Professional Documents
Culture Documents
HMTCT-II-SEM
SUBJECT CODE-202
F & B SERVICE-II (Th)
Unit-1
Menu Planning
Introduction
Menu is certainly an important marketing tool for any organization. Menu reveals a lot of aspects like
the image of a hotel, target guest, guest expectations etc. Menu has been labeled as working document
or blue print by which food service operation organizes its food and beverage procurement, production
and service. Menu can also be viewed as the tool of business, which helps generate an acceptable
return on investment.
Objectives
After the completion of this unit, you will be able to:
� distinguish between different meals and types of menu
� list the French classical menu and different accompaniments that are served along with each dish
� analyze the factors, objectives, and principles of menu planning
� describe different methods of laying cover and restaurant service cycle along with how the KOT
control system works
A menu is the means of informing customers what a restaurant has to sell. Though the actual time of
origin of the word is not known, it is said that Duke Henry of Brunswick in the year 1541 used to refer
to a long slip of paper which contained the list of dishes being served one after the other. This list was
often termed the bill of fare, which was kept at the end of the table for viewing purpose. As time
progressed, the menu became attractive, durable and smaller in size to be kept at each table. Menu can
be broadly classified into following:
1) Table d�hote � it is a menu, which literally means table of the host. The highlight of this type of
menu is that it is usually divided into different courses at fixed price with limited or no choice.
Presently it usually includes at least three dishes and up to five at dinner. The cutlery, crockery and
glassware are laid on the table before the first course is served.
2) A la Carte � this menu shows the complete choice of dishes that are available from the kitchen. In
this menu, all the dishes are priced separately. This type of menu card is printed to last for several
months, until it is felt necessary to change the price of dish. A restaurant that follows this menu follows
the principle that the cutlery, glassware and crockery will be laid just before each course is served.
3) Cyclic menu � are offered in industrial cafeterias and hostels. The menus are repeated on a weekly
or monthly basis. They are designated to meet the nutritional requirements of the consumers.
4) Wine / bars menu � made to be used for selection of beverages by the consumer .It contains the
list of snacks which can go with the beverages. The price of the drink will be printed on the bar menu
and will normally be of 30 ml or 60 ml.
5) Room service menu � can be described as various food and beverages available in the hotel for
the guest to order.
6) Airline food / menu � long distance flights often have limited choice menus. The airline varies its
menu about twice or thrice a year to accommodate eating trends.
7) Carte du jour � means card of the day. It is mostly used in operations as an adjunct to the regular
menu. The dishes offered should be quite different from those featured on the regular menu.
8) Plat du jour � means plate of the day. Some food service operations offer only a single dish as a
plat du jour.
1. They must satisfy the guest expectations: we must plan a menu from the perspective of guests so
that they are happy and satisfied. We should try to understand their expectations, which may be
different due to their age and socio economic status. It can be also be identified by understanding what
image is created by the hotel in the eyes of customers.
2. The menu must attain marketing objective: While a part of marketing is discovering what the guests
want, another important aspect is providing their desired food at a convenient place, time and
appropriate price.
3. The menu must achieve quality objective: Quality food is basically a marketing tool. Good quality
and good nutrition go hand in hand. The menu should have a good balance of flavor, texture, colour,
shape, consistency and eye appeal.
4. The menu must be cost effective: Menu should be affordable to the guest. It should fulfill the
expectations of the guests.
5. The menu must be accurate: We should not deceive the guest by not using quality products to make
the items mentioned in the menu.
When new menus are to be made, they have to follow certain factors, which act as guidelines. Now we
will study those factors, which help to achieve the desired goals.
1. Type of operation: Prior to making a menu we must first know what kind of operation it is, like
restaurant, hotel, fast food, spa, etc.
2. Type of menu: After understanding the type of operation, we have to know what type of menu will
be followed, such as A la carte, coffee shop, cyclic, room service, break fast, dinner etc.
3. Seasonal fluctuations: Weather plays an important role, as most of the fruits, vegetables and seafood
are seasonal in nature.
4. Location: It means the place where the menu will be used like suburb, countryside, resort, hotel
complex, office complex, park etc.
5. Types of customers: Young, old, business, tourists, students, armed force etc.
6. Menu item prices: Value for money, budget price, expensive items, individually priced, package
price etc.
7. Capabilities of staff: Before planning for a new menu, we should understand staff capabilities first -
whether they require more training or new staff should be recruited.
8. Equipment required: We should check if the new items, which are to be introduced, would require
special equipment to make them. If yes, then whether those equipment are available in the market.
9. Kitchen space: We have to see that the kitchen has enough space to install these equipment.
10. Language: The menu should be printed in a universal language like English, along with the local
language of the place.
11. Dish selection and dish balance: While selecting the dish, a proper balance has to be maintained;
the menu should include all meats and seafood to provide variety.
12. Availability of suppliers: Lastly, we should see whether there are enough suppliers to supply the
raw materials to be used to make dishes.
Self-Assessment Question
3. Mention any two factors that affect menu planning process?
In the Hospitality industry, we follow the 17 course French classical menu. The different course
selection and the number of items in a menu will depend on the type or class of the hotel e.g. 5 stars, 4
stars, 2 stars etc.
