food and beverage

Food safety Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. Debates on genetic food safety include such issues as impact of genetically modified food on health of further generations and genetic pollution of environment, which can destroy natural biological diversity. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item. In theory food poisoning is 100% preventable The five key principles of food hygiene, according to WHO, are: Prevent contaminating food with pathogens spreading from people, pets, and pests. Separate raw and cooked foods to prevent contaminating the cooked foods. Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens. Store food at the proper temperature. Do use safe water and cooked materials Mise en place Mise en place is a French term meaning "everything is in its place" and refers to preparation carried out before the day's cooking begins Careful attention to mise en place is the vital step in your daily routine. If you are confident that everything required for the day, including equipment, food stuffs and serving dishes are in place and ready to use you are more likely to maintain a smooth and even workflow throughout the working day. This means you can concentrate all your efforts on producing quality products with maximum efficiency and minimal stress. Thing left undone during this preparation time, or food poorly prepared, can easily lead to chaos in the kitchen at the critical time of service. To be competent in mise en place requires a comprehensive range of fundamental culinary skills and knowledge. The type of kitchen and the menu will determine the daily mise en place routine. These includes: A simple task like using a knife includes the types of knives available, their special purposes, how to use them safely and skillfully and how to clean them and store them properly competent chef however needs more then practical culinary skills. Teamwork, effective organization, time management and meeting occupational health and safety standards are equally important work practices, as they contribute to a safe and productive environmentBefore you step into a kitchen it is also crucial that you are familiar with the act that details the requirements of occupational health and safety. You also need to be aware of provisions under the food act, which pertain to people who handle food for resale. It is essential, therefore that you familiarize yourself with these topics. BREAKFAST COVER The area or space for all the utensils (including salt, pepper cruets and ashtrays) for each guest is called cover. The breakfast cover may be divided into two types: 1. Full breakfast cover. 2. Continental breakfast cover BREAKFAST TABLE SETTING Table setting is an art. A meal however simple or elaborate, the laying of a table can make a whole lot of difference. Each meal can have a classy look with a little touch of thought. A basic table setting, suitable for breakfast should be arranged as follows: · A plate placed in the center (allow at least 24 inches for each place setting) · A bread and butter plate placed at the top left of the plate · A soup / salad bowl can be placed on top of the plate (as needed) · A fork placed on the direct left of the plate · A knife and soup spoon placed on the direct right of the plate(the cutting edge of the knife should face the plate) · A napkin folded to the left of the fork · A drinking glass placed directly above the spoon and knife · A coffee / tea cup and saucer to the right of the drinking glass GENERAL RULES TO BE OBSERVED WHILE SERVING 1. Women are usually served first. The host is always served after his or her guests. When children are present at the table, serve them as quickly as possible to maintain peace. 2. Place and remove all food from the left of the guest. 3. Place and remove all beverages, including water, from the right of the guest. 4. Use the left hand to place and remove dishes when working at the left side of the guest and the right hand when working at the right side of the guest. 5. Place each dish on the table with the four fingers of the hand under the lower edge and the thumb on the upper edge. 6. Never reach in front of a guest, nor across one person in order to serve another. 7. Present Serving dishes from the left side, in a position so that the guest can serve himself. 8. Do not place soiled, chipped, or cracked glassware and china or bent or tarnished silverware before a guest. 9. Handle tumblers by their bases and goblets by their stems. 10. Do not lift water glasses from the table to fill or refill. When they cannot be reached conveniently, draw them to a more convenient position. 11. Set fruit juice and cocktail glasses, cereal dishes, soup bowls, and dessert dishes on small plates before placing them in the center of the cover between the knife and the fork. CLEARING OF PLATES The basic technique is the same as carrying two plates from above. After picking up the first plate, arrange the flatware on it. The handle of the first fork is under your thumb. This will secure the remaining flatware. Then slide the knife in at a right angle under the fork. Now pick up the second plate with the flatware, and place the flatware on the first plate, fork beneath the thumb and knife below. The remaining plates are stacked on the second plate, while the flatware is arranged on the first plate. Clear only two plates at a time and sort-out in the waiter’s pantry. Procedure for Carrying a Tray 1) It is important to organize the tray in a way that the weight is concentrated on a precise point that will be maintained by the wrist and the left hand (a pile of under cups) 2) Items less heavy will be placed around heavier items (cups and spoons). Procedure for laying Plates Consider a "service" which is composed of a meat dish, a vegetable placed on an under dish, 4 hot plates and a sauce dispenser. The following procedure is adopted: · Cover plates with a cloth and hold them with the left hand. · Position the meat dish on the pile of plates . Place the sauce dispenser between the forefinger and little finger (on the top) and middle finger and ring finger(under). · The vegetables dish should be carried in the right hand. PROCEDURE FOR CARRYING PLATES A Stack of Plates A stack of plates is always carried with both hands. Wrap your hand towel around the plates so that you do not touch the plates with your bare hands. Do not hold the plates against your body. One Plate Always hold a plate between the thumb and forefinger (index) finger. Your thumb should be flat on the rim of the plate, pointing toward the rim, never into the plate. Two Plates Held from Below: Hold the first plate between the thumb and index finger. The index finger is placed slightly behind the lower rim. Slide the second plate against the index finger and support it with the other fingers from beneath. Held from Above: The first plate is held with the thumb and index finger. With that hand turned slightly upward, balance the second plate on the lower forearm and the ball of the thumb. Support the upper plate with the other fingers. Four Plates The procedure for carrying four plates is as follows: 1. Seize the first plate between the thumb and the forefinger 2. Place the second plate between the forefinger (on the top) and the two fingers major and ring finger (under). 3. Place the third plate over the basis of the thumb and the little finger. 4. The fourth plate is carried in the right hand, this will be the first plate placed on table. HANDLING SERVING DISHES AND UTENSILS During service the right and left hands have distinct functions to perform. The left hand carries while the right hand works. Flatware, glasses, cups, and the like are always carried on a tray, never in hands. For safety and to prevent clattering, this tray should always be covered with a paper or cloth napkin. While bringing platters to the side table or guest table, always carry them in both hands. The hand towel should be draped lengthwise over the cloth so you can hold the platter on both ends. If several plates or serving dishes are carried at the same time, place them on the towel so they will not slide. Serving bowls and sauce boats are always placed on a small plate with a paper doily. POINTS SHOULD BE KEEP IN MIND WHILE SERVING FOOD The guest should never be kept waiting for his check. It should be presented either immediately after the last course has been served or as soon as he has finished eating. A check cover should be used to transport the bill to and from the table. The cover should be placed to the right of the host. If the host is not known, the check should be placed at the center of the table. It is always a courteous practice to ask if any other services are desired. Guests should be shown small courtesies when departing; for example, a server may draw out the chair for a female guest and assist her with her coat etc... The server should express his goodbye sincerely and welcome the guest to return. The idea is to make the guest feel completely welcome. When guests ask for check, Captains should inquire as to the satisfaction of the guests. check are then delivered to table. SPECIAL OBSERVATIONS WHILE SERVING MEALS There are many things a server must attend to become fully efficient. Here are a few tips a server can use to take advantage: 1. Serve hot food hot, on heated dishes. 