Food and Beverage Service

Training Manual
Preface
This training manual is meant to be a guide to all hotel personnel in food and beverage
service who are involved in the day-to-day training of staff either part-time.
Furthermore, it ensures a uniform system of training inputs. It also acts as a self-study
guide to any individual who wishes to develop himself/ herself in the vocation of a
waiter or restaurant supervisor.
The book was developed after understanding the problems that personnel in hotel and
restaurant operations face in imparting training.
Some of these problems are:
(a) Non-availability of training material
(b) Limited time to prepare a lecture
(c) Limited time to train
(d) Not knowing what to teach
(e) Not knowing how much to teach
(f) Not knowing the sequence in which to teach
The material and design of the manual facilitate a “trainer” at a moments notice, or an
individual who need spare just half-an-hour a day, to execute a programme.
Here is a brief introduction to the approach of the manual. After a thorough “job
analysis” of the position in food and beverage outlets, the job positions are divided
into two sections- The waiter and the Supervisor. Each is broken into three aspects
that are important in the development of an individual-Knowledge, Skills, Attitude.
Knowledge Pertains to all cognitive inputs directly or indirectly connected with a
job. These inputs act as a background to skill functions to enable a
job to be done more effectively.
Skill Concentrates on the methodology of doing a particular activity manu-
ally or through the use of motor functions coordinated with other
senses.
Attitude Deals with the psychology desired of staff. Each person comes with
his own values and ideas, which may not be conducive to
organizational efficiency. Changing the thinking is as important as
knowledge and skill.
At the end of some the lessons the appropriate Training Methodology and Training
Aids that should be employed have been mentioned as a guide to “trainers”
Contents

Preface
Introduction
Training Methodologies and Aids

Part I The Waiter

Knowledge

Lesson 1 The Restaurant 13

Lesson 2 Basic Etiquette for Restaurant Staff 15
Lesson 3 Knowledge of Other Departments 16
Lesson 4 The Menu 19
Lesson 5 Grooming 20
Lesson 6 Service Equipment 21
Linen
Furniture
Chinaware
Glassware
Tableware
Lesson 7 Briefing 26
Lesson 8 Preparation for Service 27
Lesson 9 Safety 31
Lesson 10 Sanitation and Hygiene 32
Lesson 11 Food Service 33
Lesson 12 Breakfast 36
Lesson 13 The Cover 38
Lesson 14 Beverage Service 39
Lesson 15 Taking an Order 41

Skills

Lesson 16 Preparing a check and Receiving Payment 44

Attitudes

Counsel 1 Ability to Overcome Resistance to do Manual or

Menial Work 47
Counsel 2 Willingness to serve 48
Counsel 3 Capacity to Take Orders from Seniors 49
Counsel 4 Cheerful Attitude Towards Work and People 50
Counsel 5 Cordial Relations with All-Interaction 51
Counsel 6 Pride in Work 52
Counsel 7 Tact and Initiative 53
Counsel 8 As Representative of the Organization 54
Counsel 9 Honesty 55
Counsel 10 Courtesy 56
Counsel 11 Negative Attitudes 58

Part II The Restaurant Supervisor

Knowledge

Lesson 1 Alcoholic Beverages 62

Lesson 2 Wines 63
Lesson 3 Whisky 68
Lesson 4 Brandy 74
Lesson 5 Gin 76
Lesson 6 Rum 78
Lesson 7 Vodka 80
Lesson 8 Tequila 82
Lesson 9 Sake 83
Lesson 10 Beer 84
Beer Production
Lesson 11 Non-Alcoholic Beverages 88
Stimulating
Refreshing
Nourishing
Lesson 12 Food Preparation 89
Stocks
Lesson 13 Sauces 91
Lesson 14 Soups 93
Soup Garnishes
Lesson 15 Cheeses 95
Hard Cheeses
Semi-hard Cheeses
Soft or Cream Cheeses
Blue Cheeses
Lesson 16 Tobacco 97
Varieties of Tobacco
Cigars
Lesson 17 Menu 102

Skills

Lesson 18 Sales Orientation 104

Lesson 19 Discipline 106
Lesson 20 Cost Reducing Methods 107
Lesson 21 Briefing 108
Lesson 22 Training Your Team 109
Lesson 23 Tip Distribution 110
Lesson 24 Staff Scheduling 111
Lesson 25 Performance Appraisal 112
Lesson 26 Assignment of Duties 113
Lesson 27 Attendance 114
Lesson 28 Check Point for Supervisor 115
Lesson 29 After Closing 116
Lesson 30 Carving 117
Lesson 31 Banquets 118
Banquets Menu
Lesson 32 Flaming 123
Lesson 33 Special Food Service 124

Attitudes

Counsel 1 Leadership 127

Counsel 2 Motivation 128

Appendices
I Glossary- French to English 131
II Glossary- Technical Terms 138
Introduction

“Hotel” or “Inn” is defined by British law as “a place where a bonafide traveler can
receive food and shelter, provided he is in a position to pay for it and is in a fit
condition to be received.” Hence, a hotel must provide food (and beverage) and
lodging to travelers, on payment and has, in turn, the right to refuse if the traveler is
drunk, disorderly, unkempt or is not in a position to pay for the services.

Origin
The hotel industry is perhaps one of the oldest commercial endeavours in the world.
The first inns go back to the sixth century B.C. and were the products of the urge to
travel, spurred by the invention of the ‘wheel’. The earliest inns were ventures by
husband and wife teams who provided large halls for travelers to make their own beds
and sleep on the floor. They also provided modest wholesome food, thirst quenchers
like wine, port, ale, etc. and stabling facilities. Entertainment and recreation were
provided by the host’s wife or his wench. The entire cooking, service and recreation
was provided by the husband and wife team and his family.
These conditions prevailed for several hundred years. The advent of the industrial
Revolution in England brought ideas and progress in the business of inn keeping. The
development of railways and steamships made traveling more prominent. The
Industrial Revoluation also changed travel from social or government travel to
business travel. There was a need for quick and clean service.
The lead in hotel keeping was taken by the emerging nations of Europe, especially
Switzerland. It was in Europe that the birth of an organized hotels industry took place
in the shape of chalets and small hotels which provided a variety of service and were
mainly patronized by the aristocracy the day.
The real growth of the modern hotel industry took place in the USA beginning with
the opining of the City Hotel in New York in 1794. This was the first building
specifically erected for hotel purposes. This eventually led to great competition
between different cities and resulted in frenzied hotel building activity. Some of the
finest hotels of USA were built in this era, but the real boom in hotel building came in
the twenties. This period also saw the beginning of chain operations under the
guidance of E.M. Statler. It involved big investments, big profits and trained
professionals to manage the business.
The depression in 1930 had a disastrous effect on the hotel industry. It was felt that
the industry would never recover; but the outbreak of World War II brought a
tremendous upsurge. This prosperity continued through the war years into the fifties
when two new concepts emerged: (a) Motels; (b) International chain operation. While
the growth of motels was restricted to the North American continent, international
chain operation spread into all continents. Individual entrepreneurs found themselves
crushed in the race of this mult-dimensional, multinational industry. International
chains could provide the expertise, technology and marketing thrust that individual
owners could not provide. Individual owners thus merged themselves to large
international chains such as Sheratons, Hiltons, Hyatt, Holiday Inn, Ramada Inn, and
etc. These international chains provided the following services to individual owners:

(a) Partnership ‫ـــ‬ sharing equity profits.

(b) Franchise ‫ ـــ‬providing “Name” and “Association”, marketing services in
exchange for franchise and marketing fees.
(c) Management ‫ ـــ‬expertise in management, professional managers, technicians,
manuals, systems, etc. on the basis of management fees and
share of profits as “incentive” payment.

(d) Marketing ‫ــــ‬ active selling, chain benefits, reservation tie-up, etc. on payment
for marketing fees and “incentive” payment.

Today’s hotel caters to all the needs and wishes of a guest and we hope the future
holds a promise for a further mushrooming of modern hotels.
Training Methodologies and Aids

Training methodology is the way in which knowledge, skills and attitudes are
imparted to trainees, whereas training aids are the implements used during the
methodology. Here are explanations of methodologies and aids suggested in this
manual.

METHODOLOGIES

Lecture
Ideas expressed orally. It is a one-way communication from
trainer to trainee.

Tours
Guided physical movement into work areas. Trainees get a
chance to see and feel.

Demonstration
Used for skill training where a trainer actually does a skill
activity while trainees watch.

Practice
A chance for trainees to do, under simulated conditions, what
they are taught in a lecture or demonstration.

On-job
The best form of training where the trainees come into groups
with actual experience.

Case-study
A theoretical experience of actual situations. A case is a written
explanation of a true situation, which is solved in a classroom
only.

Role-play
A simulated experience of actual situations. Here trainees
approach a situation in a class by actually enacting the role of
the principal characters in the situation.

Counseling
Used for attitude training. A personal meeting when a trainee is
made to see the benefits of a correct attitude.
AIDS
Blackboard
For classroom lectures. It requires chalk and a blackboard
duster.

Flip charts
Charts, which are sequenced according to the progression of
lecture. The charts are hung in this sequence on a stand, which
facilitates the charts to be flapped over.

Overhead projector
A modern concept, which combines the benefits of a
blackboard with a projector. The trainer writes on a transparent
sheet and the matter is projected onto a screen.

Slide projector
One in which slides are inserted into a slide tray according to a
particular sequence. This tray is inserted into a projector, which
flashes each slide according to the sequence. The trainer
controls the change of slides from one to another. Movement of
slide trays may be linear or round. The round variety is called a
“carousal”.

Epidiascope
A projector, which is unique. It can project any written material
on an opaque sheet or flat surface.

Samples (Exhibits)
Self-explanatory. A few of the actual items, which are being
lectured on, and are brought for trainees to actually feel and see.

Note: The best aid in any lecture is the sample of the actual being described.
Part I
 The Waiter
Every hotel, irrespective of size or volume of business, two major revenue producing
areas- rooms and restaurants (and bars). The latter offer food and beverages for sale.
In common hotel terminology the services offered in restaurants and bars are referred
to as “food and beverage service”. This manual deals with the training of the food and
beverage service personnel. The most important person, around whom food and
beverage service pivots, is the waiter.

Who is a Waiter? A waiter is one who serves food and beverage in a restaurant in a restaurant or bar.
He is also popularly known as a Steward or Commis-de-Rang. A good waiter should
possess qualities like social confidence, good etiquette and manners, effective
communication, a pleasing personality, salesmanship, a willingness to serve, and
above all, a thorough knowledge of his job.

Typical Job Description 1. Attend briefing before a restaurant service

of a Waiter 2. Mise-en-scene
3. Mise-en-place
4. Requisition restaurant items for service, e.g. linen, glassware,
cutlery, flowers, etc.
5. Clear silverware and glassware
6. Prepare each table for service
7. Receive and seat guests
8. Take beverage orders and serve
9. Take food orders and serve
10. Serve wine and champagne
11. Present a check (or bill) and receive payment
12. Ensure cost control
13. Salesmanship
14. Ensure hygiene and sanitation
15. Safety

This manual attempts to teach a waiter how to do his job well. For this he requires
correct knowledge, skills and attitudes. The subsequent lessons elucidate the
knowledge, skill and attitudes that a waiter should possess to execute his job.

TRAINING AID Submit the job description of a waiter of your establishment.

The Waiter
 Knowledge
Lesson The Restaurant
1

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.
Basically, restaurants provide tables and chairs for people to sit and eat food prepared
by an attached kitchen. They are equipped with crockery, cutlery and linen, which are
determined, by its décor, independent bar, entertainment facilities and above all, the
quality of service.

There are different types of restaurants.

Coffee Shop
A concept borrowed form the United States, distinguished by its quick service. Food
is pre-plated and the atmosphere informal. Table cover layouts are less elaborate and
have basic essentials only.

Continental Restaurant
The atmosphere is more sophisticated and caters for people who can eat at leisure. The
accent is on good continental food and elaborate service.

Specialty Restaurant
The entire atmosphere and décor are geared to a particular type of food or theme. Thus
restaurants, which offer Chinese, Japanese, Indian and Polynesian cuisine would be
termed “specialty restaurant”. The service is based more or less on the style of the
country from which the particular cuisine originates.

Grill Room
Various meat cuts are grilled or roasted here. Normally, a grillroom has a glass
partition between the restaurant and the kitchen, so that the guest can choose his meat
cut and see the actual preparation.

Dining Room
Found in smaller hotels, motels or inns who find it uneconomical to have more than
one eating-place. The dining room is basically meant for the residents of the hotel but
may be open to non-residents also.

Snack Bar/Café/Milk Bar

Here the restaurant is informal and the service quick. The snack bar may have a
counter for self-service and specializes in snacks, soda fountain specialties, ice cream,
etc. the décor is relatively inexpensive.
Discotheque
A restaurant, which is principally meant for dancing to, recorded music. A live band
may also perform. An essential part of a discotheque is a bar while the food offered
consists mainly of snacks.
Night Club
It is principally open at night for dinner, dance and cabarets. A dispensing bar is
always provided. Décor is lavish while service is elaborate. A live band is important to
the set-up.
Most establishments insist on formal wear so as to enhance the atmosphere.

TRAINING METHODOLOGY

The above is board information on the types of restaurants. What the waiter needs to
know is the type of restaurant he will work in and facilities and services that it
provides.

Thus, explain the following to your waiter:

1. The type of restaurant that he will work in.

2. Floor plan of the restaurant (Fig.1 gives a typical floor plan).
3. Capacity of the restaurant in terms of the number of seats and tables.
4. Facilities offered in the restaurant such as entertainment, credit, type of menu
such as a la carte, table d’hote, buffet, liquor service, etc.
5. Type of clientele patronizing the restaurant: business, tourists, students and
socialites.
6. The organizational hierarchy the restaurant (seeFig.2).
Follow up with an induction tour of the restaurant.

TRAINING AIDS
1. Flip chart of floor plan of your restaurant
2. Flip chart of organizational hierarchy (Fig.2).
Restaurant
Manager

Hostess/
Receptionist

Maitre D’hotel Supervisor Senior Captain

Chef De Rang Head Waiter Captain

Sommelier Trancheur (the

(Wine-Butler) carver) Commis De Rang Waiter Steward

Commis De Barasseur Asst.Waiter Asst.steward (Busboy)

Fig.2 Organization Hierarchy of a Restaurant

Lesson Basic Etiquette for
2 Restaurant Staff
The hotel and restaurant business is an admixture of showmanship, diplomacy and
sociability. All front line personnel are required to have an ability to communicate
effectively coupled with certain manners and the etiquette associated with genteelness.
The etiquette that a waiter exhibits in a restaurant should comprise the following:
1. Attend to guests as soon as they enter the restaurant.
2. Assist guests to remove warm, heavy coats in winter and help put them
on when they leave.
3. Wish guests the time of the day and welcome them to the restaurant.
4. Preferably address them by their name, which requires remembering
them.
5. Be polite to guests.
6. Help to seat ladies.
7. Provide extra cushions or special chairs for children.
8. When speaking to guest, do not interrupt him if he is speaking to
another guest.
9. Do not overhear conversation.
10. Avoid mannerisms such as touching hair or nose picking, etc.
11. Stand erect at all times. A gentle bow at the time of service is
permissible.
12. Remember a guest’s special dish and remind him that you know it.
Ascertain whether he would like to order it again.
13. Be attentive to guest calls.
14. Talk softly.
15. Strike a match to enable a guest to light his cigarette.
16. Avoid arguing with service staff and guest in the restaurant.
17. Carry pencils in the pockets and not behind ears or clipped in front of
the jacket.
18. Desist from chewing gum or beetle nut.
19. Present the bill/check to the host discreetly in order to avoid
embarrassing him.
20. Avoid soliciting for tips.
21. Remove tips after the guest has left.
22. Enter and leave the restaurant through the service door only.

TRAINING MYTHOLOGY
The trainer should observe etiquette during actual service and point out any lapses at
the end of the service.

TRAINING AID
Rules and regulations booklet of the hotel/restaurant
Lesson Knowledge of other
3 Departments
A restaurant depends largely on certain departments effective functioning. Smooth co-
ordination is important. A waiter must be fully aware of the role of each co-
coordinating department. Though most departments mentioned below are applicable
to a hotel, individual restaurants may also find some useful tips.

Kitchen The kitchen is the place where food is prepared. While larger kitchens may have
distinctly different sections to deal with various aspects of food preparation, smaller
kitchens may have different functions done by a single person. The main sections in a
large kitchen are:
Butcher Shop: Here raw meats are cut from wholesale cuts and carcasses into smaller
portions of given weight so that they are ready to be cooked.
Garde Manger: The section where cold dishes such as hors d’oeuvres, cold meat
platters, salads, galantines, and pates are made.
Bakery and Confectionery: The section, which prepares breads, bread-rolls, croissants,
brioches, cakes, pastries, muffins, cookies, ice creams.
Hot Range: The main cooking range where all hot dishes are prepared.
Grill: For all grilled items like steaks, fish, chops, etc.
Vegetable Preparation: Here all raw vegetables are cut into smaller presentable
portions.
Still Room: Tea and coffee are brewed here. A still is a chamber in which water is
continuously boiling. For tea service a waiter may fill the teapot with tea leaves
according to portions required and fill the pot with boiling water from the still. For a
quick turnover of tea, the still may brew tea continuously, at low temperatures. The
same applies to coffee service where ground coffee is brewed and instant coffee is
placed in coffee pots to which water is added.

Kitchen Stewarding
Or Wish-up Area
This department primarily controls the storage and issue of cutlery, crockery,
hollowware, chinaware and glassware to the restaurant and kitchens. The waiter
would have to get his supplies of the above items from this department. The
department is also responsible for washing soiled service ware and subsequently
furnishing clean items. The sanitation and hygiene of the kitchen usually comes under
the purview of the kitchen stewarding department.

Bar The bar dispenses wines, liquor, spirits, juices, aerated waters, cigars and cigarettes.

Housekeeping
 The housekeeping department is responsible for the cleanliness, maintenance and the
aesthetic standards of a hotel. A waiter should know that the housekeeping department
is the source for staff uniforms, restaurant linen and flowers.

Cashier (from the Accounts department)

The cashier receives all cash and credit payments made for food and beverage sales in
a restaurant or bar.

Engineering This department is responsible for the supply of air-conditioning or heating, lighting,
mechanical and electrical functioning of any service equipment in the restaurant.

Front Office This is the central point where all checks or bills of hotel residents are collected and
then recorded in their overall bill. The front office keeps a record of all guests residing
in the hotel. If a resident wishes to sign his bill, the waiter may contact this department
for confirmation of the guest’s name and room number.

Stores The source from which a waiter can get supplies of proprietary sauces, order-pads,
pencils, bottle-openers or any other-supplies. Large hotels would have separate
General stores, Food stores, Beverage stores and Perishable stores.

TRAINING METHODOLOGY
Explain the role of these departments in your establishment. In addition take the
waiter on an induction tour. It is important that the procedure of requisitioning items
Kitchen Stewarding, Housekeeping and Stores are explained thoroughly. A popular
system adopted in most hotels is that the requisitioning department originates a store
requisition, which records the following information: unit, quantity, and description of
item, unit price.
Store Requisition
Usually three copies made:
1st Copy- stores- controls/accounts
2nd copy- retained by stores for record
3rd copy- retained by originating requisitioning department.
Present flip charts of the organizational hierarchy of each coordinating department.
Typical organization charts are given in Figs.3A, 3B, 3C and 3D.

TRAINING AIDS (1) Flip chart with organization hierarchy of each department
(2) Flip chart with process flow of coordinating activity.
Executive
Kitchen Steward

Kitchen
Steward

Utility Worker Dish Washer Pot Washer

Fig.3A Organization chart of Kitchen Stewarding.

 Executive
Housekeeper

Secretary

Assistant
Housekeepers

Uniform Line Floor Supervisor Public Area Interior

Supervisor Supervisor Supervisor Decorator

Uniform Linen Room Room Attds

Room Attds Attds

Tailors Houseman Gardeners

Fig.3B Organization Chart of Housekeeping

Front Office
Manager
Secretary
Front Office
Supervisor

Telex Operator

Information Registration Reservation

Assistants Assistants Assistants

Fig.3C Organization Chart of Front office

Lesson The Menu
4
A menu represents the range of food and beverage items offered in a restaurant. When
the menu is represented on a card, it is referred to as the menu Card. Great pains are
taken in compiling the menu card, which should not only be attractive but informative
and gastronomically sound as this reflects the quality of the restaurant. In a restaurant
there are tow different types of menus, which they are priced:

A la Carte Menu in which each food item is separately priced in order to give the guest a choice
to suit his taste and budget. The choices offered in various courses are many.

Table d’hote Menu in which the entire meal is priced and charged, irrespective of whether the guest
has the complete meal or not. Sometimes there are choices of individual courses
within a completely priced meal. A restaurant may offer two table d’hote menus a
guest have a choice of a meal.
The classical French menu consists of eleven courses. The number of courses are
restricted in modern times to an appetizer, soup, main dish and sweet dish. Coffee
may be served after it. A course is a food item eaten at a particular time and sequence
during a complete meal.

