BBA.

HMTCT-II-SEM
SUBJECT CODE-202
F & B SERVICE-II (Th)

Unit-1

Menu Planning

Introduction

Menu is certainly an important marketing tool for any organization. Menu reveals a lot of aspects like
the image of a hotel, target guest, guest expectations etc. Menu has been labeled as working document
or blue print by which food service operation organizes its food and beverage procurement, production
and service. Menu can also be viewed as the tool of business, which helps generate an acceptable
return on investment.

Objectives
After the completion of this unit, you will be able to:
� distinguish between different meals and types of menu
� list the French classical menu and different accompaniments that are served along with each dish
� analyze the factors, objectives, and principles of menu planning
� describe different methods of laying cover and restaurant service cycle along with how the KOT
control system works

Origin of Menu and Types of Menu

A menu is the means of informing customers what a restaurant has to sell. Though the actual time of
origin of the word is not known, it is said that Duke Henry of Brunswick in the year 1541 used to refer
to a long slip of paper which contained the list of dishes being served one after the other. This list was
often termed the bill of fare, which was kept at the end of the table for viewing purpose. As time
progressed, the menu became attractive, durable and smaller in size to be kept at each table. Menu can
be broadly classified into following:

1) Table d�hote � it is a menu, which literally means table of the host. The highlight of this type of
menu is that it is usually divided into different courses at fixed price with limited or no choice.
Presently it usually includes at least three dishes and up to five at dinner. The cutlery, crockery and
glassware are laid on the table before the first course is served.
2) A la Carte � this menu shows the complete choice of dishes that are available from the kitchen. In
this menu, all the dishes are priced separately. This type of menu card is printed to last for several
months, until it is felt necessary to change the price of dish. A restaurant that follows this menu follows
the principle that the cutlery, glassware and crockery will be laid just before each course is served.
3) Cyclic menu � are offered in industrial cafeterias and hostels. The menus are repeated on a weekly
or monthly basis. They are designated to meet the nutritional requirements of the consumers.
4) Wine / bars menu � made to be used for selection of beverages by the consumer .It contains the
list of snacks which can go with the beverages. The price of the drink will be printed on the bar menu
and will normally be of 30 ml or 60 ml.
5) Room service menu � can be described as various food and beverages available in the hotel for
the guest to order.
6) Airline food / menu � long distance flights often have limited choice menus. The airline varies its
menu about twice or thrice a year to accommodate eating trends.
7) Carte du jour � means card of the day. It is mostly used in operations as an adjunct to the regular
menu. The dishes offered should be quite different from those featured on the regular menu.
8) Plat du jour � means plate of the day. Some food service operations offer only a single dish as a
plat du jour.

Menu planning objectives

1. They must satisfy the guest expectations: we must plan a menu from the perspective of guests so
that they are happy and satisfied. We should try to understand their expectations, which may be
different due to their age and socio economic status. It can be also be identified by understanding what
image is created by the hotel in the eyes of customers.
2. The menu must attain marketing objective: While a part of marketing is discovering what the guests
want, another important aspect is providing their desired food at a convenient place, time and
appropriate price.
3. The menu must achieve quality objective: Quality food is basically a marketing tool. Good quality
and good nutrition go hand in hand. The menu should have a good balance of flavor, texture, colour,
shape, consistency and eye appeal.
4. The menu must be cost effective: Menu should be affordable to the guest. It should fulfill the
expectations of the guests.
5. The menu must be accurate: We should not deceive the guest by not using quality products to make
the items mentioned in the menu.

Principles of Menu Planning

1. Each dish should be different in composition and method of cooking.

2. These dishes should be well prepared or cooked, tasteful, garnished and have distinct character.
3. The dish should not bear any relation in appearance to the following menu item.
4. Raw material should be carefully selected having regard for the season and availability.
5. The various meals and other ingredients forming one course should not be repeated in another
course.
6. Sauce used in the preparation of menu items and the accompaniments served should be entirely
different for each dish.
Factors Affecting Menu Planning Process

When new menus are to be made, they have to follow certain factors, which act as guidelines. Now we
will study those factors, which help to achieve the desired goals.
1. Type of operation: Prior to making a menu we must first know what kind of operation it is, like
restaurant, hotel, fast food, spa, etc.
2. Type of menu: After understanding the type of operation, we have to know what type of menu will
be followed, such as A la carte, coffee shop, cyclic, room service, break fast, dinner etc.
3. Seasonal fluctuations: Weather plays an important role, as most of the fruits, vegetables and seafood
are seasonal in nature.
4. Location: It means the place where the menu will be used like suburb, countryside, resort, hotel
complex, office complex, park etc.
5. Types of customers: Young, old, business, tourists, students, armed force etc.
6. Menu item prices: Value for money, budget price, expensive items, individually priced, package
price etc.
7. Capabilities of staff: Before planning for a new menu, we should understand staff capabilities first -
whether they require more training or new staff should be recruited.
8. Equipment required: We should check if the new items, which are to be introduced, would require
special equipment to make them. If yes, then whether those equipment are available in the market.
9. Kitchen space: We have to see that the kitchen has enough space to install these equipment.
10. Language: The menu should be printed in a universal language like English, along with the local
language of the place.
11. Dish selection and dish balance: While selecting the dish, a proper balance has to be maintained;
the menu should include all meats and seafood to provide variety.
12. Availability of suppliers: Lastly, we should see whether there are enough suppliers to supply the
raw materials to be used to make dishes.
Self-Assessment Question
3. Mention any two factors that affect menu planning process?

Seventeen French Classical Menu as per sequence

In the Hospitality industry, we follow the 17 course French classical menu. The different course
selection and the number of items in a menu will depend on the type or class of the hotel e.g. 5 stars, 4
stars, 2 stars etc.
1. Hors�d� oeuvre (Appetizers): They are also called as starters as they help to stimulate the
appetite. They are usually of spicy nature. A hors d� oeuvre should be light and colorful. The cutlery
provided is a fish knife, fish fork and the crockery is a fishplate or half plate. At times several
substitutes are also used which might require special cutlery and crockery. Traditionally, this consists
of a variety of salads but now a day it includes pates, mousses, fruit, smoked fish, meat, canap�s eggs
etc.
e.g. of some dishes are: Caesar salad, caviar, fresh fruit, oysters, Russian salad and fish mayonnaise.
2. Potage (Soups): It can be defined as extract of meat and vegetables in a pouring consistency. Soups
are divided in a number of categories. These include consomm�, broth, veloutes, cr�me, purees
bisques and various national soups .The cutlery provided is basically a soup spoon along with a soup
bowl. Some examples are consomm� julienne, which is garnished with strips of root vegetables,
minestrone, Italian vegetable and pasta soup, soupe a� l� oignon French onion soup etc.
3. Oeufs (eggs): A variety of egg preparations can be served like poached, boiled, half boiled, omelets
etc. The cutlery provided is a joint fork and is served onto a fish plate. Somes exemples are omelets,
espagnole, omelets aux to mates, omelets aux champignons etc.
4. Farinaceous (pasta and rice dishes): They include all kind of pastas such as spaghetti, macaroni,
and ravioli and also rice dishes such as pilaf f or risotto. It also includes dishes like choux paste and
semolina. The cutlery provided is joint fork and sweet spoon. Some examples are spaghetti Neapolitan,
spaghetti bolognaise, cannelloni, fettuccini etc.
5. Poisson (fish): Any kind of fish preparation can be served in this course. E.g. grilled, fried, poached,
baked etc. Fish has a soft fiber and tender meat which is easily digested and helps to prepare the
appetite for the heavier courses to come. The cutleries provided are a fish knife and a fish fork along
with a fish plate. Some examples are, a �l� angalise ( bread crumbed fried fish), a� l� orly ( batter
fried fish), sole bonne femme ( sole in white wine sauce )
6. Entr�e : A dish followed after a fish dish is called entr�e. They are generally small, well
garnished dishes which come from kitchen, ready for service. Entr�e means entrance; they are also
known as made up dish. They are usually accompanied by a rich sauce or gravy. The cutlery provided
is a small knife and fork with a half plate. Some examples are poulet saut� chasseur, steak Diane,
kebab oriental, vol- au- vent etc. Potatoes and vegetables are not usually served with this course if it is
to be followed by a main course.
7. Sorbet (rest): It is considered to be the rest course because of the length of the French classical
menu. The sorbet should be able to contrast with the richness of the dishes already served and
stimulate the appetite for the other course to come. The traditional sorbet is a glass of water with
crushed ice and a dash of champagne. Cigars and cigarettes can also be served.
8. Releve: This is the first main course or where large joints of meats are served. These joints are either
grilled or roasted. Sauces are served from sauce board and roast gravy with potatoes and green
vegetables. The cutlery provided is a large knife and a large fork and the crockery is a full plate. Some
examples are gigot d� agneau roti (roast leg of lamb), carre d� agneau roti (roasted best end of
lamb), cuisot porc roti
(roasted leg of pork)
9. Roti (roast): This is a second main course, where white meat or meat from game or poultry
(chicken, turkey, duck, pheasant, quail) is served. Each dish is accompanied by its own particular sauce
and gravy. It is served on a large plate with a large knife and large fork. Some examples are roast beef,
roast chicken, roast turkey etc.
10. Legumes (vegetables): In this course vegetables and compound salads are served. They are served
in a half plate and the cutleries provided are dish, a small knife and fork. Vegetables can be served in
one of following methods-boiled, grilled, baked, raw, etc. Some examples are asparagus, artichokes,
cauliflower, corn in the cob, etc.
11. Salade (salad): This refers to a small plate of salad that is taken after main course and is quite
often a green salad with dressing like salade francaise, salade vert, Russian salad etc. The cutlery
provided is usually sweet spoon and sweet fork and is served on a half plate.
12. Buffet froid (Cold buffet): This includes a variety of cold meats and fish items together with a
range of salads. Some examples are, caneton roti, jambon froid, mayonnaise d� hommard, chicken
galantine etc.
13. Entremets (sweet): This includes hot and cold like crepe suzette, Peach Melba, jam omelets, tarts,
souffl� etc. The cutlery used is sweet spoon and fork served on sweet plate.
14. Fromage (cheese): All types of cheese may be offered with the appropriate accompaniments.
Some examples are cheddar, Edam, Brie, ricotta etc. The cutleries provided are side plate, side knife
and small fork.
15. Savoureux (savories): This course usually consists of salty tit bit on a hot toast or fried bread.
Some examples, welsh rare bit, scotch wood cake, champignons sur croute, canap� Diane etc. The
cutlery provided is fishplate, side knife and sweet fork.
16. Desserts (fruits): All form of fruits, nuts and candied fruit can be served. The cutlery provided is
fruit knife and fork with fruit plate.
17. Beverages: like coffee and tea are served in this course.

