Food & beverage

Training Manual Handbook

Table of contents Topic

Introduction Origin of Hotel industry & Restaurant History of Hospitality industry Career Organizational Hierarchy- Food & Beverage The Waiter Grooming standards Dos and donts Meet, greet and seat Laying a cover Mise-en-place and Mise-en-scene Cooking Methods and safety at work place Types of Crockery, Cutlery and Glassware & its usage Menu presentation and Order taking Basic etiquettes for Restaurant staff Types of Service Sauces The Menu Beverage Alcoholic and Non-alcoholic Glossary-Indian cuisine 22 4 5 6 7 8 9 10 11 12 13 14-15 16 17 17-18 19 20 20-21

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Introduction Hotel or Inn is defined by British law as a place where a bonafide traveler can receive food and shelter, provided he is in a position to pay for it and is in a fit condition to be received. Hence, a hotel must provide food (and beverage) and Lodging to travelers, on payment and has, in turn, the right to refuse if the traveler is drunk, disorderly, unkempt or is not in a position to pay for the services. Origin
The hotel industry is perhaps one of the oldest commercial endeavours in the world. The first inns go back to the sixth century B.C. and were the products of the urge to travel, spurred by the invention of the wheel. The earliest inns were ventures by husband and wife teams who provided large halls for travelers to make their own beds and sleep on the floor. They also provided modest wholesome food, thirst quenchers like wine, port, ale, etc. and stabling facilities. Entertainment and recreation were provided by the hosts wife or his wench. The entire cooking, service and recreation was provided by the husband and wife team and his family. These conditions prevailed for several hundred years. The advent of the industrial Revolution in England brought ideas and progress in the business of inn keeping. The development of railways and steamships made traveling more prominent. The Industrial Revolution also changed travel from social or government travel to business travel. There was a need for quick and clean service. The lead in hotel keeping was taken by the emerging nations of Europe, especially Switzerland. It was in Europe that the birth of an organized hotels industry took place in the shape of chalets and small hotels which provided a variety of service and were mainly patronized by the aristocracy the day. The real growth of the modern hotel industry took place in the USA beginning with the opening of the City Hotel in New York in 1794. This was the first building specifically erected for hotel purposes. This eventually led to great competition between different cities and resulted in frenzied hotel building activity. Some of the finest hotels of USA were built in this era, but the real boom in hotel building came in the twenties. This period also saw the beginning of chain operations under the guidance of E.M. Statler. It involved big investments, big profits and trained professionals to manage the business. The depression in 1930 had a disastrous effect on the hotel industry. It was felt that the industry would never recover; but the outbreak of World War II brought a tremendous upsurge. This prosperity continued through the war years into the fifties when two new concepts emerged: (a) Motels; (b) International chain operation. While the growth of motels was restricted to the North American continent, international chain operation spread into all continents. Individual entrepreneurs found themselves crushed in the race of this multi-dimensional, multinational industry. International chains could provide the expertise, technology and marketing thrust that individual owners could not provide. Individual owners thus merged themselves to large international chains such as Sheratons, Hiltons, Hyatt, Holiday Inn, Ramada Inn, and etc. Todays hotel caters to all the needs and wishes of a guest and we hope the future holds a promise for a further mushrooming of modern hotels.

Origin of Restaurant
Eating is one of lifes pleasure and pride so is cooking and serving good food to others. A restaurant is a commercial outfit which specializes in the preparation of quality food and to serve them to satisy the customers demands. Their motto is Customers are our assets and satisfied customers are our source of wealth. Restaurants do have state of the art kitchens in their premises, where food items are prepared, following a fixed menu to serve the customers. Most restaurants are also equipped with infrastructure facilities, table settings, dining halls of various sizes to cater to needs of small gatherings to grandiose banquets to suit customer demands and above all, trained personnel to provide a satisfactory service. The term restaurant (from the French word restaurer, to restore) first appeared in the 16th century, meaning "a food which

