UNIT 1

Alcoholic Beverage
Structure
1.0 Introduction and definition of alcoholic beverages
1.1 Classification of alcoholic beverages
1.2 Production of alcoholic beverages
1.3 Storage Of Wines
1.4 Beers
1.5 Spirits
Learning Objectives
After studying this unit, the student will be able
• To find out introduction to alcoholic beverage
• To know the fermentation and distillation process
• To identify the wine with its styles
• To analyze Whisky, Rum, brandy, Gin and Vodka.
1.0 Introduction and definition of alcoholic beverages
The word ‘Beverage’ has been derived from the Latin word
‘bever’meaning rest from work. After work one tends to feel thirsty due to fluid
loss through perspiration and one is inclined to drink water or other potable
beverages.
68 Hotel Operations

Beverages are portable drinks, which have thirst-quenching,refreshing,

stimulating and nourishing qualities. By refreshing one means the replenishment
of fluid loss from the body due to perspiration. Stimulation results in increase of
the heartbeat and blood pressure. This is due to the intake of spirits or tea and
coffee. Nourishment is provided by the nutrients in the beverages.
Most of the beverage supply energy is in the form of sugar or alcohol.
The also provide other nutrients like mineral salts and vitamins. For example,
milk gives calcium and citrus fruits give vitamin C. Certain beverages like tea,
coffee and alcohol provides as much as k7 calories per 1 ml.
Alcoholic beverages affect the central nervous system and tranquilize it,
thus reducing tension and worries. Initially alcohol acts as a stimulant, being a
concentrated source of energy. Later on, however, it acts as a depressant.
Alcohol being a concentrated source of energy, it is absorbed directly by the
bloodstream from the stomach and therefore provides instant energy to the body
and increases the blood pressure for a short while. As mentioned above, alcohol
is a depressant, because it relieves the blood vessels of the body from tension.
Effects of alcohol remain in the body for about 24 hours.
Definition of alcoholic : Alcoholic is an odourless liquid obtained
through the fermentation of a sugar containing liquid. There are many members
of the alcoholic family, but ethyl is the one which concerns us the most as it is the
principal alcohol to be found in all alcoholic beverages.
What is an Alcoholic beverage
Any beverage containing 0.55 of alcohol by volume to 76% alcohol by
volume is considered to be an alcoholic beverage. Those with higher than 76%
alcohol are known as medicines, such as anaesthetics.
1.1 Classification of Alcoholic Beverages

Wines Beers Spirits Liquers Cocktails

-Table -Lager -Whisky - Herbs - Shaken
-Sparkling -Ales -Brandy -Fruits -Stirred
-Fortified -Rum -Citrus peels -Blender
-Aromatised -Gin -Nuts -Built Up
-Vodka -Seeds
Paper - II Food and Beverages Services - II 69

1.2 Production of alcoholic beverages

Alcoholic beverages are produced by the following methods
• Fermentation process
• Distillation process
Fermentation : Fermentation is the process in which sugar is converted
to alcohol and carbon dioxide by yeast. This process is the basis for producing
all types of alcoholic beverages. Examples of fermentation drinks are wine, beer
and cider.
The following are necessary for fermentation to take place
1. Sugar
2. Yeast
3. Temperature
Distillation : Distillation is a process of simultaneous evaporation and
condensation of liquid or mixture of liquids to purify them.
1.3 Storage of Wines
1.3.1 Definition & history
Introduction : All the alcoholic beverages, wine is regarded as the
most complex and interesting subject of study. This is so because each country
and region uses different types of grapes for wine production.
History of wine – making
Wine is one of God’s choicest gifts to man and its history is almost a
romance. The Old Testament in the bible gives evidence of wine existing but
there is definite evidence of its use in china in 2000 B.C and in Egypt 3000 B.C
as well
We are told by sir john in his first account of Persia that during the reign
of king jamshed, viticulture flourished and it is he who is credited with the
discovery of fermentation.
Definition of wine : Wine is an alcoholic beverage obtained from thee
fermentated juice of freshly harvested grapes. It is prepared from both white
and black grapes. There are many varieties of grapes produced and not all of
them are used in the production of wine. The colour, flavour, and aroma of the
wine are largely influenced by the type of grapes used in the production.
70 Hotel Operations

1.3.2 Classification of wines

The main classifications of wine are on the basis that the grape juice is
fermented and not distilled.
1. Table/still/natural
2. Sparkling
3. Fortified
4. Aromatized
1. Table/Still/Natural : These include Red, white and rose wines, which
normally accompany a meal. The alcoholic content generally low when compare
with others (beetwin10 to 12 %.) but some German Table wines may have 8-
10% alcohol. Generally, red meat (like beef, pork and lamb) are served with
red wines, and white meat (such as Chicken or fish) with white wines.
Examples : Bordeaux wine, Burgundy wine and Tokay etc.
2. Sparkling : These wines with a bubbly & sparkling character. This is
so because of the carbon-di-oxide trapped in them and it makes fizzy, which
gives an effervescence when poured in a glass. Alcoholic content is less that
14% these wines are drunk on festive occasions and throughout a meal.
Example : Sparkling Champagne is the monarch in this category.
3. Fortified : These are fortified by the addition of alcohol( brandy has
been added) either during or after fermentation. This increase the alcoholic content
from 18% to 22%. Examples of these wines are sherry, port, Madeira and
marsala.
These wines are drunk either before or after a meal.
4. Aromatized : These wines have an addition of various aromatic
ingredients (such as herbs). The wines are also fortified but not to a great extent.
The most important of these Aromatized wines is Vermouth, which is made from
natural white wines of 2-3 years old that are blended with an extraction of
wormwood, vanilla & various other herbs and spices.
1.3.3 Production of Wines
Viticulture

Vintage
Paper - II Food and Beverages Services - II 71

Wine press

Fermentation

Racking

Finning

Filtration

Refrigeration

Sulphuring

Maturing

Wine tasting by connoisseurs

Blending

Bottling

Production of Wines
1 Viticulture
Viticulture refers to the growing of grapes. The grape plant is a creeper,
which has to be grown on sloping, rocky and chalky soil. Rocky soil is essential
to prevent the retention of water, which could rile upwards into the vines, diluting
the sugar in the grapes or even causing the grapes to burst.
After one crop, soil, which has been washed away by the 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 (either with sulphur di-oxide gassing, or sulphur
di-oxide and water mixture spray) to protect the plants from diseases. The
sulphur di-oxide spray is repeated when grape flowers appear, and gain when
the grapes are about to ripen.
Bamboos are placed at regular intervals, with wires stretched between
them, 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; they should
not be too low, as the blossoms would then the soil.
72 Hotel Operations

2 Vintage
Vintage refers to the plucking of grapes. This is done manually, often
using special scissors. The grapes are collected in conical cane 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 shifted to the
destalking machine to remove the stalk from the grapes (as stalks contain bitter
oils)
3 Wine Press
Grapes are crushed to yield Must (fresh grape juice), by four methods
(i) Trodening
Trodening refers to the crushing of grapes by treading on them. For this,
the grapes are placed in a large, shallow tank and the people treading the grapes,
wear boots with spikes, which prevent crushing of pips(as pips contain bitter
oils).
(ii) Balloon press
The balloon press consists of an expandable balloon, which is fitter in a
tank filed with grapes and equipped with an outlet for the Must. On being filled
with air, the balloon expands, crushing the grapes against the sides of the tank
and squeezing out the juice.
(iii) Manual press
The manual press works on the principle of hydraulic pressure. As the
central disc descends, it crushes the grapes.
(iv) Electrically -operated press
This press consists of a roller with a plate fitted all around it. The grapes are
crushed between the roller and plate.
Fermentation
By the action of yeast
C6H12O6 . 2C2H5OH+2CO2
Between 60-80OF
The process of fermentation takes about 3-4 days, and is the result of
the action of natural yeast (saccharomyces ellipsoides) on grape sugar. From
white (pale) grapes-white wine is obtained, and from red grapes, white, red and
rose wines are obtained. The skins of the grapes contain most of the pigments;
therefore if the skins are removed from the Must before fermentation, a white
Paper - II Food and Beverages Services - II 73

wine is obtained. If allowed to remain in the Must for a short time (usually a few
hours), a rose wine is obtained. If the skins are removed only after fermentation
is over, a red wine is obtained.
Nowadays, fermentation takes place in thermostatically controlled
fermentation tanks, keeping the temperature within the range of 60 to 80oF.With
the onset of vigorous fermentation, heat is produced. To prevent excessive heat
(which would inactivate the yeast and thus halt fermentation), cold water is run
through pipes embedded in the tanks; this has a cooling effect. If the temperature
is too low, hot water is run through the pipes.
Fermentation takes place on its own. However, to produce a sweet
fortified wine (a fortified wine has an alcohol percentage of 18-25%), a definite
amount of Brandy is added during fermentation. Due to this, the alcohol content
of the wine increases and yeast is inactivated.
For a dry fortified wine, Brandy is added after fermentation (when all
the sugar will have been used up the yeast), which increases the alcohol content
of the wine.
Grapes sugar may be added to wine in certain circumstances. Grapes,
which have a lot of sugar but less yeast, are used for many sweet wines. Whole
grapes that have more yeast but are less sugary used in dry wines.
v. Racking
The process of removing pulp and yeast particles from wine is called
racking. The wines are kept in Oakwood casks (with no airspace on top, as air
oxidizes wine into vinegar) for about a month, to allow the solids or less to settle
at the bottom of the cask, after which the clear wine is siphoned off into another
cask. The process is repeated 3-4 times, and so racking can take up to 3 or 4
months.
vi. Finning
Finning is done in order to remove all suspended particles in wines. It
may be done using any of the following three finning materials.
(a) Egg albumen (using stiffly beaten egg white).
(b) Icing glass derived from the bladder of a sturgeon.
(c) Blue icing glass (for the use of which special permission has to be
obtained from the Appellation d origin controlee. It is used to remove traces of
toxic copper oxide from grapes).
74 Hotel Operations

