InterviewQ.F

7/29/2019 InterviewQ.F

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HEMANT JALUTHRIA Page 1

1. What is F&B Services.Food & beverage service is usually defined by it output of products, to satisfy the various

demands of food & drinks of people. Bu it doesnt include the manufacturing of food & drink

and its retailing.

The basic function of this industry is to serve food & drink to people, to satisfy their various type ofneeds. The main aim is to achieve customer satisfaction. The needs that customer might be seekingto satisfy are:

Physiological: the need of special food items Economic: the need for good value for the price paid Social: a friendly atmosphere, to express feelings frankly Psychological: the need for enhancement of self-esteem

Convenience: the desire for someone else to do the work.

2. What are the different sections of the F&B services.In a hotel, Food & beverage service department has mainly four sub-department:

Restaurants: this is also called as dinning room. Guest come inside the room. Order dishesas per choices and food is served to them.

Room-Service: the department provides food & beverage service in the guest rooms Bar: this sub-department is responsible for service of Alcoholic beverage. This place are

having special license to serve alcoholic beverage.

Banquet: this sub-department is responsible for serving food & drinks to special groupshaving specific needs and demands.

3. What is hierarchy. Define hierarchy in F&B Services.A system or organization in which people or groups are ranked one above the otheraccording to status or authority.

4. What is still room.In a luxury hotel, a section is responsible for supplying of special food & beverage items, notsupplied by kitchen.

5. What is dummy waiter.The SIDE BOARD is a sort of cupboard with a no. of different types of selves to stock theessential cutleries and crockerys and table linen required during service to the guest in therestaurant or dining room. Also known as Dummy Waiter.

6. Define Menu.


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In a restaurant, a menu is a presentation of food and beverage offerings. A menu may be ala cartewhich guests use to choose from a list of options or table d'hte, in which case apre-established sequence of courses is served.

7. What is A la carte.The term A la Carte may be translated as from the card. The following points may define this

type of menu:

It gives a full list of all the dishes that may be prepared by the establishment. Each dish is a priced separately. A certain waiting time has to be allowed for many of the dishes.8. What is table dhote.

Table d'hte is a French phrase that literally means "host's table". It is used as restaurant

terminology to indicate a menu where multi-course meals with only a few choices are charged,at a fixed total price.

The following points cover the definition of table dhote menu:

The menu has a fixed number of courses. There is a limited choice within each course. The selling price of the menu is fixed. The dishes provided with all be ready at a set time.

This type of menu may be offered by itself or in conjunction with an a la carte or Carte de jour

menu.

9. Plat du jour means-a dish served in a restaurant on a particular day but separate from the regular menu; literally"dish of the day."

10.Carte du jour means"Carte du jour" translates "card of the day" and is usually used as the menu of the day.

11.Cutlery, crockery & Hollowware-Flatware: these refer or denote all forms of Spoon and forks.

Glasswares: these refer to all type of glasses being used in restaurant for various

purposes.

Cutlery: these refer to knives and other Cutting implements. But in general

known as silverware, flatware or tableware such as knives, fork, spoons

for serving and eating food.

Hollowwares: these refer to any items made from Silver, or glass apart from

flatware and cutlery g. Teapots, milk jugs, sugar basins, oval flats etc.

Chinawares: these refer to all items made from China clay material.


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12.Uses of flatware and cutleries.Soupspoon: used for serving soup.

Fish knife: used for poison (Fish) courses

Fish fork: used for poison (fish) courses

Joint knife: used for entre (main course) dishesJoint fork: used for entre (main course) dishes

Sweet fork: used for dessert courses

Sweet spoon: used for dessert courses

Side plate: used for cover layout and normally use for keeping bread slices or

any accompaniments.

Side knife: kept over the side plate, generally used for applying butter or jam

over bread slices.

Asparagus holder: used to hold asparagus spears when eating.

Pastry slice: used in sweet trolley for serving portions of gateau.

Oyster fork: used with dishes made of shellfish/oysters e.g. Shellfish cocktails

Pastry fork: used for afternoon teatime for having snacks and pastries.

Corn-on-the-cob holders: used for holding the cob, by piercing each end of the cob.

Lobster pick: used to extract the flesh from the claw of lobster.

Butter knife: used to spread butter on the bread.

Caviar knife: knife with a short broad blade used for spreading the caviar.

Fruit knife and fork: for having grapefruits.

Ice-cream spoon: used for all ice creams served in coups

Sundae spoon: used for ice cream sweet in a tall glass.

Snail tongs: used to hold snail shell.

Snail dish: the dish is round with two ears, having six indentations to hold a

portion (6) of snails.

Snail fork: used to extract the snail from its shell.

Cheese knife: used for serving cheese from cheese board.

Sugar tongs: required for cube sugar.

13.Glassware and their measurements-Glasswares contribute to the appearance of the table and the overall attraction of the

restaurant. Glasses are measured in terms of capacity by fluid ounces (oz) centiliter (cl).