Self-Assessment Question
2. Which course is served after Poisson?

2.5 French Menu terminology

Sl. No. Term Definition
1. A l� anglaise English style
2. Aspic Savory jelly
3. Au bleu Method of cooking trout
4. Au four Baked in oven
5. Au natural Uncooked
6. Bain Marie Hot water bath well
7. Banquette A boat shaped tartlet filled with a variety of things
8. B�chamel White sauce
9. Beurre Butter
10. Blanc White
11. Blanch To partially cook food in hot water
12. Bisque Fish soup made with shellfish
13. Bleu Under done food
14. Blanquette White stew
15. Boucl� A small buffet pastry case filled with variety of things
16. Brioche A type of bread roll
17. Brochette Skewers
18. Brunoise A name used to describe vegetable, ham or chicken cut in
tiny dices
19. Court � bouillon
A liqueur for cooking fish
20. Celestine Strips of savory pan cakes
21. Champignons Mushrooms
22. Chateau briand Double fillet of steak
23. Concuss Rough chopped tomatoes
 24. Comfitures Jam
25. Citron Lemon
26. Canap� Small piece of bread (plain, fried, grilled)
27 Chiffonniers Fine shredded leafy vegetables
28. Croquettes Minced meat or fish bond with a sauce shaped like a cork,
bread crumbed and deep fried
29. Darne Thick slice of round fish including the bone
30. Demi- glace Reduced brown sauce
31. Escallops Thin slice of flatted veal
32. Fillet mignon Fillet from the saddle of beef or lamb
33. Frappe Chilled
34. Foie gras Liver of a flatted goose
35. Gateaux Cake and sponge cake
36. Galantine Fine slice of poultry or meat stuffed and braised in
concentrated stock and coated with aspic
37. Jardini�re Match stick shape cut of vegetables
38. Juslie Thickened gravy
39. Macedoine Mix of diced vegetables
40. Medallion A round slice of meat
41. Poulet Chicken
42. Paupiettes Small ball of choux paste
43. Roux Flour stirred into melted butter
44. Supreme The best part of chicken
45. Tournedos Fillet steak cut in round
46. Vol -au-vent A round or oval case made of puff pastries

2.9 Knowledge of Food and Accompaniments

C COVERACCOMPANIMENTS
Grape fruit cocktail Coupe, doily on side, grape fruit spoon or teaspoon Castor sugar
Tomato juice 5 0z goblet with doily on side plate and teaspoon Worcester sauce
Fruit juices 5 oz goblet over a doily on a side plate None
Oyster (huitres) Soup plate with crushed ice on a under liner over a doily, oyster
Oyster cruet;
fork and finger bowl Cayenne pepper
Pepper mill
Chilly vinegar
Tabasco sauce
Half a lemon
Brown bread and butter
Snails (escargots) Snail tongs Brown bread and butter
Snail fork
Snail dish
Potted shrimps Fish knife and fork with fish plate Cayenne pepper, pepper mill
segments of lemon, hot
breakfast toast
Ham mousse Side plate, sweet fork, fish plate Break fast toast crust removed
 and cut into triangle
Smoked eel Fish knife and fork with fish plate Horse radish sauce, cayenne
pepper, pepper mill, segments
of lemon, brown bread and
butter
Smoked trout Fish knife and fish fork with fish plate Same as for smoked eel
Smoked salmon Fish knife and fork with fish plate Cayenne pepper, pepper mill,
segments of lemon, brown
bread and butter
Caviar Caviar or fish knife with fish plate Breakfast toast, butter,
segments of lemon, finely
chopped shallots, sieved hard
boiled yolk and white of egg
Chilled melon Sweet spoon and fork with fish plate Ground ginger, castor sugar
Gulls eggs Small knife and fork with fish plate Brown bread and butter,
oriental salt
Fresh prawns Fish knife and fork with fish plate Brown bread and butter,
mayonnaise
Asparagus Asparagus tongs, joint plate, and joint fork When served hot, hollandaise
sauce or beurre fondues and
when served cold, sauce
vinaigrette
Corn on the cob Fish plate and corn on the cob holder Beurre fondue
Globe artichoke Joint fork, fish plate and finger bowl When served hot, hollandaise
sauce and when served cold,
vinaigrette
Pate de foie gras Side knife, sweet fork, fish plate Breakfast toast, crust removed
and cut into triangles
Shell fish cocktail Teaspoon, oyster fork, shell fish cocktail holder Brown bread and butter
Avocado Fish plat e, teaspoon Brown bread and butter
Petit marmite Special earth ware called petit marmite, sweet spoon Grated parmesan cheese,
grilled flutes, poached bone
marrow
Croute au pot As for petit marmite Grilled flutes, grated parmesan
cheese, grilled flutes
Minestrone Soup spoon, soup plate Grated parmesan cheese,
grilled flutes
Onion soup Soup spoon, soup plate Grated parmesan cheese,
grilled flutes
Potage St Germain Soup spoon, soup plate Cheese straw
Cr�me de tomate Soup spoon, soup plate Croutons
Bortsch Soup spoon, soup plate Sour cream, beetroot juice,
bouchees filled with a duck
paste
Turtle soup Consomm� cup, fish plate, sweet spoon Brown bread and butter,
segments of lemon, cheese
 straws, measure of sherry
Omelets Joint fork, hot fish plate Tomato sauce
Spaghetti Joint fork, sweet spoon, and hot soup plate Grated parmesan cheese
Grilled herring Fish knife and fork with fish plate Mustard sauce
Whitebait As above Cayenne pepper, pepper mill,
segments of lemon, brown
bread and butter
Fried scampi Fish knife and fork with fish plate Tarter sauce, brown bread and
butter
Poached salmon As above Hollandaise and mousse line
sauce when hot and
mayonnaise when cold
Mussels Fish knife and fork, sweet spoon, soup plate Brown bread and butter,
cayenne pepper
Cold lobster Fish knife and fish fork, lobster prick, finger bowl Mayonnaise sauce
Craw fish As for lobster with no lobster prick Mayonnaise sauce
Batter fried fish Fish knife and fork with fish plate Tomato sauce
Fried fish As above Segments of lemon, Tarter
sauce, remoulade, gribiche
Fish grilled As above B�arnaise, Tyrolienne sauce,
tarter sauce
Fish poached As above Tarter sauce, hollandaise sauce,
mousse line, beurre fondue
sauce
Blue trout As above Hollandaise, beurre fondue
Roast beef Joint knife and fork with joint plate French and English mustard,
horse radish sauce
Roast lamb As above Mint sauce, roast gravy
Roast mutton As above Redcurrant jelly, onion sauce,
roast gravy
Roast pork As above Sage and onion stuffing, apple
sauce, roast gravy
Boiled mutton As above Caper sauce
Salt beef As above Dumplings, natural cooking
liquor Turned roots, vegetables
Boiled fresh beef As above Turned roots, vegetables,
natural cooking liquor, rock
salt, gherkins
Calf�s head As above Boiled bacon, parsley sauce,
brain sauce, vinaigrette sauce
Grilled steaks Steak knife and fork with joint plate French and English mustard,
beurre maitre d� hotel,
pomme paille, water cress
Irish stew Soup plate, joint knife and fork Worcester sauce, pickled red
cabbage
Chicken Joint knife, fork and joint plate Bread sauce, roast gravy,
parsley and thyme stuffing,
bacon rolls, game chips, water
cress
Duck As above Sage and onion stuffing, apple
sauce, watercress, roast gravy
Wild duck As above Orange salad, acidulated cream
dressing
Goose As above Sage and onion stuffing, apple
sauce, roast gravy
Turkey
Turkey As above Cranberry sauce, bread sauce,
chestnut stuffing, chipolatas,
game chips, water cress, roast
gravy
Hare As above Heart shaped croquets, force
meat balls, red currant jelly
Venison As above Cumberland sauce, red currant
jelly
Partridge, grouse,
As above Fried breadcrumbs, hot liver
pheasant paste spread on a croute, bread
sauce, game chips, water cress
roast gravy
Baked jacket potato Side plate, sweet fork Cayenne pepper, pepper mill,
butter