restores", and referred specifically to a rich, highly flavoured soup. The modern sense of the word was born around 1765 when a Parisian soup-seller named Boulanger opened his establishment. Whilst inns and taverns were known from antiquity, these were establishments aimed at travellers, and in general locals would rarely eat there. The modern formal style of dining, where customers are given a plate with the food already arranged on it, is known as service la russe, as it is said to have been introduced to France by the Russian Prince Kurakin in the 1810s, from where it spread rapidly to England and beyond.
HISTORY OF HOSPITALITY INDUSTRY The word Hospitality derives from the Latin hospes, which is formed from hostis-stranger, which originally meant to have power. The meaning of host can be literally read as lord of strangers. Hospitality was of the utmost importance in Greek. The Greek concept of Sacred Hospitality is illustrated in the story of Telemachus and Nestor demonstrating the relationship between hostis, stranger and hostire, equalize & how the two combine in the concept of hospitality. Based on the story, we conclude Hospitality is about compensating/equalizing a stranger to the host, making him feel protected and taken care of, and at the end of his hosting, guiding him to his next destination. In the contemporary West, hospitality is more associated with etiquette and entertainment, involving showing respect for ones guest, providing their needs and treating them as equals. The terms Hospital, Hostel and Hotel are derived from Hospitality which preserves the connotation of personal care. In Middle Eastern culture, it was considered a cultural norm to take care of strangers and foreigners living among you. The Bond is formed by eating salt under the roof.

Atithi Devo bhava

India The Indian civilization is one of the oldest on earth, and like every culture has its own favorite stories including quite a few on hospitality. That of a simpleton readily sharing his meager morsels with an uninvited guest, only to discover that the guest is a God in disguise, who rewards his generosity with abundance. That of a woman who lovingly cooks up all the Khichdi she can afford, for everyone who is hungry... till one day when she runs out of food for the last hungry person to whom she offers her own share, and is rewarded by the god in disguise with a never ending pot of Khichdi. Most Indian adults having grown up listening to these stories as children, believe in the philosophy of "Atithi Devo Bhava", meaning the guest is God. From this stems the Indian approach of graciousness towards guests at home, and in all social situations.

Career
Hotel Management as a career has widened its wing in other areas as well. Hotel Industry professionals are ranked second in terms of discipline & etiquette in the field of work, after army. It is not restricted to Hotels only. It has widened its wings and ventured into transportation industry in India and abroad. The emergence of technology driven new private banks have broadened the scope of banking sector jobs. Diet conscious world has openings for a new segment as Dieticians, nutritionist in Hospitals, Health clubs, Spa & many more. The boom in Retail sector has again created a huge segment for Hotel Management professionals. The culture of more & more active night life in Cosmos & Metros have created a huge manpower need from the profession. Modernization and privatization of Airports have again created a new platform.

Career prospects
Exciting Career prospects are available both in India and abroad for students who have undergone hospitality and management courses.
Star Hotels Chain of Restaurants Facility Management (FM) Cruise Liner House Keeping Company Shipping & Maritime International School Flight Catering Fast Foods / Cafeteria Airport Restaurant Multiplex / Malls Airlines Club/ Night Clubs Lecturer in Catering College

 Call Center Railway Catering Contract Catering Resort MNC Banks Industrial Catering Hospitals Government Guess House Motels

ORGANIZATIONAL HIERARCHY- FOOD AND BEVERAGE DEPARTMENT(Restaurant)

Executive Chef Sous Chef Chef de Partie Commis I Commis II Commis III Kitchen Helper Trainee Apprenticeship

Restaurant Manager Assistant Manager Senior Captain/Restaurant Supervisor Captain Senior Steward Steward Assistant Steward Trainee Assistant Steward Trainee

The Waiter Every hotel, irrespective of size or volume of business, two major revenue producing areas- rooms and restaurants (and bars). The later offer food and beverages for sale. In common hotel terminology the services offered in restaurants and bars are referred to as food and beverage service. This manual deals with the training of the food and beverage service personnel. The most important person, around whom food and beverage service pivots, is the waiter. Who is a Waiter? Waiter is one who waits beside the table and assist guest to have his/her meal and delivers a nice meal experience. A waiter is one who serves food and beverage in a restaurant in a restaurant or bar.He is also popularly known as a Steward or Commis-de-Rang. A good waiter should possess qualities like social confidence, good etiquette and manners, effective communication, a pleasing personality, salesmanship, a willingness to serve, and above all, a thorough knowledge of his job. Typical Job Description 1. Attend briefing before a restaurant service of a Waiter 2. Mise-en-scene 3. Mise-en-place 4. Requisition restaurant items for service, e.g. linen, glassware, cutlery, flowers, etc. 5. Clear silverware and glassware 6. Prepare each table for service 7. Receive and seat guests 8. Take beverage orders and serve 9. Take food orders and serve 10. Serve wine and champagne 11. Present a check (or bill) and receive payment 12. Ensure cost control 13. Salesmanship 14. Ensure hygiene and sanitation 15. Safety This manual attempts to teach a waiter how to do his job well. For this he requires correct knowledge, skills and attitudes. The subsequent lessons elucidate the knowledge, skill and attitudes that a waiter should possess to execute his job.

