GOVERNMENT OF TAMIL NADU

HIGHER SECONDARY SECOND YEAR

VOCATIONAL EDUCATION

FOOD SERVICE
MANAGEMENT
THEORY & PRACTICAL

A publication under Free Textbook Programme of Government of Tamil Nadu

Department of School Education

Untouchability is Inhuman and a Crime

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 Government of Tamil Nadu
First Edition - 2019
Revised Edition - 2020
(Published under New Syllabus)

NOT FOR SALE

Content Creation

The wise
possess all

State Council of Educational Research

and Training
© SCERT 2019

Printing & Publishing

Tamil NaduTextbook and Educational

Services Corporation
www.textbooksonline.tn.nic.in

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 Preface

Food Service is one of the largest and fast growing segments of the hospitality industry.
In this emerging market segment, all food establishments are emphasizing quality
improvement, service optimization and meeting value -for- money requirements. Having
been introduced to the overview of the food service operations and the functioning of the
departments in the XI Standard a comprehensive coverage of the management aspects is
taken care of in this book. Enhancing professionalism for entrepreneurial development
and identifying viable entrepreneurial avenues for future is the core objective of this book.
The units in the book deals with managerial aspects like organisation and tools of
management and aspects related to quantity food production, service procedures, food
and beverage management and food safety and quality, personnel management, marketing
and entrepreneurial skills.
The pedagogical features in this book are framed in such a way that it would help
students and teachers to maximise the value of this text. Each chapter begins with the
learning objectives and the concepts are supported with flow diagrams, tables and pictures
to enable a complete learning. Do you know? Glossary, Multiple Choice Questions,
Question answers are added to aid in preparation of examination and learning. Glossary
explains some of the terms dealt in the topics to enable understanding.
Teacher and Student activity helps the students analyse and discuss real-time
problems with peer groups and mentors. Technological insights are included to give
insight to students about how the food service industry is advancing as per times.
Technologies insights namely QR Code, you-tube linkages makes learning more
interesting and provides a digital access of the topics.
The text is intended to give students a “real world” perspective of the hospitality
industry and the current and future market expectations.
It is expected that the students reading this text will also supplement their
reading and connect with the worldwide knowledge to grow higher with great prospects
in this field.

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 Content

Food Service Management

Unit Page
Chapter Title Month
No. No.
Organization and Tools of Management
1.1 Organization Chart

1 1.2 Types of Organization Chart

1-21 June
1.3 Organization in Departments

1.4 Tools of Management

Quantity Food Production

2.1 Types of Kitchen and Kitchen Layouts

2.2 Standardization of Recipes

2
2.3 Portion Control 22-44 June
2.4 Food Costing

2.5 Utilization of Leftovers

Service Procedures
3.1 Definition of Cover and Table Setting Requirements

3 3.2 Table Setting / Laying the Cover

45-77 July
3.3 Types of Cover for Different Menus

3.4 Services in a Restaurant

Cakes, Beverages and Salads

4.1 Cake Making – Types, Procedure

4.2 Beverages – Coffee, Tea, Fruit Juice

4
4.3 Salad – Importance and Types of Salads 78-109 July
4.4 Vegetable and Fruit Carvings

4.5 Ice Carving and Butter Carving

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 Food Safety and Quality
5.1 Factors Affecting Safety of Food

5 5.2 Food Adulteration

110-133 August
5.3 FSSAI

5.4 HACCP

Management
6 6.1 Principles and Functions of Management
134-144 September
6.2 Time, Money and Energy Management

Human Resource Management

7.1 Recruitment

7 7.2 Training and Motivation

145-161 October
7.3 Leadership Qualities

7.4 Performance Appraisal, Wages

Marketing
8.1 Marketing Concept

8.2 Marketing Mix

8
8.3 Sales Promotion 162-171 November
8.4 Product Life Cycle

8.5 Marketing Environment

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 9 Entrepreneurship Skills
9.1 Entrepreneur Skills and Qualities of
Entrepreneur
9.2 How to Obtain License and Registration for
Starting a Food Service Organization?
172-197 December
9.3 Various Acts Governing Food Establishments
9.4 Sources of Finance Available from Government
Sector – Microfinance Loan, SHG, Government
Schemes
Food Service Management – Practical 198-241
Model Question Paper 242-243
Case Studies 244-245
Glossary 246-249
Reference 250-253

E-book Assessment DIGI links

Lets use the QR code in the text books ! How ?

• Download the QR code scanner from the Google PlayStore/ Apple App Store into your smartphone
• Open the QR code scanner application
• Once the scanner button in the application is clicked, camera opens and then bring it closer to the QR code in the text book.
• Once the camera detects the QR code, a url appears in the screen.Click the url and goto the content page.

INSTRUCTIONS TO TEACHERS
„„The guide book is prepared to help the teachers and students of Food Service Management,
Vocational Group.
„„Simple and standardized recipes are given as sample recipes. If you want to make any changes in
the recipe according to your convenience, affordability and time limitations, you can do so.
„„Be ready with the food ingredients and other requirements beforehand.
„„Students should be instructed to enter the lab with apron, hand towel, guide book and observation
note.
„„Ensure safety while cooking in the lab and handling equipment.

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 Learning objectives are brief statements
Learning which explores what students are expected
Objectives to learn in Food Service Management
vocational stream by the end of Class XI.

Chapter A brief overview of each chapter has been

Content mentioned.

Do you Amazing facts and ideas to supplement

know the students’ thinking and question.

The technical terms are explained to

Glossary clarify the unknown facts related to food
industry.

Directions are provided to teachers and

Activity students in order to explore and enrich

HOW TO
the concepts to create innovative ideas.

Infographics
Visual representation creates interest
enhance retention capacity
comprehend the topics in the book.
and USE
THE BOOK
Assess students and guide them
Evaluation effectively.

To encourage the students to further

QR Code browse the content through digital access
in learning.

The diagram and schematic presentations

Tables and
of the content provides a bird’s eye view
Flow Charts of the concepts.

Career List of professions particularly related to

Corner the food related industry.

List of related books for further details on

References each topic.

Weblinks Digital resources for extended learning.

Exam Model questions to prepare the students

questions for final exam.

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 SCOPE OF VOCATIONAL
COURSE ON FOOD
SERVICE MANAGEMENT

„„Adopting best practices to become an

entrepreneur
„„Set up a small scale food preservation PROFESSIONAL
unit COURSE
„„Establish a bakery unit „„MSME: Micro, Small and Medium
„„Establish a snack bar/kiosk with Enterprises Development Institute,
nutritious fast foods/salads/fresh Chennai, Coimbatore, Tuticorin,
juices/herbal drinks Tirunelveli.
www.chennaimsmedi.com
„„Establishment of salad corners
„„TNAU: Tamil Nadu Agricultural
„„Quantity production in outdoor
University, Coimbatore, Madurai,
catering, theme catering Chennai.
„„Manage, events for food service www.tnau.ac.in
„„Start up a pastry shop / cafe „„IHM: Institute of Hotel Management,
„„Acquire skill in quantity food Catering Technology and Applied
Nutrition, Taramani, Chennai.
production and marketing
www.shiksha.com
„„Self-confident to become an event
„„EDI: Entrepreneurship Development
manager to meet the needs for various
Institute of India.
events
www.ediindia.org.
„„Plan and develop commercial „„NAF: National Agro Foundation,
production of multi grain powders, Chennai.
health mixes, millet substituted https://naf.org.
powders, preserved products like
vathal, vadagam, pickles, dry masala
powders and salted products
„„Linking the students with experts
to enhance the professional skills
through possible training programme.
Identify the Entrepreneurial avenues
for future plan.

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 ENTREPRENEURIAL AVENUES IN
FOOD SERVICE INDUSTRY

Groups Avenues
I. Cereals, millets and its „„Production of multi grain powders
products „„Design convenience foods
„„Production of dry mixes for breakfast
„„Preparation of extruded food products
with millets
II. Pulses and Legumes „„Development of dry mixes for snacks
„„Production of germinated legumes
III. Milk and meat groups „„Preparation of readymade sweet mixes
„„Processing of organic ice creams
IV. Vegetables and fruits „„Preparation of vathal vadagam
„„Ready to serve (RTS), beverages, squash
jam, preserves, jellies and herbal drinks
„„Preservation by salting and pickling
V. Nuts and Oil seeds „„Novel production of chocolates
Sugar and iggery „„Incorporation of nuts, chi seeds, flax
seeds in designing chocolates
VI. Event Management „„Outdoor catering
„„Theme catering

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 FOOD SERVICE MANAGEMENT
THEORY

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 Organization and
1 Tools of
Management

Learning Objectives

„„ Understand the organization of Food Service Operations with the changing

needs of the Food Service Industry
„„ Gain knowledge on the organizational hierarchy in various departments
„„ Know the concept of job description and work schedule

job are very crucial for the food service

operation to function effectively and
Introduction
successfully.
Food Service or Catering sector
takes care of feeding people at work
and during leisure. Catering in schools,
colleges, universities, hospitals and health 1.1 Organization Chart
care are non-profit making outlets. Food
service management remains the main Organization is defined as an
focus and is evolving to become a multiple- activity process in which people work and
service sector in the present day. deal with one another in a coordinated
and co-operative manner for the
Food service operations, their accomplishment of common goals.
scope and classification have been
explained in the previous text book and A success of a food service
organization and tools of management are operation depends on the delegation of
a vital component in food service. responsibilities and duties among the
personnel and to achieve this, a good
Food and beverage service is organization is important.
not just a system of delivering food and
drinks to customers. Here the customer An organization chart for a food
is central to the process and an active service helps to plan and implement
participant within it. A food service activities in an organized and coordinated
business cannot be operated by a single manner.
individual and it is performed by two or An organization chart is the basic
more persons. Identification of activities tool for any establishment and it shows
for each staff and the designation of how the various units or departments are

1 1. Organization and Tools of Management

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 linked together. It simply means placing decisions and enforce obedience. It is the
people and jobs together and the entire ability to influence or control others.
team involved in the running of the The organization chart is usually
establishment at both operational and constructed on the basis of the line of
management levels. authority.
Organization structure indicates
Definition
whether authority is centralised or
Organization Chart: A graphic decentralised.
representation of the structure of an
organization showing the relationships of
the positions or jobs within it.
Uses of Organization Chart: Centralised Authority
„„It gives a bird’s eye view of the
It refers to an organizational
organizational structure.
management structure where all the
„„It indicates line (direct), staff (lateral) decision making and authority are
and functional relationship and focused on the top tier of management.
misunderstanding can be cleared.
„„Shows channels of communication and Decentralised Authority
are useful in training new employees.
A decentralised authority is a
„„Indicates the various job positions system, where the decision-making
and levels of management. authority is distributed throughout
„„Line of responsibilities and authority a larger group. Authority is given to
is definite and formal. lower level functionaries, executives
and workers

