FOOD & BEVERAGE SERVICE

BHMCT III YEAR

II SEMESTER

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S. No CONTENT PAGE NO.

1 Unit – I BANQUETS & CONVENTIONS
1.1 Banquets & Convention 3-17
1.2 Banquets – History & Types
1.3 Duties & Responsibilities of Banquets’ Staff
1.4 Layout – Arrangements – Seating plans
2 1.5 Facilities, Booking Diary, Function Prospectus
1.6 Compilation of Menus - Types of Banquets – Toast Master

3 Unit – II CHEESE SALADS ICECREAMS SALADS 18-30

2.1.Buffet
2.1 Cheese
4 2.4 Sorbet

Unit-III CONEMMPORARY FOOD SERVICES 31-39

5 3.1 Food trucks
3.2 Take Away
3.3 Online Food Ordering
3.4 Quick Service Restaurants Concepts
40-43
Unit – IV SUPERVISORY FUNCTION SYSTEM

Unit- V MANAGEMENT INFORMATION SYSTEM

44-55

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INTRODUCTION
The word “Banquet” possibly came from the word “Banc” means Bench. Banquet signifies
a sumptuous meal given to a large number of guests on a festive or ceremonious occasion or it is
given to bring people together of the same literary or artistic taste or religious or political ideas are
of the same social status, profession or authentic origin. A banquet is a large public meal or feast,
complete with main courses and desserts. It usually serves a purpose, such as a charitable gathering,
a ceremony, or a celebration.
A convention is a set of agreed, stipulated or generally accepted standards, norms, social
norms, or criteria, often taking the form of a custom.
When the large gatherings at the table became impossible, the era of banquets began. The
most significant were those that took place in the fertile field of the orient special rich in spices &
flavorings.
The origin of banqueting goes back to pre-historic times & the two great events in the life
of people – BIRTH & DEATH. On such occasions, they would meet & divide among themselves
& choose pieces of animals captured in the forest. These were the first banquets which eventually
progressed. The art of party catering began to be made when clay & bronze vessels which could
withstand with fire were invented and came into use for cooking fish, meat and vegetable.
Techniques have developed & find many more reasons for celebrations. Banquets are special
functions organized for professional, social or state occasions. Banqueting is a service for these
functions and is different from the usual service offered in the restaurants. Normally such functions
are organized when the number of people involved is 15 or more. The types of functions normally
are:
1. Profession
 Luncheon - Company, Clubs.
 Conferences - National or international, seminars, training courses.
 Meetings - Board meetings, press, profession associates, and dealers.
 Exhibitions - Painting, sculpture, fabric, books, sales etc.
2. Social
 Dinners
 Wedding reception
 Cocktail parties
 Fashion shows
 Recitals
 Coffee parties
 Balls
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3. State
 Dinners – Intra government & inter government parties for heads of state, national days.

BANQUET HIERARCHY
Banquet Manager

Banquet Sales Representative Secretary

Banquet Supervisor/Head Waiter
Waiters
Barman Wine Waiter
Asst. Waiters
Casual Staff
BANQUET MANAGER
In the above setup the Banquet manager is overall in-charge of administration, dealing with
the guests and coordinating all arrangements. The supervisor coordinates the implementation of
function arrangements and controls staff job allocation. The waiter’s and asst. waiter’s made the
actual arrangements and do the service.
The banquet department normally has skeleton staff and employs causal staff for large
functions. The banquet representative prepares a sales kit of brochures, fact sheets, layouts, etc.,
and visits potential clients to solicit business.
He has the entire administrative responsibility. He meets the prospective clients, and
discusses arrangements with them concerning menus, table plan, costs, wines, bands, toast-master
etc. He must send, to all the departments concerned, a memo, informing them about the dates
several of functions, numbers, and any further details that might be required by a certain
department.
In large first-class establishments there is generally a small nucleus of permanent staff
dealing with banqueting alone: These would include the Banquet manager, one or two Assistant
banquet manages, one or two banquet head waiters, a dispense barman and a secretary to the
banquet manager. In- smaller establishments where there is fewer functions the necessary
administrative and organizational work; would be undertaken by the Manager, Assistant manager
and head waiter.
BANQUET SALES REPRESENTATIVE
The main object of the Sales Administration Manager is to sell the banquet facilities of a
hotel to a client, and where necessary make the initial approach and contact. After this he refers
the client to the banquet manager concerned. Because of the varied make-up of each banquet suite
in the various hotels, the Sales Administration Manager must have an extensive knowledge of room
specifications, size, light switches, electric points, height of doorways, maximum floor loads etc.

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This enables him to give positive and negative answers to any requests at his initial meeting with
a client without causing any delay to either party. A certain approach is required when meeting a
client, who must immediately be made to feel at ease. The first thing to determine is how much
money the client is willing to spend per head, and to decide whether his requests come within that
particular price range. The client may be given a booklet of menus to study by the Sales
Administration Manager. These must be well-presented and therefore act as a good selling point
for the hotel concerned. The menus should be variable with a choice for each season of the year
and include foods of the seasons. The price range should be variable as well. He must at the same
time be a man of ideas. For very special occasions, he should be able to make suggestions for the
function.
SECRETARY
Works with the banquet manager and is responsible for handling all incoming and outgoing
mail, for seeing to it that all memos dictated are sent to the appropriate departments and for the
correct filling of all correspondence. The secretary handles telephone calls, and in the absence of
the banquet manager may take provisional bookings for functions ensuring that the details are
entered on the correct form banquet Memorandum). Bookings are generally made in one of three
ways-by telephone, by letter, or by interview. All enquiries, however made, should be conned by
letter.
BANQUET SUPERVISOR/HEAD WAITER
He is in charge of the banquet suits and their organisation for various forms of functions.
He is also responsible for the engaging of staff, on a casual basis, to cover the various duties at a
function. The banquet head waiter would normally have a list names and addresses and telephone
numbers of the best casual staff, and he will sure that they are appropriately placed. This shows
results in that the staff works all together as a team producing a good all-round service and the
result benefits both the client and management. The casual staff are normally paid by the hour and
so given a meal as part of their contract.
WAITERS
Works sometimes in conjunction with the dispense barman. If there is no permanent
dispense barman he may take over the latter's duties together with those of organizing the banquet
wine waiters and allotting them stations, giving them floats f there are cash wines and discussing
the service with them.
A waiter at a banquet is generally expected to serve between 8-10 covers on a station.
Establishments vary in their service of guests at banquets. Generally the waiter commences at one
end of his station and works along to the other end. He may however commence at the left of his
station for one course and from the right of the host and then right round the table. Apart from the
top table no precedence is given to rank or sex at banquets. The waiters are numbered, once the
stations are allocated, so that the waiter with a station furthest from the service entrance will be
nearer to the head of the queue at the hotplate. The waiters on the top table are always at the head

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of the queue and enter the room first with each successive course. No waiter commences service
on his station until those on the top table have commenced their service.

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BARMAN
If he is a member of the permanent banquet staff, he is responsible for the allocation of bar
stock for various functions, the setting up of the bars, the organisation f the bar staff, control of
stock and cash during service and for stock- taking when function is completed. He is also
responsible for the restocking of the banquet dispense bar.
WINE WAITER
He serves approximately 25 covers, but this depends on the type of function, the amount of
wines on offer, and whether any wine is inclusive in the price of the menu or if cash drinks are
being served. The wines waiters normally aid the food waiter5 with the service of vegetables and
sauces for the main course. When cash drinks are served, the wine waiters are normally given a
float with which they pay the cashier or barman as drinks are ordered and collected from the bar.
The responsibility then rests with the wine waiter to collect the cash for any drinks he has served.
This is done immediately after the liqueurs are served and before the toast commence. If any guests
signs their bill or wishes to pay by cheque this must first of all be confirmed by someone in
authority. The wine waiters are sometimes also required serve aperitif at a reception before the
meal. If so, they are required to do the necessary mise-en-place to ensure that the reception area is
ready, i.e. ashtrays, cocktail snacks, setting-up of portable bar, polishing glasses, etc. They also
ensure that there are plenty of small tables available.
CASUAL STAFF
Care is taken as to the type of staff employed. They normally report approximately one hour
before a function commences. They are allocated stations and given a brief talk with regard to the
procedure for the service of a particular function. After service they are paid and then dismissed.

