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UNIT – I

UNIT -1, INTRODUCTION TO CATERING TECHNOLOGY

Hotel industry has its roots in the past hundred of years. Necessity and urge to travel by foot, cart, horse bed, Trees planted along road side led to making places for food and rest. Inns and dharam shalas have been in existence for long. Rulers made dharamshalas, and sarais were made during Mughal period . After Mughal empire sarais were taken over by Britishers. In 18th century there were plenty of taverns in our country. Sarais took modern form Rest houses Taverns and Inns were made for Royal families during the last few years great changes have been made People travel for enjoying holidays, business, pilgrimage, sports, education, adventure, and medical purposes.

SCOPE, CAREER AND OPPORTUNITIES IN CATERING TECHNOLOGY

a) Jobs in F&B service -F&B manager, Assistant F&B manager, banquets manager, Bar manager,F&B controller, Room service manager, Event manager, Bartender, Senior captain,Captain,Steward,b) Jobs in Food production -Executive chef, Sous chef, Chef de partie,commis -1,commis-2,commis-3 in all departments of kitchen like Bakery, Indian kitchen,Speciality kitchen,Garde manger,Food and beverage service is a dynamic industry covering a wide range of job roles.

AIRLINES =for the post of flight Stewards and Air hostess .Staff also works in the flight kitchen as ground crew (Food production). The airlines look after the catering department more carefully than others in terms of food quality and hygiene.

ROAD TRANSPORT/tourist buses/taxi passengers stop to have their meals at motels, but in India eating at Dhabas is very popular. A dhaba is a theme based road side restaurant. Nowadays fast food restaurant chains like McDonalds are also catering for the road travelers

RAILWAY --Nowadays most of the trains have a pantry car. The meals are cooked in the pantry and served to the passengers. Some trains pick up the meals from identified stations. Railway stations also have railway canteens & kiosks. Railways have their own catering Managers/assistants & also give catering contract to private caterers

HOTEL MANAGEMENT INSTITUTES – it is meeting the demand supply ratio for the trained manpower as regards to the booming demand for jobs & industrial training. Lots of students also come into teaching career

TRAVEL AGENCIES –one can also join a travel agency into Air Ticketing or cargo and later become an Executive

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BUSINESS Hotels, bars Food courts, Restaurants, road side Dhabas,outdoor catering, event catering, banqueting. Mobile catering, motels, rotels.Event management-can manage an event company or work for itDIFFERENT KINDS OF CATERING ESTABLISHMENTS

1, COMMERCIAL --These can be in restricted areas like Army area or Railway, Airlines or General area, where permission from the respective authorities has to be taken 2, SUBSIDISED/WELFARE , The second one are subsidized or welfare where food is given on cost to cost or free basis

COMMERCIAL SUSIDISED/WELFAREHotels,Cruise linersMotelsFloatel,Kiosks Restaurants.BanquetsFood courtsTake aways Fast food restaurantsBarsVending machineOutdoor cateringMobile catering

Institutions,Schools,Universities Hospitals, Prisons, Employee canteen

ORGANISATION OF F & b DEPARTMENT OF A HOTEL

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DUTIES & RESPONSIBILITIES OF SERVICE STAFF

FOOD & BEVERAGE MANAGER Responsible for policy making and ensuring its implementation Ensuring the required profit margins are achieved for F&B in each financial periods Menu compilations Hiring & Firing staff Holding regular meetings Departmental trainings, promotions and maintenance of the highest standards

DUTIES/QUALITIES OF A RESTAURANT MANAGER

An effective Restaurant manager should be aware of standards, service procedures, He should be knowledgeable, & have a natural flair for selling

Budgeting – Meeting the budget, business forecast, market survey, sales calls,

For employees - Discipline, leader ship, relation ship,motivation,co –ordination, oral & written communication, ,team development. duty roster, staff time management. Employee’s grievances, progress report.

For guest- personalization, guest relation, guest satisfaction, problem solving

Operational skills , Menu pricing, standardization of products, accident presentation, maintenance, conducting interviews, cost control

Marketing – Merchandising of products, holding food festivals, calling guests on birthdays wedding anniversaries

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Reception Head waiter/Hostess: Responsible for reservations & allocating of tables Greeting & seating guests Seeing-off the guests

Head Waiter/ Maitre d’ hotel/ Sr. Captain:

Overall in charge of the staff team Attend daily meeting with managers, conducts briefingOver all supervision of the outlet, maintenance etcStaffing, duty roster, daily briefing Should have a flair for up selling, wines, FlambéEnsure guests’ personalization and satisfaction Should make daily report. Sale etcAllocate the duties of the staff; take responsibilities in absence of ManagerMaintain daily cover report. LOG book Assists the Mgr. in making duty roasters and job allocations during operations

Station Head Waiter /Chef de rang / Captain:

In charge of a section / station Coordinates the service at the section Takes orders & conducts the service as per the set standards of the organization

Waiter / Commis de rang / Steward:

Both the Station Waiter & Captain must work together as a team to provide an efficient & effective serviceService of food & beverageTable /buffet layoutMis en place

Asst. waiter / Demi Commis de rang/ Asst. steward : Assists in the service in a sectionWaiters are under the station waiterPicks up ordersAssists in serviceClears & organizes mise-en-place

Apprentice / Debarrasseur / Trainee Commis : Is a learner and will carry out instructions of the service team and assist wherever required

Wine waiter / Sommelier / Wine butler: Suggests and serves beverages specially wines

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COORDINATION WITH OTHER DEPATMENTS OF THE HOTEL

Food and beverage service staff should have proper co ordination and co operation Amongst themselves. But the staff of F&B service should also maintain healthy relations with other departments –

KITCHEN=

The staff of kitchen provides food against KOT.Staff works on hot ranges, tandoors, grills, and salamander, hot plates, and ovens .they is also under constant pressure for making the orders in time. During rush hours it is the morale duty of the service staff to talk softly to them, so that there are no quarrels or arguments with them

HOUSEKEEPING=

Supplies linen & uniform to the F&B outlets & staff. Any requirement for extra linen should be given in time .Also cleaning of public areas, provides flowers for restaurants etc

ENGINEERING=

Changing of fused bulbs, maintenance jobs should be given in written to the engineering and a proper follow up should be done. Training for Fire fightingHUMAN RESOURCE=- Staff should report in time, leaves etc should be taken with prior permission of the in charge / HOD

FRONT OFFICE=

All vouchers /meal coupons/signage for banquet parties, meal allocation list,VIP list and billing during check out are done by front office so a cordial relationship exist with front office.ACCOUNTS/CONTROLS/STORES= for calculating salaries wages, Controls for Restaurant & bar inventory, Store for providing items of stationery, Groceries, perishables etcKITCHEN STEWARDING=

for washing cutlery,crockery,glasses..they clean the floor ,the kitchen hoods, do the garbage disposal etcTo summarize F&B service is dependent on all the major departments of the hotel, so all should work like a well knit team to give the best results

ATTRIBUTES OF A WAITER

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The hotel & the restaurant business is an admixture of showmanship diplomacy and sociability .All front line personnel are required to communicate effectively with certain manners and etiquettes with a touch of gentleness

Etiquettes should comprise the following—Attend the guests as soon as they enter the restaurantAssist the guest to remove warm coats in winter and help to put them on when they leave.Wish guest as per the time of the day, welcome them to the restaurantPreferably address them by their names. Escort the guest to the tableBe polite to the guest, Help to seat ladies and elderly people by pulling the chair, Say may IProvide extra cushions and baby chair for childrenDo not converse near the side boards,Announce the name of the dish while servingWhen speaking to guests do not interrupt if he is speaking to another guest.Do not use chewing gum or brittle nuts in the restaurantDo not solicit for tipsRespect your seniors

GROOMING / PERSONAL HYGIENE

Grooming is one of the most important feature of a steward, since he is in direct contact with the guest. He projects the standards of the establishment.