Grooming Standards
Grooming has to be checked during daily briefing. Those staff who are not presentable must not be allowed to resume work. Compromising on grooming will affect hotel's reputation and standard. Following points must be thoroughly checked before duty is allocated. General standards of image and grooming apply to both Front of House & Kitchen Staff. Excellent standards of hygiene and grooming are a vital part of the companys philosophy. Our success depends on a constantly well groomed appearance. In order to maintain a first class appearance, the following standards are important to note:

PERSONAL HYGIENE: Cleanliness and freshness are of paramount importance. The use of an effective deodorant or antiperspirant is essential. Brush your teeth twice a day, after waking up in the morning and after dinner before going to bed. APPEARANCE: 1). Wear your uniform in full as required, ensure it is clean & well ironed. 2). You are not permitted to eat, chew gum or smoke whilst at an event/at work. Be aware of the impression you are making whilst working at an event. 3). Shoes Plain black in colour, polished and of a comfortable nature no fashion statements please. 4). Hair - Ladies: Your hair should be clean, brushed and maintained in an elegant style. Please use black hair ties only no fashion accessories. For food hygiene reasons at no time must your hair fall across your face or eyes. Below shoulder length hair must be tied back. - Men: Your hair must be clean, combed and neatly cut. All male staff must be clean shaven every day. 5).JEWELLERY: Acceptable jewellery is a wedding band etc. No costume jewellery is permitted whilst at an event/ work. No fashion earrings. Male employees are not permitted to wear earrings whilst at an event/work. No visible piercings will be permitted. 6).Fingernails: You must at all time have clean, neatly manicured fingernails. 7). PERFUME/MENS AFTERSHAVE: Please try to refrain from wearing strong fragrances whilst at work and in close contact with the clients. 8). MAKE-UP: Make-up can be a very important part of the uniform for female staff, please apply with care and avoid bright colours. Tattoos must be covered by your uniform please. 9). SMILE: Your smile reflects a sense of warmth and helpfulness WEAR IT ALWAYS.

Dos & Donts of a Waiter

Dos Smile Be clean and smart in appearance Wear fresh and clean pressed uniforms Keep your hands and finger nails clean Be polite Dont argues with the guest and colleagues Show concern towards the guest Avoid making noise while walking or while using restaurant equipment Always be attentive towards the guest needs Wish everyone the time of the day; Good Morning/ afternoon/ evening Remember names Keep the work place tidy and organized. Check the work area carefully before starting work. Light the guests cigarette on a slightest prompt. Listen carefully to the guest and seniors Show courtesy by pulling and pushing the chairs, opening doors etc. Say thank you, sorry and excuse me a lot Donts Dont frown and make faces Dont have bad odor, bad breath, uncombed hair and unshaved jaw. Dont touch nose or mouth with fingers Dont reach in front of the guest Dont be too familiar with the guests Dont argue or talk loudly Dont litter the floor Dont ignore the guests Dont sing and whistle in the restaurant Dont keep your hands folded on the chest in the restaurant Dont count the tips in the restaurant Dont laugh aloud Dont crack jokes at the expense of guests and colleagues Dont stare at lady guests Do not touch items which are edible by hand Never be clumsy while pouring water and serving food. Try not to spill anything on the table. Never place a food item back into the container when it has fallen on the floor. Dont lean on chairs, tables and wall while working Dont seat the guest on a dirty table

MEET, GREET AND SEAT

Keep eye contact Greet and acknowledge the Guest within 5 seconds of entering the Restaurant. Greet with a smile in a friendly and pleasant manner. Wish time of the day. "Welcome Mr/Ms/Sir/Madam to Vithal Kamat

"It is good to see you Sir/Madam". "Its nice to have you with us again Sir/Madam" (for repeat guests only) In case of regular guest whose name is not known, it's always better to use the name instead of Sir/Madam. Avoid using words like your husband/wife. Either use their names or say "The lady/Gentlemen with you". If the guest name is not known, it is always better to address the guest as Sir/ Madam. Escort the guest to the table. Say "This way please". While escorting walk in front. Ask the guest whether he has any table preference and seat him accordingly. Pull the chair and seat the guest within one minute. Always seat the ladies first.

