FOOD AND BEVERAGE SERVICE THEORY - I

UNIT – I

INTRODUCTION TO FOOD AND BEVERAGE SERVICE

L EARNING OBJECTIVES

After completing the unit you should be able to

• Know about the hotel industry

• Explain the different types of F&B operations

• Describe the organization structure of food and beverage service

department

• List the qualities of food and beverage service personnel

• Discuss the relationship between the departments

INTRODUCTION TO THE HOTEL INDUSTRY

According to the British laws a hotel is a place where a “bonafide”

traveler can receive food and shelter provided he is in a position to for it and is

in a fit condition to receive.

Hotels have a very long history, but not as we know today, way back in

the 6th century BC when the first Inn in and around the city of London began to

develop. They first catered to travelers and provided them with a mere roof to

stay under. This condition of the inns prevailed for a long time, until the

industrial revolution in England, which brought about new ideas and progress

in the business at inn keeping.

 The invention of the steam engine made traveling even more prominent.

Which had more and more people traveling not only for business but also for

leisure reasons. This lead to the actual development of the hotel industry as

we know it today.

Hotel today not only cater to the basic needs of the guest like food and

shelter provide much more than that, like personalized services etc.

Hotels today are a “Home away from home”.

Different Types of Catering Establishments

The industry caters to millions of people a day through a wide variety of types
of food service operations in two sectors:

• Commercial – Profit Oriented

• Non-commercial - Welfare

COMMERCIAL – Profit Oriented

Commercial Hotel

It is a place for a traveler to get accommodation and food – if he/she is in a fit

condition to receive the service and pay for it

Motels

It is a term derived from “Motor Hotel” – it has a service station/ Purpose is to

provide food and drink together with petroleum products. This is situated on
the Highways.
Restaurants

This are the restaurants run 24/7, i.e., 365 days a year, covering all the three
meal of the day. Mostly A la carte (to the order) service is done. In some
restaurants they serve Table D hote (Fixed Menu). In some hotels they offer
buffet service.

Commercial Catering

Private Hospitals
To take care of the patients by providing food and beverages, it should be
piping hot and cooked according to the nutritive value as per the doctor advice

Pubs
It is a word derived from PUBLIC UNION BAR. It is opened in the evening and
night for drinks. Here Dinner and Dance is also provided. There will be a
dance floor in the middle for the guest to dance. Décor is lavish. The Service
will be formal and to excellent quality.

Resorts

• Hill Resorts

The Hotels are situated in hills & mountain regions. People mostly come here
to relax and breathe fresh air. They come here to enjoy trekking, scenic
beauty and cool climate
 • Sea Resorts

The Hotels are situated near the sea shore. The guest comes here to relax
and enjoy. They enjoy the carious sports in sea and sunbath. Tanned skin
treatment is very famous in sea resorts.

• Island Resorts

It is situated in islands, surrounded by sea or lakes. People come here to

enjoy the scenic beauty, boat rowing, horse riding and trekking

• Snack Bars

Generally situated at the heart of the cities or towns. They provide short eats
in quick manner in informal way

• Fast Food restaurant

Today everybody wants to have the food quickly. Immediate sales to the guest
for the consumption either on or off the premises. Method of food service is
simplified. Examples McDonalds, Pizza Hut etc., found in high streets of most
of the cities

Air line Catering

It has to carry pre-prepared food on board; inside the airline no facility for
cooking will be available. Most airlines design and plan flight kitchens near to
the airport to meet their requirements. Food items in individual casseroles are
stored in freezer units until required. They are then heated as required with
the aid of microwave ovens and served to the passengers.
Railway Catering

In the mid 19th century this network began in India, since the travel made
easier, people traveling from one part of the country to another, required food
and drink on route. Larger stations they opened Refreshment Rooms and
Food plazas. An pantry car is provided in all the super fast express trains and
also in the trains which travels more than 5 hours, which serves food items to
passengers.

Sea Catering

This is an organization which provided food and beverage for the people who
travel in ships. In cargo ships they serve for sailors, and in the luxury ships like
cruise they serve for passengers. Ships provide food equivalent to any good
five star hotel and other facilities too.

Mobile Catering

A Modern day’s fast food outlet, serves food on wheels. Van type vehicles are
used to do these types of services.

WELFARE CATERING – Non Commercial

The primary concern of the establishment is a non-profitability business. It is

completely or partially subsidized by a parent body. Primary concern is to take
care of the employees. To cater the workers with good nutrient food and to
keep them healthier. These types of catering establishments are run in the
following areas;

• INDUSTRIES
• FACTORIES
 • OFFSHORE
• PROJECT SITE

Institutional Catering
• Universities and colleges :
In some establishments the rates are subsided, and sold for no loss no gain
concepts. Some institutes provide food free to staff and students as an welfare
too.
• Hospitals
Here the food is prepared according to the nutritional value and sold to the
patients in a subsided rate. Were in government hospitals the food is given
totally free of cost. In hospitals they require special form of catering for
patients – hygiene, nutritional, cost effective.

• Armed Forces
For armed force they have a separate catering team – in the police
department they will have their catering canteens. For senior members even
they run a special restaurant in forces. Some times special banquets are also
conducted

• Noon Meal Scheme (NMS)

NMS – a government aided for poor children school – encourages them to go

to school – a well planned nutritive diet.
 DIFFERENT OUTLETS OF FOOD & BEVERAGE SERVICE

Coffee Shop
It is open round the clock, a concept borrowed from USA. An 24/7 service to
guests for breakfast, lunch, dinner, snacks and beverage. Service will be
informal.

Restaurant
Any main restaurant is open from early morning to mid-night. Covering three
major meals of the day. The cuisine offered here is multi-cuisine. A formal
restaurant with, wall to wall carpeting, centralize air-conditioning, channel
music. A la carte service is offered. Some restaurant they offer Table d hote
and buffet is also offered at Breakfast services.
Specialty Restaurant
It is open for lunch & Dinner only. The atmosphere is normal with dim light,
wall to wall carpet, music according to theme. Only A la carte Service. It is a
specialty cuisine, no multi cuisine. The theme can be of any country –
Mexican, Italian, Chinese, or region – Punjabi, Malabar.

Bar
These outlets serve alcoholic and non-alcoholic beverages with limited food.
They have comfortable seating and lighting. They may also serve draught
beer. Apart from the ones located in hotels, there are atND-lone pubs, bar-
cum restaurants, nightclubs.

Room Service
24/7 Department – giving personalized service to guest at rooms. Most luxury
hotels offer butler service. RSOT – Room Service Order Taker takes the
order from the guest in the phone. Two types of Room Service Centralized
and Floor Service
Discotheque
The outlet is principally meant for dancing to recorded music. A live band may
also perform. Only alcoholic beverages served with some snacks. The outlet
is operated to attract the younger generation of the society.

Barbeque
A small service outlet in the hotel usually managed by the coffee shop
manager. It is an open air restaurant. Sometimes live music is provided
Mostly grilled food done before guest with charcoal fire in a bar-be-cue
The covers will be around 60, It is open only for dinner - type of service is
formal.

Night Clubs
These may or may not be part of the hotel. Here the main emphasis is on
music whether taped, live or remixed with DJs. Beverages and limited food is
also served here.

Banquets
It is the largest revenue earning Department among the food and beverage
service outlets. They have, conference halls, ballrooms, meeting venues
It caters to large weddings, birthday parties, get together & special Occasions
The service will be buffet, informal or formal depending on the type of function

Outdoor Catering
Out Door catering is called as off premise catering. The food and beverage is
served where the guest wants them to be served. Sometimes even the hotel
arranges the venue and serves in the same way they do in the hotels.
 Staff Hierarchy of Food and Beverage Outlet

Restaurant:

Restaurant Manager

Assistant Restaurant
Hostess
Manager

Senior Captai

Captain

Senior Waiter

Assistant Waiter

Trainee Waiter

Room Service:
Room Service
Manager

RSOT - Room Service

Order Taker

Senior Captain

Senior Waiter

Waiter

Trainee
Bar

BAR MANAGER

ASSISTANT BAR SOMMELIER – WINE

MANAGER WAITER

BARMAN

TRAINEE

Banquet:

Banquet Manager

Banquet Sales
Senior Captain
Assistant

Waiter

Trainee
 Staff- Duties & Responsibilities

Director Du Restaurant or Restaurant Manager:-

1. He is responsible for the complete service inside the restaurant and
also responsible for administration
2. He is responsible for the sales & Marketing of the restaurant
3. Responsible for the happenings in restaurant like pilferages & Controls
4. He should run the restaurant with the help of skilled staff
5. Standard recipes are prepared by him & proper portion is served to the
guest

Maitre D’ Hotel or Senior Captain:-

1. A good personality & it is his duty to receive the guest in decent manner
2. A diplomatic person & organizer
3. He is responsible for the restaurant in the case of absence of
Restaurant Manager
4. His duty is also to see that the brigade are well groomed & Presentable
5. He should have complete knowledge of wine, tobacco, liqueur, food and
also know about the service
6. Briefing for the team should be taken by him

Hostess:
Primary Duty to receive the guest & seating them comfortably
Gives the menu card, takes the reservation in the phone and maintains the
guest book

Chef De Rang (Station Waiter):

In charge for the side station covering 3 to 4 tables (16 covers)
Responsible for order taking & service of dishes
He is responsible for the guest from the beginning to the end till he leaves

Garcon or Waiter:
His job is to do mise – en – place, checking the side station for cutlery and
crockery, glassware required for service
Placing the KOT (Kitchen Order Ticket) and getting the food
Responsible for collecting the bill / check
Cleaning the table once the guest leaves the restaurant

Commis De Rang / Junior Waiter:

He is a assistant waiter, general cleanliness of the restaurant
Clears the soil plates and unwanted dishes from restaurant to pantry
He is responsible for stocking the cutlery and crockery in the side station
He sometimes helps the waiter to serve food and beverages

Commis De Barasseur (Trainee):

Junior most position in the restaurant, does assistance work like cleaning,
mise-en-place
He has to keep the service area clean
He should be trained well before he attends the guest

Commis De Wagon (Trolley Waiter):

He is the next level of assistant waiter – he has to take the trolley around the
restaurant
He moves the Horsd’oeuvres trolley and pastry trolley

Sommelier or Wine Waiter:

It is not a common position in India
His job is to take care of wine service and he should know everything about
Wine
He also has to know the right food accompaniment for the wine
Knowledge about cigar, cigarettes and cocktails
He should also be aware of the licensing laws prevalent in the city and should
be an efficient salesperson

Assistant Wine Waiter:

He assists the sommelier by keeping the wine glasses clean and tidy

Attributes of Food & Beverage Service Personnel

Physical Attributes

1. Daily Shave
2. Hair Should be neatly trimmed
3. Men should avoid long hair and women should avoid movable hair
4. Hands must be free from nicotine stains, clean and well trimmed nails
5. Always smell good, use deodorants but do not use nail polish
6. Uniform should be clean and neatly pressed
7. Perfume if used should not be strong
8. Females should wear light make up only
 9. Shoes should be comfortable and well-polished
10. Design shoes are not encouraged
11. High heel are not relevant as it creates accident
12. Teeth should be brushed before service starts

Work Related Attributes

Conduct
The staffs conduct should be good at all times especially in front of the guest.
The rules and regulations of the establishment must be followed and respect
to be shown to all senior member of the staff.

Language proficiency
The way in which the waiter speaks inside the restaurant is very important. A
good knowledge in English with the regional language is more important of a
waiter. French and German is very important for menu knowledge.

Courtesy
The waiter should always be courteous to the guest and to his supervisors.
The waiter should be polite while talking to the guest. Pleasing words should
be used in the communication. He/she should remember that the guest is
always right.

Honesty
Honesty is the best policy. To be honest in the working places is very
important. We should not mislead the guest in wrong statements.

Punctuality
It is one of the important qualities of a good waiter. The waiter should have a
principle to never come late for duty.
Loyalty
The waiter should not talk more as like market. The staff obligation and loyalty
is very important ot he establishment.

Co-operation
The waiter should always consider himself as a member of the team and co-
operate with all the staff.

Diplomacy
The waiter should act diplomatic when there is a tough situation created by a
guest after a drunk or irritated guest. The waiter should handle the situation in
a very cool manner.

Calmness
The waiter should have a high degree of tolerance for the presence of work
and be calm at all times.