French English Examples

Hors d’oeuvres Appetizers Oysters, smoked salmon, caviar,
shrimp cocktail
Potage Soup Crème of tomato soup, consommés,
vichyssoise
Poisson Fish Fish a l’anglaise, Sole de Bonne
Femme
Entrée First meat dish Noisette d’Agneau, Jambon
Releve Main meat dish Pepper steak, Chateaubriand
Sorbet Flavoured ice Sorbet vanilla (cigars may be
offered at this stage)
Roti Roast of game birds Roast turkey, ox knuckies
Or joints
Legumes Vegetables Tomato farcis
Entremets Sweet dish Baba au rhum, crepe suzette,
choux chantilly
Savoureux Savoury Cheese and crackers
Dessert Dessert Fruit and nuts

TRAINING METHODOLOGY
Distribute copies of the menu card of your restaurant to waiters and explain the following:
 1. The various food and beverage items on your menu card.
2. The price of various items mentioned in the menu.
3. Briefly how each food item is prepared and how it finally looks when presented to the
guest.
4. The garnish and accompaniments of each dish.
TRAINING AIDS Copies of the menu card of your restaurant.

Lesson Grooming
5
Grooming is one of the most important features of a waiter. Since he is in direct
contact with the guest of the restaurant, he projects the standards of the establishment.
A well-groomed waiter represents qualities such as hygiene, sanitation,
professionalism and the style of management of his establishment. Here are some tips
for a waiter:
1. Hair should be cut close.
2. The uniform should be spotless and well ironed. A tight or oversized
uniform gives a sloppy appearance.
3. Nails should be well manicured and hands absolutely clean. This is
important especially since the waiter serves the guest with his hands and is under
constant surveillance.
4. Guard against body odours or the smell of cheap perfumes.
5. Shoes should always be polished, and of a conservative style.
6. A close shave is necessary before entering the restaurant. Stubbles of
beard or moustache could be look uncomely.
7. Bad breath could be nauseating to a guest since the waiter speaks to the
guest at close proximity.

For Waitresses
1. The apron and hairband should always be clean.
2. High heels could be hazardous during service. Flat shoes with sturdy
heels are advisable.
3. Stockings should be clean.
4. Light make-up to project a professional working lady’s image is
preferred.
5. Excessive jewellery should be avoided.
6. A very strong perfume could nauseate a guest. A fresh light cologne
would be preferable.

TRAINING METHODOLOGY

Solicit the trainee's ideas on the qualities of a good waiter and list on the blackboard or
overhead projector. Their ideas should be checked with the points given above.
Follow up learning on subsequent days by pointing out lapses in grooming.
Lesson Service Equipment
6
Service equipment (which includes furniture, fixtures and linen for all purposes)
squarely reflects the standard and style of the restaurant. Several factors are
considered when they are chosen:
1. Standard of the restaurant
2. Types of service
3. Décor and theme of the restaurant
4. Type of clientele
5. Durability of equipment
6. Ease of maintenance
7. Availability after stocks run out
8. Storage
9. Flexibility of use
10. Price factors
11. Standardization
For multipurpose use, most equipment is standardized in terms of size and sometimes
colour.
Linen
1. Tablecloths: To fit 2’6” square table 54 ‫”ــــ‬x
54”
To fit 3’ square table 72 ‫”ـــ‬x72”
To fit rectangular table 72 ‫”ــــ‬x96”
To fit rectangular table 72 ‫”ــــ‬x54”
2. Slip cloth: To cover a stained table cloth ‫ـــ‬
36”x36”
3. Serviettes/Napkins: Square ‫ــــ‬
18”x18”
20 ‫”ــــ‬x20”
4. Buffet cloths: ‫ــــ‬
6’x12”

Food and beverage service equipment may be divided into chinaware, glassware and
tableware, which are further subdivided into flatware, cutlery and holloware.

Chinaware It is made of silica, soda ash and china clay, glazed to give a fine finish. It should be
opaque and free from air-bubbles. Chinaware can be found in different colours and
designs, which are always coated with glaze. Patterns on top of the glaze ware and
discolour very quickly. Chinaware is more resistant to heat than glassware.

Examples of Chinaware with Standard Sizes:

 Side plate 6.75” diameter
Sweet plate 7”and 8.5” diameter
Fish plate 8” diameter
Soup plate 8.75” diameter
Joint plate 10” diameter
Cereal/Salad palate 5” diameter
Coffee cup 8-10 oz. Volume
Tea cup 6.2\3 oz. Volume
Coffee Demi-Tasse 3.1\3 oz. Volume
Tea pot 1\2 pint, 1 pint, 1.1\2 pint, 2 pint
Other Chinaware
Milk Jugs
Cream Jugs
Coffee pots
Sugar pots
Butter dishes
Ashtrays
Eggcups
Soup cups
Platters

Some Tips on Chinaware

1. Vitrified chinaware is stronger.
2. It has a high breakage rate and therefore needs careful handling.
3. Should be stored on shelves.
4. Should be stacked carefully so that it does not topple over.
5. Should be stored at a convenient height to avoid accidents.
6. Should be kept covered to avoid dust and germs.

Glassware The raw materials used are silica and soda ash. Lead is added to make the glass crystal
clear. When purchasing glassware it should be ensured that it is completely
transparent, free of air bubbles and not chipped. Glasses are measured in terms of
capacity, i.e. ounces or centiliters. Restaurant glassware is usually plain except in
specialty restaurants, where they may be coloured.

Some Tips on Glassware

1. Glasses should be stored inverted in single rows, with a paper on the shelf to
avoid slippage.
2. Racks with individual compartments for each glass is a better method for
storage (as they can be stacked) and transported. These racks are plastic or rubber
lined.
3. In a restaurant, glasses must be transported on trays with a tray cloth to avoid
slippage.
4. Glasses with a stem must be inverted and held by the stem.
5. Service glasses must be cleaned and held against a light before use for traces
of smudges, etc.
TRAINING METHODOLOGY
Keep ready samples of furniture, linen, chinaware, glassware and tableware. Show
these samples when taking about them.

TRAINING AIDS
1. Standard restaurant chair
2. Standard restaurant tables of different shapes and sizes.
3. One samples each, of all types of chinaware, glassware and tableware.
4. Stem glasses to demonstrate how they are carried.
5. Flip charts with items not available in the establishment.

Tableware Table service consists of the following items, and when to use them:

Flatware/Cutlery
(a) Soup spoon : Soup served in plates
(b) Fish knives and forks : Fish/ Hors d’oeuvers
(c) Large knives and forks : Entrée/ Main course
(d) Dessert spoons& forks : All sweet served in plates/Oeuf Sur le plat
(e) Dessert spoons : Soup served in cups/ cereals
(f) Small fruit knives & forks: Fresh fruits
(g) Coffee spoons : Coffee
(h) Teaspoons : Tea/ fruit cocktails/ice-cream served
as" Coupes”/grapefruit, oeufon cocotte
(I) Service spoons &forks : For service
(j) Steak knife : Steaks
(k) Grapefruit knife : Grapefruit
(l) Egg spoon : Eggs
(m) Cheese knife : Cheese

Hollowware
(a) Soup tureens
(b) Individual soup bowls
(c) Trays
(d) Oval flat with lids
(e) Oval or round vegetable dishes with lids
(f) Oval or round under dish for vegetables
(g) Soufflé cases
(h) Oval or round entrée dishes
(i) Oval or round dishes for entrée
(j) Round flats with covers
(k) Asparagus dish
(l) Water jug
(m) Muffin dish
(n) Cocktail juice container

Sliver for serving Drinks:

 (a) Salver for serving
(b) Salver for clearing
(c) Ice tongs
(d) Ice buckets
(e) Champagne bucket with stand

Still room Silver:

(a) Coffee pots
(b) Hot milk jug (creamer)
(c) Tea pots
(d) Hot water jugs
(e) Cream jugs (creamer)
(f) Toast racks

Special Tableware
(a) Sugar tongs
(b) Asparagus tongs
(c) Oyster forks
(d) Finger bowls
(e) Set of cruets
(f) Ice-cream spoons
(g) Sauce ladles
(h) Soup ladles
(i) Butter dishes
(j) Snail tong
(k) Snail fork
(l) Fondue fork
(m) Caviar knife
(n) Sundae spoon
(o) Ice-cream spoon
(p) Pastry fork cum knife
(q) Corn on cop holder
(r) Lobster pick
(s) Butter knife
(t) Grapefruit spoon
(u) Cheese knife
(v) Nut cracker
(w) Gateaux slice
(x) Steak knife

Chinaware
Plates (a) Soup plate-8 ¾”
(b) Entrée plate-9 ¾ ”
Hors d’oeuvre/fish/entrée courses/soups under plate
(c) Meat or fish plate-10” main course
(d) Sweet plate-often the 8 ½” plate is used. Sweets/Puddings.
(e) Dessert or fruit plate-7 ¼ ”
(f) Side plate-6 ¾ ”
(g) Tea saucer-6”
(h) Fruit nappy

Cups (a) Soup plate-7 ½ oz

(b) Tea cups-6 ½ ”
(c) Coffee cups-8-10 oz
(d) Egg cups-3”
(f) Demi tasse cup-3 ½ oz
(g) French onion soup bowl

Special Food Service Equipment

(a) Ashtrays
(b) Bread boats
(c) Flower vases
(d) Fruit stands
(e) Tea strainers
(f) Candles stands
(g) Wine cradles
(h) Wine funnels
(i) Drip bowl
(j) Sundae coups
(k) Cheese dish
(l) Oil, vinegar bottle
(m) Oval au gratin
(n) Cocotte dish
(o) Jam pot
(p) Toothpick stand
(q) Chaffing dishes
(r) Straw stand
(s) Burner for dishes
(t) Copper pans
(u) Irish coffee burners
(v) Shaker
(w) Stirring spoon and bowl
(x) Punch bowl and ladle
(y) Supreme bowl

TRAINING METHODOLOGY
Get one sample of each so that trainees can see and feel for themselves. For items not
available, bowl-up diagram on a flip chart and show.

TRAINING AIDS
Sample each of all items mentioned above.
Lesson Briefing
7
Briefing is a meeting of the restaurant staff prior to the opening of the restaurant,
while de-briefing is done when the restaurant closes. In theses sessions the senior-
most member of the restaurant gives his instructions, checks on certain aspects of
service and receives suggestion or problems of the staff. There are certain points that
each waiter should keep in mind before presenting himself for briefing.

The waiter should:

1. Acquaint himself with the non-available food and beverage items listed on the
menu by asking the Chef or referring to the ‘non-available items’ board.
2. Know the dujour soup and main dish in order to push it to the customers.
3. Be equipped with clean handkerchiefs, clean waiter clothes, bottle-openers,
match box and pen.
4. Be fully conversant with the menu card and the beverage list of the day.

The Restaurant In-charge would normally check whether the waiter has satisfied the
above points but in addition would explain new house rules or policies to his staff and
encourage an upward communication from the staff in terms of suggestions and
problems. The waiter should be prepared to clarify doubts or give suggestions and ask
questions. This is an opportunity to give the staff some training inputs.

TRINING METHDOLOGY

The trainer must reinforce the above points when the waiters actually go into service.
Lesson Preparation for Service
8
Mise-en-scene Mise-en-scene refers to preparing the environment of the area in order to make it
pleasant, comfortable, safe and hygienic. For the waiter, the restaurant is the service
area. Before each service session, the restaurant should be made presentable enough to
accept guests. The Supervisor or team of waiters should ensure the following mise-en-
scene:
1. Carpets are well brushed or hovered
2. All tables and chairs are serviceable
3. Table lights or wall lights have functioning bulbs
4. Menu cards are presentable and attractive
5. Tent cards or other sales material are presentable
6. Doors and windows are thrown open for sometime to air the restaurant.
This should be followed by closing the windows and doors and setting the air-
conditioning or heating to a comfortable temperature.
7. Exchange dirty linen for fresh linen
8. Table cloths and mats are laid on the tables
9. Wilted flowers are discarded and fresh flowers requisitioned
Mise-en-place
Mise-en-place means “putting in place” and is the term attributed 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 his station has been efficiently prepared for service.
A station comprises of a given number of tables, which are attended by a given team
of waiter. Thus a restaurant may have several stations, each with a team of waiters. In
large restaurants each station may be headed by a Captain or Chef-de-rang.

Sideboard
A sideboard (or dummy waiter) is a piece of furniture with shelves and cupboards,
spacious enough to hold all linen, cutlery, crockery, and etc.for service to a particular
number of coves. The smooth functioning of service in the given covers will depend
on how thoroughly the sideboard has been prepared.
Before a restaurant opens the sideboard must be equipped with the following items:
 1. Cold water in jugs with under plates and napkins to cover
2. All-important proprietory sauces, such as Worcestershire sauces,
Tabasco sauces, tomato ketchup, Maggi sauce, JP/HP sauces (The waiter should
ensure that the necks of the bottles are cleaned).
3. Toothpicks in toothpick holders
4. Sugar bowls- for both brown and white sugar with teaspoons for each.
5. Sugar dredger.
6. Hot plates and order taking pads.
7. Straw holders.
8. Pickles and chutneys.
9. Bread-boats or baskets with assortment of rolls and sticks.
10. Ashtrays-cleaned and polished.
11. Service spoons and forks.
12. Adequate numbers of cutlery used on the table (normally two and a
half times the number required for one sitting in the station).
13. Salvers.
14. Under plates.
15. Half plates, quarter plates and large plates and saucers.
16. A crumbing plate.
17. Trays covered with a napkin for service.
18. Spare restaurant linen of all types (napkins tablecloths, waiter clothes,
etc.)
19. Paper napkins and doyley papers.
20. Butter dishes.
21. Finger bowls.
22. Water goblets (bar glasses in case bar service is extended by the
restaurant).
23. Pots for preserves are filled and kept ready.
24. Cloth napkins are folded and kept ready for service.
25. All usable silverware to be used in service to be polished.
26. Cruet sets cleaned and filled with salt and pepper. Fresh mustard filled
in appropriate pots.

Hors d’oeuvres Trolley Before the restaurant opens the waiter should:

1. Clean the trolley thoroughly first with a wet cloth (if not made
of wood) and then with a dray cloth.
2. See that the wheels of the trolley move freely and are well
oiled.
3. Set the containers in such a way that they look colourful and
attractive.
4. Keep adequate numbers of service spoons, forks, napkins and
underliners.
5. Keep a sufficient number of dessert plates to serve the items to
the guests.

Cheese Trolley Display different types of cheese on a wooden board with an attractive knife to cut the
cheese. Accompaniments such as brown bread, crackers, celery and watercress should
be present.
Salad Trolley The waiter must ensure that the salad bowls are set in an attractive way on the trolley.
Wooden bowls with wooden spoons and fork, to mix the salad, are kept ready.
Various types of dressings should be arranged in sauce boats on underliners with
individual spoons. Hearts of lettuce leaves are kept in a glass jar containing water for
preparing green tossed salad.

Gueridon Trolley This trolley is used to cook food or to complete semi-processed food in the restaurant
itself. Flambé items are also prepared on this trolley. It should be equipped with the
following items:
1. Proprietory sauces
2. White wine
3. Oil
4. Brandy
5. Pepper mill
6. Vinegar
7. Napkins
8. Service spoons and fork
9. Matches and ashtrays
10. Flambé copper pans
11. French and English mustard
12. Wooden board
13. Carving knife and fork
14. Butter
15. Salt and pepper
16. Sugar- (grain and cubs)
17. Gas cylinder (filled)
18. Any other items, which might be, required very frequently, e.g.
liqueurs for crepe suzettes, etc.

Wine Trolley The wine trolley must be equipped with the following items:
1. Wine opener (corkscrew)
2. Waiter-cloth
3. Half plates to present the cork of the wine bottle
4. Battery and switch for light
5. Wine list
6. Different types of wine, e.g. Red, White, Pink and Sparkling
7. The red and rose wines should be placed on one side
8. The white and sparking wines should be together to identify them easily
.
Liqueur Trolley The trolley must be equipped with the following items:
1. Cordial glass
2. Brandy inhaler
3. Cocktail glass (frappe)
4. Crushed ice
5. Straws
6. Peg measures
7. Waiters-cloth
 8. Different liqueurs-(eight to ten would be a good choice for a highly
rated restaurant)
9. Cordials.

Pastry Trolley The pastry trolley must be equipped with:

1. Dessert plates
2. Paper napkins or folded serviettes
3. Pastry forks
4. Pastry tong
5. Round tray for keeping pastries
6. Assorted pastries
7. Assorted cake slices
8. Gateaux slice.

TRAINING METHDOLOGY
Actually show the sideboards and various trolleys and demonstrate how they are set-
up; then make trainees set-up the same with the trainer reinforcing with suggestions
from time to time.

TRAINING AIDS
Sideboard
1. Hors d’oevres trolley ‫ــــ‬ with hors d’oevres
2. Salad trolley ‫ــــ‬ with salads
3. Cheese trolley ‫ـــــ‬ with cheese
4. Gueridon trolley ‫ـــــ‬ with burners/ cylinders
5. Wine trolley ‫ـــــ‬ with wines
6. Liqueur trolley ‫ـــــ‬ with liqueurs
7. Pastry trolley ‫ــــــ‬ with pastries

All the above equipment must have all items that go into them for effective
demonstration.
LESSON SAFETY
9

A
Waiter may not realize that he is exposed to a number of hazards that jeopardize not only
him but his job as well. Accidents in the restaurant could tarnish the good image of the
establishment. The guest will only view it as clumsy and unprofessional. He will not be
sympathetic to a mistake.

The waiter should:

1. Carry equipment on trays only as much as the body can take.

2. Report faulty equipment to the proper authority, otherwise it could malfunction at
a crucial time.
3. Discard chipped glassware and chinaware.
4. Look out for uneven carpet layout as a winter could trip.
5. Ensure that shoelaces are well tied otherwise loose laces could result in tripping.
6. Normally the service entrance is a swing door. A waiter should always be cautious
of the possibility of another waiter on the other side. in case the door has a
window , care must be taken to look through it before using the door.
7. Do not run in the restaurant as it could bustle another waiter.
8. Be careful while lighting a match as it can lead to a fire.
9. Push trolleys, never pull them.

TRAINING METHODOLOGY
Solicit ideas from trainees as to where hazards exist in a restaurant.
 List their ideas on a blackboard and checklist the points given above against their
ideas.
Enforce learning by reinforcing the above points when they are in actual service.

TRAINING AID Blackboard, chalk and duster or overhead projector.

LESSON Sanitation and Hygiene

10

S anitation and hygiene are predominant criteria for a guest's choice of a restaurant. A
guest is a particular about hygienic food and the cleanliness of the environment. In order
to ensure a good image the waiter must keep the following points in mind:

1. Remove soiled dishes and leftover food from the table immediately. Food items and
crumbs that fall on the table must be crumbed or wiped out with a napkin on a side
plate.
2. Keep sideboards, tables and other surroundings clean and meticulous as a guest is
very observant.
3. Keep all sauce bottles are wiped closed. When in use ensure that the mouth of the
bottles are wiped clean before presenting them to a guest.
4. Clean cutlery in fresh water and dry them before use.
5. Wipe glasses with a clean waiter cloth and hold up the glasses against a light to
detect any stains and thumb impressions.
6. Bar mirrors as well as plate glasses should be free of stains.
LESSON Food Service
11

T here 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 the guest must be placed from the right and that on the left
from the left.

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 table. 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 Service It is 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 services spoon and fork. All food is presented in silver dishes with elaborate
dressing.

American Service The American service is 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 services are required to be fast.

Cafeteria Service This service exists normally in industrial canteens, colleges, and hospital or hotel
cafeterias. To facilitate quick service, the menu is fixed and displayed on large boards.
The guest may have to buy coupons in advance, present them to the counter waiter
who then serves the desired items. Sometimes food is displayed behind the counter
and the guest may indicate their choice to the counter attendant. The food is served
pre-plated and the cutlery is handed directly to the guest. Guest may then sit at tables
and chairs provided by the establishment. Sometimes high tables are provided where
guests can stand and eat.

Counter Service Tall stools are placed along a counter so that the guest may eat the food at the counter
it self. In better establishments, the covers are layed out on the counter itself. Food is
either displayed behind the counter for the guests to choose 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 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 a long with the food order
for the guest's 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 all 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 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 interests 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. A few courses like the appetizer and soup may be served at the
table by the waiter.

Russian Service An elaborate silver service much on the lines of French service expects that the food
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 all 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.
LESSON Breakfast
12

T here are basically two types of breakfast offered in hotels and restaurants. The
Continental Breakfast and 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 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 tae or coffee. Better hotels may serve brioches and croissants. The cover
layout consists of (see fig.9).
(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. Café complete refers
to Continental Breakfast with coffee (or tea) while Café simple refers to just
coffee or tea with nothing to eat.
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 (see Fig. 10).

(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
(f) A fish knife and a fish fork
(g) Dinner Knife and fork
(h) Jam, marmalade and honey
(i) Dessert spoon and fork
(j) Serviette

Typical English Chilled fruit juices : Orange, Pineapple, Tomato and Grapefruit.
Breakfast Menu Stewed fruit juices : Prunes, Pears, Apples and 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 sticks.
Preserves : Jam, marmalade, honey.
Beverage : Tea, coffee, hot chocolate.
Eggs can be served with : grilled tomatoes, sautéed mushrooms, baked beans, fried
potatoes

TRAINING METHODLOGY
Layout covers of Continental and English Breakfast (as per Figs. 9 and 10) and let trainees see and remember.
Then let them individual make out the covers as practice.
TRAINING AIDS
Tables, chairs, linen, chinaware, glassware and tableware.
LESSON The Cover
13

A Cover is the space allotted on the table for cutlery, crockery, glassware and linen for
one person. Each cover requires 24"×18" of space.

