Day 1 Bfm F&B
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Transcript of Day 1 Bfm F&B
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Back to Basics – F&B
workshopDay 1
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A 3 Days WorkshopThe Central Theme – Back to Basics
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WELCOME !Let us begin with some FUN and GAMES ?
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Can you draw a continuous line that travels in order from 1 to 6. You can only move horizontally and vertically, the line must not cross itself and every square is visited.
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The Answer
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Let us introduce ourselves !
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Teaching Philosophy
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General Structure of Sessions
•Phrases for the session
•Presentation•Team Activity•Video•Quiz
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Let us decide the Ground rules
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“Sir / Madam”
WARNING
Speaking in Hindi
Late Coming
“Ya”“Sure”
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Conscious Keeper• One person will
be nominated everyday. This person will make sure that the entire group reports on time after the breaks.
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Attributes of a Food & Beverage Professional
• Proper hygiene and grooming (exercise)
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BATHHAIR
FACE
TEETHHANDSUNIFORM
FEETSHOES
CUTS & BURNS ILLNESS
Small Group ActivityGolden Rules for Personal Hygiene / Grooming Standards
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Attributes of a Food & Beverage Professional
• Proper hygiene and grooming (exercise)• Fluency in Spoken English• Teamwork• Discipline and Honesty• Physical Abilities• Constant Learning and Development• Service Culture• Courteous Behavior• Tact• Appropriate Body Language
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Etiquette and Manners
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2. Etiquette and Manners
•Guests observe more than grooming and appearance.
•They observe how staff members carry themselves.
•That’s why the hotel staff needs to know about etiquette and manners and practice them.
•This in turn will enhance the work flow and it is imperative for a good work environment.
•It will also help you to get along with those around you.
WHY THIS SESSION:
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2. Etiquette and Manners
•Etiquette hints for Entrances and Exits
•Tips on timing and Honouring Schedules
•Etiquette for using Restaurant Equipment
•Courtesy among Colleagues
•Etiquette with Guests
WHAT ARE WE GOING TO COVER:
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2. Etiquette and Manners
At the end of the session you will be able to present yourself to the best of the company’s
and your advantage. You would be able to create a professional work environment.
WHAT ARE WE GOING TO ACHIEVE:
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2. Etiquette and Manners
• Whoever comes first leads the way.
• Make way for guests, people with physical disabilities, old people, slow travelers and people with bulky packages.
• Have a steady pace and never stop or change speed once inside.
2.1 Etiquette hints for Entrances and exits.
2.1.1 Revolving Doors
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2. Etiquette and Manners
2.1 Etiquette hints for Entrances and exits.
• Show the way with an open palm gesture whilst holding the elevator door.
• Help people with disabilities or heavy packages.
• Volunteer to exit if the elevator is overcrowded.
2.1.2 Elevators
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2. Etiquette and Manners
2.1 Etiquette hints for Entrances and exits.
• Maintain silence while in the elevator.
• ALWAYS use service elevators, unless accompanying a guest.
• Do not stare at the guest or oneself through the mirrors inside the elevators.
2.1.2 Elevators
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2. Etiquette and Manners
2.1 Etiquette hints for Entrances and exits.
• Always let the guest pass unless leading the way.
• Do not push people on the staircase or run on the escalator.
• Assist people with disabilities, children, luggage, and loose clothing.
2.1.3 Stairs and Escalators
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2. Etiquette and Manners
2.1 Etiquette hints for Entrances and exits.
• Open doors for guests approaching.• Open the door in the direction in
which the guest is going.• Hold the door for the person behind.• Thank the person holding the door.
2.1.4 Doors
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2. Etiquette and Manners
2.2 Tips on Timing and Honouring Schedules
• Always specify expected time for fulfilling guests request. – E.g.: “I would check that on the
system and let you know in 2 minutes, Mr Mc Donald”.
• Guests to be given priority before any other work.
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2. Etiquette and Manners
2.2 Tips on Timing and Honouring Schedules
• Orders to be served in standard time.
• Orders that may take more time should be informed to the guest.
• Beverage replenishments should be served quickly in order to create a positive impression of alertness.
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2. Etiquette and Manners
2.2 Tips on Timing and Honouring Schedules
• Service and clearance to be done at the same time for all guests on a table.
• The pace at which the guest would like his/her meal should be anticipated.
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2. Etiquette and Manners
2.3 Etiquette for using Restaurant Equipment
• Operate equipment properly.
• Do not quarrel while sharing restaurant equipment.
• Return borrowed equipment to the initial user in the same condition.
• On equipment breakdown, get it fixed immediately.
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2. Etiquette and Manners
2.3 Etiquette for using Restaurant Equipment
• Work area and equipment to be clean, neat and ready for the next user after usage.
• Permission to be sought prior to borrowing equipment.
• Use correct technique and posture to carry restaurant equipment.
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2. Etiquette and Manners
2.3 Etiquette for using Restaurant Equipment
• Do not rest foot sole against walls and restaurant furniture.