Ability to remember faces and names

The quality which differs from a good waiter to average waiter. The guest will
be happy if he/she is remembered by name and he will feel important in front
of others to be recognized.

Physical fitness
The waiter has to work for long hours in the department. So the waiter should
be physically and mentally alert in his duty inside the restaurant.

Technical skill & knowledge

It is one of the best quality of a good waiter. Waiters knowledge about the
menu, food, beverages and tobacco should be above an average. The waiter
is also required to have deep knowledge about all types of services carried out
in star category hotels.
Sales ability
The waiter reflects the image of the establishment. They are the sales people
who effectively set all the items of Food and Beverage in a correct manner.

Attitude towards the guest

A waiter should anticipate the guests wishes and needs. A careful watch
should be kept on the guests at all times during the services without staring.

Safety, Hygiene, and attitudes (Positive and Negative)

Positive attitudes of a waiter:

• Attend the guests as soon as they enter the restaurant.

• Wish the guest at any time of the day and welcome them to the
restaurant.
• Preferably address them by their name which requires remembering
them.
• Be polite to the guest
• Help to seat the ladies
• Provide extra cushions or special chairs for children
• When speaking to a guest do not interrupt him, if he is speaking to
another guest.
• Do not ever here conversation
• Avoid mannerism such as touching hair and nose picking etc.
• Stand direct at all times. A gentle bow at the time of service is
permissible
• Remember a guest special dish and remained him that you know it.
• Be attentive to the guest calls
• Talk softly
• Strike a match to enable a guest to liter his cigarette.
 • Don’t carry pencils and pen behind your ears
• Present the bills directly to the host in order to avoid embarrassing him.
• Avoid waiting for Tips.
• Enter and leave the restaurant through the service zone only.

Negative Attitudes of a Waiter:

1. Forgetting to say “Thank You”
2. Asking for TIPS – counting before guest
3. Short temper
4. Talking too much
5. Ignoring the guest
6. Hurrying the guest
7. Using bad form of speech
8. Adding up the bills wrongly
9. Unauthorized eating during the service
10. Putting service cloth in pocket
11. Soiling the menu card by keeping them in shirt front
12. Carrying pen or pencils behind ears
13. Having bad breath or body odor
14. Chewing Gum
15. Wearing Dirty cloth or shirt
16. Sneezing or coughing carelessly inside the restaurant
17. Wearing high heeled shoes
18. Quarreling or being noisy
19. Indulging in perfential treatment of guests
 Inter Departmental Relationship

• Food Production:
Food is the main source of income in service department. The menu is also
provided by the food production department to the F&B Service

• Front Office:
They are the persons who handle the guest directly & create the first
impression. They guide the guest to various departments, they also guide
them to various banquets halls & functional areas

• House Keeping:
Plays a vital role for the functioning of the F&B service department. The
cleanliness is totally take care by them. In flower arrangement and bud vase in
outlets. They also do pest controls at outlets

• Purchase Department:
Takes care of the purchase of service things like tooth pick, sugar cubes,
napkins, match boxes & etc.

• Personnel Department:
It gives the salary for the staff. They record the employees performance. They
maintain the attendance and time of the employees in & out of the hotel.
Welfare measure and Recruitment of the employees

• Maintenance Department:
They take care of the electrical and plumbing work. They check the halls
before the function starts. They take care of fixing the LCD & PC, Audio
systems

• Security Department:
They check all the staff before leaving the hotel. They deal the highly
confused and threatening situation in the hotel like a murder or death of the
guest etc.,

• Accounts Department:
They deal with all the accounts of F&B. The total cash collected from the
outlets will be given to the night auditor by the cashier of the outlet

Co-operation and Co-ordination

• Co-operation:
It is the system which is followed within a department for the smooth
functioning of the department

• Co-ordination:
It is the system which is followed with the other departments

Conclusion

In the end of this unit the students have studied the following, dtailed
classification of the Food and beverage outlets. A detailed knowledge about
welfare catering and commercial catering establishments. The different outlets
and their functions in detail. The do’s and don’ts of a Food and beverage
personnel. The staff hierarchy of the various food and beverage outlets and
their duties and responsibilities.
Short Answer type questions:

1. Write short notes on the Airlines and Railway Catering?

2. List down the don’ts of service personnel?
3. Write a short note on welfare catering and its operation.

Essay Type Questions:

1. Write short notes on different type of commercial outlets
2. How food and beverage department co-ordinates with Kitchen, Front
office , House keeping and Maintenance departments.
 UNIT – II

RESTAURANT OPERATIONS

AIMS AND OBJECTIVES

In this lesson we shall discuss about the restaurant operating equipments.
After completion of this lesson you will be able to understand:
Ø Food and beverage service equipments needed for table setting such as
glassware, chinaware and table ware
Ø Furniture, fixtures and linen
Ø Safe handling of equipments.
Ø Preparing the restaurant before, during and after service
Ø Mise-en-scene
Ø Mise-en-place
Ø Rules and points to remember while table laying
Ø Styles of service
Ø Service techniques.

SERVICE EQUIPMENTS - Cutlery, Crockery and Glassware

Cutlery

It is also called as silverware. Silver plating is made from blanks or bodies of

nickel silver or nickel brass alloy. They are immersed in a complex of silver
salts or nickel by means of electrolysis. Silver is transferred to the blanks and
an electroplated product emerges. This process is called EPNS –
Electroplated Nickel Silver
Technically, these include only cutting utensils namely knives: large or
joint or dinner knives, fish knives, side knives, butter knives and small
knives. But nowadays all eating implements are known as cutlery.

Flatware includes spoon and forks.

Name Size/ounces Uses
Marrow Spoon 7 inches Used for taking marrow
Service Spoon 9 inches Used for serving food
Soup Spoon 7 inches Used for having Soup
Dessert Spoon 7 inches Used for having deserts
Tea Spoon 5 inches To stir tea
Coffee Spoon 4 inches To stir Coffee
Mustard Spoon 3 inches Taking mustard from mustard pot
Ice Cream Spoon 5 inches Used for having ice cream
Parfait spoon 7 to 8 inc To have multilayered ice creams
Service ladle Used for serving foods with high
liquid consistency
Fish fork 9 inches Used for serving food
Small fork 7 inches Used for having fish
Dinner fork
(joint or large) 8 inches Used for having main course
Fruit fork 4 inches Used for having fruits
Pastry fork cum knife 5 inches Used for having pastry
Oyster fork 5 inches Used for having oyster
Snail fork Used for having snail
Fish knife 7 inches Used for having fish
Dinner Knife 9 inches Used for having meat
Small Knife 7 inches Used for having desert
Steak knife 8 inches Used for having steak
Hollow-ware

Butter dish lid Used for serving butter

EPNS single portion round Used for serving curry for a single person
EPNS double portion round Used for serving curry for two persons
Soup with turn lid Used for serving soup
Ice bucket Used for serving ice cubes
Wine cooler Used for serving cool wine
Cocktail shaker Used for making cocktail
Strainer and drip bowls Used to drain tea leaves
Sauce boat Used for serving sauce
Water jugs Used for serving water
Special Tableware

Asparagus Holder Used to hold asparagus spears when eating

Pastry slice Used to slice the pastry and serve the portion
Corn on the cob
holder One to pierce each end of the cob
Snail tong Used to hold the snail shell
Snail dish Dish is round with two ears, having six indentations to
hold a portion (6) of snails
Lobster pick To extract the flesh from the claw
Caviar knife Used to apply caviar on toast
Nut cracker To crack nuts
Grape scissors To cut and hold a portion of grapes

Silverware(Cutlery)

The silver room holds the complete stock of silverware required for the service
of all meals together with a small surplus stock incase of emergency. The
storage of silverware is most important. All the shelves should be labeled so
as to indicate where each item are placed. It’s make easier for effective
control and stocking. Heavy items should be shelved lower and heavy items
on higher up. For prevention of accidents we do so.
All cutlery and flatware can be arranged together. Small item like ashtrays,
cruet set, butter dishes, special equipments, and menu holders can be stored
in drawers with baize. Baize will provide the sound while the cutleries slide in
the draw. The silverware should be cleaned regularly
Silver plating is made from blanks or bodies of nickel silver or nickel brass
alloy. They are immersed in a complex of silver salts or nickel by means of
electrolysis. Silver is transferred to the blanks and an electroplated product
emerges. This process is called EPNS – Electroplated Nickel Silver

Silver cleaning methods

The silver used in the service area are EPNS which requires polishing
to keep up the shining of the cutleries, flatware and hollowware all the time.
There are different methods of silver cleaning and the method used generally
depends on the size and class of establishment. The larger establishments
use a burnishing machine which would be in constant use all through the day,
whereas smaller establishments which possibly couldn’t afford a burnishing
machine, would use a manual method.

Burnishing machine:
This is a revolving drum with a safety shield. It may be plumbed into the
mains (or) remain portable with the water being poured in by means of a hose
from a tap. Depending on the size of burnishing machine in use, it may be
divided in to compartments to hold specific sizes of silver. A rod is inserted at
the centre and is removable which helps on polishing the handles of teapots,
coffee pots, milk jugs, etc.
In order to run the burnishing machine effectively and efficiently, the
following things has to be done. A certain amount of soap powder is added
according to the maker’s instructions. The silver is placed inside and then the
lid is clamped down tightly. The water supply is then turned on to ensure a
constant flow of water. If the machine is not plumbed in , then water has to be
poured in covering the ball bearings on the side and then the lid is clamped
down. As the drum revolves the mixture of water and soap powder acts as a
lubricant between the silver and the ball bearings. Thus any tarnish is
removed but the silver is not scratched. On being removed from the
burnishing machine the silver should be rinsed in hot water and dried with a
clean tea cloth.

Polivit:
A polivit is an aluminum metal sheet containing holes which is best used
in an enamel (or) galvanized iron bowl. The polivit is placed in the bowl
together with some soda. The silver to be cleaned is then put into the bowl,
ensuring that at least one piece of silver has contact with the polivit. Sufficient
boiling water is poured into the bowl to cover the silver being cleaned. A
chemical reaction takes place between the polivit, soda, boiling water and
silver, which causes the tarnish to be lifted. After three (or) four minutes the
silver is taken out to another bowl of hot water to rinse and later it will be
drained and cleaned with tea cloth.

Plate powder:
This is a pink powder which needs mixing with a little methylated spirit
to obtain a smooth paste. The paste is applied on the tarnished silver and left
until the paste is dried of. Then the paste is rubbed off with a clean cloth and
is advisable to rinse the article well in hot water and to give a final polish with
a clean dry tea cloth. If the silver got a design (or) engraves, it is good to use a
small brush to apply the paste and another brush to clean the dried paste.

Silver dip:
A pink colored liquid is used which is kept in a plastic bowl. Silver which
has to be polished are kept in wire basket and dipped into the plastic bowl
containing liquid. All the silver articles to be polished has to be covered by the
liquid. The silver should be left in the silver dip for a short period and then
lifted to drain. After draining it is placed in warm water, rinsed and then
polished with a clean dry tea cloth. This method is quicker than the other
methods and is used mostly in the medium sized establishments.

Chinaware

It is made of soda-ash, Silicon and chinaclay, glaze it give a fine finish.

Chinaware will always be glassing having and being different colours and
designs. It has more resistant to heat than glassware.

How to Handle Chinaware?

1. Breakage rate is high; hence forth it needs careful handling
2. It should be stored on shelves
3. To avoid accidents it should be stored in a convenient height
4. Always it should be kept covered to avoid dust and germs

Name Size Uses

Dinner Plate (meat, joint) 10” It is used for serving meats
Dessert plate (fish plate, half plate) 8” It is used for the service of fish
and also for hors d’ oeuvres
B&B plate (side plate, cheese plate) 6½“ Used as an underliner. It is also
used for serving cheese
Soup plate 8¾“ Used for serving thick soup
Tea Cup 6 oz Used for service of tea
Demi tasse cup 3 oz Used for service of coffee
Nappy Bowl - Used to serve cereals
Egg Cup Holder - Used to serve boiled egg
Consommé Cup - Used to serve consommé soup
Soup Bowl 10 oz Used for service of soups
Fruit Plate 9“ Used for serving fruits
Salad plate 600 ml Used for serving cold salad
Coffee Cup 8-10 oz Used to serve coffee
Tea Pot - Used for serving tea
Coffee pot 1-2 pnts Serving coffee
Sugar bowl - Used as a container for sugar
cubes
Ash Tray - Used by the guest to dispose
cigarette ash and buds
Saucer 5“ Mostly used only to carry tea cup

Glasswares

The raw materials used as a silica and soda-ash. Let is added to make the
glass crystal clear; glasses are measured in terms of capacity.