Requirements of a cover:

1. Each cover should be well balanced.

2. All cutlery and other table appointments should be placed at least "away from
the edge of the table.
3. Knives and spoons should be placed towards the right of the plate and all forks
on the left, except for the butter knife.
4. The cutting edge of the knives should always face the plate with the exception of
the butter knife, the cutting edge of which is always away from the plate, the
water tumbler should be at the tip of the large knife.
5. The butter dish should be on the top of the forks along with a butter knife and on
an under- plate.
6. The napkin should either be placed on top of the cover.
7. Cruet sets should be placed on top of the cover.
8.

STANDARD TYPES OF Refer Fig.11 and 12 (Plate 3)

COVERS
A' La Carte Covers (a) Side plate with a side knife
(b) Water goblet
(c)Fish plate
(d)Fish knife and fork
(e)Cruet set
(f)Sauce and oil pots

Table D' Hotel Cover (a)Side plate with a side knife

(b)Water goblet
(c)Fish fork and knife
(d)Soup Spoon
(e)Dinner Knife and fork
(f)Dessert spoon and fork
(g)Cruet set
(h)Sauce and oil pots

TRAINING METHODLOGY
Lay out the actual covers as given in fig.11 and 12 and let trainees see. Then let them
practice laying out thee covers by themselves
TRAINING AIDS
1. Tables, chairs, glassware, chinaware and tableware.
2. Copies of a la Carte and table d'hote menus.

LESSON Beverage Service

14

B everages can be classified as follows :

Non-Alcoholic (a) Water

(b)Refreshing drinks- colas, lemonades
(c)Stimulants-coffee, tea
(d)Nourishing drinks–malted beverages (Oval tine, Horlicks, Bourn vita)
milkshakes, fruit juices.
Alcoholic Wines, Liqueurs, Spirits, Beers, Cocktails.

Here are some standard practices for the services of beverages.

Note: All beverages are served from the right.

Water (a) Water goblets should be kept on the right at the tip of the large knife.
(b)Water is served from the right after the guest has taken his seat.
(c)Water is served from a jug with a folded waiter-cloth under it to prevent it from
spilling on the table.
(d)Water should be filled 3/4'' below the rim of the glass.
(e)Water should always be chilled, unless the guest asks for water at normal
temperature.
 (f)The water jug should be covered with a folded waiter- cloth when kept on the
sideboard.

Refreshing Drinks (a) Aerated drinks like coca cola, lemonade, etc. are served in hi-ball glasses.
(b)Tall drinks, such as floats, shakes and house cocktails are served in Tom
Collins.
(c)Certain tall drinks require long spoons, which must be presented on quarter
plates with a doyley paper on it.
Stimulants and These beverages are served in a cup and saucer with a teaspoon. If only a beverage is
Nourishing to be served the cup and saucer are placed in front of the guest; otherwise, to the right
of the cover.

The beverage is poured into the cup and also the milk or cream (as per the guest's
requirements) and both the pot and the creamer are left on the table to the right of the
cover.
A tea napkin or a paper napkin is wrapped around the hot handle of the pot so that the
guests do not burn their fingers while serving themselves.

Alcoholics Straight drinks are served in a glass with the pegs required and placed on the table on
a coaster and any accompaniment like soda water or tonic is poured into the glass in
front if the guest. In the case of beer, the bottle is left on the table, if there is any beer
left in the bottle after pouring the first mug –full of beer.

Wines Wine is the juice of freshly gathered grapes, grown in the open and fermented
according to local custom and traditions without the addition of any foreign substance
or ingredient. This juice is fermented, matured and aged over years to give it
mellowness. It has an alcoholic content of 16%. There are four types of wines:
. Table : Red, White and Rose. These are further categorized into Still,
Natural, Sweet and Dry.
. Fortified : Brandy, Port and Sherry.
. Sparkling : Champagne
. Aromated : Vermouth, Quinine Wines.

Traditionally red wines are served with red meats such as beef, lamb, etc. white wines
with white meats such as chicken, game bird, and fish. Champagne is drunk at the end
of meal. However, nowadays, a guest may have any type of wine at any point of the
meal.
Procedure of Once the wine is ordered, it has to be requisitioned from the wine store.
Serving Table Wine Without cleaning the bottle the wine bottle is presented to the host for approval from
his right, with the label facing him.
White wine glasses are placed just below the water goblet to the right. Red wines
glasses are placed below the white wine glass to the right. If the guest does not order
white wine then the red wine glass may take the place of the white wine glass.
Remove the seal of the bottle at the sideboard and with a corkscrew uncork the bottle.
(Refer to skills: Opening a wine bottle) Place the corkscrew with the cork in a side
plate of the guest for the host to approve. The cork should be wet and firm. Wipe the
bottle mouth and inner neck with a clean cloth.
Wrap the bottle with clean napkin and pour a little into the host's glass for him to taste
and approve. After the host has approved, change his glass with afresh one, then
 proceed to serve the guests clockwise (ladies first and host last). While pouring the
wine observe the following rules:

1. Pour the wine gently without making contact between the mouth of the
bottle and the rim of the glass.
2. Only three-fourth of the glass should be filled.
3. Only the glass is filled, twist the bottle to one side with a jerk to avoid a
spillage.

For white wine or champagne, place the bottle in an ice bucket to the right of the host
and cover the mouth of the bottle with a clean napkin. In the case of red wine, place it
straight on the table with a napkin folded around or in a red wine basket. Refill the
glasses as a napkin folded around or in a red wine basket. Refill the glasses as and
when they become empty.

TRAINING METHODOLOGY
Get empty bottles, (preferably filled) under various categories of alcoholic
beverages and show the trainees.
Demonstrate service of wine and let them practice one by one with other trainees
as "guests". It is expensive to practice with real wine thus a squash can be used.
The bottle must, however, have a cork.
TRAINING AIDS
Various bottles, appropriate glassware and napkins.

LESSON Taking an Order

15

O rder taking is a skilful art that reflects the efficiency of both the waiter and the
establishment . An order taken down clearly and precisely would ensure that each
guest gets exactly what he has ordered and in the right sequence. This is also the time
when a waiter can prove his salesmanship by pushing through suggestions on menu
items that yield a high profit margin.
After a guest is seated the first thing to offer him is the beverage menu card, more
popularly known as the “wine list”. It is quite in order to suggest an appropriate
cocktail or plain drink by saying “May I recommend our barman’s special Bloody
Mary or Planters Punch?” In the case the waiter has given a definite choice and has
limited it to two items to make it easy for the guest to choose from. While taking
down the order the waiter should have already decided on a code to associate the order
with a guest. He may number the guest in a clockwise direction starting from the host
or he may decide on his own starting point –perhaps the person sitting closest to the
service entrance, etc. It is in order to have any other logical identification system as
long as the guest is ensured of his exact order.
In smaller establishments an order may be taken on an order pad and later transcribed
on to a check or bill. In larger restaurants the order is taken on a Kitchen Order Ticket
(KOT), which have copies, the number depending upon the establishments control
system. Usually the original copy of the KOT goes to the kitchen or bar while the
second copy goes to the cashier for the preparation of the check or bill, while the third
copy is retained by the waiter to aid him to give a proper service.
 When taking down the food order it is prudent to allow the guest some time to decide.
A guest does not appreciate being bustled into giving his decision. Polite suggestions
may be given to help the guest decide but he should not be forced to decide in favor of
the waiter’s recommendation. The waiter should be at hand to explain dishes, which
demand explanations. He is therefore required to be conversant with the preparations
and final presentation of dishes listed on the Menu Card. In addition, his salesmanship
would enable him to explain the dishes in an attractive way. For example, “ A shrimp
cocktail comprises of fresh succulent shrimps garnished in tangy cocktail sauce,
served on a bed of crisp green lettuce”.
A course in the menu must have the logical sequence of a classical menu. Of course,
the sequence is according to what range the establishment offers. The normal
sequence would be:
Appetizer
Soup
Main Dish
Sweet Dish
Coffee

Normally the dessert and coffee order is taken after the main meal is completed. Some
establishments have separate Dessert Menu Cards, which offer a range of hot and cold
dessert, flambé desserts, ice creams and coffee (straight and alcoholic).

TRAINING METHODOLOGY
Role-play the situation where some trainees are “ guests “ while others take orders.
Get sample copies of an order pad or kitchen order ticket and distribute the same
for trainees to see. Get them to take orders while role –playing on the actual
order pad.
TRAINING AIDS
(1) Copies of order pads.
 The Waiter
Skills
LESSON Preparing a Check and
16 Receiving Payment

T he very nomenclature, a “check “ shows that it is a control or check on the food that is
sold in a restaurant. A check is also called a bill and provides an accurate account of
the type and number of items sold, the price of each item and the total value of food
and beverage served at a table. (Fig.13). It is an important sales document. It is the
basis for charging tax for food and beverage consumption. The tax is usually a
percentage may vary from state to state.
Normally, an establishment has a separate restaurant cashier who has a control on all
checks. These checks are cash documents and misplacement of any of them will result
in an in accurate account of sales for the day and can encourage misuse of the checks.
A check is made when the items are transcribed from an order pad or a KOT. During
service the check is not totaled in case additional food items are ordered and have to
be entered into the check. When a guest is ready to leave and asks for the check, the
waiter informs the cashier who then totals the check and gives it to the waiter who
signs for the check. (Remember a record has to be kept of all movement of the check
as it represents cash). The waiter presents it to the guest on a salver or half –plate. In
better establishment a check folder is made to present the check discreetly. It is
worthwhile to remember that the time of payment by the guest (especially when he is
in company) is an embarrassing moment. Thus the more discreet the activity of paying
the check is done the better the service would be. A check has basically two copies:
one for the guest and the other for the cashier’s record. Additional copies may be
made according to the system of the establishment.
Payment is done in three ways:
Cash Payment When the guest pays in cash the same is taken along with the check to the cashier who
enters it into a register or NCR machine. The cashier who enters it into a register or
NCR machine. The cashier then gives the change if any and stamps the check “ paid
.the change along with the original copy is placed in the check folder and presented
again to the guest .It is very important that the waiter should not linger around for
tips.

Credit Card Payment The waiter takes the credit card to the cashier who verifies the following:
1. Whether the credit card is accepted by the establishment.
2. Whether the credit card has been black listed, by consulting a recent list of
blacklisted cards.
3. Whether the date on the card has expired.
4. Whether the signature on the check and credit card tally.
Once the cashier is satisfied with the above verifications he fills up appropriate
vouchers, which are given to the guest for his signature.
A copy of the voucher is given to the guest along with the card.

Signing When a guest wishes to sign on the check, his signature is taken and he is requested to
clearly mention his name and room number. The waiter confirms with the front office
whether the guest is in fact a resident of the hotel.

TRAINING METHODOLOGY
Get samples of check, credit card, credit card vouchers, etc. and let trainees see.
Perhaps a process flow chart will help them conceptualise this activity.

TRAINING AIDS
(1) Samples of restaurant check.
(2) Samples of credit cards
(3) Flip chart with process flow of checks and order pad copies.
 The Waiter
Attitudes
COUNSEL
1
Ability to Overcome Resistance
to do Manual or Menial Work
1. For all the hotel staff “menial” jobs are part of their normal work. This follows from the
fact that in this industry, service is of the outmost importance and hence everyone must
involve himself in achieving that objective. This would mean that right from the general
manager to the utility worker, everyone is actually serving the guest in one way or the
other.
2. To ensure a proper attitude to menial tasks, the trainer at times may himself have to do the
work that the waiter does, to drive home the fact that at all levels manual work is done.
3. The waiter should be told of the important of his job and made to realize that the hotel
cannot run without the essential services that he provides.
COUNSEL
2
Willingness to serve
1. The waiter should be briefed about the tip system and shown how a good
service can fetch greater tips. At this stage emphasize the point that a guest
gives lavish tips only when he is pleased with the service and the service
can only be good when the waiter is willing to please.
2. A waiter’s job is appraised on his keenness and willingness to serve. This
determines his job advancement, promotions, increment and other benefits.
3. A waiter is a representative of the hotel and his restaurant. He projects its
image and is responsible for maintaining its high standards. On his attitude
and actions will depend the image of the hotel.
COUNSEL
3 Capacity to take Orders
From Seniors
1. The waiter should be made to feel that his supervisors have more
authority and maturity to guide him. He should also be told that without a
proper line of authority, there would be utter chaos. The example of
some of his seniors should guide him at the job. He should be made to
understand that he has a lot to learn from their knowledge, attitude and
skill in tackling in their jobs. Moreover, it is his seniors who will assess
him and mould him and it is they who to a great extent determine his
future by recommending him for advancements in his job, promotions,
transfer and raises in salary.
COUNSEL
4 Cheerful Attitude Towards
Work and People
1. A cheerful attitude is an asset. It is infectious as one cheerful person
spreads cheer and goodwill wherever he goes. As a result the work
atmosphere is pleasant and free of tension and overwork.
2. A cheerful attitude towards colleagues is an advantage because a waiter
would be able to obtain the maximum cooperation and help for them.
3. Job satisfaction comes from within oneself and depends on one’s
attitude towards one’s work. If one has a cheerful outlook any kind of
work can seem worthwhile and interesting.
COUNSEL
5 Cordial Relation with all-
Interaction

1. One of the bet ways to develop cordial relation and a team spirit is
through group effort. Let the group set the goals. Show how much easier it
becomes to resolve problems when every one puts their heads together. The
phrase” United we stand, divided we fall”, should be the motto.
2.Through team spirit and teamwork efficiency is increased. Increase in
efficiency implies higher sales turnover, which implies more earning of
everyone.
3.By maintaining cordial relation, one not only benefits financially but also
personally. A good friendship is also an asset and is of great help during times
of trouble.
4.Cordial relations with guests is good relations. A guest who is pleased with
the friendly atmosphere of a restaurant is bound to visit it again and again.
However, friendliness does not mean over – familiarity.
COUNSEL
Pride in Work
6

A waiter should realize that the work he is doing is not an ordinary kind of
work. It is an art, which not everyone can do. It is an art, which has developed
from times immemorial and is still being developed.
COUNSEL
Tact and Initiative
7

1.Role-playing sessions on basis of log book corselets help in developing a

waiter’s tact and initiative.
2.Also formal case studies can be undertaken to inculcate tact and
initiative.
3.Interesting and amusing anecdotes from personal experience or from the
experience of others are good illustration.
 COUNSEL
8 As a Representative of the
Organization

1.A waiter is like a salesman for his department and he projects the image of his
restaurant. Thus, as a representative of the organization he must endeavor to
maintain high standards,
2.Any negligence on his part would at once reflect on the status of the
organization and its high standards.
He must act and behave in a manner befitting the type of set-up he is working in.
4.Good actions and behavior are always noted and go a long way in improving a
waiter’s prospects and status.
COUNSEL Honesty
9

1. Honesty is always the best policy. The rewards for being honest
can vary from cash and publicity in hotel magazines to appreciation
letters from the public. It can also get the waiters appreciation and
commendation, which could help a waiter prospects in the professions.
2. Examples of actual incidents where honesty has paid dividends
should be quoted.
3. The waiter must be told exactly what is regarded as dishonesty
e.g., stealing cutlery, eating guest food, overcharging a guest are all
forms of dishonesty.
COUNSEL
10 Courtesy
1. it is the hallmark of a good waiter to be courteous on all occasions not
only towards guests but also towards his colleagues and other people working in
the same unit .
2. Courtesy should be inherent in his nature and a sign of his desire to
please those with whom he comes into contact. His manner should not be just a
part of the “technique” of the restaurant.
3. The advantages and necessity of being courteous should be emphasized
as it not only smoothens operations but also ensures better ties.
4. Examples of courtesy are given below:

a) After a waiter has served breakfast and a guest is leaving, he should say
“ Thank you, have a pleasant day” It should be said with utmost sincerity.
b) When approaching a guest use the word ‘assist’, e.g. “May I assist you
“ or “ May I be of assistance”.
c) When guests are leaving after lunch or dinner or even if they have just
stopped in for a cup of coffee or a drink, say “Thank you. I hope every thing
was all right. Do come again, or “ It's been a pleasure serving you. Please
come again soon “.
d) Always present the check without delay. Keep it at the side station
when the guest are nearing the end of their meal.
e) While taking an order the waiter should approach the guest from the
left and place the menu in front of him and inquire, “ May I have your order,
Sir/Madam ?” Wait patiently facing the guest until after any necessary advice
asked has been given, and the order is complete. Give the guest enough time to
decide what he wants and do not rush him.
f) Guests should never get the feeling that they are being hustled. It is
really proper to let them finish their drink before asking for their food order. In
the evening this holds true. At noon a lot of people are on a tight schedule so
the lunch- time menu should be presented as soon as the guest is seated.
Before taking the food order the waiter should ask whether they would like a
drink, “ May we bring you a drink before lunch?” If the answer is “No” he
should take the food order and serve it as soon as it is ready. If the answer is
“yes”, the drink is placed on the table the waiter should ask, “Would you like
to order now or shall I come back later?” If the answer is “later” the waiter the
guest is finishing his drink. If the guest orders right away, the food should be
brought as soon as it is ready to serve, even if the guest has not finished his
drink.
g) If a guest says his food or drink isn’t right, the waiter should not tell
him so, even if he is sure that the guest is wrong. The waiter should tell him “I
am sorry. Please let me bring you another or may I bring you another or may I
bring you something else?” The waiter should take the order back to the
kitchen and tell the chief to replace it. If he has any trouble, he should tell the
manager.
h) In case there are restaurants having bar counters or bars in the
immediate neighborhood of the restaurant, guests who cannot be seated in the
restaurant should be asked if they wish to wait in the bar until a table is
available. If possible the supervisor should accompany the guest to the other
facility to make sure that they will be taken care of properly.
i) In case a waiter is busy and cannot attend to a guest at once, he should
inform him that he will attend to him immediately or in a moment.
j) If the waiter knows the guest’s name it is advisable to address him by
his name as this shown that the guest is getting personalized service.
k) A guest may become impatient if he cannot catch the waiter’s eye. The
waiter should never ignore guests or just pass them by, because they are not on
his station. He should stop and acknowledge the call, by saying politely, “I will
send your station waiter, sir “.
l) When two tables are occupied approximately at the same time, the
waiter must take the order of the first party, first.
m) Each guest entering the restaurant must be received at the door by the
hostess or the supervisor in a cordial and pleasant manner and be conducted to
a seat. Chair should be held for the convenience of all lady guests, and
gentlemen if possible.
n) Guests must be asked prior to seating whether the table, which they
have been allotted, is agreeable to them.
COUNSEL
Negative Attitudes
11

Given below are certain attitude, which a waiter must be warned against adopting:
1. Forgetting to say “Thank you “ or failing to acknowledge a tip.
2. Cadging for tips, Counting tips or jingling coins in pockets.
3. Bad temper or indifference.
4. Talking too much to guest while they are conversing with each other.
5. Ignoring guests by talking amongst themselves.
6. Hurrying guests to get their stations cleared so that they can leave early.
7. Using a bad form of speech.
8. Using bad form in service, e.g., spilling food.
9. Adding up bills wrongly.
10. Eating during the service.
11. Putting the service cloths in trousers pockets.
12. Soiling menus by keeping them in their ears or in their hair.
13. Carrying pens or pencils behind their ears or in their hair.
14. Having bad breath, body odor, toe jam, dirty or untidy hair, dirty hands and
nails.
15. Chewing gum.
16. Wearing greasy or spotted or otherwise dirty clothes.
17. Sneezing or coughing carelessly.
18. Wearing high-heeled shoes or unpolished shoes.
19. Quarrelling or being noisy and shrinking responsibility.
20. Indulging in preferential treatment.
 Part Π
The Restaurant
Supervisor
Who is a restaurant supervisor?
A Restaurant supervisor, who may be termed Maitre d’hotel or Senior
Captain, is responsible for the entire restaurant team and their activity in the
restaurant. He reports to the Restaurant Manager and in some restaurants is the
over all In- charge.

His responsibilities include:

1. Supervising the mis-en-place and mis-en-scene before the restaurant

opens.
2. Briefing.
3. Scheduling the staff.
4. Motivating
5. Performance.
6. Training.
7. Handling guest complaints
8. Sales
9. Supervising actual service.
10. Preparing specialized food in the restaurant.
11. Safety
12. Hygiene and sanitation

Apart from the above, the restaurant supervisor is expected to possess all
the knowledge, skills and attitude reflected in part I of this manual. In
addition, he is required to have the specialized knowledge elucidated in
this part of the manual.
The Restaurant
Supervisor
Knowledge
LESSON Alcoholic Beverage
1

Definition of Alcohol
What is an Alcoholic
Beverage
HOW IS POTABLE
ALCOHOL OBTAINED
Alcohol is an odorless liquid obtained through the fermentation of a sugar
containing liquid. There are many members of the alcohol family, but ethyl is
the one, which concerns us the most, as it is the principle alcohol to be found
in all alcoholic beverages.
Any potable liquid containing from 1% to 75% of ethyl alcohol by volume is
known as an alcoholic beverage. However, social and economic factors so also
taxation laws determine why, governments have to set certain definite certain
definite standards as to what constitutes an alcoholic by volume are taxable,
certain bitters and medicinal compounds, which often contain 40% alcohol and
above are not taxable because they are not considered alcoholic beverage.

Fermentation Sugar in fruit or grain (developed by germination and malting) is converted into
alcohol by the action of bacteria. The degree of fermentation can be controlled.
Carbon dioxide (CO2) is a by-product and can be retained as in the case of beers and
champagnes.