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LAYOUT ARRANGEMENTS

U-SHAPE T-SHAPE

V-SHAPE
SQUARE SHAPE
E –

SHAPE
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RESTAURANT STYLE
(SOCIAL FUNCTION)

SEATING PLANS
Of the total number of people attending a function it is firstly, determined how many will
be seated on the top table, and how many on the 'sprigs', round or oblong tables making up the full
table plan. Generally odd number of guests is seated at the top table so that the Guest of Honor can
be seated in the centre. All tables, with the exception of the top table, are numbered. The table
numbers themselves are placed on stands of such a height that they may all be seen from the
entrance of the banquet room. The approximate height of the stands would be 75 cm (30 in). After
the guests are seated and before the service commences these stands are sometime removed. As far
as possible when formulating the table plan, one avoids seating guests with their backs to the top
table.
Normally there are three copies of the seating plan. These go to:
1. The organizer so that he may check all necessary arrangements.
2. For the guests. This seating plan would be placed in a prominent position at the entrance of the
banquet hall so that all guests may see where they have seated and who else is sitting at their
table and the position of their table in the room.
3. The Banquet manager for reference purposes.
Here is an example of banquet seating for 350 guests 31 guests on top table.
Method of Calculation:
1. Size of the table: 6' x 3' and 3' x 3'
2. Size of the banquet cover: 27" x 15"
3. Work aisle required between the two sprigs is: 6' (minimum)
4. The distance between the top table and sprig should be minimum: 3'
5. Distance of sprigs and top table from the walls of the banquet hall: 5' minimum.
6. The top table should be raised from the ground by minimum 6" to 1', so that everyone can see
the guests who are sitting on the top table.
Calculations:
Total number of guests = 350
Guests on top table = 31
(a) To know type length of the top table multiply no. of guests on top table by 27" So,
31 x 27" = 837"
Divide 837" by 12 to convert it into feet 837 = 69.75 feet
12
To round off the figure say the length of the top table is: 72 feet.
(We can have 12 tables of 6' x 3')
(b) To know the number of sprigs, divide the length of top table by 9 (6 feet is the aisle and
3 feet is the table width): 72 = 8 sprigs
9
Number of guests to be seated on sprig: 350 - 31 = 319 guests
(c) To know how many guests will be sitting on each sprig, divide the number of guests by number
of sprigs i.e. 319 = 40 guests approximately, that means 208 guests on each side of the sprig.
(d) To know the length of the sprig, multiply the number of guests on one side of the sprig by 27
i.e. 20 x 27 = 540" = 45 feet.

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(We will have 7 tables of 6' x 3' and one table of 3' x 3')

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FACILITIES TO BE PROVIDED
In order to promote the sale of functions (meetings/ conferences/ banquets etc.) most
establishments now have banqueting and/or meetings and conference sales packages, these ranges
from the very simple, to the elaborate and complex, depending on the nature of the establishment.
Examples of the content often included in these types of packages are:
 Location and contact details of the establishment and the staff involved
 Examples and descriptions of the type of functions that can be accommodated
 Information on how to get there, local attractions, and availability of car parking
 Examples and costs of set packages e.g. for conference delegates (day rates, overnight rates,
meal rates etc.)
 Room plans indicating size, possible layouts, availability of services (gas, electric, telephone
points), air conditioning, access points, maximum weights that floors will take
 Provision for disabled visitors
 Room hire charges
 Listing and description of styles of tables and chairs and other equipment
(e.g. meeting tables, conference chairs, lounge areas, technical equipment such as public
address systems, video players and TV monitors, flip chart stands and paper, lecterns, overhead,
slide and data projectors, computers, white boards, blackout curtains, double glazing and sound
proofing)
 Charges for additional equipment such as projectors etc.
 Availability of room decoration, flowers, lighting systems
 Availability of disco, resident bands, presenters, Masters of Ceremony, Toast Masters etc.
 Examples of meal packages such as a range of set menus, snack menus, conference lunches,
and also details on the service methods such as formal table service, buffets, in room service
etc.
 Other services such as car rental, limousine services, private bus services, catwalks, business
services, and other services of the establishment such as restaurants and fitness and leisure
facilities
 Standard terms and conditions of bookings

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BOOKING DIARY
At the initial meeting of the banquet manager and the client a file is opened recording all
points mentioned concerning this particular function and to hold all correspondence received. If
the enquiry is not immediately a firm booking then the provisional details are only penciled in until
the booking is confirmed. It is then inked in. The banquet manger usually has the available
specimens of luncheon and dinner menus with the costs per head and photographs of the various
table lay-outs for different numbers. This gives the client a clear picture of the facilities available
in the price range he can afford. When the client is ready to make a booking then at the initial
meeting with client, a file is opened for the client and the booking. In this file will be the details
on the client and this file will then hold all the requirements for the particular function, as well as
correspondence sent and received. At the meeting where the booking has been confirmed a
function booking form will have been completed.
After the initial meeting and the booking having been confirmed the following points are
noted:
1. Name of booking party.
2. Name of the person to whom the bill is to be sent to.
3. Nature and type of function.
4. Date & time of function.
5. Number of people expected and guaranteed.
6. Menu type and service required.
7. Wines, spirits and non-alcoholic drinks to be served.
8. Type of table layout.
9. Special arrangements to be made.
10. Seating plan and name of guests for state banquets.
11. Price to be charged per person.
12. Price for hall.

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BANQUET FUNCTION PROSPECTUS

BANQUET DEPARTMENT
Hotel Name:
Hyderabad FUNCTION PROSPECTUS No._________
Date Day Type of Function Number of Guests
Name of the Group and Address Estimated Guaranteed Advised Final
Room Veg._______ Chief Guest Host
Telephone (i) Off. ________ Non. Veg.__
Res.________
Booked By……………. Room Rent _________ Advance Rs.___
Designation………….. Rate per cover________ R. No. _________
S.T. % Mode of Payment
Gratuities ______
Dishes to be considered Service and Facilities:
(a) Printing of:
(i) Tickets
Menu Rate (ii) Invitation cards
(iii) Menus
(b) Preparation of :
(i) Table Plan
(ii) Place Cards
(c) Décor:
(i) Banquets
(ii) Flower sprays
(iii) Gala Novelties
Price Range (d) Engagement of:
(a) Food (i) Bard
(b) Wines (ii) Toastmaster
(c) Bar (Cash or A/c.) (State limit if bar is (iii) Entertainers
charged to A/c.) (iv) Photographer meals &
(d) Late buffet refreshments for above
Time Table Licenses and (e) Provision of:
(i) Lights
of events performing Rights
(ii) Piano
Board to Read (iii) Microphone
Banquet Manager (iv) Spot Lights
(v) Tape Recorder
(vi) Projectors
(vii) Screen
(viii) Music
(ix) Stage
(x) Dance Floor
(xi) Ice Sculpture

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(f) Other facilities:

(i) Transport etc.

Banquet Menu - Compilation

There should be a varied choice of menu within a price range, with special menus available
for occasions such as weddings, New Year's Eve, 21st birthday party and so on. Sometimes two or
three menus are offered for each type of occasion. Each menu should be well balanced offering
vegetarian and non-vegetarian dishes. As functions are booked up months in advance special care
is called for with regard to foods in season. The minimum number of courses is usually four plus
coffee.
There should be menus for each type of occasion. The choice should be large, varied and
within a wide price range. Sometimes two or three menus are offered for each type of occasion.
Each menu is well balanced offering vegetarian and non-vegetarian dishes. A typical lunch or
dinner menu would offer:
Hors-d’oeuvers

Soup

Fish / Entrée

Meat / Chicken

Sweet dish

Coffee

Service during Different Occasions
Generally it is recognized that at functions the service method may take any of the following
forms (see pp.12-13, Service Method Definitions):
 Silver
 Family
 Plate
 Assisted-service
 Self-service
The type of service method chosen is usually determined by the:
 Host's wishes
 Equipment available
 Type of function
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 Time factor
 Skills of the service staff available