Laying of cover

Cover is a technical term very often used in the catering industry. It can also be said as the space
allocated for the guest in a restaurant on a table. Cover can be described in two ways
a) When discussing how many guests a restaurant or dining room will seat, or how many guests will be
attending a certain cocktail party
b) When laying a table in readiness for service there are a variety of place settings, which may be laid
according to type of meal and service being offered.
Their are four basic steps of laying a cover:
1) Bringing the table cloth from the station and laying it on the table
2) Arranging all the central table appointments i.e. cruet set, ash tray, bud vase, table number, menu
card holder
3) Carrying all the cutlery and glass ware to the table
4) Placing the water goblet and serviette on the table
A La Carte cover
This is the place setting, normally laid in a good class restaurant, dining room or hotel in readiness for
service of either luncheon or dinner. It would consist of the following;
Fig. 2.1 : A La Carte cover
Fish plate
Serviette
Fish knife
Fish fork
Side plate
Side knife
Wine glass / water goblet
Table d� hote cover
This is a place normally laid in a good class restaurant, dinning room, hotel etc in readiness for the
service of either luncheons or dinner. It would consist of the following:

Fig. 2.2: Table d� hote cover

� Serviette
� Soup spoon
� Fish knife
� Fish fork
� Joint knife
� Joint fork
� Sweet spoon
� Sweet fork
� Side plate
� Side knife
� Wine glass
2.11 Restaurant Service Cycle
� When the guests enter, they are greeted by the reception headwaiter, and are escorted to the
respective table. He/She then introduces them to the station waiter
� Station head waiter unfolds the serviette for all the guests and places them on the laps
� Sommelier comes to the guest and takes the order of wine
� Bread rolls and melba toast are then placed on the table along with the butter
� Menus are then presented to the guests to make their choice
� After suggesting the guests about the menu items, the station waiter takes the order
� Wine waiter serves the wine to the guests after presenting the bottle and getting the approval
� The cover for the first course is laid and then the plates are laid
� The accompaniments for the first course are placed on the table
� Then the food or the first course is served
� After the guests had the first course, the plates are cleared by the waiter
� The cover for the main course is then laid
� Joint plates are placed
� If wine is accompanied, then it will be served by the wine waiter
� The accompaniments for the main course is laid on the table
� The main course is served to the guests
� After the guests had the food the soiled plates are cleared
� Crumb the table to remove the dirt
� Change ash tray if necessary
� Offer the guests the menu card to order the sweet dish
� Set the cover of sweet dish and place the accompaniments
� Serve the sweet dish
� Clear the plate
� Take the coffee or tea order
� Serve the tea or coffee
� Present the bill
� Receive the payment and give the change back
� Station head waiter sees the guests out of the restaurant
� Clear down table, relay if necessary
2.12 Social Skills or Restaurant Etiquette
� Be polite to the guest
� Never argue with the guest
� Help to seat old people and ladies
� Maintain personnel hygiene
� Avoid touching hair, nose picking etc
� Do not over hear the guest conversation
� Talk softly
� Do not interrupt if the conversation is going on
� Keep your posture straight and control body language
� Minimize non verbal communication
� Hold water tumblers from bottom
� Enter and leave restaurant from service door
� Portion the food and serve to children first

KOT and BOT Control System

KOT or BOT is considered to be a list of items being used from the kitchen and bar for the guest. It is
the common mode of communication for both the kitchen to issue food and the cashier to make the
bills. The triplicate check system is referred to the system using check pads having three copies. The
top copy is to be handed to the worker in the kitchen or bar to get the order ready. The second copy
remains with the waiter for some time and then handed over to the cashier for preparing the guest bill
and the third copy remains in the book for future reference. In duplicate check system wee see only
two copies made; first goes to the kitchen for pick up of the food and the second remains with the
waiter and finally given the shape of the bill for presenting it to the guest.

K.O.T
Summary
Menu attracts the desired customers by providing them unique cuisines. In this unit, we have discussed
the different factors and principles that should be kept in mind before planning a menu. We also
discussed different meals and the different courses that are followed in French classical menu. Every
one who works in a restaurant should know the cover laying methods which we discussed in this unit
along with the restaurant service cycles. We have also explained how a Kot or Bot control system
works.
2.15 Terminal questions
1. What is the cover for the roti course?
2. Write one social skill that is very necessary?
3. What do you mean by aspic?
2.16 Answers
Self-assessment Questions
1. 6.00 a.m. to 9.00 a.m.
2. Entr�e
3. Kitchen space, seasonal fluctuations
Terminal questions
1. Joint knife and fork along with large plate
2. Personnel hygiene
3. A savory jelly
Unit- 2

Types of Meals

Menus are planned for every meal period like breakfast, lunch, brunch, supper etc.

1. EMT - early morning tea that is offered with biscuits.

2. Breakfasts offered in hotels are of different types which are mentioned below
� Continental break fast is served from 6.00 a.m. to 9.00 a.m. in the morning. This breakfast includes
coffee, tea, cocoa, rolls/ breads, croissants, butter, jam, fruit juice and honey.
� English break fast is served from 5.30 a.m. to 9.30 a.m. in the morning. This includes fruit juice, hot
beverages, cereals, stewed fruit, meats, eggs, fish, jams and honey.
� Indian breakfast is served from 6.00 a.m. to 9.30 a.m. This includes puri bhaji, choice of parathas
served with curd, idli, wada, uttapam, dosa, upma served with sambar along with tea and coffee.
3. Brunch � it is a meal between breakfast and lunch. This is very popular in USA, particularly on
Sundays. Breakfast items and light lunch items are served.
4. Elevens are snacks taken at mid � morning, especially by children or housewives.
5. Lunch starts from 12 noon to 3.00 p.m. and all types of menus are used.
6. Afternoon tea is served from 4.00 p.m. to 5.00 p.m. which includes fancy baked goods such as
pastries and cakes, sandwiches, tea and coffee.
7. High tea is served from 5.00 p.m. to 7.00 p.m. which includes tea, coffee and meals with light
cooked items.
8. Dinner is served from 6.00 p.m. to 10.30 p.m. and all menus can be used.
9. Supper is served from 12 midnight to 5.00 a.m. It is an informal, late evening meal.

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.

Self-Assessment Question
1. Continental breakfast is served from ---------- to ---------------
Unit-03-Beverages
Structure
3.1 Introduction
Objectives
3.2 Classification of Beverages
3.3 Alcoholic Beverages
Introduction to wine
Classification of wines
3.4 Viticulture
3.5 New world and Old World Wines
France
Italy
Germany
Portugal
America
Service of wine
Food and matching wine
Wine terminology
3.6 Beers
Cider
Perry
Sake
3.7 Summary
3.8 Terminal Questions
3.9 Answers

3.1 Introduction

The word �beverage� has been derived from the Latin word �bever�, which means rest from
work. After a long work schedule, every one likes to refresh or retain the fluid loss to get the energy
back. Most of the beverages supply energy in the form of sugar or alcohol. They also provide other
nutrients like vitamins and mineral salts. Alcoholic beverages affect the central nervous system and
tranquilize it, thus reducing tension and worries. In a hotel, it acts as marketing tool to attract more
customers, who come there with different culture and habits.
Objectives:
After completion of this unit, you will be able to:
� explain and classify different alcoholic and non - alcoholic beverages

� discuss the process of making wine along with its service

� analyse the food and wine harmony

� list beer and other fermented beverages

3.2Classification of beverages

Stimulating drinks � These beverages help to stimulate the nervous system. During breakfast or after
lunch or dinner, it is necessary that hot beverages like tea or coffee be served. These beverages are
prepared in the pantry situated in the back area near the kitchen.

Refreshing beverages � Those beverages that help to replenish any fluid lost in the body are called
refreshing beverages. e.g., aerated water, mineral water, fruit juices, squashes and syrups.

Nourishing beverages � These beverages help in the nourishment or provide nutrition to the body.
e.g., hot chocolate, rye malt, etc,
Self Assessment Question
1. Refreshing beverages help to ------------------ body fluids.
Unit-4

Alcoholic beverages
Any beverage or portable liquid containing 1% to 75% of ethyl alcohol by volume is known as an
alcoholic beverage. Those with higher than 75% alcohol are known as medicines such as anesthetics.

3.3.1 Introduction to Wine

Wine is one of God�s gifts to man. The Old Testament in Bible gives evidence of wine, but there is
definite evidence of its use in China in 2000 B.C.and in Egypt in 3000 B.C. The Phoenicians from
Lebanon introduced the wine and its secrets to the, Romans and the Greeks who subsequently propa

gated wine making and even dedicated a God to wine i.e. the Roman Bacchus and the Greek Dionysus.
They took viticulture (growing of grapes) into the lands that they conquered. The Greeks introduced it
from southern France into the Black sea and from Sicily into North Africa. The Romans planted vines
in Bordeaux, the valley of Rhone, Marne and Seine and along the Mosel and Rhine. They were
responsible for introducing viticulture to Hungary, Germany, England, Italy and Spain. In 1153, King
Henry II of England married Eleanor of Aquatint, who brought along as her dowry, the provinces of
Bordeaux and Gascony. Thus, a wine trade flourished between England and France. Since French
wines were excellent, the English viticulture fell into decay. Wine is defined as an alcoholic fermented
beverage obtained from juice of freshly gathered grapes
. 3.3.2 Classification of wine
Wine can be classified as follows:

1. Table wine: These are natural wines like red,

rose, and white that lack carbonation (incorporated carbon dioxide) and are served along meals.
Alcoholic content is about 14-16 % e.g., Tokay, Bar sac, Hock and Moselle.
2. Sparkling wine: Those wines in which carbon dioxide is incorporated, like champagne. Alcoholic
content is less than 14%. These wines are drunk on occasions and festival celebrations. E.g.
Champagne, Asti spumante, Tallinger, Krug don Perignon etc.
3. Fortified wines: These are wines, which have been fortified by adding alcohol during or after
fermentation. Alcoholic content is 18-22% e.g. Port, Sherry, Madeira, Marsala.
4. Aromatized wine: Wines in which aromatic agents such as herbs are added to the base of a fortified
wine, which has not reached the specific standards. They have high alcoholic content.e.g. Campari,
cinzano, Dubonnet, etc.
Self Assessment Questions
2. Classify table wines
3.4 Viticulture
As mentioned earlier, viticulture refers to the growing of grapes. The grape plant is a creeper, which
has to grow on sloping, rocky and chalky soil. Rocky soil is essential to prevent the retention of water,
which could rise upward onto the vines, diluting the sugar in the grapes and even causing them to burst
open. After crop, soil, which has been washed away by rain, must be brought back and prepared for
cultivation by ploughing. The vines too are prepared for the next crop by pruning them and removing
the long shoots. The vineyard is sprayed at this stage to protect the plants from diseases. Sulphur
dioxide spray is repeated when grape flower appears and again when the grapes are about to ripen.
Bamboos are placed in regular intervals with wires stretched between to support the vines. These wires
should not be stretched too high as the warmth rising from the soil would not be able to ripen the
grapes and they should not be too low as the blossoms would then touch the soil.
Vinification: The process of making wine is called vinificaton.
Screening / plucking of the grapes. This is normally done manually often using special scissors. The
grapes are collected in conical baskets and taken to the wine press. The grapes are then sorted and
graded manually. All rotten, damaged and raw fruit are discarded. The fruit is then put in the de-
stalking machine , to remove the stalk from the grapes.

