Aboyer:
A la carte Menu:
American service:
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:
Bain Marie:
Barker:
Bone China:
Briefing:
Buffets:
Bus Boy:
Carousel:
Carte du jour:
Chafing dish:
Cover:
Cutlery:
Demi-tasse:
Dummy waiter/ Demi waiter:
Elevenses:
Gueridon trolley:
Hostess:
Indian breakfast:
Lounge service:
Maitre d’hotel:
Menu:
Mise-en-scene:
Mise-en-place:
Napkin:
Sommelier:
Trancheur:
Salesmanship:
Tableware:
Silver Dip:
Polivit:
Burnishing machine:
Thermal shock:
Mechanical 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.
1. Pantry
2. Still room
3. Silver room
4. Linen Room
5. Hot plate
6. Wash-up area
7. 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.
