinks, especially wines.
 Indent: Requisition for material required from stores.
 KOT: Kitchen Order Ticket
 Lounge: Public room for relaxing, generally situated near the reception area.
 Ménage: Procedure of preparing the restaurant to host guests, in a manner that is

impeccable and enhances the guest experience.
 Mise en place: Means to put in place, equipment or pre-prepared food, in

anticipation to serve.


 Mise en scène: Means to put the scene or ambience of the restaurant in order.
 RSOT: Room Service Order Taker


New Delhi, 2009.
Heinemann, 2010.

1) Draw the organizational chart of a large hotel.
2) Write the duties and responsibilities of F & B Manager.
3) Write down the attributes of F &B personnel.
4) Write down the grooming and hygiene standards for F & B staff.
5) Write the duties and responsibilities of a Sommelier.
6) Explain inter departmental relationship of F & B service with other departments.

UNIT 4:
FOOD & BEVERAGE SERVICE METHODS
Structure
4.1 Introduction
4.2 Objectives
4.3 Types of Food & Beverage Service
4.4 Table Service & Its Types
4.4.1 English Service / Silver Service
4.4.2 French Service / Butler Service
4.4.3 American Service / Plate Service
4.4.4 Russian Service
4.4.5 Family Service
4.5 Taking Bookings for Table Service
4.5.1 Procedure for Taking Booking over Telephone
4.5.2 Phraseology for Taking Booking over Telephone
4.6 Preparation for Service
4.6.1 Mise En Scène (Restaurant Setting)
4.6.2 Mise En Place
4.6.2.1 Table Setting
4.6.2.2 Check Equipment for Service
4.6.2.3 Procedures for Polishing Tableware
4.7 Sequence of Service
4.7.1 Various Procedures Involved During Service
4.7.1.1 Writing a Kitchen Order Ticket (KOT)
4.7.1.2 Preparing & Serving Bottled Water
4.7.1.3 Preparing & Serving Water from Jug
4.7.1.4 Serving Tea
4.7.1.5 Serving Coffee
4.7.1.6 Opening a Napkin for Guest
4.7.1.7 Prepare & Offer Cold / Hot Towels
4.7.1.8 Adjusting Covers
4.7.1.9 Stack and Carry a Tray
4.7.1.10 Carrying Two Plates in a Hand
4.7.1.11 Silver Service of A Dish
4.7.1.12 Carrying a Salver
4.7.1.13 Cleaning Spillages on a Guest Table
4.7.1.14 If the Spillage is on the Guest
4.7.1.15 Changing Table Cloth during Service
4.7.1.16 Folding a Used Napkin
4.7.1.17 Clearing Glasses
4.7.1.18 Clearing Soiled Plates
4.7.1.19 Serving Non Alcoholic Beverages
4.7.1.20 Serving Spirit with Mixer
4.7.1.21 Serving Spirit without Mixer
4.7.1.22 Serving Beer
4.7.1.23 Serving Red Wine
4.7.1.24 Serving White Wine
4.7.1.25 Serving Sparkling Wine
4.7.1.26 Serving & Lighting Cigarette
4.7.1.27 Serving Cigar
4.7.1.28 Serving Liqueur
4.8 Self Service & Assisted Service
4.8.1 Buffet Service
4.8.2 Types of Buffet Service
4.8.3 Buffet Service Styles
4.8.4 Buffet Serving Equipment
4.8.5 Buffet Setup
4.8.5.1 Buffet Layout
4.8.5.2 Sit- Down Table Setup
4.9 Cafeteria
4.9.1 Layout of Cafeteria
4.9.2 Pre-Preparation
4.9.3 Sequence of Service
4.10 Summary
4.11 Glossary
4.1 INTRODUCTION
Food service is that part of the food flow when it is presented and delivered or served to
the guest after the completion of food production. In some situations, the food might
have to be transported to a separate service area from the production area whereas in
some cases, the food production areas are attached to the service areas. Just as cooking
is an art, serving food and beverage to the customers is also an art and is a very
important and skilled activity which requires organized managerial inputs and the server

differentiates the level of service. Food and beverages are served in many ways. But,
there are some which are called as the basic food serving methods or techniques
including Waiter Service e.g. Table Service, etc. and Self Service e.g. Buffet Service,
etc., amongst others.
4.2 OBJECTIVES
f) Differentiate between various forms of Table Service
g) Take the bookings and prepare for service (Table Service).
h) Take Orders, Serve Food & Beverage and Clear the tables.
i) Demonstrate service methods involved in Self Service.
j) Prepare for service (Self Service).
k) Plan sequence of service.
l) Clearing during and after the service.
4.3 TYPES OF FOOD & BEVERAGE SERVICE

The food and beverage services can broadly be divided into five different types of
services which are largely dependent upon the factors like how the food is served, how
is it served, what type of service is offered to the guest , where the food will be
consumed and how the clearance for the served food will be done? Various types of
food & beverage services are as follows:
Method of How orders are Dining/

Type of Service Clearance
Service taken / given consumption
Table service From menu By staff to customer A laid cover By staff
From menu, Combination of
Assisted Usually at
buffet or passed both (staff and By staff
service laid cover
trays customer)
Customer selects Customer Carries Dining area
Self-service By staff
items onto a tray himself or take away
Single point Orders at Customer Carries Dining area
Various
service single point himself or take away
Served where By staff or
Specialized or From menu or Brought by staff to
the customer customer
in situ service predetermined customer
is located himself
Table 4.1 – Types of Food & Beverage Service

4.4 TABLE SERVICE & ITS TYPES

Table service is a type of service wherein the customer is served at a laid table. This
type of service, which includes plated service or silver service, is found in many types of
restaurant, cafes and in banqueting. There are different types of Table Service which are
classified as below:
4.4.1 ENGLISH SERVICE / SILVER SERVICE

This usually includes serving food at the table. It is a technique of transferring food
from a service dish/platter or flat to the guest's plate from the left. It is performed by a
waiter usually using service fork and spoon, although occasionally two forks, two fish
knives or some other type of specialist service equipment. This technique requires much
practice. It is almost always used, for a banquet, in many top class hotels, restaurants
and cruise liners. The food is always served to the guest from the left side of the guest
using a service fork and spoon.
4.4.2 FRENCH SERVICE / BUTLER SERVICE

A very exclusive and personalized service in which emphasis is on the presentation of
the food as much as is on the quality and taste. The food is individually presented on
dishes, platters or flats to each customer by staff and they help themselves from a
serving plate held by the waiter (butler) or can be placed directly on the table. It requires
highly skilled staff and is found in luxury dining establishments. The food is always
presented on the platter first and then the food is served to the guest from the left side of
the guest.
4.4.3 AMERICAN SERVICE / PLATE SERVICE

This type of service is found in a wide variety of catering establishments and is probably
the most common style of food service. Food is pre-plated in the kitchen and served to
customers, sometimes under cloche/plate covers which are removed in front of the
guests. The advantages of this type of service include the maintenance of food
presentation and portions, and the possibility of a faster turnover of customers. The food
is always served from the right side of the customer. Dishes are prepared and decorated
in the kitchen and then served directly.
4.4.4 RUSSIAN SERVICE

It is a manner of dining that involves courses being brought to the table sequentially.
The table is laid with food and the customers help themselves. The food is prepared and

portioned in the kitchen and placed on to silver salvers which are then brought into the
restaurant. Food is served from the platter to the plate.
4.4.5 FAMILY SERVICE
It is a service where a butler is involved in helping the guest to conduct the service
smoothly. The bowls and the platters are brought on trolleys or trays kept before the host
to portion out and carve the items and holding the plate for him to place the food and
serve as directed. The first portion is offered to the Head Lady of the family followed by
other members. The butler takes the trolley around for second helpings. Clearing is done
side by side. It is a very informal and private kind of service which normally does not
exceed 15 – 20 people. It is customary for the host to show his closeness and favorites
through his portions offered.
Q.1 What do you mean by self service?

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Q.2. What do you mean by Russian Service?

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Q.3 What do you mean by French Service?

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4.5 TAKING BOOKINGS FOR TABLE SERVICE

Most of the organizations will go a step ahead to capture the share of market. Many of
the food and beverage establishments extend the facility of making prior bookings to its
guests. Various modes of booking might include bookings through telephone, fax,
emails or in person. The person responsible, Restaurant Hostess, should be good and
efficient enough to take the bookings perfectly as this particular moment is often the
first contact point of the potential customer who might make an impression in his mind
just by interacting with the staff while giving bookings. The reservation process includes
accepting table reservations for lunch and dinner over phone. It lists the various steps to
be performed while taking a reservation along with the standard phraseology to be used.
The process also details the procedure for taking cancellations and reconfirming
reservations.
4.5.1 PROCEDURE FOR TAKING BOOKING OVER TELEPHONE

While taking booking over telephone, the following procedure must be used:
1. The telephone should be answered within 3 rings or 15 seconds.
2. Employee should answer the phone with the appropriate greeting and identify the
department or restaurant.
3. Employee should obtain the guest's name and use it at least once during the
conversation.
4. Employee should obtain relevant details required for making reservation for e.g.
the number of people dining, dining time, telephone or room number and
smoking or non smoking preference.
5. Employee should repeat and confirm the details.
6. Employee should thank guest and indicate that he or she looks forward to
welcoming the guest.
4.5.2 PHRASEOLOGY FOR TAKING BOOKING OVER TELEPHONE

While taking telephonic bookings, the following phrases should commonly be used:
1. Answer the telephone within 3 rings.
“Good morning/ afternoon/ evening <Name of the Restaurant>” How may I
assist you?”
2. If the guest requests to make a reservation. Ascertain the date and meal
period for the reservation.
“Sir/ Madam the reservation is for which date?”
“Would you like a reservation for lunch or for dinner?”
3. Ascertain the guest’s name.
“Would you like me to make the reservation under your name, Sir/ Madam?”

If yes, ascertain the guest’s name.
“Sir/ Madam may I please have your name?”
4. If the reservation is to be made under any other name, ascertain the name of
the person in whose name the reservation is to be made.
“Sir/ Madam, under what name should I make the reservation?”
5. If the name is not easy to spell, request the caller to spell the name.
“Sir/ Madam, could you please spell the name for me?”
6. Check the number of guests expected.
“How many guests would you like me to make the reservation for?”
7. Check for availability for the requested date and time in the reservation
register.
8. If the table is available. Ask for table preference.
“Would you prefer a smoking or a non – smoking table?”
In case only one of the two is available, inform the caller.
“We have only a <smoking/ non-smoking >table available. May I reserve the
table?”
9. Once guest has agreed to proceed with the reservation, request for contact
details.
“May I please have your contact number?”
Request the guest for his hand phone number (If applicable).
“May I please have your local hand phone number?”
If the booking is being made for another person.
“May I have Mr. /Ms. <guest‟s last name> contact number please?”
Note the bookers name and telephone number also in the reservation
register.
Request the guest for his hand phone number (If applicable).
“May I please have your local hand phone number?”
10. Enquire if there is any special occasion being celebrated.
“Mr. / Ms. <Callers Name>. “Are you celebrating an occasion with us?”
“Sir/ Madam, is Mr. / Ms. <guest‟s last name > celebrating an occasion?”
If yes.
“Would you like us to make any special arrangements for the occasion?”
11. Reconfirm the reservation with the guest.
“Mr. / Ms. <Callers Name> I am pleased to confirm your reservation for <day>
at <time> for <number of guests> person/ people in the <smoking/ non-
smoking> section.”
12. Inform the guest about the table releasing policy.

“Sir/ Madam I would like to inform you that we would be holding your table for
30 minutes from the expected time of arrival. In case a further delay is expected,
please inform us in advance to hold your reservation.”
13. Inform the guest if the restaurant requires a specific dress code.
“Sir / Madam, I would like to inform you that the Gentleman should be attired in
full length trousers and shirts with sleeves.”
14. Inform the guests about the maid policy.
“Sir/ Madam, in case your maid would be accompanying you, we would
encourage the maid to be present in the restaurant along with you and not left by
herself in the lounge/ lobby”
15. In case the restaurant has a special feature inform guest about the same.
“<Mr. / Ms. <caller name> to enjoy the complete <name of the restaurant>
experience, we recommend you to come <X> minutes before the reservation time
and sample some exquisite wines at our wine library.”
16. Thank the guest.
“Thank you for calling <Name of caller>.We look forward to welcoming you at
<Name of Restaurant>.”
“Thank you for calling <Name of caller>.We look forward to welcoming
<guest‟s last name> at <Name of Restaurant>.”
17. Make a note of the above details by a pen on the reservation register and
strike off the table number on the reservation sheet. The employee must sign
on the reservation register after entering all the details. Alternatively, if a
table layout sheet is used, strike off the box representing the table number
in the sheet.
18. If a table is not available for the date and time requested by the caller.
“Sir/ Madam I regret to inform you that the restaurant is completely booked.”
19. Enquire if the guest may want to move the reservation to another day and/
or time.
“Would you like to make the reservation for some other day/ time?”
If the guest agrees, perform steps stated from 8 to 17 above.
Alternatively, a tentative reservation can be taken to be confirmed at a later
date.
“Sir/ Madam if you wish I can make a note of your reservation details and
confirm the same to you by <date and time>, if any reservation gets cancelled.”
20. In case the guest declines, suggest alternate restaurants to the guest.
“Sir / Madam, would you like me to make a reservation at any of the other
restaurants at our hotel.”

In case the guest agrees, provide the details pertaining to the name of the
restaurant and type of cuisine.
21. If the guest agrees to make a reservation at any of the suggested restaurants,
direct the call to the other restaurant.
“<Callers name> please allow me to transfer your call to <The restaurant
desired>.”
22. In case the guest declines all other restaurants offered.
“<Callers name> I apologise for not being able to accommodate you. We hope
to welcome you at <Name of Restaurant> another time shortly, <wait for callers
response>, Thank you. Have a nice day.”
<Restaurant Name>
RESERVATION REGISTER
Date: <dd/mm/yy>
Smoking/
Guest Reservation No. of Contact Taken
S.No Non- Remarks
Name Time Covers Number by
Smoking
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
* Table Nos. 11, 12, 14, 15, 16, 17, 18, 19, 20, …………………………
# Strike the table number for which reservation is taken
Figure 4.1 – Format of Reservation Register

Smoking Section
Table 15 Table 24 Table 34
Non Smoking Section
Figure 4.2 – Table Layout of the Restaurant

Q.1 What is the procedure of taking table booking?

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Q.2. Draw the format of table reservation register.
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4.6 PREPARATION FOR SERVICE

The outlet should be made ready before opening it up for customers so as to it more
impressive and attractive to the guest. The preparations done before the opening also
helps the waiting staff during the peak timings of the service when time just flies by. All
restaurant undergo a daily exercise called as Ménage which means the procedure of
preparing the restaurant to host guests, in a manner that is impeccable and enhances the
guest experience. Ménage constitutes of Mise en place which literally means to put
everything in place, be it equipment or pre-prepared food, in anticipation to serve and
Mise en scène which means to put the scene or ambience of the restaurant in order.
4.6.1 MISE EN SCÈNE (RESTAURANT SETTING)

The restaurant should be made ready for the service as per the following sequence:
1. The restaurant should be cleaned before opening for every meal period. Cleaning
of the restaurant to be done as per the procedures and standards defined for
Housekeeping department. Update Housekeeping checklist for the restaurant
once cleaning procedures have been completed.
2. The restaurant lighting to be automated and pre-set to change as per the time of
the day.
If the restaurant lighting is not automated, the lighting levels must be clearly
indicated.
3. Insert music CDs in the CD changer, and volume to be set at the standard
established for the restaurant. The Music CDs should be changed as per the
standard time interval.
4. Perform the following maintenance checks before opening for every meal
period:
 Lighting equipment
 Table and Chair for repair and stability
 Pillars and ceiling for paint job
 Update Engineering checklist once all checks have been
completed.
5. Ensure the side stations of the restaurant are stacked with the standard quantity
of the items.
6. Ensure the beverage trolley (if any) is set up with the standard items to be placed
as per the restaurant design specification. The bottles should be corked with a
silver stopper.
7. For dinner service, place and light candles in case of dinner where required.
8. Switch on MICROS terminal if the same is not already on from the previous
meal period.

