Food and beverage service short note/ Dawit

Food and beverage services sector contributes a great deal to the profits in hospitality industry.
With the increase in importance of business meetings, a range of personal and social events, a
large number of customers visit catering establishments frequently. The food and beverage
professionals tirelessly work to intensify customers’ experience through their service.
The F&B Services providing businesses deliver food and beverages to their customers at a
particular location (on-premise) such as hotel, restaurant, or at the customer’s intended premises
(off-premise).

F&B Services – Definition

Food and Beverage Services can be broadly defined as the process of preparing, presenting and
serving of food and beverages to the customers.
F&B Services can be of the following two types −
 On Premise − Food is delivered where it is prepared. The customer visits the premise to
avail the food service. The premises are kept well-equipped and well-finished to attract
customers to avail F&B service.
For example, restaurants, pubs, etc.
 Off Premise or Outdoor Catering − This kind of service includes partial cooking,
preparation, and service at customer’s premises. It is provided away from the F&B
Services provider’s base on the occasion of major events which call for a large number
of customers.

Types of F&B Services Operations

There are two broad types of F&B Services operations −

 Commercial − In this case, F&B Services is the primary business. The most known
commercial catering establishments are — hotels, all kinds of restaurants, lounges,
cafeterias, pubs, clubs, and bars.
 Non-Commercial − Non-commercial operations are secondary businesses in alliance
with the main business. These F&B services mainly cater to their consumers with
limited choice of food and beverages. These establishments often run under contracts.
For example, food and beverage services provided at hospitals, hostels, and prisons.
In this tutorial, we mainly consider commercial food and beverage service sector. Let us first
understand some common forms of F&B service.

What is Catering?

Catering is the business of providing foods and beverage service to the people at a remote
location. It is a part of food and beverage service sector. For example, arranging food services at
a wedding location.

1
 Food and beverage service short note/ Dawit
What is QSR?

These are the fast food outlets called Quick Service Restaurants where the food is prepared,
purchased, and generally consumed quickly. They are run with convenience as a main factor.
Branded outlets such as McDonalds and Nando’s are QSRs.

What is FSR?

They are fine dining, family, specialty, ethnic, or theme restaurants called Full Service
Restaurants where the food and beverage menu is wide and the customer’s expectations are
high. They are operated with customer satisfaction and experience as the key factors.
Food and Beverage Services come only after preparing what is to be served. Most food and
beverage service businesses operate in the following cycle −

The upper half depicts food preparation related functions, whereas the lower half depicts food
and beverage service to customers.

Food and Beverage Service Objectives

The food and beverage service is looked as a means of achieving satisfaction and making
yourself feel comfortable in today’s world. The main objectives of this service are −
 To satisfy the following needs −
o Physiological − The need to taste different varieties of food.

2
 Food and beverage service short note/ Dawit
o Economical − The need to get F&B Services at the invested cost.
o Social − The need to find friendly atmosphere.
o Psychological − The need to elevate self-esteem.
 To provide high quality food and beverages.
 To provide friendly and welcoming atmosphere.
 To provide professional, hygienic, and attentive service.
 To impart value for money.
 To retain the existing customers and to bring in new ones.
 The following terms are frequently used in F&B services −

S. Term & Meaning

No.

1 Back bar
A range of shelves displaying glassware and bottles.

2 Banquet
A sit-down meal served on the occasion of a formal or informal event such as a wedding
party or a conference.

3 Binge Drinking
Drinking too much in a single session.

4 Buffet
A dining system where the guests serve themselves. Popular with a large number of guests
and a small number of workforce.

5 Cocktail
Any mixed drink prepared using alcohol.

6 Condiments
Spices, sauce or other food preparations used to enhance the flavor or to complement the

3
 Food and beverage service short note/ Dawit

dish.

7 Crockery
Plates, dishes, cups, and other similar items, especially ones made of glass, earthenware, or
china clay.

8 Cross-Contamination
It is a process of unintentional transfer microorganisms from one substance or object to
another, with harmful effect.

9 Croutons
Crispy cubes of bread

10 Cutlery
Knives, forks, and spoons used for eating or serving food.

11 Deli
A store that sells pre-cooked fine food.

12 Dram Shop
American term for ‘Alcohol Bar’.

13 Gueridon Trolley
A trolley used in F&B Services business on which the food can be cooked, finished, or
presented to the guest at the table.

14 High Ball (Long Drink)

Alcoholic beverage mixed with a large volume of soft drink and served in a tall glass with
straw.

15 Mocktail

4
 Food and beverage service short note/ Dawit

A non-alcoholic drink prepared using fruit juices or other soft drinks.

16 Pathogen
It is a biological agent that causes disease to its host.

17 Platter
A large flat dish or plate for serving food.

18 Pub
British name for ‘Public House’, an establishment licensed to serve alcoholic drinks.

19 Shot Ball (Short Drink)

Alcoholic drink consumed in a gulp. It is served in shot glass.

20 Situ
On site, locally.

21 Spot Checking
Regular surprise checking conducted to review standardized recipes and food products to
maintain quality.

22 Station
A set of tables allocated to waiters in the F&B Services establishment.

23 Table Cover
It is the area on the table for plates, glasses, and cutlery for single person.

24 Tines
Parallel or branching spikes of a fork.

25 Toque

5
 Food and beverage service short note/ Dawit

Cooks cap with multiple folds represents the many different ways a chef knows to prepare
a dish.

The food and beverage service is part of the service-oriented hospitality sector. It can be a part
of a large hotel or tourism business and it can also be run as an independent business. The
members of the F&B Services team are required to perform a wide range of tasks which include
preparation for service, greeting the guests, taking their orders, settling the bills, and performing
various other tasks after the guests leave.
Let us see the F&B services in hotels, structure of F&B department and ancillary services in a
hotel.

Food and Beverage Services in Hotel

Most of the star-ranked hotels offer multiple F&B services in their hotels. They can be −

 Restaurant
 Lounge
 Coffee Shop
 Room Service
 Poolside Barbecue/Grill Service
 Banquet Service
 Bar
 Outside Catering Service

Structure of F&B Services Department

The F&B Services personnel are responsible to create the exact experience the guests wish for.
The department consists of the following positions −
Food & Beverage Service Manager
The Food & Beverage Service Manager is responsible for −

 Ensuring profit margins are achieved in each financial period from each department of
F&B service.
 Planning menus for various service areas in liaison with kitchen.
 Purchasing material and equipment for F&B Services department.

6
 Food and beverage service short note/ Dawit
Assistant Food & Beverage Service Manager
The Assistant Food & Beverage Service Manager is aware of and is tuned to all the work the
F&B Services Manager performs and carries out the same in the absence of his superior.

Restaurant Manager
The Restaurant Manager looks after the overall functioning of a restaurant. The responsibility of
this staff member include −

 Managing the functions in the dining room

 Ordering material
 Stock-taking or inventory checking.
 Supervising, training, grooming, and evaluating the subordinates
 Preparing reports of staff and sales
 Managing budgets
 Handling daily sales and coordinating with cashiers
Room Service Manager
The Room Service Manager is responsible for −

 Selecting, training, encouraging, and evaluating all junior employees

7
 Food and beverage service short note/ Dawit
 Ensuring that cultural values and core standards of F&B department/establishment are
met
 Controlling labor expenses through staffing, budgeting, and scheduling
 Handling guest complaints
 Providing special requests
Banquet Manager
The Banquet Manager is responsible for −

 Setting service standard for banquets

 Forecasting and allocating budgets for various types of events such as conferences,
meetings, etc.
 Achieving food and beverage sales
 Controlling chinaware, cutlery, glassware, linen, and equipment
 Handling decorations and guest complaints
 Providing special requests
 Purchasing required stock by following appropriate requisition procedures
 Following up each function by receiving guest feedback and submitting it to F&B
Manager
 Participating in departmental meetings
 Planning and pricing menu
 Training, grooming, and development of staff underneath
Bar Manager
The Bar Manager is responsible for −

 Forecasting the daily flow of customers

 Allocating right number of staff according to customer influx
 Managing and monitoring bar inventory from store to bar
 Tracking all types of drink sales
 Allocating cleaning and tendering tasks
Food Safety Supervisor (FSS)
A Food Safety Supervisor is a person who is trained to recognize and prevent risks associated
with food handling in an F&B Services business. He holds an FSS certificate that needs to be no
more than five years old. He is required in an F&B Services business so that he can train and
supervise other staff about safe practices of handling food.