These materials have clinging power; they attract the particles in the
wine, which then settle at the bottom, after which the clear wine is siphoned off.
vii. Refrigeration
After finning, the wines are refrigerated in order to avoid bacterial attack.
viii. Filteration
Filtration is done if the wine is not clear enough. It is a very slow process
and is usually done only in the case of wines meant for the domestic market.
ix. Maturing
Once the wine is clear and free of impurities, it is filled in black or white
Oakwood casks and kept for maturing, the maturation period varying greatly
for different types of wines. Champagne, for instance, is never matured while
other wines may be matured for 3, 6 or 9 months or even for a number of years.
Champagne and other sparkling wines are bottled, gassed and ready to
consume after finning or filtration - the second fermentation takes place in the
bottle itself, using the natural sugars and yeast present in wine, in the presence of
air in the bottle. Once a bottle has been filled, i.e., the wine has been glassed,
the wine will not mature further. The wine - filled casks are kept on rocks in the
cellar to age, the period depending upon the type of wine. White wines are
usually matured for 3 to 6 months and are best consumed when young.
Maturing makes the wine mellow and smooth and removes harshness.
Oakwood is porous and allows enough air into the wine to make it mellow, but
not enough air to oxidize the wine into vinegar. The wine also acquires colour
from the Oakwood casks. Oakwood casks, on being repeatedly used, become
seasoned, and after a certain period of time, also stop imparting colour to the
wine.
Prior to maturing, the casks are subjected to the process of ‘Sulphuring’.
This consists of soraying or gassing the empty casks with Sulphur di-oxide, 15
to 20 days before filling them, and then drying them in the sun. Similarly, bottles
and corks are treated with sulphur di-oxide and placed upside down to prevent
microbial growth.
In the case of sherry, the Solar system of blending and maturing is used
which involves blending of sherry from two or more vineyards.
1.3.4 Food And Wine Harmony
Wine and Food pairing is an art of matching food dishes with wine
to enhance the dining experience.
Paper - II Food and Beverages Services - II 75

This is one of the most difficult jobs for sommeliers to match perfect
wine with a food. Most of the wine critics believe that the most basic characteristic
of pairing food and wine understands the balance between the weight, flavor,
and texture of food and wine. Rather than following set rules, for example, specific
wine goes with particular cuisine or food and white wine with white meat and
red wine with red meat.
Apart from that, traditional rules, in recent years, scientific method of
balancing food and wine is been taken into consideration and it all being
evaluated by the sensory analysis. The concept behind matching is that some
elements of food and wine reacts opposite to each other and by balancing the
elements will make the dining experience more enjoyable.

Fig 1.1 Food and Wine Pairing

1.3.5 Storage of Wines

Storage is an important task for wine that is being kept for long-term
aging. While most wine is consumed within 24 hours of purchase, fine wines are
often set aside for long-term storage. Wine is one of the few commodities that
can improve with age but it can also rapidly weaken if kept in poor conditions.
There are three direct factors effects on a wine’s condition
are light, humidity and temperature. A fourth consideration can be security for
expensive wines. Historically the storage of wine was handled by wine merchants
but since the mid-20th century consumers have been increasingly storing their
own wine in home-based wine cellars Three factors that have the most
pronounced effect on wine in storage: light, humidity and temperature.
Light
Strong, direct sunlight light can badly react on wine so keep it in the
dark store all wines away from light, especially direct sunlight and fluorescent
76 Hotel Operations

fixtures. UV rays can cause wine to be ‘light struck,’ giving them an unpleasant
smell. Darker bottles (such as light green and blue colored) are better protected.
If it not exposed to light occasionally, try to make sure it’s light from incandescent
or sodium vapor lamps.
Humidity
Some degree of humidity is required in order to keep wines
with cork enclosures from drying out. Even when wine bottles are stored on
their sides, one side of the cork is still exposed to air. If the cork begins to dry
out, it can allow oxygen to enter the bottle and possibly causing the wine to spoil
or oxidize.
Temperature
Keep the temperature constant for extended aging of wine (over 1 year),
refrigeration is a must in most parts of the world; even a below-ground cellar is
not cool enough.
Wine storage temperature should not go over 75ÚF (24°C), for longer
than brief spans of time. At 75°F, wine begins to oxidize. An ideal temperature
for storing a varied wine collection is 54°F (12.2°C).

Fig 1.2 Temperature

Wine Terminology (English &French)

1. Age : Maturing of wines and spirits in oak wood cask
2. Aperitif : Alcoholic beverage consumed before a meal as an appetizer.
3. Aroma : Taste of wine in the mouth.
Paper - II Food and Beverages Services - II 77

4. Bouquet : Includes all the different smells of a wine. Aroma is more

for young wines while bouquet applies to matured wines (Smell of
wine in the glass).
5. Body : It is the global impression of a wine. Wines are lightly bodied,
medium bodied, full bodied depending on its thickness.
6. Blending : Mixing of two or more similar wines, may be of different
ages, to obtain a better quality and taste.
7. Cask : A barrel-shaped container made out of oak wood, used for
maturing and storing of wines, its capacity is 36 gallons.
8. Cocktail : A mixture of two or more alcoholic or non alcoholic
beverages in a definite ratio.
9. Dry : White wine containing little sugar (1 to 9 grams per liter).
10. Vinegar : The natural evolution of the juice of grape, vine is only a
way towards vinegar. Any wine might become vinegar.
11. Vintage : Year of vinification.
12. Yeast : Unicellular micro-organism (fungus) naturally present on the
skin of grapes. It provokes alcoholic fermentation and is indispensable
in the elaboration of wine.
1.4 Beer
1.4.1 Introduction & Definition
Beer is the world’s most widely consumed alcoholic beverage; it is the
third-most popular drink overall, after water and tea. It is thought by some to be
the oldest fermented beverage. Beer is produced by
the saccharification of starch and fermentation of the resulting sugar.
The starch and saccharification enzymes are often derived from malted
cereal grains; most commonly malted barley and malted wheat. Un
malted maize and rice are widely used adjuncts to lighten the flavour because of
their lower cost.
The preparation of beer is called brewing. Most beer is flavoured
with hops, which add bitterness and act as a natural preservative, though other
flavourings such as herbs or fruit may occasionally be included.
Beer is a portable alcoholic beverage fermented from malted barley
and flavored with hops. The alcoholic content is between 3% to 5% and is
known to be a very refreshing drink especially in summer.
78 Hotel Operations

1.4.2 Types of Beer

Lager : Lager beer is distinguished by the fact that the wort is the
fermented by a bottom fermentation type of yeast (i.e..yeast which is introduced
at the bottom of the fermenting tanks) and then is stored in refrigerated cellars
(lager) at freezing point for a period of six months. The process matures the
beer. Lager is a german word meaning ‘store’. Pilsener lager is the limestone
caves of pilsen in Czechoslovakia.
Ale : Ale is synonymous with beer except that it is a term used for
ordinary mild beer while better beer is referred to as “beer”.
Porter : Porter is a black beer achieved by roasting malt. It is more
malty in flavour, with less flavouring of hops, but sweeter then stout. This name
originated from the fact that London porters used to drink this beer.
Stout : Stout similar to porter in as much as the malt is roasted. It has a
strong malt flavour and a sweet taste, but is heavier and has a strong hop character
than porter. This is a name given by the Irish and is almost similar to porter.
Draught beer : Freshly gassed beer.
1.4.3 Production of Beer