The two types of authority

1.2 Types of Organization
relationships most often found in food
Chart
service operation systems are line, line
The structure of an organization is and staff relationships.
represented in the form of a chart. There
are two types of organization charts based a. Line Organization
on authority relationship. An organization
In the line organization, lines
chart shows the subordinate-superior
of authority are clearly drawn. Each
relationships and the decision making
individual is responsible to the person
authority in an establishment.
ranking above him on the organization
chart. Thus authority and responsibility is
Definition passed downwards. In such an organization
Authority: Authority is defined as structure, each person knows to whom
the power or right to give orders, make she/he is responsible to.
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 Functions and positions are b. Line and Staff Organization
graphically presented by the use of blocks
As the enterprise grows, it would be
or circles. Solid lines connecting the
difficult for the line organization to cope
various blocks indicate formal authority
with many diversified responsibilities
relationships. Those with the greatest
assigned by the person at the top. In
authority are shown at the top of the chart
the line and staff pattern, specialists are
and those with the least at the bottom.
positioned at various levels to advice and
Lines of communication are shown by
support those in the line. The manager
use of dotted lines and represent informal
is positioned at the top and is assisted by
relationships
the supervisor and specialist cook at the
For example, as shown in Fig 1.1, bottom level as depicted in Figure 1.2.
the catering manager of a growing cafeteria
Figure 1.3 depicts the organization
operation may add an assistant manager,
chart of a restaurant.
thus creating another level in the chain
of command. If the distance from the top
to bottom is greater, the responsibilities
may be redistributed horizontally through 1.3 Organization in
departmentalization. Departments
It is important that an organization
is divided into departments and sub-
Catering Manager departments to assess the staff performance
to expected standards. For example, in case
of hotels there are front of the house areas
Assistant Catering (front office) where the employees have
Manager
direct contact with the guests such as front
office and back of the house (back office)
areas in which employees have less direct
Kitchen and Dining
Supervisors contact with guests such as maintenance,
accounting and utility personnel.
The term department means one
Head Cook of the major branches of administration.
There are various departments namely front
office, food and beverage service, accounts,
stores and back office department.
Assistant Cook

1.3.1 Front office

Utility Worker The front office occupies an

important place in the organizational
Figure 1.1 Line Organization in Food structure of a food service. It is also
Service Establishment called the heart of the hotel. It must
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 Manager

Assistant Manager

Kitchen Supervisor Cashier

Cook 1 Cook 2
Counter staff
(Chinese cuisine) (Indian cuisine)

Utility workers Helpers

Figure 1.2 Organization Chart of Snack Bar

General Manager

Opening and Closing

Managers

Back Office Front Office

Kitchen Manager Bar Manager Dining Room

Manager
• Cooks • Bar-backs
• Prep cooks • Bartenders • Hostess
• Expediter • Cocktail servers • Bussers
• Receiving • Servers
• Dishwashing

Figure 1.3 Restaurant Organization Chart

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 Opening and Closing
Managers - In food service
establishment, the opening and
closing duties are performed by these
managers and they efficiently adhere
to opening and closing procedures
with standard checklists
Bar-backs - a bartender’s Plate 1.1 Front Office Desk
assistant who work in nightclubs, bars,
restaurants and catering halls.
1.3.2 House-keeping
Busser - who works in the
restaurant and catering industry, House-keeping has been recognised
clearing and setting tables. as an indispensable operation and is the
Bartenders - A person serving backbone of hotel operation. It is very
drinks at a bar much at par with other functional
departments such as front office, food
Expediter: who speeds up a
production, and food and beverage
process or completes a project. An
services. It has a major role to play
example of expediter is a person taking
towards the ultimate goal of hoteliering
orders from cars, waiting in line at a
i.e. “excellence in service quality”.
drive through restaurant.

Organization in House Keeping

be well designed, maintained and Currently, house-keeping is not

organized. The front office has to perform limited to cleaning and up keeping the
various functions to secure all round hotel but includes marketing survey,
success such as reservation, reception, maintaining customer relations,
registration, billing, accounting and coordinating with other departments,
communication with other departments. purchasing and effective utilisation of
It is the department which maximises available resources. Moreover, its focus is
room revenue. Hence its organizational to add value and perfection in products
structure must be formal and should and services.
define the duties and responsibilities In order to plan, direct, co-ordinate
more clearly. Front office manager, who and control complex activities, a good
performs various types of activities and organizational structure is required.
functions, heads the front office. The following organizational
Thus, to manage the activities and structure depicts the structure of
affairs of the front office, a well-designed house-keeping line authority and of
organizational structure is essential. communication within the structure.
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 Front office

Reservation Business Concierge

Communication
Section Center Desk

Telex Fax Telephone

Lobby

Check-in Information Bills Cash Porters

section section section section lodge

Lobby Parking Luggage

Door area
elevators area center

Figure 1.4 Functional Organization of Front Office Department

Concierge - A hotel employee more porters can be found to respond to

whose job is to assist guest by booking enquiries of the guest
tours, making theatre / restaurant
reservations
Reservation Section - is located
behind the front desk, responsible for
taking room reservation by the guest
through systematic procedures
Business Centre - is an area with
some desks, computer and printer and
providing office facilities and services
Porters Lodge - place near the
entrance of the building where one or Plate 1.2 Concierge Service Desk

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 Plate 1.3 Housekeeping Workers Plate 1.4: Housekeeping Workers
Making Bed Cleaning Floor

Executive
house-keeping

Assistant
executive
house-keeping

House-keeping
co-ordinators/Administration

House Keeping House Keeping Linen, Uniform

Senior
Supervisor Supervisor and Laundry
Florist
(Room) (Public area) Supervisor

Room Houseman/ Public Area Linen, Uniform

and Laundry Florist
Attendant Runner Attendant
Attendant

Figure 1.5 Structure of House Keeping

Laundry
Laundry is an essential element
Florist - a person who sells and
of food service cleanliness and business
arranges cut flowers
perceptions. Planning for laundry involves
Houseman/Runner - role typically the selection of location, site, ventilation,
involves a range of activities related to equipment, labour and other cost in a
ensuring a hotel is kept clean, sanitized food service.
and well stocked with amenities

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 the menu, those who produce food and
drink and the customers.
Organizational Chart (fig. 1.6) gives
the details on direction, co-ordination and
controls the food and beverage services
and activities. It ensures the right flow of
food and beverage services and motivates
the staff to achieve the targets. A formal
food and beverage service organization
Plate 1.5 Hotel linen cleaning services structure alone cannot achieve
productivity, performance, perfection and
overall success in the operation.
The organizational structure of
food and beverage service (fig. 1.6) clearly
depicts the hierarchical level of each
section-restaurant, stewarding, floor/
room service, banquet and bar service.

1.3.4 Back office

Plate 1.6 Banquet chef with the dishes In the hotel industry, the level of
ready guest movement defines the practical
areas and the guests have maximum
contact with the front office. The front
Objectives of laundry services office depends on the support of the
„„To provide clean and sanitised linen, back office to function effectively. Those
bed linen for a room who serve more of a supportive role,
with the minimal guests contact are
„„To supply uninterrupted supply of
considered as back of the house or back
linen to user department and
office. The maintenance department,
„„To improve the image of the hotel accounts and stores department are dealt
below.
1.3.3 Food and beverage
service a. Maintenance
Food and beverage department The maintenance programme of a
in a hotel, restaurant or any catering food service department must be planned
establishment consists of closely linked to bring about ‘sanitation’ as ‘a way of
system comprising of the kitchen, life”. Proper sanitation can be obtained
restaurant and bar. The service of food through establishing high standards, on-
and beverages is an essential link between going training, proper use of cleaning
1. Organization and Tools of Management 8

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 Food and Beverage
Manager

Catering Manager

Catering Service
Sales Manager Executive Chef
Manager

Catering Sales
Catering Steward Banquet Chef
Managers

Catering Account Catering/Banquet

Banquet Cooks
Executives Maître d'/Captains

Catering/Banquet
Bartenders/Servers

On-call Servers

Banquet Houseman

Figure 1.6 Organization Chart of Food and Beverage Service

supplies, proper equipments and frequent

inspections and performance reviews.
The organization for maintenance
begins with a list of duties to be performed
daily, weekly and monthly. Sanitation
is a part of every person’s job and daily
cleaning is essential. General cleaning of
floors, windows, walls, lighting fixtures
and equipment is assigned to personnel.
The tasks should be scheduled in rotation
Plate 1.7 Caution Board for Wet Floor so a few of them are performed each day;
at the end of the week or month.
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 Chief Engineer

Mechanical Electrical Electronics

Civil Engineer
Engineer Engineer Engineer

Electrician
Workshop

Boiler man

Air-conditioning and
Carpenter Mason Plumber
Refrigerator mechanism

Figure 1.7 Organization Chart for Maintenance

The Engineering department is and staff) and physical resources and assets
responsible for the supply of air-conditioning, such as equipment, appliances, buildings,
lighting, mechanical, electrical, carpentry, gardens. The security manager or the chief
electronic and civil works of the food service. of security is the key person responsible for
The climate control, mechanical equipment safety and security.
and maintenance of furniture are taken care of The objectives of the security
by them. department are to protect
„„Customers and their assets on the premises
b. Security
„„Employees and their assets while on the
Both customers and employees need
premises
to feel secure while on the premises. The
„„The hotel’s assets
guest coming to the hotel should be provided
„„Data of the hotel, employees and
with safety and security and hence it is
customers.
important to have a proper security system.
It should protect the human beings (guests

Boiler Man - A man who looks

after boilers.

Patrols
Security guards in hotels must
move around to patrol the various parts
of a property. They check the doors and
stairwells to make sure the locks are
Plate 1.8 CCTV Security System Monitor
with Multiple Camera Views of Hotel secure. Guards must patrol outdoors as

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 Director of Security

Assistant Director of
Security

1st Shift 2nd Shift

Supervisor Supervisor

Plate 1.9 Financial Controller in the

Acounting Department
Security Guards Security Guards
The finance section is responsible
Figure 1.8 Organization Chart of for raising funds and multiplying profits.
Security Department The account section monitors the revenues
and expenditure of the hotel. They ensure
well as activity areas such as pool and spa. that cash flows are available for daily
Large properties may employ a number of operations. This is done by controlling the
guards to keep up patrols and maintain bank accounts and making cash available
communication through radios. through the cashier. The account section
will prepare the balance sheets and profit
The director of security is a and loss statements of the hotel.
trained professional who must ensure
that a busy hotel filled with guests, The account section has important
employees and equipment stays safe. One professionals like income accountant,
of the department’s goals is to prevent ledger clerk, accounts payable clerk,
emergencies through planning. salary and wage clerk, food and beverage
controller and financial controller.
Thus the security department must
react with speed and efficiency to serve
d. Stores
the guest. It is a very active department,
setting policies, organising programmes Proper storing of materials is very
and delivering training programs to important to prevent losses from damage,
promote guest and employee safety. pilferage and deterioration in quality
of materials. The stores must therefore,
c. Accounts
The organization of the accounting
department varies with the size and scope
of the food service. The finance and Ledger Clerk - A person whose
accounts department is responsible for job is to add and check information
two major activities – the finance section relating to company’s accounts in a
and the accounts section. ledger.