1cl = 10 ml

1oz = 30 ml (approx --- us oz = 29.57ml , uk /imperial oz = 28.41 ml)

1 pint = 473.13 ml (US), 568.26 ml (imperial pint)

Wine goblets 14.20, 18.93, 22.72 cl (5,6,8 oz)


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German/Alsace: 18, 23 cl (6,8 fl oz)

Flute: 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: 4.735 cl (3 out)

Highball: 23, 28 cl (9, 10 fl oz)

Lager Glass: 28, 34 cl (10, 12 fl oz)

Brandy balloon: 23, 28 cl (8, 10 fl oz)

Liqueur glass: 2.367 cl (6 out)

Tumbler: 28.40 cl (1/2 pint)

Beer mug/glass: 25, 50 cl (1/2, 1 pint)

14.Crockery measurementsSideplate: 15 cm (6 in) in diameter.

Sweet plate: 18 cm (7 in) in diameter.

Fish plate: 20 cm (8 in) in diameter.

Soup plate: 20 cm (8 in) in diameter.

Joint plate: 25 cm (10 in) in diameter.

Cereal/ sweet plate: 13 cm (5 in) in diameter.

Breakfast cup & saucer: 23-28 cl (8-10 fl oz)

Teacup and saucer: 18.93 cl (6 2/3 fl oz)

Coffee cup and saucer (demitasse): 9.47 cl (3 fl oz)

Teapot: 28.4 cl (1/2 pint)

56.8 cl (1 pint)

85.2 cl (1 pint)

113.6 cl (2 pint)

15.What are different service methods.French Service - French serving style is not very common, but is seen at some exclusiveupscale clubs and restaurants. french service

Method ofservingprivate dining or restaurant food in which partially cooked food isbrought from the kitchen on a cart which is used also for the final cooking. Food iscompleted in front of the guests and served by a waiter or waitress who offers a dish to

each guest who helps himself or herself. While French cart service and Russian service bothprepare food tableside, in Russian, the food goes on platters for the guests to select their own

food, and French cart service the food is placed on individual plates before being brought to the

table. Service is from the left side of the guest.
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American service - A method ofserving hotel or restaurant food, in which portions of food

are placed on plates in kitchen (except for bread and butter and salads which are served

on the table) by the servers and served to each guest by a waiter or waitress from right

hand side. This is also known as pre-plated service.

English service - Often referred to as the "Host Service" because the host plays an active rolein the service. Food is brought on platters by the waiter and is shown to the host for approval.

The waiter then places the platters on the tables. The host either portions the food into the

guest plates directly or portions the food and allows the waiter to serve. For replenishment of

guest food the waiter may then take the dishes around for guests to help themselves or be

served by the waiter.

16.What is transport catering.The provision of food and beverages to passengers, before, during and after a journey on trains,

aircraft and ships and in buses or private vehicles is termed as transport catering. These services

may also be utilised by the general public, who are in the vicinity of a transport catering unit.The major forms of modern day transport catering are airline-catering, railways catering, ship

catering and surface catering in coaches or buses which operate on long distance routes.

17.Who all get benefitted from quality service.When you deliver service, everyone wins. Who benefits from quality service?

*THE GUEST

Each guest arrives with certain concerns, emotions and expectations. By providing quality guest

service, you have a chance to make the guests day- and stay- more enjoyable.

*THE PROPERTY/ HOTEL

If you exceed guests needs, theyll be more likely to return to the property, you have a directimpact on the propertys success.

*YOUR CO-WORKER

When you do your job well, you make it easier for your co-workers to do their jobs well.

*YOU

When you do your job well, you show co-workers and managers that you are a professional.

Good work is often rewarded with compliments and good job reviews.

18.Mention attributes of F&B service personnels.A professional and hygienic appearanceKnowledge of food and drink (your product)

Punctuality

Local knowledge

Personality

Attitude to customers
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Memory

Honesty

Loyalty

Conduct

Sales ability

Sense of urgency

Customer satisfaction

Complaint handling skills

19.What is personal hygiene. Explain its importance.Hygiene involves care for the health of others and oneself. In general hygiene is related with

cleanliness in terms to provide a safe and healthy atmosphere. Service must be done in a clean

way to protect guests against food poisoning or passages of disease. Dirt and dirty practices

make dinning unpleasant as well as unsafe.

A shower or bath should be taken daily. Always use either deodorant or talcum powder. Sufficient sleep (minimum 06 hours), and adequate healthy intake of food (more vegetable, less

oil) and regular exercise will keep body healthy.

Always trim nails and keep hands clean. Male should be clean-shaven with well-trimmed moustache. Wear clean uniforms. Daily wash your undergarments. Always wear clean undergarments. Hair must at all times be clean and well groomed. Always brush your teeth after eating breakfast, lunch, and dinner.20.What is the standard height of chair & table from ground.

18 inches for chair & 30 inches for table.

21.Table top area for various tables.Square Table:2 feet 6 inches X 2 feet 6 inches: for seating two people3 feet X 3 feet: for seating four people

Round Table:3 feet diameter: for seating four people5 feet diameter: for seating eight people

Rectangular table:4 feet 6 inches X 2 feet 6 Inches: for seating four people


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22.Standard size for Serviette (Napkin) .18-20 inches square if linen14-17 inches square if paper

23.What is cover & its size.There are 2 definitions according to the context:1) When discussing how many guests a restaurant or dining room will seat or how many guests

will be attending a certain cocktail party, we refer to the total number of guests concerned as so

many "covers".

