Short Notes on Basics of F&B Service......PART I

Aboyer

Aboyer aids the communication between the kitchen and restaurant. He receives the food order from the service staff and announces the order to the kitchen. Aboyer is responsible for hot plate section of the pantry.

A la carte Menu

A la carte menu is a type of menu, where the food items are priced individually. Literary meaning of a la carte is “from the card”

American service

It is a type of table service. In American menu the food is pre-plated and portioned at the kitchen. This type of service is relatively less formal and seen in coffee shops.

ABC

ABC stands for Ashtray, Budvase and Cruet. ABC is kept at the centre of the table while laying the cover.

Back of the House

Back of the house is the ancillary area of the restaurant, where all the supporting service is carried out. Some of the back of the house sections are pantry, dishwashing, hot plate, still room etc.

Bain Marie

Bain Marie is equipment that holds the Food hot. The equipment contains cylindrical drum, which is heated with water. Bain Marie is usually used in Hot Plate section of the pantry.

Barker

Barker is another term for Aboyer. Barker is the person who communicates between service and kitchen and help to pick up the food in time. Usually the order taken by the waiter is hander over to the Barker.

Bone China

It is a white translucent ceramic material made from kaolin, china clay and bone ash. It is used in restaurant to serve various dishes.

Briefing

Briefing is done prior to the opening of the restaurant. In the briefing the senior most staff gives instructions to the junior staff with regard to availability of dishes, special items of the day, and also some training.

Buffets

Buffet is a type of assisted service, where food and beverage is displayed at counters. Waiter assists at the counters to take the food from the counters or the guest help themselves.

Bus Boy

Bus boy is a person who helps the waiter. The main responsibility of a bus boy is to bring the food from the kitchen and also do the clearance of plates from the table.

Carousel

Carousel is a circular counter that revolves to display the food items. The carousel is fitted in such a way that the one side is always inside the kitchen and other side is in the service area. As the carousel revolves the counter is filled up from the kitchen and guests selects the food as it revolves.

Carte du jour

Carte du jour means “card of the day”. It is used to highlight the special dishes of the day. carte du jour is actually an supporting menu to the main menu.

Chafing dish

It is a hollowware used to keep the food warm usually in buffet service. Chafing dish has a water container, which is the base, food container and place for fuel. Using the fuel the water is heated up and in turn the food is heated up with the hot water.

Cover

Cover is the space on the table allotted for table-wares to the guest to consume his/her meal. The size of the cover is 24 inch * 18 inch.

Cutlery

Cutlery is the term denotes all the cutting implements such as knives. Cutlery can be made of EPNS or stainless steel.

Demi-tasse

Demi-tasse means half cup. It is used to serve coffee except breakfast. Size of demi-tasse is 75 ml.

Dummy waiter/ Demi waiter

Dummy waiter is another term for side board. it is a restaurant furniture and used to keep all the serving equipments for a meal session.

Elevenses

Elevenses is a meal served at 11 o’ clock. It includes the food items as biscuits, cake etc. and usually offered to children.

Gueridon trolley

It is a mobile trolley from which the gueridon service is done.

Hostess

Hostess is a member of restaurant brigade. Duty of hostess includes taking restaurant reservation and receiving them at the door.

Indian breakfast

It is a type of breakfast, which includes Indian dishes such as dosha, idly, chapathi etc. served with chutney and vegetable curries. There are two types of Indian breakfasts viz. North Indian and South Indian.

Lounge service

It is a type of specialized service. Lounge service is done at the lounge of a hotel. Items such as morning tea, afternoon tea, and alcoholic beverages are served in the lounge.

Maitre d’hotel

Maitre d’hotel is the Supervisor of the a F&B outlet. He looks after the day to day operations of a food service outlet.

Menu

Menu is a list of food and/or beverage than can be served to a guest at a price. It helps guests to select what they would like to eat and/ or drink. It is a document that controls and directs an outlet’s operation and is considered the prime selling instrument

Mise-en-scene

It means prepare the environment of the outlet before service. Mise-en-scene includes preparing the restaurant welcoming, create ambience with regard to cleanliness, furniture setting and temperature.

Mise-en-place

Mise-en-place means “putting in place” and the term denotes to the preparation of a work place for ultimate smooth service. To ensure that the restaurant is ready for service the waiter makes sure that this station has been efficiently prepared for service.

Napkin

Napkin is restaurant linen. Napkin is used to decorate the table using various folds and also used to keep on the lap of the guest to protect their clothes during service.

Sommelier

Sommelier is the French term for wine waiter. He is responsible for the service of all alcoholic drinks during the service of meals, and is also a sales person. He requires to have a thorough knowledge of beverages and wines as food accompaniments.

Trancheur

Trancheur is the French term for carver. His responsibility is to carve the meat joints in front of the guest and serve to them.

Salesmanship

The food and beverage service personnel are technical salespersons, hence they should have a thorough knowledge of the proper presentation and service of all the food and beverage served in the establishment

Tableware

Table ware is a type of restaurant equipments used to keep on the table. Table ware includes flatware, cutlery and hollowware. Table ware is made either EPNS or stainless steel.

Silver Dip

Instantly removes tarnish from silverware, silver plate, cutlery and small silver items. Quickly cleans even difficult to reach places such as between fork tines. Gives silver a brilliant shine. Just dip, rinse and dry

Polivit

Polivit is the one of the fastest methods of cleaning silverware. For this one needs aluminum foil, baking soda, shallow pan and a clean cloth. The baking soda will "polish" the silverware, removing dirt, stains, and grease. Rinse the silverware thoroughly under warm, running water. Air-dry the silverware on a clean towel. Buff the silverware with a soft, clean cloth.

Burnishing machine

This is a revolving drum like container using for cleaning silver ware, with safety shield attached to it.. The burnishing machines are attached with ball bearing to run that effectively. Soap power is used to clean the silver ware hygienically.

Thermal shock

Thermal shock is the result of glass experiencing a sudden temperature change. Glass holds temperature, and a rapid change in temperature can cause enough stress to result in breakage.

Mechanical shock

Mechanical shock in glassware is the direct result of contact with another object, such as a spoon, a beer tap, another glass, or a piece of china. This kind of contact can cause a minute abrasion, invisible to the eye, but a source of weakness in the glass, making it more susceptible to breakage from impact or thermal shock.

Disposables

Disposables are use and throw products used in the service of food and beverage productsThis is largely due to the increasing demand for fast food items. There are different types of disposable used in the catering business and mostly they are used in outdoor catering, vending machines, fast food outlets & hotels

Special equipments

Special equipments are for specialized services. They are not used in regular services. Specialized equipments are divided into Trolleys and Miscellaneous equipments. Some of the trolleys used in a restaurant are gueridon trolley, bain marie, vending machine, hot plate etc.

EPNS (Electro Plated Nickel Silver)

EPNS is Silverware made of silver plating. Silver plating is a thin layer of silver on top of another metal. It is made by an electrical process, hence the name – Electroplated Nickel Silver. Cutleries and crockery’s of high class establishments are made out of EPNS which includes different types of forks, knifes, pots, plates, salvers etc.

Table d’hôte or a fixed menu

Table d’hôte refers to a menu of limited choice. It usually includes three or five courses available at a fixed price. It is also referred to as a fixed menu. This term is known to caterers by its abbreviation TDH menu. A table d’hôte menu is a complete meal at a predetermined price.

A la carte menu

A la carte menu is a multiple choice menu, with each dish priced separately. If a guest wishes to place an order he selects the item from the menu and pays for the order he made. In an a la carte menu all items are cooked to order and served with accompaniments.

                                                                                                 Continue..................................................