9. Equip self with waiters kit: Standard wine opener, Standard waiter‟s pen (Click top),
Note pad, White handkerchief (Plain/Striped) and Hotel match box.
10. Clean lunch/ dinner menus and place them at the storage space assigned in the
restaurant. Discard dirty insert sheets and dog-eared menus.
11. Place the guest in house list, table reservations register and standard hotel pen at the host
or hostess desk. Ensure the host or hostess desk is free of clutter.
12. Align tables to ensure that all tables and chairs are in their right positions and there is
enough spacing between tables for guests to move around freely.
13. Adjust the ceiling spot light (if any) such that it falls over the flower vase on the table
(wherever applicable).
14. Display special arrangements if any, as per the restaurant design specifications (e.g.
Coffee beans, Fruit arrangements etc).
15. Ensure that the back area or service pantry is clean and appropriately stocked.
16. Set the buffet:
 Buffet stage should be clean and free of any left over food particles.
 Plates, bowls etc. should be stacked at a designated place. The restaurant logo (if
any) should be at a 12‟O clock position.
 Place appropriate service equipment.
 Place appropriate under liners under the service equipment/ cutlery.
 Place name tags for non-vegetarian dishes and items which are not easily identified.
 Place name tags for pork and beef preparations.
17. Set up Show Kitchen ( Tandoor..if applicable) in the restaurant
18. Open Restaurant door and place the Lunch/ Dinner menu on the menu stand outside the
restaurant. Place the notice board displaying the minimum age for serving alcohol
outside the restaurant
Engineering and Maintenance Checklist

S.
No. Description Completed Remarks
1 Are all lighting equipment/ bulbs in working
condition?
2 Are all tables/ chairs steady and in good repair?
3 Are all power points/ plugs in working condition?
4 Are all wires properly tied/ hidden and not hanging
lose?
5 Is the air conditioning unit in proper working
condition?
6 Is the MICROS terminal, printer and EDC machine in
proper working condition?
Figure 4.3 – Engineering & Maintenance Checklist

Housekeeping Checklist
S. No. Description Completed Remarks
1 Are the carpet/ tiles clean and free of any dust/
debris?
2 Are the walls clean and free of any chips, scuffs
or marks?
3 Are the mirrors polished and free of any
smudges?
4 Are windows clean and free of any streaks or
spots?
5 Are all plants and floral decorations fresh?
6 Are the furniture and fixtures dusted and free of
grim and dirt?
7 Are all side stations/ other counters dusted and
free of grim and dirt?
8 Are the display items dusted and clean?
9 Are all brass surfaces polished and wiped?
10 Is the upholstery clean and free of any food/ dust
particles?
Figure 4.4 – Housekeeping Checklist
Bar Stacking List

S. No. Item Description Standard Specification Quantity
Liquor/ Alcohol bottles as per the bar As
1 NA NA
display design specification specified
Clean Glassware (clean and without streaks) Hotel
2 As approved
placed at their appropriate place/ chiller Specific
Hotel
3 Ice bin filled with ice/ crushed ice As approved
Specific
4 Mixers at their designated place NA NA
5 Beer bottles/ cans at their designated place NA NA
6 Wine bottles at their designated place NA NA
Appropriate garnishes prepared (lemon slice
7 and segments, cherry‟s, olives, orange slice NA NA
etc)
Figure 4.5 – Bar Stacking List

S.
No. Item Description Standard Specification Quantity
1 Clean and polished Cutlery: Hotel Specific As approved As specified
Forks, knives, spoons, tea
spoons
2 Clean Crockery with no stains: Hotel Specific As approved As specified
B&B plates, bowls etc.
3 Folded napkins Hotel Specific As approved As specified
4 Ashtrays with hotel matchboxes Hotel Specific As approved As specified
5 Extra covers Hotel Specific As approved As specified
6 Water jugs Hotel Specific As approved As specified
7 Juice jugs (Breakfast only) Hotel Specific As approved As specified
8 Pots for coffee (Breakfast only) Hotel Specific As approved As specified
9 Water goblets (clean and without Hotel Specific As approved As specified
streaks)
10 Shot glasses Hotel Specific As approved As specified
11 Place mats (for restaurant Hotel Specific As approved As specified
without table cloths)
12 Salt and pepper cruet sets (full Hotel Specific As approved As specified
and non-greasy from outside)
13 Pepper miller (filled and non- Hotel Specific As approved As specified
greasy from outside)
14 Preserves/ Honey/ Ketchup/ Hotel Specific As approved As specified
Other condiments
15 Straws and swizzle sticks Hotel Specific As approved As specified
16 Sugar sachet holders Hotel Specific As approved As specified
17 Coasters Hotel Specific As approved As specified
18 Crumbing set Hotel Specific As approved As specified
19 Check folder with corporate Hotel Specific As approved As specified
branding
20 Stationery: KOT pads, pre- Hotel Specific As approved As specified
approved note pads, check
stationery, hotel pen, comments
card
Figure 4.6 – Side Station Set up List
4.6.2 MISE EN PLACE

It is discussed as under:
 Table setting

 Equipments for service
4.6.2.1 TABLE SETTING
The table should be made ready for the dining as per the following details:
1. Check the table for wobbling.
a) Check the table applying force on each corner.
b) Adjust the table by adjusting the screws in the base of the legs of the table or
making use of corks of old wine bottles to balance the table. Pre cut corks of
2mm and 4mm size should be readily available to balance the table.
c) Adjust till the table is stable.
2. Lay the table cloth.

a) To lay at table cloth, select a clean table cloth of the right size and quality.
b) Fold the table cloth twice along the length.
c) Drape the folded table cloth from the centre on your left arm. Approach the
table and place the table cloth on the table.
d) Position yourself between the legs of the table on any one side.
e) Hold the table cloth placing the thumb on top of the inverted fold and the
index finger below the fold, the middle is the first edge of the cloth which
should lie between your index and middle finger and the second edge should
lie between your middle and ring finger.
f) Position the table cloth over the farthest edge of the table spreading out your
arms as close to the farthest edge of the table as possible.
g) Release the edge which is between the middle and ring finger dropping over
the farthest edge of the table. The drop should be 12 inches from the edge of
the table
h) Release the inverted fold, releasing the first edge first by removing your
thumb and index finger.
i) Pull the table cloth towards you while holding the first edge of the cloth
which is between your index and middle finger.
j) Remove the crease on the top by using the back of your palm.
k) For stubborn creases, use a steam iron to remove the crease.
3. Place the cloth Napkins (Book fold).

a) Select a clean napkin by checking the quality and standard of the napkin
required. It should be 21” x 21” in size.

b) Lay the napkin unfolded on a flat surface in front of you such that hemmed
edges face you.
c) Fold the napkin into three parts equally, so as to get 3 rectangles, bring the
top half of the napkin onto the middle half, then bring lower half as a flap to
cover previous fold.
d) Fold it into a book by folding the right hand side corner of the napkin
inwards and then fold the left hand side corner by bringing it as a flap over
the previous fold.
e) Overturn the napkin turning the side that was taking the surface towards you.
4. Place a B&B plate on the left of the cover and a fork on the right of the B&B
plate such that the throngs of the fork face away from the guest.
5. Place an AP knife on the right of the cover with the sharp edge of the knife
facing inwards. Place a AP spoon on the right of the knife.
6. Place a neatly folded napkin in the centre of the cover.
4.6.2.2 CHECK EQUIPMENT FOR SERVICE
The following equipment needs to be checked before service to make sure it is:
 clean – if not, clean it or replace it before service starts
 working correctly – if not, report to your supervisor, get it fixed or remove it
 safe to use – if not, report to your supervisor, get it fixed or remove it.
1. Jugs and Glassware – Clean, polished and no chips or cracks.
2. Plates, Bowls, Cups and Saucers – Clean, polished and no chips or cracks.
3. Forks, Knives, Spoons and Other cutlery – Clean and polished.
4. Tablecloths, Overlays, Napkins and Serviettes – Clean, pressed and no marks or
stains
5. Flowers, Vases, Candles and Placemats – Flowers are fresh, clean water, vases
not chipped, Candles are new and no wax on candle holders, clean placemats.
6. Cruet Set, Chinese Cruet, Relish Plate, Sauce Boat, Butter Dish, Cheese Dish,
Oil Vinegar Set – Containers are clean, Containers are topped up, good to use.
7. Menus and Wine Lists – Display Boards easy to read and updated, Table menus
are clean and in enough quantity.
8. POS Equipment – Working and updated with any changes.

4.6.2.3 PROCEDURES FOR POLISHING TABLEWARE

Polishing Cutlery
 Remove cutlery rack from the dish wash and place it on a table in the back
area.
 Select a waiter‟s cloth that is not soiled, tainted or smelly. Collect cutlery that
is to be polished holding the waiter‟s cloth in left hand and leaving one end
free.
 Arrange bunches of similar cutlery with all heads of the cutlery facing away
from your body.
 Vigorously wipe and polish each piece of cutlery with the free end of the
waiter‟s cloth. While wiping check that the cutlery is clean, polished and is in
good condition.
 Stack the cutlery, checking that the entire lot is polished. It is recommended
that plastic containers are used to store the clean cutlery. Separate containers
should be used for each type of cutlery.
 Sort out cutlery that is damaged or badly scratched. These should be kept in a
separate container and discarded as per procedure.
 Sort out cutlery that is tarnished and requires plating or polishing. These
should be kept in a separate plastic container and plated/ polished as per
procedure.
Figure 4.7 – Procedure to Polish Cutlery
Polishing Hollowware
 Select a waiter‟s cloth that is not soiled, tainted or smelly. Hold the waiter‟s
cloth in left hand and leave one end of the waiter‟s cloth free.
 Pick up the hollowware item in your left hand using the waiter‟s cloth, hold
the other waiter‟s cloth in the right hand.
 Wipe the inside of the hollowware and wipe the sides by rotating the item,
using the waiter‟s cloth with your right hand. While wiping check that the
hollowware is clean, polished and in good condition.
 Stack the hollowware item on shelves, storing similar, sizes and shapes on top
of one another.
 Sort out hollowware that is damaged or badly dented. These should be kept
separate and discarded as per procedure.
 Sort out hollowware that is tarnished and requires plating or polishing. These
should be kept separate and plated/ polished as per procedure.
Figure 4.8 – Procedure to polish Hollowware

Polishing Chinaware
 Select a waiter‟s cloth that is not soiled, tainted or smelly. Hold the waiter‟s
cloth in left hand and leave one end of the waiter‟s cloth free.
 Pick up the chinaware by holding it with the waiter‟s cloth in both hands.
 Using the waiter‟s cloth on your left hand to grip the plate and the waiter‟s
cloth in the right hand to wipe the centre of the plate, wipe the top side.
 Wipe the edges using both the waiter‟s cloth, one in the left hand and the
other in the right hand and rotating the plate clockwise.
 Wipe the bottom by turning over the plate and using the waiter‟s cloth in
your right hand to clean. While wiping, check that the chinaware is free of
stains and chips.
 Stack the item on the shelves, storing similar, sizes and shapes on top of one
another.
 Sort out chinaware that is damaged, badly scratched or where polish has
come off leaving black marks on the china. These should be kept separate
and discarded as per procedure.
 Sort out chinaware that is tarnished and light scratched. These should be
kept in a separate and polished as per procedure.
Figure 4.9 – Procedure to polish Chinaware
Polishing Glassware
 Remove glass rack from the dish wash and place it on a table in the back
area.
 Select a glass polishing cloth that is not soiled, tainted or smelly.
 Pick an appropriate steaming bowl/ vessel that does not leak.
 Pour boiling water from a hot water dispenser in the vessel. Squeeze a few
drops of lime juice and add 3 to 4 lime wedges in the water.
 Hold the glass from the base at a 30 degree angle and rotate the glass in the
hot water vessel making sure that it does not hit the side.
 Place the glass on the polishing cloth at one corner, holding it from the base.
 Hold the glass from underneath the cloth, by holding the base of the glass
with the left hand using the waiter‟s cloth.
 Polish the glass by inserting the right thumb with the polishing cloth inside
the bowl of the glass, using the other fingers as support for the thumb, rotate
the glass clockwise with the left hand, which is holding the base.
 While wiping, check that the glass is free of stains and chips.
 Examine the glass by picking it up to eye level and inspecting it against the
light.
 In all breakfast restaurants, also smell the glass for any residual egg smell.

 Sort out glassware that is damaged or chipped. These should be kept separate
and discarded as per procedure.
Figure 4.10 – Procedure to polish Glassware
4.7 SEQUENCE OF SERVICE

The sequence of service is the order we do things in for the customer. The sequence
starts from the moment the customer walks into the restaurant and ends the moment they
leave. Following the sequence of service makes sure that every customer gets the same
excellent level of service. Here is a basic sequence of service. Each venue may have its
own version.
1. Welcome and seat guests.
 Welcome customers at the door with a big smile. This gives the customer
a good first impression of your venue.
 Check if they have a reservation or not.
 Escort them (walk with them) to their seats.
 Chair assistance to be first offered to the lady.
 Remove extra covers from the table, if applicable.
2. Lap guests, serve water.
Help the customers get seated and lap them from the right hand side. Lapping
means:
 Unfold the napkin.
 Refold it into a triangle.
 Hold it on one corner and place it across the customer‟s lap.
 Water preference to be asked before serving water. Automatically offer
additional bottle of water upon completion of the first.
3. Present menus and wine list; explain menu including specials.
 Always present from the right hand side within two minutes of the guest
being seated.
 The menu to be first offered to the lady (if applicable).
 Mention any drinks specials or changes to the drinks list.
 Should be able to comprehensively answer any questions regarding the
menu and ingredients
 Guest may ask for recommendations (what you think is good) and
suggestions.
 Recommendations should be based on the customer‟s needs.
 Recommendations may include popular dishes based on the feedback.
 Be patient and polite when answering a customer‟s questions.
4. Take food /drinks order, top up water, remove menus.

 Ask if the guest wishes to order an aperitif or beverage, list only to be
presented if requested by guest
 Approach and greet the guest within 5 minutes to take the food order
 Explain specials of the day and in the case of the buffet offer a brief
description
 Ladies order to be taken first
 Maintain eye contact while taking the order
 Repeat the order
 Accommodate any reasonable off the menu requests
 Obtain full and complete orders including cooking instructions and
accompaniments
 Thank the guest
 Wine order to be taken within 2 minutes of food order
 Waiter to be knowledgeable with regard to wines/beverages
5. Serve drinks.
 Beverage to be served within 3 minutes of order being placed
 Drink to be correctly garnished
 In the case of a canned beverage it should be served from a glass carafe,
glass carafe to be left on table
 Beverages to be filled not more than 2 inches from the top of the glass or
goblet
 Handle glassware by the stem or base of the glass
 Additional beverage to be offered within 2 minutes of glass being empty
 Ladies to be served first
 Ask if the guest would like ice in his/ her drink (if applicable)
 All drinks to be served from a tray or salver
 All drinks to be served in the correct glassware
 In case of mixed drink, swizzle stick or stirrer to be provided
 When guest leaves table, napkin to be folded neatly by employee and
placed appropriately
6. Correct the cover if necessary (change the table setting for the food ordered).
A cover is a place setting at a table. When a customer makes an order, you may
need to change the setting, for example:
 if a customer orders soup, you add a soup spoon to their setting
 if a customer orders steak, you replace the table knife with a steak knife.
 This is called correcting the cover.
Provide glassware and serviceware
 Depending on what the customer has ordered, you may need to provide
more glassware and serviceware (utensils to serve food) during the meal.

Glassware
 Most set tables have a wine glass and perhaps a water glass. Once
customers have ordered drinks, you may need to:
 remove glasses that are not needed
 place any needed glasses.
7. Run entrées, if applicable.
8. Clear entrées and any unwanted or unused cutlery and crockery; top up water,
ask about more drinks.
9. Serve main course.
 The food to be presented in an appealing manner
 The food to be served at the correct temperature
 The texture and colour of the food to be acceptable
 The portions to be of acceptable size
 The food to be cooked as requested
 Food to directly resemble its description on the restaurant menu
 Guest to be informed incase of an expected delay
 When guests leaves table, napkin to be folded neatly by the employee and
placed appropriately
 Starter to be served within 10 minutes
 Main course to be served within 10 minutes of starter being removed or
within 20 minutes if no starter was ordered
 Correct starter/main course to be served to appropriate guest without
prompting
 When there are two or more people dining, all guest dishes to be served
at the same time
 Guest to be advised if plate is hot
 Plated items to be served with as little disruption to the guest as possible
 Plate crest to be positioned at 12‟O clock position
 Order to be correct and complete
 Appropriate condiments to be automatically offered
 Condiments required to be ascertained and served in appropriate
containers
 Cutlery to be changed to accompany order and in the case of buffet
replace cutlery when empty plate found on table and guest not seated
 Table to be visited to ascertain satisfaction on the level of service
10. Clear main plates, side plates, salt and pepper shakers.
 Dishes to be cleared within 3 minutes of all guests finishing their meals
 Remove side plate, side knife, butter and cruets on completion of main
course

 Employee to crumb down the table if required
11. Give dessert menus, top up water.
 After meal menu to be presented within 2 minutes of clearance of main
course
 The menu to be first offered to the lady (if applicable)
 Employee to suggest post meal desserts or drinks
12. Take dessert, coffee and drink orders.
13. Correct cover for dessert, serve dessert and drinks.
 Desserts to be served within 10 minutes of order being taken
 Check on the KOT the cover number for each dessert, and place the
respective order in front of each guest from the right and make sure not to
inconvenience the guest at any time
 In case plates have a restaurant branding on them, plates should be placed
so that such branding is in the 12‟O clock position. Announce the name
of the dessert as it is placed on the table.
14. Clear table of everything not being used. Ask if guests want anything else.
 Once the guest has finished with their dessert, seek permission to clear
the dishes.
 In case of multiple guests seated on the table, approach the table for
clearance only once everyone on the table has finished their dessert.
Clearance to be done on hand with a maximum of 3 plates cleared at one
time.
15. Prepare and present guest with the account.
 Acknowledge the guest request for check.
 In case the guest has asked for the check from a distance, acknowledge
the request by nodding the head in top-down motion.
 Verify all the items charged in the system with the KOT. Close the check
for the table in MICROS as per the procedures in the MICROS manual.
 Place both copies of the check inside the flap of the right panel in the
check folder.
 Place the comment card inside the flap of the left panel in the check
folder.
 Petit fours must be served in all restaurants at dinner service before
presenting the check.
 Present the closed check folder to the guest.
 Leave the table for the guest to sign the check at his convenience.
 Wait for the guest to inform the settlement of the check.