2) When laying a table in readiness for service there are a variety of place settings, which have

to be laid according to the type of meal and service being offered. This place setting is a type of

cover being laid.

DEFINITION: One cover denotes all the necessary cutlery, flatware, crockery, glassware and

linen necessary to lay a certain type of place setting for a specific meal, for a single person.

Size of cover 24X18

24.Mise en sceneMise-en-scene, the French term means to prepare the environment of the outlet before

service in order to make it pleasant, comfortable, safe and hygeinic. Before each service

session, the restaurant should be made presentable enough to receive the guests. The

supervisor or team of waiters should ensure the following mise-en-scene:-

*Carpets are well brushed or hovered.

*All tables and chairs are serviceable.

*Table lights or wall lights have functioning bulbs.*Menu cards are presentable and attractive.

*Tent carts or other sales material are presentable.

*Doors and windows are thrown open for sometime to air the restaurant. This should be

followed by closing the windows and doors and setting the air-conditioning or heating to

a comfortable temperature.

*Exchange dirty linen for fresh linen.

*Table cloths and mats are laid on the tables.

*Replace wilted flowers with fresh flowers.

25.Mise en placeMise-en-place, the French term means to putting in place is attributed to the

preparation of a work place for ultimate smooth service. It is widely used in the food and

beverage service

department in everyday hotel operations. Before service commences, the staff should

ensure that the station is in total readiness to receive guests. A station comprises of a

given number


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of tables which are attended by a given team of waiters. Thus a restaurant may have

several stations, each with a team of waiters. In a large restaurant, each station may be

headed by a Chef-de-rang (captain).

Mise-en-place involves:-

*Side stations should be stacked with sufficient covers for resetting the restaurant after

the first sitting is over. Extra linen, crockery, cutlery, glassware and ashtrays should be

kept handy so that they are readily available for use.

*Cruet sets should be cleaned and filled on a daily basis.

*Sauce bottles should be filled and the necks and tops of the bottles wiped clean.

*Butter, condiments and accompaniments for service should be kept ready for use when

needed.

26.French terms for various positions in F&B Services-Maitre dhotel Senior captain

Chef de rang CaptainCommis de rang Steward/ waiter

Commis de barraseur Trainee

Sommelier Wine waiter

Chef detage Room service waiter

27.French terminologyA langlaise English style

Au four Baked in the oven

Bain marie Hot water bath or well

Champignons MushroomsConcasse Rough Chopped (tomato)

Confiture Jam

Citron Lemon

Caramel Burnt sugar, commonly known as Black Jack

Flamb Flamed with spirit or liqueur

Fromage Cheese

Glace Ice cream

Poulet Chicken

Roux Flour stirred into melted butter, used for

thickening soups and sauces. It may be white,

blonde or brown.


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28.Menu dishes and their accompaniments-DISH COVER ACCOMPANIMENTS REMARKS

GRAPEFRUIT

COCKTAIL

(Cocktail de

pamplemousse)

Coupe Doily on side

plate Grape fruit spoon

or teaspoon

Castor Sugar

Other fruit cocktails served as a

grapefruit cocktail, e.g. Floridacocktail

TOMATO JUICE

(Jus de tomato)

5 oz goblet / small

tumbler or clubWorcester sauce

Worcester sauce: bottle shaken

lid removed. Place on doily on

side plate at head of cover.

Serve tomato juice chilled and

decorate edge of glass with

twist of lemon.

OYSTERS

(Les huitres)

Soup plate or welled

silver dish filled with

crushed ice and placedon under plate Oyster

fork Finger bowl filled

Are with lukewarm

water and slice of

lemon, and placed on a

doily on side plate half

at the top left hand

corner of the cover

Spare serviette.

Oyster cruet: Cayenne pepper

Peppermill Chili vinegar

Tabasco sauce Half a lemon

Brown bread and butter

Oysters are normally offered 6

per portion. If another 6 are

required then a fresh service

would be laid. Oysters served i

the deep half of the shell set o

the crushed ice surrounding the

dish.

SMOKED EEL(Anguille fume)

Fish knife and forkCold fish plate

Horseradish sauce Cayenne

pepper peppermillsegment of lemon Brown bread

and Butter.

This dish is very often presentewhole and carved

on the buffet.

SMOKED SALMON

(Saumon fume)

Fish knife and fork

Cold fish plate

Cayenne pepper Peppermill

segment of lemon Brown bread

and Butter.

If not pre portioned in larder

then the side of smoked

Salmon would be Carved on the

buffet.

CAVIARE

Caviar or fish knife

on right hand side

of the cover Cold fish

plate

Hot breakfast toast Butter

Segments of lemon Finely

chopped Shallots Sieved hard

boiled Yolk and white of egg.