A well groomed steward represents qualities such as hygiene sanitation, professionalism and the style of management of his establishment –Should have a smart turn out and have the basic etiquettes Have a sound knowledge of English and menusRespect the seniors, maintain good relations with service & kitchenPoints--- hair should be cut closeThe uniform should be spotless and well ironedNails should be well cut and hands absolutely clean because we are food handlersThere should be no body odour or smell of cheap perfumesShoes should be well polished and of conservative style.One should be well shaved and moustache well trimmedThere should be no bad breatheWAITRESS-Apron and hair band should be cleaned; black shoes with sturdy heels are advisable. Stockings should be clean. Jewellery to be avoided. Strong perfume not allowed.

ATTITUDE TO WORK AND SALESMANSHIP

Be friendly but not familiar with the guest.

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Understand the guest and his needs, Always talk in a polite, courteous tone & manner. The guests can be of different types-- Nervous- tired, unreasonable, cross---We got to be- quite, calm, considerate Dependent– undecided, timid, sensitive---We got to be- gentle, helpful, sympathetic Disagreeable- inquisitive, talking, insulting---We got to be- knowledgeable, courteous, self controlled Trying- indifferent, silent--We got to be tactful, explanatory Common sense customer- are intelligent--We got to be efficient from our side

STEWARD GUEST RELATIONSHIP= 5 dimensions on which service depends

Reliability- to serve as per promise, dependably & accurately Tangibles- the appearance of facilities, equipments, material Responsiveness- the willingness to serve or do the job for the guest Assurance- developing trust & confidence with your product Empathy- the caring individual provided to the customer

Moment of truth is a good image or a perception formed in the mind of the guest after utilizing the service of any Hotel

Jan Carlzon ,CEO of Scandinavian air lines was flying back to his home town, was half asleep,He Suddenly remembers the moments where a particular staff of a hotel had taken special care about himThis image or perception will remain in his mind forever. This is called as golden moment of truth

FOOD SERVICE AREAS : STILL ROOM , SILVER ROOM or PLATE ROOM PANTRY

provides tea/coffee/hot chocolate/ bourn vita/ horlicks1. Juices-orange ,pineapple, tomato ,mango, sweet lime, grape fruit 2. Sugar cubes, sugar sachets, sugar free, demarera, castor sugar3. Butter , jam, marmalade,honey,cheese, plums, cherries, pickles4. Rolls toast, croissant, muffins, Danish pastry. Brioche, doughnuts.5. Cereals - porridge, corn flakes,oatmeal,chocoflakes,with hot/cold milk6. Sandwiches ,burgers, hot dogs, Cole slaw ,mayonnaise,ham,chicken, slices of tomato, cucumber, cheese, sausages 7. Fresh fruits

Plate room is also called as silver roomAll types of silver items like cutlery ,silver flatware like salvers platters entre dishes, hollow ware like tea pots ,coffee pots ,water jugs, candle stands ,menu stands, ash trays ,butter dishes, bud vases ,cruet sets are kept in shelves or drawers with green colour blaze cloth

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-Also some crockery items are kept in separate shelves-The lighter items are kept on the top-There are labels with name of items on each shelf or drawer -The silver room comes under kitchen stewarding manager or chief kitchen steward.-These items are on the stock register and are issued time to time during the visits of head of states, Delegations ,chairmen ,administrative officers other VIPS-Requirement should be sent a day in advance to polish the items

DO’S AND DON’T DO’S

WELCOME THE GUEST WITH SMILE.HELP THE GUEST TO FEEL COMFORTABLELISTEN TO GUEST ORDER CAREFULLY WITH PATIENCERESPONSE TO GUEST CALL PROPERLY.COMMUNICATE WITH COLLEAGUES IN MANNERED WAY.

DON’T RUN IN FRONT OF GUEST DON’T MAKE EXTRA/UNWANTED NOISE IN GUEST AREA DON’T SPIT IN GUEST/PUBLIC AREA DON’T RUN IN GUEST AREA. DON’T DO UNNECESSARY ARGUMENT WITH GUEST

UNIT – II

KITCHEN STEWARDING DEPARMENT AND ITS IMPORTANCE –

KITCHEN STEWARDING department looks after the cleaning, washing, polishing of the cutlery, crockery, glassware, hollowware items.Also cleaning of certain areas of kitchen, cleaning of tiles, mopping of kitchen floor, cleaning of hoods, cold storage, drainage keeping stock of items and garbage disposalThe kitchen stewarding manager is in charge of the department .He makes the roster for the staff. There are three shifts –morning –evening- night. Duty roster is changed every fortnight.

CALCULATION OF PAR STOCK FOR CUTLERY, CROCKERY AND OTHER OPERATING EQUIPMENTS The minimum amount of cutlery/crockery or glassware or linen etc required to operate a restaurant is called as par stock .Par stock may be double or triple of the requirement as decided by the management . One part is for the layout in the restaurant, Second in the side board /cupboard and Third part is with stores or kitchen stewarding.Restaurant equipments--May be divided into Tableware , Special equipments.6 ,Furniture & fixtures, Electrical equipments,

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RESTAURANT CUTLERY

KNIVES SPOONS FORKS Fish Knife Joint Knife/dinner knife Side Knife Steak Knife Butter knife

Soup spoon Dessert Spoon Tablespoon Coffee spoon Demitasse spoon Parfait spoon Service Spoon

Fish Fork Joint Fork Dessert Fork Pastry Fork Service Fork

Hollowware: Items apart from flatware & cutlery e.g. creamers, entrée dishes, teapots etc.

SPECIAL EQUIPMENTS SPECIAL EQUIPMENTS Asparagus holder Pastry Slice Cheese Knife Pastry Fork Corn on the cob holders Lobster pick Sauce laddle

Nut Cracker Snail tongs & fork Snail Dish Sundae spoon Stilton Scoop Sugar tongs Fruit Fork

GLASSWARE--Most delicate of all equipments

Is of 4 types: crystal, cut, blown and pressed

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They are extremely important to the drinks appearance and hence should be appropriate, clean and attractive

NON STEM GLASSES— STEM GLASSES--

Tom Collins – 12 Oz Hi - Ball - 8 OzJuice Glass – 5 OzOld Fashioned Glass - 9 Oz Rolly Polly -9 OzBeer mug 12 Oz

ONE OUNCE =29.8 ML(30 ML APPROX) =OZ

Brandy Balloon, Snifter, Inhaler - 8 Oz Liqueur Glass - 2/3 OzWater Goblet - 10 OzRed Wine - 7 OzWhite Wine - 5 1/2 Oz Champagne Saucer, Tulip, Flute 6-8 OzSherry Co pita - 3 Oz Beer Goblet - 10-12 oz

11, CROCKERY---Includes all types of plates, bowls and dishes made from porcelain, stoneware or pottery,Cracks and Chips should be inspected for