The restaurant glassware is usually plain. Except in speciality restaurant

where it may be coloured

How to handle glassware?

It should be kept inverted in single rooms in a backward of the shave to

slippage
In a restaurant glassware must be transported on a place, with a tray cloth to
avoid spilage
Glasses with a stem must be inverted and held by the stem
Service glasses must be cleaned and held against to a light before use for
traces of smudges etc.
COVERS

One of the technical terms very often used in the restaurant is “cover".

1) When discussing how many guests a restaurant or dining room will seat we
refer to the total number of guests concerned as so many "covers".

2) When laying a table in readiness for service there are a variety of place
settings, which have to be laid according to the type of meal and service being
offered. This place setting is a type of cover being laid.

One cover denotes all the necessary cutlery, flatware, crockery, glassware
and linen necessary to lay a certain type of place setting for a specific meal,
for a single person.

A LA CARTE COVER

This cover follows the principle that the cutlery and flatware for each
course/dish will be laid just before each course/dish is served. The traditional
cover given below represents the cover for hors d' oeuvres (starters) which is
the first course/dish in a French classic menu sequence.

• Fish plate
• Serviette
• Fish knife
• Fish fork
• Side plate
• Side knife
 • Wine glass

When an a la carte cover is being laid, the cutlery and flatware required by the
guest for the dishes ordered will be placed course by course. In other words
there should not be at any time during the meal, more cutlery and flatware on
the table than is required by the guest at that specific time.

TABLE D'HOTE COVER

This cover follows the principle that the cutlery and flatware for the entire meal
will be laid before the first course/dish will served. The traditional cover is
given below:

• Serviette
• Soup spoon
• Fish knife
• Fish fork
• Meat knife
• Meat fork
• Dessert spoon
• Dessert fork
• Side plate
• Side knife
• Wine glass

When a Table d’hote cover has been laid, the steward should remove, after
the order has been taken, any unnecessary cutlery and flatware and really any
extra items that may be required.
LAYING THE TABLE:

Once the table is clothed-up it should be laid in readiness for service.

• If an a la carte cover is being laid, then the first item set on the table
should be the fishplate in the center of each cover.

• If a Table d’hote cover is being laid then the first item to be set on the
table should be serviette or side plate in the center of each cover.

• If the side plate were laid in the center of each cover it would be moved
to the left-hand side of the cover once all the cutlery and flatware had
been laid. The purpose of initially placing something in the center of the
cover is to ensure that the covers are exactly opposite one another and
that the cutlery and flatware of each cover are the same distance apart.

• Cutlery and flatware of each should be laid from a service salver or

service plate. An alternative to this is to use a service cloth and hold the
items being laid in the service cloth, giving a final polish before setting
the items on the table.

• When laying a Table d’hote cover, the cutlery and flatware should be
laid from inside to outside of the cover. This ensure even spacing of the
cover and normally lessens the chances of having to handle the items
laid more than is necessary.

• The waiter must ensure that all cutlery and flatware is laid 1.25cm (1/2
in) from the edge of the table and that badged crockery has the badge
or crest at the head or top of the cover.

• The glass after polishing should be placed upside down at the top right-
hand corner of the cover.
 • Once, the covers have been laid the table accompaniments should be
placed on the table according to the custom of the house.

• Where an a la carte cover has been laid, the cutlery and flatware
required by the guest for the dishes s/he has chosen will be laid course
by course. In other words there should not, at any time during the meal,
be more cutlery and the guest requires flatware on the table than at the
specific time.

• If decorative cover plates are used for an a la carte cover it is common

for the first course plates to be placed on this plate. The first course and
the cover plate are then removed when the first course is cleared.

• Where a table d’hote cover has been laid the waiter should remove,
after the order has been taken, any unnecessary cutlery and flatware
and relay any extra items that may be required. This means that before
the customer commences the meal he/she should have all the cutlery
and flatware required for the dishes chosen, set out as his/her place
setting or cover.

• After the above covers have been laid, the table-layout should be
completed by the addition of the following items:

· Cruet set
· Ashtray
· Bud vase

All applicable cutlery and flatware should be laid 1.25 cm from the edge of the
table. Water goblets after polishing should be placed at the top right-hand of
the cover.
Linen:

Restaurant table linens are linens used in restaurants and are often made of
cotton. This cotton made table linens are perfect for restaurants and banquet halls.
They are ideal for fine dining facility. They give the restaurant that special
atmosphere that makes new guests repeat guests. Good table linens increase the
reputation of the restaurant.

Tablecloths:
54 inches X 54 inches to fit a table of 2 feet 6 inches square table or round table of 3
feet diameter.
72 inches X 72 inches to fit a table of 3 feet square
72 inches X 96 inches to fit rectangular shaped tables
72 inches X 54 inches to fit rectangular shaped tables
Slip cloths
3 feet X 3 feet, used to cover a grubby tablecloth.

Serviettes (Napkins)
18-20 inches square if linen
14-17 inches square if paper
Buffet cloths
6 feet X 12 feet

Thumb rules for Table Setting:

• Table should not shake.

• Multon (thick silence cloth) should not be seen below the table cloth.
• Table cloth should be clean, crisp and right side up. It should fall
equally on opposite sides.
• Flower arrangement, if any, should not be tall and highly scented.
• Five items, quarter plate, glass, napkin, ashtray & cruet set are always
there.
• All cutlery required for the first course will be outside i.e., farthest from
the center of the count.
• All knives are on right hand side, except one on the quarter plate.
Cutting edge will be on the left.
• All forks are on left except one on top with the dessert spoon.
• All spoons are on right except one on the top with dessert fork.
• Water glass at the tip of the knife. Other glasses & coffee cup on the
right side.
• Napkin can be on quarter plate, or in the center of cover or in the water
glass.
• The cutlery should form a square, with the edge of table as one side
and it must be opposite the chair.
• Swift, silent, sleek, smooth, sincere, smiling service is to be given.
• The plates are so placed on the table that the main dish is nearest the
guest and accompaniments on the sides. It is sometime referred to as
10, 2 and 6 ‘o’ clock arrangement.
Mis en Place and Mis-en-scene
Mis-en-scene
Mis en scene refers to preparing the environment of the area in order to make it
pleasant , comfortable , safe and hygienic. For each service the restaurant should be
made presentable enough for the guests to accept it. The supervisors and his
brigade should ensure the following Mis-en-scene.
• The carpets are brushed
• The tables and chairs are serviceable and no wobbling
• Table lights and chandeliers have functioning bulbs
• Menu cards are presentable and attractive
• Text cards and others sales materials are presentable
• Doors and windows are closed
• Table clothes and napkins are laid on the table
• Bud vase is set with a fresh flower
• Room freshener to keep away the odor
• Lights should be used in the restaurant according to the theme of the
restaurant.

Mis en Place
This French term this means “to put in place”. The term is attributed to the
presentation of work place for an ultimate smooth service and to ensure that the
restaurant is ready for the service. The side stations are efficiently prepared for the
service by the waiter.

A station comprise of a given number of tables served by a given number of waiters.

A station is a group of tables around 3 to 6 having 20 to 24 covers. Each station is
headed by a station waiter or chef-de-rang. The side station is also called as a
dummy waiter having different specified shelves and cupboards to hold all the
crockery, cutlery, glassware, linen required for service.

The following service equipment can be stored in a side station:

• Salvers Creamers Wine chiller and stand
• Coffee pots Teapots Ice buckets and tongs
15 16 17 18
• Finger bowls Cruet sets Sugar bowl; and tongs
• Soup ladles Butter dishes Bottle and wine openers
19 14
• Cigar cutters Bread baskets Bud vases
• Candle holders Wine cradle Toothpick stand
7 6 5 4 3 2 1
• Straw stand Pot holders Drip bowls
8 9 10 11 12
• Restaurant 20
13
• Operating
• Equipments

The style and design of the side board varies from establishment to establishment. It
depends upon:
· The style of service and menu offered.
· The number of waiters working from one sideboard
· The number of tables to be served from one sideboard
· The amount of equipment it is expected to hold

Types of service
Five styles of services are internationally recognized:
1. French service or guerdion service
2. American service or plate service
3. English service
4. Russian service
5. Buffet service

French Service
French service differs from others in that all food is served from the gueridon. This is
a rolling cart the same height as the guest's table. The gueridon is covered with a
cloth and is placed side-by-side with the table. It is equipped with a small alcohol
stove, or rechaud, that is used to keep the food warm for the preparation of sauces,
crepes suzette, jubilee and other special dishes. This service is very elaborate and
elegant. The food is partially prepared
in the kitchen and completed by the Chef or Headwaiter in full view of the customer.
Service of this type requires not only technical expertise on food preparation but also
a good showmanship. The Chef carries out certain activities like carving meats,
preparing
flambé, etc. with flair and showmanship.

Advantages:
1. The guest s given personalized attention making him feel important.
2. It makes the guest feel that he is receiving a royal treatment.
3. Th service is elegant and entertaining.
4. It commands higher price than other forms of service (pay for the service).

Disadvantages:
1. It is a slow service.
2. It is expensive because it requires large professional staff.
3. It requires a bigger dining room space to make service and food preparation
convenient.

American Service

This is usually called "plate service” because the food is already placed in the plate
in the kitchen ready to be served to the guests. This type of service is used in coffee
shops where there is a demand for quick and simple service. It requires minimal
training for novice waiters and waitresses.
Advantages:
1. It is a fast and simple service.
2. It is inexpensive. One waiter or waitress can serve many guests and no special
service equipment is necessary.
3. It does not require highly trained technical staff that demands for higher pay.
Disadvantages:
1. Less showmanship
2. Reduced personalized attention

English Service
This type of service is also known as "family style" service. In this service, the soup
tureen is placed before the host alongside with preheated soup plates and hands
them to the waiter, indicating the person to be served. The same procedure is
followed with the main entree. If so desired, the partly filled dinner plate is presented
to the hostess who serves the vegetables from large serving dishes placed before
her. Then the waiter places the plate before the guests. This type of service is
usually found in coffee shops, family restaurants, counter service, etc.
Advantages:
1. It is fast. Plates of food are served immediately at the proper temperature.
2. It is inexpensive.
3. It requires no special equipment.

Disadvantages:
1. Less showmanship.
2. Reduced personalized attention to the customer.

Russian Service
This type of service is the same as that of French service. However, in Russian
service, the food is fully prepared and pre-cut in the kitchen and then neatly arranged
on silver platters by the Chef. The waiter then shows the platter to the guest as a
polite gesture and serves the food to the individual plates of the guests using serving
cutleries.
Advantages:
1. Only one waiter is needed to each station.
2. Elegant and entertaining.
3. No extra space is needed for the equipment.
4. It guarantees equal portions because the food is pre-cut and already served.
5. Gives the guests personal attention.
Disadvantages:
1. It requires a big initial investment in silver equipment.
2. If many guests are served from one platter, the last one to be served may see a
rather less attractive display.
3. If every guest in a party orders a different dish like steak or fish, the waiter must
carry very heavily loaded tray / trays to the dining room.

Buffet Service
This is also called self service and is normally used in banquet functions and i n
some restaurants. Food is attractively arranged on a long table, classified and
arranged according to
proper sequence, from appetizers to desserts. Soup is placed on a soup tureen and
the hot entrees in chaffing dishes to keep them warm. Some equipment like dinner
plates and saucers are laid down right on the buffet table. Instead of the waiter
serving the guests, the guests go to the buffet table pick up plates, china, cutlery and
napkin and all other items and serve themselves of their own choice.
Advantages:
1. It is a fast service.
2. It requires less staff to render the service needed.
3. The presentation of the different dishes can be appetizing.
Disadvantages:
1. It may result in shortage of food especially when the early ones may serve
themselves more; thus very little food is left for the latecomers

FOOD SERVICE

Rules for waiting at a table - Receiving, order taking, service and settlement

The waiter is responsible for greeting guests must ensure that the reception is
welcoming. Lead guests to a table and help them to sit down by slightly pulling out
chairs and moving them forward as guests sit.