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 Financial Controller

Financial Analysis

Food and
Income Accountant Purchasing Receiving
Auditor Beverage
Accountant Payable Manager Manager
Controller

Salaries Food and

Ledger Store
Cashier and wages Beverage
clerk keepers
clerk cost clerks

Purchase Receiving
clerk clerks

Figure 1.9 Organizational Structure of Accounting Department

be properly organised and equipped for is an important factor and can make a
the handling of raw materials. substantial contribution to the efficient
Ideal stock levels must be operations of a food service business.
maintained for every item of raw material Thus, organization is the
so that the production department gets foundation for building hotel management
the required quantity of materials in time. structure and the evolution of all form of
The working capital should not be locked
up in overstocking. The store department
should be under the control of a technically Purchase Manager
qualified store officer.

Functions of a store-keeper
Store-keeper
The store keeper is a responsible
person. He has to receive the materials
purchased, maintain proper records, Assistant store
arrange the materials properly in store, keeper

prepare purchase requisition to purchase

department, report on waste and scrap,
prevent unauthorised persons from entering
stores and keep stores tidy and clean. Utility Worker I Utility Worker II
The above functions of the store-
keeper demonstrate that store-keeping Figure 1.10 Organization Chart of Stores
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 life of human society show the need for the job to be performed in a job position.
organization. It is important to understand It is an effective tool for managing
the different departments in a hotel and at every level of the organization
how these departments work together. structure.
A guest coming to the hotel is interested Job description specifies the
in professional and efficient delivery of parameters within which a job is done. It
service and good quality product and is a realistic guide to any employee. The
hence a well-planned organizational duties and responsibilities of a position,
structure and culture will be able to orient, reporting relationships, authority
motivate and train the human resources and control, co-ordination with other
to the maximum benefit for both the hotel departments and job positions are clearly
as well as the employees. spelt out.

Definition
1.4 Tools of Management Job description refers to the
Tools of management refer to definition of a job in a precise manner
materials which have been developed by indicating exactly what is to be done
managers and used as an aid to effective by people who are occupying or would
management. be occupying a job position in an
establishment.
The tools required by a food service
manager for efficient management are Job
Uses
description, Job specification and work
schedule. A good job description can be used
for matching qualified applicants to the job,
1.4.1 Job Description for orientation and training of employees,
for performance appraisal, for fixing pay
A job description, by its very and defining authority responsibility
nomenclature is a written description of limits. In many organizations, the job
descriptions are incorporated into a
procedure manual or kept in leaflets for
easy access.

Job description at various

levels
At higher operative level, where
mental work increases, greater flexibility
in timing their work is possible. They can
adjust their schedule and feed information
Plate 1.10 Waitress Servicing in a required by operating staff at the right
Restaurant time.
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 For example, in a food service
operation job description of a chef and a
manager varies. Chef has to report on duty
at 8.00 a.m to complete his various jobs and
supervise those of his team in the kitchen
for lunch service. On the other hand, the
manager can work on a more flexible
schedule so long as the menus are planned
in advance, food materials ordered in time
and meals checked for quality before they Plate 1.11 Restaurant Manager interacting
are served to customers. with Head Chef and Kitchen Staff
Thus job description not only activities within the establishment and
aids in job performance at all levels of removes conflicts between people in
an organization, but also helps to draw terms of specifying each person’s job
up recruitment plans, aids in controlling responsibilities.

Table 1.1 Job Description

Job description of a Job description of a Job description of a head
catering manager catering supervisor chef
Title: Catering Manager Title: Catering Supervisor Title: Head Chef
Code Number: Code Number: Code Number:
Establishment: Establishment: Establishment:
Job Summary: Job Summary: Job Summary:
The job carries with it the The job carries with it the The job involves:
responsibilities for: responsibilities for a. Planning menus with
a. Gathering customer a. Efficient operation of catering supervisor
requirements catering facilities for b. Requisitioning ingredients
b. Planning food and management, staff and for food preparation
beverages menu employees c. Checking deliveries with
c. Determining b. Administration of bar requisition slips
requirements in facilities d. Checking quality of food
ingredients and setting c. Liaising with related received and getting it
portions. departments issued for use or storage in
d. Train and manage d. Holding additional kitchen as required
wait staff and kitchen charges in the absence e. Allotting work to assistant
personnel. of superior cooks
e. Oversee food
preparation and
customer service.

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 A job specification is generally
1.4.2 Job Specification
used as a tool for selection of the right
A job specification is a statement employee for a particular job. Many
indicating standards to be achieved for a small institutions use the job description
particular job. It also covers duties expected as a job specification also. A sample job
to be performed, working conditions in specification is shown below:
which the job would be carried out and
the qualifications required.

Job specification of cook

Job title : Cook

Department : Kitchen
Supervisor : Catering Manager
Job Summary : as under job description
Education : Craft course in catering
Experience requires : At least two years experience in an institutional
kitchen
Knowledge and skills : Knowledge of Indian and continental cooking
Personal standards : Clear appearance and habits
Reference required : One at work and one personal
Hours of work : 40 hours a week
Promotional opportunities : To head cook, and with extra qualification to
kitchen supervisor
Ability tests : Actual performance tests to be passed to
expected standards

are especially helpful in training new

1.4.3 Work Schedule
employees. They are given to the
Work schedule is an outline of the employees after the person has been hired
work to be done by an employee. When
the work schedule is completed within a
time schedule, it is referred as a time and
activity plan. A schedule is also called a rote
or roster. It is a list of employees and
Any task in the food service has associated information. Eg. Location,
to be segmented into an organised plan working time and responsibilities for a
so that time and sequence of operations given time period.
can be known easily. Work schedules
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 Table 1.2 Weekly Rota for a Chef
Monday Tuesday Wednesday Thursday Friday Saturday Sunday
7 a.m.
8 a.m.
9 a.m.
10a.m.

and for training new employees. Work Work Simplification

schedules should be reviewed periodically
The distance each employee must
and adjustments made as needed to adapt
travel within his or her work area should
to changes in procedures.
be kept at a minimum in order to conserve
A work schedule includes the days of the individual’s energy and time.
the week and times of the day a particular
employee is scheduled to work at a job. Scheduling the task
Normally a full time work week involves eight
Proper scheduling involves
hours per day. However, many employees
analysis of tasks that are to be performed
offer part time and alternative schedules to
on a particular day. Before scheduling
cover their work needs and attract workers.
tasks, an understanding of low and high
Work schedule for employees in the food
production period is important. Workers
service operations is different from that in
can be scheduled successfully only after
other businesses. These employees work in
thorough analysis and study of the jobs to
a variety of shifts covering busy and slow
be done and the working conditions.
times.
The task has to be segmented or
Reasons to schedule work broken into fragments and allotted to the
and staff staff. The task that requires minimum
effort, time and attention should be
Work and staff need to be scheduled
scheduled during low production periods.
properly for two main reasons: to have the
The best time to schedule complicated
right type of skills as and when required
task is as first task in the morning, when
and for maximum efficiency. For example,
workers are fresh. The normal work hours
more service staff will be needed at lunch
service rather than lounge staff.
Maximum efficiency can be
achieved only if production and service Work Simplification: It is
are not over crowded. Working conditions a technique for identifying and
such as the physical factors of temperature, eliminating the uneconomical use of
humidity, lighting and safety influences time, equipment, materials, space or
the scheduling of personnel and thus human effort.
affects worker’s performance.
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 is mostly eight hours in a day and would an-hour periods for all employees in
vary according to situations in a food chart form. This type of schedule shows
service. graphically the total workload and its
division among employees. It would be
effective only when accompanied by daily
Types of work schedules
assignments or a production schedule.
Three basic types of work schedules
namely, individual, daily unit and Sample work schedule for a
organization may be used. self-service canteen
Individual work schedule: The task is a sample work schedule
Schedules made on an individual basis for a canteen offering self-service
day to day. It is too time consuming for operating between 10.00 am and 5.00 pm
most managers. offering a choice of plated lunches, snacks,
Daily unit schedule: Schedules sweets and beverages.
prepared for the unit as a whole on a daily Thus, work schedule is an
basis. important tool for giving a clear idea
Organization work schedule: It about the responsibilities of each worker
gives the standing assignments by half- and give workers a feeling of security.

Table 1.3 Sample Work Schedule

Menu
Chicken curry rice
Dahi vada
Vegetable burger
Samosa
Hot and cold beverages
Assistant Assistant Utility
Time Manager Head cook
Cook I Cook II Worker

Table 1.4 Staff Time Schedule

8am 9am 10am 11am 12pm 1pm 2pm 3pm 4pm 5pm
Assistant cook I
Assistant cook II
Utility worker

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 It gives workers a sense of achievement at managers who develop them. Tools thus
the end of a task. Food services can adjust evolve and get adapted to the needs of
their work schedule depending on the particular situations. Tools to a manager
technological and other environmental are as useful as he can make them. If he
changes. has initiative and the will to succeed, he
It can be concluded that tools of can create new tools or shape old ones to
management are as varied as the type of suit his particular needs.

GLOSSARY
Hierarchy : A system in which members of an organization are ranked
according to relative status or authority
Front of the house : Hotel departments with traditionally high amounts of
guest contact
Back of the house : Hotel departments with traditionally low amounts of guest
contact
Steward : A hotel employee responsible for supplies of food to a guest
or to a hotel, club or other institutions
Maître d’ : The head waiter of a restaurant
Banquet : An elaborate and a formal meal for many people
On-Call Servers : Servers who are available on call for work
Utility workers : Workers who perform routine maintenance activities in a
variety of work environment
Banquet houseman : Those responsible for maintaining the cleanliness and
organization of any banquet rooms, hallways, storage and
service areas.
Prep cook : Also known as a food preparation worker as an individual,
who assists the chef in preparing the food, maintains the
cooking environment, clean and safe for all staff members.
Chauffeur : Driver

LINKAGES
„„https://www.youtube.com/watch?v=Os76mQrQvQM-hotel-front office/lobby
equipment
„„https://www.youtube.com/watch?v=wVz0YZPVSVw - Job Description of a chef
and a cook
„„https://www.youtube.com/watch?v=zG8BBpZX_7w- Food and Beverage service.

