Food safety
Food safety is a scientific discipline describing handling, preparation, and storage of food
in ways that prevent food borne illness. This includes a number of routines that should be
followed to avoid potentially severe health hazards.
Food can transmit disease from person to person as well as serve as a growth medium for
bacteria that can cause food poisoning. Debates on genetic food safety include such issues
as impact of genetically modified food on health of further generations and genetic
pollution of environment, which can destroy natural biological diversity. In developed
countries there are intricate standards for food preparation, whereas in lesser developed
countries the main issue is simply the availability of adequate safe water, which is usually
a critical item. In theory food poisoning is 100% preventable The five key principles of
food hygiene, according to WHO, are:
1. Prevent contaminating food with pathogens spreading from people, pets, and pests.
2. Separate raw and cooked foods to prevent contaminating the cooked foods.
3. Cook foods for the appropriate length of time and at the appropriate temperature to
kill pathogens.
4. Store food at the proper temperature.
5. Do use safe water and cooked materials
Mise en place
Mise en place is a French term meaning "everything is in its place" and refers to preparation
carried out before the day's cooking begins
Careful attention to mise en place is the vital step in your daily routine. If you are confident
that everything required for the day, including equipment, food stuffs and serving dishes are
in place and ready to use you are more likely to maintain a smooth and even workflow
throughout the working day.
This means you can concentrate all your efforts on producing quality products with
maximum efficiency and minimal stress. Thing left undone during this preparation time, or
food poorly prepared, can easily lead to chaos in the kitchen at the critical time of service. To
be competent in mise en place requires a comprehensive range of fundamental culinary skills
and knowledge. The type of kitchen and the menu will determine the daily mise en place
routine. These includes:
1
A simple task like using a knife includes the types of knives available, their special
purposes, how to use them safely and skillfully and how to clean them and store them
properly competent chef however needs more then practical culinary skills. Teamwork,
effective organization, time management and meeting occupational health and safety
standards are equally important work practices, as they contribute to a safe and productive
environmentBefore you step into a kitchen it is also crucial that you are familiar with the act
that details the requirements of occupational health and safety. You also need to be aware of
provisions under the food act, which pertain to people who handle food for resale. It is
essential, therefore that you familiarize yourself with these topics.
BREAKFAST COVER
The area or space for all the utensils (including salt, pepper cruets and ashtrays) for each
guest is called cover. The breakfast cover may be divided into two types:
1. Full breakfast cover.
2. Continental breakfast cover
BREAKFAST TABLE SETTING
Table setting is an art. A meal however simple or elaborate, the laying of a table can make
a whole lot of difference. Each meal can have a classy look with a little touch of thought. A
basic table setting, suitable for breakfast should be arranged as follows:
· A plate placed in the center (allow at least 24 inches for each place setting)
· A bread and butter plate placed at the top left of the plate
· A soup / salad bowl can be placed on top of the plate (as needed)
· A fork placed on the direct left of the plate
· A knife and soup spoon placed on the direct right of the plate(the cutting edge of the
knife should face the plate)
· A napkin folded to the left of the fork
· A drinking glass placed directly above the spoon and knife
· A coffee / tea cup and saucer to the right of the drinking glass
GENERAL RULES TO BE OBSERVED WHILE SERVING
1. Women are usually served first. The host is always served after his or her guests. When
children are present at the table, serve them as quickly as possible to maintain peace.
2. Place and remove all food from the left of the guest.
2
3. Place and remove all beverages, including water, from the right of the guest.
4. Use the left hand to place and remove dishes when working at the left side of the guest
and the right hand when working at the right side of the guest.
5. Place each dish on the table with the four fingers of the hand under the lower edge and
the thumb on the upper edge.
6. Never reach in front of a guest, nor across one person in order to serve another.
7. Present Serving dishes from the left side, in a position so that the guest can serve
himself.
8. Do not place soiled, chipped, or cracked glassware and china or bent or tarnished
silverware before a guest.
9. Handle tumblers by their bases and goblets by their stems.
10. Do not lift water glasses from the table to fill or refill. When they cannot be reached
conveniently, draw them to a more convenient position.
11. Set fruit juice and cocktail glasses, cereal dishes, soup bowls, and dessert dishes on
small plates before placing them in the center of the cover between the knife and the fork.
CLEARING OF PLATES
The basic technique is the same as carrying two plates from above. After picking up the
first plate, arrange the flatware on it. The handle of the first fork is under your thumb. This
will secure the remaining flatware. Then slide the knife in at a right angle under the fork.
Now pick up the second plate with the flatware, and place the flatware on the first plate,
fork beneath the thumb and knife below. The remaining plates are stacked on the second
plate, while the flatware is arranged on the first plate. Clear only two plates at a time and
sort-out in the waiter’s pantry.
Procedure for Carrying a Tray
1) It is important to organize the tray in a way that the weight is concentrated on a precise
point that will be maintained by the wrist and the left hand (a pile of under cups)
2) Items less heavy will be placed around heavier items (cups and spoons).
Procedure for laying Plates
Consider a "service" which is composed of a meat dish, a vegetable placed on an under
dish, 4 hot plates and a sauce dispenser. The following procedure is adopted:
· Cover plates with a cloth and hold them with the left hand.
· Position the meat dish on the pile of plates . Place the sauce dispenser between the
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forefinger and little finger (on the top) and middle finger and ring finger(under).
· The vegetables dish should be carried in the right hand.
PROCEDURE FOR CARRYING PLATES
A Stack of Plates
A stack of plates is always carried with both hands. Wrap your hand towel around the
plates
so that you do not touch the plates with your bare hands. Do not hold the plates against
your
body.
One Plate
Always hold a plate between the thumb and forefinger (index) finger. Your thumb should
be
flat on the rim of the plate, pointing toward the rim, never into the plate.
Two Plates
Held from Below: Hold the first plate between the thumb and index finger. The index finger is
placed slightly behind the lower rim. Slide the second plate against the index finger and
support it with the other fingers from beneath.
Held from Above: The first plate is held with the thumb and index finger. With that hand
turned slightly upward, balance the second plate on the lower forearm and the ball of the
thumb. Support the upper plate with the other fingers.