LAYING A COVER

Table should not wobble. The chair should be in line with the tables. Only that equipment which is required for the meal according to the menu should be on Quarter plate, water tumbler, salt & pepper, must always are on the table.( A/C section) All cutleries must be placed 1/4" away from the table edge and at right angle to it. All forks on the left & spoon on the Wright side. Where a la carte menu is served soup spoon, knife and fork, dessert spoon and fork are Water tumbler above the tip of the knife. The cover should look a complete unit.

the table.

generally placed. This is changed according to the food order or menu

Mise-en-Place
For quiet, smooth and silent service of food and beverage, there should be a lot of preparation necessary behind the scene. This is known as mis-en-place. Mis-en-place is the most important aspect of organized and successful operation. Make sure that the place has everything required for smooth operation. It is ready for the guest including preparation of side station. Water jugs filled with cold water with under liner and a clean napkin (waiter cloth) ready. Neck of sauce bottles, cruet sets cleaned. Pickles, chutney freshly laid out. Toothpicks in polished tooth pick holder. Sugar bowls filled up with sugar tongs. Straws in straw holder. Order taking KOT ready with pen. Extra cutlery, crockery, glassware for turn over covers. Sufficient service gears. Sufficient under liners with doily ready. Trays with tray mats ready for service. Keep finger bowls with lemon wedges Menu cards are clean.
Sufficient plates are there in side station.

Mise-en-scene

 Mise-en Scene refers to the preparing the environment of the area in order to make it pleasant, comfortable, safe and hygienic. For the waiter, restaurant is a service area. Before each service session, the restaurant should be made presentable enough to accept guests. The supervisor or the team of waiters should ensure the following miseen-scene: All tables and chairs are serviceable and cleaned. Floor should be clean All lights have functioning bulbs Menu cards are presentable and attractive Doors and windows are thrown open for sometime to air the restaurant. If setting the air conditioning should follow this to a comfortable temperature. A/C section checks all A/C are in working condition. Toilets are clean and checked by supervisor; make sure toiletry items are replenished.

SMILE does not cost you anything but; it can create wonders for you. A smile will brighten your personality and face value A smile will give you confidence to face a guest with more ease. A smile will generate positive energy in your body A smile will change negative thinking A smile will pass a signal of friendliness. A smile can make you the most popular and favorite person. So keep smiling, it does not harm you at all. COOKING METHOD

Some elementary cooking terms you should know are:

Boiled- Cooked in water or other liquids boiling fast. E.g. Rice, Potatoes etc Poached- Cooked in slow simmering water. e.g. Eggs, Fish etc Stewed- Cooked in closed pan with little liquid Roasted- Cooked in its own juice in oven e.g. Chicken, Lamb Grilled- Roasted on grill (metal jalli) or infra red machine e.g. Chops Fried- Cooked in fat Deep>Puri, pakoda etc, shallow > Omlette Brewing- Soaking in hot water to allow the extract to come out e.g. tea Percolating- Allowing hot water to pass through to extract essence e.g. coffee Smoking- Hanging in smoke chamber to cook slowly to acquire flavor e.g. smoked ham Baking- Cooked in closed oven by hot air, by adding of some liquid. E.g. Bread. Braising- Combination of roasting and stewing. Steaming- Cooked in steam e.g. Idli

 Saut-Tossed in very little fat. Cooked quickly for a short time. Barbeque- Cooked directly on fire in its on juice e.g. Kabab, Tikka Stock- Extract of bones or vegetables taken by boiling for a long period of time in a liquid. SAFETY

Working safely is your obligation to the guest, and to yourself. Follow these rules. Whatever the hurry never run, walk fast. Keep to the left, slow down at curves and crossings. Never keep trays, equipments etc. on stair cases or at blind spots around the corners. Use the correct tool for the job like a bottle opener to open a bottle and not table edge or knives or teeth. Dont uses wet napkins to hold hot dishes. Warn the guest that the plate is hot. Dont go too close at the back of another person with a loaded plate or tray. He may suddenly move in the wrong direction. Dont fill the tea/coffee pots or hot beverages/cold beverages till the rim Be careful the solid fuel does not touch your coats, sleeves etc. Always put an underline when using fuel pots. If any spills get it cleaned immediately. Dont push equipments/dishes. Dont touch food with hands Dont put fingers inside the glass while carrying them.