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 STUDENT ACTIVITY
„„ Depict an organizational structure of a nearby food service operation
„„ Illustrate work simplification techniques for a house-keeping attendant
„„ Prepare a work schedule for a front office manager

TEACHER ACTIVITY
„„ Demonstrate a role play of maitred in a restaurant.

QUESTIONS

I. Choose the Correct answer  (1 Mark) 4. TOutline of work to be

done within a time
1. __________ is defined as an activity
frame is that
process in which people work and deal
with one another in a co-ordinated a) Job Description
manner to achieve common goals. b) Job Specification
a) Schedule c) Work Schedule
b) Organization d) Job Analysis
c) Management 5. __________ is used as a tool for
d) Authority selection of the right employee for a
particular job.
2. The tool that indicates activity and
authority relationships which exits in a) Communication
the establishment is __________ b) Job Description
a) Job Position c) Work Schedule
b) Work Schedule d) Job Specification
c) Organization Chart 6. The job description apart from aiding
d) Organising Ability in job performance at all levels of
an organization, help to draw
3. Organization structure also indicate
__________
whether authority is____________
a) Recruitment plans
a) Formal or Informal
b) Relationships
b) Centralised or De-Centralised
c) Communication
c) Functional or Non-Functional
d) Authority
d) Tangible or In-Tangible

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 7. When the work schedule is completed c) House Keeping
within a time schedule as well, it is d) Security
referred as __________
12. Security Department protects assets
a) Time and Activity Plan of _________________
b) Task Plan a) Only Customer and Employee
c) Busy Schedule b) Only Customer and Hotel
d) Time Plan c) Only Employee and Hotel
8. __________ is a technique for d) Customer, Employee and Hotel
identifying and eliminating the
13. __________ is a person responsible
un-economical use of time,
for providing guest services and
equipment, materials and effort.
needs
a) Work Completion
a) Banquet Houseman
b) Work Simplification
b) Steward
c) Work Schedule
c) Concierge
d) Time Schedule
d) Chauffeur
9. The normal work hours of the
14. Minimum amount of guest contact is
food service employees is mostly
observed in __________
__________ a day and would vary
according to situations a) Lounge
a) 10 hrs b) Back Office
b) 12 hrs c) Concierge Desk
c) 8 hrs d) Reception
d) 5 hrs 15. The maintenance program of a food
service department must be planned
10. __________ increases the room
to bring about __________ as a way
revenue.
of life.
a) Front Office
a) Satisfaction
b) Back Office
b) Security
c) Reservation Desk
c) Scheduling
d) Maintenance
d) Sanitation
11. __________ is an operational
department in a hotel responsible for II. Write in 3 lines  (3 Marks)
cleanliness and maintenance
1. What is an Organization Chart?
a) Floor Office
2. Define Authority.
b) Engineering

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 3. Differentiate centralised and 5. What are the functions of a Store-
decentralised authority. Keeper? Draw the organisational
4. Draw the functional organisational chart of Stores.
chart of the Front Office.
IV. Write in one page (10 Marks)
5. State Job Description with example.
1. Explain in detail the Organization
6. What is a Roster?
Chart of a Small-Scale Restaurant
7. Give the meaning of Concierge. with suitable illustrations.
8. Enumerate the role of Back Office. 2. Compare the Job Description of a
9. Draw the organisational chart for Small Level – Medium Level – Top
Maintenance Department. level designation in a food service
10. List the objectives of Laundry services. establishment and explain.
3. Give a detailed account of the Front
III. Write in a paragraph (5 Marks) Office operations in a food service
establishment.
1. Elaborate on the two types of
authority relationships in Food 4. How is the Food and Beverage Service
Service Operation System. Operation established in a large
hotel? Explain with the help of a Flow
2. State the responisibility of Accounts
Chart.
Department.
5. “House Keeping has been recognised
3. Outline the Job Description of a
as an indispensable operation in the
Catering Supervisor.
hotel industry” – Discuss in detail.
4. Enumerate the types of Work Schedules
and give a sample Work Schedule.

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 2 Quantity Food
Production

Learning Objectives

„„ Understand the concept of quantity food production and recipe standardization.

„„ Gain knowledge about the different types of kitchens.
„„ Learn portion control methods and food costing.
„„ Understand how to recycle leftover foods.

Quantity food production is defined the customer for quantity food

as the preparation of food in large amounts production.
to serve people within a designated period „„Customer turnover – The average
of time. It is an activity of preparing food number of customers visiting the food
on large scale and all the operations service operation.
pertaining to it. Food production and its
„„Food production for various occasions
related operations are integral elements
– Each occasion has a specific kind of
of hospitality management and it requires
menu chosen and prepared.
skilled staff to produce a wide variety of
quality foods. In addition, the culinary The most important function of a
staff of a hotel or a restaurant are also foodservice operation is to prepare food
required to produce food in large quantity. from the raw ingredients and serve them
in the most desirable way to satisfy the
customers. The food service personnel
Factors responsible for
needs a combination of science and art at
Quantity Food Production
all stages of production and serving the
„„Type of food service operation – food. Hence, in quantity food production
Commercial (E.g.. Airline catering) or adequate planning is essential.
non-commercial (E.g.. School canteen)
„„Size of the food service operation – Steps in planning
Catering to below 100 clients is small
„„Selecting the menu
size, 100-300 is medium size and more
than 300 is large size. „„Preparing the market list and
purchasing the raw ingredients
„„Menu – The list of food items chosen
by the food service operation or „„Receiving and storage

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 „„Standardization of the recipes Main
Sub – Sections
„„Portion control Sections
„„Serving and packing of the finished Baking and Mixing station
product Confectionary Dough holding and
proofing
Sections in Production Dough rolling section
Department Baking and cooling
The production department is the section
most important part of the food service Dessert preparation
operation. A variety of food items are Plating dessert section
prepared here. A large-scale food service Banquet Bulk cooking
production in a Five Star Hotel it is made section Dry heat cooking
of several sections (Table 2.1).
(roasting, broiling)
Holding and pick up
Table 2.1 Sections in Production section
Department Room service Grill station
Main Fry station
Sub – Sections Hot range section
Sections
Receiving Weighing and checking Wash up Plate and Pot wash
section
Stores Dry storage
Cold storage
a. Refrigerator
b. Deep freezer
Hot food Sauce/Grill/Frying
section section
Roast Section
Fish Section Plate 2.1 Wash up
Soup section
Vegetable section
Cold kitchen Appetizer section
Salad preparation
Juice pantry
Sandwich section
Showpiece section

Plate 2.2 Cold kitchen

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 operations are generally larger and
equipped with bigger and more heavy-
duty equipment than a residential kitchen.
For example, a large restaurant may have
a huge walk-in refrigerator and a large
commercial dishwasher machine.
Quantity food production was
initiated with fire wood chulah. In the
early 19th century, Benjamin Thompson’s
Plate 2.3 Hot Food Section Energy Saving Stove with fully closed iron
stove using one fire to heat several pots
was used in large kitchens. Later with
advancement of technology gas stove and
electric stove came into existence. Now-a-
days solar energy has come into practice
for quantity food production.
The details of different types of
kitchens are given below:
Professional kitchens are often
equipped with gas stoves, as these allow
Plate 2.4 Bakery and Confectionary cooks to regulate the heat more quickly
and more finely than electrical stoves.
Some special appliances are typical
for professional kitchens, such as large
installed deep fryers, steamers, or a bain-
marie.

Plate 2.5 Banquet Section

2.1 Types of Kitchen and

Kitchen Layouts Plate 2.6 Professional Kitchen

Kitchens are the heart of any food The kitchens in fast food and
service. A kitchen is a room or part convenience food outlets have changed
of a room used for cooking and food the type of kitchens in the restaurants.
preparation. The kitchens in food service They just reheat completely prepared meals
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 (E.g.: Samosa, puffs). Since the early 21st or water tap. It might provide tables for
century, convenience stores have attracted food preparation and cooking using
greater market share by preparing more portable camp stoves. Some campsite
food on-site and better customer service kitchen areas have a large tank of propane
than some fast food outlets. connected to burners, so that campers
can cook their meals. Military camps and
similar temporary settlements of nomads
may have dedicated kitchen tents, which
have a vent to enable cooking smoke to
escape.

Plate 2.7 Fast food Kitchen

The kitchens in railway dining

cars have presented special challenges
since space is limited. The food service
personnel need to serve a great number of
Plate 2.9 Outdoor Kitchen
meals quickly.
Depending on the type of kitchen,
it is mandatory to follow a work triangle.

2.1.2 Work triangle

Plate 2.8 Galley

Kitchens aboard ships and aircraft
are often referred to as galleys. On yachts,
galleys are often cramped, with one or two
burners fueled by small LPG cylinders.
On passenger airliners, the kitchen is Plate 2.10 Work Triangle
reduced to a pantry. The crew’s role is to
The kitchen work triangle is a
heat and serve in-flight meals delivered by
concept used to determine efficient
a catering company.
kitchen layouts that are both aesthetic and
An outdoor kitchen at a campsite functional. The primary tasks in a kitchen
might be placed near a well, water pump, are carried out between the cook top, the
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 sink and the refrigerator (store). These side, and at least 12 inches (30 cm) on
three points and the imaginary lines the other side.
between them, make up what kitchen „„At least 36 inches (91 cm) of food
experts call the work triangle. The idea preparation area should be located
is that when these three elements are in next to the sink.
close proximity to one other, the kitchen
„„The work flow in the kitchen must be
will be easy and efficient to use, cutting
organized in a way to gain efficiency,
down on wasted steps.
save time and work in a conducive
If the kitchen has only one sink, it environment.
should be placed between or across from
the cooking surface, preparation area, or
refrigerator (store).
No major traffic patterns should
cross through the triangle.
The main goal of the triangle is
efficiency. It keeps all the major work
stations near the cook, without cramping
the kitchen. The work triangle is also Plate 2.11 Single-file Kitchen
designed to minimize traffic within the
kitchen so the cook is not interrupted. Types of kitchen layouts
Besides the work triangle, following „„A single-file kitchen, also known as
thumb rules need to be considered when a one-way galley or a straight-line
planning a kitchen. They are as follows: kitchen has the entire work triangle
„„Work aisles should not be less than 42 along one wall and is the only solution
inches (110 cm) for one cook, or 48 due to restriction of space. This may
inches (120 cm) for multiple cooks. be common in an attic space that is
being converted into a living space, or
„„A sink should have a clear counter
a studio apartment.
area of at least 24 inches (61 cm) on
one side, and at least 18 inches (46 „„The double-file kitchen or two-way
cm) on the other side. galley has two rows of cabinets at
opposite walls, one containing the stove
„„A refrigerator should have a clear
and the sink, the other the refrigerator.
counter area of at least 15 inches
This is the classical work kitchen and
(38 cm) on the handle side; or the
makes efficient use of space.
same on either side of a side-by-side
refrigerator; or the same area on a „„The L-kitchen has the cabinets
counter no more than 48 inches (120 occupying the two adjacent walls. Again,
cm) across from the refrigerator. the work triangle is preserved, and there
may even be space for an additional
„„A stove or cook top should have a
table at a third wall, provided it does not
clear 15 inches (38 cm) area on one
intersect the triangle.
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 have a table, in a free-standing “island”,
separated from the other cabinets. This
makes the stove accessible from all
sides such that two persons can cook
together. Additionally, the kitchen
island’s counter-top can function as an
overflow-surface for serving buffet style
meals or sitting down to eat breakfast
and snacks. It is an open layout that
favours staff communication. It also
Plate 2.12 L- Kitchen leaves an adequate open floor space
for cleaning. This layout is followed in
„„The U- shaped kitchens can work large kitchens.
both in large spaces, as well as in
small space. The design concept of
work triangle is well fitted in this type.
It is practical , time efficient and has
sufficient moving space.