• Right cleaning agents and fabric to be used for upkeep of restaurant.
• Do not bang doors of the sideboard.
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2. Etiquette and Manners
2.4 Courtesy among Colleagues
• Do not point fingers while communicating to colleagues towards any guest.
• Use cover numbers to inform orders.• Do not use abusive language.• Speak politely.
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2. Etiquette and Manners
2.4 Courtesy among Colleagues
• Be aware of your conversation over phone.– Never shout into the phone.– No long conversations, while a guest
is waiting.– No personal calls at work.
• Always provide assistance to the guest, even if it is not your job.
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2. Etiquette and Manners
2.4 Courtesy among Colleagues
• Avoid discussions in front of guests and keep these minimum when you must.
• Do not form clusters or groups.
• Always Communicate in English.
• Use standard polite phrases.
• Never shout in the restaurant or back area.
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2. Etiquette and Manners
2.5 Etiquette with Guests
• Always smile while greeting a guest.• Provide full attention to the guest.• Never say “Yes” until you understand
what he is asking for.• Never say “I don’t know”. Inform the
guest that you will find out for him and ensure that he gets the right information.
2.5.1 While Talking To A Guest
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2. Etiquette and Manners
2.5 Etiquette with Guests
• Never Argue with the guest. Speak softly and clearly.
• Maintain eye contact. Even if busy writing or serving, look up once in a while to maintain eye contact.
• Maintain a distance of two feet from the guest.
2.5.1 While Talking To A Guest
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2. Etiquette and Manners
2.5 Etiquette with Guests
• Avoid hotel jargon and slang.
• Use guest family name wherever possible.
• Control movement of hands and facial gestures.
2.5.1 While Talking To A Guest
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2. Etiquette and Manners
2.5 Etiquette with Guests
• Stand erect and with ease.– Weight balanced on both feet– Shoulders straight– Chest out– Stomach in
2.5.2 While Standing
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2. Etiquette and Manners
2.5 Etiquette with Guests
• Hands on the side or behind the back.– Do not keep hands in pocket or hips.– Do not keep arms across chest.– Do not lean against the sideboard, panels or
the hostess desk• Maintain poise at all times, even when you
are not directly interacting with the guest.• Avoid standing in huddles.• Do not turn your back on the guest.
2.5.2 While Standing
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2. Etiquette and Manners
2.5 Etiquette with Guests
• Never run and avoid any sound of footsteps inside the restaurant.
• Give way to guest while walking in guest area.
• When near a door, open the door for the guests.
• Walk on the left hand side.• Walk erect.
2.5.3 While Walking
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2. Etiquette and Manners
2.5 Etiquette with Guests
• Anticipate and fulfill guest needs.• Maintain professional relationship
with the guest.• Recognize guests.• Escort the guest to the desired
location. Do not point.
2.5.4 Courteous Behaviour
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2. Etiquette and Manners
2.5 Etiquette with Guests
• Treat resident and non resident guest with equal respect.– They are potential guests .– “Word of mouth” publicity to the
restaurant.• Attention to single diners.• Service should continue even after bill
is settled.• Ownership of guest problem.
2.5.4 Courteous Behaviour
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2. Etiquette and Manners
2.6 The Ten Most Common Etiquette Blunders
– Inappropriate language.– Disregard for others time.– Inappropriate dress and grooming.– Misuse of the telephone.– Failure to greet someone
appropriately.
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2. Etiquette and Manners
2.6 The Ten Most Common Etiquette Blunders
– Poor listening skills.– Disregard of shared property and
others space.– Embarrassing others.– Poor table manners.– Inappropriate or inconsistent
recognition of people.
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2. Etiquette and Manners
Let us Revise!
Etiquette hints for entrances and exits
Tips on timing and honouring schedules
Etiquette for using Restaurant Equipment
Courtesy Among Colleagues
Etiquette with Guests
Ten Most Common Blunders
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Quiz
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Grooming & Hygiene
Quiz
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Grooming & Hygiene
QuizRound 1
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Grooming & HygieneWhat are the Grooming standard for Hair
for men ?Not fall on forehead, touch ears or collars
Neatly combed, not oily or permed,
Conservative hair style.
Face
•Clean shaved
•Sideburns should not exceed half the length of the ear
•Beards
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Grooming & HygieneWhat are the Grooming standard for Hair
for Ladies ?SHORTTrimmed regularly
SHOULDER LENGTHTrimmed regularly.
Neatly pinned to keep away from face.
LONGER THAN SHOULDER LENGTHCut to even length
Straight
Tied up at the center of the nape in a French Knot.
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Grooming & HygieneWhat are the Grooming standard for Hair
for Ladies ?
Always neatly combed, in place.
Do not use coloured/plastic bands.
Clean, non greasy, free of oil and dandruff.
Ponytail, braid not longer than 9”
No streaking, No gel.
Keep permed/curly hair neat & restrained
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Grooming & Hygiene
What are the Grooming standard for nails for men?