Traditional
For formal functions it is normal practice for the banqueting head waiter to organize his/her
staff so that at a given signal the top table service staff can commence to serve/clear, immediately
followed by all the service staff. It should be remembered, therefore, that the top table service staff
always commence to serve/clear first. Correctly the banqueting head waiter will not give any signal
to clear a course until all guests have finished eating.
All staff should leave and enter the room led by the top table staff and followed by the other
service staff in a pre-determined order. This pre-determined order generally means that those
staff with stations furthest from the service doors should be nearer the top table service staff in the
line-up. Theoretically this means that, when entering the room, all service staff reaches their
stations at more or less the same time. Each member of staff then serve his/her own table using the
appropriate service method - either full silver service or a combination of plate and silver service
and so on. However, when deciding on the pre-determine order, another factor that should influence
the final decision is that of safety. In other words as far as is possible, any cross-flow of staff and
bottlenecks in their movement to and fro the room should be avoided.
Wave Service
Wave service can be used mainly when meals are plated although some establishments also
use this style of service organisation for silver service. It is a way of both saving on staffing for
conventional service and/or speeding up service for plated systems. The term wave comes from
the approach where tables are not served altogether but over a period with individual guests on
some tables being served quickly at one time before the service on other tables is started. There are
two basic approaches to this:
1. For both plated service and for traditional silver service the staff from two tables next to each
other will work together as a team. This happens throughout the room. The pair work together
to serve one of the tables completely and then will assist each other to completely serve the
other table.
2. The alternative is for a larger group of staff to work as a team serving one table completely at
a time before going on to the next. This is especially useful when plated serving is being used
for the food.
The resulting effect of adopting these approaches is that tables are being served throughout
the room, over a period, but with each individual table's service being completed quickly.
For plated service one of the difficulties is keeping the food hot. For table service speed
transfer of the plate from the kitchen can ensure that the food is hot when reaching the tab assuming
of course that the food has always been first presented onto hot plates. To additionally help with
keeping the food hot, plate covers or cloches (domed plate covers) have been used. A more recent
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development is a product called Kelvin®. This is in the form a disc which is permanently cemented
to the base of the joint plate. The plates can then be heated by conventional heating or by
microwave (four minutes). The disc retains heat above 60° C for up to 20mins and above 40° C for
up to 30mins. One of the advantages is that rim of the plate can remain comfortable to hold whilst
the temperature of the centre of t plate remains hot.
Buffet-Style Functions
At buffet style functions, guests approach the buffet at its various service points to sell their
requirements course by course. Most ancillary items may also be collected, if needed, at the buffet.
These might include rolls, butter, sauces, napkins, tableware and the like. The guests then return
to their tables to consume the meal. Any dirties are then removed by clearing staff at the
appropriate time.
Security Arrangements and Protocol involved
Responsibilities for VIP’s
The Head of Corporate Security, Duty Facilities Manager, or local facilities/programme
management at other sites will be responsible for the following:
 Security Risk Assessment if required
 Overall security during visit of PAR to sites / event
 Provision of security planning for visits
 Overall management of security function during visits
 Liaison with relevant police agencies as necessary
 Liaison with Head of Corporate Security
Visits by VIPs rated at the highest level, categorized as VVIP’s such as senior Indian and
Foreign government ministers, royalty and visiting heads of state, will require a Security Risk
Assessment based upon actual and perceived threats against the visitor(s) concerned. It is important
to note that the presence of a VIP/PAR, even on a temporary basis, may also require the production
of a new building security risk assessment to cover the period of the visit.
If necessary, further advice should be sought from the Head of Corporate Security as to the
status of the visitor and threats peculiar to that individual.
Depending upon the category of VIP, police protection (armed or otherwise) may be
provided. It is stressed that the decision for police protection will not be at the discretion of the
Government, though it may be requested.
It is important that the police are aware of visits and kept informed by us of the more detailed
arrangements. It is in the management/host interest to provide the police with this information, as
there are times when we rely heavily on their assistance, e.g. when there is likely to be a large
crowd, and when their specialist knowledge may assist in dealing with this. The decision about
whether the police wish to pay special attention to the premises during the period of a VIP visit.
There is a generic checklist that can be used as a guide for security issues that need to be
considered for such visits. For individual visits it may not be necessary to convene security
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planning meetings and produce a security plan, however, the individual considerations listed can
be referred to on a stand-alone basis or as part of the security plan for large-scale visits.
Protocol the forms of ceremony and etiquette observed by diplomats and heads of state.
The format and procedure that governs the transmitting and receiving of data. The term comes
from the Greek "Protokollon," which was the cover page to a manuscript that provided a description
of the contents.
ROLE AND FUNCTION OF TOAST MASTER (MASTER OF CEREMONIES)
ORIGIN OF THE TOAST
The custom of drinking to a person's health goes back in history, and is probably derived
from the religious rites of drinking to the Gods and to the dead. With the advent of Christianity
these customs gradually become associated with drinking to the health of living men. In the Stuart
days, it was the custom to put snippets of toast in the wine cup before drinking. By the beginning
of the seventeenth century, toasting or health drinking to the ladies had become a matter of some
ceremony, and toasts were often drunk on the bended knee. A Scottish custom which still survives
is to drink a toast with one foot on the table and the other on the chair. In Britain, with the exception
of the Navy (and one or two regiments of the British Army)'who have the privilege of drinking the
royal toast seated, but invariably choose not to exercise it, during toasts all guests remain seated.
The rule also applies if an association of similar organizations is being toasted; all members present
remain seated when the toast is proposed,
Toast mastering is a highly professionalized activity, and requires the services of specialists
who really understand this art and can make all the difference to the proper execution of a banquet.
Toastmaster is the conductor of the banquet. The essential function of a Toastmaster is to ensure
that the entire programme conducted smoothly and efficiently. Whereas the Toastmaster is
responsible for the correct toast procedures and the execution of other formalities associated with
function; the Master of Ceremonies organizes the dances, floor shows and other entertainments
programmes. In general, he carries out the stage programme effectively. In some cases, when the
formalities of a banquet are over, the Toastmaster can become the Master of Ceremonies until the
party comes to an end.
Toastmaster does the job of a coordinator by organizing the toast, dining hall speeches and
by coordinating the toasts and entertainments in such a way so that they fit accurately into the
service arrangements made by the Banquet manager. He observes all the correct forms of
procedure, and gives discreet guidance when the correct formalities are in doubt. A complete
liaison between the banquet manager the Toastmaster and the host or chairman of the function is a
must, and it essential for all three to ascertain that all is in order before "Dinner is served"
announced.
The Toastmaster is the controller of speeches and toasts. At some functions the Chairman
may wish to introduce several informal toasts such as 'Taking wine with the Ladies presents'. This
is a very pleasant custom and can be carried out with 2 sorts of variations, depending on the type
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of function. It helps to break down research and encourages the party spirit to develop, but it can
interfere with the efficient service of the food if it is repeated too frequently. It is essential for the
Toastmaster and the banquet manager to work in close harmony on these points to ensure that a
spontaneous toast is not announced just when the waiters are about to serve a course. The
Toastmaster is responsible for maintaining order during the function.
Good professional Toastmasters are not easily available, and it is an occupation which
requires more expertise that might at first be thought. His job calls for an impressive personality.
Among many other things, the Toastmaster must ha\ mastered the art of producing his voice
without shouting and bawling like an army Drill-Sergeant. He must be well-educated, have
command over the language, and have a clear speaking voice devoid of arty broad dialect, and a
good vocabulary also. Preferably, he would be well-versed one or two foreign languages. His voice
should be clear and authoritative; he must be able to command respect and obtain complete co-
operation from all members of the staff. He must be diplomatic and be able to get along well with
the company being entertained. He should be tactful. The Toastmaster must be of even temper and
immaculate appearance, and must be able to cope with any contingencies which may arise. He
should be a person who is well-versed with the dignitaries and their titles. He should preferably
have the knowledge of dance numbers etc. and have some degree of sense of humour & should be
a person who can easily interact with the public. He is responsible for making the atmosphere
cordial.
In Britain because of the British love for tradition and ceremony, the Toastmaster has
become an essential figure who can be usefully employed at all functions except small private
parties, where there are no formalities to be observed.
In America, Toast mastering is considered to be an honour of some magnitude, rather than
a duty, and is often undertaken by a celebrity or someone of high standing associated with the
function. It is carried out in a much more informal way.
In India, toasts are not popular-this custom has been borrowed from West.
Only for State Banquets these customs are carried out with some reservation.
TOAST PROCEDURES
The work of the Toastmaster begins at the time of receiving the guests. He announces the
names of the guests with their respective titles.
On receiving the signal from the organizer, the toastmaster bangs his gravel three times and
says "Mr. Chairman, My Lords (or other titles in order of importance) Ladies and gentlemen,
"Dinner or Lunch is served", in a loud, clear and formal tone of voice. Sometimes the top table
guests do not enter the banquet hall, until all other guests have found their places; in that case he
says "With the exception of top table will guests kindly proceed to the banquet hall". On such
occasions, all guests in the banquet hall stand when the top table guests come in and resume their
seats when everyone at the top table is seated. The arrival of the top table guests is announced by
the Toastmaster as "Ladies and Gentlemen please rise to receive your chief guest ......... Mr. So and
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So” were mentioning appropriate title. Top table guests are generally welcomed by clapping. Once
the guests are seated then he calls the attention of the guests by banging his mallet three times
saying "Mr. Chairman, My Lords, Ladies and Gentlemen, pray silence for the Reverend So-and-
so or Mr. so-and So". Once this has been done the meal begins.
SAMPLE TOASTING
Ladies and Gentlemen,

I invite you to join me in a toast to:

Her Majesty, the Queen of New Zealand;

Continuing progress and prosperity for New Zealand and her people; and

the enduring friendship between our two countries.

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A buffet is a meal serving system where patrons serve themselves. It is a popular method of
feeding large numbers of people with minimal staff. The term is also used to describe a sideboard,
an antique form of furniture which was sometimes used to offer the dishes of a buffet meal to
guests, in a private home.
Introduction
 Buffet literally stands for sideboard.
 It is self service oriented tier.
 Popular for all sorts of parties.
 It can be elaborate, elegant enough to suit the most sophisticated gourmet taste.
 The food display, as well as the service ware enhances the appearance of the table with
supplement show pieces, carvings and moldings really work wonders.
 The table with its charm, magnetism, excitement, flavours and food are geared to stimulate
the customer’s appetite.
 Impulse buying in offering a wide choice of food beautifully offered.
Throughout the world, food which is the basis of life itself is associated with various
ceremonies, religions & arts. From the earlier days they were hardly on occasion or ceremony
celebrated without food or drink. The birthday cake is only one such example in new era. Every
occasion in life from the cradle to the grave, every major event engagement, wedding, christening,
business engagements etc. required food & drink.