Size of portion here will be

approximately 30 g (1 oz)

CHILLED MELON

(Melon frappe)

Sweet spoon and fork

Cold fish plate Tea

spoon if Charentaise

Melon is offered.

Ground ginger

Castor sugar

Variety of melon normally

offered would be Honeydew,

Cantaloupe, Charities


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GULLS EGGS

(Oeufs de mouette)

Small knife and fork

Cold fish plate Finger

bowl Containing

Lukewarm water and

a slice of lemon isplaced on doily on side

plate Spare side plate

for the shell Spare

serviette

Brown bread and butter

Oriental salt

Oriental salt a mixture of

cayenne pepper and salt in

ratio 1 : 4 Gulls eggs are

served cold and hard boiled.

Approximately 3 per portion.Placed in serviette folded

into rose on a doily on the cold

fish plate.

GLOBE ARTICHOKE

(Artichaut)

Joint fork on right of

Cover Fingerbowl

Doily on an Under plate

Spare napkin Hot / cold

fish plate as

appropriate.

If served hot: hollandaise sause

or beurre fondue If served

cold: sauce vinaigrette

Globe artichoke may be served

either hot or cold, as an hors

doeuvre substitute or as a

separate vegetable course.

PATE DE FOIE

GRAS

Sidekinfe Sweet fork

Cold fish plate

Hot breakfast toast with crusts

removed, cut into

Triangles and served in a

napkin on a side plate

True pate is made from gooseliver. Often seen on the menu asPate maison made according tothe recipe of the house

SOUPS

PETIT MARMITE

Special earthenware

dish called petit

marmite Sweet spoon

Doily on under plate

Granted Parmesan cheese

Grilled flutes poached bone

marrow

Beef and Chicken flavoured.

Garnished with turned root

vegetables and dice of beef and

chicken. The soup is eaten by

the guest from the petit

marmite and not poured into a

soup plate or consomm cup.

The lid of the petit marmite is

removed at the table by the

waiter and returned to the

sideboard.

MINES TRONI Soup spoon

Soup plate

Under plate

Granted Parmesan cheese

Grilled flutes

Clear soup heavily garnished

with assorted vegetables and

spaghetti.


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ROAST BEEF(Boeuf roti)

Joint knife and fork hot

joint plate

French and English mustardHorseradish sause Yorkshire

pudding Roast gravy.

ROAST LAMB

(Agneau roti)

Joint knife and fork

Hot joint plate

Mint sauce

Roast gravy

It is traditional in certain areas

of the country to offer either

mint sauce or red currant jelly

with roast lamb. On occasionsboth may be offered.

ROAST

MUTTON

(Mutton roti)


Hot joint plate

Red currant jelly (saddle or leg)

Onion sauce (shoulder)

Roast gravy

ROAST PORK

(Porc roti)


Hot joint plateSage and onion stuffing

Apple sauce Roast gravy

POULTRY

CHICKEN

(Poulet roti)


Hot joint plate

Bread sauce

Roast gravy

parsley and thyme

stuffing

Bacon rollsGame chips

Watercress

29.What is cocktail. Methods of making cocktail.


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A cocktail is a style of mixed drink. Any of various mixed alcoholic drinks consisting usually of

brandy, whiskey, vodka, or gin combined with fruit juices or other liquors and often served

chilled.

COCKTAILS CAN BE ( methods of preparing cocktails):-

SHAKEN STIRRED BLENDED BUILT30.Cocktail recipes-

COSMOPOLITAN

Ingredients

2 oz Vodka

1 oz Cointreau

1 oz Cranberry Juice

1 oz Rose's Lime

Instructions

Shake all ingredients well with cracked ice in a cocktail shaker.

Strain into a chilled cocktail glass.

Garnish with a lemon slice.

Garnish

Lemon Slice

BLUE LAGOON

Ingredients

1 shot Vodka

1/2 shot Blue CuracaoLemon-Lime Soda

Instructions

Fill a highball glass with ice.

Add the vodka, blue curacao and fill with Sprite or 7-Up.

PINA COLADA

Ingredients

2 oz white rum

6 oz pineapple juice

1 1/2 oz Coco Lopez Coconut Cream

1 oz heavy creammaraschino cherry for garnish & pineapple wedge for garnish

Instructions

Blend all ingredients with approximately 2 cups of ice.

Strain into a hurricane glass.

Garnish with the cherry and pineapple wedge.

MINT JULEP

Ingredients:


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leaves from 4-5 mint sprigs

2 sugar cubes or 1/2 oz simple syrup

2 1/2 oz bourbon

mint sprig for garnish.

Preparation:

Place the mint and simple syrup or sugar into a julep cup, collins glass or double old-fashioned glass.

Muddle well to dissolve the sugar and to release the oil and aroma of the mint.

Add the bourbon

Fill with crushed ice and stir well until the glass becomes frosty.

Garnish with the mint sprig.