Trimmed and well maintained
Neatly cut, clean and dirt free,
No nicotine, carbon, ink stains.
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Grooming & Hygiene
QuizRound 2
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Grooming & HygieneCorrect the following sentences
FINGER NAILS SHOULD BE
•Well Maintained and clean.
•Not shaped
• Not excessively long nails.
•Only neutral and maroon coloured nail polish.
•Cover entire nails, with no gaps or cracks.
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Grooming & HygieneCorrect the following sentence
Conservative, not flashy, or too large
Plastic Strap
Black, Brown or Blue
Rubber Strap
Gold or silver
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Grooming & HygieneCorrect the following sentence
Conservative, not flashy, or too large
Plastic Strap
Black, Brown or Blue
Rubber Strap
Gold or silver
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Grooming & HygieneCorrect the following sentencesWell maintained, well polished,
in good repair
Uniform shoes, loafers,NO oxford
black or dark brown.
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Grooming & HygieneCorrect the following sentence
Well maintained, well polished,
in good repair
Uniform shoes, loafers,NO oxford
black or dark brown.
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Etiquette and Manners
Round 3
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What are the etiquettes to be followed while using Restaurant Equipment?
• Operate equipment properly.
• Do not quarrel while sharing restaurant equipment.
• Return borrowed equipment to the initial user in the same condition.
• On equipment breakdown, get it fixed immediately.
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• Work area and equipment to be clean, neat and ready for the next user after usage.
• Permission to be sought prior to borrowing equipment.
• Use correct technique and posture to carry restaurant equipment.
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• Do not rest foot sole against walls and restaurant furniture.
• Right cleaning agents and fabric to be used for upkeep of restaurant.
• Do not bang doors of the sideboard.
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What points would you keep in mind to ensure that you show courtesy among Colleagues?
• Do not point fingers while communicating to colleagues towards any guest.Use cover numbers to inform orders.
• Do not use abusive language.• Speak politely.
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• Be aware of your conversation over phone.– Never shout into the phone.– No long conversations, while a guest
is waiting.– No personal calls at work.
• Always provide assistance to the guest, even if it is not your job.
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• Avoid discussions in front of guests and keep these minimum when you must.
• Do not form clusters or groups.
• Always Communicate in English.
• Use standard polite phrases.
• Never shout in the restaurant or back area.
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What Tips on Timing and Honouring Schedules should one practice?
• Always specify expected time for fulfilling guests request. – E.g.: “I would check that on the system and
let you know in 2 minutes, Mr Mc Donald”.
• Guests to be given priority before any other work.
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• Orders to be served in standard time.
• Orders that may take more time should be informed to the guest.
• Beverage replenishments should be served quickly in order to create a positive impression of alertness.
• Service and clearance to be done at the same time for all guests on a table.
• The pace at which the guest would like his/her meal should be anticipated.
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• Service and clearance to be done at the same time for all guests on a table.
• The pace at which the guest would like his/her meal should be anticipated.
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Break
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Phrases of the session
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COFFEE SHOP / ALL DAY DINING“Good Morning / Good Afternoon / Good Evening Mr._______ / Sir” “Are you joining us for : Breakfast Sir ? : Lunch Sir ? : Dinner Sir ? “How many people will be joining you Sir ?”
While receiving the guest at the Restaurant Entrance
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Handling Difficult Situations In A Restaurant
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Team Presentations
Team A – Spillages / Illness
Team B – Returned Food /Alcohol Over - Consumption
Team C – Lost Property / Lost Children
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RecordsIt is advisable that when any incident occurs a report is made out
immediately. The basic information that should be found in the report is as follows:
1. Place
2. Date
3. Time
4. Nature of incident
5. Individual reports from those concerned and signed
6. Action taken
7. Name, address and phone number of the guest involved and also the staff involved.
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While dealing with children take the lead concerning their welfare from their parents or accompanying adults.
Determine the following, where applicable:
1) Are high chairs/seats cushions required?
2) Restriction on the service of alcohol to minors
3) Are” children meal menus required?
4) The portion size of ordered from the normal menu
5) The provision of children’s give aways,I.e crayons, coloring books, etc.
6) For the safety of both children and others, the staff should be aware of children’s movements.
Dealing with Children
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7) Should the children be of a more mature child’s age, then they must be addressed as either ‘Sir” or “Madam”.
8) Sharp objects like knives, forks must be kept away from children.
9) Tall/stemmed glasses should not be used for serving children
Dealing with Children
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Extra awareness is needed to meet the requirement of customers who may have special needs, such as mobility problems.
• Place wheelchair users at tables where there is adequate space for maneuverability.
• Position him/her out of the main thoroughfare of customer / staff movement.
• Position him/her with easy access to cloakrooms, exists and fire exits
• Always ensure that the menus, wine lists and the like are immediately available to any wheelchair user.
• Never move the wheelchair without the customer being asked first.
• Crutches / walking sticks should be placed in an accessible and readily available position.
Customer Mobility
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Consider the following when handling those customers who may be blind or partially sighted.