Crockery Crockery B & B plate /Side plate/quarter plate

Fish plate Dessert plate ( Sweet plate ) Meat plate/ Joint plate / dinner plate/ main course plate ) Soup plate- Cheese plate

Coffee cup / Demitasse Tea cup Tea Pot Milk Creamers Ashtrays Egg Cups Sauce boats Consommé cup Cereal Bowl

BAR EQUIPMENTS =Caddy box = contains stirrers, cock tail swords, coasters, straws, tooth picks, Parasols, cocktail napkins

Bar equipments-- Rimmer, Cocktail shaker, Peg measure/jigger, Muddler, Mixing spoon, Hawthorne strainer, and Wine opener

Bar garnishes are –cherry, pineapple, olives, nutmeg powder, cinnamon powder, lemon wedges, lemon jest, mint leaves

13-FURNITURE-Chosen according to the need of the establishment

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Wood is most common but aluminum, steel, wrought iron, marble tops, Plastic and fiberglass may also be used.They should be easy to stack, should match the décor of the restaurant, should be fireproof, waterproof and durable, should be within the budget of the establishment, Style of service should be kept in mind.

CHAIR-A chair comes in various shapes & sizes, designs, materials and colour. As a guide a chair seat is 18 inches from the ground, the height should be 1 metre (3 feet) and the depth from the front edge of the seat to the back is 18 inches.Tables-are of 3 main shapes, Round, Rectangular or Square. Tables can be for 2 pax, 4 pax, 8 pax and so on. Tables can be joint to seat large groups.

SIZES OF TABLES = all tables are 30 inches in heightSquare: For 2 pax – 2.6 feet x2-6feet

For 4 pax – 3 feet x 3feetRound: For 4 pax – 3 feet in diameter For 8 pax – 5 feet diameter Rectangular: For 4 pax – 4.6 feet x 2.6feet Round tables are used in banquets for casual seating or formal seating with proper layout,

Banquet tables are 5 feet x 2 feet wide, are of folding types, they are mostly used for setting buffet counters

Classroom tables are 6 feet x 18 inches and used for classroom set up during conferences

Half moon tables, quarter moon tables are also used in banquets for buffet set up

Sofas & side tables are used in pre function area of the banquet.

Chairs can be stacked on top of each other and tables can be folded, they are easily transported, they are 18inches in height

SIDE BOARDS / Étagère / Dummy Waiter—also called side station is used in the dining room for stacking clean & wiped crockery, cutlery, linen and glassware required during service. It usually consists of a set of cabinets, drawersIt is central point for waiters to serve foodAll sauce bottles should be re filled, bottle necks wiped, the salvers & trays should be wiped & kept clean before & after operations HOSTESS DESK= is situated at the entrance of the restaurant. It is meant for receiving & to see off the guests. Contains Telephone, Reservation register, log book,Reserve cards/comment cards. Maintenance book. Bill folders. Attendances register.Birthday candles, wine openers, cake knife, Alwida box

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13-B RESTAURANT LINEN- would depend on the class of restaurant, type of customers, menu & service style & the cost factor.Tablecloths 60x60 inches for a table of 4 paxSlip-cloths or Naprons Napkins or Serviette size=18x18 inches to 22x22 inchesBuffet cloths-3 metres long for buffet tableWaiter’s cloth or Service cloth 18 inches x 24 inchesGlass cloth / Wiping ClothCocktail napkins- 6x6 inchesFrillsChair covers DISPOSABLES- Paper napkins, paper plates, pack lunch boxes, are items which can be disposed after use.Casserole dishes are made of aluminum foil, All packed food items (hot) are packed in casserole dishes, and the cold items like salads are packed in clin wrap. These plastic items should be disposed properly after the use.

METHODS OF DISH WASHING

- DISH WASHING METHODS=-When washing the crockery cutlery one must make sure that the temperature of the water is around 75 C to sterilize the plate & enable self drying.MANUAL OR 3 SINK METHOD- Soiled ware washed by hand or brush machine. 1st sink is for normal water wash, 2nd sink for soap solution wash,3rd sink for hot water wash. Breakages are highDISH WASHING MACHINE= has three compartment, soiled cutlery is/crockery put in perforated racks, mounted on a conveyer for automatic transportation into a dishwashing machine .jet of water or steam comes from beneath. The conveyer belt carries the racks on other side .The cutlery or glass or plate racks pass through dilute solution of soap then hot water and finally steam. It is collected on the other side and wiped.POT WASH-There is a separate area called as Pot washing area for cleaning large kitchen pots/vessels

MAINTENANCE OF RESTAURANTS SERVICE EQUIPMENTSGlasses- Handled by the stem or baseStore where easily accessible does not over stackNever serve drinks in a cracked/chipped glass, very dangerous.Glass cloth is used for wipingCutlery Handle cutlery from base or handle part. Should be kept in the drawers lined with blaze clothDo not misuse knives for screwdriver etc; soiled cutlery should be kept gently in a teapol solution

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Linen- Very Expensive commodity, Table linen has to be changed after every meal. Do not use Napkins for wiping Cotton is the most commonly used itemSlip cloths/napron may be used to hide stains; they are not expensive to re-launderDirty linen are tied in bundles of 10 for exchangeLinen should be properly stored according to types with the inverted folds outwards

UNIT – III

MENU: ORIGINE & TYPES

A Menu is a list of selected items provided by the Restaurant, based on the consumer demand .the rates of the dishes are mentioned on the menu, It was originated by Duke of Brunswick in year 1541.

DIFFERENT TYPES OF MENUS /A LA CARTE & TDH MENUS

A LA CARTE –means from the card TDH =table d’ hote’ = from the table of the host*

* Food & Beverage items are priced separately. *The guest chooses from appetizers, main courses, and desserts.*Dishes are priced individually

List of a complete meal (3 to 8 course) for one price*This menu can be called “fixed price” or “meal package”. *It takes little time to prepare the dish as

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*Portions are large*Takes time to prepare the dish because it is prepared after taking the order*Layout of the table is minimum as the order is not known

the order is known*Portions are small*Layout is done in advance as menu is known before hand

COMBINATION MENU some restaurants offer Indian, Chinese, Continental food so there is a combined menu

CHILDREN MENU -- The keep children busy, the menu has drawings that the kids can color. food has small portions, no chilies,

SENIOR CITIZEN MENU - Food is Soft, simple, very light and tasty; with less Fat and salt, low sugar,

CYCLIC MENU- This menu is worked out for long staying guests since we cannot repeat the dishes every day so a menu is worked out on day to day basis i.e.- from Sunday to Monday .These sort of menus are also there in hostels

FESTIVAL/SPECIAL OCCASION MENU--Special Occasion Menus: Regional festivals, Christmas, Diwali, New Year Eve, Birthdays, Holi. Parties. Menus can elaborated and usually very profitable

GOLDEN RULES FOR PLANNING A MENU

FRENCH CLASSICAL MENU WITH TWO EXAMPLES OF EACH COURSE

1. HORS D OEUVRE- appetizer- shrimp cocktail, smoked salmon, salad Hawaiian2. POTAGE -- SOUP –ex, Consommé, mushroom soup, minestrone