 If the comment card has been filled, place it along with the other filled
cards at the designated place in the restaurant. If the same has not been
filled, leave the comment card with the guest.
16. Accept payment.
 If payment is made through Credit Card / Debit Card, the signatures of
the guest should be verified.
 In case of payment by cash, exact change should be returned with the
cash receipt.
 If check is billed to room, guest name to be verified in MICROS.
 If check is to be Billed to Company, guest name and company to be
verified in records.
17. Farewell guests
 Provide chair assistance to guests when they are ready to depart.
 Stand behind the chair and firmly hold each arm/ each side of the chair.
Bring the right foot forward, with the knee touching the chair. Lift the
chair an inch from the ground and pull the chair back. Wait for the guest
to get up.
 The chair assistance to be provided in the order of Children, Elderly,
Ladies, Others, Host (if known).
 In case any kind of inconvenience had been caused to the guest during his
visit to the restaurant, apologise to the guest at this stage once again.
 Reset and relay the table with the standard procedure and a fresh table
cloth.
4.7.1 VARIOUS PROCEDURES INVOLVED DURING SERVICE
4.7.1.1 WRITING A KITCHEN ORDER TICKET (KOT)
Procedure for writing a KOT
 All KOT pads should be self carbonated.
 Fill the standard details on KOT such as Date, Number of Covers, Server‟s
Name, Table Number, etc.
 Divide the KOT in segments according to course of meal.
 Write the order of the guest by approaching the guest and inquiring about the
guest preference.
 Write the abbreviation of the dish‟s name as described in the menu
specification sheet for the dish in the second column of the pad and put the
cover number on the right hand side of the dish and circle it.
 The chair closest to the entrance of the restaurant should be treated as cover
number 1.
 In case of a lady guest, write „L‟ against her cover number.

 Ask for order for next course by following the same process given above and
demarcate 2 courses with a line
 Once the order is completely taken enter the number of dish order on the left
hand of the dish name, by counting number of covers against each dish.
 Lastly enter the time of order on the KOT.
Figure 4.11 – Writing a KOT
<Restaurant Name>
Kitchen Order Ticket
No. ……………
Date: Time of Order:
Table No. :
Server Name: No. of Covers:
Quantity Description Cover No. Remarks
Signature of Order Taker

Figure 4.12 – Sample KOT
A KOT generally has all these things on it:
Item Why write it down?
We know how long customers have been

1. The time the order is taken
waiting for food.
If the kitchen needs to ask a question about the

2. Who takes the order
KOT they know who took the order.
We know who ordered the food and who to

3. The table number give each item to.
We can compare this to the number of dishes

4. The number of customers at the
ordered so we can see if there are more people
table
than dishes. We may have missed something.
This is a control number. Later we can see

5. The KOT number how many tables we did in a service period or
refer to a particular KOT.
Helps the kitchen organize its preparation and

6. The number of each dish ordered
check meals going out.
Venues have a short way to write each dish so

7. The description of the dish
it is quick to write down and easy to read in
ordered
the kitchen.
These must be clearly written so the kitchen

8. Any special requests
knows exactly what the request is.
On the right hand side of the KOT. Used by

9. The position number of the
the food and beverage attendant to give each
customer who ordered a dish
dish to the person who ordered it.
4.7.1.2 PREPARING & SERVING BOTTLED WATER

Procedure for preparing and serving bottled water
 Pick the brand of bottled water ordered by the guest. Pick up a bottle cover.
 Remove the plastic covering from the seal in the back area.
 Insert the bottle into the appropriate cover, and approach the guest table. The
seal of the bottle to be opened at the table.
 In case a glass is beyond the convenient reach of the server, the glass to be
moved to a position closer to the server.
 Pour the water into the glass from the right without touching the glass or
splashing the water. The fingers of the right hand to encircle the mouth of the
bottle holder with the index finger extended towards the mouth of the bottle.
The index finger should hold the bottle and ensure that it does not slip out of
the holder.

 Each glass should be filled ensuring about 2 inches are left from the top, after
which the vertical tilt of the bottle to be increased. Hold the bottle in place for
about 2 seconds to allow any residual droplets to fall into the glass and then
twist it clockwise simultaneously tilting it upwards.
 The water should be poured with the glass on the table, and then gently moved
back to the guest position.
 The guest's glass should not be held in the air to fill.
 If water is left in the bottle after serving all guests, the bottle should be placed
on the table with the bottle cap on it.
 All Indian mineral bottle waters should have a cover.
 For bottles without a cover, after service if water is left in the bottle, the bottle
should placed on a coaster with the bottle cap on it.
4.7.1.3 PREPARING & SERVING WATER FROM JUG

Procedure for preparing and serving water from a water jug
Preparing a Water Jug:
 Select a jug by checking that it is clean and well polished.
 Fill the jug with water from the tap leaving 3 inches from the top.
 For cold water, add ice cubes to the water jug. The ice cubes to be put at least
15 minutes before serving water from the jug so that the cubes have completely
melted. No water should be served from the jug with floating ice cubes.
 Wipe the outside surface of the jug with a waiter‟s cloth.
Serving Water from a Jug:
 Pick up the water jug and a waiter‟s cloth in a book fold.
 Take the jug to the table and pour water into the glass from the right without
touching the glass or splashing the water.
 After the glass is filled ensuring about 2 inches is left from the top, stop the
water flow by increasing the vertical tilt of the jug. Hold the jug in place for
about 2 seconds to allow any residual droplets to fall into the glass.
 The waiter‟s cloth can be used to wipe sweating on the jug or any spillages.
4.7.1.4 SERVING TEA

Procedure for serving Tea
Breakfast Service:
 Place the teapot and a coaster (only for tables without table covers) on a tray.
Separate teapot to be used for each guest.

 Approach the table and place the coaster (if applicable) on the table in front of
the guest (2‟O Clock). Place the teapot on the coaster. The handle should be
towards the right of the guest. “Please allow the tea to brew for 2 minutes.”
Post Breakfast Service:
 Prepare the tray with:
 Cup and saucer. Teaspoon placed horizontally
behind the cup.
 Milk creamer (with lid)
 Sugar sachet holder
 Teapot with a clean tea-cozy
 Hot water pot
 At least 2 cookies on an appropriate dish.
 In case two or more guests have ordered tea, prepare separate fully laid trays
for each guest.
 Approach the table and place the tray on the table in front of the guest.
 Offer to serve saying “May I pour you some tea Sir/Madam?” If accepted,
pour the tea into the cup from the pot such that the cup is 3/4th full or as
indicated by the guest.
 Place the pot back on the tray.
 Offer to pour milk saying “Would you like some milk?” and pour milk as per
guest preference.
4.7.1.5 SERVING COFFEE

Procedure for serving Coffee
Breakfast Service:
 Carry the Alfi pot (holding filter coffee) to the table.
 Offer to serve saying “May I pour you some coffee Sir/Madam?” If accepted,
pour the coffee into the cup from the Alfi pot such that the cup is 3/4th full or as
guest preference.
 Leave the table carrying the Alfi pot and place it on the side station/ service
pantry.
Post Breakfast Service:
 Prepare the tray with:
Cup with saucer. Tea spoon with “Amaretti”
horizontally behind the cup
Coffee pot/ plunger with freshly brewed

coffee
 Tea cosy
 Milk creamer (with lid)
Chilled water with a twist of lime in a shot
glass
 Sugar sachet holder
 In case two or more guests have ordered coffee, prepare separate fully laid
trays for each guest.
 Approach the table and place the tray on the table in front of the guest.
 Offer to serve saying “May I pour you some coffee Sir/Madam?” If accepted,
pour the coffee into the cup from the pot such that the cup is 3/4th full or as
 Place the pot back on the tray.
guest preference.
4.7.1.6 OPENING A NAPKIN FOR GUEST

Procedure for opening a napkin for a guest
 Approach guest from the right.
 Unfold the napkin by picking up the napkin with the right hand and gently
shaking the napkin from its fold by holding it from the corner.
 Make a triangle by folding the napkin diagonally, holding the napkin from the
edge in your hand.
 Move your right leg forward closer to the chair.
 Place the napkin by bending and placing it gently across the guest‟s lap.
 Ensure that you do not touch the guest while performing this activity.
 Repeat the steps for all guests by moving clockwise around the table and
opening the host‟s (if known) napkin last.
4.7.1.7 PREPARE & OFFER COLD / HOT TOWELS

Procedure to prepare and offer cold/ hot towels
 Select an appropriate square 12 inches face towel of standard quality and
cleanliness.
 Prepare a water bath by collecting the cold/ hot water in a deep container.
 Add 20 ml of lavender essential oil per 2 litres of water.
 Soak the towel by immersing the towel in the fragrant water bath till it is
totally soaked.
 Squeeze it dry by wringing towel till all the water is squeezed out.
 Roll the towel by laying it flat wrong side up. Fold the parallel sides of the
towel towards the centre and roll the folded towel breath wise tightly away
from yourself
 Stack the towel(s) by placing folded towel(s) neatly on the tray.
 Two towels may be placed on the tray side by side
 Place fresh flower on the other end of the tray and serve the towel to the guest
by placing the tray on an appropriate under liner.
 Collect the used towels from the guest using a tong and placing them on to the
tray.
4.7.1.8 ADJUSTING COVERS

Procedure of adjusting covers
 Study the order segregating the order course wise and guest wise.
 Select the appropriate cutlery as per the order on the basis of cleanliness, polish
and place it on the salver.
 Approach the table from one corner and follow a clockwise approach, when
there is a lady guest, approach her first.
 The cutlery to be placed on the left of the guest should be placed from the left
and to the right of the guest from the right. Do not stretch your hand from the
right to replace the cutlery on the left of the guest.
 Approach the first guest and place the appropriate cutlery at the appropriate
place, proceed to change the cover for the next guest by moving clockwise.
 Check the cover by standing a step away and checking that the right cutlery is
placed at the right place
4.7.1.9 STACK AND CARRY A TRAY

Procedure to stack and carry a tray using a tray jack
 Select a tray and a jack by checking the jack legs, as they should not wobble
and the condition of the tray.
 Arrange crockery on tray, distributing the weight equally on all sides with the
crockery in the middle of the tray.
 Carry the tray on your left palm balancing it just above the left shoulder and
lifting the tray jack in the palm of your right hand.
 Place the jack near the guest table, ensure it is stable and then carefully place
the tray on it.
4.7.1.10 CARRYING TWO PLATES IN A HAND

Procedure for carrying two plates in one hand

 Position yourself in a way that your body and left arm are at 90 degrees.
 Pick up the plate with your right hand and place it on your left hand.
 Place the plate between your thumb and your little finger, stabilize the plate
by spreading your first three fingers under the plate.
 Point thumb and little finger upwards to accommodate the second plate,
leaving the other three fingers straight.
 Pursue this by placing the second plate, with half of the plate on your palm
and half on your wrist.
 Pick up the third plate using your right hand, with only the thumb visible, the
rest of the fingers supporting the plate from underneath.
 Present the plates to the guest by presenting the third plate first to the guest
while placing it in front of him from the right hand side.
4.7.1.11 SILVER SERVICE OF A DISH

Procedure for silver service of a dish
 Prepare the entrée dish for service by placing the entrée dish in your left
palm on a waiter‟s cloth.
 Select a service spoon and fork which is of the same design, appropriate size
and well polished
 Place the fork over the spoon in your right hand, both facing up, they should
rest across your middle, ring and little finger, with handles not protruding
beyond the little finger, leaving the index finger and thumb free to move the
gear.
 Position the spoon and fork so that the index finger is between the fork and
the spoon, hold the fork between the tip of the index finger and the tip of the
thumb.
 Move the equipment freely by holding the fork between the index finger and
thumb, raise the fork from the bowl of the spoon, keeping the ends of the
handle of the spoon and fork with your little finger.
 Approach the guest table and seek the guest‟s permission for service by
going onto the left side of the guest.
 Prepare for the service by placing your left foot forward (when serving from
the left). Stretch your left hand and extend the entrée dish till the edge of the
plate, announcing the dish before you serve it.
 While serving bend slightly from the waist bringing the dish close to the
guest such that the guest can see the dish, however, ensuring that the guest is
not touched or is not too close at any time.
 Serve the dish by slicing or scooping out the food with the service gear and
slowly and gently placing on guest plate.

 Continue to serve all the guests in a clockwise direction.
4.7.1.12 CARRYING A SALVER

Procedure for carrying a salver
 Select the salver by examining it, ensuring it is clean, free from dirt and chips.
 Place an appropriate linen/ leather under liner over the salver covering it
properly.
 Place the salver in the center of the left palm.
 Hold the tray above the waist without touching the base of the tray.
4.7.1.13 CLEANING SPILLAGES ON A GUEST TABLE

Procedure for cleaning spillages on a guest table
 Seek guest approval to clean the table or apologise to the guest first if the
spillage is caused during service.
 Check spillage to determine whether it is a solid or liquid.
– If solid food particles, take a folded waiter‟s cloth, saucer and a B&B
knife.
– If liquid, take one or two waiter‟s cloth and B&B plate.
 Move the guest belongings (if any) on the table so that it does not get dirty or
soiled after checking with the guest saying “Sir/ Madam, may I?”
 Clean the spillage by scraping away the solid spillage from the table or by
dabbing the liquid spilled on the table with waiter‟s cloth.
 Reset table depending on the area stained, if a small area then put a napkin
over the stain (in case of restaurants with table cloths) but if a large area is
stained offer another table or offer to change the table cloth (in case of
restaurants with table cloths).
 Table cloth to be changed as per the “Procedure for changing the table cloth
during service”.
 Thank the guest for his co-operation to clean the table.
4.7.1.14 IF THE SPILLAGE IS ON THE GUEST

Procedure in case the spillage is on the guest
 Apologise to the guest for spillage in case the spillage is due to employee‟s
fault
 Where the spill is very little, present a hot towel on a salver with tongs for
stain removal.
 Where the spill is large, offer the guest a complimentary laundry for the
stained clothes.
 In case the guest is a resident inform the Laundry Department for pick up of
stained clothes from the guest‟s room for complimentary laundry.
 In case the guest is not a resident offer the guest an option for instant laundry;
while the clothes are given for laundry the guest to be given a hotel bath robe
and be requested to wait in the washroom.
 The Restaurant Manager to sign the laundry slip as A&G.
4.7.1.15 CHANGING TABLE CLOTH DURING SERVICE

Procedure for changing a table cloth during service
 Remove all table appointments from the table on a salver and place them on
the side station after checking with the guest saying “Sir/ Madam, may I?”
 Select table cloth ensuring that it is of the correct size and physical condition.
 Approach table with the table cloth on your left arm, position yourself at the
centre of, one of the four sides of the table, after pulling the chair back.
 Hold the tablecloth by placing your fingers in between the folds, similar to the
way you would, while laying a fresh table cloth.
 Lay the table cloth.
– Stretch out and reaching the other end of the table with your hands
spread across the width of the table.
– Reach the opposite corners of the table and releasing the first fold of the
fresh table cloth.
– Grasp the soiled table cloth with the fingers that released the fold of the
fresh table cloth from the corners of the table.
– Move your hands towards your body releasing the fresh table cloth and
simultaneously bringing the soiled table cloth towards your end of the table.
– Stop at your end of table and collect the soiled table cloth from the two
corners.
– Release the final fold of the fresh table cloth and collecting the soiled
table cloth in your hands.
 Fold the soiled table cloth by bringing the two ends together and placing the
table cloth in your left arm.
 Remove creases from fresh table cloth by smoothening the creases with the
back of your palm.
 Adjust fall and place chair back by going around the table and adjusting the
table cloth and putting the chair back in its original place.
 Place all removed table appointments back on the table as they were.