• Talk to and treat the customer with special needs as you would with any other customer.
• Remember it is by touch that the blind people see and are made aware that they are involved in what is happening around them.
• Immediately prior to ordering, a gentle touch on the hand attracts his/her attention to you.
• Offer to fillet / bone fish and meat items
• Offer to cut up potato and vegetable items should it necessary.
• Never overfill cups, glasses or soup bowls.
Blind and Partially Sighted Guests
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7) Should you feel it appropriate, use ‘bowls’ instead of ‘plates’ for specific food items, but always ask the guest first.
8) Ask if you should describe where food items are on the plate, such as ‘Fish at six o’clock
Blind and Partially Sighted Guests
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1. Speak directly to the customer
2. Stand in such a position that the customer is able to see your face clearly.
3. Speak slowly and distinctly
4. Describe food / drink items in simple, precise and plain language.
5. Seat customers away from possible excessive noise as this is most uncomfortable for customers wearing hearing aids
6. In these instances always read back the food or drink order received to confirm all requests.
7. Listen attentively to what is being said to you to ensure you understand the customer’s requirements.
Customers with Communication Difficulties
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Quiz
Handling Guest check and seeing off
Handling Difficult Situations
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1. Speak directly to the customer
2. Stand in such a position that the customer is able to see your face clearly.
3. Speak slowly and distinctly
4. Describe food / drink items in simple, precise and plain language.
5. Seat customers away from possible excessive noise as this is most uncomfortable for customers wearing hearing aids
6. In these instances always read back the food or drink order received to confirm all requests.
7. Listen attentively to what is being said to you to ensure you understand the customer’s requirements.
How would you handle customers with communication difficulties?
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While dealing with children take the lead concerning their welfare from their parents or accompanying adults.
Determine the following, where applicable:
1) Are high chairs/seats cushions required?
2) Restriction on the service of alcohol to minors
3) Are” children meal menus required?
4) The portion size of ordered from the normal menu
5) The provision of children’s give aways,I.e crayons, coloring books, etc.
6) For the safety of both children and others, the staff should be aware of children’s movements.
What points would you keep in mind when dealing with children?
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7) Should the children be of a more mature child’s age, then they must be addressed as either ‘Sir” or “Madam”.
8) Sharp objects like knives, forks must be kept away from children.
9) Tall/stemmed glasses should not be used for serving children
What points would you keep in mind when dealing with children?
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Consider the following when handling those customers who may be blind or partially sighted.
• Talk to and treat the customer with special needs as you would with any other customer.
• Remember it is by touch that the blind people see and are made aware that they are involved in what is happening around them.
• Immediately prior to ordering, a gentle touch on the hand attracts his/her attention to you.
• Offer to fillet / bone fish and meat items
• Offer to cut up potato and vegetable items should it necessary.
• Never overfill cups, glasses or soup bowls.
What points would you keep in mind when dealing with Blind and Partially Sighted Guests?
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7) Should you feel it appropriate, use ‘bowls’ instead of ‘plates’ for specific food items, but always ask the guest first.
8) Ask if you should describe where food items are on the plate, such as ‘Fish at six o’clock
What points would you keep in mind when dealing with Blind and Partially Sighted Guests?
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Lunch Break
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Game
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Phrases of the session
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While receiving the guest at the Restaurant Entrance
SPECIALITY RESTAURANT“Good Afternoon / Good Evening, welcome to the Haveli ,are we holding a reservation for you today Sir ?”
If Yes“May I have your last name Sir ?” “How many people will be joining you Sir ?”
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Factors affecting the type of service
Types of Services
1. Type of Catering Establishment
2. Type of Clientele
3. Time available for a meal
4. Type of menu
5. Cost of the meal
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Some Basic Principles of service 1. When the food is served at the table from a dish to a guest’s plate, it is done from the left.
2. When food is pre-plated, the service to the guest is done from the right.
3. All beverages are served from the right.
4. Soups are served from the right unless poured from a soup tureen in which case it is done from the left.
5. Ladies are always served first.
6. Soiled plates are always cleared from the right.
7. Fresh cutlery and crockery is always served from the right.
8. Never reach across the guest.
Types of Services
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Types of Services1. French Service or Silver
ServiceService from the platter to the plate
3. American Service or Pre-plated Service Food is served in to a guest’s plate in the kitchen itself and brought to the guest.
2. English Service or Host serviceFood is brought on platters and is shown to the guest for approval. It is then placed on the table, and portioned by the host
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Types of Services4. Gueridon service
This is a service where a dish comes partially prepared from the kitchen and completed inside the restaurant by the service staff using a gueridon(trolley) in front of the guests5. Russian ServiceAn elaborate silver service where the food is portioned and carved by the waiter.
