Food and Beverage

Service Management
 Contents
I. Food and Beverage
operation:types,classification,types of
Catering,Organisational chart, Duties of F&B
staff.

II. Layout of Food Service Area.

III. Types of Services.

IV. Menu: types, French classical, Menu

Planning.
 General market
(non competitive market)
1. Hotels/ restaurants
2. Popular catering
3. Retail stores
4. Banqueting/
conferences/ exhibition
5. Leisure catering
6. Motorway service
station
7. Pubs & Wine bar
8. O.D.C
 Classification
of
F & b service industry
 Restricted market
(competitive market)

1. Transport catering
2. Clubs
3. Industrial(contract)
4. Private welfare
 Cost provision in restricted
market

1. Industrial catering
2. Schools
3. Universities &
colleges
4. Hospitals
5. The forces
6. Prisons
7. Industrial (own
catering)
 Types of Catering Operations
 Commercial Operations

 Industrial or Non Commercial Operations

 Welfare Operations
 Commercial Operations
 Targetis to increase the profit so
they provide luxury decoration,
comfort to their guest.

 Ex:Hotels, Restaurant, Café

 Non-Commercial Operations
 Tofulfill need of the people then earn
profit.

 Ex: School, colleges, hospitals, hostel

 Welfare Operation
 Tohelp the others ,this kind of
operation do the social work run by
help of government as well as
donation of people.
 Ex :Dharamshala, Anath-ashram
 Sectors of F & b industry
1. Hotels 10. Discothèque
2. Restaurants 11. Nightclub
3. Ethnic restaurant 12. Pub
4. Coffee shop 13. Bar
5. Specialty Restaurant 14. Family style
6. Banquet 15. Destination
7. Cafeteria restaurant…
8. Snack Bars 16. Casual restaurants
9. Bistros 17. Cafes
18. Coffee houses
 Hotels
 Commercial Sector of
food and Beverage
provide luxury services.
 Accommodation ,Food
and
Beverage,Laundry,swim
ming pool, transport,
convection hall, internet
etc.
 Restaurants
 Provide food and
Beverage services and
some entertainment
facilities.
 Discotheque, Tennis
court.
 Caters for families,
travelers and Holiday
Makers.
 Décor of such
restaurants feature
higher quality materials
with an eye towards the
"atmosphere" desired
by the restaurateur.
 Ethnic Restaurants
 Indian, Oriental,
Asian, Spanish,
Greek, Italian are
just some of many
types of ethnic
Restaurants
 Offer many of the
standard dishes
which are now
appearing within a
range of other menu
types.
 Coffee Shop
 Coffee shop is a part of
the Hotel.
 Run 24 Hours.
 Pre-plated service has
been done.
 Offered some snacks
along with coffee.
 They Change their
Menu 4 times in a day.
 Used separate menu for
Breakfast, Lunch,
Evening Tea, Dinner.
 Specialty Restaurant
 It’s entire atmosphere
decor are similar to a
particular type of food
or theme.
 restaurants are full
service restaurants with
specific dedicated meal
courses.
 As in Rajasthan
specialty restaurant the
food served to dance
their local cultural song
and also used same
kind of dress to
welcome the guest.
 Banquet
 Banquet is a place
where any occasion to
be celebrate They are
Formal, Informal ,Semi
Formal.
 They provide a room
for meal and drinks.
 They are specially
used in marriages,
conferences or small
group meetings.
 Self service is used in
the Banquet.
 Cafeteria
 Primary self service
with customer
choosing selection
from a counter in
varying design and
layouts.
 Typically, a patron
takes a tray and
pushes it along a
track in front of the
counter.
 Originally develop
from industrial
feeding market but
now seen in variety of
sectors.
 Snacks Bars
 Informal Restaurants
done quick service.
 Also have a counter
for self Service.
 They are specialize in
snacks, soda, ice
creams etc.
 Bistros
 Bistros are those
restaurant which are
located near the river.
 Smaller establishment
with check
tablecloths, bentwood
chairs,clutterd décor
and friendly informal
staff.
 Offer honest basically
rebust cooking.
 Discotheque
 Is a Bar which offered
lite snacks along with
some soft drinks.
 Is a place where men
and women of younger
age group go to relax by
workouts.
 Fast dancing and loud
music with psychedelic
lights are it’s sufficient
feature.
 Nightclubs
 Normally open in
Nights at Dinner,
Dance and Celebrate.
 A Dispensing Bar
always provided
Decor is Lavish while
service is elaborate.
 Pubs
 The pubs are Famous for
their expensive wines
and Spirits.