4.7.1.16 FOLDING A USED NAPKIN

Procedure for folding a used napkin
 In case a guest gets up from the table and a crumpled napkin is placed on the
table, gently lift the napkin and fold it to form a triangle by bringing together
two diagonally opposite ends of the napkin.
 Again fold the triangle into a smaller triangle by joining the two ends of the
longest side.
 Where the chairs are with armrest, place the folded napkin on the right armrest
such that the tip of the triangle faces the table
 Where the chairs do not have armrest, place the folded napkin on the table on
the right of the cover such that the tip of the triangle faces away from the
guest.
 While placing the napkin on the table, ensure that no item placed on the cover
is moved and the napkin is placed such that it is conspicuous enough to be seen
by the guest after he/ she returns to the table.
4.7.1.17 CLEARING GLASSES

Procedure for clearing glasses
 Pick a salver that is clean and polished and line the salver using a clean salver
mat.
 Pick up the salver using your right hand and place the base of the salver in the
centre of your left palm.
 Approach the table from the right hand side of the guest with a salver on your
left palm.
 Identify glasses to be cleared, those which are empty or no longer being used.
 Never cross a guest to reach glass. Move to the other side for removing the
glass.
 Load the salver evenly by picking up each glass from the table by its stem or
base and placing the first glass in the centre of the salver and the next few
glasses close to the first glass.
 Walk away to the side station.
4.7.1.18 CLEARING SOILED PLATES

Procedure for clearing soiled plates
 Pick the soiled plate preferably from the right side of the guest such that the
guest is not inconvenienced.
 Place the plate on the palm of the other hand with the thumb and the index
finger over the plate and the other three fingers below the plate.

 Pick the second plate similarly and place it on the wrist above the first plate
balancing it over the wrist and the thumb and the index finger. Pick the
cutlery from the second plate and gently place on the first plate without
scrapping any food.
 Pick the third plate in your right hand.
 Only 3 plates to be cleared at one time. Follow the above sequence in case
more plates are to be cleared from the table.
4.7.1.19 SERVING NON ALCOHOLIC BEVERAGES

Procedure for serving Non Alcoholic Beverage
 Approach the pick up counter with a clean salver, lined with a linen/ leather
liner. Pick up the required number of coasters and place the beverage on the
salver. If the beverage is served with straws, also place appropriate number
of straws and a swizzle stick in a shot glass and place it on the salver.
Separate shot glasses with straws and swizzle sticks to be given with each
beverage order.
 All bottled beverages should be decanted into an appropriate container
before service. The canned beverage will be carried to the table and opened
in front of the guest.
 Place ice bucket filled with clean cubes on a salver. Insert a clean pair of
tongs in the ice bucket.
 Approach the guest from the right and place the coaster at 1‟O clock position
on the right of the water goblet/ tumbler. Hold the beverage glass from the
base/stem and place it on the coaster. Ensure that the rim of the glass is not
touched at any point. While serving ensure that the lady is served first.
Announce the drink at the time of serving.
 Pour the drink from the carafe/ can ensuring that the drink does not spill.
Place coaster next to glass on the right if beverage is left in carafe/ can and
place the carafe/ can on the coaster.
 Place the shot glass (if any) on the right of the carafe/ can.
 Thank the guest.
4.7.1.20 SERVING SPIRIT WITH MIXER

Procedure for serving Spirit with Mixer
 Pick up the appropriate drink with an appropriate glass as per the guest order
from the dispense bar.
 Ensure that the glass is clean and not chipped and free from any stains or
finger marks.

 Pick up coasters, swizzle stick (in a shot glass) and an ice bucket with tongs.
Take the mixers in a glass decanter and place on the salver with the
beverage.
 Bottled mixers will be decanted into a carafe. Canned beverages will be
opened in front of the guest.
 Approach the guest from the right and place the coaster at 1‟O clock position
on the right of the water goblet/ tumbler. Hold the beverage glass from the
base/stem and place it on the coaster. Ensure that the rim of the glass is not
touched at any point. While serving ensure that the lady is served first.
Announce the drink at the time of serving.
 Ask the guest if he/she would prefer some ice in the drink. If yes, lift the ice
cube with the help of ice tongs with the right hand and place it gently in the
glass along the side.
 Offer to pour the mixers. If yes, pour the mixer from the carafe/ can ensuring
that the drink does not spill. Place coaster next to glass on the right if
beverage is left in carafe/ can and place the carafe/ can on the coaster.
 Place the shot glass on the right of the carafe/ can.
 Wish the guest and leave the table.
4.7.1.21 SERVING SPIRIT WITHOUT MIXER

Procedure for serving Spirit without Mixer
 Pick up the appropriate glass as per the guest order from the dispense bar.
Ensure that the glass is clean and not chipped and free from any stains or
finger marks.
 Place the glass, coaster, ice bucket with ice and ice tongs on the salver. Pour
30/ 60 ml of the selected drink in a pony tumbler and place it on the salver.
 Approach the table from the right hand side of the guest. Place the coaster on
the top right of the cover above the knife on the right of the water goblet or
tumbler and place the drink on the coaster and enquire if the guest needs more
ice.
 If yes, lift the ice cube with the help of ice tongs with the right hand and place
it gently in the glass along the side
 Pour the drink from the pony tumbler into the glass, wish the guest and leave
the table.

4.7.1.22 SERVING BEER

Procedure for serving Beer
 Pick up beer glass, opened beer bottle and coasters on a salver from the
dispense bar. Ensure the beer is the same brand as ordered by the guest.
 The beer cans should be opened on the table in front of the guest.
 Ensure that the glass is clean and not chipped. Beer goblet or Pilsner glass
will be used for service of beer. No beer mugs are to be used in the
restaurants.
 Approach the guest from the right. Place the coaster at 1‟O clock position to
the right of the water goblet on the table. Place the beer glass on the coaster.
 Pour the beer from the bottle/ can along the walls of the glass to ensure
minimal „head‟ formation without touching the rim of the glass.
 The server should not hold the glass in his hand while pouring the beer. The
glass must remain on the table while pouring the beer.
 Repeat the sequence for all guests having beer on the table by moving to the
other guests in clockwise direction
 All empty beer bottles should be carried back on the salver after service.
 In case of draught beer, the same should be pre-poured in a glass. Place the
beer glass and coaster on the salver. Approach the guest from the right. Place
the coaster at 1‟O clock position to the right of the water goblet on the table.
Place the beer glass on the coaster.
 Thank the guest and leave the table.
4.7.1.23 SERVING RED WINE

Procedure for serving Red Wine
 After a wine has been ordered, place appropriate wine glass at 1‟O clock
position on the right of the water tumbler. Hold a waiter‟s cloth in your palm
(the waiter‟s cloth should be folded till 3/4th of the book fold) and place the
wine bottle in your palm over the waiter‟s cloth with the label facing
outwards.
 Approach the host/ guest ordering the wine from the right and present the
bottle to the guest by extending your right arm so that the guest can verify the
label.
 Check with the guest before opening the bottle.
 Once the wine has been approved by the host, the wine should be opened in
front of the guest.

Opening a bottle of Red Wine

 Return to the side station and wrap the waiter‟s cloth around the neck of the
bottle. Carry the bottle of wine and a B&B plate on a slaver to the table.
 Place the B&B plate on the right of the wine glass in front of the host.
 Place the bottle of wine on the table near the host.
 Cut the foil on the bottle (below the first major lip of the bottle) with the knife
from your wine opener. Turn or move the knife around the neck of the bottle,
rather than turning the bottle.
 Cut with a slight pressure so that an even cut is obtained. Place the cut foil on
the B&B plate.
 Hold the wine opener at a slight angle, and place the point of the screw or
“worm” at the center of the cork.
 Push the worm into the centre of the cork, and turn the wine opener in a
clockwise direction.
 Turn the worm until it is completely in the cork.
 Bring the lever down to the lip of the bottle and place it firmly on the lip. If
you have screwed the worm too far into the cork, you might need to unscrew
the worm a bit to enable the lever to fit firmly and safely on the lip.
 Place your left hand on the lever that is resting on the lip and hold firmly.
With your right hand, pull the handle of the lever straight up. Opening the
bottle of wine should not take a lot of strength.
 The actual pulling of the cork, if the screw has been properly placed can be
done with two fingers pulling straight up towards the ceiling. Do not pull
toward your body, or the cork will break.
 The cork should be pulled out very slowly without any noise or any big pops.
 If the cork begins to break, turn the wine opener 180 degrees, and work from
the opposite side.
 If the cork breaks completely, remove the first piece of cork, re-insert your
corkscrew, and begin again.
 If the whole cork, or a part of it, actually goes into the bottle of wine, take the
bottle back to the bartender and get a replacement bottle. Begin the opening
process once again.
 Remove the cork and place it on the B&B plate.
Tasting Red Wine
 Once the wine has been opened, a small amount (around 20 ml.) should be
offered to the host for tasting and approval.
 Allow the guest time for tasting the wine unless the guest asks to go ahead
and pour.

 If the guest rejects the wine, get a new bottle, place a new glass for tasting and
allow him/her to approve the second bottle. Enquire the reason for
disapproval.
 Do not get into a discussion with the guest over their choice or opinion of the
wine
 If the second bottle is also rejected, inform the supervisor/ manager to handle
the situation and recommend an alternate wine.
 Remove the B&B plate with the cut foil and cork from the table before
service of wine.
Pouring Red Wine
 All red wine should be decanted.
 After the wine is approved, ask the guest if he/ she would like the wine
decanted. Decant the wine into the wine decanter and bring it to the table on a
slaver.
 Ask the guest if he would like the wine to breath in the decanter for some
time. If yes, leave the decanter on the table for 5 minutes.
 Pour the wine beginning with the lady (if any) to the left of the host/hostess,
and continue serving in a clockwise movement around the table, serving the
host last.
 Pour the wine evenly so that every person at the table gets an equal portion. If
the host/hostess has not ordered enough wine, you may only suggest that
additional bottles may be needed, before beginning to pour.
 Pour a maximum of 5 ounces or 150 ml per guest.
 When pouring, make a one quarter turn in the clock wise direction of the
bottle towards the end to avoid dripping.
 End the serving of the wine by pouring for the host/hostess.
 In case the host/hostess cannot be determined, offer the wine for tasting to the
guest ordering the wine and start service from the left of that guest.
Offering a second bottle of the same Still Wine

 Bring a new tasting glass and present it only to the person ordering or tasting
the second bottle. If requested to be decanted then a fresh decanter should be
used.
 Open the bottle and serve the host a taste.
 When approved, offer to change all old glasses. If the guest agrees, remove
old glasses on a salver and replace with fresh glasses
 Ask if you may pour, and then begin with the lady and continue serving in a
clockwise direction around the table.
 End with the host/hostess.

4.7.1.24 SERVING WHITE WINE

Procedure for serving White Wine
 The wine should be presented like the Red wine.
 White wines are served chilled. It is usually served at 6-8 degree centigrade. A
wine bucket is used to maintain the wine chilled throughout the meal.
 Choose a wine bucket after inspection.
 Place the bottle into a wine bucket in a slant, with the neck resting on one side of
the bucket.
 Fill up the bucket with ice cubes to a level, little more than half the bucket‟s
capacity.
 Cover the wine bucket by folding the waiter‟s cloth into three equal folds along
its length and placing the folded waiter‟s cloth on the rim of the wine bucket.
 The wine bucket placed on a stand is set to the right of the host or the person
who ordered the wine.
 Place a B&B plate with a silver stopper to the right of the wine glass.
 Proceed with opening of the wine in the same manner and sequence as the red
wine. White and rose wines will not be placed on the table, but opened in the
wine bucket itself.
 Wipe the bottle of wine dry before service.
 Waiter‟s cloth should be prepared as a collar. Fold it keeping wrong side up into
a thin strap wrap across the neck of bottle.
 Service of white wine will be similar to that of the red wine.
 After service place the bottle back into the wine bucket and cork the bottle with
the silver wine stopper. This should be done if there is still wine left in the bottle
after service.
 Remove the B&B plate with cut foil and the cork, after pouring wine to all
guests.
4.7.1.25 SERVING SPARKLING WINE

Procedure for serving Sparkling Wine
 The wine should be presented like the Red wine.
 Sparking wine to be served chilled. It is usually served at 6-8 degree
centigrade.
 Choose a wine bucket after inspection.
 Place the bottle into a wine bucket in a slant, with the neck resting on one side
of the bucket.
 Fill up the bucket with ice cubes to a level, little more than half the bucket‟s

capacity.
 Cover the wine bucket by folding the waiter‟s cloth into three equal folds along
its length and placing the folded waiter‟s cloth on the rim of the wine bucket.
 The wine bucket placed on a stand is set to the right of the host or the person
who ordered the wine.
 Place a B&B plate with a champagne stopper to the right of the sparkling wine
glass.
 Remove the bottle from the wine bucket and wipe the bottle dry with the
waiter‟s cloth on the wine bucket.
 Hold the sparkling wine in palm of the left hand with the label facing towards
the server.
 Remove the cover/ wrapper by peeling it off from the opening. Place the
wrapper on the B&B plate.
 Pull the mouth of the clip and loosen the clip by unscrewing it. Remove the clip
and place it on the B&B plate.
 Remove the cork by holding bottle steadily in left hand and rotating the cork
slowly and gently until it comes off completely. Remove the cork and place
 Waiter‟s cloth should be prepared as a collar. Fold it keeping wrong side up
into a thin strap wrap across the neck of bottle.
 Service of sparkling wine will be similar to that of the red wine.
 After service place the bottle back into the wine bucket and cork the bottle with
the champagne stopper. This should be done if there is sparkling wine left in
the bottle after service.
 Remove the B&B plate with wrapper, clip and the cork, after pouring wine to
all guests.
4.7.1.26 SERVING & LIGHTING CIGARETTE

Procedure for serving & Lighting Cigarette
 As per the order pick the cigarettes from the restaurant bar by checking the
label, packing and expiry date.
 Place the pack on a B&B plate with a box of hotel or restaurant matchbox.
Cigarettes should be presented in a sealed pack to the guest.
 Present to the guest from the right and place the B&B plate at 3‟O clock
position of the cover.
 If more than one guest is smoking on the table then individual ash trays should
be provided to all the guests smoking.
 Lighting the cigarette.
– When lighting the matchstick from right of the guest, hold matchstick
between your thumb and index finger and strike it towards yourself and away

from the guest
– When lit, hold the matchstick with the same fingers; keep rest of the
fingers around the matchstick, forming a cup (thus preventing the flame from
being blown) and light the tip of the cigarette
– When lighting the matchstick from the left of the guest, after striking the
matchstick hold it between the first two fingers with the back of the palm
facing the guest and light the cigarette.
– Turn away from the guest, extinguishing the flame by fanning it out.
– Keep the burnt matchsticks back in the box in the opposite direction
(can be discarded afterwards in the pantry). Never put the used matchstick in
the guest ashtray.
– Avoid getting too close to the guest‟s face and be careful with bearded
guests.
 Fresh astray should be placed after one cigarette is extinguished. Replacing an
ashtray is done by placing a clean ashtray over the soiled one to remove it and
place clean one on the table.
– On a salver carry a fresh ashtray and approach the table.
– Place the fresh ashtray over the used one, pick both of them together to
avoid any debris from flying around
– Placing the used ashtray on the salver, place the fresh ashtray on the
guest table where the previous ashtray was kept.
4.7.1.27 SERVING CIGAR

Procedure for serving Cigar
 When cigar is requested, approach the table with the following placed on a
trolley.
– Humidor
– B&B Plate with cigar cutter and cigar match box
– Cigar ashtray
– Cigar list/ menu
 Lift the Humidor from the trolley, open the box and take it close to the guest
and read out the range available pointing to the specific cigars. After the
guest has chosen the cigar, put the box back on the trolley.
 Place the cigar selected by the guest on a B&B plate and allow the guest to
peel the cellophane wrapper or take it out of the tube. Also, place the cigar
ashtray on the table.
 Ask if the guest would like his cigar lit.
 If yes, proceed with the cutting and lighting of cigar.

– Cut the cigar in one swift cut half way through the cap with a cigar
cutter by placing the cap of the cigar between the cigar cutter. Leave the cut
out portion of the cigar on the B&B plate.
– Place the cigar cutter back on the B&B plate.
– For lighting the cigar, hold the face of the cigar at 90 degree angle to
the flame and rotate it in a clock wise direction.
– From time to time remove it from the flame and fan it in the air; within
a minute the cigar will be lit and ready to offer to the guest.
 After the cigar is lit, hold the cigar between your index finger and your
thumb. Offer it to the guest by holding it towards the side that is not lit.
 Remove the B&B plate with the cut cigar and cigar cutter and place it on the
trolley. Leave the match box on the table, for guest to use again.
 Extinguished cigar should not to be picked up and removed from the ashtray
unless requested by the guest.
4.7.1.28 SERVING LIQUEUR

Procedure for serving Liqueur
 Pick up the appropriate glass as per the guest order. Ensure that the glass is
clean and not chipped and free from any stains or finger marks.
 In case a guest orders a liqueur that can be served with ice, ask the guest if
they wish to have it with ice/ crushed ice or straight.
 Place the glass, shot glass, coaster, ice bucket with ice or crushed ice and ice
tongs or a serving spoon on the salver. Pour the liqueur as per guest order into
the shot glass.
 Approach the table from the right of the guest. Place the coaster at 1‟O clock
position next to the water tumbler. Offer to put ice.
 Lift the ice cube or crushed ice with the help of ice tongs or a serving spoon
with the right hand and place it gently in the glass along the side.
 Pour the liqueur over the ice/ crushed ice from the shot glass into the glass and
leave the table carrying the empty shot glass and the ice bucket on the salver.
4.8 SELF SERVICE & ASSISTED SERVICE

In self service, the customer is required to help him or herself from a buffet or counter.
This type of service can be found in cafeterias and canteens whereas the main form of
assisted service is carvery operations where the customer is served part of the meal at a
table and are required to obtain part through self-service from some form of display or
buffet. This type of service is often used for meals such as breakfast in hotels. It may
also be used for functions.

