F&B NOTES SUNIL KUMAR

Index Of Contents

Sr. No. Topic Page No.

1. History of Catering
2. Introduction to the Hotel Industry
3. Ancillary Departments
4. Restaurant Equipment
5. Meals & Menus
6. Courses of the French Classical Menu
7. Types of Service
8. Breakfast Service
9. Coffee Shop Service
10. Room Service
11. Butler Service
12. Cafeteria Service
13. Checking, Controls & Billing
14. Cigars & Cigarettes
15. Non-Alcoholic Beverages

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F&B NOTES SUNIL KUMAR

Chapter – 1

History of Catering

Hotels and the catering industry as we know it, started late in the 19 th century, with the
development of the major cities, easier sea travel and the coming of the railways.

In ancient times, travelers were a rarity, but they could always rely on a meal while passing
through. As the centuries progressed, travelers, mostly pilgrims,started living in INNS

During the later part of the 18th century and the formation of the East India Company by the

Prior to the formation of Hotels and Hotel companies, the clubs provided lodging amenities that
were required. These clubs were restricted unfortunately to Europeans and upper class Indians.

The princely palaces of the many Royal Indian Maharajas and families, were also run on hotel
lines of the present day at least where food and drinks are concerned. Kitchens with Indian and

European Chefs were considered to be normal and the Banquets of yesteryears far outshone those
which are provided today even in the best of the 5 – star hotels.

History of Railway Catering

In the mid 19th century, the railway network began in India with an operation that was to grow
the length and breadth of the vast sub- continent. With travel made easier, people were
transported from one part of the country to another, subsequently requiring food and drink en
route.

The passengers who could not afford the prices of these refreshment rooms would buy food from
the numerous vendors on the station platforms.

In the early years of the 20 th century, it was decided nationally to contract out the catering
requirement to private companies and hotels with a catering background

In 1910 the Spencers, who had a very large network all over India,

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After Independence, Spencerforeign company and so lost the contract.

The present Railway catering is managed both departmentally (the Indian railways) and through
licensed contractors.

In-transit catering in also carried out by licensed contractors.

History of Airline Catering

It was in 1946 that the private commercial airlines began with subsequent food requirements.
Initially food was provided in boxes pre-packed, as majority of the airports were without the
facility of in-flight catering services.
At that time the international fights would depend upon airport restaurants or hotels situated in
nearby cities to cater to their requirements.

Nowadays with the development in the technology, most of the airline meals, after they have
been cooked, are blast frozen in a blast freezer units which freeze food within seconds to prevent
the loss of flavour as well as the action of the action of bacteria. They transported in portable
freezers units until required. They are then heated as required with the aid of microwave ovens
and served to passengers.

Oberoi Hotels ……..The story of M.S. Oberoi

Mr. Mohan Singh Oberoi, Chairman and founder of Oberoi Hotels worked as a front office clerk
in the Cecil Hotel .

In 1934, he bought the Clarke’s Hotel after mortgaging all his assets and his wife’s jewellery.

In 1943, Mr. Oberoi took over the Associated Hotels of India ( AHI ) ur and Srinagar.

The Oberoi Towers in Mumbai was opened in 1973.

Mr. Oberoi’s dedication to the hotel industry is evident in the Oberoi School of Hotel
Management based in Delhi.

The East Indian Hotels ( EIH) is the company name that runs the Oberoi group of hotels.

The Story Of Taj

The parent Hotel – The Taj Mahal Hotel, Mumbai – is rated among the 10 best Hotels in the
world.

The founder of the House of Tata’s , Mr. Jamshedji Nusserwanji Tata, formed the Indian Hotels
Company ( IHC ), in 1897 and built the exquisitely beautiful Taj Mahal in Mumbai.