31.What is a muddler.A muddler is a bar tending tool which is designed to crush the ingredients used in cocktails,

creating a mash called a muddle which releases flavors into the resulting drink. A well stocked

bar will typically have an assortment of muddlers which can be used in various glasses and to

blend various drinks. When a bar tender uses a muddler, he or she crushes ingredients likelimes, lemons, and mint against the glass before pouring ice in. The crushing with the muddler

encourages these ingredients to release their volatile aromatic oils, where the flavor is

concentrated. When ice, mixer, and alcohol are added, these oils blend with the ingredients,

creating a very intense, rich flavor.

32.What is Wine?Wine is an alcoholic beverage obtained from the fermentation of juice from freshly gathered

grapes, the fermentation taking place in the district of origin according to local tradition and

practice.

33.How is Wine Made?Wine is made through the process of Fermentation.Sugar + Yeast = Alcohol + Carbon Dioxide (C02)

34.What are the Best Conditions for Growing Grapes for Wine?Grapevines do not require rich, fertile soil to thrive. Rich soils produce grape crops more

suitable for eating.

Thinness of the soil naturally restricts the quantity increasing quality.

Poor, free draining topsoil encourages the vine to send roots deeper for water and

consequently more complex nutrients.

Weather, Sunny days and cool nights

Vineyards tend to be situated along river valleys, on gentle slopes where they have maximum

exposure to the sun, where the soil is free draining, and where, historically, the rivers could beused for transport.

Wine terms

Aging- The process by which wine matures Aroma- The natural fragrance that emanates from the fermented grape Body- The body can be real of perceived. The real body refers to the thickness of the wine in

the bottle, whereas perceived is the feel of the wine in the mouth.


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Bouquet- The Bouquet is the scent released from the bottle once it is uncorked. Once theBouquet dissipates, the wine is left with the aroma

Chaptalization- This refers to changing the alcohol content of the wine by adding sugar to themust. This does not add to the sweetness of the wine, this is caused by the grapes, not from

Chaptalization. Italy and California do not allow Chaptalization

Dry- This refers to a wine low in residual sugarFermentation- This is the process by which grape juice turns into wine. Glucose is broken

down into equal parts of ethanol and carbon dioxide in the presence of yeast

BASIC TERMS

AboyerAboyer aids the communication between the kitchen and restaurant. He receives the food order

from the service staff and announces the order to the kitchen. Aboyer is responsible for hot plate

section of the pantry.

A la carte MenuA la carte menu isa type of menu, where the food items are priced individually. Literary meaning

of a la carte is from the cardAmerican serviceIt is a type of table service. In American menu the food is pre-plated and portioned at the kitchen.

This type of service is relatively less formal and seen in coffee shops.

ABCABC stands for Ashtray, Budvase and Cruet. ABC is kept at the centre of the table while laying

the cover.

Back of the HouseBack of the house is the ancillary area of the restaurant, where all the supporting service is

carried out. Some of the back of the house sections are pantry, dishwashing, hot plate, still room

etc.

Bain MarieBain Marie is equipment that holds the Food hot. The equipment contains cylindrical drum,

which is heated with water. Bain Marie is usually used in Hot Plate section of the pantry.

BarkerBarker is another term for Aboyer. Barker is the person who communicates between service and

kitchen and help to pick up the food in time. Usually the order taken by the waiter is hander over

to the Barker.

Bone ChinaIt is a white translucent ceramic material made from kaolin, china clay and bone ash. It is used in

restaurant to serve various dishes.

Briefing

Briefing is done prior to the opening of the restaurant. In the briefing the senior most staff givesinstructions to the junior staff with regard to availability of dishes, special items of the day, andalso some training.

BuffetsBuffet is a type of assisted service, where food and beverage is displayed at counters. Waiter

assists at the counters to take the food from the counters or the guest help themselves.

Bus Boy


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Bus boy is a person who helps the waiter. The main responsibility of a bus boy is to bring the

food from the kitchen and also do the clearance of plates from the table.

CarouselCarousel is a circular counter that revolves to display the food items. The carousel is fitted in

such a way that the one side is always inside the kitchen and other side is in the service area. As

the carousel revolves the counter is filled up from the kitchen and guests selects the food as itrevolves.

Carte du jourCarte du jour means card of the day. It is used to highlight the special dishes of the day. carte

du jour is actually an supporting menu to the main menu.

Chafing dishIt is a hollowware used to keep the food warm usually in buffet service. Chafing dish has a water

container, which is the base, food container and place for fuel. Using the fuel the water is heated

up and in turn the food is heated up with the hot water.

CoverCover is the space on the table allotted for table-wares to the guest to consume his/her meal. The

size of the cover is 24 inch * 18 inch.CutleryCutlery is the term denotes all the cutting implements such as knives. Cutlery can be made of

EPNS or stainless steel.

Demi-tasseDemi-tasse means half cup. It is used to serve coffee except breakfast. Size of demi-tasse is 75

ml.

Dummy waiter/ Demi waiterDummy waiter is another term for side board. it is a restaurant furniture and used to keep all the

serving equipments for a meal session.

ElevensesElevenses is a meal served at 11 o clock. It includes the food items as biscuits, cake etc. andusually offered to children.

Gueridon trolleyIt is a mobile trolley from which the gueridon service is done.