6. Butler ServiceA very formal style of service
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Types of Services7. Buffet Service
A variety of dishes are arranged in food warmers ( chaffing dishes) on a buffet counter so that the guest can help themselves
8. Grill Room ServiceIn this form of service various meats are grilled in front of the guest.
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Meal Experience
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Factors affecting a Meal Experience1. Reception at the entrance
First impressions are the last impressions. The first few minutes in our restaurant leave a lasting impressions on the guests. 2. Assigning an appropriate Table
Most guests like to choose their own table. When not possible suitable options should be provided by anticipating their needs3. Order Taking
The order taker should help the guests to choose a right combination of flavours, colours, texture and temperature of the food by describing the dish properly
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Factors affecting a Meal Experience4. Cultural Factors
Order takers must be aware of various cultural and religious factors
5. ServiceAll guest expect efficient service, but do
not like to be hurried up. Most guest appreciate efficient and unobtrusive service
6. EntertainmentThis factor helps in
creating a unique dining experience
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Factors affecting a Meal Experience
7. Value for MoneyGuests often base their choice of
restaurant on the perceived value for money
8. Individual NeedsIt is important to understand every guest
need. Focus on individual needs is what sets a delightful restaurant apart
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The Menu
Factors kept in mind while compiling a menu
1. Availability of supplies
2. Balance of the dishes
3. Food value
4. Colour
5. Textures
6. Flavours
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The MenuA La Carte Menu
Table de Hôte•The menu has a fixed number of courses.•There is a limited choice between each course.•The selling price of the menu is fixed.•The dishes provided will all be ready at a set time.
•It gives a full list of all the dishes that may be prepared by the establishment.•Each dish is priced separately•A certain waiting time has to be allowed for many of the dishes.•Some dishes are cooked to order.
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The Menu Table de Hôte
The Hole In The Net (Starters)
Fox's Prawn CocktailDelicious prawns shelled on a bed of crisp lettuce, served with
Marie Rose sauce and delicious brown bread.
Colcannon SoupCream of potatoes and leek made with our
delicious home-made stock
The Big Catch (Main Courses)
Young Fisherman's CatchTantalise your taste buds with a sampler plate of tender Smoked Salmon,
succulent Prawns, Mussels and meaty Crab Claws - garnished with fresh salad.
12oz. Prime SirloinChargrilled with fresh garden vegetables & potatoes
DessertsFox's Famous Whiskey Gateaux
Recipe kept secret for over 130 yearsA sinfully delicious moist sponge cake, laced with Whiskey & chocolate liqueur, layered with fresh cream and served with
a toffee sauce.Tea Or Freshly Ground Coffee
Rate :- Rs 1000 /- plus applicable taxes
We do not levy any service charge
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The Menu
Table de Hôte Cover
A La Carte Cover
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Breakfast Menus
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Courses offered in a Continental Breakfast
Cut Fresh Fruits / Fresh Fruit Juice
Breakfast rolls
( Brioche, croissants, muffins or toast)
Preserves
( Jam, jelly, or marmalade)
Tea/Coffee
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Courses offered in an English Breakfast
Fruit ( Stewed or Fresh)
Cereals(Porridge, oatmeal , cornflakes etc)
Eggs to order
Fish ( Baked or smoked)
Bacon
Bread ( Muffins, brioche, toast, croissant, etc) with preserves( Jam, marmalade, honey,
etc)
Beverages ( Tea, Coffee, etc)
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Cover for a English Breakfast
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The French Classical Menu1. Hors d’oeuvre
(Starter)
2. Potage (Soups)
3. Oeufs (Eggs)
4. Farineux (Pastas)
5. Poisson (Fish)
6. Entrèe (Entry of the small meat course)
7. Relève ( Grand meat course)
8. Sorbet
9. Rôti (Roast)
10. Legumes (Vegetables)
11. Salades (Salads)
12. Buffet Froid (Cold cuts)
13. Entremet de Sucre (Entry of sweet course)
14. Savoureux (Savoury)
15. Fromage (Cheese)
16.Dessert (Fruits and Nuts)
17.Beverages ( not a course)
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The French Classical Menu1. Hors d’oeuvre
(Starter)
2. Potage (Soups)
3. Oeufs (Eggs)
4. Farineux (Pastas)
5. Poisson (Fish)
6. Entrèe (Entry of the small meat course)
7. Relève ( Grand meat course)
8. Sorbet
9. Rôti (Roast)
10. Legumes (Vegetables)
11. Salades (Salads)
12. Buffet Froid (Cold cuts)
13. Entremet de Sucre (Entry of sweet course)
14. Savoureux (Savoury)
15. Fromage (Cheese)
16.Dessert (Fruits and Nuts)
17.Beverages ( not a course)
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Team ActivityCover and
Accompaniments
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Quiz
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Quiz
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Round 1
Meal Experience
Types of Services
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List out 8 factors that lead to an enjoyable dining experience
1. Reception at the Entrance
2. Assigning an appropriate table
3. Order taking
4. Cultural factors
5. Service
6. Entertainment
7. Value for Money
8. Individual Needs
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List out the 8 basic principles that apply to all types of service.
1.When the food is served at the table from a dish to a guest’s plate, it is done from the left.