Assisted (Combination of table service and self – service)
Some pans of the meal are served to seated
customers: other parts are collected by the
a) Carvery
customers from a buffet, Also used for
1. Assisted Breakfast service and for banqueting
Customers select food and drink from
b) Buffets displays or passed trays; consumption is
either at tables, standing or in lounge area
Self service (Self – service of customers)

Customers queue in line formation past a
service counter and choose their menu
a) Counter requirements in stages before loading them
onto a tray (may include a „carousel‟ - a
revolving stocked counter, saving space)
Selection as in counter (above) out in food
service area where customers move at will to
2. Cafeteria b) Free-flow
random service points: customers usually
exit area via a till point
Series of counters at angles to the customer
c) Echelon flow within a free-flow area, thus saving
space
Island service points within a free-flow area
d) Supermarket
4.8.1 BUFFET SERVICE

Buffet is a type of meal wherein the guests takes the food and serves themselves without
the help of any waiter. It can also be defined as a meal in which the food is typically laid
out on the tables and the guests themselves pick up the dinner plates placed beside and
then pick up the food as per the quantity required. The food preparations are attractively
arranged on the table and classified according to the proper course right from the
appetizers to the desserts.
4.8.2 TYPES OF BUFFET SERVICE

Buffet service can broadly be classified into following categories:
a) Sit Down Buffet / Formal Buffet – In this type of buffet, tables and chair laid
out with covers are provided and the first course and coffee are provided to the

customer on the table. The guests help themselves for the main course and
desserts.
b) Fork Buffet – This type of the buffet is the one in which the guest is offered a
meal which can be easily eaten with fork while standing and holding a plate and
drink. The chairs are sometimes available for few guests. This type of buffet is
generally organized for events like marriages; parties etc. and are supposed to be
informal dining events.
c) Display Buffet – These buffets present one particular type of item which may be
the signature item / dessert / wine, etc of the house. The primary reason to
organizes such types of buffet is to promote a particular item therefore,
generally, it is displayed in the lobby area or at the entrance of the restaurant.
Display buffet at times may be clubbed with theme and ethnic buffets for value
addition purpose.
d) Cold Buffet - Cold buffet is appropriate to serve a big number of guests when
there is no time to serve lunch or dinner. Cold buffet consists of several cold
appetizers, meat and fish dishes with vegetables, more types of cheese, salads,
fruit and desserts. It may consist of anything which is not a heated food.
e) Finger Buffet – The finger buffet is the one in which bite size foods are offered
without any cutlery. The guests are provided fancy cocktail sticks to pick the
food which they can place in the paper napkin. The main objective of this type of
service is to allow conversation, mingling and provide informal relaxed
atmosphere.
f) Brunch Buffet – The brunch buffet comprises standard breakfast and lunch
dishes. There is an array of hot and cold dishes of breakfast and lunch. It is
generally laid out in the restaurants on Sundays or holidays so as to attract more
number of guests.
4.8.3 BUFFET SERVICE STYLES

The foods are attractively arranged on the table and classified according to the proper
sequence required for a good set up. Usually, this arrangement ranges from the
appetizers to the desserts which are final serving. The buffet table also contains dinner
plates and saucers which are placed strategically to enable the guests to pick them up
quickly then proceed to serve themselves foods at their choice.

There are many varied ways of presenting the selection of foods for the buffet; there is
limited pass buffet or „single pass meal‟ where dinners dietary intake is moderated to
each person and is mostly common in boarding schools, military bases, cruise ships, and
prisons. Then there are other presentation methods which allow the diners first to take
small portions of unfamiliar foods for sampling then return for additional shares until
they are satisfied. Some of these variations of presentation include:-
 The first is having several plates on a table containing equal portions of food
which the dinners pick as they pass.
 A second method is whereby the diners are seated then they get to choose their
preferred meals from wheeled carts that are being circulated in the dining room
or restaurant by servers.
 Another method is whereby the diners can serve themselves as much as they
want; this is also called “all-you-can-eat” buffet for one single meal. In many
restaurants, this form is paid on a fixed fee.
 The Mongolian barbecue buffet permits the diners to choose thinly sliced foods
then present to the restaurant chef to prepare the food as they wait.
 The supermarkets, delicatessens, and malls utilize the salad bar style in which
the customers pick whatever they want then are billed regarding the weight of
the foods.
 Lastly are the open buffets which are common in ceremonies and celebrations
and usually no cost is involved to the diners as they carry their plates and move
along the buffet line as they help themselves to the food.
4.8.4 BUFFET SERVING EQUIPMENT
Following are the main equipments which are frequently used in combination of one
another and their use is entirely dependent upon the menu on offer:
Au gratin Dish Bain Marie Buffet Bread Box
Casserole Chafing Dish Condiment Holder
Coupe Platter Crêpe Suzette Pan Cutting Board
Display Bowl Fettucine Pan Gratin Platter
Griddle Grill Station Ice cream Carrier
Oyster Plate Pasta Station Petite Marmite
Plate Warmer Portable Heat Lamp Rechaude
Sauce Pan Sauce Pan Seafood Platter
Serving Platter Snail Plate Soup Bowls
Soup Tureen Zabalogne Pan Cake Stands
Table Skirting & Clips Deli Dishes

4.8.5 BUFFET SETUP

4.8.5.1 BUFFET LAYOUT
The start of the buffet table should be with dinner plates. The plates should normally be
stacked in the multiples of tens. The serving temperature of all dishes must be taken into
consideration. The first stop of the guest should be at cold preparations followed by the
hotter ones. The hot main course shall be placed on the table whereas in case of cold, it
should be served on the table. The end point of the buffet line should be the desserts and
beverages. The napkins and the flatware should either be placed in the beginning along
with the plates or it can also be placed in the last.
Dinner Plates Napkins Fork / Spoon Preservatives
Desserts / Rice / Breads Main Course Appetizers Salads

Beverages
4.8.5.2 SIT DOWN TABLE SETUP

The dining table layout should follow the principle of „Outside – In‟ meaning the
flatware to be used first should be placed in the last i.e. the outermost part of the cover.
As we start removing the soiled crockery / cutlery from the table(course wise), the last
cover should have the cutlery required for the last course.
 Forks should be placed on the left of the cover.
 Dinner plate should be placed on the table while serving the main course, about
an inch from the edge.
 Salad plate is place about two inches from the edge in the farthest left corner of
the cover, after the forks.
 Spoons and knives are kept on the right of the plate, first knives followed by the
spoons.
 Bread Plate is placed above the forks on the left with a butter plate and a butter
knife.
 A wine glass and a water goblet on the right, on the tip of the knives. Water glass
should be inside the wine glass.
 Dessert spoon and fork are place horizontally above the dinner plate. The handle
of the spoon should be towards the right whereas that of fork should be towards
the left.
 Cruet set should be placed in the center of the table.
Q.1 What do you mean by sit-down buffet?

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Q.2. Explain the procedure of serving wine.

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Q.3 Explain the procedure of serving cigar

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4.9 CAFETERIA
Cafeterias are such service points where there is no waiting staff on the table. This type
of service is generally done in large service establishments or institutions. The food is
served through service counters placed in a line or in a arbitrary walking path allowing
the customers to collect their food themselves while passing through. Generally these
outlets work on single payment basis and the food is dispensed either in pre-portioned
manner or may be through weight.
4.9.1 LAYOUT OF CAFETERIA

Generally, a space allowance of 3 – 10 sq feet per guest is given in a cafeteria which is
sufficient for table space, gangways and access to counters. A tray stand or plate stand is
placed in the beginning of the layout from where the guest collects his plate. The layout
of the spread is in accordance to the menu printed on the card. The length of the counter
is dependent on the size of the menu offered, which is normally kept short so as to speed
up the service time. Place for the cutlery is normally at the end as it facilitates the guest
in collecting the required cutlery to his chosen food items. The portion control
equipments play a crucial role in this form of service to ensure standardization. It may
include service of food through ladles, scoops, bowls, dispensers or pre-portioned food
items like jams, jellies, butter, etc. The complete meal can also be served in a pre-plated
manner or the main course may be served pre-plated so as to ensure a quicker service
and high turnover.
4.9.2 PRE-PREPARATION
Following points must be taken into consideration while preparing the food counter:
 Switch on the hot food counter well in advance so as to heat it up properly well
before the service. The food coming from the kitchen should be immediately
transferred to the containers of the counter.
 Sufficient number of plates should be stacked up at the designated place before
beginning the service. In case of provision of providing warm plates to the
customers, the food warmer should be stacked up properly and kept „ON‟.
 Check the menu for the dishes as it helps in selecting and placing the right
equipment at the right place so as to avoid any last minute hiccups during the
service.
 Food should be kept covered so retain the temperature.
 Sufficient dusters should be kept ready to handle spillages.
 Each dish should be clearly named and spelled.
Following points must be taken into consideration while preparing the dining area:
 The furniture should be properly arranged and should be dusted and cleaned.

 Table tops should be properly cleaned and wiped.
 Cutlery in accordance to the menu should be placed well before.
 All cruets should be filled before the beginning of the service.
 The water jugs or bottles should be filled up before and kept at the designated
places.
 Sufficient napkins should be folded and filled in the napkin dispensers.
 The waste bins, trolleys for soiled plates and other equipment helping in
clearance should be lined up properly at their designated places.
 Sufficient dusters should be kept ready to handle spillages and to wipe tables.
4.9.3 SEQUENCE OF SERVICE

The customer generally follows the following path / sequence in a cafeteria:
Enter  goes through the menu  collects plate  reach the service counter  see the
display and pick up the food as per choice  make the payment  proceed to cutlery
counter  collect napkins, seasonings and sauces  choose table  consume meal 
deposit the plate and cutlery at the designated place  Leave the dining Area. (The
cleaners clean the tables for anything remaining, and make the table ready for next
customer).
CHECK YOUR PROGRESS -IV
Q.1 write a note of cafeteria service.

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4.10 SUMMARY
Mise en scene and mise en place are one of the most important activities of restaurant
operation which are supposed to be carried out before beginning the operation of the
restaurant to provide a satisfying experience to the customer. These activities are
dependent upon the factors like menu, service styles, and infrastructure and so on. The
service involves different tasks to be carried out and involves a higher level of technical
skills. The procedures involved in these operations enhance the guest‟s experience
which leads the organization towards framing of Standard Operating Procedures.
4.11 GLOSSARY
 Cover: Cover is the space required on the table to lay the cutlery and crockery
for an individual guest.
 Crumbing: Crumbing means the process of cleaning the food articles on the
table either during the service or after the service.
 Pax: Pax means the number of people / guest.
 Side Board: Another name of Dummy Waiter.
 Silver Service: It is the type of service in which the food is served from the
platter to the plate.
 Spillages: Spillages means the spill over.



New Delhi, 2009.
Heinemann, 2010.

1) Write the service procedure of coffee.
2) Write the service procedure of silver service.
3) Explain the service sequence followed while serving red wine.
4) Explain the clearance method of a main course.
5) Explain different types of buffet.
6) Draw a neat service sequence of cafeteria service.

UNIT 5:
SPECIALIZED SERVICE
Structure
5.1 Introduction
5.2 Objectives
5.3 Gueridon Service
5.3.1 Advantages of Guéridon Service
5.3.2 Disadvantages of Guéridon Service
5.3.3 Range of Menu Items Offered
5.3.4 Types of Guéridon Trolleys
5.3.5 Common Guéridon Procedures
5.3.6 Equipment & Utensils Required
5.3.7 Preparing the Guéridon Trolley
5.3.8 Mise en Place for Preparations
5.3.9 Operational Procedures while Carving Meats
5.3.10 Operational Procedures while Sautéing Food
5.3.11 Operational Procedures while Preparing Salads
5.3.12 Operational Procedures while Serving Cheese
5.3.13 Operational Procedures while Doing Flambé
5.3.14 Points to be kept in mind while Doing Guéridon Service
5.4 Tray Service
5.5 Lounge Service
5.6 Trolley Service
5.7 Room Service
5.7.1 Types of Room Service
5.7.3 Taking Room Service Orders Over Telephone
5.7.4 Recording Room Service Order
5.7.5 Mise en Place for Room Service
5.7.6 Equipment Required for Room Service
5.7.7 Collect Items from Kitchen
5.7.8 Verify Items before Delivery
5.7.9 Transporting Room Service Trays and Trolleys
5.7.10 Requesting Entry to Guest Room
5.7.11 Entering Guest Room and Giving In Room Service
5.7.12 Confirming Order with the Guest
5.7.13 Serving Food in case of Requests
5.7.14 Presenting Bill to the Guest
5.7.15 Processing Payment
5.7.16 Removing Room Service Trays, Trolleys and Other Service Items
5.8 Single Point Service
5.9 Food & Beverage Terminology
5.10 Summary
5.11 Glossary
5.1 INTRODUCTION
As discussed in the previous chapter, there are many types of services offered (table
service, assisted service and self service) to the customers on the basis of the
establishment, menu and clientele. Further, there are some other forms of services also
which are offered to the guests as „specialized services‟ apart from single point service.
Specialized forms of service are those where the food and beverages are taken to where
the customer is. This type of service is often offered in those areas which are not
conventionally designed for food & beverage services. Guéridon service is an
improvised version of table service. It is normally found in high class restaurants
offering à la carte menu. Single point service is that form of service where the customer
orders, pays and receives the food & beverages at one single point.
5.2 OBJECTIVES
 Identify different operations involved in „Guéridon Service‟.
 Have the underpinning knowledge of „Room Service‟.
 Identify operations involved in „In Situ Service‟.
 Understand the operations of various „Single Point Service‟ outlets.
 Basic Food & Beverage Terminology.
5.3 GUERIDON SERVICE

Guéridon service is the preparation, cooking or partial cooking of menu items in view of
the customer. This is commonly prepared on a moveable trolley which can be positioned
in front of each respective table. Whilst this may suggest that this style of service is
easy, in reality there are many variables that need to come together to ensure its success.