Plate 2.14 Island Kitchen

2.2 Standardization of
Plate 2.13 U-Shaped Kitchen Recipes
„„The G-kitchen has cabinets along According to the U.S. Department
three walls, like the U-kitchen, and of Agriculture, a standardized recipe is one
also a partial fourth wall, often with that “has been tried, adapted and retried
a double basin sink at the corner of several times for use by a given foodservice
the G shape. The G-kitchen provides operation and has been found to produce
additional work and storage space, the same good results and yield every time
and can support two work triangles. when the exact procedures are used with
„„The block kitchen or island kitchen is the same type of equipment and the same
a more recent development, typically quantity and quality of ingredients.”
found in open kitchens. Here, the stove Recipes that are tested for quality,
or both the stove and the sink are placed quantity, procedure, time, temperature,
where L or U shaped kitchen would equipment and yield are called
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 Commercial kitchens
The Zonal kitchen space is divided into different zones for various activities.
The big and important equipment are located along the walls. The layout follows an
appropriate order. In this layout, staff communication and supervision are easy as the
central space is completely open.
Assembly Line layout has the kitchen equipment organized in a row. The food
preparation is kept at one end and the service at the other end. The area for cleaning,
washing, receiving and storage are kept behind the assembly line to keep them separate
from the busy area. This allows the cooks to send the food quickly down the line. The
layout provides very high efficiency, excellent communication and work flow. This layout
is very effective in establishments where there is limited menu with large momentum.

Zonal Kitchen Layout Assembly Line Layout

standardized recipes. The recipes that are

standardized always give the similar end
product whenever the specified conditions
are followed. Standardization of recipes
needs very careful assessment, testing and
evaluation. If there are variations in the
conditions (like equipment or procedure
or temperature) then there will be a
considerable change in the end product.
Therefore, the testing should be carried
out in the same conditions that will be
Figure 2.1 Island Kitchen Layout used for the actual food preparation.
In many food service operations it is the
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 management that takes care of this job „„Reduce record keeping: A record of
with the help of supervisors and dietitians. the standardized recipes helps the food
production team to refer the recipe
2.2.1  enefits of recipe
B when needed. Hence, even if there is a
standardization change of personnel it does not affect
the quality or quantity of food.
The benefits of standardization for
food service management programmes 2.2.2 Features of a
are given below: standardized recipe
„„Customer satisfaction: Recipe
„„It should be written in simple,
standardization ensures that the
understandable language.
consumers get the same quality,
presentation and portion size that „„It should present the name of the
they are accustomed to each time the recipe.
meal is served. „„It should include ingredients with
„„Increased employee confidence: quantities.
Prevents cooks from preparing „„Details of procedures, yield of recipe,
a substandard product. It helps portion size and cost of recipe.
training the employees in good food „„Equipment needed for the preparation
production and handling procedures. of the recipe should be listed.
„„Portion and yield control: The
amount of food that will be produced Standardization Procedures
is the same every time with a Standardization involves the
standardized recipe. Hence, it will careful adjustment and readjustment
reduce leftover food and shortages. of ingredients and their proportions to
„„Quality control: Standardized recipes produce the most acceptable quality. There
provide the same high-quality food every is a need for subjective as well as objective
time they are used because they have evaluation. Tests for achieving the best
been thoroughly tested and evaluated. taste should be done for producing quality
„„Consistent nutrient content: The products.
standardized recipe ensures the exact
nutritional content of the food. This Step 1: Preparation of original
is very useful in hospital food service recipe
where the nutrient content of each
„„The original recipe- Source of the
recipe is to be considered.
recipe can be from cook books,
„„Cost control: It is easier to manage magazines, family recipe files and
buying and storing food when using commercial food companies.
the same ingredients in the same
„„Recipe has to be prepared for a
quantities every time a particular
minimum serving of five portions.
recipe is made.

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 „„The finished product has to be other characteristics are evaluated.
evaluated based on preparation If the quality and quantity are
method, ingredient proportion, acceptable it is further multiplied.
availability of ingredients, cost, yield If not, adjustments are made and
and equipment. retested before multiplying. This
„„The preparation should be repeated method is time consuming and
until the desired quantity and quality tedious, since the adjustments may
is achieved. be difficult.
„„Used in simple recipes where
Step 2: Enlargement of recipe there are limited number of
The original recipe is enlarged ingredients.
at this stage. When it is multiplied and „„Special attention should be given
tested the ratio of the ingredients play a in processes such as, cooking
very important role in the yield and taste. temperatures and speed of the
For example, in a cake recipe the ratio mixers.
between the flour, sugar and shortening is b. Factor method – In this method,
very important to be assessed carefully. a factor is used to calculate and
The two general methods followed multiply the ingredients carefully.
while enlarging the recipes are The conversion factor is derived as
follows:
„„Trial and error method
„„Factor method Desired yield from
a. Trial and error method – In this Conversion enlarged recipe
=
method, the original recipe is factor Yield from original
multiplied twice and the yield with recipe

Table 2.2 Recipe Enlargement Method

1 2 3 4 5
Ingredients Original Recipe Original Recipe New Recipe in Remarks
(g) (g x factor) Weight (g)
Maida 250 5x250 1250
Butter 250 5x 250 1250
Sugar 250 5x250 1250
Eggs 5 nos. 5x5 25 nos.
Baking powder 2.5 2.5x5 10.5
Baking soda 1 1x5 5
Vanilla essence 5 drops 5x5 25 drops
Salt A pinch A pinch A pinch

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 For example, a standardized cake „„List all ingredients in the order of
recipe which yields a kilo of cake gives its use. Describe it in step by step
20 cake pieces of 50 grams each. If the instructions.
desired yield is for 100 cake pieces then „„Listing ingredients by the quantity
the original recipe which is serving only (Write out abbreviations- ‘g’ for
20 cake pieces needs to be enlarged. The grams).
conversion factor would be 100/20=5. The
„„Mention the time taken to prepare the
number 5 is the factor that will be used for
dish and cooking time for the dish.
conversion. First, all the ingredients with
their measures are listed from the original „„Necessary equipment used for the
recipe. The equivalent measure should be dish.
multiplied by the factor. The amount got „„Cooking procedures. Temperature
will be used and tested in the enlarged and bake time if necessary.
recipe. „„Serving procedures (Served while
It should be noted that when recipes warm/cold).
are increased the factor will be greater „„Review of the dish (Would you
than 1 and when the recipes are decreased recommend this dish to a friend?).
the factor will be less than 1. „„Photograph of the dish (Optional).
„„Nutritional Value: Helps for dietary
Step 3: Standardized Recipe
restrictions. Includes number of
A recipe card should be prepared calories or grams per serving.
outlining the ingredients, procedures and
other important information. Then it can
be filed and kept for further use.
2.3 Portion Control
How to write a standardized Portion control may be defined as
recipe in the cook book: the amount or size of a portion of food
„„The name of the recipe (Origins/ which is served to each customer. The
History of the dish) purpose is to satisfy customer’s demand
„„Yield: The number of servings that the and to control food costs within set
dish provides. down specifications. If the portion is too
small, then the customer feels cheated
at not getting value for money and will
not return to the establishment. If the
portion is too big, then the food cost will
be greater than the planned price, thus
Pakadar panam is the first affecting profits. Thus, portion control is
Indian cook book with recipes of important not only in the control of costs
Indian cooking written by King Nalan. but also in creating and maintaining guest
or customer satisfaction and goodwill.

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 Planning the size of portions to be served „„Ladles that are labeled in ounces may
depends on type of establishment, menu be used to serve soups, gravies, stews
and customer, quality of food and the and sauces. The most frequently used
prices charged. sizes of ladles are 2 oz (1/4 cup), 4 oz
(1/2 cup), 6 oz (3/4 cup) and 8 oz
(1 cup). (I ounce = 30 ml)

Plate 2.15 Portion size for Fried Rice

Plate 2.16 Soup Ladle

There are several systems of serving
food to customers. The prepared food
should reach the customers in the most „„Serving spoons (solid or perforated)
appealing manner and several aspects have are used for portioning. It is better
to be taken care of before the food reaches to measure or weigh food to get an
the customer. One such aspect is portion approximate serving.
control, which is extremely important. This „„Scoops can be used to portion out
is because portion control has a cumulative items like drop cookies, muffins,
effect on food production and service. meat patties, vegetables, salads and
Standardized recipes require sandwich fillings.
effective portion control. It is possible by
using standard measuring utensils such
as ladles, scoops and other equipment.
Portion control means giving a definite
quantity of good food, well processed and
properly served in the right atmosphere
for a definite price to ensure a definite
margin of profit in return for the money,
time, labour and interest that have been
expended.
Plate 2.17 Ice cream Scoop
Methods of portion control „„Portion scales can be used for meat or
„„Standard sized pans permit portions vegetable portions. Weighed samples
to be cut or served as needed. can be used as an approximate measure.