Wine press: Here different methods are used to take out the juice, which is called �must�.
The different methods are:
(i) Troddling
(ii) Balloon press
(iii) Manual press
(iv) Electric press

� Troddling � Here the grapes are put in a shallow tank and people wearing boots with spikes start to
tread the grapes to take out the juice
Fig. 3.1: Balloon press
� Balloon press � It consist of an expandable balloon, which is fitted in the tank filled with grapes
and equipped with an outlet for the juice.

Fig. 3.2: Manual press

Fig. 3.3: Electric press

� Manual press � It works on the principle of hydraulic pressure. As the central disc descends, it
crushes the grapes.

� Electrically operated press � Consists of a roller, with a plate fitted all around it. The grapes are
crushed between the roller and plate

Fermentation �
The process of fermentation takes place in about 3-4 days where the natural yeast (bloom) present on
the grape skin feeds on the sugar present in the juice and releases ethyl alcohol and carbon dioxide.
From white grape, white wine and from red grape, white, red and rose wines are made. The skin of red
grape consist the colour pigment; so, if the skin is left for a shorter period in the juice, we get rose wine
and if it is left for longer period, we get red wine. If the skin is removed, we get white wine.
Fermentation takes place in thermostatically controlled fermentation tanks, keeping the temperature
within the range of 60� to 80� F. During this process, heat is produced. So to control this heat, cold
water is run through pipes embedded in the tank. If the temperature is too low, then hot water is run
through the pipes. If sweet fortified wine is desired, then a definite amount of brandy is added during
fermentation. Due to this, the alcoholic content increases and the yeast become inactive. For a dry,
fortified wine, brandy is added after fermentation when all the sugar must have been used by yeast.
Racking
The process of removing pulp & yeast particles from the wine is called as racking. Here the wine is
kept in barrels for some time. Then one barrel is siphoned off into another. This process is repeated 3-
4 times.
Finning
It is done in order to remove all the suspended particles in the wine. Some examples are egg albumen,
icing glass, gelatin, agar-agar etc.
Refrigeration
After finning, they are refrigerated in order to avoid bacterial attack.
Filtration
It is done if the wine is not clear.
Maturing
Once the wines are free from the impurities, they are placed in oak casks for maturation. Maturation
time depends on the style of the wine. Wines may be matured for 4,6,8,9 years or a very long time.
Champagne, and other sparkling wines are bottled and are ready to consume after finning and
filtration. In case of champagne, the secondary fermentation takes place in the bottle itself. For
maturing wines, they will be kept in the casks for the desired number of years. White wines are
matured for 3 � 6 months and are best consumed when young. Prior to maturing, the casks and bottles
are treated with sulphur dioxide to prevent microbial growth. Maturing makes the wine mellow &
smooth and removes harshness.
Blending
In this process, different qualities of wines are mixed to produce a standard quality.
Bottling
Bottles are sterilized before the wine is bottled.
Storage of wine
The place where the wines are stored is called a cellar. It is usually an underground, dimly-lit and well
ventilated room with even temperature.
Self Assessment Question
3. Define viticulture.
3.5 New World and Old World Wines
France
France is divided into districts, which are further subdivided into sub districts, villages, chateaux, and
vineyards. Each of these divisions has its own wine quality control system (Appellation d� origin
controlee� franchise), which ensures that the wine produced is of best quality.
Fig. 3.4: Wine Regions of France
1. Bordeaux: Situated on the left bank of the river Rhine, below the district of cognac, Bordeaux is
divided into 5 wine producing districts: Medoc, Graves, Sauternes, St. Emillion and Pomerol. It is best
known for its red wines, called claret in England. Here area under vine is 105,000 hectares with a
yearly production of nearly 600 million bottles. They produce red, dry white, sweet white, rose, and
cremant (sparkling) wines. This provides a wide range, offering consumers fine value for money.

Fig. 3.5: Wine Regions of Bordeaux

2. Burgundy: It is also known as �Golden slope� and it is best known for its white wines.
Fig. 3.6: Wine Regions of Burgundy
3.5.2 Italy
It is a country where wine has been produced since the Roman times; and it is the Italian who taught
the French to plant grapes and produce wines. Although Italy has all reds, rose, white and also
sparkling wines, more than 50% of production is of red wine. The wines produced in Italy vary from
the very cheap ones to the dearest. Although the wines get names from villages or vineyards, now-a-
days many cooperatives have come up who collect the wines and brand under the names of the
cooperative or any other name they choose. Such operations are known as Consorzio or Contina
sociace.

Fig. 3.7: Wine Regions of Italy

3.5.3 Germany
Beer being the national drink of the Germans, they do not produce much quality wines due to the
climatic conditions of early frost. The quality of wines cannot match the French wines. However, since
in Germany wine controls are strict, they export some of the world�s finest wines. Today 90% of
Germany produces some good sparkling wines. German vineyards are mainly situated on the banks of
the river Rhine and Mosel and outside Germany they are popularly known as Hock and Moselle. Due
to the geographic situation in the north, Germany receives early frost due to which the grapes rarely
ripen to the desired level. Germany produces good sweet wines, which are normally used as dessert
wines.
Fig. 3.8: Wine Regions of Germany
3.5.4 Portugal
It is situated in a region, where it gets maximum sunshine, which contributes, to the quality of the
grapes produced there. They have more sugar and are full bodied. Very less wines of Portugal are
known to the outside world except for Port and Madeira, which are relished everywhere.

Fig. 3.9: Wine Regions of Portugal

3.5.5 America
They come mostly from the region of California and beyond as California wines. Although there is a
greater trend towards wines imported from France and Italy, some Vines are grown in the Niapera
region of Canada.
3.5.6 Service of wine
Immediately after the guest gives the order for food, the wine list is presented for selection. The butler
helps the guest in the selection of wine. The order is then taken in the note pad (b.o.t). The wine waiter
after bringing the wine presents it to the host at the table. He reads the information, which is mentioned
in the labels like the grape variety used, law which governs the wine, bottled by, maturing age, etc.
After the approval of the guest, the bottle is opened and then the cork is shown to the guest. Then the
guest sees the cork and gives approval. The waiter pours the wine to the host for tasting purpose. After
tasting the wine, the guest instructs to serve others too. Then the waiter will change the wine glass of
the host with a fresh one and put glasses for others and serve the wine. Normally red wine is filled two
� thirds of the glass and white wine three � quarters.
Serving temperature of wines

Sparkling wine - 6�c to 8�c

 White wine - 9�to 12�c

Rose wine -15� to 18�c

Red wine - 18� to 22 �c

3.5.7 Food and Matching Wines
General rules for serving wine with food:
1. Young wines are always served first, followed by mature wines.
2. Dry wines are generally served first, followed by sweet wines.
3. Red wines are followed by white wines.
4. Light wines first, followed by heavy wines.
5. Whenever food contains anything acidic in nature, no wine is served.
6. With Indian and Chinese food, generally no wine is served, instead, beer
and Cider are served. However, with Chinese food, Chinese wines can be
served.
Menu and Wines
1. Generally, with hors d'oeuvres, dry Sherry goes the best. Some alcoholic beverages are specifically
suited to certain types of hors d' oeuvres like, Vodka with Caviar, Dry Chablis (or dry Graves) with
Oysters, and Dry Sherry with Smoked Salmon.
2. With soups, fortified wines like Dry Sherry, Port, and Madeira or Marsala are served.
3. With the fish course, young white wines or sparkling wines, like white Burgundy, dry Chablis, dry
Sauternes and Moselle may be served.
4. Entree: With Italian pasta products, Chianti or Asti Spumante may be served, Egg preparations are
served with white Cote du Rhone and organ meal such as liver and kidneys go best with Moselle. Red
meat served as entree is best with full-bodied, heavy red wines (Bordeaux, Burgundy and Chianti and
white meat with white wines like Burgundy).
5. In the main course, red meat (such as lamb, pork and beef) is served with heavy, full-bodied red
wines, like Bordeaux and Burgundy. White wines are served with chicken, fish and other white meat;
this includes wines like white Burgundy.
6. The sweet course is generally served with sweet wines like Sauternes, sweet Graves, Tokay, Bar sac,
sweet Sherry, sweet Port, sweet Madeira, etc.
7. As far as the cheese course is concerned, soft cheeses are served with white wines and hard, ripened
cheeses are served with red wine.
8. Cafe (coffee) is served with chilled liqueurs, Cognac, Sherry or Rum.
3.5.8 Wine Terminology
1. Age: Maturing of wines and spirits in Oakwood casks. White Oakwood casks have a capacity of 32
gal�lons and are mainly used by the Americans only to mature Bourbon whisky.
2. Aperitif: Alcoholic beverage consumed before a meal as an appetizer.
3. Aroma: Taste of wine in the mouth.
4. Bouquet: Smell of wine in the glass.