Types of Cutlery, Silverware and Glassware and their usage

Mainly two types of cutlery are used in the service area i.e. stainless steel and silver plated. Various types of cutlery used in our restaurants are follows. KNIVES: Large knife, Small knife, Fish Knife, Fruit knife, steak knife, Butter knife, Hors d'oeuvre knife, Cheese knife. etc. FORKS: Large fork, small fork, Fish fork, fruit fork, Pastry fork, Cocktail fork, Hors d'oeuvre fork, Snail fork, Salad fork, etc. SPOONS: Soup spoon, Service spoon, Dessert spoon, Tea spoon, Ice cream spoon, Parfait spoon, Coffee spoon, Mustard spoon, Salt spoon, Jam spoon, Platter spoon. Marrow spoon, Salad spoons Etc TABLE SILVERWARE: Asparagus tongs, Snail tongs, Corn on the cob holder, Nut Cracker, Grape scissors, Pastry tongs, Sugar tongs, Cruet set, Oil & Vinegar stand, Menu holder, Straw holder, Tooth pick holder, Sauce boat, Sauce Ladle, Soup ladle, Finger bowl, Butter pots, Bread boats, Ice-cream cups, Champagne coolers, Coffee pots, Tea pots, Milk jugs, Sugar pots, Ice pails, Mustard pots, Sugar dredger, Tea Strainers, Salver, Water jugs, Cocktail cup, Crumb set, Pepper mill, Ash trays etc. Large or Meat plate 10", Dessert plate 9", Quarter or Side plate 7", Soup plate 9" Butter pads, Consomm cups, Egg cups, Tea cups, Tea saucers, Coffee cups, Coffee saucers. Etc GLASSWARE: Juice glass, High Ball glass, Tom Collins glass, Old fashioned or Rolly polly glass, Cocktail glass, Beer mug, Goblet, Red wine glass, White wine glass, Whisky sour glass, Champagne saucer, Champagne tulip, Brandy balloon, Brandy snifter, Liqueur glass. Etc Basic rule is to avoid touching or handling any part of crockery, Cutlery or Glassware which is going to come in direct contact with the food or guest's mouth. Spoons, forks, and knives etc should always be handled by their handles and never by bowls or blades. Use waiter cloth or napkin while laying or removing cutlery. Never reuse the cutlery/crockery, which has fallen down.

Always replace them from the fresh stock. Plates should be handled by the edge so that your hand touches minimum part of the plate. All glasses should be picked up by the base to avoid finger marks on the clean surface. Never lift glass by putting your fingers inside. Stem glasses can be carried on a tray or held between your finger upside down by their stem. Cups should be handled by the handles and never by the rim.

GLASSWARE
Champagne Flute Champagne Standard Cocktail (Martini)

Shot

Colada

Shooter

Highball

Red Wine

White Wine

Pilsner

Collins

Beer Cup

Pousse

Punch Cup

Irish Coffee

Cyclone

Brandy Snifter

Sherry

Parfait

Sour

Margarita

 MENU PRESENTATION . Present the menu from the right side of the guest. Stand straight, Do not bend while presenting the menu, a gentle bow is permissible Do not touch the guest while presenting the menu. Keep at least one feet away from the guest.. Brush up menu knowledge on a day to day basis. You must learn at least two dishes daily. You must be thorough with menu items before presentation. Always present neat and clean menu Present the menu to ladies first, elderly guest and others

While presenting the menu card say, "This is the food menu cards. I will be with you as soon as you are ready to place the order" Do not disappear from the scene. Keep an eye on the table. Do not let the guest call for you nor do you hurry him to place the order.

Go back to the table and check "Would you like to place your order now?" If the guest say NO, say "please take your time , I will be back with when you are ready sir" Never show any displeasure to the guest for taking long time for placing the order. Order taking:

1. While taking the order, Always speak in clear and pleasant manner always using proper English or Hindi 2. Maintain elegant posture and refrain using facial expressions and body movements. 3. Always stand in such position that you can see the restaurant main door. 4. Always repeat the order for every body. 5. Always inform guest about the time line. 6. Confirm children order with their parents.
Up sell to the guest by suggestive selling and also help guests in taking decision.

Basic Etiquette for Restaurant Staff

The hotel and restaurant business is an admixture of showmanship, diplomacy and sociability. All front line personnel are required to have an ability to communicate effectively coupled with certain manners and the etiquette associated with genteelness. The etiquette that a waiter exhibits in a restaurant should comprise the following: 1. Attend to guests as soon as they enter the restaurant. 2. Assist guests to remove warm, heavy coats in winter and help put them on when they leave. 3. Wish guests 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. 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 or nose picking, etc. 11. Stand erect at all times. A gentle bow at the time of service is permissible. 12. Remember a guests special dish and remind him that you know it. Ascertain whether he would like to order it again. 13. Be attentive to guest calls. 14. Talk softly. 15. Strike a match to enable a guest to light his cigarette. 16. Avoid arguing with service staff and guest in the restaurant. 17. Carry pencils in the pockets and not behind ears or clipped in front of the jacket. 18. Desist from chewing gum or beetle nut. 19. Present the bill/check to the host discreetly in order to avoid embarrassing him. 20. Avoid soliciting for tips. 21. Remove tips after the guest has left. 22. Enter and leave the restaurant through the service door only.

