SHORT NOTES ON BASICS OF F&B SERVICE
the table.
Aboyer
Aboyer aids the communication between the kitchen
and restaurant. He receives the food order from the
service staff and announces the order to the kitchen.
Aboyer is responsible for hot plate section of the
pantry.
A la carte Menu
A la carte menu is a type of menu, where the food
items are priced individually. Literary meaning of a la
carte is “from the card”
American service
It is a type of table service. In American menu the
food is pre-plated and portioned at the kitchen. This
type of service is relatively less formal and seen in
coffee shops.
ABC
ABC stands for Ashtray, Budvase and Cruet. ABC is
kept at the centre of the table while laying the cover.
Back of the House
Back of the house is the ancillary area of the
restaurant, where all the supporting service is carried
out. Some of the back of the house sections are
pantry, dishwashing, hot plate, still room etc.
Bain Marie
Bain Marie is equipment that holds the Food hot. The
equipment contains cylindrical drum, which is heated
with water. Bain Marie is usually used in Hot Plate
section of the pantry.
Barker
Barker is another term for Aboyer. Barker is the
person who communicates between service and
kitchen and help to pick up the food in time. Usually
the order taken by the waiter is hander over to the
Barker.
Bone China
It is a white translucent ceramic material made from
kaolin, china clay and bone ash. It is used in
restaurant to serve various dishes.
Briefing
Briefing is done prior to the opening of the
restaurant. In the briefing the senior most staff gives
instructions to the junior staff with regard to
availability of dishes, special items of the day, and
also some training.
Buffets
Buffet is a type of assisted service, where food and
beverage is displayed at counters. Waiter assists at the
counters to take the food from the counters or the
guest help themselves.
Bus Boy
Bus boy is a person who helps the waiter. The main
responsibility of a bus boy is to bring the food from
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the kitchen and also do the clearance of plates from
Carousel
Carousel is a circular counter that revolves to display
the food items. The carousel is fitted in such a way
that the one side is always inside the kitchen and
other side is in the service area. As the carousel
revolves the counter is filled up from the kitchen and
guests selects the food as it revolves.
Carte du jour
Carte du jour means “card of the day”. It is used to
highlight the special dishes of the day. carte du jour is
actually an supporting menu to the main menu.
Chafing dish
It is a hollowware used to keep the food warm
usually in buffet service. Chafing dish has a water
container, which is the base, food container and place
for fuel. Using the fuel the water is heated up and in
turn the food is heated up with the hot water.
Cover
Cover is the space on the table allotted for table-
wares to the guest to consume his/her meal. The size
of the cover is 24 inch * 18 inch.
Cutlery
Cutlery is the term denotes all the cutting implements
such as knives. Cutlery can be made of EPNS or
stainless steel.
Demi-tasse
Demi-tasse means half cup. It is used to serve coffee
except breakfast. Size of demi-tasse is 75 ml.
Dummy waiter/ Demi waiter
Dummy waiter is another term for side board. it is a
restaurant furniture and used to keep all the serving
equipments for a meal session.
Elevenses
Elevenses is a meal served at 11 o’ clock. It includes
the food items as biscuits, cake etc. and usually
offered to children.
Gueridon trolley
It is a mobile trolley from which the gueridon service
is done.
Hostess
Hostess is a member of restaurant brigade. Duty of
hostess includes taking restaurant reservation and
receiving them at the door.
Indian breakfast
It is a type of breakfast, which includes Indian dishes
such as dosha, idly, chapathi etc. served with chutney
and vegetable curries. There are two types of Indian
breakfasts viz. North Indian and South Indian.
Lounge service
It is a type of specialized service. Lounge service is
done at the lounge of a hotel. Items such as morning
tea, afternoon tea, and alcoholic beverages are served
in the lounge.
Maitre d’hotel
Maitre d’hotel is the Supervisor of the a F&B outlet.
He looks after the day to day operations of a food
service outlet.
Menu
Menu is a list of food and/or beverage than can be
served to a guest at a price. It helps guests to select
what they would like to eat and/ or drink. It is a
document that controls and directs an outlet’s
operation and is considered the prime selling
instrument
Mise-en-scene
It means prepare the environment of the outlet before
service. Mise-en-scene includes preparing the
restaurant welcoming, create ambience with regard to
cleanliness, furniture setting and temperature.
Mise-en-place
Mise-en-place means “putting in place” and the term
denotes to the preparation of a work place for
ultimate smooth service. To ensure that the restaurant
is ready for service the waiter makes sure that this
station has been efficiently prepared for service.
Napkin
Napkin is restaurant linen. Napkin is used to decorate
the table using various folds and also used to keep on
the lap of the guest to protect their clothes during
service.