 In Pubs Bartenders
produces exclusive
cocktails and great
sommelier to keep the
wine glass full.
 Bars
 Bar is the specialized
counter where drinks are
served.
 Bar normally served
alcoholic beverages such as
beer,liquer,wines,rum.
 Bar provide long stools or
chairs for the patrons along
with table or raised counter.
 A light music runs in bar
which gives best
satisfaction to the guests.
 Family style Restaurant
 Family style restaurants
are restaurants that
have a fixed menu and
fixed price, usually with
diners seated at a
communal table such as
on bench seats.
 More common in the
19th and early 20th
century, they can still
be found in rural
communities, or as
theme restaurants, or
in vacation lodges.
 Coffeehouses
 Coffeehouse are casual
restaurants without table
service that emphasize
coffee and other
beverages.
 Typically a limited
selection of cold foods
such as pastries and
perhaps sandwiches are
offered as well.
 Their distinguishing
feature is that they allow
patrons to relax and
socialize on their premises
for long periods of time
without pressure to leave
promptly after eating, and
are thus frequently chosen
as sites for meetings.
 Destination restaurants

 A destination
restaurant is one
that has a strong
enough appeal to
draw customers
from beyond its
community.
 Casual Restaurant
 A casual dining restaurant is a
restaurant that serves
moderately-priced food in a
casual atmosphere. Except for
buffet-style restaurants, casual
dining restaurants typically
provide table service. Casual
dining comprises a market
segment between fast food
establishments and fine dining
restaurants.

 Casual dining restaurants

usually have a full bar with
separate bar staff, a larger
beer menu and a limited wine
menu. They are frequently, but
not necessarily, part of a wider
chain, particularly in the United
States.
 Café’s
 Café’s and coffee
shops are informal
restaurants offering
a range of hot meals
and made-to-order
sandwiches.
 Cafés offer table
service. Many cafés
are open for
breakfast and serve
full hot breakfasts. In
some areas cafés
offer outdoor
seating.
 Types of Catering
1. Industrial catering
2. Off-Site catering
3. Club catering
4. Transport catering (airline catering, railway
catering, ship catering)
5. Welfare catering
6. Retail stores Catering
7. Restaurant Catering
8. O.D.C (Outdoor catering)
9. Leisure linked catering
 Industrial Catering
 Similar to workers
canteen, cafeteria.
 Purpose of industrial
catering is to give
refreshment to the
workers.
 Large quantity of food
produced in dinning
room with limited
choices.
 Meals, tea, snacks are
provide time to time.
 Off-Site Catering
 Marriages and
Festival concerned.
 Temporary structure
maintained.
 Food served in open
air.
 Simple Buffet is
maintained.
 Club Catering
o Licensed Catering has
been done.
o Membership card is
required to enter in the
club.
o Provision of food and
drink in an
environment
dominated by licensing
requirement.
o Provide
snacks,Bevreges and
some fast food items.
 Transport Catering
 Transport catering categorizes in
three parts:
 Railway Catering
 Airline Catering
 Cruise Catering
 Railway Catering
• Glorious catering with fully
A-la –Carte menu.
• Pantry car used to take the
orders.
• Continental menu is used.
• Gives little choice to the
passengers.
• Offered both Vegetarian
and Non-Vegetarian food.
 Airline Catering
 Special Branch of Catering where
equipments as well as money is not
distributed because all customers paying
heavily for their flights.

