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UNIT 1

PLANNING AND OPERATING SPECIALITY RESTAURANT

Typical Layout of a Restaurant

Below is the analysis of the layout given above ascertaining the essential features of a restaurant:

1. A restaurant has two entry points - one for guests and the other is for service personnel in the rear. The guest entrance has the hostess's desk so that she can receive guests. The service entrance is a swing door with a window to ensure that the service personnel do not collide with each other. It leads to the kitchen. Some restaurants may keep a double swing door to prevent kitchen noise from the restaurant.

2. The tables are of different sizes. There are tables for couples, for four people and large tables to seat a group. There are circular tables to facilitate direct interaction with each other. The two larger rectangular tables can be separated to form four tables as the occasion demands. All tables have a view of the band and the dance floor, which is the centrepiece of the restaurant. For those restaurants that do not have live entertainment, the space can be converted into additional seating. We can see that all tables have a provision for additional chairs, if required.

3. All seating is divided into four stations (dotted lines) headed by a captain who leads a team of waiters and busboys to provide personalized and speedy service to the station. The station is represented by sideboards (shaded) that stock the service ware necessary to serve the station. The number of stations depends on the number of seats in the restaurant.

4. Up market restaurants may have the option to have a service pub with a wine display cabinet behind. They would need a license to serve liquor in the restaurant. Others may prefer to dispense liquor from the room service pub located in the kitchen. The triangular sections are

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decorative corners for foliage or artifacts. Space is provided for a buffet table for restaurants offering such service. The buffet table is close to the service entrance to facilitate easy placement and replenishment of food

OTHER CONSIDERATIONSWhen planning a restaurant a specialist called the Facility Planner would look into certain aspects that are essential for a good design. These are:

The restaurant must take full advantage of windows and view. Windows also give natural light into the room.

The restaurant must have least noise to facilitate guest conversation.

Temperature is important in places of extreme climate. Desert areas will need good air-conditioning while cold climates will need effective heating.

Freedom of movement is essential for safety reasons. The restaurant must have enough aisle space for the service staff, trolleys and bussing carts.

Display counters: It is up to the restaurant whether to have display counters for wines, pastries, buffets, service counters, salad pubs, etc.

Seating: Obviously, any restaurant will want to pack in as many seats into the restaurants as possible. The furniture must be such that it could be assembled into various table strengths.

PLANNING AND OPERATING COFFEE SHOP

Typical Layout of a Restaurant

Now let us analyse the layout given above and ascertain the essential features of a restaurant:

1. A restaurant has two entry points - one for guests and the other is for service personnel in the rear. The guest entrance has the hostess's desk so that she can receive guests. The service entrance is a swing door with a window to ensure that the service personnel do not collide with each other. It leads to the kitchen. Some restaurants may keep a double swing door to prevent

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kitchen noise from the restaurant. The tables are of different sizes. There are tables for couples, for four people and large tables to seat a group. There are circular tables to facilitate direct interaction with each other. The two larger rectangular tables can be separated to form four tables as the occasion demands.

2. All tables have a view of the band and the dance floor, which is the centrepiece of the restaurant. For those restaurants that do not have live entertainment, the space can be converted into additional seating. We can see that all tables have a provision for additional chairs, if required.

3. All seating is divided into four stations (dotted lines) headed by a captain who leads a team of waiters and busboys to provide personalised and speedy service to the station. The station is represented by sideboards (shaded) that stock the serviceware necessary to serve the station. The number of stations depends on the number of seats in the restaurant.

4. Upmarket restaurants may have the option to have a service pub with a wine display cabinet behind. They would need a license to serve liquor in the restaurant. Others may prefer to dispense liquor from the room service pub located in the kitchen.

5. The triangular sections are decorative corners for foliage or artifacts. Space is provided for a buffet table for restaurants offering such service. The buffet table is close to the service entrance to facilitate easy placement and replenishment of food.

OTHER CONSIDERATIONSWhen planning a restaurant a specialist called the Facility Planner would look into certain aspects that are essential for a good design. These are:

The restaurant must take full advantage of windows and view. Windows also give natural light into the room.

The restaurant must have least noise to facilitate guest conversation.

Temperature is important in places of extreme climate. Desert areas will need good air-conditioning while cold climates will need effective heating.

Freedom of movement is essential for safety reasons. The restaurant must have enough aisle space for the service staff, trolleys and bussing carts.

Display counters: It is up to the restaurant whether to have display counters for wines, pastries, buffets, service counters, salad pubs, etc.

Seating: Obviously, any restaurant will want to pack in as many seats into the restaurants as possible. The furniture must be such that it could be assembled into various table strengths.

PLANNING AND OPERATING PUB

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PUB LAYOUT AND DESIGN

1. A pub will have display shelves to promote the different bottles of liquor in the house. The bottle labels must face outwards to the guests to read and choose from. Regular guests may be able to recognise their liquor by the colour and shape of the bottle.

2. The shelves could also have a reach-in refrigerated cabinet with a glass door for chilled drinks like beer, white wine and champagne bottles. It would also display soft drink cans and bottles that need to be kept chilled. Alternatively, a chill-box can be installed beneath the counter for large number of cans and bottles. The only disadvantage of this system is that it is not on display.

3. A sink is important in a pub operation. This would mean that it needs to have a water4. Connection and drainage system. The sink is used for washing used glasses to keep the5. Glassware in supply. It is used to wash fruits used as garnishes to cocktails.6. The glasses once washed are kept on a drain board to let the glasses dry. The drain board7. Would lead to an effective drainage system.8. An ice cube machine is essential to a pub. The machine is electrically operated to churn out ice

cubes sometimes in attractive shapes. A hand shovel is available to scoop the cubes from the receiver cabinet of the machine.

9. Since guests seated at the pub occupy the front counter, the service to other guests in the pub premises are served by pub maids who need a space to collect their drink orders and return used glasses and bottles. A side counter is provided for this purpose.

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10. A space is provided for a cash register or computer micro with a drawer to keep tab of pub checks and stock the money and charge vouchers received.

11. A pub would have a hinged flapped door to keep the access to the inner pub area restricted to pubtenders only. The flap provides additional pub space if required as well as seals the pub pen.

12. The pub is complete with beer and cola taps fed by pressurised canisters below the counter. Sometimes the canisters are below the floor or in an adjoining room to save immediate space. They are connected with pipes that carry the drink.

13. A public pub has pub stools (with or without back rests) against a counter where guests can directly order drinks from the pub tender. The pub also has seating away from the pub counter for greater interaction among guests. Guests at the counter are restricted in conversation with people on the left or right. So pubs provide tables and chairs or sofas along the wall for greater conversation flexibility. Servers pick-up drinks orders from the pub and serve the guests. When designing pub, area occupied by the pub unit is usually 20% of the total pub area. The pub counter height is 3 ft. 6 inches for convenience of service and guest comfort. Three more inches may be added if the pub is on an elevated platform. The pub width should be 2 ft. 6 inches to 3 ft. for convenient reach of the pubtender.

PLANNING AND OPERATING DISCOTHEQUE

DISCOTHEQUE LAYOUT AND DESIGN

1. A discotheque will have display shelves to promote the different bottles of liquor in the house. The bottle labels must face outwards to the guests to read and choose from. Regular guests may be able to recognise their liquor by the colour and shape of the bottle.

2. The shelves could also have a reach-in refrigerated cabinet with a glass door for chilled drinks like beer, white wine and champagne bottles. It would also display soft drink cans and bottles that need to be kept chilled. Alternatively, a chill-box can be installed beneath the counter for large number of cans and bottles. The only disadvantage of this system is that it is not on display.

3. A sink is important in a discotheque operation. This would mean that it needs to have a water4. Connection and drainage system. The sink is used for washing used glasses to keep the5. Glassware in supply. It is used to wash fruits used as garnishes to cocktails.6. The glasses once washed are kept on a drain board to let the glasses dry. The drain board7. Would lead to an effective drainage system.8. An ice cube machine is essential to a discotheque. The machine is electrically operated to churn

out ice cubes sometimes in attractive shapes. A hand shovel is available to scoop the cubes from the receiver cabinet of the machine.

9. Since guests seated at the discotheque occupy the front counter, the service to other guests in the discotheque premises are served by discotheque maids who need a space to collect their drink orders and return used glasses and bottles. A side counter is provided for this purpose.

10. A space is provided for a cash register or computer micro with a drawer to keep tab of discotheque checks and stock the money and charge vouchers received.

11. A discotheque would have a hinged flapped door to keep the access to the inner discotheque area restricted to

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discothequetenders only. The flap provides additional discotheque space if required as well as seals the discotheque pen.

12. The discotheque is complete with beer and cola taps fed by pressurised canisters below the counter. Sometimes the canisters are below the floor or in an adjoining room to save immediate space. They are connected with pipes that carry the drink.

13. A public discotheque has discotheque stools (with or without back rests) against a counter where guests can directly order drinks from the discothequetender. The discotheque also has seating away from the discotheque counter for greater interaction among guests. Guests at the counter are restricted in conversation with people on the left or right. So discotheques provide tables and chairs or sofas along the wall for greater conversation flexibility. Servers pick-up drinks orders from the discotheque and serve the guests. When designing discotheque, area occupied by the discotheque unit is usually 20% of the total discotheque area. The discotheque counter height is 3 ft. 6 inches for convenience of service and guest comfort. Three more inches may be added if the discotheque is on an elevated platform. The discotheque width should be 2 ft. 6 inches to 3 ft. for convenient reach of the discothequetender.

STEPS IN PLANNING OF ROOM SERVICE

1. The Order-takers cabin has a full glass window that enables the order taker to have a complete view of the room service area and kitchen. She is able track the progress of orders, in case there are enquiries. This can be done in a register or in modern times on the computer.

2. He/She has a board that gives the names and room numbers of VIPs in the house. One important

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step for the order-taker is to ensure the right name of the caller and room numher.3. The cabin is, therefore, fitted with a Whitney Rack) system of maintaining room numbers with the

name of guests.4. This system has the advantage of space as all names are listed on single equipment that can be

rotated. While this system has been successful for many decades, its disadvantage is that it has to be updated at least thrice a day with the front-office to know the latest arrivals and departures. Modern hotels have computers linked to the front-office that automatically updates the status of rooms as they occur with the front-office. Another advantage of having room numbers and names is that order-takers can personalise their conversation with the guest by using his or her name as soon as they identify their room number.

5. Another feature of the room service is a dispense bar. The bar has to be secure and accessible to a bartender only. Therefore the bar has its own secure cabin with a flap window to dispense liquor. It is this dispense bar that provides the liquor to mini-bars also. The purpose of minibars in guest rooms is to do away with the dispense bar in room service. But many hotels still retain it for expediency of orders and better coordination. The dispense bar is also a useful source to provide liquor to in-house restaurants that do not have licensed bars in the restaurant. You will notice that the Room Service Manager does not have an independent office. The manager is expected to be hands-on to coordinate the room service activities.

CALCULATING SPACE REQUIREMENTS

Styles of service depend upon the alternative configurations of the service area and seating within the unit. Irrespective of the style of service, there is a minimum area that a customer needs in order to consume a meal when seated: about 0.8 square metres. This does not mean that 0.8 square metres is the desirable amount of seated space. This average varies according to the style of service.

There are broadly two categories ofoperation: a la carte and self-serve, each of which have a range of space allocations. The typical table for two in an a la carte operation would take up a space of 1.6 metres by 0.6 metres comprising a square table of 0.6 metres, with space either side for two diners of 0.5 metres each. the face-to-face depth of this tabling would be increased according to the style of service., typical hotel tabling has a depth of 0.675 metres increasing total space allocation to 1.675 metres by 0.6metres.

Ethnic restaurants, using family service, require tables of 0.76 metres in depth hence a space allocation of 1.76 metres by 0.6 metres. In self-serve operations, the width of the table is less than that for a la carte restaurants, i.e. 0.53 metresin cafeterias and fast-food type outlets, and down to 0.5 metres in snack bars or operations where space is at a premium.

Space between tables, whilst realizing that this has an impact on consumer satisfaction. increasing the seating capacity of a unit may reduce take-up, even though capacity has been increased, due to the psychological impact of the seating arrangements. Gangways and spaces between tables vary in width according to the style of service, flow of users and type of customer. A major gangway needs to be 1 metre wide. A minor gangway needs to be 0.76 metres wide. Spacing between tables varies according to

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the need for access and type of tabling used. A space of 0.45 metres is necessary between fixed tables to allow access to seats against a wall. The minimum acceptable gap between tabling, is 0.05 metres, but this would generally only be found in self-serve operations. ,

Restaurant seatingA person needs a minimum of 0.6 metres to avoid touching people on either side and a table will need to be 0.7 metres deep to avoid two people's knees touching when seated opposite each other. Although for four customers the round table appears to require less room than the square, both take up the same amount of floor space, whereas the rectangular effectively takes up only slightly less but can be arranged in combination with other tables more effectively than either the square or the round table.

Two square tables of 0.75 m x 0.75m provide seating for four customers when pushed together but for six, it would be very crowded, whereas rectangular tables of 0.6 m x 0.7 m can be pushed together to make up a table of four using two tables and of six using three tables, and in the latter case, six are seated comfortably in an area only 10 per cent larger than that taken up by two square tables of 0.75 m x 0.75 m . there is adequate access for customers and a clear central passageway for service staff. the distance between tables is not really wide enough for service staff to pass through with comfort. Whether it is self-service or waiter service, it is undesirable for customers or staff to thread their way through a maze of tables, especially while carrying trays of food.

STAFF REQUIREMENT AND PLANNING

The scheduling of staff ensures that the demands during the business hours are met. The schedulemust show a human face in as much as taking into account each server's special requests for leaveas far as possible without effecting service. Staff must be rotated equitably through shifts and holidays. Food business is a 7-day business and not all staff can get leave the same day. While others are enjoyingthe restaurant staff are on duty to give the guests their enjoyment. The off-days have to be distributed fairly on a round-robin basis as given in the schedule below.

The schedule must be made at least three or four days before it becomes effective to enable staff from planning their personal commitments to meet their duty hours.

Every schedule is authorized by the manager who is responsible for the human resources and their deployment. The schedule must ensure optimal deployment to ensure ti at peak hours are fully serviced with competent staff. Busy restaurants like coffee shops that run a 24X7 operation have morning, afternoon, evening and night shifts. Some key personnel are given split shifts to cover busy periods.

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UNIT- II

POINTS TO CONSIDER WHEN PLANNING MENU1. Types of Meal

The different types are-Breakfast, luncheon, dinner.

BreakfastThere are three types-Continental, English and Indian.Continental-It is a light breakfast comprises brioche, bread, croissants or French loaf, jam, jelly or marmalade and coffee or tea.English-It is on a larger scale and comprises fruit-fresh or stewed cereals, bacon and eggs to order or fish, preserve, breads and beverages.Indian-Popular breakfast comprises stuffed parathas and curd or potato bhajee and poories, or besan cheelas and curd or dosas and chutney and pickles, and beverages like tea, coffee, lassi or milk.

Luncheon MenusThese menus are usually shorter than for dinner with fewer courses and simpler dishes but more choice within each course. The emphasis is on stews, roast joints, grilled meats, cold buffets and steamed puddings. Luncheon is a quick affair and dinner is taken more leisurely. A six-course sequence of dishes is given:

2. Type of Establishment

Menus will vary according to the type of establishment:(1) Hotels(2) Restaurants(3) Hostels(4) Hospitals(5) Industrial canteens

The menus for restaurants and hotels will be a la carte, buffet, while planning thi banquet, or table d'hote. The dishes will please the eye and palate and equipped so to bi will be determined by the customers' appetite and pocket. On the other dishes. Care shoul hand, hostels, hospitals and canteens will have a set pattern and will repeated otherwis4 offer meals to provide nutritionally balanced diets with a limited 8. Price Menu budget. As there is no choice and food is eaten daily, a variety given Always give valu( will minimise the monotony and food preference must be seen.

3. Type of Customer ~

Customers can affect the type of food served because of the following factors: age, gender, occupation. The young boys will need substantial meals, whereas the young girls would prefer dainty and small portioned dishes. A group of farmers who are used to eating well, will need a good quantity of food and the emphasis will be on palatability and wholesome food.

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5. Season of the Year and Seasonal Availability of IngredientsSeason is important in the choice of food. Cool, crisp and fresh foods Rs 10/- expensi) are ideal in summer. For the cold weather, heavier, richer foods high meals for a goo( in calorific value are welcomed. Although in these days of cold storage for the price ch, foods are available all the year round, foods in season should be included in menus, as they are fresh, plentiful and the colour and This is particular flavour are good. They are available at a reasonable price. Foods menus, the follo selected should be easy to obtain locally.

6. Occasion

Special dishes for certain days or times of the year should be considered. For example, roast turkey at Christmas, special eggs for not real Easter, halwa for Baisakhi sweet rice for Basant Panchami and sheer using cl kurma for Eid, are the seasonal and occasional expectations. -

7. Capabilities of Kitchen Staff The kitchen staff's capabilities have to be seen whether they will be able to

cope with high-class cookery, whether they are experienced and have the skill and the knowledge. If the staff is not capable, it will be difficult to produce good meals. Equally important is the serving staff. They should efficient in terms of the product knowledge, communications and be fit health wise as well.

Garnished dishes should be served in a neat and presentable manner. If the waiters are untrained, the selection of dishes should be done carefully. Varied and sophisticated dishes can only be given if the waiter is highly skilled.

7. Equipment of the kitchenWhile planning the menu, it is important to see that the kitchen is well

equipped to be able to cope up with the preparation of various dishes. Care should be taken to see that the method of cooking is not repeated otherwise certain equipments would be overloaded.

8. Price MenuAlways give value for money. The food cost should not exceed the core of the selling price at an average, e.g.

if the food cost per head Rs 2/-, then the suggested selling price would be

2x100 = Rs 5/40

Cost of food x 100= Selling price of dish from 100

Gross profit subtracted= food percentage

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The proposed charge per head is obviously an important factor to consider for selecting food for any menu. If the price of the meal Rs 10/- expensive items cannot be considered. If asked to produce meals for a good price, say over Rs 30/- per head, then good value for the price charged should be given.