2. Serve cold food chilled, on cold dishes. 3. Inquire how food is to be cooked: a. Eggs - fried or boiled, scrambled etc... b. Steak - rare, medium, or well done etc... c. Toast - buttered or dry 4. Refill water glasses whenever necessary during the meal. 5. Refill coffee. Customer will let you know if they've had enough. 6. Place silver necessary for a course just prior to serving: a. Soup spoon on extreme right of teaspoons. b. Cocktail fork to right of soup spoon. 7. Offer crackers, bread, other accompaniments with appetizers or soups. 8. Provide iced teaspoons for ice drinks, straws with appropriate beverages. ORDER OF SERVING MEALS Breakfast Many customers at the breakfast hour are in a hurry. Many people you will discover are not in the best of spirits before they have had their first cup of coffee (or maybe not ever). A positive and cheerful attitude displayed from the server in combination with prompt and efficient service might help to normalise the situation. Below is a guide that might be acceptable in most situations. 1. When a fresh fruit or fruit juice is ordered, it is desirable to serve it first and then to remove the soiled dishes before placing the toast and coffee. 2. When customers order a combination of cooked food, toast, and coffee, they may ask to have the whole order served at once. Place the fruit dish, set on an underline, in the center of the cover, the plate of toast at the left of the forks, and the coffee at the right of the teaspoons 3. When the breakfast order includes a cereal and a hot dish, the service procedure may be as follows: a. Place the fruit course in the center of the cover. b. Remove the fruit course. c. Place the breakfast plate of eggs, meat, or other hot food in the center of the cover. Place the plate of toast at the left of the forks. Place the coffee service at the right of the spoons. d. Remove the breakfast plate and the bread plate. e. Place the finger bowl, filled one-third full of warm water. At times the finger bowl is placed after the fruit course, when fruits which may soil the fingers have been served. f. Place the sales check, face down, at the right of the cover or present it on a clean change tray. Lunch. 1. Fill the water glass three-fourths full of iced water. 2. Place chilled butter on cold bread-and-butter plate. 3. Place the appetizer in the center of the cover. 4. Remove the appetizer when guest has finished. 5. Place the soup service in center of cover. 6. Remove the soup entree. 7. Place entree plate in center of cover. 8. Place individual vegetable dishes above the cover. 9. Place hot beverages above and a little to the right of cup and sauce, with individual creamer above the cup. 10. Place an iced beverage or milk at the right and a little below the water glass. 11. Remove the main-course dishes. 12. Remove any extra silver not used in the main course. 13. Crumb the table, if necessary. 14. Place dessert silver to right of the cover with fork nearest the dessert plate, when fork and teaspoon are used. When several teaspoons are placed, the dessert fork may be laid on the left side, to "balance the cover" 15. Place the dessert service in center of the cover. 16. Remove dessert dishes and silver. 17. Place the finger-bowl on the underliner in the center of the cover. 18. Present the Check face down. Dinner 1. Place appetizer or hors d'oeuvre service from the left in the center of the cover. 2. Remove the first-course dishes. 3. Place the soup service in the center of the cover. 4. Remove the soup service. 5.When the entree is served on a platter, place it directly above the cover Lay the serving silver at the right of the platter. Place the warm dinner plate in the center of the cover. 6. Place the beverage to the right of the teaspoons. 7. Offer rolls or place them on the center of the table in reach of all the guests. 8. Remove the main-course dishes when the guest has finished. 9. Crumb the table if necessary. 10. Place silver for dessert course. 11. Place the dessert service in the center of the cover. 12. Offer hot coffee or tea. 13. Serve the check face down. Pouring Beverages 1.Hold glasses by the foot or stem only, to avoid fingerprints. 2. Glasses are always placed to the right of the guest with the right hand. 3 When serving heavy red wines that have been decanted or are in a wine basket, hold the glass, slightly slanted, on the table with left hand and slowly pour disturb 4 A bottle of wine is first presented to the host. Then the bottle is opened, and a small amount is poured out for the host. After the host approves, the guests are served first Glassware Types of Glasses   Highball Rock Collins Hurricane           Martini Cocktail  Brandy Cordial         Stein Beer Beer Pilsner Shot Shoote           Fluted Champagne Red Wine White Wine Different types of crockery and their sizes Soup plate 20 cms in diameter B & B plate (Side plate) 15 cms in diameter Fish plate 20 cms in diameter Dessert plate ( Sweet plate ) 18 cms in diameter Meat plate ( Joint plate / dinner plate/ main course plate ) 25 cms in diameter Cereal Bowl 13 cms in diameter Cheese plate 16 cms in diameter Consommé cup Coffee cup Tea cup Types of cutlery / special cover equipments Butter knife Nut cracker Carving knife Oyster fork Cheese knife Pastry fork Fruit knife & fruit fork Snail fork Grape scissors Snail tong Grape fruit spoon Steak knife Lobster cracker Sundae spoon Lobster pick Asparagus tong Furniture Chairs 18” 1 meter 30 inches / 21/2 ft Tables Sizes of tables Square :- For 2 pax – 76 cm sq For 4 pax – 1mtr ( 3 ft ) Round For 4 pax – 1 meter in diameter For 8 pax – 1.52 meters / 5 ft diameter Rectangular For 4 pax – 4 ft 6” x 2ft 6” Linen Types of linen Table cloths Slip cloth Napkins or Serviettes Cocktail napkins Wiping Cloths Wine cloths Meals & Menus Continental Breakfast Breakfast Brunch. Lunch Afternoon Tea High Tea Dinner CAFÉ / BEVERAGES: Examples of Coffees : Cona; Espresso; Cappuccino; Iced; Filter; Examples of Teas: Indian; Ceylon (Sri Lanka); Darjeeling; Earl Grey; Jasmine; Kenya; TISANES These are fruit or herb flavored teas and are often devoid of caffeine. Examples of Herbal Teas: Peppermint; Mint; Rosehip; Camomile Examples of Fruit Teas: Cherry; Blackcurrant; Mandarin Orange; Lemon COFFEE SHOP SERVICE Coffee Shop Service Procedures Greeting & Seating the Guests Offering The Menu .Taking & Placing The Orders Presenting The Check ROOM SERVICE PERSONNEL:- Food & Beverage Manager Assistant Food & Beverage Manager Room Service Manager Assistant Room Service Manager Room Service Supervisor Room Service Supervisor (Morning Shift) (Afternoon Shift) Room Service attendants Order takers Waiter boy TYPES OF BREAKFAST TRAY SET-UPS CONTINENTAL BREAKFAST TRAY 6 7 8 1 5 12 10 11 13 9 2 3 Budvase Quarter plate Serviette B&B knife Juice glass with glass cover and underliner Bread basket Butterdish with underliner Preserve plate Tea cup with saucer and tea spoon Tea pot Milk creamer Sugar basin, with sugar tong and underliner Tea strainer (only if tea leaf) NOTE:- Juice glass has to be covered while taking in the room with glass cover 6 7 8 1 10 14 12 13 11 3 4 Breadbasket should be cover with the napkin. AMERICAN BREAKFAST TRAY Bud vase Cruet set Side plate Napkin B&B knife Butter dish Bread basket Preserve dish Bud vase Cruet set Side plate Napkin B&B knife Butter dish Bread basket 6 7 8 1 10 14 12 13 11 3 4 Preserve dish Fruit juice Cereal bowl Tea cup, saucer & tea spoon Tea pot Milk creamer Sugar basin Half plate ENGLISH BREAKFAST TRAY 6 7 8 1 5 12 10 11 13 9 3 4 Bud vase Cruet set Side plate Napkin B&B knife Butter dish Bread basket Preserve dish Fruit juice Cereal bowl Tea cup, saucer & tea spoon Tea pot Milk creamer Sugar basin Fish plate Half Plate Restaurant A restaurant is an establishment which prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of the main chef's cuisines and service models. While inns and taverns were known from antiquity, these were establishments aimed at travelers, and in general locals would rarely eat there. Modern restaurants are dedicated to the serving of food, where specific dishes are ordered by guests and are prepared to their request. The modern restaurant originated in 18th century France, although precursors can be traced back to Roman times. A restaurant owner is called a both words derive from the French verb restaurer, meaning "to restore". Professional artisans of cooking are called chefs, while preparation staff and line cooks prepare food items in a more systematic and less artistic fashion. SIDE BOARD STATION Following items should be kept in side board station before laying out the table: Water Jug Butter Dish Check Pad on Service Table Assorted Condiments Hotplate Side Knives Joint Knives Fish Knives & Fish Forks Soup Spoons, Tea Spoons, Coffee Spoons Sweet Spoons& Forks Service Spoons& Forks Bread Basket Service Salver Coffee Saucers Side Plates Sweet/Fishplates Joint Plates Trays UNDESIRABLE QUALITIES OF A WAITER Forgetting to great the arriving customer pleasantly. ii) Letting guests seat themselves, inspite of being present near the table and not otherwise engaged. iii) Refusing to assist a guest or seating a guest at a dirty table. iv) Serving from the wrong side, when it is possible to serve from the correct side v) Not setting tables properly and placing empty sugar bowls /cruet sets on the table. vi) Forgetting to say 'Pardon me', or 'Excuse me, sir / madam, if a mistake has been made. vii) Being too familiar with guests. This could lead to embarrassing situations. viii) Gathering in groups in operational areas and talking loudly and showing signs of irritability with other members of the staff. ix) Leaving fingerprints on crockery / glassware or making a noise by clattering the service equipment. x) Keeping the side station dirty or using torn or stained linen. xi) Forgetting a dish that has been ordered, or serving wrong accompaniments. xii) Overfilling water glasses or leaving them empty or leaving dirty ashtrays on an as for hot food and hot plates for cold food. xv) Touching food with one's hands. xvi) Not following the rules of quality waiting at table. xvii) Soliciting tips or questioning the amount of tips. Personal Hygiene and Appearance · All members of the staff should be well-groomed and clean at all times, as this gives them a sense of well-being and confidence to do their job efficiently. · The hands of the waiting staff should be given special attention, as they are constantly under the scrutiny of the guests. Nails should be trimmed, and kept clean. Playing with one's hair and face should be avoided. · Chewing gum should be avoided in all public areas of the hotel. · Minimum jewellery should be worn by the service staff. A wrist watch, finger ring and plain earrings (for girls only) should be permitted. · If an employee has a skin problem, a doctor should be consulted immediately · Uniform should be clean and well-pressed. Shoes should be properly polished and well-fitting. Use Of Serving Trays In The Restaurant For those who run a business in the catering and restaurant industry, serving trays are of great importance. There are different uses for serving trays including carrying food and beverages from one place to another as well as enabling those in the industry to serve specific sized portions of food. Some serving trays are used to hold plates and drinks, while other restaurants choose the tray to serve food on. for sure; serving trays are an important part of the food industry. When choosing serving trays for restaurant and catering businesses there are a lot of aspects to take into consideration. First, you will need to make a choice of the color and size of the trays. You can buy serving trays in many different sizes, ensuring that every establishment} can use the trays that are most appropriate for their business needs. When trays are used to be carried through walkways, they must be small enough to fit comfortably through doorways. If they are too big, waiters will find that it is difficult to transport food with these trays and the chance of spills and accidents will increase. The task that is being accomplished will best determine the type of serving tray that is going to be used. Serving trays should in some cases be nice looking and provide a visual addition to the food that is being served on the tray. Additionally, many restaurants consider the design or shape of the tables when making their serving tray selections. This can be very important when placing the trays on the table. Ensuring that the trays make a good looking presentation for each meal is vital to a restaurant's success. One other important aspect to keep in mind when buying serving trays for restaurants is how sturdy the trays are. The tray must be commensurate with the amount of items that will be placed on it. There are various types of trays available for use, and you must take these factors into consideration. The serving tray must not only look nice, but it also should be practical as well. Some serving trays are used only for drinks, these are often a different shape and some have a rubber layer to prevent drinks from tipping and spilling during transport. In addition to standard serving trays, there are also specialized buffet trays and platters that are often used. It is important for the catering business to set up guidelines regarding the use of different trays for various functions. These guidelines might be based upon the type of customers that is being served. A banquet for adults and one for young children should require different types and various sizes of serving trays. All of these issues must be decided beforehand, to ensure that the catering business operates in the same manner each time. Last, but not least, when deciding for serving trays for catering business, you should also set guidelines for how the food will be displayed on the trays as well as platters. Serving trays are more than just tools of carrying food, they are also the presenters of the meal. Food should be arranged in a decorative way, giving full attention to the food being served. When serving trays are chosen carefully you can rest assured that your catering business will present meals in the best manner possible. Wooden tray and plastic wood tray service life and the advantages and disadvantages Tray using life depends on the correct use and storage tray conditions. In actual use improper operation, forklift is the cause of most major factors tray damage, accounting for approximately 80 ﹪ above. In addition, tray don't overload use and properly positioned in the main bearing force (make sure the point) is very important. 1. The wooden pallets (1) the wooden pallets of materials: The properties and the characteristics of wooden pallets, are from lumber itself, material is decided to wooden pallets the decisive factor of application and the price. (1) of broadleaf cypress, material loose and soft, durable sex difference, is used in the manufacture of bearing demand is not high tray. (2) the pine: conifer species of more, suitability is wide. Larch/yellow pine/white/Korean pine texture, color, woodiness hard thick white, appearance beautiful, more for the production of fine packaging, but the price is higher. (2) the wooden pallets of defects The problems mainly exists in health/cleanliness and production stability, etc. (1) wood yi damp, mildewy, bug eat by moth, and can't clean. In addition, the surface of wood screw off and corrosion problem cannot overcome. (2) because of lumber is natural material, its quality aspects by regional climate impact, even the same raw materials, in the dry humidity, wind crack also difficult to achieve aspects of uniform standards. (3) use wooden tray, short life cycle times under routine use about the 200-300 times. (4) also for hygiene reasons (mainly longicorn bug violations), since 1998 10-year us and Chinese exports to Europe have issued an injunction with wooden tray, wooden pallets methods need to the fumigation processing rear can export. Fumigation needed time and cost were bigger (normally takes 48 hours, expenses for cost 20 ﹪ control (5) the demand of lumber wooden tray caused in forest resource consuming even damage. From the development trend, its raw material resources will increasingly exhausted. 