Food and Beverage Service: Oxford University Press

Food and Beverage
Service
SECOND EDITION
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Principal
State Institute of Hotel Management & Catering Technology
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Thuvakkudi, Tiruchirappalli
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© Oxford University Press. All rights reserved.

Food and Beverage_FM.indd 1 20/05/16 10:24 AM
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Published in India by
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© Oxford University Press 2011, 2016
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First edition published in 2011

Second edition published in 2016
All rights reserved. No part of this publication may be reproduced, stored in
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above should be sent to the Rights Department, Oxford University Press, at the
address above.
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You must not circulate this work in any other form
and you must impose this same condition on any acquirer.
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ISBN-13: 978-0-19-946468-5
ISBN-10: 0-19-946468-5
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Typeset in GaramondPro-Regular
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by Ideal Publishing Solutions, Delhi

Printed in India by Magic International (P) Ltd., Greater Noida
Cover image: Yeko Photo Studio / Shutterstock

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Third-party website addresses mentioned in this book are provided

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by Oxford University Press in good faith and for information only.

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PREFACE TO THE
SECOND EDITION
Over the years, the lifestyle of people has changed resulting in an increased number of commercial
food service outlets, contract catering, institutional catering, transport catering, food retails,
and hotels. All these establishments are in need of well informed and thoroughly trained food
service professionals to extend quality services to their guests. In today’s competitive business
environment, quality of services makes a huge difference and remains a USP factor.
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It is heartening to note that the first edition of the book has been well-received by faculty
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members, students, and practising managers. Hence, the second edition of the title Food and
Beverage Service has been extensively revised and updated keeping in view the feedback received,
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the National Council for Hotel Management and Catering Technology syllabi, as well as the
ever-dynamic hospitality industry. Therefore, the text includes new chapters on menu knowledge;
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costs, sales, and profit; and food cost controls. Sections on pairing wine with Asian food, and
EU regulations and labelling laws have also been covered keeping in mind the needs of not only
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students, but practitioners.

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NEW TO THIS EDITION

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• New chapters on Menu Knowledge; Costs, Sales, and Profit; and Food Cost Control
• New sections on EU wine regulations and labelling laws, and pairing wine with Asian food
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• Augmented web resources for both teachers and students

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CONTENTS AND COVERAGE

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The book has 51 chapters that have been divided into six parts.
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Part I: Introduction to Food and Beverage Service

Chapter 1 provides an introduction to the food service industry in India, along with the employment
opportunities it provides.
Chapter 2 discusses the various functions of food and beverage staff of hotel, and the intra- and
inter-department relationships.
Different types of food service equipment as well as ways to properly store them have been
mentioned in Chapter 3.
Chapter 4 explains the functions of various ancillary sections such as still room, silver room,
linen store, etc.
The various styles of food service—waiter service, self-service, and assisted service—have been
discussed in Chapter 5.
Part II: Menu Knowledge and Planning

The origin and types of menu are explained in Chapter 6.

Chapter 7 gives detailed knowledge about compound butters, sauces, and the French classical course.
Chapter 8 discusses the cover and accompaniments for selected Continental and Indian dishes.
Chapter 9 explains the various French and culinary terms used in F&B service.
The process of planning various types of menus have been dealt with in Chapter 10.
Part III: Food Service

Chapter 11 discusses the activities to be carried out before and after the service, whereas Chapter 12
explains the service procedure for à la carte lunch or dinner and table d’hôte menu.
Chapters 13 and 14 elaborate on the types of menus, covers, and service procedures associated
with breakfast, and brunch and afternoon tea, respectively.
The entire process of room service, from location and equipment required to taking orders and
execution to in-room facilities, have been dealt with in Chapter 15.
Chapter 16 explains guéridon service, including the types of trolley, equipment used, food
preparation techniques, and dishes prepared on the trolley.
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Order taking and billing methods are discussed in Chapter 17.
Chapter 18 focuses on handling different situations and guests in the dining areas.
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Part IV: Beverages and Tobacco
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Chapter 19 discusses various non-alcoholic beverages such as coffee, tea, milk-based drinks, juices, etc.,
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whereas Chapter 20 deals with alcoholic beverages, their classification, and methods of preparation.
Chapter 21 provides an introduction to wine, its classification, characteristics, factors that
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influence its character, and grape varieties used. The process of winemaking—still and sparkling—
is covered in Chapter 22. Chapters 23 and 24 deal with fortified wines such as Sherry and Madeira,
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and vermouth and bitters, respectively.

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Wines of France, their classification, regions, and laws have been included in Chapter 25.
Preface to the Second Edition
Wines of Italy, Germany, Spain, and Portugal are discussed in Chapters 26, 27, and 28. Chapter
29 focuses on the wines of various other countries such as the USA, Australia, South Africa,
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Hungary, and India. Chapter 30 explains the rules for pairing wine with food and problem dishes.
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The special focus is on pairing Asian food with the right wine.
Chapter 31 deals with beer, its production, strength, and storage. Major spirits such as cider,
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perry, whisky, brandy, gin, rum, vodka, tequila, and mescal are covered in Chapters 32–39.
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Liqueurs and eaux-de-vie are explained in Chapter 40.

The service of alcoholic beverages, such as wines, beer, spirits, liqueurs, and cocktails are
discussed in Chapter 41. Chapter 42 provides information about components of cocktails, the
methods, equipment, and glassware used, and rules to follow when making cocktails and mixed
drinks. This chapter also discusses hot drinks and mocktails.
Chapter 43 elaborates on cigar, its structure, brands, and service. Service of cigarettes is also
included in this chapter.
Part V: Bar Operations and Control

Chapter 44 discusses the function of cellar, location, and storage, as well as cellar control and records.
Bar operations, such as types of bars, their design, records and control, and operations
procedures have been dealt with in Chapter 45.
Part VI: Ancillary Functions

Chapter 46 covers topics such as types of function, duties, and responsibilities of function staff,
table arrangements, function menus, buffet set-up, and service procedure for formal functions.

Supervisory functions in food service operations, such as briefing, allocation of tables, stock
taking, and cost analysis, are discussed in Chapter 47.
Chapter 48 explains the different types of costs involved in food and beverage service operations,
whereas the process of monitoring and regulating the food cost is covered in Chapter 49.
Chapter 50 discusses the importance of customer relations management in F&B service industry.
Chapter 51 provides information about the safety measures to be taken while handling and
storing food products.
ONLINE RESOURCES
The following resources are available to support the faculty and students using this text.
For Faculty For Students
• PowerPoint presentations • Flashcard glossary
• Multiple-choice questions
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ACKNOWLEDGEMENTS
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I would like to express sincere gratitude to many of my friends and colleagues from the hospitality
industry and the academia who assisted me in many ways in the writing of this book. Though
I would like to name them all, it is practically not possible to do so. I would particularly like to
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thank the following persons:
Mr Keerthivasan, General Manager, Ambasador Pallava, Chennai
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Mr K. Venkataraju, Executive Assistant Manager, Hotel Ambassador Pallava, Chennai

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Mr S.A. Balraja, Principal, Sterling Holiday Resorts, Kodaikanal

Mr Subramanian, General Manager, Heritage Inn, Coimbatore
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Mr K. Ramachandran, General Manager, Heritage Inn, Coimbatore
Preface to the Second Edition

Mr Sonu Koithara, Executive Chef, Taj Kovalam, Kovalam, Trivandrum
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Mr Ashok, Executive Chef, The Residency, Coimbatore

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Mr Samuel David, Chief Engineer, Taj Kovalam, Kovalam, Trivandrum

Mr D.A. Santhavadanam, Executive House Keeper, Hotel Savera, Chennai
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Mr P.R. Babu Varma, Senior Manager—Projects (Food Services), Sodexo Food, Facilities and
Project Management
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I also thank my teacher and mentor Mr A. Jeyachandran, Corporate Training Consultant at

Taj Hotel, for his continuous encouragement and support.
I express my gratitude to the Managing Trustee and Trustees of SNR Sons Charitable Trust
and the Principal for their motivation. I thank my colleagues and students for their assistance.
My thanks are due to the editorial team at Oxford University Press India for their valuable
time, constant support, and encouragement to complete this book.
I owe a lot to my parents—Late Mr C.S. Ramalingam and Mrs Vijayalakshmi Ramalingam—
for making me what I am today. I thank my wife, S. Pushpalatha, for being patient and putting
up with my late night work and also my daughter, S. Vijayalaxmi, for drawing some pictures for
the book.
Every effort has been made to determine and contact copyright holders. In case of any omissions,
the publisher will be pleased to make suitable acknowledgment in future editions.
Suggestions and feedback are welcome and can be sent to me at svelavan.singaravelavan@gmail.
com.
R. SINGARAVELAVAN

PREFACE TO THE
FIRST EDITION
The food service industry is witnessing a tremendous growth all over the globe, especially in India
with the second largest population in the world. The present-day generation depends largely on
the food service operators while on the move, at workplace, and when away from home for various
reasons. The rise in disposable income, the 24×7 work culture, changing lifestyle, lack of time and
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enthusiasm to cook after a long day’s work, and many other factors make people have food outside
their homes. Eating out is no more a luxury today; in fact it is a necessity for most people. This
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has resulted in a steady growth in the food service sector. As a result, today this sector is home to
excellent job opportunities, directly and indirectly.
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Food and beverage (F&B) service is one of the vital operations in the accommodation sector
and the key area in non-residential catering sector. These sectors are constantly in need of well-
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trained staff to deliver the services for satisfying their customers. Hotel management institutions
all around the world work towards training students to produce quality manpower to serve the
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industry.
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The F&B sector requires highly motivated individuals. Working in this sector involves sound
understanding of basic concepts of food service, as well as a lot of practical insight into the
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intricacies of diverse service procedures. Aspiring professionals in this field must be prepared to
deal with demanding schedules and short deadlines, and in doing that, extend the best hospitality
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to their guests.
Food and beverage service is one of the most important subjects in degree and diploma courses
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in hotel management and catering technology and a core subject in craftsmanship course in F&B
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service. There are very few books on this subject and most of them are highly priced. Besides, most
books do not provide a proper coverage of the hotel management syllabi in India. The need for
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designing the most comprehensive textbook covering all the topics of F&B service prescribed in
the syllabi of the National Council for Hotel Management, technical boards, and universities at
an affordable price prompted me to write this book. My 30 years of experience in teaching and
training students in F&B service has been of immense help in understanding the areas where the
hotel management students normally have more doubts, and what their requirements are. Written
in a simple language, this book can be easily understood by all students.
This book will also be of immense help to the entrepreneurs who want to start a food service
business of their own, as also to the professionals and the trainers in the industry.
ABOUT THE BOOK

The book introduces the students to the various aspects of F&B service. It begins with a discussion
on the evolving F&B industry and service procedures, including organization of the staff members
and service equipment that form an important part of the F&B department.

The book lays emphasis on the importance of knowing and planning the menu well. The
students will also learn about various kinds of covers and courses. In the rapidly evolving world of
F&B service, it is necessary to keep oneself updated with the active terminology of the industry.
The book addresses this area by including a comprehensive set of French and culinary terms.
Readers will also be made familiar with different types of food services, such as room service,
guéridon service, order taking etc., along with their unique requirements. The book presents a
comprehensive discussion on the various kinds of alcoholic drinks (wine, spirits, beer, etc.) and
non-alcoholic drinks (tea, coffee, aerated drinks, etc.). It enumerates the distinct constitution and
manufacturing processes of the drinks, along with their service procedures, in detail. It particularly
elaborates on the most popular wine labels from different regions of the world.
While enumerating various alcoholic beverages, the book also takes into account the appropriate
methods to store them and monitor their sales, along with the different ways in which they are
served at bars. The discussion on cellar and bar operations helps students understand the practical
processes and guidelines involved in beverage services, as they take place in the industry.
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Apart from the aforementioned topics that comprise the core of F&B service, the book also
delves into some important ancillary functions in order to help students gain a holistic perspective
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to F&B services in particular, and the industry at large. With attention to issues such as customer
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relationship management (CRM) and environmental concerns, the book positions its relevance in
the contemporary world of F&B service. sit
R. SINGARAVELAVAN
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Preface to the First Edition

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Garnish
FEATURES OF
Many drinks have standardized garnishes. These are a part of the product. The names of some
of the cocktails are changed according to the garnish. For example, if you garnish martini with
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pearl onion instead of olive, it becomes Gibson. Olive, cherry, orange, spirals of orange and lemon
peels, lemon wheels,Learning
lemon wedges,Objectives
pearl onions, etc., are the commonly used garnishes. Basically,
FRENCH AND
cocktails are either An
cherries and dry cocktails
outline
sweet
ideasare
of the
or dry and
garnished what
indicates
main
acidic. concepts
In general,
with olive
youor can
andcocktails are garnished with
all sweet
lemonexpect
slices. to
CULINARY TERMS
It should be remembered that some drinks do not have any standard garnish and it is advisable
to serve without anylearn
English
from
garnish,
Breakfast
each
instead chapter
of trying
Cover
out different garnishes and spoiling the real flavour
and value of the drink. The items required to lay the English
breakfast cover (refer to Fig. 13.4 and
METHODS OF MAKING COCKTAILS Table 13.2) are as follows:
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LEARNING OBJECTIVES Cocktails are made in any •one
Side plate
of the with side
methods knife in this section according to the type of
discussed
FRENCH AND CULINARY TERMS
After reading this chapter, you will modifier ingredients in use.
• Fish knife and fork
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Catering professionals and students
• Large knife and mustforkhave sound knowledge of
be able to
• understand the oft-usedBuilding
the culinary and French terms that are very often found on menu
culinary • Dessert spoon and fork
cards and culinary books. Culinary terms are Tank different from French
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terms Mill •French
Breakfast cupone and saucer with
• write French names of the It is madeterms
by pouring the ingredients
and as some oneespecially
terms, by inculinary
the glass
Beer, in which
terms,
where cannot
the it isbeto be served
consumption level isandtooishigh,
thenis
ingredients and identify their translated
stirred. Ice is addedto ifEnglish, teaspoon
the recipetheycalls
shouldforbeit.written asdelivered
Highballs, they are.inSwizzle
Rickey, , hot drinks,
bulk quantity by roadetc., are made
tankers. These
In addition, Boiling water
• ingredients
Napkin
gender by this method wherein catering
the professionals should
are added bebyable
onetankers one tostraight
deliverunderstand
the beer
intotothetheserving
cellar ofglass.
the vendor’s
If ice
sit
• write the menu in French the itFrench
is required, terms
is placed in before
first order
Thetotable explain
adding theingredients.
the dishesplace
accompaniments to guests effectively.
andrequired
from there theA beer is directed to large
Mash tun
working knowledge of French grammar and menu
Spent tanks.terms
Thealso facilitates
capacity of tank is normally 90 or 180 Service of Mineral Wate
are as follows:
compiling the menu. There are many typicalgallons.
Table 19.7 Names of syrups with their flavour and colour
561
Figure 13.4 English breakfast cover with wateringlass terms used which call
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Stirring for a separate book to explain Name Figure
this topic. However, 31.1 Flavour
the following shows arethe steps Colour
followed in the Most guests prefer mineral
Ribeiro Earlier, it produced heavy some whiteculinary
winesand from the
Hops, sugar
French
andpalomino
terms: grape, that tended
production
Cassis of beer. to be
Blackcurrant Purple
tap water. Mineral waters
Table 13.2 Items used for English breakfast cover
wort boiledand
for their positions
Cocktails and Mocktails