Passengers of Airline:
a. Executive class
b. Economic Class
 Executive Class
a) A-la-Carte food is served
with limited choice.
b) Silver service has been
done.
c) Proper Cover spread
with cutlery, crockery
and glassware.
d) Separate service for
vegetarian and Non
vegetarian.
 Economic Class
 Table-d-Hote menu
offered with limited
choices.
 Vegetarian and Non-
Vegetarian food served
separately.
 Food served in a simple
plastic sheets.
 Plastic forks, spoons
and thermocol cups for
tea coffee are given.
 Cruise Catering
 Cruise catering is one of the
most luxurious catering
 People have enough time in
journey.
 The food which served is fixed
with a little choice.
 Furniture is firmly fixed in the
floor to prevent sliding and
wobbling.
 Food items is stocked in the
store and prepare during the
journey.
 Production area is somewhat
different so gas fuel is used as
little as possible.
 Welfare Catering
 This kind of catering
collect a number of
people.
 Langar,Mela,Yatras
concerned.
 A number of people
participate and take
meal.
 Provide self
Satisfaction
 Retail Store Catering
 Provision of food and
drink as an adjunct to
retail provision.
 Provide meal and
drink both
 A-la-Carte food has
been served.
 Hierarchy of Food &
Beverage Department
 Duties and
responsibilities
of
F & B Manager
1. Ensuring that the required
profit margins are achieved
for each food & beverage
service area, in each financial
period.
2. Updating & compiling new
wine lists according to
availability of stock, current
trends & customer needs.
3. Compiling, in liaison with the
kitchen, menus for the
various food service areas &
for special occasions.
4. The purchasing of all
materials, both food & drink.
5. Ensuring that the quality in
relation to the price paid is
maintained.
6. Determining portion size in
relation to selling price.
7. Departmental training &
promotions, plus the
maintenance of the highest
professional standards.
8. Employing & dismissing staff.
9. Holding regular meetings with
section heads to ensure all
areas are working effectively,
efficiently & are well
coordinated.
 Duties &
responsibility
of
Restaurant
Manager
1. Operation of dining
rooms.
2. Helps in hiring, training,
scheduling of staffs.
3. Maintains service
standards.
4. Briefings.
5. Service supervision.
6. Handles guest
complaints.
7. Helps in menu planning,
cost control and sales
8. Carries out management policies in the
department…
9. He also meets guests and handles
problems and complaints.
10. He directs personnel, plans and
forecasts.
11. He coordinate with executive chef, chief
cashier, sales manager and the
maintenance and security departments.
Attributes
of
F & B staff
 Steward
1. A professional &
hygienic appearance.
(How you look & the first
impressions you create)
2. Knowledge of food &
beverages & technical
ability.
3. Punctuality
4. Local knowledge
5. Personality
6. Attitude to the customer
7. Memory
8. Honesty
9. Loyalty
10. Conduct
11. Sales ability
12. Sense of urgency
13. Customer satisfaction
14. Complaints
15. Contribution to the
team
Layout of Coffee shop
Layout of Fast food
restaurant
Layout of Specialty restaurant
Layout of Banquets
Menu Planning
 Menu
Menu is primarily a selling aid.
The word ‘ menu ‘dates back to
eighteenth century, although
the
custom of making a list of the
courses for a meal is
much older. The bill of fare was
originally very large &
was placed at the end of table
for everyone to
read. As the time progressed the
menu became
smaller in size & a no. of copies
were made which
allowed individuals to read their
own copy.
 Types of Menu
1. Table d'hôte

2. A-La-Carte
 Table d'hôte
 The menu has a fixed number of courses.
 There is a limited choice within each course.
 The selling price is fixed
 The food is usually available at a set time.
 A La Carte

