§
Salesmanship?
§
The food and beverage service
personnel are technical sale persons, hence they should have a thorough
knowledge of the proper presentation and service of all the food and beverage
served in the establishment
§
Tableware?
§
Table ware is a type of
restaurant equipments used to keep on the table. Table ware includes flatware,
cutlery and hollowware. Table ware is made either EPNS or stainless steel.
§
Trancheur?
§
Trancheur is the French term
for carver. His responsibility is to carve the meat joints in front of the
guest and serve to them.
§
§
Silver Dip?
§
Instantly removes tarnish from
silverware, silver plate, cutlery and small silver items. Quickly cleans even
difficult to reach places such as between fork tines. Gives silver a brilliant
shine. Just dip, rinse and dry.
§
Polivit?
§
Polivit is
the one of the fastest methods of cleaning silverware. For this one needs
aluminum foil, baking soda, shallow pan and a clean cloth. The baking soda will "polish"
the silverware, removing dirt, stains, and grease. Rinse the silverware
thoroughly under warm, running water. Air-dry the silverware on a clean
towel. Buff the silverware with a soft, clean cloth.
§
Burnishing
machine?
§
This is a
revolving drum like container using for cleaning silver ware, with safety
shield attached to it.. The burnishing machines are attached with ball bearing
to run that effectively. Soap power is used to clean the silver ware
hygienically.
§
Define Thermal shock?
§
Thermal
shock is the result of glass experiencing a sudden temperature change. Glass
holds temperature, and a rapid change in temperature can cause enough stress to
result in breakage.
§
What is
Mechanical shock?
§
Mechanical
shock in glassware is the direct result of contact with another object, such as
a spoon, a beer tap, another glass, or a piece of china. This kind of contact
can cause a minute abrasion, invisible to the eye, but a source of weakness in
the glass, making it more susceptible to breakage from impact or thermal shock.
§
Disposables.
§
Disposables are use and throw
products used in the service of food and beverage products. This is largely due
to the increasing demand for fast food items. There
are different types of disposable used in the catering business and mostly they
are used in outdoor catering, vending machines, fast food outlets & hotels
§
What exactly
are special equipments, Mention few Special equipments?
§
Special
equipments are for specialized services. They are not used in regular services.
Specialized equipments are divided into Trolleys and Miscellaneous equipments.
Some of the trolleys used in a restaurant are gueridon trolley, bain marie,
vending machine, hot plate etc.
§
EPNS (Electro Plated Nickel
Silver).
§
EPNS is Silverware made of
silver plating. Silver plating is a thin layer of silver on top of another
metal. It is made by an electrical process, hence the name – Electroplated
Nickel Silver.Cutleries and crockery’s of high
class establishments are made out of EPNS which includes different types of
forks, knifes, pots, plates, salvers etc.
§
Table d’hôte menu?
§
Table d’hôte refers to a menu
of limited choice. It usually includes three or five courses available at a
fixed price. It is also referred to as a fixed menu. This term
is known to caterers by its abbreviation TDH menu. A table d’hôte menu is a
complete meal at a predetermined price.
§
A la carte menu?
§
A la carte menu is a multiple
choice menu, with each dish priced separately. If a guest wishes to
place an order he selects the item from the menu and pays for the order he
made. In an a la carte menu all items are cooked to order and served with
accompaniments.
§
Hors d’oeuvre.
§
Hors d’oeuvre course aimed to
stimulating the palate, and consists of small tasty dishes, using a large array
of different items such as anchovies, olives, cheese and smoked fish. They are
often referred to a starters or appetizers. This course could also include
salads.
§
Entrée.
§
Entrée is the first meat in a
French Classical menu. It usually comprises a dish made up of steak, cutlets,
casseroles or stews. Some examples are Steak au poirre, Veal cutlets, and Irish
stew.
§
Dessert.
§
This is the fruit course in the
French classical menu and usually presented in a basket (Corbielle de Fruits)
and placed on the table, as part of the table décor, and served at the end of
the meal. All forms of fresh fruit and nuts may be served in this course.
§
Table Service?
§
It is a type of service. Table
service is the service done at the table, where the guests are seated. In the
table service either service personnel or waiter serves the food to the guests
or the guests help themselves.
§
What is English service?
§
English service is often
referred to as “Host Service” or “Silver service”. The food is brought on
platters by the waiter and is shown to the host for approval. The waiter then
portions the food and serves to the guest plate.
§
What is French service?
§
It is a very personalized
service. Individual portioned food is brought from the kitchen in dishes and
salvers which are placed directly on the table. The plates are kept near the
dish and the guests help themselves.