Stirring (refer
oxidized. The cooperatives in this area recently started to Fig. 42.1) refers to the mixing
encouraging the planting at temperature range of 7–1
Citron and using native
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2 hours Lemon Yellow addition of ice unless requ

grapes— Illustrations of the ingredients
à la with ice,: byIn stirring
stylequickly
the grapes. of. For in
example, à la française, means
S. no. Itemstreixadura andPosition torrontés and withdrawing palomino
a mixing glass with the stirrer and
dishes then
This
straining
prepared in
area
French
produces
Cerise
TERMS
style and USEDà
wine Cherry
IN
with
BEER
l’anglaise,
Red
MANUFACTURING can be served in Paris go
Conceptscoolare illustrated by suitable
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Spent hops
fermentation technique, from
into these
the two
appropriategrapeglass.
Hop-back varieties.
Drinks
means This
made
dishes gives
up
prepared light
of in and refreshing
Framboise
English style wines
Raspberry Red slim Jim glass. Mineral w
1. Side plate with side Left-hand side of the cover, side knife over the underplate with cutting
removed
The edge are some important terms related to
following mixed with alcoholic drink
with a delicate aroma.
figures and formats; examples, Pazo Ribeiro and
clear liquids Viňa
à la such Costeira are noted
brocheas spirits,: liqueurs, wines
Roasted onwines, of
a spit and this area.
Gomme Sugar syrup Colourless
knife facing left-hand side beer manufacturing.
Grenadine Pomegranate Red
tables, and pictures
Baixas are also provided
It produces effervescent
excellent, à la drinks,
Water- and so: on
crème
medium-to are always
Lightly
full-bodied, coatedstirred.
refreshing 1
with cream wines 2 3 4 5 Syrups
2. Rias Napkin On the side plate, under the side
Receiver knife or in the centre of white
the cover
Orgeat from
Malting ItFigure
albariño
is Almond
the process Colourless insoluble
of converting
It is doneà very quickly to minimize
la diable the dilution.
: Highly seasoned dish 42.1 Stirring
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grapes.
in the3.text for Dry, medium-bodied
bettercupcomprehension
Breakfast and white wines are
To the right-handAiguillette in demand
side of the cover, :handle for both
of the their
cup acidity and
starch in tropical
the cereal fruit
to soluble sugar. Syrups are fruit-flavoure
Long thin slice of towards the right,
cooked meat cut slightly
from
sweet the They
liquid. breastare used in the preparation of cocktails, milk shakes, and long
flavours.
or
saucer by the reader al dente

angled at 4 o’clock position from Paraflow
the: Term
cooler
guest’s view for convenience
used for cooking pasta in
Grist handling,
tobe Itstage
refers
themixed to soda
where
with milled dried
itwater andand roasted
served. Tablebarley.
19.7 lists the commonly found syru
254 Shaking (Heat exchanger)
teaspoon on the saucer with handles towards right
still retains firmness of bite
La Mancha It isright
theAu mixing
Mash
Service It refers to hot water and grist.
fork toofthe
gratin ingredients
: of
Dishthe thoroughly
sprinkled (seethe
with bread crumbs and grated
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4. Fish knife and forkKnife to the and left

Fermenting tank
cover (outside cover)
Wort-yeast cheese and browned It refers
WortPrepared drinks to are
boiled
servedwater with maltCollins.
in highball/Tom and The straw holder is placed
Fig. 42.2) with ice by shaking them in a cocktail
Food and Beverage Service
5. ThisLarge
is theknife
largest, quality
and fork Knifewine-producing
to the right and fork areatoin
theEurope.
left theItcover
of added)
(Yeast is native
(insidetothe aircover)
énhop.
, the widely planted
shakerhere Amuses-bouches
and straining into : the
Assorted cocktail
appropriate canapés
glass. andMost
small of savouries
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6.
white grapes. The wines produced
486
Dessert spoon and Top of the
are
cover, dessert
highly alcoholic with low acidity. the wines
Shaking is used spoon
Blanquettewhen on the
ingredients top with
: White stewhandle
such towards
as cream,
cooked in stock right and the
CONCLUSION
Sparging It refers to spraying hot water to
are distilled
fork to spirits and
forkused
down inwith
blending.
spoon handle
egg, fruit juices,
Au bleu sugartowards
syrup: among left others
Method are used freshextract
of preparing Themaximum
water fish, sugarrefers
especially
term ‘beverage’ fromtotheall malt.
types of potable drinks, except water. People pre
in the recipe. Effervescent drinks trout in a courtnever

should bouillon
be which gives a bluewith
of drinks, tinge
Valdepeñas
(NOTE: All-purpose breakfast cover is laid as for English breakfast, without fish knife and fork.) Pitching It refersmeals,
to theand after meals.
addition Beverages
of yeast to the are classified into two main g
shaken. Ballotine : Boned and stuffed leg of poultry wortand for non-alcoholic
fermentation.drinks. A license is required to sell alcoholic beverages and the
Cask conditioned Bottles Keg Bulk storage
This area is known for its fruity red wines. Baron The chief: red Doublegrape sirloin with is
variety rumps right
thecencibel to stop
of(local
beef a serving
asname whole foralcoholic beverage to a person who is drunk and intoxicated
joint; also theofwhole saddle andrequired
Priming two Ittorefers
legs serve
of lambto the solution
non-alcoholic of sugar and
beverages.
tempranillo
Remember ) and the principal white grape is
Figure air
31.1é n . About
Production 90%
of beer the red wines in
hops toEvery this
develop
Figure
foodthearea42.2
service is Shaking
organization serves one or more types of beverages to satisfy gu
beer.
Blending
• Bud
and vase
as one whole joint
Baked beans inproduced from airén grape the deep ruby colour is obtained from the addition andofmenus
cencibelincludeandnames of beverages on offer. On an average, sale of non-a
tomato sauce, Beurre manié : Equal quantities of butter and flour
Finingamountskneaded
It refers
to to the process
approximately of brightening
35–40% of totalthe
the drink revenue in popular and fast food
sausages, bacongarnacha grapes.
rashes, fried eggs, • Preserves dish onis an
This method usedunderliner
for combining withfruits,
preserves
solid spoon
foods, ice, etc.,
together. It is used as a thickening agent
in an electric blender. Any
beer byTheadding isinglass
caterer must be or aware
seaweed.
of new beverages in the market as food processin
and grilled mushroom are the most • Sugar bowl
that can with
be sugar
shaken cubes
may be made by blending as well. Blending is a suitable method for making
introducing new drinks to sustain themselves in the competition and to meet th
Valencia
preferred breakfast main dishes, • Cruet Table 31.2 Classification Sidebars of beers according to Figure 31.2 shows a flow chart representation
of consumers. Some examples are diet Cola, sports drink, energy drink, soya mi
of the entire beer manufacturing process. for making tea, coffee, and milk-base
plated together on a full plate. • Table number Important points appear as sidebars
alcoholic content The still room of a hotel is responsible
It is noted for earthy and full-bodied rosé and red wines made from local bobalthe
grapes.
dispenseMost of aerated waters, minerals, squashes, and juices. However,
bar serves
444 The AmericansFoodpreferBeverage_Ch09.indd
coffee, while and Most hotels throughout
lay an all-purpose the
Alcohol breakfast text for English
cover quick reference
breakfast
there is no bar, the21/04/16
still room supplies those drinks.
the and
producers Food
the British prefer tea during the
use cool
171
fermentation
Beverage_Ch42.indd 561 techniques.
Term range (% by volume)
STRENGTH OF BEER
7:39 PM
25/04/16 5:26 PM
which includes all the items
Alcohol-free Notmentioned
more than 0.5%for English breakfast cover,
breakfast. KEYThe
TERMS
average strength of beer is approximately four
except fishLowknife and fork. 0.5–1.2%
Alicante
alcohol
per cent by volume,
Alkaloid It refers tobut there
alkaline are beers
compound with Camomille
found the It is an aromatic perenni
Flor (Spanish and Portuguese Standard 3–4%
Monastrell grape is used for making red alcoholic in plants.
andAmaretto
rosé percentage
wines. of 10 per cent, often termedEurope and Asia with delicate leaves
The
Indian Breakfast
for flower) is a winemaking term Premium 4–6% as strong ale orIt barley
refers wine.
to almond
Theseand apricot
strong are grind It refers to a texture of c
beersCoffee
referring to a film of yeast on the
red wines are deep in colour, high in alcohol with a
flavour liqueur. spicy Coffee substitute It is a drink made
Strong 6–8% available in bottle sizes of about 180ml.
India is a land of varied culture, language, and varied eating
surface of wine. It is important in the Super note, and they have habits.
a good Parathas, stuffed
ageing property. parathas,
The Moscatel
Beaker It is a
classification grape
wide-mouthed cup without a
of beers according to Cognac
cereal without coffee powder.
the
8–11% handle. it is a brandy from Cognac re
poori manufacture
masala, etc.ofare the commonly
certain styles of sherry. servedis dishes
used forin north
making India
sweet during
white breakfast,
wine. along
alcoholic
Brontë with
content
It refers to honey isand
given inflavour
herbs Tableliqueur.
31.2. Cointreau It is an orange-flavoured liq
bread and rolls and egg preparations. In southSalvador
India, dosa, idli, Bodegas
Proveda, vada, pongal
Eval,are
upma , khichdi
noted ,liqueur
etc.,with flavour of herbs and spices
redIt iswines.
Bénédictine Decaffeinated Coffee It refers to coffe
Caffeine it is a stimulant found in coffee, tea, and cocoa Drambuie it is a honey-flavoured liqu
are served; not many south Indians take egg preparations during breakfast. To address the needs
which stimulates the central nervous system. Kahlúa It is a coffee-flavoured liqueur
Montilla-Moriles
This region lies in the©hills
Oxford
near CórdobaUniversity
Food and Beverage_Ch31.indd
and
486 Press.flor-growing
produces All rightswinesreserved.in the style of sherry. 23/04/16 6:00 PM
It is not usually fortified and it cannot be called sherry. The predominant grape used is the pedro
Food and Beverage_Ch19.indd 355
Food
Food andand Beverage_Ch13.indd
Beverage_FM.indd xim
10 énez (PX). Around half the Montilla-Moriles wines are fortified, but the unfortified wines
254 are12:47 PM
22/04/16 20/05/16 10:24 AM
THE BOOK
CONCLUSION
Brandy is distilled from grapes either by pot still of patent still depending on the style of brandy
being produced. Brandies assume such characteristics as body, colour, bouquet, etc. during ageing
in the casks. Every wine-producing country makes brandy. Of all the brandies produced in the
world, Cognac is regarded as the best followed by Armagnac. Cognac and Armagnac are brandies
produced in delimited areas of Cognac and Armagnac, France. Brandy distilled from any other
fruit is termed as fruit brandy and it is named after the fruit.
Brandy is served at the end of the meal. Brandy is also used in the cocktail preparation.
Conclusion
KEY TERMS
A recapitulation of key ideas and
ss
Abv This is the short form for alcohol by volume. monitoring theorproduction
to cafeterias of Armagnac.
fast food outlets during lunch and breakfast time and to a fine-din
CONCLUSION
concepts that are discussed in each Blending It is the process of mixing drinks Maturation carvery during weekends or for dinner. The expectations of level of service by gue
It is the process of allowing the spirit to
re
section
Brandy is is givenfrom
distilled for grapes
easy retention to achieve
either by pot still of the consistency
patent of the required
still depending in wooden cask and to take on the and
restbrandy
on the style of by members of family, friends, business class customers will be different an
characteristics
successful, the operator must understand this distinction and provide the service
bouquet, colour,
being produced. Brandies assume such characteristics body,colour,
as body, etc. in the final drink.
bouquet, fromageing
etc. during the wood and air that enters through fine pores
A food service operator has the option of selecting any style of service from th
Gers department It is the government department of the vat.
yP
in the casks. Every wine-producing country makes brandy. Of all the brandies produced in thein the chapter to meet the expectations of guests. Whatever may be the service
world, Cognac is regarded as the best followed by Armagnac. Cognac and Armagnac are brandies should adhere to the following:
• Be easy to operate • Fast and efficient in deliv
produced in delimited areas of Cognac and Armagnac, France. Brandy distilled from any other• Contribute to customer satisfaction • Ensure good standards o
fruit is termed as fruit brandy FILL
and itINisTHE
named after the fruit.
BLANKS
sit • Present the food and beverages attractively safety
Brandy is served at the end of the meal. Brandy is also used in the cocktail preparation.
CONCLUSION • Exercise good control • Cost-effective
1. Fruit brandies fall under the category of 6. Maturing cognac It should
in old becasks
remembered
results inthat a food Cognac.
service area or restaurant cannot afford
Brandy is distilled from grapes either by pot still of patent to anystillonedepending on the style of brandy
. 7. Young Armagnac isstyle
maturedof foodin service. It may follow a combination of services. For so
casks.
er
being produced. Brandies assume such characteristics as body, colour, bouquet, etc. during ageing
service or silver service may be followed and others may be kept on the table for c
KEY TERMS 2. Cognac is in the. casks. Every wine-producing country 8. Flat
makesshaped
brandy. bottle
Of all theused for Armagnac
brandies produced in the is called
511
themselves. Clear instruction should be given to the service staff on what style of s
3. Cognac is distilled in Cognac is regarded
world, still. as the best followed by Armagnac. in French.
Cognac and Armagnac are brandies
followed for which type of dish. A number of hotels today prefer buffet service fo
iv
Abv This is the short form for alcohol by volume. monitoring the production of Armagnac.
CONCLUSION
4. Young cognac isproduced
maturedinindelimited areascasks. of Cognac 9. andThe blend
Armagnac, of brandies
France. Brandy produced fromany
distilled from grapes
othergrown
Blending It is the process of mixing drinks MaturationfruitItis is the process of allowing it isthe spirit totheas service is quick and does not need more trained manpower.
Brandy
5. Maturing cognac in termed new
Brandyas fruit
casks brandy
results and
in grapesnamed after
in Grande fruit.of patent still
Champagne anddepending
Petite Champagne
on the styleareas is
to achieve the consistency of the required rest in wooden cask andis to
distilled from
takeend
on the either by pot
characteristics still of brandy
Un
Brandy is served at the of the

