food and beverage

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10)Cruet sets, a butter dish, an ashtray, meal accompaniments and a bud vase should be placed in between the covers at the centre of the table.

11)Crockery and cutlery should be spotlessly clean and the glassware well polished.

12)Chipped or cracked equipment should not be used. The hotel's monogram should be visible to the guest.

13)All cutlery and crockery should be placed about an inch from the edge of the table so that they are not accidentally tipped over.

CHECK YOUR PROGRESS

1.What are the things that need to be checked in a side station before the service.

2.What do you mean by mise-en-scene?

3.What is table setting?

6.6 LET US SUM UP

Restaurants not only should attract potential customers but also should strive hard to entice them to become frequent and regular customers. The customer’s first impressions of a restaurant are the most important and these are largely determined by the professionalism of the service staff and their preparations prior to service. The service should follow a sequence and have a plan of action based on the practices of the professional catering industry. The service staff should peform many tasks before, during and after service.

Before each service session, the restaurant should be made presentable enough to accept the guests. The supervisor or team of waiters should ensure the mise-en-scene such as, carpets are well brushed or hovered, all tables and chairs are serviceable, table lights or wall lights have functioning bulbs, menu cards are presentable and attractive, tent cards or other sales material are presentable, doors and windows are thrown open for sometime to air the restaurant, exchange dirty linen for fresh linen, table cloths and mats are laid on the tables, wilted flowers are discarded and fresh flowers replaced.

Before service commences, the staff should ensure that the station is in total readiness to receive guests. Table setting refers to the way to set a table with tableware - such as eating utensils and dishware - for serving and eating. The basic rule for laying the table includes table linens, chargers or dinner plates, napkins, silverware, knives, forks, spoons, glasses, dessert, etc.

Preparation for Service

Food and Beverage

Service - I

6.7 LESSON END ACTIVITY

1.Practice setting up a table properly

2.Practice cleanng and resetting after the customer has left.

3.Practice readying the side station for service.

6.8 KEY WORDS

Food is kept in a semi-prepared form and takes time to serve.

Food items are individually served and guests pay for what they order.

Food is kept in fully prepared form and can be served immediately.

Menu is collectively priced and the customer has to pay for the full menu whether he consumes a certain dish or not.

There is a vast choice. The menu is elaborate

Silver is laid according to the dishes ordered.

There is limited or no choice. The menu is comparatively small.

Silver for the whole menu is laid in advance as the menu is known in advance.

Food and Beverage

Service - I

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Being of a highly seasoned and piquant in nature, this course is used to manipulate the appetite for the dishes that are to follow. In recent years, hors d’oeuvres have gained in popularity, and now appear even on simple menus in modest eating places. Although the actual term “hors d’oeuvres” applies to the service of various cold salads and morsels of anchovy, sardines, olives, prawns, etc., it also covers whatever items are served before the soup.

Examples of such hors d’oeuvres:

•Melon Melon Frappe

•Oysters Huitres Nature

•Smoked Salmon Saumon Fumee

•Caviar Caviar

•Grapefruit Pamplemousse

•Salami

•Potted Shrimps Petites Pots de Crevettes

•Shrimp, Prawn or Lobster Cocktail

•Fruit Cocktail Coupe Florida

•Souses Herrings Hareng Dieppoise

•Pate of Goose Liver Pate de Foie Gras

There are also quite a number of items that may be served hot, such a s Bouchees, Croquettes, Fritters, etc., and these are known as ors d’oeuvres chaud.

2) Potage

The French have three separate words for soup. Consommé is a clear, thin broth. Soupe refers to a thick, hearty mélange with chunks of food. Potage falls somewhere between the two in texture, content and thickness. A potage is usually puréed and is often thick, well-seasoned meat or vegetable soup, usually containing barley or other cereal or a pulse (e.g. lentils). Today, the words soupe and potage are often used interchangeably. On good-class à la carte menus, a fish soup is also usually offered for selection, the two most common being “Bisque d’Homard” or “Bouillabaisse.”

3) Oeufs

Oeufs are the dishes made from egg. The omelette is the most popular item, but there are other styles of cooking and preparation of eggs such as boiled, en cocotte, poached or scrambled. This course is not included in the dinner menu. Some examples are omelette, Espagnole, Oeuf en Cocotte a la crime, Oeuf poche florentine.

4) Farineux

This is Italy's contribution to the courses of the menu. It includes different kinds of rice and pasta. Pasta dishs are spaghetti, lasagne and gnocchi. Pasta is made from durum wheat semolina or milled durum wheat to which water is added to form a dough. It can be coloured and flavoured in various ways. There are more than 200

The Menu

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