9. The Balance of Menus

This is particularly important while compiling menus and specialmenus, the following points should be considered:(a) Repetition of Ingredients: The basic ingredient on the menushould never be repeated as it becomes monotonous. For e example, if the soup is of tomatoes, then the tomatoes should ir not reappear in any other course on the same menu. When using classical garnish in the menus, see that any vegetablewhich is included in the garnish, is not repeated as a vegetable.

(b) Repetition of Colour: Wherever it is possible, this should beavoided to make the menu exciting. If the menu consists ofcelery soup, fricassee of chicken, turnips and creamed potatoes,

(c) Repetition of Words: Avoid the repetition of the same word onmakes the menu less interesting, e.g.Cream de tomateGrilled fillet steakCreamed potatoesFraisse a' la creme.

(d) Avoid Overbalance of a Menu: If many courses are served, then

care must be taken to ensure that they are neither too light nor too heavy.(e) Texture of the Courses: Some foods should be soft while others thorough chewing. Avoid menus

with the sametexture. Offer food with varied texture, e.g.Roast chicken sl Buttered peas, game chips ei Baked apple flan.

(f) Seasoning: Do not overseason the food. If strong herbs are used n in one dish, never repeat them in another dish in the same E meal.

(g) Garnishes: These must be correct. Garnish attractively andsimply.

(h) Food Value: Special attention should be paid to the different f, requirements of different groups of people. The manual worker i~ requires more substantial food than an office worker. Mealsserved to children, old people, invalids, adolescents, andexpectant mothers should be nutritionally balanced.

(i) Colour: Sensible use of colour in dishes will give them an "eye appeal". Deep vivid colours should be avoided. Drab-looking dishes can be improved by an attractive, colourful garnish.

(j) Wording of Menus: When compiling menus, the followingpoints must be considered:

(1) Select language which the customer can understand.(2) If the menu is in French, give an English translation.(3) Never use a mixture of languages for the courses of a

menu.(4) Spellings of the words should be correct.

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10. Merchandising MenusMenus should be planned and designed such that they reflect the policy and thinking of the management and should ensure profits.The menu should be suitable for the market and the ability of the employees if the operation is to succeed.The presentation of the menu should be taken care of. Menu card should be clean and not dirty or frayed as it reflects on the management. The menu should be easily legible and readable for the customer.The format of the menu should suit the contents and different format should be used for different meals.Menu should be organised; similar items should be written under attractive headings and dishes grouped.It is better not to have a long menu as one competes with one's own dishes. Language should be simple and if possible effective descriptions should be given.In mass catering units, some of the main factors influencing the planning of menus are as follows:Cost: Main consideration in menu planning. The cost of the menu should be within the budgeted allowance for any unit to be an economical variable. It is run for profit or on a no-profit no-loss basis.Base of Preparation: Since mass catering units provide for large numbers, base of preparation for any dish must be considered. Elaborate preparations should be avoided, as it will result in delays in preparing and serving and an appearance of inefficiency.Ease of Service: For large numbers, the dishes should not have elaborate presentation or garnishing. Leftovers should be incorporated for mass catering. One meal can be incorporated into the next meal in order to avoid wastage.A cyclic menu should be planned for a certain length of time, e.g. a week or a month or the menu could be repeated all over again. Operations will be easy and the menus could be changed periodically, 1 month, 3 or 6 months and seasonal foods could be used.Planning: For preparing quantity food, the plan should be such that dishes show that staff have the skills, knows how to cook and the right procedures of preparation.Batch cooking may be necessary.

CONSTRAINTS OF MENU PLANNING

There are ten constraints of menu planning. They are as follows1. Type of customer2. Location of establishment3. Price range4. Types of establishment5. Staff level and capabilities6. Kitchen size, facilities and equipment7. Food availability and seasonality8. Weather 9. Time available

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10. budget

1. Type of Customer ~

Customers can affect the type of food served because of the following factors: age, gender, occupation. The young boys will need substantial meals, whereas the young girls would prefer dainty and small portioned dishes. A group of farmers who are used to eating well, will need a good quantity of food and the emphasis will be on palatability and wholesome food.

2. Location of establishment- menu depends on at which place the establishment is located.

3. Price range- while pricing the menu the establishment should bear in mind the price to be listed against the dishes on the menu card.4 Types of Establishment

Menus will vary according to the type of establishment:(1) Hotels(2) Restaurants(3) Hostels(4) Hospitals(5) Industrial canteens

The menus for restaurants and hotels will be a la carte, buffet, while planning thi banquet, or table d'hote. The dishes will please the eye and palate and equipped so to bi will be determined by the customers' appetite and pocket. On the other dishes. Care should hand, hostels, hospitals and canteens will have a set pattern and will repeated otherwis4 offer meals to provide nutritionally balanced diets with a limited

8. Price Menu budget. As there is no choice and food is eaten daily, a variety given Always give value (will minimise the monotony and food preference must be seen.

5. Capabilities of Kitchen Staff The kitchen staff's capabilities have to be seen whether they will be able to cope with high-class cookery, whether they are experienced and have the skill and the knowledge. If the staff is not capable, it will be difficult to produce good meals. Equally important is the serving staff. If they are efficient, well ftessed. Garnished dishes should be served in a neat and presentable manner. If the waiters are untrained, the selection of dishes should be done carefully. Varied and sophisticated dishes can only be given if the waiter is highly skilled.

6. Equipment of the kitchenWhile planning the menu, it is important to see that the kitchen is we and equipped so to be able to cope up with the preparation of various her dishes. Care should be taken to see that the method of cooking is not repeated otherwise certain equipments would be overloaded.

6. Season of the Year and Seasonal Availability of Ingredients:13

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Season is important in the choice of food. Cool, crisp and fresh foods are ideal in summer. For the cold weather, heavier, richer foods high in calorific value are welcomed. Although in these days of cold storage foods are available all the year round. Foods in season should be included in menus, as they are fresh, plentiful and the colour and particular flavour are good. They are available at a reasonable price.

7. Budget- There are two types of budget- capital budget and operating budget. Capital budget deals with all purchasing of equipments and operating budget deals with the daily expenditures. Similarly sales budget should also be figured so that the staff should thrive hard to maintain the day to day sales figure as figured in the sales budget.

PLANNING OF DÉCOR, FURNISHING.FIXTURE, FITTINGS

Lighting

Modern designs tend towards a versatile system of lighting by which a food and beverage service area may have bright lighting at lunchtime and a more diffused form of lighting in the evening. It is also an advantage to be able to change the colour of the lights for special functions, cabarets etc. The foodservice operator must find a colour and lighting scheme that will attract and please as many people as possible. Basically restaurants may select from two main kinds of interior illumination: incandescent and fluorescent lighting.

Incandescent lighting is warmer in colour but less efficient to operate than fluorescent but of the same wattage. It can be easily directed to specific spots such as a particular table or pointing. However, its warmth appeal can cause a colour problem. It may make the surrounding cheerful and inviting, but the yellowish hue of its bulbs, especially when dimmed, makes me and lettuce appear muddy in colour. Warmer bulbs such as pink light make red meats look natural but salads unappetizing.

The main virtue of fluorescent lighting is its lower operating cost, but it is often criticized giving a dull and lifeless illumination. Food may be made to look appealing by using blue-white light from fluorescent fixtures, but the blue-white glow may also detract from a warm roman atmosphere.

A balance is usually needed for both warmth and good food appearance. Many expertsrecommend a lighting system made up of 70 per cent cool or blue-white fluorescent bulbs are30 per cent incandescent. This will give mood and a pleasant and natural appearance for food.

The foodservice area needs more than proper decor lighting. Functional lighting is a must giving proper illumination for chefs to prepare food, staff to serve it and customers to order and eat it. Functional lighting may amount to as much as 75 per cent of a restaurant's total lighting system. In the dining room two basic areas require functional lighting: the table and the room as a whole. The aim therefore is to mix the right blend of decor and functional lighting at the lowest possible cost.

Table lighting is most flattering to customers when it shines down from the ceiling. Incandescent ceiling lights serve the purpose well here. Care must be taken, however, to ensure that the bulbs used do not give off too bright a light as this will create too much contrast between dark and light spots. Clean and well-polished silver, glassware and crockery on a dining table, or a well-polished reflective tabletop in the lounge, will bounce light gently upwards, acting as a softener to overhead lights.

Table top lighting can serve a similar purpose and includes, for example, candles, gaslights and electric

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lighting. Functional lighting in the dining room must serve a number of purposes.

Fixtures directing light onto ceilings and walls should indicate to customers the dimensions of the room, together with any special attractions, such as pictures and old oak beams. Low wattage incandescent bulbs are best suited for this purpose.

The lighting should project a subdued atmosphere, with contrasts between bright and da areas and tabletops capturing much of the light, while ceilings and upper walls remain &

It may be necessary to feature special areas of a dining room, such as a buffet or self-serev salad bar. The food and beverage service area needs to have a good mix of decor and functional lighting. It is only the fast food areas that may successfully eliminate decor or mood lighting altogether.

Brighter lights appear to subconsciously tell customers to eat more quickly and leave and is therefore the recommended way to illuminate for quick turnover and high volume throughput.

Colour schemeThere is a definite association between colour and food that must be considered. The following colour schemes are generally regarded as most acceptable: pink, peach, pale yellow, clear green, beige, blue and turquoise. These colours reflect the natural colours found in good and wellpresented foodstuffs. The colour scheme should help to reflect the character of the restaurant. A well-designed colour scheme can easily be spoilt by a badly planned lighting system and therefore the two aspects should be considered together at the design stage.

The restaurant surroundings can contribute a great deal towards the price-quality relationship in the minds of potential customers. What may be suitable for a fast food operation would be entirely unsuitable for a restaurant operation catering for an executive market. Bright illumination may be found in bars with light colours on the walls, but food service areas are better with dimmer illumination and warmly coloured walls, as these give a more relaxed and welcoming atmosphere. Colour should also contribute to a feeling of cleanliness.

Just as colour and light play an important role, so table accessories need careful choice: slip cloths, serviettes and place mats all help to make the environment more attractive.

FURNITURECertain principles need to be borne in mind when planning food and beverage service areas to maximise the seating area. For example, when planning a cafeteria operation care should be taken to ensure that customers waiting for a meal from the various service points do not interrupt the flow of customers around the tables, or those going out through the main entrance. The seating arrangements will therefore depend on: the size and shape of the food service area the design of tables and chairs used the allowance made for gangways and clearing trolleys the type of establishment.

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Furniture must be chosen according to the needs of the establishment. Examples of various dining arrangements are shown in Table 2.2.

Materials and FinishesBy using different materials, designs and finishes of furniture and by their careful arrangement, often the atmosphere and appearance of the service area can be changed to suit different occasions.

Various types of wood and wood grain finishes are available, each suitable to blend with a particular decor. Wood is strong and rigid and resists wear and stains. It is the principal material used for chairs and tables in all food and beverage service areas with the exception of canteens, some staff dining rooms and cafeterias.

Although wood predominates, more metals (mainly aluminium and aluminium-plated steel or brass) are gradually being introduced into dining furniture. Aluminium is lightweight, hardwearing, has a variety of finishes, is easily cleaned and the costs are reasonable. Nowadays a wooden-topped table with a metal base may be found together with chairs with lightweight metal frames and plastic finishes for the seat and back.

Formica or plastic-coated tabletops may be found in many cafeterias or staff dining rooms. These are easily cleaned, hardwearing and eliminate the use of linen. The tabletops come in a variety of colours and designs suitable for all situations. Place mats may take the place of linen.

Plastics and fibreglass are now being used extensively to produce dining-room chairs. These materials are easily moulded into a single-piece seat and back to fit the body contours, the legs usually being made of metal. The advantages are that these are durable, easily cleaned, lightweight, may be stacked, are available in a large range of colours and designs and are relatively inexpensive. They are more frequently found in bars, lounges and staff dining rooms than in the first-class hotel or restaurant.

CHAIRS

Chairs come in an enormous range of designs, materials and colours to suit all situations and occasions. Because of the wide range of styles available, chairs vary in height and width, but as a guide, a chair seat is 46 cm (18 in) from the ground, the height from the ground to the top Of the back is 1 m (39 in) and the depth from the front edge of the seat to the back of the chair is 46 cm (18 in). General points to note when purchasing equipment are given in Section 2.1 (page 30). Whe purchasing chairs the main considerations should be size, height, shape and even the variety oi seating required, for example, banquette (fixed bench seating), armchairs, straight-backed and padded chairs, to give the customer a choice. A leather or wool fabric is much better to sit on than PVC which tends to become uncomfortable around the back and seat.

TABLES

Tables come in three main shapes: round, square and rectangular. An establishment may have a mixture

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of shapes to give variety, or tables of all one shape depending on the shape of the room and the style of service being offered. Square or rectangular tables will seat two or four people and two tables may be pushed together to seat larger parties, or extensions may be provided in order to cope with special parties, luncheons, dinners, weddings etc. By using these extensions correctly a variety of shapes may be obtained, allowing full use of the room and enabling the maximum number of covers in the minimum space. The tabletop may have a plastic foam back or green baize covering which is heat resistant and non-slip so the tablecloth will not slideabout as it would on a polished wooden top table. This type of covering also deadens the sound of crockery and tableware being laid.

As a guide tables may be approximately the following sizes.

SQUARE

76 cm (2 ft 6 in) square to seat two people 1 m(3 ft) souare to seat four people

ROUND

1 m(3 ft) in diameter to seat four people

1.52 m (5 ft) in diameter to seat eight people

SideboardsThe style and design of a sideboard (or workstation) varies from establishment to establishment and is dependent upon:∎ The style of service and the food and beverages on offer∎ The number of service staff working from one sideboard ∎ the number of tables to be served from one sideboard∎ The amount of equipment it is expected to hold.

It is essential that the sideboard is of minimum size and portable so that it may be easily moved if necessary. If the sideboard is too large for its purpose it is taking up space which could be used to seat more customers. Some establishments use smaller fixed sideboards and also use `tray jacks' when serving and clearing.

The material used in the make-up of the sideboard should blend with the rest of the decor. The top of a sideboard should be of a heat resistant material that can be easily washed down. After service the sideboard is either completely emptied out or restocked for the next service. Insome establishments the waiters are responsible for their own equipment on their station. After service they restock their sideboard and it is then locked. Where this system is carried out the sideboard also carries its own stock of linen. Thus, in this example a sideboard has everything necessary to equip a particular waiter's station or set of tables.

.The actual lay-up of a sideboard depends firstly on its construction – the number of

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shelves and drawers for tableware etc. - and, secondly, on the type of menu and service offered. Therefore the lay-up in every establishment will vary, each being suited to its own needs and style of service and presentation. It is suggested, however, that in each particular establishment the sideboards be laid up in the same way. If this is done the staff get used to looking for a certain item in a certain place and this facilitates speedy service. Examples of the items that may be found in a sideboard are given on pages 194-5. These would be required if the service was a full silver service from a large table d'hote menu running in conjunction with a limited a la carte menu. The items required would be adjusted according to the style of service.

LINENThere are many qualities of linen in present day use, from the finest Irish linen and cotton to synthetic materials such as nylon and viscose. The type of linen used will depend on the class of establishment, type of clientele and cost involved, and the style of menu and service to be offered. The main items of linen normally to be found are shown below:

Tablecloths∎ 137 cm X 137 cm (54 in X 54 in) to fit a table 76 cm (2 ft 6 in) square or a round table.

SIDE BOARD .

183 cm X 183 cm (72 in X 72 in) to fit a table 1 m (3 ft) square. 183 cm X 244 cm (72 in X 96 in) to fit rectangular shaped tables. 183 cm x 137 cm (72 in x 54 in) to fit rectangular shaped tables.

Slip cloths 1 m X 1 m (3 ft X 3 ft) used to cover a slightly soiled tablecloth.

Nap6s (serviettes) 46-50 cm (18-20 in) square if linen. 36-42 cm (14-17 in) square if paper.

Buffet cloths 2 m X 4 m(6 ft X 12 ft) - this is the minimum size; longer cloths will be used for longer tables. Servers use these as protection against heat and to help to keep uniforms clean.

Tea and glass cloths These are used for drying items after washing; tea cloths should be used for crockery and glass cloths

for glassware. The best are made of linen or cotton and are lint free.

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Use and control of linenLinen should be used only for its intended purpose in the restaurant and not for cleaning purposes, as this often results in permanent soiling which will render the item unusable in the future.

Linen should be stored on paper-lined shelves, the correct sizes together, and with the inverted fold facing outward, which facilitates counting and control. If the linen is not stored in a cupboard it should be covered to avoid dust settling on it.

The original stock of clean linen is issued upon receipt of a requisition form written in duplicate and signed by a responsible person from the service department. The top copy of the requisition form goes to the housekeeping department or linen room and the duplicate copy remains in the requisition book held in the food and beverage service area. A surplus linen stock is usually held in the food service area in case of emergency.

At the end of each service the dirty linen should be noted and sent to the housekeeping department to be exchanged for clean. Because of the high cost of laundering such linen, where a tablecloth is perhaps only a little grubby, a slip cloth would be placed over it for the succeeding service. This is not as expensive to re-launder as a tablecloth.

A range of disposable linen, including napkins, place mats and tablecloths, are available in varying colours and qualities. There are also now reversible tablecloths with a thin polythene sheet running through the centre that prevent any spillages from penetrating from one side to the other. Although the expense of such items may seem high, there are many advantages and comparable laundry charges may well be higher. For more information on disposables, see Section 2.15 Disposables, page 66.

CROCKERYThe crockery must blend in with the general decor of the establishment and also with the rest of the items on the table. An establishment generally uses one design and pattern of crockery, but when an establishment has a number of different service areas it is easier, from the control point of view, to have a different design in each service area. Nowadays manufacturers produce a range of patterns and styles and will guarantee a supply for a period of ten years in order to be able to replace breakages etc.

When purchasing crockery the general points previously identified in Section 2.1 (page 30) should be borne in mind. Other factors to consider here are as follows: Every item of earthenware should have a complete cover of glaze to ensure a reasonable length of

life. Crockery should have a rolled edge to give added reinforcement at the edge. (One word of caution

here is that hygiene is most important - chipped crockery can harbor germs). The pattern should be under rather than on top of the glaze. However, this demands additional

glaze and firing. Patterns on top of the glaze will wear and discolor very quickly. Crockery with the pattern under the glaze is more expensive but its life will be longer.