1. Hors�d� oeuvre (Appetizers): They are also called as starters as they help to stimulate the
appetite. They are usually of spicy nature. A hors d� oeuvre should be light and colorful. The cutlery
provided is a fish knife, fish fork and the crockery is a fishplate or half plate. At times several
substitutes are also used which might require special cutlery and crockery. Traditionally, this consists
of a variety of salads but now a day it includes pates, mousses, fruit, smoked fish, meat, canap�s eggs
etc.
e.g. of some dishes are: Caesar salad, caviar, fresh fruit, oysters, Russian salad and fish mayonnaise.
2. Potage (Soups): It can be defined as extract of meat and vegetables in a pouring consistency. Soups
are divided in a number of categories. These include consomm�, broth, veloutes, cr�me, purees
bisques and various national soups .The cutlery provided is basically a soup spoon along with a soup
bowl. Some examples are consomm� julienne, which is garnished with strips of root vegetables,
minestrone, Italian vegetable and pasta soup, soupe a� l� oignon French onion soup etc.
3. Oeufs (eggs): A variety of egg preparations can be served like poached, boiled, half boiled, omelets
etc. The cutlery provided is a joint fork and is served onto a fish plate. Somes exemples are omelets,
espagnole, omelets aux to mates, omelets aux champignons etc.
4. Farinaceous (pasta and rice dishes): They include all kind of pastas such as spaghetti, macaroni,
and ravioli and also rice dishes such as pilaf f or risotto. It also includes dishes like choux paste and
semolina. The cutlery provided is joint fork and sweet spoon. Some examples are spaghetti Neapolitan,
spaghetti bolognaise, cannelloni, fettuccini etc.
5. Poisson (fish): Any kind of fish preparation can be served in this course. E.g. grilled, fried, poached,
baked etc. Fish has a soft fiber and tender meat which is easily digested and helps to prepare the
appetite for the heavier courses to come. The cutleries provided are a fish knife and a fish fork along
with a fish plate. Some examples are, a �l� angalise ( bread crumbed fried fish), a� l� orly ( batter
fried fish), sole bonne femme ( sole in white wine sauce )
6. Entr�e : A dish followed after a fish dish is called entr�e. They are generally small, well
garnished dishes which come from kitchen, ready for service. Entr�e means entrance; they are also
known as made up dish. They are usually accompanied by a rich sauce or gravy. The cutlery provided
is a small knife and fork with a half plate. Some examples are poulet saut� chasseur, steak Diane,
kebab oriental, vol- au- vent etc. Potatoes and vegetables are not usually served with this course if it is
to be followed by a main course.
7. Sorbet (rest): It is considered to be the rest course because of the length of the French classical
menu. The sorbet should be able to contrast with the richness of the dishes already served and
stimulate the appetite for the other course to come. The traditional sorbet is a glass of water with
crushed ice and a dash of champagne. Cigars and cigarettes can also be served.
8. Releve: This is the first main course or where large joints of meats are served. These joints are either
grilled or roasted. Sauces are served from sauce board and roast gravy with potatoes and green
vegetables. The cutlery provided is a large knife and a large fork and the crockery is a full plate. Some
examples are gigot d� agneau roti (roast leg of lamb), carre d� agneau roti (roasted best end of
lamb), cuisot porc roti
(roasted leg of pork)
9. Roti (roast): This is a second main course, where white meat or meat from game or poultry
(chicken, turkey, duck, pheasant, quail) is served. Each dish is accompanied by its own particular sauce
and gravy. It is served on a large plate with a large knife and large fork. Some examples are roast beef,
roast chicken, roast turkey etc.
10. Legumes (vegetables): In this course vegetables and compound salads are served. They are served
in a half plate and the cutleries provided are dish, a small knife and fork. Vegetables can be served in
one of following methods-boiled, grilled, baked, raw, etc. Some examples are asparagus, artichokes,
cauliflower, corn in the cob, etc.
11. Salade (salad): This refers to a small plate of salad that is taken after main course and is quite
often a green salad with dressing like salade francaise, salade vert, Russian salad etc. The cutlery
provided is usually sweet spoon and sweet fork and is served on a half plate.
12. Buffet froid (Cold buffet): This includes a variety of cold meats and fish items together with a
range of salads. Some examples are, caneton roti, jambon froid, mayonnaise d� hommard, chicken
galantine etc.
13. Entremets (sweet): This includes hot and cold like crepe suzette, Peach Melba, jam omelets, tarts,
souffl� etc. The cutlery used is sweet spoon and fork served on sweet plate.
14. Fromage (cheese): All types of cheese may be offered with the appropriate accompaniments.
Some examples are cheddar, Edam, Brie, ricotta etc. The cutleries provided are side plate, side knife
and small fork.
15. Savoureux (savories): This course usually consists of salty tit bit on a hot toast or fried bread.
Some examples, welsh rare bit, scotch wood cake, champignons sur croute, canap� Diane etc. The
cutlery provided is fishplate, side knife and sweet fork.
16. Desserts (fruits): All form of fruits, nuts and candied fruit can be served. The cutlery provided is
fruit knife and fork with fruit plate.
17. Beverages: like coffee and tea are served in this course.
Self-Assessment Question
2. Which course is served after Poisson?
Laying of cover
Cover is a technical term very often used in the catering industry. It can also be said as the space
allocated for the guest in a restaurant on a table. Cover can be described in two ways
a) When discussing how many guests a restaurant or dining room will seat, or how many guests will be
attending a certain cocktail party
b) When laying a table in readiness for service there are a variety of place settings, which may be laid
according to type of meal and service being offered.