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Chapter – 2

Introduction To The Hotel Industry

Different Types of Catering Establishments

Five Star Hotel

Medium Class Hotels

Restaurants

Fast Food Restaurants

Night Clubs

Industrial canteens

Institutional catering

Airline Catering /Railway Catering

Out door Catering

Snack Bars

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Food and Beverage Organization

Hierarchy in the Food and Beverage Department

General Manager

Resident Manager

Food & Beverage Director

Food & Beverage Manager Executive Chef F & B Controller

Restaurant Bar Banquet Sr. Sous Chef Asst. Food & Bev. Controller
Manager Manager Manager

Asst. Rest. Asst. Bar Asst. Banquet Jr. Sous Chef

Manager Manager Manager

Sr. Captain Sr. Bar Captain Sr. Banquet Captain Chef- de- Partie ( CDP )

Captain Bar Captain Banquet Captain

Steward Bartender Banquet Steward Commis I

Asst. Steward Trainee Asst. Banquet Steward Commis II

Bus Boy Trainees Commis III

Apprentice Apprentice

Trainees

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Duties and Responsibilities

Of the entire Food and Beverage Staff

1. F & B Manager

2. Asst. F & B Manager

3. Restaurant Manager

4. Asst. Restaurant Manager

5. Reception Head Waiter

6. Head Waiter / Maitre d’ hôtel / Sr. Captain

7. Station Head Waiter / Maitre d’ hôtel de curré / Captain

8. Station Waiter / Chef de Rang / Steward

9. Asst. Station Waiter / Demi-Chef de rang / Asst. Steward

10. Waiter / Commis de Rang / Server

11. Apprentice / Debarrasseur / Trainee Commis

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12. Wine waiter / Sommelier / Wine butler

Attributes of a Waiter

1. Personal Hygiene and Grooming

2. Attitude to work

3. Assuming responsibility

4. Memory and Anticipation

5. Courtesy

6. Technical Skills

7. Handwriting

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Chapter – 3
Ancillary Departments

1. A still room or a pantry

2. Wash up

3. Hot plate

4. Silver room or a plate room

WASH UP

DISH WASHING METHODS

1) Manual or tank method

2) Semi automatic method

3) Automatic conveyor method

HOT PLATE

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Chapter 4
Restaurant Equipment
Glassware

Types of Glasses

1. Cocktail glass - 7 to 17 cl.

2. Pony Tumbler / Juice glass / 4 ounce glass

3. High Ball Glass - 14 – 30 cl. But 24 cl

4. Tom Collins - 36 cl.

5. Old fashioned glass - 17 cl.

6. Liqueur Glass - 2 – 3 cl.

7. Delmonico glass - 11 – 20 cl.

8. Pilsner Glass -34 cl.

9. Beer Tankard - 34 cl.

10. Sherry glass - 7 cl.

11. Vermouth glass -14 cl.

12. Brandy Balloon

13. Champagne saucer / Champagne tulip

14. A Punched Cup

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15. Whisky or short glass

16. Port wine Glass - 7 cl.

17. Red wine glass - 22 cl .

18. White wine Glass - 17 cl.

19. Decanter

20. A Martini Jug or a Mixer .

Crockery
1. Iron Stone

2. Vitrified

3. Vitreous

Different types of crockery and their sizes

1. Soup plate 20 cms in diameter

2. B & B plate (Side plate) 15 cms in diameter

3. Fish plate 20 cms in diameter

4. Dessert plate ( Sweet plate ) 18 cms in diameter

5. Meat plate
( Joint plate / dinner plate
/ main course plate ) 25 cms in diameter

6. Cereal Bowl 13 cms in diameter

7. Cheese plate 16 cms in diameter

8. Consommé cup

9. Coffee cup 10 cl

10. Tea cup 19 cl

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Cutlery

Flatware

Cutlery

Hollowware

Types of cutlery / special cover equipments

• Butter knife

• Nut cracker

• Carving knife

• Oyster fork

• Cheese knife

• Pastry fork

• Fruit knife & fruit fork

• Snail fork

• Grape scissors

• Snail tong

• Grape fruit spoon

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• Steak knife

• Lobster cracker

• Sundae spoon

• Lobster pick

• Asparagus tong

Furniture

Chairs

18”
1 meter
30 inches / 21/2 ft

Tables

Sizes of tables
Square :- For 2 pax – 76 cm sq
For 4 pax – 1mtr ( 3 ft )

Round For 4 pax – 1 meter in diameter

For 8 pax – 1.52 meters / 5 ft diameter

Rectangular For 4 pax – 4 ft 6” x 2ft 6”

Linen

Types of linen

1. Table cloths

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2. Slip cloth

3. Napkins or Serviettes

4. Cocktail napkins

5. Wiping Cloths

6. Wine cloths

Chapter 5
Meals & Menus
♦ Continental Breakfast

♦ Breakfast

♦ Brunch.