Distillation The fermented mash of fruit or grain is heated. Alcohol, which evaporates at a lower
temperature than water and the flavoring agents, can be trapped and condensed to a
liquid, by cooling. Pure alcohol has no color, taste or smell and is used in
compounding other beverage such as liqueurs (sweetened after dinner drinks).
Alternatively, the alcohol, water and congeners can be drawn off and blended again to obtain the required
flavor of the original ingredient.
All distilled drinks are colorless and may be colored by the addition of synthetic colours or by keeping them in
contact with wood when maturing.

What is a spirit? A spirit is a potable alcohol-containing liquid. In distillation all the alcohol can be
separated from the liquid.
LESSON Wines
2

Definition of wine Wine is an alcoholic beverage obtained from the fermentation of the juice of freshed
gathered grapes. Fermentation is conducted in the district of origin according to local
customs and traditions.

History of wine- making Wine is one of God’s choicest gifts to man and its history is almost a romance. The
Old Testament in the Bible gives evidence of wine existing but there is definite
evidence of its use in china in 2000 B.C and in Egypt 3000 B.C as well.
We are told by sir John Malcohn in his first account of Persia that during that during the reign of king
Jamshed, viticulture flourished and it is he who is credit with the discovery of
fermentation.
The Phoenicians from Lebanon introduce the wine and its secrets to the Roman and the Greek who
subsequently propagated wine-making and even dedicated a god to wine – the Roman
Bacchus and the Greek Dionysus.
They took viticulture into the lands that they conquered. The Greeks introduce it from Southern France into
the Black Sea and from Sicily into North Africa. There is evidence that they exported
it to Egypt .
The Romans planted vines in Bordeaux, the valleys of the Rhone, Marne and Seine and along the Mosel and
Rhine. They are responsible for introducing viticulture to Hungary, Germany,
England , Italy and Spain. The Romans embraced . Christianity and when their empire
collapsed it is the church that propagated wine-making for sacramental wine. Thus the
clergy perfected wine making and blending.
In 1153, King Henry II of England married Eleanor of Aquitaine who brought a long as her dowry the
provinces of Bordeaux and Gascony . In view of this a wine trade flourished between
England and France. Since French wines were excellent the English viticulture fell
into decay.
Classification of Wine The main classifications of wine are on the basis that the grape juice is fermented and
not distilled.

Table Wines These include Red, White and Rose wines and are referred to as still wines as they
lack carbonation. These wines are further classified into dry and sweet wines. Dry
would mean that there is little or no sugar content.
These are wines, which normally accompany a meal. The alcoholic content of these wines is between 14
and 16 %.

Sparkling Wines Wines which have carbon dioxide to make it fizzy. Champagne is the monarch in this
category. Alcoholic content is less that 14%.
These wines are drunk on festive occasions and throughout a meal.

Fortified Wines These are wines fortified by the addition of alcohol either during or after fermentation.
This increases the alcoholic content from 15 to 21%. Examples of these wines are
sherry, port, Maderia and Marsala.
These wines are drunk either before or after a meal.
MAKING A TABLE WINE

Harvesting Grapes are plucked when the density of the bloom, or natural yeast on the skin taken
from a number of bunches is constant, so that the grape is fully ripened and has
nothing more to gain from the plant. As far as possible, a spell of dry weather is
chosen.
Grading Grapes are graded according to quality.
Weighing Grapes are weighed, to determine the quality
Removal of Stalks The ripe grapes are plucked off from the stalks. Modern methodology incorporates
destalking machine. The stalk have a bitter taste due to the presence of tannin thus it
should not come in contact with the juice.
Crushing Grapes are crushed with the feet in some regions or more conveniently by mechanical
presses to extract the juice called must. At this stage the wine- maker uses a
hydrometer to measure the specific gravity of the must, which indicates the sugar
content and thus the alcoholic content. The procedure is necessary as there are laws in
most countries, which specify the minimum alcoholic strength of wines. These laws
may allow the wine –maker to add small quantities of sugar should the must show
insufficient alcohol potential. This process of enrichment is called ‘capitalization’. At
this ‘crushing ‘ stage if red wine has to be made, the skins of red grapes are allowed to
come in contact with the juice, which gets the color fro the skin. In the case of white
wines the skin is separated immediately. Rose wines are made by allowing the skins
of red grapes to come in contact for a short while with the juice to get the desired pink
color.
Sulphuring Sulphur dioxide is added fairly early in the fermentation process to prevent air from
oxidizing the juice and converting the alcohol into vinegar. The air has bacteria,
principally acetobacter, which is aerobic, i.e. it is alive in the presence of oxygen.
These acetobacters can convert alcohol into vinegar. Sulphur dioxide, being hungry
for oxygen, takes up the oxygen from the must to let the wine yeast, which is
anaerobic (able to work in the absence of oxygen) to convert the grape sugar into
alcohol. Sulphur dioxide also forms a coating on the surface of the juice to prevent the
air from entering the juice and the thereby letting the wine yeast to do its work.

Fermentation Fermentation is the process of adding wine yeast (known in technical terms as
Saccharomyces ellipsoidus) to fresh grape juice to convert the natural sugar in the
grape of ethyl alcohol. sulphur dioxide is simultaneously in the grape to ethyl alcohol.
In this process carbon dioxide is simultaneously released making fermentation violent
at first and then slow. The yeast added is 3 to 5 % of the volume of juice. The
fermentation process takes two days to two weeks according to the tradition of the
house. During this process the temperature is maintained between 64 and 77F. the
wine-maker may control the acidity caused by grape acid by adding water or
acidifying agents such as gypsum.
Cellaring and second Once fermentation is complete the “running wine” or vin de goutte is run off into
casks
Pressing for maturing. The casks are filled to the full to exclude air. There are methods of
purging the casks of any acetobacter by steaming and adding sulphur dioxide. The
filled casks are put in cellars for the wine to mature. This is called “cellaring”. The
residue of pipes and skin (called marc) left in the fermentation tank or vat is sent for
further pressing and the resultant juice, called vin de press is rich tannin. The wine-
maker may decide whether to add vin de press to vin de goutte. The pips and skins are
sent for a third pressing and the juice fermented and distilled to produce eau-de-vie-
demarc. We see then that nothing is wasted and the sugar in the grape is completely
utilized.
Racking The wine must be separated from the dead yeasts which decompose and give an odd
flavor to the wine. This dead yeast settles at the bottom of the casks .the wine is
 carefully pumped into another cask without disturbing the dead yeast leaving some
wine at the bottom called lees which is sent for distilling into eau – de-vie de-marc.

Fining and Filtration This is the process of converting the cloudy wine into clear ‘fine’ wine. This may be
done with a gelatinous substance such as isinglass (bladder of sturgeon fish), white of
egg or Bentonite – colloid clay, which collects the protein haze in the wine during its
passage to the bottom of the cask. The wine may then be passed through fine filters.

Refrigeration The young wine is pumped into a refrigeration unit to stabilize the wine.

Blending This is an art that require considerable experience, judgment and sensitivity. It is a
legitimate, natural and honest way of improving the quality of a wine. Blending is
done of wines from different vineyards and different years. This process ensures a
consistent quality.

Maturing of Wine This takes place naturally by allowing the wine to rest in oak barrels for one or two
years to gain maturity and pick up a soft and mellow character from the oak wood.

Motorization can be induced artificially by agitation, heating, refrigeration and electrical impulses.
Bottling This is done before the blended wine has lost its bouquet, fines, quality and color.
Bottles are cleaned and dried with hot air. Cool and dry weather is chosen.
Pasteurization Pasteurization is the process to age the wine and free the wine from further
fermentation. The wine in bottles is immersed upright in double boilers with water,
heated to temperature between 180 and 190F. The immersion is for 1-2 minutes.
Aging of Wine Wine is aged in bottles. The period of aging may differ from house to house. For
example Bordeaux and Burgundy wines are aged for 3-4 years while Chablis is aged
for 18 months.

SPARKLING WINES Sparkling wines among which champagne is universally accepted as the finest, have a
distinct preparation process:

Pressing and Fermentation The initial steps in wine making are the same as for the others.

Blending After the primary fermentation, wines of different vineyards and varying qualities are
blended to form the cuvee, or store of wine.
Bottling The base wine is bottled in champagne bottles stoutly made to contain the gas
pressure of up to 90 Ibs per square inch which develops during the secondary
fermentation. At this stage sugar and yeast is added to the wine. A cork, which is
larger in diameter than the mouth of the bottle, is squeezed to shut the bottle and is
secured with a steel wire clip called an agrafe.
Secondary Fermentation This occurs after the wine has been bottled, and it is at this stage that the carbon
dioxide bubbles from and remain captive in the wines.

Maturing The bottles are left undisturbed for a year or two so that the wine can mature. The
bottles are stocked in chalk cellars at around 60-65F
Remuage During its long rest in the chalk cellars the wine gives off sediment, which must be
removed before the wine moves into the final stages of preparation. Remuage is the
initial part of the process of removing the sediment when the bottles are placed in
special racks, known as ‘ pupitres’, at a slight angle. The object is to encourage the
sediment as to slide down the bottle and settle on the base of its temporary stopper. At
the end of the process the bottles are completely inverted.

REFRANCE the Wine Companion, David Burroughs and Norman Bezzane William Collins
Sons and Company (P) Ltd.1975.
Degorgement Still inverted, the bottles necks are dipped into a freezing mixture.
 The sediment and the small quantity of wine around it become ice.
The cork is the sediment is ejected as a frozen bullet.

Dosage The bottle is topped up with champagne and expedition liqueur. The liqueur
content depends on how sweet the wine is intended to be. Gradations are from
the driest to the sweet Brut, Extra Sec, Sec, Demi Sec, and Doux. Some Brut
champagnes contain no final liqueur at all and are completely dry.

Aging Bottles are sent back to rest again for perhaps, a year or more before they are
marketed.
Pink champagne is made by allowing the skins of black grapes to remain in
contact with pressed grape juices, at the time of the vintage.
Vintage champagne is made only in years when there is more sunshine than in
a normal year.
Deluxe brands are costlier than other champagnes, as they are made in what
makers claim to be the particularly good years. Some are “blanc de blancs”,
which is champagne made only from white grapes.
Grandes Marques are high quality champagnes produced by major champagne
houses.
FORTIFIED WINES There are wines to which alcohol is either during or after fermentation. Some of
the popular fortified wines are:

Port It can claim to be the world’s greatest fortified wine. It was created at the
beginning of the eighteenth century in the Douro Valley in Portugal. There are
different types of port. Ruby port, which is matured in the shortest time in
casks, is full bodied, robust and deep ruby in colour. Tawny port is kept longer
in casks (two years or more) giving the brownish colour that gives it its name.
Tawnies are less sweet and lighter in body than Rubies. Crusted port is a blend
of high quality wines usually from different vintages. Kept for several years in
casks and for more in bottles it develops a crust in the bottle. It is an elegant
and well-balanced wine. White port is mad from white grapes and is made in
the same way as Tawany. Late Bottled port is aged in casks instead of bottles
for six to eight years. This is characteristic of vintage port.

Vintage Port Is declared when the marker finds the crop good in the particular year. It is
aged for 10 to 30 years before it is ready for consumption. It is a delicate and
mellow wine.

Sherry Is a blended and fortified wine that comes from the town Jerez in Spain. There
are two basic categories: fino and oloroso which both start life as pale, dry
wines but get converted into medium or sweet wines by blending. Secondary
wine can be used for medium or sweet wines by blending. Secondary wine can
be used for colouring. The difference is that fino develops with the appearance
of a curious yeast growth called “flor” which appears on the surface of the
fermenting wine in casks, which are kept open to the air. Those wine casks,
which do not have this growth, are called rayas or ‘wines for burning’ from
which oloroso developes. The Solera system is another notable feature of
sherry. In this system the next oldest wine. The second oldest cask is in turn
replenished with the third oldest wine and so on. Sherry has no vintage year.
The most important grape used for sherry is Palomino. Well-known Fino
sherries are Fino, Mauzavilla and Amontillado.

Madeira Madeira is one of the most versatile of the fortified wines. It can be served as
an aperitif, soup wine, dessert wine or an after dinner wine. The most
distinctive feature of Madeira is its curious smoky after taste. This is derived
partly from the soil and climate of the Island of Madeira, but chiefly from the
“cooking” process to which it is subjected. The wine is put into a “hot room”
and heated to a temperature of 90-140 o F for several months, before being
fortified with spirit and matured in wood.

REFERANCE
The Hamlyn Book of Wines, Hamlyn Publishing Group Ltd., England (P)
1973.
Lesson Whisky
3
Whisky is a spirit obtained by the distillation of a fermented mash of grain (usually
barley, maize or rice, or all together) and is aged in wood.
There are approximately 200 brands of whiskies available and they vary in taste from
distiller. There is no similarity in taste between Scotch, Irish, Canadian or the tow
American whiskies-rye and bourbon.

Scotch Whisky
Scotch whisky is distinctive product of Scotland where it is believed that the first
whisky was made in the Highlands in the sixteenth century. Its Gaelic name
Usquebeathe meaning “water of life” was later anglicized to “whisky”. It must be
noted that the Scottish water itself plays an important part in the final products.
Two types of whiskies are necessary to produce scotch. The first is Scotch malt
whisky, which gives the body and character. This is blended with Scotch grain
whisky, which is used for lightness. This blending was invented in the 1860’s. In the
production of Scotch two distillation processes are used:
1. The pot-still process, which has individual distillation according to lots.
Malt whisky is produced by this process.
2. The patent (or Coffey)- still process permits continuous distillation.
Grain whisky is produced by this process.
Scotch malt whisky is made from malted barley only and is manufactured by the pot-
still process. This process has the following sequences:
Cleaning
The barley is washed to separate the husk and is then dried.
Malting
The selected barley is soaked in water for two or three days till it sprouts a shoot, a
thumbnail long. It is the water in Scotland that imparts the unique quality to Scotch.
The barley is spread on the concrete floor to germinate for 8-12 days. The sprouting
barley is constantly turned by hand or by a “Saladin” machine to aerate it.

Drying and Grinding

Germinating is stopped at a certain time and the barley is subjected to heat over fires
of smokeless coal and peat. The peat gives smoke which flavours and gives an aroma
to the malt during this process. The malt is then ground, not too finely, into vast vats.

Mashing
The ground malt is crushed with hot water and the conversion of soluble starch into
maltose is completed. The sweetish liquid produced (wort) is drawn off and the
remaining husks removed for cattle food.
Fermentation
The wort is cooled and then passed into vessels where it is fermented by yeast, which
attacks the sugar and converts it into crude alcohol. The result is a sort of beer- the
wash, an alcoholic strength of about 10%.

Distillation
The wash is distilled twice in pot-stills. The wash heated. As alcohol has a lower
boiling point than water, it becomes vapour, which is then cooled and condensed back
 into liquid. This produces a fairly weak and impure spirit called ‘low wines’. This is
distilled again to produce pure scotchmalt whisky.

Maturation
This new whisky is poured into oak wood casks where it is matured into a pleasant
mellow spirit for as long as fifteen years, thought not less than three years. Finer
whiskies are matured in actual sherry casks or wine treated casks.

Blending
After the malt whisky and grain whisky are matured, they are blended and “married”
to achieve consistent quality and bouqet. Each major blend differs and the
maintenance of a precise standard of quality and task is the blenders function.
There are as many as forty different malt and grain whiskies blended according to a
secret formula handed down from generations to produce the Scotch whisky we know
today. These may be matured after blending to “marry” the blend completely.

Filtering and Boiling

The Scotch whisky is finally filtered and bottled.
Cocktails
Rob Roy : 30 ml Scotch whisky
30 ml vermouth
Whisky Mac : 30 ml Scotch Whisky
30 ml Ginger wine
Shake, do not chill.

Training AIDS
1. Variety of scotch bottles with labels.
2. Glassware and ingredients to prepare cocktails.
BOURBON WHISKY
The Rev.Elijah Craig is credited with the production of the first Bourbon Whiskey in
1789 in Bourbon in the United States. But it was only May 4,1964 that a resolution
was by the U.S. Senate and the House of Representatives, that Bourbon was
recognized as a “distinctive product of the U.S.”. Most Bourbons are straight
whiskies, which means that they are obtained from a spirit distilled from maize or rye
and aged in new charred oak barrels for at least two years.
Sour mash whiskey is made through a variation of the fermentation method. The
distiller uses part of the previous day’s mash and fresh yeast in previous batch.

Cocktail
Bourbon Mint Julep
60 ml Bourbon
½ teaspoon sugar
4 springs mint
Cracked ice
Dash of dark rum or brandy
Mint, lemon and cherry for decoration

Mix Bourbon, sugar and mint. Fill a 10 oz. glass with cracked ice. Add ingredients
and stir till outside of glass is frosted. Top with a dash rum or brandy. Decorate with a
sprig of mint, lemon and cherry. Serve with straws.

Popular Drinks
Some very popular Bourbon drinks are:
30 ml Bourbon over ice topped with soda
Bourbon with Coke
Bourbon with dry ginger ale
Bourbon with lemonade

Training AIDS
1. Sample of bourbon whiskey bottle.
2. Glassware and ingredients for making for a cocktail.
IRISH WHISKY
Irish whisky is made from a mash of cereal grains (wheat, rye) mostly, with perhaps,
20% oats and wheat in a manner similar to the malt of Scotland and it is distilled in
pot-stills. Triple distillation and long maturation contribute to the uniqueness of Irish
whisky for even the youngest is aged in sherry casks for at least seven years by law.
Irish whiskies were mostly straight whiskies highly flavoured and smooth. But now a
number of blended (malt and grain) whiskies are available and are found to be lighter
bodied products.

Cocktails
Irish Coffee
Hot black coffee 60 ml Irish whisky
Sugar Lightly whipped fresh cream
Fill an 8 0z. glass with hot black coffee. Add sugar to taste. Add Irish whisky. Float
cream on top. Do not stir. Serve.

Training AIDS
1. Irish whisky bottle with label.
2. Glassware and ingredients to make the cocktail.
CANADIAN WHISKY
The principal grains used in Canadian whisky are maize, wheat and barley malt. The
proportion of grain used and the distilling and redistilling processes are the trade
secrets of the master distiller.
Canadian whisky is a product of blended whiskies, which may be done before aging
or during the aging period. Maturation takes place in charred, white oak barrels for
two or more years but most Canadian whiskies are at least six years old.

Cocktails
Manhattan (Dry)
45 ml Canadian whisky
20 ml Dry Vermouth
1-2 dashes Angostura bitters
Ice
Twist of lemon, olive

Manhattan (Sweet)
Same ingredients as the Manhattan Dry recipe, except that Sweet Vermouth is used
instead of dry.
Garnish with Maraschino cherry instead of lemon

Popular Drinks
Some very popular Canadian whisky drinks are:
Canadian whisky with dry ginger ale
30 ml Canadian whisky over ice topped with soda water
Canadian whisky with Coke
Canadian whisky with lemonade
Canadian whisky with 3 parts lemonade and 1 part dry ginger ale with a twist of
lemon.

TRAINING ADIS
1. Sample of Canadian whisky bottle.
2. Glassware and ingredients to make a cocktail.
PROOF
Proof is a term found on the label of alcoholic beverage bottles to indicate the
alcoholic content of the said beverage. Proof was evolved from the days when there
was no way of measuring the strength of spirits. The system of assessing proof was
adding spirit and water to gunpowder. The mixture was made progressively stronger
till such time the water portion had no effect on the gunpowder and allowed it to
explode when ignited. The spirit that caused explosion was said to be “proved”.

There are three Proof Systems:

1. British System, which is used in all commonwealth countries. Under this system Proof
Spirit was 100 and absolute alcohol 175.25. British proof spirit was thus 57% alcohol.
2. U.S. System in which absolute alcohol was 200 and Proof spirit was 100. Thus U.S>
Proof indicates 50% alcohol.
3. Metric System (Gay Lussac), which indicates tne volume of alcohol in a beverage.
Thus, if 100% was the beverage volume, 40% on the label would indicate the volume
of alcohol in that volume of beverage.
Lesson Brandy
4

Brandy comes from the Dutch word brandewijn, which means, “burnt wine”.
Distillation was referred to by them as ‘burning’ process.
Grape brandy is a mixture of distillates obtained from the fermented juice or mash of
grapes. There are brandies from other fruits as well such as peach, apricot and apple.
Brandies are aged in oak casks for a minimum of tow years while the usual aging
period is from three to eight years.
Grape brandy is produced in many countries but experts consider Cognac as the best.
Cognac is only produced in the French district of Charente, in which the city of
Cognac is situated. In order to be labeled Cognac, the grapes must be grown,
fermented and distilled in this area where there are seven famous districts, listed
below, in order of top quality production.
1. La Granda Champagne
2. La Petite Champagne
3. Les Borderies
4. Les fine Bois
5. Les Bons Bois
6. Les Bois Ordinaire
7. Bois Commums

Cognac brandy had its birth in the seventeenth century when the art of second
distillation was discovered. The white wine from which cognac comes is harsh. This is
distilled in pot stills producing 30% alcohol. The second distillation gives cognac with
an alcoholic content of not more than 72%. The cognac is matured for years in oak
casks and then blended to give a fine cognac. There is no vintage brandy.

* One star ‫ ــــ‬Matured for two years

** Two stars ‫ ــــ‬Matured for two to four years
*** Three stars ‫ ــــ‬Matured for five to eight years

V.O. ‫ ـــــ‬very old

V.O.P. ‫ ـــــ‬very old Pale
V.S.O. ‫ ـــــ‬very Superior Old
V.S.O.P. ‫ ـــــ‬very Superior Old Pale (matured for 50 years)
V.V.S.O.P. ‫ ـــــ‬Very Very Superior Old Pale

Another worthy French brandy is Armagnac, which comes from the region of that
name in the south-west of France. Armagnc is fuller bodied and drier than cognac. It
is best to use the younger brandies for mixed drinks. The more mature expensive
brandies are better appreciated when drunk neat.