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The history of banquet dates back to many centuries but the history of buffet goes only as far
as only in19th century. It is a aristocratic and wealthy American who as started during 19th century
having buffet.
One of the most satisfying ways in entertaining a large number is to give a buffet party. Both
hot & cold foods can be provided & the chef gets an opportunity to display culinary skills. Too
many people giving or attending party is a pleasure eagerly anticipated. But a badly planned party
gives no satisfaction to guest or host. In order to have a successful party close cooperation and
mutual understanding are required between two people concerned. Because of greater experience
the caterer must guide and advice the host.
Factors to plan a successful party/buffet depend on the following aspects:
 Guests elderly, teenagers or children
 Number of guests to determine the space requirements and type of service.
 Type of the party whether it is formal, in-formal etc
 Space available to determine the type of arrangement, service & number of guests
 Operations of host and plan should be meet as far as possible
 Depth of the hosts pocket, spending power of the host
Some parties can be planned around a key which can be reflected in rooms and table
decorations as well as food available, together with the schedule are all other aspects which can
contribute the success of the party.
The term buffet means “ a large table set in a restaurant, banquet room on which dishes of
meat, poultry, fish, vegetables, cold desserts & pastries are arranged in a decorative manner.
However, the term is often rather loosely used and is applied to many different types of catering.
At the end of the scale it can mean no more sandwiches, other finger foods while at the other end
it can mean an elaborate meal of many courses. The buffet can contain hot or cold dishes, the food
can be collected by the guests or served by waiters and it is not necessarily formal then a dinner.
Area Requirements
 Whether you’re squeezing too many guests into your small dining area or have space to spare,
the right set-up is key to making your buffet table setting work. It’s best to place the buffet table
in the middle of a room if possible, giving access from both sides. Unless you want bumper-to-
bumper party traffic, it’s also a good idea to set up the beverage table as far from the buffet
table as possible. Drinks spill, so you probably want to keep guest collisions to a minimum.
 Sure, pretty is important, but you also have to think about the logical arrangement of your foods.
For your buffet table setting, start with plates on one end, then main dish(es), follow it up with
veggies and sides, then salad(s). Last should be the utensils and napkins, so your guests don't
have to try clutching them with one hand while serving with the other. Even better, roll the
utensils up in a napkin so there's only one thing for your guests to carry. If you're having a larger
dinner party (more than, say, 15-20 people), it's a good idea to do your buffet table setting with

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a double-sided table, allowing guests to line up and serve themselves from either side. This will
keep traffic jams to a minimum.
 This common buffet scene sound familiar? Plate in one hand. Cup and fork clutched in the
other. A chicken breast on the plate and no way to cut it. If you're hosting a buffet dinner party,
it's often because you don't have the table space for a large number of guests. If your guests will
be eating standing or sitting with plates on their laps, try to be considerate with your menu.
Don't serve foods that are complicated to eat or require much cutting or slicing. Your guests
will thank you.
 Keep hot foods hot and cold foods cold. Simple right? Set cold dishes up on ice, and rent chafing
dishes for hot dishes. Don’t want to spend money on a chafing dish? A simple solution is to
wrap a couple of bricks in tin foil and heat them up in the oven. Place them on your table (use
a heat-proof pad!) underneath your hot dishes to keep them warm.
 As a guideline, hot dishes shouldn't sit at room temperature for more than two hours or so. If
the ambient temperate is warm (about 80-85 degrees Fahrenheit or more), no more than an hour.
Food poisoning stinks.
 Adding height is a longstanding trick used by fancy hotel buffets everywhere. Adding height
both give the buffet table visual appeal and makes particular dishes more easily accessible. Did
you slave over one great-looking dish? Make it stand out! Any sturdy object can be used to add
height, from a wooden box to a plastic bucket. Simply cover it with a tablecloth and you're good
to go.
 Another buffet table setting trick that will add appeal and make your guests feel welcome to eat
as much as they want is to overfill your platters. Overflowing serving dishes will keep guests
from worrying about leaving enough food for others.
 This last one is simple. Before the event, test out your buffet table setting by putting out all
platters and bowls you plan to use. Arrange them all just as you would on the day of the event
to make sure they'll all fit. This'll help you avoid any last-minute scrambling for more space or
different platters on the day itself.
Planning & Organisation
1. Choose the perfect dinner party menu-- one that will have even snotty sisters-in-law oohing and
aahing
2. Keep your guests entertained all night with music, party games, and, of course, cocktails
3. Get through the night without a hitch-- from timing to seating to everything in-between
4. Organize the details, including dinner party invitation wording, choosing a dinner wine, etc.
5. Plan a tasty but traditional Christmas, Thanksgiving, (or whenever!) dinner
6. Arrange awe-inspiring decorations and set perfect tables-- both for buffet dinners and sit-downs
The first steps in dinner party planning are fairly straightforward, but it's often good to have
a clear list of what you need to think about. Especially for the organizationally challenged, this

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helps to keep from leaving anything out. Below, find some of the "who, what, where, and when"
questions you should ask.
Date and Time. Obvious, right? Pick a date that works great for you, and at least fairly well
for the people you're thinking of inviting. Double check the calendar to make sure there aren't any
other holidays or big events you'd forgotten about. Planning to serve lots of wine with dinner? Plan
a dinner party for Friday or Saturday. Weekday hangovers stink.
Guest List. One of the funniest parts of dinner party planning. Who's going to come? How
many can your place accommodate? You probably already have an idea, but make sure to write it
out and consider each invitee. While a food fight between two guests who hate each other might
be entertaining, it will also be messy.
Location. Your house or apartment, right? But if you have a smaller home, or don't have a
dining table, or not enough seating, you may have to get creative. Just because you’re planning a
perfect dinner party doesn't mean you have the perfect space. If you have a tiny apartment with a
small living/dining room, for example, you may want to think about setting up a "floor picnic" in
a larger room with more space. Don't limit yourself to the living room-- branch out if you need to!
Wine. Sure, it?s part of the menu but it gets a section all to itself because I?m a wine fiend.
:) Choose wines that go well with your meal (you'll find some good info on that here, of course!),
but don?t worry too much about wine and food pairings. My philosophy is to buy what YOU like,
and your guests will like it, too. And if they don't, more for you.
Menu. The first tip when planning a menu? Make sure everything goes nicely together, and
fits your theme if you have one. When doing dinner menu planning it's also just as important to
think about timing. If there are several items you can make ahead of time, you'll be able to spend
more time with your guests and less time sweating in the kitchen. Don’t be a slave to your menu.
Theme or Concept. Often the hardest part of your dinner party planning, your theme will
influence the music, decorations, everything. Deciding on a theme or concept is also an important
part of planning a dinner party menu. Thinking of a particular kind of food you'd like to make? Is
a special holiday coming up? Want to do something creative or different?
Invitations. This is one of aspects of dinner party planning with the most flexibility. If you're
thinking of "planning the perfect dinner party", you may want to go with formal invitations. These
you can buy online, from a stationary store, or print from home on nice paper. For a casual dinner
party with close friends, sending an online invitation is a great option. Make an invite in Word,
PowerPoint, or in email, and send it out. Or use one of the many online invitation websites out
there to send and manage dinner party invitations. Another option is simply to call or email-- for
small, simple dinner parties, a written dinner party invitation isn't always necessary.
Sequence of Food
Even for the cooking impaired, all it takes is the right dinner party menu and recipe ideas to
make a dinner party memorable. If you're a bit creative, you may have tons of dinner menu ideas -
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-too many, it seems! When you have a good selection of dinner party menu and recipe options, it
can be hard to choose the best for you. Don't let all those looming decisions (invites, menu,
decorations, aah!) daunt you.
When looking to create a fun dinner party menu, you'll probably try for one that will either
fit a theme, the tastes of your guests (we all have that one friend who hates anything "weird"), or
just impress the people you invite. When deciding which of your dinner party menu and recipe
ideas is best, consider the following.
Are you the organized type?
If you're an organized planner, take a look at our (free, of course) dinner party menu and
recipe planner. It it's a great way to plan your dinner party menu, and decide between several
themed menus... because sometimes just having it all written out in front of you makes deciding a
cinch.
The number of guests. If you're inviting a large number of people, don't go too nuts with
your menu. If you have more than, say, 6-8 people, a dinner menu made up of painstakingly rolled-
and-filled Chinese dumplings --fun and funky though it may be - will make you want to pull your
hair out. Or, even worse, your guests'.
What tone you want to strike. Want to impress work colleagues or potential clients with a
super elegant dinner party menu? Or are you just throwing an informal get-together for close
friends? Remember your guest list. You can take chances with your friends - if they don’t like it,
you'll only get a good-natured ribbing-- but you probably don’t want to turn off potential clients
with something too daring.
What fits your space? If you're deciding on a dinner menu idea, you might want to think of
how well it goes with your dining space. If you're leaning towards a particular theme, say an old-
fashioned English Christmas dinner, it might be hard to pull off if your dining area looks like an
illustration from Arabian Nights.
How much time and money you want to spend. The most important thing last, right? This
seems like a pretty obvious thing to take into consideration, but it's surprisingly easy to get overly-
ambitious and lose track of your time and expense budget. Remember, it's better to throw an
awesome (though relatively safe) Mexican food party with supplies you already have than fail at a
more ambitious theme because you chose a menu you didn't have the time or budget to do well.

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Menu Planning
 A menu should be planned as a whole to reputation of colour, ingredients and texture
 Do not begin and end the menu with similar type of foods
 Contrast of texture should be followed rather than repeat
 It should be well balanced and avoid succession of rich and could have elaborate garnish
dishes with combination of rich and simple
 Use seasonal foods wherever possible
 Economical aspects and the host will have a budget while the caterer will want a worth
while profit, considerable scale skill is required to meet goal
 Staff should skilled and availability with number of staff should be born in mind
 Kitchen equipment and type, number available should be kept in mind while planning a
menu for such occasion or events.
 Lastly, type of service provided to enhance overall theme
A little-known (okay, well-known and rather obvious) secret: planning a dinner menu that
your guests will love --but that won't make you work your fingers to the bone-- is just a matter of
striking a balance. This means choosing dinner recipes that don't require a huge amount of time
and effort to be impressive.
One thing that really helps to make this easy is choosing a theme. Is there a holiday
approaching? Go with it. Do you love Indian food? Choose an Indian dinner party menu. Love
Italian? Do an Italian dinner party. Thai? Then do Thai. You get the idea.
There are lots of benefits to planning a dinner menu with recipes of the same cuisine. For
one, if you have to buy any special ingredients, chances are that your recipes will use many of the
same ones. Even more important, the flavors will always go well together… because chow mein
with a side of Mac and cheese works for almost no one.
Especially for beginners, picking a theme makes planning dinner party menus easier-- and
makes eating it more fun for your guests. Coming up with perfect dinner party menus shouldn't
have to be a struggle-- it should be fun.