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Crockery must be dishwasher-proof.Some manufacturers stamp the date, month and year on the base of the item. From this, the life of the crockery can be determined with some accuracy. Crockery that is produced as being suitable for the foodservice industry is often referred to as `hotelware'. Manufacturers also tend to give trade names to their hotelware to indicate strength or durability. Some examples of these names are:

Foodservice crockery

There are various classifications of foodservice crockery. Although referred to as crockery here (and throughout the book), all glazed tableware was traditionally referred to as china. Items include: flatware, for example, plates and saucers and serving flats cups and bowls, for example, tea and coffee cups, soup and sweet bowls and serving dishes hollow-ware, for example, pots and vases.

Types of crockery

Bone chinaThis very fine, hard china is expensive. Decorations are only found under the glaze. It can be made to thicker specifications, if requested, for hotel use. The price of bone china puts it out of reach of the majority of everyday caterers, and only a few of the top-class hotels and restaurants use it. Metalised bone china has been developed specially for the hospitality industry. It contains added metallic oxides to make it much stronger than bone china.

Hotel earthenwareVitrified (or vitreous) earthenware is produced in the United Kingdom in vast quantities. It is the cheapest but least durable hotelware although it is much stronger than regular domestic earthenware. There is a standard range of designs and patterns in varying colours. Domestic weight earthenware is lighter and thinner than hotel earthenware (or vitrified hotelware). Because of its short life, lack of strength and possible high breakage rate it is not regarded as suitable for commercial use.

StonewareThis is a natural ceramic material traditionally made in the United Kingdom and fired at a very high temperature, about 120°C (284°F). It is shaped by traditional handcrafting techniques so there are a wide variety of shapes and finishes available, from matt to a high-gloss glaze. It is non-porous and extremely durable with high thermal and shock resistance. The price is slightly higher than earthenware due to its long-life guarantee.

PorcelainThis is of a different composition with a semi-translucent body, normally cream/grey, and has a high resistance to chipping.

Crockery should be stored on shelves in piles of approximately two dozen. Any higher may result in their toppling down or damage to plates at the bottom of the stack because of the weight bearing down on them. Crockery should be stored at a convenient height for placing on and removing from the shelves without fear of accidents occurring. If possible crockery should be kept covered to prevent dust and

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germs settling on it.

Crockery sizesA wide range of crockery items are available and their exact sizes will vary according to the manufacturer and the design produced. As a guide, the sizes are as follows: side plate: 15 cm (6 in) diameter sweet plate: 18 cm (7 in) diameter fish plate: 20 cm (8 in) diameter soup plate: 20 cm (8 in) diameter joint plate: 25 cm (10 in) diameter sweet plate: 13 cm (5 in) diameter breakfast cup and saucer: 23-28 cl (8-10 fl oz) teacup and saucer: 18.93 cl (6% fl oz) coffee cup and saucer (demi-tasse): 9.47 cl (3Y fl oz) teapot: 28.4 cl (% pint)

Other items of crockery required include: consomme cup and saucer ∎ hot water jug soup bowl/cup ∎ coffee pot platter (oval plate) ∎ milk jug salad crescent ∎ cream jug egg cup ∎ hot milk jug butter dish ∎ sugar basin. Ashtray

Although crockery has been the traditional medium for presenting and serving food, there is now an increasing trend to use contemporary styles of glassware instead. Figure 2.5 gives examples of both traditional crockery and also contemporary styled glassware that can be used as alternatives to crockery.

SilverManufacturers will often quote 20-, 25- or 30-year plate. This denotes the length of life a manufacturer may claim for their plate subject to fair or normal usage. The length of life of silver also depends upon the weight of silver deposited. There are three standard grades of silver plate - full standard plate, triple plate and quadruple plate.

Caterers in doubt about the quality of silver plated tableware and stainless steel should refer to British Standard 5577. The aim of the Standard is to ensure that details of component materials are provided and was first introduced in 1978.

In silver-plated tableware two grades have been specified:

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1. Standard for general use.2. Restaurant thicker grade for restaurant use and marked with an `R:

The minimum thickness of silver plating quoted should give a life of at least 20 years, depending on usage.The hallmark on silver tells two things. The two symbols represent the standard of silver used and the Assay office responsible. The two letters are the maker's mark and the date letter.Plain cutlery is more popular than patterned for the simple reason that it is cheaper and easier to keep clean. The best investment is knives with handles of hard soldered silver plate, nickel or good stainless steel. Handles are an important factor in cutlery. Plastic materials, howeverare much cheaper and usually satisfactory.

Stainless steelStainless steel tableware is available in a variety of grades. The higher priced designs usually incorporate alloys of chromium (which makes the metal stainless) and nickel (which gives a fine grain and lustre). Good British flatware and cutlery is made of 18/8 stainless steel. This is 18 per cent chromium and 8 per cent nickel.Stainless steel is finished by different degrees of polishing: high polish finish, dull polish-finish, a light

grey matt, non-reflective finish.Stainless steel resists scratching far more than other metals and may therefore be said to be more hygienic. Although it does not tarnish it can stain. There are special cleaning products for stainless steel such as a commercial powder that is applied with a wet sponge or cloth and rubbed on the surface before being rinsed off. Such products can be used to keep stainless steel looking clean and polished.

Specialist equipmentThere is an almost unlimited range of flatware, cutlery and hollow-ware in use in the catering industry today. These items are those necessary to give efficient service of any form of meal at any time of the day. Everyone is familiar with the knife, fork, spoon, flats, vegetable dishes and lids, entree dishes and lids, soup tureens, teapots, hot water jugs, sugar basins and so on that we see in every day use. Over and above these, however, there are a number of specialist items of equipment provided for use with specific dishes

GLASSWARE

Glassware contributes to the appearance of the table and the overall attraction of the service area. There are many standard patterns available to the caterer. Most manufacturers now supply hotel glassware in standard sizes for convenience of ordering, availability and quick delivery.

A good wine glass should be plain and clear so that the colour and brilliance of a wine can be clearly seen; it should have a stem for holding the wine glass so that the heat of one's hand does not affect the wine on tasting; there should be a slight incurving lip to help hold the aroma and it should be large enough to hold the particular wine being tasted. Although standard goblets can be used for a range of wines there are various glass shapes that are traditionally associated with certain wines. Modern drinking glasses take many new forms and shapes, although all are primarily designed to meet the needs

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of the range of modern drinks being offered.

Type and sizes of glasswareGlass is produced from sand (silicon dioxide), which is combined with other substances to produce particular characteristic properties. The mixture is heated to a very high temperature which forms a molten mass. This glass is either blown or molded to different shapes and then allowed to cool and solidify. The various types of glass used in the hospitality industry are outlined below.

Glass SizeWine goblets 14.20, 18.93, 22.72, 28 cl (5, 6%, 8, 10 fl oz)

Flute/tulip 18-23 cl (6-8 fl oz)Saucer champagne 18-23 cl (6-8 fl oz)Cocktail glasses 4-7 cl (2-3 fl oz)Sherry, Port 5 cl (1 .7.5 fl oz)Highball 23-28 d(9-10 fl oz)

Lowball 18-23 cl (6-8 fl oz)Worthington 2 8-3 4 cl (10-12 fl oz)Lager glass 28-34 cl (110-12 fl oz)Brandy balloon 23-28 cl (8-10 fl oz)Liqueur glass 2.5 d(0.88 fl oz)Tumbler/Slim Jim 28.40 cl (% pint)Beer 25-50 cl (%-1 pint)

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UNIT – III

GUERIDON SERVICE

Gueridon Service: -

Gueridon service is also called as trolley service in English terminology. In this type of service food is served on to the customers plate from the trolley The food preparation finishing is usually done in food front of the guest which includes carving, cooking, plan of preparation salads etc. A skilled staff should do the presentation and hygiene standard must be maintained.

General points to be considered while serving gueridon service dishes

1) Gueridon service is done by a chef therefore team work should exist between the service brigade and the chef

2) Always the trolley (gureidon) should be push and not pull this helps to avoid accidents as one is able to see move easy while pushing.

3) When service is finished at one table move the trolley to another place to the corner of the room to prevent cognation of the room.

4) The gueridon trolley must be kept in one position for the service of complete course and not more frequently.

5) In gueridon service usually the main dish should serve from the trolley mainly meat course, potatoes and dessert course which are flattered.

6) The commies should keep the gueridon trolley clean tidy at any given time.7) Service from the trolley to the guest plate should be done using the service spoon and fork.

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8) In course of corned dishes or fillets-service knife or a special knife should be used for deboning.

Sequence of service: -

Presentation of all dishes for all courses is very important as it shows the service standards of the catering establishments.

A) Hors-d-oeuvre or Substituents: - These are served in the normal way except “pate’ de foie gras” which is cut into slices accompaniments are passed on to the guest table directly.

B) Soup: - Always served from the gueridon the measures will vary according to type of soup.

C) Fish: - Fillets are served from the gueridon trolley.

D) Meat course: - They are carved and served from trolley.

E) Potatoes & Vegetables: - They are served with sauces and accompaniments.

F) Sweet course: - Usually flambé or served from cold sweet trolley.

G) Savoury: - Served from the gueridon.

Different types of liquors are used in gureidon trolley service, which includes:

1) Sprits of flambed.2) Fortified wine to sweeten.3) Sparkling wines to colour.4) Still wines to balance flavour.5) Syrups to remove excess fat.

Types of Gueridon service

1) Traditional gueridon service

2) Modern trolley gueridon service

3) General gueridon service.

Traditional gueridon service: -

During 19th centaury in many restaurant waiter’s used to carry his or her own gureidon equipment in a large tray with the silver service equipment. The trays were placed on a guest table and were catered using a small independent gas burner.Modern trolley gueridon service

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The modern trolley gueridon service is a trolley consisting of a working top and shelves beneath. It usually consisting of parties, horsdoeurve displays for carving gas cylinder, service & equipment.

General gueridon service: -

This type of general gueridon service consisting of a trolley similar to modern trolley gueridon service along with a small side table that can be brought down.

Types of gueridon service can also categorised based upon the Display of food items.

1) Pastry trolley: - consist of three tires, the top is covered by glass to maintain hygiene standard the second tier consists of desserts and pastries, the bottom tier consists of cutlery and crockery.

2) Flambé trolley: - Most use in restaurant consisting of a cupboard for a gas cylinder.

3) Hors-de-oeuvre trolley: - This trolley is similar to dessert trolley except the second tier consists of partitions to hold different types of hors-doeurves.

Equipment required for gueridon service

Gueridon trolley: -

They can in different sizes. Gueridon trolley is a modified side table wheels. It should be on the same height as that of a table in a restaurant. It should have a good gas burner along with the gas cylinder the shelves should be able stock. Cutlery and crockery the wine and liqueurs slot should be appropriate.

Table cooking lamps: -

Gueridon trolley should be trifled with the butane gas lamp also called as chaffing lamp. Usually they are 8 to 10 diameter. The gas flame should be adjustable according to the requirements.

Chaffing pan: -

a) Frying pan: - which can be indifferent sizes and shapes, the diameter usually between 9”-12” diameter. It should consist of a copper outside and silver coating inside.

b) Steak pan: - they are whole in shape and come in different sizes.

Other equipment use for gueridon service include cutlery, crockery, carving knife, napkins etc.

Advantages of gueridon service:

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1) It is a choice available to the guest for choosing a dish of his like.

2) A display gives a better eye appeal to the guest rather than the explanation or the description given by the waiter about that food item.

3) The food is directly served from the trolley, which helps in preserving the temperature, and the time required compare to the traditional service.

4) A traditional style, which can impress the guest, based upon the quality of service.

Disadvantages:

1) Skill require for this type of service because very few chef’s are good at preparation and communication

2) Safety standard are at risk because of the usage of butane gas in the middle of the restaurant and also because of the ingredients such as sprits, wines & liquors.

3) The items that can be displayed or prepared by gueridon service are repeated because of the space barrier.

4) All types of cooking cannot be done using the gueridon service especially baking, grilling etc.

5) It has to be clean regularly to maintained hygiene standards.

Skill required for gueridon service:

1) Gueridon service has special type of dish preparation, which includes carving salad making. Flambéing etc. Which does the guest usually praise for appearance so the person preparing the gueridon dishes should be a chef with knowledge of culinary arts with experience

2) The skill staff should also have a through knowledge of on safety standards.

3) The gueridon staff should have good manners, pleasant speech smart appearance groom properly and should be clean and tidy.

4) The chef should be confident about the type of service and ingredients that go in to the gureidon dishes.

Preparation of special dishes:

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The mis-en-place to any gueridon work includes preparation and service for the gureidon trolley prior to the service. Based upon the type of service or food preparation the gureidon dishes, which can be prepared, are categorized as: -

1) Items to be carved: Sharp knife is essential, the meat should be carved and not

2) Items to be flambed: Flamed can be done by exposing the meat or dessert to sprits such as rums, whisky, brandy etc or to wines and liqueurs flambed can also be done by exposing the meat to fat a pan or to sugar.

3) Carving at the table: When the carving the knife should move freely backwards like sawing too much pressure results in lots of meat juice. Which should be avoided using the current method blunt knifes result in accidents; appropriate steps should be taken for deoning of chicken & mutton in case of fillets usually the kitchen does the mis-en-place in order to avoid last minute preparation.

Steak Dine

Fillet steak—1 no (150 to 180g)Parsley butter- 100g, finely chopped onion- 1 dessert spoonSliced mushrooms—1 service spoonWorcestershire sauce---3 to 4 dashesBrandy----30 ml, seasoning---- to taste

Method:

Melt parsley butter in a steak pan place the fillets steak, add seasoning. Sauté in from both sides quickly & remove to a large plate and cover it with half plate to keep it warm.

Add chopped onions to the pan & sauté them for a while. Add mushroom and sauté them add Worcestershire sauce. Return the steak to the pan cook for some time.

Increase the flame till the butter starts bubbling, remove the pan from flame. The steak serves steak with onion and mushrooms on to a hot large plate and also served green salad as accompaniments.

Crepe Suzette: -

Pan cakes ----4 Lemon juice------1 lemonButter----------50g Whole orange---oneCastor sugar---60g sugar cubes----6Orange juice----40oz Curacao------15mlBrandy--------30ml

Method: -

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Place castor sugar in the pan and allow caramelizing it. Add butter and allow the caramelized sugar to get mixed with butter to form smooth sauce.

Add half an orange juice, little lemon juice and stir to form a good sauce adding also continue and all the sugar cubes which have been impregnated with orange lemon test.

Reduce the flame and place the pancakes one by one folding them into triangle. During cooking check the consistency of the sauce.

Add orange juice as and when required. Remove the pan from fire add brandy till the pan increase the flame, flame it sprinkle little castor sugar to vary the color of the flame.

Serve into hot half plate two pancakes per portion and sauce equally divided.

Dish Cover Accompaniment Equipment ServiceSmoked Salmon Fish Knife Fish

Fork Cold Fish Plate

Mayonnaise Sauce Cayenne Pepper

Smoked Salmon Board Carving Knife &Fork Service Spoon & Fork

Slice Salmonto ½ thickness and served per portion

Pate de Foie Gras

Side Knife Dessert Knife Cold Fish Plate

Toast Crockery Side Knife Service Spoon & Fork

Present Dish to the Guest, Present Foie Gras using an Entrée dish Decorate with lettuce leaves

Blue Trout Fish Knife & Fork Fish Plate

Hollandaise Sauce Service spoon & fork, Cutlery & crockery spares, plate for debris

The dish should come from the kitchen, a fish kettle

Steak Diane Steak Knife & Joint Fork with hot spoons & fork Joint plate

English & French Mustard

Pan on a under plate. Service spoons &fork plate for solid cutlery

Take to the presenting to the Guest. Or the pan and allow with melt Season the steak with mustard Garnish with chopped shallots & parsley

Double fillet a Steak (Chateau Briant)

Steak knife & Joint fork with hot joint plate

English & French Mustard

Shape knife, sale plate for debrie and cutlery silverware for the steak. Service

Fillet a into two one sirloin & fillet a reheat & present in the silverware

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spoon & forkCrepes Suzette Dessert spoon &

fork, hot dessert plate

Served in dessert, with cream sauces containing cream orange juice & lemon juice. Flambé with brandy

Expose the pancake to the sauces and flambé the marinated pancake on flame with brandy

Banana Flambé Dessert spoon & fork, hot dessert plate

Castor Sugar Lengthwise, placed butter in pan & melt, fry the banana, in fat add orange juice and flambé with rum.

Explain the following term- “Gueridon Service””

This is a service where a dish comes partially prepared from the kitchen to be completed in the restaurant by the waiter or, when a complete meal is cooked at the tableside in the restaurant. The cooking is done on a gueridon trolley, which is a mobile trolley with a gas cylinder and burners. This trolley is placed next to the customer’s table and food is served onto plates from this trolley. The waiter plays a prominent part, as he will do the actual cooking of a dish next to the customer where he would require to fillet, carve, flambé and prepare the food with showmanship. The waiter has to have considerable dexterity and skill.

Elements of Competency and Performance Criteria Prepare and maintain guéridon trolleys and equipment

Stock trolleys and display them correctly with clean implements, utensils and linen. Polish and clean equipment in accordance with enterprise standards and hygiene requirements.

Select food, alcohol and other ingredients in accordance with menu and service requirements.

Examine ingredients for quality and condition prior to display on the trolley.

Present and display foods effectively using their colors, varieties and shapes to attract customers.

Use promotional materials appropriately on trolleys.

Position trolleys appropriately for customers to view.

Clear trolleys and clean them hygienically and at the appropriate time

Recommend and sell foods and dishes to customers

1 Explain dish names correctly to customers, using appropriate language and terminology, to assist them in the selections of foods.

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2 Explain the nature and features of gueridon service to customers in clear, simple language as required.

3. Name, explain and show ingredients of dishes and preparation methods correctly to customers to assist them in making selections.

Prepare and serve foods Prepare guéridon food dishes correctly to standard recipes in accordance with hygiene and safety

procedures. Carve and serve meats, fish and poultry as required according to customer preferences.

Prepare appropriate accompaniments and finishing ingredients correctly.