style Cognac.being produced. Brandies assume such meal. Brandy
known is
asalso used
characteristics in the
.
as body, cocktail preparation.
colour, bouquet, etc. during ageing
bouquet, colour, body, etc. in the final drink. from the wood and in theaircasks.
that Every through fineKEY
enterswine-producing TERMS
pores
country makes brandy. Of all the brandies produced in the
Gers department It is the government department CONCLUSION
of the
KEY vat.
TERMS world, Cognac is regarded as the best followed by Armagnac.
Bain-marie It is a Cognac
large openandcontainer
Armagnac are brandies
partly Flambé It literally means flamed. In flam
MULTIPLE-CHOICE QUESTIONS
Brandy is isproduced
Abv This distilled in delimited
the shortfrom grapes
form for
areasby
either
alcohol
of pot
by volume.
Cognac
still ofand Armagnac,
patent France. Brandy
still depending
monitoring on the
the production
distilled
style from any other
filled with hot water, in which small containers of
of brandy
of Armagnac.
spirits are added to the dish and igni
fruit is Brandies
termed as fruit brandy and it is named after the fruit.bouquet, etc. during ageing dishes are kept hot. It is electric- or gas-operated. Food court Several autonomous foo
d
being produced.
It is the process assume suchdrinks
14characteristics as body,
It is colour,
1. Chief grape varietyin the used Brandy
casks.
to achieve in consistency
Every
the
Blending
is making
servedofatthe
thewine-producing Key
the end
of required Terms
country
of mixing
of of
themakes
meal.
minimum
Maturation
Cafeteria
Brandy
rest brandy. of Of iscask
also
alland
the process
A self-service
used
the
of allowing the spirit to
in theeatery,
tobrandies
especially
cocktail
produced
inwork places and schools offering snacks, limited
wooden take on the
in
preparation.
in the
characteristics
located in one place from where lig
ice creams, beverages, and so on, ca
FILL IN THE BLANKS
or
Cognac is (a) by2from

years (c)through
3½ are
years
world, Cognac
bouquet, is regarded
colour, body, etc.as in the
Abest
the final
listandof
followed
drink.
all important
Armagnac.
the woodCognac
terms
and air that
meals, and beverages. and Armagnac
enters
has been
brandies
fine pores eaten in a common area.
KEYdepartment
Gers
(a) St Émilion produced TERMS It(c)
is theSylvaner
in delimited government
areas of Cognacdepartment of the
(b)Armagnac,
2½
Carveryyearsvat.
A France. Brandy
restaurant (d)
distilled
or buffet where 4½
fromyears
any other
roasted meat Kiosk It refers to a small structure o
6. Maturing
1. Fruit brandies fall under the category of(b) Chardonnay fruit cognac
is termed in as
Abv This
old casks
fruit
(d)is the results
brandy
Riesling andgiven4. at
in it is
short form for alcohol
named
The the and end
Cognac.
after
blend
by volume.
the fruit.
must
poultry of every
are have
carved in thechapter
the
monitoring minimum forandeasy highway with three sides open, servi
the productionpercentage
of Armagnac. of
presence of guests
xf
. Brandy is served at the end of the meal.casks. Brandyserved. Sometimes, unlimited servings are offered at a
is also used in the cocktail preparation.
2. Cognac7.withYoungthreeArmagnac
star Blending
on the is matured
label thein process
It is indicates recapitulation brandy
of mixing drinksfrom grand champagne
Maturation to make
It is the process Cognac
of allowing theofspirit
snacks.
‘fine to
fixed price. Pension It is a small inexpensive hotel
2. Cognac is . 8. Flat shaped
FILL INofTHE bottle
BLANKSof used for Armagnac
to achieve the consistency of thechampagne’ is called
required rest in wooden cask and to take on the characteristics
wood ageing minimum Chafing dishis It is an equipment used in buffet to display
511 Rôtisserie it is a type of restaurant se
3. Cognac is distilled in still. KEY TERMS
(a) 1½ years 1. Fruitin brandies bouquet,
French. fall colour, body, etc. in the final drink. from the wood and air that enters through fine pores
O
(c) under
Gers department
3 years
It isthe
the category
government
(a) 6.40%
ofdepartmentMaturing cognac (c) 60%
hot dishes. It has a hot water container on which food
in old casks results
of the vat. in Cognac. and poultry.
4. Young cognac is matured in 9. The blend
casks.(b) 2 years Abv Thisof isbrandies
. short
the produced
(d)form alcoholfrom
3½foryears grapes
by volume. (b) grown
50%
7. container is placed.
Young monitoring
Armagnac the is matured (d)
in of70%
production casks.
Armagnac. Table d’hôte menu It is a menu with
Brandy
5. Maturing cognac in new casks3. results Danger zone This refers to the ideal temperature range set price.
Cognac inwith VSOP inon
Grande
2. Champagne
Cognac
Blending
the label isindicates and
.wood
It is the process Petite
of Champagne
mixing
ageing areas
8. Flatis shaped
drinks Maturation It is bottle
the processused offorallowing
for bacteria to grow rapidly (5°C–63°C).
Armagnac is called
the spirit to
511 17. Packed dish, taken away by
Takeaway
3. as
Cognac is distilled
to achieve in
the .consistency of still.
the required rest in 9. Name
wooden andand
in French.
cask explain theon
to take terms used to denote the
the characteristics age How is the continuous stil
style Cognac. known Family pension (pension de famille) These are
4.FILL IN cognac
Young THE
bouquet, BLANKS
is matured
colour, body, etc. in in the final casks.
drink. 9.from
Thethe blend on of
wood theand label
brandiesairofthat
Cognac.
produced from grapes
enters through grown
fine pores tion different from other
ofsmall, vat.inexpensive hotels in of Cognac.
France for areas
family
Brandy
5.
GersMaturing
department cognac in government
It is the new casks department
results in inthe 10.
Grande Name any five
Champagne brands
and Petite Champagne is production of highly rectif
1. style brandies fall under the category accommodation.
FruitCognac. of 11. asWhat
known 6. Maturing .cognac in old casks results in
is Armagnac? Cognac. 18. Explain the following:
MULTIPLE-CHOICE QUESTIONS REVIEW QUESTIONS . 12. 7. NameYoung the Armagnac
grape varietiesis matured
used ininthe production casks.
of (a) Une fine
Chapter-end Questions
1. Chief grape variety used in the making of 1. How is MULTIPLE-CHOICE
brandy different
of minimum
FILL IN THE BLANKS
2. Cognac is
QUESTIONS
from fruit brandy?
of3. Cognac is distilled in
.
4. Explain the
still. STATE TRUEproduction?
8. Flatareshaped
13. What
production
OR FALSEin French.
bottle areas
the approved
process
used offor
of Cognac.
Armagnac
Armagnac is called
Armagnac (b) Weinbrand
511
(c) Koniac
Stimulating exercises, such as multiple-
Cognac is 2. Name the(a) two2 years
world
1.
1. Chief
4.
class Young
grapebrandies
Fruit brandies variety
cognac
used
fall under
is matured
exclusively
in(c)the3½
cognacthein category
in
making
casks.
years5.ofof Why6. isofMaturing
Cognac
14.
minimum
9.
How The
matured
is blend
Armagnac
of in old casks
cognac
of brandies
and blended?
produced? produced
resultsArmagnac
from
in Petite. Champagne
grapes
Cognac. areas
grown 19. Name the terms used a
Brandy
5. Maturing new casks results in 15. in Grande Champagne and

1. Plated food is served from the left-hand side.
Distinguish Cognac from is
6. Sandwiches can be included in the
Armagnac.
(a) St Émilion (c) Sylvaner from France. (b) 2½ years Cognac is . (d) 4½ years6. What do 2.
(a) 2 you
years mean bymatured
‘Angel’s share’?
(c) 3½ years
choice questions, fill in the blanks,
(b) Chardonnay (d) Riesling3. Name 4.the Thesixblend (a) St Émilion
2. approved
must
Cognac is haveareas the
style Cognac.
. of minimum
Cognac (c) Sylvaner7. Name
percentage
7. Young
8. (b) the
Flat
16. Armagnac
of2½
Name
grape
3. shaped
known anyisas
years varieties
five brandsinof. Armagnaccasks.
A tray is used for transporting full plates.
bottle move
One should usedused (d)in
for 4½Cognac.
Armagnac
counterclockwise,
.
years is called
when 8.
7. Cafeteria service is an example for w
In the cafeteria system of service, t
(b) Chardonnay (d) Riesling 4. The blend inmust have the minimum percentage of 511
review questions, and assignments,
2. Cognac with three star on the label indicates production. brandy2.3.MULTIPLE-CHOICE
Cognac
from
Cognac
is distilled
grand
with three
4. Young cognac is matured
in
champagne starQUESTIONS
on inthe to still.
make
label 8. Name
Cognac
indicates
casks.
of and explain
‘fine
9. TheASSIGNMENTS
brandy from
blend
French.
grand the styles oftoCognac.
working from the right-hand side of the guest.
champagne
of brandies produced from Cognac make grapes of ‘fine
grown
payment at the beginning of the co
4. Service of food from the platter is done from 9. French service is termed as family s
wood ageing of minimum of champagne’ woodisageing
which aim at testing readers on of minimum in newof casks results in champagne’ is
Brandy
5. Maturing cognac in Grande Champagne

the left-hand side. and Petite Champagne areas is 10. School catering is an example of ins
1. Chief grape variety used in the making (a) of40%as of minimum
1. Visit a of
bar located
(c) 60% near your area and find 5. Visit a glassware shop and
(a) 1½ years (c) 3 years (a) 40% (a) 1½ yearsstyle Cognac. (c) (c) 60% 3 years known .
5. The carousel system occupies more space.
their understanding of the topics are
(b) 2 years (d) 3½ years (b) 50%
(b) 2 years Cognac is
3. Cognac with VSOP (a) St Émilion
on the (d)
(d) 3½ years
70%
label indicates wood ageing (c) Sylvaner
(b) 50% (a) 2 years out the brands
(b)2.2½Visit
years
of Indian (c)
(d) 70%
the bar of a five-star(d)
brandy.
hotel
3½ years
4½ and
yearsfind out
of brandy balloon available
6. Observe the size of brandy
3. Cognac with VSOP on the label indicates wood ageing
discussed at the end of each chapter MULTIPLE-CHOICE QUESTIONS (b) Chardonnay (d) Riesling 4. The blend the brand mustnameshave ofthe minimum
cognac percentage of
and Armagnac. vice of cognac in the hotel.
Food and Beverage_Ch34.indd 511
2. Cognac with three star on the label indicates brandy
3. Take froma close
grandlookchampagne to make
at the shape Cognacbot-
of cognac of ‘fine
23/04/167. 6:21 HowPMmany hotels in your
1. Chief grapewood varietyageingused in the making
of minimum of of NUMERICAL of minimum PROBLEMS
of tle andisjot down the information from the
champagne’ loon for the service of bran
REVIEW QUESTIONSCognac is (a) 1½ years Food years (a) 2 years14(a) 40%
(c)and3Beverage_Ch05.indd label. (c) 3½ years (c) 60% use substitutes?
1. years
The following information pertaining to Indian breads: `80,000; pulao and
REVIEW QUESTIONS (a) St Émilion
1. How is brandy
(b)
(b) different
Chardonnay
(c) Sylvaner
2 years from fruit brandy?(d) 3½ years
(d) Riesling
(b)
4. Explain
4.ageing
2½
The blend
4. the
Find
(b) out
50%the brandies
production
November
must have 2015process
the
(d)
from 4½ years
other
of Cognac.
wasminimum
provided
(d)countries.
70%
by a localof
percentage vegetables `90,000
3. Cognac
2. Name withworld
the two VSOPclass on the label
brandies indicates
exclusivelywood 5. Why is restaurant.
Cognac matured and blended?
2. Cognac with three star on the label indicates brandy from grand champagne to make Cognac of ‘fine sweets and ice creams: 90,000; beve
1. How is brandy different from fruit brandy? 4. Explain the fromproduction
France. process 6. What do you`10,50,000;
mean by ‘Angel’s share’?
wood ageing of minimum of of Cognac. champagne’ Sales is opening stock `30,000; pur- culate the sales mix.
3. Name the six approved areas of Cognac 7. Name the grape varietiespurchase
used in Cognac.
2. Name the two world class brandies exclusively 5. Why is Cognac matured and blended?
(a) 1½ years (c) 3 years (a) 40% chases `4,25,000; (c) 60% returns `3000; staff 7. The following information was obta
REVIEW
(b) 2
QUESTIONS
production.
years (d) 3½ years 5128. (b)
Name and mealsexplain the styles
`40,000; closing of stock
Cognac. `44,500; salaries for the month of March 2015.
from France. 6. What do you mean by ‘Angel’s share’? 50% (d) 70%
3. Cognac with VSOP on the label indicates wood and wages 1,40,000; CPF `15,000; staff accommoda- Total Food and Beverage sales fo
3. Name the six approved areas of Cognac 7. Name the grape 1. varieties
How is brandy used different fromageing
in Cognac. fruit brandy? 4. Explain the production process of Cognac.
tion `25,500; gas and electricity `40,000; repairs and `1,40,00,000 which was contributed
2. Name the two world class brandies exclusively 5. Why is Cognac matured and blended?
production. 8. Name and explainfrom theFrance.
styles of Cognac. maintenance `25,000; depreciation `30,000; rent and
6. What do you mean by ‘Angel’s share’?
following heads:
rates `50,000; printing and stationery `15,000; cleaning Coffee Shop `25,
REVIEW QUESTIONS 3. Name the six approved areas of Cognac 7. Name the grape varieties used in Cognac.
Food and Beverage_Ch34.indd 511 agents `5,000; postage and telephone `5,000; interest 23/04/16 6:21 Specialty
PM Restaurant `32,
production. 8. Name and explain the styles of Cognac.
1. How is brandy different from fruit brandy?
2. Name the two world class brandies exclusively
4. `30,000;
Explain the
`25,000;
general
other
insurance
production
expenses
5. Why is Cognac matured and blended?
`10,000;
process
`6,500.
general expenses
of Cognac. Banquets
Bar
`55,
`20,
from France. 6. You
Whataredorequired
you mean tobycalculate
‘Angel’s the elements of cost,
share’? Room Service ` 8,
3. Name the six approved areas of Cognac gross
7. Name profit, AWP, and net profit
the grape varieties used in Cognac. and express each as a The F&B outlets operate at the follo
Food Food
andand Beverage_Ch34.indd 51111
Beverage_FM.indd 23/04/16 6:21 PM 20/05/16 10:25 AM
production. 8. percentage.
Name and explain the styles of Cognac. Outlet FC L
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BRIEF CONTENTS
Preface to the Second Edition v
Preface to the First Edition viii
Features of the Book x
Detailed Contents xv
PART I: INTRODUCTION TO FOOD AND 24. Vermouth and Bitters 405