It is often described as the most complex of cooking methods, as every action is
performed:
 In front of the guest
 Away from main equipment
 With limited preparation space
 In a busy environment
 By staffs who are not professional cooks.
Guéridon service is a traditional style of service that is commonly reserved for high end
establishments as opposed to high volume commercial operations. It is a style of service
that is very visual and popular with customers, as it adds a dimension of entertainment
and enhances the dining experience.
In today‟s industry this style of service is not widely used in many establishments due to
high level of labour involved in the preparation of dishes. Different establishments offer
variations to suit operational and customer needs. A large number of food and beverage
establishments will either provide a reduced version of this style or operate „open
kitchen‟ concepts as a replacement for guéridon cooking, as is still enables the customer
to see the cooking process, whilst still maintaining high productivity levels. Guéridon
service does however still demand a place in modern food and beverage operations as is
allows the customers to experience some of the magic and skill chefs can provide.
5.3.1 ADVANTAGES OF GUERIDON SERVICE

There are many advantages for an organization to offer an element of guéridon service:
 Provides a unique point of difference
 Promotes menu items to surrounding tables and therefore increased sales
 Involves the customer
 Provides higher level of entertainment
 Increases personalized service
 Increases interaction with the customer
 Allows customers to „experience‟ the cooking process
 Enables an establishment to charge premium prices
 Showcases skills of staff.
5.3.2 DISADVANTAGES OF GUERIDON SERVICE

Whilst there are many advantages of guéridon service, it also brings its own unique
challenges including:
 Need for specialist equipment
 Staff need to be highly skilled
 Highly labour intensive
 Increased safety risk as cooking is conducted in the dining environment, close to
the customer
 Reduces space that can be used for more tables and chairs.
5.3.3 RANGE OF MENU ITEMS OFFERED

The range of menu items that can be prepared through guéridon service is endless. Each
establishment will have selected items that will be offered through guéridon service,
either to be prepared by chefs, kitchen staff or front of house staff.
The selection of these menu items will be based on:
 Ingredients involved
 Complexity of the dish
 Expertise of the staff preparing the dish
 Time taken to prepare the dish
 Level of preparation and/or cooking performed in front of the guest.
The menu offered may include:
 Appetisers - Hors d‟œuvrés, Canapés, Savourées, Antipasto, Tapas, Finger
foods, Sandwiches.
 Soups - Clear soups, Broths, Purées, Cream soups, Bisque.
 Pasta
 Salads - Hot or cold meat, Raw or cooked vegetables, Nuts and seeds, Cheeses,
Hot or cold dressings.
 Meat – Beef, Lamb, Veal, Goat, Pork.
 Poultry – Chicken, Turkey, Squab, Pheasant, Duck, Goose.
 Fish - Flat fish, Round fish, Fillets, Whitefish, Oily fish.
 Seafood – Shellfish, Molluscs, Crustaceans, Octopus and squid.
 Vegetables
 Accompaniments and Garnishes
 Desserts – Puddings, Cakes, Fritters, Soufflé, Crepes, Ice cream, Bombes,
Parfaits.
 Fruits
 Cheese
 Beverages – Hot and Cold, Alcoholic & Non Alcoholic, Coffees and Teas.
5.3.4 TYPES OF GUERIDON TROLLEYS

Types of guéridon trolleys may include:

 Flambé trolleys – these trolleys are primarily used to cook food items,
commonly using a flambé or sauté process.
 Hot carving trolleys – these trolleys primarily are used to keep cooked meat
warm and to provide sufficient space for meat to be carved and plated
 Hors d’œuvrés trolleys – these trolleys are required to cook, assemble or

display small items or entrees preceding main meals
 Dessert trolleys – these trolleys may be used to display and carve different
dessert, fruit and cheese dishes. They are normally used to visually tempt
customers are opposed to playing an active role in the cooking process of
desserts.
 Liqueur trolleys – these trolleys are used to prepare and display a range of
beverages either to be served during the meal, such as wine, or at the end of a
meal. This can include specialty coffees, cognacs and ports.
5.3.5 COMMON GUERIDON PROCEDURES

Common procedures undertaken in the process of guéridon service include:
 Portioning - Portioning means controlling the size or quantity of menu items to
be served to each customer.
 Trimming - To prepare meat for various culinary uses, be it beef, veal, lamb or
pork, it is most likely the meat will require some cleaning and trimming of
excess fat cover, lymph nodes, connective tissues and blood vessels.
 Peeling - This procedure normally relates to the preparation of vegetables and
fruits. After vegetables and fruits have been washed and cleaned thoroughly,
many need to be peeled and trimmed.
 Cutting - Cutting is a common procedure used in guéridon service, often to
portion menu ingredients, to help aid cooking or enhance presentation.
 Mixing, whisking, combining - These procedures are commonly associated
with the preparation of dessert items. This procedure is often performed during
the preparation process.
 Sautéing - Sautéing is where food is tossed in a small amount of hot fat over
high heat to colour the food evenly during cooking. Sauté comes from the French
word „sauter‟ which means „to jump‟.

 Flambéing - The term flambé is a French word meaning "flaming" or "flamed."
Flambé means to ignite foods that have liquor or liqueur added. This is done for
a dramatic effect and to develop a rich flavour of the liqueur to the foods without
adding the alcohol.
 Carving - Depending on the menu item being carved, the term serves different
purposes. When carving meat, smaller slices or portions are removed from the
main piece of meat. Carving of vegetables, whilst also used to make smaller
portions, also can be used to help create visually aesthetic designs.
 Filleting - Filleting means to remove the edible flesh away from the inedible
parts including scales, bones, organs etc. Whilst the term is often associated with
the preparation of fish, it applies to all meat products.
 Assembling - This is a common procedure in guéridon service and is the
collecting and arranging of all necessary ingredients, whether cooked or raw, that
constitutes a menu item. This can refer to the preparation of a salad through to
exotic curry dishes.
 Serving - This means to present the menu item to the customer. Whilst guéridon
service can often relate to different preparation and cooking procedures, the act
of service is common in all situations.
5.3.6 EQUIPMENT & UTENSILS REQUIRED

As mentioned, the types of equipment and trolleys required on a trolley will reflect the
item and procedures being used.
 Carving
 Fuel Source - Heat lamp, Warming tray.
 Equipment and utensils - Carving knives , Carving fork, Steel, Carving
boards, Spoons and meat forks, Any service crockery, cutlery or vessels,
Ladles for serving sauces and accompaniments, Service towel, Towel for
cleaning trolley.
 Sautéing
 Fuel Source – Gas Burner
 Equipment and utensils - Service set, Copper or other appropriate pan,
Service towel, Cooking utensils, Serving cutlery, crockery and dishes,
Matches.
 Filleting
 Fuel Source – Not required
 Equipment and utensils - Service set, Fish spatula, Service towel,
Filleting knife and Chef‟s knife, Scissors, Tweezers.
 Salads

 Equipment and utensils - Service set including salad spoons and forks,
Knives or scissors, Plastic or wooden salad bowls, Service towel, Pepper
grinder, Pans and cooking utensils.
 Cheeses
 Fuel Source – Not required
 Equipment and utensils - Display plates, Covers to protect cheese,
Service set including carving knife and cheese server, Wooden cutting
board, Service towels, Cheese knives, Service plates.
 Desserts
 Equipment and utensils – Pans, Cooking utensils, Service set including
forks and spoons, Wooden cutting board to slice fruits, Service towels,
Service plates
 General equipment and utensils
 Besides the equipment and utensils identified above general equipment
and utensils include, but are certainly not limited to Silver service gear,
Crockery items, Silverware, Sauce boats, Serving spoons and ladles,
Serving plates, bowls and platters, Glassware, Linen and napkins,
Matches or lighting source, Rubbish bin.
5.3.7 PREPARING THE GUERIDON TROLLEY

Mise en place tasks include:
 Check pots and pans are clean and ready to use, and that they are of the
necessary size and number. When choosing the utensils or equipment for use in
guéridon service, take the time and make the effort to get the right size.
 Keep bowls that will hold all the ingredients without them spilling over onto the
floor or the preparation bench.
 Get a chopping board big enough for all the meat to sit on without it falling over
onto the preparation bench.
 Check for all the utensils needed for the recipe – boards, knives, spoons, whisks,
serving dishes and utensils.
 Keep sufficient fuel sources, napkins, cleaning sponges and other auxiliary items
that support the guéridon process.
 Fill up and prepare condiments and proprietary sauces – any condiments, oils
and sauces that may be sued in guéridon service must be checked to ensure they
are not only present but are in sufficient quantities.

 Stock alcoholic and non-alcoholic beverages – these will depend on the items
being prepared. Some may be used in flambé or as a cooking ingredient or as a
standalone beverage
 Provide basic maintenance to trolleys and burners – this is essential as equipment
might become faulty. Not only check all the equipment that is to be used, but
ensure that they are maintained on a regular basis. This process is especially
important in gueridon operations as it is essential that all necessary items are
located on the trolley and ready for use. In guéridon service, there is no provision
of running back and forward from the kitchen to get forgotten items.
5.3.8 MISE EN PLACE FOR PREPARATIONS

Even if all cooking or carving is to be performed in front of the customer, there is often
a great deal of preparation that needs to take place to ensure that time is efficiently used
during operations. Many of the following activities may be performed by kitchen staff or
may be by guéridon servers before the operations starts:
 Wash and clean food items
 Cut food items
 Peel and trim fruit and vegetables
 Turn vegetables
 Julienne items
 Prepare garnishes
 Prepare accompaniments
 Collect oils and other cooking agents
 Prepare diary items including milk, creams and butters
 Cut cheese pieces or wedges
 Measure farinaceous products
 Prepare nuts and seeds
 Marinate meats
 Prepare batters and coatings
 Prepare bread crumbs
 Prepare salad dressings
 Prepare sandwiches
 Cut / portion desserts
 Make of sauces
 Par- cooking items
 Heating or cooling items
 Wrapping and preparing individual portions.

5.3.9 OPERATIONAL PROCEDURES WHILE CARVING MEATS

The following are suggestions when carving roast meat, regardless of the type:
 Allow enough time before serving not only for cooking the meat, but for stand
time and carving.
 A stand time of 10 to 20 minutes is recommended for large cuts of meat, such as
roasts, turkeys, and whole chickens. Stand time allows the meat to finish
cooking. Meat is easier to carve after standing. If meat is carved immediately out
of the oven, it loses more of its flavourful juices.
 Place the meat on a large cutting board with a well at one end to hold the juice.
 Use a long, sharp carving knife to slice the meat and a long-handled meat fork to
steady the meat.
 With the knife held perpendicular to the cutting board, cut across the grain into
uniform slices of required thickness.
 If carving thinner cuts of meat, slice the meat diagonally across the grain. This
will give a slice of meat with a larger surface area.
 Cut cleanly and neatly at designated area
 Ensure that movements are swift and accurate.
 If carving thinner cuts of meat, slice the meat diagonally across the grain. This
will give a slice of meat with a larger surface area.
5.3.10 OPERATIONAL PROCEDURES WHILE SAUTEING FOOD

Following are common steps to follow while sautéing food:
 Place minimal amount of fat in the pan and wait until fat is hot.
 Add protein to the pan – this is the main item to be cooked and season the food.
 Seal in hot fat to retain natural juices.
 While the food is cooking, toss it regularly so that it cooks regularly.
 Cook protein until it is caramelizing, the protein will release when ready.
 Turn protein over to cook the other side, if applicable.
 Remove the item from the saucepan and place the pan back on the burner.
 Add sauce to the pan. Deglaze the pan juices to concentrate the flavour and
colour the sauce - Often the sediments in the frying pan are deglazed with wine
or sauce to make a sauce. Strain the sauce
 Monter au beurre (work up with butter) to thicken and enrich the sauce, if
desired and adjust the seasoning and serve.
 Place sautéed item onto the plate along with starch, vegetable and appropriate
garnish.

5.3.11 OPERATIONAL PROCEDURES WHILE PREPARING SALADS

When preparing salads, care should be given to the following points:
 All raw ingredients should be fresh and of impeccable quality.
 All leaf salad vegetables should be carefully trimmed of discoloured or damaged
leaves and roots, washed in cold water, drained and dried thoroughly.
 Remove any tough or wilted spots.
 Large salad leaves are best if carefully torn into manageable sized pieces
 Vegetables, whether raw or cooked, should be cut as evenly and neatly as
possible
 Store in a covered and cool environment
 Season the bowl according to recipe
 Place ingredients in the bowl according to recipe
 Salads comprising raw, green salad leaves should be dressed and mixed at the
last possible minute.
 Portion ingredients onto appropriate crockery and serve.
5.3.12 OPERATIONAL PROCEDURES WHILE SERVING CHEESE

The following steps are appropriate for serving cheese to customers:
 Remove most cheeses from the refrigerator at least 30 minutes before serving to
allow them to come to room temperature.
 For whole wheels and large wedges, cut only what is expected to be used and
return the remainder to the refrigerator.
 Cut cheese according to menu including wedges, slices or rounds.
 To cut a wedge of cheese from a wheel, use a large knife dipped in hot water and
wiped.
 Slice the cheese rind or wax first and then gently rock the knife from front-to-
back, applying pressure to evenly cut through the body of the cheese.
 Make swift and accurate movements
 Remove rind or wax covering if required
 Portion cheese – according to menu items
 Ensure that edges of cheese sections are smooth
 For service, whilst cheese knives are suitable to serve hard cheeses. A butter
knife can be used for softer cheeses. Marinated cheeses in oil can be served with
a small fork or spoon
 Place cheese on appropriate crockery
 Add suitable accompaniments
 Serve the guest their tableside items

 Remember to provide a separate cheese knife or utensil for each cheese
 Encourage guests not to mix the knives to avoid mixing cheese flavours.
5.3.13 OPERATIONAL PROCEDURES WHILE DOING FLAMBE

 Turn on heat source to heat copper pan.
 Place butter and sugar in the pan.
 Caramelize butter and sugar.
 Add ingredients.
 Remove pan from the heat source.
 Add spirits or liqueur to the pan according to recipe.
 Flambé according to recipe.
 Place pan back on the heat source.
 Place tableside dessert item onto the plate.
 Add suitable sauce, accompaniments and garnish and serve.
5.3.14 POINTS TO BE KEPTIN MIND WHILE DOING GUERIDON SERVICE

 Guéridon service is job of chef who also responsible for doing the service.
 Always push the guéridon trolley but don‟t pull to avoid accident.
 The guéridon should be kept in one position for the service for the complete
course.
 The trolley should never be kept near the service door as it is may be obstruction
to the waiter.
 When more covers are being served only the main dirt should be served from the
guéridon potatoes, sauces, vegetables should be served in normal manner.
 Service spoon and fork are not used as in the silver service but held with spoon
in one hand and fork in the other.
 The filling or carving should not be done on silver dish but on the carving board
or hot joint plate.
 Dirty plates should always be cleared from the guéridon trolley.
Q.1 what are the advantages of Guerdon Service?

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Q.2. What is the procedure of carving meat from guerdon trolley?

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Q.3 What points you will keep in your mind while serving from guerdon trolley?
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5.4 TRAY SERVICE

The tray service is the type of service in which the pre portioned food is placed on a tray
and is then served to the guest at his place of seating. This type of service can be
observed in hospitals, airlines and railway catering where the attendants bring the food
placed in a tray, to the guest. The main purpose of this type of service is to distribute the
food to the customers at high speed so that majority of the people can get food within a
specific time frame.
In case of hospital tray service, the order from the guest will be dependent on his dietary
needs whereas in case of tray service in an airline or railway system, the food can be
differentiated only on the basis of vegetarian and non vegetarian food with the exception
of long haul flights which offer an a la carte menu to its business class passengers.
At base kitchens of airline or railways, individual trays are made up on the conveyor
belts according to the menu requirements. Various methods and procedures are adopted
to keep the food hot or cold right from the pellet method to the insulated trays. Once
done, the trays are then transported to the individual customer with the help of cabinets.
Beverages are generally served separately from the food trays. The main advantage of
this type of food service is that the production line produces the food 24 hrs a day which
is then stored by using blast chill method or frozen method. The food is re-heated the
next day and then served to the customer. Otherwise, the food is held in hot cupboards
and kept hot until transported.
The option of food and beverage service in an airline as an economy class passenger is
very restricted whereas the business class or first class passengers have a wide variety of
food and beverage for them. Many of the airlines have stopped providing full meals in
journeys less than two hours and have adopted the system of serving snacks with hot or
cold beverages. In case of journeys of less than two hours, only the beverages are served
to the passengers. In case of railways, different types of trays are set up for different
kinds of accommodation class.
5.5 LOUNGE SERVICE

Lounge is generally located near to the lobby of the hotel and hence the service offered
in this area can actually impact the decisions of the probable guests of the hotel. Lounge
service may include the service of all types of breakfast, luncheon, snacks, dinner and
beverages to the guests. The staff involved in the operations of the lounge must have
good communication and tactful skills along with the knowledge of local laws, licenses
and permits. The service area should always be kept clean and presentable and the
covers should be laid according to the meal / time of the day. The lounge is normally

attached with a pantry or they may also operate with the assistance of stillroom and
dispense bars. But under all circumstances, the lounge is always attached with a small
store which caters to the following requirements:
 Salvers & Trays  Glassware and  Hollowware
Flatware
 Dry goods  Check Pads and Bill  Cocktail Snacks
Pads
 Alcoholic / Non Alcoholic beverages & Health Drinks
The lounge staff should always be ready to offer any of the following to the guests:
 Various breakfast  Tea and coffee  Aperitifs and
foods cocktails
 Liqueurs & brandy  Other Beverages  Snacks on offer
A daily consumption sheet is normally made at the closing of the day which is attached
with the reference copy of the KOT (Made in triplicate, 1st copy oges to outlet, 2nd to
Cashier and 3rd remains in the outlet).
5.6 TROLLEY SERVICE

It is one the specialized form of service where the food and beverage order placed by the
guest is neatly laid out on a trolley and then served to the guest at his place of choice. In
all specialized forms of services viz. Guéridon Service, Room Service, Buffet Service,
Tray Service and Lounge Service amongst other, one or other type of trolley is used
during service.
Q.1 What do you mean by tray service?

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Q.3 What do you mean by trolley service?