5. Baby/Nip/Split: Quarter size bottle (6 � oz.)

6. Bodega: Spanish for ground-level cellar.
7. Body: Refers to the consistency of an alcoholic beverage; i.e., thin wine has less body, and is
matured for a shorter time.
8. Blending: Mixing of two or more similar wines may be of different ages, to obtain a better quality
and taste. Vintage wines are always blended with vintage wines only. Blending improves the standard
of wine, i.e., blending older wines with younger wines.
9. Brut: Refers to the percentage of sweetening in Champagne - 5% to 15%.
10. Cask: barrel- shaped container made of Oakwood, used for maturing and storing wines and spirits;
its capacity is 36 gallons.
11. Butt: Standard shipping cask for sherry only. Its capacity is 32 gallons.
12. Case: A container of 12 bottles.
13. Chaise: French for ground level cellar.

14. Chamber: Bringing red wine to room temperature i.e. 65�F.

15. Crust: Some wines, when poured in glass, throw up sediments in the form of crusts on the top
layer.
16. Corky: When the wine attains the flavor of cork due to faulty corking or a faulty cork.
17. Corkage: When the customer brings his own liquor in a licensed place, some amount is charged
from the guest for rendering services to the guest.
18. Cocktail: A mixture of two or more alcoholic or non-alcoholic beverages in definite ratio.
19. Curve: French for blending.
20. Demi-sec: Medium dry; percentage of sweetening is 5-7%.
21. Depot: Sediments, which all wines throw, but this is more prominent in red wines.
22. Doux: Very sweet; the percentage of sweetening is 7% and above.
23. D.O.M. : Deo Optimo Maximo. The best wine often dedicated to God. This term is found on a
bottle of Benedictine liqueur.
24. Eau de vie: Water of life, also known as the 'Delightful soul of wine'.
25. Feints: The heads and tails, i.e., the first and last parts of distillation.
26. Foreshots: End product or residue left in the still after distillation is over.
27. Fine Champagne: A type of Cognac Brandy, classified as VSOP. Brandy is the only alcoholic
beverage, which is not colored. It attains its golden straw color from the cask itself. Mixing 60%
grapes makes fine champagne brandy from Grande Champagne area and 40% grapes from Petit
Champagne area.
28. Frappe: Iced or chilled. The term applies to the service of liqueurs.
29. Fliers: Floating crystallized particles seen in over chilled white wine bottles.
30. Full-bodied: Very well matured wine or spirits.
31. Fino: A term applied to a dry type of sherry.
32. Fine maison : Best brandy of the house.
33. Lees: Sediments that settle down at the bottom of the cask prior to racking (Separating the wine
from sediments).
34. Optic: An instrument attached to the mouth of spirit bottles only when the bottle is inverted; it
dispenses an exact amount (30 ml) of the spirit at a time.
35. Rocking: Removing/siphoning the clear wine from the cask and leaving behind the sediments.
36. Pomace (or cider) : Fermented apple juice.
37. Punt: An inverted depression at the base of a bottle, which increases the surface area and also helps
to withstand the internal pressure of the wine.
38. Sec: French for dry; Percentage of sweetening is 1.5-3%.
39. Sekt: German for sparkling wine.
40. Trocken: German for dry.
41. Ullage: A term used to describe the loss of wine or spirits due to evaporation or leakage.
42. Vin Mousseux: French for sparkling wine.
43. Weepers: Leakage of wine through cork due to faulty or crumbled cork.
44. Degorgement: A process used in the production of champagne, namely, removal of sediments from
the champagne bottle after secondary fermentation.
Beer
It is a potable alcoholic beverage fermented from cereals and malt flavored with hops.
Ingredients used for making beer:

� Grain � barley is the traditional grain used for making beer.

� Hops � they are flavoring agents, female flower obtained from hop plant.

� Water � add 90% beer volume

� Yeast � is the biological catalyst, which consumes the sugar present in the wort and releases
alcohol and carbon dioxide.

� Sugar � used in the brewing process to increase the sugar content.

� Finning � are the clarifying agents used at the last stage of beer production. E.g. Icing glass,
gelatin, agar- agar, egg white.

� Adjuncts � any other ingredient grain or cereal, if used along with barley.
Six steps to beer making:
1) Barley is steeped in water and the grain is left to germinate before malt. This releases the enzyme
diastase to convert the starch in the grain into fermentable sugar, mainly maltose.
2) When the malt has reached a desired stage, the germination is stopped by kilning (heating in
perforated plates).
3) The malt is milled and crushed into grist, which is mixed with hot water to release sugar in mash
tun. This liquid is called as wort.
4) Hops are added and boiled to extract the flavors and the preservatives.
5) After cooling, yeast is added to start the fermentation. The type of yeast used will depend on the
style of beer desired.

6) Fermentation will last for seven days and the end result of this is �beer�.

Types of beer:

� Larger � It uses the bottom fermentation yeast. Most beer is bottom fermented and is known as
larger. The word is from the German word meaning resting or storing. Larger beer is generally aged
for several weeks and in some cases for months to clear it from sediments and make it smoother and
mellower. Larger is usually light bodied and less alcoholic than ale. Pilsner, Light, Malt and Bock are
all types of larger

� Ale � is top fermented. Here when the yeast has finished its job, it rises to the top of the liquid
rather than settling in the bottom. Ale requires less aging than larger and can be sold within days after
fermentation. Two variations of ale are Stout and Porter.
Serving beer:
Before serving beer, we should check the glass properly, it should be clean other wise beer may get a
bad odour. Then we should hold the glass in 45� angle and start pouring the beer into the glass from
the bottle slowly. We should not rush fast, as the beer may create too much froth.
3.6.1 Cider
Cider is fermented apple juice made from good varieties of apples. The alcoholic content of this
beverage is slightly higher than beer. In some countries, it is made with apple juice and pear juice. The
color of this drink varies from pale yellow to dark amber rose.
Brand names of Cider
Ace
Bayeux
Brothers

Doc�s Draft

Weston�s
3.6.2 Perry
Perry is the fermented juice of pears. It is made in the similar way of cider.
3.6.3 Sake
Sake is a high strength (18%) slightly sweet rice beer, which is the result of double fermentation.
Self Assessment Question
4. Perry is made from juice of ---------
3.7 Summary
Beverage sale aids in much of the hotel revenue .We have learned in this unit the different types of
beverages. We also came to know how wines are made, served and stored. We have also discussed
different wine producing countries of the world .We discussed the making of fermented beverages like
beer.
3.8 Terminal Questions
1. Define stimulating beverages
2. What do you mean by the term vinification?
3. Explain the term CIDER?
3.9 Answers
Self Assessment Questions
1. Replenish
2. Red, rose, white
3. Cultivation of grapes
4. Pears
Terminal Questions
1. Those beverages that stimulate the nervous system
2. The process of manufacturing wines
3.Fermented alcoholic beverage made from apples
Tobacco
Structure
5.1 Introduction
Objectives
5.2 Principal Tobacco Producing Areas of World
5.3 Process Involved in Tobacco Manufacturing
Varieties of tobacco
Cigarette tobacco
Pipe tobacco
5.4 Manufacturing Process of Cigars
Characteristics of a good cigar
Classification of cigars
5.5 Storage of Cigars
5.6 Service of Cigars
5.7 Summary
5.8 Terminal Questions
5.9 Answers
5.1 Introduction
Tobacco is produced from a plant of the genus "nicotine", which is from the "solanaceae" family and
has various species grouped under it. �Tobacco is a fastidious plant that requires proper soil and a
moderate climate. In regions where it is grown, the temperature does not fall below 45�F. It is grown
in countries where a tropical or semi � tropical climate exist. Tobacco was smoked 2000 years ago by
a tribe called Mayar in South America as they used to worship cloud Gods for implementing rains.
Objectives:
After reading this unit you will be able to:
� analyse the curing methods of tobacco.
� distinguish among the various varieties of Tobacco.
� understand the manufacture, storage and service of cigars.
5.2 Principal Tobacco Producing Areas of the World
Tobacco is grown in countries with a tropical or semi-tropical climate such as Cuba, Jamaica,
Philippines, India, Syria, Australia, Greece, Turkey, Egypt, Myanmar and parts of the U.S.A. Initially
tobacco leaves were wrapped in maize or dried palm leaves and smoked by the natives of Eaibleu
Jungle in 1521, when Columbus discovered this. Tobacco has been grown commercially in Brazil
since 1548 and the English Colonies in Virginia and Jamaica around 1613. Tobacco was brought to
India by the Portuguese in the beginning of the17th Century A.D (1605) and was planted on the
Deccan Plateau.
5.3 Process Involved in Tobacco Manufacturing
A tobacco plant is made up of three different types of leaves, each with its own characteristics and
used in the production of premium cigars. The leaves from the middle and largest portion of the
tobacco plant are called seco. Leaves from this portion of the plant have slightly more flavor than the
milder voiado leaves, and need to be matured for at least 18 months before they can be used in cigar
production. The removal of the lowest leaves on the plant to foster its growth and direct its energy
eventually into the upper leaves that have not yet formed is called 'suckering'.
A typical tobacco plant will yield only 14 to 18 leaves suitable for cigar making, and these generally
fall into three categories.
(i) Ligero
(ii) Seco
(iii) Voiado
The LIGERO are the top leaves of the plant. These are usually the darkest and oiliest because of their
prolonged exposure to the sun. They are the strongest part of the plant, and bring the fullness to the
cigar. Because these leaves are often filled with veins, they will burn substantially more quickly than
the other parts of the plant.
The SECO are the leaves from the middle of the plant, and are not nearly as strong as the ligero leaves.
Lighter in color than ligero, seco leaves are consistent in their mildness, and allow the flavors of the
plant to come through. A master cigar blender knows exactly what kinds of taste he will ultimately
have merely by looking at the beautiful seco leaves.
At the bottom part of the tobacco plant are the volado leaves. These have the least amount of oil or
darkness, and burn most consistently. Often it is volado leaves that are used for binder in the cigar. The
use of good volado guarantees smooth and even-burning cigars.
After the leaves are harvested, fermented, sorted, graded, aged and divided, they are shipped to the
factories for rolling. Together, these three are blended into the filler. The filler leaves are stacked so
that they resemble the pages of a book. When properly rolled there will be just enough space between
the leaves to allow for the passage of air and smoke, but not too much which would cause a hot, fast
burn. The filler is then wrapped in the binder, called the capote. The capote, often made from volado
leaves, is strong and consistent, and is the fuse for the entire cigar. When lighting a cigar, it is
important to make sure that the capote is lit, for this is what will ensure that you have an even burn.