Menu Presentation
The waiter must present the menu opened to the guests and give them time to read
and choose their dishes.

Taking the order

The order is taken while standing on the left of the guest. The waiter can give advice
or explanation on the choice of dishes only when asked.

Food service techniques

Where possible serve food from the customers left serve hot foods on hot plates and
cold foods on cold plates serve ladies first where possible serve cold food, before hot
foods

Presentation of the bill

At the request of the guest the bill must be collected from the cashier and presented
to the host folded to conceal the figures and on a side plate. When payment is made
the money is taken to the cashier and any cheque returned with the receipt on a side
plate unless the guest indicates that the change is a tip it should be left on the plate
until the guest leaves.

OPERATING THE KOT

The technique for recording the order will depend on the system being used in
the particular establishment.

1. Kitchen Order Ticket – It is a triplicate system.

2. When guests are ready to order, the person taking the order records
each item in a chronological sequence up to the main course after
having entered the table number and the number of covers.
3. The name of each item is clearly spelled and when several guest at the
same table order the same thing a dot is placed on the right of each
item ordered. When each customer has ordered, the dots are
transferred to its numerical form
4. it consists of three copies, the top copy is taken to the kitchen for
requisitioning the food, the bottom copy goes to the cashier, for
 preparing the bill and the third copy retained in the sideboard as aide-
memoire
5. the same process is used to order the entremets and beverages

KITCHEN STEWARDING OR WASH-UP AREA

This department primarily controls the storage and issue of cutlery, crockery,
hollowware, chinaware and glassware to the restaurant and kitchens. The waiter
would have to get his supplies of the above items from this department. The
department is also responsible for washing soiled service ware and subsequently
furnishing clean items. The sanitation and hygiene of the kitchen usually comes
under the purview of the kitchen stewarding department.

Conclusion

A restaurant is a retail establishment that serves prepared food to customers.

Service is generally for eating on premises, though the term has been used to
describe take-out establishments and food delivery services. The term covers
many types of venues and a diversity of styles of cuisine and service.
Restaurants often specialize in certain types of food or present a certain
unifying, and often entertaining, theme. For example, there are seafood
restaurants, vegetarian restaurants or ethnic restaurants. Generally speaking,
restaurants selling "local" food are simply called restaurants, while restaurants
selling food of foreign origin are called accordingly, for example, a Chinese
restaurant and a French restaurant. Restaurants can be classified by whether
they provide places to sit, whether they are served by wait-staff and the quality
of the service, the formality of the atmosphere, and the price range. Staff
organization is basically concerned with matters such as the decision of tasks
within the hotel, position of responsibility and authority and the relation
between them. It helps in introducing the conceps of span of control, level of
management and delegation. Teamwork is the watchword in any food and
beverage service department. A dedicated and committed team, with able
leadership, under ideal working conditions, helps in fulfilling the
establishment's ultimate goal of guest satisfaction

QUESTIONS FOR DISCUSSION

1. What are glassware? Give a brief description about the types of glasswares
used in restaurants.
2. Write in your own words how you will handle glasswares and Chinawares.
3. Enumerate about the tables and chairs used in the restaurants.
4. Give a brief description about the side station.
5. What are the main items of linen found in a restaurant?
6. Draw a sketch descripting the table setting.
7. Explain in your own words about preparing for service.
8. Explain table laying.
 UNIT – III
ANCILLARY DEPARTMENTS

AIMS AND OBJECTIVES

In this lesson we shall discuss about the food and beverage service areas.
After completion of this lesson you will be able to understand:
Ø Stillroom, its staffs, provisions receivable and equipments available
Ø Silver room stock-ups
Ø Wash-up of soiled items
Ø Hotplate point, use of upboards and coordination between various units and
Ø Spare linen store

STILLROOM
The main function of the still room is to prepare and provide food items and
equipments which are not catered for in any other department (such as
kitchen, larder or pastry). The actual daily work carried out in the stillroom
varies from one establishment to another according to the type of meals
offered and the size of the establishment.

Stillroom Staffs
The still room is looked after by a still room supervisor, who is responsible for
the staffing, ordering of supplies from the main store and effective control of
these items when issued to various departments. In most of the restaurants,
the stillroom remains open for long hours. For the efficient running, the staffs
normally work on a straight rotating shift basis, doing an early shift one week
and a late shift the next. The stillroom
staffs are also responsible for the washing up of all their equipments.
Provisions Obtainable from the Stillroom
The list below gives the provisions that can be obtained from the stillroom:
• Beverages: coffee, tea, chocolate, horlicks, ovaltine and other food drinks.
• Fruit juices: apple, orange, pineapple, grapefruit and other assorted fruit
juices.
• Pastries, gateaux and sandwiches
• Rolls, brioche and crossant
• Toast: breakfast toast, melba toast
• Milk, cream and butter
• Toasted scones and teacakes
• Sugar: coffee powder, tea dust, demerara etc.
• Breakfast cereals: cornflakes, weetabixm shredded wheat, rice crispies,
muesli etc.
• Preserves: jams, jelly, marmalade, cherry, plum, raspberry, strawberry,
apricot and honey.
• Cleaning detergents and scrubbers.

Stillroom Equipments
A wide range of food items are offered from a stillroom and therefore, to
ensure the correct storage, preparation and presentation a considerable
amount of equipment is used. The equipment that may be found includes:
• Coffee brewing machine
• Coffee bean grinding machine
• Tea dispenser
• Bread slicing machine
• Salamander
• Hot cupboard
• Steamer and hot water boiler
• Refrigerators
• Work table and cutting board
• General storage space, shelves and cupboards
• Sinks, washing machines and dish washers

SILVER ROOM / PLATE ROOM

The silver room holds the stock of silver required for the service of meals. The
various types of silver are kept here on labeled shelves, with all the service
plates of one size stacked together.
Cutlery, flatware, hollowware and other smaller items are usually stored in
drawers lined with baize, as this helps to reduce noise, slipping and
scratching. In very large establishments, the silver and the plate room may be
two separate units, but in the majority of places they are combined and in
some cases, are a part of wash-up.

HOTPLATE POINT

The hotplate is the contact point between the kitchen and the service staff. It is
the point at which both areas must cooperate and communicate effectively so
that the customer gets the quick and efficient service that he expects. Hot
cupboards can be used for either food or plates. Units as a whole are usually
made up of a hot cupboard with sliding doors, topped by a heated serving
surface. The top may also house containers acting as dry or heated brain-
maries. Dry heat keeps the food hot by electric elements or gas flame. The
wet heat method provides heat via an open tank of water, which itself is
heated by gas-fired burners or by an electric immersion heater. The hot plate
or hot cupboard needs to be stocked with all the china and crockery needed
for service, e.g soup plates, fish plates, consommé cups, platters, soup cups,
tea cups and demitasse.

The Aboyeur is in charge, and controls the hotplate over the service period.
As an aid to the food service staff the Aboyeur would control the ‘off board’
which tells the waiter immediately any dish is ‘off’. The Aboyeur who controls
the hotplate over the service period will initially receive the food check from
the waiter. He checks that it is legible and that none of the dishes ordered are
‘off’ the menu.

THE PANTRY
The pantry in most hotels and restaurants, provides items of food and
beverage not prepared in other sections of the kitchen. Its main function is to
serve tea, coffee, juices, a variety of breads, rolls, croissants, shakes, ice
creams and various non-alcoholic beverages like fresh lime, iced teas, etc. In
medium sized hotels, the pantry also provides all breakfast items including
eggs to order breakfast cereals like cornflakes and short order items like hot
dogs, toasted and other sandwiches.
In a large first-class establishment a still room supervisor is in charge and
depending upon the size of the still room and duties to be performed, he may
have a number of staff under his control. A further responsibility of the still
room supervisor is the ordering of supplies from the main dry goods store and
the effective control of these items when issued to various departments.
Against proper requisition only the goods are issued from the dry goods store,
where the top copy goes to the store, duplicate remains in the requisition book
as a means of checking the receipt of goods from the store. Goods are issued
only if the requisition is signed by the still room supervisor. Because of the
number of hours that the still room has to remain open and running efficiently,
the staffs often work on a shift basis.
Equipments used in the still room vary with the type of restaurant. A
wide range of food items is offered and therefore, to ensure their correct
storage, preparation and presentation, a considerable amount of equipment is
used.
• Refrigerator: for storage of milk, cream, butter, fruit juices.
• Beverage making facilities.
• Large double sink and draining board.
• Salamander or toaster.
• Bread slicing machine.
• Work top and cutting board.
• Storage rack for equipments.
• Coffee grinding machine.
• Ice-maker.
WASH-UP AREA
While organizing the area for wash-up it is important to keep in mind
that it has to be sited in the place where the staff can work speedily and
efficiently when passing from the food service areas to the kitchens. Servers
should stack trays of dirties correctly at the back area, with all the correct
sized plates together and table-ware stacked on one of the plates with the
blades of the knives running under the arches of the forks. All glass-ware
should be stacked on a separate tray and taken to a separate wash-up point.
The wash-up service area should be the first section the waiter enters from
the food service area. Here he/she deposits all the dirty plates, stacking them
correctly and placing all the table-ware in a special wire basket or container in
readiness for washing. The server must place any debris into the bin or bowl
provided. All used paper serviettes, doilies or kitchen paper should be placed
in a separate bin.
Depending upon the size of the establishment and the work load in the wash-
up area, the method of dishwashing varies. The different dishwashing
methods are,

Manual method Soiled ware washed by hand or brush machine

Semi-automatic Soiled ware loaded manually into dishwashing
method machine by operators
Automatic conveyor Soiled ware loaded in baskets, mounted on a
conveyor by operators for automatic transportation
through a dishwashing machine
Flight conveyor Soiled ware loaded within pegs mounted on a
conveyor by operators for automatic transportation
through a dishwashing machine
Deferred wash Soiled ware collected together, stripped, sorted and
stacked by operators for transportation through a
dishwashing machine at a later stage

Whatever the method is used for washing the soiled ware, the following things
have to be done. Soiled ware should be cleaned with hot water containing
soap detergent. After washing with soap it is must to dip the rack with plates in
sterilizing tank containing clean hot water at a temperature of 75˚C. The racks
are left for two minutes and then lifted out and the china left for drain. After
drying, the china is stacked into piles of the correct size and placed on shelves
until required for further use.

LET US SUM UP

The ancillary departments of the restaurants act as the link between kitchen
and food service areas. The service areas are stocked with appropriate
equipment. In large hotels, five main service areas can be distinguished, viz.
stillroom, silver or plate room, wash-up, hotplate and spare linen store. The
main function of the still room is to prepare and provide food items and
equipments which are not catered for in any other department. The still room
is looked after by a still room supervisor, who is responsible for the staffing,
ordering of supplies from the main store and effective control of these items
when issued to various departments. The provisions that can be obtained from
the stillroom include beverages, fruit juices, pastries, gateaux and
sandwiches, rolls, brioche and croissant, toast, m ilk, cream and butter,
toasted scones and teacakes, sugar, breakfast cereals, preserves, cleaning
detergents, scrubbers, etc.
The equipment that may be found in still room includes coffee brewing
machine, coffee bean grinding machine, tea dispenser, bread slicing machine,
salamander, hot cupboard, steamer and hot water boiler, refrigerators, work
table and cutting board, general storage space, shelves and cupboards, s
inks, washing machine, dish washers, etc. The silver room holds the stock of
silver required for the service of meals. Cutlery, flatware, hollowware and
other smaller items are usually stored in drawers lined with baize, as this
helps to reduce noise, slipping and scratching.
The wash-up area is one of the busiest sections. There are two methods of
washing, viz. the tank method and the machine method. The hotplate is the
contact point between the kitchen and the service staff. Hot cupboards can be
used for keeping hot either food or plates. The Aboyeur is in charge, and
controls the hotplate over the service period. The spare linen store is the
service area where linen materials are stored in cupboards.

QUESTIONS FOR DISCUSSION

1. Explain about the ancillary departments of a restaurant.
2. Give a brief note about the stillroom.
3. Explain in your own words about the hotplate.