Involve customers in the preparation process and invite them to select ingredients, choose the finishing method and determine the size of portions

A range of food and beverage items must be served on various food service occasions. This range will vary according to the enterprise but must include service of entrees, main courses, accompaniments, desserts and cheeses and include all major food groups.

Food, beverage and other items to be served may include:

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Meat and poultry

Fish and seafood

Hors d'oeuvres and appetizers

Desserts and sweets

Condiments and accompaniments

Sauces

Garnishes

Cheeses and dairy products

Fruits

Salads

Wines

Spirits

Coffees

Petits fours.

Non-food items available for customer choice may include:

Cigars.

Gueridon equipment may include:

Flatware (cutlery)

Carving boards

Cutlery (cooking and serving)

Linen

Service crockery

Fuel

Towel for hand cleaning

Lighter

Burner

Trolleys

Bowls.

Gueridon trolleys may include those set up for:

Desserts

Flambé

Salads

Hors d'oeuvres

Smokedsalmon

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Promotional materials may include:

Wine lists / Menus or Recipes / Advertising cards, Fliers or brochures

UNIT - IV

RESTAURANT & LIQUOUR LICENSING

What is Liquor? Liquor means intoxicating Liquor and includes Spirits, Liquor,

Beer and all liquid consisting of, or containing alcohol, as also any substance which the State Governments may from time to time by notification in the official gazette declare to be Liquor for the purposes of the State Excise Act.

What is IMFL?IMFL means foreign Liquor made in India i.e. Indian Made

Foreign Liquor.

What is a B.L.?BL means Bulk Litre, a litre with reference to the bulk or quantity of the contents equivalent to 0.219 gallons

What is LPL?LPL means London Proof Litre; a liter containing Liquor of

strength of London Proof

What is a Hotel?Hotel means all Tourist Bungalows and hotels run by the

Department of Tourism and Hotel corporation of State Government and the Government of India including Hotel recognized by the Government of India as Heritage Hotels and shall also include any other hotel) with at least 20 bedrooms which is adjudged to be of at least two star category by the Department of Tourism, Government of India or any other authority, authorized specially for this purpose by the Government of India.

What is a Club?

Club means a duly registered association of persons for social and recreational purposes or for the promotion of some common object on joint expenses.

What is 'exclusive privilege system' or 'guarantee system'?Under the 'exclusive privilege system' adopted by the Excise

Department, the State is divided into specific geographical areas (groups). Contracts are awarded for each group giving the licensee -contractor exclusive right to trade in Liquor in the specified area.

What are OP and UP?OP means 'Over Proof'. For example, alcohol-having strength of

165 Degree proof is commonly referred to as having strength 65 Degree Proof. UP refers to 'Under Proof'. For example, 60 Degree Proof can be denoted as 40 UP.

What is Occasional License?Licenses can be granted for occasional sale or possession (beyond the permissible limits) of IMFL or beer on occasions like marriage, birthday, new years eve etc. There are 2 categories of such licenses:

- License for consumption, for which license fee is Rs. 1000=00 per day.- License for sale, for which license fee is Rs. 5000=00 per day.Such license can be obtained from District Excise Officer Concerned.

LICENSING PROCEDUREThe Indian government issues liquor manufacturers an L-1/L-1A license every year on the fulfillment of some criteria. An L-1 is issued to an Indian made Foreign Liquor (IMFL), which is given an approval certificate on meeting a minimum sales figure target, which applies to all of India except Delhi. It is also required to undergo quality checks.

An L-1A license is issued to country liquor manufacturers who have to undergo quality checks that are carried out by the government laboratories. Government retail outlets, which have L-2 licenses, like the Delhi Tourism and Transport Development Corporation (DTTDC), the Delhi State Industrial Development Corporation (DSIDC), and the Delhi State Civil Supply Corporation (DSCSC) sell IMFL brands, which run various outlets. Country liquor is sold in Government shops that are issued L-10 licenses sell. These shops also sell cheap IMFL, priced below Rs. 90.

The L-1 licenses are given to a company, society, or manufacturing firm: partnership or proprietorship firm provided the applicant owns a distillery. The

applications for this are invited through advertisements in leading newspapers. The prime job of L-1 license holders is to supply liquor to other license holders.

L-3, L-5 licenses are given to hotels, which are approved by the Department of Tourism and are categorized as Budget hotels. The approval of the department of tourism is necessary for the grant of an L-3 license. This license is for the sale of liquor to its residentsThese hotels can also apply for an L-5 license for serving of liquor in exclusive bars and in the restaurant in the hotel premises. An L-5 license is given only with an L-3 license and the same requirements apply to an L-5 license.These hotels can also apply for an L-5 license for serving of liquor in exclusive bars and in the restaurant in the hotel premises. The following need to be submitted with the application of an L-5 license:

Documentary proof regarding legal status of the hotel Whether the hotel is in legal possession of the plot. Completion certificate in respect of the hotel building. Trade license from the Local authority (MCD/NDMC) Lodging house license from the local authority Certificate of registration of eating house license issued by the

DCP Documentary proof regarding applicant being an income tax

assessee and sales tax assessee. A layout plan of the hotel, site plan of the license outlet and the

liquor stores.

The application is to be submitted to the Commissioner of Excise. After scrutiny of the documents, the premises are inspected by the excise officer as under the excise rules, particularly rule 11 of the Delhi Intoxicants License and Sales Rule, 1976. The premises should not be within 75m of any of the institutions. Once the hotel has been found to be suitable, the views of the public/residents are invited on the proposal giving 7 days time to file objections before the licensing authority. If no objection is received then the authorities proceed with the approval for grant of license.L-3 License FeeL-3 (Service of IMFL in a hotel to the residents in their rooms)Hotel having 10 to 25 rooms                   Rs 40,000/- Hotel having 26 to 50 rooms                   Rs 60,000/- Hotel having 51 to 100 rooms                 Rs 1,20,000/- Hotel having 101 to 200 rooms               Rs 1,80,000/-

Hotel having 201 to 300 rooms               Rs 2,50,000/- Hotel having 301 to 400 rooms               Rs 4,00,000/- Hotel having 401 and above rooms         Rs 4,50,000/- L-5 License FeeL-3 (Service of Liquor in a bar or restaurant attached to a hotel)As per above stated Notification No the rate of L-5 License fee is as under5 Star and above        Rs 8.50 Lacs P.A. per endorsement 4 Star                         Rs 7.00 Lacs P.A. per endorsement 3 Star                         Rs 6.50 Lacs P.A. per endorsement 2 Star                         Rs 6.00 Lacs P.A. per endorsement 1 Star                         Rs 5.00 Lacs P.A. per endorsement Budget Hotel             Rs 4.50 Lacs P.A. per endorsement

An L-4 license is given to an independent restaurant approved by the Department of Tourism. The requirements and procedure are the same as in the case of L-3 and L-5 licenses.

L-19 licenses are given for the service of liquor in a club registered under the Societies Act 1860. The applicant is required to submit on the letterhead of the club an application along with the following documents:

Registration certificate in respect of the club Documentary proof in support of legal possession of the plot of

the club. No objection certificate from the area DCP List of members of the club List of office bearers of the club Registration passed by the management Committee to start the

bar facility in the club and also to meet the liability thereof. Rest of the procedure with regard to the grant of license is the same as indicated in respect of L-3/L-5 license.

L-19A LicenseL-19A license is granted for service of Liquor/Beer at a club/mess whose membership is exclusively for Government Servants and is not run on commercial lines. The documents/procedure required for granting L-19A License is similar to the grant of L19 license.

L-19 License FeeThe following is the fee structure for L-19 License: -Club with membership upto 800                 Rs 50,000/- pa Club with membership from 801 to 1500      Rs 75,000/- pa Club with membership more than 1500        Rs 1,50,000/- pa

Liquor, being an excisable article, cannot be stored beyond a certain limit. A consumer is allowed to store a maximum of 20 litres. For higher possession, an application to the department and the payment of Rs. 2000 would get the applicant an L-49 license. The applicant has to be an income tax assessee to be eligible for the permit.

UNIT - V

Bar operation History of Bar

Before then thousand years, ever since human being settled down to the cultivation of cereals and vines, alcohol has played a fundamental role in society it has served as an object of religious ritual, a focus of secular ceremonies and a lubricant of social inter course; it has been employed as an aid to the digestion of food, a means if slaking thirst with out risk of contracting diseases and source of nutrition in its own right it has been used in the treatment of wounds and diseases and as both a stimulation and a sedative as well as being valued for its taste. There are many biblical references to social drinking as well as it being a fundamental element in many Christian sacraments, with a preference for stimulating drinks rather than water. But the earliest brewers were else where in Egypt.

A ‘BAR’ is defined as the counter b/w the person that is serving the costumer. In the United States the concept of the bar as we know it today originated for the English PUB. Pub is an abbreviation of “Public House” (a public drink place). A century ago bar in the United States were called “Taverns”. During the gold fever times of the far west a bar was the place where the people went primarily to drink alcoholic beverages. Today

there are other reasons for visiting. Recent surveys report that a great no. of patrons believe that the actual drinking should be considered secondary. The main purposes of visiting bars are for social gathering and interactions with others are what make the bar so popular. For some entering a bar means escaping a temporary refuge.

It was after the Norman Conquest 1066 abbeys and monasteries that the brewing of ale become something of an industry. These abbeys and monasteries typically maintained breweries that cantered to their own communities. The first taverns were trade on routes such as existing road and waterways. One of the duties of the very early abbeys and monasteries was to proved refreshment and shelter for the travellers guest house and then annexes or inns served ale as a primary refreshment soon in the addition to serving the traveller, they were being used as meeting places for local residence. Hence the being of the bar use as a centre for the social activity and entertainment.

The tavern it self was a major part of early American life and was a foe runner of today hotels and motels. As Americans began moving west, their eating and drinking establishment went with them. Those establishments that did not provide lodging were generally called taverns or saloons. The more inns started calling themselves hotels.

Alcoholic beverages were prohibited by a constructional amendment in 1920. Prohibited lasted nearly 14years in the United States and forced some famous restaurants (such as demoniacs in New York city) and no. of grand hotels, bar rooms and dining rooms to close due to lost business.

Liquor laws in India are very stringent; there fore the growth of bar culture in India had been fairly slow. Of course, during the British east India Company Calcutta and madras had large no. of to entertain the sailors. Swadesi moment couple with strong congress philosophy of prohibition depressed the social drinking in public place. Instead people developed habit of drinking in homes. A few bars were available in star hotels. For a long time Indians were debarred from drinking on one pretext or the other. For the last ten years or so the bar culture has gone a meteoric change scientifically spread out bars in different places and formats are abundant.

Modern bars and cocktails lounges started in the nineteenth century with the tremendous growth of the hotel industry. It because an accepted part of society in the early part of the 20th century. There fore we can see the development of the modern bars has its roots in the historical development of the hospitality industry.

TYPES OF BARS

Types and styles of beverage operations are classified according to a specific marketing technique called Beverage Market Segmentation. In this process each operation is classified according to the type of clientele it wishes to attract. Currently four major segments are recognized: Business, Travel, Recreation and Luxury.

Beverage Market segmentation categorizes the major types of bar. However to accurately classify bar concepts can be a difficult task, considering that they vary so greatly. There are piano bars, airport bars, sports bars, discotheque bars, small and medium size neighbour hood bars and large operations with spacious lounges that feature a variety of entertainments. There are bars that offer simple snacks and appetizers, while others feature more elaborate full-length menus. Billiards, pin balls, machines, and computer games are commonly provided some even offer the to up-to-date arcade type

entertainment. Temporary bars may be step up for special functions, such as a sporting even in a stadium. There are also operations that focus on trendy, speciality food and / or beverage items, and are named as such. Thus one can find quiche bars, wine bars, crepe bars or microbrewery bars. In the last two decades, the “karaoke” bar has become popular particularly in neighbourhood locations.

There are various types of bar, known by different names but all used to serve alcoholic drinks. The possible range is almost endless. There may be bars serving alcohol in hotels machines, in a corporate box at some sporting event, or in a licensed café and so on. However some of the most common names for bars are:

a) Public or Front BarsThe least expensive and basic type of hotel bar is usually called the public bar or front bar.

b) Lounge or Saloon BarsThese are more comfortably furnished and more expensive than the public bar.

c) Foyer BarsSuperior residential hotels often serve drinks in the Foyer. There is usually table service of drinks available. Even if there is no bar as such in the hotels Foyer.

d) Cocktail BarsCocktail bars, found most commonly in international hotels, are the most luxuriously furnished and lavishly equipped. As their name implies, cocktail bars specialise in mixed drinks and cocktails and therefore bartender working in them need special cocktail mixing skills. They sometimes open only in the evening and they usually offer tray service as well as bar service.

d) Club BarsClub bars, found in some taverns and hotels, are suitable for use by clubs or special interest groups and are some time reserved for their meetings. Do not confuse a hotels club bars with the bars in registered clubs which are a different matter altogether. A big club often has several different bars, for example, a members’ bar, or sports men bar with pool tables.

e) Night Club BarNight club bars are found in night clubs and discos. They serve cocktails and mixed drinks as well as range of beers, both local and imported. Often they offer both tray and bar service, and they are open until the early hours of the morning.

g) Dispense BarsAnother type of bar is called the dispense bar. It is a bar which is used for the preparation of drinks for staff who then deliver them to customers else where, for example at table in a restaurant. It is likely to be less lavishly equipped than a full scale public or cocktail bar. In many hotels, of course, there is no need for a dispense bar as drinks can easily be served to the eating areas from the ordinary bar.

h) Mini BarsMini bars are found in hotel bed rooms where a range of miniature bottles of spirits, half bottle of wine, a few beers, mixers, nuts etc. are available for the guests’ convenience.

Items taken for the minibar must be added to the guest’s accounts to be paid for when the checkout.

i) Wine BarsWine Bars offer a wide range of wines, some of which are available by the glass. Usually a limited range of beers and spirits will be available also often a wine bar will be combined with a smart casual restaurant wine bar staff must, of course, be well informed about the wine. j) Bottle shopsThe bottle shop attached to a hotel is, of course, not really a bar, because customers do not drink there. However hotel bar attendants are frequently called upon to serve at the bottle shop as well as in bars.

In larger hotel and restaurant operations, three bar classifications are usually found. a. The Front Bar,b. The Service Bar, andc. The Portable Bar

a) The Front BarIn a front bar beverages are served directly to the patron seated on the barstool or they are prepared by the bartender and serve by a cocktail server to the patron seated at a table. Usually bartenders wear standard uniforms. The bar is managed here more formally than in a service bar, due to the fact that all activities are under the direct scrutinity of the patron. The most visible aspect of the front bar is liquor display area. The liquor display is the centre piece. A bar without product display certainly lacks character. Wise bar operators long ago realised that customers prefer to see the unique bottle packaging and often check the label. An attractive display can represent a significant marketing and merchandising tool.

b) The Service BarThe majority of service bars are not in direct view of the patron and are not designed to be accessed by customers. Although the basic equipment set up is the same as in the front bar, they occupy less space and their physical appearance is often informal. Service bars serve a specific purpose. To expedite service and provide beverage needs for banquets, dining rooms, room service outlets, show rooms, and generally, functions that require a ‘behind the scene’ section. Bartenders who operate service bars may or may not be in uniform. They do not have to perform certain tasks that may be necessary when the patron is present. In catering operations and the like, they seldom handle cash. The beverage orders are given to the service bartender directly verbally, by ticket, or through the terminals of computer systems. Service bar types and sites vary.

Free pouring is adopted mostly in small operations. Large operations may adopt free-pouring when serving premium brands, which requires automatic dispensing system.

c) The Portable BarThese are particularly useful in on-and-off premise catering functions as well in various kinds of pubic places such as stadiums and theatres. If properly set up, a typical portable bar is sufficient to service hundreds of guests. A portable bar unit, although in smaller dimensions, includes some of the same equipment found in stationary bar such as speed rack, a gun system, an ice bin etc. A large banquet area might feature a multiple-portable bar unit. Because all major hotels carry various type of mobile and transportable bar units.

BAR EQUIPMENT AND TOOLS

An attractive décor, a practical layout and a comfortable atmosphere are essential for the success of the operation. However, ensuring that the proper equipment is utilised, can be just as crucial. The basic equipment, such as refrigeration units, ice machines and cocktail mixing devices, has for the most part, remained unchanged in the last fifty years.

Over the last two decades the expansion of bar supplies centres; which are now fairly well distributed throughout. The bar operators today have a large selection of equipment and working tools to choose from buying quality equipment seems to be the common goal.

Bars are equipped with fixed equipment (or) major equipment, smaller equipment, tools and utensils and consumable materials.

Major EquipmentThe Beer PanelThe beer panel is the dispensing point from which beer is served or pulled. It usually consists of three main components (1) Taps, (2) Instantaneous cooler or temperate, (3) Drip tray. The taps are either mounted on the side face of the panel or they are mounted on fonts above the panel. The instantaneous beer cooler (IBC Machine) is used to bring draught beer to the correct ‘in glass’ temperature. The drip tray is used to catch waster beer. In most states a soluble oil must be put in drip tray so that waste beer cannot be re-used.

SinksThere must be a sink with hot running water in the bar and there should be a basin for hand washing either in the bar itself or in its immediate vicinity sinks must be kept clear and clean. Keep a colander or strainer in the sink to catch the bits and pieces from the garnishes used with mixed drinks.

The Post MixPost Mix or multi-mix machines are used to make and dispense soft drinks, especially carbonated drinks, for which there is heavy demand. They filter water, carbonate it if necessary, and mix it with the required soft drink syrup. The drinks are then dispenses through taps or ‘guns’ at the bar.

The RefrigeratorThe contents of refrigerators must be kept fresh. This is done by rotating the stock (first in – first out) and by checking to make sure that you do not open new containers of cream, fruit juice & similar products without first making sure that there are not opened container already inside the cabinet refrigerators must be kept very clean any spillage must be wiped up immediately.

The Ice MachineIce Machines are often not kept in the bar itself but elsewhere on the premises as their motors can be noisy and generate heat. It is important that the ice machine should be cleaned regularly inside and out, following the manufacturer’s instructions. Wipe the outside of the machine frequently and ensure that the air outlet is kept clear.

Ice storage wells or bins and their lids also need regular cleaning.