2. When food is pre-plated, the service to the guest is done from the right.
3. All beverages are served from the right.
4. Soiled plates are always cleared from the right.
5. Soups are served from the right unless poured from a soup tureen in which case it is done from the left.
6. Ladies are always served first.
7. Fresh cutlery and crockery is always served from the right.
8. Never reach across the guest.
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List out 8 types of services that can be offered in a restaurant
1. French Service or Silver Service
2. American Service or Pre-plated Service3. Gueridon service
4. Russian Service
5. Butler Service
6. Buffet Service
7. English Service
8. Grill Room Service
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ROUND 2
Types of Menus
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What do you understand by the term ‘A la carte’
•It gives a full list of all the dishes that may be prepared by the establishment.
•Each dish is priced separately
•A certain waiting time has to be allowed for many of the dishes
•Some dishes are cooked to order.
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What do you understand by the term ‘Table d’hote’
•The menu has a fixed number of courses
•There is a limited choice between each course
•The selling price of the menu is fixed
•The dishes provided will all be ready at a set time
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Fruit ( Stewed or Fresh)
Cereals(Porridge, oatmeal , cornflakes etc)
Eggs to order
Fish ( Baked or smoked)
Bacon
Bread ( Muffins, brioche, toast, croissant, etc) with preserves( Jam, marmalade, honey,
etc)
Beverages ( Tea, Coffee, etc)
What are the courses offered in an ‘English Breakfast’
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ROUND 3
Cover and Accompaniments
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What is the standard accompaniment of Caviar?
Hot breakfast toast or Blinis ( Russian buckwheat pancake) with butter
Segments of Lemon
Finely chopped Shallots
Parsley
Sieved Hard Boiled Eggs ( yolks and white separately)
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What is the standard accompaniment of Oysters?
Cayenne Pepper
Pepper mill
Tabasco Sauce
Chilli Vinegar
Brown Bread and Butter
Segments of Lemon
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What is the standard accompaniment of Minestrone Soup?
Grated Parmesan Cheese
Grilled Flutes
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Buzzer Round
French Classical Menu
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Which is the second course in the French classical Menu?
Potage (Soup)
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“Entrée comes after Releve” True or false
False
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Dessert includes all sweet items like pancakes, ice creams, flamed fruits , soufflés etc – True or False. If False Why?
False. Dessert includes fruits and nuts only
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If you had only one match and entered a cold, dimly- lit room where there was a kerosene lamp, an oil heater, and a wood-burning stove, which would you light first?
The match
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Break
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Phrases of the session
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“Unfortunately, all our tables are committed to guests at present. However, there maybe some availability in the next ____ To ____ minutes, when I will be delighted to seat you.
May I escort you to Ricks Bar / Emperors Lounge and the moment a table is available I will come and get you Sir.”
No Tables available
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MEAL PLANS
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ModifiedAmerican Plan
European Plan
American PlanContinental Plan
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EUROPEAN PLAN
ROOM BREAKFAST
LUNCH DINNER
B’FAST/LUNCH/DINNER
CONTINENTAL B’FAST
ROOM ONLY
CONTINENTAL B’FAST
B’FAST/LUNCH or DINNER
DINNER
BREAKFAST
LUNCH
ROOM
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AMERICAN PLAN
ROOM ONLY
CONTINENTAL B’FAST
B’FAST/LUNCH/DINNER
DINNER
BREAKFAST
LUNCH
ROOM
CONTINENTAL B’FAST
B’FAST/LUNCH or DINNER
ROOM ONLY
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MODIFIED AMERICAN PLAN
ROOM ONLY
CONTINENTAL B’FAST
B’FAST/LUNCH or DINNER
DINNER
BREAKFAST
LUNCH
ROOM
CONTINENTAL B’FAST
LUNCH
ROOM ONLY
DINNER
BREAKFAST
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CONTINENTAL PLAN
ROOM ONLY
CONTINENTAL B’FAST
B’FAST/LUNCH or DINNER
DINNER
BREAKFAST
LUNCH
ROOM
LUNCH
ROOM ONLY
DINNER
BREAKFAST
B’FAST/LUNCH or DINNER
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138
Billing System – Tax Structure
Billing System
Point of sale system
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Tax Structure
1. Expenditure TaxIt is a tax on luxury expenditure in hotels. The tax is levied on all hotels, which have a tariff of Rs 2000/- per person( for single room) or more.
The tax includes telephones, laundry, F&B, Health Club, Business Centre etc.
The rate of expenditure tax is 10%
Billing System – Tax Structure
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Tax Structure
Billing System – Tax Structure
2. Sales TaxThis is the tax available on food, which is further divided into takes on
Fresh Food
Soft drinks/canned juice
Alcohol
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Tax Structure
Billing System – Tax Structure
3. Service TaxA tax on all official,social and business conferences and functions in hotels and restaurants
Levied at the rate of 5% on all bills.
However if catering is involved in the function, 40% rebate is given for catering services,and the tax is levied on 60% of the bill.