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Types of Buffet
 Display Buffet
This buffet are easily set-up in large restaurants in the centre of the room to catch the
customers eye & they can include an arrangement of flowers and fruits in season, bundles of raw
asparagus , often fresh vegetables in season are used and also cooked shellfish on ice, smoke
salmon, cakes, pastries and other cold sweets. Sometimes an assortment of cheese & wine is also
included. The sole purpose of a display buffet is to show to customers some of the items in the
restaurants have to offer and to enhance the appearance of the room.
 Sit-down Buffet
A full buffet is a mainly distinguished from dinner or luncheon. Because the food is
displayed for a full buffet tables and chairs are essential for each and every guest. The table should
be laid with the appropriate china, cutlery, glassware and the linen. The food displayed on a full
buffet table gives the chef a chance to demonstrate skills and decorating, garnishing dishes simple
but effective is needed which can be either be removed just before the service hours or serve to the
guest without spoiling the appearance of the dish.
The buffet table is covered right down to the ground on the customer side. Although colour
and cloth are sometimes appropriate nothing display the food quiet as well as a place white table
cloth. The buffet table can be decorative but should not be overdone. A simple but elegant flower
arrangement is possibly the best centre piece. Ice socals and margarine figurines are also quiet
effective. It must be remembered that although a buffet must be feast for the eye it is primarily
intended to be a feast for the palate. Any decoration should enhance the appearance of food and
the table should not be look over crowded.
The service of the full buffet comprises of a silver service by the waiter for the first course
i.e. soup, sweet (if won’t be one is provided) and coffee. Self-service is done by the guest for the
main course from the buffet table.
In order to expertise the service should be:
a) Adequate service personnel
b) Should be skilled servers behind the counters
c) Depending on the number of items on the menu and the number guests, their must be sufficient
stations and adequate length
d) Quick replenishment
e) Adequate number of dishes on the buffet
f) Sign boards or tent card should be placed
g) Essential equipments like hotplates, chaffing dishes, entrée dishes, service cutlery etc.
Provision of menu cards on the dinner table is a good idea as well as main parts of the dishes
on the table. The large plates should be placed on the buffet in an attractive serviette fold. Almost
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all dishes may be used for a full buffet, although preference is given to dishes of attractive
appearance.
 Fork Buffet
A fork buffet has been defined as a meal which can be eaten standing up with a plate in hand
& fork in other, this type of service ideally suited when space does not permit tables and chairs for
everyone. Never the less a few chairs and tables should be provided. They should be adequate
water stations and the occasional table for dirties. Ashtrays should also be provided.
The range of food in a fork buffet is limited as compared to a full buffet. As foods that need
to be sliced such as roast meats, steaks, chops etc. have to be eliminated. Dishes like curries,
goulash, sauté’s and casseroles are ideal. Sweets may be placed on the main table. A separate table
may also set-up for coffee, a fork buffet is less formal then a full buffet, in a full buffet the dinner
plates are placed on a buffet table, but in this case forks & serviettes will be also be included.
 Finger Buffet
This includes cock-tail buffet, the name itself explanatory. These buffets are the latest and
leaves formal of all buffets like fork buffet they are also particularly suited to the guest who are
required to mingle with each other. It is usually a snack or a meal serve at the time of the day when
the guest will not be anticipating a substantial meal. Food offered should be of bite size pieces
with the exception of items such as sandwiches, chicken drumsticks etc. finger bowls & plenty of
paper serviettes placed at strategic points are an idea. It is advisable to provide few chairs and
tables for the convenience of elderly people.
 Cold Buffet
This buffet can be exception of a breakfast, sit-down, stand-up. It may be a separate service is
some establishments. Especially during summer months, in the later case Chef Gardé Manger is
responsible for selection and quality of the whole buffet. The dishes and items of the foods should
be well arranged and presented in an attractive manner and will include egg, fish, meat, poultry,
game birds, salads and often a variety of cold sweets. Many of the more elaborate dishes are coated
with sauce then decorated and finally glazed with a savoury jelly. The finished dishes are usually
presented on sculpture and decorated basis called Socals which are light and balanced.
 Breakfast Buffet
Many hotels today, because of the large group booking and airline crew, offer buffet
breakfast with a wide selection of dishes organized on a self service basis. The hot beverages may
either be acquired at a buffet table or ordered through the waiter. The buffet normally includes a
wide selection of bread-rolls, butter, cheese, preserves, cold-buffet, fish, hot-grilled items, fresh &
stewed fruits, juices and possibly break-fast cereals. This buffet has also be influence for the reason
of staff economy and speed in service.
Equipments & Checklist
Buffet equipments, the most basic of which are a few long tables. This seems simple enough,
but if you do not have the proper tables to place a buffet on, you might get quite a large traffic jam
when people are all rushing to fill their plates.

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Next, several different types of serving dishes will be needed. This includes plates with
warmers to keep food items hot, and also ice trays for items that may need to be kept cooler.
Depending on how big the event is, you may want to get more specific buffet equipment, such as
salad dressing bins and refrigerated bins to store the salad plates.
If you are having a dinner party at your house and you decide to have a buffet, it will be a
much different setup compared to a buffet at a wedding party. For something at a residence, you
can simply place all the food items along a table or counter, and tell the guests to help themselves.
A lot more equipment and planning is needed for a larger event.
 Hot plates
 Chaffing dishes
 Infer-red lamps
 Entrée dishes
 Flat dishes
 Service cutlery
 Tables and chairs
 Linen-ware
 Display or tent cards
 Service-ware
 Stationary items
 Trolleys
 Bins for debris

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CHEESE
Introduction
A cheese is as worthy of preserving as a 6th century building. Cheese can be classified by
country of origin, ripening method, fat content or texture. Fine cheeses are classified by texture
and have adopted five categories: fresh or unripened, soft, semi-soft, firm and hard.
Cheese is a product of pure, fresh milk, cream or milk/cream mixed together made by
pasteurizing milk, curdling it with the addition bacteria & rennet. The solid portion is called as
Curd and liquid portion Whey. They curd is put into moulds to mature and becomes cheese, subject
to pressure.
It is made form cows or goats milk & it take approx. 5 liters of milk to produce ½kg cheese.
They have many hundred of varieties. Most of the countries manufacture their own specialty
cheeses.
Cheese is one of the oldest and most widely used foods known to man. It is served alone or
as a principal ingredient in or an accompaniment to countless dishes. Cheese is commonly used in
commercial kitchens, appearing in everything from breakfast to snacks to desserts.
Literally hundreds of natural cheeses are produced worldwide. Although their shapes, ages
and flavors vary according to local preferences and traditions, natural cheeses are produced in the
same basic fashion as has been used for centuries. Each starts with a mammal's milk; cows, goats
and sheep are the most commonly used. The milk proteins (known as casein) are coagulated with
the addition of an enzyme, usually rennet, which is found in calves’ stomachs. As milk coagulates,
it separates into solid curds and liquid whey. After draining the whey, either the curds are made
into fresh cheese, such as ricotta or cote cheese, or the curds are further processed by cutting,
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kneading and cook:" The resulting substance, known as "green cheese." is packed into molds to
drain. Salt or special bacteria may be added to the molded cheeses, which are then allowed to age
or ripen under controlled conditions to develop the desired texture, color and flavor.
Cheeses are a product of their environment, which is why most fine cheeses cannot be reproduced
outside their native locale. The breed and feed of the animal, the wild spores and molds in the air
and even the wind currents in storage area can affect the manner in which a cheese develops.
(Roquefort. example develops its distinctive flavor from aging in particular caves filled with
crosscurrents of cool, moist air.)
Some cheeses develop a natural rind or surface because of the application of bacteria
(bloomy rind) or by repeated washing with brine (washed rind). Most natural rinds may be eaten
if desired. Other cheeses are coated with an inedible wax rind to prevent moisture loss. Fresh
cheeses have no rind whatsoever. Moisture and fat contents are good indicators of a cheeses texture
and shelf life. The higher the moisture content, the softer the product and the more perishable it
will be. Low-moisture cheeses may be used for grating and will keep for several weeks if properly
stored. (Reduced water activity levels prohibit bacterial growth.) Fat content ranges from low fat
(less than 20% fat) to double cream (at least 60% fat) and triple cream (at least 72% fat). Cheeses
with a high content will be creamier and have a richer flavor and texture than low-fat products.
Most cheeses contain high percentages of fat and protein. Cheese is also rich calcium,
phosphorus and vitamin A. As animal products, natural cheeses contain cholesterol. Today, many
low-fat and even nonfat processed cheeses are available. Sodium has also been reduced or
eliminated from some modern products.