Their are four basic steps of laying a cover:
1) Bringing the table cloth from the station and laying it on the table
2) Arranging all the central table appointments i.e. cruet set, ash tray, bud vase, table number, menu
card holder
3) Carrying all the cutlery and glass ware to the table
4) Placing the water goblet and serviette on the table
A La Carte cover
This is the place setting, normally laid in a good class restaurant, dining room or hotel in readiness for
service of either luncheon or dinner. It would consist of the following;
Fig. 2.1 : A La Carte cover
Fish plate
Serviette
Fish knife
Fish fork
Side plate
Side knife
Wine glass / water goblet
Table d� hote cover
This is a place normally laid in a good class restaurant, dinning room, hotel etc in readiness for the
service of either luncheons or dinner. It would consist of the following:
KOT or BOT is considered to be a list of items being used from the kitchen and bar for the guest. It is
the common mode of communication for both the kitchen to issue food and the cashier to make the
bills. The triplicate check system is referred to the system using check pads having three copies. The
top copy is to be handed to the worker in the kitchen or bar to get the order ready. The second copy
remains with the waiter for some time and then handed over to the cashier for preparing the guest bill
and the third copy remains in the book for future reference. In duplicate check system wee see only
two copies made; first goes to the kitchen for pick up of the food and the second remains with the
waiter and finally given the shape of the bill for presenting it to the guest.
K.O.T
Summary
Menu attracts the desired customers by providing them unique cuisines. In this unit, we have discussed
the different factors and principles that should be kept in mind before planning a menu. We also
discussed different meals and the different courses that are followed in French classical menu. Every
one who works in a restaurant should know the cover laying methods which we discussed in this unit
along with the restaurant service cycles. We have also explained how a Kot or Bot control system
works.
2.15 Terminal questions
1. What is the cover for the roti course?
2. Write one social skill that is very necessary?
3. What do you mean by aspic?
2.16 Answers
Self-assessment Questions
1. 6.00 a.m. to 9.00 a.m.
2. Entr�e
3. Kitchen space, seasonal fluctuations
Terminal questions
1. Joint knife and fork along with large plate
2. Personnel hygiene
3. A savory jelly
Unit- 2
Types of Meals
Menus are planned for every meal period like breakfast, lunch, brunch, supper etc.
Breakfast Services:
There are basically two types of breakfast offered in hotels and restaurants. The Continental
Breakfast and the English Breakfast. The Continental Breakfast originated in Europe. It is a light
meal as the Europeans normally have a heavy mid-day meal. The English breakfast is heavy and
is a major meal of the day. A traditional English breakfast runs into six or seven courses.
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
Note: There are variations to the Continental Breakfast. Cafe com- plate refers to Continental
Breakfast with coffee (or tea) while cafe 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. The
cover consists of :
Self-Assessment Question
1. Continental breakfast is served from ---------- to ---------------
Unit-03-Beverages
Structure
3.1 Introduction
Objectives
3.2 Classification of Beverages
3.3 Alcoholic Beverages
Introduction to wine
Classification of wines
3.4 Viticulture
3.5 New world and Old World Wines
France
Italy
Germany
Portugal
America
Service of wine
Food and matching wine
Wine terminology
3.6 Beers
Cider
Perry
Sake
3.7 Summary
3.8 Terminal Questions
3.9 Answers
3.1 Introduction
The word �beverage� has been derived from the Latin word �bever�, which means rest from
work. After a long work schedule, every one likes to refresh or retain the fluid loss to get the energy
back. Most of the beverages supply energy in the form of sugar or alcohol. They also provide other
nutrients like vitamins and mineral salts. Alcoholic beverages affect the central nervous system and
tranquilize it, thus reducing tension and worries. In a hotel, it acts as marketing tool to attract more
customers, who come there with different culture and habits.
Objectives:
After completion of this unit, you will be able to:
� explain and classify different alcoholic and non - alcoholic beverages
Stimulating drinks � These beverages help to stimulate the nervous system. During breakfast or after
lunch or dinner, it is necessary that hot beverages like tea or coffee be served. These beverages are
prepared in the pantry situated in the back area near the kitchen.
Refreshing beverages � Those beverages that help to replenish any fluid lost in the body are called
refreshing beverages. e.g., aerated water, mineral water, fruit juices, squashes and syrups.
Nourishing beverages � These beverages help in the nourishment or provide nutrition to the body.
e.g., hot chocolate, rye malt, etc,
Self Assessment Question
1. Refreshing beverages help to ------------------ body fluids.
Unit-4
Alcoholic beverages
Any beverage or portable liquid containing 1% to 75% of ethyl alcohol by volume is known as an
alcoholic beverage. Those with higher than 75% alcohol are known as medicines such as anesthetics.
gated wine making and even dedicated a God to wine i.e. the Roman Bacchus and the Greek Dionysus.
They took viticulture (growing of grapes) into the lands that they conquered. The Greeks introduced it
from southern France into the Black sea and from Sicily into North Africa. The Romans planted vines
in Bordeaux, the valley of Rhone, Marne and Seine and along the Mosel and Rhine. They were
responsible for introducing viticulture to Hungary, Germany, England, Italy and Spain. In 1153, King
Henry II of England married Eleanor of Aquatint, who brought along as her dowry, the provinces of
Bordeaux and Gascony. Thus, a wine trade flourished between England and France. Since French
wines were excellent, the English viticulture fell into decay. Wine is defined as an alcoholic fermented
beverage obtained from juice of freshly gathered grapes
. 3.3.2 Classification of wine
Wine can be classified as follows:
Wine press: Here different methods are used to take out the juice, which is called �must�.