PLOW HORSES- GUEST THINKS DISHES ARE OVERPRICED BUT STANDARD ITEMS

STARS - GUEST THINKS THESE DISHES ARE RESTAURANT PRESTIGOUS ITEMS ,PRICE IS NOT IMPORTANT FOR THEM

DOGS-GUEST THINKS THESE DISHE S ARE LOW PRICED & NOT-INTERESTING ITEMS

PUZZLESGUEST GETS CONFUSED.THINKS DISH IS TEMPTING BUT OVERPRICED

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3. POISSON-- FISH –ex,Herring, skate, plaice, cod, prawns4. ENTRÉE— ENTRY of meat course- ex. Scotch eggs, kidneys, liver, pasta 5. RELEVE— MAIN COURSE ,Ou piece de resistance ex,Chicken a la Kiev, beef steak6. SORBET-- SHERBETS & CIGARS– Flavored fruit juice, pulps, liqueurs with iced water, cigars 7. ROTI— ROAST –Turkey, goose, partridge, pheasant.8. LEGUME— VEGETABLES course –mushrooms, artichoke,asparagus.carrots

9. ENTREMET- SWEET course—Cream caramel, apple struddle, ice creams10. BONNE BOUCHE—Cheese/ savory –Cheddar, stilton, Derby11. DESSERT--- Fruits-dry walnut,cashewnuts, almonds, hard fruits like pears, mangoes, apples and soft fruits like banana, papaya ,grapes12. THE/CAFÉ—Tea or coffee

FOOD AND ITS ACCOMANIMENTS

White wine should be served with white meats. Red wines should be served with red meats.Appetizer wines are served with soups and appetizers. Dessert wine /fortified wine are served with fruits & sweets.Dry wines are served throughout the meal. Champagne should be served throughout the meal with any dish but mostly it is preferred with sweets and fruits. White wines served before red wines. Lobster, shellfish -- Chablis, any dry white wine Soups -- Dry sherry, German white wine. Fish -- Dry white Bordeaux, German white Hors d’oeuvre -- Rose wines or German white. Entrees -- Clarets, Rose’ or light white wines White meat or poultry -- White Bordeaux or burgundies. Red meats & game --Full-bodied Bordeaux, burgundies of Rhone Cheese -- Full bodied Red wines. Sweets -- Sweet wines or dessert wines like Hock, Mosel, Sauterne etc. Fruits -- Hock, Mosel, Sauterne, Madeira, Port etc.

TYPES OF MEALS AND MENUS— - 1,-BREAK FAST— 2, BRUNCH—3,LUNCH— 4, HI- TEA—5,SUPPER--- 6,DINNER—7,ELEVENSES –

BREAKFAST—(timing =6 am to 11 am) is the first meal of the day. The word derives from the idea of breaking the fast of sleep

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INDIAN BREAKFAST-, Parantha with dahi, Idlis, Puri bhaji, Vada sambhar, Chila, Juice, butter milk, yoghurt.Paranthas are of many types like –plain,aloo,gobhi,paneer and so on.Litte,Poha are also common--

JAM –is made of fruits and sugar it is served with breakfast. Toast, croissant, muffins, Danish pastry, broiche etc

MARMALADE is made of oranges, sugar; jest of orange is also added. served with breakfast

BUTTER is made of milk, can be in different tastes of garlic, black pepper,

CONTINENTAL BREAKFAST - Originated in Europe. It is a light meal as the Europeans normally have a heavy mid-day lunch1-Choice of chilled juice -like orange, pineapple, Tomato,Mango,Grape fruit, Sweet lime (Tomato juice is always with lemon wedge, salt, pepper and Worcestershire sauce, Tabasco ) 2-Choice of bread -Toast ,croissant,muffins,danish pastry,broiche, doughnuts3- Preserves -Butter, jam, marmalade, honey 4-Tea or coffee, hot chocolate, horlicks etc* Continental breakfast with coffee is called café complete, with tea is called completeCOVER- AP knife, fork, side plate with side knife, tea cup saucer with tea spoon,sugar sachet,sugar free in sugar bowl

BAKER’S BASKET- assorted breakfast rolls served in a basket

AMERICAN BREAK FAST 1, Choice of chilled juices-Orange, Tomato, Mango, Sweet lime, Grapefruit2, Choice of fresh fruits- papaya, melon, apples, banana3, Choice of cereals- like corn flakes, oatmeal, porridge, with cold milk or hot milk separately4,Choice of eggs to order like omlette, fried eggs ,poached eggs, scrambled eggs with ham, bacon ,sausages, 5, Choice of bread – toast, croissant, muffins, Danish pastry, doughnuts, brown bread served in bread basket6, Butter, jam, marmalade, honey7, Tea/coffee/hot chocolate COVER- AP knife, fork, dessert spoon, side plate with side knife, tea cup saucer with tea spoon, sugar sachet, sugar free in sugar bowl ENGLISH BREAK FAST - is heavy and is a major meal of the day. It has six or seven courses

1-Choice of chilled juices- pine apple ,orange,tomato,mango,sweet lime

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2-Stewed fruits-apples, prunes, figs, pears, stewed in sugar syrup cinnamon and cloves.3-Cereals- oatmeal, cornflakes, porridge, rice crispies, with hot or cold milk and castor sugar.4-Fish-herring, haddock, sardines, kedges5-Eggs to order- various types of omlettes,fried eggs, poached eggs, scrambled eggs, boiled.6-Meat- grilled ham, bacon, sausages7-Choice of bread- toast, croissant, muffins, Danish pastry,broiche, doughnuts, French bread, brown bread or assorted few of these8-Butter & preserves- jam, marmalade, honey9-Fresh fruits- diced melon, papaya, oranges, bananas10-Tea /coffee/ bourn vita /hot chocolate

BRUNCH – between 10:00am and 1:00pm

that breakfast and lunch The term is a mix of breakfast and lunch. Served before an event like marriage etcBrunch is also arranged for guests busy with early morning sight seeing• It comprises of juices, cereal, ,egg preparation, cutlets, fried fish, buttered Rice , vegetable ,quiche, large roasts of meat or poultry, cold seafood like shrimp and smoked fish, salads, soups and some desserts like pastries, soufflés , ice creams and tea coffee.

LUNCH (SERVED BETWEEN -12.30 TO 3.00 PM

Lunch is usually not heavy, Lunch is also delayed due to work exigencies. Working lunch is also provided during meetings and conferencesWhen guests go for sightseeing they carry pack lunches in boxes.Most of the hotels have standard pack lunch comprising of grilled chicken, muffins, boiled eggs fruits & juice in tetra pack and for vegetarians it is vegetable cutlet ,vegetable sandwich

HI TEA (TIME FROM 4 TO 6.00PMHigh Tea (also known as Meat Tea is an early evening meal, typically eaten between 5 and 6 o'clock in the evening. It can be eaten instead of dinner The term comes from the meal being eaten at the ‘high’ (main) table,. It would usually consist of cold meats, eggs and/or fish, cakes and sandwiches,tea/coffee. In a family, it is less formal

SUPPER - The term "supper" usually refers to light EVENING meal. It is not very common meal. "Supper" is a less formal meal fish and chips. Sausage, Toast or cereals, french fries. Apple pies,etc are eaten.