LESSON AND ACTIVITY

1. Visit a nearby restaurant / hotel and study their methodology of operating
food and beverage service and all the departments connected to it.
 Unit – IV
MENU AND MENU PLANNING

AIMS AND OBJECTIVES

In this lesson we shall discuss about the menu. After completion of this lesson
you will be able to understand:
Menu and the types of menu
Menu format and basic principles for organizing a menu
French classical menu
Food and their usual accompaniments

INTRODUCTION
Menu is the statement of food and beverage items available or provided by
food establishments primarily based on consumer demand and designed to
achieve organizational objectives. It represents the focal point around which
components of food service sytems are based. The menu is designed
carefully what the outlet wants to cater for, keeping in mind the type of clientle.
The main advantage of a well-planned menu is that it leads to consumer
satisfaction. It also helps to motivate the employees for a responsible and
successful service. A successful menu depends upon composition-the right
combination of foods, prepared perfectly, to the entire satisfaction of the
customer. So claimed Antonin Careme (1784-1833), the French chef who is
considered the founder of classical cuisine. Menu is a document that controls
and directs an outlet's operations and is considered the prime selling
instrument of the restaurant.
MENU
In a restaurant, a menu is the list of dishes to be served or available for a
diner to select from. The items that are available for the diner to choose from
are broken down into various categories, depending on the time of day or the
event. The compilation of a menu is the most important part of a caterer's
work. It is regarded as an art, acquired only through experience and study.
The menu is a link between the guest and the establishment, hence it should
be carefully planned by the establishment's professionals, namely the
executive chef, the food and beverage manager and the food and beverage
controller.
The word menu dates back to 1718, but the custom of making such a list is
much older. In earlier times, the escriteau (bill of fare) or menu of ceremonial
meals was displayed on the wall loadable with the kitchen staff to follow the
order in which the dishes were to be served. It is said that in olden times,
menus were like a large dictionary with sections covering a variety of dishes.
As time progressed the lengthy single copy menu became s m aller but
increased in number allowing a number of copies placed in table increased.
Depending on the establishment and the occasion, the menu may be plain or
artistic in its presentation.
TYPES OF MENU
In a restaurant, there are two different types of menus which are differentiated
by the manner in which they are served and priced. A menu may be a la carte
or table d'hôte.
A La Carte Menu
An “A La Carte Menu”, is a multiple choice menu, with each dish priced
separately. If a guest wishes to place an order, an a la carte is offered, from
which one can choose the items one wants to eat.
Traditionally, the original menus that offered consumers choices were
prepared on a small chalkboard, a la carte in French; so foods chosen from a
bill of fare are described as à la carte, "according to the board."
In an a la carte menu all items are cooked to order including the sauces that
are made with wine, cream or mustard. Depending on the dish chosen by the
guest, the cooking time will vary. It is necessary to inform the guests about the
time the preparation might take. An extensive a la carte menu is impressive
but involves a huge amount of mise-en-place.
Table D'hôte
Table d'hôte is a French phrase which literally means "host's table". It is used
to indicate a fixed menu where multi-course meals with limited choices are
charged at a fixed price. Such a menu may also be called prix fixe ("fixed
price"). It usually includes three or five courses meal available at a fixed price.
It is also referred to as a fixed menu. Because the menu is set, the cutlery on
the table may also already be set for all of the courses, with the first course
cutlery on the outside, working in towards the plate as the courses progress.
In olden days, when the inns or dining establishments offering a limited choice
in the menu was not preferred by the guests, they started offering an a la
carte menu for guests to select the type of food they wanted to eat. Fixed
menus or table d'hote menus are still used in various forms such as buffet
menus, conference packages and on special occasions. A table d'hote menu
comprises a complete meal at a predetermined price. It is sometimes printed
on a menu card or as in the case of banquets, it is agreed upon by the host of
the party. A banquet style of fixed menu has more elaborate choices ranging
from the soup to the dessert. For the banquets, the host invariably fixes or
selects the menu in consultation with the hotel staff in advance.
Most of the banquet food served in India is normally of Indian food. For this, a
printed format offering a choice of vegetarian and non-vegetarian dishes is
prepared, from which the guests make their choice. Western style fixed menus
normally provide the choice of a starter or soup, a main course, and finally a
dessert. In each course there could be a choice of dishes to suit the tastes of
individual guests.
Table d'hote menus should be well planned and balanced. As the guest is not
given a chance to plan his own meal, the meal should be interesting, without
any similarity in the colour and taste of the courses as well as being palatable,
delicious and well presented.
If the main course is heavy, then the first course should be lighter, and act as
an appetite stimulant for the courses to follow.
Dishes that are heavy and hard to digest should be avoided. The colour,
varieties of ingredients used, and the garnishes should, if possible, be
different for each course.
Fixed menus are prevalent in transport catering which include air, rail, and sea
passengers. The guests have a variety of fixed or table d'hote menus, with
virtually no choice offered to the passengers (except the first class air
passengers). Cruise liners may have elaborate fixed menus with multiple
choices built into each course.
Difference between A La Carte and Table D’hote

A’ La Carte Table D’Hote

Food is kept in fully prepared form
Food is kept in a semi-prepared form
and can be served immediately
and takes time to serve.

Menu is collectively priced and the

Food items are individually served
customer has to pay for the full menu
and guests pay for what they order.
whether he consumes a certain dish
or not.

There is limited or no choice

There is a vast choice. The menu is
elaborate

Silver for the whole menu is laid in

The menu is comparatively small.
advance as the menu is known in
Silver is laid according to the dishes
advance.
ordered.

Banquet Menu
A meal, usually dinner or lunch, prepared and served by the hotel exclusively
for a group. Most banquets have a predetermined menu, or food stations set
up for self service.
TYPES OF MEALS

Breakfast is the first meal of the day. The word is a compound of "break" and
"fast," referring to the conclusion of fasting since the previous day's last meal.
Breakfast meals vary widely in different cultures around the world but often
include a carbohydrate such as cereal or rice, fruit and/or vegetable, protein,
sometimes dairy, and beverage.

Nutritional experts have referred to breakfast as the most important meal of

the day. This is based on studies of the large numbers of people in the West
who skip breakfast, to adverse effect on their concentration, metabolism and
weight.

CONTINENTAL BREAKFAST:

Consists of bread rolls or toast with jam, honey, or marmalade and rounded off
with tea or coffee. Better hotels may serve brioches and croissants. The cover
layout consists of

• (a) A side plate and a side knife

• (b) A butter dish and a butter knife on a quarter plate
• (c) A tea cup and saucer with a teaspoon
• (d) A sugar pot with tongs.
• (e) A bread boat or toast rack
• (f) Serviette.
• (g) Jam, marmalade and honey pots
Note: There are variations to the Continental Breakfast. Café complete refers
to Continental Breakfast with coffee (or tea) while Café simple refers to just
coffee or tea with nothing to eat.

ENGLISH BREAKFAST

• Is more elaborate and offers a choice of juices (or fresh or stewed

fruits), cereals, fish
• course, choice of eggs, meat course, toast with jam, marmalade or honey,
and finally,tea or coffee.
• (a) A side plate and a side knife
• (b) A butter dish and a butter knife on a quarter plate
• (c) A tea cup and saucer with a teaspoon
• (d) A sugar pot (a tongs, if there are sugar cubes)
• (e) A cruet set
• (f) A fish knife and a fish fork
• (g) Dinner Knife and fork
• (h) Jam, marmalade and honey
• (i) Dessert spoon and fork
• (j) Serviette

TYPICAL ENGLISH BREAKFAST MENU:

• Chilled fruit juices : Orange, Pineapple, Tomato and Grapefruit.

• Stewed fruit juices : Prunes, Pears, Apples and Figs.
• Cereals : Porridge, Cornflakes.
• Fish : Grilled herring, fried sole.
• Eggs : Poached, Boiled, scrambled, fried, omelets
• Meat : Sausages, bacon, salami, kidney, breakfast steak.
• Breads : Toast, rolls, brioche, croissant, bread sticks.
• Preserves : Jam, marmalade, honey.
• Beverage : Tea, coffee, hot chocolate.
 • Eggs can be served with : grilled tomatoes, sautéed mushrooms, baked
beans, fried
• Potatoes

AMERICAN BREAKFAST

• full American breakfast consists of eggs, a "breakfast meat" such as bacon,

ham, or sausage, or even steak, sometimes country fried steak fried potatoes
such as hash browns or home fries,
• toast or some other bread, such as English muffins or bagels, fruit or juice,
and coffee. It is often referred to as a "country breakfast" in many areas of the
Midwestern United States.
• The terms "fry" and "full breakfast" are not generally used in North America,
though hotels generally distinguish between a light "continental breakfast" and
a hot, cooked breakfast.

INDIAN BREAKFAST

• From break + fast; to end the nightly fast.

• The first meal of the day, usually eaten in the morning.
• (by extension) A meal consisting of food normally eaten in the morning, which
may typically include idly, dosa, vada, pao, poori, stuffed parathas etc.,
– We serve breakfast all day.

BRUNCH

A meal eaten later in the day than breakfast and earlier than lunch, replacing both
meals, and often consisting of some foods that would normally be eaten at
breakfast and some foods that would normally be eaten at lunch.

LUNCH
 A light meal usually eaten around midday, notably when not as main meal of the
day.

HI-TEA

• A late afternoon or early evening meal, also known as "meat tea".

• Suppertime and (US) Formal afternoon tea.

DINNER

• The main meal of the day, often eaten in the evening.

• An evening meal.
• A midday meal (in a context in which the lighter evening meal is called supper
or tea).
• A formal meal for many people eaten for a special occasion.

SUPPER

Supper is the name for the evening meal in some dialects of English -
ordinarily the last meal of the day. Originally, in the middle ages, it referred to
the lighter meal following dinner, which until the eighteenth century was
invariably eaten as the midday meal.

The term is derived from the French souper, which is still used for this meal in
Canadian French, Swiss French and sometimes in Belgian French.
 FRENCH CLASSICAL MENU

The classical French menu contains thirteen courses. Today, a menu of this
size is hardly ever offered. But even today's shorter menus follow the structure
of the classical French menus as far as succession of courses is concerned.
They always start with
Something light to stimulate the appetite, build up to the main course, and
then become lighter toward the end of the meal. The thirteen courses of the
Classic Menu for French Cuisine are given below:

Hors d'oeuvre (appetizer)

Potage (soup)
Oeufs (eggs)
Farineaux (rice & pasta)
Poisson (fish)
Entrée (entry of 1st meat course)
Reléve (meat course)
Sorbet (flavoured water)
Rôti (roast)
Légumes (vegetables)
Entremet de sûcre (sweets)
Savoureaux (savoury)
Desserts (fresh fruits & nuts)