The Espresso Coffee Machine

Coffee machines are now found in many bars, and the bar attendant must know how to use them. To ensure good coffee they must be very carefully cleaned and maintained as the instruction given by the manufacturers.

BlendersElectric blenders are essential in the modern bar for making cocktails and mock tails containing fruit or when mixed drinks need to be made in bulk. To withstand the pressure of constant use they should be heavy duty commercial blenders with stainless steel tops.

Spirit DispensersThere is a huge range of spirits dispenses. Some of which are large items of equipment. Their use depends on how frequently the spirit in question is required. The simplest spirit dispenser is the hand-held spirit measure, which dispenses a standard 30ml measure (called a NIP) or a half measure of 15ml (a Half NIP). There are also various simple pourers which are fitted to bottles and dispense spirits in preset 30ml. measures are examples.

In very busy bars automatic dispensing machines are used for the various house-spirits in most demand. They work on the same principle as the past-mix machine. Usually there are batteries of automatic dispensers, each serving a different house spirit. Some automatic have a sensor which releases a measure of spirit automatically when a glass is placed correctly under the dispenser.

These major equipments such as ice machines, walks-in refrigerators and automatic dispensing systems are located in the back bar.

Smaller EquipmentMost of the equipment needed by bartenders to service customers is located in the under bar. The under bar is located inside the bar counter. The equipment are as follows:

The Glass RailThe glass rail is a narrow extension of the counter, usually one inch lower than the regular counter surface. In this area drinks are prepared before service. The glass rail is often seen covered by a plastic or rubber mat for the purpose of containing spillage and maintaining a sanitary appearance.

The Speed RackIt is located below the ice bin at waist level. It is made of stainless steel and serves the purpose of holding the bar products most commonly requested by the customer. The experienced bar tender never needs to look at the product label when picking up a bottle out of the speed rack. A typical sequence is set up in the following order: 1) Vodka, 2) Bourbon, 3) Scotch, 4) Gin, 5) Rum, 6) Brandy, 7) Tequila, although each operation establishes its own standards.

The Wells (or) Jockey BoxesThese are located on both sides of the ice bin and serve the purpose of keeping all

supplementary items needed for proper service. The temperature that surrounds the ice bin helps keep these items cold. It hold items such as grenadine, lime juice, the most common fruit juices (orange, tomato, grapefruit, cranberry and pineapple) various mixes, sweet and dry vermouth, milk, whipping cream, and so froth.

The Ice BinsIt is located underneath the bar provide the ice needed for the drinks. As the ice melts, the perforated bottom of the bin will drain the overflow water. Inexperienced bartenders often develop the erroneous habit of placing on the ice items such as fruit juice containers, bottles of wine, can of whipping cream etc. A good sanitation principle is that ice is a food products and should not be contaminated.

ShakersThe shakers can be of the traditional type, which includes a metal and a glass part; or the continental type, which is a single unit entirely made of metal, that can be separated in various pieces.

JiggersDevices used to assure the correct measure when pouring. The standard jigger, also called “shot glass”, is made of thick glass and will measure up to three ounces. There are also two headed jiggers or measuring cups that offer a multitude of measurers.

Measured PourersDevices that release the correct amount of liquid when turned upside down. These are not recommended when pouring cordials, liqueurs, or syrupy beverages as they can be easily clogged and become “sticky” by the action of the sugar content in the beverage. Once the pouring spout becomes clogged the measured portion will no longer be accurate. The three most common measurers are short pour, medium pour and long pour. The short pour consists of a portion from ½oz to ¾oz; the medium pour from 7/8oz, to 1¼ oz; the long pour from 1¼ to 20z.StrainersMetal took with a round coiled wire. For straining and preventing the ice from being poured from the shaker, or shaker type container into the customer’s glass.

ZestersAlso called strippers, are small tools used to cut small pieces of citrus skin.

Condiment TraysFor keeping fruit and other garnishes necessary to dress cocktails. They can have from 5 to 10 compartments. The most common garnishes are: olives, lemon peels, lemon wedges, and maraschino cherries, arrange slices, time wedges, bar onions, pine apple slices, time and celery, celery stalks.

Bar SpoonsSmall spoons with long, twisted handles; they are used to chill liquids, such as those used in the preparation of martini or a man hattan up. They can also be used to layer drinks by using a floating technique over the back side of the spoon.

Cutting Boards and KnivesFor slicing and cutting fruit garnishes. The cutting board surface should be of non-porous material for health reasons. Serrated knives are preferred.

MuddlersFor crushing fruit, such as an orange slice or a cherry used in the preparation of an “Old Fashioned” cocktail. This took is usually made of light wood.

Slush MachinesUsed to dispense premixed and pre-portioned ingredients particularly for “tropical” cocktails such as pina colada.

Other smaller equipment include: customized pour spouts, stirrers or stir sticks, straws, swords, parabola, ice scoops, margarita salt trays, can openers, bottle openers, garnish picks, ash trays, ice scoops etc.

Other smaller equipment include: customized pour spouts, stirrers or stir sticks, straws, swords, parabola, ice scoops, margarita salt trays, can openers, bottle openers, garnish picks, ash trays, ice scoops etc.

CHECK LIST OF BAR EQUIPMENT

Ash Trays Ice bucketsBar spoons Ice-crushing machineBeer panel Ice-making machineBlenders Ice pickBoston shaker Ice scoopBottle openers Ice troughBroken cork extractor Knives Carafes Lemon-squeezerCash register Licensed retailerChampagne cork-extractor MeasuresChampagne stopper Melon-ballersCherry sticks Mixing glassCigar-cutter OpticsCleaning equipment Order bookCoasters Pay-in slipsCocktail recipe books PeelersCocktail shakers Post mix gunCocktail sticks PourerCocktail list Refrigerated cabinetsColander Requisition formsCorkscrew Service clothsCutting boards knives Service traysDecorative novelists Serviettes Docket books Soda siphonsDustpan and brush Slotted spoonFruit tongs & forks Speed pourersFruit squeezer Stock sheetsGlass-cleaning brush Strainer & funnelGlass cooler StrawsGlasses Swizzle sticksGlass washing machine Waiter’s friendHawthorne strainer Water jugsIce buckets Wine basketsWine list Zester (for citrus fruit)

STANDARD GLASS WARE USED IN BARS

There are some glasses used in the bars for wines, beers, spirits and etc. They are as follows Paris PilsnerRed wine LiqueurWhite wine Small liqueur Cocktail/jockey PortChampagne flute SherryChampagne saucer GobletTumbler PremiumHigh ball Pint mugSmall cocktail Half pintColadas Port wineOld fashioned Shot glassBrandy balloon Iso Standard beer glass Martini andPot / Middy Manhattan

STAFFING

Staffing is the recruitments and hiring of employees. Finding the right person to fill each job is vital as is using the most effective training techniques. Proper staffing means that the people you hire will be able to grow with the organisations and support its goals and objectives. Positive effect of proper staffing is an improvement in service and selling which leads to greater satisfaction.

Though bar has special set up with bar stools and counters and bar tenders behind the bar – to serve and take payments – but in most of the bars have medium to large space where sofas, tables etc. are laid out for guests to enjoy their drinks in more comfortable style.

However, in order to run bar services effectively, a good number of staff are necessary. Following is a typical requirement and their organisation pattern.

Example I:General Manager

Food and Beverage Manager

Restaurant / Bar Manager

Dispense Bar Staff Bar Tenders

II. Head Waiter

Cashier Wine waiter

Commis

Trainees

III.Bar Manager

Maitre D’hotel Hosts

Chef-De-rang

IV.F&B Manager

Maitre D’hotel / Chef de rang

Commis De Rang

Apprentices

In foreign countries bar tenders, wine waiters are mostly female. They add grace and mood to the guests who assemble in the bar.

BAR TENDERS

Good bar tenders are always in demand job opportunities are many and the work is interesting because it draws a on a great range of skills and human qualities. A good bar attendant is a skilled technician, a sales person, an entertainer and a clever manager of people. Bar tending is a demanding profession, and demands a special type of person.

Bar attendant in public bars may not require all the skills of the fully trained and experienced bartender in a cocktail bar. Bars of different kinds also demand different styles of behaviour and dress from the bar attendants working in them. But all good bar attendants no matter what kind of bar they are working in, require the same positive attitude to their work and to their customers, and must possess certain basic personal qualities and interpersonal skills.

Qualities RequiredNot every one has the necessary personal qualities to make a good bar attendant, as the job demands an impressive range of characteristics.

He need to be personable, considerate, patient & to have a sense of humour. He need to be courteous and good mannered, tactful and a good listener. He must be neat and clean, and take pride in his appearance. He must be reliable, punctual, responsible and cooperative. He must be positive and energetic, able to take the initiative and to cope with

stress. He must have common sense.

He must be accurate, and able to handle money. He must be able to organise yourself and be efficient and must be honest.

Must be able to work in a team, helping your work. Mates, supervisors, and the management, who are of course, all part of the team.

And he must know his job.

Personal Presentation

What he/she looks like, how he is dressed, how does he speak, and good manners are all very important. His/her confidence will raise if he/she is well dressed. His/her clothes must be neat and absolutely clean. (Impeccable)

Speak well. Develop the habit of good clear speech. Slang words must not be used. Customers will think he know no better, that he has not developed a good vocabulary. This will put him at a disadvantage.

Be polite. Any one can be slack, but good manners will always give you the advantage.

The Bartender as Sales Person - Selling Techniques and Strategies

Developing selling strategies depends to a great extent on anticipating your guest’s needs and desired. Through a process of market research and analysis, market segmentation and related market techniques, you will identify a “target market.” Market analysis will direct your basic selling strategies. Remember that good service staffs takes the order, a good sales staf “sells” the guest. Starting with positive approach, instead of starting out.

BAR TENDER JOB DESCRIPTION

Bartender work behind the bars and in back-of-the-house areas. They prepare and sell drinks to cocktail hostesses and customers. They prep their work area with several functions, measure and prepare drinks according to recipe and make cash register transactions.

Bar tenders must handle credit card tabs, not spills and over rings, and address the cash register immediately after preparing an order. Bartenders perform cleanup and register checkout functions at the end of their shift. They also stock products and supplies.

They perform “silent selling” and “up selling” techniques and inform customers of club activities and inform customers of club activities and promotion. They serve customers by using “experience time” goals and create an upbeat friendly environment in their work area. They must function as a team member with bar backs, other bartenders, and cocktail hostesses. They must learn and use alcohol management techniques and advise the management staff of intoxicated or unruly customers.

The bartender must perform all duties with great emphasis on deadlines personality, professionalism and service. Bartenders are strongly encouraged to workup individual “show times”.

Functions Prepare cocktails per recipe and serve per specifications. Prepare, clean and stock work area before during and after shift. Accept credit cards, cash and coupons for products. Perform cash register functions and checkout accurately. Perform “silent soloing” and “up selling” functions. Monitor customers for intoxication, rowdiness or need for drinks. Have “show time” mentality.

Supervisors Bar Manager Management Staff

BAR DUTIES

Preparing the Workstation

Ensure that the draught beer dispensing equipment is ready for use. If it is required in your state, pour some emulsifying oil or methyl violet in to the drip trays.

Check that the other bar machinery-post mix, ice machine, glass washer, blender, and refrigerator are clean and in working order.

Place glasses where they are most convenient for quick service. This will vary from bar to bar according to demand. The most popular glasses must be the easiest to reach. Glasses for spirits should be near the bottles of spirits.

Check the stocks of liquor, in particular fresh stock requisition from the store on the previous shift. Count the new stock and place it in the correct position on the shelves or in secure cup boards.

Check that the cash register has been cleared and that all the money has been secured in the proper drawers count the float.

Arrange all tools and utensils (measures, cocktail, shakers, knives, ice scoops tongs, etc) in their proper places is called the mis-en-place.

Prepare garnishes, and fruit for garnishes. Put decorative novelties (like parasols and special straws) in their proper places.

Check that there is plenty of fresh ice, and that you have sufficient jugs of fresh chilled water.

Collect and check the supplies of cleaning materials, hand towels, swabs, teak towels, soaps, detergents etc.

Clean and polish bar counters and table tops. Put out clean bar runners and coasters. Place clean ash trays in convenient positions. Check the supplies of straws and nuts etc.

If it is part of the bar attendant’s duty in your place of work, arrange tables and chairs as required. Make sure that the tables are clean and properly supplied with coasters and clean ashtrays.

Don’t forget to get yourself ready. Make sure you look good and put your self in the right frame of mind to give your customers the friendly service they must have. Remember that this is the hospitality industry. Prepare that welcome!

Care of the Work StationAs a bar attendant, you are responsible for the section of the bar, which is your workstation. In particular, you are responsible for keeping your work station clean, tidy and properly stocked. Cleaning should be systematic to make sure that everything is regularly cleaned and nothing is forgotten.

The bar counter must be kept polished and dry. Spilled drinks should be dried up as quickly as possible with a clean cloth.

Every drink should be served on a clean coaster, and coasters should be replaced with each new drink served to the same customer if they are marked. Use only one coaster for each drink, not a wad of them.

Ash trays must be changed or cleaned frequently, and must never be allowed overflow. Clean ash trays must be wiped dry before they are placed on bars or tables.

Displays of bottles and glasses on or around the workstation must be kept clean, polished and tastefully arranged. Bottles and shelves should be wiped at least weekly.

Beer panels, post mix machines and refrigerators need frequent cleaning. The external parts of the beer panels must be wiped cleaned daily and every week the front should be removed so that the instantaneous cooler can be wiped down and the drip tray it stands on cleaned out. Check also for leeks in the beer lines.

All other accessories and equipment in the work station must also be properly cleaned and cleared for by the bar attendant.

In quiet periods remains standing at your station. There is always something, which can be cleaned, washed, polished, or better arranged. Do not leave your workstation to chat with your other staff.

Closing the BarMost of the routine duties for the end of shifts or the closing of the bar have already been mentioned, or covered in detail elsewhere. What follows is a checklist of things to remember.

1. Work with cellar man toa. Flush and clean the beer lines.b. Turn off the instantaneous cooler if temprite is used to cool the bar. c. Measure the waste in the drip trays (necessary for stock taking purposes).

2. Clean drip trays; be scrubbed with scouring powder twice a week. Put the clean drip trays upside down over the clean sinks.

3. Count the taking in the cash drawer, and restore the float, handing them to the supervisor.

4. Check stock and requisition replacements from the store to bring bar stock back to par.

5. Wash all used glasses and put the clean glasses in their proper places. Turn off the glass washer and clean the filter.

6. Wipe down the post mix machine and clean out its drip tray. Turn the machine off. Remove the nozzles and put them to soak in clean water.

7. Turn off and clean blenders and other electric equipment. Leave the blenders dismantled to dry out completely.

8. Wash out ice buckets, throwing away unused ice. Wash water jugs. 9. Wash or clean all other utensils, and put them away in their proper places. 10. Collect all the dirty tea towels, swabs, bar runners etc. ready for laundering. 11. Wipe and clean the bar counters. And the tables and chairs in the bar room if that

is your job. Don’t forget to wipe under the edges of the bar. 12. Make a final check of the bar area. Check the toilets to make sure no one is there.

Close and lock any open windows if you are the last to leave, turn out the lights and lock the doors.

STOCK CONTROL

Management needs to know the value and amount of stock of liquor and other consumable items in the hotel or restaurant – both in bars and in the stores and in the cellars. The bar attendant pays a vital role in the control of stock in the bar (and the bottle shop), and should be aware of the principles of stock control throughout the hotel.

Purpose of Stock ControlThe purposes of stock control are

To make sure that adequate stocks are available when needed to meet demand.

To ensure that two much stock, either overall or in particular stock lines, is not being carried. No business can afford to have too much of its capital tied up in stock. Also, some stock lines deteriorate if they are kept in stock too long.

To make sure that stock is rotated, with the oldest stock being used first. To analyse market trends and changing tests, by seeing which lines are selling

well and which are becoming less popular, so that the business can stay well turned to its market stocks of increasingly popular drinks will be built up, and very slow moving drinks will be eliminated.

To check against theft and stock loss. To ascertain the value of stock sold, and the value of stock remaining, for the

purposes of calculating profit and looses and value of the business.

Stock Control in the BarPar StockAll the stock in the bar must be maintained at the levels of stock laid down by management. This is the ‘par stock’ level. Par stock, if correctly set and maintained, should ensure that the bar never runs out of any particular product line and that too much stock is not kept in the bar. Each brand of each liquor will have its set par stock level. The par stock for Vickers gin, for example: might be four bottles, while the part for imported garden’s might be one, based on the speed of use.

Requisitioning StockExact practice is a question of house rules, but regularly, usually at the end of a shift, stuck must be requisitioned to bring bar stock up to par. In our example, if at the end of the shift there are two empty bottles of Vickers gin and two full ones remain, two fresh bottles will have to be ordered, from the cellar. Requisitioning is done using a requisition form.

Stock-takingA count of stock, takes place regularly in all bars and beverage operations, and there is a total stock, take of all the stock in he business at the end of the financial year. Whether or not bar attendants are involved in the actual counting, they are very much involved in the process of preparation for stock taking.

ReconciliationThe consumption of stock in the bar, as recorded at stock taking, will be compared, with the sales recorded by the cash register to make sure that they balance. The money received from ales must equal the value of the stock consumed. For this reason it is an important part of stock consumed. For this reason it is an important part of stock control that sales and other issues should be accurately recorded.

DocketsAny drinks or bottles taken from the bar other than those recorded by cash sales through the register must be recorded by dockets. For example drinks or bottles issued from the bar are changed to the room numbers or to tables in a restaurant.

Beer wasteThere is always some waste when draught beer is served. Waster beer falls into the drip trays under the beer taps. So that beer stock can be reconciled with the value of sales, waster beer in he drip trays is measured and recorded at the end of the shift. Beer is valuable and reducing the amount of waste is an important of stock control.