HostessHostess is a member of restaurant brigade. Duty of hostess includes taking restaurant reservation

and receiving them at the door.

Indian breakfastIt is a type of breakfast, which includes Indian dishes such as dosha, idly, chapathi etc. served

with chutney and vegetable curries. There are two types of Indian breakfasts viz. North Indian

and South Indian.

Lounge serviceIt is a type of specialized service. Lounge service is done at the lounge of a hotel. Items such as

morning tea, afternoon tea, and alcoholic beverages are served in the lounge.

Maitre dhotelMaitre dhotel is the Supervisor of the a F&B outlet. He looks after the day to day operations of a

food service outlet.

Menu


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Menu is a list of food and/or beverage than can be served to a guest at a price. It helps guests to

select what they would like to eat and/ or drink. It is a document that controls and directs an

outlets operation and is considered the prime selling instrument

Mise-en-sceneIt means prepare the environment of the outlet before service. Mise-en-scene includes preparing

the restaurant welcoming, create ambience with regard to cleanliness, furniture setting andtemperature.

Mise-en-placeMise-en-place means putting in place and the term denotes to the preparation of a work place

for ultimate smooth service. To ensure that the restaurant is ready for service the waiter makessure that this station has been efficiently prepared for service.


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NapkinNapkin is restaurant linen. Napkin is used to decorate the table using various folds and also used

to keep on the lap of the guest to protect their clothes during service.

SommelierSommelier is the French term for wine waiter. He is responsible for the service of all alcoholic

drinks during the service of meals, and is also a sales person. He requires to have a thoroughknowledge of beverages and wines as food accompaniments.

TrancheurTrancheur is the French term for carver. His responsibility is to carve the meat joints in front of

the guest and serve to them.

SalesmanshipThe food and beverage service personnel are technical salespersons, hence they should have a

thorough knowledge of the proper presentation and service of all the food and beverage served in

the establishment

TablewareTable ware is a type of restaurant equipments used to keep on the table. Table ware includes

flatware, cutlery and hollowware. Table ware is made either EPNS or stainless steel.Silver DipInstantly removes tarnish from silverware, silver plate, cutlery and small silver items. Quickly

cleans even difficult to reach places such as between fork tines. Gives silver a brilliant shine. Just

dip, rinse and dry

PolivitPolivit is the one of the fastest methods of cleaning silverware. For this one needs aluminum foil,

baking soda, shallow pan and a clean cloth. The baking soda will "polish" the silverware,removing dirt, stains, and grease. Rinse the silverware thoroughly under warm, running water.

Air-dry the silverware on a clean towel. Buff the silverware with a soft, clean cloth.

Burnishing machineThis is a revolving drum like container using for cleaning silver ware, with safety shield attachedto it.. The burnishing machines are attached with ball bearing to run that effectively. Soap power

is used to clean the silver ware hygienically.

Thermal shockThermal shock is the result of glass experiencing a sudden temperature change. Glass holds

temperature, and a rapid change in temperature can cause enough stress to result in breakage.

Mechanical shockMechanical shock in glassware is the direct result of contact with another object, such as a

spoon, a beer tap, another glass, or a piece of china. This kind of contact can cause a minute

abrasion, invisible to the eye, but a source of weakness in the glass, making it more susceptible

to breakage from impact or thermal shock.

DisposablesDisposables are use and throw products used in the service of food and beverage productsThis is

largely due to the increasing demand for fast food items. There are different types of disposable

used in the catering business and mostly they are used in outdoor catering, vending machines,fast food outlets & hotels

Special equipments


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Special equipments are for specialized services. They are not used in regular services.

Specialized equipments are divided into Trolleys and Miscellaneous equipments. Some of the

trolleys used in a restaurant are gueridon trolley, bain marie, vending machine, hot plate etc.

EPNS (Electro Plated Nickel Silver)EPNS is Silverware made of silver plating. Silver plating is a thin layer of silver on top of

another metal. It is made by an electrical process, hence the nameElectroplated Nickel Silver.Cutleries and crockerys of high class establishments are made out of EPNS which includesdifferent types of forks, knifes, pots, plates, salvers etc.

Table dhte or a fixed menuTable dhte refers to a menu of limited choice. It usually includes three or five courses availableat a fixed price. It is also referred to as a fixed menu. This term is known to caterers by its

abbreviation TDH menu. A table dhte menu is a complete meal at a predetermined price.

A la carte menuA la carte menu is a multiple choice menu, with each dish priced separately . If a guest wishes toplace an order he selects the item from the menu and pays for the order he made. In an a la carte

menu all items are cooked to order and served with accompaniments.

Hors doeuvreHors doeuvre course aimed to stimulating the palate, and consists of small tasty dishes, using a

large array of different items such as anchovies, olives, cheese and smoked fish. They are often

referred to a starters or appetizers. This course could also include salads.

Entre

Entre is the first meat in a French Classical menu. It usually comprises a dish made up of steak,

cutlets, casseroles or stews. Some example are Steak au poirre, Veal cutlets, and Irish stew.

Dessert

This is the fruit course in the French classical menu and usually presented in a basket (Corbielle

de Fruits) and placed on the table, as part of the table dcor, and served at the end of the meal.