BEVERAGE SERVICE 1 25. Wines of France 409
ss
26. Wines of Italy 427
1. Food Service Industry 3
27. Wines of Germany 434
re
2. Food and Beverage Staff of Hotel 20
28. Wines of Spain and Portugal 439
3. Food Service Equipment 54
29. Wines of the USA, Australia, and Other Countries 452
yP
4. Ancillary Sections 83
30. Food and Wine 466
5. Styles of Food Service 96
31. Beer 481
sit
PART II: MENU KNOWLEDGE AND PLANNING 111 32. Cider and Perry 493
33. Whisky 496
er
6. Menu 113 34. Brandy 505
7. Menu Knowledge 129 35. Gin 513
iv
8. Cover and Accompaniments for Selected Dishes 159 36. Rum 517
9. French and Culinary Terms 171
Un
37. Vodka 521

10. Menu Planning 179 38. Tequila and Mezcal 524
39. Other Spirits 529
PART III: FOOD SERVICE 207
d
40. Liqueurs and Eaux-de-vie 533

11. Preparing the Restaurant—Before and 41. Service of Alcoholic Beverages 542
or
After the Service 209 42. Cocktails and Mocktails 556

43. Tobacco 587
xf
12. Service Procedure 223

13. Breakfast 251
O
14. Brunch and Afternoon Tea 265 PART V: BAR OPERATIONS AND CONTROL 597
15. Room Service 273 44. Cellar 599
16. Guéridon Service 289 45. Bar Operations 610
17. Order Taking and Billing Methods 311
18. Handling Situations 326 PART VI: ANCILLARY FUNCTIONS 635
PART IV: BEVERAGES AND TOBACCO 335 46. Function Catering 637
47. Supervisory Function 673
19. Non-alcoholic Beverages 337 48. Costs, Sales, and Profit 690
20. Alcoholic Beverages 358 49. Food Cost Control 718
21. Wine 369 50. Customer Relationship Management 729
22. Winemaking 384 51. Food Safety and Environmental Concerns 735
23. Fortified Wines 397
Bibliography 747
Index 749

DETAILED CONTENTS
Preface to the Second Edition v
Preface to the First Edition viii
Features of the Book x
Brief Contents xiii
PART I INTRODUCTION TO FOOD AND BEVERAGE SERVICE 1
1. Food Service Industry 3 Qualities Required for Food Service Staff 47
ss
Introduction to Food Service Industry in India 3 3. Food Service Equipment 54
re
Sectors of Food Service Industry 6
Introduction 54
Types of Restaurants and their Characteristics 9
yP
Furniture 54
Environmental Factors Influencing Food
Linen 60
Service Operations 15
Crockery 65
sit
External Factors 15
Glassware 66
Internal Factors 16
Tableware 69
er
Employment Opportunities 16
Special and Miscellaneous Equipment
xv
iv
2. Food and Beverage Staff of Hotel 20 and their Uses 71

Function of Food and Beverage Department 20 Disposables 76
Un
Purchase Considerations For Food Service
Detailed Contents
Food Production 20
Food and Beverage Service 21 Equipment 76
Capital Available 77
d
Support Services 21
Type of Clientele 77
or
Organization of Food and Beverage Department 22

Functions of Food and Beverage Manager 22 Style of Service 77
Location 77
xf
Organization of Main Kitchen 23

Organization of Satellite Kitchen 28 Efficiency and Durability 77
O
Organization of Bakery and Cost of Maintenance 78

Confectionery 30 Replacement 78
Organization of Kitchen Stewarding Menu Items 78
(Support Department) 30 Type of Meal on Offer 78
Purchase and Stores Department Storage 78
(Support Department) 32 Suitability for Multiple Applications 79
Restaurant Organization 33 Design and Pattern to Suit the Décor 79
Banquet Organization 37 Operation Cost 79
Room Service Organization 39 Storage of Service Equipment 79
Lounge Organization 41 Crockery 79
Bar Organization 42 Glassware 79
Dispense Bar Organization 44 Linen 79
Intra-and Inter-department Relationships 45 Cutlery and Hollowware 80
Intra-department Relationship 45 Furniture 80
Inter-department Relationship 46

4. Ancillary Sections 83 Dispense Bar 93
Introduction 83 5. Styles of Food Service 96
Still Room 83
Introduction 96
Silver Room or Plate Room 85
Waiter Service 96
Wash-up 87
Self-service 100
Hotplate 90
Assisted Service 104
Pantry 91
Factors Influencing Style of Service 107
Linen Store 93
PART II: MENU KNOWLEDGE AND PLANNING 111
6. Menu 113 Eggs/Pastas (Oeufs/Farineux) 138

Origin of Menu 113 Fish 141
Functions of Menu 113 Entrée 143
ss
Types of Menu 114 Relevé 145
Sorbet 147
re
Other Types of Menus 118
Menu of Institutional Catering 120 Rôti (Roast) 147
yP
Cyclic Menu 120 Vegetables 149
French Classical Courses 122 Salads 150
Buffet Froid 151
sit
Appetizer (Hors d’oeuvre) 122
Soup (Potage) 123 Entremets (Sweets) 153
Eggs/Pastas (Oeufs/Farineux) 123 Cheese/Savouries (Fromage/Savoureux) 153
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Fish (Poisson) 123 Fresh Fruits (Desserts) 157

xvi Beverages 157
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Entrée 124
Joint (Relevé) 124 8. Cover and Accompaniments for
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Sorbet 124
Detailed Contents
Selected Dishes 159

Roast (Rôti) 124
Introduction 159
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Vegetables (Légumes) 124

Sweets (Entremets) 124 9. French and Culinary Terms 171
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Cheese/Savoury (Fromage/Savoureux) 125 French and Culinary Terms 171

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Fruits (Dessert) 125 French Names 173

Coffee (Café) 125 Writing the Menu in French 175
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À La Carte Sequence 125

Order of Category of Continental Dishes in 10. Menu Planning 179
À la Carte Menu 125 Introduction 179
Order of Category of Indian Dishes in Points Considered while Planning
À la Carte Menu 126 the Menu 179
Competition 180
7. Menu Knowledge 129 Policy of the Establishment 180
Compound Butter 129 Customer 182
Sauces 129 Operational Aspects 184
Foundation Sauces 130 Gastronomic Standpoint 186
Proprietory Sauces 130 Nutritional Aspect 188
Miscellaneous Sauces 130 Government Regulations 188
Examples of Dishes and their Descriptions Compiling À La Carte Menu 188
for French Classical Courses 134 Extensive Choice 188
Hors d’oeuvre (Appetizer) 134 Pricing 189
Potage (Soup) 135 Waiting Time 190

Continental À La Carte Menu 190 Add-on Menu 200
Indian À La Carte Menu 192 Menu Compiling For Existing Operations 200
Compiling Continental Table D’hôte Menu 193 Kitchen Order Ticket 200
Compiling Menu with Choice Amongst Courses Guests’ Feedback 200
and/or Within Courses 193 Kitchen and Service Staff’s Feedback 201
Compiling Menu with Set Number of Dishes, Purchase Incharge’s Feedback 201
One from Each Course 197 Various Types of Menus Found in Hotels 201
Indian Table d’hôte Menu 199 Menu as A Sales Tool 203
PART III: FOOD SERVICE 207
11. Preparing the Restaurant—Before General Service Procedure during

and After the Service 209 Lunch or Dinner 226
Introduction 209 Service Procedure For À La Carte Lunch or
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Mise En Scène 209 Dinner in a Licensed Restaurant 228
Music 209 Table Reservations 228
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Lighting 210 Briefing 228
Greeting and Seating Guests 230
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Ventilation 210
Temperature 210 Opening Napkins 230
Mise En Place 210 Serving Water 230
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Lounge 210 Taking Order for and Serving Aperitifs 231
Restaurant 211 Serving Bread and Butter 232
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Still Room 214 Presenting the Menu 232

Offering Suggestion 233 xvii
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Pantry 215
Hot Plate 215 Taking the Order 233
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Toilets and Washroom 216 Taking Orders for Wine 234
Detailed Contents
Points to be Observed While Laying Recognition and Writing the
the Cover 216 Food Order 235
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Furniture 216 Correcting the Covers 235

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Linen 216 Service of Soup 236

Cutlery 216 Clearance of Soup Bowls/Cups 237
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Glassware 217 Service of Fish 238

Service of Main Course 238
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Crockery 217
Miscellaneous 217 Clearing the Full Plates 239
Cover Laying Procedures Prior to Guests’ Arrival Clearing Side Plates Separately 240
(As A Mise En Place Activity) 218 Preparing for Courses after
Cover Laying Procedure During Service 219 Main Course 240
Types of Cover 219 Crumbing the Table 240
À la Carte Cover 219 Laying/Adjusting Dessert Cutlery
Table d’hôte Cover 220 (Cutlery for Sweet Course) 241
Activities After Service 221 Service of Sweet 241
Service of Cheese 242
12. Service Procedure 223 Service of Savoury 242
Introduction 223 Service of Dessert 243
Rules to be Observed While Waiting Service of Coffee after Meals 243
at the Table 224 Changing Ashtrays during Service 244
Meals and Snacks Served in Restaurants 226 Presentation and Settling of Bills
Flow of Work 226 and Seeing off Guests 245

Service Procedure of Table d’hôte Menu 246 Other Services 284
Service Procedure of Indian Meal 247 Service of Lunch and Dinner 284
Do’s and Don’ts During Service 247 Service of Alcoholic Beverages 284
Organizing Private Parties 284
13. Breakfast 251
Placing Fruit Baskets and Cookie Platters 284
Introduction 251 In-room Facilities 284
Menu and Cover for Various Replenishment of Supplies 285
Breakfast Types 252 Satisfaction of Guests 285
Continental Breakfast 252 Quick and Timely Service 285
English Breakfast 253 Dishes at Correct Temperature 285
Indian Breakfast 254 Portion Size 286
American Breakfast 255 Hygienic and Attractive Presentation of
House Breakfast 256 Food 286
Service of Breakfast in Restaurants 256 Clearance of Soiled Service Equipment on
Mise en Place 257 Time 286
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Taking Breakfast Order 257 Well-groomed Waiter 286
Serving Breakfast 258
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Breakfast Service from Buffet 261 16. Guéridon Service 289
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Introduction 289
14. Brunch and Afternoon Tea 265
Types of Trolleys 289
Introduction 265 Hors d’oeuvre Variés Trolley 290
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Brunch 265 Salad Trolley 290
Afternoon Tea 267 Food Preparation, Carving, and Flambé
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Full Afternoon Tea 267 Trolleys 290

xviii High Tea 268
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Cheese Trolley 290

Indian High Tea Menu 268 Liqueur Trolley 290
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Reception Tea or Buffet Tea 269 Equipment Used on A Trolley 290

Detailed Contents
Buffet Set-up 269 Flare Lamp 291

Food and Beverage Arrangement in the Gas Stove 291
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Buffet 270 Chafing Dish 291

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Staffing 270 Suzette Pan 291

Carving Board 291
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15. Room Service 273

Maintenance of Trolley Equipment 291
Introduction 273
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Safety in Guéridon Cooking 292

Location and Equipment Required
Selection of Guéridon Dishes 292
For Room Service 273
General Points While Selecting and
Room Service Equipment 274
Handling Food 293
Room Service Trays 274
Mise En Place for Guéridon Service 294
Trolleys 274
Food Preparation Techniques 294
Room Service Procedure 275
Tossing/Mixing 294
Mise en Place Activities 275
Cooking 295
Order Taking for Room Service 276
Carving 295
Methods of Collecting Breakfast
Flambéing 297
Order 276
Advantages and Limitations of
Execution of Room Service Order 279
Guéridon Service 298
Collecting the Order and Carrying to
Dishes Prepared on The Trolley 299
the Room 280
Carving 305
Briefing 283

17. Order Taking and Billing Methods 311 Control Department 323
Introduction 311 18. Handling Situations 326
Checking System in Food Service Operations 312
Introduction 326
Methods of Taking Food Order 313
Dealing with Different Situations and
Check and Bill System 314
Guests in Dining Areas 326
Service with Order 314
Dish Served is Spoiled 326
Duplicate System 314
Dish Dropped Accidentally 327
Triplicate Checking System 315
Piece of Cutlery is Dropped by Guest 327
Circumstantial KOTs 318
Spillage 327
Computerized System 319
Lost Property 328
Alcoholic Beverages Order 320
Illness 329
Billing 321
Overconsumption of Alcohol 329
Bill as a Check 322
Lost Children 330
Separate Bill 322
Unsatisfactory Appearance 330
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Bill with the Order 322
Accident 330
Prepaid 322
Fire Accident 331
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Voucher 323
Dealing with a Suspicious Item or Package 331
No Charge 323
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Dealing with a Bomb Threat 331
Deferred Account 323 sit Guests with Special Needs 331
PART IV: BEVERAGES AND TOBACCO 335

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19. Non-alcoholic Beverages 337 Alcoholic Strength 365

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Introduction 337 Strength of Various Alcoholic Drinks 366

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Alcoholic Beverages 337 Calories in Alcohol 366
Detailed Contents
Non-alcoholic Beverages 337 21. Wine 369
Coffee 338
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Introduction 369
Faults in Coffee 344
Definition of Wine 369
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Tea 346
Classification of Wine 369
Tisanes 351
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Grapes 371
Milk-based Drinks 352
Constituents of Grapes 371
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Aerated Drinks 352

Main Grape Varieties 372
Squashes 353
Factors Influencing Character of Wine 375
Juices 353
Characteristics of Wine 376
Natural Mineral Water 354
Faults in Wine 376
Syrups 355
Wine Tasting 377
20. Alcoholic Beverages 358 Steps of Wine Tasting 378
Introduction 358 Naming of Wines 379
Methods of Preparing Alcohol 358 EU Wine Regulations and Labelling Laws 380
Fermentation 358 22. Winemaking 384
Distillation 360
Introduction 384
Classification of Alcoholic Beverages 363
Still Wine 384
Fermented Drinks 364
Production of Still Wine 384
Brewed and Fermented Drinks 365
Red Wine 386
Distilled Drinks 365
White Wine 389
Proof 365
Rosé and Blush Wines 389