Cocktails

Brandy Alexander
1/3 proportion Brandy
1/3 proportion Cream de cacao
Nutmeg
 Shake brandy, crème de cacao and fresh cream with ice. Strain into a 6 oz. champagne
glass. Serve with sprinkled nutmeg on top.

Side Car
½ proportion Brandy
¼ proportion Cointreau
¼ proportion Lemon Juice
Ice

Shake brandy, cointreau and lemon juice with ice. Strain into 3 oz. cocktail glass and
serve.

Popular Drinks

Some very popular brandy drinks are:

Brandy with Dry ginger ale
Brandy with Lemonade
Brandy with Coke
Brandy with orange Juice
Lesson Gin
5

Gin was first produced in Holland in the sixteenth century as a medicinal spirit,
flavoued with the oil of juniper (“genievre” in French; “jenever” or “genever” in
Dutch-Anglicised to gin). The spirit was brought to England and acquired sufficient
popularity in places such as London, Portsmouth, Plymouth and Bristol. Gin
production was given full encouragement when William III from Holland and his
English consort ruled England. Since then gin consumption accelerated till well after
the Industrial Revolution when in 1870 Mr. Gladstone passed a bill to cut down the
Victorian Gin palaces which were focal social points. His bill was overruled by the
House of Commons and has come to stay as a popular social drink.
Distilled gin is obtained by orginal distillation of mash or by the redistiallation of
distilled spirits, with juniper berries and other plants. The grain formula consists of
75% corn, 15% barley malt and 10% other grains and the resulting spirit has to be
mixed with distilled water, as it is too strong to drink. Each distiller has his own secret
formula, which, in some cases has not altered since the first distiller mad gin.
Most brands use the word “dry” and even “London dry” on their labels. This means
that the gin lacks sweetness and pronounced aromatic flavour or bouqet. London Dry
originally applied to gin produced near London but is now descriptive of many gins.
Gin does not have to be aged.
There are several kinds of gin. Altogether “London dry” is the most commonly used.
There are others not at all alike in flavour. Old Tom gin is slightly more perfumed and
sweeter; golden gin is a dry gin and because it is aged, is gold or straw coloured, but
the distiller by law cannot make any age clam; Plymouth gin is the driest of all and is
produced by one distiller only-Coats and Co. the sweetest is Sloe gin-a mixture of dry
gin and sloe berries. Dutch gin, which is sold under the name of “Geneva” or
“Holland” and distilled in Holland, differs from English gins. It is heavy in body and
very aromatic.

Cocktails

Bronx
30 ml dry gin
15 ml orange juice
1 dash of French Vermouth
1 dash of Italian Vermouth
Cracked ice

Shake gin, orange juice, French and Italian Vermouth with cracked ice. Serve in 2 ½
oz. cocktail glass.

Pink Lady
60 ml gin
4 dashes Grenadine
1 dash egg white
 Shake Grenadine, gin and egg white.
Strain into a cocktail glass and serve.

Gimlet
60 ml gin with a dash of lime cordial topped with water or soda. It is garnished with a
lemon wedge.

Popular Drinks

Some very popular gin drinks are:

30 ml gin, ice and topped with tonic water
Gin with bitter lemon
Gin with lemonade
Gin with Coke
Lesson Rum
6

“Rumbullion” meaning “rumpus” was the drink of the slaves on plantations in the
British; West Indies as early as the seventeenth century and from this came the drink
we know as rum today. British law in 1904 defined Rum as a spirit distilled from the
by-products of sugar-cane from sugar-cane growing countries. Puerto Rico is a big
rum producer and other suppliers are Britain, the West Indian, Venezuela, Brazil,
Jamaica, Australia and Cuba.

White Rum: Is a distillate of molasses. White rum become popular via the pre-
castro Havana, a sort of Caribbean Paris then. American tourists
imbibed large quantities of white rum with their preferred mixer-
Coca Cola. This drink was called “Cuba Libra”. This rum is white
because the spirit is not given a colouring. It is made by the pot
distillation process (though the Coffey-still process has become
popular nowadays). A mash is made of molasses (a by-product of
cane sugar and water). Natural yeasts, plus special strains cause the
residual sugar in the molasses to ferment. The resultant alcohol
wash is distilled in Coffey-stills. This method allows the distiller to
draw off the required amount flavour from the wash.
Dark Rum: The production process is the same as in white rum except that a
highly refined sugar-cane syrup or caramel is added to give colour
and flavour. This is adjusted according to the brand.
Golden Rum: This is basically white rum matured in casks that lend the golden
colour to the rum.

Cocktails

Bacardi
3 parts Bacardi (white)
1 part lemon juice
1 part Grenadine
1 dash egg white
1 Maraschine cherry

Shake Bacardi, lemon juice, grenadine and egg white.

Daiquiri
3 parts Bacardi (white)
1 part lemon or limejuice
3 dashes of Gomme syrup or 1-teaspoon sugar
Thoroughly shake Bacardi, lemon or lime juice, and syrup or sugar.
Strain into chilled cocktail glasses and serve.
Hot buttered Rum
45 ml of Jamaican Rum
1 lump of sugar
Small slice of butter
Boiling water
Nutmeg

Combine rum, sugar and butter. Fill a glass with boiling water poured over silver
spoon (to prevent the glass from breaking) and stir. Sprinkle nutmeg on top and serve.
Lesson Vodka
7
Vodka was produced in Poland and Russia in the twelfth century and has been a
favourite drink in these countries ever since. The tradition way of drinking vodka is to
gulp the chilled drink neat accompanied by nibbles of food. Caviar and smoked
salmon go very well with vodka. In Russia, vodka has different flavourings, from
chocolate to cayenne pepper. This drink has now gained global popularity as a good
cocktail mixer.
It is an alcoholic distillate from a fermented mash of grain. In the making of genuine
vodka, nothing is added to the neutral spirit. All its characters are removed, leaving it
odourless, tasteless, colourless and smooth. This gives you the advantage of being
able to add to it your favourite non-alcoholic beverage while mixing drinks. It has an
alcoholic content of 40%.

Cocktails

Bloody Mary
60 ml Vodka
1 dash Worcestershire sauce
2 drops Tobasco sauce
7 ml drops lemon juice
Salat and pepper
Ice cubes
Tomato juice

In a 10 oz. glass put Worcestershire sauce, Tabasco sauce and lemon juice. Add salt
and pepper. Mix together and then add ice cubes, vodka. Top with tomato juice. Serve
with swizzle stick.

Saky Dog
3 cubes ice
45 ml Vodka
Grape-fruit juice
Slice of orange
1 Maraschine cherry.

In 10 oz. highball glass place ice and vodka. Top up with grapefruit juice and serve.
Garnish with slice of orange and Maraschine cherry.

Screw Driver
3 cubes ice
45 ml Vodka
Orange juice
1 Maraschine cherry

In a 10 oz. highball glass place ice and vodka. Top up with orange juice. Garnish with
a slice of orange and cherry and serve.
Popular Drinks
30 ml vodka ice topped with your favouite juice
Vodka with Coke
Vodka with Tonic
Vodka with lemonade
Vodka with ginger ale
Lesson Tequila
8
Tequila dates back to Aztek times long before the Spanish conquered the country.
True comes from the city of Tequila in south west Mexico. Tequila is made from the
sap of the wild mescal plant (similar to cactus) and is produced near the city of
Tequila where the mescal plant is found in abundance. The mescal is fermented and
distilled, the end product being tequila. There are two varieties-white and gold label.
The white label is not aged where as the gold is aged in used whisky barrels, just long
enough to impart the gold colour ready for bottling.
Tequila is known to have a very strong alcoholic content but it is much the same as
gin of vodka. It probably earned its mule kick reputation because of the way the peons
drank it. A piece of lemon and some salt were put on the clenched fist of the left hand.
Tequila was drunk from the right hand followed by a lick of lemon and salt. Today the
Mexicans drink tequila with tomato juice and call it “Sangrita”.

Cocktails

Margarita
Salt
45 ml Tequila
15 ml Triple sce or cointreau
30 ml fresh lemon juice
Slice of lemon

Rim the glass with salt by first moistening the rim with a slice of lemon then sprinkle
salt over the moistened area.
Vigorously shake Tequila, Triple sec or Cointreau and lemon or lime juice. Strain into
cocktail glasses.
Garnished with a slice of lemon and serve.
Lesson Sake
9

This rice wine is a traditional drink and is usually served warm in small cups called
“Sakazuki” and poured from a narrowmouthed bottle called “Tokkuri”. Its colour can
vary from clear to pale amber with each brand having a distinctive character and taste.
It does not need aging. It has 18 per cent alcohol.

Cocktails

90 ml sake
Juice of ¼ lemon
1-teaspoon castor sugar
Ice
Soda water
Slice of lemon
Stir sake, lemon juice and castor sugar with ice and top with soda water. Garnish with
a slice of lemon and serve.

Tamage Sake
180 ml sake
1 egg
1-teaspoon sugar
Bring Sake to boil and light with a match. Allow to burn for 1 second. Remove from
heat. Add egg and sugar and stir. Pour into a drinking cup and serve.
Lesson Beer
10

Beer is a potable alcoholic beverage fermented from cereals and malt, flavoured with
hops. The alcoholic content is between 3% to 5% and is known to be a very refreshing
drink especially in summer.

Raw Materials in the Making of Beer

Barley
Barley is preferred to other cereals as it can be more easily malted for brewing and the
solubles extracted from barley malt are more complete than those of other grains.
When the grain has been steeped and dried, it is termed malt, and is ready for grinding
or stoning.
Actually any cereal containing starch or sugar maybe used in the brewing of beer, e.g.
maize, rice, corn or wheat. But these grains lack essential enzymes (chemicals which
facilitate the extraction of sugar) and when used require special treatment. If used
alone, the final product would not be beer.

Hops
Hops belong to the nettle family. The female plants used bear cone-shaped formations,
which impart a bitter flavour and pleasant aroma, increasing the refreshing quality and
stimulating digestion.

Sugar
Sugar is an important addition as it helps to produce a beer of pale colour, less filling
and with a better taste and of course, increased stability.

Brewers’ Yeast
Brewers’ Yeast is a micro-organism belonging to the saccharomyces species and is
capable of reproducing at a fantastic rate. Its work is to propagate and split up the
sugar components into equal quantities of alcohol and carbon dioxide. At this stage it
may be well to mention that it is the carbon dioxide content of the beer, which
determines the amount of the foam formation.
A consistent carbon dioxide level means that the barman will not have any trouble
handling beer at normal temperatures.
The process of making beer can be broadly divided into three distinct stages:
Brewing
The barley is steeped in water until it germinates. It is then kiln-dried upto 18oF to
stop germination. The resultant product is termed malt and is ready for grinding.

Mashing
The crushed malt is mixed with water at a given temperature for the proper length of
time. The resultant solution “wort” is then used to make beer and the residue (spent
grain) is as stock fodder.
 Fermentation
Fermentation is the next process where the yeast splits the sugar into alcohol and
carbon dioxide. This is the most decisive phase in the brewing for attaining brews of
fine taste and aroma.

BEER PRODUCION
Ingredients
Malt Made from barley.
Hops Impart a special bitter flavour and aroma and have preservative value.
Sugar Invert sugar is used-a produce of cane sugar.
Water Mountain spring water is preferred.
Yeast As used in known as Saccharomyces and Carevisiae.

Different Stages

Storage Bin Malt received from the producer is weighed and stored in the “Storage
Bin”.
Screen Foreign matter is removed.

Mill Where malt is crushed and is known as ‘Grist’.

Grist Case Storage for “Grit” above the mashing tun.

Mashing Tun Mashing is the mixing of grist and hot water. The liquid drawn-off is
malt extract known as “Wort”.

Grain The husk of the malt left behind and used for cattle food.

Copper Wort runs in copper kettles where hops and sugar are added. Boiling is
necessary to sterilize and concentrate-hops are afterwards extracted.

Hop Back Hops are strained off in the hop back.

Spent Hops Spent hops are used for cultivating gardens.

Wort Receiver Wort pumped to the tank above the refrigerator.

Refrigerator Where the product is cooled to 60o F and run into a fermenting vessel.

Fermenting Vessel Where yeast is added to start fermentation.

CO2 Yeast splits up wort into alcohol and CO2 gas. The latter is used for
bottled beer.

Dropping Vessel Wort is converted to beer, and fermentation is complete when the beer
is sent to the Dropping Vessel. Yeast reproduces by itself and is used
for subsequent fermentation.

Yeast Used for cattle food and supplementary diets.

Cask Cask beer is packed.

 Cellar Beer is sent to cellar for the conditioning period.

Finings Finings are made from isinglass and are used to help in clarification.

Conditioning Room Bottled beer is sent here for a conditioning period and further for
chilling where excess CO2 gas is rejected.

Cold Room Bottled beer is sent here for a conditioning period and further for
chilling where excess CO2 gas is rejected.

Filter Beer is passed through a filter to make it brilliant.

Bottling Beer is filled into various size bot

Note : Invert Sugar is a product of cane sugar which has been treated in the course of refining
with small amount of acids. The process of inversion has the effect of converting the
cane sugar into Dextrose and Levulose. Both these sugars are fermentable and thus
more readily assimiable by yeast. Without inversion the use of either raw or refined
sugar imposes a heavy strain upon the strength of yeast.
Finings are made from isinglass, which is manufactured from the swimming bladder
of the sturgeon fish. The choice of isinglass is important since some brewers find one
type more effective than the other. It consists chiefly of proteins and water, but it is in
no sense a constituent of beer and is used purely for the purpose of clarification

Lager Beer Lager beer is distinguished by the fact that the wort is fermented by
a bottom fermentation type of yeast (i.e. yeast which is introduced
at the bottoms of the fermenting tanks) and then is stored in
refrigerated cellars (lager) at freezing point for a period of six
months. The process matures the beer. Lager is a German word
meaning ‘store’. Plisener large is stored in the limestone caves of
Pilsen in Czechoslovakia.

Ale Ale is synonymous with beer except that it is a term used for ordinary
mild beer while better beer is referred to as “beer”

Porter Porter is a black beer achieved by roasting malt. It is more malty in

flavour, with less flavouring of hops, but sweeter than stout. This
name originated from the fact that London porters used to drink this
beer.

Stout Stout is similar to porter in as much as the malt is roasted. It has a

strong malt flvour and a sweet taste, but is heavier and has a
stronger hop character than porter. This is a name given by the Irish
and is almost similar to porter.

Beer Drinks Most people like their beer as beer but there are some variations for
drinks using beer.

Red Eye Beer and Tomato juice.

Boilermarker 1 lager jigger or Scotch whisky served straight with a glass of beer
as a chaser.

Shandy Beer with lemonade.

LESSON Non-alcoholic Beverage
11

Consuming non-alcoholic beverage has become a way of life .we start with the morning bed tea; career
through the morning and afternoon with cupfuls of coffee; refresh ourselves with carbonated
drinks at the end of tiring day or at a party and finally go to bed with a warm nourishing drink.
This aspect of a person’s life is fully understood and propagates by hotels and restaurants. It is
essential to know a little about these beverages because they certainly add a sizeable
contribution to the establishment’s profits.
Non-alcoholic beverage may be classified into three categories stimulating, refreshing and nourishing.
STIMULATING

Tea It is believed that the origins of tea are from China where the tea plants were introduced from an unknown
source. The East India Company introduced it into India around the seventeenth century and
tea became a popular drink in India and Europe through London.
Tea is drunk hot by boiling water, adding tea leaves to it and stirring till the water imbibes the co lour and
flavour. Milk is added with sugar to taste.
Iced tea has a similar process except that one can add or not add milk and refrigerate the mixture.
Coffee The origins of coffee are mysterious but many tropical countries have thriving coffee trade. Ground coffee
captures the best essence of coffee beans and is made by boiling it with water in a closed
apparatus. Cona coffee is the best under closed systems. Turkish coffee is made by the
common method of boiling water, adding a teaspoon of powered coffee and drinking it with
or without milk, with sugar to taste. Espresso coffee is made by the infusion of steam through
a special espresso machine that gives a frothy texture to the coffee when served. Cappuccino
is the same espresso machine that gives a frothy texture to the coffee when served.
Cappuccino is the same espresso coffee with a sprinkling of cinnamon powder on top. Cold
coffee is very popular and is made as Turkish coffee is made with milk and sugar and then
chilled.

Refreshing These are mostly aerated water which comprises combination of water, gas, sugar and
artificial essence. Common essence used belongs to the citrus family. Thus we have lemonade
and orangeade. Basically bottles with water and essence are infused with carbon dioxide and
the bottle sealed immediately. Soda is just purified carbonated water. Mineral water is original
medicinal water from mineral springs. Imitations of mineral water are called Tonic water or
bitter lemon in which a dosage of quinine is injected.
Under the category of refreshing drinks, it would not be complete not to mention the
commercial colas that have flooded every market Coca cola is the most popular with a
consumption of approximately 150 million bottles a day. Other aspirants to the top place are
Pepsi cola, 7’ up, etc. Most manufacturers have their own formula for the basic flavor or
essence. Colas have a generous infusion of carbon dioxide to give the drinks the fizz.
Syrups and squashes are concentrates of fruit essences sweetened with concentrated sugar syrup. These are
not carbonated. Common syrups and squashes available are strawberry, raspberry, orange and
lemon.

NOURISHING We usually associate nourishing drinks with fresh juices or milk. Amongst drinks with the
fruit juices are fresh and tinned orange, mango, grape fruit, pine-apple and lime; while tomato
juice is loner from the vegetable family. As regards milk based nourishing drinks we have
popular coca based drinks like drinking Chocolate, Ovaltine and Bournvita. These are
sweetened powder mixes that dissolve readily in milk to give a rich coca flavor.
LESSON Food Preparation
12

There are certain aspects of food preparation that all restaurant personnel should be familiar with. They are.

1. Methods of cooking
2. Basic Soups
3. Basic Sauces
4. Preparation of menu items.

Methods of Cooking

(a) Steaming Water media

(b) Boiling Water media
(c) Roasting Fat media
(d) Poaching Water media
(e) Grilling Fat media
(f) Frying Fat media
(g) Baking Radiant heat media
(h) Broiling Dry heat media
(i) Smoking Smoke media
(j) Stewing Water media
(k) Braising liquid media

Steaming Cooking is done by moist heat (vapors). There are two types steaming – indirect
steaming where food is sealed with cloth or aluminum foil and placed in a closed
container which is immersed in another container which generates steam from boiling
water or from a steamer , eg. Steam pudding. In direct steaming food items are in
direct contact with the vapors.
Boiling Food items are cooked in boiling water (100 c). Green vegetables are put in boiling
water and root vegetables are put in cold water and then boiled, e.g. Boiled potatoes,
boiled green peas, etc.
Roasting Food is cooked in direct contact with heat. Fat is basted to moisten and soften the
meat. There are four traditional methods of roasting:
Pot Roasting- quality meats like game birds are trussed to retain their shape and placed in a pot,
which has crossed rods within to prevent the meat from sticking to the bottom. The
meat is basted with fat. This is sealed and heated from below on a slow fire. Root
vegetables may be added later for flavor. After the meat is cooked, stock may be
added to the liquid inside to make a sauce. Otherwise, the natural liquid formed called
"Jus Roti" may act as the gravy.
Oven roasting – the meat is basted and roasted in a tray in the oven at temperatures of 300F. The
meat is constantly basted and turned round for even cooking and color.
Spit roasting – the meat is skewered into a rod and roasted above direct flames. The meet needs
constant basting with fat and is rotated over the flame to ensure even cooking.
Tandoori roasting – an Indian concept where meat is marinated with spices and curd and skewered
on rods, which are placed into mud ovens which are heated from within.

Poaching Food items are cooked in shallow water. The water never boils but simmers that is, it
is kept below boiling point, e.g. poached eggs, poached fish, etc.
 Grilling The fasted method of cooking expensive meat cuts done on hot grid iron with heat
coming from top or below. This meat is marinated before grilling and never pricked
while cooking as the juices flow out, e.g. steaks, grilled chicken, etc.

Frying This method of cooking uses fat as a cooking media. There are three types of frying:
1. Sauté- done on slow (very slow) fire and used for tender items.
Food is partially cooked or colored.
2. Shallow frying – very little fat used but cooking is done fully.
3. Deep frying – Done in hot oil or fat, the food is submerged in the oil and
cooked.

Baking The method by which cakes, pudding, pies, biscuits, are cooked in dry radiant heat, at
different temperature in an oven.

Broiling It is a dry method of cooking by direct heat either from above or below. It can be
done on grids or pans where food is cooked uncovered. It is used as a method of
preserving food.

Smoking Food is preserved with the help of smoke from wooden shaving and sawdust, in a
closed room, e.g. smoked salmon, smoked ham, etc.

Stewing Very slow method of cooking in a utensil with a closed lid where tough meats and
joints are cooked in water to soften them. Herbs and spices are added for flavour and
the juice is served as gravy. It is cooked on low fire or in an oven at a low
temperature, e.g. mutton stew or Irish stew, etc.

Braising It is a combination of roasting and stewing. Tough meat is used. It is first browned to
seal off pores so as to retain the juices. The meet is then placed on a bed of vegetables,
herbs, bacon and ham in a casserole. The casserole is sealed with a lid to prevent
evaporation and then placed in an oven to cook.