♦ Elevenses (or snack)

♦ Luncheon

♦ Afternoon Tea

♦ High Tea

♦ Dinner

♦ Supper

Types of Menus

A la Carte

Table d’hôte ( TDH )

Salade de Tomates
Ou
Consommé Celestine
Ou
Potage St. Germaine

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Spaghetti Napolitaine
Ou
Poisson a l’anglaise

Crème Caramel
Ou
Souffle au Chocolate

Specialties and plats du jour

Cyclical menu

Chapter 6

Courses of the French Classical Menu

Classical Menu Sequence

17 Courses 12 Courses

1. Hors d’oeuvre (appetizer) 1. Hors d’oeuvre (appetizer)

2. Potage (soup) 2. Potage (soup)
3. Oeufs (eggs) 3. Poisson (fish)
4. Farineaux (rice & pasta) 4. Entrée (entry of 1st meat course)
5. Poisson (fish) 5. Reléve (meat course)
6. Entrée (entry of 1st meat course) 6. Sorbet (flavoured water)
7. Sorbet (flavoured water) 7. Rôti (roast)
8. Reléve (meat course) 8. Légumes (vegetables)
9. Rôti (roast) 9. Entremet de sûcre (sweets)
10. Légumes (vegetables) 10. Savoureaux (savoury)
11. Salades (salad) 11. Desserts (fresh fruits & nuts)
12. Buffet Froid (cold buffet) 12. Café (beverage)
13. Entremet de sûcre (sweets)
14. Savoureaux (savoury)
15. Fromage (cheese)
16. Desserts (fresh fruits & nuts)
17. Café (beverage)

HORS D’ŒUVRES / APPETIZERS:

 Russian salads(mixed vegetables salads)
 Potato salads
 Anchovies

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 Tomato salads
 Fish mayonnaise
 Caviar (roe / egg of a sturgeon fish) (Beluga, Ossetra & Sevruga are types of cavair, where
Beluga is light greenish color and Sevruga is dark reddish brown colour)
 Escargots (snails)
 Hûitres (oysters)

Cover in general : Fish knife; Fish fork; Half plate

POTAGE / SOUP:
1. Consommé julienne (clear soup garnished with thin strips of root – vegetable)
2. Consommé celestine (clear soup garnished with strips of savory pancakes)
3. Bisque d’hômard (thick lobster flavored soup)

Cover in general: Thick soup – Soup spoon, soup plate with large plate as underliner
Clear soup – consommé cup and saucer dessert spoon
\
OEUFS / EGG DISHES:

 Omelette espagnole (fat omelette with onions, pepper and tomato)

 Omelette aux tomates (tomato omelette)
 Omelette aux champignon (mushroom omelette)

Cover in general: Small knife; small fork; half plate

Dessert fork; half plate / sur le plat dish / coquetier dish (depending on the
type pf perpration)

FARINEAUX / FARINACEOUS / (PASTA & RICE DISHES):

 Spaghetti Napolitaine (meaning little strings, also known as vermicelli in southern Italy
cooked in tomato & garlic flavoured sauce)
 Spaghetti Bolognaise – (with minced lean beef in rich brown sauce)
 Ravioli – square type pasta with serrated edges filled with variety of stuffings, such as
chicken, beef, cheese, spinach, fish etc.
 Agnolini-small half moon shaped, stuffed with ham, cheese or minced meat.
 Vegetable Biryani

Cover in general: Large fork ; half plate / deep place for spaghetti ; dessert spoon
Dessert spoon for rice

POISSON / FISH:

 Sole Meunière(sole, shallow fired in butter)

 Sole Colbert (sole, flour, egg & bread crumbs deep fried)

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 Sole Vèronique (fillet of sole in white sine sauce and garnished with white grapes.)
 Sole Bonne femme (fillet of sole I white wine sauce with mushrooms)
 Hômard Newberg (Lobster served with thickened sauce of fish stock and finished with
warm butter)

Cover in general: Fish knife; Fish fork; half plate

ENTRÉE / ENTRY OF FIRST MEAT DISH :

 Suprème de volaille sur cloche – breast and wing of chicken cooked under cover in oven.
 Kebab Orientale – savoury items cooked in a skewer in which basically minced meat is
used.
 Tournedos Rossini – small fillet roundels served on crouton with foie gras slice & Madeira
sauce.