1. Favorable Soil:
Tobacco chiefly requires alluvial calcareous soil, sandy/loam in texture. This type of soil is light in
nature, but has good moisture retention capacity and is quite suitable for tobacco cultivation even
without irrigation. The soil needs a good drainage and must be protected from chilling winds and
scorching sun.
2. Climatic requirements:
While warm humid weather of the second half of September or the first half of October gives good
establishment of initial growth of plant, low temperature, bright sun and less humidity help in the thick
and heavy body development of leaf desired for yield and quality.
3. Irrigation system:
A long-term fertilizer-cum-irrigation system is required for good results.
The Process of Tobacco cultivation
1. Planting: The seeds are sown in the mineral rich, well-irrigated alluvial soil in nurseries from the
second week of September. The initial irrigation after 20 days of sowing the seed is a must for a good
crop. The seedling grows to a height of 4-7 inches after which it is transplanted in fields, which have
been already fumigated to prevent the nematodes. The plant takes about four to six months to mature
reaching a height of 7 feet (approx). At maturation, the leaves are sticky, thick and juicy. A good-sized
leaf measures 18" (11/2' approx).
2. Harvesting: Harvesting is normally done on a cloudy day to prevent wilting of the leaves. After
harvesting, the plants are left in the field for four to six days and then they are brought to the curing
ground.
3. Curing: This usually refers to regulated drying of harvested tobacco leaves under controlled
conditions of temperature and humidity. The purpose of curing is to produce dried leaf of the required
physical and chemical properties. Various regimes of ventilation, temperature and humidity are
employed for different types of tobaccos. Stalk cured tobacco takes several weeks for drying under
natural temperatures and close spacing in the barn while primed leaves of flue cured tobacco take four
or five days for complete drying.
Methods of Curing
Sun-Curing method:
Here the plants are arranged in small heaps in the yard and are left for a day or two. Then, the heaps
are opened out and the plants are spread on the ground. After two days they are turned upside down in
the morning. Then they are allowed to drying for another four days. They are bundled again and the
entire process is repeated at the same interval for a month and half till the leaves become dark brown
stalk dry up and lose the green color.
Fermentation:
The stalks or plants are simply heaped in a shed or hung in bundles over a bamboo. The bulks of the
bundle are broken and reconstructed three or four times at about a week�s interval depending upon
the condition of the leaves and the degree of heat development in the bulk. The cured leaves are tied
into, a bundle of twenty leaves each, using banana fibers and bulked into heaps. When needed, butts
are dipped in water or water is sprinkled over all the bundles and heaped again. When the temperature
rises over 40 degree C inside, the heaps are broken and remade at 2-3 days intervals for about 15 days
till the leaves are dry and whitish encrustation formed on the leaf surface. This white encrustation
formed on the leaf surface during the fermentation process is considered to be a quality index by the
trade. Apart from sun curing and fermentation, there are three more methods of curing tobacco.

a. Air Curing: Here, the harvested tobacco is cured under controlled conditions inside a building,
where mechanical ventilation is provided. The temperature is raised using combustible fuels like
charcoal and LPG. It takes one to two months for curing by this method and the varieties of tobacco
cured this way are - Cigars, Maryland, Burley,
b. Fire curing: Here, the curing is done in small and compact barns, which are ventilated. There are
metal pipes (called Flues) extending from the furnace under the floor and walls. The furnace is fed
with wood, charcoal, or oil or LPG fuel. It takes 4-6 days to cure and the tobacco most commonly
cured this way is Virginia Tobacco bulk curing.
c. Smoke curing: Here, the tobacco is hung for two - three days in the room, which is heated using
wood or charcoal fire. The smoke imparts aroma. It takes 3-10 weeks to complete the process.
4. Processing: The final grading and processing of tobacco is done on the basis of whether it is for
cigars, cigarettes, cheroots, chewing, snuff, etc. Grading is done according to the size, thickness, color
and aroma of leaves. Just after curing, the leaves are separated from a bit of stalk attached to each.
5.3.1 Varieties of tobacco
Latakia and Perique:
Latakia is a dark strong variety made from plants grown in Syria and other eastern countries. This is
smoke cured by the fire of the Asiatic oak, which turns it into dark shade. Sometimes coal or cow dung
is used as fuel for the fire. Perique is another of the same variety grown in Louisiana. These varieties
are used to increase the strength of pipe mixture.
5.3.2 Cigarette tobacco
In the manufacture of cigarettes, Virginian and Rhodesian leaves are used separately in carefully
blended mixture. As in pipe tobacco, bundles from the warehouse are received and stripped off the
midribs and stalks by machine or hands. The leaves then go to a fine shredder. Excessive moisture and
impurities are removed from the tobacco. The tobacco is left for a day or two to mature, following
which it goes to a cigarette manufacturing machine. The papers for the cigarettes are unloaded from a
disc and enter the machine to receive the tobacco flowing in a constant stream. Paper and tobacco
move together.
The main types of tobacco for cigarettes and pipe smoking are:
a. Virginian: By far the most popular. Grown in Virginia, the Carolinas, Kentucky and Tennessee and
also outside America in Zimbabwe.
b. Turkish: From Asiatic Turkey, Balkans and Syria.
c. Egyptian: From the Nile Delta and Asia Minor.
d. Russian: Appreciated after a meal or during the sorbet course due to the strong tobacco used in
them.
Brand names of International Cigarettes
American: Winston, Marlboro, Merit, True, and Camel,
English: John Player Special, Dunhill, Benson and Hedges, Rothmans, 555, States Express.
French: Carrier, Gitanes, Royale.
Egyptian: Kabala
Russian: Hock Mock, Cock Mack
Turkish: Abdullah
Some other Brand names: New port, Doral, G PC, Kool, Parliament, Basic, More,Vantage, Carlton,
Now, Virginia Slims, Satin, Silk Cut, Embassy, Sterling, Silver Kings, Felton, Monarch, Black &
Whites, Cambridge, Pall Mall, Misty