STOCKS Stocks are flavored and nutritious liquids used as foundations for sauces, soups, stews,
gravies, etc.
There are two basic stocks.
White Stock – The type of stock is determined by the source of meat and bones e.g.
chicken stock, beef stock, mutton stock, veal stock, fish stock.
Discarded bones and cartilage, which contain albumen and gelatin, are used. For
flavoring, carrots, turnips, onions, leeks, bay leaf, parsley and thyme are used. Stock
is prepared by adding sufficient cold water to submerge all the bones. The water is
brought to a boil, and then simmered for six hours. Whole vegetables, and aromats
as mentioned above, are added for flavor. In case of chicken the simmering time is
20 minutes.

Brown Stock Bones are first roasted till they are rich brown and the stock process is followed as
above. Types of brown stock are brown beef stock, brown mutton stock, brown veal
stock and brown game stock.

REFERNCE K.Arora, theory of cookery Frank Bros and Co., Delhi

LESSON Sauces
 13

A sauce is a liquid accompaniment, which goes with a dish. The role of a sauce is to:

1. Enhance flavor
2. Give color
3. Help in digestion
4. Moisten dry food
5. Enhance nutritional
6. Lend a name to a dish, e.g. Fish Portuguese
7. Give a balanced taste.

There are six basic sauces from which derivates are made:
1. Béchamel (white sauce)
2. Espagnole (brown sauce)
3. Veloutes
4. Tomato
5. Mayonnaise
6. Hollandaise

Bechamel This is prepared by making a white roux out of flour and butter in equal proportions,
till it reaches a sandy texture. Milk is added a little at a time and stirred to avoid
lumps. An onion with one clove is added for flavour. Seasoning is added for taste. The
product is then passed through a fin strainer.

Espagnole This is prepared by making a brown roux of flour and butter. Tomato puree is added
and stirred to avoid lumps. Brown stock is added vigorously to blend with the roux, on
a gentle fire. Mirepoix, which consists of onion, carrots, bacon trimmings, bayleaf,
thyme and peppercorns, are introduced for flavor along with sated vegetables. The
product is simmered gently for 4 or 6 hours and then strained.

Mayonnaise Salad oil is incorporated into the beaten yolk of an egg. It is a basic cold sauce used
for salad dressings and hors d'oeuvres.

Tomato Sauce Tomatoes are cooked with bacon, carrots, chopped onions and garlic in stock and
passed through a sieve. Light brown roux is used for thickening.

Volutes These are made by adding stock to light brown (blond) roux. The type of volute is
determined by the type of stock added, e.g. fish Volute, chicken Volute, etc.

Hollandaise Hollandaise is a warm sauce served over grilled or baked fish, vegetables and eggs. It
is prepared by first reducing peppercorn and vinegar and adding eggs yolks, which are
whisked to a thick consistency. Melted butter is added until it blends smoothly.

Sauces may be thickened by thickening agents or liaisons:

Roux Cooking of flour and butter in the proportion of 1:1. The degree, to which it is
browned, i.e. white, blond or brown, adds color to the sauce.
 Starch Items such as corn flour, arrow root, etc are made into a paste with a liquid and then
added to boiling liquid.

Buerre Maine Flour and butter are Kneaded in the proportion of 1:1 and added a little at a time to a
boiling liquid and stirred to form a smooth consistency. Basically for fish sauces.

Yolks of Eggs/Cream These liaisons are added as a finishing agent. When added the liquid is never
boiled. It is added to thicken cream and volute soups.

Blood Added to give natural flavors especially in game cooking.

LESSON Soups
14

Soups are wholesome nutritious liquid food made from meat, seafood, vegetables
cereals or poultry. It is the second course in a French classical menu, though it is the
first course in many meals and acts as an appetizer
.
The following table classifies the soup for easy reference.

Soups

Cold Hot

Thick Thin Thick

Cold/ Jellied Cream soups

Consommés

Unpassed Passed
Vegetable Fruit
Cream Cream
Soups soup
Broths Consommés

Puree Cream Chowders Bisques Volutes

Consommé It is a richly flavored clear soup. The base is stock of beef; mutton or chicken to which
raw, lean mince meat is added along with finely diced or chopped carrots, onions,
celery seasoning and egg whites. It is brought to boil and simmered. The protein in the
egg white and meat, coagulate and bind most of the cloudy material. The soup is
strained through a muslin cloth.

Broth Broth is a cloudy soup which contains a mixture of vegetables, meat, chicken, etc.
(Bouillon) these are cut in regular shapes. Bouillon is more or less the same except that it is
clearer and has a strong meaty flavor.

SOUP GARNISHES
 A garnish is an important aspect of soup preparation and presentation. It enhances
flavor, color and wholesomeness. It is put into a prepared soup just before service.

Cereals Boiled rice, e.g. with mulligatawny soup.

Croutons Dices or other even shaped bread or toast, e.g. with cream soups.

Cheese Grated Parmesan cheese grilled on croutons, e.g. with French onion soup; cottage
cheese diced, e.g. with consommés.

Cream Unsweetened whipped cream or sour cream, e.g. cream of mushroom, Cream of
tomato soup.

Meats, Poultry, Seafood Diced into small pieces or juliennes, e.g. Cream of chicken soup, Bisque d'Homard.

Pasta Noodles or spaghetti, e.g. with minestrone soup.

Vegetables Cut in various shapes and sizes such as juliennes, rounds, dices, etc. as in mixed
vegetable soup.

Tips for the service of soup

1. Garnishing must be small, light and easily eatable.

2. Light soups should precede heavy dishes.
3. Heavy soups must come in small portions.
4. Hot soups must be served very hot, and cold soups chilled.
5. Clear soups must enable you to see the bottom of the soup bowl.
6. Soup accompaniments are toasts, breadsticks, cheese croutons, etc. These must
be hot and crisp.
 LESSON Cheese
15

Cheese is a product of pure, fresh milk, cream, or milk and cream mixed together. It is
made by first pasteurizing good quality milk, curdling it with the addition of bacteria
and rennet. The solid portion –crud is separated from the liquid portion – whey. The
crud is put into moulds to mature and becomes cheese. It is also subjected to pressure,
which determines the type of cheese. Cream cheese is subjected to heavier pressures.
The character, texture and flavor are dependent on the land on which the cattle graze.
The method of manufacture could also be determinant.

Cheeses are divided into: 1. Hard

2. Semi-hard
3. Soft or cream
4. Blue

HARD CHEESE

English Cheddar : Has nutty flavors and is creamy in color.

Cheshire : A mellow open textured cheese. There are different types of
Cheshire – Cheshire red and Cheshire white, both with the same
flavor and crumbly; the Cheshire blue is richer and rare.
Lancashire : Possesses a mild flavor when young but increase in pungency
as it matures. Its loose texture makes it ideal for kitchen use. It
is creamy white in color.
Derby : Has a honey color and close texture, and develops a strong-
flavor as it matures. The sage- flavored Derby cheese is popular
at Christmas time.
Double Gloucester A straw colored cheese with a nutty flavor similar to Cheddar.
It has a close texture.
Wensleydale : The white Wensleydale has a soft flaky texture, is pale in
color with a honeyed after taste.
European Edam : A cheese from Holland, pale yellow in color with a waxy
texture. It is global shaped and has a yellow or red rind .It is
sold in grades of 40%, 30% and 20% fat.
Gouda : Another cheese from Holland, paler yellow than Edam, It
comes as a flat cheese with rounded edges and has a soft
texture. It has a yellow or red rind.
Emmentaler : A pale yellow cheese from Switzerland. With cavities all over.

Gruyere : Another cheese from Switzerland. It is pale yellow, firm and

dry. It also has cavities and is a popular Kitchen cheese.

Parmesan : A cheese from Italy. A dry cheese having an appearance of

pinpricks all over it. It is exclusively used for cooking purposes.
SEMI- HARD CHEESES

English : Made from skimmed full cream milk, it is creamy white in

color with a mild delicate flavor and smooth texture. It has a
very thin rind.

European : This cheese is made in France. It gains full flavor when ripe. It
has a thin rind and comes in square shapes.

SOFT OR CREAM
CHEESE

English : there are no noteworthy English cheeses in this category.

European : A French cheese which comes in two sizes- Petit Brie and
Grond Brie. It is made from cow's milk
Camembert : A French cheese made from cow's milk which softens on
ripening. It is a small flat round cheese yellow in color with a
very thin rind.

Camember : A French cheese made from pasteurized cow's milk and

packed in square boxes. It has a mild flavor and softens on
ripening.

Demi- Sel : A French cheese made from sour milk. It is flat and square in
shape and comes wrapped in foil, normally pre-portioned.

BLUE CHEESE

English Dorset Blue : Made from skimmed milk it has a very close texture being a
hard pressed cheese. It is straw colored with with deep blue
veins
Wensleydale : The blue veined Wensleydale cheese matures slowly.
Stilton : The surface is wrinkled and brownish – grey in color. It is a
close texture cheese.
European Danish Blue : It hails from Denmark as the name suggests. It is made from
cow's milk. It is sold wrapped in foils.
Gorgonzola : Made in Italy, it has a white crud intersected by blue veins.
It has a soft semi-solid textures and rinds which crumble.
Roquefort A French cheese made from cow's milk. It is creamy but
crumbly in texture .It has unique characteristic as it is matured
in the caves of Roquefort.
Lesson Tobacco
16
Tobacco is a fastidious plant that requires a proper soil and a moderate climate. In
countries where tobacco plants flourish, the temperature does not fall below 45o F. It is
grown in countries with a tropical or semi-tropical climate such as Cuba, Sumatra,
Jawa, Jamaica and Philipines. In their original home the USA, tobacco leaves acquire
characteristics that are internationally favoured and are as popular as the tobaccos of
India, Syria, Greece, Turkey and Rhodesia.
The time span from the moment the plants are prepared to raise a new crop to the
time when the tobacco is ready for the shipment is about two years.
There are three phases that are important to from the time the seed is planting to the
time it is ready for consumption:
(1) Planting
(2) Harvesting
(3) Curing

Planting The seeds are plants in nurseries and are carefully tended till the young plants are
strong enough to be transplanted. As they grow, a constant eye has to be kept on them,
specially against pests. In about two months when the plants have grown upto seven
feet high (according to their type) expert hands nip off the flower buds. This results in
bigger and juicier leaves. The plant is further pruned off dead stems and leaves. The
general health of the plant determines the number of leaves that are ultimately
permitted to reach maturity and these may number anything between 9 and 20.
If all goes well, the plant ripens in about six months, the leaves turning yellowish
green. The leaves are sticky and sear anything that comes into contact with them. This
characteristic of tobacco leaves is the main reason why tobacco planting is regarded as
one of the dirtiest jobs a farmer can tackle.

Harvesting A cloudy day is preferred for harvesting as a precaution against a disease known as
sun-burn, to which tobacco leaves are quite sensitive. The selected plants are the ripest
and are cut to the root and then gently laid in rows in the field where they are left to
wilt before being taken away to be dried and cured.
In general, intended for cigars are more carefully selected and gathered one by one.
Then they are straddled (put in bundles) carefully across sticks, the plant with their
preyious leaves are conveyed to the barn where they undergo two important processes
of drying and curing. Drying comes first followed by curing, which is done by one of
two well-known methods.

Curing
1. Fermentative method.
2. Non-fermentative method.
The former is used if the leaves are dark and heavy and the sun-cured or yellow
tobacco is desired.
Fermentative Method
The barn used for fermentative processes is a building with tiers of poles, form one
end to another. The sticks to which the cut plant have been tied are laid across the
poles, with the tobacco leaves hanging downwards. When the barn is full, there is an
impression of a forest of tobacco plants. Several flues uniformly distribute heat from a
fire for 4-5 days. The temperature is maintained at about 170o F. this heat makes the
leaves dry and brittle. They are then taken down to be stripped.
‘First’ is the name given to the finest and the brightest leaves.
‘Second’ to those of slightly lower quality.
‘Lugs’ is used for the remainder unsuitable for any smoking purpose. Incidently,
it is the second, which forms the bulk of the tobacco production. The selected leaves
are gathered into bundles, which are piled, on the floor. Heat is generated naturally in
these mounds of raw tobacco, and to ensure fermentation, the piles are constantly
turned over. This process takes between 3-4 weeks, during which the leaves turn
brown, glossy and pliable and develop a distinct flavour.

Non-Fermentative Method
Chewing tobacco is made from this sun-cured process. In this method the sun plays
the largest part. The leaves are placed on a platform within well-ventilated shelves or
upon unsheltered scaffoldings. A certain degree of moisture in the air is essential plus
a fairly low even temperature, which should not fall below 65o F or rise above 75o F.
under good conditions 4-5 days are enough following which the leaves are cured or
dried. They then go to the manufacturer of chewing tobacco for which, nowadays
there is little demand.
When a permanent yellow leaf is desired the tobacco is subjected firstly to a
temperature of 99o F and subsequently the temperature is constantly increased until it
reaches 180o F and this is maintained for 4-8 hours. Then decreased to 125o F, which
is retained again for 4-8 hours and is then slowly increased until it reaches 170o F the
tobacco can then be said to be cured and the yellow colour permanently fixed.

VARIETIES OF TOBACCO

Latakia and Perique

Latlkia is a dark strong variety made from plants grown in Syria and other eastern
countries. This is smoke cured by the fire of the Asiatic oak, which turns it into a dark
shade. Sometimes camel or cow dung is used as fuel for the fire.
Perique is another of the same variety grown in Lousiana. These varieties are used to
increase the strength of pipe mixture.

Pipe Tobacco
The tobacco factory is usually a large and airy building. The cured leaves are spread
out on the floor in a lightly compressed mass; they are too dry for immediate use.
Bundles of tobacco are separated and put in steam heated chambers in which the
temperature is raised to anything between 120o F and 160o F. then the stalks and the
mid-ribs are removed by hand or machine. The stripped leaves are left in ordinary
heaps for about 24 hours during which they become thoroughly impregnated with
additional moisture, which renders them supple and usable.
The blending of the various mixtures is in the hands of experts who know the exact
proportion in which stronger tobacco like Latakia a d Perique should be blended with
lighter tobacco.
 When the different brands have been made up, the leaves are placed in a machine,
which compresses them in the form of a hard cake. They are then shredded finely or
coarsely with knives or cutting machines. Any excess moisture is removed by panning
or stoving- a different process which brings out the aroma. After panning, the tobacco
is spread out evenly on trays to enable it to cool down to the temperature of the air
following which tests are carried out to ensure that the moisture content does not
exceed the legal limit of 32%.
Most of today’s popular pipe mixtures are composed almost entirely of Empire
tobacco, the Rhodesian leaves being mainly favoured.

Cigarette Tobacco
In the manufacture of cigarettes, Viringian Rhodesian leaves are used separately or in
carefully blended mixtures. As pipe tobacco, bundles from the warehouse are received
and stripped of the midribs by machine or hands. The leaves then go to a machine,
which cuts them into fine shreds. Excessive moisture is removed from the tobacco and
also the impurities. The tobacco is left for a day or two to mature following which it
goes to a cigarette-manufacturing machine. The papers for the cigarettes are unloaded
from a disc and enter the machine and receive the tobacco flowing in a constant
stream. Paper and tobacco move together on their journey. The paper is rolled the
tobacco and gummed at the end. The continuous tube of cigarette the runs beneath
knives, which cuts it into cigarettes of, required lengths and stocks them neatly.
The cigarettes are not packed immediately but are left to dry for 24 hours. The
machines used for packing are equally ingenious as those, which make cigarettes. So
human is this equipment that a carton or packet incompletely filled is automatically
rejected. The tins if required for export are vacuum-sealed.
Comparatively small quantities of cigarettes are still made by hand. Considerable
practice is necessary for making cigarettes by hand as it requires a high degree of skill.

Service of cigarettes
Cigarettes should never be carried by hand to the customer but placed on a salver or
plate. The packet should be opened (pulling out a few cigarettes partially). The waiter
should stand by with a match to light the cigarette. It should be made sure that the
ashtray is on the table. Ashtrays should never be allowed to collect too much of ash, it
is the waiter’s duty to exchange them frequently for fresh ones.

GIGARS
The best leaf for the production of cigars is grown in Cuba, Jawa, Jamica, Borneo and
the East Indies. Less good tobacco but still acceptable to all but the true connoisseur,
is produced in India, Japan, South Africa, Germany, Holland, Russia and Hungary.
The plants are grown in the same way as other tobacco plants. As they ripen, they are
hung in a shed for drying and curing by the fermentative method. Thereafter they are
backed in bundles and dispatched to the cigar manufacturers.
Originally all cigars were made by hand and were straight in shape. Then a wooden
mould came into use in which the leaves could be pressed into any desired from-into
generally what is known as the bellied or torpedo shape. On arrival at the market, the
bales are emptied and the customary process of removing the leaves from the mid-ribs
is carried out by hand. The leaves are stored according to the purpose for which they
are to be used:
(1) As filler (shredded tobacco)
(2) Wrapper or binder or second
(3) Outside wrapper or third
 The only accessories used for hand-made cigars are a hard, wooden board, a sharp
knife to cut the wrapper and scissors to trim the leaves. The process, which followed,
is simple to describe but amazingly difficult for anyone except the expert. After
selection of large leaves used for binding, a number of pieces of filler tobacco are so
arranged as to produce roughly the desired length, thickness and shape. The filler
tobacco is skillfully rolled in the binder leaves, a wrapper leaf of a required
characteristic is selected and cut into proper shape and the whole is rolled in such a
way as to ensure up or straight down the cigar.
Moulded cigars are made in much the same way except that the filler tobacco is
pressed into the mould instead of being shaped by the expert hands. Afterwards it is
covered with wrapper in the usual way.

Judging
A good cigar should form grayish ash, which will last for along time before falling
off. A whitish ash denotes a mild cigar while a darkish ash indicates a strong cigar.
Cigars are also judged by their appearance, by touch, by shape and by aroma. The
crude way of testing a cigar is by pressing it in between the fingers but it will only
spoil it and even break the leaves.

Smoking
There is an art involved in smoking a cigar. It should never be rushed through but
smoked slowly. The end, which joins the mouth, is ‘V’ shaped or straight cut or
pierced with care and never bitten off. The paper band must be removed before
smoking a cigar. The cigar is then lit evenly from all sides with a match and never
with a cigarette lighter, which may taint it with aroma of the spirit. The butt-end is
bitter due to the accumulation of oil and tannin and, therefore a cigar is never smoked
to the end.

Service
Cigars should be offered in their own boxes to allow the customer to choose his own.
The type of cigar will be printed on the box. The customer having chosen the cigar he
wishes, the waiter should offer to remove the band. A cigar cutter of piercer should be
given. The waiter should then offer a matchbox to the customer.

Storage
All tobacco should be kept in a dry place and at even temperature. That is why it is
best to keep cigars and cigarettes in the dining room or bar in glasscase. The cigars
will keep well in their own boxes, which are made of cedar-wood. Cigars should never
be overhandled for fear of breaking the outer leaf. The best temperature for storage is
65o F to 70o F. temperatures above 75o F may cause mould to set in. never store in a
refrigerator as it dries and ruins the tobacco.

Strength
1. Colorado C (Strong)
2. Colorado Claro C.C (Medium)
3. Claro C.C.C (Light)

Length
1. Corona 9 ½”
2. Corona Corona 4 ½”
 3. Half Corona 4 ½”
4. Grown Corona 4 ½”
5. Petit Corona 4 ½”

Some Famous Brands of Mild Havana Cigars

1. Bolivar
2. Larranga
3. Romeo
4. Romeo-Y-Julieta
5. Upman
6. La Corona (outstanding)
7. Bock
8. Havana
9. Henry Clay
10. Byrons
11. J.S Murais
12. Cahana
Lesson Menu
17

The restaurant supervisor must be ware of certain points regarding each dish on the
menu:

1. Method of preparation and all the ingredients used

2. Time taken for the preparation
3. Sauces used with the dish
4. Accompaniments and garnishes
5. Whether the dish is vegetarian or non-vegetarian
6. Method of service
7. Appropriate wine/spirits to be served with each dish according to
traditional practice
8. Price
9. Which course each dish belongs to
10. Alternatives, if any
11. Place of preparation, e.g. pantry, hotrange, Garde Manager, etc.
12. Appropriate cutlery, crockery and silver used with each dish
13. Portion sizes
14. When and where to serve, who to serve, e.g. occasion, time, type of
outlets, type of clientele
15. Popular selling items

An establishment may have several menus. It is important to know which menu is

applicable, where and when. Here are few menus that establishments have:

Breakfast menu
Luncheon menu
Dinner menu
Snack menu
Sunday menu
Children’s menu
Dessert menu
Room service menu
Poolside menu
Bar b’que menu
Banquet menu
Health menu
Wine list

TRAINING METHODOLOGY
Get the menu of your restaurant and determine whether the trainees know all about it
on the basis of the check-list given above.

The Restaurant
 Supervisor
Skills
Lesson Sales Orientation
18

A. Wines are expensive and thus, earn more revenue for the restaurant. Wine sales
must be rushed to the maximum.
Suggest the appropriate wine with each dish. Given below are the wines, which
go with the different courses or different types of preparation:

Hors d’oeuvres Soave, Corbieres, Champagne, Dry Sherry Pouilly Fuisse.

Soups Amouitillado or Olorso Sherry, Madeira Wine.

Pasta Italian wines (Chanti, Classico, Valpolicella, Barbera).