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 „„Cutting markers are used for pies,
casseroles and other entrees.
Standard serving portions of
some dishes
Dish Portion Indication
size on portion
guide
Soup 250 ml 1 soup bowl
or 2 ladles
Rice 100 – 150g 1 ladle
Vegetables 50 – 75g Two ladles
Meat 50 – 75g 2 fillets
Plate 2.18 Pie Pan Fish 50 – 75g 2 fillets
Chicken 200 – 250g 1 bowl or 2
„„Meat and egg slicers help in cutting
ladles
equal sliced portions.
Curry 200 – 250g 1 ladle
„„Individual cups, glasses, gelatin
Sauce 50g 1 spoon
molds, soufflé cups and custard cups
Cake 50g 2 pieces
are good portion control utensils.
Snacks 50 – 100g 2 pieces
„„Individually weighed, measured and
packed items like sandwiches provide
efficient portion control.

It is important to know the most

commonly used equivalent weights and
measures when implementing portion
control. The common measures are
„„3 teaspoons = 1 tablespoon
Plate 2.19 Egg Slicer
„„16 table spoons = 1 cup
„„2 cups = 1 pint
„„2 pints = 1 quart
„„4 quarts = 1 gallon
„„16 oz = 1 pound
„„1 cup = 200 grams

Weight varies with type of food.
Plate 2.20 Soufflé Cup
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 Portion control is an essential „„To provide cost estimates to manager
element of food cost and quality control. for developing budgets.
It reduces food waste, ensures a consistent „„To assist manager in making control
and quality product, expedites food decision and
preparation and service, and has a big
„„To evaluate pricing and establish
impact on food cost.
future pricing.

2.4.1 Calculation of Food Cost

2.4 Food Costing
The formula to calculate food cost
The foremost objective of any food is
service establishment is to provide quality
1. Food Cost = Opening inventory +
food and to be profitable at the same time.
Purchases — Closing
Food costs play a vital role in determining
inventory
the profitability of the establishment. The
chefs and managers of the establishment
are responsible to control food costs to
ensure profit.
Food cost may be defined as the
cost of material used in producing the Inventory or stock is the goods
food sold. The main objectives of food and materials that a business holds
costing are: for the ultimate goal of resale (or
repair). An inventory is everything
„„To analyse income and expenditure that is found within a food service
„„To ascertain the price establishment. Dry stores, pots and
„„To ascertain the food cost of particular pans, uniforms, liquor, linens, or
item on the menu. anything that costs money to the
business should be counted as part of
„„To ascertain the total expenditure on
inventory.
food over a period of time.
„„To control cost, price, profit
margins and provide information
for formulating an effective pricing The value of the inventory can be
policy. obtained from monthly stock takings.
„„To disclose faulty purchasing and
2. Food Cost Percent = Food cost/
inefficient storing
Food sale
„„To prevent pilferage and wastage.
A profitable establishment
„„To ensure customer satisfactions.
typically has a 20-30 percent food cost
„„To bring cost-consciousness among percentage. The food costs in any catering
the employees. establishment may vary between 40-60
„„To reduce cost and improve quality. percent of total sales.
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 3. Q - Factor remuneration of employees and the
benefits rendered to them like food,
A Q - factor is the cost of items that
lodging, uniforms, insurance, incentives,
is needed in addition in the production and
pension, bonus, medical benefits, overtime
service of a dish. The common Q- factors
work and others.
are salt, pepper, sugar, sauce, ketch-up,
other accompaniments and also the waste
that ends up from over production. Q – Overhead costs
factor add up to 10 percent to the food Overhead cost, the third component
cost. of cost is the operational cost not related
to the material and labour cost. It includes
2.4.2 Cost components rent, fuel, depreciation, selling costs,
travelling expenses, insurance, legal fees,
In a food service establishment telephone bills, taxes, accounting fees.
three types of costs are involved. They
Along with these components, the
are
behaviour cost should be considered.
1. Material costs
2. Employee costs and
2.4.3 Behaviour of cost
3. Overhead costs
Cost behaviour is the sensitivity of
Material costs costs to the changes in volume of sales.
The three main types of costs according
Material costs include raw foods
to cost behaviour are
and other ingredients that make up a
dish. Materials fall under two categories „„Fixed costs
namely, „„Variable costs
„„Direct materials „„Semi – fixed or semi – variable or
„„Indirect materials mixed costs
The direct materials are the items
Fixed costs
used in production and service of a dish.
Indirect materials are used in production Fixed costs do not vary with the
process, but not related directly to the volume of sales, within a relevant range.
prepared dish. Linen, kitchen clothes, Rent, property taxes, insurance premiums
cleaning materials are some of the indirect are some fixed costs. However fixed costs
materials. It is necessary to consider might change over time, normally after a
both direct and indirect materials while long term.
calculating food cost.
Variable costs
Employee costs Variable costs vary directly in
Employee cost is the next proportion with the volume of sales.
cost component. It encompasses the These include food costs, beverage costs.
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 Semi - fixed / Semi - variable Ways of controlling cost
/ Mixed costs
„„All purchase must be controlled.
These costs vary with the volume „„Details of all merchandise received
of sales, but not proportionately. They must be recorded, as and when issued.
have both fixed and variable components.
„„Production-ingredient amount must
Telephone expenses, fuel costs, laundry,
be checked before preparation.
cost of cleaning materials fall under this
category. „„Any overproduction of food must be
checked and if possible, reuse in the
best and most economical way
2.4.4 Break-Even Point „„Check the sales.
„„An efficient system of cash control
Break-even point can be defined as must be maintained.
a point where total costs and total sales are
„„Total daily wage cost must be recorded.
equal. It indicates the point where there is
neither profit nor loss. The establishment „„A weekly summary of all the relevant
just ‘breaks even’. The target of calculating details must be prepared.
the break-even point is to find out the „„Profit and loss account of the food
minimum production of units that must service operation should be prepared.
be exceeded for an establishment to be
profitable. Break-even point is reached
when,
Sales = Labour + overhead + food
Gross profit = Sales – Food cost
costs
Net profit = Sales – (Food cost +
To calculate cost of each menu labour cost + overhead cost)
„„List all ingredients required to prepare Selling Price = Food cost (40%) +
each dish. labour cost (10%) + Overhead cost
„„Obtain the prices of all ingredients (10%) + Profit (40%)
from invoice.
„„Calculate the food cost.
„„Fix the selling price for the product.
A certain percentage of gross profit 2.5 Utilization of Leftovers
/ kitchen profit is added to the food cost of The thought of leftover food
each dish in order to determine the selling makes everyone associate with staleness,
price. Constant surveillance must be kept unwholesomeness, digestive difficulty
on the food cost. If the food cost percentage and unsound nutrition. Leftover food can
shows unusual variance, this could be be thought of positively if they are stored
investigated and immediate corrective as ingredients at the right temperature for
action should be taken. a short period of time.
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 Raw foods are perishable and semi
perishable that are supplied to the kitchens
for preparation. The fresh forms of foods
are also considered as leftovers when the
quantities are not enough for serving
single portion.
b. Partly cooked food
These include marinated meats,
paneer, unserved salads in refrigeration,
Plate 2.21 Leftover Food juices, boiled eggs, fermented mixtures as
dough and batter. These can be creatively
The ultimate use of leftovers
used as barbecued meats with vegetables
depends on where the meal was eaten,
added on before cooking. Small amount of
preferences of the diner, and the prevailing
juices can be used as toppings for fruit pies,
social culture. People often save home
custards, shakes, puddings and cakes.
cooking leftovers to eat later. This is
facilitated by the private environment
and convenience of airtight containers
and refrigeration. People may eat some
leftover food cold from the refrigerator, or
reheated it in a microwave or conventional
oven, or mix it with additional ingredients
and recooked to make a new dish.

Plate 2.23 Leftover Paneer

Types of Leftover Foods
There are three classes into which c. Cooked Foods
leftover food can be divided in catering
When cooked food remains in large
establishments.
quantities it usually gets pilfered or wasted
a. Raw foods though mishandling and spoilage unless
it is reused in some way and presented to
customers again soon after.

Plate 2.22 Leftover Vegetables Plate 2.23 Leftover Vegetable Pulao

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 Since cooked food cannot be into new dishes or into dishes in which the
stored for too long without its quality food is unrecognizable. Yet there must be
deteriorating, it is important to devise no relaxation in terms of the standards of
ways of incorporating it as soon as possible quality food offered to customers.

Table 2.3 Common Leftover Foods and its Utilization

Type of foods Ways of utilisation

Raw foods „„Combine with other vegetables to prepare mixed grills,
Leftover vegetables vegetable cutlets, using potatoes or cereals as the main
base ingredients.
„„Steam as accompaniments to main meat dishes such as
tandoori chicken or roasts, in stews, soups and sauces.
„„Use it raw for raithas, salads, garnishes and sandwich
fillings.
„„Prepare vegetable carvings for display.
„„Eat as such if uncut.
Leftover fruits
„„Cut into fruit salad or chaat.
„„Mix with custard as dessert.
„„Blend into milkshake.
„„Extract juice.
„„Make ice-cream or cake.
„„Serve with fresh cream or ice-cream.
„„Prepare fruit carvings for display.
Partly cooked food „„Omelettes can be used as garnishes and for French toast.
Leftover eggs „„Boiled eggs or fried eggs can be used as garnishing for
biryani, pastes and spreads for sandwiches.
„„Eggs can be made into scotch eggs and as an ingredient
in desserts.
Leftover Tomato onion „„The tomato and onion can be separated and incorporated
salad into dishes as an ingredient or used as garnishes.
They can also be used as
„„An ingredient in soups, curries and sauces.
„„A garnishing in pizza topping, omelette, and dry mixtures

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 Type of foods Ways of utilisation
Cooked Foods This can be used as such or deboned and the meat can be
Leftover Tandoori used to prepare other dishes for the next day if properly
chicken refrigerated.
In boned form:
„„Mini meal with salad.
„„Converted into curried or butter chicken.
„„Chicken biryani or pulao.
In deboned form:
„„Minced and mixed with binding ingredients, shaped
into fingers, cutlets or balls and deep fried to be served
into snacks.
„„Shredded to prepare salads, noodles and fried rice.
„„Minced and used to prepare sandwich spreads.
„„To make soups, stews and mixed with sautéd vegetables.
„„Used in samosas, pizzas and stuffed parathas.
Left over vegetable This can be converted into
pulao „„Vegetable balls or bondas, cutlets or tikkis to be served
as snack.
„„Made into koftas or curry or deep fried.
„„Minced and used as coating or covering for cheese
pakoras or fritters, scotch eggs, nargisikoftas.
„„Baked in an oven, mixed with white sauce and covered
with cheese.