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DINNER TIME =7.30PM TO 11.30PM – is the main meal of the day,The word "dinner" comes from the French word dîner, the "chief repast of the day", It is a relaxed meal, eaten in the evening, Meat, fish or vegetables, or starch products like rice, noodles, or potatoes.A dinner in banquet can be gala dinner, or a theme dinnerA candle light dinner with a live band could be a good experience Most of the special occasions like “The special day’’ birthdays etc are celebrated with dinner

ELEVENSES - It is taken: around 11 am. Derived from word Las ounces means the eleven in Spanish ,In Australia and New Zealand, it is called morning tea or Smoko. In the Royal Australian Navy it is called mornosis a snack that is similar to afternoon tea, but eaten in the morning Consist of cake or biscuits, tarts, cheese straws, vegetable pie, apple pie, chicken pie, with a cup of tea or coffee.

UNIT – IV

FORM AND METHODS OF SERVICE

AMERICAN SERVICE -: is a pre-plated service which means that the food is portioned and garnished in kitchen. It is also called Blue plate service. Is popular in coffee shops Food is served from right hand side of the guest

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FRENCH SERVICE - It is a very personalized service. Food is brought from the kitchen in dishes and platters, which are placed directly on the table. The plates are kept near the dish and the guests help themselves .food may be served from left hand side of the guest

RUSSIAN SERVICE - An elaborate silver service much on the lines of French service except that the food is portioned and carved by on trolley in the restaurant in full view of the guests. Display and presentation are a major part of this service. Whole joints, poultry, game and fish are dressed and garnished, presented to guests and carved and portioned by the waiter.

GUERIDON/FLAMBE’ SERVICE=this is a service where a dish comes partially prepared from the kitchen to be completed in the restaurant by the captain on the side table. The cooking is done on a gueridon trolleyCaptain is required to fillet, carve, flambé and prepare the food with showmanship.Henri Carpentier originated the flambé

ENGLISH SERVICE- is also called as head of family service or host service. Food is brought on platters by the waiter and is shown to the host for approval. The food is served as per the direction of the host, or by the host. 2 TYPES OF MEALS AND MENUS— - 1,-BREAK FAST— 2, BRUNCH—3,LUNCH— 4, HI- TEA—5,SUPPER--- 6,DINNER—7,ELEVENSES –

MIS EN PLACE- means “putting in place” and the term denotes to the preparation of a work place for smooth service. To ensure that the restaurant is ready for service the waiter makes sure that this station & table cover layout has been efficiently prepared for service.

MIS EN SCENE--It means prepare the environment of the outlet before service. Mis-en-scene includes preparing the restaurant welcoming, create ambience with regard to cleanliness, planters in proper position, furniture setting and temperature.

A TOTAL MEAL EXPERIENCE/ THE FLOW OF SERVICE / service sequence

F&B service represents the Brand and quality of a hotel. Well groomed staff serving with skill and passion can make all the difference in the categorization of the Hotel or restaurant

A TOTAL MEAL EXPERIENCE - Welcoming the guest Escorting the guest to the table-> Pulling the chair-Pouring water Giving the beverage menu Taking beverage orderServing beverageGiving food menu Taking the food order Service of appetizer SoupMain courseClearanceRemove extra cutlery, Cruet sets

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CrumbingGiving dessert menu Dessert service Tea or Coffee order & service Comment cards, Billing Mouth fresheners like saunf & mishri (Aniseed & Sugar candy)

There are some basic principles in food and beverage service that a waiter must know: SOUP is served from the right unless it is poured by a waiter from a large tureen into a soup cup in which case it is done from the left of the guest PLATES= are kept on the table from right side of the guest, soiled plates clearance is also done from the right. PLATTER TO PLATE=When food is served by the waiter at the table from a platter on to a guest plate, the service is done from the left. side of the guest PREPLATED FOOD= the service to the guest is usually done from the right side of guest, BEVERAGES - served from the right and are cleared from the right of the guest SEQUENCE OF SERVICE=CHILDREN-->ELDERLY PEOPLELADIESGENTSHOST.The chair close to the service door is guest number -1; it goes on in clockwise direction. The number of the guest is put on the KOT in front of name of the dish.

ROOM SERVICE

ROOM SERVICE Centralized. = Room service is the service of food & beverages in guest’s room in hotel or other accommodation establishments, such as motels & serviced apartments. In all suite hotels it is often referred to as ‘in suite service’ or ‘in room dinning’. Room service menus are charged higher than quite a few other dinning menus. Only very few hotels makes a good profit out of this service. Small orders are served in trays. Major meals are taken to the room on trolleys. The guest places his order with the room service order taker. The order taker receives the order and transmits the same to the kitchen .The service is unsupervised therefore skilled waiter must be send to avoid any complaint.Layout of Room service – It is situated near the main kitchen which is mostly at the lobby level. there is one order taker cabin with two or three phones, The order taker sits in the cabin with order taking register , one computer terminal called as POS ( POINT OF SALE) where bills can be made and KOTs delivered automatically to the kitchen or bar through a printer.

Decentralised Room service.= - can be operated from floor pantries, mobile trolleys, elevators etc to be more effective Usually bed tea for groups, continental breakfast, snacks and some drinks may be served from the pantries or lifts. In spread out hotels the floor pantries can be used for serving bed tea/breakfast/snacks

Decentralized mobile= This is common in Motels or Service Apartments where the Food & beverage items are ordered on mobile phone.Example-Dominos, Pizza hut

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List of Room service equipments= the outside area of Room service has

Room service trolleysTray racksRoom service clearance trolleysHot caseContinental traysTea traysSalversPlate coversTea /Coffee pots & flasksMilk creamersTea strainers

Sugar bowls/tongsIce bucketsWine chillersJam & Marmalade potsCruet setsBud vasesAll types of glasses(stem & non stem)All types of cutleryBottle openersWine openerBill folder

HOUSE RULES OF ROOM SERVIE STAFFORDER TAKING- order taker -Picks up the phone with in 3 rings Be Polite to the guest. Wish guest, introduce your department & your self as well. Note the order of the guest, repeat the order Inform guest about the expected delivery time. Note the order, repeats the order Make the KOT /BOT of the guest’s order Captain gives the KOT/BOT to the steward Steward orders the food in the kitchen Meanwhile sets the tray, picks up the food beverages Gets the order checked by the captain Knock at the door, enter only when guest allows

APPROACHING THE ROOM Approach the room quietly. Knock firmly & say “Room Service’’ clearly & confidently, remembering that your voice must be carry through a closed door Listen for the guest response & react accordingly waiting out side or in the room. If there is no response knock & announce once again. Do not go in until you have been asked to enter.

AFTER ENTERING THE ROOM When you have entered address the guest by name-“Good morning, Mr. John, here is your dinner. Check with the guest where they would like to dine. Lay the table, put chairs & make them sit. Serve food, check for the clearance time. Get the check signed. Thank the guest. Bring back anything last order if left there.

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Don’t leave trays in corridor, but move them immediately to the bus trolley stationed in corners. Carry all orders for the same floor on a trolley together, to save time. Check everything in the tray before taking it to the room.