Fish Light white wines, always chilled (Muscadot, chabils, Riesling, Moselle).

Game Red burgundy, Rhone or Italian (Nuits St. Geogres, Cevery Chambertin, Cotes de
Rone, Chateauneuf du Pape, Barolo).

Poultry German wines, white burgundy or light red Italian (piesporter Gold Tronichen,
Liebfraumtich, Meursault, Volpolicelia, Boaujolais).

Roast and Joints Red wines (Medoc, St, Emilion).

Cheese Port, Rubywine or tawny.

Dessert Sweet white wine or sparkling wine. Served well chilled (voyvary, Sauterne, Champagne,
Lacrimi, Christi).

B. Propose the expensive food items on the menu first. This is done by making the
proposition attractive. Here are some approaches.
(i)“I would recommend the Lobster Thermidor today. The lobsters are freshly
caught and are very succulent.”
(ii) “Why don’t you try the Chefs special Steack au Poivre.”
(iii) “Our restaurant is famous for its Chateaubriand for two”.

C. Whenever explaining a dish (in the menu) conjure up a delightful picture to the
guest, e.g. “Shrimp Cocktail is made of succulent shrimps on a bed of crisp
lettuce and topped with tangy cocktail sauce”.
“Chicken Stroganoff is strips of soft breast of chicken cooked in wine flavoured
brown sauce, garnished with fresh cream and mushrooms and served with
steaming Indian pillauf”
D. Display of wines, cheese, hors d’oeuvres in the restaurant, if attractively done,
can motivate a guest to order them.

E. Food prepared in the restaurant (gueridon) lends an aroma to the environment

that stimulates appetites.

F. Place tent cards or small display material on tables. The matter on these cards
could either promote another outlet in the hotel or promote a speciality of the
restaurant, e.g.
“Have your after dinner liqueur at Maddok Bar on the first floor”.
“Our Chefs Fish Portugaise is the talk of the town”.

G. If flowers are easily available, present a rose to the lady guests in the group from
the management. This little gesture will bring them back again.

H. Try remembering the favourite dishes of regular guests, and if possible, of

irregular guests also. A statement like: “The Chef has conveyed that he has kept
aside for you a juicy portion of your porkchops today”.

I. Try remembering names of gests. A guest feels special and may visit your
restaurant just because he is know to the management and feels wanted.

J. When a guest leaves the restaurant it is important to invite him to visit your
establishment again.

K. Above all, give clean and efficient service. A guest demands this if he is to come
back again.
Lesson Discipline
19
Discipline is the hallmark of a good hotelier. This is because the temptations a hotel
are many. Discipline is of two types-physical, where grooming and physical conduct
play a role, and mental, which demands sincerity, honesty and perseverance. Here are
some tips to prevent indiscipline.

1. Persist in repearing house rules and standing instructions to the staff.

2. Tell them the benefits of self-discipline and how it can achieve
promotions, better tips, etc.
3. Never be overfriendly with the staff.
4. A fault committed must be checked at once.
5. Always reprimand in privacy.
6. Set an example by being self-discipline yourself.
7. Remember a bad apple can spoil the bunch.

Given below, on the left are the reasons for indiscipline; while on the right side the
suitable action is suggested.

Why Indiscipline Action

(a) Unavoidable circumstances Sometimes there is a crucial
element like sickness or pressing
demands-this should be excused
provided this not too regular.
Don’t kill adventurism but give
(b) Adventurism him challenging jobs with risks.
Improve upon the control system
and seal loopholes.
(c) System of control absent/ in Ignorance of rules is a crime, so
efficient punish him. Ensure that he has had
(d) Ignorance of rules an opportunity to be conversant
with the rules before punishing
him.
Give him attention.
Councel him.
(e) To attract attention If positive, sit with him and
(f) Does not accept the system understand his reasons for
(g) Rebel rebellion. Motivate him out of
rebellion.
Win over the group leader who
(h) Affiliation with negative groups subsequently will influence the
group to be positive.
Cultivate good habits.
(i) Bad habits Penalize him heavily.
(j) Short cutting systems Punish.
(k) Willful motives
Lesson Cost Reducing Methods
20
Cost reduction is one way of increasing profitability. Here are some tips to ensure this:
Stop wastage.
Check upon the number of portions, size of portions and if found excess, return extra
portion to the kitchen.
Handle service equipment with care. Switch off equipment like hot case, chilling
machine, table lamps, display cabinet lights, gas burners when the restaurant closes.
Switch off gas burners of flambé trolley when not in use.
Linen is expensive. Do not misuse them by using them as duster cloths. Always use
waiters’ dusters for cleaning purposes.
Order pads should not be used for rough work.
Carry food carefully. A spillage could spoil the carpet plus waste that portion of food.
Never forget to make checks for whatever is served.
Send back flowers to Housekeeping or store in a cool place so as to re-use them.
Tea and coffee should be served according to portions.
Send timely maintenance orders.
Cancel food or beverage orders as soon as possible so as to avoid wastage (in case of
cancellation or duplication).
Try not to take orders wrong. Don’t hesitate to clarify doubts.
Left over butter and milk can be utilized in the kitchen again.
Return the same to the kitchen.
Be hawk-eyed for staff pilfering food.
Crockery and cutlery is expensive. Do not mishandle them.
Lesson Briefing
21
Briefing is an important tool in the hands of the Restaurant Supervisor. It sets a plan
of action and check for the shift. How effectively this period of briefing is utilized is
the marke of a good supervisor.
1. Be absolutely punctual:
Preferably half an hour before the restaurant opens.
2. Be impeccably groomed:
Shoes polished.
Uniform clean and well pressed.
Nail cut.
3. Take attendance and find out reasons for absenteeism.
4. Allot job responsibilities.
5. Check turn-out of staff.
6. See that they are carrying the following items:
Waiter Cloth.
Ball pen with a small scribbling pad.
Bottle opener/can openers.
Handkerchief.
Name plate, if used.
7. Give special instructions like:
Not available items.
Du jour items.
Omissions or additions to the menu.
Price increase.
Management policies.
Important functions.
V.I.B. guests expected in the restaurant.
Groups staying in the hotel.
In the case of a restaurant where buffet layout is made for lunch allocate staff
who are off-time next day to stay back and do the set-up.
8. Questioning:
Ask questions regarding service, menu, wines, cocktails, to ensure that staff
has adequate knowledge.
9. Use briefing time to train staff.
10. Ask for and solve problems faced by staff on their job.
11. Correct anyone who was observed to have committed faults in services
when the restaurant was open last.
12. Allot duties for doing mise-en-place for the next day, e.g. linen
exchange, butter and rolls, water, cutlery cleaning, etc. for the restaurant.
13. Give the staff pep talks from time to time to boost up morale.
Motivation of staff is important for efficient and smooth running of the
restaurant.
14. Listen and ask for suggestions to increase efficiency.
15. Finally ask the staff to make a final check of their station and tables;
inspect them personally.
Lesson Training Your Team
22
Training is the process of changing a given behaviour to a desired behaviour. That
desired behaviour is the excellence in performance wanted of your team in a
restaurant. In balanced training it is important to develop knowledge, skill and
attitude. Knowledge can be imparted through lectures, films, reading material. Skills
are developed through demonstration, practice and on-the-job training, while attitude
is developed through rules and regulations, the restaurant supervisor’s personal
example, counseling and advice.

Why is training important?

1. Training manpower is not easily available in the market.

2. Training costs money, time and effort.
3. Training condenses the experiences that other have gained over several
years.
4. Training helps to equip a person to do a job in the shortest possible
time.
5. Training connotes self-development to staff, thus presenting the
possibility of better assignments and better pay packets.
6. Training removes the anxiety of workers about their workplace.
7. Training helps the management have a well co-ordinate team.

A simple blueprint to train your staff in the restaurant:

1. Take half-an-hour off between shifts each day and explain to staff the
lessons in Part I of this manual.
2. During briefing take two or three items from the menu and explain
them daily.
3. Make spot checks to ascertain whether systems and procedures are
cloth, etc.
4. Repeat rules and regulations and ensure they are understood.
5. Keep the poor workers as understudies to good ones.
6. All along ensure physical and mental discipline.
Lesson Tip Distribution
23
One of the systems for collections of tips is keep what one receive.
The practice, which is followed most widely, is the ‘pooling system’ as under:
The captain ensure that all the money received as tips is collected at each station
in a box.
The entire amount is counted by him and entered into the ‘tip register’ after the
restaurant closes.
The tips are distributed according to ‘points’. Each staff member is given a fixed
number of points depending upon his seniority, i.e.
Supervisors get the maximum and Trainee waiter the minimum.
The total money received during the week is divided by the total number of the
points, which all the staff members have.
At the end of the week this figure is multiplied by the total number of points
each person has and the money is distributed.
This amount is entered in the register and the signature of the recipients
obtained.
It is the duty of the Restaurant Supervisor to see that distribution is honest and
just.
Lesson Staff Scheduling
24

The schedule should be prepared at least 2-3 days before it becomes effective.
It must be duly authorized by the Restaurant Manager.
Any special requests for off-days, shifts, should be granted as far as possible without
affecting operations.
Staff distribution must be optimal. Thus maximum and most efficient staff must be
working during peak and rush hours.
Overlapping, whenever necessary, should be done during peak hours.
Off-days should be evenly distributed throughout the week with the same number of
persons off each day, except on days of rush (see Fig.24).
Equal number of persons must be present on each shift as far as possible so as to
facilitate proper rotation.
Staff must be rotated through all the shifts, weekly or fortnightly as the case may be so
as to be impartial to all.

Days Mon Tues Wed Thurs Fri Sat Sun

Name
Mr. A ≤ ≤ ≤ ≤ ≤ ≤ OFF
Mr. B ≤ ≤ ≤ ≤ ≤ OFF ≤
Mr. C ≤ ≤ ≤ ≤ OFF ≤ ≤
Mr. D ≤ ≤ ≤ OFF ≤ ≤ ≤
Mr. E ≤ ≤ OFF ≤ ≤ ≤ ≤
Mr. F ≤ OFF ≤ ≤ ≤ ≤ ≤
Mr. G OFF ≤ ≤ ≤ ≤ ≤ ≤

Fig. 24: Staff Scheduling Chart

Lesson Performance Appraisal
25
The purpose of performance appraisal is to ascertain an individual’s present and future
value to the organization. His present value is assessed by his past performance while
his future value is determined by his present potential. A good appraisal would bring
to light these two aspects. The main fear in handling performance appraisal is the
element of subjectivity. In order to avoid subjectivity, the best approach would be to
appraise performance and not personality. This would mean setting objectives and
targets mutually at the beginning of a performance period and assessing whether they
have been achieved at the end of it. Setting standards of performance is also implicit
in the system; otherwise quality of performance will be overlooked.
If an appraisee cannot achieve the stated objectives and targets, the appraisal system
should encourage methods by which individual deficiencies can be met through
training and development. Such a system is future-oriented and gives a correct picture
as to what potential an individual shows in terms of performance. It also binds the
superior and subordinate to act as a team to achieve targets. The actual appraisal
becomes less difficult and as appraisal interview helps in bringing about a health
exchange of ideas.

Here are the things that a supervisor must start to do:

1. Set standards of performance.

2. Set objectives and targets in conjunction with subordinates. Objectives
and targets should be realistic.
3. Review mid-way how a person is doing and tell him freely his short-
comings.
4. Approach the system as one that helps in developing an individual and
not destroying his personality.
5. Set an appraisal interview in a relaxed atmosphere and open to free
exchange of views.
6. Strictly concentrate on the subordinate’s performance and not his
personality.
7. Give subordinates an opportunity to explain themselves.
8. Help the subordinate to identify his weaknesses and develop an action
plan to overcome them.
9. Show the subordinate the path to future growth.
Lesson Assignment of Duties
26
Duties must be rotated once every week to prevent monotony. For example, an
Assistant Waiter should be rotated through various duties like bussing, cleaning,
wiping glasses, clearance, food pick-up and other similar duties.
Different station must be assigned to the staff on a rotation basis.
Each station must have a uniform number of staff members:
Assistant Waiters, Waiters, and Restaurant Supervisors.
The person assigned to the bar must have a good experience and knowledge of
beverages.
Duties like linen exchange, store requisition, must be assigned on a weekly or
fortnightly basis.
A Waiter must be assigned to the various trolleys on a daily basis.
The allocation of Waiters, Assistant Waiters, Supervisors to a station must be on the
basis of the number covers it contains. A standard formula is given below though it
may change according to the type of service:

One Supervisor per station.

One Waiter per 20 covers.
One or more Assistant Waiters per station.
 Lesson Attendance
27
Must be taken daily and shiftwise.
Two registers are generally maintained:

(a) One, which has all the names together and is used only to mark a person absent
or present.
(b) A register, which devotes one page to each person and shows the number of hours worked and the days off.
This is presented to the labour authorities. This has to be filled in very carefully, taking into consideration
the local labour laws.

Any person who reports late should be marked late and the records must be sent to the
Personnel Department for necessary action like deduction from salary.
Use a pen and ensure that there is no over-writing to avoid malpractices. Any changes
made should be counter-signed.
The register should be carefully handled as it is used for a full year and should be kept
in a safe place.
The Restaurant Manager should be made aware of late-comers and absentees to take
necessary action.
Prolonged absenteeism and periodic late-coming should be dealt with severely.
Staff should be made to realize that coming to their job on time is of great importance.
Lesson Check Point for supervisor
28

Before the service in the restaurant starts the Senior Captain or Supervisor must check
the following:

Side station
Tables and covers
Gueridons
Bars
Hot cases and plate warmers
Show case/tables
Salad / dessert trolleys
Cutlery according to the menu
Reservation cards on tables
Butter and rolls and ice water
If moultons are fixed properly
All table appointments
Placement of menu cards
The temperature of the air-conditioning
Position and condition of tables and chairs
Wine and food available or not available
If hot cases have been switched on
If the glass chiller, wine-chiller are functioning
If any dishes are specially recommended by the Chef
If KOTs and checks are available.

During Service

See that none of the staff talks loudly or eats in the restaurants.
Ensure that maximum staff is assigned to areas of maximum rush.
No one should be missing from his duty.
Food pick-up and service should be efficient and quick.
Co-ordinate with Chef and Barman and inform in case anything is finished.
See that checks are not under or over-priced.
Ensure that no malpractices are being followed in the restaurant.
See that food is being served according to the courses.
Lesson After Closing
29

All soiled dishes, dirty linen should be removed.

Check for missing checks or unsigned checks.
See that covers are laid for next day.
All electrical equipment should be prepared, linen exchanged.
Lock the side stands.
See that bar inventory has been taken.
Linen should be sorted out and tied in a bundle and left at the appropriate place.
Ensure that buffet layout responsibility has been delegated.
See that lights are switched off and the restaurant locked up.
Lesson Carving
30
Carving of meat in a restaurant is a very skillful art. This requires dexterity and
showmanship. High quality restaurants employ a person skilled in this art who is
called a trancheur. Here are some tips on this activity.

Equipment
(a) Carving knife
(b) Carving fork
(c) Carving board
(d) Carving trolley
(e) Deboning knife
(f) Sharpening file
(g) Chopping knife

Cleaning of Rib Roast

(a) Remove cartilage and strings
(b) Remove feather bones, if any
(c) Trim excesses and tissues
(d) Slice it to have a flat side (on one end)

How to Carve
Stand behind the carving trolley facing the guest.
Take guest approval by showing the roast to the host.
Place the rib roast upright on the carving board.
Take clean, sharpened, carving knife and fork.
With a long and smooth motion, cut the roast absolutely flat.
The trancheur cuts the rib roast while the waiter transfers it immediately on to a hot
plate, portion by portion and serves it to the guest from his right.
Serve Jus-de-roti in a sauce boat on a dessert plate with a dessert spoon.
Serve accompaniments like vegetables French fries separately.

Note
If the guest wants to carve the roast himself left him do so.
In case he wants an English cut, then cut two thin slices weighing 90 gms each.
In case he wants an American cut, then one thick weighing 180 grams.
Various other meats, which can be carved, are:

1. Lamb leg
2. Roast turkey
3. Baron (two legs with saddle – mutton)
4. Selle (saddle)
5. Chateaubriand (slicing 6-8 slices)
Lesson Banquets
31
Banquets are special functions organized for professional, social or state occasions.
Banqueting is the service for these functions and is different from the usual service
offered in restaurants. Normally such functions are organized when the number of
people involved are fifteen or more. The types of functions normally are:

Professional
Luncheons Company, Clubs.
Conferences National or international, Seminars, Training Courses.
Meetings Board Meetings, Press, Professional Associates, Dealers.
Exhibitions Painting, Sculpture, Fabric, Books, Sales, etc.
Social
Dinners Old Boys Association, Company annual days.
Wedding receptions
Cocktail parties
Fashion shows
Recitals
Coffee parties
Balls

State
Dinners Intra-Government and Inter-government parties for Heads of
States.
National Days.
Banquet Staff: The Banquet staff normally consists of the following:

Banquet Manager

Banquet Secretary
Sales Rep.

Banquet Supervisor

Waiters Barman Wine

Waiter
Asst. Waiters

Casual Staff
In the set-up the Banquet Manager is over0all in-charge of administration, dealing
with guests and co-ordinating all arrangements. The supervisor co-ordinates the
implementation of function arrangements and controls staff job allocation. The
Waiters and Assistant Waiters make the actual arrangements and do the service. The
banquet department normally have a skeleton staff and employ casual staff for
functions. The banquet representative prepares a sales kit of brochures. The
representative is often present in functions to ensure that guests are satisfied with the
arrangements. The secretary handles all correspondence and filing and often takes
bookings on the phone.
Taking a Banquet Booking
A booking is taken on a special information sheet called a Function sheet or Function
Prospectus. The type of information recorded is

1. Name of Booking Party.

2. Name of the person to whom the bill is to be sent to.
3. Nature and type of function.
4. Date of function.
5. Time of function.
6. Number of people expected and number guaranteed. A guaranteed
number is the minimum number of people for whom a charge will be made.
7. Menu-type of service required.
8. Wines, alcohol and non-alcoholic drinks to be served.
9. Types of table layout.
10. Special arrangements such as, band, microphones, lectures, raps,
flowers, ice-sculptures, etc.
11. Seating plan and named of guest for state banquets.
12. Type of menu.
13. Price to be charged per person.
14. Price for hall and special arrangements.

Banquet Menu
There should be menus for each type of occasion. The choice should be large, varied
and within a wide price range. Sometimes two or three menus are offered for each
type of occasion. Each menu is well balanced offering vegetarian and non-vegetarian
dishes. A typical lunch or dinner menu would offer:
Hors d’ oeuvre
Soup
Entre
Sweet Dish
Coffee
Guests may add other courses according to their choice and budget. Care must be
taken that the Menu Card is carefully and attractively designed. The Person-in-charge
of banquet booking must be fully conversant with the preparation and presentation of
each dish.
The banquet wine list must offer a good range of wines. However, ensure that stocks
are available before committing any wine.

Banquet Table Layouts

The type of layout is dependent upon

(a) Nature of function,

(b) Number of covers required,
(c) Size of hall allocated,
(d) The desires of the guest,
(e) The type of service to be provided.

Procedure to Service a State Banquet

Reception and Preliminaries

It is customary for a banquet to be preceded by a cocktail.

Snacks are served and the cocktail lasts usually for half an hour.
The table plan is usually displayed at the reception room where cocktails are served.
The toastmaster or announcer bangs his gavel three times before announcing, “Mr.
Chairman, My Lords (in order of importance) Ladies and Gentlemen, dinner (or
lunch) is served” in a loud clear, formal tone of voice.

Dining Room Preliminaries

The doors of the banquet hall are opened and guests take their seats.
The waiting staff stand at attention at their respective stations.
The announcer calls guests attention and announces the service meal.
Once this has been done the meal begins.

Mise-en-place

All cutlery should be on the table arranged neatly for the number of courses to be
served.
Fruit knives and fork are not kept but placed on the sideboard.
Various wine glasses are kept.
Water goblets are placed (liqueur and cordial glasses are never placed).
Salt and pepper shakers and the bread and butter are placed on the table before the
guests enter.
The name of the guest is written on cards, which are placed at the head of the cover
where the guest is to sit.
Seating should be arranged such that gentlemen and ladies are seated alternately.
Husband and wife should sit opposite each other.
A station number-stand should be placed prominently for easy identification of
waiters.
Napkins should be attractively folded for each cover.
Flower vases with fresh flowers should be placed on tables.

Space and guest per waiter

Usually a banquet table accommodates three to six guests on each side.

Space between covers should be a minimum of 20” and a maximum of 32” per cover
(24” ideally).
Space between tables should be a minimum of 4 ½ feet (6 ft ideally).
Two waiters are allocated to 8-10 covers.
The wine waiter may serve upto 30-35 covers.
The banquet supervisor normally stands behind the chairman during the meal.
The manager stands right opposite the banquet supervisor for signals or instructions.

Timing and Movement

The waiters stand at the allotted station when the guests arrive in the banquet hall.
Waiter No. 1 behind chair No. 1 of his table and waiter No.2 behind chair No.2 of his
chair.
Waiters draw the chairs out to enable guests to sit. Ladies are given first preference.
 The wine waiter stands near the last chair of the table and also helps in the seating of
the guests.
After all guests are seated the banquet manager signals the function supervisor to
commence service.

Note: Timing is the most important element in this service, which should be done with
precision and grace.