F&B Ancillary Departments

Food and Beverage department relies upon the support of the following departments −
8
 Food and beverage service short note/ Dawit
Kitchen Stewarding
The Kitchen Stewarding department strives to ensure cleanliness, preparedness, and orderliness
in the commercial kitchen so that the kitchen staff can work efficiently. It also ensures that all
the tools and utensils required for a specific meal or cooking task are cleaned properly and are
ready to go. The kitchen steward is a working link between the F&B Services and the
commercial kitchen.
Dishwashing
The Dishwashing department is responsible for providing clean and dry supply of glassware,
chinaware, and cutlery for bar, banquet, lounge, and restaurant service.
Laundry
The F&B department is highly reliable on laundry department or outsourced laundry services
for timely supply of dry-cleaned and wrinkleless linen.

F&B Staff Attitudes and Competencies

Each member of the F&B department hierarchy needs to have the following traits and skills −
Knowledge
Awareness of one’s responsibilities and roles, appropriate knowledge of food items, food and
beverage pairing, etiquettes, and service styles is a great way to build confidence while serving
the guests.

Appearance
It creates the first impression on the guests. The F&B staff members must maintain personal
hygiene, cleanliness, and professional appearance while being on duty.
Attentiveness
Attentiveness is paying sincere attention to details, memorizing the guests’ needs and fulfilling
them timely with as much perfection as one can put in.

9
 Food and beverage service short note/ Dawit
Body Language
The F&B Services staff needs to conduct themselves with very positive, energetic, and friendly
gestures.
Effective Communication
It is very vital when it comes to talking with co-workers and guests. Clear and correct manner of
communication using right language and tone can make the service workflow smooth. It can
bring truly enhanced experience to the guests.
Punctuality
The F&B Services staff needs to know the value of time while serving the guests. Sincere time-
keeping and sense of urgency helps to keep the service workflow smooth.
Honesty and Integrity
These two core values in any well-brought-up person are important for serving the guests in
hospitality sector.

There are a number of service styles to be followed when it comes to how food and beverage
should be served to the customers. The following are the most prominent styles –

Table Service

In this type of service, the guests enter the dining area and take seats. The waiter offers them
water and menu card. The guests then place their order to the waiter. The table is covered in this
service. It is grouped into the following types.
English or Family Service
Here, the host contributes actively in the service. The waiter brings food on platters, shows to
the host for approval, and then places the platters on the tables. The host either makes food
portions and serves the guests or allows the waiter to serve. To replenish the guests’ plates, the
waiter takes the platters around to serve or to let the guests help themselves. This is a common
family service in specialty restaurants where customers spend more time on premise.
American or Plate Service
The food is served on guest's plate in the kitchen itself in predetermined portion. The
accompaniments served with the food, the color, and the presentation are determined in the
kitchen. The food plates are then brought to the guest. This service is commonly used in a
coffee shop where service is required to be fast.

10
 Food and beverage service short note/ Dawit

French Service
It is very personalized and private service. The food is taken in platters and casseroles and kept
on the table of guests near their plates. The guests then help themselves. It is expensive and
elaborate service commonly used in fine dining restaurants. This service has two variants −
 Cart French Service − The food is prepared and assembled at tableside. The guests
select food from the cart while sitting at their tables and are later served from the right. It
is offered for small groups of VIPs.
 Banquet French Service − The food is prepared in the kitchen. The servers serve food
on each individual’s plate from guest’s left side. For replenishment, the servers keep the
food platters in front of the guests.

11
 Food and beverage service short note/ Dawit

Gueridon Service
In this service, partially cooked food from the kitchen is taken to the Gueridon Trolly for
cooking it completely. This partial cooking is done beside the guest table for achieving a
particular appearance and aroma of food, and for exhibiting showmanship. It also offers a
complete view of food. The waiter needs to perform the role of cook partially and needs to be
dexterous.
Silver Service
In this service, the food is presented on silver platters and casseroles. The table is set with
sterling silverware. The food is portioned into silver platters in the kitchen itself. The platters
are placed on the sideboard with burners or hot plates. At the time of serving, the waiter picks
the platter from hot plate and presents it to the host for approval and serves each guest using a
service spoon and fork.

12
 Food and beverage service short note/ Dawit

Russian Service
It is identical to the Cart French service barring the servers place the food on the platters and
serve it from the left side.

Assisted Service

Here, the guests enter the dining area, collect their plates, and go to buffet counters and help
themselves. The guests may partially get service at the table or replenish their own plates
themselves.
Buffet Service
It this type of service, the guests get plates from the stack and goes to buffet counter where food
is kept in large casseroles and platters with burners. The guests can serve themselves or can
request the server behind the buffet table to serve. In sit-down buffet restaurants, the tables are
arranged with crockery and cutlery where guests can sit and eat, and then replenish their plates.

13
 Food and beverage service short note/ Dawit

Self Service

In this type of service, the guests enter the dining area and select food items. They pay for
coupons of respective food items. They go to food counter and give the coupons to avail the
chosen food. The guests are required to take their own plates to the table and eat.
Cafeteria Service
This service exists in industrial canteens, hostels, and cafeterias. The menu and the space is
limited; the cutlery is handed over to the guests. The tables are not covered. Sometimes high
chairs are provided to eat food at narrow tables. It is a quick service.

14
 Food and beverage service short note/ Dawit

Single Point Service

In this type of service, the guest orders, pays for his order and gets served all at a single point.
There may be may not be any dining area or seats. The following are the different methods of
Single Point Service.
Food Court
This is an array of autonomous counters at which the customers can order, eat, or buy from a
number of different counters and eat in adjacent eating area.

15
 Food and beverage service short note/ Dawit

Kiosks
The customer enters the choice and amount of money physically and the machine dispenses
what customer demanded accurately.
Take Away
Customer orders and avails food and beverage from a single counter and consumes it off the
premises.
Vending
The customer can get food or beverage service by means of automatic machines. The vending
machines are installed in industrial canteens, shopping centers, and airports.

16
 Food and beverage service short note/ Dawit
Special Service

It is called special service because it provides food and beverage at the places which are not
meant for food & beverage service. The following are the different methods of special service.
Grill Room Service
In this type of service, various vegetables and meats are displayed for better view and choice.
The counter is decorated with great aesthetics, and the guest can select meat or vegetable of
choice. The guest then takes a seat and is served cooked food with accompaniments.
Tray Service
Method of service of whole or part of meal on tray to customer in situ, such as hospitals,
aircraft, or railway catering.
Trolley/Gueridon Service
Food is cooked, finished or presented to the guest at a table, from a moveable trolley. For
example, food served on trollies for office workers or in aircrafts and trains.

Home Delivery
Food delivered to a customer’s home or place of work. For example, home delivery of pizza or
Meals on Wheels.
Lounge Service
Service of variety of foods and beverages in lounge area of a hotel or independent place.

17
 Food and beverage service short note/ Dawit
Room Service
Here food is served to guests in their allotted rooms in hotels. 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 waiter receives the order and transmits the same to the kitchen. Meanwhile, he prepares his
tray or trolley. He then goes to the cashier to prepare and take the bill. He then takes the bill
along with the food order for the guests’ signature or payment. Usually clearance of soiled
dishes from the room is done after half an hour or an hour. However, the guest can telephone
Room Service for the clearance as and when he has finished with the meal
Today, numerous types of food and beverage service outlets have come up in the market. They
offer a wide range of food and beverage services that the customers can avail. The extent of
service depends upon the type of service outlet. They include drive-through service of fast food
where the customers can purchase their favorite food without having to leave their cars and
pick-up points where food is delivered in minutes. There are also some elite class fine dining
outlets which exhibit classy articles in the house and provide elaborate food services.
Here are some famous types of food and beverage outlets −

Outlet Menu Ambience Service

Wide menu for Soft instrumental

breakfast, lunch, music, soft lights,
Self or Assisted service
and dinner with formal ambience,
provided 24X7, round the
hot and cold all appealing for
Airport Lounges clock. The traveler selects
beverages, salads, having meals at
food and beverage of choice,
main meals, and leisure and resting
and takes to the table himself.
desserts. gracefully at the
airport

Wide menu of soft Informal, relaxed

drinks, alcoholic atmosphere, Push-low seating, speedy
Bars beverages, and energetic music, service of cocktails,
light snacks. colorful flashy mocktails, and snacks.
lights.