The different methods are:
(i) Troddling
(ii) Balloon press
(iii) Manual press
(iv) Electric press
� Troddling � Here the grapes are put in a shallow tank and people wearing boots with spikes start to
tread the grapes to take out the juice
Fig. 3.1: Balloon press
� Balloon press � It consist of an expandable balloon, which is fitted in the tank filled with grapes
and equipped with an outlet for the juice.
� Manual press � It works on the principle of hydraulic pressure. As the central disc descends, it
crushes the grapes.
� Electrically operated press � Consists of a roller, with a plate fitted all around it. The grapes are
crushed between the roller and plate
Fermentation �
The process of fermentation takes place in about 3-4 days where the natural yeast (bloom) present on
the grape skin feeds on the sugar present in the juice and releases ethyl alcohol and carbon dioxide.
From white grape, white wine and from red grape, white, red and rose wines are made. The skin of red
grape consist the colour pigment; so, if the skin is left for a shorter period in the juice, we get rose wine
and if it is left for longer period, we get red wine. If the skin is removed, we get white wine.
Fermentation takes place in thermostatically controlled fermentation tanks, keeping the temperature
within the range of 60� to 80� F. During this process, heat is produced. So to control this heat, cold
water is run through pipes embedded in the tank. If the temperature is too low, then hot water is run
through the pipes. If sweet fortified wine is desired, then a definite amount of brandy is added during
fermentation. Due to this, the alcoholic content increases and the yeast become inactive. For a dry,
fortified wine, brandy is added after fermentation when all the sugar must have been used by yeast.
Racking
The process of removing pulp & yeast particles from the wine is called as racking. Here the wine is
kept in barrels for some time. Then one barrel is siphoned off into another. This process is repeated 3-
4 times.
Finning
It is done in order to remove all the suspended particles in the wine. Some examples are egg albumen,
icing glass, gelatin, agar-agar etc.
Refrigeration
After finning, they are refrigerated in order to avoid bacterial attack.
Filtration
It is done if the wine is not clear.
Maturing
Once the wines are free from the impurities, they are placed in oak casks for maturation. Maturation
time depends on the style of the wine. Wines may be matured for 4,6,8,9 years or a very long time.
Champagne, and other sparkling wines are bottled and are ready to consume after finning and
filtration. In case of champagne, the secondary fermentation takes place in the bottle itself. For
maturing wines, they will be kept in the casks for the desired number of years. White wines are
matured for 3 � 6 months and are best consumed when young. Prior to maturing, the casks and bottles
are treated with sulphur dioxide to prevent microbial growth. Maturing makes the wine mellow &
smooth and removes harshness.
Blending
In this process, different qualities of wines are mixed to produce a standard quality.
Bottling
Bottles are sterilized before the wine is bottled.
Storage of wine
The place where the wines are stored is called a cellar. It is usually an underground, dimly-lit and well
ventilated room with even temperature.
Self Assessment Question
3. Define viticulture.
3.5 New World and Old World Wines
France
France is divided into districts, which are further subdivided into sub districts, villages, chateaux, and
vineyards. Each of these divisions has its own wine quality control system (Appellation d� origin
controlee� franchise), which ensures that the wine produced is of best quality.
Fig. 3.4: Wine Regions of France
1. Bordeaux: Situated on the left bank of the river Rhine, below the district of cognac, Bordeaux is
divided into 5 wine producing districts: Medoc, Graves, Sauternes, St. Emillion and Pomerol. It is best
known for its red wines, called claret in England. Here area under vine is 105,000 hectares with a
yearly production of nearly 600 million bottles. They produce red, dry white, sweet white, rose, and
cremant (sparkling) wines. This provides a wide range, offering consumers fine value for money.
2. Burgundy: It is also known as �Golden slope� and it is best known for its white wines.
Fig. 3.6: Wine Regions of Burgundy
3.5.2 Italy
It is a country where wine has been produced since the Roman times; and it is the Italian who taught
the French to plant grapes and produce wines. Although Italy has all reds, rose, white and also
sparkling wines, more than 50% of production is of red wine. The wines produced in Italy vary from
the very cheap ones to the dearest. Although the wines get names from villages or vineyards, now-a-
days many cooperatives have come up who collect the wines and brand under the names of the
cooperative or any other name they choose. Such operations are known as Consorzio or Contina
sociace.
� Hops � they are flavoring agents, female flower obtained from hop plant.
� Yeast � is the biological catalyst, which consumes the sugar present in the wort and releases
alcohol and carbon dioxide.
� Finning � are the clarifying agents used at the last stage of beer production. E.g. Icing glass,
gelatin, agar- agar, egg white.
� Adjuncts � any other ingredient grain or cereal, if used along with barley.
Six steps to beer making:
1) Barley is steeped in water and the grain is left to germinate before malt. This releases the enzyme
diastase to convert the starch in the grain into fermentable sugar, mainly maltose.
2) When the malt has reached a desired stage, the germination is stopped by kilning (heating in
perforated plates).
3) The malt is milled and crushed into grist, which is mixed with hot water to release sugar in mash
tun. This liquid is called as wort.
4) Hops are added and boiled to extract the flavors and the preservatives.
5) After cooling, yeast is added to start the fermentation. The type of yeast used will depend on the
style of beer desired.
6) Fermentation will last for seven days and the end result of this is �beer�.