Bar Trade Tips A sharp knife is used to cut fruits for garnish. The fruit garnish is covered with a damp cloth to maintain their freshness and

crispness. The bar equipments are always clean and dried after every use. As soon as the tin juices are opened they are poured are out in clean glass jars to

avoid tinning. The ice once used is never reused. The second drink might get spoiled. Some luke warm water is sprinkled on the ice cubes. It removes the glossy

appearance and makes them shiny. Cocktails made with juices egg white and cream are always shaken. Cocktails made with vermouths and bitters are always stirred. Rubber mats are used on the floors to avoid ‘slipping’ peg measure on the top of

the glasses. Any spillage goes in the glass but not out of the glass. Always replace the lid of the bottle after each use no matter how busy one is! The bottle is placed back in its position after each use and helps in remembering

as to where the particular brand or bottle is lying. Juices and fresh cream are tasted before using them for cocktail. It helps in

minimizing wastage of liquor. The cocktail shaker and strainer are cleaned after each use so that the next drink

is no spoiled. Remember one short balk with the guest can help to sell one extra drink. The bottles of line juice, squashes and sauces should be wiped before using. Beer bottle needs as angle while opening. This helps avoid the beer from fizzing

out. One should never open a new bottle unless the first one is finished.

PRICING

The Role of Pricing in a Beverage Operation

The pricing of drinks and beverage menu offerings is one of the most effective marketing and merchandising tools available. In costing and pricing a drink (the term “drink” refers to cocktail, mixed drinks, wines, beers, cordials, and generally, and beverage item served in a bar and beverage establishment), the business operator often first takes into account the management perspective. It is recommended that the customer’s perspective also be considered a priority. Today’s American bar and lounge is not only a place to drink on alcoholic beverage but also a place of “social gathering”. Today, people visit a bar for a variety of reasons; to discuss terms of business contracts; to renew associations; or to celebrate a festive occasion. Or, perhaps, to temporarily get away from the responsibilities and daily stress that come from air fast paced society. For many, the price of a drink may not be such a concern as it is for others, who are more price/value conscious.

When addressing profitability in the hospitality industry, the beverage sector is generally regarded to be second only to the gaming sector. In a restaurant, for example,

chefs and food managers are generally satisfied when reviewing a profit and loss statement that reports that the food cost percentage for any given month is within a 28-35 percent range. By contrast, a bar manager would not be at all satisfied if the same percentage range came out of the income statement of his/her department.

Bar Percentage Cost

More commonly called “Bar PC”, the Bar percentage cost is determined by dividing the purchase cost of beverage goods by their beverage revenue. Although the national average is reported to be in the 28-30 percent range, the conscientious beverage manager sees the ideal Bar P.C. to be in 18-25 percent range. If this percentage is higher there are several areas to consider. One is that drinks prices may be too low. If the P.C. is considerably less than 18 percent, drink prices may be too high. This may please the operator temporarily, but it may also turn out in the long run, not to be a wise business practice. High prices will keep away a certain segment of clientele. This translates into a sales potential this is not maximized or exploited to its fullest degree. In short, a smartly planned and well. Calculated pricing strategy will allow the operator to meet the financial objective and please the desired clientele at the same time.

Establishing Beverage Costs

Before attaching a definite price to a bar offering, the manager should accurately calculate the “house cost.” The house cost for any give drink is the purchase cost of all the ingredients necessary to make such a drink. Many operations prefer to separate the various bar beverages into “groups”, and decide the drink selling price according to the desired percentage cost for each of the groups. One groups can include the most common mixed drinks and standards cocktail a second group can consists of drinks mixed with more expensive liquor brands. These are usually referred to as “premium” brands. A third group could include wines, a fourth could be all beer and a fifth, soft drinks and non-alcoholic beverage such iced tea, coffee, and fruit juices. Today for the latest technology, each of these groups can be easily subdivided into various categories providing management with detailed inventory and sales reports that are more easily subjected to closer scrutinity and accurate controls.

In larger operations, before calculating the house count, the bar manager establishes a “pre costing” procedure. Pre costing means categorizing all the ingredients necessary to prepare a cocktail and considering the purchase cost for each of the ingredients. Wine and beer do to require pre costing but cocktails do. Thus, the preparation of many cocktails will require.

Example: Manhattan Cocktaila. The main bar product – The Bourbon Whiskeyb. A supplementary bar ingredient-dash of sweet vermouthc. A garish – The cherry

In bar operations, a mark up of 5 to 6 times is generally considered a standard one. For example, if all the ingredients necessary to make a man hattan cocktail amount to $0.52 and the selling price is $3.00, the percentage cost will be 17 percent – a mark up of nearly six times. The term “mark up” is often referred to by accountants as the “multiplication factor”. There are some beverage offerings that are so popular and in such demand that this allows the operator to feel comfortable in applying a multiplication factor of seven to twelve.

To summarise this example: Cost of beverage product $0.52Desired bar percentage cost 17% (100:17 = a mark up of 5.8)Selling Price $3.00 (0.52x5.8)Gross Profit $2.48

The bar and beverage operator should consider that not every drink or beverage product offered will give a 17 percent Bar R.C. Some beverage items are very cost efficient, while others are not as profitable. For example, a glass of an ordinary domestic draft beer would generally give a more favourable percentage cost than a shot of premium bourbon or a fine cognac. Similarly it would be difficult for a bar operator to attach to a glass of house wine the same mark-up as for a premium single malt scotch.

At this point, it becomes necessary to consider the volume sales for each group of alcoholic beverages and the ale mix factor. The sales mix is defined as the sum total sales of each category of bar offering. The sales mix average will ultimately decide the operator’s profit. Although similar in many operational aspects, bar businesses adopt different pricing strategies according to the type of clientele and the establishment’s specific needs. In some instances, operators feature certain drinks that do not carry a high profit margin. After careful planning, operators may even feature drinks at prices that break even or show a slight loss. In general, this is adopted as a marketing tool to attract more clientele. By means of positive sales mix, a loss on one or two individual items ca be easily absorbed and compensated for by other bar menu offerings, resulting in better sales and overall higher profits.

A typical example of this type of marketing strategy is found in restaurant that offers favourite daily specials such as “steak & lobster.” Generally, a steak and lobster dinner is not, in itself, considered a profitable item by chefs and food managers, but it may attract a larger number of patrons who may purchase food offerings other than the steak and lobster. A larger clientele will result in higher beverage sales and, in the long run, a higher check average. Only then, do the high cost-low profit items become justified.

Setting up Control Systems

Controlling is a fundamental management function. To exercise control means to make certain that the beverage staff adheres to the policies and procedure established by management. Essentially, the primary objective of controlling is to protect the investments and assets of the operator product control is control of the flow of beverage. Products, from the time they are received and stored, all the way to pouring & serving them to the patron. Often this “flow” is not quite as smooth as it should be. The operation suffers when the flow experiences problems. Generally, these are caused by failure to follow standard procedures established by management. Standard and actual costs must be similar and should not differ by more than a very few decimal points. Some operations are more lenient and allow the standard and actual cost to vary by a few points of a percentage but by no more than what I considered a “reasonable” amount. If the variance is greater, something is definitely wrong. Management should promptly investigate to determine the culprit area or areas of discrepancy.

Common areas of concern are: Excessively fast and casual receiving; lack of comparison of the received product against invoice specifications, in accurate records of issued products from the storage area to the bar, inaccurate requisitions, improper rotation of bar products such as beer and perishable products (FIFO system = first in first out.)

SpoilageParticularly with dairy products such as milk and cream or perishable beverage products and cream or perishable beverage products such as fruit juice, which are not handled and refrigerated properly. Although spoilage in a beverage operation is not considered a critical issue as it is with food, careless employees can cause a significant loss of revenue.

WasteThe cot conscious manager never allows the employee to create excess waste. Perhaps not as in food management, this has lately become a growing concern in beverage operations.

Unaccounted beveragesThis can occur in various ways (a) Bar tenders who give away sodas, beers, and drinks to employees and do not record the amount or notify management. (b) Drinks that are served to patrons on a complimentary basis for any reason (spillages, complaints, habitual guests etc) and not recorded.

A perpetual inventory, if properly handed, will allow the manager to prepare the beverage order for the next day without the need of counting the bottles. By technology (computer software) inventory management systems now have a larger selection of means of effective product control.

The conscientious bar manager always strives to maintain an efficient par stock on a daily basis. The dangers of overstocking have been pointed. Out earlier under stocking will result in disgruntled patrons and fleeing customers. Smaller bar operations have an easier task in maintaining an adequate par stock. Another advantage of working with a smaller stock size is the ability to take a daily opening and closing inventory.

Product control methods are concentrated in floor specific areas. Quantity of products Quality of products Cost of products Employees handling of the products

STANDARDIZED RECIPE CARD

Ingredients Drink: Martini2 oz gin Glass: 4 oz cocktail½ oz dry vermouth 7 oz rocks1 olive

ProcedureStir gin/vermouth with 1/3 mixing glass cube ice.Strain into prechilled cocktail glass or over cube ice in rocks glass.Garnish with olie.

INGREDIENTS BOTTLE BOTTLE COST DRINK DRINK COSTDATE DATE

GinVermouthOlive

DRINK TOTALSDATECOSTPRICECOST%

INVENTORY FORM

Outlet: __________________________________________________________Date:____________________ Signature:____________________

Product Bin# Last Inventory Unti Cost Extended Cost

Total:$

BAR PRODUCT REQUISITION

Bar______________________________ Signature_______________________Shift______________________ _______ Date___________________________

Product Prod. Size Number of Empties

Amount Requisitioned

Par Stock

BEVERAGE DEPT. SCHEDULE

Out let _________________________________________Date: ______________________________

Name Monday Tuesday Wednesday Thursday Friday Saturday SundayBarten.123456Barback1234Cocktail123ExtraB

Signature: __________________________________Comments:__________________________________________________

BIN IN-OUT RECORD

Item _________________________ Item Spec.___________________

Signature ______________________ Date________________________

Day-Hr. AM-PM Purchased Sold Plus or Minusfrom par

Comments _________________________________________________

_______________________________________________________MONTHLY CHECK AVERAGE RECORD

Outlet: __________________________

Starting Date Revenue Number of Customers

Served

Check Average C.A. Previous Month

Week 1Week 2Week 3Week 4

Person forecasting

Revenue forecasted

Number of customers forecasted

Check average forecasted

% difference (Plus or Minus)

PERSON’S BAR & LOUNGE

BREAKAGE AND SPILLAGE REPORT

Day___________________ Date ______________________

(Mark B for breakage and S for spillage) B S

Bartender’s Name ____________________________Item ____________________________Quantity ____________________________Reason _____________________________________________________________________________________

(BRIEFLY COMMENT WHETHER THIS ACCIDENT COULD HAVE BEEN AVOIDED AND HOW)

____________________________________________________________________________________________________________

Bartender’s Signature ___________________________________Supervisor’s Signature ___________________________________

CORKAGE

TYPES OF BAR1. Lounge bar: a bar in the lobby of the hotel or on any floor which has seating common for discussions by the hotel guests

2. Cocktail bar: a bar or a food and beverage service outlet which serves mainly cocktails and serves other alcoholic beverages.

3.Saloon bar: a small bar.

5. Dispense bar: any bar situated within the food and beverage service area that dispenses only wine or other alcoholic drinks to be served to a guest consuming a meal.

6. Floor service: individual service in each floor serving to the guests seated in a particular floor area and also to the rooms.

Planning of the bar

There are certain essentials necessary in the planning of every bar and it is as well to bear these in mind now. They are factors which should be given prime consideration when one has to plan a bar or set up a bar for a particular function. They are as follows:

1. Area - The bar staff must be given sufficient area or space in which to work and move about. Then should be a minimum of I m (3 ft) from the back of the bar counter to the storage shelves and display cabinets at the rear of the bar.2. Layout - Very careful consideration must be given, in the initial planning, to the layout. Adequate storage must be provided, in the form of shelves, cupboards and racks, for all the stock required and equipment listed. Everything should be easily to hand so that the bar staff do not have to move about more than necessary to give a quick and efficient service.3. Plumbing and power - It is essential to have hot and cold running water for glass washing. Power is necessary to provide the effective working of cooling trays, refrigerators and ice—making machines.

4. Safety and hygiene - Great care must be observed so that the materials used in the make-up of the bar are hygienic and safe. Flooring must be non-slip. The bar top should be of a material suited to the general decor that is hard wearing, easily wiped down and has no sharp edges. The bar top should be of average working height - approximately 1 m (3ft) and a width of 0.6 iii (20 in).5. Site of the bar A major factor is the sitting of the bar. The position should be chosen so that the bar achieves the greatest possible number of sales.

BAR MANAGEMENT: INTERNAL CONTROLS

Internal controls in the bar centers on the bar manager. Controls involve three aspects:

I. Inventory: Control of inventory begins at receiving. Written records, in the form of’ purchase orders must be used, These orders specify the brand, quantity, bottle size and price. The receiving clerk matches this purchase order with the delivery invoice delivered along with the supplies. All deliveries must be physically checked. For broken or missing bottles, a credit memo is made out.All beverages, being very expensive, must be kept locked and key and access must be limited to only a few authorized personnel, namely, storekeepers. As soon as supplies are received, they must be entered in the perpetual inventory record, which is kept up to date by the storekeeper. In the store, all bottles must be systematically arranged by type, brand and size. Simultaneously, an account must be maintained of the liquor behind the bar rnaintained per stocks. This helps in resupplying, when empty bottles are exchanged for full.At the bar itself, drinks must be prepared consistently. All bartenders must know the correct amount to be used in drinks, and should use measures without wastage and spillage. A computerized dispenser may be used for this purpose if possible.

II. Cash: Cash control is very necessary too. A National Cash Register (NCR) may be used for this purpose. All postings of drinks consumed must be made at once on the basis I of properly made BOT’s. Receipts must be compared with the money received, to ensure that all drinks are paid for.

III. Employee: The establishment must hire skilled and reliable personnel (through job applications and interviews, after checking references). Written rules should be established and enforced, and communication between the management and the employees is essential. The bar manager should take period inventories, and compare the liquor used with the sales to evaluate the efficiency of the establishment.

BARTENDING:

Prior to service, mis-en-place in the bar involves:

1.Making a liquor requisition on the basis of the par stock to be maintained at the bar, exchange empty bottles for full ones. Arranging bottles systematically and ensuring proper inventory control.2.Transferring popular: brands to a ‘speed rack’ at the counter.3.Arranging all glasses systematically ensuring that they are clean, and not chipped or

cracked.4.All the bar tools such as bar spoon, knife, ice scrap, others should be kept handy.5.Garnishes (either freshly prepared or cut in advance) are covered or refrigerated.6.Bins are filled with ice cubes/crushed ice.7.Sufficient cash is kept ready and the NCR checked for smoothly functioning.8.Napkins, ashtrays, etc. arranged.9.Personal grooming checked.

THE IDEAL BAR LAYOUT & THE VARIOUS PARTS OF A BARI. Bar and counter display: No two public bars are quite alike, and the keynote of one’s decorative scheme depends upon the age and character of one’s hotel and sometimes perhaps on one’s own personality and interests. The aim is to create the particular atmosphere which customers associate with a public house-they do not want you have the same decorative scheme they are familiar with in their own homes What one expects is coziness, friendliness, cleanliness, and comfort, and the feeling that they can join the party by themselves and be equally welcome.2. Area and size: Area required per person is 15 sq. ft. Bar Counter area is to 20% of the total area of the Bar.3. Legal Requirements: The limiting factor in the bar-layout is the i.e.: requirements of state in which one designs to set in the bar. One may on studying the law learns that one cannot operate in a particular state the type of place originally planned. So, it is necessary to secure complete information from the excise authorities or from an architect skilled in bar-layout. 4. Location: In a hotel the bar should be at an ideal place--as close to the door as possible. It should have an attractive exterior. It should be cheerful and not flashy. Management should decide where it should be located in the hotel.5. Working Convenience: One should keep a supply of the most popular drinks nearest to the main serving W points. The correct type of glasses where they are most needed. A sufficient quantity of clean drying cloths should always be at hand. Optics should be grouped at intervals in order to avoid the barman having to pass up and down too much at peak periods, and thus being fatigued with a consequent lowering of service standard.

6. Advertising Value: One should display most prominently the drink that one particularly wishes to sell. Put up only the minimum advertising matter that is necessary at the particular time for the trade and avoid a vulgar show of cards. A price lists should be put up in the public rooms. It is immeasurably easier for the customer to visit the local public house as a regular and pleasant social habit if that house is properly designed for this purpose land subsequently well-maintained.7. The Bar Counter: The part of the counter facing the customer should have an attractive finish, since it is the central object in the room. A variety of pleasant materials are available; the choice will depend upon the character of the house or its custom. For the right selection the factors to be considered are:

1. Resistance to dampness stains and burning marks.2. Should have attractive design3. Easy to clean.Examples are: Polished or waxed wood, Plastics, Vitreous panels

A combination of any of the above with art metal. Anodized aluminum, copper etc. The treatment and materials used for the bar-top will naturally depend upon the type of bar-front.

Several modem plastics, designed specially for the purpose, give excellent wear. Heavy quality monochrome, linoleum finished with an inch and half of wood or plastic-beading to protect the edges, makes for an attractive and long wearing surface. Whatever the material, it must always be kept clean. The height and width of the counters are fairly standard now. A long counter, at a height of about 3 ft. 6 in. to 3 ft. 9 in. from the floor, is desirable for quick service. Customers still like to have something to put their feet on-it should not be so far out as to be inconvenient and a foot rail helps to prevent damage to the base of the counter. Other ways of preventing damage arc:

i. A foot plate of hard material on the bottom, 4 inch from the bar. ii.A brick or stone foot rest iii.An inset, 3-4 inches deep.

- 8. The Under-Counter: This is one’s workshop, and should therefore be designed and arranged for the maximum convenience. Shelving is required for storing bottled drinks in the under-counter and in part of the cabinet. There should be baskets for empty bottles and containers, crowns, corks, bottle capsules, etc. Empty beer crates, spirit cases, or bottle cartons should never be left lying around in the bars, corridors, or rooms to be seen by the customers.9. Lighting: The part that lighting plays in the creation of atmosphere can hardly be over emphasized. The utmost care should be taken to ensure that lighting does not:

(i) Affect the color of drinks; (ii) Play tricks with the make-up of ladies;

(iii) Present a bad uncomfortable light.10. Bar Equipment: Knowing the fact that the bar will be in constant view of the customer, it needs to be equipped with good quality tools and equipment. Equipment selected should be good in appearance and easy to clean. For this reason preference is given to the stainless steel variety.