Four Plates
The procedure for carrying four plates is as follows:
1. Seize the first plate between the thumb and the forefinger
2. Place the second plate between the forefinger (on the top) and the two fingers
major and ring finger (under).
3. Place the third plate over the basis of the thumb and the little finger.
4. The fourth plate is carried in the right hand, this will be the first plate placed on table.
4
HANDLING SERVING DISHES AND UTENSILS
During service the right and left hands have distinct functions to perform. The left hand
carries while the right hand works. Flatware, glasses, cups, and the like are always carried
on a tray, never in hands. For safety and to prevent clattering, this tray should always be
covered with a paper or cloth napkin. While bringing platters to the side table or guest
table, always carry them in both hands. The hand towel should be draped lengthwise over
the cloth so you can hold the platter on both ends. If several plates or serving dishes are
carried at the same time, place them on the towel so they will not slide. Serving bowls and
sauce boats are always placed on a small plate with a paper doily.
POINTS SHOULD BE KEEP IN MIND WHILE SERVING FOOD
1. The guest should never be kept waiting for his check.
2. It should be presented either immediately after the last course has been served or as
soon as he has finished eating.
3. A check cover should be used to transport the bill to and from the table.
4. The cover should be placed to the right of the host. If the host is not known, the
check should be placed at the center of the table.
5. It is always a courteous practice to ask if any other services are desired.
6. Guests should be shown small courtesies when departing; for example, a server may
draw out the chair for a female guest and assist her with her coat etc... The server
should express his goodbye sincerely and welcome the guest to return. The idea is to
make the guest feel completely welcome.
7. When guests ask for check, Captains should inquire as to the satisfaction of the
guests. check are then delivered to table.
SPECIAL OBSERVATIONS WHILE SERVING MEALS
There are many things a server must attend to become fully efficient. Here are a few tips a
server can use to take advantage:
1. Serve hot food hot, on heated dishes.
2. Serve cold food chilled, on cold dishes.
3. Inquire how food is to be cooked:
a. Eggs - fried or boiled, scrambled etc...
b. Steak - rare, medium, or well done etc...
c. Toast - buttered or dry
4. Refill water glasses whenever necessary during the meal.
5. Refill coffee. Customer will let you know if they've had enough.
6. Place silver necessary for a course just prior to serving:
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a. Soup spoon on extreme right of teaspoons.
b. Cocktail fork to right of soup spoon.
7. Offer crackers, bread, other accompaniments with appetizers or soups.
8. Provide iced teaspoons for ice drinks, straws with appropriate beverages.
ORDER OF SERVING MEALS
Breakfast
Many customers at the breakfast hour are in a hurry. Many people you will discover are not
in the best of spirits before they have had their first cup of coffee (or maybe not ever). A
positive and
cheerful attitude displayed from the server in combination with prompt and efficient
service might help to normalise the situation. Below is a guide that might be acceptable in
most situations.
1. When a fresh fruit or fruit juice is ordered, it is desirable to
serve it first and then to remove the soiled dishes before placing the toast and coffee.
2. When customers order a combination of cooked food, toast, and coffee, they may ask to
have the whole order served at once. Place the fruit dish, set on an underline, in the center
of the cover, the plate of toast at the left of the forks, and the coffee at the right of the
teaspoons
3. When the breakfast order includes a cereal and a hot dish, the service procedure may be
as follows:
a. Place the fruit course in the center of the cover.
b. Remove the fruit course.
c. Place the breakfast plate of eggs, meat, or other hot food in the center of the cover. Place
the plate of toast at the left of the forks. Place the coffee service at the right of the spoons.
d. Remove the breakfast plate and the bread plate.
e. Place the finger bowl, filled one-third full of warm water. At times the finger bowl is
placed after the fruit course, when fruits which may soil the fingers have been served.
f. Place the sales check, face down, at the right of the cover or present it on a clean change
tray.
Lunch.
1. Fill the water glass three-fourths full of iced water.
2. Place chilled butter on cold bread-and-butter plate.
3. Place the appetizer in the center of the cover.
4. Remove the appetizer when guest has finished.
5. Place the soup service in center of cover.
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6. Remove the soup entree.
7. Place entree plate in center of cover.
8. Place individual vegetable dishes above the cover.
9. Place hot beverages above and a little to the right of cup and sauce, with individual
creamer above the cup.
10. Place an iced beverage or milk at the right and a little below the water glass.
11. Remove the main-course dishes.
12. Remove any extra silver not used in the main course.
13. Crumb the table, if necessary.
14. Place dessert silver to right of the cover with fork nearest the dessert plate, when fork
and teaspoon are used. When several teaspoons are placed, the dessert fork may be laid on
the left side, to "balance the cover"
15. Place the dessert service in center of the cover.
16. Remove dessert dishes and silver.
17. Place the finger-bowl on the underliner in the center of the cover.
18. Present the Check face down.
Dinner
1. Place appetizer or hors d'oeuvre service from the left in the center of the cover.
2. Remove the first-course dishes.
3. Place the soup service in the center of the cover.
4. Remove the soup service.
5.When the entree is served on a platter, place it directly above the cover Lay the serving
silver at the right of the platter. Place the warm dinner plate in the center of the cover.
6. Place the beverage to the right of the teaspoons.
7. Offer rolls or place them on the center of the table in reach of all the guests.
8. Remove the main-course dishes when the guest has finished.
9. Crumb the table if necessary.
10. Place silver for dessert course.
11. Place the dessert service in the center of the cover.
12. Offer hot coffee or tea.
13. Serve the check face down.
Pouring Beverages
1.Hold glasses by the foot or stem only, to avoid fingerprints.
2. Glasses are always placed to the right of the guest with the right hand.
3 When serving heavy red wines that have been decanted or are in a wine basket, hold the
glass, slightly slanted, on the table with left hand and slowly pour disturb
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4 A bottle of wine is first presented to the host. Then the bottle is opened, and a small
amount is poured out for the host. After the host approves, the guests are served first
Glassware
Highball
Martini
Stein Beer
Types of Glasses
Rock
Cocktail
Collins
Brandy
Beer Pilsner
Hurricane
Cordial
Shot
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Shoote
Fluted Champagne
Red Wine
White Wine
Different types of crockery and their sizes
1.