ROOM SERVICE SHIFTS -- Has 3 shifts like- 6am to 3 pm, 2 pm to 11pm, & 10 pm to 7 am as room service is round the clock.Each shift has an order taker, one captain, 3 to 4 stewards; one hour over lapping is for giving the charge to the other shift. Duty roster is changed in one week or fortnightly

STANDING ORDER-When guest puts his order, in advance before going to bed either on the ‘Door knob card’ or with the order taker, it is called as standing order. This can be for Bed tea, Break fast, pack boxes, or birth day cakes,

ROOM SERVICE AMENITIES (FRUIT BASKETS AND MINI BARS - Room service also provides complimentary fruit baskets ,Mini bars, Soft bars to the rooms as per the requisition received from front office.This is for VIPS, tour leaders, repeat guests. A complimentary card from General Manager is placed along with. Fruit knife and fruit fork, napkin goes along with a finger bowl with water and rose petalsMINI BAR= 4 soft drinks,2 beers,2 sodas a bottle of scotch is kept in the room ,wine bottle may also be kept if required, it can be complimentary or chargableThe bill for mini bar is made as per consumption; the house keeping department informs the front office about it.

ROOM SERVICE MENU-Menus are kept in all the rooms, the menu comprises of Breakfast/Round the clock,Lunch, Dinner& beverage menu at the last

BREAKFAST SUGGESTIONS – TIMINGS 6.00AM TO 11.00AMINTERNATIONAL SELECTION FRUIT JUICESSEASONAL FRESH FRUITSPLAIN/FLAVOURED YOGHURTCEREALS WITH HOT OR COLD SKIMMED MILKFROM OUR BAKERYTWO EGGS TO ORDERWAFFLES OR PANCAKESFRENCH TOASTCONTINENTAL BREAKFASTAMERICAN BREAKFASTINDIAN FLAVOURSIDLI WITH SAMBHAR & CHUTNEYMEDHU VADA WITH SAMBHAR & CHUTNEY

RS

125125125125125125165165275350225225225

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DOSA/RAVA DOSAUTTAPAMUPMAPURI AUR ALOO KI SUBZIPARANTHA, STUFFED OR PLAINBEVERAGESTEA OR COFFEEHOT CHOCOLATE/BOURNVITALASSI-SWEET/SALTED/MASALA-------------------------------------------------------------------------------------------------------------ROUND THE CLOCK –IN ROOM DININGAPPETISERS & SOUPSSMOKED SALMONCHICKEN LIVER PATEGREEK SALADCREAM OF CHICKEN SOUPCREAM OF TOMATO SOUPFRENCH ONION SOUPYAKNI SHORBATAMATAR SHORBA-----------------------------X------------------------------------------ SANDWICHES/MEALSTHE PAVALION CLUB SANDWICHTHE VEGGIE CLUBBURGERS ,(CHICKEN OR VEGETERIAN)STEAK SANDWICPIZZA PEPPERONIPIZZA TIKKAPIZZA MERCHERITAPASTAS & RISSOTOSSPAGHETTI BOLOGNAISEPENNE ALL ARRABIATAMUSHROOM ROSSOTOSEAFOOD ROSSOTTOGRILLED VEGETABLE PLATTERTOURNEDOS OF COTTAGE CHEESEROAST CHICKENGRILLED PRAWNSFISH N CHIPSMURGH MAKHANI WITH RICEPANEER MAKHANI WITH RICECHIKEN ROOMALI ROLLPANEER ROOMALI ROLL

225225225225125140140150150

125140140150140140

250200200250200250250

250200200200225225325600

350300

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DAL TADKAROOMALI ROTISADA CHAWALDESSERTSCHOICE OF ICE CREAMSCREAM CARAMELRASMALAIGULAB JAMUNLUNCH & DINNER MENULUNCH TIMINGS-12-30 PM TO 3-00 PM DINNER TIMINGS -7-30PM TO 11.30PMSOUPSYAKNI SHORBAMURGH BADAM SHORBATAMATAR BADAM SHORBACALDO VADREKABABSTANDOORI JHINGARAAN E MEHROONISACHICKEN TIKKASEEKH KABABPANEER TIKKATANDOORI SALADTANDOORI KABAB PLATTER(NON VEG)TANDOORI KABAB PLATTER(VEGETERIAN)CURRIES & DALSPANEER SHAHI KORMAMALAI KOFTAKADHAI PANEERMATAR MUSHROOM CURRYBUTTER CHICKENKADHAI GOSHTMUTTON ROGAN JOSHMUTTON SHAHI KORMAYELLOW DAL TADKADAL MAKAHNIRAJMAHRICE PREPARATIONSVEGETABLE MASALA BIRYANICHICKEN BIRYANIGOSHT DUM BIRYANISTEAMED RICEYOGHURTSKUCHUMBER RAITABOONDI RAITA

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GREEN SALADKUCHUMBER SALADINDIAN BREADSNAANBUTTER NAANLACCHA PARANTHASTUFFED PARANTHAMISSI ROTICONTINENTAL ---VEGETABLE AUGRATINECANNELONI FLORENTINESPAGHETTI BOLOGNAISEFISH PORTUGAISEFISH ORLAYCHICKEN A LA KINGLAMB SHASLIKSTEAK WITH MUSHROOM OR PEPPER SAUCEDESSERTSLEMON SOUFFLECHOCOLATE MOUSSECALIFORNIAN BROWNIEBANANA SPLITTUTEE FRUITEEKESAR PISTA KULFISHAHI TUKRASAKORA E PHIRNEEGULAB JAMUNTEA & COFFEEDARJEELING TEACOFFEE

TYPES OF GUESTS Nervous- tired, fussy, unreasonable, cross=We got to be- quite, calm, considerate Dependent– undecided, timid, sensitive=We got to be- gentle, helpful, sympathetic Disagreeable- inquisitive, talking, insulting=We got to be- knowledgeable, courteous, self controlled Trying- indifferent, silent=We got to be tactful, explanatory Common sense customer- are intelligent=We got to be efficient from our side

5 DIMENSIONS OF SERVICE Reliability- to serve as per promise, dependably & accurately Tangibles- the appearance of facilities, equipments, material Responsiveness- the willingness to serve or do the job for the guest Assurance- developing trust & confidence with your product Empathy- the caring individual provided to the customer

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MOMENTS OF TRUTH

Jan Carlson ,CEO of Scandinavian air lines— Is flying back to his home town, is half asleep He Suddenly encaptures the moments where a particular staff of a hotel had taken special care about him This image or perception will remain in his mind forever,This is called as golden moment of truth

THE VALUE OF GUESTS

Guest buys us our bread & butter---Guest buys us the television, bikes, cars & gadgets Provides us residence, education to our children The salary is brought to us by the guest You remember this & you will never let a dissatisfied customer go out of the hotel

Guest satisfaction

Buy them desert , a bottle of wine, a round of drinks, and A Complementary fruit basket I would rather buy a guests meal, or even the whole tables meal Even give them a gift certificate to come back before I would let a unhappy guest walk out of my restaurantValuable information Do this, and you can not only save a bad experience for the guest Put a halt to the spread of negative comments on the street, Improve your services and walk away from the table with valuable information

THE CUSTOMER IS NOT ALWAYS RIGHT BUT...