Cafeterias Short dining menu Attached to Self or assisted, pre-plated,

with less food educational low priced service.
options. Follows institutes or
cyclic meal plan. industrial

18
 Food and beverage service short note/ Dawit

organizations

Short menu with Informal ambience

hot and cold with light music Quick and mid-priced service
Coffee Shops
beverages, snacks, and moderate for high customer turnover.
and light meals. lighting.

Strobe lights, laser

lights, dance floor,
Entry permission for couples
Menu with snacks lively music,
Discotheque/Nightclubs or members on charge,
and beverages. informal and
assisted service.
energetic
atmosphere.

Elaborate menu of
single or multiple
Modestly
Family/ Casual Dining cuisines which
furnished, Casual Assisted, mid-priced service.
Restaurants may change
atmosphere.
according to the
operating hours.

Limited menu of Speedy service, minimum

hot and Cold table service. The food is
beverages with prepared in the kitchen,
easily prepared Catchy trendy placed in the trays, and
Fast Food Outlets and fast meals colored furniture, passed to the person at the
cooked in advance lights, and music. counter, who then delivers to
and kept warm. the customer. The customer
picks up the trays and
consumes it on premise.

Food Courts Multi cuisine Multi-cuisine food Speedy service with

menu. outlets are located minimum personal attention.
around modestly The customers pick up food
kept central dining and beverages of their choice
area. from multiple outlets around
and sit in the central dining

19
 Food and beverage service short note/ Dawit

area to consume.

Grilled meat or sea Attached to star

food with hotels, gardens, or
alcoholic/non- independent, may
Grill Rooms According to hotel policies.
alcoholic have open kitchen.
beverages. Eye-catching
counters.

Roasted meats, Located near

crunchy swimming pools,
Poolside Barbeque vegetables, and Informal, relaxed Self/assisted service.
seafood with wines atmosphere,
and beer. energetic music.

Mostly alcoholic Informal and

menu with snacks. social ambience Push-low seating, self, or
Pubs
with less lighting assisted service.
and more chatting.

Specific menus Follows specific Uniform of the service staff,

such as Chinese, theme. Interior linen, and service ware are
Specialty/Ethnic
Italian, Indian, Decoration is in according to the theme and
Restaurants
Thai, or Mexican. line with the from the country where the
theme. food originates.

Limited or Frontend counter Pickup service where

elaborate menu of for selling is customer places order, waits
Take-away Counters food and attached to the till it is completed, and picks
beverages. pantry. the food and beverages to
consume them off-premise.

Themed Restaurant Limited menu that Architecture, American/Assisted service.

is based on the lighting, and music
theme. induce the feel of
the theme. Mostly

20
 Food and beverage service short note/ Dawit

informal
ambience.

Pre-packaged Located in high

chips, portioned labor cost and
Vending Machines foods, canned limited space areas Complete self-service.
beverages. such as transport
hubs.

General Layout of F&B Outlets

Appropriate architecture of F&B outlet makes it prepare, present, and serve in optimum way
and increase productivity. These are few basic considerations for various sections of F&B
outlets −
Kitchen
It is farthest from the customers.
Store
It has large fridges, cupboards with multiple shelves, and lockers. It is attached to the kitchen.
Pantry
It is being the area where food or beverage is prepared ready to serve, it is located between the
dining area and the kitchen.
Restrooms
There are two different schools of thought for location of restrooms − some experts consider
that the restrooms must be near the entrance and some think that it should be isolated from
entrance or dining area.

General Considerations for F&B Services Layout

While designing an F&B outlet, one needs to consider every factor that contributes to the
smooth running of operations right from food preparation, cooking, dish presentation, serving,
and all allied tasks.
While designing commercial F&B outlets, the following points are important −

 Target customer segment (Youth/Men/Women/All).

 Type of food (Light Food/Fast Food/Fine Dining).
 Manner of food production (Cooking/Grilling/Boiling/Baking/Steaming).

21
 Food and beverage service short note/ Dawit
 Type of food distribution (On/Off Premise).
 Availability of carpet area.
 Number of staff required.
The kitchen is designed not to be directly visible. The chef cannot directly communicate to the
guests. The guest tables and chairs are placed away from kitchen.
Food and Beverage Service operations involve a multitude of activities which engage the staff
right from purchasing raw material, preparing food and beverage, keeping the inventory of
material, maintaining service quality continuously, managing various catered events, and most
importantly, analyzing the business outcomes to decide future policies.
Let us look into the operations involved in F&B service −

Product Cycle in F&B Service

The purchasing department in F&B Services is responsible for purchasing, storing, and issuing
the supply of raw food items, canned/bottled beverages, and equipment. The following is a
typical product purchasing cycle −

22
 Food and beverage service short note/ Dawit
The purchasing department works with accounts department to keep the information on
allocated budget and balance budget.
The following factors influence purchasing −

 Size of F&B Organization

 Location of F&B Organization
 Availability and Size of Storage Space
 Organization Budget and Policies
 Availability of the commodity due to season
Purchasing Product
The purchaser is responsible for purchasing a product. He studies the market, and analyzes and
selects suppliers, wholesalers, and the contemporary market prices. He then liaisons with
suppliers and wholesalers to get good material at fair price and purchases the required
commodities by following appropriate purchase procedures.
Receiving the Product
The receiver receives the products from the suppliers. He checks the product for right quality
and quantity. He deals with the delivery personnel from the supplier’s end and signs on the
related receipts.
Storing and Issuing the Product
The store men carry out the task of storing received supply and issuing it to respective
departments. They update the stock database, and manage old and new material in the stock.
They also keep record of stock to the latest date.
Preparing and Presenting an F&B Product
This includes preparation of various food items and fresh beverages. The cooks prepare various
foods and the bar tenders prepare cold beverages such as mocktails and cocktails. They also
make the dish most presentable by arranging food on platter and decorating it in an attractive
manner. The beverages are also decorated by using fruit slices, decorating the glasses, sippers,
and stirrers.
Consuming the F&B Product
This part is played by the guests. At the service end, the respective staff takes inventory of the
consumed and balanced stock of food and beverages and keeps it updated to latest figures.

Maintaining Food and Beverage Standards

It is very vital for an F&B Services organization or an F&B department in a large hotel to keep
their standards of food and beverage high. If the quality of food and beverage along with the
best service is what the guests liked, then the chances of the guests coming repeatedly and
singing praises of what they received are high.

23
 Food and beverage service short note/ Dawit
Food and Beverage Standards
Any food and beverage service business has a great responsibility of serving hygienic, safe,
clean, and fresh food. The customers also rightfully question if the food or beverage they
consume at the F&B Services outlet is healthy, safe, and fresh.
For ensuring food safety, a system named Hazard Analysis and Critical Control Points
(HACCP) in Europe works to identify Critical Control Points (CCP) for the presence of
physical, chemical, and bacterial hazards to food. HACCP has set guidelines and principles on
producing healthy and safe food. It also enables food and beverage businesses to adhere to
consistent safety and quality of food production.
In India, Food Safety and Standards Authority (FSSA) works towards setting standards for safe
and hygienic food. In USA, Food Safety and Inspection Service (FSIS) is responsible for the
safety of meat, poultry, and processed egg products. Also, the Food and Drug Administration
(FDA) is responsible for virtually all other foods.