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Tax Structure
Billing System – Tax Structure
4. Service ChargesThis is not a Government tax
It is taken towards gratuities for the staff.
This usually done on banquet sales and the rate varies from 5-10%.
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Discounts and special
Rates
Airline Crew
FHRAI
HAI
Diplomats
Contracted Room Rate
25% Discount – credit cards
30% - by cash
25% Discount – credit cards
30% - by cash
Exempted from paying cash
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CHEESE
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What is Cheese?
Cheese is a dairy product made from coagulated milk,cream or a mixture of these, drained in a mould, fermented and cooked.
1/3rd
Proteins1/3rd
Fat
1/3rd
Water
Cheese
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Grind the Cheese
Cook in a vacuum cooker
Mould
Pack
What would you get?
Processed Cheese
If You…..
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Types of CHEESE
Soft
Semi Hard
Hard
Blue Vein
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Service of Cheese
CeleryRadish
Cruet Set
Cheese BiscuitsCheese Knife
Butter
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CONDIMENTSTHE FINER THINGS IN LIFE
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Condiments
Condire
A substance such as a relish, vinegar, or spice, used to flavor or compliment food.
A latin word – to preserve
CONDIMENTSWhere does the word come from?
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• Food substances used
– To heighten the natural flavors of foods
– To stimulate the appetite
– To aid digestion
– To preserve certain products
CONDIMENTSWhat are condiments?
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Spices, seasonings, sauces, fruit, or
various cooked & uncooked preparations
CONDIMENTSWhat do they include?
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A food substance selected to harmonize with the taste of the food…
INGREDIENT
PRESERVING AGENT
ACCOMPANIMENT
CONDIMENTSWhat do they include?
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A food substance selected to harmonize with the taste of the food…
ACCOMPANIMENTINGREDIENT
PRESERVING AGENT
Truffles, dried fruit,
alcohol, herbs or
spices, etc.
Mustard, pickled fruit, ketchup, gherkins, etc.
Vinegar, salt, oil, sugar, etc.
CONDIMENTSWhat do they include?
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• Most condiments are of vgetable origin (herbs, spices, dried or crystallized fruit, and aromatic vegetables).
• Some, such as the Vietnamese nuoc-man, are based on dried and pounded fish or shellfish.
CONDIMENTSAre they vegetable or animal based?
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• They are either used raw or untreated (e.g.
onion, fresh herbs, cress, etc.) or else after
some form of preparation (sweet-and-sour
sauces, purees, mustards, capers, chutneys,
etc.)
CONDIMENTSHow are they used?
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CONDIMENTSHow are they used?
• Customary use varies from one country to another – Britain and the United States
• Large quantities of bottled sauces and condiments are used to accompany salads, cold meat, charcuterie
– Oriental and northern countries • Sweet-an-sour sauce is a basic ingredient of many
condiments
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CONDIMENTSWhat else does the term include?
C O N D I M E N T S
Natural colorings(caramel, beetroot
juice, spinach green, )
Essences &extracts
(anchovy, aniseed, almond,
etc.)
Wines & Spirits Some flowers
Cheese (parmesan,
gruyere, mozzarella, blue cheese)
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POPULAR CONDIMEN
TS
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CONDIMENTSPopular condiments – HP Sauce , Ingredients and Use ?
This sauce is an excellent
accompaniment to all red
meats, especially steaks.
Vanilla
Chicken
Cheese
Malt vinegar
Tamarind
Tomato extractSpices
Wine vinegarSugar
RaisinsOnion extract
Salt
Chicken
Vanilla
Cheese
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CONDIMENTSPopular condiments – Tabasco Sauce
This sauce is used to
spice up juices, sauces,
soups and cocktails. Tamarind
Butter
Sesame
Garlic
Malt
Tomato extractWater
WineSalt
PeppersOnion
Vinegar
Tamarind
Butter
Sesame
Garlic
Wine
Tomato extract
Onion
Malt
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CONDIMENTSPopular condiments – French Mustard
Used with meat or charcuterie. Main center forproduction is DIJON. Ingredient for mayonnaise, vinaigrette.
Peanuts
Corn
White wine
Molasses
Mustard seeds
Olive oil
Vinegar
Onion extract
Peanuts
Corn
Olive oil
Onion extract
Molasses
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CONDIMENTSPopular condiments – English Mustard
Soybean
Peanuts
Corn
White wine
Mustard pwd.
Milk
Vinegar
Cream
Soybean
Peanuts
Corn
Vinegar
White wine
It is preferred with
poached fish, charcuterie
and meat products.
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CONDIMENTSPopular condiments – Cayenne Pepper
Prepared by coarse grinding of dry
cayenne peppers (a long thin variety of
red peppers grown in South America and France). They tend
to be long and hooked and
terminate in a sharp point.
These are traditionally used in Mexican and Italian cooking. They have little aroma, but are
extremely hot to taste and are also used to flavor oil and vinegar. The
red, mature pepper is hotter than the
green.