Sparkling Wine 389 Wine Regions of Germany 435
Methods of Making Sparkling Wine 389 German Wine Label 436
Terms Used on Champagne Labels 392
28. Wines of Spain and Portugal 439
Champagne Producers 393
Types of Champagne 393 Wines of Spain 439
Champagne Brands 394 Spanish Wine Laws 439
Spanish Wine Classification 440
23. Fortified Wines 397 Spanish Wine Areas 440
Introduction 397 Label Language of Spanish Wines 445
Types of Fortified Wines 397 Portuguese Wines/Wines of Portugal 445
Sherry 397 Portuguese Wine Classification 446
Port (Porto) 400 Wine Areas of Portugal 446
Madeira 401 Rosé and Sparkling Wines of Portugal 449
Marsala 402 Label Language of Portuguese Wine 450
Malaga 403
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29. Wines of the USA, Australia,
24. Vermouth and Bitters 405 and other Countries 452
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Vermouth 405 Wines of The USA 452
Introduction to Vermouth 405
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American Viticultural Area 452
Bitters 407 US Wine Laws 452
Introduction to Bitters 407 Wine-producing Regions of the USA 452
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Australian Wine 455
25. Wines of France 409
Grape Varieties 455
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Introduction 409 GSM Blends 455
xx French Wine Laws and Classification of Wine Laws 456
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French Wines 410 Wine Regions of Australia 456

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Vin de Table 410 Wines of South Africa 458

Detailed Contents
Vin de Pays 410 Grape Varieties 458

Vins Délimité de Qualité Supérieure 410 Wines of Hungary 459
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Appellation d'Origine Contrôlée or Tokay (Tokaji) 459

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Appellation Contrôlée 410 Bull's Blood (Egri Bikavér) 460

Wine-producing Regions 411 Wines of Switzerland 460
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Bordeaux 411 Wines of New Zealand 460

Wine-producing Districts of Bordeaux 414
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Wines of Algeria 460

Burgundy (Bourgogne) 415 Wines of Romania 461
Wine-producing Districts of Burgundy 417 Wines of Argentina 461
Alsace 420 Wines of Chile 461
Champagne 421 Wines of Brazil 461
Rhône Valley 421 Wines of India 462
The Loire Valley 423 Maharashtra 462
26. Wines of Italy 427 Karnataka 463
Goa 463
Introduction 427
Italian Wine Law and Classification 427 30. Food and Wine 466
Wine-producing Regions 428 Introduction 466
Italian Wine Terms 432 Guidelines for Pairing Wine and Food 467
27. Wines of Germany 434 Acidity 467
Tannin 468
Introduction 434
Texture (Weight) 468
Categories of Wine 434

Flavour 468 Delimited Cognac Regions 505
Fat 468 Production of Cognac 506
Sweetness 469 Types of Cognac 507
Preparation Methods 469 Label Language 508
Problem Dishes 469 Cognac Brands 508
Wine and Food Suggestion 470 Armagnac 508
Wines with Asian Foods 475 Production of Armagnac 509
Ideal Wines for Asian Foods 476 Cognac vs Armagnac 509
Wine List 477 Other Grape Brandies 510
31. Beer 481 35. Gin 513
Introduction 481 Introduction 513
Ingredients for Beer Production 482 Types of Gin 513
Production of Beer 482 Production of Gin 513
Malting 483 Dutch Gin or Holland Gin 513
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Brewing 483 London Dry Gin 514
Hop Back 483 Styles of Gin 515
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Cooling and Pitching 483
36. Rum 517
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Fermentation 483
Maturing and Pasteurization 484 Introduction 517
Brightening or Clarifying 484 Production of Rum 517
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Packaging 484 Categories of Rum 518
Terms Used in Beer Manufacturing 486 Features of Popular Rums 519
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Strength of Beer 486 Brands of Rum 519

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Types of Beer 488 37. Vodka 521

Ales (Top-fermented Beers) 488
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Introduction 521
Lagers (Bottom-fermented Beers) 488
Detailed Contents
Types of Vodka 522
Faults in Beer 489
Brand Names of Vodka 522
Storage of Beer 490
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Brands of Flavoured Vodka 523

Beer Brands 490
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32. Cider and Perry 493 38. Tequila and Mezcal 524
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Tequila 524
Cider 493
Production of Tequila 524
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Types of Cider 494

Types of Tequila 525
Brands of Cider 494
Categories of Tequila 525
Perry 494
Norma Oficial Mexicana de Calidad 526
Brands of Perry 494
Brands 526
33. Whisky 496 Traditional Way of Drinking Tequila 526
Introduction 496 Mezcal 527
Production of Whisky/Whiskey 496 Traditional Way of Drinking Mezcal 527
Characteristics Of Popular Whiskies 496 Brand Names of Mezcal 527
Scotch Whisky 496 Differences between Tequila and Mezcal 527
US Whiskey 500 39. Other Spirits 529
Canadian Whisky 502
Introduction 529
Japanese Whisky 502
Absinthe 529
34. Brandy 505 Pastis 529
Introduction 505 Akvavit (Aquavit/Schnapps) 530
Cognac 505 Sake 530

Grappa 530 Service of Spirits 552
Marc 530 Service of Brandy 552
Pisco 530 Service of Gin, Whisky, Rum,
Okolehao 530 and Vodka 553
Korn 530 Service of Liqueurs 554
Arrack 531 Service of Fruit Brandies (Eaux-De-Vie) 554
Toddy 531 Service of Cocktails 554
Poteen 531
42. Cocktails and Mocktails 556
Tiquira 531
Fenny 531 Introduction 556
Components of Cocktail 557
40. Liqueurs and Eaux-de-vie 533 Base 557
Liqueurs 533 Modifier 557
Production of Liqueurs 533 Flavouring, Colouring, and Sweetening
Spirit 533 Ingredient 557
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Flavouring Agents 534 Garnish 558
Sweetening Agents 534 Methods of Making Cocktails 558
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Colouring Agents 534 Building 558
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Production Process 534 Stirring 558
Extraction of Flavouring 534 Shaking 558
Distillation 535 Blending 558
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Compounding 535 Layering 559
Maturing 535 Equipment and Tools Required for Making
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Sweetening and Colouring 535 Cocktails 560

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Fining 535 Glassware for Mixed Drinks 562

Bottling 536 Preparing Glasses 562
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Liqueurs—Flavour, Colour, Base, Bar Stock 562

Detailed Contents
and Origin 536 Decorations for Cocktails 563

Making Liqueur/Liquor Coffee Points to Note While Making Cocktails
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(Speciality Coffee) 538 and Mixed Drinks 564

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Eaux-De-Vie 538 Developing A New Cocktail 565

Calvados 539 Classic Styles of Mixed Drinks 565
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Applejack 539 Cocktails And Their Base 571

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Poire Williams 539 Hot Drinks 582

Stone Fruit Brandies 539 Mulled Wine 583
Soft Fruit Brandies 539 Hot Coffees 583
Differences Between Liqueurs and Mocktails or Non-alcoholic Mixed Drinks 583
Eaux-De-Vie 540
43. Tobacco 587
41. Service of Alcoholic Beverages 542 Introduction 587
Introduction 542 Cigar 588
Service of Wine 542 Structure of Cigar 588
Service of Still Wine 544 Terms Used to Refer to Colour of Wrapper 589
Important Points for Wine Service 546 Shapes and Sizes of Cigars 589
Service of Champagne and Other Sparkling Brands of Havana Cigar 591
Wines 548 Storage of Cigars 592
Service of Wine by the Glass 549 Preparing and Lighting Cigars 592
Service of Beer 550 Service of Cigars 592
Service of Draught Beer 550 Cigarettes 593
Service of Bottled Beer 551 Service of Cigarettes 593

PART V: BAR OPERATIONS AND CONTROL 597
44. Cellar 599 Banquet Bar 611

Introduction 599 Dispense Bar 611
Cellar Location, Temperatures, and Storage Bar Design 611
Procedures 600 Parts of a Bar 611
Equipment Required in Beer Storage Area 601 Shapes of Bars 614
Cellar Control and Records 601 Plumbing 614
Purchase Order 602 Electricity 614
Cellar Inwards Book 602 Flooring 614
Bin Card 603 Lighting 615
Beverage Requisition 604 Bar Operations Procedures 615
Cellar Control Book 605 Steps Involved 615
Ullages and Breakages Record 605 Bar Records and Control 619
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Returns Book 606 Comparing Actual with Standard Cost 620
Credit Memo 606 Analysing Consumption and Cost 621
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Empties Return Book 606 Potential Sales Value 623
Weighted Average Value 625
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Transfer Book 607
Stock Book 607 Par Stock or Bottle Control 626
Requisitions 626
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45. Bar Operations 610 Inter-bar Transfer 626
Introduction 610 Separating Full Bottle Sales 627
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Types of Bar 610 Spillage Allowance, Breakage, and Spoilage 627

Pubs 610 Function Bar Control 628 xxiii
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Lounge Bar 611 Frauds 629

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Wine Bar 611 Bar Routine 630
Detailed Contents
Cocktail Bar 611 Mise en Place 630
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PART VI: ANCILLARY FUNCTIONS 635

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46. Function Catering 637 Risers 643

Introduction 637 Podium 644
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Banquets 637 Lectern 644

Types of Functions 638 Dance Floors 644
Formal Function 638 Food Service Equipment 644
Informal Function 638 Canopy 644
Social Function 638 Pipe and Drape 645
Public Relations 638 Audio Visual Equipment 645
Conferences 638 Table Plans 646
Function Staff 639 Spacing 646
Staff Requirement Calculation 640 Table Set-ups 647
Function Menus 640 Round Table Arrangements (Banquet Style) 647
Wine List 641 Crescent Rounds 648
Service Methods 642 Classroom Style 648
Service during Formal Functions 642 Conference or Boardroom Style 648
Service during Informal Functions 643 Theatre or Auditorium Style 649
Function Equipment 643 U-shape or ‘Opened End’ 649
Banquet Tables and Chairs 643 Herring Bone or Chevron 649

Star or Starfish 649 Profit 710
Hollow Square or Open Conference 649 Gross Profit 711
Top Table with Sprigs 652 After Wage Profit (AWP) 712
Top Table with Round Tables 653 EBDIT 713
Function Booking and Organization 654 EBIT 713
Booking a Function 654 EBT 713
Organizing The Function 656 EAT 714
On the Day of the Event 658
49. Food Cost Control 718
During the Service 658
After the Function 659 Advantages of Food Cost Control 719
Seating Plan 659 Food Cost Control—Tools and Procedures 719
Briefing 660 Volume Forecasting 719
Procedure for Toast at Formal Function 660 Yield Testing 721
Service Procedure at Formal Function 660 Purchase Specification 721
Procedure for Toasts at Formal Wedding 661 Standard Recipe 722
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Service Procedure at Informal Function 662 Standard Cost 722
Portion Control 723
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Outdoor Catering 662
Preliminary Survey of Place of Function 662 Food Cost Reporting 723
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Analysis of Menu 663 Weekly/Monthly Food Cost Report 723
Calculating Requirements of Tables Daily Food Cost Reporting 724
for Setting Up Buffet 664 Hurdles in Food Cost Control 725
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Service Equipment Required 666 Reasons for Increased and Low Food Cost 725
Staff Calculations 670 Factors Facilitating and Affecting Food Cost
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Control 725
xxiv 47. Supervisory Function 673
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Point-of-Sale System 726

Introduction 673
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50. Customer Relationship Management 729

Supervisory Functions in Food
Detailed Contents
Service Operations 673 Introduction 729

Briefing 673 Importance of Customer Relations 729
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Allocation of Tables 674 Regular Guests 730

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Checking the Mise en Place and Mise en Occasional Guests 730

Scène 674 First Timers or Visitors 730
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Handling Tips 675 Guest Satisfaction 730

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Stock Taking 677 Menu 731

Requisitions 678 Consistency in the Quality of Dishes and
Sales Analysis 678 Service 731
Cost Analysis 682 Food Safety and Hygiene 731
Breakeven Point Calculations 685 Attitude of Staff 732
Handling Complaints 686 Complaint Handling 732
Training the Staff 687 Suggestions by Guests 733
Pulling, Retaining, and Pushing Factors 733
48. Costs, Sales, and Profit 690
51. Food Safety and Environmental
Cost 690
Nature 690
Concerns 735
Behaviour 699 Introduction 735
Controllability 701 Food Poisoning 735
Time 701 Types of Food Poisoning 735
Sales 702 Controlling Bacterial Growth 737
Sales Expressed in Monetary Terms 704 Temperature 737
Sales Expressed in Non-monetary Terms 710 Moisture 737

Time 738 Service 740
Right Type of Food 738 Washing 740
Prevention of Bacterial Food Poisoning 738 Critical Areas 740
Food Safety Activities 738 Environment Concerns 741
Purchasing 738 Hotel Waste Management 741
Receiving 738 Waste Disposal 742
Storing 738 Biodegradable Waste 742
Issues 739 Waste Water 743
Preparation 739 Disposal of Chemicals 743
Cooking 739 Used Oil 743
Holding 739 Gases, Odours, and Vapours 744
Bibliography 747
Index 749
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Detailed Contents
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PART
INTRODUCTION TO
FOOD AND
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BEVERAGE
SERVICE
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Chapter 1
FOOD SERVICE INDUSTRY
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Chapter 2
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FOOD AND BEVERAGE STAFF OF HOTEL

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Chapter 3
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FOOD SERVICE EQUIPMENT

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Chapter 4
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ANCILLARY SECTIONS
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Chapter 5
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STYLES OF FOOD SERVICE

Food and Beverage_Ch01.indd 1 20/05/16 9:23 AM
1 FOOD SERVICE
INDUSTRY
LEARNING OBJECTIVES
After reading this chapter, you will INTRODUCTION TO FOOD SERVICE INDUSTRY IN INDIA
be able to
• understand the development of The food service industry engages itself in the provision of food
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the food service industry in India and beverages, mainly to people who are away from their homes for
various reasons. Such people need accommodation with food and
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• classify the food service sectors
with examples beverages if they are away for more than a day and only food and
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• appreciate the features of each beverages if they are away for a short duration of time. The basic
sector needs of customers for food and beverages are met by the food service
• identify various types of
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industry, which has been associated with lodging ever since people
restaurants and understand their started travelling. People who move out of their homes for various
features
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reasons, such as job, education, business, leisure, medical treatment,
• gain an insight into the career sports, religion, and so on, depend completely on the food service
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opportunities available in the industry for their meals.

food service industry
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The food and beverage (F&B) industry in India traces its roots
to the traditional community feasts and the movement of people on
pilgrimage thousands of years ago. Most people were on the move
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primarily for preaching religion and hunting. During those days,

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people took shelter under trees when they were away from their
homes and depended on natural sources for their food. Their lives
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were endangered by wild animals and wayside robbers, which forced

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them to look for a place that assured them safety, accommodation,

and food. Dharamshalas and chatrams came up to protect the lives of
travellers from wild animals and robbers. These were buildings where
travellers could stay free of cost. Travellers were also provided with
stables and sheds for horses and bullock carts, respectively, free of
charge. They were given food and accommodation at no cost during
the rule of kings.
The barter system of transaction was slowly introduced and it
motivated people to travel for trade, mainly of livestock, which
later expanded to food grains, clothing, tools, and other goods.
Traders used to share accommodation with the owner of the
house and were given meals and drinks. Mighty regional kings
entertained common people and merchants with feasts consisting
of a variety of rich dishes, traditional dances, bravery arts, etc.,
during festivals.