Sommelier
Sommelier is the French term for wine waiter. He is
responsible for the service of all alcoholic drinks
during the service of meals, and is also a sales
person. He requires to have a thorough knowledge of
beverages and wines as food accompaniments.
Trancheur
Trancheur is the French term for carver. His
responsibility is to carve the meat joints in front of
the guest and serve to them.
Salesmanship
The food and beverage service personnel are
technical salespersons, hence they should have a
thorough knowledge of the proper presentation and
service of all the food and beverage served in the
establishment
Tableware
Table ware is a type of restaurant equipments used to
keep on the table. Table ware includes flatware,
cutlery and hollowware. Table ware is made either
EPNS or stainless steel.
Silver Dip
Instantly removes tarnish from silverware, silver
plate, cutlery and small silver items. Quickly cleans
even difficult to reach places such as between fork
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tines. Gives silver a brilliant shine. Just dip, rinse and
dry
Polivit
Polivit is the one of the fastest methods of cleaning
silverware. For this one needs aluminum foil, baking
soda, shallow pan and a clean cloth. The baking soda
will "polish" the silverware, removing dirt, stains, and
grease. Rinse the silverware thoroughly under warm,
running water. Air-dry the silverware on a clean
towel. Buff the silverware with a soft, clean cloth.
Burnishing machine
This is a revolving drum like container using for
cleaning silver ware, with safety shield attached to it..
The burnishing machines are attached with ball
bearing to run that effectively. Soap power is used to
clean the silver ware hygienically.
Thermal shock
Thermal shock is the result of glass experiencing a
sudden temperature change. Glass holds temperature,
and a rapid change in temperature can cause enough
stress to result in breakage.
Mechanical shock
Mechanical shock in glassware is the direct result of
contact with another object, such as a spoon, a beer
tap, another glass, or a piece of china. This kind of
contact can cause a minute abrasion, invisible to the
eye, but a source of weakness in the glass, making it
more susceptible to breakage from impact or thermal
shock.
Disposables
Disposables are use and throw products used in the
service of food and beverage products. This is largely
due to the increasing demand for fast food
items. There are different types of disposable used in
the catering business and mostly they are used in
outdoor catering, vending machines, fast food outlets
& hotels
Special equipments
Special equipments are for specialized services. They
are not used in regular services. Specialized
equipments are divided into Trolleys and
Miscellaneous equipments. Some of the trolleys used
in a restaurant are gueridon trolley, bain marie,
vending machine, hot plate etc.
EPNS (Electro Plated Nickel Silver)
EPNS is Silverware made of silver plating. Silver
plating is a thin layer of silver on top of another
metal. It is made by an electrical process, hence the
name – Electroplated Nickel Silver. Cutleries and
crockery’s of high class establishments are made out
of EPNS which includes different types of forks,
knifes, pots, plates, salvers etc.

Table d’hôte or a fixed menu
Table d’hôte refers to a menu of limited choice. It
usually includes three or five courses available at a
fixed price. It is also referred to as a fixed
menu. This term is known to caterers by its
abbreviation TDH menu. A table d’hôte menu is a
complete meal at a predetermined price.
A la carte menu
A la carte menu is a multiple choice menu, with each
dish priced separately. If a guest wishes to place an
order he selects the item from the menu and pays for
the order he made. In an a la carte menu all items are
cooked to order and served with accompaniments.
Hors d’oeuvre
Hors d’oeuvre course aimed to stimulating the palate,
and consists of small tasty dishes, using a large array
of different items such as anchovies, olives, cheese
and smoked fish. They are often referred to a starters
or appetizers. This course could also include salads.
Entrée
Entee is the first meat in a French Classical menu. It
usually comprises a dish made up of steak, cutlets,
casseroles or stews. Some example are Steak au
poirre, Veal cutlets, and Irish stew.
Dessert
This is the fruit course in the French classical menu
and usually presented in a basket (Corbielle de
Fruits) and placed on the table, as part of the table
décor, and served at the end of the meal. All forms of
fresh fruit and nuts may be served in this course.
Table Service
It is a type of service. Table service is the service
done at the table, where the guests are seated. In the
table service either service personnel or waiter serves
the food to the guests or the guests help themselves.
American service
American service is a pre-plated service which means
that the food is served onto the guest’s plate in the
kitchen itself and brought to the guest. The portion is
predetermined by the kitchen and the
accompaniments served with the dish balances the
entire presentation in terms of nutrition and color.
This type of service is common in a coffee shop
where service is required to be fast.
English service
English service is often referred to as “Host Service”
or “Silver service”. The food is brought on platters by
the waiter and is shown to the host for approval. The
waiter then portions the food and serves to the guest
plate.