2.
3.
4.
5.
Soup plate
B & B plate (Side plate)
Fish plate
Dessert plate ( Sweet plate )
Meat plate
20 cms in diameter
15 cms in diameter
20 cms in diameter
18 cms in diameter
( Joint plate / dinner plate/ main course plate )
6. Cereal Bowl
7. Cheese plate
8. Consommé cup
9. Coffee cup
10. Tea cup
13 cms in diameter
16 cms in diameter
Types of cutlery / special cover equipments










Butter knife
Nut cracker
Carving knife
Oyster fork
Cheese knife
Pastry fork
Fruit knife & fruit fork
Snail fork
Grape scissors
Snail tong
9
25 cms in diameter






Grape fruit spoon
Steak knife
Lobster cracker
Sundae spoon
Lobster pick
Asparagus tong
Furniture
Chairs
18”
1 meter
30 inches / 21/2 ft
Tables
Sizes of tables
Square :-
For 2 pax – 76 cm sq
For 4 pax – 1mtr ( 3 ft )
Round
For 4 pax – 1 meter in diameter
10
For 8 pax – 1.52 meters / 5 ft diameter
Rectangular For 4 pax – 4 ft 6” x 2ft 6”
Linen
Types of linen
Table cloths
1.
2.
3.
4.
5.
Slip cloth
Napkins or Serviettes
Cocktail napkins
Wiping Cloths
Wine cloths
Meals & Menus







Continental Breakfast
Breakfast
Brunch.
Lunch
Afternoon Tea
High Tea
Dinner
CAFÉ / BEVERAGES:
Examples of Coffees : Cona; Espresso; Cappuccino; Iced; Filter;
Examples of Teas: Indian; Ceylon (Sri Lanka); Darjeeling; Earl Grey; Jasmine; Kenya;
TISANES These are fruit or herb flavored teas and are often devoid of caffeine.
Examples of Herbal Teas: Peppermint; Mint; Rosehip; Camomile
Examples of Fruit Teas: Cherry; Blackcurrant; Mandarin Orange; Lemon
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COFFEE SHOP SERVICE
Coffee Shop Service Procedures Greeting & Seating the Guests
Offering The Menu
.Taking & Placing The Orders
Presenting The Check
ROOM SERVICE PERSONNEL:Food & Beverage Manager
Assistant Food & Beverage Manager
Room Service Manager
Assistant Room Service Manager
Room Service Supervisor
Room Service Supervisor
(Morning Shift)
Room Service attendants
(Afternoon Shift)
Order takers
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Waiter boy
TYPES OF BREAKFAST TRAY SET-UPS
CONTINENTAL BREAKFAST TRAY
1. Budvase
2. Quarter plate
6
3. Serviette
4. B&B knife
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5. Juice glass with glass cover and underliner
6. Bread basket
7. Butterdish with underliner
8. Preserve plate
9. Tea cup with saucer and tea spoon
10.Tea pot
11.Milk creamer
12.Sugar basin, with sugar tong and underliner
13.Tea strainer (only if tea leaf)
1
1
0
1
8
2
5
1
1
9
1
3
3
2
NOTE: Juice glass has to be covered while taking in the room with glass cover
 Breadbasket should be cover with the napkin.
AMERICAN BREAKFAST TRAY
1
6
1. Bud vase
2. Cruet set
3. Side plate
4. Napkin
5. B&B knife
6. Butter dish
7. Bread basket
8. Preserve dish
9. Bud vase
10.Cruet set
11.Side plate
12.Napkin
13.B&B knife
8
1
0
7
1
4
1
2
1
3
1
1
4
3
13
14.Butter dish
15.Bread basket
16.Preserve dish
17.Fruit juice
18.Cereal bowl
19.Tea cup, saucer & tea spoon
20.Tea pot
21.Milk creamer
22.Sugar basin
23.Half plate
1
6
8
1
0
7
1
2
1
4
1
3
1
1
4
ENGLISH BREAKFAST TRAY
3
1. Bud vase
2. Cruet set
3. Side plate
4. Napkin
5. B&B knife
6. Butter dish
7. Bread basket
8. Preserve dish
9. Fruit juice
10.Cereal bowl
11.Tea cup, saucer & tea spoon
12.Tea pot
13.Milk creamer
14.Sugar basin
15.Fish plate
16.Half Plate
1
6
8
5
7
1
0
1
2
1
1
9
1
3
4
3
Restaurant
A restaurant is an establishment which prepares and serves food and drink to customers in
return for money, either paid before the meal, after the meal, or with a running tab. Meals
are generally served and eaten on premises, but many restaurants also offer take-out and
food delivery services. Restaurants vary greatly in appearance and offerings, including a
wide variety of the main chef's cuisines and service models.
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While inns and taverns were known from antiquity, these were establishments aimed at
travelers, and in general locals would rarely eat there. Modern restaurants are dedicated to
the serving of food, where specific dishes are ordered by guests and are prepared to their
request. The modern restaurant originated in 18th century France, although precursors can
be traced back to Roman times. A restaurant owner is called a both words derive from the
French verb restaurer, meaning "to restore". Professional artisans of cooking are called
chefs, while preparation staff and line cooks prepare food items in a more systematic and
less artistic fashion.