Fig 1.3 Beer Production

Paper - II Food and Beverages Services - II 79

Beer production
Storage : Malt is received from suppliers. It is weighed and stored in
bins.
Screening : Foreign matter is removed from the malt.
Mill : The malt is crushed and is known as ‘Grist’.
Grist case : The grist is collected in a grist case for disposal to the
mashing tun.
Mashing Tun : In this vat, the grist is mixed with hot water and mashed.
The resultant liquid, known as ‘Wort’, is drawn off into a copper
kettle. The shell of malt that is left behind in the mashing tun is disposed
off as cattle fodder.
Copper cattle : The wort is boiled with hops and sugar to purify the
mixture.
Hop Back : The unused hops are strained off into the hop back for
future fermentation while spent hops are used as fertilizers.
Wort receiver : The wort is pumped into refrigeration vats where yeast
is added to start the fermentation process. Fermentation splits the word
into alcohol and carbon dioxide, which is captured to create the fizz in
the beer.
Dropping Vessel : The fermented wort, which by now is a crude form
of beer, is siphoned into a dropping vessel. The spent yeast is used as
cattle fodder; while unused yeast is removed for use in future
fermentation.
Casking : The beer is filed into casks, which are stored in underground
cellars where the temperature is cool. At this stage, finings are added to
clarify the clear beer.
Filtering : Beer is filtered to make it brilliant.
Bottling : Beer is bottled and kept in conditioning rooms for the excess
carbon dioxide to escape.
1.4.4 Storage
Storage of beer : Followings are the ways for beer storage.
1. Beer must be stored in a well-ventilated cellar at the temperature
range of 13-15°C (55-58°).
80 Hotel Operations

2. The casks received should be kept on the stillions and should remain
at least for 24 hours to allow it to settle after its journey from the
brewery.
3. Tapping should be carried out 24 hours before it is required.
4. Beer left in the pipe at the end of the day should be drawn off and
filtered back into its cask.
5. High temperature fluctuations will spoil the beer and its must be
avoided.
Contents Of Beer
1. Water : 89-91% by weight.
2. Alcohol : 3-5% by weight (in exceptional cases, up to 10-12%).
3. Carbohydrates, sugar or dextrin : 3-4% by weight.
4. Protein : 0.4-0.5% by weight.
5. Carbon dioxide gas : 0.4-0.5% by weight.
6. Minerals, salts : 0.2% by weight.
1.5 Sprits
1.5.1 Introduction and Definition
Alcoholic is an odourless liquid containing either ethyl alcohol. Ethyl is
potable whereas Methyl alcohol is fatal and used for industrial purpose only.
Alcohol beverage contains ethyl alcohol.
1.5.2 Production Methods of Spirits
1. Pot –still method : Pot still is a method of distilling fermented liquid
to make alcohol. this the olden method and also known as traditional
method.
Advantages : The advantages of this method are as follows:
• It produces spirits that are individualistic due to the presence of
congeners.
• Spirits with pronounced aroma are produced.
• Small quantity of wash can be distilled.
Disadvantages
• It needs more time and labour.
• It is costly to operate,
Paper - II Food and Beverages Services - II 81

• Still need frequent cleaning and refilling, often after each distillation.

Fig 1.4 Product of Sprit

2. Patent still method : Patent still is the fastest and quick method of
making spirit. it is also known as Coffey still, factory still, column
still. In this system the alcohol is separated from the liquid by hot
steam and the end product is ‘congener-free’; it has high alcohol
content.
Advantages
The advantages of this method are as follows
• It does not required too much of labour, cleaning, and refilling,
• More quantity is produced as compared to pat still method.
• It is cost-effective.
Disadvantages
The limitations of this method are as follows
• It is not suitable for distilling small quantity of spirits.
• Aroma and other essential elements that are required in a drink may
not be achieved.
After manufacturing, most of the fermented and distilled drinks are aged
before bottling to mellow them and to make them acquire unique characteristics.
82 Hotel Operations

Fig 1.5

1.5.3 Production of spirits

Whisky : Whisky is obtained by the distillation of grains, particularly
barley malt, and is aged in oak wood casks for minimum of 3 years for scotch
whisky, a minimum of Irish whisky. Regular scotch whiskies are matured for 3-
12 years, premium scotch or Deluxe premium scotch are matured for 12-20
years and the finest old ‘Blue label’ for a minimum of 20 years. Whiskies are
coloured by the addition of desired colour caramel. It is distilled either, by the
pot still method (which gives body) or patent still method (which gives volume).
Brandy : Brandi is obtained by the distillation of fermented grape juice
and is suitably matured in oakwood casks for a minimum of 3 years. Brandies
are never coloured because they obtain a beautiful amber colour from the black
oakwood casks. Brandies can be matured up to a period of 70 years (usually
used for blending purpose).
• One star - Matured for two years
• Two stars - Matured for two to four years
• Three stars - Matured for five to eight years
Paper - II Food and Beverages Services - II 83

V.O — Very Old

V.O.P. — Very Old Pale
V.S.O. — Very Superior Old
V.S.O.P. — Very Superior Old Pale (matured for 50 years)
V.V.S.O.P. — Very Very Superior Old Pale
Rum : Rum is spirit made from sugar cane products such as molasses,
sugarcane juice, or sugarcane syrup. The rums produced from molasses are
called industrial rums and those produced from pure can juice are called
agriculture rums (rums agricole). Rum is produced in all sugarcane producing
countries of the world. The most important countries are West Indies (Jamaica,
Trinidad, and Barbados), Puerto Rico, Guyana, Cuba, Haiti, South Africa,
Venezuela, United States and Australia.
The word ‘rum’ is probably derived from the latin term for sugarcane
saccharum, which means ‘sweetness’. The rum was first produced in the
seventeenth century in Barbados.
Gin : Gin was first produced in Holland in the sixteenth century as a
medicinal spirit, flavoured with the oil of juniper (“genievre” in French’; “jenever”
or “genever” in Dutch—Anglicised to gin). The spirit was brought to England
and acquired sufficient popularity in places such as London, Portsmouth,
Plymouth and Bristol.
Distilled gin is obtained by original distillation of mash or by the
reinstallation of distilled spirits, with juniper berries and other plants, The grain
formula consists of 75% corn, 15% barley malt and 10% other grains and the
resulting spirit has to be mixed with distilled water as it is too strong to drink.
Each distiller has his own secret formula, which, in some cases has not altered
since the first distiller made gin.
There are several kinds of gin. Altogether “London dry” is the most
commonly used. There are others not at all alike in flavour. Old Tom gin is
slightly more perfumed and sweeter; Golden gin is a dry gin and because it is
aged, is gold or straw coloured, but the distiller by law cannot make any age
claim; Plymouth gin is the driest of all and is produced by one distiller only-
Coates and Co. The sweetest is Sloe gin-a mixture of dry gin and sloe berries.
Vodka : Vodka was produced in Poland and Russia in the twelfth century
and has been a favorite drink in these countries ever since. The traditional way
of drinking vodka is to gulp the chilled drink neat accompanied by nibbles of
food. Caviar and smoked salmon go very well with vodka. In Russia, Vodka
84 Hotel Operations

has different flavorings, from chocolate to cayenne pepper. This drink has now
gained global popularity as a good cocktail mixer.
It is an alcoholic distillate from a fermented mash of grain. In the making
of genuine vodka, nothing is added to the neutral spirit .All its characters are
removed, leaving it odourless, tasteless, colorless and smooth. This gives you
the advantage of being able to add to it your favourite non-alcoholic beverage
while mixing drinks. It has an alcoholic content of 40%.
Tequila : Tequila is an alcoholic spirit that is created from the sap of the
blue agave plant, through a process of distilling and fermenting. The drink
originated around the town of Tequila, in Mexico where the blue agave plant
grows plentiful due to the red volcanic soils found there.
The blue agave plant is a relative of the lily, not a cactus as many people
believe and has been cultivated for at least 9,000 years. By law, tequila is
produced solely in the Mexican states of Jalisco, Guanajuato, Michoacán,
Nayarit, and Tamaulipas and cannot be produced in any other country.
1.5.4 Different Proof Spirit
Alcohol proof is a measure of how much ethyl alcohol is present in a
beverage. The term ‘proof’ is originated in the 18th century. In earlier days,
distillers used to test the alcohol content of their products by mixing them in
equal proportions with gun powder and then lighting the mixture. If there was no
flame, it meant that the product was under proof, or too weak. If it exploded, or
burnt with too strong flame, it meant that it was too strong or over proof. If it
burnt with steady flame, it was just right, or 100 proof.
• American Proof : American introduced their own system, which
was reasonably logical when they decided that Sikes was not an exact scale, in
this scale, pure alcohol is 200 proof. Consequently, 100-proof whiskey contains
50 per cent of alcohol by volume; 86-proof whiskey contains 43 per cent of
alcohol by volume.
• British Proof (Sikes scale) : This scale is used in the United
Kingdom. It is introduced by Bartholomew Sikes in 1816.alcoho strength is
shown in ‘degrees proof’ (i.e., ‘proof’)
• Gay Lussac (OIML Scale) : (Organization International de metrologie
Legale) system has become mandatory in the European Union since 1980. In
modern days, most of the countries follow this system. This is very similar to
Gay-Lassac system except OIM measures alcoholic strength at 20 C. the
strength of acoho is epressed as ‘% alc/vol’
Paper - II Food and Beverages Services - II 85