Managing Buffets, Banquets, and Catered Events

Before planning and executing buffets, banquets, or catered events, the respective managers and
supervisors need to consider the following factors −
Type of Event
It can be formal such as seminars, meetings, or conference, or informal such as a wedding
reception, birthday party, employee outing, and alike.
Involvement of Various Persons
The participants such as decorating staff, planning staff such as managers, serving staff,
supervising staff, whole sellers, and the guests.
Event Requirements
It is important to know the date and time of event, the number of expected guests, dance floor,
audio or projector systems, or any special requirement demanded by the guests before planning
the event.
Decors
It includes flowers, table arrangement, center-pieces, candles, artificial fountains/waterfalls,
decorative art pieces, plants and pots; for both formal and informal occasions with the
involvement of décor artists. The display pieces may be carved, baked, or assembled; made of
edible or non-edible substances according to the laid standards. The decoration needs to go in
pair with the theme of the banquet, buffet, or some event.
Menu
According to the time of event, it can include starters, salads, breads, main courses (meats,
poultry, or sea food), desserts (fruits, pastries, or frozen desserts), beverages, accompaniments,

24
 Food and beverage service short note/ Dawit
and garnishes according to the establishment standards. It must be hygienic, in-line with the
occasion, and meeting the F&B Services establishment standards.
Serving Equipment
Depending upon the requirement of guests and serving style, it can include silverware, platters,
table linens, and other required serving equipment. It also includes size and shape of tables and
chairs.
Serving Norms
According to establishment norms, serving right food at right temperature, replenishing food
platters timely, keeping the overall display neat and attractive, storing food and managing
beverage consumption after service, cleaning buffet or banquet area, restoring plates, cutlery,
Guerion trollies, and glassware after completion of service.

F & B Services - Analysis & Decision Making

The decision making responsibility in an F&B establishment rests with the managers. They have
full access to the numbers, data, reports, and trends of the market as well as knowledge of F&B
establishments.

F&B Services Analysis

The F&B services managers need to conduct financial analysis and quality analysis.

Financial Analysis is carried out in three steps −
Setting expectations (BUDGET)
The managers study current and future market trends and forecast expenses. Budgets are
prepared based on managers’ inputs.
Evaluating actual situation (INCOME STATEMENT)
The managers also keep a keen eye on present situation in which F&B Services is functioning.
They need to consider fixed costs such as rents and property taxes, and variable costs such as
material, advertisement, and music and entertainment costs.
Analyzing the difference (PROFIT/LOSS)
They come up with the difference and find out the reasons and apply the required policies.
The Quality Analysis needs to consider the following factors while providing the food product
or service. Some of these factors are −
 Evaluating ongoing product analysis checklist that includes doneness, aroma and taste of
the ready dish, garnish, color, appearance, presentation, serving portion, and alike.
 Evaluating the food or beverage product for safety against consumption.

25
 Food and beverage service short note/ Dawit
 Evaluating weekly review of product deviation that includes date, product name,
problem, solutions, and recommendation.

F&B Services Decision Making

It includes coming up with corrective actions in case of certain unpleasant results. The
managers make decisions after going through the following steps −

 Identifying problems
 Identifying reason
 Determining a number of solutions
 Selecting a best solution
 Applying the solution
 Evaluating the solution
For example, the response for chilled cucumber soup is declining for the past four months.
 Identify problems − Menu problem? Taste issue? Price issue? Serving quantity or
quality issue?
 Identify reason − Soup is outstanding on quality, portion of service, and taste marks.
But it is Winter and guests are preferring hot soups than the chilled ones though it is on
the lunch menu.
 Solutions − Can a hot variant of the same soup be developed? Can the soup be replaced
by a preferred alternative?
 Best solution − Shift chilled cucumber soup to summer-time menus and bring in a new
hot soup or a variant of one of the present soups that will potentially rule the guests’
taste buds.

F & B Services - Menu Preparation

Food and beverages form an integral part of the human culture. Ever since human culture
started evolving, food and beverages preparation also went on finding new ways. Today, every
country flaunts a different line of food and beverages prepared in authentic culinary ways.
Over the past several years, various food and beverages have been developed using local crops,
meats, fruits, and vegetables, and trying different recipes with them. This manner of
development contributed in the authenticity of the food and beverages to a great extent.

What is Menu?

It is a detailed list of food and beverage offerings with their respective prices. It is prepared by a
food and beverage service businesses to keep the customers informed about the availability of
various F&B items.
A good menu must −

26
 Food and beverage service short note/ Dawit
 Present clear, unambiguous information.
 Adhere to food safety and nutrition policies of the business.
 Meet or outstrip guests’ expectations.
 Meet the quality standards of the business.
 Be truthful in describing the taste and preparations.
 Be strictly going with the production and service facilities of the business.

Restaurant Menu Preparation

The restaurant menu should be planned well by considering various aspects of the food outlet.
There are myriad menus available right from breakfast, lunch, small bites, up to dinner. The
following information is gathered before planning food and beverage menu for a commercial
kitchen.

 What kind of food outlet is it? (Vintage, Contemporary, Modern, Theme, Bar, and more)
 What is the name of the outlet?
 What is the expanse of food items, their accompaniments, and beverages the owner
wishes to keep?
 Which information needs elaboration for food and beverages?
 What tone of language is required? (formal/informal)
 What types of names and category headings would best suit for the food and beverage
items?
 What design, images, colors, and typeface would look best for the menu?
 Are the graphic details relevant to the food outlet theme?
 How large should the menu be on paper?

27
 Food and beverage service short note/ Dawit
These days, numerous apps such as MenuPro, FineDine, MenuExpress, InnMenu, and more are
readily available to create catchy and engaging menus. A good menu design is a treat for eyes
that drive the guests to place orders.
Depending upon the expanse of physical outlet and service, and the variety of food and
beverages it offers, the menu design and details change.

Menu Planning

This is the selection of menu in advance for an upcoming event. Menu planning plays an
important role in customer satisfaction.
Menu planning is beneficial in the following areas −

 Purchasing of essential material in advance.

 Pricing of the food.
 Guiding the food preparation.
 Evaluating the dietary needs.
 Evaluating the food in terms of necessary improvements.
The menu must be planned such that it goes well with the theme of the F&B outlet and it must
be a good bargain for food price and dietary value.

F & B Services - Ethnic Food Menus

There are various cuisines around the world. Each cuisine involves a lot of preparation. The
following most famous ethnic menus are prepared in various cuisines around the world

Indian Food Menu

Indian food is perhaps as diverse as its culture and offers a lot more than curries and gravies. It
balances all tastes — savory, sweet, salty, and sour. Indian food broadly goes according to the
regions where it originates such as Northern, Southern, Western, and Eastern. Within regions it
is varied according to states such as Kashmiri, Punjabi, Gujarati, Marathi, Keralite, Bengali, and
so on. It is an authentic combination of the base food paired with aromatic herbs nuts, and
spices.
It includes various appetizers, snacks and their accompaniments, veg and non-veg stews,
various types of flat breads, plain or spicy lentils, rice preparations, sea-food, street food, and
sweets made of milk products and nuts.

28
 Food and beverage service short note/ Dawit

Indian food is eaten using one’s clean fingers because that way, the flatbreads are easy to
portion. The spoons and forks are used for having snacks, curries, stews, rice, curds, or sweets
when the need arises. Authentic Indian food is generally served in copper or brass bowls and
plates or you can have it on fresh banana leaves or Patravali (Plates made of dried leaves),
which help to save efforts of cleaning and disposing.
A few popular Indian foods are −
 Poha (beaten rice soaked and cooked by adding chopped vegetables and cilantro)
 Aloo Bonda (Boiled, mashed, and flavored potatoes enwrapped with lentil flour and
deep fried)
 Kadhai Panner (Savory cubes of cottage cheese in thick tangy curry or gravy)
 Veg Kolhapuri (Wholesome vegetables cooked in spicy red gravy)
 Rajma (Black beans cooked in spicy gravy)
 Biryani (Aromatic and flavored rice dish cooked with vegetables or meat)
 Sarson-da-saag (Mustard leaves cooked with chili, garlic, and mustard oil)
 Jalebi (Coils of flour batter deep fried and dipped in sugar syrup)
 Gulab Jamun (Deep fried balls of milk powder and flour soaked into sugar syrup)

French Food Menu

France boasts of a wide range of cuisines. The cuisines follow authentic traditional cooking
practices. French food caters to the preparation of appetizers, salads, soups, stews, side and
main dishes, and desserts. A large variety of classic food is prepared using red and white meats.
Recipes have evolved with seafood, fruits, cheeses, vegetables, pastries, and chocolates using
authentic sauces and dressings.