5.3.3 Pipe tobacco

The tobacco factory is usually large and airy building; the cured leaves are spread out on the floor in a
lightly compressed mass, and they are too dry for immediate use. Bundles of tobacco are separated and
put in steam-heated chambers with temperature 120 to 150 degree F. Then the stalks and mid ribs are
removed by hand or machine. The stripped leaves are left in ordinary heaps for about 24 hours, which
renders them supple and usable due to the impregnation of additional moisture.
The experts blend various mixtures in accordance with required results. Stronger tobaccos like Latakia
and Perique should be blended with lighter tobacco.
When the different brands have been made up, the leaves are placed in a machine, which compresses
them in the form of a hard cake. They are then shredded finely or coarsely with knives or cutting
machines. Pounding or shoving, a different process that brings out the aroma removes the excess
moisture. After pounding, the tobacco is spread out evenly in trays to enable it to cool down to the
temperature of air. Most of today's popular pipe mixtures are composed almost entirely of Empire
tobacco; the Rhodesian leaves being mainly flavored.
Self Assessment Question
1. ----------------- type of tobacco is smoked after a meal
2. ------------ and ------------ leaves are blended to the desired mixture to be used for making cigarettes
5.4 Manufacturing Process of Cigars
The cigars are rolled in the Galena (the room in the factory) by the roller (a highly skilled artisan). A
master cigar roller is called Toreadors. The Roller's knife is called Chaveta, which is mainly used to
cut the wrapper leaf.
The cigar is made of three constituent parts:
There are two main types of fillers; bunch and long filler
A. The Fillers: Bunch is the shredded tobacco variety (different blends of imperfect tobacco), which
forms the inner core of a cigar and determines the flavor to a great extent. Long filler, on the other
hand, consists of tobacco leaves, that run the length of the cigar. Long filler cigars are preferred as they
buy better and allow for a more consistent draw.
B. The Binder: The bunch is held together by the Binder. It is a single leaf with good tensile strength
chosen from the lower half of the plant.
C. The Wrapper: To make a cigar, this is the outer wrapping of fine quality tobacco leaf. It gives
appearance to the cigar together with a large proportion of the aroma and flavor. It is also the key
ingredient in the taste of a cigar. The wrapper is not necessarily obtained from the same source as the
filler tobacco. In fact some cigars with Jamaican fillings have Havana wrapper and these are
indistinguishable in appearance and taste from the original Havana product.
To make a cigar, two to four leaves of filler tobacco are laid end to end and rolled into the binder, a
leaf with good tensile strength. Great skill is required to ensure that the filler is evenly distributed so
that the cigar will draw properly. A whole leaf of the finest quality is chosen for the outer wrapper. It
must be smooth, not too prominently veined and of a good color. The stalk of the wrapper is stripped
by hand. The half shaped leaves are cut into two wrappers with hook shaped tops facing opposite
directions. Hence cigars are wrapped left-handed and even right-handed, carefully overlapping each
turn until the end of the hook is stuck down with a pinhead of vegetable gum. This forms the rounded,
closed head of the cigar, which is then guillotined at the other end to the correct length.
The other parts of a cigar are: Band, Barrel, Body and Cap.
5.4.1 Characteristics of a Good Cigar
� A cigar should be smooth, firm and even to the touch
� It should always be the same size and color as its partners in the box.
� The wrapper should have a healthy glow
� The open or cut end should be smooth & even
� A good cigar should form, grayish ash, which will last for a long time before falling off
� A whitish ash denotes a mild cigar while a darkish ash indicates stronger cigar.
� All the cigars in a top quality box of cigars should be wrapped in the same direction.
5.4.2 Classification of Cigars
Cigar may be classified based on:
1. Size.
2. Shape.
3. Manufacturing style.
4. Color groups.
5. Strength and taste.
6. Countries of origin.
1. Size: Cigars are measured by their combination of length and "ring gage" (diameter). The length is
always measured in inches and the ring gage is always measured in 64ths of an inch. For example,
when a cigar is listed in a catalog as 6-� x 42, the translation is 6 and 3/4 inches long and 42/64ths
(about 2/3) of an inch diameter. Based on the length and ring combinations, cigar sizes have fairly well
defined names. The 6-3/4x42 example used above is called a Lonsdale.
If the size were 7x47, it would usually be called a Churchill. Note that the naming convention of
specific sizes is applicable only to tradionally� shaped cigars ; those with cylindrical shape and a
round "head".
Other Sizes are:
Monarch �Hussar� - 18 Cms 15 Cms
Grand Corona - 14.5 Cms
Royal Corona - 14 Cms
Corona Major - 13 Cms
La Senorita - 10.5 Cms
Corona Minor. Super Coronas, Tre's Petit Corona
2. Shape: Since the vast majority of cigars are made in the traditional "round" shape, as shown above,
those with any other shape are known as Figured, or "Cigars with an unusual shape.� Unlike the
round cigars, which have a name associated with a size (a Churchill is around 7x47), the names
associated with Figured tell you only about their shape but not about size. Within the Figured family,
there are the following five shapes:
1) Torpeo (tapered head)
2) Bellicose (angled head)
3) Pyramid (wedge shape)
4) Perfecto (tapered head and foot)
5) Culles
Of these, the Torpedoes and Pyramids are usually big cigars, the Bellicose are usually medium sized,
and the Cullers are 3 small cigars that are twisted together. Perfectos can be any size.
3. Manufacturing style:
1. PRESSED CIGARS: These are made with the tobacco in the filler packed more loosely so that when
the cigars are put in boxes, the pressure of the shut lid will compact the cigar to the correct smoking
density making almost a square.
2. UNPRESSED CIGARS: These are manufactured, as compact as they should be for perfect smoking.
4. Color: Cigars range in color from pale green (uncommon these days) to tan reddish-brown to
chocolate-brown based on the following factors:
How the plant was grown (in the sun [darker] or in the shade [lighter].
The part of the plant the leaf came from (top [darker], middle or bottom [lighter].
The number and duration of fermentation cycles the tobacco went through [more dark].
The natural color of the wrapper leaf varies considerably.
Cigars are sorted in to color groups and could be marked as,
1. Claro (c.c.c) : Blonde, light golden brown
2. Colorado - Claro (c.c) : Darker tawny colour; (col - claro)
3. Colorado (c) : Ripe dark brown
4. Colorado Maduro (CM): Very dark colored
5. Maduro (M): Mature, rich and extremely dark
6. Oscur: A very dark wrapper, black in color.
7. Candella I Double Claro: Artificially produced variety with a bright green shade of wrapper
achieved by a heat curing process that fixes the chlorophyll content of the wrapper while it is still in the barn
and is popular in the U.S
5. Tastes and Strength: Most tobacconists will describe a cigar's taste as ranging from "mild" to "full-
bodied." Therefore, one might conclude that taste and strength are synonymous. The best analogy that
one can come up with involves beer. Coors Light is more or less like fizzy pale-yellow colored water
with a slight beer-like taste, whereas Guinness Stout is more like a robust-malted-full-meal-in-a-can;
the latter being more "full-bodied" than the former; yet both probably have similar alcohol content.
The same is with cigars. The �filler� mainly determines strength. A delicate blend is made of the
finest and ripest heavier leaf of full flavor. A dark wrapper does not necessarily indicate a strong cigar.
Both Light and Dark wrappers may be bitter and strong if the tobacco hasn�t been properly ripened
and cured.

Self Assessment Question

3. Filler, ----------------- and ----------- are three parts of cigar.
5.5 Storage of Cigars
From the time they are packed, cigars may take up to several years to mature and during this time they
may sweat slightly, depositing a fine grey powder on their surface - a natural and unharmful process
and it should be removed with a soft, camel-hair brush.
Cigars, which have been allowed to become dry, should never be moistened. Those, which, through
excessive dampness, have begun to smell musty are undoubtedly spoilt irreparably and can only be
thrown away. There is no remedy for a failure of this kind.
Havana cigars are normally packed in oblong, colorfully labeled cedar wood boxes, but for the
specialist, there are also bundles of fifty tied with ribbon in square plain cedar boxes - these are known
as Cabinet selection. The idea is that cigars thus packed interact on each other so that their flavor
improves as they mature.
For those who like their cigars green, that is to say fresh, moist and immature, there are the cigars from
the humidor glass jars, which preserve this condition.
Another way of packing a cigar is in an individual aluminum tube. This is a popular and safe way of
carrying a cigar in a pocket to prevent it from being damaged. It is also an advisable package for
people who have to keep their cigars near strong smelling substances, which might affect the flavour or
by the sea where salt air can damage the cigar. These tubes are hermetically sealed and cigars stored
thus will retain their good condition for a long time.
Fine Havanas can live in the right conditions for up to fifteen years. The most satisfactory way to
maintain the condition of a cigar is to keep it in a humidor i.e. a cabinet with a tight-fitting lid in which
there is a moisture pad. This will regulate the humidity by moistening dry air and, if the pad is kept
dry, by absorbing excess moisture in wet weather.

Fig. 5.1: Humidor

Should it be impossible to obtain a humidor, cigars are best left in their original cedar-wood boxes,
well away from any extremes of heat as well as cold and away from any strong-smelling substances. If
cigars are stored in bulk, they should be kept in a cupboard used only for that purpose and kept at a
constant temperature of 15-180 C (60-65 F) and between 55-60% relative humidity. The atmosphere
should be fairly dry and warm but not hot.
A cigar will pick up any smell or moisture in the air or dry up and smoke like tinder. In modern
packaging, a band is placed on the cigar or printed on the protective covering usually cellophane. The
covering applied by machines preserves the natural humid static condition of the cigar. These are then
packed in the boxes made of wood, metal, paper or glass and thus stored. To give the care and attention
which prevents such disasters is to understand the delicate nature of cigars and the immense pleasure
they offer to those who treat them well.
5.6 Service of Cigars
Well-presented cigars are very important at all levels of catering, but particularly at the end of banquet
functions. Many sales are often lost because not sufficient emphasis is put on the sale of cigars to the
client.
In cigar selection, there are elaborate rituals.
1. Holding the cigar up to the ear and twirling in between finger and thumb.This is known rather
scathingly as "Listening to the band". A faint crackle can be heard in a cigar that is immature.
2. Sniffing is another popular practice which does not harm but which does no good either. If you sniff
a cigar, you will find it will smell, not surprisingly, of tobacco.
3. Warming the length of the cigar before lighting it; this was originally done to burn off a rather
disagreeable gum used for sticking down the wrappers of certain cigars made hundred or more years
ago. The pinhead of gum used nowadays is odorless and tasteless and there is no point in carrying on
such a practice.
4. Removal of the band: It is pressing the cigar gently below the band easing it off with delicate care.
But the experts believe that the band should only be removed when the cigar has reached its 'Cruising'
temperature; when about one-fifth of it has been smoked, and the band should come off easily as the
cigar will have shrunk slightly. Do not remove the decorative band or ring as doing this may also
injure the wrapper.
5. Presenting the cigar: Cigars should be offered in cedar wood boxes. A cigar cutter and a box of cigar
smoker's matches which are longer and burn slower than the normal matches should be presented to
the guest, and not petrol lighter whose flumes would affect the taste of the cigar.
6. Cutting the cigar: Connoisseurs of cigars prefer a cut end (either a deep v-cut or l straight slice)
rather than a pierced end. The good "flue" provided by a cut ensures cool, free drawing of the smoke,
whereas a pierced end tends to become "tarry". Take care not to cut too deep lest the gap is cut away,
allowing the wrapper leaf to unwind
7. Lighting the cigar: Hand the guest the box of matches. This is because the end to be lit is first
warmed. The cigar is then lit evenly from all sides with a match, holding the flame some little distance
from the cigar. Rotate the cigar in the flame to make sure that the end surface flows and lights evenly.
The butt-end is wet due to the accumulation of oil and tannin and therefore, a cigar is never smoked to
the end.