SIDE BOARD STATION
Following items should be kept in side board station before laying out the table:


















Water Jug
Butter Dish
Check Pad on Service Table
Assorted Condiments
Hotplate
Side Knives
Joint Knives
Fish Knives & Fish Forks
Soup Spoons, Tea Spoons, Coffee Spoons
Sweet Spoons& Forks
Service Spoons& Forks
Bread Basket
Service Salver
Coffee Saucers
Side Plates
Sweet/Fishplates
Joint Plates
Trays
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UNDESIRABLE QUALITIES OF A WAITER
i)
Forgetting to great the arriving customer pleasantly.
ii) Letting guests seat themselves, inspite of being present near the table and
not otherwise engaged.
iii) Refusing to assist a guest or seating a guest at a dirty table.
iv) Serving from the wrong side, when it is possible to serve from the correct
side
v) Not setting tables properly and placing empty sugar bowls /cruet sets on the
table.
vi) Forgetting to say 'Pardon me', or 'Excuse me, sir / madam, if a mistake has
been made.
vii) Being too familiar with guests. This could lead to embarrassing situations.
viii) Gathering in groups in operational areas and talking loudly and showing
signs of irritability with other members of the staff.
ix) Leaving fingerprints on crockery / glassware or making a noise by
clattering the service equipment.
x) Keeping the side station dirty or using torn or stained linen.
xi) Forgetting a dish that has been ordered, or serving wrong accompaniments.
xii) Overfilling water glasses or leaving them empty or leaving dirty ashtrays
on an as for hot food and hot plates for cold food.
xv) Touching food with one's hands.
xvi) Not following the rules of quality waiting at table.
xvii) Soliciting tips or questioning the amount of tips.
Personal Hygiene and Appearance
· All members of the staff should be well-groomed and clean at all times, as this gives
them a sense of well-being and confidence to do their job efficiently.
· The hands of the waiting staff should be given special attention, as they are constantly
under the scrutiny of the guests. Nails should be trimmed, and kept clean. Playing with
one's hair and face should be avoided.
· Chewing gum should be avoided in all public areas of the hotel.
· Minimum jewellery should be worn by the service staff. A wrist watch, finger ring and
plain earrings (for girls only) should be permitted.
· If an employee has a skin problem, a doctor should be consulted immediately
· Uniform should be clean and well-pressed. Shoes should be properly polished and wellfitting.
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Use Of Serving Trays In The Restaurant
For those who run a business in the catering and restaurant industry, serving trays are of
great importance. There are different uses for serving trays including carrying food and
beverages from one place to another as well as enabling those in the industry to serve
specific sized portions of food. Some serving trays are used to hold plates and drinks, while
other restaurants choose the tray to serve food on. for sure; serving trays are an important
part of the food industry. When choosing serving trays for restaurant and catering
businesses there are a lot of aspects to take into consideration. First, you will need to make
a choice of the color and size of the trays. You can buy serving trays in many different
sizes, ensuring that every establishment} can use the trays that are most appropriate for
their business needs. When trays are used to be carried through walkways, they must be
small enough to fit comfortably through doorways. If they are too big, waiters will find that
it is difficult to transport food with these trays and the chance of spills and accidents will
increase. The task that is being accomplished will best determine the type of serving tray
that is going to be used.
Serving trays should in some cases be nice looking and provide a visual addition to the
food that is being served on the tray. Additionally, many restaurants consider the design or
shape of the tables when making their serving tray selections. This can be very important
when placing the trays on the table. Ensuring that the trays make a good looking
presentation for each meal is vital to a restaurant's success. One other important aspect to
keep in mind when buying serving trays for restaurants is how sturdy the trays are. The
tray must be commensurate with the amount of items that will be placed on it. There are
various types of trays available for use, and you must take these factors into consideration.
The serving tray must not only look nice, but it also should be practical as well. Some
serving trays are used only for drinks, these are often a different shape and some have a
rubber layer to prevent drinks from tipping and spilling during transport. In addition to
standard serving trays, there are also specialized buffet trays and platters that are often
used. It is important for the catering business to set up guidelines regarding the use of
different trays for various functions. These guidelines might be based upon the type of
customers that is being served. A banquet for adults and one for young children should
require different types and various sizes of serving trays. All of these issues must be
decided beforehand, to ensure that the catering business operates in the same manner each
time. Last, but not least, when deciding for serving trays for catering business, you should
also set guidelines for how the food will be displayed on the trays as well as platters.
Serving trays are more than just tools of carrying food, they are also the presenters of the
meal. Food should be arranged in a decorative way, giving full attention to the food being
17
served. When serving trays are chosen carefully you can rest assured that your catering
business will present meals in the best manner possible.
Wooden tray and plastic wood tray service life and the advantages and disadvantages
Tray using life depends on the correct use and storage tray conditions. In actual use
improper operation, forklift is the cause of most major factors tray damage, accounting
for approximately 80 ﹪ above. In addition, tray don't overload use and properly
positioned in the main bearing force (make sure the point) is very important.
1. The wooden pallets
(1) the wooden pallets of materials:
The properties and the characteristics of wooden pallets, are from lumber itself, material
is decided to wooden pallets the decisive factor of application and the price.
(1) of broadleaf cypress, material loose and soft, durable sex difference, is used in the
manufacture of bearing demand is not high tray.
(2) the pine: conifer species of more, suitability is wide. Larch/yellow
pine/white/Korean pine texture, color, woodiness hard thick white, appearance
beautiful, more for the production of fine packaging, but the price is higher.
(2) the wooden pallets of defects
The problems mainly exists in health/cleanliness and production stability, etc.
(1) wood yi damp, mildewy, bug eat by moth, and can't clean. In addition, the surface of
wood screw off and corrosion problem cannot overcome.
(2) because of lumber is natural material, its quality aspects by regional climate impact,
even the same raw materials, in the dry humidity, wind crack also difficult to achieve
aspects of uniform standards.
(3) use wooden tray, short life cycle times under routine use about the 200-300 times.
(4) also for hygiene reasons (mainly longicorn bug violations), since 1998 10-year us
and Chinese exports to Europe have issued an injunction with wooden tray, wooden
pallets methods need to the fumigation processing rear can export. Fumigation needed
time and cost were bigger (normally takes 48 hours, expenses for cost 20 ﹪ control
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(5) the demand of lumber wooden tray caused in forest resource consuming even
damage. From the development trend, its raw material resources will increasingly
exhausted.
2. Plastic wood tray product features and advantages:
(1), plastic wood tray neat in appearance, easy to clean, easy to disinfect.
(2), plastic wood tray. No nails, without a thorn in packaging process because accident
damaged goods will not.
(3), plastic wood tray acid and alkali resistance, corrosion resistance, can be used in a
variety of special occasions.
(4), plastic wood tray avirulent insipidity, beneficial to the warehouse environment
improvement of goods, especially in food, not any pollution.
(5), plastic wood tray fumigation-free, reduce export procedures, accelerate the capital
turnover.