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5.7 ROOM SERVICE

Room service provides guests with food and beverage service in the privacy of their
own room or suite. Room service is a feature in some way in establishments that offer
accommodation. Different establishments including Hotels, Resorts, serviced apartments
or Villas and residential clubs offer different types of room service ranging from a full
compendium Menu with 24-hour service to Breakfast only served in the room. Some
establishments will have a separate Room service kitchen and production area in others
it may be part of the Restaurant operation.
5.7.1 TYPES OF ROOM SERVICE

Breakfast is the busiest time with guests generally ordering via a doorknob menu hung
on the door. These may be collected by a variety of personnel, Porters escorting other
Guests to their rooms, security staff doing their rounds or housekeeping doing turn down
services, or can be delivered to reception by the guest. Guests may also choose to ring
direct and order at any time. Working in room service requires that you have a good
knowledge of the property, individual room layouts and room locations, the
establishment room numbering sequence as well as a good working relationship with the
housekeeping and front office departments. Room service duties include delivering
complimentary items, guest specials or amenities to rooms. These may be gifts from the
hotel management to guests – VIPs, regular or special guests, as part of a package deal
or for such functions as cocktail parties, meetings, dinners, etc. Room service also
service “day use” or “courtesy” rooms which are being used for meetings or for guests
whose room is not available due to the guest's early arrival. Room service provide food
and beverage service in the public areas of the hotel such as the poolside or lounge area
and arrange packed lunches or picnics for guests who are going out for the day.
Mini-bars are maintained by either the room service or housekeeping departments, often
as a separate area within the department. A mini-bar is the self-service bar fridge in each
room, the mini-bar contains miniature bottles of spirits and liqueurs as well as wine,
beer, soft drinks and, increasingly, snacks and food items such as chocolate bars,
biscuits, chips, etc. Tall bars [full sized bottles] may also be requested by Guests.
Many Hotels have changed their mini bars to automated direct charge systems. Mini-
bars can be monitored by a computerized system which records items removed from the
storage position adding the item cost to the guest account automatically.
The Honour system, which asks guests to complete a purchase docket, mini-bars are
checked daily to record consumption and stock quality and are restocked to normal
level, with usage charged daily to the guest account. At check-out, guests are asked to

declare any consumption since the last refill. There will sometimes be situations where a
guest is not honest or they forget their use of the mini-bar: this leaves the room service
manager with the choice of putting through a “late charge” or writing off the loss. In
most operations, management set a nominal amount and any charges below that amount
are written off as it is deemed too expensive to chase them up, and it may also lead to
negative guest relations.
5.7.3 TAKING ROOM SERVICE ORDERS OVER TELEPHONE

 Greet the guest as per the hotel‟s policy and as per the time of the day. It
must be in accordance with the following guidelines:
 Always answer the telephone promptly on the 2nd or 3rd ring.
 Identify yourself and the department.
 Always be courteous, guests may be tired or unsure of the procedure.
 Always be happy to help.
 Always use the standard greeting, being consistent with other colleagues and
in line with the establishment procedures.
 Try to smile when speaking, as a smile can be heard in the voice.
 When talking with the customer, Room Service staff may need to advise and
to assist the customer in making their selection by suggesting or explaining
menu items.
 Once the order has been taken from the customer, you must clarify the details
of the order. Repeat the order back to the customer to check for accuracy,
and amend where necessary.
 When taking a room service order you must never be afraid to ask questions
these questions will help to clarify orders, special requests and delivery
requirements.
 Also check the time the room service is required, the number of guests being
served and whether the room service being requested is for service in the
guests‟ room or elsewhere; poolside or lounge area. The order may be
required for takeaway such as a picnic basket, or packed sandwiches.
5.7.4 RECORDING ROOM SERVICE ORDER

Room Service orders are commonly recorded in conjunction with a discussion with the
Guest. The order may be written either by hand or recorded electronically. A room
service order has to record any extras needed such as table cloth if there is a table or
Vinegar to serve with the French fries. It will need to also record information to enable
appropriate set up, extra crockery or cutlery if a guest orders a' large platter to share'. A
Room Service Order form needs to include:
 Current Date and Docket Number, to enable it may be necessary to add a date of
delivery if it‟s not the current date.
 Name of the registered Guest and the name of the guest ordering if they are
different and Room number.
 Time the order is taken and by whom.
 Estimated time of delivery to the guest.
 Location of delivery, is the guest in their room or poolside?
 Special Requests including extra sauces or condiments requested.
 What food items were ordered and standard requirements?
 Any extra items along with the food?
 Who took the order, in case there is need to clarify?
5.7.5 MISE EN PLACE FOR ROOM SERVICE

For the room service area to function successfully, the area must be set up and equipped
with the necessary food and beverage items required or requested for all meal periods.
Room Service needs to serve a variety of food items to meet guest‟s needs some items
will require room Service staff to prepare such as cutting fruit, slicing meat for example
ham or salmon. Room Service staff will require knife skills and basic cooking and food
arrangement skills. Portion pack items are used to save wastage and costs. Portion packs
or control packaged items are foods or beverages pre-packaged in pre-set amounts
considered to be a single portion. Some of those items may include:
 Jams and breakfast spreads
 Dairy products – butter, milk and cream
 Sauces and dressings
 Boxed breakfast cereals such as Coco pops or Cornflakes
 Cold stewed or cooked fruit compote
 Salt and pepper sachets, instant coffee, chocolate and tea sachets
 Sliced bread, bread rolls or pastries, packaged sweet or dry biscuits
 Alcoholic and non-alcoholic beverages – wine, beer, juices, mixed drinks, dairy
products such as long life milk.
Set up trays and trolleys for a range of various meals. The exact procedure to take when
setting up trays can vary according to the type and extent of the order being prepared.
Some equipment may be stored in suites or Butler's pantry for example toaster, crockery
etc. these items can be collected separately by service staff. The equipment found on
individual trays should, of course, exactly match the needs of the particular order. If an
order is delivered that is missing a certain item it is time consuming, embarrassing and
inconvenient, as room service staff have some distance to travel to replace the missing
item.

5.7.6 EQUIPMENT REQUIRED FOR ROOM SERVICE

Various pieces of equipment are used in the room service area and room service staff
may be required to clean and prepare equipment for service this equipment may include:
 Trolleys and hot boxes, tray trolleys and refrigerated trolleys
 Food trays of different sizes and structure like trays with feet for breakfast use
 Tray covers – generally a linen cloth or paper cloth (non-slip type) table linen for
trolleys, and serviettes
 Cutlery – entrée and main knives and forks, soup and dessert spoons, teaspoons
 Specialist items such as steak knives or service tongs
 Crockery – various plates, bowls and jugs, cups and saucers
 Glassware – for juices, water, beer, wine and champagne
 Tea and coffee pots, hot water pots, coffee and tea making equipment
 Plate warmer/ cloches or plate covers
 Salt and pepper shakers
 Bud vases, toasters, bread baskets, ice buckets, newspaper holders
 Pen and order forms (always have two pens) also copies of menus and beverage
listings and tray cards
 Other equipment including items of fixed equipment for example, wine coolers,
espresso coffee machines, multi slice toasters, microwave ovens, hot water urns,
ice machine, refrigerators and small portable equipment such as pizza ovens,
coffee makers and toasters.
 Trays can be set up for 1 to 4 people, depending on the order type and the safety
and balance of items.
5.7.7 COLLECT ITEMS FROM KITCHEN

Room service may have their own production kitchen or share with a Restaurant or other
dining area, there may be a chef solely allocated to room service orders or staff may
have to take their turn with Restaurant staff. When collecting an order check you have
your order form to confirm the order, it may be you who takes the order and delivers the
order to someone else.
5.7.8 VERIFY ITEMS BEFORE DELIVERY

Regardless of who actually delivers the food and drinks, someone will have to pick up
the order. When they do this they MUST check the items on the tray against the order
that has been put in. It is unlikely that a deliberate error has been made, but human error
can occur, and it is too late to realise this mistake when you are upstairs and in the
guest‟s room. Much of the food plated for room service will have a cover over it and it is

part of your job to remove that cover and visually check the dish to ensure it is what was
ordered. In addition, your check should ensure:
 Special requests have been complied with – if “no chilli” was part of the order,
check to see it has been done. Cold items are separate from hot and dressings are
in separate containers. Also check that the bread rolls and the butter are there and
that all the courses are present.
 Visual check of the dishes do they look presentable? – no sauce/spatter marks on
the plates, no cracked crockery, hot dishes are hot, cold dishes are cold, and
frozen dishes are frozen and appropriate garnishes have be added or are
accompanying the item to be added on delivery.
 Where there is any deviation from perfection – it must be quickly brought to the
notice of the chef (or other person responsible) and rectified. Remember that the
hot food is cooling down and the cold food heating up – so speed is critical given
that it will take an additional couple of minutes to get it to the guest‟s room.
5.7.9 TRANSPORTING ROOM SERVICE TRAYS AND TROLLEYS

Room service has the responsibility of creating a dining experience in guest‟s bedroom;
space may limit the presentation style and the type and style of equipment used. Not
only must trays and trolleys be set up so that they contain all the equipment, items and
utensils required, but. Trays and trolleys must also be set up so that they are balanced,
safe and attractive. When staffs have completed a room service tray with an order,
someone will have to carry it; it must be balanced to avoid the likelihood of dropping it,
or of over-balancing individual items. Ordering room service is a special service for
most guests and there is an expectation that it will be delivered professionally, and
spilling the contents is not part of the guest‟s expectations or Room service standards.
5.7.10 REQUESTING ENTRY TO GUEST ROOM

 On arriving at the guest‟s room, a final visual check of the tray or trolley may be
made, and then staff should knock firmly on the door and announce “Room
service”.
 When knocking on the door, use the knuckles not a key or any other implement
or item as this will leave a permanent mark on the door. Some guest rooms may
have visitor bells or doorbells.
 After announcing 'Room Service' wait 10 to 15 seconds before knocking again,
and announce again. When the guest opens the door, offer a greeting and, if not
asked in by the guest (which is what will normally happen – either verbally or
non-verbally), request their permission to enter. The guest may not want you to
enter the room – they may be conducting a business meeting, they could be

entertaining, or they could have private papers, etc, spread out around the room
on tables, desks, the bed, etc.
 Therefore requesting permission to enter has a practical underpinning reason,
giving room service Staff permission to enter and set up the order. A guest may
prefer to take the tray or trolley and other items from you at the door and serve
themselves.
 Where the guest does not answer the door after the second knock/call, staff
should follow house procedures. This may be to knock and call a third time. It
may be room service staff need to use a pass key to unlock the door, open it
slightly and re-announce hopefully the guest will hear this as staff will actually
be in the room. There may be added instruction taken with the order and staff
need to act as instructed.
 If the guest has not responded, house rules may be to leave the order especially if
the guest is a regular, while in some cases house policy may be to withdraw
without leaving the food and beverages that were ordered returning to the room
service section.
 An alternative course of action in some establishments if the guest does not
answer, is to call the guest via the telephone, text or message either directly or
through Reception or communications staff.
 If the guest fails to answer the telephone, staff may be required to check the
guest‟s name against the room number. If it is correct, procedure will indicate
whether to notify a supervisor or manager of the situation, and they take further
steps to ensure that the guest is physically all right or if a mistake has been made.
 Room Service staff never to enter a room fully unless they have been granted
permission, or until they are sure they will not be interrupting or disturbing
anyone.
5.7.11 ENTERING GUEST ROOM AND GIVING IN ROOM SERVICE

When Room Service staff enter a guest room the guest should be thanked, and greeted
politely, and engaged in conversation if appropriate, perhaps a comment about the
weather would be appropriate given the circumstances and the nature of the person.
Good customer relations should be maintained at all times. When entering a room it
should be remembered that the guest is paying money for the room it is, their room and
they may have personal items on view or rearranged furniture positions, staff should
respect the privacy of the guest and not stare at anything in the room, including people,
items and paperwork. Room service staff should not offer unsolicited comments on
anything they may see, hear or be exposed to, but complete the job they came to do.
Deliver the order, serve it, clear up and then leave. The guest may engage the staff in

conversation or ask questions or otherwise pass the time of day, staff should answer
succinctly and continue with their tasks. Staff in all departments needs to conform to the
correct etiquette for all circumstances when in the presence of guests and spend the
minimum amount of time in the guest room, without being rude.
5.7.12 CONFIRMING ORDER WITH THE GUEST

A room service order, when delivered has to be checked in front of the guest and receipt
of service acknowledged, either by signing an account or an order receipt. With both
trays and trolleys, advise the guest of any potential hazards such as what is hot, what is
sharp, what may be heavy, where heating elements are, etc. If an electrical hot box has
been used for the room, plug it in to the electrical outlet to keep the food hot.
5.7.13 SERVING FOOD IN CASE OF REQUESTS

Staff may also respond to the guest‟s request to set out the order. Removing all the items
from the tray and positioning it neatly on the table in the same manner as if setting a
cover on a restaurant table, also remove the covers off the meals and position them
appropriately, hot food should remain covered and the guest shown how to remove the
cover safely when the dish is needed if food has been stored in the hot box explain to the
guest how to safely remove it. When requested, the room service attendant may also
open and serve the wine or champagne to the guest. As dishes are repositioned or have
their covers removed, it is standard practice to announce them with some dishes, simply
stating their name may be sufficient.
5.7.14 PRESENTING BILL TO THE GUEST

The method of payment is confirmed when order is taken. Room service deliveries will
require room service staff to obtain a signature from the guest for the items delivered
and confirm if it's to be charged to the room account. In some cases the guest may wish
to pay on delivery, and if they use cash then room service staff will need to issue a
receipt.
Account Docket/bill should include:
 Room Number
 Registered Guest Name
 Account type, Paid on delivery by credit card or cash or charged to the guests
room
 Delivery time /date
 A List of items and the cost of each. Including any surcharges such as delivery
fee.
 Total cost.
Before the account is presented to the guest for signing, it is part of a room service
waiter's job to make sure it is accurate. Always check the details.
5.7.15 PROCESSING PAYMENT

The account or bill is checked before leaving the Room service preparation area but
once the order has been delivered adjustments may have to be made, for example the
guest may, having seen the dish, decide they don‟t want it, or the beer you brought up as
an alternative to the one they ordered may not be to their liking so it has to be deducted
from the account. When all is confirmed correct the account is presented and the guest
should be asked to check the account and then sign in the appropriate place. Their
signature verifies that the food and beverage was received. You must not forget to ask
the customer for their signature, as the room service docket is the only record the cashier
has to validate that the charged amount has been paid. The docket could be considered
invalid if it does not have a signature.
When presenting the account, the customer may like to pay cash. If the amount given
requires change, and you do not carry a cash float, you should inform the guest that you
will return with the change on the next delivery run. The majority of guests will be
happy with this process.
Before leaving the guest‟s room, you should advise the guest on where to leave the used
tray for collection. Some establishments prefer guests to ring room service; some prefer
to have the tray/trolley left outside the room: In some cases room service will return and
clear the room the next day (in cases where there may be a party in a suite).
5.7.16 REMOVING ROOM SERVICE TRAYS, TROLLEYS AND OTHER

SERVICE ITEMS
After room service has been delivered, used trays and trolleys need to be collected.
Room service staff will have to do a floor check to collect trays and trolleys. This must
be done regularly as trolleys and trays that are left out in the corridors look untidy and
present a risk to guests. Checking for room service trays and trolleys is a task that needs
to be included as standard duties, so that sufficient time is allocated for it. Usual practice
is to check floor-by-floor: if you are on a floor you may as well check for and remove all
the trays/trolleys while you are there. This clearing can be undertaken at any time – day
or night – but you must remember to be quiet when clearing, because guests may be
asleep: without sufficient care, clearing can be a very noisy affair with cutlery, crockery
and glassware knocking into each other.

Q.1 What do you mean by room service?

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Q.2. What is the procedure of taking order?

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5.8 SINGLE POINT SERVICE

Single point service systems exists in those types of establishments where there is no
provision of table service and the guests are expected to pickup their food from the
counter and serve themselves. The main forms of single point service are found in:
a) Takeaways: These types of establishments are those where the customers order
their food at a counter and take way the packed food for consumption off the
premises. Few times, these outlets may also include a small dining place for the
customers. These outlets may also have the provision of driving in, ordering,
payments and collection of packed food for consumption of food off premises
and are called as Drive-Thru.
b) Food Courts: These types of establishments are those where there is a series of
different counters offering different food items. The customers are expected to

order the food of their choice at different counters, collect it and consume it in
the designated eating area or else it can also be a takeaway.
c) Vending: This type of service is prevalent in airports, shopping malls, canteens
and other such institutions or organizations where the customer is given a
provision of food and beverage service by means of automatic retailing.
d) Bar: These establishments offer the provision of ordering, service and payment
at a single point within the licensed premises. The drinks ordered by the
customer are provided to him over the counter and the guest is expected to
consume in the same premises. For those customers who wish to be served on
the table, full service shall be given as described in previous chapter.
e) Kiosk: This is generally a small setup outside the main premises and is supposed
to handle the peak pressure by the means of taking orders and supplying food
items may be to the customers or those of the staff. The menu offered is expected
to be quite limited.
5.9 FOOD & BEVERAGE TERMINOLOGY
S.No. TERM EXPLANATION

Priced separately on the menu, as opposed to an entire
1 À la Carte
meal set at one price.
Announcer who receives orders from servers and
3 Aboyeur
places them with the kitchen staff.
Condiment or seasoning offered to the customer to add
4 Accompaniment
to and improve the flavor of the dish.
Buffet service consisting of cooking or "finishing"
5 Action Station some food items in medium-sized pans over portable
rechauds as guests go through the buffet line.
Substance added to a food to preserve a fresh
6 Additive appearance, taste, or texture, or to improve nutritional
value. May be natural or synthetic.
These are drink served after a meal, as the term
After-Dinner
7 implies. They are usually sweet and are intended to
Drinks
round off the meal.
8 Agneau Denotes lamb on the menu.
An Italian term literally meaning "to the tooth", in
9 Al Dente reference to the firm feel of the cooked pasta when
bitten.
10 Alcohol The end product of fermentation; technically ethyl

alcohol resulting from the interaction of natural grape
sugars and yeast; generally above 12.5% in dry table
wines.
11 Ale A generic term used to cover all forms of brewed beer.
A heavy breakfast consisting of eggs, juice, bacon or
American
141 sausages, hash brown potatoes, waffles, toasts or rolls
Breakfast
with preserve and Tea / Coffee.
138 American Plan Room plus all meals are included in the tariff.
Method of serving food in which food is pre-plated and
12 American Service
then served.
13 Anglaise The French term for English.
2 AP As Purchased. / All Purpose
A drink served and consumed before starting the meal
14 Aperitif
in order to stimulate hunger.
They are drinks served prior to a meal indented to
15 Aperitifs
stimulate appetite.
16 Aroma The smell.
17 Au Gratin veggies baked with cream and cheese
18 Au Lait With milk.
19 Au Naturel Simply prepared or cooked.
„Back-of-house‟ or „back-of-the-house‟ is a rather
archaic term, having survived over the centuries. It was
Back-Of-The-
first used in the Middle Ages in England to describe the
20 House In
area of an inn where food was prepared, which was
Restaurants
normally located outside and to the rear, and therefore
was called the back of house area.
stainless steel container used to keep food warm in
21 Bain Marie
water bath
22 Baize A woolen material used as a liner for restaurant tables.
23 Bake To cook in an oven.
25 Banquet Formal meal followed by speeches.
26 Barbecue roast slowly with burning coals or hardwood
A round container generally made from wood. Barrels
of all different sizes are used, depending on the wine
27 Barrel
region and producer. Oak barrels are commonly used to
age wines.
Method of moistening the food during baking or
28 Basting
roasting by applying oil or fat.