2. Plastic wood tray product features and advantages: (1), plastic wood tray neat in appearance, easy to clean, easy to disinfect. (2), plastic wood tray. No nails, without a thorn in packaging process because accident damaged goods will not. (3), plastic wood tray acid and alkali resistance, corrosion resistance, can be used in a variety of special occasions. (4), plastic wood tray avirulent insipidity, beneficial to the warehouse environment improvement of goods, especially in food, not any pollution. (5), plastic wood tray fumigation-free, reduce export procedures, accelerate the capital turnover. 6, plastic wood tray no combustion, no spark, to warehouse fire prevention have certain effect. 7, damaged plastic wood tray recyclable, as other items by the processing of raw materials. 8, plastic wood tray long service life, is generally turnover wooden pallets 2 ~ 3 times, reasonable use can reach to 4 ~ 5 times. 9), plastic wood tray printing convenient, but on a tray printed on the company Logo facilitate the goods identification, play advertising effectiveness. ⑩, plastic wood tray in raw material according to different needs adding other chemical materials, improve the tray performance. Personal Hygiene Personal hygiene may be described as the principle of maintaining cleanliness and grooming of the external body. Regular Routine of Personal Care Bathing Skin care Back care Oral hygiene Shaving Shampooing hair Hair care Nail care Perineal care Dressing and undressing Washing and Grooming Your Hair Your Face Your Skin Your Teeth Your Ears Your Hands Your Nails Your Feet Hair Brushing your hair cleans and stimulates hair and scalp. Brush from roots to tips to spread natural oils along the whole length of hair. Shampoo regularly Ears Wash ears daily with a wash cloth don’t forget behind the ears Do not use ear buds in ears it will smash the ear wax deep into the ear canal Did you know…..?? Ear wax is usually removed when you chew food or gum. Dental Hygiene: How to avoid tooth decay? Daily dental hygiene routine that consist of brushing for 2-4 minutes and flossing. See a dentist every 6 months Body Odor The use antiperspirants decreases perspiration and cover odor with a manly smell Daily baths or showers using soap and scrubbing the entire body with a washcloth Change clothing daily Maintain a healthy diet Fingernails and Toenails File fingernails in one direction Cut toenails straight across – never cut into corners Protect against ingrown toenails by avoiding tight shoes, very high heels Foot Care Keep feet and skin clean and dry Change socks daily Avoid walking barefoot in public areas Throw away worn-out shoes and never borrow other people’s shoes Proper dress Clean uniforms No tears Closed toe shoes, no heels Clean foot ware Hair restraints (Hairnets, beard nets ) No jewelry(Wedding bands?) No visible body piercing No nail polish, false fingernails No false eyelashes What you can’t do at work No eating No drinking No smoking No spitting No chewing gum If you are hurt, all open cuts or wounds are to be protected with a secure waterproof covering Bandage and glove If you are ill, Inform your supervisor if you exhibit the any of the following symptoms: jaundice (yellowing of eyes and skin) diarrhea vomiting fever sore throat with fever boils or cuts discharges from ears, nose or eyes Excessive coughing or sneezing. When do you wash your hands? Before starting to work After: Handling raw ingredients Smoking, eating or drinking Using a handkerchief or tissue Touching any dirty object or surface Touching any part of your body Cleaning or taking out garbage Using the washroom Hand washing Wet hands Soap (20 seconds) Scrub back of hands, wrists, between fingers, under fingernails, arms almost to elbows Rinse Towel dry (single use towel) Turn off taps with towel Open door with towel Discard towel in appropriate manner First aid The initial assistance or treatment given to a casualty for any injury or sudden illness before arrival of an ambulance, doctor, or any qualified person is called as FIRST AID. The casualty is likely to be in the need of secondary aid. Principles of First Aid Act calmly and logically. Be in control – both of himself or herself and the problem. Be gentle but firm, speak to the casualty kindly but purposefully. Build up trust through talking to the casualty throughout the examination and treatment. Avoid giving any misleading information. Never leave the casualty alone and continue to talk to him/her until the ambulance or doctor arrives. Continuously reassure the casualty. JOB OF A FIRST AIDER…. Always avoid endangering yourself Ensure that victim is safe from danger Check the victim’s condition and asses his or her injuries Take immediate remedial action if necessary. DO NOT…… Allow crowd to form around the casualty. Do too much, remember that doctor will be coming. Put any unclean dressing or cloth over the casualty. Touch a wound with your fingers. Move a patient unnecessarily. Risk burning a patient by using unwrapped hot water or other heated object. Remove his clothing unnecessarily. Attempt a precise diagnosis. Forget to send for a physician. FIRST AID BOX First aid book Antiseptic cream Savlon or Dettol Antihistamine lotion Calamine lotion Antacid Tablets Anti- diarrhoel Tablets Paracetamol Asprin Kaolin Clay Chloromycetin eye ointment Travel sickness tablet Oil of Cloves Clinical Thermometer Sterilized dressing for fingers, hands, feet etc. Sterilized cottonwool Triangular Bandages (unbleached) Tweezers Dressing Scissors Safety pins Pad & Pencil FOOD &BEVERAGE TERIMINOLOGY Aboyer Aboyer aids the communication between the kitchen and restaurant. He receives the food order from the service staff and announces the order to the kitchen. Aboyer is responsible for hot plate section of the pantry. A la carte Menu A la carte menu isa type of menu, where the food items are priced individually. Literary meaning of a la carte is “from the card” American service It is a type of table service. In American menu the food is pre-plated and portioned at the kitchen. This type of service is relatively less formal and seen in coffee shops. ABC ABC stands for Ashtray, Budvase and Cruet. ABC is kept at the centre of the table while laying the cover. Back of the House Back of the house is the ancillary area of the restaurant, where all the supporting service is carried out. Some of the back of the house sections are pantry, dishwashing, hot plate, still room etc. Bain Marie Bain Marie is equipment that holds the Food hot. The equipment contains cylindrical drum, which is heated with water. Bain Marie is usually used in Hot Plate section of the pantry. Barker Barker is another term for Aboyer. Barker is the person who communicates between service and kitchen and help to pick up the food in time. Usually the order taken by the waiter is hander over to the Barker. Bone China It is a white translucent ceramic material made from kaolin, china clay and bone ash. It is used in restaurant to serve various dishes. Briefing Briefing is done prior to the opening of the restaurant. In the briefing the senior most staff gives instructions to the junior staff with regard to availability of dishes, special items of the day, and also some training. Buffets Buffet is a type of assisted service, where food and beverage is displayed at counters. Waiter assists at the counters to take the food from the counters or the guest help themselves. Bus Boy Bus boy is a person who helps the waiter. The main responsibility of a bus boy is to bring the food from the kitchen and also do the clearance of plates from the table. Carousel Carousel is a circular counter that revolves to display the food items. The carousel is fitted in such a way that the one side is always inside the kitchen and other side is in the service area. As the carousel revolves the counter is filled up from the kitchen and guests selects the food as it revolves. Carte du jour Carte du jour means “card of the day”. It is used to highlight the special dishes of the day. carte du jour is actually an supporting menu to the main menu. Chafing dish It is a hollowware used to keep the food warm usually in buffet service. Chafing dish has a water container, which is the base, food container and place for fuel. Using the fuel the water is heated up and in turn the food is heated up with the hot water. Cover Cover