Types of beer:
� Larger � It uses the bottom fermentation yeast. Most beer is bottom fermented and is known as
larger. The word is from the German word meaning resting or storing. Larger beer is generally aged
for several weeks and in some cases for months to clear it from sediments and make it smoother and
mellower. Larger is usually light bodied and less alcoholic than ale. Pilsner, Light, Malt and Bock are
all types of larger
� Ale � is top fermented. Here when the yeast has finished its job, it rises to the top of the liquid
rather than settling in the bottom. Ale requires less aging than larger and can be sold within days after
fermentation. Two variations of ale are Stout and Porter.
Serving beer:
Before serving beer, we should check the glass properly, it should be clean other wise beer may get a
bad odour. Then we should hold the glass in 45� angle and start pouring the beer into the glass from
the bottle slowly. We should not rush fast, as the beer may create too much froth.
3.6.1 Cider
Cider is fermented apple juice made from good varieties of apples. The alcoholic content of this
beverage is slightly higher than beer. In some countries, it is made with apple juice and pear juice. The
color of this drink varies from pale yellow to dark amber rose.
Brand names of Cider
Ace
Bayeux
Brothers
Doc�s Draft
Weston�s
3.6.2 Perry
Perry is the fermented juice of pears. It is made in the similar way of cider.
3.6.3 Sake
Sake is a high strength (18%) slightly sweet rice beer, which is the result of double fermentation.
Self Assessment Question
4. Perry is made from juice of ---------
3.7 Summary
Beverage sale aids in much of the hotel revenue .We have learned in this unit the different types of
beverages. We also came to know how wines are made, served and stored. We have also discussed
different wine producing countries of the world .We discussed the making of fermented beverages like
beer.
3.8 Terminal Questions
1. Define stimulating beverages
2. What do you mean by the term vinification?
3. Explain the term CIDER?
3.9 Answers
Self Assessment Questions
1. Replenish
2. Red, rose, white
3. Cultivation of grapes
4. Pears
Terminal Questions
1. Those beverages that stimulate the nervous system
2. The process of manufacturing wines
3.Fermented alcoholic beverage made from apples
Tobacco
Structure
5.1 Introduction
Objectives
5.2 Principal Tobacco Producing Areas of World
5.3 Process Involved in Tobacco Manufacturing
Varieties of tobacco
Cigarette tobacco
Pipe tobacco
5.4 Manufacturing Process of Cigars
Characteristics of a good cigar
Classification of cigars
5.5 Storage of Cigars
5.6 Service of Cigars
5.7 Summary
5.8 Terminal Questions
5.9 Answers
5.1 Introduction
Tobacco is produced from a plant of the genus "nicotine", which is from the "solanaceae" family and
has various species grouped under it. �Tobacco is a fastidious plant that requires proper soil and a
moderate climate. In regions where it is grown, the temperature does not fall below 45�F. It is grown
in countries where a tropical or semi � tropical climate exist. Tobacco was smoked 2000 years ago by
a tribe called Mayar in South America as they used to worship cloud Gods for implementing rains.
Objectives:
After reading this unit you will be able to:
� analyse the curing methods of tobacco.
� distinguish among the various varieties of Tobacco.
� understand the manufacture, storage and service of cigars.
5.2 Principal Tobacco Producing Areas of the World
Tobacco is grown in countries with a tropical or semi-tropical climate such as Cuba, Jamaica,
Philippines, India, Syria, Australia, Greece, Turkey, Egypt, Myanmar and parts of the U.S.A. Initially
tobacco leaves were wrapped in maize or dried palm leaves and smoked by the natives of Eaibleu
Jungle in 1521, when Columbus discovered this. Tobacco has been grown commercially in Brazil
since 1548 and the English Colonies in Virginia and Jamaica around 1613. Tobacco was brought to
India by the Portuguese in the beginning of the17th Century A.D (1605) and was planted on the
Deccan Plateau.
5.3 Process Involved in Tobacco Manufacturing
A tobacco plant is made up of three different types of leaves, each with its own characteristics and
used in the production of premium cigars. The leaves from the middle and largest portion of the
tobacco plant are called seco. Leaves from this portion of the plant have slightly more flavor than the
milder voiado leaves, and need to be matured for at least 18 months before they can be used in cigar
production. The removal of the lowest leaves on the plant to foster its growth and direct its energy
eventually into the upper leaves that have not yet formed is called 'suckering'.
A typical tobacco plant will yield only 14 to 18 leaves suitable for cigar making, and these generally
fall into three categories.
(i) Ligero
(ii) Seco
(iii) Voiado
The LIGERO are the top leaves of the plant. These are usually the darkest and oiliest because of their
prolonged exposure to the sun. They are the strongest part of the plant, and bring the fullness to the
cigar. Because these leaves are often filled with veins, they will burn substantially more quickly than
the other parts of the plant.
The SECO are the leaves from the middle of the plant, and are not nearly as strong as the ligero leaves.
Lighter in color than ligero, seco leaves are consistent in their mildness, and allow the flavors of the
plant to come through. A master cigar blender knows exactly what kinds of taste he will ultimately
have merely by looking at the beautiful seco leaves.
At the bottom part of the tobacco plant are the volado leaves. These have the least amount of oil or
darkness, and burn most consistently. Often it is volado leaves that are used for binder in the cigar. The
use of good volado guarantees smooth and even-burning cigars.