Cover in general: Small knife; small fork; half plate

SORBET / REST COURSE:

 Sorbet au Champagne – champagne –flavoured water ice
 Sorbet au Citron – lemon water ice
Cover in general: Champagne saucer; quarter plate; tea spoon

RELEVÉ / GRILLS & ROASTS :

 Entrecôte grillée – sirloin steak

 Chop d’agneau grillée – grilled lamb chop
 Beef Wellington
 Mixed grill – lamb cutlet, bacon, liver, kidney, tomato and mushroom sausage grilled.
 Poulet grillée, sauce Diable – grilled chicken served with devil sauce

Cover in general: Large knife; Large fork; large plate; Dessert spoon for rice.

RÔTI / ROAST:
 Dindonneau rôti (or dinde rôti), sauce d’airelle – roast turkey served with cranberry sauce
 Lievres rôti – roast hare served with redcurrant jelly

LÉGUMES / VEGETABLES:

 Purée de pommes (de terre) – creamed potatoes.

 Champignon grillée - grilled mushrooms.
 Pommes lyonnaise – sautéed potatoes blended with shallow fried shredded onions.
 Petits pois au beurre – green peas toasted in butter.

Cover in general: Small Knife; Small Fork; Half plate.

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SALADES / SALAD:

 Salade Verte – lettuce, watercress, cucumber and green pepper.

 Salade Française – lettuce, tomato, egg, beetroot, cucumber and vinaigrette dressing.
 Salade Niçoise – French beans, tomato, potato, anchovy, olives, capers with vinaigrette
dressing

Cover in general: Small Knife; Small Fork; Half plate.

BUFFET FROID / COLD BUFFET:

 Mayonnaise d’hômard – lobster mayonnaise
 Jambon froid – cold ham
 Galatine de volaille – cold chicken coated with chicken flavored sauce and coated aspic
jelly.
Cover in general: Small knife; Small fork; Half plate

ENTREMETS DE SÛCRE / SWEETS

 Baba au rhum – yeast leavened light sponge soaked in rum

 Pêche melba – peach served with ice-cream, melba sauce (raspberry purée sauce) & cream
 Gâteau au chocolat – chocolate cake
 Crèpes Suzette – pancakes in rich fresh orange juice and Grand Marnier flavoured sauce &
flamed with cognac.

Cover in general: Dessert spoon; Dessert fork; Half plate

SAVOUREAUX / SAVOURY:

• Canapé aux anchois – anchovies on toast

• Canapé Diane – chicken liver wrapped in bacon and served on toast
• Croûte Derby – chopped ham in Bechamel sauce on toast & garnished with pickled walnut
• Moelle sur croûte – poached bone marrow on toast

Cover in general: Small knife; Small fork; Half plate

FROMAGE / CHEESE:

Examples of cheeses offered are as follows:

• Mozzarella – fresh cheese from Italy

• Ricotta – fresh cheese from Italy
• Parmesan – hard cheese from Italy
• Gorgonzola – blue veined cheese from Italy

Cover in general: Quarter Plate / Cheese Plate; Side knife

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DESSERTS / FRESH FRUITS & NUTS:

Cover in general: Fruit plate; Fruit knife & Fruit fork interlocked on the fruit plate; Napkin;
Finger bowls with cold & lukewarm water respectively; Nut crackers &
Grape scissors; Sideplate.

CAFÉ / BEVERAGES:

Examples of Coffees : Cona; Espresso; Cappuccino; Iced; Filter;

Examples of Teas: Indian; Ceylon (Sri Lanka); Darjeeling; Earl Grey; Jasmine; Kenya;
TISANES

These are fruit or herb flavoured teas and are often devoid of caffeine.