India has been subject to influxes of people throughout its history, some coming with arms to
loot and conquer, others moving in to trade or to settle down. The country was able to absorb the
impact of these intrusions because it was able to assimilate and tolerate foreign ideas and people.
Outsiders who came to India during the course of its history include the Greeks under Alexander
the Great, the Kushānas from Central Asia, the Mongols under Genghis Khan, Muslim traders
and invaders from the Middle East and Central Asia, and finally the British and other Europeans.
It was during the Mughal rule that sarais were developed to provide accommodation to travellers
which were later converted to inns and western style hotels during the British rule. The invasion
by other dynasties brought in their cultures and cuisines to the land.
Europeans visited the country to trade for the finest cotton textiles as well as spices. Eventually,
the British colonized the region. They introduced their cuisines, the skill of making wines and
distilled drinks, and eating habits. Table etiquettes and the art of eating with cutlery were learnt.
However, even today, people continue to eat with their fingers. In south India, especially in
Tamil Nadu, people eat their meals from banana leaves and in the north, from a thali. Economic
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activities paved the way for development of western—style hotels and restaurants, mainly to cater
to the requirements of the British and European traders.
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The people of India, in general, did not prefer dining out till the early 1960s. They always carried
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home-made food to the workplace, school, and while travelling. Even today, some people carry
food whenever they go out. Perhaps this could be one of the reasons for dabbawalas, who are food
vendors engaged in distributing meals in dabbas (boxes) to clients at their workplaces, doing so well in
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Mumbai. In south India, people used to buy packed food such as lime rice, tamarind rice, and curd
rice from food vendors. In the north, bhojanalayas served local dishes, especially roti, sabzi, and salad.
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Most of the restaurants of the 1960s were not much concerned about food and personal hygiene, or
4
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serving food at the right temperature. Limited items were prepared beforehand, displayed in the shelves,
and were served till the stock got exhausted. Those who reached early got hot food and those who came
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late would get cold food. The attitude of the restaurateur or mess keeper was ‘take it or leave it’ and
people had no option but to have what was being given. This is because in those days they operated
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the business with limited dishes that were prepared beforehand and they could not afford to have food
or
holding equipment because of the high cost and unavailability of resources. Coal or firewood were used
for cooking. Only the higher-end hotels and restaurants had the luxury of cooking with gas.
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The development of catering in India is mainly attributed to the British, who introduced
hotels and restaurants similar to the ones in Europe. They also established resorts in hill stations.
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The rapid development of transportation, especially the railways in the mid-nineteenth century,
enabled people to move in large numbers. This led to the establishment of small lodges and
restaurants in and around railway stations to cater to the needs of the travellers. Refreshment
rooms at railway stations and pantry cars in some of the trains were introduced.
Reputed hotels such as the Taj, the Oberoi, and the Ambassador were well established when
India became independent. After Independence, the hospitality industry grew at a faster rate. As
economic activities augmented, numerous eateries and hotels of different styles and sizes were
established, which catered to the requirements of the travellers and the general public.
The India Tourism Development Corporation (ITDC) was set up in October 1966 with the
objective of developing and expanding tourism infrastructure in the country and thereby promoting
India as a tourist destination. The ITDC succeeded in achieving its objectives by promoting the
largest hotel chain in India and providing all tourist services such as accommodation, catering,
transport, in-house travel agency, duty-free shopping, entertainment, publicity, consultancy, and
so on, under a single window. It also offered consultancy services from concept to commissioning
in the tourism field for private organizations.

The ministry of tourism, government of India, gave top priority to the development of man-
power to meet the growing needs of hotels, restaurants, and other hospitality-based industries.
For this purpose, 21 institutes of hotel management and catering technology and 10 food craft
institutes were established by the end of the 1980s. These institutes offered three-year diploma
programmes and one-year craft courses. The students not only introduced professionalism in the
industry but some of them also started their own business. The hotel management programme
imparts adequate knowledge and training in the core operational and managerial areas of the
hospitality industry. This enables students understand the environment and execute their job
professionally. The students who become entrepreneurs run the business confidently, create job
opportunities, and contribute to the society.
In 2002, the ministry launched a programme called capacity building for service providers
(CBSP) to train persons engaged in small hotels, dhabas, eating joints, restaurants, and for
those handling tourists such as immigration/airport staff, security/police personnel, guides, taxi
operators, bus drivers, and so on. The objective was to provide short-term training to improve
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their etiquette, behaviour, and attitude towards tourists. Under this scheme, a new programme
called Project Priyadarshini was launched in 2005 to impart training to women in taxi driving/
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operation, entrepreneurship such as setting up souvenir kiosks, and so on, to adopt tourism as
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their profession. The Government of India, Ministry of Tourism had launched a special initiative,
called Hunar Se Rozgar Tak (HSRT), in the year 2009–10, for creation of employable skills
specific to Hospitality and Tourism Sector amongst youth.
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All these measures taken by the ministry have brought in quality and raised the service standards
in the food service industry in India. Even those who did not undergo training were forced to
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implement professionalism to sustain in the market. They either employed trained and qualified
5
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hands or they themselves underwent training to manage the operations effectively.

Prior to the emergence of well-established network of communication and transportation,
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people across the country had very little contact with each other. Regional diversity in terms of
Food Service Industry

food, cloth, culture, and lifestyle acted as a separating factor for the people of India, giving birth
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to regionalism. For example, when it comes to food, Punjab is famous for its rich and mouth-
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watering delicacies, and West Bengal for its milk sweets. Due to well-developed communication
networks, faster transport across the country, and boom in the catering and hotel industry in
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India, cuisines are no longer confined to their own regions but have overlapped and influenced
each other. People living anywhere in our subcontinent can now enjoy delectable cuisines of any
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region from the restaurant chains flourishing all over the country.
Civil aviation developed rapidly soon after World War II. The introduction of international
flight services in 1948 and additional services in the mid-1950s encouraged a lot of foreigners to
visit India and also many international chains of hotels such as the Holiday Inn, the Sheraton,
and the Intercontinental, and so on, started their operations in India. The Oberoi group
established the first franchised hotel with the Intercontinental hotels in Delhi in the early 1960s.
Today, many international chains of hotels, such as the Marriot, the Hyatt, the Le Meridian,
and the Kempinski, and so on, are operating in India and many more are coming. The Hotel
Corporation of India, a subsidiary unit of Air India established hotels, the ‘Centaur Group’ in
the mid-1970s near the major airports primarily for catering to flights and the transient guests.
Globalization policies of the government, fast means of communication and transportation, rapid
industrialization, introduction of private air transportation and no-frills airlines, Internet facilities,
and the establishment of a network of well-organized travel and tour operators have made the
world shrink and the movement of people has become very easy and fast. A lot of foreign food
service organizations such as McDonald’s, Pizza King, Dominos, Subway, and so on, have set

up their operations in India, which has made local restaurateurs fine-tune their operations in
order to compete with these outlets. Nirula’s and Haldiram in the north and Saravana Bhavan,
Adyar Ananda Bhavan, and Annapoorna in the south are doing well in the food service industry.
Radhakrishna Hospitality Services offers catering services to industries and schools in a big way.
Wineries, especially the ones in Maharashtra, are coming out with wines to complement Indian
dishes.
Trained and qualified manpower, professionalism, availability of wide range of cooking and
service equipment manufacturers, food technology, consumer demand, change in the lifestyle
of our citizens, lack of time to cook, media influence, increased influx of foreigners, and so on,
have changed the face of the Indian food service industry. Food service sectors continually change
their style of operation to meet the changing needs of the customers. Today, we have top quality
restaurants in India that are comparable with international standards.
SECTORS OF FOOD SERVICE INDUSTRY
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There are many types of F&B operations. They may vary in size, style, location, and the market
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they are catering to. From a wayside tea stall to an exclusive fine dining restaurant of a deluxe
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hotel, and from mid-day meal services for school children to meals for industrial workers, all
come under the fold of the F&B sector. It is
Food and Beverage Sectors necessary to classify all the F&B sectors for a
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better understanding of their operations.
The F&B sector can broadly be classified
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Primary catering sectors Secondary catering sectors into the following two groups according to
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the priority given to the provision of food and

beverages (Fig. 1.1):
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Figure 1.1 Classification according to priority

• Primary catering sectors

• Secondary catering sectors
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Primary catering sectors The establishments under this category are primarily concerned only
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with the provision of food and beverages to customers. Some examples are food service outlets of
accommodation sectors, various types of restaurants, and takeaways.
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Secondary catering sectors The establishments in which the provision of food and beverages is
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not the main activity but a secondary or support activity are called secondary catering sectors. The
examples are institutional catering, transport catering, catering services in theatres, amusement
parks, departmental stores, and industrial catering. The primary activity of these units is not the
provision of food and beverages to the clients but the activity for which it is set up. For example,
in the transport business, taking the passengers to the destination on time and scheduling the trips
will be the primary activity. Some trains have a pantry car while others do not. Short duration
flights may not provide in-flight catering services.
The food service industry can also be divided into the following two groups according to the
profit motive (Fig.1.2):
• Commercial • Welfare
Commercial sectors operate mainly to make profit or to earn adequate return on investment
(ROI) through their products and services. Food and beverage facilities of hotels, resorts, motels,
clubs, stand-alone restaurants, popular restaurants, takeaway outlets, pubs and bars, coffee shops,
fast food outlets, transport catering, contract catering of industries, and so on, are examples of

Food and Beverage Sectors
Commercial sectors (profit motive) Welfare sectors (service motive)
General market Restricted market Restricted market

• Hotels, motels, resorts • Transport catering • Institutional catering
• Restaurants • Clubs • Schools
• Takeaway outlets • Industrial catering (on • Colleges
contract) • Universities
• Fast food outlets
• Hospitals
• Pubs, wine bars • Institutional catering
• Old-age homes
• Food courts (on contract)
• Convalescence centres
• Functions catering • Military
• Prisons
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• Industrial catering (run by own management)
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Figure 1.2 Classification according to motive
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commercial catering. It can be further classified into residential; for example, hotels, motels,
resorts, inns, clubs, and so on, and non-residential; for example, restaurants, fast food outlets,
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popular restaurants, pubs, bars, and so on.
Hotels provide F&B services to customers in the following areas other than accommodation:
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• Restaurants (from silver service restaurants to self service restaurants, 24 hour operations to 7
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restricted hours of operations, open to residential and non-residential guests)

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• Bars

• Lounge area
• Banquets
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• Rooms (restricted only to hotel guests)

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Most guests staying in hotels are on business trips and stay for a very short duration and expect
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quick service. They may also need banquet halls to hold functions, conferences, and business
meetings. The restaurants of hotels may offer buffet for all three meals to speed up service.
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Alternately, guests may place orders from the à la carte menu. Food and beverage service may also
be extended to guests who are not staying in the hotel.
Resorts provide accommodation mainly to vacationers. The duration of their stay is longer as
compared to guests who stay in hotels. They stay on package deals, which normally include all
three meals. In resorts, more importance is given to the compiling of menu to ensure that dishes
are not repeated, as guests tend to stay for a longer duration. The ambience of the restaurant
will be very informal and the service is either from a buffet or at the table. Guests expect special
dishes of the region as they want to experience new dishes and have more time to spend in the
restaurant.
Motels provide F&B facilities to travellers. Food can either be consumed in the restaurant or
taken away.
Clubs offer F&B services only to their members. Non-members can avail the services of the
club only if they are accompanied by the members. The governing body of the club is responsible
for monitoring the catering services, which may either be run by a contractor or by the employees
of the club.

Welfare sectors operate mainly to provide services at no profit and no loss basis, and most of
them are run by private bodies or the government. They operate within their outlined budget
for the provision of F&B services. School catering, university catering, hospital catering, prison
catering, military catering, and so on, are examples of welfare catering services, provided these
services are run by their own management. If the catering services are given away on contract
(outsourced), the motive of the contractor would be to make profit and hence such services will
become commercial operations. Most of these sectors are outsourced these days as managements
want to concentrate on their primary activities.
School and college catering must concentrate on providing nutritious food to students, taking
into consideration the various age groups. Schools appoint a catering manager/supervisor who
prepares budgets and compiles cyclic menus according to the budget. The prepared dishes are kept
on a buffet counter in bain-marie, along with trays. Students serve themselves and eat at the table.
Cyclic menus of international schools have dishes from the countries where the students come
from. In India, reputed schools have children from different states and countries, which poses
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great challenge to the catering manager in satisfying the needs of the students within the budget.
In hospital catering, patients are given food prepared according to the advice of dieticians,
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which are dished out on insulated trays, and delivered in their rooms. The services rendered to
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patients are charged. Medical staff, out patients, and visitors make use of the cafeteria facilities.
In industrial catering, workers are provided with meals and beverages during break times fixed
by the company, mainly to prevent time loss and to increase productivity. Cyclic menu is prepared
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according to the budget and the calorie requirements of the employees. Some companies serve tea
at work stations. The prepared dishes are held in bain-marie and employees help themselves from
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the counter. All the employees come in one time during the permitted hours (breakfast, lunch,
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and dinner time) for meals as they have to complete the food within the time permitted. The
normal time allowed is one hour for the employees to consume food and within this time every
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employee should have completed his/her meal. The cost of meals may be subsidized fully or partly
depending on the management’s decision.

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F&B sectors provide service to various markets. Some of these sectors provide services to the
or
general public while others only to the restricted groups. We can divide the F&B sectors according
to the market or the type of customers they cater to in the following manner (Fig. 1.3):
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• Non-captive market • Captive market • Semi-captive market

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Non-captive market/customers Here, customers have a choice where to eat. The type of
restaurant chosen may be a fine dining restaurant of a deluxe hotel, stand-alone restaurant, coffee
shop, fast food outlet, specialty restaurant, or a popular restaurant depending on the following:
• Reason for dining—birthday party, Valentine’s day, wedding anniversary, or business meeting
• Time available to eat—some customers have more time to spend in a restaurant while others
have very less time, which influences their decision on the selection of the type of eatery.
Executive class clients need executive lunch during lunch hours as they have less time to eat.
Food and Beverage Sectors
Non-captive market Captive market Semi-captive market
Figure 1.3 Classification according to market/type of customers

• Food preference of customers—the type of food they want to eat; for example, Chinese dishes,
south Indian dishes, sandwiches, and so on
• Money available to spend on food—dishes of specialty restaurants are more expensive than
popular restaurants
• Time of the day—not all the restaurants are open throughout the day
• Distance—how much a customer is prepared to travel to reach the eatery
• Ambience desired—a quiet dinner for two or a dinner with a live band
• Personal experience—if customers had a good dining experience in a restaurant, they will prefer
returning there and referring the eatery to their friends
Captive market/customers The customers do not have a choice where to eat and have to avail
services provided by a particular catering outlet. For example, residential school children, college
students staying in hostels, hospital patients, people staying in old age homes, prisoners, and
industrial workers.
Semi-captive market/customers The customers have a limited choice where to eat. In such a
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market, the customers have a choice before selecting the food and beverages. Once the choice is
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made, the customers have no choice but to be content with what is on offer. The examples include
the following:
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• Passengers travelling by train may take food prepared in the pantry car, from food outlets at
railway stations, or wait till the destination is reached.
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• Those who travel by car on the highway have a limited choice of taking food from any of the
outlets located on the highway. Those who wish to travel by air have a choice of selecting the
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airline and have a choice between vegetarian and non-vegetarian meal. Once these choices are
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made, they have to take what is offered.