After the leaves are harvested, fermented, sorted, graded, aged and divided, they are shipped to the
factories for rolling. Together, these three are blended into the filler. The filler leaves are stacked so
that they resemble the pages of a book. When properly rolled there will be just enough space between
the leaves to allow for the passage of air and smoke, but not too much which would cause a hot, fast
burn. The filler is then wrapped in the binder, called the capote. The capote, often made from volado
leaves, is strong and consistent, and is the fuse for the entire cigar. When lighting a cigar, it is
important to make sure that the capote is lit, for this is what will ensure that you have an even burn.
1. Favorable Soil:
Tobacco chiefly requires alluvial calcareous soil, sandy/loam in texture. This type of soil is light in
nature, but has good moisture retention capacity and is quite suitable for tobacco cultivation even
without irrigation. The soil needs a good drainage and must be protected from chilling winds and
scorching sun.
2. Climatic requirements:
While warm humid weather of the second half of September or the first half of October gives good
establishment of initial growth of plant, low temperature, bright sun and less humidity help in the thick
and heavy body development of leaf desired for yield and quality.
3. Irrigation system:
A long-term fertilizer-cum-irrigation system is required for good results.
The Process of Tobacco cultivation
1. Planting: The seeds are sown in the mineral rich, well-irrigated alluvial soil in nurseries from the
second week of September. The initial irrigation after 20 days of sowing the seed is a must for a good
crop. The seedling grows to a height of 4-7 inches after which it is transplanted in fields, which have
been already fumigated to prevent the nematodes. The plant takes about four to six months to mature
reaching a height of 7 feet (approx). At maturation, the leaves are sticky, thick and juicy. A good-sized
leaf measures 18" (11/2' approx).
2. Harvesting: Harvesting is normally done on a cloudy day to prevent wilting of the leaves. After
harvesting, the plants are left in the field for four to six days and then they are brought to the curing
ground.
3. Curing: This usually refers to regulated drying of harvested tobacco leaves under controlled
conditions of temperature and humidity. The purpose of curing is to produce dried leaf of the required
physical and chemical properties. Various regimes of ventilation, temperature and humidity are
employed for different types of tobaccos. Stalk cured tobacco takes several weeks for drying under
natural temperatures and close spacing in the barn while primed leaves of flue cured tobacco take four
or five days for complete drying.
Methods of Curing
Sun-Curing method:
Here the plants are arranged in small heaps in the yard and are left for a day or two. Then, the heaps
are opened out and the plants are spread on the ground. After two days they are turned upside down in
the morning. Then they are allowed to drying for another four days. They are bundled again and the
entire process is repeated at the same interval for a month and half till the leaves become dark brown
stalk dry up and lose the green color.
Fermentation:
The stalks or plants are simply heaped in a shed or hung in bundles over a bamboo. The bulks of the
bundle are broken and reconstructed three or four times at about a week�s interval depending upon
the condition of the leaves and the degree of heat development in the bulk. The cured leaves are tied
into, a bundle of twenty leaves each, using banana fibers and bulked into heaps. When needed, butts
are dipped in water or water is sprinkled over all the bundles and heaped again. When the temperature
rises over 40 degree C inside, the heaps are broken and remade at 2-3 days intervals for about 15 days
till the leaves are dry and whitish encrustation formed on the leaf surface. This white encrustation
formed on the leaf surface during the fermentation process is considered to be a quality index by the
trade. Apart from sun curing and fermentation, there are three more methods of curing tobacco.
a. Air Curing: Here, the harvested tobacco is cured under controlled conditions inside a building,
where mechanical ventilation is provided. The temperature is raised using combustible fuels like
charcoal and LPG. It takes one to two months for curing by this method and the varieties of tobacco
cured this way are - Cigars, Maryland, Burley,
b. Fire curing: Here, the curing is done in small and compact barns, which are ventilated. There are
metal pipes (called Flues) extending from the furnace under the floor and walls. The furnace is fed
with wood, charcoal, or oil or LPG fuel. It takes 4-6 days to cure and the tobacco most commonly
cured this way is Virginia Tobacco bulk curing.
c. Smoke curing: Here, the tobacco is hung for two - three days in the room, which is heated using
wood or charcoal fire. The smoke imparts aroma. It takes 3-10 weeks to complete the process.
4. Processing: The final grading and processing of tobacco is done on the basis of whether it is for
cigars, cigarettes, cheroots, chewing, snuff, etc. Grading is done according to the size, thickness, color
and aroma of leaves. Just after curing, the leaves are separated from a bit of stalk attached to each.
5.3.1 Varieties of tobacco
Latakia and Perique:
Latakia 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 dark shade. Sometimes coal or cow dung
is used as fuel for the fire. Perique is another of the same variety grown in Louisiana. These varieties
are used to increase the strength of pipe mixture.
5.3.2 Cigarette tobacco
In the manufacture of cigarettes, Virginian and Rhodesian leaves are used separately in carefully
blended mixture. As in pipe tobacco, bundles from the warehouse are received and stripped off the
midribs and stalks by machine or hands. The leaves then go to a fine shredder. Excessive moisture and
impurities are removed from the tobacco. 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 to receive the tobacco flowing in a constant stream. Paper and tobacco
move together.
The main types of tobacco for cigarettes and pipe smoking are:
a. Virginian: By far the most popular. Grown in Virginia, the Carolinas, Kentucky and Tennessee and
also outside America in Zimbabwe.
b. Turkish: From Asiatic Turkey, Balkans and Syria.
c. Egyptian: From the Nile Delta and Asia Minor.
d. Russian: Appreciated after a meal or during the sorbet course due to the strong tobacco used in
them.