1) HORS D'OEUVRE
Being of a highly seasoned and piquant in nature, this course is used to manipulate the
appetite for the dishes that are to follow. In recent years, hors d’oeuvres have gained in
popularity, and now appear even on simple menus in modest eating places. Although
the actual term “hors d’oeuvres” applies to the service of various cold salads and
morsels of anchovy, sardines, olives, prawns, etc., it also covers whatever items are
served before the soup.
Examples of such hors d’oeuvres:
• Melon Melon Frappe
• Oysters Huitres Nature
• Smoked Salmon Saumon Fumee
• Caviar Caviar
• Grapefruit Pamplemousse
• Salami
• Potted Shrimps Petites Pots de Crevettes
• Shrimp, Prawn or Lobster Cocktail
• Fruit Cocktail Coupe Florida
• Souses Herrings Hareng Dieppoise
• Pate of Goose Liver Pate de Foie Gras
There are also quite a number of items that may be served hot, such as Bouchees,
Croquettes, Fritters, etc., and these are known as ors d’oeuvres chaud.
2) POTAGE
The French have three separate words for soup. Consommé is a clear, thin
broth. Soupe refers to a thick, hearty mélange with chunks of food. Potage
falls somewhere between the two in texture, content and thickness. A potage
is usually puréed and is often thick,
well-seasoned meat or vegetable soup, usually containing barley or other
cereal or a pulse (e.g. lentils). Today, the words soupe and potage are often
used interchangeably. On good-class à la carte menus, a fish soup is also
usually offered for selection, the two most common being “Bisque d’Homard”
or “Bouillabaisse.”
3) OEUFS
Oeufs are the dishes made from egg. The omelette is the most popular item,
but there are other styles of cooking and preparation of eggs such as boiled,
en cocotte, poached or scrambled. This course is not included in the dinner
menu. Some examples are omelette, Espagnole, Oeuf en Cocotte a la crime,
Oeuf poche florentine.
4) FARINEUX
This is Italy's contribution to the courses of the menu. It includes different
kinds of rice and pasta. Pasta dishs are spaghetti, lasagne and gnocchi. Pasta
is made from durum wheat semolina or milled durum wheat to which water is
added to form a dough. It can
be coloured and flavoured in various ways. There are more than 200 varieties
of pasta. The ingredients, size, shape and colour determine the type of pasta.
Some examples include Spaghetti Bolognaise, Lasagne Napolitaine and
Macaroni au gratin.
5) POISSON
Poisson are the dishes made from fish. Fish, being soft-fibred, prepares the
palate for the heavier meats that follow. Deep-fried or grilled fish dishes do not
generally occupy a place on the “classical dinner menu,” but are freely offered
on the shorter-coursed luncheon menu. This also applies to the coarser
members of the fish family, and the dinner menu is usually comprised of the
finer fish prepared and cooked in the more classical manners. Ideal fish for
dinner menu compilation are: Sole, Salmon, Halibut, Escallops, etc. Rarely
seen on a menu for the evening meal are: Cod, Bass, Haddock, Brill, Hake,
and Plaice. One deep-fried fish dish, which normally finds itself on the dinner
menu, however, is “Blanchaille”, and this only because Whitebait are so light
and in no way too filling for the comfort of the guest.
6) ENTRÉE
This is the first of the meat courses on a menu. It is always a complete dish in
itself. It is despatched from the kitchen garnished and sauced in the manner in
which it is intended to be served. The “entrée” is always cooked and
garnished in an artistic manner and usually served with a rich sauce. The
“entrée” can be devised of almost anything light. This course consists of all the
small cuts of butcher’s meats, usually sautéed, but never grilled. Grilled
steaks, cutlets and chops invariably replace the joints as the roast (roti)
course. The following items, with their appropriate garnishes and sauces, can
be successfully served as entrées.
• Brains (Cervelles)
• Liver (Foie)
• Oxtail (Queue de Boeuf)
• Kidneys (Rognons)
• Calves Head (Tete de Veau)
• Trips (Tripes)
• Rump, Entrecote and Tournedo Beefsteaks
• Lamb Chops and cutlets - Noisettes and Filet Mignons
• Pork Chops and cutlets
• Escallops, Granadins, Medallions, and Cotes of Veal
• Sweetbreads - (Ris de Veau / Agneau)
• Hot Souffles or Mousses
• Bouchees
• Pilaws and Rizottos
• Small cuts or portions of poultry, individually cooked, are also served as
entrées

In first-class hotels and restaurants, all entrées are cooked, garnished and
presented for service by the sauce cook (saucier).

7) RELEVÉ
This is the main meat course on the menu, and is commonly known as the
“piece de resistance.” It may consist of joint of any of the following:
Lamb (Agneau) Chicken (Poulet)
Beef (Boeuf) Duckling (Caneton)
Veal (Veau) Fowl (Poulard)
Ham (Jambon) Tongue (Langue)
Pork (Pore)
These joints would be cooked by the sauce cook in a firstclass hotel or
restaurant, by any method except roasting. They are usually cooked on
casserole, braise or poêle. Generally cooked in a sauce and served with it.
8) SORBET
This course is a rest between courses. It counteracts the previous dishes, and
rejuvenates the appetite for those that are to follow. Normally served between
the releve/remove and the roti, it is a water and crushed ice slush flavored as
a rule with champagne and served in a glass. A frozen dessert made primarily
of fruit juice,sugar, and water, and also containing milk, egg white, or gelatin.
Some examples are Sorbet Italian and Sorbet creme de menthe. Russian or
Egyptian cigarettes are often passed around during this course.

9) ROTI - ROAST
This course normally consists of game or poultry and is often included in the
entree. Each dish is accompanied with its own particular sauce and salad.
Some examples are Roast chicken, Braised duck and Roast quail.

10) LEGUMES
These are vegetable dishes that can be served separately as an individual
course or may be included along - with the entrée, relevé or roast courses.
Some examples are Cauliflower mornay, Baked potato and Grilled tomatoes.

11) ENTREMETS
Entremets on a menu refers to desserts. This could include hot or cold
sweets, gateaux, soufflés or ice-cream. Some examples are Apple pie,
Chocolate souffle and Cassata ice-cream.

12) SAVOUREUX
A dish of pungent taste, such as anchovies on toast or pickled fruit. They are
seved hot on toast or as savoury soufflé. Welsh rarebit, Scotch woodcock,
Canape diane are some of the examples. Fromage (Cheese) is an alternative
to the outdated savoury course, and may be served before or after the sweet
course. It is usually served with butter, crackers and occasionally celery.
Gouda, Camembert and Cheddar are some examples of cheese.
13) DESSERT
Dessert is a course that typically comes at the end of a meal. The French
word desservir mean "to clear the table." This is the fruit course usually
presented in a basket and placed on the table, as part of the table decor, and
served at the end of the meal. All forms of fresh fruit and nuts may be served
in this course. Common desserts include cakes, cookies, fruits, pastries and
candies.

DISH COVER ACCOMPANIMENTS REMARKS

Other fruit cocktails
GRAPEFRUIT Coupe Doily on
served as a
COCKTAIL side plate Grape
Castor Sugar grapefruit cocktail,
(Cocktail de fruit spoon or
e.g. Florida cocktail
pamplemousse) teaspoon
Worcester sauce:
bottle shaken, lid
removed. Place on
TOMATO 5 oz goblet / doily on side plate at
JUICE small Worcester sauce head of cover.
(Jus de tomato) tumbler or club Serve tomato juice
chilled and decorate
edge of glass with
twist of lemon.
 Soup plate or
welled silver
dish filled with
crushed ice and
placed on under Oysters are normally
plate Oyster fork offered 6 per
Finger bowl Oyster cruet: Cayenne
portion. If another 6
filled pepper
OYSTERS are
Peppermill Chili
(Les huitres) Are with required then a fresh
vinegar
lukewarm water service would be
Tabasco sauce Half a
and slice of laid. Oysters served
lemon
lemon, and in the deep half of
Brown bread and
placed on a the shell set on the
butter
doily on side crushed ice
plate half at the surrounding the dish.
top left hand
corner of the
cover Spare
serviette.
Horseradish sauce
Cayenne pepper
This dish is very
Fish knife and peppermill
SMOKED EEL often presented
fork segment of lemon
(Anguille fume) whole and carved
Cold fish plate Brown bread and
on the buffet.
Butter.

Cayenne pepper If not pre –

Peppermill portioned in larder
SMOKED Fish knife and
segment of lemon then the side of
SALMON fork
Brown bread and smoked
(Saumon fume) Cold fish plate
Butter. Salmon would be
Carved on the buffet.
Hot breakfast toast
Caviar or fish
Butter Size of portion here
knife
Segments of lemon will be
on right – hand
CAVIARE Finely chopped approximately 30 g
side
Shallots Sieved hard (1 oz)
of the cover
boiled Yolk and white
Cold fish plate
of egg.
Sweet spoon
Variety of melon
and fork
normally offered
CHILLED Cold fish plate Ground ginger
would be
MELON Tea spoon if Castor sugar
Honeydew,
(Melon frappe) Charentaise
Cantaloupe,
Melon is
Charities
offered.
 Small knife and
Oriental salt – a
fork Cold fish
mixture of cayenne
plate Finger
pepper and salt in
bowl
ratio 1 : 4 Gulls’
Containing
eggs are
Lukewarm
GULLS’ EGGS served cold and
water and Brown bread and butter
(Oeufs de hard boiled.
a slice of lemon Oriental salt
mouette) Approximately 3
is placed on
per portion. Placed
doily on side
in serviette folded
plate Spare side
into rose on a doily
plate for the
on the cold fish
shell Spare
plate.
serviette
Joint fork on
right of Globe artichoke
Cover may be served
Fingerbowl If served hot: either hot or cold,
GLOBE
Doily on an hollandaise sause or as an hors –
ARTICHOKE
Under plate beurre fondue If served d’oeuvre substitute
(Artichaut)
Spare napkin cold: sauce vinaigrette or as a
Hot / cold fish separate vegetable
plate as course.
appropriate.

Hot breakfast toast True pate is made

from goose liver.
with crusts removed,
Often seen on the
Sidekinfe Sweet cut into
PATE DE menu as Pate
fork Triangles and served maison made
FOIE
Cold fish plate in a napkin on a side according to the
GRAS
plate recipe of the house’

SOUPS Beef and Chicken

PETIT Special Granted Parmesan flavoured. Garnished
MARMITE earthenware cheese with turned root
dish called petit Grilled flutes poached vegetables and dice of
marmite Sweet bone marrow beef and chicken. The
spoon soup is eaten by the
Doily on under guest from the petit
plate marmite and not
poured into a soup
plate or consommé
cup. The lid of the
petit marmite is
removed at the table
by the waiter and
 returned to the
sideboard.

MINES Clear soup heavily

Soup spoon Granted Parmesan
TRONI garnished with
Soup plate cheese
assorted vegetables
Under plate Grilled flutes
and spaghetti.

French and English

Joint knife and mustard
ROAST BEEF
fork hot joint Horseradish sause
(Boeuf roti)
plate Yorkshire pudding
Roast gravy.
It is traditional in
certain areas of the
ROAST Joint knife and country to offer either
Mint sauce
LAMB fork mint sauce or red
Roast gravy
(Agneau roti) Hot joint plate currant jelly with roast
lamb. On occasions
both may be offered.
Joint knife and Red currant jelly
ROAST
fork (saddle or leg) Onion
MUTTON
Hot joint plate sauce (shoulder)
(Mutton roti)
Roast gravy

ROAST Joint knife and Sage and onion

PORK fork stuffing
(Porc roti) Hot joint plate Apple sauce Roast
gravy

POULTRY Joint knife and Bread sauce

CHICKEN fork Roast gravy
(Poulet roti) Hot joint plate parsley and thyme
stuffing
Bacon rolls
 Game chips
Watercress

Menu Planning

Everything starts with the menu. The menu dictates much about how your
operation will be organized and managed, the extent to which it meet its goals,
and even how the building itself - certainly the interior – should be designed
and constructed.

The menu should reflect your guests’ tastes, reflect your guests’ food
preferences, and ascertain your guests’ needs

Must attain Marketing Objectives

• Locations
• Times
• Prices
• Quality
• Specific food items
Quality standards:
Flavor, texture, color, shape, flair, consistency, palatability, visual appeal,
aromatic apparel, temperature
Nutritional concerns:
Low-fat, high-fiber diets, vegetarian
The menu must be cost effective, in commercial - financial restraints profit
objectives ahs to be followed. In the Institutions minimizing costs, operational
budget has to be followed.
Must be Accurate
Truth-in-menu laws exist in some localities, cannot mislabel a product
• “butter” must use butter not margarine
• “fresh” must be fresh, not fresh frozen
• “homemade” not purchased “ready-to-heat”

Menu planning constraints

Facility Layout/Design and Equipment

• Space
• Equipment available
• Work flow
• Efficiency

Available Labor

• Number of Employees
• Required Skills
• Training Programs

Ingredients
• Standard recipe
Availability of the ingredients required during the life span of the menu. Any
seasonal ingredients required for a particular dish should be checked. The
cost of the same should be verified. Miscellaneous cost (flight charges,
storage) should also be calculated.

THE MENU AND THE SERVICE PLAN

• Type and size of dinnerware

• Types of flatware
• Garnishes (place be service or production staff)
• Timing requirement for ordering
• Additional dining service supplies to serve the item
• Special serving produces
• Special information (doneness of the steaks, over easy or sunny side
eggs, etc.)