29
 Food and beverage service short note/ Dawit

The following are some traditional French dishes are −

 Soupe a l'oignon (Onion soup in meat stock)
 Petits Pates a la Sage (Little pies of sage)
 Ratatouille (Traditional vegetable stew)
 Coq au vin (Rooster in wine)

Italian Food Menu

Italian food boasts of classically prepared pizza bases baked with savoury toppings of
vegetables, meat, and cheese. It also includes a wide range of pastas of various shapes and sizes
cooked and served with authentic Italian accompaniments and sauces.
The local customs of baking and cooking provide a large array of soups, salads, snacks, meals,
and desserts from Italian cuisine. The food is often accompanied with beverages such as wine,
champagnes, or other similar drinks.
The following are some popular dishes in Italian cuisine −
 Bellini (a cocktail made with white peach puree and sparkling wine.)
 Caprese Salad
 Cacciuco (Seafood stew)

30
 Food and beverage service short note/ Dawit
 Risotto Alla Milanese (Saffron Rice)
 Arancini Veneziani (Venetian Rice Fritters)
 Braciola (Italian Beef Rolls in Tomato Sauce)
 Spinach and Mushroom Lasagna (Baked sheets of flour separated by stew and cheese)

Chinese Food Menu

They say, Chinese food is the tastiest in the world. It includes soups, snacks, and meals prepared
with rice, noodles, vegetables, meats, seafood, sauces, and seasonings. The stir frying manner of
cooking brings crunchiness, texture, and adds a great flavor to various Chinese dishes.

Chinese food is prepared with crunchy or leafy vegetables, bean sprouts, a variety of
mushrooms, bamboo shoots, tofu (soybean curds), and spices such as chilies, ginger, Chinese
celery, and garlic. The food is consumed using traditional chopsticks and spoons. The table
setting displays porcelain bowls and spoons for soup, a large bowl for food kept on the flat plate
underneath, Rice bowl, and a pair of chopsticks with resting stand.
The following are some traditional Chinese dishes −
 Gong Bao Chicken (Diced chicken cooked with dried chili and fried peanuts).
 Ma Po Tofu (Tofu cubes cooked with pepper powder, ground beef, and green onions).
 Wontons (Triangles of flour added in soup).
 Dumplings (Small dough disks filled with minced meat or spicy chopped vegetables,
closed, and steamed).
 Spring Rolls (fried cylindrical rolls that enwrap minced meat or vegetables).

31
 Food and beverage service short note/ Dawit
 Chow Mein (Cooked and stir fried vegetables in savory sauce).
Chinese food includes a cup of tea as beverage. No aerated drinks are served as part of authentic
Chinese meal. Desserts are not commonly consumed in Chinese cuisine except on special
occasions. The meal is generally completed with fruits.

Thai Food Menu

Thai food is popular for the aroma it brings with the addition of lemongrass, lemon leaves,
galangal, chili, and aromatic herbs. The base food is vegetables, meats, eggs, sauces, noodles,
and rice. A complete Thai meal comprises of snacks, salads, soups, one-dish meals, and
desserts. It makes a blend of great taste and treat for eyes too.

As per the traditional customs, the soups are enjoyed along with rice and noodles; not before.
The rice or noodles are topped with the toppings of choice and consumed with spoon. Some
popular Thai dishes are −
 Tom Yam Goong (Jumbo prawns in savory hot and spicy sauce)
 Pad Thai (Noodles with tofu, sprouts, fried onion, chili sauce, and finely powdered
peanuts)
 Kuay Tiew (Noodles served in vegetables and meat broth)
 Gai Med Ma Moung (Chicken in soy sauce, garlic, honey, and cashew nuts)
 Kao Phad (Fried rice)
 Massaman Curry (Meat and potato cooked in cinnamon flavored curry)

Mexican Food Menu

32
 Food and beverage service short note/ Dawit
Mexican line of food is famous for spicy and tangy taste. It includes salads, snacks, one-dish
meals, elaborate meals, and desserts.

The basic food items in Mexican cuisine are −

 Tortillas (Corn flour or wheat flour disks)
 Fajitas (Grilled meat on tortilla)
 Tacos (Small tortilla partially enwrapping the filling)
 Quesadillas (Wheat or corn tortilla filled with cheese and meat or vegetables)
 Nachos (A Texan-Mexican or Tex-Mex snack with savory flavored tortilla chips)
 Enchiladas (Corn tortillas rolled around a filling of cooked meat, seafood, beans, or
vegetables and covered with a chili pepper sauce and cheese)
 Empanadas (Baked or fried stuffed bread or pastry)

Corn, black beans, native fruits and vegetables, herbs, and meats are integral ingredients of
Mexican food. A few popular Mexican dishes are −

 Chicken-mango-jalapeno salad
 Mango-pineapple salsa
 Prawn fajita with avocado cream
 Mexican chicken stew
 Grilled chicken nacho

33
 Food and beverage service short note/ Dawit

Food and Beverage Services - Menu Courses

The courses of meal around the world vary in number from as small as just one to as wide as 17,
in case of a traditional French meal. The courses are divided according to what food one eats.
There are different food profiles according to the country’s culture and customs. Generally,
there are at least three courses of a meal −
Starter
In this course, a welcoming appetizer that induces hunger is given to the guests. Also, the guests
can prefer soups accompanied with the bite-size savory snacks as side orders in this course.
Main Course
During this course, main dishes with vegetables or meats accompanied with rice and breads are
served. In some cultures, such as Indian, the main dish is accompanied with salads.
Dessert
This course signals the end of meal and is usually had with a cup of coffee.
Salads form an important part of diet in France. A typical French meal has an addition of Salad
Course. It is often accompanied by other courses such as Fish Course and Cheese Course. There
are cultures where people prefer to take one dish meal with no elaborate and distinguished
courses of food.

Broad Types of Menus

Depending upon what and how the food is made available to the guests, there are following
broad menu types −
Table D’hote Menu
Table D’hote is a menu where the meal is combined with a number of food options from each
course. The guests can make their choice and order for a fixed price. Irrespective of what
the guest chooses or declines, the price remains the same. Hence, it may also be called prix
fixe or fixed price menu. Banquet menus, children’s menus, and occasion menus cater to special
occasions and are offered at a set price.
A la carte Menu
A la carte is a multi-course or multi-category menu that comes with appetizers, starters, sea-
food, meats, side dishes, beverages, and alike. Each dish is offered at a separate price. The guest
can choose individual dishes to make own meal package.
Static Menu
In this menu, the typical types of meals are served yearlong with an occasional change on some
special days.

34
 Food and beverage service short note/ Dawit
Cyclic Menu
Cycle menu includes different meals offered on different days of a week. The cafeterias at
educational institutes and otherwise use this menu which they can repeat after a week or a
month. Serving a feast on Sunday, offering special variants of chicken on Fridays can add to the
cyclic menu.
Let us now look at a few other menus which boost your platter and the F & B Services.
Dessert Menu
This menu displays puddings, cakes, tarts, ice creams, smoothies, fondues, sundaes, sweet pies,
and ice creams and frozen yogurts along with their respective prices.
Frozen Desserts − They are usually popular with people from all ages and walks of life. They
are always served chilled. The following are some mouthwatering frozen desserts are −
Ice Cream/Gelato (Italian for ice-cream) − They are primarily same with just a little
difference in composition of milk, custard, water, and eggs. In India, frozen desserts are
prepared with thick full cream milk and fruit pulp or crushed nuts and saffron. It is popularly
known as ‘Kulfi’. Kulfi is served on stick or in terracotta pot called ‘Matka’.

Sorbet − It is a frozen dessert made of fruit juices, dessert wines, and ice shaves. It is flavored
by a variety of edible food colors and essences. In contrast to ice cream, frozen dessert appears
icier than milky.
Frozen Yogurt − It is made by freezing flavored yogurt. It also contains less fat, sugar, and
thus less calories as compared to ice creams.
Beverage Menu
This menu includes variants of tea and coffee, hot chocolate, juices, milkshakes, mocktails, and
so on. The wine menu includes wines, beers, liquors, types of water, cocktails, and spirits with
their respective serving quantities and prices.