Brand names of International Cigarettes
American: Winston, Marlboro, Merit, True, and Camel,
English: John Player Special, Dunhill, Benson and Hedges, Rothmans, 555, States Express.
French: Carrier, Gitanes, Royale.
Egyptian: Kabala
Russian: Hock Mock, Cock Mack
Turkish: Abdullah
Some other Brand names: New port, Doral, G PC, Kool, Parliament, Basic, More,Vantage, Carlton,
Now, Virginia Slims, Satin, Silk Cut, Embassy, Sterling, Silver Kings, Felton, Monarch, Black &
Whites, Cambridge, Pall Mall, Misty
Havana Cigars
1. Romeo Juliet: Churchill�s, Exhibition No.3, and Exhibition No.4.
2. Cohiba: Esplendidos, Corona Especiales, Robustos, Siglo IV, Siglo V.
3. Montecristo: A, No.1, No.2.
4. Hoyo de Monterrey: Double Coronas, Epicure No.1, Epicure No.2.
5. Partagas: Lusitanias, No.1, Coronas, Serie D No.4.
6. Diplomatists: No.2s
7. Bolivar: Inmensas, Belicosos Finos, Royal Coronas.
8. EI Rey del Mundo: Choix Supreme, Gran Corona.
9. Punch: Punch, Churchill�s, Double Coronas.
10. Sancho Panza: Belicosos,
5.7 Summary
In this unit, we have discussed regarding different regions where tobacco is grown. We also learned the
process involved in manufacturing tobacco. We then explained the different ways in which cigars are
classified, how they are stored, manufactured etc. We even understood the service of cigars in a hotel.
5.8 Terminal Questions
1. Name the two varieties of tobacco.
2. �M� stands for what?
3. What is the name of the box where cigar is stored?
5.9 Answers
Self Assessment Questions
1. Russian
2. Virginian and Rhodesian
3. Binder and wrapper
Terminals Questions
1. Latakia, perique
2. Maduro (M): Mature, rich and extremely dark
3. Humidor
Reference and Acknowledgment:
Menu Planning for Hospitality Industry, Jaksa Kivela, Hospitality Press, 1994.
Managing Food and Beverage Service Operations, Jack D. Nivemeie,
EI � AH & LA Publications, 1990.
Food and Beverage Service, Dennis Lillicrap, Book Power Publications, 2002.
The Beverage Book, Andrew Durkans, Hobber and Stoughton, 1995.
Food and Beverage Service, Sudhir Andrews, Tata McGraw Hill, 2004.
Food and Beverage Service, Bobby George, Jaico Publishing House, 2006.
Unit-05-Ancillary Departments and Services
Structure
4.1 Introduction
Objectives
4.2 Pantry
4.3 Still room
4.4 Silver room
4.5 Food Pick - up Area
4.6 Linen Room
4.7 Kitchen Stewarding
4.8 Summary
4.9 Terminal questions
4.10 Answers
4.1 Introduction
Hotel is a busy place where a lot of people come to dine together. So, the work carried on by the staff
working at these busy places should be less time-consuming, neat and elegant. The supporting areas or
the ancillary sections of a hotel allow the staff to achieve these goals. These sections make their day-
to-day work faster and simple, allowing to reduce the stress of staff. In this unit, we will study about
these different sections, which make the staff job simple and fast.
Objectives
After studying this unit, you will be able to:
� list different ancillary departments in a hotel
� analyse the different equipment and provisions kept in these departments
� explain the role, functions, and duties carried by the staff in these departments.
4.2 Pantry
A Pantry should have-
� Cupboards or shelves
� Table
� Dispense wine bar
� Hot plate
� Linen box
� Draining board
� 24 hours hot and cold water supply
Pantry or a Service room is a supporting area providing the restaurant with clean crockery, cutlery,
glassware, linen and other equipment. A pantry contains shelves or cupboards for stacking equipment
and linen, a table to take the dirty plates, bins for rubbish, sinks with hot and cold running water and
draining racks for washed glasses. A large linen box should stand in one corner to receive used table
napkins, slip cloths and tablecloths. A hot plate should also be kept for warming the plates.
A waiter, leaving a restaurant with used materials, puts the dirty plates and stacks them on the table.
The dirty silver is put on the appropriate compartments. The waiter then goes to the service table in the
kitchen to collect the next set of dishes ordered by the guest. He takes the required plates from the hot
plate and re-enters the restaurant. Generally, there is a dispense bar adjoining the pantry so that waiters
can collect orders for wines and other drinks. Larger establishments often employ a pantry man to keep
the pantry clean and to clear off dirty dishes and silver and thereby assist in service.
Self-assessment question
1. Pantry is also termed as -----------------
4.3 Still Room
The main function of the stillroom is to provide food and beverage items required for a meal (mainly
breakfast and afternoon tea). The duties performed in this service area vary according to the type of the
meals offered by the hotel.
Equipment needed in a still room-are:
� Refrigerator-for storing milk, cream, butter, fruit juices, etc.
� Butter machine
� Coffee making machine
� Tea dispenser
� Large double sink and draining board
� Salamander-for making melba toast
� Bread slicing machine
� Hot cupboard
� Working table top and chopping boards
� Double gas rings-for preparing eggs and porridges
� Storage racks or cupboards
� Coffee grinding machine etc.