Menu Design
First impression is always important, the entire menu should complement the
operation
- Theme
- Interior Decor
- Design (Merchandising)
- Creativity
- Material
- Color
- Space
- Type style and/or lettering
- Names of food items
- Description
- Popular items are at the top of a list
- Clip-ons, inserts (daily specials)
- Operations address
- Beverage service notice
- Separate menus for each meal period
- Separate menu for host/hostess and guests

Menu Engineering

Basic Menu Engineering Process:

• Stars - items that are popular profitable and Items high in contribution
margin and high in popularity
o Maintain rigid specifications
o Place in a highly visible location on the menu
o Test for selling price inelasticity
o Use suggestive selling techniques
• Plow horses - items that are not profitable but popular, Items low in
contribution margin, but high in popularity
o Increase prices carefully
o Test for demand
o Relocate the item to a lower profile on the menu
o Shift demand to more desirable items
o Combine with lower cost products
o Assess the direct labor factor
o Consider portion reduction

• Puzzles - items that are profitable but not popular and Items high in
contribution margin but low in popular
 Shift demand to these items
  Consider a price decrease
 Add value to the item
• Dogs - items that are neither profitable nor popular, Items that are low
in contribution margin and low in popularity:
 Candidates for removal from the menu

LET US SUM UP

Menu is the statement of food and beverage items available or provided by

food establishments, primarily based on consumer demand and designed to
achieve organizational objectives. A successful menu depends upon
composition; the right combination of foods, prepared perfectly, to the entire
satisfaction of the customer. In a restaurant, there are two different types of
menus which are differentiated by the manner in which they are priced. A
menu may be a la carte or table d'hôte. An “A La Carte Menu”, is a multiple
choice menu, with each dish priced separately. A table d'hôte is a fixed menu
where multi-course meals with limited choices are charged at a fixed price.
In many cases, especially in restaurants, serving haute cuisine, the part or
table d'hote menu is beautifully handwritten to emphasize the traditional
character of the restaurant. In less fancy restaurants, a modern variant that is
similar but simpler is often used: the blackboard, on which are written
recommendations concerning the day's specialties. In general, however, the
table d'hote or a part menu, which changes daily or cyclically, is prepared in-
house (on a typewriter or computer) and duplicated as necessary. The
classical French menu contains thirteen courses which includes hors
d'oeuvre, potage, oeufs, farineux, poisson, entrée, relevé, sorbet, roti – roast,
legumes, entremets, savoureux and desservir. Dinner menus can be of three-
course dinner menu, fourcourse dinner menu, five-course dinner menu, six-
course dinner menu, seven-course dinner menu and eight-course dinner
menu. Accompaniments are highly flavoured seasonings of various kinds
offered with certain dishes. Eg. apple sauce with roast pork. Many dishes
have separate accompaniments and as they are not always mentioned on the
menu, the waiter must know them

QUESTIONS FOR DISCUSSION

1. What do you need to know about the menu, and why is this important?
2. Enumerate the different types of menus in detail.
3. Differentiate a la carte menu with table d'hôte menu.
4. What are the basic principles for organizing a menu?
5. List the thirteen courses of French Classic Menu with suitable example.

UNIT – V
NON ALCOHOLIC BEVERAGES

In this lesson we shall discuss about the beverages. After completion of this
lesson you will be able to understand:
• Explain the various non alcoholic beverages like tea, coffee, milk,
aerated waters
• Types of tobacco, their processing and difference between the tobacco
INTRODUCTION
Beverages are potable drinks which have thirst-quenching, refreshing, stimulating and
nourishing qualities. By refreshing, one means the replenishment of fluid loss from the
body due to perspiration. Simulation results in increase of the heart beat and blood
pressure. This is due to the intake of spirits (alcohol) or tea (thein) and coffee (coffein).
Nourishment is provided by the nutrients in the beverages, especially fruit juices.
Most of the beverages supply energy in the form of sugar or alcohol. They also provide
other nutrients like mineral salts and vitamins. For example, milk gives calcium and
citrus fruits give vitamin C.
Generally, people drink for one or more of six reasons; to quench thirst, to get drunk, to
enjoy a social setting (social drinking), to enjoy the taste of the beverage, to feed an
addiction (alcoholism), or as part of a religious or traditional ceremony or custom
(proposing toast).

NON-ALCOHOLIC BEVERAGES

A non-alcoholic beverage is a beverage that contains no alcohol. Such drinks are

generally drunk for refreshment, or to quench people's thirst. Non-alcoholic beverages
can be mainly classified as 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 co lour 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.
Cappuccino is the same espresso coffee 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.

Methods of Preparation of Coffee

General methods of preparation of coffee is given below. This is followed by

specific methods of brewing coffee which is given under appropriate headings.
Brewing Coffee can be brewed in several different ways, but these methods
fall into two main groups depending upon how the water is introduced to the
coffee grounds.
• If the method allows the water to pass only once through the grounds, the
resulting brew will contain mainly the more soluble components (including
caffeine).
• If the water is repeatedly cycled through the beans (as with the common
percolator), the brew will also contain more of the relatively less soluble, and
bitter-tasting, compounds found in the bean, but for this coarse ground coffee
will be required.
Boiling Despite the name, care should be taken not to actually boil coffee for
more than an instant because the decoction becomes bitter.
• The simplest method is to put the ground coffee in a cup, pour in hot water
and let it cool while the grounds sink to the bottom. This is a traditional method
for making a cup of coffee (known as "mud coffee")
• "Cowboy coffee" is made by simply heating coarse grounds with water in a
pot, letting the grounds settle and pouring off the liquid to drink, sometimes
filtering it to remove fine grounds. The above methods are sometimes used
with hot milk instead of water.
Water temperature is crucial to the proper extraction of flavor from the ground
coffee. The recommended brewing temperature of coffee is 93°C (199.4°F). If
cooler, some of the solubles that make up the flavor will not be extracted. If
the water is too hot, some undesirable, bitter, components will be extracted,
adversely affecting the taste. If coffee is heated to boiling point only very
briefly, the taste will be little affected; the longer it is kept at a high
temperature the worse the taste becomes.
Steeping A cafetière (or French press) is a tall, narrow cylinder with a plunger
that includes a metal or nylon mesh filter. Coffee is placed in the cylinder and
boiling water
is poured on. The coffee and hot water are left in the cylinder for a few
minutes (typically 4'-7') and the plunger is pushed down leaving the filter
immediately above the grounds, allowing the coffee to be poured out while the
filter retains the grounds. Depending on
the type of filter, it is important to pay attention to the grind of the coffee
beans, though a rather coarse grind is almost always called for. A plain glass
cylinder may be used, or a vacuum flask arrangement to keep the coffee hot.
Drip Brew Drip brew (also known as filter or American coffee) is made by
letting hot water drip onto coffee grounds held in a coffee filter (paper or
perforated metal).
Strength varies according to the ratio of water to coffee and the fineness of the
grind, but is typically weaker than espresso, though the final product contains
more caffeine. By convention, regular coffee brewed by this method is served
in a brown or black pot (or a pot with a brown or black handle), while
decaffeinated coffee is served in an orange pot (or a pot with an orange
handle).

Moka Pot Method

There is an art to making coffee in a moka pot that includes the amount of
water, the amount and grind of the coffee, the compactness of the coffee
grounds in the filter and the heat of the water used to brew it. It is possible to
make excellent coffee without
any acidity or bitterness in a moka pot if you follow simple procedures listed
below:
1. Place your kettle of cold water on your stove burner and heat water until
hot. Depending on the quality of your water, you may find that using filtered
water significantly improves the taste of your coffee.
2. Grind your coffee. Grind just a little coarser than for an espresso machine
(fine, espresso grind of dark roasted coffee). Just coarse enough so it doesn't
go through the upper filter holes or block them.
3. Place hot water in the bottom section of the pot up to the level of the safety
valve.
4. Insert the filter basket. Fill the filter basket with ground coffee until it is level
and then level off with a knife. Do not compact the coffee, because as the
water reaches the grounds they will expand effectively tamping your coffee for
you.
5. Make sure the filter disk and gasket are in place in the top portion of the
pot. Screw the top section onto the bottom section of the pot and tighten to
obtain a perfect seal. If using a stovetop moka pot, place it on the stove on
medium to medium-high heat. When hot, the air and water trapped inside the
bottom tank expand due to the heat being applied the device. As this
happens, it pushes the hot water up a tube, through the coffee grinds, and out
of the spout into the top chamber of the pot.
6. When the water in the tank has been exhausted, that's when you hear the
‘gurgle,’ that signifies the drink is ready to pour (approximately 4-5 minutes).
Brewing is completed when all the water has been percolated into the top
chamber. Remove the moka pot from the stove.
Do not put the pot in the dishwasher. Wash the pot in mild detergent and
water and dry thoroughly after each use. Always keep your moka pot
scrupulously clean. Disassemble the moka pot after every use and clean the
filter and top pot, being sure that you clean
the underside of the top pot. Every few weeks, run some vinegar through the
moka pot as if you were brewing coffee to get rid of any mineral deposits left
behind by hard water.
Pot Method
i) Warm an earthenware pot or jug. Put in 3 level teaspoons of fresh coffee
powder (coarse grind) for each 250 ml cup.
ii) Pour water which has started to boil over the powder and stir. Cover the pot
and let it stand near the fire for 5 to 7 minutes.
iii) Pour the coffee through a fine meshed sieve or cloth. Add milk and sugar to
taste.

Filter Method
Several types of filters are available. Stainless steel or brass filters are the
best, but the latter should be properly tinned, or else the coffee will be spoilt.
Glass or china containers are good but are fragile. Copper should not be used
because of possible copper poisoning.
i) Put in 3 level teaspoons of coffee powder (fine or medium grind) to each 250
ml. or 8 oz. cup. Press the plunger down lightly over the powder.
ii) Pour water which has just come to boil over (he plunger in a circular motion.
Let it stand for 5 to 7 minutes.
iii) Coffee can be poured out straight from the lower vessel and milk and sugar
added as required.
Percolator Method
i) Place the ground coffee powder in the centre section of a clean warm
percolator on a fine strainer fitted inside and resting on a paper filter (a pinch
off salt is mixed with the coffee).
ii) Pour fresh boiling water slowly through the top section.
iii) The water passes through the coffee, is strained and collects in ihe bottom
section of the apparatus.
Espresso or Caffè Espresso
Espresso is a concentrated coffee beverage brewed by forcing very hot, but
not boiling water under high pressure through coffee that has been ground to
a consistency between extremely fine and powder.
The defining characteristics of espresso include a thicker consistency than
drip coffee, a higher amount of dissolved solids than drip coffee per relative
volume, and a serving size that is usually measured in shots, which are
between 25 and 30 ml (30ml=1 fluid ounce) in size. Espresso is chemically
complex and volatile, with many of its chemical components quickly degrading
due to oxidation or loss of temperature. Properly brewed espresso has three
major parts: the heart, body, and the most distinguishing factor,
the presence of crema, reddish-brown foam that floats on the surface of the
espresso. It is composed of vegetable oils, proteins and sugars. Crema has
elements of both emulsion and foam colloid.

Instant Coffee
A thick coffee decoction is prepared first and then it is either spray dried to a
fine powder or freeze dried to granules. When added to hot water it dissolves
completely leaving no residue.
Turkish Coffee
It is heavily laced with cardomom and is quite thick in consistency. It is a
traditional after meal drink in many Arab countries.
General Rules for Storing and for Making Coffee
i) Coffee loses aroma and flavour with storage, as the volatile components
evaporate. It should be roasted and ground immediately before brewing for
the best possible drink.
ii) Roasted coffee bean can be stored for some time, and can be re-roasted
briefly immediately before use. Ground coffee should be used within two or
three days of grinding.
iii) Vacuum-packing extends storage life much. Roasted coffee, whether
ground or not, can be kept in an airtight container in a freezer to lengthen shelf
life.
iv) Fresh coffee is the best; so buy quantities to last not more than a week.
v) Use the exact quantity of powder required.
vi) Use freshly drawn and freshly boiled water.
vii) The coffee-maker must be rinsed with hot water before each use and
thoroughly washed and dried before being put away. Never brew less than
three fourths of the coffee maker's capacity; use a smaller one instead.
REFRESHING
These are mostly aerated water which comprises combination of water, gas,
sugar and artificial essence. Common essence used belongs to the citrus
family. Thus we have lemonade and orangeade. 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. Most manufacturers
have their own formula for the basic flavor or essence. Colas have a generous
infusion of carbon dioxide to give the drinks the fizz.
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. As
regards milk based nourishing drinks we have popular coca based drinks like
drinking Chocolate, Ovaltine and Bournvita. These are sweetened powder
mixes that dissolve readily in milk to give a rich coca flavor.