French service
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It is a very personalized service. Individual portioned
food is brought from the kitchen in dishes and slavers
which are placed directly on the table. The plates are
kept near the dish and the guests help themselves.
Russian service
Table is laid with food for guests and presentation is
done elaborately. Guests help themselves. This is an
elaborate silver service much on the line of French
service. Display and presentation are the major part
of this service. Some parts of the service such as
carving and portioning etc are done by the waiter.
Gueridon service
This is a service done from the gueridon trolley. The
cooking is done at the gueridon trolley place near the
guest table and service is done at the guest table. The
waiter plays an important role as he is required to
fillet, carve, flambé and prepare the food with
showmanship.
Self Service
In the self service the service is done by customer
themselves. The guests collect the food from the
counters and then he/she may sit at the table or stand
at high table to have the food.
Counter service
Counter service sometimes called cafeteria service.
The guests come in line, collect their food from the
counter and seat at the table to have the food. Food
may be grouped together such as cold and hot, or
main course and desserts etc. In some places the
guests also have to clear the empty plates and
cutleries after having the food.
Echelon
In echelon service the counters are arranged in such a
way that it provides better view of the foods and
arranged in angular way.
Carousel
The carousel is a circular counter that revolves to
display the food items. The carousel is fitted in such a
way that the one side is always inside the kitchen and
other side is in the service area. As the carousel
revolves the counter is filled up from the kitchen and
guests selects the food as it revolves.
Carvery
Cavery is a type of assisted service. This service
method includes both table service and self service.
Some parts of the service is done by the waiter at the
table and some parts of the service is done guests
themselves.
Take away
The food order is placed at a counter and the food is
collected from the same counter and take the food
away from the premises for consumption.
Drive thru
The customer drives the vehicle to the counter and
orders and collects the food and leaves the counter.

Vending Machine
The customer inserts the value of the food item
displayed in the vending machine and selects the
food by pressing a knob. The vending machine
dispenses the selected food. The vending machine
can dispense hot or cold food.
Food courts
Food courts include series of individual counters
where customer may either order and eat, or buy
from a number of counters and eat in separate eating
area.
Kiosks
Kiosks are outdoor arrangements that provide food
and beverages to people in a specific location.
Specialized Service/ In-Situ
In-situ service is the service provided at the place,
which is primarily not meant for service. Examples of
in-situ services are:
Tray service
In the tray service the food and beverages are brought
in a tray and given to guests. Such service are seen in
hospitals, guest rooms etc
Room service
In room service the service of food and beverages are
done in the guest room. The food is taken to the guest
room in a tray or room service trolley.
Drive-in service
The guests order the food from the vehicle parked at
designated areas and service is done at the vehicle.
The food is placed on trays that are clipped in the
door or steering wheel.
Lounge service
In lounge service the food and beverage is served at
the lounge area of a hotel
Mise-En-Scene
Mise-en-scene is the preparation of the environment
of the restaurant before starting the service session.
Creating a pleasing, safe and hygienic environment is
the main task in the Mise-en-scene. For the waiter the
restaurant is the service area. Before each service
session, the restaurant should be made presentable
enough o accept guests.
Mise-En-Place
Mise-en-place means “putting in place” and the term
denotes to the preparation of a work place for
ultimate smooth service. To ensure that the restaurant
is ready for service the waiter makes sure that this
station has been efficiently prepared for service.
Guest Service Cycle
Guest service cycle refers to the activities provided to
the guests while in the restaurant. Guest service cycle
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is the process, which repeats to every guest. Learning
guest service cycle is very important, because a good
waiter should know what are the activities done in the
restaurant during the service.
Social Skill
Social skill is a skill, which enable us to deal with
social situations. Social skills have an important part
to play in food and beverage service. Because service
is about meeting the guest’s psychological needs and
making him feel welcome, and social skills are
essential part of this process. Social skills can be used
for selling of food and beverage products also.
Kot/ Bot Controll System
A variety of control systems are used in the hotel
industry. One such important control system is the
KOT control. When an order is taken from a guest, it
is ordered in triplicate on a Kitchen Order Ticket.
One copy goes to the kitchen, against which the chef
prepared the dishes ordered for. The second copy
goes to the cashier to make the bill. The third copy is
the waiter’s copy, against which the food or beverage
to be served to the guest is picked up
Specialty Restaurant
Speciality restaurant is a restaurant serves specialized
cuisines. Service in a specialty restaurant is both
formal and stylish. The prices tend to be high because
of higher overheads. The menu may be an a la carte,
buffet, or a table d’hote. Waiters should be highly
skilled, as specialized services such as preparation of
food at tables and flambés, may have to be done.