Provisions:
� All beverages (Tea, coffee, oval tine etc.)
� Assorted fruit juices-Orange, Grape etc.
� Sugar-Castor, cube, granular
� Preserves-Marmalade, Jam, Honey
� Butter
� Breads - White, Brown and French
� Bread rolls, Croissants, Muffins etc.
� Breakfast cereals- Cornflakes, Wheat flakes, etc.
� Pastries, Sandwiches, Gateaux etc.
Self assessment questions
2. Name two equipment used in the stillroom
4.4 Silver Room
In large organisations, the silver room or the plate room holds the complete stock of silver required for
the service of all meals together with a slight surplus stock for emergencies. The different silver
cleaning methods are as follows:
� Burnishing machine - It has a drum filled with ball bearings, the silver is placed in the center and
soap solution is poured in. Then it is rotated .The bearings will rub the silver and remove the tarnish
from it
� Polivit- It is an aluminum metal sheet with holes. The polivit is placed in the bowl together with
some soda. The silver is then put and allowed to have contact with the metal plate, hot water is poured
which will react and remove the tarnish
� Plate powder � It is a pink powder, which needs mixing with a little methylated spirit to obtain a
smooth paste. This is applied to the silver to clean the tarnish, then cleaned with hot water
� Silver dip � is a pink colored liquid chemical, which cleans the silver when dipped in it.
4.5 Food Pick - up Area
It may be regarded as the meeting point between the food production and the F& B service staff. It is
most essential that there is an active cooperation and good relationship between the staff of these two
service areas.
4.6 Linen Room
Linens are changed at the linen room on one-to-one basis i.e., one clean for one dirty. Counting linen
must be done carefully. Usually a station waiter and a waiter are appointed in rotation on a duty roaster
to be responsible for the restaurant linen stock and for its change. Linen is changed daily at scheduled
times at the linen room. It is the waiter�s duty to collect the soiled linen from the restaurant daily.
Linen Book - A waiter is usually required to record soiled items on a duplicate linen book. Soiled linen
is bundled into 10�s after being scrutinized for wear and tears. The waiter then takes them to the linen
room and the linen in-charge cross checks the linen. If the actual count tallies with the amount entered
in the book, the linen room in-charge issues the same number of cleaned linen. He also enters the
amount on the linen book and is duly signed by him and the waiter. The linen room retains the top
copy and the duplicate remains in the linen book. Any discrepancy must be noted down so that the
missing linen can be obtained later. Linen changing is an important duty and is usually allocated to a
reliable person there.
Self Assessment Question
3. -------------- and ----------------- are appointed on rotation basis as in charge responsible for the
restaurant linen stock.
4.7 Kitchen Stewarding
The Kitchen Steward Team (KST) plays an important role in the smooth functioning of F & B Service
and F & B Production departments. This department is headed by a Chief Kitchen Steward and is a 24
hour department. They look after the equipment, crockery and cutleries and the general cleaning.
Though the operations of the kitchen stewarding department are mainly in the back area, it is still one
of the most important departments.
Each Shift Supervisor has a team of utility workers who do the manual work of the departments. They
are mostly unskilled workers who have to be trained.
Duties and Responsiblities
1. To keep the F & B Production and Service area clean.
2. To dispose of garbage everyday as per the rules and the regulations instructed by the Chief kitchen
steward.
3. To keep control over the stock of crockery and cutlery being issued and used.
4. To keep the record of all cutlery, crockery and kitchen equipment.
5. To maintain activities of washing and polishing of all cutleries, crockery and equipment offered at a
particular period of time.
6. Periodically cleaning and oiling of machines and equipment and checking whether it is in good
condition.
7. To provide ice in sufficient quantities to meet the requirements of the departments.
8. They have to look after the maintenance and cleaning of staff cafeteria. The crockery, cutlery and
utensils used by the staff cafeteria are cleaned by them.
9. They are also responsible for pest control, which would also include employing staff and
maintaining contacts with the pest control department.
10. Kitchen stewarding is also responsible for making a Breakage Report.
11. In some hotels, the role of kitchen stewarding includes taking precautionary measures for fire. For
this, they have to check the fire extinguishers, sand buckets etc.
12. Supply of gas and coal to the kitchen.
13. Cleaning the receiving area.
14. Cleaning staff lockers.
15. Dish and pot washing.
Role and Importance
1. To share the work of F & B Service and Production departments by taking certain responsibilities
and ultimately increasing the efficiency of both these departments.
2. Their strict vigilance can control wastage and can keep costs down by monitoring breakage,
controlling supply of gas, coal, ice etc. to the kitchen and liasoning with the maintenance department
for maintenance and getting equipment repaired when necessary.
Identifying peak periods are also important. During peak seasons, the restaurants and coffee shops will
be always busy. The KST has to speed up their work and at these times more staffs are required.
During lean seasons, the number of staff members of KST might be less.
4.8 Summary
Ancillary department helps in the smooth service in a restaurant. We have discussed the different
ancillary departments that are seen in a hotel. We also discussed the different provisions and
equipment that are used in these different departments. We laid emphasis on the duties, responsibilities
and the role that each of these departments play in a hotel.
4.9 Terminal Questions
1. List two silver cleaning methods
2. The meeting point or place between F& B service staff and production is termed -------
4.10 Answers
Self Assessment Questions
1. Service room
2. Tea dispenser, hot cupboard
3. Station waiter and waiter
Terminal Questions
1. Polivit, silver dip
2.Food pick - up area