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TYPES OF RESTAURANTS AND THEIR CHARACTERISTICS

A restaurant is a place where food and beverages are sold and served to customers. There are
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different types of restaurants that have evolved to meet the dynamic demands of consumers. The
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lifestyle of people is continuously changing and so are their eating habits. The restaurateur must
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consider the menu, service hour, mode of service, expenditure potential of the customer, the time
the target customers are likely to spend on dining, and so on, to satisfy the changing needs of
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customers and to sustain themselves in an ever-changing market environment. The following are
some well-known types of restaurants and their special characteristics:
Bistro It is a small restaurant that serves simple, moderately priced meals and wine. The menu consists
of dishes that are simple and easily prepared in bulk. Braised meats are typical dishes that are provided
in a bistro. It serves coffee as well. The service is informal and quick. It may not have printed menus.
Brasserie It is a formal restaurant, which serves drinks, single dishes, and other meals. One can
have just a drink or coffee. It extends professional service and presents printed menus. The waiters
are in traditional uniform of long apron and waistcoats.
Coffee shop It is a restaurant that mainly serves snacks and beverages 24 hours a day; however it
may serve all the three meals. Most star hotels have coffee shops to cater to the needs of customers
at any time of the day. This coffee shop concept has come from the USA. The service and ambience
of the coffee shop are informal. The furniture and service equipment are not very expensive. Tables
may have mica, stone, or glass top. Covers are laid on place mats. A ‘cover’ is a term referring to a
place setting with necessary cutlery, crockery, and glassware required at the beginning of the service

for one person. This term also refers to the seating capacity of a food service area. The cover laid will
be simple, with basic cutlery. Most of the dishes ordered by the guests are neatly plated in the kitchen
with garnish and placed before the guests. This type of service is termed as American service. The
seat turnover is high and the average revenue generated is lower compared to a specialty restaurant
or an ethnic restaurant. The staff works in three shifts. The main thrust is on 24-hour operations,
quick service, and high seat turnover. In hotels, it is normally located at ground level, fed by the main
kitchen and the still room. It may be licensed to serve wines and spirits.
Though the main feature is 24-hour operation, some coffee shops may close early, depending
on their location. For example, resorts may close coffee shops by 11 p.m. as the revenue generated
after 11 p.m. will be less than the cost involved in operation during that time.
Specialty restaurant It serves specialty dishes which are its strength and contribute to the brand
image. It operates during luncheon and dinner hours, between noon and 3 p.m. and between
7 p.m. and 11 p.m. The ambience and décor of the restaurant reflect the theme of the specialty
restaurant. It may specialize either in a particular type of food such as fish and chips, pastas, or
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steaks, or in a particular type of cuisine, for example, Indian, Chinese, Italian, Mediterranean, and
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so on. The dishes of a particular region of a country or a particular sect of people are also termed
as ethnic cuisine. The uniform of the service staff will be according to the tradition of the region
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or country. The fixtures, designs on the crockery and the menu card, music, and so on, will also
depict the region. Uniformed wait staff serves food according to the tradition. The seat turnover in
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this type of restaurant is low and the average revenue per cover is more compared to a coffee shop.
For example, Amaravathi Restaurant in south India specializes in Andhra cuisine.
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Fine dining restaurant This kind of restaurant primarily caters to the requirement of the
10 affluent market segment which wants to experience fine dining (see Fig. 1.4). The restaurant may
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either offer dishes of one particular region or country or exotic dishes from various cuisines, wines,
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spirits, and digestives. It is open mostly during dinner time. However, it may also operate during
luncheon depending on the location. The ambience and décor of the restaurant will be elegant
and rich. The furniture is made of teak wood with fine craftsmanship. The dining chair may have
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arm rest. All the tables will be covered with good quality linen and napkins of contrasting colour
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or colour that matches the décor will be folded and kept. The glassware chosen will be of fine lead
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crystal communicating to the guest the beauty of the crockery. The metal chosen for cutlery will
be either silver or electroplated nickel silver (EPNS), which will be maintained well at all times.
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The wait staff employed is skilled and has a sound knowledge of the dishes served. The restaurant
employs sommeliers to serve wines and other alcoholic beverages. Uniformed service staff serves
the dishes either by silver service or by
guéridon service. In silver service, the food is
transferred to the guest’s plate using service
spoon and fork from the food container.
Guéridon service is also known as trolley
service, in which the food is either prepared,
carved, or flambéed in the presence of the
guest on a trolley. These services call for
highly skilled staff. The average revenue
generated per cover is more compared to
other restaurants but at the same time the
seat turnover is very low while the labour
Figure 1.4 Fine dining restaurant Chaandi at Hilton, Jaipur
Source: Hilton Hotels and Resorts
cost and overheads are at a higher side.

Popular restaurant This type of restaurant is informal, yet hygienically kept and it is located
in a busy area such as bus stands, railway stations, shopping area, and so on, catering to the
requirements of the middle-class and customers who are in a hurry. The restaurant is generally
quite large with more number of covers. It serves dishes that are very popular and highly demanded
in that area, quickly, and at moderate prices. The menu may either be displayed on a board at a
prominent place or printed and laminated. It operates from 7 a.m. to 11 p.m. The food is plated
in the kitchen and carried to the table on a tray and served. Pre-mixed coffee and tea are served
either in a glass or a stainless steel tumbler. The cutlery used is very minimal, made of stainless
steel and restricted to spoon and fork, which, of course, depends on the menu item being served.
The service standards are low and informal. Space is utilized to the maximum to accommodate
more covers. The seat turnover is very high but the average revenue per cover is low. The main
thrust is on quick service, high turnover, popular dishes, and moderate prices. Annapoorna and
Saravana Bhavan restaurants in Tamil Nadu are some examples of popular restaurants.
These restaurants may have chaat counters, juice counters, and takeaway counters separately,
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either inside the restaurant, within the vicinity of the guests or outside the restaurant. Takeaway
counters are located conveniently for the guests to place orders, pay for the dishes ordered, and
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collect the packed dishes against the paid bill. Different kinds of chaats are made at the chaat
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counters and different kinds of seasonal fruit juices are made at the juice counters.
During busy lunch hours, these restaurants serve business lunch, mini-lunch, and thali meals
in a separate area to speed up service. Those requiring dishes apart from meals are directed to the
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other sections of the restaurant. These sections operate up to 3 p.m. and after the lunch hours any
item is served at any section.
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During lean time, when the guest arrival is low, service may be closed at some of the service
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stations by putting up ‘no service’ boards.

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Dhaba It is a roadside food stall found on national and state highways, mainly catering to the

requirements of heavy vehicle crew. It specializes in Punjabi cuisine and tandoor cooking, serving
very limited dishes, which are freshly prepared. The service is very informal and there is hardly
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any cutlery used. The dishes are kept on the table with service spoons for customers to help
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themselves. Coir cots are used for the customers to sit on and a narrow table is used for placing the
dish and eating. The dishes served here are inexpensive and taste like home-made food. It is also
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frequented by the youth and families at times. It offers both vegetarian and non-vegetarian dishes.
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Fast food joint The fast food concept

was first introduced in the USA and now
it has become popular around the world
(see Fig. 1.5). It is characterized by the
speed of service and the affordable price
of the menu items. Changes in eating
habits, non-availability of time to wait at
the table and eat, increase in the number
of working women, advancement in food
processing technology, growth of teenage
market, and so on, have contributed to
the success of fast food operations. Each
country or region may serve its own
delicacy and its extensions in a fast food Figure 1.5 McDonald’s Outlet in India
outlet. It is located in a very busy area. Source: McDonald’s India

The features of fast food are as follows:
• It specializes in one particular product. For example, burger, pizza, and so on.
• Variations in the menu are based on one specific product. For example, king burger, whole meal
burger, diet burger, tikka burger, and so on. The preparation essentially will have a burger bun
but the stuffing and other fillers may vary thus creating new menu items. Other examples include
varieties of dosas with basic batter. Dosa with masala will give masala dosa, with mushroom—
mushroom dosa, with egg—egg dosa, with onion—onion dosa, and so on, or various types of
parathas by stuffing it with mooli, aloo, mushroom, paneer, and so on. Preparation of such
variations from one basic product does not require extra area or infrastructure.
• Products can be prepared quickly and kept for a short while without spoilage.
• It relies heavily on the availability of convenience products. Convenience products are processed
foods, ready to eat or that require minimum degree of cooking. Ice cream, potato chips, biscuits,
canned foods such as baked beans, olives, gherkins, sauces, and so on, are some examples. In
Fast food operations, the service must be really fast which can be achieved by using convenience
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products extensively. To make burgers, burger buns are required, for pani puri, puffed puris
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are needed, for various types of pizzas, pizza base is needed. All these items are the convenience
foods. If these items are not available, dishes cannot be made.
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• It ensures good portion control as convenience products form the base and the presentation is
clearly displayed over the counter for the customers to know.
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• It has greater throughput of customers and more profit is targeted from higher turnover rather
than higher gross profit margins. It concentrates on pricing the dishes moderately and selling
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them in volume so as to gain more profit. Lower the selling price, higher the sale and vice versa.
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It caters to all segments of the market.
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• Food can either be eaten in the premises or taken away as packed food.
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• The time taken by the guest right from entering the premises and receiving the food should not
be more than 3½ minutes as per the industry norm. It takes a maximum time of 2½ minutes
for queuing and one minute to receive the order.
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• The unit is equipped with high efficiency automatic kitchen equipment, which does not call for
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continuous attention of the cook. While something is being cooked, the cook can concentrate
on some other work simultaneously.
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• The outlet has bright and colourful interiors.

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The food may be either picked up by customers or served at tables. The menu items are
displayed on a board with photographs.
Any dish may be prepared and served fast provided the dish is either fully prepared beforehand
and kept in a frozen state and reheated at the time of service or semi-prepared and completed
at the time of delivering using high efficiency equipment or using convenience and ready-to-eat
products extensively.
In India, pav bhaji, bhelpuri, pani puri, samosa, kachori, poori bhaji, chole bhature, pav aloo
bonda, varieties of dosa, and so on, are served as fast food items.
Rôtisserie This type of restaurant specializes in grilled or roast meat, poultry, and fish, which
are prepared in front of the guests. The griller is operated either by gas or by electricity. The guests
can see the way their chosen cuts are being cooked through a glass partition. The cooked meat is
served on a plate by the food service staff along with salads, potatoes, and accompanying sauce.
The décor of the restaurant may be moderate. Wine and beer may also be served.
Barbeque restaurant This kind of restaurant specializes in barbeque dishes, both vegetarian and
non-vegetarian delicacies. The marinated pieces of meat, poultry, fish, vegetables, paneer, and so

on, are inserted into skewers and cooked over live charcoal or electric griller. Frequent basting
with marinades and oil is done during cooking, which fills the area with aroma. It serves as an
excellent tool of merchandising. The aroma of barbeque dishes and the way they are prepared and
presented make people buy them. It is generally located near a swimming pool, roof top, lawn, sea
side, and so on, and is open during evening hours. Western and Indian delectable barbeque items
may be available. Some barbeque restaurants serve beers.
Night club It operates during the night and offers dinner, dance, and live entertainment.
Cabarets or floor shows are the main attraction of the night club. Couples can dance on the dance
floor to music performed by live bands or to recorded music. Guests are required to wear formal
wear. Night clubs levy an entry fee. Dinner and wine are served at the table and guests can have
their meal while enjoying the show. In India, some metro cities have night clubs; however, in
some states it is not permitted.
Discotheque It operates during night hours. It provides a dance floor for guests to dance on.
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Special sound and lighting effect is created for an appropriate ambience. Drinks, especially beer,
and snacks are made available during the operations. The service is very informal. It is patronized
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mostly by the youth and couples. Dress code is not insisted upon. It is generally located in secluded
places in hotels, so as to avoid disturbance to other guests. The entry is limited to a certain number
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of guests according to the floor/room capacity and an entry fee is levied.
Ice cream parlour It serves
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different kinds of ice creams—
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sundae, coupe, bombe, cassata, and
so on These ice creams are stored
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in ice cream containers and are

kept in refrigerated displays with
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see through glass. Some ice cream
manufacturers have introduced
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sugar-free and cholesterol-free ice

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creams. The parlours may either

be a franchisee or an independent
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one making its own varieties of

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ice creams. An outlet is said to be

franchised if it is authorized to sell the goods or operate the business according to the directions
of the parent company. Ice cream parlours attract customers of all age groups. The seating
arrangement and service are very informal. Names of ice creams available are displayed on board
with pictures to market the product. Ice creams are served with wafer biscuits and sweet sauces and
nuts. Guests may either eat in the premises or have it packed and carry.
Café This is a restaurant of French origin, mainly serving coffee and snacks. The French
introduced cafés in the French colonies in India, but served Indian snacks such as vada, samosas,
bonda, and so on, along with coffee and pastries. Many restaurateurs in India, especially in
the south, name their operations as café even now. These cafés serve Indian snacks and meals,
sandwiches, burgers, pizzas, pastries, and beverages. The customers are served at the table following
the American style which increases the seat turnover, but the average revenue per cover is low due
to the lower pricing of dishes.
Cafeteria The traditional cafeteria system consists of a straight line of counters containing a
variety of hot and cold dishes. The customers start at the end of a line, pick up a tray, and move

along the length of the counter as they select the dishes they want to have. The cashier who is
seated at the end of the counter makes bills for the items selected and collects payment. This is
not required if the meals are pre-paid. This form of service is widely followed in institutional and
industrial catering establishments.
In modern ‘free flow cafeteria’ system, the counters are segregated according to the type of
dishes offered—hot or cold, appetizers, soups, breads, sandwiches, entrées, salads, pastas, and so
on. The customers can move at will to any of the service points to select dishes and exit through
the payment point.
In most cafeteria-style operations in India, guests make payment at the cash counter beforehand
for items they want to eat and collect them against the bill at the appropriate counter(s). They
may either take away the items or consume them in the dining hall within the premises. The
tables have the basic accessories such as cruets, straw holders, napkin dispenser, and water glasses.
Water service and the clearance of tables will be done by waiters. Cafeterias are situated in railway
stations, cinema halls, shopping complexes, college premises, office premises, and so on, where the
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guests expect quick service.
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Food court It refers to a number of independ-
ent food stalls, each serving different items of
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food. The customers order the food items they
want to have and consume them at a common
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dining area. The types of dishes offered represent
local cuisine and dishes that are popular globally.
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The food court in Spencer’s, Chennai offers south

14 Indian, north Indian, and Chinese delicacies;
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pastries, sandwiches, salads, pizzas, burgers, ice

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creams, and beverages are also available. Food

courts are found in big shopping complexes,

entertainment complexes, amusement parks,
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airports, and so on, where there is a heavy traffic

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of customers. It is mostly self-service. Waiters

may assist in clearing the table and serving water.
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Disposable items such as plates, spoons, and

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forks are extensively used. The average revenue

per cover is moderate and affordable by the
common man.
Kiosk A kiosk is a small permanent or temporary
structure on a sidewalk from which items such as
coffee, tea, chocolates, pastries, savouries, and so
on, may be sold. The items bought may either be
taken away or consumed at tables arranged nearby.
Most kiosks do not have seating provision.
Drive-in In a drive-in restaurant, customers
drive in, park their vehicles at a parking lot, and
remain seated in their vehicles. The waiters go to the customers with menu cards, collect orders,
and deliver the food items on specially designed trays and the customers remain parked while
they eat.