All forms of fresh fruit and nuts may be served in this course.

Table ServiceIt is a type of service. Table service is the service done at the table, where the guests are seated.

In the table service either service personnel or waiter serves the food to the guests or the guests

help themselves.

American serviceAmerican service is a pre-plated service which means that the food is served onto the guests

plate in the kitchen itself and brought to the guest. The portion is predetermined by the kitchenand the accompaniments served with the dish balances the entire presentation in terms of

nutrition and color. This type of service is common in a coffee shop where service is required to

be fast.

English serviceEnglish service is often referred to as Host Service or Silver service. The food is brought on

platters by the waiter and is shown to the host for approval. The waiter then portions the food

and serves to the guest plate.

French serviceIt is a very personalized service. Individual portioned food is brought from the kitchen in dishes

and salvers which are placed directly on the table. The plates are kept near the dish and the

guests help themselves.

Russian service


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Table is laid with food for guests and presentation is done elaborately. Guests help themselves.

This is an elaborate silver service much on the line of French service. Display and presentation

are the major part of this service. Some parts of the service such as carving and portioning etc aredone by the waiter.

Gueridon service

This is a service done from the gueridon trolley. The cooking is done at the gueridon trolleyplace near the guest table and service is done at the guest table. The waiter plays an importantrole as he is required to fillet, carve, flamb and prepare the food with showmanship.

Self ServiceIn the self service the service is done by customer themselves. The guests collect the food fromthe counters and then he/she may sit at the table or stand at high table to have the food.

Counter serviceCounter service sometimes called cafeteria service. The guests come in line, collect their food

from the counter and seat at the table to have the food. Food may be grouped together such ascold and hot, or main course and desserts etc. In some places the guests also have to clear the

empty plates and cutleries after having the food.

EchelonIn echelon service the counters are arranged in such a way that it provides better view of the

foods and arranged in angular way.

CarouselThe carousel is a circular counter that revolves to display the food items. The carousel is fitted insuch a way that the one side is always inside the kitchen and other side is in the service area. As

the carousel revolves the counter is filled up from the kitchen and guests selects the food as it

revolves.

CarveryCavery is a type of assisted service. This service method includes both table service and self

service. Some parts of the service is done by the waiter at the table and some parts of the service

is done guests themselves.

Take awayThe food order is placed at a counter and the food is collected from the same counter and take

the food away from the premises for consumption.

Drive thruThe customer drives the vehicle to the counter and orders and collects the food and leaves the

counter.

Vending MachineThe customer inserts the value of the food item displayed in the vending machine and selects the

food by pressing a knob. The vending machine dispenses the selected food. The vending

machine can dispense hot or cold food.

Food courtsFood courts include series of individual counters where customer may either order and eat, or

buy from a number of counters and eat in separate eating area.

KiosksKiosks are outdoor arrangements that provide food and beverages to people in a specific

location.

Specialized Service/ In-Situ


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In-situ service is the service provided at the place, which is primarily not meant for service.

Examples of in-situ services are:

Tray serviceIn the tray service the food and beverages are brought in a tray and given to guests. Such service

are seen in hospitals, guest rooms etc.

Room serviceIn room service the service of food and beverages are done in the guest room. The food is takento the guest room in a tray or room service trolley.

Drive-in serviceThe guests order the food from the vehicle parked at designated areas and service is done at thevehicle. The food is placed on trays that are clipped in the door or steering wheel.

Lounge serviceIn lounge service the food and beverage is served at the lounge area of a hotel

Mise-En-SceneMise-en-scene is the preparation of the environment of the restaurant before starting the service

session. Creating a pleasing, safe and hygienic environment is the main task in the Mise-en-

scene. For the waiter the restaurant is the service area. Before each service session, the restaurantshould be made presentable enough o accept guests.

Mise-En-PlaceMise-en-place means putting in place and the term denotes to the preparation of a work place

for ultimate smooth service. To ensure that the restaurant is ready for service the waiter makessure that this station has been efficiently prepared for service.

Guest Service CycleGuest service cycle refers to the activities provided to the guests while in the restaurant. Guestservice cycle is the process, which repeats to every guest. Learning guest service cycle is very

important, because a good waiter should know what are the activities done in the restaurant

during the service.

Social SkillSocial skill is a skill, which enable us to deal with social situations. Social skills have an

important part to play in food and beverage service. Because service is about meeting the guests

psychological needs and making him feel welcome, and social skills are essential part of thisprocess. Social skills can be used for selling of food and beverage products also.

Kot/ Bot Controll SystemA variety of control systems are used in the hotel industry. One such important control system isthe KOT control. When an order is taken from a guest, it is ordered in triplicate on a Kitchen

Order Ticket. One copy goes to the kitchen, against which the chef prepared the dishes ordered

for. The second copy goes to the cashier to make the bill. The third copy is the waiters copy,

against which the food or beverage to be served to the guest is picked up

Specialty RestaurantSpeciality restaurant is a restaurant serves specialized cuisines. Service in a specialty restaurant

is both formal and stylish. The prices tend to be high because of higher overheads. The menu

may be an a la carte, buffet, or a table dhote. Waiters should be highly skilled, as specializedservices such as preparation of food at tables and flambs, may have to be done.