Various scales to denote alcoholic strength of a liquid

Scale No Alcohol Pure Alcohol Shown in Units Example
Sikes 0 175 °proof 70 °proof
Gay-lussac 0 100 °GL 40°GL
American 0 200 Proof 80 proof
OIML 0 100% alc/vol or 40% alc/vol
% abv
Summary
The members of the wait staff face different challenging situation during
the course of routine work. Which they should be able to handle sensibly with
confidence. Guest of various age groups visit the restaurant for their needs.
Physically-challenged guests need to be shown great care and concern and
special attention should be given to them. There could be many situations other
than the once discussed here-the management should device a policy to deal
with such situations and empower the staff to handle them accordingly.
The staff should be trained regularly to handle various situations so as to
ensure good meal experience, strong relationship with guests, and safety on the
people.
Key Terms
Alcoholic : An odourless liquid obtained from the Distillation
Ageing : It is the period of storage in oak casks or other containers
Distillation : The process of cooling heated liquid vapour to give a
purified and concentrated liquid.
Dry: It means No sugar or sweetness remaining; a fruity wine can be
dry.
Fermentation : It means conversion of sugar to alcohol and co2 by
yeast.
Liqueurs : A sweet end and flavoured spirit
Malt : It is a germinated cereal.
Molasses : Mash of sugar juice and water
OP & UP : Over proof and under proof
86 Hotel Operations

Sparkling wines : Wines that are aerated

Toasting : It is the process in which the inside of the barrel is roasted
by heat source.
Yeast : It is a living single-celled organism
Assignments
1. Draw the chart of classification of beverages
2. Collect the all types of alcoholic beverages bottles and observe the
information on the bottle label (such as producing country,
manufacturing, alcoholic strength, ageing etc.)
Short Answer Type Questions
1. Define a beverage.
2. What is an alcoholic beverage ?
3. What do you mean by fermentation ?
4. What is wine ?
5. What is tequila ?
6. What is proof ?
7. Expand UP and OP.
Long Answer Type Questions
1. What is wine? How do you classify the wines and explain them.
2. Explain about types of beers with the examples.
3. Explain the pot-still and the patent-still methods.
4. Write a short notes on.
(a) Whisky
(b) Brandy
(c) Rum
5. What is proof ? Explain various scales used for measuring alcoholic
strengths.
 UNIT 2
Dispense & Cocktail Bars
Structure
2.1 Introduction and definition
2.2 Bar layout- physical layout of bar
2.3 Bar stock- alcohol & non alcohol beverages
2.4 Bar equipments
Learning Objectives
After studying this unit, the student will be able
• To know cocktail bars and the lay-out of the bar
• To identify the bar equipments a
• To identify the bar stock
2.0 Introduction
Bar is a licensed place selling all kinds of alcoholic beverages to the
customers. Bars are found in hotels, resorts, clubs, casinos, and many such
establishments and they can also be operated as independent units. Bar is one
of the key revenue generating areas of the food and beverage (F&B) department
of the hotel industry. The main function of the bar is to serve the alcoholic drinks
in the appropriate glassware according to the customers ‘ preferences.
Types of bars : Bars are classified by their functions and set up. The
operations are defined by the purpose. Mainly bars can be of two types. One of
88 Hotel Operations

them is called ‘cocktail bar’ and other one is ‘dispense bar’. Although they are
different by their functions, the controlling procedures are very much similar in
both types of bars. In star hotels one or more cocktail bars and at least one
dispense bar should be in operation, but the individual or standalone bars may
not require any dispense bar as all the drinks are served from one counter. The
following points would help you describe and differentiate both bars:
1. Dispenser bar
• This is also known as support bar.
• Dispense bars are mostly located in black are (off-guest view).
• Main function of this bar is to provide mixed drinks and liquor to food
and beverage outlets.
• This bar should have large storing capacity to store enough liquor
match banquet requirements.
• Establishments are not required to focus on dispense bars decore
and ambience.
• Usual staffing in this is one bartender per shift with a helper.
• This is not a point of sale. It only provides drinks against beverage
order ticket from different outlets.
2. Cocktail bar
• This is also known as public bar, main bar, and guest bar.
• The drinks are served on the bar counter and also on guest tables.
• It has large display of liquor to attract and give choice to the guest.
• This bar directly caters to the guest and it has a service design.
• Décor and ambience are integral parts of the cocktail bar.
• It is itself an food and beverage outlet.
• Budgets are made and targets are set for this type of bar as it is a
point of sale.
• It has seating arrangements for guests to sit and have their drinks.
• Mixed drinks or cocktails are prepared on the bar counter which is
visible to the guest.
• Staff working in cocktail bars must have selling skills and should
posses showmanship.
Paper - II Food and Beverages Services - II 89

2.1. Bar layout- physical layout of bar

The physical design of a bar can lead to overcrowding, aggression, and
violence. The images below show possible layouts for a bar. The first image
shows a potentially crowded bar, and the second shows a potentially less-
crowded bar.

Fig 2.1 Crowded Bar Layout

Fig 2.2 Less Crowded Bar

90 Hotel Operations

2.2 Bar stock- alcohol & non alcohol beverages

The stock that we maintain in the bar will set image for the establishment.
Ideal stock should include popular brands, premium brands, regular brands,
and poring brands. It should balanced in such a way that guest should get variety
and at the same time it should not be very expensive to hold the stock. The
quality and mix of the stock influences both the ‘bar menu’ and bar ‘display’.

Fig 2.3 Bar Stock Alcohol

While selecting the stock, the following points should be considered

• Class of the guest
• Local popularity
• Suppliers and easy of purchasing
• Storing capacity
• Continuity in supply
• Variety and menu balance
While setting the bar stock level for both alcoholic and non alcoholic
beverages, one should consider the popularity and movement of a particular
brand. The fast-moving brand s should have higher par stock level then the
slow-moving brands, but one must make sure that all the brands on the menu
are available all the time.
Paper - II Food and Beverages Services - II 91

2.3 Bar Equipment

Being well equipped is one of the basic steps to running a successful
bar. As well as having the right tools for the job, your equipment should be good
quality and durable.
Can Opener
Useful for opening cans of fruit and syrup.
Corkscrew
For opening wine and champagne bottles.
Cloths
For wiping surfaces and equipment. These should be damp and not
wet.
Cutting Board
For slicing fruit and other garnishes. This should be heavy and laminated.
Bar Towels
These are 100% cotton and have sewn edges for durability. Use these
along with cloths to keep things clean. Make good use of times where you have
no guests to clean bottles and wipe surfaces.
Bottle Opener
For opening screw top bottles.
Bottle Sealers
For keeping liquors and other bottle contents fresh.
CocktailShaker
Essential for blending ingredients in cocktails and mixed drinks. Use a
short, sharp and snappy shaking technique unless otherwise stated. There are
many cocktail shakers available mostly all get the job done. Choose one that’s
right for you. Always pour the least expensive ingredient into the cocktail shaker
first, and then if you find you’ve made a mistake, you’ve not wasted the expensive
liquors.
Electric Blender
Many cocktails require a blender to blend the ingredients smoothly
together. Useful for drinks with fruit pieces or ice cream etc.
92 Hotel Operations

Grater
To grate spices like nutmeg and others.
Ice Bucket
A metal or insulated ice bucket keeps your ice cold and clean.
Ice Tongs and Scoops
Use these to add ice to drinks. Never handle ice with your hands, it’s
not only unhygienic, but the heat from your hand will begin to melt the ice. Don’t
use glassware as a scoop it’ll break or chip at best, then you’ll have blood and
glass in your ice.
Bar Spoon
A bar spoon with a long handle and a muddler end will allow you to mix
and measure ingredients as well as crush garnishes.
Measuring Cups
Normally glass or chrome with incremented measurements imprinted
up the side. These are needed for accurate measurements. They usually come
with a set of measuring spoons which are needed for the smaller quantities.
Mixing Glass
Useful for long drinks where it is required to mix the ingredients without
shaking.
Sharp Knife
For cutting fruit and garnishes.
Strainer
Removes the ice and fruit pulp from juices. This may come with a cocktail
shaker.
Summary
Bar is the most important revenue-generating are in Food and Beverages
Service outlets which needs proper supervision and control. The staff working
in the bar may be tempered to drink or sell the liquor without any accountability.
Bar should also provide the all the brands which are available in the market
including alcoholic and non alcoholic beverages to satisfy the guest expectations.
Paper - II Food and Beverages Services - II 93