TYPES OF SERVICE English Service

Often referred to as the "Host Service" because the host plays an active role in the service. Food is brought on platters by the waiter and is shown to the host for approval. The waiter then places the platters on the table. The host either portions the food into the guest plates directly or portions the food and allows the waiter to serve. For replenishment of guest food the waiter may then take the dishes around for guests to help themselves or be served by the waiter.

French Service
It is very personalized service. Food is brought from the kitchen in dishes and salvers, which are placed directly on the table. The plates are kept near the dish and the guests help themselves.

Silver Service
The table is set for hors d'oeuvres, soup, main courses and sweet dish in sterling silverware. The food is portioned into silver platters at the kitchen itself, which are placed at the sideboard with burners or hot plates to keep the food warm in the restaurant. Plates are placed before the guest. The waiter then picks the platter from the hot plate and presents the dish to the host for approval. He serves each guest using a services spoon and fork. All food is presented in silver dishes with elaborate dressing.

American Service
The American service is pre-plated service which means that the food is served into the guest's plate in the kitchen itself and brought to the guest .the portion is predetermined by the kitchen and the accompaniments served with the dish balance the entire presentation in terms of nutrition and color. This type of service is commonly used in a coffee shop where services are required to be fast.

Cafeteria Service
This service exists normally in industrial canteens, colleges, and hospital or hotel cafeterias. To facilitate quick service, the menu is fixed and displayed on large boards. The guest may have to buy coupons in advance, present them to the counter waiter who then serves the desired items. Sometimes food is displayed behind the counter and the guest may indicate their choice to the counter attendant. The food is served pre-plated and the cutlery is handed directly to the guest. Guest may then sit at tables and chairs provided by the establishment. Sometimes high tables are provided where guests can stand and eat.

Counter Service
Tall stools are placed along a counter so that the guest may eat the food at the counter it self. In better establishments, the covers are layed out on the counter itself. Food is either displayed behind the counter for the guests to choose from, or is listed on a menu card or common black board.

Room Service
In this form of service various meats are grilled in front of the guest. The guest places his order with the room service order taker. The waiter receives the order and transmits the same to the kitchen. In the meanwhile he prepares his tray or trolley. He then goes to the cashier to have a cheque prepared to take a long with the food order for the guest's signature or payment. Usually clearance of soiled dishes from the room is done after half an hour or an hour. However, the guest can telephone Room Service for the clearance as and when he has finished with the meal. .

Buffet Service
A self- service where food is displayed on tables. The guest takes his plate from a stack at the end of each table or requests the waiter behind the buffet table to serve him. For sit-down buffet service, tables are laid with crockery and cutlery as in a restaurant. The guest may serve himself at the buffet table and return to eat at the guest table laid out. A few courses like the appetizer and soup may be served at the table by the waiter.

Russian Service
An elaborate silver service much on the lines of French service except that the food portioned and carved by the waiter at the gueridon trolley in the restaurant in full view of the guests. Display and presentation are a major part of this service. The principle involved is to have all joints, poultry, game and fish elaborately dressed and garnished, presented to guests and carved and portioned by the waiter.

Gueridon Service
This is a service where a dish comes partially prepared from the kitchen to be completed in the restaurant by the waiter or, when a complete meal is cooked at the table side in the restaurant. The cooking is done on a gueridon trolley which is a mobile trolley with a gas cylinder and burners. The waiter plays a prominent part as he is required to fillet, carve, flamb and prepare the food with showmanship.

SAUCES A sauce is a liquid accompaniment, which goes with a dish. The role of a sauce is to: 1. Enhance flavor 2. Give color 3. Help in digestion 4. Moisten dry food 5. Enhance nutritional 6. Lend a name to a dish, e.g. Fish Portuguese 7. Give a balanced taste. There are six basic sauces from which derivates are made: 1. Bchamel (white sauce) 2. Espagnole (brown sauce) 3. Veloutes 4. Tomato 5. Mayonnaise 6. Hollandaise

Bechamel
This is prepared by making a white roux out of flour and butter in equal proportions, till it reaches a sandy texture. Milk is added a little at a time and stirred to avoid lumps. An onion with one clove is added for flavour. Seasoning is added for taste. The product is then passed through a fin strainer.