 The choices are

generally more
extensive.
 Each dishes are priced
separately.
 There may be longer
waiting times as some
dishes are cooked and
finished to order.
 COMPILING OF MENU
There are number of considerations to bear in
mind when compiling a menu.
1) Type:
 Assess the type of meal
 Assess the type of kitchen and staff available in
relation of equipment and skills.
 Assess the type of food service area and its
capacity in relation to china, silver and glassware.
 Assess the skills of food service area staff and the
number of courses to be served.
2).Supplies
 Make a note of seasonal supplies.
 Ensure the local availability of supplies.

3). Balance
 Strike a right balance between light and heavy
dishes.
 Vary the sequence of preparation of each
course.
 Change the seasoning, flavouring and
presentation.
4). Food Value.
 Use commodities and method of cooking, which
will preserve the natural nutritive properties of
raw materials and be balanced.
5). Colour
 Avoid either clashes of colour or repetition of
similar colour.
6). Language
 The menu should be written all in French or all in
English and should be easily understood by
customer.
 Ensure proper spellings, correct terms, proper
accents and the like.
Aspects of Menu Planning
 Guestronomic Aspect
A menu should be planned as a whole and
as an entity in itself. Utmost care should be
taken to avoid a succession of independent
and unrelated courses. For this, there
should be an overall balance with no
repetition of colour, ingredients, texture,
words, shapes, consistency, cooking
methods, etc.
 Economic Aspect
The cost of a menu should be in relation to
the selling price. Food costs should be
maintained at a stipulated level to
maximize profits.
 Practical Aspect
The type of kitchen and service area, its
staff, equipment and size must be
considered while planning menus. The
meal,
supplies available and customers catered to
are the other factors to be borne in mind.
 Factors to be
considered while
planning a Menu
1. The type of menu
2. The kind of meal
3. Type of customers
4. The capability of kitchen staff
5. Style of presentation and garnish
6. Stipulated price
7. Season
8. Supplies
9. Balance
 Avoid repeating of words when writing
the menu.
 Colours should not be repeated.
 Menus should start with light dishes,
progress to more substantial items and
finish with a light course.
 Texture should be different.
 Sauces should vary.
 Garnishes using traditional names must
be correct.
 Ingredients must be maintained or balanced
specially on the table d'hôte menus.
Nutritional requirements of persons engaged
in light or heavy work must also be
considered.
 Colour is the most important factor
considered in presentation of food. Artificial
colours, if used, must be in moderation.
Colourful garnishes improve the appearance
of drab-looking food.
 Wordings are of utmost importance in the
preparation of a menu.

 Language must be easily understood.

 French menus may be accompanied with
English translations.
 French wordings must have correct spellings
and accents.
 Only one language should be used.
 The use of capital letters should be systematic.
French Classical
Menu
 Hors-d’oeuvre

It includes salads, fish(lobster, smoked eel & prawns),

meats (pates), canapés (foie gras, asparagus tips, tomato,
gherkins) egg (poached, hard boiled )
 Soup (potage)

It includes all soups, both hot and cold…

There are a great number of egg dishes beyond
the usual omelettes but these have not retained
their popularity on the modern menu.
 Pasta & rice (Farineaux)

Includes all pasta and rice dishes. Can be

referred to
 Fish (Poisson)

 Fish dishes, both hot and cold. As fish is easily

digested and helps to prepare to appetite for
heavier courses that follow.
First meat course. Generally small, well garnished
dishes
which come from the kitchen ready for service.
Accompanied by a rich sauce or gravy. Potatoes
 Releve

This refers to main roasts or other larger joints

meats, which would be served together with
potatoes and vegetables.
 Sorbet

A rest between courses, where the dinner may

obtain
their second wind. It is usually iced water, flavored
with appropriate wines and liqueurs. It is avoided
 Roasts or Roti

Course consists of roasts poultry or game bird,

like chicken, turkey, duck and quail.
 Vegetables and Legumes

At this stage, the meal returns from heavy to light items.