Examples of Herbal Teas: Peppermint; Mint; Rosehip; Camomile

Examples of Fruit Teas: Cherry; Blackcurrant; Mandarin Orange; Lemon

Chapter 7
Types of Service

Table Service
o Silver/ English Service

o Pre-plated /American
o .
o Butler/ French service

o Russian Service

o Gueridon Service

Assisted Service

Self Service

Single point service

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In-situ / Specialised

TERMS USED IN FOOD & BEVERAGE SERVICE

MISE-EN-PLACE:-

MISE-EN-SCENE:-

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Chapter 10
BREAKFAST SERVICE
TYPES OF BREAKFAST

CONTINENTAL BREAKFAST
Choice of fresh Fruit Juice
--------------xxx------------
Choice of Assorted Breads
(toast, croissants, rolls, brioche, muffins etc)
Served with Preserves (Jam, marmalade), Honey
----------------xxxxx---------------
Beverages
(Tea / Coffee / Chocolate)
ENGLISH OR FULL BREAKFAST

Choice of fresh Fruit Juice (orange, pineapple, tomato)

Or
Cut Fruits (grapefruit, melon, papaya, pears, bananas)
Or
Stewed Fruits (plums, apples, figs, prunes)
-----------xxxx-------------
Choice of Cereals
(Muesli, Porridge, Rice flakes, wheat flakes etc)
Served with hot/cold milk
---------------xxxx-----------
Fish
(Boiled, Grilled, Poached, Steamed – Sole, Herring, Haddock)
----------------xxxx----------
Eggs
(Fried, boiled, poached, plain or savoury omelette)
----------------xxxx-----------
Meat
(Bacon, Sausages, Salami etc – fried or grilled)
-------------xxxx-----------
Choice of Assorted Breads (toasts, brioches, croissant, rolls, brown bread)
Served with butter and preserves (honey, jam, marmalade)
---------------xxxx----------
Beverages

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(Tea, Coffee, Hot Chocolate, Milk, Horlicks, etc)

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AMERICAN BREAKFAST

Choice of fresh Fruit Juice

Or
Cut Fruits
Or
Stewed Fruits
-----------xxxx-------------
Choice of Cereals
(Rice flakes, wheat flakes etc)
Served with hot/cold milk
---------------xxxx---------------
Eggs
(Fried, boiled, poached, omelet)
----------------xxxx--------------
Meat
(Bacon, Sausages, Salami etc)
-------------xxxx------------
Choice of assorted breads
Served with butter and preserves
---------------xxxx-------------
Beverages
(Tea, Coffee, Hot Chocolate, Horlicks etc)

BUFFET BREAKFAST

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Chapter 11

COFFEE SHOP SERVICE

Coffee Shop Service Procedures

• Greeting & Seating the Guests

• Offering The Menu

• Taking & Placing The Orders

• Presenting The Check

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chapter 12

Room Service
ROOM SERVICE PERSONNEL:-

Food & Beverage Manager

Assistant Food & Beverage Manager

Room Service Manager

Assistant Room Service Manager

Room Service Supervisor Room Service Supervisor

(Morning Shift) (Afternoon Shift)

Room Service attendants Order takers Bus boy

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TYPES OF BREAKFAST

1) CONTINENTAL BREAKFAST

Choice of fresh fruit juice

----------------xxx---------
Choice of assorted breads
(toast, rolls, broiche, muffins etc)
Served with preserves (Jam, marmalade)
----------------xxxxx-------------
Beverages
(Tea/Coffee)

2) AMERICAN BREAKFAST 3) ENGLISH OR FULL BREAKFAST

Choice of fresh fruit juice Choice of fresh fruit juice

Or
Cut fruits
Or
Stewed fruits
-----------xxxx-------------
Choice of cereals
(Rice flakes, wheat flakes etc)
Served with hot/cold milk
---------------xxxx-----------
Eggs
(Fried, boiled, poached, omelet)
----------------xxxx-----------
Meat
(Bacon, Sausages, Salami etc)
-------------xxxx-----------
Choice of assorted breads
Served with butter and preserves
---------------xxxx
Beverages
(Tea, Coffee, Hot Chocolate, Horlicks etc)
(Tea, Coffee, Hot Chocolate, Horlicks etc
Or
Cut fruits
Or
Stewed fruits
-----------xxxx-------------
Choice of cereals
(Rice flakes, wheat flakes etc)
Served with hot/cold milk
---------------xxxx-----------
Eggs
(Fried, boiled, poached, omelet)
----------------xxxx-----------
Fish
(Boiled, Grilled, Poached)
----------------xxxx----------
Meat
(Bacon, Sausages, Salami etc)
-------------xxxx-----------
Choice of assorted breads
Served with butter and preserves
---------------xxxx----------
Beverages