Key Terms
Bar : A facility that dispenses alcoholic beverages, refreshing drinks
and cocktails.
Bar die : It is the vertical structure supporting the top of the front bar
which separates the customer’s side from the bar tender’s work area.
BOT : Bar Order Token
Frappe : Crushed ice
Mixes : In the bar operation, it refers to soda, tonic water, juices, and
other effervescence drinks that are added to the drink.
Par stock : It is the stock level of each liquor, wine, and beer to be
maintained at the bar at all times.
Assignments
1. Visit a nearby well-stocked busy bar and observe the poring method,
the equipments used in the under bar and the back bar. Observe the design of
the bar. Find out the complimentary snacks offering during drink service and
their portion size.
Short Answer Type Questions
1. What is a bar ?
2. Explain the following terms.
(a) Bar die
(b) Par stock
3. What all the points to be kept in mind while selecting the bar stock?
4. What is cocktail shaker?
Long Answer Type Questions
1. List out the various equipments are used in bar.
2. Draw the layout of model bar with neat label.
3. Differentiate between dispense bar and cocktail bar.
4. Describe the bar stock.
5. What is a cocktail bar?
94 Hotel Operations

UNIT 3
Function Catering Banquets

Structure
3.0 Introduction
3.1 Banquets
3.2 Buffer
Learning Objectives
• To find out the importance of catering
• To understand types of banquets organization
• To identify various service methods of buffet
• To analyze banquet booking procedure
• To understand plan of buffet and other factors
3.0 Introduction
Function catering refers to service of special functions for specific group
of people at an assigned time, the food, beverage, and other facilities offered
being predetermined. Function catering may vary in its size and importance
depending on the type of function and the number of people expected for it. It
includes anything from a simple snack service to a state banquet and from a
small birth day party to a grand trade exhibition. The function may be organized
either within the premises of the hotel or outside, according to the host’s wish.
Paper - II Food and Beverage Servic - II 95

3.1 Introduction to Banquets

The word banquet literally means –sumptuous feast. Banquets are
arranged to cater for a large number of people. It may be in honor of a visiting
guest, dignitary, birthday or marriage. The need for a banquet arises because of:
1. Lack of time
2. Space problems
3. Lack of kitchen equipments
In all cases the Banquet manager has to be consulted.
3.1.1. History of catering
Most people have been to an event that was catered by a professional
catering company. Catering enters peoples’ lives during some of their most
important times: weddings, baby showers and anniversary parties, just to name
a few. Have you ever wondered just when catering actually started?
Catering can be traced back to the 4th millennium BC in China. During
this time in China as well as in Ancient Egypt, Greece and the prosperous times
of the Roman Empire, catering was used to provide food for soldiers on
transportation and trade routes. It was also critical in the Christian Pilgrimages
to Rome and other travelers throughout Europe. During the Middle Ages catering
spread throughout Europe
3.1.2 .Types of Banquets
Depending on the nature and solemnity to; the occasion, banquets may
be:
(a) Informal
(b) Semi-formal
(c) Formal
(a) Informal Banquet : No set plan of seating is followed here. There
is no top-table, and service is indiscriminate of sex and rank.
(b) Semi-formal Banquet : These take place at company board-
meetings. A top table is allotted at which the senior-most guests are seated
according to their ranks. Formality and stringency of seating are maintained only
at the top table. The rest to the guests are dispersed without discrimination at
individual tables or sprigs.
96 Hotel Operations

(c) Formal Banquets : Elaborate arrangements are required in this

case. Formal banquets are given by heads of state in honor of visiting dignitaries.
The arrangements are made much in advance. The number of people, their
designations, space required staff requirements and the menu are planned in
advance.
Elaborate seating arrangements are indispensable in the case of formal
banquets. In fact, after each seat has been numbered and identified, a table plan
is printed behind each menu-card, it is issued in advance –otherwise it is given
on the invitation card, if possible, by allotting a number to each guest who will
find his seat according. It may be mentioned that no guest is led to his seat unless
the banquet is unusually large and the guest finds it difficult to locate his/her seat.
Often a place-card bearing the name of the guest is placed; on the cover for
their convenience.
An elaborate system of service is followed in all formal banquets. This
system necessarily includes a battery of lights in red, amber, green the changing
of which is controlled by the banquet manager. There are similar lights in the
pantry and an individual light is interpreted accordingly by the waiter. A systematic
and symmetrical design is aimed at even during service. Thus all waiters march
into the dining hall in single file and branch off to respective sprigs. They stand
back from the table at specific distances after service. They return to the pantry
in the same fashion guided by the lighting system.
3.1.3. Organization of the Banquet Department

Banquest
Manager

Banquest Banquest
Sales Manager Secretary

Banquest Banquest Banquest

Supervisor Sommelier Chef

Waiters
Banquest Stewarding
Cooks Staff

Casual Staff
Paper - II Food and Beverage Servic - II 97

3.1.4. Duties Responsibilities Banquet Staff

In large first-class establishments there is generally a small nucleus of
permanent staff dealing with banqueting alone. These would include the banquet
manager, one or two assistant banquet manages, one or two banquet head
waiters, a dispense barman and a secretary to the banquet head waiters, a
dispense barman and a secretary to the banquet manager. In smaller establishments
where there are fewer functions the necessary administrative and organizational
work would be undertaken by the Manager, Assistant manager and head waiter.
The Sales Administration Manager
The main object of the sales Administration Manager is to sell the banquet
facilities of a hotel to a client, and where necessary make the initial approach
and contact. After this he refers the client to the banquet manager concerned.
These must be well-presented and therefore act as a good selling point
for the hotel concerned. The menus should be variable with a choice for each
season of the year and include foods of the seasons. The price range should be
variable as well. He must at the same time be a man of ideas. For very special
occasions, he should be able to make suggestions for the function.
Banquest Manager
He has the entire administrative responsibility. He meets the prospective
clients, and discusses arrangements with them concerning menus, table plan,
costs, wines, bands, toast-master etc. he must send, to all the departments
concerned, a memo, informing them about the dates several of functions, numbers,
and any further details that might be required by a certain department.
Secretary
Works with the banquet manager and is responsible for handlings all
incoming and outgoing mail, for seeing to it that all memos dictated are sent to
the appropriate departments and for the correct filling of all correspondence.
The secretary handles all telephone calls, and in the absence of the banquet
manager many take provisional bookings for functions ensuring that the details
are entered on the correct form (Banquet Memorandum). Bookings are generally
made in one of three ways-by telephone by letter, or by interview. All enquiries,
however made, should be confirmed by letter.
Banquest Head Waiter/Supervisor
He is in charge of the banquet suits and their organization for various
forms of functions. He is also responsible for the engaging of staff, on a casual
basis, to cover the various duties at a function.
98 Hotel Operations

This shows results in that the staff works well together as a team
producing a good all-round service and the result benefits both the clients and
management. The casual staffs are normally paid by the hour and also give a
meal as part of their contract.
Dispense Barman
If he is a member of the permanent banquet staff, he is responsible for
the allocation of bar stock for various functions, the settings up of the bars, the
organization of the bar staff, control of stock and cash during service and for
stock-taking when a function is completed. He is also responsible for the
restocking of the banquet dispense bar.
Banquet Head Wine Waiter
Works sometimes in conjunction with the dispense barman. If there is
no permanent dispense barman he may take over the latter’s duties together
with those of organizing the banquet wine waiters and allotting them stations,
giving them floats if there are cash wines and discussing the service with them.
Permanent Waiting Staff
These are usually experienced chefs de rang who can turn their hand to
any job concerning the banquet and who generally do most of the mise-en-
place before the function, that is the laying of tables.
Casual Staff
Case is taken as to the type of staff employed. They normally report
approximately one hour before a function commences. They are allocated stations
and given a brief talk with regard to the procedure for the service of a particular
function. After service they are paid and then dismissed.
Porters
There are generally two or three porters on the permanent banquet
staff. They are the essential members of staff as there is a great deal of heavy
work to be carried out.
A waiter at a banquet is generally expected to serve between 8-10
covers on a station. Establishments are very in their service of guests at banquets.
Generally the waiter commences at one end of his station and works along to
the other end. He may however commence at the left of his station for one
course and for one course and from the right of the host and then right around
the table. Apart from the top table no precedence is given to rank or sex at
banquets. The waiters are numbered, once the stations are allocated, so that the
Paper - II Food and Beverage Servic - II 99