is the space on the table allotted for table-wares to the guest to consume his/her meal. The size of the cover is 24 inch * 18 inch. Cutlery Cutlery is the term denotes all the cutting implements such as knives. Cutlery can be made of EPNS or stainless steel. Demi-tasse Demi-tasse means half cup. It is used to serve coffee except breakfast. Size of demi-tasse is 75 ml. Dummy waiter/ Demi waiter Dummy waiter is another term for side board. it is a restaurant furniture and used to keep all the serving equipments for a meal session. Elevenses Elevenses is a meal served at 11 o’ clock. It includes the food items as biscuits, cake etc. and usually offered to children. Gueridon trolley It is a mobile trolley from which the gueridon service is done. Hostess Hostess is a member of restaurant brigade. Duty of hostess includes taking restaurant reservation and receiving them at the door. Indian breakfast It is a type of breakfast, which includes Indian dishes such as dosha, idly, chapathi etc. served with chutney and vegetable curries. There are two types of Indian breakfasts viz. North Indian and South Indian. Lounge service It is a type of specialized service. Lounge service is done at the lounge of a hotel. Items such as morning tea, afternoon tea, and alcoholic beverages are served in the lounge. Maitre d’hotel Maitre d’hotel is the Supervisor of the a F&B outlet. He looks after the day to day operations of a food service outlet. Menu Menu is a list of food and/or beverage than can be served to a guest at a price. It helps guests to select what they would like to eat and/ or drink. It is a document that controls and directs an outlet’s operation and is considered the prime selling instrument Mise-en-scene It means prepare the environment of the outlet before service. Mise-en-scene includes preparing the restaurant welcoming, create ambience with regard to cleanliness, furniture setting and temperature. Mise-en-place Mise-en-place means “putting in place” and the term denotes to the preparation of a work place for ultimate smooth service. To ensure that the restaurant is ready for service the waiter makes sure that this station has been efficiently prepared for service. Napkin Napkin is restaurant linen. Napkin is used to decorate the table using various folds and also used to keep on the lap of the guest to protect their clothes during service. Sommelier Sommelier is the French term for wine waiter. He is responsible for the service of all alcoholic drinks during the service of meals, and is also a sales person. He requires to have a thorough knowledge of beverages and wines as food accompaniments. Trancheur Trancheur is the French term for carver. His responsibility is to carve the meat joints in front of the guest and serve to them. Salesmanship The food and beverage service personnel are technical salespersons, hence they should have a thorough knowledge of the proper presentation and service of all the food and beverage served in the establishment Tableware Table ware is a type of restaurant equipments used to keep on the table. Table ware includes flatware, cutlery and hollowware. Table ware is made either EPNS or stainless steel. Silver Dip Instantly removes tarnish from silverware, silver plate, cutlery and small silver items. Quickly cleans even difficult to reach places such as between fork tines. Gives silver a brilliant shine. Just dip, rinse and dry Polivit Polivit is the one of the fastest methods of cleaning silverware. For this one needs aluminum foil, baking soda, shallow pan and a clean cloth. The baking soda will "polish" the silverware, removing dirt, stains, and grease. Rinse the silverware thoroughly under warm, running water. Air-dry the silverware on a clean towel. Buff the silverware with a soft, clean cloth. Burnishing machine This is a revolving drum like container using for cleaning silver ware, with safety shield attached to it.. The burnishing machines are attached with ball bearing to run that effectively. Soap power is used to clean the silver ware hygienically. Thermal shock Thermal shock is the result of glass experiencing a sudden temperature change. Glass holds temperature, and a rapid change in temperature can cause enough stress to result in breakage. Mechanical shock Mechanical shock in glassware is the direct result of contact with another object, such as a spoon, a beer tap, another glass, or a piece of china. This kind of contact can cause a minute abrasion, invisible to the eye, but a source of weakness in the glass, making it more susceptible to breakage from impact or thermal shock. Disposables Disposables are use and throw products used in the service of food and beverage productsThis is largely due to the increasing demand for fast food items. There are different types of disposable used in the catering business and mostly they are used in outdoor catering, vending machines, fast food outlets & hotels Special equipments Special equipments are for specialized services. They are not used in regular services. Specialized equipments are divided into Trolleys and Miscellaneous equipments. Some of the trolleys used in a restaurant are gueridon trolley, bain marie, vending machine, hot plate etc. EPNS (Electro Plated Nickel Silver) EPNS is Silverware made of silver plating. Silver plating is a thin layer of silver on top of another metal. It is made by an electrical process, hence the name – Electroplated Nickel Silver. Cutleries and crockery’s of high class establishments are made out of EPNS which includes different types of forks, knifes, pots, plates, salvers etc. Table d’hôte or a fixed menu Table d’hôte refers to a menu of limited choice. It usually includes three or five courses available at a fixed price. It is also referred to as a fixed menu. This term is known to caterers by its abbreviation TDH menu. A table d’hôte menu is a complete meal at a predetermined price. A la carte menu A la carte menu is a multiple choice menu, with each dish priced separately. If a guest wishes to place an order he selects the item from the menu and pays for the order he made. In an a la carte menu all items are cooked to order and served with accompaniments. Hors d’oeuvre Hors d’oeuvre course aimed to stimulating the palate, and consists of small tasty dishes, using a large array of different items such as anchovies, olives, cheese and smoked fish. They are often referred to a starters or appetizers. This course could also include salads. Entrée Entee is the first meat in a French Classical menu. It usually comprises a dish made up of steak, cutlets, casseroles or stews. Some example are Steak au poirre, Veal cutlets, and Irish stew. Dessert This is the fruit course in the French classical menu and usually presented in a basket (Corbielle de Fruits) and placed on the table, as part of the table décor, and served at the end of the meal. All forms of fresh fruit and nuts may be served in this course. Table Service It is a type of service. Table service is the service done at the table, where the guests are seated. In the table service either service personnel or waiter serves the food to the guests or the guests help themselves. American service American service is a pre-plated service which means that the food is served onto the guest’s plate in the kitchen itself and brought to the guest. The portion is predetermined by the kitchen and the accompaniments served with the dish balances the entire presentation in terms of nutrition and color. This type of service is common in a coffee shop where service is required to be fast. English service English service is often referred to as “Host Service” or “Silver service”. The food is brought on platters by the waiter and is shown to the host for approval. The waiter then portions the food and serves to the guest plate. French service It is a very personalized service. Individual portioned food is brought from the kitchen in dishes and slavers which are placed directly on the table. The plates are kept near the dish and the guests help themselves. Russian service Table is laid with food for guests and presentation is done elaborately. Guests help themselves. This is an elaborate silver service much on the line of French service. Display and presentation are the major part of this service. Some parts of the service such as carving and portioning etc are done by the waiter. Gueridon service This is a service done from the gueridon trolley. The cooking is done at the gueridon trolley place near the guest table and service