Oyster bar It is a restaurant that specializes in the serving
of fresh oysters. The oysters are opened or shelled behind
the counter, within the sight of guests. The counters are
made of non-porous material, usually granite, which can
be easily cleaned. Fresh oysters are served on a bed of
crushed ice with oyster cruet, brown bread, and butter.
Pub It mainly serves various kinds of beer, especially
draught beer, and snacks. Originally, they were owned
by breweries to sell their beers. In India, cities like
Bengaluru and Mumbai have some of the finest pubs.
Bar It offers all kinds of spirits such as whisk(e)y, rum,
gin, vodka, brandy, tequila, wines, and beers. Hotels
and restaurants have a separate licensed area to sell these
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alcoholic drinks. Snacks are also offered. Hotels may also have an additional bar in the service
area/restaurant to dispense wines, beers, and spirits during the service, called a dispense bar.
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Carvery It is a restaurant serving roast meat and poultry, which are carved at the carving counter
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by a carver in the presence of guests. Accompanying sauces and vegetables are served with the
roast. A carvery also serves alcoholic beverages. Table d’hôte menu of three or four courses with
roast meat or poultry as the main course is offered.
sit
er
ENVIRONMENTAL FACTORS INFLUENCING FOOD SERVICE OPERATIONS

15
iv
The operations of F&B sectors are largely governed by the internal and external environment like
Un
in any other industry which comprises many factors.

External Factors
d
or
These are factors originating outside the organization on which the management has no control,
which determine F&B operations. Some of the major external influences are as follows:
xf
Political
O
• Government policies and regulations on food packaging, processing, food safety, disposable
system, pollution control, labour laws, and so on
• Tax laws—VAT, service tax, luxury tax, and so on
Economic
• Increasing cost of the raw materials, labour, water, and energy
• Changes in disposable income of the society
• Credit policies of the suppliers
• Loan policies for starting the venture
• Rate of interest
Social
• Changes in the eating habit of the people
• Growth of ethnic minorities that demand particular cuisine or preparations

• Changes in population distribution
• Changes in the socio-economic grouping of the area
Technical
• Advancement in food processing technology
• High tech food production and service equipment
• Information technology
Internal Factors
These are the factors originating within the organization on which the management has its control.
Some of the major internal influences that govern the operations are as follows:
Food and Beverage
ss
• Highly perishable nature of food commodities
• Wastage, pilferage, and poor portion control of food and beverages
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Staff
• High level of staff turnover
yP• Shortage of staff
sit
• Absenteeism • Unskilled staff
• Poor supervision
er
Control
16
iv
• Stores control procedures • Correct pricing of dishes

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• Purchase procedures • Issue procedures

• Proper cash control to avoid theft

d
EMPLOYMENT OPPORTUNITIES
or
The food service industry offers very good job opportunities globally at all levels. Millions of
xf
people work for the food service industry directly and indirectly in India. Every food service
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establishment, whatever the size may be, right from a conventional tea shop to an exclusive fine
dining restaurant, transport catering, welfare catering, theme park, guest house, and so on, depend
on trained manpower. Everyone involved in the handling of raw, processed, and cooked food and
beverages directly or indirectly will be working for the food service industry.
Some fields where food service professionals can be placed are as follows:
Accommodation Sector
• Hotels (from deluxe hotels to budget hotels) • Resorts
• Motels • Clubs
• Youth hostels
Welfare Sector
• Hospitals • Hostels • Industrial catering
• Military catering • Old-age homes • Convalescence centres
• Prisons

Non-residential Commercial Sectors
• Restaurants of all types • Function catering
• Pubs • Bars
• Recreation centres
Transport Catering
• Ship/cruise catering • Flight catering • Railway catering
Food service professionals have a very good scope of commencing their own business, either by
taking industrial or institutional catering on contract, or starting restaurants.
Other Benefits
Some benefits offered are as follows:
ss
• Food service professionals work in air-conditioned and hygienic environment
• They are provided with duty meals and beverages and accommodation (normally provided by
re
resorts).
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• In fine dining restaurants and banquets, room service waiters get substantial amounts as tips.
Foreigners may tip them in their currencies.
• There are opportunities to serve celebrities such as movie stars and sportspersons.
sit
• The overall personality of the food service person improves dramatically. He/She interacts
frequently with people of different temperament, expectations, and financial status which helps
er
him/her improve his/her personality.

17
iv
• Regular interaction with guests to satisfy their needs make him/her gain confidence.
• Good and talented food service professionals are identified and picked up for higher
Un

compensation.
d
CONCLUSION
or
India, a populous country, has very good potential for the development of all sectors of the food
xf
service industry in a major way. The prospects for catering look great because in future also
people, whether at home or at their work place, will be dining out. The number of people availing
O
the services of the food industry is steadily increasing due to their increased disposable income.
Eating out in future will not be a luxury but an essential activity. With an increase in the number
of working women, dining out will be soon a culture. Today, in the retail market, readymade and
semi-cooked food items are available to cater to the needs of the target market. This shows good
prospects for the growth of the food service industry which gives tremendous opportunity for
employment to food service professionals.
The food service industry is different from other industries in satisfying the needs of customers.
It satisfies one of the most important physiological needs of the consumers, that is, of hunger and
thirst. The need is satisfied for a very short period of time (may be for four hours or more), after
which the physiological need arises again and has to be met.
With globalization, faster communication and transportation, improvement in food processing
technology, catering education in India, changing food habits, increased number of educated
population and working class, and positive government policies, the food service industry in our
country is poised for a major expansion. Food service professionals must understand the internal
and external environment and make use of the opportunity.

KEY TERMS
American service It is a method of serving Guéridon service It is a form of food service provided by
hotel or restaurant food, in which portions of restaurants to their guests, which involves preparing
food are placed on plates in the kitchen by the food in direct view of the guests, using a guéridon.
establishment’s employees and served to each Marinade It is a liquid containing vinegar, oil, spices,
guest by a waiter or waitress. and herbs in which meat is soaked to tenderize it and
Bain-marie It is a large open dish partially get flavour.
filled with hot water, in which hot food containers are Oyster It is a type of shellfish.
placed to keep the food hot. Oyster cruet It is one of the accompaniments for
Basting It refers to moistening the food during cooking oysters. It contains cayenne pepper, pepper mill, chilli
by adding marinades or oil. vinegar, and tabasco sauce.
Bombe It is a type of ice cream which takes its name Package It is the rate for accommodation and meals for
from the shape of the mould in which it is frozen. a certain number of days to promote sales. A package
Budget The estimated income and expenses for a is normally offered in resorts.
particular period is called budget. Silver service It is a method of serving food. Food is
ss
Cabaret It is entertainment held in a night club or served with service spoon and fork from the left-hand
re
restaurant while the audience sit at tables. side of the guest.
Cassata It is a type of ice cream with mixed colours, Skewer It is a long pin of wood or metal for inserting through
yP
flavours, nuts, and tutti-frutti. meat or other food to hold or bind it while cooking.
Coupe It is single or mixed flavours and colours of ice Sommelier It refers to a sommelier is a wine steward in
cream, finished off with whipped cream and served in a restaurant, hotel, or other food establishment, who
sit
a silver coupe. usually has extensive knowledge about wine and food
Cover It is a place set at a table, for example, in a pairings and is responsible for the service of wines and
er
restaurant. other alcoholic beverages.

18
iv
Cyclic menu it is a series of fixed menus for a set period, Stand-alone restaurant It is an independent restaurant,
which are repeated for a particular period. Such menu which is not located in hotels and does not belong to
Un
is followed in hospitals, hostels, and industrial catering. any chain of restaurants.

Guéridon It consists of a trolley that is well equipped Sundae It is a type of ice cream served in a sundae glass
to prepare, cook, and serve food to guests. There is a with fruits, nuts, and syrup.
d
gas hob, chopping board, cutlery drawer, cold store Turnover It is sales or revenue earned during a period
or
(depending on the trolley type), and a general working of time.

area. Wait staff It refers to people serving in a café or restaurant.
xf
O
MULTIPLE-CHOICE QUESTIONS
1. Which one of the following is an example of 5. Which one of the following operates round the clock?
welfare catering? (a) Popular restaurant (c) Discotheque
(a) Restaurant (c) School (b) Coffee shop (d) Carvery
(b) Banquets (d) Room service 6. The time taken by the customer to leave the fast food
2. Which one of the following is an example of with the ordered food is
commercial non-residential catering outlet? (a) 3½ minutes (c) 7 minutes
(a) Hotel (c) Resort (b) 5 minutes (d) 10 minutes
(b) Coffee shop (d) Motel 7. The concept of fast food was first introduced in
3. Which one of the following is an example of a second- (a) the USA (c) the UK
ary catering sector? (b) USSR (d) Japan
(a) Hotel (c) Fast food outlet 8. Silver service is implemented in a
(b) Ethnic restaurant (d) Hospital (a) fine dining restaurant
4. Dhabas are located at (b) carvery
(a) beaches (c) hill stations (c) coffee shop
(b) highways (d) airports (d) fast food outlet

9. Cyclic menu is followed in a 10. Which group among the following has limited choice
(a) hostel on where to eat?
(b) hotel (a) School children staying in hostels
(c) coffee shop (b) Prisoners
(d) fast food outlet (c) Travellers on highways
(d) Hospital patients
REVIEW QUESTIONS
1. Write a detailed note on the development of 5. How is a coffee shop different from a specialty restau-
the food service industry in India. rant? Explain.
2. Explain the contribution of ITDC towards the 6. Give the features of a popular restaurant.
growth of the hospitality industry. 7. Where do you find a dhaba? Whom does it cater to?
3. How do you classify catering sectors according 8. Differentiate between a night club and a discotheque.
to the priority given to catering operations, 9. Give the features of a cafeteria.
profit motive, and the market they are cater- 10. List the employment opportunities available in the
ss
ing to? Explain with examples. food service industry.
4. How do you classify customers of the food service 11. What are the influencing factors in the selection of a
re
industry? restaurant?
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ASSIGNMENTS sit
1. When did you last dine out? What was the 5. Visit the dining hall of any hostel and observe the
reason for selecting that particular eatery? style of service and menu.
er
2. Find out from five of your friends how often 6. Visit an industrial catering establishment and ob-
they dine out in a month, who they dine serve the number of meals served, the type of menu,
19
iv
with, and on what basis they choose the the type of service, and the service time.
restaurant. 7. Visit nearby stores and make a list of ready-to-eat
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3. Name any five fast food outlets in your area. products and those that need a minimum amount

4. Name any four specialty restaurants near your area. of cooking.
d
or
xf
O


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Food and Beverage

© Oxford University Press. All rights reserved.

© Oxford University Press 2011, 2016

The moral rights of the author/s have been asserted.

First edition published in 2011

All rights reserved. No part of this publication may be reproduced, stored in

by Ideal Publishing Solutions, Delhi

Cover image: Yeko Photo Studio / Shutterstock

Third-party website addresses mentioned in this book are provided

by Oxford University Press in good faith and for information only.

© Oxford University Press. All rights reserved.

students, but practitioners.

NEW TO THIS EDITION

• Augmented web resources for both teachers and students

CONTENTS AND COVERAGE

Part I: Introduction to Food and Beverage Service

Part II: Menu Knowledge and Planning

© Oxford University Press. All rights reserved.

Part III: Food Service

and vermouth and bitters, respectively.

Liqueurs and eaux-de-vie are explained in Chapter 40.

Part V: Bar Operations and Control

Part VI: Ancillary Functions

© Oxford University Press. All rights reserved.

Mr K. Venkataraju, Executive Assistant Manager, Hotel Ambassador Pallava, Chennai

Mr S.A. Balraja, Principal, Sterling Holiday Resorts, Kodaikanal

Mr K. Ramachandran, General Manager, Heritage Inn, Coimbatore

Preface to the Second Edition

Mr Ashok, Executive Chef, The Residency, Coimbatore

Mr Samuel David, Chief Engineer, Taj Kovalam, Kovalam, Trivandrum

I also thank my teacher and mentor Mr A. Jeyachandran, Corporate Training Consultant at

© Oxford University Press. All rights reserved.

ABOUT THE BOOK

© Oxford University Press. All rights reserved.

Preface to the First Edition

© Oxford University Press. All rights reserved.

Cocktails and Mocktails

2 hours Lemon Yellow addition of ice unless requ

saucer by the reader al dente

4. Fish knife and forkKnife to the and left

in the recipe. Effervescent drinks trout in a courtnever

Brandy is served at the of the

Cognac is (a) by2from

5. Maturing new casks results in 15. in Grande Champagne and

5. Maturing cognac in Grande Champagne

Steps to register and access Online Resources

 Go to india.oup.com  Fill the detailed

 BASIC SEARCH  Fields marked with ‘*’

o PUBLICATION DATE within 48 hours after

provided by you. Once

© Oxford University Press. All rights reserved.

PART I: INTRODUCTION TO FOOD AND 24. Vermouth and Bitters 405

37. Vodka 521

40. Liqueurs and Eaux-de-vie 533

After the Service 209 42. Cocktails and Mocktails 556

12. Service Procedure 223

© Oxford University Press. All rights reserved.

PART I INTRODUCTION TO FOOD AND BEVERAGE SERVICE 1

1. Food Service Industry 3 Qualities Required for Food Service Staﬀ 47