The possibilities of using leftovers “Réchauffé” in the early 19th

still maintaining the high standards of century from the French; it is the past
quality in terms of freshness, appearance, participle of their verb “réchauffer,” which
colour, texture and acceptability is very means “to reheat.” Nineteenth-century
important. Utilization of leftover foods French speakers were using it figuratively
require creative and careful regarding to designate something that was already
methods of storage. old hat-you might say, “warmed over.”
In large food service operations English speakers adopted that same
leftovers are served to inmates of meaning, which is still common. But
social institutions, like homes for the within decades someone had apparently
handicapped and orphanages. So food decided that leftovers would seem more
wastage can be prevented. appealing with a French name. The notion

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 caught on. A recipe for “Réchauffé of Beef and carrots and potatoes. “Réchauffé”
a la Jardiniere,” for example, instructs shares its root with another English word,
the cook to reheat “yesterday’s piece of “chafing dish,” the name of a receptacle for
meat” in a little water with some tomatoes keeping food warm at the table.
added, and serve it on a platter with peas

The word “ort”, meaning a small scrap of food left after a meal is completed,
is not commonly heard in conversation, but is frequently encountered in crossword
puzzles.
Chop suey - During the late 19th and early 20th centuries, Chinese cuisine
gained a foothold in the United States with the opening of several chop suey restaurants.
“Chop suey” means “assorted pieces” or “miscellaneous leftovers”. But actual leftovers
are not served at any chop suey restaurants.
Doggy-bag - Diners in a restaurant may leave uneaten food for the restaurant to
discard, or take it away for later consumption. To take the food away, the diner might
request a container, or ask a server to package it. Such a container is colloquially called
a doggy bag or doggie bag.

GLOSSARY
Gross profit : Profit a company makes after deducting the costs associated
with making and selling its products, or the costs associated
with providing its services.
Net profit : Net profit is calculated by subtracting a company’s total
expenses from total revenue, thus showing what the
company has earned (or lost) in a given period of time
(usually one year). It is also called net income or net
earnings.
Aesthetics : Concerning the appreciation of beauty or good taste
Cabinetry Kitchen cabinets collectively.
Optimum Most conducive to a favourable outcome; best.
Convenience store It is a small retail business that stocks a range of everyday
items such as groceries, snack foods, confectionery, soft
drinks, toiletries, over-the county medicines, newspapers
and magazines.

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 LINKAGES
„„https://www.bing.com/videos/search?q=leftover+foods&&view=detail&mid=2
C11CEB128293951C7422C11CEB128293951C742&&FORM=VRDGAR
„„https://www.bing.com/videos/search?q=portioning+of+food+in+hotels+videos
&qpvt=portioning+of+food+in+hotels+videos&view=detail&mid=68DE09264
FED9E500A3F68DE09264FED9E500A3F&&FORM=VRDGAR
„„https://www.bing.com/videos/search?q=portioning+of+food+in+hotels+videos
&qpvt=portioning+of+food+in+hotels+videos&view=detail&mid=10748B35F
DCF8F55327E10748B35FDCF8F55327E&&FORM=VRDGAR
„„https://www.bing.com/videos/search?q=standardization+of+recipes&&view
=detail&mid=A136D4D974456A9CAF53A136D4D974456A9CAF53&&FORM
=VRDGAR

STUDENT ACTIVITY
„„ Write a report on the kitchen layout of the hotel visited.
„„ 
C ollect recipes that are unique (from mothers or grandmothers) and
standardize them.
„„ Prepare a recipe for 25 persons and make a profit at the food mela.
„„ Collect recipes or innovate new recipes with leftover foods

TEACHER ACTIVITY
„„ Planning a visit to a hotel and preparing a questionnaire to write a report on
the kitchen layout.
„„ Demonstrate on how to standardize a recipe.
„„ Plan a food mela and teach the students how to maintain portion control and
calculate cost for the food.
„„ Plan a competition on careful use of leftovers.

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 QUESTIONS

I. Choose the Correct answer  (1 Mark) b) Cooking

1. The average number of customers c) Proximity
visiting the food service operation is d) Efficiency
called __________
6. The __________ has the cabinets
a) customer turnover occupying two adjacent walls.
b) customer percentage a) Single file kitchen
c) customer satisfaction b) L-kitchen
d) customer control c) U-kitchen
2. __________ is the heart of any food d) G-kitchen
service.
7. __________ involves the careful
a) Front office adjustment and readjustment of
b) Back office ingredients and their proportions to
produce the most acceptable quality.
c) Kitchen
a) Standardization
d) Lounge
b) Quantification
3. Kitchens aboard ships and aircrafts
are referred as __________ c) Testing
a) Lounge d) Rehearsing
b) Galleys 8. __________ is defined as the amount
or size of the food of a portion which
c) Work stations
is served to each customer.
d) Chulahs
a) Portion size
4. The kitchen __________ is a concept
b) Portion control
used to determine efficient kitchen
layouts that are both aesthetic and c) Portioning
functional. d) Portion rate
a) Work triangle 9. __________is defined as the cost of
b) Work station material used in producing the item
sold.
c) Task bar
a) Profit
d) Work place
b) Loss
5. The main goal of the work triangle is
__________ c) Labour cost

a) Competency d) Food cost

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 10. Identify which is a Q-factor. c) Fried rice
a) Fried rice d) Apple
b) Steak
II. Write in 3 lines (3 Marks)
c) Cutlet
1. Define quantity food production.
d) Ketch-up
2. What is an outdoor kitchen?
11. __________ is the sensitivity of costs
to the changes in volume of sales. 3. Explain work triangle.
a) Employee cost 4. Define standardization.
b) Overhead cost 5. What is portion control?
c) Behaviour cost 6. How is Q-factor calculated?
d) Fixed cost 7. List the types of kitchens.
12. Rent of the establishment is a 8. Write on overhead cost.
__________ 9. What are raw foods?
a) Employee cost 10. Mention the ways of using left over
b) Material cost tomato onion salad.
c) Behaviour cost
III. Write in a paragraph: (5 marks)
d) Fixed cost
1. What are the factors responsible for
13. Laundry in an establishment comes
quantity food production?
under __________
a) Mixed cost 2. State the thumb rules to be considered
while planning a kitchen?
b) Overhead cost
3. Write on G shaped and U shaped
c) Behaviour cost Kitchen
d) Fixed cost 4. What are the benefits of
14. __________ are perishable and semi standardization?
perishable that are supplied to the 5. You have left over chapathis. How
kitchens for preparation. will you use it the next day?
a) Partly cooked foods
b) cooked foods IV. Write in one page (10 Marks)
c) Raw foods 1. What are the concepts of kitchen
layout?
d) Good food
2. Explain trial and error method and
15. __________ is an example for partly
factor method. Use a recipe and show
cooked foods.
how you can enlarge recipes.
a) Chopped onions
b) Paneer

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 3. Make a menu for a wedding. Explain 5. Enumerate the types of leftovers with
how the portion control methods are an example for each on how you will
followed to serve the food. reuse them.
4. How will you calculate the cost of a
menu. Give an example. What are the
ways of controlling cost.

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 3 Service
Procedures

Learning Objectives

„„ Know the requirement of a cover

„„ Acquire skill in cover laying
„„ Gain knowledge in different styles and types of food services
„„ Understand the importance of implementing effective service procedures

Serving food is an art which can than their expectations should be the
make or break the reputation of a catering motto of all food service establishments
establishment. Serving food is a complete to maintain quality.
and wholesome dining experience for The first impression a guest has,
the customer and this is important to is at the dining table and hence it is
get repeat customers. A wholesome important that the table is set neatly and
dining experience represents the manner, efficiently. Table laying in a food service
ambience and the way in which food is is termed as cover laying and one of the
served to the customer. Even well prepared, technical terms used is a cover.
good quality dishes can be rejected if the
service is poor and the waiter is unkept in
appearance, impolite and careless.
3.1 D
 efinition of Cover
and Table Setting
Requirements
A “cover” is a table setting for a
person to dine in a restaurant. If the table
can accommodate four persons/guests,
then it could be “four covers” or if for two
then “two covers”.
Plate 3.1 Service in a Restaurant
The term is marked as cover since a
Creating a pleasant atmosphere, cloth is used to cover the items and protect
delivering enjoyable food, responding to from dust when the table is set in advance
feedback and treating customers more for dining before the guests enter.

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 a certain type of place-setting for a
3.1.1 Definition
single person.
A cover is a place allotted on a table
for an individual guest to have a meal where 3.1.2 Table Setting
all the accessories including glassware, Requirements
chinaware and tableware along with linen
For laying cover and service
are laid for a particular type of meal.
procedures, the following items are
essential in a food establishment.

Generally cover will occupy 24” x A. Furniture

18” space on a guest table for each Furniture in a restaurant should
person. be chosen according to the needs,
styles and décor. The kind, quality and
It includes design of the furniture used affect the
„„Number of guests attending a certain atmosphere of the restaurant. It can be
party made up of metals like aluminium, wood
and stainless steel. Currently plastics and
„„Number of seats in a restaurant or
fiberglass furniture are used extensively.
dining room, for example, a restaurant
They are durable, light, inexpensive and
will have a maximum of 85 covers
easy to clean.
(guests) or more
„„Number of necessary cutlery, flatware, The following points to be kept in
crockery, glassware and linen to lay mind while arranging the furniture in a
restaurant:

Table Setting Requirements

Food &
Table cloth Beverage Napkins Central
Furniture Appointment
/ Linen service
equipment

• Table runners • Glassware • Cruet set

• Table
• Placemats • Chinaware • Flower vase
• Chair
• Slip cloth • Tableware
• Flatware
• Cutlery
• Holloware

Figure 3.1 Table Setting Requirements

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 Tables and chairs are placed „„Rectangular Table (4 Covers) – 4 feet
according to the plan of the restaurant. 6 inches x 2 feet 6 inches
„„Furniture must be clean and sturdy. „„Square Table (2 Covers) – 2 feet 6
„„Necessary gangway between table and inches square
chair is essential, so that the service „„Square Table (4 Covers) – 3 feet square
staff / waiter can move freely.

Side Boards
„„Side boards in a restaurant hold
the necessary cutlery, crockery,
holloware, menu cards, check
pads and sauces. The side board
is also termed as a ‘dummy waiter’
Plate 3.2 Round Table and is equipped with drawers,
compartments and shelves.
„„If only two covers are laid, it should be
laid opposite to each other.

Plate 3.4 Side Boards

Plate 3.3 Square Table

1. Table 2. Chair
Round, square and rectangular The dimension of the chair should
shapes of tables are more common. A be relative to table dimension. The chair
restaurant may have a mixture of shapes to size, height, shape and even the variety
have variety or uniform shapes depending of seating required should be considered
on the food outlet. while purchasing.