Coffee shop


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Coffee shop is a 24 hours F&B outlet. Usually coffee shop situated near to the lobby of a hotel.

Style of service is American that is pre-plated. The menu of coffee shop is varied. Menu

comprises of Full-day menu or according to meal session.

Cafeteria ServiceThis service exists normally in industrial canteens, colleges, hospitals or hotel cafeterias. To

facilitate quick service, the menu is fixed and is displayed on large boards. The guest may haveto buy coupons in advance, present them to the counter waiter who then services the desireditem. Sometimes food is displayed behind the counter and the guess may indicate their choice to

the counter attendant. The food is served pre-plated and the cutlery is handed directly to the

guest. Guests may then sit at the tables and chairs provided by the establishment.

Fast food ServiceThere is a predominant American influence in fast food style of catering. The service of food and

beverages in a fast food restaurant is at a faster pace, than at an a la carte restaurant as the menu

is compiled with a special emphasis on the speed of preparation and service. To make this typeof service financially viable, a large turnover of customers is necessary. The investment is rather

large, due to the specialized and expensive equipment needed and high labor costs involved.

Room serviceRoom service is offered to the resident guests. Guests order food and/ or beverages to the kitchen

and order is taken by the room service order taker. Once the order is taken then it is passed to the

kitchen. Once the order is ready the room service waiter serves the food and/ or beverage at the

room. Along with the food, the bill is also presented to guest to be signed or payment.

Banquet ServiceBanquet functions are the services provided at a fixed time and at a fixed venue. The banquet

service is inevitable in a hotel due to its revenue earning potential. The reason is that banquet canoffer service to a large number of guests at a time. Banquet service can be formal or informal.

Bar serviceThere are normally two kinds of bars in Indian hotels. One is the public bar, and the other is theservice or dispense bar. The public bar is located in the public areas, and is used for the serviceof paying customers, be it in-house guess or non-residents. The dispense bar is used for

dispensing drinks to other outlets of the hotel such as coffee shop, room service outlet, banquets

and the specialty restaurant. It is generally located in the back area of the hotel and is open roundthe clock. It should be adequately equipped to meet the demands of all the outlets.

Vending MachineVending machines are machines dispensing food and beverages and placed at various places.The main advantages of vending machines are the convenience. But the main disadvantage is the

limited choice. Vending machines does not require the help of service staff to operate.

Ancillary Areas and ServicesAncillary areas are the supporting areas of F&B service department. Without the help of theancillary departments F&B service department cannot work smoothly. In this regard the ancillary

departments are very important for F&B service department. Major ancillary departments in a

five star hotel are the following.

1.Pantry2.Still room

3.Silver room

4.Linen Room5.Hot plate


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6.Wash-up area

7.Kitchen stewarding

PantryPantry is the area situated between the Kitchen and Restaurant. Pantry consists of the following

sections. Hot plate or food pick up area, Place to keep dirty plates and glasses, Place or box to

keep soiled linens, Place to keep clean plates and cups, A sink to wash small equipments such asglasses and cups, A dispense Bar

Still RoomIt is one of the very important supporting areas in the food and beverage department of the hotel.

It provides the food and beverages for the service of meals which are not provided by thekitchen. The still room makes all the hot and cold non-alcoholic beverages needed for the

restaurant.

Silver RoomSilver room is the place where all the silver wares are stored and cleaned. Still room holds thecomplete stock of all the silverware such as flatware, cutlery, hollowware etc. separate storage

areas would be allotted to store different types equipments. It is very important area that the

silver room should contain space for silver cleaning.Linen RoomThe linen room is important back of the house service area in a hotel. The linen room should

stock minimum linen and uniform required to meet the daily demands so as to ensure smooth

operations. Linen is changed daily in the restaurant and it is exchanged one on one basis from thelinen room.

Hot plateHot plate is the food pick up area of the pantry. The service personnel is not allowed to enter thekitchen nor wait till food is being prepared. The waiter is hands over the KOT (Kitchen Order

Ticket) to the Aboyer, who is in-charge of hot plate and in-turn aboyer announces the order to

the kitchen. Once the order is being prepared kitchen staff keeps the cooked food in the hot plate.

Wash-up areaThe wash-up area comprises of wash sinks, dish washing machines, rack to keep cleaned dishes,

and tables. All the utensils are washed, cleaned, dried and keep here for further use.

Kitchen stewarding

This department primarily controls the storage and issue of cutlery, crockery, hollowware,

chinaware, glassware to the different food and beverage outlets and kitchens. Kitchen stewarding

department supplies all cleaned service equipment to waiter. This department is also responsible

for washing solid service ware and subsequently furnishing clean items.

Q. Remember brand names of following-

-Singlemalt

-Blended scotch

- White rum & Dark rum

- Vodka


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- Gin

- Tequila

- Names of Famous white wine, red wine, rose wine & sparkling wine.

InterviewQ.F

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