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CLASSIFICATION
The texture of a cheese depends largely on the period of maturation. They are more four
types of cheeses with numerous varieties are as follows:
1. Fresh Cheese
Unripened low fat, skimmed milk cheese with a granular curd.
Cottage Unripened low-fat, skimmed milk cheese with a granular curd. Originated
in the USA and now has many variations.
Cream Similar to cottage cheese but is made with full fat milk. There are a
number of different varieties available, some made from non-cow milks.
Mozzarella Italian cheese made from buffalo milk but may now also be made from
cow's milk.
Ricotta Italian cheese made from the whey of cow's milk. A number of other
Italian varieties are available, made from sheep's milk.

2. Soft or Cream Cheese

Bel Paese This light and creamy Italian cheese has a name that means 'beautiful
country' and was First produced in 1929.
Brie Famous French cheese made since the eighth century. Other countries
now make this style of cheese, distinguishing it from the original French
brie by the addition of the country's name, e.g. German brie.
Camembert Famous French cheese which is stronger and often more pungent than
Brie.
Carre de I'est A soft cheese produced in France that is made from pasteurized cow's
milk, and packed in square boxes. Like Camembert, it softens on ripening
and is darker in colour than Brie. When ripe it has a mild Flavour.
Epoisses de Small, sticky, pale orange, soft-washed rind, double cream cow's milk
Bourgogne
cheese, washed in Marc de Bourgogne, which has a creamy, runny
pungent centre. Originally invented at the beginning of the sixteenth
century by Cistercian monks. Production started again in 1 956 by a M.
Berthaut from the village Epoisses in Burgundy.
Feta Greek cheese made from both goat and sheep's milk.
Munster French Vosges cheese similar to Camembert in shape but with an orange-
red rind. American, German and Swiss versions are also available.

3. Semi-hard Cheese

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Appenzeller Typical example of Swiss cheese textures. The name is from the Latin for
'abbot's cell'.
Caerphilly Buttermilk-flavoured cheese with a soft paste. Some people will find it
almost soapy. Originally a Welsh cheese but now manufactured all over
Britain.
Cantal French cheese from the Auvergne, similar to Cheddar.
Cheddar Classic British cheese now made all over the world and referred to as, e.g.,
Scottish cheddar, Canadian cheddar.
Cheshire Crumbly, slightly salty cheese, available as either white or red. It was
originally made during the twelfth century in Cheshire but is now made
all over Britain.
Derby English Derbyshire cheese now more often known by the sage-flavoured
variety, Sage Derby.
Edam A Dutch cheese that is similar to, but harder than, Gouda. It has a fairly
bland, buttery taste and a yellow or red wax coated rind. It is sometimes
flavoured with cumin.
Gouda Buttery textured, soft and mild flavoured well-known Dutch cheese with
a yellow or red rind

4. Hard Cheese
Caciocavallo Originating from ancient Roman times, the name means 'cheese on
horseback' because its shape is said to resemble saddlebags.
Parmesan Classic Italian hard cheese, more correctly called Parmigiano Reggiano.
It is also known as the grated cheese used in and for sprinkling over Italian
dishes, especially pasta.
Provolone Smoked cheese made in America, Australia and Italy. Now made from
cow's milk but originally from buffalo milk. Younger versions are softer
and milder than the longer kept varieties.
Pecorino Hard, sheep's milk, grating or table cheese from southern Italy. Also
available with added peppercorns as Pecorino Pepato from Sicily.
Kefalotyri Literally Greek for 'hard cheese', this is a tasty cheese from Greece which
is suitable for grating.

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5. Blue Vein Cheese

Danish Blue One of the most well-known of the blue cheeses. Softish and mild
flavoured, it was one of the first European blue cheeses to gain popularity
in Britain.
Dorset Blue A strong, hard-pressed cheese, being close textured and made from
skimmed milk. It is straw-coloured with deep blue veins, rather crumbly
and has a rough rind.
Gorgonzola Softish, sharp ~Iavoured, classic Italian cheese with greenish veining,
which is developed with the addition of mould culture.
Roquefort Classic, sheep's milk cheese from the southern Massif Central in France.
The maturing takes place in caves which provide a unique humid
environment which contributes to the development on the veining.
Stilton Famous and classic English cheese made from cow's milk so called
because it was noted as being sold in the Bell Inn at Stilton by travelers
stopping there. According to legend it was first made by a Mrs Paulet of
Melton Mowbray. Traditionally served by the spoonful but nowadays
usually (and perhaps preferably) portioned. The pouring of port on to the
top of whole Stilton, once the top rind had been removed, was also popular
but this practice has declined. The White Stilton has also become popular
and is slightly less fIavour some than the blue variety.

Selection
 The skin of cheese should not have any spot as this is the sign of damp storage
 The cheese when cut should not given off any strong smell & any indication or blue vein
cheese when cut should not appear dry
 Soft cheese when cut should not appear runny but should have a delicate creamy consistency.
Manufacturing
Cheese is provided by almost every country and is usually made from cow’s milk. But some
cheeses are made from goat’s milk and soft cheese from cow’s milk. Rennet or lactic acid performs
the basic function of coagulating the milk to curdle & a chemical substance which causes the milk
to curdle & a chemical substance found in the gastric juice of a calf or lamb & typical cheese
making process are follows:
 Milk is tested for acidity & made sour by using a starter such as lactic acid.
 Rennet is added which causes the milk to curdle.
 The curd is stirred or beaten, warmed & then allowed to beaten.
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 The liquid or whey is then set.

 The curd is then salted & put in to moulds. If a hard cheese is being made more pressure is
applied in order to squeeze out more liquid or whey.
 The curd is now put into special mould and a skin is then allowed to form.
 When cheese is set in the mould remove & keep it in a special storage in order to mature &
to develop flavor the different cheese are the result of variation in the making & curing of
each variety after initial curdling has taken place.
Cheeses are classified into large general group, according to whether they are started by
rennet or lactic acid method. Their making can also be classified as Unripened, mould ripened or
bacteria ripened or as a soft cheese, hard cheese or blue vein cheese. It is one of the most highly
concentrated of all protein foods. It is also readily digested, it also contains many of the nutrients
of milk is highly concentrated form. It contains 1/3rd protein, 1/3rd fat & 1/3rd water, calcium,
vitamin A&D. The quality of cheese depends to a greater extent on the breed & the condition of
animal & the food given to it.
Storage
The keeping quality of cheese varies greatly some of the hard varieties such as Swiss &
Parmesan have a high keeping quality. Soft cheese such as Camembert, cream cheese etc. is highly
in handling once. They are for once cheese is out it tends to dry out rapidly, mould may also form
for any natural bulk cheese, this is no way harmful & can be cut-off before being served out loosing
any quality of the remaining cheese, pasteurized processed cheese keeps well when leftover
portions are re-wrapped in the original paper or placed in the refrigeration. Bulk cheese or any hard
cheese variety may be wrapped in a wall paper/Aluminum foil or plastic material tightly covered
refrigerated dishes of plastic or glass which are excellent for keeping cheese of all varieties.
Service
A clean side plate or cheese plate, small knife are placed in front of the guest with a fresh
dish of butter above & salt/pepper. Cruet set is placed in the centre of the table. A quarter plates
and a doily containing a selection of biscuits preferably salty are placed on the table. Then the
waiter presents the cheese on a cheese board or a tray to each customer & a small knife for cutting
the cheese & placed it near the customer plate.
Vessel containing celery or steak & another watercress are placed on the cover. All cheese
should be normally kept under refrigeration. Before serving they should be left out for a few.
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No cheese should be served chilled. The flavour of all cheeses is best when the cheese is
neither cold nor warmed. A well ordered service area should always be able to offer a good
selection of assorted cheeses on the cheese board & this should be available after lunch or dinner.
At least varieties should be presented.

SORBETS
A type of water ice that is softer and more granular than ice cream as it does not contain any
fat or egg yolk. The basic ingredients of a sorbet are fruit juice or puree, wine, spirit, or liqueur, or
an infusion (tea or mint). Sugar syrup, sometimes with additional glucose or one or two invert
sugars, is added. The mixture should not be beaten during freezing. When the sorbet has set, some
Italian meringue can be added to give it volume.
Historically, sorbets were the first iced desserts (ice creams did not appear until the 18th
century). The Chinese introduced them to the Persians and Arabs, who introduced them to the
Italians. The work sorbet is a ballicization of the Italian sorbetto, derived from Turkish chorbet and
Arab charab, which simply mean ‘drink’. Sorbets were originally made of fruit, honey, aromatic
substances, and snow. Today, the sorbet is served as a dessert or as a refreshment (in a cornet)
between meals; at large formal dinners in France, sorbets with an alcoholic base are served between
the main courses, taking the place of the liqueurs (trou Normand) that were formerly served in the
middle of the meal. Sorbets are served in sundae dishes or tall glasses; they are sometimes sprinkled
with a liqueur or alcohol to match their flavour (vodka on lime, clear spirits on the appropriate
fruit). Other ingredients, such as raisins, pine nuts, etc., can be incorporated in to the mixture before
freezing.