is done at the guest table. The waiter plays an important role as he is required to fillet, carve, flambé and prepare the food with showmanship. Self Service In the self service the service is done by customer themselves. The guests collect the food from the counters and then he/she may sit at the table or stand at high table to have the food. Counter service Counter service sometimes called cafeteria service. The guests come in line, collect their food from the counter and seat at the table to have the food. Food may be grouped together such as cold and hot, or main course and desserts etc. In some places the guests also have to clear the empty plates and cutleries after having the food. Echelon In echelon service the counters are arranged in such a way that it provides better view of the foods and arranged in angular way. Carousel The carousel is a circular counter that revolves to display the food items. The carousel is fitted in such a way that the one side is always inside the kitchen and other side is in the service area. As the carousel revolves the counter is filled up from the kitchen and guests selects the food as it revolves. Carvery Cavery is a type of assisted service. This service method includes both table service and self service. Some parts of the service is done by the waiter at the table and some parts of the service is done guests themselves. Take away The food order is placed at a counter and the food is collected from the same counter and take the food away from the premises for consumption. Drive thru The customer drives the vehicle to the counter and orders and collects the food and leaves the counter. Vending Machine The customer inserts the value of the food item displayed in the vending machine and selects the food by pressing a knob. The vending machine dispenses the selected food. The vending machine can dispense hot or cold food. Food courts Food courts include series of individual counters where customer may either order and eat, or buy from a number of counters and eat in separate eating area. Kiosks Kiosks are outdoor arrangements that provide food and beverages to people in a specific location. Specialized Service/ In-Situ In-situ service is the service provided at the place, which is primarily not meant for service. Examples of in-situ services are: Tray service In the tray service the food and beverages are brought in a tray and given to guests. Such service are seen in hospitals, guest rooms etc Room service In room service the service of food and beverages are done in the guest room. The food is taken to the guest room in a tray or room service trolley. Drive-in service The guests order the food from the vehicle parked at designated areas and service is done at the vehicle. The food is placed on trays that are clipped in the door or steering wheel. Lounge service In lounge service the food and beverage is served at the lounge area of a hotel Mise-En-Scene Mise-en-scene is the preparation of the environment of the restaurant before starting the service session. Creating a pleasing, safe and hygienic environment is the main task in the Mise-en-scene. For the waiter the restaurant is the service area. Before each service session, the restaurant should be made presentable enough o accept guests. Mise-En-Place Mise-en-place means “putting in place” and the term denotes to the preparation of a work place for ultimate smooth service. To ensure that the restaurant is ready for service the waiter makes sure that this station has been efficiently prepared for service. Guest Service Cycle Guest service cycle refers to the activities provided to the guests while in the restaurant. Guest service cycle is the process, which repeats to every guest. Learning guest service cycle is very important, because a good waiter should know what are the activities done in the restaurant during the service. Social Skill Social skill is a skill, which enable us to deal with social situations. Social skills have an important part to play in food and beverage service. Because service is about meeting the guest’s psychological needs and making him feel welcome, and social skills are essential part of this process. Social skills can be used for selling of food and beverage products also. Kot/ Bot Controll System A variety of control systems are used in the hotel industry. One such important control system is the KOT control. When an order is taken from a guest, it is ordered in triplicate on a Kitchen Order Ticket. One copy goes to the kitchen, against which the chef prepared the dishes ordered for. The second copy goes to the cashier to make the bill. The third copy is the waiter’s copy, against which the food or beverage to be served to the guest is picked up Specialty Restaurant Speciality restaurant is a restaurant serves specialized cuisines. Service in a specialty restaurant is both formal and stylish. The prices tend to be high because of higher overheads. The menu may be an a la carte, buffet, or a table d’hote. Waiters should be highly skilled, as specialized services such as preparation of food at tables and flambés, may have to be done. Coffee shop Coffee shop is a 24 hours F&B outlet. Usually coffee shop situated near to the lobby of a hotel. Style of service is American that is pre-plated. The menu of coffee shop is varied. Menu comprises of Full-day menu or according to meal session. Cafeteria Service This service exists normally in industrial canteens, colleges, hospitals or hotel cafeterias. To facilitate quick service, the menu is fixed and is displayed on large boards. The guest may have to buy coupons in advance, present them to the counter waiter who then services the desired item. Sometimes food is displayed behind the counter and the guess may indicate their choice to the counter attendant. The food is served pre-plated and the cutlery is handed directly to the guest. Guests may then sit at the tables and chairs provided by the establishment. Fast food Service There is a predominant American influence in fast food style of catering. The service of food and beverages in a fast food restaurant is at a faster pace, than at an a la carte restaurant as the menu is compiled with a special emphasis on the speed of preparation and service. To make this type of service financially viable, a large turnover of customers is necessary. The investment is rather large, due to the specialized and expensive equipment needed and high labor costs involved. Room service Room service is offered to the resident guests. Guests order food and/ or beverages to the kitchen and order is taken by the room service order taker. Once the order is taken then it is passed to the kitchen. Once the order is ready the room service waiter serves the food and/ or beverage at the room. Along with the food, the bill is also presented to guest to be signed or payment. Banquet Service Banquet functions are the services provided at a fixed time and at a fixed venue. The banquet service is inevitable in a hotel due to its revenue earning potential. The reason is that banquet can offer service to a large number of guests at a time. Banquet service can be formal or informal. Bar service There are normally two kinds of bars in Indian hotels. One is the public bar, and the other is the service or dispense bar. The public bar is located in the public areas, and is used for the service of paying customers, be it in-house guess or non-residents. The dispense bar is used for dispensing drinks to other outlets of the hotel such as coffee shop, room service outlet, banquets and the specialty restaurant. It is generally located in the back area of the hotel and is open round the clock. It should be adequately equipped to meet the demands of all the outlets. Vending Machine Vending machines are machines dispensing food and beverages and placed at various places. The main advantages of vending machines are the convenience. But the main disadvantage is the limited choice. Vending machines does not require the help of service staff to operate. Ancillary Areas and Services Ancillary areas are the supporting areas of F&B service department. Without the help of the ancillary departments F&B service department cannot work smoothly. In this regard the ancillary departments are very important for F&B service department. Major ancillary departments in a five star hotel are the following. Pantry Still room Silver room Linen Room Hot plate Wash-up area Kitchen stewarding Pantry Pantry is the area situated between the