waiter with a station furthest from the service entrance will be nearer to the head
of the queue at the hotplate.
A Banquet Wine Waiter
The serves approximately 25covers, but this depends on the type of
function, the amount of wines on offer, and whether any wine is inclusive in the
price of the menu or if cash drinks are being served. The wines waiters normally
aid the food waiters with the service of vegetables and sauces for the main
course.
3.1.5. Sales
In order to competitive, hospitality operations must aggressively market
their banquet services. The sales coordinator is responsible to prepare a sales
kit to show to customers. The sales department is required to connect with the
target segment by making active calls. If the banquet policy is to aim at the local
business community for business related functions like meetings, seminars, training
programmes etc. Customers like to see some physical evidence behind the words
of the sales coordinator. This physical evidence is the banquet sales kit. The kit
is an attractive folder comprising the following:
1. A personal latter from the banquet manager inviting the customers to
the facility.
2. A list of amenities such as parking, dressing rooms, ambience and
includes projection equipment, audio equipment, partitions, screens,
stationary, lecterns, etc.
3. Plan of the function rooms including layouts of foyers, equipment
power points, ceiling heights, guest toilets, etc.
4. Accommodation facilities and special rates if the banquet is part of a
hotel. If not, they can quote the pre-negotiated rates of a referral
hotel.
5. List of services like flowers, stage set-up, deejay, etc.
6. Traffic maps leading to the banquet hall including parking area.
7. Choice of two table d’ hote menus.
3.1.6. Booking procedure
at the initial meeting of the banquet manager and the client a file
is opened recording all points mentioned concerning this particular function and
to hold all correspondence received. If the enquiry is not immediately a firm
100 Hotel Operations

booking then the provisional details are only penciled in until the booking is
confirmed. It is then inked in. The banquet manager usually has the available
specimens of luncheon and dinner menus with the costs per head and photographs
of the various table lay-outs for different numbers. This gives the client clear
picture of the facilities available in the price range he can afford.
Points to be Remember Booking Time
After the initial meeting and the booking have been confirmed the
following points are noted:
Type of function, date, time, number of covers, price per head, menu:
method of service, wines: inclusive or cash, type of organization, table plan,
toast master, band, place cards, seating plan, type of menu for printing, specialist
information: vegetarian, non-vegetarian and like.
3.1.7. Banquet menus
Great care must be taken when compiling a banquet menu, as the
functions are booked well in advance. Sometimes they may be booked for the
next season. There are various points to be considered while preparing the
banquets menu such as occasion, type of the service required, price per head,
time of the service, and guest’s choice etc. It is always advisable to keep a set
of menus cards along with the tariffs at the banquets sales office. These can be
help full to the guest at time of booking to select the menu from out of choice.
Sometimes the chef’s involvement is required while accepting the guest’s choice.
Also, few other factors need to be considered when planning a banquet menu.
Them or nature of the function: the menu should match occasion.
Budget: the menu must match the guest’s choice and budget. That is
price per pax should be able to pay for it.
Clientele: the menu should be planned based on the class of people
attending the function. This factor greatly effects the menu planning.
Time: the length of the menu has direct impact on the duration of the
meal served.
3.1.8. Banquet protocol & toasting
Toasts are generally offered at times of celebration or memorial, including
certain holidays, such as new year’s eve. Other occasions include retirement
celebrations, housewarming parties, birth days, etc. The protocol for toasting at
weddings is comparatively elaborate and fixed. At a wedding reception, the
father of the bride, in his role as host, regularly offers the first toast, thanking the
Paper - II Food and Beverage Servic - II 101

guests for attending, offering tasteful remembrances of the bride’s childhood,

and wishing the newlyweds a happy life together. The best man usually proposes
a toast in the form of best wishes and congratulations to the newlyweds. A best
man’s toast takes the form of a short speech (3–5 minutes) that combines a
mixture of humor and sincerity. The humor often comes in the shape of the best
man telling jokes at the groom’s expense whilst the sincerity incorporates the
praise and complimentary comments that a best man should make about the
bride and groom, amongst others. The actual “toast” is then delivered at the end
of the speech and is a short phrase wishing the newlyweds a happy, healthy,
loving life together. The maid of honor may follow suit, appropriately tailoring
her comments to the bride. The groom may offer the final toast, thanking the
bride’s parents for hosting the wedding, the wedding party for their participation,
and finally dedicating the toast to the bridesmaids.
3.2 Buffet
3.2.1. Introduction
Buffet can be referred as an arrangement or a shape of service normally
found in many catering establishments. The concept is food is placed on the
tables which is covered with clean cloths & displayed in an attractive manner.
Normally foods are portioned in chaffing dish or in platters & placed on the top
of large tables.
The service of food normally found it self service or assisted service
done by the waiters standing behind the counter or buffet tables.
This style of arrangement and service can takes place in catering outlets
either inside the premises or outside. This type of setup & services involves lots
of things including good food, grand ambience, comfortable spacing, well trained
& friendly staff& the support of other facilities & man power to conduct the
activities in grand manner.
Types of buffet
There are three types of buffet. They are:
1. Sit down buffet.
2. Stand up or fork buffet.
3. Finger buffet.
1. Sit down Buffet
As it’s evident by the name itself, other factors like food display remain
to same, the only difference is that after helping himself the guest sits down to
102 Hotel Operations

have his meals. The table setting required in this case is just like any other occasion.
If there is wine to be ser, served along with the food, glasses are put in advance
on the tables and wine is served by the waiters.
A sit – down buffet is as good as any formal meal and it serves a more
useful purpose for the host, as a meal of this kind is more successful in infusing a
certain lightness in the atmosphere and at the same time remaining ‘formal ‘ also.
2. Stand- up or fork Buffet
As the name suggest, there is no provision of elaborate cutlery, hence
the name ‘fork buffet’ since one can’t use a kind and fork when one is eating
while standing.
Special care is taken in the kind of food that’s chosen for such a meal. It
must be made sure that it’s easy to eat and can be eaten with a fork. Anything
that would need a knife is avoided. Curry, casseroles with rice and noodles.
Fish and meat salads selected on the right for such a buffet.
3. Finger Buffet
Another kind is – finger buffets and this signifies the kind of meal where
usually only snacks are served and no cutlery is required. The food served is
usually dry and of a size that can be taken without any inconvenience.
Display
Display in the buffet is a very important aspect which reflects the image
of the hotel, staff, facilities etc. Care must be taken to display the items with
almost interest, appealing & admirable.
Normally the following important measures could be taken in
consideration while display. They are
• Arrangement of the dishes – starter to finisher.
• Conformity in arrangement.
• Usage of chaffing dishes, platters other equipments – match the type
of food & present accordingly.
• Carving/flower arrangements could be kept as centerpiece for
attraction.
• Avoid dumping more dry foods or gravy based continuously.
• Cleanliness & hygiene is very much essential.
Paper - II Food and Beverage Servic - II 103

• Cloths, equipments chosen for buffet arrangement could match with

the décor of the hall.
• Display should not be over crowdy.
• Foods can be displayed in one large counter or it could be separated
to more counters based on the dishes on the menu.
• Provision must be made to distinguish vegetarian / non vegetarian
dishes putting them in different counters based on the guest
requirements.
• Indicators tags are to be placed in front of the dishes.
3.2.2 Factors to Plan Buffet
Planning for buffet is an interesting exercise which involves reasoning &
fulfilling the practical needs and the satisfaction of customers. The main factors
to be considered for the planning & arranging of buffets normally depend upon
the following
a) Space problems
b) Lack of equipments
c) Availability of infrastructure
d) Type of menu
e) Amount to be spent by the guest / budget
f) Type of function
g) Taste & trends etc
Area Requirement
Planning the space / area for the buffet is to be a considering parameter.
In calculating the area / space required you must keep in mind are following.
• No of pax / persons
More persons – l shape, corner, theater style, free style etc
Fewer people – t shape, u shape etc
• Type of menu
• Service procedure
• Fulfilling the practical needs
104 Hotel Operations

• Uniforming in the arrangement – avoid over crowd

• Comfortable work space
• Trape free going ways
• Maximum profit with minimum utilization.
The above mentioned could be analyzed and the area to be selected for
the service buffet style functions.
Summary
The society of today organizes functions frequently for various occasions
which may be formal or informal. Due to non-availability of time and the function
venue, they depend largely on the service provides. The banquet of the hotel
which has function suites of various dimensions, food and beverage facilities,
and other a v equipment take up the responsibility of organizing the function on
the behalf.
Key Terms
Food: This includes a wide range of styles and cuisine types. This can
be by the country or variations of cuisines within the country or a particular type
of specialty cuisine.
Beverage: Includes all alcoholic and non alcoholic drinks. Alcoholic
beverages include wines and all other types of alcoholic drinks such as cocktails,
beers, spirits and liqueurs. Non alcoholic beverages include bar beverages such
as mineral waters, juices, squashes, aerated waters, tea, coffee, chocolate, milk
and milk drinks as well as all other market proprietary drinks.
Banquet: It is a formal meal followed by speeches. However, in the
hotel industry it means all kind of function catering.
Budget: Estimated income and expenses for a particular period is called
budget.
Catering: This term is rightly defined as professionally organizing the
supply of food and beverage and managing social events. Meeting the basic
need s of food and beverage service and also accommodation.
Commercial catering: A food committed to profit
Cyclic menu: Series of fixed menus for a set period, which are repeated
for a particular period. Such menu is followed in hospitals, hostels and industrial
catering.
Paper - II Food and Beverage Servic - II 105

Fast food: A place selling standardized ready-to-eat foods.