Food and Beverage Services - Beverages

35
 Food and beverage service short note/ Dawit
Beverage is any liquid consumed by humans for quenching thirst, or merely for pleasure.
Beverages come in various types −

Non-Alcoholic Beverages

There are two types of non-alcoholic beverages.

Hot Beverages
These are served hot. Hot beverages typically include tea, masala tea (spiced tea), milk, hot
chocolate, and variants of coffee such as expresso, latte, and cappuccino.

Cold Beverages
These are served and consumed while chilled. Cold beverages include juices, mocktails,
coolers, cold versions of tea and coffee, milkshakes, carbonated drinks, mocktails, and sherbets.
The following beverages are famous in countries like India −
 Buttermilk with a dash of powdered cumin seeds and salt.
 Aam Panna, a sweet and sour raw mango juice with a dash of cardamom in it.
 Tender coconut water locally called Nariyal-Pani.
 Sol Kadhi, thin coconut milk flavored with Kokum and ginger-garlic-chili paste.
There are a few cold beverages which come as cocktails and are prepared using alcohol.

Alcoholic Beverages

These are served cold. Alcoholic beverages are intoxicating and contain ethanol, commonly
known as alcohol. Such beverages need to undergo fermentation and distillation to generate
alcohol contents. The percentage of alcohol varies in the range of 0.5% to 95% depending upon
the methods of fermentation and distillation.

36
 Food and beverage service short note/ Dawit
 Wine, Cider, Perry, and Champaign are fermented alcohols.
 Beer, ale, and lager are fermented and brewed alcohols.
 Gin, Vodka, Whisky, Rum, Brandy, and Tequila are distilled alcohols.

If a beverage contains at least 20% Alcohol by Volume (ABV), it is called spirit. Liquors are

similar to spirits. The only difference is that liquors come with added sweetness and flavoring.
Liquors and spirits, both are strong alcoholic beverages. The following are a few most popular
alcoholic beverages −

Alcohol by
Beverage Process/ Raw Material Origin Volume (ABV
in %)

Beer is obtained by fermenting liquid mixture of Throughout the

Beer 5 – 10
cereals such as corn, rye, wheat, barley and yeast. world.

Brandy is obtained by distilling the fermented

Brandy 40 – 50
fruit juices.

Gin is obtained by distilling the fermented juice Holland

Gin 40 – 50
of Juniper berries with water.

Rum is obtained by fermenting Sugarcane juice or Central/South

Rum 40 – 55
Molasses for at least three years. America

Tequila is obtained by distilling fermented juices Mexico

Tequila 40 - 50
of Blue Agave plants.

Vodka Vodka is prepared by distilling starch or sugar- Russia 35 - 50

37
 Food and beverage service short note/ Dawit

rich plant matter.

Whisky is prepared by distilling fermented juice Scotland

Whisky 40 - 55
of cereal grains.

Wines are obtained from fruits such as grapes, France/ South

Wines peaches, plums, apricots, pomegranate. The fruits Africa/India 5 - 20
are crushed and fermented in large containers.

Due to the unwanted side effects of alcohol on consumer and the society, it is the responsibility
of food and beverage service staff to verify the young customer’s age before serving alcoholic
beverages.

Food and Beverage Services - Equipment

The equipment forms an inevitable part of food and beverage service. It plays an important role
to build the mood of the guests, to complement the outlet theme, and to elevate guest
experience. Right from the largest commodities used for food preparation and interior
decoration such as chandeliers or ovens to the smallest piece of cutlery, furniture, or linen
participate in creating overall ambience of the outlet.
Let us discuss in detail the equipment used in food and beverage services −

Furniture in F&B Services

Furniture is an important part of any F&B Services outlet. It needs to be strong, easy to use and
clean. The furniture plays an important role in bringing the look and creating an ambience of the
outlet. The furniture, fixtures, and fittings are fixed commodities.
Indoor Furniture
It mainly consists of tables, chairs, push-down chairs, racks, and lockers.
Outdoor Furniture
It needs to be sturdy as well as attractive. It includes coffee tables and chairs, bar chairs, dining
sets, day beds, loungers, hammocks, and swings.
Fixtures and Fittings
A fixture is any item bolted to the floor or walls. For example, air conditioners, electric plugs,
sinks and toilets, art pieces, and television screens mounted on wall are fixtures.

38
 Food and beverage service short note/ Dawit
A fitting is any free standing item or an item that can be hung by a nail or hook. For example,
paintings, mirrors, curtain rails, and lamps are fittings.

Tableware in F&B Services

Tableware consists of crockery, cutlery, glassware and linen used while serving and eating
meals at a table. These are circulating equipment which can be grouped into the following types
−
Chinaware
This is a collection of fine dishes, bowls, food platters, section dishes, ramekins, cups and
saucers, soup spoons, vases, and ash trays made using a translucent ceramic material.

Hollowware
This consists of containers such as serving bowls, pots, kettles, ice jugs, and water. These
containers are either made from glass or metals such as copper, brass, or stainless steel.

39
 Food and beverage service short note/ Dawit

Glassware
This consists of articles made of fine glass. Glassware includes jugs, pitchers, drinkware, ash
trays, vases, and similar articles.
Silverware
The objects in silverware are made of Electro Plated Nickel Silver (EPNS). These are made
from an alloy of brass, zinc, stainless steel or nickel with silver plating of 10 to 15 microns.
Silverware includes spoons, forks, knives, hollowware, drinkware, tongs, ice bucket, and a
salver.

40
 Food and beverage service short note/ Dawit

Chaffing Dishes (Chafers)

These are food warming dishes. They keep the food warm for an adequate time and
temperature. They come in two variants: electric or chafer fuel candle.
Chaffing dishes are available in multiple sizes, shapes, and lids. Modern-day chafing dishes are
made of light metal or ceramic with handles, sometimes covered with a see-through lid. Here
are some chaffing dishes −

Food & Beverage Services - Use Of Cutlery

Cutlery comprises of any hand-held implement for eating or serving food. It includes various
spoons, forks, knives, and tongs. It is also called silverware or flatware. Cutlery is made of
metals like stainless steel or silver.
In modern days, cutlery has come up in wonderful combinations — spife (spoon +
knife), spork (spoon + fork), and knork (knife + fork).

Types of Spoons, Forks, and Knives

There are different types of spoons for serving or eating different kinds of food. The forks often
accompany spoons or help independently to pick food bites. The knives are used to portion the
food.
 Dinner Spoon (Table Spoon) − It has elongated round cup. It is used to eat main course
food items. It can pick up just the right amount of rice, stew, or curry. It is always paired
with a fork (with four tines) of the same length or a dessert knife.

41
 Food and beverage service short note/ Dawit
 Dessert Spoon, Dessert Knife, and Dessert Fork − These are smaller than their main
course peers and are used to have desserts.
 Soup Spoon − It has a round cup bigger than that of the table spoon. It is as long as a
dinner spoon.
 Tea/Coffee Spoons − These are smaller than the dessert spoon in length and size of cup.
We use these spoons to stir tea or coffee.
 Sugar Spoon − It has a flower shaped round cup. It is used to take sugar from sugar
bowl of tea set.
 Ice Cream Spoon − It is a small spoon with flat rim that can help to cut the right amount
of ice cream. It can come in small, medium, and large sizes according to the quantity of
the ice cream served and the size of the bowl.
 Cocktail (Soda) Spoon − It is a drink spoon with a long handle that helps the spoon to
reach the bottom of a tall glass.
 Butter knife − It has short rectangular blade that is sharp on the lower side to form an
edge. It is useful in cutting semi-firm pieces of butter and apply them on food items such
as breads.
 Salad Spoon − It is always used in pair with salad fork. It helps mixing and serving
salad efficiently.
 Serving Spoon − It is a spoon with large round cup designed to serve stews and rice.

42
 Food and beverage service short note/ Dawit

 Deli (Fruit) Fork − has two tines. It helps to pick thinly sliced food such as slices of
fruits.
 Roast Fork − It is the largest fork. It has longer and stronger tines that help to hold and
pick large meat or vegetable pieces.
 Cake Knife − It is a flat, elongated triangle-shaped knife and is used to cut pieces of
cake and handle it smoothly.