For the first course of horsd’oeuvres, waiter No.1 has the platter with the
horsd’oeuvres and waiter No.2 has the plates hot or cold as the case may be.
Waiter No.1 stands behind the first chair and waits till the plates are placed by waiter
No.2 then, he serves from the left of the table to the right.
Service starts only after a signal is received given that the function captain has served
the chairman.
After the horsd’oeuvres are served, the waiters stand behind the chair where they have
finished serving.
On getting the signal the function supervisor commences removing the chairman’s
plate.
Waiter No.2 carried continental trays for clearance and waiter No.1 comes with
napkin in hand.
They stand behind chair No.1 with waiter No.1 in front and waiter No.2 slightly
towards the left of waiter No.2 and behind him.
On getting the signal they do the clearance with waiter No.1 picking up the soiled
dishes and stacking them properly on the clearance tray held by waiter2.
Again they stand behind the last chair and move out for the second course on getting a
signal.
All the courses are served in this manner.
Every time clearance is done, all soiled dishes and cutlery pertaining to that course
only, are removed.
In the case of main course the vegetables are served by waiter No.2 and main dish by
waiter No.1 from the left with a serving fork and knife.
Plates are kept before this by waiter No.2.
Before the dessert is served, all salt and pepper shakers, sauces, bread and butter along
with the soiled dishes and cutlery are removed.
Side by side the dessert spoon is placed on the right and dessert fork on the left.
Before this, crumbing is done with the help of a waiters cloth (folded) and crumbing
tray by No.1.
The wine waiters do not go out with other waiters, but stay back and serve wines
according to courses and serve water. They may also take orders for drinks.
The wine glasses are usually not removed but red wine glasses may be removed
before serving dessert.
Cognac and liqueurs are served by the wine waiter.
Coffee (Black) is served by No.1 from the right and demitasse cups placed by Waiter
No.2 from the right.

Toast Procedure
At the conclusion of the meal, when the coffee cups have been placed in front of the
guests, the toastmaster again calls.
He announces “My Lords, Ladies and Gentlemen, pray silence for Mr. Chairman who
will propose the toast”.
 Ashtrays are put by the Wine Water as soon as this has been announced.
The toast indicates that formal part of the meal is over and guests are allowed to
smoke.
Coffee is poured.
The speeches continue and the wine butler quickly moves and serves cognac or
liqueurs.
Glasses should never be empty during speeches.
Ashtrays are frequently changed (covering the used ashtrays with the inverted clean
one, removing both together and replacing by the inverted clean one).

Lesson Flaming
32
Flaming or Flambé is a process that requires showmanship and adds flavour to a dish
being cooked. This is done mostly in restaurant in full view of guests. The process is
simply to allow flames to should the particular dish being cooked so as to give a visual
sensation. The flames itself are momentary in order not to burn the final product.
Leaping flames are created while the dish is in the process of preparation while soft
 blue flames are encouraged at the time of presentation to the guest. To get these
flames, alcohol is the best medium as it complements the flavour of the dish also. The
choice of alcoholic beverage depends on the suitability of that beverage to the dish.
Most alcoholic beverages are capable of being flamed. Once the beverage is exposed
to the air, vaporization makes the alcohol inflammable. Obviously those with higher
alcoholic content will flame more, e.g. brandy, rum.
To be able to flame a fortified wine such as sherry, means keeping it undiluted and
having it vessled (in dish, spoon or ladel) for heating it before flaming. Even in the
case of the stronger spirits and liqueurs, it is important not to allow the flaming liquid
to dilute within a sauce, syrup of juice until it is well alight. It is vital to ignite quickly
on the liqueur vapours. Lamp flame is preferable to matches when flaming liqueurs.
To get a flame, some alcohol is poured into the pan in which the particular dish is
being cooked. The pan is tilted slightly to allow the flames of the gueridon trolley to
ignite the alcohol vapours. Once flame is in process, stirring promotes the blaze and
basting is therefore more affective and spectacular, if done when the pan is on fire.
Sugar sprinkled into the blaze in sweet dishes varies the flame colour.
Flaming during presentation to a guest requires a teaspoon or tablespoon of alcohol,
which is ignited and poured around the food. This gives a soft blue flame.

Lesson Special Food Service

33

Fondue Bourguinonne for Two

Serve raw cubes of beef fillet weighing totally 450-500 grams. With hot oil in a
copper pan.

Accompaniments: Sauces (a) Americaine

(b) Beanaise
(c) Hollandaise
(d) Curry Mayonnaise
 (e) Cold pepper sauce
(f) Cocktail sauce
Rolishes (a) Capers
(b) Pickled onions
(c) Olives

Service: Place two long fondue forks on the left (The top of the fork handle has a
colour code for easy identification when many forks are in the pot).
Place one steak knife on the right
Serve hot oil in a copper pan placed on a burner in the center.
Serve both portions in separate earthenware fondue plates from the right.

Grape-fruit
(Half grape-fruit served chilled)
Cut grape-fruit in two halves with a grape-fruit knife; loosen the segments in each
half.
Sprinkle castor sugar and put a cherry in the center.
Serve in a grape-fruit cup on top of a dessert plate with doyley paper.
Serve a grape-fruit spoon and a sugar dredger.

Melon
(Half served chilled with or without port wine)
Cut the melon into two halves.
Scoop out small balls with a scooper.
Place back these balls and put on a dinner plat and serve.
Serve with a teaspoon or dessert spoon or dessert spoon
Caster sugar is served as an accompaniment.

Oysters (Huitres)
(Usually 6 oysters served at a time per person).
Hold the oysters in the palm of your left hand.
With right hand insert the tip of the blade of the oyster knife into the lips of the closed
shells.
Push the knife in and give it a slight twist to break the ligaments.
Hold the shell apart with the first finger and draw the knife along the top shell to
loosen the muscle holding the shell.
Then using the blade of the knife, remove the muscle from the shell.
Place on a bed of crushed ice on a bread boat.
Serve Americaine sauce in a sauce boat with a dessert spoon placed on a dessert plate.

Accompaniments:
(a) Cayenne pepper
(b) Freshly ground black pepper
(c) Chilli vinegar
(d) Tobasco sauce
(e) Half a lemon
(f) Brown bread and butter

Snails (Escargota)
Clean slice and sauté the snail and stuff it into its shell with Beurre Maitre D’hotel.
Grill the snails.
 Serve 6 snails per persons with snail tong on the left and the left and snail fork on the
right of the cover.

Accompaniments: Brown bread and butter

Note : Beurre Maitre D’hotel is made as fallows:

Make a paste of butter
Add finely chopped parsley and garlic and a few drops of lemon
juice.
Mix well

Caviar
(Served from a caviar pot in a dish of crushed ice, on an under plate). Generally 1 oz.
(approx. 1 dessert spoon) is the portion served with a wooden spoon so as not to crush
it.

Accompaniments:
(a) Hot breakfast toast
(b) Butter
(c) Segments of lemon
(d) Sieve hard boiled white and yolk of eggs
(e) Chopped challots.

Smoked Salmon
Smoked salmon may be served either by using a large fork to roll the salmon slices
from a patter and then unrolling it on to the guest a plate or pre-plating it at the garde-
manager.
 Attitudes
Counsel
1 Leadership
Social scientists have found it difficult to reach agreement on a common set of
leadership traits. There is no leadership style too that is a success in all situations.
Situations, therefore, dictate the qualities that are best suited. The absence of those
qualities in particular situations could lead to poor leadership. However, there are
some basic necessities for leadership in all situations.

1. The need to come to grips with the situation. Anyone

who passes the buck or shies away from problems is not a leader.
 2. The ability to understand ones own strengths and
weaknesses. This requires objectivity and honesty. Through this
knowledge of strengths and weakness one can carve out a plan to
overcome deficiencies and develop further assets and thus become a better
person.
3. Creativity (and initiative) is important to leadership.
Unless a leader contributes something new and original to his workplace
and takes the risk of initiating and sustaining it, he is not going to etch out
himself above the other pedestrian works. This requires a tremendous
sense of purpose.
4. Leaders are those who influence people to meet
certain objectives. This requires a sensitivity to human feelings. It also
requires the ability to know what motivates each man.

Here are some immediate things a supervisor can do to acquire leadership qualities.

1. Consider all problems as your own. Come to grips with

them and try solving them. The experience itself is worthwhile and brings
out the best in a person.
2. Introspect a while. List out all personal strengths and
weaknesses and call out an action pan to overcome deficiencies and
improve assets.
3. Understand each member of the team working under the
supervisors control. Find out what motivates them. Find out their
individual strengths weakness and use them to their individual working
advantage.
4. Be objective in judgment. Do not let baises override
decision.
5. Indulge in self-development through personal reading.
6. Develop a high sense of physical and mental discipline.
Demand from yourself a high standard of conduct and honesty.

Counsel
2 Motivation

Every suervisor is anxious to motivate his team towards greater productivity. He is

more often than not frustrated in the attempt-cash prize, recognition pins, a special day
off are some of the several methods. If one looks at the definition of ‘motive’ one
realizes the intricate dynamics of this whole process. A motive is an inner drive to
achieve an objective. Motivation is thus the process of releasing the inner drive to
achieve an objective. From this we see that motivation has to be generated from
within an individual and not without. Most methods employed nowadays are carrots’
dangled for individuals to grab at. These methods cannot generate continuous and
perpetual motivation. How do we motivate then?
The supervisor would have to change his attitude towards people first. The staff under
him must be perceived as human beings with feelings and needs. They are not
automatons within a complex work machinery. One of the greatest needs of today’s
worker is to have a feeling that he is in control of his workplace and not vice versa.
The best way is to satisfy this need as far as possible. He must feel firstly, that his
work is meaningful. To do this the supervisor must delegate responsibility and limited
authority for the man to execute his job well. The subordinate must be properly
trained to assume responsibility and authority. Once he is ready to assume these he
can be made accountable for his job. Very often supervisors assume all responsibility
and accountability for fear of losing control of the workplace. This makes workers
under him pawns in a vast chessboard. Delegating accountability gives the worker a
purpose in life and the need to do a job well. Most important is to sit with each worker
and chalk out common objectives and agreed norms to achieve them. This gives
workers a security as to what is expected of them. When he has met his objectives he
certainly has a feeling of achievement. This feeling of achievement is the greatest
motivator.
Another aspect that a supervisor needs to attach importance to is to pay attention to his
staff. The modern worker has a tremendous anxiety of alienation. Firstly, he is so far
away from the chairman of the company who he perceives as the moderator of his
working life. There are many levels in between toget himself and the top. Secondly he
has to rub shoulders with workers who come from different backgrounds socially,
culturally, educationally and economically. The anxiety of adjustment to different
values to maintain harmony and the worker’s own anxiety as to how he is beging
perceived, is overbearing. The supervisor can remove some of these anxieties by
giving personal attention to each member of his team. Upward communication should
be encouraged that feelings may be aired and managed.
Recognition of good work done is a fine motivator. Very often supervisors crack
down hard when a worker does something wrong but rarely praise good work done. A
man likes to feel that his contribution is recognized and that he has a value as a human
being and is not a cog in a machine.
Finally, the worker should be helped to grow mentally and in skills. No man likes to
feel he is static. Growth is an important motivator and can be achieved through
training and development.

To sum up, the supervisor should:

1. Delegate responsibility and authority to release the achievement
motivator.
2. Give attention to give worker security.
3. Make a worker feel worthwhile.
4. Train and develop to give the worker a feeling of growth.
 Append
ices
I Glossary
French to English
Vegetables 1. Aubergine Brinijal
2. Artichaut Artichoke
3. Asperges Asparagus
4. Ail Garlic
5. Betterave Beetroot
6. Carotte Carrot
7. Chou Cabbage
8. Choufleur Cauliflower
9. Chou de bruxelles Brussels sprout
10. Citron Lemon
11. Celeri Celery
12. Cresson Cress
13. Concombre Cucumber
14. Champignons Mushrooms
15. Epinard Spinach
16. Gingembre Ginger
17. Haricot vertes Haricot beans
18. Legume Vegetable
19. Laitue Lettuce
20. Menthe Mint
21. Navet Turnip
22. Oignon Onion
23. Pomme de terre Potato
24. Persil Parseley
25. Pois Peas
26. Potiron Pumpkin
27. Raifort Horse-radish
28. Radis Radish
29. Truffe Truffe

Fruits
1. Ananas Pineapple
2. Abricot Apricot
3. Banane Banana
4. Cerise Cherry
5. Dates Dates
6. Fraise Strawberry
7. Fruits Fruits
8. Grenade Pomegranate
9. Melon Melon
10. Noix Nuts
11. Mangue Mango
12. Orange Orange
13. Peche Peach
14. Poire Pear
15. Pamplemousse Grape-fruit
16. Pomme Apple
17. Pramboise Raspberry
18. Papaya Papaya
19. Prun Prune
20. Raisin Grapes
21. Sultanes Sultanas
Fish 1. Anchois Anchovy
2. Anguille Bel
3. Blanchalle Whitebait
4. Cabillaud Cod
5. Eperlan Smelt
6. Fletan Halibut
7. Hareng Herring
8. Limende Lemon sole
9. Maquereau Mackerel
10. Merlan Whiting
11. Poisson Fish
12. Plie Plaice
13. Stromatee Pomfret
14. Saumon Salmon
15. Sole Sole
16. Turbot Turbot
17. Truite Trout

Shell Fish 1. Crouletache Shell fish

2. Crevettesroses Prawns
3. Crevettesgrises Shrimps
4. Coquilles st. Scallops
Jacques Snails
5. Escargots Oysters
6. Huttres Lobster
7. Homard
Poultry and Game
1. Chapon Capon
2. Caneton Duckling
3. Canard Duck
4. Caills Quail
5. Dinde Turkey(hen)
6. Dindon Turkey (cock)
7. Dinonneau Young turkey
8. Gibbier Game
9. Lapin Rabbit
10. Lievre Hare
11. Poulet Young male chicken
12. Poussin A spring chicken

13. Poule Common hen

14. Paisen Pheasant
15. Pigeon Pigeon
16. Volaille Chicken
Meat 1. Agneau Lamb
2. Baeuff Beef
3. Mouton Mutton
4. Pore Pork
5. Passion Fish
6. Viande Meat
7. Veau Veal
8. Vache Cow

Restaurant Equipment 1. Assiette Plate

2. Assiette a potage Soup plate
3. Assiette de viande Large plate
4. Assiette anglaise Large plate
5. Assiette d’entrement Half plate
6. Assiette de poisson Half plate
7. Assiette a the Tea saucer
8. Assiette a café Coffee saucer
9. Assiette a consommé Consommé sauce
10. Beurrier Butter dish
11. Buffer Sideboard
12. Couteau a dessert Knife
13. Couteau de table Dessert knife
14. Couteau huitre Large knife
15. Couteau a poisson Oyster knife
16. Couteau a beurre Fish knife
17. Couteau a bifteck Butter knife
18. Cuiller Steak knife
19. Cuiller Spoon
20. Cuiller a entremet Dessert spoon
21. Cuiller a café Coffee spoon
22. Cuiller a soupe Soup spoon
23. Cuiller a the Tea spoon
24. Auiller a moutrade Mustard spoon
25. Cuiller a service Service spoon
26. Cuiller a glace Ice-cream spoon
27. Ciseaux a couper les Grape scissors
raisins
28. Catetiere Coffee pot
29. Confiturier Jam pot
30. Casso-nossete Nut cracker
31. Demi-tasse Cup
32. Huilier Oil and vinegar crus
33. Pot a the Tea pot

34. Pot a lait Milk pot

35. Pince a sure Sugar tonges
36. Pince a glace Ice tongs
37. Petite assiette Quarter plate
38. Soucoupe Saucer
39. Sucriers Suger pot
40. Sauciere Sause boat
41. Tasse Cup
42. Verrs Glass
 Menue of the day
Miscellaneous 29. Carte du-jour Flesh
1.
30. A la
Chair In the style of
Choice
2. Choix
31. A la broch Roasted in spit
Jame
3.
32. Au beurre
Confiture With butter
Cutlet
4. A l’huile
33. Cotellette Cooked in or served
Cream
5.
34. Au four
Cream Backed
Pancake
6. Au gratin
35. Crepe Gratinted
Crust
7. Croute
36. Au maigre An expression for dishes
Raw
37. Cru prepared without meat
Leg,especiallyof chicken
8. Cuisse
38. A point Just done
Hot
9.
39. Alcool
Chaud Alcohol
Cover
10. Covert
40. Bain-narie Double boiler
Lid
11.
41. Baquet
Couvercle A sumptuous feat
Fruit basket
12. Corbeille
42. Beurre-manie
de fruit Butter and flour-kneaded
Ashtray
43. Cendrier together
Candle
13.
44. Biere
Chandelle Beer
Lunch
14. Dejeuner
45. Bifteck Beef steak
Dinner
15.
46. Biscuit
Diner Literally”twice baked”
Sweet
16. Couce
47. Bisque or doux Soup prepared from shell fish
Water
48. Eau Butter
Stuffing
17. Frace
49. Beurre Melted butter
Staffed
18.
50. Beurre
Faric fondue Black butter
Flour
19. Farine
51. Beurre noir Nut brown butter
Chilled
20.
52. Beurre
Frappe noir Maitre d’hotel butter, i.e. butter
Smoked
21.
53. Beurre
Fume maitre with parsley and lemon juice
Cold
d’hotel
54. Froid Cheese
55. Fromage Well cooked or well done
Waiter
56. Garcon Drink, beverage
Garnish
22.
57. Bien cuit
Carnture Soft drink
Cake
23. Gateau
58. Boisson Sideboard
Jelly
24.
59. Boisson
Goles sucre Coca
Ice, ice-cream
25. Glace
60. Buffet Coffee
Ice cube
26.
61. Cocoa
Glacon Bread slice cut to various
Oil
27. Huile
62. Café sharpes and sizes, used plain or
Milk
28.
63. Canapé
Lait fried. Various tit-bits may by
Vegetables or fruits
64. Macedoine placed on these and served.
Honey
65. Mile Noodles
66. Neuilles Eggs
67. Oeufs Omelet
68. Omelette Special dish of the day
69. Plate du jour Breakfast
70. Petit dejeuner Bread
71. Pain Mixed pickles
72. Picalitti Bread roll
73. Petit pain White bread
74. Pain blanch Brown bread
75. Pain bis Toast
76. Pain grille Pastry
77. Patisserie Lamp used for gueridon
78. Roohand cookery
79. Rechauffe
80. Rhum Reheated
81. Riz Rum
82. Saignant Rice
83. Souper Under done
84. Salade Supper
85. Saucisse Salad
86. Sirop Sausage
87. Sucre Syrup
88. Serviette Sugar
89. Traiteur Napkin
90. Vinagre Caterer
Vinegar
 The Restaurant
Supervisor
Attitudes

II Glossary
Technical Terms
A la carte Ordered as separately priced items from the menu
Acetobacter Bacteria
Aerobic Alive in the presence of oxygen
Anaerobic Alive in the absence of oxyg en
Alcohol See page 62

Birioche Small sweet cake made with light yeast dough

Brut Lacks sweetness completely
Bentonite Colloid clay

Cuvee Stock of blended wine

Cruet set Sprinkler pots for salt, pepper and mustard
Liqueur
Course Sweetened
Food items and eaten flavoured spirit time and sequence during
at a particular
Lees Residual
a complete wine
mealwith dead yeast
Linen
Croissant Tablecloths, napkins,
Crescent-shaped bread-roll dusters, traycloths
Check Bill of payment
Mis-en-scene
Clientele Preparing
Customersthe of restaurant
patrons environment
Mis-en-place
Cutlery Meaning
All knives, literally
forks and“putspoons
in place” but refers to preparation
Crockery before the service
All plates, starts and servimg dishes made of
cups, saucers
Muffin Light, flat, round
china glass, spongy
porcelain cake
or generally earthenware
Marc
Cover Pips, skin and
The place on aresidual fermented
table taken wine glassware and
by the cutlery,
line for one individual
Order-Taker Person located in room service who takes down food and
Décor beverage
Furnishingorders when guestofplaces
and decoration room them from their hotel
De jour room
Of theover
day the telephone.
Dry Lacks sweetness
Ore-plated
Distillation Food served of
The process into a guest plate
capturing before ittheis vapour
and cooling broughtofbefore
a
aboiling
guest liquid
Portion
Degorgement Amount
See pageof 66food allotted to one person
Dosage See page 66
Pate Paste of meat
Pupitres
Etiquette Bottle racks
Rules of that can
personal be tiltedinaround
behaviour polite an axis
society
Pot-still process
Eau-de-vie-de-more See page 68,69
Distilled juice of marc
Potent still process See page 68,69
Proof
Fermentation Alcoholic
The actioncontent
of yeastinona beverage
any sugar containing liquid
Fortified Wines Wines strengthened in alcoholic content
Residents Person staying in the hotel
Rose
Guest Pink by theoraddition
Customer patron of ofaalcohol or spirit
restaurant or hotel
Remuage
Galantine See
Whitepage
meat65 boned, cooked, pressed and served cold in
aspic
Spirit See page 62
Still
Horswine
d’oeuvre Lacking
Extra dishcarbonation
served as appetizer before or during a meal
Sparkling Wines that contain carbon dioxide
Sakazuki
Isinglass See pageof83sturgeon fish
Bladder

Tip Small present of money for service rendered

Sauted Tossed in a shallow pan
Tokkuri See page 83
Table d’hote Meal at fixed time and price for guests at hotel

Vin de goutte Running wine

Vin de presse Wine made from residual fermented wine

Yeast Micro-organism used in fermentation