Function prospectus: It is document of function date and time,
guaranteed number of guests, menu, rate per head, and other facilities required.
It is also a function contract sheet.
Hospitality: The friendly and generous reception of guest, means
providing facilities and making the guest feel at ambience, the quality of staff
service and warmth all contribute to comport factor.
Operations: Activities or group of activities which may earn revenue
for the organization or which may provide support to services which do not
directly earn revenue
Package: Rate for accommodation and meals for a certain number of
days to promote sales. A package is normally offered in resorts.
Toast: It refers to raising a glass and drinking in honour of somebody or
something during the function with short speeches.
Assignments
1. Visit the business center of any nearby star hotel and find out the
following details:
a. Menu choice for different prices
b. Buffet arrangements
c. Formal function arrangements and food service procedure.
2. If possible advised to go for outdoor catering
Short Answer Type Questions
1. Define catering
2. What do you mean by term pax?
3. What is toat?
4. Write about function prospectus
5. What is cyclic menu?
6. What is a Package?
7. What do you mean by Budget?
8. Name the types of Banquets.
9. What is the need of Banquets?
106 Hotel Operations

Long Answer Type Questions

1. What is banqueting? Explain the different types of banquets.
2. Draw the organization chat of banquets department in large hotel
3. Discuss about For Buffet.
4. Explain about function catering.
5. Write the job description of a banquet manager.
6. What are the factors to be considered while planning a buffet?
7. Explain the procedure of Banquets.
8. Describe about Sales Kit.
 UNIT 4
Food Cost Control
Structure
4.1 Introduction to Cost Control
4.2 Definition And Food Cost Control
4.3 The Objectives And Advantages Of Food Cost Control
4.4 Basic Costing
4.5 Food Costing
Learning Objectives
After studying this unit, the student will be able
• To know the importance, objectives and advantages of cost control
• To know the basic food costing
• To analyze the food control cycle
4.1 Introduction to Cost Control
Food cost control is an essential element of any food and beverage
establishment. When planning menus and deciding upon which range of dishes
to sell, it is necessary to cost all the dishes and accompaniments to ensure that
the desired profit margins are being achieved.
Effective food cost control allows the business owner / manager to
establish.
108 Hotel Operations

• Best purchasing practices

• The actual cost of the food items purchased
• A gross profit target
• The correct selling price to the customer
• A sales mix
• Whether or not items are making the desired gross profit
While the selling prices of dishes on many menus can be industry or
sector led, often based upon what competitors are charging, this is not necessarily
best practice. Owners and managers should know what their actual gross profit
margins are on each food item they are selling - this in turn will allow the
establishment to charge the correct selling price.
Benefits Of Food Costing
There are several benefits to applying a disciplined approach to food
costing including.
• It allows the Manager / Owner to identify items that are not achieving
desired gross profit margins
• It identifies areas of wastage and poor portion control
• It identifies areas of poor revenue control
• It allows for control of staff meals
• It aids menu planning decisions as well as identifying better sales mix
options
• It contributes to quality control
• It aids the purchasing decisions by highlighting seasonality of foods
and when costs are prohibitive
4.2 Definition And Food Cost Control
Cost control has been defined as the guidance and regulation of the
costs of operating an undertaking. To guide and regulate costs means to ensure
that they are in accordance with the pre determined objectives of the business.
Hence the notion of the guidance and regulation of costs pre supposes the
existence of stated objectives as expressed in the policy statements and the
budgets of the undertaking.
Food cost control is simply cost control as applied to an undertaking
operating food facilities.
Paper - II Food and Beverage Service - II 109

4.3 The Objectives And Advantages Of Food Cost Control

In many hotel and catering establishments, the expenditure on food is
the largest single element of cost. The maintenance of Food cost at pre determined
levels are therefore of the greatest importance in ensuring the satisfactory
profitability of each establishment. Even where catering is undertaken as a welfare
facility food cost targets and costs ceilings are invariably imposed from above
either in total or on a per unit basis. The main objectives of food cost control
may be summarized as follows:
1. Analysis of Income and Expenditure: In financial accounts, stress
is usually placed on an ascertainment of total quantities e.g. sales, cost of sales,
gross profit and net profit. In Food cost control on the other hand, much stress
is placed on the analysis of such total quantities as between the various
departments of the business. We are thus not satisfied with the ascertainment of
the total gross profits of the business as a whole, but attempt to ascertain the
cost of the profit on each department and each unit produced.
2. Pricing of Food and Quotations: Another major objective of food
cost control is to provide a sound basis for menu pricing and quotations in
respect of banquets and special parties. Whilst often, menu prices are fixed by
caterers by reference to prices charged by competitors, the correct approach
to the problem is to determine menu and other prices in the light of the main
costs and market considerations. Thus in addition to a knowledge of prices
charged by competitors, the customers spending power etc, it is necessary to
take into account the costs of the establishment. This can only be done by installing
a sound system of Food Cost Control.
3. Prevention of Waste and Inefficiencies: As already noted, the
purpose of control is to ensure that current results are in accordance with the
pre determined objectives of the business. Invariably, such objectives are
expanded in terms of targets for turnover, cost ceilings and profit margins. Clearly,
if such targets are to be reached, all possible forms of waste and inefficiencies
must be prevented.
In order to be effective in preventing waste and inefficiencies, a system
of food cost control must cover the whole field of catering operations – from the
purchase of the foodstuffs to the sale of the meals. It will be appreciated that as
the catering process proceeds along the line along the line, linking the purchase
of foodstuffs to the sale of the meals, there are numerous critical areas (e.g.:
receipt of the incoming goods, preparation of meals and cash control) at which
considerable losses may be incurred. An effective system of food cost control
will therefore place particular stress on such critical areas of control and in this
way help the establishment to reach its pre-determined targets.
110 Hotel Operations

4. Data for Management Reports: An important function to be fulfilled

by the food cost control system is the provision of data for periodical reports on
food operations. It is said that the manager is like a judge. His judgment is only
as good as the information supplied to him. Effective catering management pre
supposes adequate food cost reporting which can only be based on a sound
system of control.
4.4 Basic Costing
In hotel industry the basic cost is classified into Materials (Food Cost,
Labour Costs and Overhead Costs).It is very important to have a close watch
on these costs as a little variation can badly affect the sale/profit of the hotel. In
case the actual food cost is more than that of estimated food cost then the profit
of the restaurant/food and beverage department will reduce and if the actual
food cost is less than that of estimated cost then the guests feels cheated as
either he has been served substandard food or the portion served to him is
smaller than that of standard portion size. One must know that how to calculate
the material cost, labour cost and overheads before seeing its relation to sales.
Material Cost (Food Cost) : In material cost (food cost) one has to
take into account the opening stock ,fresh stores receipts, closing stock and the
food consumed by staff or served as complementary to guests usually spoilage
of food is charged to the material cost.
Labour Cost : To ascertain the labour cost one must include apart
from wages and salaries all other expenditure incurred on staff or on its welfare
like medical reimbursement, leave travel concession(LTC), contribution towards
Employees Provident Fund(EPF), Free Food , uniform, accommodation, interest
subsidy on loan, telephone, etc.
Overheads : All other costs like office expenses, rent, interest, light
and power, water, gas and fuel, cooking coke and wood, advertisement and
marketing expenses, miscellaneous expenses, etc are included under this head.
4.5 Food Costing
Food cost is one of the major costs of the restaurant and there is always
a risk of food cost going high and low due to the negligence of the staff. In case
the food cost goes high then that means direct loss to the hotel/restaurant; as the
cost of sale(Food Cost) will go high and the gross profit(sale-food cost) will
come down. On the other hand if the food cost is low then that means either the
guest is given a small portion or he is served sub standard quality of food. This
will subsequently result in losing permanent customers and hence will reduce the
sale and the profit.
Paper - II Food and Beverage Service - II 111