TOBACCO

Tobacco is a fastidious plant that requires a proper soil and a moderate

climate. In countries where tobacco plants flourish, the temperature does not
fall below 45o F. It is grown in countries with a tropical or semi-tropical climate
such as Cuba, Sumatra, Jawa, Jamaica and Philipines. In their original home
the USA, tobacco leaves acquire characteristics that are internationally
favoured and are as popular as the tobaccos of India, Syria, Greece, Turkey
and Rhodesia.
The time span from the moment the plants are prepared to raise a new crop to
the time when the tobacco is ready for the shipment is about two years. There
are three phases that are important to from the time the seed is planting to the
time it is ready for consumption:
(1) Planting
(2) Harvesting
(3) Curing
Planting The seeds are plants in nurseries and are carefully tended till the
young plants are strong enough to be transplanted. As they grow, a constant
eye has to be kept on them, specially against pests. In about two months
when the plants have grown upto seven feet high (according to their type)
expert hands nip off the flower buds. This results in bigger and juicier leaves.
The plant is further pruned off dead stems and leaves. The general health of
the plant determines the number of leaves that are ultimately permitted to
reach maturity and these may number anything between 9 and 20. If all goes
well, the plant ripens in about six months, the leaves turning yellowish green.
The leaves are sticky and sear anything that comes into contact with them.
This characteristic of tobacco leaves is the main reason why tobacco planting
is regarded as one of the dirtiest jobs a farmer can tackle.
Harvesting A cloudy day is preferred for harvesting as a precaution against a
disease known as sun-burn, to which tobacco leaves are quite sensitive. The
selected plants are the ripest and are cut to the root and then gently laid in
rows in the field where they are left to wilt before being taken away to be dried
and cured. In general, intended for cigars are more carefully selected and
gathered one by one.
Then they are straddled (put in bundles) carefully across sticks, the plant with
their previous leaves are conveyed to the barn where they undergo two
important processes of drying and curing. Drying comes first followed by
curing, which is done by one of two well-known methods.

Curing
1. Fermentative method.
2. Non-fermentative method.
The former is used if the leaves are dark and heavy and the sun-cured or
yellow tobacco is desired.
Fermentative Method
The barn used for fermentative processes is a building with tiers of poles, form
one end to another. The sticks to which the cut plant have been tied are laid
across the poles, with the tobacco leaves hanging downwards. When the barn
is full, there is an impression of a forest of tobacco plants. Several flues
uniformly distribute heat from a fire for 4-5 days. The temperature is
maintained at about 170o F. this heat makes the leaves dry and brittle. They
are then taken down to be stripped.
‘First’ is the name given to the finest and the brightest leaves.
‘Second’ to those of slightly lower quality.
‘Lugs’ is used for the remainder unsuitable for any smoking purpose.
Incidently, it is the second, which forms the bulk of the tobacco production.
The selected leaves are gathered into bundles, which are piled, on the floor.
Heat is generated naturally in these mounds of raw tobacco, and to ensure
fermentation, the piles are constantly turned over. This process takes between
3-4 weeks, during which the leaves turn brown, glossy and pliable and
develop a distinct flavour.
Non-Fermentative Method
Chewing tobacco is made from this sun-cured process. In this method the sun
plays the largest part. The leaves are placed on a platform within well-
ventilated shelves or upon unsheltered scaffoldings. A certain degree of
moisture in the air is essential plus a fairly low even temperature, which
should not fall below 65o F or rise above 75o F. under good conditions 4-5
days are enough following which the leaves are cured or dried. They then go
to the manufacturer of chewing tobacco for which, nowadays there is little
demand.
When a permanent yellow leaf is desired the tobacco is subjected firstly to a
temperature of 99o F and subsequently the temperature is constantly
increased until it reaches 180o F and this is maintained for 4-8 hours. Then
decreased to 125o F, which is retained again for 4-8 hours and is then slowly
increased until it reaches 170o F the tobacco can then be said to be cured
and the yellow colour permanently fixed.
VARIETIES OF TOBACCO
Latakia and Perique
Latlkia is a dark strong variety made from plants grown in Syria and other
eastern countries. This is smoke cured by the fire of the Asiatic oak, which
turns it into a dark shade. Sometimes camel or cow dung is used as fuel for
the fire.
Perique is another of the same variety grown in Lousiana. These varieties are
used to increase the strength of pipe mixture.
Pipe Tobacco
The tobacco factory is usually a large and airy building. The cured leaves are
spread out on the floor in a lightly compressed mass; they are too dry for
immediate use.
Bundles of tobacco are separated and put in steam heated chambers in which
the temperature is raised to anything between 120o F and 160o F. then the
stalks and the mid-ribs are removed by hand or machine. The stripped leaves
are left in ordinary heaps for about 24 hours during which they become
thoroughly impregnated with additional moisture, which renders them supple
and usable.
The blending of the various mixtures is in the hands of experts who know the
exact proportion in which stronger tobacco like Latakia a d Perique should be
blended with lighter tobacco.
When the different brands have been made up, the leaves are placed in a
machine,which compresses them in the form of a hard cake. They are then
shredded finely or coarsely with knives or cutting machines. Any excess
moisture is removed by panning or stoving- a different process which brings
out the aroma. After panning, the tobacco is spread out evenly on trays to
enable it to cool down to the temperature of the air following which tests are
carried out to ensure that the moisture content does not exceed the legal limit
of 32%.
Most of today’s popular pipe mixtures are composed almost entirely of Empire
tobacco, the Rhodesian leaves being mainly favoured.
Cigarette Tobacco
In the manufacture of cigarettes, Viringian Rhodesian leaves are used
separately or in carefully blended mixtures. As pipe tobacco, bundles from the
warehouse are received and stripped of the midribs by machine or hands. The
leaves then go to a machine, which cuts them into fine shreds. Excessive
moisture is removed from the tobacco and also the impurities. The tobacco is
left for a day or two to mature following which it goes to a cigarette-
manufacturing machine. The papers for the cigarettes are unloaded from a
disc and enter the machine and receive the tobacco flowing in a constant
stream. Paper and tobacco move together on their journey. The paper is rolled
the tobacco and gummed at the end. The continuous tube of cigarette the
runs beneath knives, which cuts it into cigarettes of, required lengths and
stocks them neatly. The cigarettes are not packed immediately but are left to
dry for 24 hours. The machines used for packing are equally ingenious as
those, which make cigarettes. So human is this equipment that a carton or
packet incompletely filled is automatically rejected. The tins if required for
export are vacuum-sealed. Comparatively small quantities of cigarettes are
still made by hand. Considerable practice is necessary for making cigarettes
by hand as it requires a high degree of skill. Service of cigarettes
Cigarettes should never be carried by hand to the customer but placed on a
salver or plate. The packet should be opened (pulling out a few cigarettes
partially). The waiter should stand by with a match to light the cigarette. It
should be made sure that the ashtray is on the table. Ashtrays should never
be allowed to collect too much of ash, it is the waiter’s duty to exchange them
frequently for fresh ones.
GIGARS
The best leaf for the production of cigars is grown in Cuba, Jawa, Jamica,
Borneo and the East Indies. Less good tobacco but still acceptable to all but
the true connoisseur, is produced in India, Japan, South Africa, Germany,
Holland, Russia and Hungary.
The plants are grown in the same way as other tobacco plants. As they ripen,
they are hung in a shed for drying and curing by the fermentative method.
Thereafter they are backed in bundles and dispatched to the cigar
manufacturers.
Originally all cigars were made by hand and were straight in shape. Then a
wooden mould came into use in which the leaves could be pressed into any
desired from-into generally what is known as the bellied or torpedo shape. On
arrival at the market, the bales are emptied and the customary process of
removing the leaves from the mid-ribs is carried out by hand. The leaves are
stored according to the purpose for which they are to be used:
(1) As filler (shredded tobacco)
(2) Wrapper or binder or second
(3) Outside wrapper or third
The only accessories used for hand-made cigars are a hard, wooden board, a
sharp knife to cut the wrapper and scissors to trim the leaves. The process,
which followed, is simple to describe but amazingly difficult for anyone except
the expert. After selection of large leaves used for binding, a number of pieces
of filler tobacco are so arranged as to produce roughly the desired length,
thickness and shape. The filler tobacco is skillfully rolled in the binder leaves,
a wrapper leaf of a required characteristic is selected and cut into proper
shape and the whole is rolled in such a way as to ensure up or straight down
the cigar.
Moulded cigars are made in much the same way except that the filler tobacco
is pressed into the mould instead of being shaped by the expert hands.
Afterwards it is covered with wrapper in the usual way.
Judging
A good cigar should form grayish ash, which will last for along time before
falling off. A whitish ash denotes a mild cigar while a darkish ash indicates a
strong cigar. Cigars are also judged by their appearance, by touch, by shape
and by aroma. The crude way of testing a cigar is by pressing it in between
the fingers but it will only spoil it and even break the leaves.
Smoking
There is an art involved in smoking a cigar. It should never be rushed through
but smoked slowly. The end, which joins the mouth, is ‘V’ shaped or straight
cut or pierced with care and never bitten off. The paper band must be
removed before smoking a cigar. The cigar is then lit evenly from all sides with
a match and never with a cigarette lighter, which may taint it with aroma of the
spirit. The butt-end is bitter due to the accumulation of oil and tannin and,
therefore a cigar is never smoked to the end.
Service
Cigars should be offered in their own boxes to allow the customer to choose
his own. The type of cigar will be printed on the box. The customer having
chosen the cigar he wishes, the waiter should offer to remove the band. A
cigar cutter of piercer should be given. The waiter should then offer a
matchbox to the customer.
Storage
All tobacco should be kept in a dry place and at even temperature. That is why
it is best to keep cigars and cigarettes in the dining room or bar in glasscase.
The cigars will keep well in their own boxes, which are made of cedar-wood.
Cigars should never be overhandled for fear of breaking the outer leaf. The
best temperature for storage is 65o F to 70o F. temperatures above 75o F
may cause mould to set in. never store in a refrigerator as it dries and ruins
the tobacco.
Strength
1. Colorado C (Strong)
2. Colorado Claro C.C (Medium)
3. Claro C.C.C (Light)
Length
1. Corona 9 ½”
2. Corona Corona 4 ½”
3. Half Corona 4 ½”
4. Grown Corona 4 ½”
5. Petit Corona 4 ½”
Some Famous Brands of Mild Havana Cigars
1. Bolivar
2. Larranga
3. Romeo
4. Romeo-Y-Julieta
5. Upman
6. La Corona (outstanding)
7. Bock
8. Havana
9. Henry Clay
10. Byrons
11. J.S Murais
12. Cahana

LET US SUM UP
Beverages are potable drinks which have thirst-quenching, refreshing,
stimulating and nourishing qualities. Most of the beverages supply energy in
the form of sugar or alcohol. Beverages can be broadly classified into two, viz.
alcoholic beverages and nonalcoholic beverages.
An alcoholic beverage is a drink containing ethanol, commonly known as
alcohol. Low-alcohol-content drinks (beer and wine) are produced by
fermentation of sugar or starch-containing products, and high-alcohol ones
(brandy, rum, vodka, whisky, etc.) are produced by distillation of these low
alcohol products. Distilled beverages with added flavorings and relatively high
sugar content are generally referred to as compound beverages. Eg. Liqueur,
gin, etc. A non-alcoholic beverage is a beverage that contains no alcohol.
Such drinks are generally drunk for refreshment, or to quench people's thirst.
Non-alcoholic beverages can be mainly classified as hot and cold beverages.
Eg. for non-alcoholic beverages (cold) include beverages aerated with
carbonic gas, spring water, mineral water, squash, juice, syrup, etc. Eg. for
non-alcoholic beverages (hot) include tea, coffee, cocoa, etc.
The most popular non-alcoholic beverage, tea, is a stimulating and refreshing
drink. The principle flavour components of tea are caffeine, tannin yielding
compounds and small amounts of essential oils. Caffeine provides the
stimulating effect, tannin the colour, body and taste. The four types of tea are:
black, green, oolong and white.
Next to tea, coffee is most popular non-alcoholic beverage in many parts of
the world. Coffee is always brewed by the user immediately before drinking.
Cocoa, besides being a stimulant, is also a food. Cocoa contains theobromine
and caffeine as well as starch fat, nitrogenous compounds and salts. The
beverages provide refreshment and nourishment and act as stimulants,
soothing agents and appetizers.

The cigar has their own specialty and aroma. It has its own uniqueness for the
people who love to smoke and enjoy. Still smoking is injurious to health.

QUESTIONS FOR DISCUSSION

1. Coffee is served in different coloured pots. Why?
2. Brewing coffee in moka pot – elaborate.
3. Define beverages, spirits. Name a few examples of spirits.
4. Name the different types of tea.