A Banquet Event Order is prepared for each meal and
beverage function, and copies are sent to each
24 BEO
department that will be directly or indirectly involved
with the events.
136 Bermuda Plan Room plus English Breakfast is included in the tariff.
29 Beurre The French term for butter.
Stock status recording document maintained in the
30 Bin Card
stores.
There are three kinds Green, Oolong and Black; Green
31 Black Tea Tea is not fermented before drying, Oolong is partially
fermented, and Black is fully fermented before drying.
Mixing method in which ingredients are mixed in an
32 Blend
electric blender
A type of ice cream which takes its name from the
33 Bombe
shape.
34 BOT Bar Order Ticket
A family of liquors distilled from the wines of grapes
35 Brandy
or other fruits.
Cocoa powder with at least twenty-two percent cocoa
36 Breakfast Cocoa
butter.
37 Brew House The collective equipment used to make beer.
The vessel in which the wort from the mash is boiled
38 Brew Kettle
with hops. Also called a copper.
Small brewery attached to a pub or restaurant, typically
selling at least fifty percent of its beers on the premises.
39 Brew Pub
Also known in Britain as a home-brew house, and in
Germany as a house brewery.
133 Briefing It means giving instructions for tasks to be performed.
A French yeast bread with a sweet flavor and light
40 Brioche
texture, Similar to the Jewish Challah bread.
May be dark or light, the darker variety containing
more molasses and having a stronger flavor. Usually
41 Brown Sugar
measured for cooking packed. May harden if not stored
in an airtight container.
It is a combination of Breakfast and Lunch and served
145 Brunch
between 10 am to 3 pm.
42 Budget Estimated Income and Expenditure.
43 Busboy Subwaiter who usually clears and sets tables and assists

the waiters
A standard cake base prepared by creaming butter with
sugar to incorporate air, adding whole eggs or just
44 Butter Cake
yolks, flour, baking powder, and a liquid such as milk.
Most American layer cakes are butter cakes.
45 Cacao Tree Semitropical tree from whose bean chocolate is derived
46 Café The French term for coffee.
A self service eatery offering limited meals, snacks and
47 Cafeteria
beverages.
Listing of snacks and breakfast, lunch, and dinner
48 California Menu
items, all on one menu
A unit of heat; 1 calorie = 3.968 BTU. The heat
49 Calorie required to raise one gram of water one degree
centigrade.
An appetizer prepared on a base such as a round of
50 Canapé
toast or a cracker.
Called saccharose or sucrose. C12h22o11. Derived from
sugar cane. Used as the basis for white and dark rum,
51 Cane Sugar
also for making cane spirit for use in the liqueur
industry.
supervisor of the chef de rang and commis de rang
52 Captain who may do special work, such as deboning a fish or
preparing Crepes Suzette
A glass container frequently used to serve house wine
53 Carafe
in restaurants.
Colouring (burnt sugar) used to soften and colour
54 Caramel
brandy and rum
Sugar that has been cooked until it reaches a golden
Caramelized
55 brown color. Its nutty flavor is used to enhance many
Sugar
desserts.
Money server corner to make change when customers
56 Cash Bank
pay their bills.
A closed, barrel-shaped container for beer. Available in
57 Cask
various sizes and usually made of metal.
A storage area for wine, not necessarily underground.
A cellar is the best area to keep wines for aging. Ideal
58 Cellar conditions are darkness, controlled cool temperature,
and high humidity. Bottles should be stored on their
sides to keep the corks from drying out.
Underground room for storing alcoholic drinks
59 Cellar
especially wines.
60 Chafing Dish An equipment used to display hot dishes in a buffet.
Wine of kings, the king of wines. Manufactured
sparkling wines from same name region in northern
61 Champagne
France. Second fermentation in bottle. Imitated world
over, never bettered although often equaled.
62 Chaud The French term for hot.
65 Chef A culinary expert. The chief of the kitchen.
63 Chef De Rang Main or front server in French service
Chef De Carver of roasts, such as game, lamb, tenderloin, or
64
Trancheur poultry, in French service
These consist of Chilly Vinegar, Soya Sauce and Chilly
66 Chinese Cruets
Sauce.
An Indian fruit condiment containing vinegar, spices,
Chutney and occasionally nuts, ranging in flavor from mild to
hot. Often made with mangoes.
Worldwide, fermented beverage made from crushed
67 Cider
and pressed apples, also pears. (Perry)
Combination of sugar and ground cinnamon. Used to
68 Cinnamon Sugar sprinkle on sugar cookies, baked apples, and buttered
toast.
They are short drinks, which consist of spirits, liqueurs,
69 Cocktail fruit, fruit juices, other flavorings, and fortified, sweet,
or dessert wine.
Seeds found within the fruit pods of the cocoa tree, an
evergreen cultivated mainly within twenty degrees
70 Cocoa Beans
north or south of the equator. The raw source for all
chocolate and cocoa.
The yellowish-white fat removed from chocolate
71 Cocoa Butter
liquid under high pressure.
General term for the portion of chocolate liquid that
remains after most of the cocoa butter has been
72 Cocoa Powder
removed. Includes breakfast cocoa, medium and low-fat
cocoas, and Dutch-process cocoa.
A mixture of one part water or milk to four parts
shredded fresh or desiccated coconut meat, simmered
73 Coconut Milk
until foamy and strained. Sometimes also called
coconut cream. Available canned or frozen.
74 Coffee Arabica Coffee tree, a tropical evergreen shrub native to Africa
75 Coffee Liqueur A distinctive coffee-flavored liqueur.
A premium brandy produced only in a 150,000 acre
76 Cognac area surrounding the city of Cognac in southwest
France.
77 Commis French term for assistant.
147 Complimentary It means it is given free.
Continental A light breakfast consisting of Breads with preserves
139
Breakfast and butter, A glass of juice and Tea / Coffee.
Room plus Continental Breakfast is included in the
135 Continental Plan
tariff.
A fee paid to a restaurant by a customer who brings his
78 Corkage
own wine.
79 Corkscrew A device used for removing the cork from glass bottles.
Ice cream topped with fruit and traditionally served in a
80 Coupe
stemmed glass or silver goblet.
81 Coupe It is single or mixed flavours and colours of ice cream.
82 Cover It is a place set at a table for a guest to have his food.
83 Crèpe A thin pancake.
84 Cruet Salt and Pepper.
Menu that offers foods that change daily, with the
85 Cyclic Menu
cycle repeated after a period of time
Alcohol content of a wine / spirit is expressed by
86 Degree
degrees of alcohol by v/v or degree proof.
87 Demi The French term for half.
The French term for devil, typically used to describe
88 Diable
spicy or hot preparation.
The foods and liquids one needs to maintain good
89 Dietary Needs
health
90 Digestive It's a drink consumed after a meal to assist digestion.
The process of dispensing beer from a bright tank,
91 Draft (Draught) cask, or keg. May also be used to describe the carbon
dioxide injected into the beer container prior to sealing.
92 Du Jour Menu Menu that is planned and written on a daily basis.
A piece of furniture placed in the restaurants to hold
93 Dummy Waiter required service equipment and food before being
placed on the table.
94 Dust To sprinkle with sugar or flour.

A heavy breakfast consisting of Juice or fresh fruits,
140 English Breakfast Breakfast Cereals, Eggs, Fish, Meat, Breads with
preserves and butter, and Tea / Coffee.
95 Entrée The main dish
134 European Plan Room only is included in the tariff.
The process by which sugar is transformed into
96 Fermentation alcohol; how grape juice interacts with yeast to become
wine.
97 Flambé Literally means flaming.
A type of F&B establishment having many food
98 Food Court counters with a common eating area under single point
service system.
Passageway between the chairs or tables for movement
99 Gangway
of the people.
Type of service which includes cooking of food in
100 Guéridon
view of the guest at a trolley in the restaurant.
Small appetizers or relishes served as the first course of
101 Hors D‟oeuvre
the meal.
102 In House Guests Guests staying in the hotel.
103 Indent Requisition of materials required by the department.
Preparation from fruits and sugar and is often consumed
142 Jam
with breads.
104 Kiosk A small structure offering snacks and beverages.
105 KOT Kitchen Order Ticket
A table on which soiled service equipment are
106 Landing Table
deposited for wash.
Public room for relaxing, generally situated near the
107 Lounge
lobby.
132 Madeira It is a fortified wine.
108 Main Course Main dish of the menu.
109 Maitre D‟hotel Head Waiter or Senior Captain.
Preparation from citrus fruits with its rind and is often
143 Marmalade
consumed with breads.
Getting everything ready for the job to be done, and
110 Mise en Place
keeping things in good order as work is done.
111 Mise en Scene Keeping the work area comfortable and presentable.
Modified Room plus Breakfast plus Either of the major meals are
137
American Plan included in the tariff.

Non Residential
112 Guests not staying in the hotel.
Guests
A board in the kitchen displaying the not available
113 Off Board
items.
A defined stock level which should always be
114 Par Stock
maintained.
115 Placemat A mat laid on the tables to lay the cover.
116 Poultry Domestic birds raised for meat like chicken, duck, etc.
117 Preserves Jam, Marmalade, Honey and Jelly.
List of ingredients with quantity and method of making
118 Recipe
a dish.
Residential
119 Guests staying in the hotel.
Guests
120 Rotisserie An establishment serving roast poultry and meat.
144 RSOT Room Service Order Taker
121 Sanitize Disinfestations.
A small kitchen attached to the restaurant (other than
122 Satellite Kitchen
the main kitchen).
123 Serviette French term for cloth napkin.
131 Sherry It is a fortified wine.
124 Side Board Another name for Dummy Waiter.
It is a method of serving food. Food is served to the
125 Silver Service guest with the help of service spoon and service fork
from his left.
126 Sommelier Wine Waiter
Section responsible for making coffee, tea, juices,
127 Still Room sandwiches and other breakfast dishes except fish and
meat.
128 Sundae Type of ice cream served in tall glasses.
It is meal served late in the night after the dinner
146 Supper
timings.
Table d‟hôte Menu on which items are priced together in a group,
129
Menu often as a complete meal
Revenue earned by an establishment during a particular
130 Turnover
period.

5.10 SUMMARY
From above it is clearly understood that that there are different form of services other
than the regular table service which varies in operations wherein they require highly
skilled person in case of guéridon service and at the same time, no skills are required for
a person working in an establishment like cafeteria. Also, highly presentable and
specialized equipments are required by a steward to perform a function like carving in
front of the guest as this type of specialized outlets are normally meant for high end
market clients. In case of service to patients in hospitals, tray service is best suited
because different types of food are prepared for different patients and this is dependent
on requirement of their diet plan suggested for the speedy recovery. Single point service
system is highly suited for the establishments like takeaways and kiosks which normally
do not provide the facility of eating in the premises.
5.11 GLOSSARY
 Centralized Room Service – This is a type of room service in which orders are
collected from one single point.
 Decentralized Room Service – This is a type of room service in which orders

are collected from various points.
 DND – Do Not Disturb.
 In Room Facilities – These are the facilities available in the room other than the
basic amenities.
 Mineral Water – It is the water obtained from natural water resources which is
filtered of the physical impurities and then bottled for consumption e.g.
Himalayas, etc.
 Minibar – It is a small refrigerator in the room which is stacked up with small

amount of alcoholic and non alcoholic beverages (Depending upon the hotel‟s
policies).
 Packaged Drinking Water – It is normal water which is purified and bottled for
consumption e.g. Bisleri, etc.
 Tonic Water – It is a carbonated water with quinine flavor.


 Lilicrap, D. and Cousins, J.; Food and Beverage Service; Eighth Edition, Hodder
 Davis, B., Lockwood, A. and Stone, S.; Food and Beverage Management; Third
 Bhatnagar, S., K.; Managing Food & Beverage Operations, First Edition, Frank
 Bagchi, S., N. and Sharma, A.; Text Book of Food & Beverage Service, Third

 Singaravelavan, R.; Food and Beverage Service, First Edition, Oxford University
 Dhawan, V.; Food & Beverage Service; Second Edition, Frank Brothers & Co.,
New Delhi, 2009.
 George, B.; Food & Beverage Service and Management; First Edition, Jaico
 Bamunuge, H.; Food & Beverage Service; First Edition, Pearson Oxford
Heinemann, 2010.

1) Write the advantages and disadvantages of guéridon service.
2) Explain the points to be kept in mind while providing guéridon Service.
3) Enlist the different procedures carried out at the guéridon trolley in the
restaurant.
4) Write down the stepwise procedure involved in taking the Room Service orders
over telephone.
5) Write the operational procedure involved from placing order to kitchen till doing
the clearance from the room for Room Service.

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Food and Beverage Service HM-201

Uttarakhand Open University 1

Uttarakhand Open University 2

Uttarakhand Open University 3

1.5 CATERING / FOOD SERVICE INDUSTRY

1.5.1 SECTORS OF CATERING INDUSTRY

Uttarakhand Open University 4

Food & Beverage Industry

Primary Catering Industry Secondary Catering Industry

Primary Catering Industry covers those types of establishments which are

Commercial Sector (Profit Oriented) Welfare Sector (Service Oriented)

(General Market) (Restricted Market) (Restricted Market)

Uttarakhand Open University 5

CHECK YOUR PROGRESS -I

Q.1 Define hospitality?

Q.2. What do you mean by term „Hotel‟?

Q.3 What are the various sectors of catering industry?

1.5.2 TYPES OF CATERING ESTABLISHMENTS

Uttarakhand Open University 6

1.5.2.2 Bars and Public Houses

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1.5.2.4 Food Courts

1.5.2.5 Functions and Events

1.5.2.6 Takeaways and Fast Food

1.5.2.7 Theatres and Amusement Parks

Uttarakhand Open University 8

1.5.2.9 Other Commercial Catering Establishments

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1.5.2.9.4 Coffee Shop

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1.5.2.10.4 Ships and Cruise Liners

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1.5.2.14 Defence Establishments

Uttarakhand Open University 12

1.5.2.15 Prisons / Correction Homes

1.5.2.16 Old Age Homes / Orphanages

CHECK YOUR PROGRESS -II

Q.1 List various types of catering establishments?

Q.2. What do you mean by MICE?

Q.3 Write a note on Transport Catering.

Uttarakhand Open University 13

1.6 FOOD & BEVERAGE OPERATIONS CYCLE

1.7 Definition and Aim of F & B Department in a Hotel

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Figure 1.3 The Food & Beverage Service Cycle

1.8 F & B Service Areas in a Hotel

1.8.1 Themed Restaurant

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Figure 1.4 Bukhara, ITC Maurya, New Delhi (courtesy: www.itchotels.in)

1.8.2 Fine Dining Restaurant

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1.8.3 International Restaurant

1.8.4 Popular Restaurant

Figure 1.7 Threesixtyone Degrees, The Oberoi Gurgaon (courtesy:

1.8.5 Buffet Restaurant

Figure 1.8 Tamra, Shangri La Eros, New Delhi (courtsesy: www.shangri-la.com)

1.8.6 Coffee Shop

Uttarakhand Open University 18

Uttarakhand Open University 19