Food Control Cycle

The control cycle of daily operation is an essential activity in the food
and beverage establishment. There are different stages in food control cycle. To
control the food cost one must remember the following points:
1. Purchasing : The purchase department must ensure that the right
quality of food, at competitive price and right quantity of raw material should be
procured to keep the cost control.
2. Receiving and Storing of Raw Material : The raw material
received by stores must be inspected for the quality and quantity desired, and in
case found not up to requirement should be returned to supplier for replacement.
All stores must be stored at a proper place. It is saying that in stores there
should be ‘a place for everything n everything in place’. The store keeper must
ensure that no food item should get spoiled and if it happens then it is charged to
storekeeper.
3. Issuing : All goods should be issued after a proper requisition. The
storekeeper must follow the rule of ‘FIRST IN FIRST OUT’ (FIFO), which
means the goods received first are issued first.
4. Wastage : The wastage at all levels i.e., Portioning, cooking, storing,
etc should be as minimum as possible. The wastage of food should be avoided.
All trimmings of vegetables, bones, and other raw material wastes should be
used to cook stock , soups ,gravies, sauces etc.
5. Proper Storing Of Cooked Food : In case the cooked food is left
at the end of the day then it must be stored at a proper temperature so that it can
be used on the following day, if so required.
6. Spoilage : The cooks must ensure that there should be as far as
possible no spoilage of food in the kitchen.
7. Ensure no food is served without bill : In case food is allowed to
be picked up without proper bill then this will increase the food cost.
8. Portion Control : The chef must ensure that dish is as per the standard
portion as both the larger portion and smaller portion is harmful to the hotel/
restaurant. A large portion will increase the food cost and a small portion will
dissatisfy the guest.
9. Standard Recipe : The chef must ensure that always standard recipe
should be followed, or otherwise, the guest may not always find similar standard
of the dish and this will dissatisfy him.
112 Hotel Operations

Summary
Food cost control is therefore cost control as applied in hotels,
restaurants, canteens and similar establishments.
It is quite common in certain catering circles to regard food cost control
as something wholly negative designed to cut costs in all directions. This is quite
wrong. The object of food cost control is to ensure that costs are neither more
or less than they ought to be that they are in line with the financial and catering
policies of the establishment.
An important feature, which distinguishes food cost control from systems
of cost control in other industries, is its materials costs orientation. In most aspects
of food cost control, attention is directed to primarily to the cost of materials
(cost of sales) leaving the cost of labor and other operating costs very much in
the background. This is mainly due to the fact that in the short run, labor and
other operating costs tend to remain fixed and are thus largely uncontrollable.
Key Terms
1. FIFO : First in First out’.
2. EPF : Employees Provident Fund
3. LTC : Leave Travel Concession
Assignments
1. Visit a nearby any restaurants and observe the quantity, quality, food
costing in each establishment and make note on this.
Short Answer Type Questions
1. Define food cost control
2. What do you mean by standard recipe ?
3. Expand the followings
(a) FIFO (b) EPF (c) LTC
4. What is overheads cost ?
Long Answer Type Questions
1. List the various advantages of food cost control.
2. What are the points must be remember, while controlling the food
cost ?
3. Describe the basic food cost.
4. What are the benefits of food cost control ?
 UNIT 5
Kitchen Stewarding
Structure
5.1 Importance
5.2 Duties and responsibilities
5.3 Staffing
5.4 Record keeping
5.5 Inventory
Learning Objectives
After studying this unit, the student will be able
• To know the objectives of the kitchen stewarding department.
• Understand the duties and responsibilities of kitchen stewarding staff.
• Define inventory, and understand the importance.
• To know the procedure of record keeping.
5.1 Importance
This is a very important department whose functional area is located in
the kitchen just behind the back areas of the restaurants. This department takes
care of the cleaning and proper hygienic maintenance of all the crockery, cutlery,
flatware, glassware and hollowware used for service in the various food and
beverage outlets.
114 Hotel Operations

5.2 Duties And Responsibilities

Stewarding is one of the important department in a hotel, it works for
both food and beverage service and production department. The stewarding
supervisor is in both large and small establishments. This Department holds
necessary stocks of cutlery, glassware, Hollowware etc. The requiting ship was
first made by the Banquet staffs.
The supervisor’s responsibility to the recollect all the materials after the
function was over. The stewarding department not only takes care of the
silverware but also. They maintain cleanliness in the kitchen and the wash up
area. The stewarding supervisor prepares the duty rotation for the staffs. Their
main work was to clean the kitchen vessels. They are also clean vessels which
are used by the kitchen staffs. The standing supervisor takes care of both wash-
up area and issuing of service materials.
5.2.1 Wash -Up
Washing up is most important and the service area must be settled
correctly so that the bridge can work speedily and efficiently when passing from
the food service areas to the kitchen. The waiter should stock trays for duties
correctly at the sideboard with all the correct size plates. The object of cleaning
utensils is to remove any material from then on which micro organisms can develop
and to destroy any micro organisms which are already present i.e. to sterilize or
disinfect. These objects can be achieved either.
(a) Hand Dishwashing.
(b) Mechanical Dishwashing.
(a) Hand Dish Washing
Dish washing by hand can be done by the two sink method or by three
sink method. The dirty is removed from the utensilized by spraying and rinsing
under the forced water stream. Three sink method for hand Dish wash after the
dishes have been sorted out and the dirt has been heat detergent solution in the
first compartment. Dishes and utensils must be thoroughly cleaned in a chlorine
rinse from an effective germicidal treatment. The two sink method is the simplest
and the most effective way of having germ free cutlery and utensils is with two
sink method washing of utensils is done in the first sink Method which contains
hot water (110°F – 115°C) and suitable detergents. After removing and draining
from the sink, the utensils are transferred to sink number two, for rinsing and
sterilizing.
Paper - II Food and Beverage Servic - II 115

(b) Mechanical Dish Washing

This method saves a lot of time and labour ensuring that a good supply
of cleaned sterilized luxury is available.
There are 3 main types.
1. Spray Types
The dishes are placed in racks which side into the machines where they
are subjected to a spray of hot detergents and water at 48°C – 60°C, water
shower of 80°C. At this temperature they are sterilized and on passing out into
the open they dry off quickly.
2. Brush Type Machine
Revolving brushes are used for scribbling of each article in hot detergent
water. The articles used are then rinsed and sterilized in another compartment.
3. Agitator Water Machine
Basket of dishes is immersed by the mechanical agitation of hot detergent
water. The loaded basket is then given a sterilizing rinse in another compartment
Dish washing machine are expensive and it is regards to its use and maintenance
are followed while operating them.
5. 2.2 Food Waste Dispensers
Food waste dispensers are operated by electricity and take all kinds of
rubbish including bones, fats, scraps and vegetable refuse. Almost every type of
rubbish with reception of rags and tins are finely ground and then rinsed down
the drain. It is the most modern and hygienic method of waste disposal care
should be taken by handless not to push waste into machine with metal objects
as this can cause damage.
5.3 Staffing Kitchen Stewarding
Kitchen Stewarding Manager

Supervisors

Head Cleaners

Cleaners
116 Hotel Operations

Kitchen stewarding manager : Is responsible for planning, organizing,

directing and controlling the stewarding activity. He would control the kitchen
stewarding stores and ensure that the kitchens and restaurants smoothly get
their needs.
Supervisor : He is responsibility to takes care about all availability and
non availability of cleaning agents and breakage report of cutlery, crockery and
glassware etc.
Head Cleaners : They operate the dishwashing machine that cleans all
service ware.
Cleaner : These are the cleaning brigades, who clean kitchens and
equipments and do other heavy works.
5.4 Record keeping
Kitchen stewarding maintains some importance records relating to
stocks. Some of them are stock purchasing records periodical inventory record,
accidents and investigation reports, preventing maintenance record fire
extinguisher record and breakage record these records are updated and
maintained in kitchen stewarding office.
5.5 Inventory
The term ‘Inventory’ refers to the stock of purchased operating supplies,
equipment, and other items held for future use in food and beverage operations.
Summary
A kitchen stewarding department plays an important role in the functioning
of the both food and beverage service department and food production
department. Although the operations of the kitchen stewarding department are
mainly in the back area, it is still one of the most important departments. This
department performs many important tasks such as supply of gas and coal to
the kitchen, cleaning and maintenance of food and beverage equipments,
cleanliness of kitchen and other areas, and handling staff cafeteria.
Short Answer Type Questions
1. What is inventory ?
2. Who is kitchen stewarding manager?
3. Write the importance of the record keeping.
4. Draw the organization chart of the kitchen stewarding department.
Long Answer Type Questions
1. Write the duties and responsibilities of kitchen stewarding department
2. Explain the process of the mechanical dish washing.
3. Describe the Food Wastage Dispensers.