Kitchen and Restaurant. Pantry consists of the following sections. Hot plate or food pick up area, Place to keep dirty plates and glasses, Place or box to keep soiled linens, Place to keep clean plates and cups, A sink to wash small equipments such as glasses and cups, A dispense Bar Still Room It is one of the very important supporting areas in the food and beverage department of the hotel. It provides the food and beverages for the service of meals which are not provided by the kitchen. The still room makes all the hot and cold non-alcoholic beverages needed for the restaurant. Silver Room Silver room is the place where all the silver wares are stored and cleaned. Still room holds the complete stock of all the silverware such as flatware, cutlery, hollowware etc. separate storage areas would be allotted to store different types equipments. It is very important area that the silver room should contain space for silver cleaning. Linen Room The linen room is important back of the house service area in a hotel. The linen room should stock minimum linen and uniform required to meet the daily demands so as to ensure smooth operations. Linen is changed daily in the restaurant and it is exchanged one on one basis from the linen room. Hot plate Hot plate is the food pick up area of the pantry. The service personnel is not allowed to enter the kitchen nor wait till food is being prepared. The waiter is hands over the KOT (Kitchen Order Ticket) to the Aboyer, who is in-charge of hot plate and in-turn aboyer announces the order to the kitchen. Once the order is being prepared kitchen staff keeps the cooked food in the hot plate. Wash-up area The wash-up area comprises of wash sinks, dish washing machines, rack to keep cleaned dishes, and tables. All the utensils are washed, cleaned, dried and keep here for further use. Kitchen stewarding This department primarily controls the storage and issue of cutlery, crockery, hollowware, chinaware, glassware to the different food and beverage outlets and kitchens. Kitchen stewarding department supplies all cleaned service equipment to waiter. This department is also responsible for washing solid service ware and subsequently furnishing clean items. Types of service A restaurant is a commercial establishment committed to the sale of food and beverage. A restaurant may be a licensed part of a hotel operation, whereby the sales of the restaurant contribute to the sales performance of the hotel as a whole. Restaurants may also be independent business entities under individual ownership and management. There are different types of restaurants: Coffee Shop A concept borrowed from the United States, distinguished by its quick service. Food is pre-plate 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 cuisine would be termed “specialty restaurants”. The service is based more or less on the style of the country from which the particular cuisine originates. FOOD SERVICES There are some basic principles in food and beverage service that a waiter must know:  When food is served by the waiter at the table from a platter onto a guest plate, the service is done from the left.  When food is pre-plated the service to the guest is usually done from the right, though modern convention permits service from the left also.  All beverages are served from the right.  Soups are served from the right unless it is poured by a waiter from a large tureen into a soup cup in which case it is done from the left of the guest.  Ladies are always served first and the remaining guests clockwise. Soiled plates should always be cleared from the table from the right. Empty crockery and fresh cutlery are always served from the right. Never reach across a Customer. Hence, when a guest is present at the table, all items and equipment on the right of guest must be placed from the right and that on the left from the left TYPES OF SERVICE English Service: Often referred to as the "Host Service" because the host plays an active role in the service. Food is brought on platters by the waiter and is shown to the host for approval. The waiter then places the platters on the tables. The host either portions the food into the guest plates directly or portions the food and allows the waiter to serve. For replenishment of guest food the waiter may then take the dishes around for guests to help themselves or be served by the waiter. French Services: It is a very personalized service. Food is brought from the kitchen in dishes and salvers, which are placed directly on the table. The plates are kept near the dish and the guests help themselves. Silver Service: The table is set for hors d'oeuvres, soup, main courses and sweet dish in sterling silverware. The food is portioned into silver platters at the kitchen itself which are placed at the sideboard with burners or hot plates to keep the food warm in the restaurant. Plates are placed before the guest. The waiter then picks the platter from the hot plate and presents the dish to the host for approval. He serves each guest using a service spoon and fork. All food is presented in silver dishes with elaborate dressing. American Service: The American service is a pre-plated service which means that the food is served into the guest's plate in the kitchen itself and brought to the guest. The portion is predetermined by the kitchen and the accompaniments served with the dish balance the entire presentation in terms of nutrition and color. This type of service is commonly used in a coffee shop where service is required to be fast. Cafeteria Service: This service exists normally in industrial canteens, colleges, hospitals or hotel cafeterias. To facilitate quick service, the menu is fixed and is displayed on large boards. The guest may have to buy coupons in advance, present them to the counter waiter who then serves the desired item. Sometimes food is displayed behind the counter and the guests may indicate their choice to the counter attendant. The food is served pre-plated and the cutlery is handed directly to the guest. Guests may then sit at tables and chairs provided by the establishment. Sometimes high tables are provided where guests can stand and eat. Counter Service: (Snack-bar Service) Tall stools are placed along a counter so that the guest may eat the food at the counter itself. In better establishments, the covers are laid out on the counter itself. Food is either displayed behind the counter for the guests to choose from, or is listed on a menu card or common black board. Grill Room Service: In this form of service various meats are grilled in front of the guest. The meats may be displayed behind a glass partition or well decorated counter so that the guest can select his exact cut of meat. The food comes pre-plated. Room Service: It implies serving of food and beverage in guest rooms of hotels. Small orders are served in trays. Major means are taken to the room on trolleys. The guest places his order with the room service order taker. The waiter receives the order and transmits the same to the kitchen. In the meanwhile he prepares his tray or trolley. He then goes to the cashier to have a cheque prepared to take along with the food order for the guests’ signature or payment. Usually clearance of soiled dishes from the room is done after half an hour or an hour. However, the guest can telephone Room Service for the clearance as and when he has finished with the meal. There are two types of Room Service:  Centralized: Here al the food orders are processed from the main kitchen and sent to the rooms by a common team of waiters.  