§
What is Russian service?
§
Table is laid with food for
guests and presentation is done elaborately. Guests help themselves. This is an
elaborate silver service much on the line of French service. Display and
presentation are the major part of this service. Some parts of the service such
as carving and portioning etc are done by the waiter.
§
Gueridon service.
§
This is a service done from the
gueridon trolley. The cooking is done at the gueridon trolley place near the
guest table and service is done at the guest table. The waiter plays an
important role as he is required to fillet, carve, flambé and prepare the food
with showmanship.
§
Self Service?
§
In the self service the service
is done by customer themselves. The guests collect the food from the counters
and then he/she may sit at the table or stand at high table to have the food.
§
Counter service?
§
Counter service sometimes
called cafeteria service. The guests come in line, collect their food from the
counter and seat at the table to have the food. Food may be grouped together
such as cold and hot, or main course and desserts etc. In some places the
guests also have to clear the empty plates and cutleries after having the food.
§
Echelon service.
§
In echelon service the counters
are arranged in such a way that it provides better view of the foods and
arranged in angular way.
§
Carvery?
§
Cavery is a type of assisted
service. This service method includes both table service and self service. Some parts of the service
is done by the waiter at the table and some parts of the service is done guests
themselves.
§
Take away?
§
The food order is placed at a
counter and the food is collected from the same counter and take the food away
from the premises for consumption.
§
Drive thru?
§
The customer drives the vehicle
to the counter and orders and collects the food and leaves the counter.
§
Vending Machine?
§
The customer inserts the value
of the food item displayed in the vending machine and selects the food by
pressing a knob. The vending machine dispenses the selected food. The vending
machine can dispense hot or cold food.
§
Food courts?
§
Food courts include series of
individual counters where customer may either order and eat, or buy from a
number of counters and eat in separate eating area.
§
Kiosks.
§
Kiosks are outdoor arrangements
that provide food and beverages to people in a specific location.
§
Specialized Service/
In-Situ?
§
In-situ service is the service
provided at the place, which is primarily not meant for service. Examples of
in-situ services are:
Ø Tray service?
Ø In the tray service the food and beverages are brought in a tray and
given to guests. Such service are seen in hospitals, guest rooms etc
Ø Room service?
Ø In room service the service of food and beverages are done in the
guest room. The food is taken to the guest room in a tray or room service
trolley.
Ø Drive-in service?
Ø The guests order the food from the vehicle parked at designated
areas and service is done at the vehicle. The food is placed on trays that are
clipped in the door or steering wheel.
Ø Lounge service.
Ø In lounge service the food and beverage is served at the lounge area
of a hotel like lobby, executive launch.
§
Guest Service Cycle?
§
Guest service cycle refers to
the activities provided to the guests while in the restaurant. Guest service cycle
is the process, which repeats to every guest. Learning guest service cycle is
very important, because a good waiter should know what the activities are done
in the restaurant during the service.
§
Social Skill?
§
Social skill is a skill, which
enable us to deal with social situations. Social skills have an important part
to play in food and beverage service. Because service is about meeting the
guest’s psychological needs and making him feel welcome, and social skills are
essential part of this process. Social skills can be used for selling of food
and beverage products also.
§
Kot/ Bot Control System.
§
A variety of control systems
are used in the hotel industry. One such important control system is the KOT
control. When an order is taken from a guest, it is ordered in triplicate on a
Kitchen Order Ticket. One copy goes to the kitchen, against which the chef
prepared the dishes ordered for. The second copy goes to the cashier to make
the bill. The third copy is the waiter’s copy, against which the food or
beverage to be served to the guest is picked up
§
Specialty Restaurant.
§
Speciality restaurant is a
restaurant serves specialized cuisines. Service in a specialty restaurant is
both formal and stylish. The prices tend to be high because of higher
overheads. The menu may be an a la carte, buffet, or a table d’hote. Waiters
should be highly skilled, as specialized services such as preparation of food
at tables and flambés, may have to be done.
§
Coffee shop.
§
Coffee shop is a 24 hours
F&B outlet. Usually coffee shop situated near to the lobby of a hotel.
Style of service is American that is pre-plated. The menu of coffee shop is
varied. Menu comprises of Full-day menu or according to meal session.
§
Cafeteria Service?
§
This service exists normally in
industrial canteens, colleges, hospitals or hotel cafeterias. To facilitate
quick service, the menu is fixed and is displayed on large boards. The guest
may have to buy coupons in advance, present them to the counter waiter who then
services the desired item. Sometimes food is displayed behind the counter and
the guess may indicate their choice to the counter attendant. The food is
served pre-plated and the cutlery is handed directly to the guest. Guests may
then sit at the tables and chairs provided by the establishment.