Espagnole
This is prepared by making a brown roux of flour and butter. Tomato puree is added and stirred to avoid lumps. Brown stock is added vigorously to blend with the roux, on a gentle fire. Mirepoix, which consists of onion, carrots, bacon trimmings, bayleaf, thyme and peppercorns, are introduced for flavor along with sauteed vegetables. The product is simmered gently for 4 or 6 hours and then strained.

Mayonnaise
Salad oil is incorporated into the beaten yolk of an egg. It is a basic cold sauce used for salad dressings and hors d'oeuvres.

Tomato Sauce
Tomatoes are cooked with bacon, carrots, chopped onions and garlic in stock and passed through a sieve. Light brown roux is used for thickening.

Veloutes
These are made by adding stock to light brown (blond) roux. The type of volute is determined by the type of stock added, e.g. fish Volute, chicken Volute, etc.

Hollandaise
Hollandaise is a warm sauce served over grilled or baked fish, vegetables and eggs. It is prepared by first reducing peppercorn and vinegar and adding eggs yolks, which are whisked to a thick consistency. Melted butter is added until it blends smoothly. Sauces may be thickened by thickening agents or liaisons: Roux Cooking of flour and butter in the proportion of 1:1. The degree, to which it is browned, i.e. white, blond or brown, adds color to the sauce. Starch Items such as corn flour, arrow root, etc are made into a paste with a liquid and then added to boiling liquid. Buerre Maine Flour and butter are Kneaded in the proportion of 1:1 and added a little at a time to a boiling liquid and stirred to form a smooth consistency. Basically for fish sauces.

Yolks of Eggs/Cream These liaisons are added as a finishing agent. When added the liquid is never boiled. It is added to thicken cream and veloute soups.

The Menu
A menu represents the range of food and beverage items offered in a restaurant. When the menu is represented on a card, it is referred to as the menu Card. Great pains are taken in compiling the menu card, which should not only be attractive but informative and gastronomically sound as this reflects the quality of the restaurant. In a restaurant there are two different types of menus, which they are priced: A la Carte Menu in which each food item is separately priced in order to give the guest a choice to suit his taste and budget. The choices offered in various courses are many. Table dhote Menu in which the entire meal is priced and charged, irrespective of whether the guest has the complete meal or not. Sometimes there are choices of individual courses within a completely priced meal. A restaurant may offer two table dhote menus a guest have a choice of a meal. The classical French menu consists of eleven courses. The number of courses are restricted in modern times to an appetizer, soup, main dish and sweet dish. Coffee may be served after it. A course is a food item eaten at a particular time and sequence during a complete meal.
French Hors doeuvres Potage Poisson Entre Releve Sorbet Roti Legumes Entremets Savoureux Dessert English Appetizers Soup Fish First meat dish Main meat dish Flavoured ice Roast of game birds Vegetables Sweet dish Savoury Dessert Examples Oysters, smoked salmon, caviar, shrimp cocktail Crme of tomato soup, consomms, vichysoise Fish a langlaise, Sole de Bonne,Femme Noisette dAgneau, Jambon Pepper steak, Chateaubriand Sorbet vanilla (cigars may be offered at this stage) Roast turkey, ox knuckies or joints Tomato farcis Baba au rhum, crepe suzette,choux chantilly Cheese and crackers Fruit and nuts

BEVERAGE
Any potable liquid is called beverage, which have thirst-quenching, stimulating, refreshing and nourishing qualities. By refreshing one means the replenishment of fluid loss from the body due to perspiration. Stimulation results in the increase of the heart beat and blood pressure.This is due to the intake of spirits(alcohol) or tea(thein) and coffee(caffeine). Nourishment is provided by the nutrients in the beverages, especially fruit juices. Alcoholic Beverage
Definition of Alcohol

Alcohol is an odorless liquid obtained through the fermentation of a sugar containing liquid. There are many members of the alcohol family, but ethyl is the one, which concerns us the most, as it is the principle alcohol to be found in all alcoholic beverages. Alcoholic Beverage Any potable liquid containing from 1% to 75% of ethyl alcohol by volume is known as an alcoholic beverage. However, social and economic factors so also taxation laws determine why, governments have to set certain definite certain definite standards as to what constitutes an alcoholic by volume are taxable, certain bitters and

medicinal compounds, which often contain 40% alcohol and above are not taxable because they are not considered alcoholic beverage.
HOW IS POTABLE ALCOHOL OBTAINED Fermentation

Sugar in fruit or grain (developed by germination and malting) is converted into alcohol by the action of bacteria. The degree of fermentation can be controlled. Carbon dioxide (CO2) is a by-product and can be retained as in the case of beers and champagnes.
Distillation

The fermented mash of fruit or grain is heated. Alcohol, which evaporates at a lower temperature than water and the flavoring agents, can be trapped and condensed to a liquid, by cooling. Pure alcohol has no color, taste or smell and is used in compounding other beverage such as liqueurs (sweetened after dinner drinks). Alternatively, the alcohol, water and congeners can be drawn off and blended again to obtain the required flavour of the original ingredient. All distilled drinks are colorless and may be colored by the addition of synthetic colours or by keeping them in contact with wood when maturing.