Types of Glasses

The glasses and tumblers come in a wide variety of shapes and sizes. They are either footed
with stem or non-footed. They can also be high-ball or low-ball. Some of the widely used
shapes are −
 Cooler − It is used to serve welcome drinks or appetizers.
 Flute − It is a glass with a long cup and is mainly used to serve champagne.
 Goblet − It is a round glass with or without stem. The goblets with stem are used to
serve wines and brandy. A non-footed version is used to serve whisky.
43
 Food and beverage service short note/ Dawit

 Margarita − It is a variant of goblet with a wide round dish-like cup. Margarita is used
as a cocktail, mocktail, or a sorbet glass.
 Mug − It is used to serve beers.
 Nonic Glass − It is a tall glass with a broad rim. It is used to serve beers.
 Pilsner − It is a high-ball glass used to serve cold coffee, iced tea, juices, and beer. A
pilsner can support beers or aerated drinks gracefully.
 Pint − It is a glass used to pour distilled alcohol into other glasses.
 Shot Glass − It is a small glass used to consume fermented or distilled alcohol directly.
It can also be used to pour distilled alcohol into other glasses for mixing with water or
sparkling water.
 Snifter − It is used to serve spirits.
 Thistle Glass − Its silhouette is shaped like a thistle flower. These glasses have tapered
broad rims with round cups attached to a stem and disk. It is used to serve ales and
aerated drinks.
 Tulip Glass − It is used to serve beer, cocktail, or mocktail.

Food & Beverage Services - Use Of Linen

The linen at any food and beverage service outlet is either disposable or non-disposable.

44
 Food and beverage service short note/ Dawit
Disposable Linen

This includes items that can be used only once. These items are made of recycled paper with
high absorbing capacity. For example, table napkins, restroom tissues, wrappers, and facial
tissues. Facial tissues soaked in Cologne water are given to the guests. It is considered a good
welcome gesture. Disposable table linen is usually offered to guests in trains or aircrafts before
meals.

Non-Disposable Linen

The items in this category are made from flax. This includes table cover, dinner napkins, tea
napkins, and table runners. Non-disposable linen must be clean and pleasantly scented. It must
be starched if required.

45
 Food and beverage service short note/ Dawit

Non-Disposable linen must be placed on the table tidily. The staff can fold them and arrange
them in decorative shapes or just put them through decorative linen rings to catch guests’ eyes
and start imparting warm experience to them at the table.

F & B Services - Pantry Equipment

Pantry is the adjoining area or room to the kitchen from where the finished food or a drink is
ready to be served. This area serves as an ancillary capacity of the kitchen. The food is given
final touch-up for presentation, and then handed over to the serving staff. The pantry is often
equipped with a sink attached with normal water and hot water taps. The pantry mainly keeps
the following necessary items −

 Refrigerator
 Electric oven
 Toaster
 Coffee Brewing Machine
 Blender
 Electric food whisk
 Knives and chopping boards
 Hollowware like casserole, bowls, and dishes of various sizes
 Crockery

46
 Food and beverage service short note/ Dawit
 Drinkware
 Cutlery

Sideboards in Pantry

Sideboards are mainly shelves with drawers. These can be used to store hollowware and
glassware. The following are the different varieties of sideboards −
 Buffet − It has high legs than the sideboard.
 Credenza − They are the storage cabinets without legs. They mostly have sliding glass
doors.
 Server − A server is smaller, shorter, and more formal than a buffet or sideboard.
 Sideboard − It has short legs.

Trolley

It is a serving cart used for serving as well as storing. It has wheels which enable it to move
easily around the kitchen. It is also used in elite food and beverage outlets for serving the
guests. It is available in various designs, sizes, and shapes. You can choose on number of
shelves and sections, and burners. When not in use, it is preferably parked at the wall.

47
 Food and beverage service short note/ Dawit

F & B Services - Cleaning & Maintenance

When the food is ready to arrive in the pantry, used utensils for food preparation are cleaned
immediately and wiped off dry for later use. If any other ancillary serving item such as electric
hand blender is damaged, it is reported to the concerned manager and replaced with a working
one at the earliest.
When the guests complete their meals and leave the table, it is required to prepare the table
immediately by clearing the used tableware. If any tableware is found broken or damaged, it is
reported to the concerned store department and a request is made for its replacement. The table
covers and runners are checked and replaced with fresh ones if need be.
The used tableware is handed over to the cleaning and washing staff. The linen is also handed
over to the laundry department in the hotel. In case of other F&B Services businesses, the soiled
linen can be stored separately and given away to contracted laundry service.

Point-of-Sale Equipment in F&B Service

Today, many restaurants use Point-of-Sale (POS) equipment, a computer-based technology to

take orders, record them, accept payments, and display or print their receipts. Restaurant
servers, bartenders, and cashiers can use POS systems to enter and record food and beverage
orders easily.

48
 Food and beverage service short note/ Dawit

A POS system in the F&B Services can increase convenience and accuracy in order tracking,
and can save time during rush hours. It can smoothly perform the following functions −

 Calculating cash due for every order entered for a table.

 Recording the method of payment.
 Tracking balance cash.
 Creating periodic sales reports.
 Calculating labor and payroll data.
 Recording daily check averages for each worker.
 Tracking the number of balance and sold food items.
 Recording information of repeat customers.
Food & Beverage Services - Food Garnishing

The guests’ experience of food and beverage starts when the serving staff brings beautifully
garnished food with the appropriate accompaniments on their table. The service staff turns a
guiding hand to the guests in suggesting which accompaniment will go well with the main food
the guest is interested in having.
There are numerous interesting pairs of foods with their garnishes or accompaniments. Let us
see in detail about garnishing, food accompaniments, and some typical food-garnishing paired
with accompaniments.

What is Garnishing?

It is the way of decorating the food or beverage so that it is aesthetically appealing for the
guests/customers. It works on the plate. Garnishing also harmonizes color, flavor, and taste of
the main dish.
Chopped herbs or small twigs of herbs, leafy vegetables, twirls of carrots or tomatoes, swirls of
fresh cream, fruit glaze, chopped nuts, seedless berries, and lemon zest or slices are used for
garnishing.

49
 Food and beverage service short note/ Dawit

Desserts are garnished with dried fruits, fresh fruit zests, glazes, roasted or candied nuts,
frostings, chocolate curls, chocolate coated buts, or small pieces of sugar arts.
Drinks like cocktails and mocktails are garnished using fruit pieces and zests, mint leaves, and
castor sugar. Milk based drinks are garnished mostly with fruit pieces, cherries, chocolates, or
nuts.
Do’s and Don’ts of Food Garnishing
The following are some important Dos and Don’ts to be understood in food garnishing −

 Place it where it seems just perfect.

 Contrast color schemes work best for garnishing.
 Do not overdo garnishing; this overshadows the main food.
 Do not reuse the garnish.
 Avoid being too elaborate.

What is Accompaniment?

There are dishes that come along with accompaniments. These accompaniments complement
the main food and enrich its taste. It provides an aesthetic value to the main dish. The

50
 Food and beverage service short note/ Dawit
accompanying food or beverage itself can have a garnish of its own. An accompaniment can be
inside the main dish or in a separate bowl.
The following are a few different types of accompaniments −

 Sauces and Dips

 Pickles
 Dressings
 Chips and Wedges
 Salads
 Gravies
 Beverages such as soft drinks or wines
 Breads

For example, grilled Hake fish served with potato chips and Pizza served with garlic bread,
cheese dip, and a carbonated beverage.

Popular Food Items with their Accompaniments

The following are a few popular food items with their garnishing and accompaniments −

Food/Dish Garnish Accompaniment

Soups Chopped Cilantro/Fresh leaf of Salads/Breads/Crispy

Basil/Croutons/Cream swirls starters

Bouillabaisse Chopped herbs Country bread slices spread

with Rouille, a spicy
mayonnaise.

51
 Food and beverage service short note/ Dawit

Farineaux Spaghetti Fresh basil leaves Grated cheese, pepper

powder, and Neapolitan
tomato sauce.

Veg/Non-veg burger Not essential Potato/ Sweet potato chips,

aerated drinks or ale.