The customer is always the customer and this means simply that solving the problem is often more important than who is right If you can solve their problem without blaming yourself or others, you will reduce stress, everyone will feel better and you will be on your way to CUSTOMER SATISFACTION

POINTS TO REMEMBER Your attitude towards customers influences your behaviour You cannot always camouflage how you feel your attitude determines the level of job satisfaction Your attitude affects everyone who comes in contact with you Tone and body language reflect your attitude Your attitude is not fixed, the attitude you choose to display is up to YOU

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Why do guests travel? Types of travelers----1/Holiday makers 2/For business 3/Pilgrims 4 Sports, sports, adventure 5/Education 6Cultural exchange

Guest expectations Value for money— (More than money) in terms of service; product, ambience, decor F&B Service is an admixture of skill, showmanship, diplomacy, sociability We have to provide, more than the value of money, we sell our services

The value of staff members

Hotels have beautiful buildings, with nice rooms, restaurants & other facilities What makes all the difference is the staff Honesty always pays in long run Always work with sense of ownership Trained & dedicated staff is the biggest asset of any organization

Behavior issues

Staff knows the job, eager to work Staff knows the job, does not work Staff does not know the job, eager to work. Does not know the job, does not work Delegation, developing knowledge & skills, motivation, required

Restaurant staff Grooming

Points--- hair should be cut close

The uniform should be spotless and well ironedNails shoul.3d be well cut and hands absolutely clean because we are food handlersThere should be no body odour or smell of cheap perfumesShoes should be well polished and of conservative style

Grooming

One should be well shaved and moustache well trimmed There should be no bad breathe WAITRESS-Apron and hair band should be cleaned, Black shoes with sturdy heels are advisable. Stockings should be clean.jewellery to be avoided. Strong perfume not allowed

Attributes of a steward

The hotel & the restaurant business is an admixture of showmanship diplomacy and sociability

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All frontline personnel are required to communicate effectively with certain manners and etiquettes with a touch of gentleness

UNIT – V

F & B CONTROLS

F&b controls may be defined as guidance & regulation of cost & revenue in operating catering business like hotels & restaurants.it requres constant supervision from purchase to service for smooth function & better results.

OBJECTIVES OF FOOD & BEVERAGE CONTROLS

A/Analysis of income /expenses of F&B= restaurant turnover, working into profitsB/Establish and maintain Standards/SOP=standards operating proceduresC/Pricing=Actual costing and working of Selling priceD/Prevention of waste=control over production, poor preparation, using standard recipe

THE F&B CONTROL CYCLE—THE FINANCE +THE MARKETING + CATERING

DEPARTMENT WORK TO GATHER WITH--

PURCHASING-avoid excess purchase/cost/competitive rates/quality/quantity

STORING-Proper storing no milk near fish/temperature/cleanliness/theft/dead stock/FIFO

ISSUING-opening & closing balance/Authorization by manager/forced issues

PREPARATION-Proper equipments for boning/carving/no excess peeling/portion to be specified

PROCESSING-No over production/wrong method of cooking/Standard recipes/clean equipments. SERVICE-Standard portion/size of utensils/returning of not used items like butter, milk to Pantry, delay in service, not serving at right temperature, Attitude & Unauthorized eating

SALE-Theft by steward, Cashier/No comment cards Food not presentable/no situation handling

BILLING & SUMMARY-Serial no & items of KOT & BOT to be tallied with ,Bills etc/Daily report/InventoryABOVE IF NOT FOLLOWED PROPERL LEAD TO HIGH FOOD COSTS

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VOLUME FORECASTING —Is to forecast future business, by predicting the number of customers coming to eat on a particular day/week days which we give proper revenue estimates and improve our Budgeting abilityFactors to be considered for Volume fore cast—

A/Sale history—previous year sale month wise & day wise

B/Price changes--Policy changes, renovations, Quality improvement

C/New competitors.

D/season changes/festivals

E/Sources of Reservation

PRE COSTING

A METHOD OF WORKING OUT COSTING IN ADVANCE ON THE BASIS OF MENUS & RECIPES

FOOD COSTFOOD COST IS DEFINED AS RATIO OF FOOD COST & SELLING PRICE (REVENUE EARNED) = TOTAL COST X100 DIIVIDE BY TOTAL SALES

KOT-means kitchen order ticket.BOT- beverage order ticket

FUNCTION PROSPECTUS or BANQUET EVENT ORDER

Day ------- Date ----- • Time ----- Venue ---------- • Advance -------- receipt no----• Number of minimum pax-----• Number of maximum pax----• Rate -----------------------------• Type of function, ---------------• Food pick up time --------------• MENU ITEMS DRINKS----• Salads • ---x---

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• Soups • ---x---• Main course• -----x----• Dessert• ----------- SEATING PLAN • KITCHEN ------------ • ACCOUNTS ----------• ENGINEERING— mike• KST---------------------• HR OFFICE-------------• HORTICULTURE-------• FRONT OFFICE--------- SIGN OF GUEST----------------• DATE-, MOB NO----------------

METHOD OFPAYMENT. A guest account can be zeroed out in several ways:

1. Cash Payment In Full.

A cash payment in full at checkout will bring a guest account balance to zero. A front desk agent should mark the folio as paid. A guest may have had a credit card imprinted at registration even though he or she intends to settle his or her account by cash. The front desk agent should destroy any credit card vouchers imprinted at registration when the guest pays in full with cash.

2. Credit Card Transfer.

Credit card settlement creates a transfer credit on the guest folio and moves the account balance from the guest ledger to the credit card account in the city ledger.

3. Direct Billing Transfer.

Like credit card settlement direct billing transfers the account balance from the guest ledger to the city ledger. Unlike credit card settlement, responsibility for billing and collecting the direct billing is the hotels, rather then an outside agency. Direct billings are not normally an acceptable method of settlement unless the billing has been arranged and approved by the hotel before or during guest registration. To complete a direct billing settlement a front desk agent should have the guest sign the folio to verify that the postings are correct and that he or she accepts all charges listed on the folio for collection.

4. Combine Settlement Method.

A guest may use more than one settlement method to zero out a folio balance. For example, the guest may make partial cash payment and charge the remainder of his or her account balance to a credit card. Front desk agent must accurately record the combined settlement method and ensure that all required paperwork is properly completed.

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________

___________________

_______

Cocktail Recipes & Description

Gin Cocktails1) Martini

2) Gin & Tonic

vodka Cocktails1) Long Island Iced Tea

The martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. Over the years, the martini has become one of the best-known mixed alcoholic beverages. H. L. Mencken called the martini "the only American invention as perfect as the sonnet" and E. B. White called it "the elixir of quietude".Ingredients:

2 1/2 oz gin 1/2 oz dry vermouth 1 green olive or lemon twist for garnish Orange or Angostura bitters (optional)

Classic, easy and light and perfect for a summer afternoon. The best Gin and Tonics are made with the best gins, especially those with a slight citrus flavor and a great blend of botanicals. Bombay Sapphire and Tanqueray Rangpur are two of my favorites and if you like this recipe but are not a gin fan, Another simple variation adds orange juiceIngredients:

2 ounces gin Tonic water Lime wedge for garnish

A Long Island Iced Tea is a type of alcoholic mixed drink made with, among other ingredients, vodka, gin, tequila, and rum. A popular version mixes equal parts vodka, gin, tequila, rum, and triple sec with 1½ parts sour mix and a splash of cola, which gives the drink the same amber hue as iced tea.

ingredients: 1/2 ounce triple sec 1/2 ounce light rum 1/2 ounce gin 1/2 ounce vodka 1/2 ounce tequila 1 ounce sour mix

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2) Kiwi Caipiroska

3) Screwdriver

4) Bloody Mary

Rum Cockltails

A Long Island Iced Tea is a type of alcoholic mixed drink made with, among other ingredients, vodka, gin, tequila, and rum. A popular version mixes equal parts vodka, gin, tequila, rum, and triple sec with 1½ parts sour mix and a splash of cola, which gives the drink the same amber hue as iced tea.