Decentralized: Each floor or a set of floor may have separate pantries to service them. Orders are taken at a central point by order-takers who in turn convey the order to the respective pantry. Mobile Pantries: Some hotels have pantries installed in service elevators. Orders are received by a central point that convey it to the mobile pantry. The pantry has to just switch on the floor and give instant service. For the sake of information, in countries, which have a shortage of manpower, large hotels install mechanized dispensing units in rooms. The guest inserts the necessary value of coins into the machine, which will eject pre-prepared food and beverages for guest consumption. Buffet Service: A self-service where food is displayed on tables. The guest takes his plate from a stack at the end of each table or requests the waiter behind the buffet table to serve him.For sit-down buffet service, tables are laid with crockery and cutlery as in a restaurant. The guest may serve himself at the buffet table and return to eat at the guest table laid out. The waiter may serve a few courses like the appetizer and soup at the table. Russian Service: An elaborate silver service much on the lines of French service except that the food is portioned and carved by the waiter at the gueridon trolley in the restaurant in full view of the guests. Display and presentation are a major part of this service. The principle involved is to have whole joints, poultry, game and fish elaborately dressed and garnished, presented to guests and carved and portioned by the waiter. Gueridon Service: This is a service where a dish comes partially prepared from the kitchen to be completed in the restaurant by the waiter or, when a complete meal is cooked at the table-side in the restaurant. The cooking is done on a gueridon trolley which is a mobile trolley with a gas cylinder and burners. The waiter plays a prominent part, as he is required to fillet, carve, flambé and prepare the food with showmanship. The waiter has to have considerable dexterity and skill. Breakfast Services:There are basically two types of breakfast offered in hotels and restaurants. The Continental Breakfast and the English Breakfast. The Continental Breakfast originated in Europe. It is a light meal as the Europeans normally have a heavy mid-day meal. The English breakfast is heavy and is a major meal of the day. A traditional English breakfast runs into six or seven courses. Continental Breakfast Consists of bread rolls or toast with jam, honey, or marmalade and rounded off with tea or coffee. Better hotels may serve brioches and croissants. The cover layout consists of (a) A side plate and a side knife (b) A butter dish and a butter knife on a quarter plate (c) A tea cup and saucer with a teaspoon (d) A sugar pot with tongs (e) A bread boat or toast rack (f) Serviette (g) Jam, marmalade and honey pots Note: There are variations to the Continental Breakfast. Cafe com- plate refers to Continental Breakfast with coffee (or tea) while cafe simple refers to just coffee or tea with nothing to eat. English Breakfast:Is more elaborate and offers a choice of juices (or fresh or stewed fruits), cereals, fish course, choice of eggs, meat course, toast with jam, marmalade or honey, and finally, tea or coffee. The cover consists of : (a) A side plate and a side knife (b) A butter dish and a butter knife on a quarter plate (c) A tea cup and saucer with a teaspoon (d) A sugar pot (a tongs, if there are sugar cubes) (e) A cruet set (/) A fish knife and fish fork (g) Dinner knife and fork (h) Jam, marmalade and honey (i) Dessert spoon and fork (j) Serviette Typical English breakfast Menu:  Chilled fruit juices : Orange, pineapple. tomato, grapefruit.  Stewed fruit : Prunes, pears, apples, figs.  Cereals: Porridge, cornflakes.  Fish: Grilled herring, fried sole.  Eggs: Poached, boiled, scrambled, fried, omelets  Meat: Sausages, bacon, salami, kidney, breakfast steak.  Breads: Toast, rolls, brioche, croissant, bread sucks.  Preserves: Jam, marmalade, honey.  Beverage: Tea, coffee, hot chocolate.  Eggs can be served with: grilled tomatoes, sautéed mushrooms, baked beans, fried potatoes. COVERS LAYING COVERS FOR TABLE SERVICE One of the technical terms very often used in the hospitality industry is a "cover". What does this mean? There are 2 definitions according to the context 1) When discussing how many guests a restaurant or dining room will seat or how many guests will be attending a certain cocktail party, we refer to the total number of guests concerned as so many "covers". 2) When laying a table in readiness for service there are a variety of place settings, which have to be laid according to the type of meal and service being offered. This place setting is a type of cover being laid. In other words a cover denotes all the necessary cutlery, flatware, crockery, glassware and linen necessary to a lay a certain type of place setting for a specific meal. A LA CARTE COVER This cover follows the principle that the cutlery and flatware for each course will be laid just before each course is served. The traditional cover given below represents the cover for hors d' oeuvres which is the first course in a classic menu sequence.  Fish plate  Serviette  Fish knife  Fish fork  Side plate  Side knife  Wine glass When an a la carte cover is being laid, the cutlery and flatware required by the guest for the dishes ordered will be placed course by course. In other words there should not be at any time during the meal, more cutlery and flatware on the table than is required by the guest at that specific time. TABLE D'HOTE COVER This cover follows the principle that the cutlery and flatware for the entire meal will be laid before the first course is served. The traditional cover is given below:  Serviette  Soup spoon  Fish knife  Fish fork  Meat knife  Meat fork  Dessert spoon  Dessert fork  Side plate  Side knife  Wine glass When a Table d’hote cover has been laid, the steward should remove, after the order has been taken, any unnecessary cutlery and flatware and really any extra items that may be required. After the above covers have been laid, the table-layout should be completed by the addition of the following items:  Cruet set  Ashtray  Bud vase All applicable cutlery and flatware should be laid 1.25 cm from the edge of the table. Water goblets after polishing should be placed at the top right-hand of the cover. DEFINITION: One cover denotes all the necessary cutlery, flatware, crockery, glassware and linen necessary to lay a certain type of place setting for a specific meal, for a single person. Size Of One Cover = 18x24 Inches. Standard Table Setup Central Appointments · Ash Tray · Flower Vase · Cruet Set For One Cover · Cheese Plate · Butter Knife/Side Knife · All Purpose Fork · All Purpose Spoon · All Purpose Knife · Dinner Napkin · Water Goblet Dimensions · Round Table (4 Covers) 3 Feet In Diameter · Round Table (8 Covers) 5 Feet In Diameter · Rectangular Table (4 Covers) 4 Feet 6 Inches x 2 Feet 6 Inches. · Square Table (2 Covers) 2 Feet 6 Inches Square · Square Table (4 Covers) 3 Feet Square Dimensions Tablecloths · Round Table (4 Covers) 54 Inches x 54 Inches · Square Table (2 Covers) 54 Inches x 54 Inches · Square Table (4 Covers) 72 Inches x 72 Inches · Rectangular Table (4 Covers) 72 Inches x 54 Inches Dimensions · Dinner Napkin 18 Inches Square · Cocktail Napkin 06 Inches Square Dimensions · Height Of Chair 18 Inches From The Ground to Base and 39 Inches · Height Of Table 02 Feet 6 Inches From Ground To Top Dimensions · All Purpose Spoon 08 Inches · All Purpose Knife 10 Inches · All Purpose Fork 08 Inches TEA Tea is picked during the 'flush' or growth phases of the tea bush. In India these growth periods occur during December and January, but it is all year round in Sri Lanka. April onwards is the best period for China teas. For good quality tea only the bud and top two youngest leaves are picked. A skilled picker will pick thirty to sixty pounds of tea per day. A pound of manufactured tea may require as many as 3,000 shoots. For black tea, oxidation of then takes place from twenty minutes up to three hours. Black tea will have been picked on a clear morning when the dew has just evaporated. What are the types of Tea?  Tea is known by the terms White, Green, Oolong and Black. The types are references to processing and oxidization. The simplest explanation is to think of leaf that is picked or falls from any bush. The leaf turns stages of colors until it is finally black. In the case of tea, oxidization is stopped at various stages. White Tea : non-oxidized Green Tea : non-oxidized Oolong Tea : semi-oxidized Black Tea : fully-oxidized PROCEDURE OF SERVING TEA Gather the essentials for any proper tea. A teapot of silver or bone china, a kettle to boil the water, a teapot, a sugar bowl and cream pitcher. Use tongs for sugar cubes, a sugar spoon for granulated or raw sugar crystals. Arrange the tea pot, sugar bowl and pitcher on a silver tray. Additional trays may be needed for serving, depending on the size of your gathering. Use your best china cups, saucers, spoons. If serving loose tea, you will also need an infuser (steeper). Provide guests with a selection loose teas or tea bags. Provide individual infusers for each guest, if a variety of loose teas are served. If you serve only one type of tea, brew it in the pot. If serving several types, fill the pot with boiling water. 45