BEVERAGE CONTROLSThe system of beverage control is basically the same as for food. The sales mix is easier to determine than with a regular menu, as the number of bottles of spirit consumed compared with gallons of beer is readily available without a special effort being made to record items sold.STOCKTAKINGIt is essential that a physical alcoholic beverage stock be taken at least on a monthly basis and more if it is felt necessary. To enable a result to be achieved records need to be kept.

GOODS RECEIVED BOOKAll deliveries should be recorded in full detail in the goods received book. Each delivery entry should show basically, the following:

1.Name and address of supplier

2.Delivery note/invoice number 3. Item price

4.Quantity

5.Unit

6.Order number

7.Total price

8.Discounts if applicable

You may also record here or in a separate returnable containers book the amount and deposit cost of all containers such as kegs, casks and the number of carbon dioxide cylinders delivered.

• ULLAGE, ALLOWANCE, OFF-SALES BOOKUllage - One must ensure that each sales point has a suitable book for recording

the amount of beer wasted in cleaning the pipes, broken bottles, measures spilt, or anything that needs a credit.• Off-sales book - Either in the same book or in a separate one, the off-sales book, must be recorded the number of bottles, whether beer or spirits, sold at off-sales prices and the difference in price. This difference will be allowed against the gross profit.Allowance - A pre-determined amount should be allocated per member of staff, per day, times the number of working days in the week to give a weekly beverage allowance cost figure for staff.

TRANSFER BOOKWith multi-bar units one must minimize the movement of stock between bars

otherwise you will end up short. If this does happen then you must make sure a record is kept in a transfer book.

CELLAR STOCK LEDGERThe cellar stock ledger is an essential part of beverage control and may be used as either an extension of, or in place of the goods received book. It therefore shows movement of all stock into the establishment and issues out to the bars or dispensing points. All movements of stock in and out of the cellar are often shown at cost and selling price.

BIN CARDSIf bin cards are to be used they must show the physical stock of each item held in the cellar. Therefore the movement of all stock ‘in and Out’ of the cellar should be recorded on each appropriate bin card. The bin cards are often used to show what is termed the maximum stock and minimum stock.

The minimum stock determines the reordering level, leaving sufficient stock in hand to carryover until the new delivery arrives. The maximum stock indicates how much to reorder and is determined by such considerations as storage space available, turnover of a particular item, and to some extent by the amount of cash available within one’s budget.

REQUISITION Each unit dispensing alcoholic beverages should use some form of requisition to draw

items from the cellar. These requisitions may be controlled either by color or serial number, and are normally in

duplicate or triplicate. The copies are sent as follows. Top copy to the cellar

Duplicate to the beverage control department Triplicate would be used by each unit to check its goods received from the cellar Information listed on the requisition would be: Name of the dispensing unit Date List of items required Quantity and unit of each item required Signature of the authorized person to both order and receive the goods

The purpose of the requisition is to control the movement of items from the cellar into the dispensing unit and to avoid too much stock being taken at one time, thus overstocking the bar. The level of stock held in the bar is known as par stock. The amount ordered on the requisition, each day, should bring your stock back up to par. The amount to reorder is determined simply by taking account of the following equation: opening stock plus additions (requisition~ less closing stock equals consumption (the amount to reorder, each item to the nearest whole unit).

OVERAGE - SHORTAGEAn analysis of alcoholic beverage sales and stock held allows one to gain two important pieces of information.

• Firstly, the gross profit and, secondly, the overage or shortage of the estimated monetary revenue and stock in hand. The gross profit is determined by finding the difference between revenue and the cost of the alcoholic

• Beverage consumed.

BAR-EQUIPM ENTThe Bar should be simple, have a non-fussy shape and every drink and piece of equipment should have it’s regular place, to which it is returned immediately after use.It may be tedious to be so methodical, but it saves undignified scrambles in the night, as the professional bartender will testify. Some of the common equipments used in the bar are as follows:

1. A Lemon Squeezer: No particular design can be selected as the best, since it is a matter of personal taste as to which can be handed most easily and which extracts the juice most efficiently. If there are to be many guests, plenty of juice is squeezed beforehand for mixed drinks, but not so far in advance that it loses its freshness.

2. Ice Container: It should have the capacity and efficient insulation. If white wine or champagne are to be served, ice bucket containers in which they can be cooled are also required.

3. Tongs These are more efficient than a spoon when ice is to be put into a glass and they do not carry any unwanted water.

4. Ice Crushers: Comes in various designs for crushed ice (sometime it is described as being shared) required for drinks, daiquiris and a variety of other treats. Crushers can usually be adjusted to produce cracked ice for drinks like the Old Fashion. Otherwise, cubes are taken in a tea towel and cracked with a kitchen mallet. If drinks are mixed in an electric blender, whole ice cubes will damage the blade, but this problem does not arise with mixers made especially for bars.

5. Jugs: Required for iced water for fruit juice and have an involutedly power to hold back the cubes. These types of jugs are also used as mixing glasses and do not require strainers.

6. A Scoop: It is needed to load crushed or cracked ice into a drink, mixing glass or shakes.

7. The Bartender’s Friend: It is an device that opens corked or crown-topped bottles, and can, if handy be a back-up, even if a more elaborate cork-screw is preferred and a bottle opener is permanently fixed to the bar. 8. Measure: It is known as peg measure to differentiate between a large peg and a small peg. The large peg measures 60 ml whereas the small peg measures 30 ml. 9. Bitter Bottles: These are fitted with caps like those used to pour vinegar over salad oil. This means that a dash of Angostura or orange bitters can be shaken -~ without the need for measurement. 10. Mixing Glasses: These come in various shapes and sizes but are always big enough for the preparation of several drinks at once. The mixing glass, some known as a bar glass, is for drinks that are to be stirred not shaken. These are drinks that are intended to be clear, not cloudy, and which would be particularly harmed by the greater dilution caused in shaking. After being stirred, the drink is strained into a cocktail glass straight up, or on to fresh ice in a large glass. 11. Muddlers: Comes in various shapes and sizes, large ones for use with a mixing glass and small ones for the drinker’s own amusement. They have a bulbous end and are intended for crushing sugar and pounding mint in a drink. A similar device with a paddle-like end is called a swizzle stick. A swizzle stick adds decorative] value in a drink. 12. Strainers: The classic strainer type that is popular, clips on to the mixing glass. 13. Bar Spoons: These are used to stir drinks in a mixing glass or after they have been served, the wrong end can be used as a muddler. 14. Shakers: These are used in drinks that contain fruit juice, syrups, very thick.Liqueurs or any ingredients that demand a through mix. Because the ice gets knocked about in the mixer, there may be considerable dilution, and a clear drink cannot easily be produced. 15. Knife and Board Easy to forget, yet obviously necessary. How else could produce with easy efficiency skivers and twists of lemon or cucumber peels, and ~ices of orange, which are crisp dean and handsome?

RESTAURANT LAYOUT AND EQUIP MENT

(a) Planning: The question of what constitutes the best layout for a restaurant is a mixture of practicality, character and ambiance. Few traditional restaurant dining rooms are the same and most bear the stamp of individuality. Once again, the style of business done is a very decisive factor in the choice of finishing’s, fixtures fittings, lighting and so on. Basically however the needs are always same-a table to eat and a chair to sit on. Planning the seating capacity can be a very interesting exercise. While it should be the aim to cram all the available space so that it is uncomfortable both for customers and staff, it is important to remember that to seating capacity is the payload. One should keep in mind that the kitchen should be able to cope.

(b) Furniture: Furniture must be chosen according to the needs of the establishment. Very often by using different materials, designs and finish by careful arrangement one can change the atmosphere and appearance of the food service area to suit different occasions. Wood is the most commonly used material in the dining room furniture. Although wood dominates it must be noted that more metals, mainly aluminum and aluminum-plated steel or brass are gradually being introduced into the dining room furniture. Sun mica or plastic-coated table tops are found in many cafeterias or staff lining rooms. Plastic and fibers are now being used extensively to produce dining room chairs also. General points which must be considered when purchasing equipment for a food and beverage service area are as follows:

1) Flexibility of use2) Type of service to be offered3) Type of customers targeted4) Design5) Color6) Durability7) Stackability8) Ease Of maintenance9) Cost and funds available10) Availability in the future-replacements11) Storage12) Rate of breakage13) Shape14) Psychological effect on the gi.iests15) Delivery time

(a) Chairs: These come in an enormous range of designs, materials and colors to suit all situations and occasions. Because of the wide range and styles the chairs vary in height and width, but it is sufficient to say that as a guide-a chair seat which is 46 cm (18 in) from the ground, a minimum of 46 ems (18 in) wide, the height from the ground to the top of the back is one metre (39 in) and the depth from the front edge of the seat to the back of the chair is 46 ems (18 in) is suitable.

(b) Tables: These come in three accepted shapes: round, square and rectangular. An establishment may have a mixture of shapes to give variety or tables of all one shape according to the shape of the room and the style of the service to be offered. Two tables may be joined for groups, parties, or extensions may be provided in order to cope with dinners, weddings etc. The approximate space required per cover in a restaurant could be 15 sq. feet. Ideal sizes of tables may said to be: (i) Square: 76 cm (2 ft. 6”) to seat two people, 1 m (3 rt.) to seat four people. (ii) Round: 1 m (3 ft.) in diameter to seat four people. 5 ft. in diameter to seat eight people. (iii) Rectangular: 137 ems x 76 cms (4 ft. 6 in) x 2 ft. 6 inches to seat four people. Approximate height of the table should be 30 inches.

Sideboards: The style and design of the sideboards would depend upon: (i) The style of service and ihe menu off~red.

(ii) The number of waiters or waitresses working from one sideboard. (iii) The number of tables to be served from one sideboard. (iv) The amount of equipment it is expected to hold.(c) Fabrics: Drapes, curtains and fabrics are added after the designer variations in texture,

color and shape to blend or contrast with the architectural features of the restaurant. Fabrics in restaurant decor give warmth and cosines. Setting is used to control the restaurant atmosphere and the designer should consider the appreciation of atmosphere by appealing to the senses sight, touch, taste, smell and hearing

Linen: The type of linen required would depend upon the class of establishment, type of clientele and cost involved as well as the style of menu and service to be of restaurant.

(d) China: This is an important aspect in the presentation of the table. The China must blend in with the rest of the items on the table and with the general decor of type of establishment. When purchasing China the factors to be considered are as follows

(i) Every item of earthenware should have a complete cover of glaze to ensure a reasonable length of life(ii) China should have a round edge in order to prevent chipping.(iii) The design and pattern should be simple to match the decor of the restaurant and type of cuisine served.Generally the variety of china used are Bone china, hotel earthenware, stoneware d Porcelain.Glassware: It also contributes to the appearance of the table and the overall tractidn of the room. Hotel glassware is usually plain except in certain establishments colored or cut glassware may be used depending upon the budget. Very problem, involving reason and computation. The space required for each function and facility is dependent Upon many factors which are not constant for all types of operations. The factors involved includes the number meals to be provided for the functions and tasks to be performed; the equipment requirement, the number of employees and the corresponding workplace required If storage materials and suitable space for traffic movement. Asrough guide one ay keep in mind the following figure while estimating space requirement. Estimated total facility space for food service facilities

Types of operation Area per seat (sq. ft.)Table Service 12 to 15Counter Service 18-20 (Including the counter)Cafeteria Service . 10 to 12The square of space allowed in the dining areas is governed by the amount of art desired and the mood and atmosphere in the restaurant.

(f) Lighting: The lighting scheme of a restaurant must not only make a good visual impression, it must supply enough light for the practical needs of clientele d staff. There is a trend towards a more sensitive use of lighting and awareness it’s effect on mood. It is ‘generally assumed that lighting of reduced brightness creates “mood” and bright lights are

harsh and stimulating. The lights which could be used are fluorescent, tungsten and colored lights etc. Lamps with built-in reflectors could also be used. The daylight variations are considered when planning the lighting scheme

(g) Heating: No two people seem to agree about temperatures in public places. The temperatures desirable usually depend on the weather outside, whether it is raining or not and the type of activities that’ the customer has taken part in before his meal. No one wants to enter a restaurant after a long windy walk in winter and feel cold in a restaurant having no heating system. In defining the heating required to set a good atmosphere in restaurants one must consider the type of clothing generally worn by the clientele, and whether or not they are likely to be conditioned to central heating.

A log fire or radiant electric heater can form a good focal point in a decor scheme. Levels of temperatures and physical response are hard to analyze accurately. Color in the decor affects the illusion of heat. As a general rule dark colors warm, and light colors brighten.(h) Air conditioning When a restaurant is at peaK periods all problems can be overcome by air-conditioning Its 1 importance in relation to the atmosphere is obvious. It gives greater comfort to clientele and staff and keeps them happy and relaxed without the fatigue, which overcomes -people as soon as the room becomes overheated and airless. (I) Carpeting: It is now used extensively in specialty or popular restaurant. Dark carpets are preferred as they cover dirt. The guest comes into direct contact “with the carpeting, feels more comfortable and enjoys the sensation of walking on a soft pliable surface.(J) Tiling: Tiles are being used in restaurants to give a new range of texture and colors to floors and walls. Unglazed tiles in earthenware colors form ideal floors for popular or continental restaurants where there is a busy atmosphere. Tiles are costly but they last a lifetime and the only real disadvantage is that the restaurant is committed to one type of floor or wall surface for the life of the building. Tiles are easy to clean, absorb no or little water. The tiles form a naturaF surface in the decoration of the restaurant and are practical as well as decorative.(k) Table-setting: It is an important aspect as the guest forms an impression of the restaurant from the quality and standard of cleanliness of cutlery, tablecloths, napkins, tableware, silverware, tablemats, menus, table lamps, ashtrays & glassware. Every item that is visible on the table or seen by the guest during the service of food must carry through the feeling which the designer wants to evoke from the guest.

(I) Pictures and Prints: They are used to help in creating the restaurant theme, Murals or photomurals have for many years been popular as a restaurant decor, especially where there is no design theme or a room lacks any particular character but has long black walls.(m) Music: Music has a strong and instant effect on customer’s mood. Any music for entertainment demands the guest’s attention and makes him react to the mood of the entertainer. Live music gives a sense of moment, an experience which is direct and personal.(n) Costume and uniform: The dress of the staff can follow through the theme of the restaurant, add color and interest, and play a part in creating the atmosphere.(0) Exterior design and entrance: The exterior of a restaurant will form the second impression of the premises in a newcomer’s mind. It should reflect the type of character of the locality and relate to it but also distinguish it from the other buildings in the street thought

its signs, lighting, the design and the color of the shades, sun blinds, the windows, the view inside, curtains, flowers or plants and the door which would be noticed by the customer on his first visit.(p) Advertising and Brochures: Brochures should be made in advance before opening and enough advertising should be done in the newspaper magazine, television, radio. This requires advance planning.

A corkage fee is charged by a restaurant to patrons bringing their own wines to a meal. The corkage fee is usually minimal and is considered a convenience charge to the restaurant for opening and serving wines from outside their cellar. The use of a corkage fee is widespread in many parts of the United States, especially heavy wine producers such as Napa County in California. The corkage fee is not designed to be a penalty for the diner and should not be viewed that way.

Depending on location and sometimes wine, the corkage fee can vary widely, and it is a good idea to call ahead if you intend to bring your own wine to a restaurant. Some establishments do not allow outside wines, while others are happy to allow them. In some states, it may not be legal for patrons to bring their own wines to a restaurant.

When calling to make reservations, inquire about the corkage fee so that you are prepared upon your arrival. Many establishments offer scaled corkage fees depending on the type of wine brought in and how many bottles there are. Others may waive the corkage fee if customers order a bottle or two from the restaurant's wine list as well. If the wine needs special care, such as chilling or extra breathing time, make appropriate arrangements.

Wine is a major source of markup for restaurants, and loss of wine sales can depress earnings. For this reason, most restaurants charge a corkage fee equivalent to their cheapest bottle, to recoup at least some of the potential lost revenue. As a general rule, bring in a wine that is at least as expensive as the restaurant's cheapest offering. Restaurants that invest a great deal of time, energy, and money in developing a wine list may be offended by patrons who eschew their wines, especially as many chefs keep the wine list in mind when developing new dishes. Exploring a restaurant's wine list and talking with the staff about their wines is sometimes a wonderful way to make new discoveries.

When bringing in outside wines, it is considered common courtesy to offer the waiter, and sommelier, if the restaurant has one, a taste. Usually, the wines that diners bring in are special and unlikely to be on the wine list. Perhaps the dinner is a special event, or the diner has an extensive cellar at home to choose from. Bickering about the corkage fee is considered poor form – accept it with grace and enjoy your meal.

TYPES OF BAR

1. Lounge bar: a bar in the lobby of the hotel or on any floor which has seating common for discussions by the hotel guests

2. Cocktail bar: a bar or a food and beverage service outlet which serves mainly cocktails and serves other alcoholic beverages.

3.Saloon bar: a small bar.

5. Dispense bar: any bar situated within the food and beverage service area that dispenses only wine or other alcoholic drinks to be served to a guest consuming a meal.

6. Floor service: individual service in each floor serving to the guests seated in a particular floor area and also to the rooms.

Planning of the bar

There are certain essentials necessary in the planning of every bar and it is as well to bear these in mind now. They are factors which should be given prime consideration when one has to plan a bar or set up a bar for a particular function. They are as follows:

1. Area - The bar staff must be given sufficient area or space in which to work and move about. Then should be a minimum of I m (3 ft) from the back of the bar counter to the storage shelves and display cabinets at the rear of the bar.2. Layout - Very careful consideration must be given, in the initial planning, to the layout. Adequate storage must be provided, in the form of shelves, cupboards and racks, for all the stock required and equipment listed. Everything should be easily to hand so that the bar staff do not have to move about more than necessary to give a quick and efficient service.3. Plumbing and power - It is essential to have hot and cold running water for glass washing. Power is necessary to provide the effective working of cooling trays, refrigerators and ice—making machines.

4. Safety and hygiene - Great care must be observed so that the materials used in the make-up of the bar are hygienic and safe. Flooring must be non-slip. The bar top should be of a material suited to the general decor that is hard wearing, easily wiped down and has no sharp edges. The bar top should be of average working height - approximately 1 m (3ft) and a width of 0.6 iii (20 in).5. Site of the bar A major factor is the sitting of the bar. The position should be chosen so that the bar achieves the greatest possible number of sales.