 Fruit sorbet (sorbet aux fruits)

 Peach sorbet (sorbet À La péche)
 Pear sorbet (sorbet À La poire)
 Raspberry sorbet (sorbet À La framboise)
 Strawberry sorbet (sorbet À La fraise)
 Sorbet of exotic fruits (sorbet aux fruits exotiques)
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 Sorbet with Calvados (sorbet au calvados)

 Sorbet with cocoa and raisins (sorbet au cacao et aux raisins)
 Sorbet with honey and pine nuts (sorbet au miel et aux pignons de pin)

A food truck is a large vehicle equipped to cook and sell food. Some, including ice cream
trucks, sell frozen or prepackaged food; others have on-board kitchens and prepare food from

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scratch. Sandwiches, hamburgers, french fries, and other regional fast food fare is common. In
recent years, associated with the pop-up restaurant phenomenon, food trucks offering gourmet
cuisine and a variety of specialties and ethnic menus, have become particularly popular.[2] Food
trucks, along with portable food booths and food carts, are on the front line of the street
food industry that serves an estimated 2.5 billion people every day

History
In the United States, the Texas chuck wagon is a precursor to the American food truck. In the
later 1800s, herding cattle from the Southwest to markets in the North and East kept cowhands on
the trail for months at a time. In 1866, the "father of the Texas Panhandle", Charles Goodnight, a
Texas cattle rancher, fitted a sturdy old United States Army wagon with interior shelving and
drawers, and stocked it with kitchenware, food and medical supplies. Food consisted of dried
beans, coffee, cornmeal, greasy cloth-wrapped bacon, salt pork, beef, usually dried or salted or
smoked, and other easy to preserve food stuffs. The wagon was also stocked with a water barrel
and a sling to kindle wood to heat and cook food.
Another early relative of the modern food truck is the lunch wagon, as conceived by food vendor
Walter Scott in 1872. Scott cut windows in a small covered wagon, parked it in front of a
newspaper office in Providence Rhode Island, and sold sandwiches, pies and coffee to pressmen
and journalists. By the 1880s, former lunch-counter boy, Thomas H. Buckley, was manufacturing
lunch wagons in Worcester, Massachusetts. He introduced various models, like the Owl and the
White House Cafe, with features that included sinks, refrigerators and cooking stoves, also
colored windows and other ornamentation.
Later versions of the food truck were mobile canteens, which were created in the late 1950s.
These mobile canteens were authorized by the U.S. Army and operated on stateside army bases.

A pizza truck in New York City, 2009

Mobile food trucks, nicknamed "roach coaches" or "gut trucks", have been around for years,
serving construction sites, factories, and other blue-collar locations. In big cities of the U.S. the
food truck traditionally provided a means for the on-the-go person to grab a quick bite at a low
cost. Food trucks are not only sought out for their affordability but as well for their nostalgia; and
their popularity continues to rise.
In recent years, the food truck resurgence was fueled by a combination of post-recessionary
factors. Due to an apparent combination of economic and technological factors combined with
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street food being "hip" or "chic", there has been an increase in the number of food trucks in the
United States. The construction business was drying up, leading to a surplus of food trucks, and
chefs from high-end restaurants were being laid off. For experienced cooks suddenly without
work, the food truck seemed a clear choice.
Once more commonplace in American coastal big cities like New York and LA, gourmet food
trucks are now to be found as well in the suburbs and in small towns across the country. Food
trucks are also being hired for special events, like weddings, movie shoots, and corporate
gatherings, and also to carry advertising promoting companies and brands

The gourmet food truck

A modern-day food truck is not simply an ordinary taco truck one might find at a construction
site. In 2009, New York magazine noted that the food truck had "largely transcended its roach-
coach classification and is now a respectable venue for aspiring chefs to launch careers. These
gourmet trucks' menus run the gamut of ethnic and fusion cuisine. Often focusing on limited but
creative dishes at reasonable prices, they offer customers a chance to experience food they
otherwise may not. Finding a niche seems to be a path to success for most trucks. While one
truck may specialize in outlandish burgers, another may serve only lobster rolls.[citation needed] Food
trucks are now even Zagat rated.
Tracking food trucks has been made easy with social media like Facebook and Twitter, where a
favorite gourmet truck can be located at any moment, with updates on specials, new menu items
and location changes. In fact, it could be argued that social media was the biggest contributing
factor to the breakthrough success of the gourmet food truck.
Food truck rallies and food truck parks are also growing in popularity in the US. At rallies,
people can find their favorite trucks all in one place and as well provide a means for a variety of
diverse cultures to come together and find a common ground over a love for food. On August 31,
2013, Tampa hosted the world's largest food truck rally, with 99 trucks attending. The Tampa
Rally broke its own record by bringing together 121 food trucks in 2014. And food truck parks,
offering permanent locations, are found in urban and suburban areas across the US.
The popularity of food trucks lead to the creation of associations that protect
and support their business rights, such as the Philadelphia Mobile Food Association.

Business and economics

Food trucks are subject to the same range of concerns as other foodservice businesses. They
generally require a fixed address to accept delivery of supplies. A commercial kitchen may be
needed for food prep. There are a variety of permits to obtain, and a health code to observe.
Labor and fuel costs are a significant part of the overhead.
Legal definitions and requirements for food trucks vary widely by country and locality. For
example, in Toronto, Canada, some of the requirements include business and liability insurance,
a Commercial Vehicle Operator's Registration for the truck, permits for each municipality being
operated in (downtown, various suburbs), a food handler certificate, appropriate driver's licenses
for drivers, assistant's licenses for assistants, and a health inspection.

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As the rising number and popularity of food trucks push them into the food mainstream, region
by region, problems with local legislators and police reacting to new situations, and brick-and-
mortar restaurants fearing competition, have to be worked through, in some cases creating
significant business uncertainty. Chicago long held the distinction of being the only city in the
United States that did not allow food trucks to cook on board, which required trucks to prepare
food in a commercial kitchen, then wrap and label the food and load it into a food warmer. In
2012, under pressure from food truck owners and supporters, including the University of Chicago
Law School, regulations were changed to allow on-board cooking, however, controversially, food
trucks are required to park 200 feet away from any restaurant, which virtually eliminates busy
downtown locations.
In the US, specialized food truck outfitters offer comprehensive start-up services that can include
concept development, training, and business support, in addition to outfitted trucks. In the US,
food trucks are a $1.2 billion industry. By 2017, the US food truck industry had surpassed $2.7
billion.
Expansion from a single truck to fleets and retail outlets has proven possible. Los Angeles-based
gourmet ice cream maker Coolhaus grew from a single truck in 2009 to 11 trucks and carts, two
storefronts, and over 2,500 retail partner stores by September 2014.[41][41][42]
Health concerns
Food trucks have unique health risks compared to regular land-based restaurants when it comes
to food safety and the prevention of foodborne illness. Most food trucks do not have access to
adequate clean and hot water necessary to wash hands or to rinse off vegetables, as required by
most health codes or regulations.
In June 2017, The Boston Globe reviewed the 2016 city health records and found that food trucks
had been cited for violations 200 times, with half of the violations being minor in nature and the
other half being serious violations. When compared to fixed location restaurants, the city closed
nine of the 96 licensed food trucks in 2016 and closed only two out of 100 restaurants. A
majority of the serious violations were related to the lack of water and hand washing. An earlier
study showed that Boston food trucks, on average, received 2.68 violations per inspection
between 2011 and July 2013, while restaurants received 4.56 citations for violations per
inspection. For "critical foodborne violations"—defined by the city as activities that contribute to
foodborne illness, such as improper labeling of ingredients—food trucks and restaurants were
roughly equivalent, with 0.87 violations per inspection for food trucks, and 0.84 for restaurants.

Take-out

A Take-out or takeout (in North America—U.S. and Canada—and the Philippines); carry-
out (in some dialects in the U.S. and Scotland); take-away (in the United Kingdom other than
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Scotland, Australia, South Africa, and Ireland), takeaways (in New

Zealand), parcel (in Indian and Pakistani English), refer to prepared meals or other food
items, purchased at a restaurant, that the purchaser intends to eat elsewhere. A concept found in
many ancient cultures, take-out food is now common worldwide, with a number of different
cuisines and dishes on offer.
The concept of prepared meals to be eaten elsewhere dates back to antiquity. Market and roadside
stalls selling food were common in Ancient Greece and Rome. In Pompeii, archaeologists have
found a number of thermopolia, service counters opening onto the street which provided food to
be taken away. There is a distinct lack of formal dining and kitchen area in Pompeian homes,
which may suggest that eating, or at least cooking, at home was unusual. Over
200 thermopolia have been found in the ruins of Pompeii.[4]
In the cities of medieval Europe a number of street vendors sold take-out food. In medieval
London, street vendors sold hot meat pies, geese, sheep's feet and French wine, while in Paris
roasted meats, squab, tarts and flans, cheeses and eggs were available. A large strata of society
would have purchased food from these vendors, but they were especially popular amongst the
urban poor, who would have lacked kitchen facilities in which to prepare their own
food.[5] However, these vendors often had a bad reputation, often being in trouble
with civicauthorities reprimanding them for selling infected meat or reheated food. The cooks
of Norwich often defended themselves in court against selling such things as "pokky pies" and
"stynkyng mackerelles". In 10th and 11th century China, citizens of cities such
as Kaifeng and Hangzhou were able to buy pastries such as yuebing and congyoubing to take
away. By the early 13th century, the two most successful such shops in Kaifeng had "upwards of
fifty ovens".[7] A traveling Florentine reported in the late 14th century that in Cairo, people
carried picnic cloths made of raw hide to spread on the streets and eat their meals of lamb kebabs,
rice and fritters that they had purchased from street vendors.[8] In Renaissance Turkey, many
crossroads saw vendors selling "fragrant bites of hot meat", including chicken and lamb that had
been spit roasted.[9]
Aztec marketplaces had vendors that sold beverages such as atolli ("a gruel made
from maize dough"), almost 50 types of tamales (with ingredients that ranged from the meat
of turkey, rabbit, gopher, frog, and fish to fruits, eggs, and maize flowers),[10] as well as insects
and stews.[11] After Spanish colonization of Peru and importation of European food stocks
including wheat, sugarcane and livestock, most commoners continued primarily to eat their
traditional diets, but did add grilled beef hearts sold by street vendors.[12] Some of Lima's 19th
century street vendors such as "Erasmo, the 'negro' sango vendor" and Na Aguedita are still
remembered today.