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TYPES OF BREAKFAST TRAY SET-UPS

CONTINENTAL BREAKFAST TRAY

1. Budvase
2. Quarter plate 1
6 1
3. Serviette 1
8 2 0
4. B&B knife
7 5
5. Juice glass with glass cover and underliner 1
6. Bread basket 1
7. Butterdish with underliner 1
8. Preserve plate 9 3
9. Tea cup with saucer and tea spoon 3
10. Tea pot
11. Milk creamer 2
12. Sugar basin, with sugar tong and underliner
13. Tea strainer (only if tea leaf)

NOTE:-
• Juice glass has to be covered while taking in the room with glass cover
• Breadbasket should be cover with the napkin.

AMERICAN BREAKFAST TRAY

1. Bud vase
2. Cruet set
3. Side plate
4. Napkin 1
6 1
5. B&B knife 1
8 4 2
6. Butter dish
7. Bread basket 7 1
0 1
8. Preserve dish 3
9. Fruit juice
1
10. Cereal bowl 1
11. Tea cup, saucer & tea spoon
12. Tea pot
13. Milk creamer 4
14. Sugar basin 3
15. Half plate

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ENGLISH BREAKFAST TRAY

1. Bud vase
2. Cruet set 1
6 1
3. Side plate 1
0
4. Napkin 8 2
5. B&B knife 7 5
1
6. Butter dish 1
7. Bread basket
8. Preserve dish 1
9 3
9. Fruit juice
10. Cereal bowl
11. Tea cup, saucer & tea spoon 4
12. Tea pot 3
13. Milk creamer
14. Sugar basin
15. Fish plate
16. Half Plate

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TYPES OF PLANS
1. European plan (EP):-

EP = Room rate + bed tea (optional)

2. Continental plan (CP):-

CP = Room rate + continental breakfast.

3. American plan (AP):-

AP = Room rate = American breakfast + lunch + dinner

4. Modified American plan (MAP):-

MAP = Room rate + American breakfast + lunch or dinne

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Chapter 13

Butler Service

Job Description of a Butler

Position Title
`
Responsible To

Objective

Responsible For

Services to be carried out by a Butler.

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Chapter 14

CAFETERIA FOOD SERVICE

Cafeteria Layouts

Traditional Cafeteria Lines ( an X marks the position of cafeteria attendant)

x x x x
x x x
x x x x x x
Straight Line

L - Shaped

x x x x x x x x x x U – Shaped
x x x x

Double Line Double Straight Line

Carousel Cafeterias

KITCHEN
x x
x x

CAROUSEL CAFETERIA

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Scramble Systems

x x
Station # 3 Station # 2

Station # 1
Station # 4

Station # 5 Salad Bar

x x

Exit Enter

Cashier xx x Cashier

Placing Food on Cafeteria Lines

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Chapter 15

CHECKING, CONTROL & BILLING

♦ À la carte – where every dish on a menu is priced separately, so that every check order must
state requirements and the price of a dish.

♦ Table d’hôte – where a complete meal or set of courses at a fixed price is charged, no
individual dish need to be priced.

System of Writing Checks

Single Carbon Check

Double Carbon Check

Triple Carbon Check

The ‘Return’ Check

Cancellations

THE BILL & SETTLEMENT

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Chapter 16

Cigars and Cigarettes

There are three ways that are important to tobacco

a) Planting

b) Harvesting

c) Drying and curing:

1 Fermentative method
2 Non- fermentative method

Service of Cigarettes

Cigars

• FILLERS,

• WRAPPERS OR BINDERS ,

• OUTSIDE WRAPPER OR THIRD.

Service of Cigars

Some symbols seen on cigars

• C – It means Colorado ( strong )

• C.C – Colorado Claro ( medium )
• C.C.C – Claro ( light )
• Corona – 9 ½ inches
• Corona Corona – 4 ½ inches

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Chapter 17

Non Alcoholic Beverages

Non Alcoholic beverages can be divided in the following manner: -

Non Alcoholic Beverages

Refreshing

Stimulating

Hot Cold
( Hot Chocolate) ( Milk shakes, Lassi,
Flavoured Milk )
Nourishing

Crushes Squash Pulp Syrup Aerated Tonic water Juices Mineral water
water water

Fresh Canned

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