BAR MANAGEMENT: INTERNAL CONTROLS

Internal controls in the bar centers on the bar manager. Controls involve three aspects:

I. Inventory: Control of inventory begins at receiving. Written records, in the form of’ purchase orders must be used, These orders specify the brand, quantity, bottle size and price. The receiving clerk matches this purchase order with the delivery invoice delivered

along with the supplies. All deliveries must be physically checked. For broken or missing bottles, a credit memo is made out.

All beverages, being very expensive, must be kept locked and key and access must be limited to only a few authorized personnel, namely, storekeepers. As soon as supplies are received, they must be entered in the perpetual inventory record, which is kept up to date by the storekeeper. In the store, all bottles must be systematically arranged by type, brand and size. Simultaneously, an account must be maintained of the liquor behind the bar rnaintained per stocks. This helps in resupplying, when empty bottles are exchanged for full.

At the bar itself, drinks must be prepared consistently. All bartenders must know the correct amount to be used in drinks, and should use measures without wastage and spillage. A computerized dispenser may be used for this purpose if possible.

2. Cash: Cash control is very necessary too. A National Cash Register (NCR) may be used for this purpose. All postings of drinks consumed must be made at once on the basis I of properly made BOT’s. Receipts must be compared with the money received, to ensure that all drinks are paid for.3. Employee: The establishment must hire skilled and reliable personnel (through job applications and interviews, after checking references). Written rules should be established and enforced, and communication between the management and the employees is essential. The bar manager should take period inventories, and compare the liquor used with the sales to evaluate the efficiency of the establishment..

BARTENDING:

Prior to service, mis-en-place in the bar involves:Making a liquor requisition on the basis of the par stock to be maintained at the bar,

exchange empty bottles for full ones. Arranging bottles systematically and ensuring proper inventory control. Transferring popular: brands to a ‘speed rack’ at the counter. Arranging all glasses systematically ensuring that they are clean, and not chipped or cracked. All the bar tools such as bar spoon, knife, ice scrap, others should be kept handy. Garnishes (either freshly prepared or cut in advance) are covered or refrigerated. Bins are filled with ice cubes/crushed ice.Sufficient cash is kept ready and the NCR checked for smoothly functioning.Napkins, ashtrays, etc. arranged. Personal grooming checked.

THE IDEAL BAR LAYOUT & THE VARIOUS PARTS OF A BARI. Bar and counter display: No two public bars are quite alike, and the keynote of one’s decorative scheme depends upon the age and character of one’s hotel and sometimes perhaps on one’s own personality and interests. The aim is to create the particular atmosphere which customers associate with a public house-they do not want you have the same decorative scheme they are familiar with in their own homes What one expects is coziness, friendliness, cleanliness, and comfort, and the feeling that they can join the party by themselves and be equally welcome.2. Area and size: Area required per person is 15 sq. ft. Bar Counter area is to 20% of the total area of the Bar.3. Legal Requirements: The limiting factor in the bar-layout is the i.e.: requirements of state in which one designs to set in the bar. One may on studying the law learns that one cannot operate in a particular state the type of place originally planned. So, it is necessary

to secure complete information from the excise authorities or from an architect skilled in bar-layout. 4. Location: In a hotel the bar should be at an ideal place--as close to the door as possible. It should have an attractive exterior. It should be cheerful and not flashy. Management should decide where it should be located in the hotel.5. Working Convenience: One should keep a supply of the most popular drinks nearest to the main serving W points. The correct type of glasses where they are most needed. A sufficient quantity of clean drying cloths should always be at hand. Optics should be grouped at intervals in order to avoid the barman having to pass up and down too much at peak periods, and thus being fatigued with a consequent lowering of service standard.6. Advertising Value: One should display most prominently the drink that one particularly wishes to sell. Put up only the minimum advertising matter that is necessary at the particular time for the trade and avoid a vulgar show of cards. A price lists should be put up in the public rooms. It is immeasurably easier for the customer to visit the local public house as a regular and pleasant social habit if that house is properly designed for this purpose land subsequently well-maintained.7. The Bar Counter: The part of the counter facing the customer should have an attractive finish, since it is the central object in the room. A variety of pleasant materials are available; the choice will depend upon the character of the house or its custom. For the right selection the factors to be considered are:

1. Resistance to dampness stains and burning marks.2. Should have attractive design3. Easy to clean.Examples are: Polished or waxed wood, Plastics, Vitreous panels

A combination of any of the above with art metal. Anodized aluminum, copper etc. The treatment and materials used for the bar-top will naturally depend upon the type of bar-front. Several modem plastics, designed specially for the purpose, give excellent wear. Heavy quality monochrome, linoleum finished with an inch and half of wood or plastic-beading to protect the edges, makes for an attractive and long wearing surface. Whatever the material, it must always be kept clean. The height and width of the counters are fairly standard now. A long counter, at a height of about 3 ft. 6 in. to 3 ft. 9 in. from the floor, is desirable for quick service. Customers still like to have something to put their feet on-it should not be so far out as to be inconvenient and a foot rail helps to prevent damage to the base of the counter. Other ways of preventing damage arc:

i. A foot plate of hard material on the bottom, 4 inch from the bar. ii.A brick or stone foot rest iii.An inset, 3-4 inches deep. - 8. The Under-Counter: This is one’s workshop, and should therefore be designed and arranged for the maximum convenience. Shelving is required for storing bottled drinks in the under-counter and in part of the cabinet. There should be baskets for empty bottles and containers, crowns, corks, bottle capsules, etc. Empty beer crates, spirit cases, or bottle cartons should never be left lying around in the bars, corridors, or rooms to be seen by the customers.9. Lighting: The part that lighting plays in the creation of atmosphere can hardly be over emphasized. The utmost care should be taken to ensure that lighting does not:

(i) Affect the color of drinks; (ii) Play tricks with the make-up of ladies;

(iii) Present a bad uncomfortable light.10. Bar Equipment: Knowing the fact that the bar will be in constant view of the

customer, it needs to be equipped with good quality tools and equipment. Equipment selected should be good in appearance and easy to clean. For this reason preference is given to the stainless steel variety.

BEVERAGE CONTROLSThe system of beverage control is basically the same as for food. The sales mix is easier to determine than with a regular menu, as the number of bottles of spirit consumed compared with gallons of beer is readily available without a special effort being made to record items sold.STOCKTAKINGIt is essential that a physical alcoholic beverage stock be taken at least on a monthly basis and more if it is felt necessary. To enable a result to be achieved records need to be kept.

GOODS RECEIVED BOOKAll deliveries should be recorded in full detail in the goods received book. Each delivery entry should show basically, the following:

9.Name and address of supplier

10. Delivery note/invoice number

11. Item price

12. Quantity

13. Unit

14. Order number

15. Total price

16. Discounts if applicable

You may also record here or in a separate returnable containers book the amount and deposit cost of all containers such as kegs, casks and the number of carbon dioxide cylinders delivered.

• ULLAGE, ALLOWANCE, OFF-SALES BOOKUllage - One must ensure that each sales point has a suitable book for recording

the amount of beer wasted in cleaning the pipes, broken bottles, measures spilt, or anything that needs a credit.• Off-sales book - Either in the same book or in a separate one, the off-sales book, must be recorded the number of bottles, whether beer or spirits, sold at off-sales prices and the difference in price. This difference will be allowed against the gross profit.Allowance - A pre-determined amount should be allocated per member of staff, per day, times the number of working days in the week to give a weekly beverage allowance cost figure for staff.

TRANSFER BOOKWith multi-bar units one must minimize the movement of stock between bars

otherwise you will end up short. If this does happen then you must make sure a record is kept in a transfer book.

CELLAR STOCK LEDGERThe cellar stock ledger is an essential part of beverage control and may be used as either an extension of, or in place of the goods received book. It therefore shows movement of all stock into the establishment and issues out to the bars or dispensing points. All movements of stock in and out of the cellar are often shown at cost and selling price.

BIN CARDSIf bin cards are to be used they must show the physical stock of each item held in the cellar. Therefore the movement of all stock ‘in and Out’ of the cellar should be recorded on each appropriate bin card. The bin cards are often used to show what is termed the maximum stock and minimum stock.The minimum stock determines the reordering level, leaving sufficient stock in hand to carryover until the new delivery arrives. The maximum stock indicates how much to reorder and is determined by such considerations as storage space available, turnover of a particular item, and to some extent by the amount of cash available within one’s budget.

REQUISITION Each unit dispensing alcoholic beverages should use some form of requisition to

draw items from the cellar. These requisitions may be controlled either by color or serial number, and are

normally in duplicate or triplicate. The copies are sent as follows. Top copy to the cellar Duplicate to the beverage control department Triplicate would be used by each unit to check its goods received from the cellar

Information listed on the requisition would be: Name of the dispensing unit Date List of items required Quantity and unit of each item required Signature of the authorized person to both order and receive the goods

The purpose of the requisition is to control the movement of items from the cellar into the dispensing unit and to avoid too much stock being taken at one time, thus overstocking the bar. The level of stock held in the bar is known as par stock. The amount ordered on the requisition, each day, should bring your stock back up to par. The amount to reorder is determined simply by taking account of the following equation: opening stock plus additions (requisition~ less closing stock equals consumption (the amount to reorder, each item to the nearest whole unit).

OVERAGE - SHORTAGEAn analysis of alcoholic beverage sales and stock held allows one to gain two important pieces of information.

• Firstly, the gross profit and, secondly, the overage or shortage of the estimated monetary revenue and stock in hand. The gross profit is determined by finding the difference between revenue and the cost of the alcoholic

• Beverage consumed.

BAR-EQUI PM ENT

The Bar should be simple, have a non-fussy shape and every drink and piece of equipment should have it’s regular place, to which it is returned immediately after use.It may be tedious to be so methodical, but it saves undignified scrambles in the night, as the professional bartender will testify. Some of the common equipments used in the bar are as follows:

1. A Lemon Squeezer: No particular design can be selected as the best, since it is a matter of personal taste as to which can be handed most easily and which extracts the juice most efficiently. If there are to be many guests, plenty of juice is squeezed beforehand for mixed drinks, but not so far in advance that it loses its freshness.

2. Ice Container: It should have the capacity and efficient insulation. If white wine or champagne are to be served, ice bucket containers in which they can be cooled are also required.

3. Tongs These are more efficient than a spoon when ice is to be put into a glass and they do not carry any unwanted water.

4. Ice Crushers: Comes in various designs for crushed ice (sometime it is described as being shared) required for drinks, daiquiris and a variety of other treats. Crushers can usually be adjusted to produce cracked ice for drinks like the Old Fashion. Otherwise, cubes are taken in a tea towel and cracked with a kitchen mallet. If drinks are mixed in an electric blender, whole ice cubes will damage the blade, but this problem does not arise with mixers made especially for bars.

5. Jugs: Required for iced water for fruit juice and have an involutedly power to hold back the cubes. These types of jugs are also used as mixing glasses and do not require strainers.

6. A Scoop: It is needed to load crushed or cracked ice into a drink, mixing glass or shakes.

7. The Bartender’s Friend: It is an device that opens corked or crown-topped bottles, and can, if handy be a back-up, even if a more elaborate cork-screw is preferred and a bottle opener is permanently fixed to the bar. 8. Measure: It is known as peg measure to differentiate between a large peg and a small peg. The large peg measures 60 ml whereas the small peg measures 30 ml. 9. Bitter Bottles: These are fitted with caps like those used to pour vinegar over salad oil. This means that a dash of Angostura or orange bitters can be shaken -~ without the need for measurement. 10. Mixing Glasses: These come in various shapes and sizes but are always big enough for the preparation of several drinks at once. The mixing glass, some known as a bar glass, is for drinks that are to be stirred not shaken. These are drinks that are intended to be clear, not cloudy, and which would be particularly harmed by the greater dilution caused in shaking. After being stirred, the drink is strained into a cocktail glass straight up, or on to fresh ice in a large glass. 11. Muddlers: Comes in various shapes and sizes, large ones for use with a mixing glass and small ones for the drinker’s own amusement. They have a bulbous end and are intended for crushing sugar and pounding mint in a drink. A similar device with a paddle-like end is called a swizzle stick. A swizzle stick adds decorative] value in a drink. 12. Strainers: The classic strainer type that is popular, clips on to the mixing glass. 13. Bar Spoons: These are used to stir drinks in a mixing glass or after they have been served, the wrong end can be used as a muddler. 14. Shakers: These are used in drinks that contain fruit juice, syrups, very thick.Liqueurs or any ingredients that demand a through mix. Because the ice gets knocked about in the mixer, there may be considerable dilution, and a clear drink cannot easily be produced. 15. Knife and Board Easy to forget, yet obviously necessary. How else could produce with easy efficiency skivers and twists of lemon or cucumber peels, and ~ices of orange, which are crisp dean and handsome?

RESTAURANT LAYOUT AND EQUIP MENT

(a) Planning: The question of what constitutes the best layout for a restaurant is a mixture of practicality, character and ambiance. Few traditional restaurant dining rooms are the same and most bear the stamp of individuality. Once again, the style of business done is a very decisive factor in the choice of finishing’s, fixtures fittings, lighting and so on. Basically however the needs are always same-a table to eat and a chair to sit on. Planning the seating capacity can be a very interesting exercise. While it should be the aim to cram all the available space so that it is uncomfortable both for customers and staff, it is important to remember that to seating capacity is the payload. One should keep in mind that the kitchen should be able to cope.

(b) Furniture: Furniture must be chosen according to the needs of the establishment. Very often by using different materials, designs and finish by careful arrangement one can change the atmosphere and appearance of the food service area to suit different occasions. Wood is the most commonly used material in the dining room furniture. Although wood dominates it must be noted that more metals, mainly aluminum and aluminum-plated steel or brass are gradually being introduced into the dining room furniture. Sun mica or plastic-coated table tops are found in many cafeterias or staff lining rooms. Plastic and fibers are now being used extensively to produce dining room chairs also. General points which must be considered when purchasing equipment for a food and beverage service area are as follows:

Flexibility of use Type of service to be offered Type of customers targeted Design Color Durability Stackability Ease Of maintenance Cost and funds available Availability in the future-replacements Storage Rate of breakage Shape Psychological effect on the gi.iests Delivery time

(a) Chairs: These come in an enormous range of designs, materials and colors to suit all situations and occasions. Because of the wide range and styles the chairs vary in height and width, but it is sufficient to say that as a guide-a chair seat which is 46 cm (18 in) from the ground, a minimum of 46 ems (18 in) wide, the height from the ground to the top of the back is one metre (39 in) and the depth from the front edge of the seat to the back of the chair is 46 ems (18 in) is suitable.

(b) Tables: These come in three accepted shapes: round, square and rectangular. An establishment may have a mixture of shapes to give variety or tables of all one shape according to the shape of the room and the style of the service to be offered. Two tables may be joined for groups, parties, or extensions may be provided in order to cope with dinners, weddings etc. The approximate space required per cover in a restaurant could be 15 sq. feet. Ideal sizes of tables may said to be: (i) Square: 76 cm (2 ft. 6”) to seat two people, 1 m (3 rt.) to seat four people. (ii) Round: 1 m (3 ft.) in diameter to seat four people. 5 ft. in diameter to seat eight people. (iii) Rectangular: 137 ems x 76 cms (4 ft. 6 in) x 2 ft. 6 inches to seat four people. Approximate height of the table should be 30 inches.

Sideboards: The style and design of the sideboards would depend upon: (i) The style of service and ihe menu off~red. (ii) The number of waiters or waitresses working from one sideboard. (iii) The number of tables to be served from one sideboard. (iv) The amount of equipment it is expected to hold.(c) Fabrics: Drapes, curtains and fabrics are added after the designer variations in texture,

color and shape to blend or contrast with the architectural features of the restaurant. Fabrics in restaurant decor give warmth and cosines. Setting is used to control the restaurant atmosphere and the designer should consider the appreciation of atmosphere by appealing to the senses sight, touch, taste, smell and hearing

Linen: The type of linen required would depend upon the class of establishment, type of clientele and cost involved as well as the style of menu and service to be of restaurant.

(d) China: This is an important aspect in the presentation of the table. The China must blend in with the rest of the items on the table and with the general decor of type of establishment. When purchasing China the factors to be considered are as follows

(i) Every item of earthenware should have a complete cover of glaze to ensure a reasonable length of life(ii) China should have a round edge in order to prevent chipping.(iii) The design and pattern should be simple to match the decor of the restaurant and type of cuisine served.

Generally the variety of china used are Bone china, hotel earthenware, stoneware d Porcelain.Glassware: It also contributes to the appearance of the table and the overall tractidn of the room. Hotel glassware is usually plain except in certain establishments colored or cut glassware may be used depending upon the budget. Very problem, involving reason and computation. The space required for each function and facility is dependent Upon many factors which are not constant for all types of operations. The factors involved includes the number meals to be provided for the functions and tasks to be performed; the equipment requirement, the number of employees and the corresponding workplace required If storage materials and suitable space for traffic movement. Asrough guide one ay keep in mind the following figure while estimating space requirement. Estimated total facility space for food service facilities

Types of operation Area per seat (sq. ft.)Table Service 12 to 15Counter Service 18-20 (Including the counter)Cafeteria Service . 10 to 12The square of space allowed in the dining areas is governed by the amount of art desired and the mood and atmosphere in the restaurant.

(f) Lighting: The lighting scheme of a restaurant must not only make a good visual impression, it must supply enough light for the practical needs of clientele d staff. There is a trend towards a more sensitive use of lighting and awareness it’s effect on mood. It is ‘generally assumed that lighting of reduced brightness creates “mood” and bright lights are harsh and stimulating. The lights which could be used are fluorescent, tungsten and colored lights etc. Lamps with built-in reflectors could also be used. The daylight variations are considered when planning the lighting scheme(g) Heating: No two people seem to agree about temperatures in public places. The temperatures desirable usually depend on the weather outside, whether it is raining or not and the type of activities that’ the customer has taken part in before his meal. No one wants to enter a restaurant after a long windy walk in winter and feel cold in a restaurant having no heating system. In defining the heating required to set a good atmosphere in restaurants one must consider the type of clothing generally worn by the clientele, and whether or not they are likely to be conditioned to central heating.