Non-alcoholic Beverage
Non-alcoholic beverage may be classified into three categories stimulating, refreshing and nourishing. STIMULATING Tea It is believed that the origins of tea are from China where the tea plants were introduced from an unknown source. The East India Company introduced it into India around the seventeenth century and tea became a popular drink in India and Europe through London. Tea is drunk hot by boiling water, adding tea leaves to it and stirring till the water imbibes the colour and flavour. Milk is added with sugar to taste. Iced tea has a similar process except that one can add or not add milk and refrigerate the mixture. Coffee The origins of coffee are mysterious but many tropical countries have thriving coffee trade. Ground coffee captures the best essence of coffee beans and is made by boiling it with water in a closed apparatus. Cona coffee is the best under closed systems. Turkish coffee is made by the common method of boiling water, adding a teaspoon of powered coffee and drinking it with or without milk, with sugar to taste. Espresso coffee is made by the infusion of steam through a special espresso machine that gives a frothy texture to the coffee when served. Cappuccino is the same espresso machine that gives a frothy texture to the coffee when served, with a sprinkling of cinnamon powder on top. Cold coffee is very popular and is made as Turkish coffee is made with milk and sugar and then chilled. REFRESHING These are mostly aerated water which comprises combination of water, gas, sugar and artificial essence. Common essence used belongs to the citrus family. Basically bottles with water and essence are infused with carbon dioxide and the bottle sealed immediately. Soda is just purified carbonated water. Mineral water is original medicinal water from mineral springs. Imitations of mineral water are called Tonic water or bitter lemon in which a dosage of quinine is injected. Under the category of refreshing drinks, it would not be complete not to mention the commercial colas that have flooded every market Coca cola is the most popular with a consumption of approximately 150 million bottles a day. Other aspirants to the top place are Pepsi cola, 7 up, etc. Syrups and squashes are concentrates of fruit essences sweetened with concentrated sugar syrup. These are not carbonated. Common syrups and squashes available are strawberry, raspberry, orange and lemon. NOURISHING We usually associate nourishing drinks with fresh juices or milk. Amongst drinks with the fruit juices are fresh and tinned orange, mango, grape fruit, pine-apple and lime; while tomato juice is loner from the vegetable family. Milk based nourishing drinks we have popular coca based drinks like drinking Chocolate, Horlicks and Bournvita. These are sweetened powder mixes that dissolve readily in milk to give a rich coca flavor.

Glossary of Indian Culinary terms

GINGER WALNUT MANGO PINEAPPLE POMOGRANATE GRAPES FIGS YAM WHEAT FLOUR ALMOND EGG PLANT GRAM FLOUR CABBAGE CORN JACKFRUIT POMELLO DRIED DATE BEETROOT CURD CINNAMON CORRIANDER CARDAMON CARROT

= ADRAK = AKHROOT = AAM = ANANAS = ANAR = ANGUR = ANJEER = ARVI = ATTA = BADAM = BAINGAN = BESAN = BANDH GOBI = BHUTTA = KATHEL = CHAKATRA = CHAWARA = CHUQUANDER = DAHI = DALCHINI = DHANIA = ELAICHI = GAJJAR

BEEF CAULIFLOWER JAGGERY TURMERIC ASAFOETIDA TAMARIND NUTMEG MACE CUMIN BLACK PEPPER CUCUMBER BITTER GOURD CRAB SAFFRON DATES POPY SEEDS SULTANAS

= GAI KA GOSHT = GOBHI = GUR = HALDI = HING = IMLI = JAIPHAL = JAVITRI = JEERA = KALIMIRCHI = KAKARI = KARELA = KEKRA = KESAR = KHAJUR = KHUSKUS = KISMIS

CORRIANDER LEAVES= KOTHMIR CLOVES GARLIC REFINED FLOUR INDIAN CORN = LAUNG = LASOON = MAIDA = MAIZE