During the American colonial period, street vendors sold "pepper pot soup" (tripe) "oysters,
roasted corn ears, fruit and sweets," with oysters being a low-priced commodity until the 1910s
when overfishing caused prices to rise. In 1707, after previous restrictions that had limited their
operating hours, street food vendors had been banned in New York City. Many women of
African descent made their living selling street foods in America in the 18th and 19th centuries;
with products ranging from fruit, cakes and nuts in Savannah, Georgia, to coffee, biscuits,
pralines and other sweets in New Orleans. In the 19th century, street food vendors

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in Transylvania sold gingerbread-nuts, cream mixed with corn, and bacon and other meat fried on
tops of ceramic vessels with hot coals inside.
The Industrial Revolution saw an increase in the availability of take-out food. By the early 20th
Century, fish and chips was considered an "established institution" in Britain.
The hamburger was introduced to America around this time. The diets of industrial workers were
often poor, and these meals provided an "important component" to their nutrition. In India, local
businesses and cooperatives, had begun to supply workers in the city of Bombay (now Mumbai)
with tiffin boxes by the end of the 19th century.

Business operations
Service
See also: Pizza delivery and Drive-through

A market stall in Thailand selling take-out food

Take-out food can be purchased from restaurants that also provide sit-down table service or from
establishments specialising in food to be taken away.[20] Providing a take-out service saves
operators the cost of cutlery, crockery and pay for servers and hosts; it also allows many
customers to be served quickly, without restricting sales by remaining to eat their food.[21]
Although once popular in Europe and America,[5] street food has declined in popularity. In part,
this can be attributed to a combination of the proliferation of specialized takeaway restaurants
and legislation relating to health and safety.[5] Vendors selling street food are still common in
parts of Asia, Africa and the Middle East,[22] with the annual turnover of street food vendors in
Bangladesh and Thailand being described as particularly important to the local economy.[23]

A Scooter used for Pizza Hut pizza delivery in Hong Kong.

Many restaurants and take-out establishments have benefited from the invention of the
car. Drive-through or drive-thru outlets allow customers to order, pay for, and receive food
without leaving their cars. The idea was pioneered in 1931 in a California fast
food restaurant, Pig Stand Number 21. By 1988, 51% of McDonald's turnover was being
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generated by drive-throughs, with 31% of all US take-out turnover being generated by them by
1990. Some take-out businesses offer food for delivery, which usually involves contacting a local
business by telephone or online. In countries including Australia, Canada, India, Brazil, Japan,
much of the European Union and the United States, food can be ordered online from a menu,
then collected or delivered. The industry has kept pace with technological developments since the
1980s beginning with the rise of the personal computer. Specialized computer software for food
delivery helps determine the most efficient routes for carriers, track order and delivery times,
manage calls and orders with POS software, and other functions. Since 2008 satellite
navigation tracking technology has been used for real-time monitoring of delivery vehicles by
customers over the Internet.
Some businesses offer a guarantee to deliver within a predetermined period of time, with late
deliveries not charged for. For example, Domino's Pizza had a commercial campaign in the
1980s and early 1990s which promised "30 minutes or it's free". This was discontinued in the
United States in 1993 due to the number of lawsuits arising from accidents caused by hurried
delivery drivers.

Packaging
Take-out food is packaged in paper, paperboard, corrugated fiberboard, plastic, or foam food
containers. One common container is the oyster pail, a folded, waxed or plastic coated,
paperboard container. The oyster pail was quickly adopted, especially in the West, for "Chinese
takeout"
In Britain old newspapers were traditionally used for wrapping fish and chips until this was
banned for health reasons in the 1980s. Many people are nostalgic for this traditional wrapping;
some modern fish and chip shops wrap their food in faux-newspaper, food-safe paper printed to
look like a newspaper.
Corrugated fiberboard and foam containers are to some extent self-insulating, and can be used for
other foods. Thermal bags and other insulated shipping containers keep food hot (or cold) more
effectively for longer.
Aluminium containers are also popular for take-out packaging due to their low cost. Expanded
polystyrene is often used for hot drinks containers and food trays because it is lightweight and
heat-insulating.
All types of container can be produced with supplier information and design to create a brand
identity.

Online food ordering

Online food ordering is the process of food delivery or takeout from a local restaurant or food
cooperative through a web page or app. Much like ordering consumer goods online, many of
these services allow customers to keep accounts with them in order to make frequent ordering
convenient. A customer will search for a favorite restaurant, usually filtered via type of
cuisine and choose from available items, and choose delivery or pick-up. Payment can be

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amongst others either by credit card, Paypal or cash, with the restaurant returning a percentage to
the online food company.
In May 2015, Eric Kim, a contributing writer for TechCrunch and CEO of RushOrder, reported
that "of the $70 billion [takeout and delivery market], only about $9 billion (roughly 13 percent)
is online." However, in China, online food delivery services are the one of the fastest and most
frequently used services, especially in tier 1 and 2 cities, growing 23% in 2017.
Restaurant-controlled
The preexisting delivery infrastructure of these franchises was well suited for an online ordering
system, so much so that, in 2008, Papa John's International announced that its online sales were
growing on average more than 50 percent each year and neared $400 million in 2007 alone.
Local companies have teamed up with e-commerce companies to make ordering quicker and
more precise. Annie Maver, director of operations for The Original Pizza Pan, Inc. of Cleveland,
Ohio comments that "the system is good for customers who don't speak English.
Some restaurants have adopted online ordering despite their lack of delivery systems, using it to
manage pick-up orders or to take reservations.
Independent
Independent online food ordering companies offer three solutions. One is a software service
whereby restaurants purchase database and account management software from the company and
manage the online ordering themselves. The second solution is a Web-based service whereby
restaurants sign contracts with an online food ordering website that may handle orders from many
restaurants in a regional or national area. The third is where an independent create and offer
foods, meals or kits via their website which are then directly sent to consumers.
One difference between the systems is how the online menu is created and later updated.
Managed services do this via phone or email, while unmanaged services require the customer to
do it. Some websites use wizards to find the best-suited menu for the customer.
Food cooperatives
Some food cooperatives like Macomb Co-op allow members to place orders of locally grown
and/or produced food online and pick up and pay for their orders at a central location.[6]
Mobile apps
Many restaurants offer the technology to place an order with a mobile app, and may offer a
discount or bonus item when the order is placed.

History
The first online food order was a pizza from Pizza Hut in 1994.

This is a picture from a 2018 Pizza Hut pizza box, which describes the first online food sale.
The first online food ordering service, World Wide Waiter (now known as Waiter.com), was
founded in 1995. The site originally serviced only northern California, later expanding to several
additional cities in the United States.

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During the dotcom boom, startups like Webvan, HomeGrocer, and Kozmo started online grocery
delivery, but ended up closing in 2001 after the dotcom crash. Seamless was also founded during
this time.
GrubHub was founded in 2004. By the late 2000s, major pizza chains had created their own
mobile applications and started doing 20-30% of their business online.
With increased smartphone penetration, and the growth of both Uber and the sharing economy,
food delivery startups started to receive more attention. Instacart was founded in 2012 In 2013,
Seamless and Grubhub merged. By 2015, online ordering began overtaking phone ordering.
As of September 2016, online delivery accounted for about 3 percent of the 61 billion U.S.
restaurant transactions.

QUICK SERVICE RESTAURANT

A fast food restaurant, also known as a quick service restaurant (QSR) within the industry, is
a specific type of restaurant that serves fast food cuisine and has minimal table service. The food
served in fast food restaurants is typically part of a "meat-sweet diet", offered from a limited
menu, cooked in bulk in advance and kept hot, finished and packaged to order, and usually
available for take away, though seating may be provided. Fast food restaurants are typically part
of a restaurant chain or franchise operation that provides standardized ingredients and/or partially
prepared foods and supplies to each restaurant through controlled supply channels. The term "fast
food" was recognized in a dictionary by Merriam–Webster in 1951.
Arguably, the first fast food restaurants originated in the United States with White Castle in
1921. Today, American-founded fast food chains such as McDonald's (est. 1940) and KFC (est.
1952)[ are multinational corporations with outlets across the globe.
Variations on the fast food restaurant concept include fast casual restaurants and catering trucks.
Fast casual restaurants have higher in ratios, offering a hybrid between counter-service typical at
fast food restaurants and a traditional table service restaurant. Catering trucks (also called food
trucks) often park just outside worksites and are popular with factory workers

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