Coffee shop
Coffee shop is a 24 hours F&B outlet. Usually coffee
shop situated near to the lobby of a hotel. Style of
service is American that is pre-plated. The menu of
coffee shop is varied. Menu comprises of Full-day
menu or according to meal session.
Cafeteria Service
This service exists normally in industrial canteens,
colleges, hospitals or hotel cafeterias. To facilitate
quick service, the menu is fixed and is displayed on
large boards. The guest may have to buy coupons in
advance, present them to the counter waiter who then
services the desired item. Sometimes food is
displayed behind the counter and the guess may
indicate their choice to the counter attendant. The
food is served pre-plated and the cutlery is handed
directly to the guest. Guests may then sit at the tables
and chairs provided by the establishment.
Fast food Service
There is a predominant American influence in fast
food style of catering. The service of food and
beverages in a fast food restaurant is at a faster pace,
than at an a la carte restaurant as the menu is
compiled with a special emphasis on the speed of
preparation and service. To make this type of service
financially viable, a large turnover of customers is
necessary. The investment is rather large, due to the
specialized and expensive equipment needed and
high labor costs involved.
Room service
Room service is offered to the resident guests. Guests
order food and/ or beverages to the kitchen and order
is taken by the room service order taker. Once the
order is taken then it is passed to the kitchen. Once
the order is ready the room service waiter serves the
food and/ or beverage at the room. Along with the
food, the bill is also presented to guest to be signed or
payment.
Banquet Service
Banquet functions are the services provided at a fixed
time and at a fixed venue. The banquet service is
inevitable in a hotel due to its revenue earning
potential. The reason is that banquet can offer service
to a large number of guests at a time. Banquet service
can be formal or informal.
Bar service
There are normally two kinds of bars in Indian hotels.
One is the public bar, and the other is the service or
dispense bar. The public bar is located in the public
areas, and is used for the service of paying customers,
be it in-house guess or non-residents. The dispense
bar is used for dispensing drinks to other outlets of
the hotel such as coffee shop, room service outlet,
banquets and the specialty restaurant. It is generally
located in the back area of the hotel and is open
round the clock. It should be adequately equipped to
meet the demands of all the outlets.
Vending Machine
Vending machines are machines dispensing food and
beverages and placed at various places. The main
advantages of vending machines are the convenience.
But the main disadvantage is the limited choice.
Vending machines does not require the help of
service staff to operate.
Ancillary Areas and Services
Ancillary areas are the supporting areas of F&B
service department. Without the help of the ancillary
departments F&B service department cannot work
smoothly. In this regard the ancillary departments are
very important for F&B service department. Major
ancillary departments in a five star hotel are the
following.
1. Pantry
2. Still room
3. Silver room
4. Linen Room
5. Hot plate
6. Wash-up area
7. Kitchen stewarding
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Pantry
Pantry is the area situated between the Kitchen and
Restaurant. Pantry consists of the following sections.
Hot plate or food pick up area, Place to keep dirty
plates and glasses, Place or box to keep soiled linens,
Place to keep clean plates and cups, A sink to wash
small equipments such as glasses and cups, A
dispense Bar
Still Room
It is one of the very important supporting areas in the
food and beverage department of the hotel. It
provides the food and beverages for the service of
meals which are not provided by the kitchen. The still
room makes all the hot and cold non-alcoholic
beverages needed for the restaurant.
Silver Room
Silver room is the place where all the silver wares are
stored and cleaned. Still room holds the complete
stock of all the silverware such as flatware, cutlery,
hollowware etc. separate storage areas would be
allotted to store different types equipments. It is very
important area that the silver room should contain
space for silver cleaning.
Linen Room
The linen room is important back of the house service
area in a hotel. The linen room should stock
minimum linen and uniform required to meet the
daily demands so as to ensure smooth operations.
Linen is changed daily in the restaurant and it is
exchanged one on one basis from the linen room.
Hot plate
Hot plate is the food pick up area of the pantry. The
service personnel is not allowed to enter the kitchen
nor wait till food is being prepared. The waiter is
hands over the KOT (Kitchen Order Ticket) to the
Aboyer, who is in-charge of hot plate and in-turn
aboyer announces the order to the kitchen. Once the
order is being prepared kitchen staff keeps the cooked
food in the hot plate.
Wash-up area
The wash-up area comprises of wash sinks, dish
washing machines, rack to keep cleaned dishes, and
tables. All the utensils are washed, cleaned, dried and
keep here for further use.
Kitchen stewarding
This department primarily controls the storage
and issue of cutlery, crockery, hollowware,
chinaware, glassware to the different food and
beverage outlets and kitchens. Kitchen
stewarding department supplies all cleaned
service equipment to waiter. This department is
also responsible for washing solid service ware
and subsequently furnishing clean items
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