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CONDIMENTSPopular condiments – Grated Parmesan Cheese
A dry, hard cheese from Italy made
from skimmed or partially skimmed
cows milk. It is dotted throughout with barely visible holes and is yellow in color. It has an exceptionally fine flavor, full but not
pungent
Parmesan can be enjoyed as a table cheese and served with meals. When
grated, parmesan is the ultimate addition
to pastas, tomato sauces, soups and
warm, crusty French and Italian breads.
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CONDIMENTSPopular condiments – Mango Chutney
Made by cooking
mangoes with sugar,
spices and vinegar.
A standard
accompaniment to
Indian food.
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CONDIMENTSPopular condiments – Pickles
An Indian condiment
consisting of
vegetables or fruit
(or a mixture of
both) preserved in
spiced vinegar or oil.
A standard
accompaniment to
Indian food.
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CONDIMENTSPopular condiments – Tomato Ketchup
A sweet and sour sauce made from
tomato puree, vinegar, sugar, salt and spices
(allspice, cloves, cinnamon). Onions,
celery, and other spices are frequent
additions.
It is served with
French fries, burgers,
omelets, pizzas, etc. It
is ready to use in
several dishes or as a
base for various
sauces.
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CONDIMENTSPopular condiments – Vinegar
The word comes from the French vin meaning “wine” and aigre meaning “sour”. It is produced from many sugar-containing products and consists of a dilute solution of acetic acid. Grapes in France and
Italy; malt in England; rice throughout Asia; and apples in North America.
There is a wide variety of vinegars to choose from: apple-cider vinegar; balsamic vinegar; malt vinegar; rice vinegar; white
distilled vinegar; wine vinegar. It is essential in making pickles, mustards, &
vinaigrettes. It also lends flavor to sauces, marinades, salad dressings & savory dishes
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CONDIMENTSPopular condiments – Soy Sauce
The salty condiment is made from soy
beans, wheat, water and salt. Soy sauce comes in light and dark varieties. All varieties are salty,
earthy tasting brownish liquids.
A basic condiment with Chinese and
Japanese food, it is used sparingly to flavor dishes. It is used in stir-fried
dishes, or to prepare marinades for meat
or vegetables.
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CONDIMENTS
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Quiz
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Round 1
Meal Plans
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WHAT IS THE EUROPEAN PLAN?
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ROOM ONLY
EUROPEAN PLAN
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WHAT IS THE AMERICAN PLAN?
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ROOM
LUNCH
BREAK FAST
DINNER
AMERICAN PLAN
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WHAT IS THE
MODIFIED AMERICAN PLAN?
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ROOM
BREAKFAST LUNCH / DINNER
MODIFIED AMERICAN PLAN
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Round 2
Cheese
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Name the
types of CHEESE
Soft
Semi Hard
Hard
Blue Vein
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What is Cheese?
Cheese is a dairy product made from coagulated milk,cream or a mixture of these, drained in a mould, fermented and cooked.
1/3rd
Proteins1/3rd
Fat
1/3rd
Water
Cheese
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What Accompanies Service of Cheese?
CeleryRadish
Cruet Set
Cheese BiscuitsCheese Knife
Butter
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ROUND 3
Condiments
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Condiments
Condire
A substance such as a relish, vinegar, or spice, used to flavor or compliment food.
A latin word – to preserve
CONDIMENTSWhere does the word come from?
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• Food substances used
– To heighten the natural flavors of foods
– To stimulate the appetite
– To aid digestion
– To preserve certain products
CONDIMENTSWhat are condiments?
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CONDIMENTSPopular condiments – Cayenne Pepper – Preparation & use?
Prepared by coarse grinding of dry
cayenne peppers (a long thin variety of
red peppers grown in South America and France). They tend
to be long and hooked and
terminate in a sharp point.
These are traditionally used in Mexican and Italian cooking. They have little aroma, but are
extremely hot to taste and are also used to flavor oil and vinegar. The
red, mature pepper is hotter than the
green.
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Buzzer Round
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Spices, seasonings, sauces, fruit, or
various cooked & uncooked preparations
CONDIMENTSWhat do they include?
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CONDIMENTSPopular condiments – HP Sauce , Ingredients and Use ?
This sauce is an excellent
accompaniment to all red
meats, especially steaks.
Vanilla
Chicken
Cheese
Malt vinegar
Tamarind
Tomato extractSpices
Wine vinegarSugar
RaisinsOnion extract
Salt
Chicken
Vanilla
Cheese
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Some months ( like October) have 31 days. Only February has precisely 28(except in a leap year). How many months have 30 days
11 months except February
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Lets check our stress levels… The following picture was used in a case study on stress levels. Look at both dolphins jumping out of
the water. Both dolphins are identical. The researchers concluded that a person is under stress
if he/she finds both dolphins look different. If there are many differences found between both
dolphins, it means that the person is experiencing a great amount of stress. So, if you see too many
differences between the two dolphins, you are advised to pack your bags, go home immediately
and get some rest.
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Ceremony
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