6, plastic wood tray no combustion, no spark, to warehouse fire prevention have certain
effect.
7, damaged plastic wood tray recyclable, as other items by the processing of raw
materials.
8, plastic wood tray long service life, is generally turnover wooden pallets 2 ~ 3 times,
reasonable use can reach to 4 ~ 5 times.
9), plastic wood tray printing convenient, but on a tray printed on the company Logo
facilitate the goods identification, play advertising effectiveness.
⑩, plastic wood tray in raw material according to different needs adding other
chemical materials, improve the tray performance.
19
20
Personal Hygiene
Personal hygiene may be described as the principle of maintaining cleanliness and
grooming of the external body.
Regular Routine of Personal Care
1. Bathing
2. Skin care
3. Back care
4. Oral hygiene
5. Shaving
6. Shampooing hair
7. Hair care
8. Nail care
9. Perineal care
10.Dressing and undressing
Washing and Grooming
a)
b)
c)
d)
e)
f)
g)
h)
Your Hair
Your Face
Your Skin
Your Teeth
Your Ears
Your Hands
Your Nails
Your Feet
Hair
a) Brushing your hair cleans and stimulates hair and scalp.
b) Brush from roots to tips to spread natural oils along the whole length of hair.
c) Shampoo regularly
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Ears
a) Wash ears daily with a wash cloth don’t forget behind the ears
b) Do not use ear buds in ears it will smash the ear wax deep into the ear canal
c) Did you know…..?? Ear wax is usually removed when you chew food or gum.
Dental Hygiene: How to avoid tooth decay?
a) Daily dental hygiene routine that consist of brushing for 2-4 minutes and flossing.
b) See a dentist every 6 months
Body Odor
a)
b)
c)
d)
The use antiperspirants decreases perspiration and cover odor with a manly smell
Daily baths or showers using soap and scrubbing the entire body with a washcloth
Change clothing daily
Maintain a healthy diet
Fingernails and Toenails
a) File fingernails in one direction
b) Cut toenails straight across – never cut into corners
c) Protect against ingrown toenails by avoiding tight shoes, very high heels
Foot Care
a)
b)
c)
d)
Keep feet and skin clean and dry
Change socks daily
Avoid walking barefoot in public areas
Throw away worn-out shoes and never borrow other people’s shoes
Proper dress
a)
b)
c)
d)
e)
f)
g)
Clean uniforms
No tears
Closed toe shoes, no heels
Clean foot ware
Hair restraints (Hairnets, beard nets )
No jewelry(Wedding bands?)
No visible body piercing
22
h) No nail polish, false fingernails
i) No false eyelashes
What you can’t do at work
a)
b)
c)
d)
e)
f)
No eating
No drinking
No smoking
No spitting
No chewing gum
If you are hurt, all open cuts or wounds are to be protected with a secure waterproof
covering
i.
g) If you are
symptoms:
i.
ii.
iii.
iv.
v.
vi.
vii.
viii.
Bandage and glove
ill, Inform your supervisor if you exhibit the any of the following
jaundice (yellowing of eyes and skin)
diarrhea
vomiting
fever
sore throat with fever
boils or cuts
discharges from ears, nose or eyes
Excessive coughing or sneezing.
When do you wash your hands?
i.
ii.
Before
a. starting to work
After:
a. Handling raw ingredients
b. Smoking, eating or drinking
c. Using a handkerchief or tissue
d. Touching any dirty object or surface
e. Touching any part of your body
f. Cleaning or taking out garbage
g. Using the washroom
23
Hand washing
a) Wet hands
b) Soap (20 seconds)
c) Scrub back of hands, wrists, between fingers, under fingernails, arms almost to
elbows
d) Rinse
e) Towel dry (single use towel)
f) Turn off taps with towel
g) Open door with towel
h) Discard towel in appropriate manner
First aid
The initial assistance or treatment given to a casualty for any injury or sudden illness
before arrival of an ambulance, doctor, or any qualified person is called as FIRST
AID. The casualty is likely to be in the need of secondary aid.
Principles of First Aid
1.
2.
3.
4.
Act calmly and logically.
Be in control – both of himself or herself and the problem.
Be gentle but firm, speak to the casualty kindly but purposefully.
Build up trust through talking to the casualty throughout the examination and
treatment.
5. Avoid giving any misleading information.
6. Never leave the casualty alone and continue to talk to him/her until the
ambulance or doctor arrives.
7. Continuously reassure the casualty.
JOB OF A FIRST AIDER….
1.
2.
3.
4.
Always avoid endangering yourself
Ensure that victim is safe from danger
Check the victim’s condition and asses his or her injuries
Take immediate remedial action if necessary.
24
DO NOT……
1.
2.
3.
4.
5.
6.
7.
8.
9.
Allow crowd to form around the casualty.
Do too much, remember that doctor will be coming.
Put any unclean dressing or cloth over the casualty.
Touch a wound with your fingers.
Move a patient unnecessarily.
Risk burning a patient by using unwrapped hot water or other heated object.
Remove his clothing unnecessarily.
Attempt a precise diagnosis.
Forget to send for a physician.
FIRST AID BOX





















First aid book
Antiseptic cream
Savlon or Dettol
Antihistamine lotion
Calamine lotion
Antacid Tablets
Anti- diarrhoel Tablets
Paracetamol
Asprin
Kaolin Clay
Chloromycetin eye ointment
Travel sickness tablet
Oil of Cloves
Clinical Thermometer
Sterilized dressing for fingers, hands, feet etc.
Sterilized cottonwool
Triangular Bandages (unbleached)
Tweezers
Dressing Scissors
Safety pins
Pad & Pencil
25
FOOD &BEVERAGE TERIMINOLOGY
Aboyer
Aboyer 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 Menu
A la carte menu isa type of menu, where the food items are priced individually. Literary
meaning of a la carte is “from the card”
American service
It 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.
ABC
ABC stands for Ashtray, Budvase and Cruet. ABC is kept at the centre of the table while
laying the cover.
Back of the House
Back 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 Marie
Bain 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.
Barker
Barker 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 China
It 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
gives instructions to the junior staff with regard to availability of dishes, special items of
the day, and also some training.