Single vegetables are served with sauces.
 Salads (Salade)

Refers to a small plate of salad that is taken after

a main course and is quite often a green salad
and dressing.
 Cold Buffet (Buffet froid)

This course include a variety of cold meat and

fish, cheese and egg items together with a range
of salads and dressings..
 Cheese (Fromage)

Includes the range of cheese and various

accompaniments, including breads, biscuits, celery,
grapes and apples. This course can also refer to cheese
based dishes such as soufflés.
 Sweets (Entrements)

Refers to both hot and cold puddings.

 Savoury (Savoureux)

Sometimes simple savouries, such as Welish Rarebit or

other items on toast, or in pastry, or savoury souffles,
may be served in this stage.
 Fruit (Dessert)

Fresh fruits, nuts and sometimes candied

 Beverages

Refers to coffee but now a days refer to a wider

range of beverages including teas, coffee,
chocolate and proprietary beverages.
Types of Service
 Types of Services
1. Silver or English service
2. Family Services
3. Plated or American service
4. French service or Butler service
5. Russian service
6. Gueridon service
7. Bar counter
8. Booth counter
 Silver service or
English
Description  Presentation and service of food by staff from
oval flat or dish from left.

Uses  High class establishments, cruise liners, first

class travel catering, and formal banquet.

 Dishes look good; skill of service- waiters

Advantage

 Required skilled staff; costs are increased

service is slow; and lots of dishes are utilised.
Dis-advantage
 Family service
Description  Main courses are plated with vegetables
placed in multi-portioned dishes for customers
to help themselves. Sauces are offered

Uses  Some functions, privet parties, clubs and

institutions.

 Staff requirements and skill are decreased. It

Advantage
is a time-savings; customers to help
themselves. Sauces are offered.

Dis-  Service is impersonal, spillage may occur.

advantage
Plated or American service
 Service of pre-plated food from the kitchen
Description
 Less functions, privet parties, clubs and
Uses institutions.

 Economy of equipment; speed and simplicity;

Advantage saves labor; increase turnover; labor may be
unskilled, hence it reduces cost.

 Kitchen time and labor are increased;

appearance may be affected due to
Dis-
overcrowding of plates.
advantage
 French Or Butler service
 Presentation and service of food by staff
Description

Uses  High class establishment, royal functions and

balls.

Advantage  Personalized and good presentation

 Skilled staff; increased costs; suitable for small

Dis- gathering; possibility of unequal portioning
advantage
 Russian service
Description  Table is laid with food for guests to help
themselves.

Uses
 At functions and private parties, limited use.

Advantage  Staff requirements and skill are decreased. It

is a time-savings; customers to help
themselves. Sauces are offered

Dis-  Service is impersonal, spillage may occur

advantage
 Guerideon service
Description  Food is served from side table or trolley; may ,
include cooking, flambé, carving; preparation
of salad/dressing, filleting.

Uses  Specialty restaurant, high class establishment,

and night clubs.

 Help in merchandising; food is spectacular and

Advantage classy.

Dis-  Labour is expensive and skilled; time

consuming; special equipment; portion control
advantage
might be difficult
 Bar Counter
Description  Service to customer at bar counter, seated on
stools.

 Bars and Pubs

Uses

Advantage  Quick service and personalized

 More pressure on staff; need to be

Dis-
effervescent.
advantage
 Booth service
Description  Service to customer seated on long benches
in booths, where food is served with either
hand to guests seated but always facing them.

Uses  Fast food and casual dining cafes.

 Quick service, reasonably personalized.

Advantage

Dis-  Very casual and in appropriate for fine dining

advantage
 Thank You !
---------------------------
Om Singh
Amrapali Institute of Hotel
Management