ingredients: 1/2 ounce triple sec 1/2 ounce light rum 1/2 ounce gin 1/2 ounce vodka 1/2 ounce tequila 1 ounce sour mix

Caipiroska is a form of Caipirinha prepared with vodka instead of the usual cachaça. It is a popular cocktail in Brazil, Uruguay and Argentina. It is also sometimes known as Caipivodka and Caipirodka. It has grown in popularity in recent years as access to international vodkas continues to diversify in South America.Ingredients

Sliced Kiwi 60 ml (2.1 imp fl oz; 2.0 US fl oz) vodka ½ lime, cut into wedges 1 teaspoon white sugar 1 teaspoon raw or turbinado sugar Crushed ice

Looking for a little Vitamin C? The orange juice in a Screwdriver will give you that and makes this one of the best brunch drinks you will find. It's a favorite mixed drink for many and is very easy to make: all you need is your favorite vodka and a little OJ.Ingredients:

2 ounces vodka 5 ounces orange juice Orange slice for garnish

It is a drink that is completely adaptable to suit your personal taste and there are more tomato and related cocktail recipes listed below. The spice of the Bloody Mary will depend a lot on the hot sauce you choose and how much you use. Tabasco is a favorite, but I encourage you to experiment with different brands, intensities, and flavors.Ingredients Ice cubes Vodka, well chilled Tomato juice, well chilled 1 lemon, washed, halved, sliced Fresh lemon juice Worcestershire Sauce Sugar, to taste Celery salt (optional), to taste Ground black pepper, to taste Tabasco Sauce to taste

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1) Mai Tai

2) Mojito

Tequila Cocktails

1) Margarita

2) Tequila Sunrise

Mai Tai translates from Tahitian to mean "Out of this World" and it is a fitting description for this fun cocktail. The Mai Tai came to light in 1944 in Oakland's Trader Vic's. There, Victor Bergeron, one of the founders of the tiki scene, put together this great drink that deserves to feature the best rums you can get your hands on.

Ingredients: 1 oz light rum 1 oz dark rum 1/2 oz lime juice 1/2 oz orange curacao 1/2 oz orgeat syrup Maraschino cherry for garnish

The Mojito has risen in the ranks to become of the most popular cocktails. It's very simple, using mint and lime to accent the rum. Choose a premium rum like Cruzan, Appleton or Mount Gay for a spectacular Mojito.

Ingredients: 2 tsp sugar 6-8 mint leaves Club soda 1 lime, halved 2 ounces light rum Mint sprig for garnish

Everyone knows the Margarita, that refreshing drink that can be made in so many ways, take on many personalities, and the must have summer cocktail.

Ingredients: 1 1/2 ounces tequila 1/2 ounce triple sec (Cointreau is recommended) 1 ounce fresh lime juice Lime wedge for garnish Salt or sugar to rim the glass (optional)

The Tequila Sunrise is a personal favorite because it tastes and looks great. The grenadine adds a fine sweetness to the orange juice and tequila and becomes more prominent as you get toward the bottom of the glass. However, what many modern drinkers do not realize is that this is not the original recipe and, the Tequila Sunrise started out as a tequila, creme de cassis, lime, and club soda drink.

Ingredients: 4 oz orange juice 2 oz tequila 1/2 oz grenadine Orange slice for garnish Maraschino cherry for garnish

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Whisky Based Cocktails

1) Whiskey Sour

2) High Ball

Wine Based Cocktails

1) Sangria

Shooters

1) Tequila Slammer

The Whiskey Sour is probably the most popular of all the sour drinks and rightfully so, it is a great cocktail. It is sour, yes, but the sweetness of some whiskeys and simple syrup offset any tartness, especially the sweeter bourbons like Maker's Mark. Fresh lemon juice is key for the best Whiskey sour and the choice of whiskey will create a different cocktail.

Ingredients: 1 1/2 oz whiskey 1 1/2 oz lemon juice 3/4 oz sugar syrup Maraschino cherry for garnish

It is, quite simply, whiskey and ginger ale and is a fantastic, refreshing way to enjoy any style of whiskey you choose. Rye, Canadian, or bourbon whiskies work very well.Ingredients:

2 ounces whiskey Ginger ale

The Sangria is basically a red wine punch flavored with fruit and brandy that was created in Spain. After it's introduction at the 1964 World's Fair this punch became popular in the US and is often found at parties.

Ingredients: brandy red wine simple syrup curaçao orange liqueur Juice of 1 orange Juice of 1 lemon or lime club soda thinly sliced orange and lemon sections for garnish thinly sliced fresh or brandied peach for garnish (optional)

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2) Kamikaze

ITEMS REQUIRED ITEMS REQUIRED

A Tequila Slammer (known in Mexico as a muppet or mópet) is a cocktail served in a rocks glass. It is made with equal parts tequila and a carbonated beverage, often 7 Up, ginger ale, lemonade, or Mountain Dew (although the original mix was with lime-lemon Yoli—a soft drink from Acapulco—and in the mid-'80s the grapefruit-flavored soft drink Squirt was popular). Champagne can also be used, and this is called a Slammer Royale or Golden Slammer.

The Kamikaze is made of equal parts vodka, triple sec and lime juice. According to the International Bartenders Association, it is served straight up in a cocktail glass. Garnish is typically a wedge or twist of lime.

Cheers..!!

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BAR SYRUPSLIME CORDIALBLUE CURACAOGRENADINE SYRUP/ROOH AFZAHMINT SYRUPSTRAWBERRY CRUSHKIWI SYRUPSUGAR SYRUPCOCONUT MILKFRESH CREAMSAUCESTABASCOWORCESTERSHIRE SAUCESALTPEPPER POWDERGARNISHESWHOLE LEMONSWEET LIMEMINT LEAVESGRAIN SUGARCHERRIESMISCELLANEAUSTOOTH PICKSPARASOLSDRINKING STRAWSPAPER NAPKINSCUBE ICEBLOCK ICEICE PICKCHILLING TIBSIZZLE STICKSBOTTLE OPENERSSALVERSICE BUCKETSELECTRIC BLENDER (POWER)COCKTAIL SHAKERLIME SQUEEZERKNIFEJUICESMANGO JUICE ORANGE JUICEPINE APPLE JUICETOMATO JUICEGAUVA JUICE GRAPE JUICE (RED)FRESH LIME JUICE

BAR EQUPMENTSBar SpoonBottle OpenerCocktail shakerHawthorne strainerIce bucketIce SpadeIce TongLemon squeezerMuddlerPeg measure RimmerWine chiller/standWine cradleWine opener (cork screw)Ash traysB n B plates / Quarter PlatesBAR   GLASSES AP wine glassesShot GlassSundae GlassChampagne FluteLong John GlassBrandy balloonBeer gobletsBeer mugsChampagne saucerDecantor (large)Hi ball glassesJuice glassesMartini glass / Cocktail glassPilsner glassSherry glassWater GobletBEVERAGESMINERAL WATER7 UPCOLAFANTASODATONIC WATERGINGER ALEHARD LIQUORSCOTCH/WHISKYDARK RUM/BACCARDIVODKAGINBRANDYLIQUEURS

BAR CORNER