Buffets
Buffet 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
26
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.
Carousel
Carousel 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 it revolves.
Carte du jour
Carte 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 dish
It 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.
Cover
Cover 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.
Cutlery
Cutlery is the term denotes all the cutting implements such as knives. Cutlery can be made
of EPNS or stainless steel.
Demi-tasse
Demi-tasse means half cup. It is used to serve coffee except breakfast. Size of demi-tasse is
75 ml.
Dummy waiter/ Demi waiter
Dummy waiter is another term for side board. it is a restaurant furniture and used to keep
all the serving equipments for a meal session.
Elevenses
Elevenses is a meal served at 11 o’ clock. It includes the food items as biscuits, cake etc.
and usually offered to children.
Gueridon trolley
It is a mobile trolley from which the gueridon service is done.
Hostess
Hostess is a member of restaurant brigade. Duty of hostess includes taking restaurant
reservation and receiving them at the door.
Indian breakfast
It 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 service
27
It 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 d’hotel
Maitre d’hotel is the Supervisor of the a F&B outlet. He looks after the day to day
operations of a food service outlet.
Menu
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 outlet’s operation and is considered the prime selling instrument
Mise-en-scene
It 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 and temperature.
Mise-en-place
Mise-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 makes sure that this station has been efficiently prepared for service.
Napkin
Napkin 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.
Sommelier
Sommelier 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 thorough knowledge of beverages and wines as food accompaniments.
Trancheur
Trancheur is the French term for carver. His responsibility is to carve the meat joints in
front of the guest and serve to them.
Salesmanship
The 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
Tableware
Table 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 Dip
Instantly 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
Polivit
28
Polivit 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 machine
This is a revolving drum like container using for cleaning silver ware, with safety shield
attached to it.. The burnishing machines are attached with ball bearing to run that
effectively. Soap power is used to clean the silver ware hygienically.
Thermal shock
Thermal 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 shock
Mechanical 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.
Disposables
Disposables 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
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 name – Electroplated Nickel
Silver. Cutleries and crockery’s of high class establishments are made out of EPNS which
includes different types of forks, knifes, pots, plates, salvers etc.
Table d’hôte or a fixed menu
Table d’hôte refers to a menu of limited choice. It usually includes three or five courses
available at 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 d’hôte menu is a complete meal at a
predetermined price.
A la carte menu
29
A la carte menu is a multiple choice menu, with each dish priced separately. If a guest
wishes to place 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 d’oeuvre
Hors d’oeuvre 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.
Entrée
Entee 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 décor, and served at the
end of the meal. All forms of fresh fruit and nuts may be served in this course.
Table Service
It 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 service
American service is a pre-plated service which means that the food is served onto the
guest’s plate in the kitchen itself and brought to the guest. The portion is predetermined by
the kitchen and 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 service
English 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 service
It is a very personalized service. Individual portioned food is brought from the kitchen in
dishes and slavers which are placed directly on the table. The plates are kept near the dish
and the guests help themselves.
Russian service
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 are done by the waiter.
Gueridon service
30
This is a service done from the gueridon trolley. The cooking is done at the gueridon
trolley place near the guest table and service is done at the guest table. The waiter plays an
important role as he is required to fillet, carve, flambé and prepare the food with
showmanship.
Self Service
In the self service the service is done by customer themselves. The guests collect the food
from the counters and then he/she may sit at the table or stand at high table to have the
food.
Counter service
Counter 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 as cold 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.
Echelon
In echelon service the counters are arranged in such a way that it provides better view of
the foods and arranged in angular way.
Carousel
The carousel 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 it revolves.
Carvery
Cavery 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 away
The 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 thru
The customer drives the vehicle to the counter and orders and collects the food and leaves
the counter.
Vending Machine
The 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 courts
Food 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.
31
Kiosks
Kiosks are outdoor arrangements that provide food and beverages to people in a specific
location.
Specialized Service/ In-Situ
In-situ service is the service provided at the place, which is primarily not meant for service.
Examples of in-situ services are:
Tray service
In 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 service
In room service the service of food and beverages are done in the guest room. The food is
taken to the guest room in a tray or room service trolley.
Drive-in service
The guests order the food from the vehicle parked at designated areas and service is done
at the vehicle. The food is placed on trays that are clipped in the door or steering wheel.
Lounge service
In lounge service the food and beverage is served at the lounge area of a hotel
Mise-En-Scene
Mise-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 restaurant should be made presentable enough o accept guests.
Mise-En-Place
Mise-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 makes sure that this station has been efficiently prepared for service.
Guest Service Cycle
Guest service cycle refers to the activities provided to the guests while in the restaurant.
Guest service 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 Skill
Social 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
guest’s psychological needs and making him feel welcome, and social skills are essential
part of this process. Social skills can be used for selling of food and beverage products
also.
32
Kot/ Bot Controll System
A variety of control systems are used in the hotel industry. One such important control
system is the 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 waiter’s copy, against which the food or beverage to be served to the guest is picked
up
Specialty Restaurant
Speciality 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 d’hote. Waiters should be
highly skilled, as specialized services such as preparation of food at tables and flambés,
may have to be done.
Coffee shop
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 Service
This 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 have to buy coupons in advance, present them to the counter waiter who then services
the desired item. 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 Service
There 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 type of 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 service
Room 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.
33
Banquet Service
Banquet 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 can offer service to a large number of guests at a time. Banquet service can be
formal or informal.
Bar service
There are normally two kinds of bars in Indian hotels. One is the public bar, and the other
is the service or dispense bar. The public bar is located in the public areas, and is used for
the service of 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 round the clock. It should be adequately equipped to meet the demands of
all the outlets.
Vending Machine
Vending 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 Services
Ancillary areas are the supporting areas of F&B service department. Without the help of
the ancillary 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. Pantry
2. Still room
3. Silver room
4. Linen Room
5. Hot plate
6. Wash-up area
7. Kitchen stewarding
Pantry
Pantry 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 as glasses and cups, A dispense Bar
Still Room
It 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 the kitchen. The still room makes all the hot and cold non-alcoholic beverages needed
for the restaurant.