Havana Cigars
1. Romeo Juliet: Churchill�s, Exhibition No.3, and Exhibition No.4.
2. Cohiba: Esplendidos, Corona Especiales, Robustos, Siglo IV, Siglo V.
3. Montecristo: A, No.1, No.2.
4. Hoyo de Monterrey: Double Coronas, Epicure No.1, Epicure No.2.
5. Partagas: Lusitanias, No.1, Coronas, Serie D No.4.
6. Diplomatists: No.2s
7. Bolivar: Inmensas, Belicosos Finos, Royal Coronas.
8. EI Rey del Mundo: Choix Supreme, Gran Corona.
9. Punch: Punch, Churchill�s, Double Coronas.
10. Sancho Panza: Belicosos,
5.7 Summary
In this unit, we have discussed regarding different regions where tobacco is grown. We also learned the
process involved in manufacturing tobacco. We then explained the different ways in which cigars are
classified, how they are stored, manufactured etc. We even understood the service of cigars in a hotel.
5.8 Terminal Questions
1. Name the two varieties of tobacco.
2. �M� stands for what?
3. What is the name of the box where cigar is stored?
5.9 Answers
Self Assessment Questions
1. Russian
2. Virginian and Rhodesian
3. Binder and wrapper
Terminals Questions
1. Latakia, perique
2. Maduro (M): Mature, rich and extremely dark
3. Humidor
Reference and Acknowledgment:
Menu Planning for Hospitality Industry, Jaksa Kivela, Hospitality Press, 1994.
Managing Food and Beverage Service Operations, Jack D. Nivemeie,
EI � AH & LA Publications, 1990.
Food and Beverage Service, Dennis Lillicrap, Book Power Publications, 2002.
The Beverage Book, Andrew Durkans, Hobber and Stoughton, 1995.
Food and Beverage Service, Sudhir Andrews, Tata McGraw Hill, 2004.
Food and Beverage Service, Bobby George, Jaico Publishing House, 2006.
Unit-05-Ancillary Departments and Services
Structure
4.1 Introduction
Objectives
4.2 Pantry
4.3 Still room
4.4 Silver room
4.5 Food Pick - up Area
4.6 Linen Room
4.7 Kitchen Stewarding
4.8 Summary
4.9 Terminal questions
4.10 Answers
4.1 Introduction
Hotel is a busy place where a lot of people come to dine together. So, the work carried on by the staff
working at these busy places should be less time-consuming, neat and elegant. The supporting areas or
the ancillary sections of a hotel allow the staff to achieve these goals. These sections make their day-
to-day work faster and simple, allowing to reduce the stress of staff. In this unit, we will study about
these different sections, which make the staff job simple and fast.
Objectives
After studying this unit, you will be able to:
� list different ancillary departments in a hotel
� analyse the different equipment and provisions kept in these departments
� explain the role, functions, and duties carried by the staff in these departments.

4.2 Pantry
A Pantry should have-
� Cupboards or shelves
� Table
� Dispense wine bar
� Hot plate
� Linen box
� Draining board
� 24 hours hot and cold water supply
Pantry or a Service room is a supporting area providing the restaurant with clean crockery, cutlery,
glassware, linen and other equipment. A pantry contains shelves or cupboards for stacking equipment
and linen, a table to take the dirty plates, bins for rubbish, sinks with hot and cold running water and
draining racks for washed glasses. A large linen box should stand in one corner to receive used table
napkins, slip cloths and tablecloths. A hot plate should also be kept for warming the plates.
A waiter, leaving a restaurant with used materials, puts the dirty plates and stacks them on the table.
The dirty silver is put on the appropriate compartments. The waiter then goes to the service table in the
kitchen to collect the next set of dishes ordered by the guest. He takes the required plates from the hot
plate and re-enters the restaurant. Generally, there is a dispense bar adjoining the pantry so that waiters
can collect orders for wines and other drinks. Larger establishments often employ a pantry man to keep
the pantry clean and to clear off dirty dishes and silver and thereby assist in service.
Self-assessment question
1. Pantry is also termed as -----------------
4.3 Still Room
The main function of the stillroom is to provide food and beverage items required for a meal (mainly
breakfast and afternoon tea). The duties performed in this service area vary according to the type of the
meals offered by the hotel.
Equipment needed in a still room-are:
� Refrigerator-for storing milk, cream, butter, fruit juices, etc.
� Butter machine
� Coffee making machine
� Tea dispenser
� Large double sink and draining board
� Salamander-for making melba toast
� Bread slicing machine
� Hot cupboard
� Working table top and chopping boards
� Double gas rings-for preparing eggs and porridges
� Storage racks or cupboards
� Coffee grinding machine etc.
Provisions:
� All beverages (Tea, coffee, oval tine etc.)
� Assorted fruit juices-Orange, Grape etc.
� Sugar-Castor, cube, granular
� Preserves-Marmalade, Jam, Honey
� Butter
� Breads - White, Brown and French
� Bread rolls, Croissants, Muffins etc.
� Breakfast cereals- Cornflakes, Wheat flakes, etc.
� Pastries, Sandwiches, Gateaux etc.
Self assessment questions
2. Name two equipment used in the stillroom
4.4 Silver Room
In large organisations, the silver room or the plate room holds the complete stock of silver required for
the service of all meals together with a slight surplus stock for emergencies. The different silver
cleaning methods are as follows:
� Burnishing machine - It has a drum filled with ball bearings, the silver is placed in the center and
soap solution is poured in. Then it is rotated .The bearings will rub the silver and remove the tarnish
from it
� Polivit- It is an aluminum metal sheet with holes. The polivit is placed in the bowl together with
some soda. The silver is then put and allowed to have contact with the metal plate, hot water is poured
which will react and remove the tarnish
� Plate powder � It is a pink powder, which needs mixing with a little methylated spirit to obtain a
smooth paste. This is applied to the silver to clean the tarnish, then cleaned with hot water
� Silver dip � is a pink colored liquid chemical, which cleans the silver when dipped in it.
4.5 Food Pick - up Area
It may be regarded as the meeting point between the food production and the F& B service staff. It is
most essential that there is an active cooperation and good relationship between the staff of these two
service areas.
4.6 Linen Room
Linens are changed at the linen room on one-to-one basis i.e., one clean for one dirty. Counting linen
must be done carefully. Usually a station waiter and a waiter are appointed in rotation on a duty roaster
to be responsible for the restaurant linen stock and for its change. Linen is changed daily at scheduled
times at the linen room. It is the waiter�s duty to collect the soiled linen from the restaurant daily.
Linen Book - A waiter is usually required to record soiled items on a duplicate linen book. Soiled linen
is bundled into 10�s after being scrutinized for wear and tears. The waiter then takes them to the linen
room and the linen in-charge cross checks the linen. If the actual count tallies with the amount entered
in the book, the linen room in-charge issues the same number of cleaned linen. He also enters the
amount on the linen book and is duly signed by him and the waiter. The linen room retains the top
copy and the duplicate remains in the linen book. Any discrepancy must be noted down so that the
missing linen can be obtained later. Linen changing is an important duty and is usually allocated to a
reliable person there.
Self Assessment Question
3. -------------- and ----------------- are appointed on rotation basis as in charge responsible for the
restaurant linen stock.
4.7 Kitchen Stewarding
The Kitchen Steward Team (KST) plays an important role in the smooth functioning of F & B Service
and F & B Production departments. This department is headed by a Chief Kitchen Steward and is a 24
hour department. They look after the equipment, crockery and cutleries and the general cleaning.
Though the operations of the kitchen stewarding department are mainly in the back area, it is still one
of the most important departments.
Each Shift Supervisor has a team of utility workers who do the manual work of the departments. They
are mostly unskilled workers who have to be trained.
Duties and Responsiblities
1. To keep the F & B Production and Service area clean.
2. To dispose of garbage everyday as per the rules and the regulations instructed by the Chief kitchen
steward.
3. To keep control over the stock of crockery and cutlery being issued and used.
4. To keep the record of all cutlery, crockery and kitchen equipment.
5. To maintain activities of washing and polishing of all cutleries, crockery and equipment offered at a
particular period of time.
6. Periodically cleaning and oiling of machines and equipment and checking whether it is in good
condition.
7. To provide ice in sufficient quantities to meet the requirements of the departments.
8. They have to look after the maintenance and cleaning of staff cafeteria. The crockery, cutlery and
utensils used by the staff cafeteria are cleaned by them.
9. They are also responsible for pest control, which would also include employing staff and
maintaining contacts with the pest control department.
10. Kitchen stewarding is also responsible for making a Breakage Report.
11. In some hotels, the role of kitchen stewarding includes taking precautionary measures for fire. For
this, they have to check the fire extinguishers, sand buckets etc.
12. Supply of gas and coal to the kitchen.
13. Cleaning the receiving area.
14. Cleaning staff lockers.
15. Dish and pot washing.
Role and Importance
1. To share the work of F & B Service and Production departments by taking certain responsibilities
and ultimately increasing the efficiency of both these departments.
2. Their strict vigilance can control wastage and can keep costs down by monitoring breakage,
controlling supply of gas, coal, ice etc. to the kitchen and liasoning with the maintenance department
for maintenance and getting equipment repaired when necessary.
Identifying peak periods are also important. During peak seasons, the restaurants and coffee shops will
be always busy. The KST has to speed up their work and at these times more staffs are required.
During lean seasons, the number of staff members of KST might be less.
4.8 Summary
Ancillary department helps in the smooth service in a restaurant. We have discussed the different
ancillary departments that are seen in a hotel. We also discussed the different provisions and
equipment that are used in these different departments. We laid emphasis on the duties, responsibilities
and the role that each of these departments play in a hotel.
4.9 Terminal Questions
1. List two silver cleaning methods
2. The meeting point or place between F& B service staff and production is termed -------
4.10 Answers
Self Assessment Questions
1. Service room
2. Tea dispenser, hot cupboard
3. Station waiter and waiter
Terminal Questions
1. Polivit, silver dip
2.Food pick - up area