Indian Snacks Idli, Chhonk of clarified butter with mustard and Coconut-Cilantro-Green
Vada, and Dhokla cumin seeds, and curry leaves. Chili Chutney. Idli and
Vada are often accompanied
with lentil curry called
‘Sambar’.

Indian Onion or Chili Not essential Tomato sauce or hot and

Fritters (Pakoras) sour chutney.

Mutton/Chicken/ Veg Chopped coriander and caramelized onion Liquid gravy with lemon
Biryani stripes. wedges and onion-tomato-
cucumber salad in curds.

Indian one dish meal Pao is garnished with butter and Bhaji with Onion-Tomato-Cilantro
Pao-Bhaji chopped cilantro and butter. salad with lemon wedges
(Pao=bread, and mango pickle.
Bhaji=Spicy Stew)

Barbequed/Braiied Herbs Sauces

Beef/Game Meat

Roast Beef Herbs, Butter Horse Radish sauce

Fruit Salad Castor Sugar Yogurt

Irish Stew Herbs Worcestershire sauce and

52
 Food and beverage service short note/ Dawit

Pickled red cabbage.

Poulet Grille Herbs in butter. Addition of grilled dices of

Americain (American tomato, mushroom,
Grilled Chicken) capsicum, and potato.

Sage and Onion Pieces or Stripes of salad vegetables. Apple sauce and roast
Stuffed Goose gravy.

Fromage Assorti Castor sugar for crème cheese. Celery, Radish, Water
(Assorted Cheese) Crest, and Cracker Biscuits.

Veg/Non-veg Stew Chopped fresh coriander Steamed Rice or Bread

Ice Creams Vanilla/Chocolate/Raspberry/Strawberry Waffle sticks or stripes.

Sauce, chopped nuts, Colorful candies, Rose
Petals

Cheese and Wine Pairings

There are no stringent rules for which wine goes well with which cheese but one must observe
the following guidelines while pairing wines with cheese −

 Select wine and cheese originating from the same region.

 Dessert wines accompanying the desserts must be sweeter than the dessert itself.
 Cheeses go well with wines of contrast taste.

Wine Cheese

Champagne Brut, Extra Brut (Dry) Brie, Camembert

Champagne Sec, Demi-Sec, Doux (Sweeter) Cheddar, Gouda, and Parmesan

Shiraz Cambozola

53
 Food and beverage service short note/ Dawit

Red Bordeaux Cheddar

Chenin Blanc Blue, Camembert

Pinot Blanc Baby Swiss, Brie, Camembert, and Feta

Cabernet Sauvignon Blue, Cheddar, Gorgonzola, Gouda, and

Parmesan

Cabernet Franc Blue, Brie, Cheddar, Gorgonzola, and Goat

Cheese

Chianti Mozzarella and Parmesan

Port (hails from Portugal and sweeter than other Blue and Gorgonzola
wines)

Chocolate and Wine Pairings

Lighter chocolates contain more milk based-products and less chocolate. Chocolates with light
and elegant tastes are paired best with light-bodied wines. The ones with more bitter taste are
paired with intense flavored full-bodied wines.

54
 Food and beverage service short note/ Dawit

Standardized Recipes

A critical standardized recipe is one that, “has been tried, adapted, and retried several times for
use by a given food service operation and has been found to yield the same good results under
same procedures, equipment, and quantity and quality of ingredients.”
Generally, popular menu items are developed using standard recipes, ingredients, and
presentation.
Benefits of Standardized Recipes
A standardized recipe can bring in the following benefits −

 Consistency in food quality.

 Consistency in nutrients per unit serving.
 Increase in customer satisfaction.
 Control on cost of food.
 Prediction of accurate yield.
 Reduction in food leftover and record keeping.
 Increase in the confidence of employees.
Components of a Standardized recipe
A typical standardized recipe is composed of the following description −
 Recipe name/title − It is the name that describes the recipe in brief.
 Recipe section − It is the section that the recipe should be classified under (grains,
starters, desserts, etc.)
 Ingredients − Types (fresh/canned/cooked/uncooked/ground, etc.)
 Weight and measures of ingredients
 Method − This is a set of instructions to prepare a particular recipe. A method includes
guidelines for steps such as mixing, selecting pans, and setting the right cooking
temperature.

55
 Food and beverage service short note/ Dawit
 Time − This includes preparation time, cooking time, and serving time.
 Serving size − It is the portion of food to be served.
 Critical Control Points (CCP) − They are control measures taken to avoid food safety
hazards. Every CCP includes control of time, preparation, and cooking temperature.
Critical Standardized Recipes
Predicting the total yield for a particular number of customers and calculating weights of
ingredients accordingly is important in standardized recipes.
For recipe to be prepared for new lot of customers, the total yield changes. The new yield can be
calculated in the following two steps −
Step 1 − Calculate conversion factor as −
Conversion Factor = New Yield / Old Yield
Step 2 − Multiply the measure of each ingredient by the conversion factor to obtain the new
yield −
New Yield = Old ingredient quantity x Conversion factor
F & B Services - Beverage Service

Beverages play an important role in accompanying food. Beverages also enhance flavor of main
dish and help to cleanse the taste buds in between bites, and complement the dish.
Hot beverages such as hot tea or coffee, and hot chocolate are prepared in the kitchen and
generally served from the kitchen pantry. Cold beverages such as mocktails and alcoholic
beverages such as spirits, liquors, and cocktails come to the guests’ tables from bars.

Types of Bars

A bar is a place where non-alcoholic and alcoholic beverages are served. It is equipped with a
back bar with necessary equipment such as bar tools, and glassware to serve the beverages. The
customers sit on tall push-down chairs around the counter.
The barmen or barmaids commonly known as bartenders prepare drinks and serve them to
the customers. There are some typical types of bars −
 Public − It is a bar in a public house which is open for public and not exclusive.
 Service Bar − It is for the staff.
 Portable − They are compact bars easy to set up for off-premise catering.
 Mini − It is a private bar located in VIP rooms, suites, or penthouses of the hotel.

Bar Tools

The following tools are necessary to serve beverages from bar −

 Bar Linen and Cocktail Napkins − They are used to save work area from any mess
while pouring the beverage.

56
 Food and beverage service short note/ Dawit
 Pouring Spouts − They make smooth serving of beverage apportioned equally into the
glasses.
 Juice Containers − They are useful to save bartending time by keeping most demanded
juices handy.
 Cocktail Shaker Tins − They are suitable for mixing the ingredients of cocktails and
martinis well.
 Short Shaker Tins − They are used to shake small amount of drinks efficiently.
 Cocktail Strainer − It is used to sieve cocktails before serving.
 Corkscrew or Wine Opener − They are used to open corks of wine bottles.
 Bottle Opener − They are used to open caps of bottled beverages.
 Jigger − It is an alcohol measuring two-sided cup.

 Lemon Zester − It is used for cutting lemon zest.

 Bar Spoon − Also called muddler, is used for mixing beverages briefly.
 Masher − It is used to mash ingredients to help release oils and flavors effectively.

Dram Shop Liability

The Dram Shop Liability in US is the body of law that governs the liability of alcohol stores
and the commercial establishments where alcohol is served. This body endeavors to protect the
society from the unpleasant outcomes of serving alcohol to minors and intoxicated people.
Verifying Legal Drinking Age
The legal age of drinking alcohol is different in different countries. The minimum age to
purchase and consume alcohol ranges from 16 years to 25 years. In some countries, this age
limit varies according to strength of the alcohol, premises of consumption, or whether the young
customer is accompanied by an adult.

57
 Food and beverage service short note/ Dawit
When the customer looks underage, the beverage serving staff is compelled to ask for the
customer’s driving license or any reliable identity card from a well-recognized institution as a
proof of age before serving the alcohol.
Monitoring Alcohol Intake
It is up to the serving staff who has had enough drink as the drunk persons themselves often fail
to be composed and know their own state. To keep the account of how much the customers are
drinking, the bartenders must use standard measures for pouring drinks.
Cutting off Alcohol Service
The bartending staff needs to cut off alcohol service if the customer is on the way of binge
drinking and seems not able to handle it. Refusal of alcohol service should be −

 Executed professionally by speaking firmly and clearly with the drunk/under-aged

customers.
 Denied quietly without notifying other customers.

58