34
Silver Room
Silver room is the place where all the silver wares are stored and cleaned. Still room holds
the complete 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 Room
The 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 the linen room.
Hot plate
Hot plate is the food pick up area of the pantry. The service personnel is not allowed to
enter the kitchen 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 area
The 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.
35
Types of service
A restaurant is a commercial establishment committed to the sale of food and
beverage. A restaurant may be a licensed part of a hotel operation, whereby the sales
of the restaurant contribute to the sales performance of the hotel as a whole.
Restaurants may also be independent business entities under individual ownership
and management.
There are different types of restaurants:
A concept borrowed from the United States,
distinguished by its quick service. Food is pre-plate and
Coffee Shop
the atmosphere informal. Table cover layouts are less
elaborate and have basic essentials only.
The atmosphere is more sophisticated and caters for
Continental
people who can eat at leisure. The accent is on good
Restaurant
continental food and elaborate service.
The entire atmosphere and décor are geared to a
particular type of food or theme. Thus restaurants,
Specialty
which offer Chinese, Japanese, Indian cuisine would be
Restaurant
termed “specialty restaurants”. The service is based
more or less on the style of the country from which the
particular cuisine originates.
FOOD SERVICES
There are some basic principles in food and beverage service that a waiter must know:
When food is served by the waiter at the table from a platter onto a guest plate, the
service is done from the left.
When food is pre-plated the service to the guest is usually done from the right, though
modern convention permits service from the left also.
All beverages are served from the right.
Soups are served from the right unless it is poured by a waiter from a large tureen into a
soup cup in which case it is done from the left of the guest.
Ladies are always served first and the remaining guests clockwise. Soiled plates should
always be cleared from the table from the right. Empty crockery and fresh cutlery are
always served from the right. Never reach across a Customer. Hence, when a guest is
present at the table, all items and equipment on the right of guest must be placed from the
right and that on the left from the left
36
TYPES OF SERVICE
English Service: Often referred to as the "Host Service" because the host plays an active
role in 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.
French Services: It is a very personalized service. 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.
Silver Service: The table is set for hors d'oeuvres, soup, main courses and sweet dish in
sterling silverware. The food is portioned into silver platters at the kitchen itself which are
placed at the sideboard with burners or hot plates to keep the food warm in the restaurant.
Plates are placed before the guest. The waiter then picks the platter from the hot plate and
presents the dish to the host for approval. He serves each guest using a service spoon and
fork. All food is presented in silver dishes with elaborate dressing.
American Service: The American service is a pre-plated service which means that the
food is served into the guest's plate in the kitchen itself and brought to the guest. The
portion is predetermined by the kitchen and the accompaniments served with the dish
balance the entire presentation in terms of nutrition and color. This type of service is
commonly used in a coffee shop where service is required to be fast.
Cafeteria Service: This 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 have to buy coupons in advance, present them to the counter waiter
who then serves the desired item. Sometimes food is displayed behind the counter and the
guests 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 tables and chairs provided
by the establishment. Sometimes high tables are provided where guests can stand and eat.
Counter Service: (Snack-bar Service) Tall stools are placed along a counter so that the
guest may eat the food at the counter itself. In better establishments, the covers are laid out
on the counter itself. Food is either displayed behind the counter for the guests to choose
37
from, or is listed on a menu card or common black board.
Grill Room Service: In this form of service various meats are grilled in front of the guest.
The meats may be displayed behind a glass partition or well decorated counter so that the
guest can select his exact cut of meat. The food comes pre-plated.
Room Service: It implies serving of food and beverage in guest rooms of hotels. Small
orders are served in trays. Major means 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. In the meanwhile he prepares his tray or trolley. He then goes to the
cashier to have a cheque prepared to take 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.
There are two types of Room Service:
Centralized: Here al the food orders are processed from the main kitchen and sent to
the rooms by a common team of waiters.
Decentralized: Each floor or a set of floor may have separate pantries to service
them. Orders are taken at a central point by order-takers who in turn convey the order to
the respective pantry.
Mobile Pantries: Some hotels have pantries installed in service elevators. Orders are
received by a central point that convey it to the mobile pantry. The pantry has to just
switch on the floor and give instant service. For the sake of information, in countries,
which have a shortage of manpower, large hotels install mechanized dispensing units in
rooms. The guest inserts the necessary value of coins into the machine, which will eject
pre-prepared food and beverages for guest consumption.
Buffet Service: A self-service where food is displayed on tables. The guest takes his
plate from a stack at the end of each table or requests the waiter behind the buffet table to
serve him.For sit-down buffet service, tables are laid with crockery and cutlery as in a
restaurant. The guest may serve himself at the buffet table and return to eat at the guest
table laid out. The waiter may serve a few courses like the appetizer and soup at the table.
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Russian Service: An elaborate silver service much on the lines of French service except
that the food is portioned and carved by the waiter at the gueridon trolley in the restaurant
in full view of the guests. Display and presentation are a major part of this service. The
principle involved is to have whole joints, poultry, game and fish elaborately dressed and
garnished, presented to guests and carved and portioned by the waiter.
Gueridon Service: This is a service where a dish comes partially prepared from the
kitchen to be completed in the restaurant by the waiter or, when a complete meal is cooked
at the table-side in the restaurant. The cooking is done on a gueridon trolley which is a
mobile trolley with a gas cylinder and burners. The waiter plays a prominent part, as he is
required to fillet, carve, flambé and prepare the food with showmanship. The waiter has to
have considerable dexterity and skill.
Breakfast Services:There are basically two types of breakfast offered in hotels and
restaurants. The Continental Breakfast and the English Breakfast. The Continental
Breakfast originated in Europe. It is a light meal as the Europeans normally have a heavy
mid-day meal. The English breakfast is heavy and is a major meal of the day. A traditional
English breakfast runs into six or seven courses.
Continental Breakfast Consists of bread rolls or toast with jam, honey, or marmalade
and rounded off with tea or coffee. Better hotels may serve brioches and croissants. The
cover layout consists of
(a) A side plate and a side knife
(b) A butter dish and a butter knife on a quarter plate
(c) A tea cup and saucer with a teaspoon
(d) A sugar pot with tongs
(e) A bread boat or toast rack
(f) Serviette
(g) Jam, marmalade and honey pots
Note: There are variations to the Continental Breakfast. Cafe com- plate refers to
Continental Breakfast with coffee (or tea) while cafe simple refers to just coffee or tea with
nothing to eat.