§
Fast food Service.
§
There is a predominant American
influence in fast food style of catering. The service of food and beverages in
a fast food restaurant is at a faster pace, than at an a la carte restaurant as
the menu is compiled with a special emphasis on the speed of preparation and
service. To make this type of service financially viable, a large turnover of
customers is necessary. The investment is rather large, due to the specialized
and expensive equipment needed and high labour costs involved.
§
Room service?
§
Room service is offered to the
resident guests. Guests order food and/ or beverages to the kitchen and order
is taken by the room service order taker. Once the order is taken then it is
passed to the kitchen. Once the order is ready the room service waiter serves
the food and/ or beverage at the room. Along with the food, the bill is also
presented to guest to be signed or payment.
§
Banquet Service.
§
Banquet functions are the
services provided at a fixed time and at a fixed venue. The banquet service is
inevitable in a hotel due to its revenue earning potential. The reason is that
banquet can offer service to a large number of guests at a time. Banquet
service can be formal or informal.
§
Public & dispense bar.
§
There are normally two kinds of
bars in Indian hotels. One is the public bar, and the other is the service
or dispense bar. The public bar is located in the public areas, and is used
for the service of paying customers, be it in-house guess or non-residents. The
dispense bar is used for dispensing drinks to other outlets of the hotel such
as coffee shop, room service outlet, banquets and the specialty restaurant. It
is generally located in the back area of the hotel and is open round the clock.
It should be adequately equipped to meet the demands of all the outlets.
§
Ancillary Areas and
Services.
§
Ancillary areas are the supporting
areas of F&B service department. Without the help of the ancillary
departments F&B service department cannot work smoothly. In this regard the
ancillary departments are very important for F&B service department. Major
ancillary departments in a five star hotel are the following.
Ø Pantry
Ø Still room
Ø Silver room
Ø Linen Room
Ø Hot plate
Ø Wash-up area
Ø
Kitchen stewarding
§
Pantry
§
Pantry is the area situated
between the Kitchen and Restaurant. Pantry consists of the following sections.
Hot plate or food pick up area, Place to keep dirty plates and glasses, Place
or box to keep soiled linens, Place to keep clean plates and cups, A sink to
wash small equipments such as glasses and cups, a dispense Bar etc.
§
Still Room
§
It is one of the very important
supporting areas in the food and beverage department of the hotel. It provides
the food and beverages for the service of meals which are not provided by the
kitchen. The still room makes all the hot and cold non-alcoholic beverages
needed for the restaurant.
§
Silver Room
§
Silver room is the place where
all the silver wares are stored and cleaned. Still room holds the complete
stock of all the silverware such as flatware, cutlery, hollowware etc. separate
storage areas would be allotted to store different type’s equipments. It is
very important area that the silver room should contain space for silver
cleaning.
§
Linen Room
§
The linen room is important
back of the house service area in a hotel. The linen room should stock minimum
linen and uniform required to meet the daily demands so as to ensure smooth
operations. Linen is changed daily in the restaurant and it is exchanged one on
one basis from the linen room.
§
Hot plate?
§
Hot plate is the food pick up
area of the pantry. The service personnel is not allowed to enter the kitchen
nor wait till food is being prepared. The waiter is hands over the KOT (Kitchen
Order Ticket) to the Aboyer, who is in-charge of hot plate and in-turn aboyer
announces the order to the kitchen. Once the order is being prepared kitchen
staff keeps the cooked food in the hot plate.
§
Wash-up area.
§
The wash-up area comprises of
wash sinks, dish washing machines, rack to keep cleaned dishes, and tables. All
the utensils are washed, cleaned, dried and keep here for further use.
§
Kitchen stewarding?
§
This department primarily
controls the storage and issue of cutlery, crockery, hollowware, chinaware,
glassware to the different food and beverage outlets and kitchens. Kitchen
stewarding department supplies all cleaned service equipment to waiter. This
department is also responsible for washing solid service ware and subsequently
furnishing clean items.
§
Bistro.
§
Small restaurant that serves
simple, moderately priced meal and wine. The menu consists of dishes that are
simple and easily prepared in bulk.
§
Bar.
§ This
sub-department is responsible for service of Alcoholic beverage. This place are
having special license to serve alcoholic beverage.
§ Banquet
§
This sub-department is
responsible for serving food & drinks to special groups having specific
needs and demands.