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English Breakfast:Is more elaborate and offers a choice of juices (or fresh or stewed
fruits), cereals, fish course, choice of eggs, meat course, toast with jam, marmalade or
honey, and finally, tea or coffee. The cover consists of :
(a) A side plate and a side knife
(b) A butter dish and a butter knife on a quarter plate
(c) A tea cup and saucer with a teaspoon
(d) A sugar pot (a tongs, if there are sugar cubes)
(e) A cruet set
(/) A fish knife and fish fork
(g) Dinner knife and fork
(h) Jam, marmalade and honey
(i) Dessert spoon and fork
(j) Serviette
Typical English breakfast Menu:
Chilled fruit juices : Orange, pineapple. tomato, grapefruit.
Stewed fruit : Prunes, pears, apples, figs.
Cereals: Porridge, cornflakes.
Fish: Grilled herring, fried sole.
Eggs: Poached, boiled, scrambled, fried, omelets
Meat: Sausages, bacon, salami, kidney, breakfast steak.
Breads: Toast, rolls, brioche, croissant, bread sucks.
Preserves: Jam, marmalade, honey.
Beverage: Tea, coffee, hot chocolate.
Eggs can be served with: grilled tomatoes, sautéed mushrooms, baked beans, fried
potatoes.
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COVERS
LAYING COVERS FOR TABLE SERVICE
One of the technical terms very often used in the hospitality industry is a "cover". What
does this mean? 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. In other words a cover denotes all the necessary cutlery,
flatware, crockery, glassware and linen necessary to a lay a certain type of place setting for
a specific meal.
A LA CARTE COVER
This cover follows the principle that the cutlery and flatware for each course will be laid
just before each course is served. The traditional cover given below represents the cover
for hors d' oeuvres which is the first course in a classic menu sequence.
Fish plate
Serviette
Fish knife
Fish fork
Side plate
Side knife
Wine glass
When an a la carte cover is being laid, the cutlery and flatware required by the guest for the
dishes ordered will be placed course by course. In other words there should not be at any
time during the meal, more cutlery and flatware on the table than is required by the guest at
that specific time.
TABLE D'HOTE COVER
This cover follows the principle that the cutlery and flatware for the entire meal will be laid
before the first course is served. The traditional cover is given below:
Serviette
Soup spoon
Fish knife
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Fish fork
Meat knife
Meat fork
Dessert spoon
Dessert fork
Side plate
Side knife
Wine glass
When a Table d’hote cover has been laid, the steward should remove, after the order has
been taken, any unnecessary cutlery and flatware and really any extra items that may be
required.
After the above covers have been laid, the table-layout should be completed by the addition
of the following items:
Cruet set
Ashtray
Bud vase
All applicable cutlery and flatware should be laid 1.25 cm from the edge of the table.
Water goblets after polishing should be placed at the top right-hand of the cover.
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 One Cover = 18x24 Inches.
Standard Table Setup
Central Appointments
· Ash Tray
· Flower Vase
· Cruet Set
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For One Cover
· Cheese Plate
· Butter Knife/Side Knife
· All Purpose Fork
· All Purpose Spoon
· All Purpose Knife
· Dinner Napkin
· Water Goblet
Dimensions
· Round Table (4 Covers) 3 Feet In Diameter
· Round Table (8 Covers) 5 Feet In Diameter
· Rectangular Table (4 Covers) 4 Feet 6 Inches x 2 Feet 6 Inches.
· Square Table (2 Covers) 2 Feet 6 Inches Square
· Square Table (4 Covers) 3 Feet Square
Dimensions
Tablecloths
· Round Table (4 Covers) 54 Inches x 54 Inches
· Square Table (2 Covers) 54 Inches x 54 Inches
· Square Table (4 Covers) 72 Inches x 72 Inches
· Rectangular Table (4 Covers) 72 Inches x 54 Inches
Dimensions
· Dinner Napkin 18 Inches Square
· Cocktail Napkin 06 Inches Square
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Dimensions
· Height Of Chair 18 Inches From The Ground to Base and 39 Inches
· Height Of Table 02 Feet 6 Inches From Ground To Top
Dimensions
· All Purpose Spoon 08 Inches
· All Purpose Knife 10 Inches
· All Purpose Fork 08 Inches
TEA
 Tea is picked during the 'flush' or growth phases of the tea bush. In India these
growth periods occur during December and January, but it is all year round in Sri
Lanka. April onwards is the best period for China teas.
 For good quality tea only the bud and top two youngest leaves are picked. A skilled
picker will pick thirty to sixty pounds of tea per day. A pound of manufactured tea
may require as many as 3,000 shoots.
 For black tea, oxidation of then takes place from twenty minutes up to three hours.
Black tea will have been picked on a clear morning when the dew has just
evaporated.
What are the types of Tea?
Tea is known by the terms White, Green, Oolong and Black. The types are references to
processing and oxidization. The simplest explanation is to think of leaf that is picked or
falls from any bush. The leaf turns stages of colors until it is finally black. In the case of
tea, oxidization is stopped at various stages.
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 White Tea : non-oxidized
 Green Tea : non-oxidized
 Oolong Tea : semi-oxidized
 Black Tea : fully-oxidized
PROCEDURE OF SERVING TEA
 Gather the essentials for any proper tea.
 A teapot of silver or bone china, a kettle to boil the water, a teapot, a sugar bowl and
cream pitcher.
 Use tongs for sugar cubes, a sugar spoon for granulated or raw sugar crystals.
 Arrange the tea pot, sugar bowl and pitcher on a silver tray.
 Additional trays may be needed for serving, depending on the size of your gathering.
 Use your best china cups, saucers, spoons.
 If serving loose tea, you will also need an infuser (steeper).
 Provide guests with a selection loose teas or tea bags.
 Provide individual infusers for each guest, if a variety of loose teas are served.
 If you serve only one type of tea, brew it in the pot. If serving several types, fill the
pot with boiling water.
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