Dimensions Dimensions
„„Round Table (4 Covers) – 4 feet in „„Height of Chair – 18–23 inches from
diameter the ground to base.
„„Round Table (8 Covers) – 5 feet in „„Height of Table – 02 feet 6 inches from
diameter ground to top
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 usually differ from those of the base
table linen. It protects the main table
cloth from the spillage and reduces
the number of linens used.
2. Frills: It can be seen in different
colours used to skirt the buffet table
with the help of pins. It can be used in
a guest table for banquets/functions.
Plate 3.5 Chairs The common size is 10m x 1m.
B. Table cloths / Linens

Plate 3.8 Frills

3. Buffet cloth: It is used on the buffet
table; the standard size is 2m x 4m.
Plate 3.6 Table Linen
The length is more than the width.

The table cloth is a decorative

and essential accessory that unifies the
components of the table setting. The design
elements in a table cloth are dominance, The length of the table cloth
visual, weight, colour, texture and pattern. overhang
The various varieties of linen clothes are
The overhang is the distance
cotton, synthetic, nylon and viscose. The
between the top of the table and the
type of linen used will depend on the service.
hem of the table cloth, a dimension
1. Slip cloth: A slip cloth is laid on top that depends on the size of the table
of an already placed table linen. The and weight of the fabric.
dimensions of the slip cloth will

Plate 3.7 Slip Cloth Plate 3.9 Buffet Cloth

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 Dimensions edge of the table. Each diner should
have plenty of space to move around.
„„Round Table (4 covers ) – 54 inches x
Before placing the mats, it should be
54 inches
clean without any food markings or
„„Square Table (2 covers) – 54 inches x dust.
54 inches
„„Square Table (4 covers) – 72 inches x C. Food and Beverage Service
72 inches Equipment
„„Rectangular Table (4 covers) – Food and beverage service
72 inches x 54 inches equipment may be divided into glassware,
4. Table Runners chinaware and tableware. ‘Tableware’
The table runner is a narrow length is a term includes flatware, cutlery and
of cloth laid on top of the table cloths or hollow ware. ‘Flatware’ is a term used to
laid across the table to define seating or denote spoon and fork, as well as serving
used to carry out a theme. To accommodate flats. ‘Cutlery’ refers to knives and other
average place setting, the table runner is cutting implements. ‘Holloware’ consists
approximately 14 to 17 inches wide and the of any other item apart from flatware and
drop at the ends is about 15 inches deep. cutlery. For example, tea pots, milk jugs
and serving dishes.
1. Glassware
Glassware refers to glass and drink
ware items besides table ware. The term
usually refers to the drinking vessels. Well-
designed glassware combines elegance,
strength and stability. It should be fine and
smooth rimmed. Many standard patterns
and sizes of glassware are available to
Plate 3.10 Table Runners serve each drink. The raw materials used
for manufacturing glassware are silica,
5. Placemats/Tablemats: It should be sand and lime (soda ash).
positioned straight and parallel to the
Some of the types of glassware are
given below:
a. Tom Collins: Tall and thin glasses
used for serving drinks.
b. Champagne Glasses: They are
fluted with the tall and narrow bowl
for holding champagne. The small
opening helps to keep the carbonation
inside the glass for longer time.
Plate 3.11 Table Mats
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 c. White wine glass: It is used to serve
white wine and it has a smaller rim
than the red wine. The person holds the
stem instead of the glass as it retains the
chillness of the drink for a long time.
d. Red wine glass: Red wine is served
only half the glass. The tulip shaped
helps to hold the aroma.
e. Coffee glasses: These are used to
hold warm or iced beverages such as Plate 3.14 White Wine
coffee, tea or cider.
f. Water glasses: It can hold 5 to 14
ounces of water.
g. Beer mug: Heavy thick mugs with
sturdy handles for easier lifting.
Glassware is highly fragile, delicate
and most expensive. Hence care must be
taken while handling, cleaning, storing
and serving.
Plate 3.15 Red Wine Glass

Plate 3.12 Tom Collins

Plate 3.16 Glass Coffee Cup

Plate 3.17 Water Glass

Plate 3.13 Champagne Glass
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 j. Others: Teapot, Tea cups, Milk jugs,
Cream jugs, Coffee pot, Coffee cups,
Sugar pot, Ash trays.

Plate 3.18 Beer Mug

2. Chinaware
Chinaware refers to the crockery
made up of bone China (expensive and
fine), earth ware (opaque and cheaper) Plate 3.19 Joint Plate
or vitrified (metalized). Chinaware is
made of silica, soda ash and china clay,
glazed to give a fine finish. It can be
found in different colours and designs
and it is more resistant to heat than
glassware.
a. Joint plate: 25 cms in diameter and
used for main courses.
b. Side plate: A plate smaller than a
dinner plate, used for bread or other Plate 3.20 Side Plate
accompaniments to a meal.
c. Fish plate: 8 to 9 inches in size and it
is used to serve appetizers.
d. Soup plate: A deep plate with the
wide rim, used for serving soup
20 cms in diameter.
e. Soup bowl: Shallow bowl with 9 to
10 inches diameter. Soup bowls hold
8-12 ounces of soup.
Plate 3.21 Fish Plate
f. Desert / Sweet plate: 18 cms in
diameter used for serving deserts.
g. Cheese plate: 16 cms in diameter
used for serving cheese and biscuits.
h. Cereal bowl: 13 cms in diameter used
for the service of cereals and puddings.
i. Butter dish: Holds butter or
margarine, keeps it fresh and reduces
absorption of odours. Plate 3.22 Soup Plate

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 Plate 3.23 Soup Bowl
Plate 3.27 Butter Dish

Plate 3.24 Dessert / Sweet Plate Plate 3.28 Tea Set

Vitrified Chinaware is stronger,
it has a high breakage rate and therefore
needs careful handling and storage.
3. Table Ware
a. Cutlery: In modern food industry
cutlery is referred to all knives,
spoons and forks used for eating.
Majority of food service use either
platted silverware or stainless steel.
Plate 3.25 Cheese Plate

Plate 3.29 Cutlery

i. Knife
There are different types of knives
Plate 3.26 Cereal Bowl
used for specific purposes in serving.

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 A knife can be designed for chopping, a narrow straight. The blade can be
tearing, dicing, spreading, carving and serrated or slightly curved and meant
slicing. It depends on the blade of the knife, to cut and peel fruits.
whether it is pointed, blunt and serrated. „„Luncheon knife: It is slightly smaller
Dull blades are used to cut soft or than dinner knife to suit the size of the
cooked food. Serrated knives are used to luncheon plate for meals.
cut and part fruits. Knife with a broad flat „„Fish knife: It measures 8¾ inches with
blade is suitable for eating fish while knife a wide blade and dull edge. It helps to
with blunt ends is used to spread butter, slide between the skin and flesh of the
cheese spread and marmalades. fish, the broad blade assists in lifting
Knives can be classified according the fish to the fork.
to its size and use. „„Butter knife: It is small in size,
measures 5 to 6 inches. It has a
rounded point to avoid damage to the
bread while spreading butter.

Plate 3.30 Dinner Knife

Figure 3.2 Types of Knives Plate 3.31 Steak Knife

„„Dinner knife: The size is between 9½

and 10 inches and is used to cut and
push food.
„„Steak knife: It can be used in place of
dinner knife, serrated or non-serrated
depending on specific steak cuts and Plate 3.32 Dessert Knife
4 to 6 inches long.
„„Dessert knife: It can be used for dessert,
fresh or candied fruits. This can be used
to cut cakes and pastries.
„„Fruit knife: It measures around 6½
to 7½ inches. It has a pointed tip and Plate 3.33 Fruit Knife
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 „„Table spoon: It is bigger than a
teaspoon and is used for serving food
Plate 3.34 Luncheon Knife from serving bowls.
„„Place spoon/All purpose spoon: It is an
all purpose spoon bigger than a teaspoon
but smaller than a table spoon.
„„Soup spoon: A large rounded spoon
used for eating soups.
„„Dessert spoon: It is used for eating
sweets, dishes and puddings.

Plate 3.35 Fish Knife „„Sundae spoon: Long spoon to reach

the bottom of sundae glass and eat
semi liquid foods like ice cream
toppings, floats and jelly.
Plate 3.36 Butter Knife „„Fruit spoon: It has an elongated bowl
and a pointed tip that helps in cutting
ii. Spoons fruit and eating fruits like grapes,
Spoons are used to transfer food oranges and melons.
from plates or bowl to mouth. They are
classified according to their size, shape
and use.

Plate 3.37 Tea Spoon

Plate 3.38 Table Spoon

Figure 3.3 Types of Spoons

„„Teaspoon: It is used for stirring coffee,

tea and for eating purpose.
Plate 3.39 All Purpose Spoon
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 „„Dessert fork: It is similar to salad fork
and used for eating cakes, pies and
pastries.
„„Fish fork: A four tined fork longer
than a salad fork that is used for
Plate 3.40 Soup Spoon
holding and serving fish. The tines are
uniform in width and length.
„„Seafood fork: It is used for eating
crustaceans and also called crab fork or
lobster fork. It is a small, narrow, three
tine fork made with short tines and a
long handle. The pronged stem end helps
Plate 3.41 Dessert Spoon to pick seafood while the curved scraper
is used to scoop out the meat.

Plate 3.42 Sundae Spoon

Plate 3.43 Fruit Spoon

iii. Forks
Figure 3.4 Types of Forks
Forks are used along with knives
and spoons in serving. Forks are classified
according to its uses.
„„Dinner fork: It is used for the main
course and measures seven inches.
„„Salad fork: It is used for eating salad,
the outer tines are notched, wider and
longer than inner tines and its length
is six inches.
„„Forks with extra tines: It is used for
eating spaghetti and noodles. Plate 3.44 Dinner Fork

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 Plate 3.49 Seafood Fork
Plate 3.45 Salad Fork

b. Holloware
Holloware is metal tableware
such as sugar bowl, creamers, coffee
pots, soup tureens, hot food covers,
water jugs, platters and other items go
with the dishware on a table. It does not
include cutlery or other metal utensils.
Holloware is constructed for durability.
Plate 3.46 Forks with extra tines

Salver for serving drinks

A salver is a flat object (like a tray),
usually made of silver on which things are
carried.
„„Salver for serving
„„Salver for clearing
„„Ice tongs
„„Ice bucket
Plate 3.47 Dessert Fork

Plate 3.48 Fish Fork Plate 3.50 Service Salver

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 The Service Salver
A service salver consists of
round silver with a serviette set on it.
It may be used in a number of ways
during the meal service.
Plate 3.51 Ice tongs „„Carrying clean glasses and
removing dirty glasses from a
table.
„„Removing used cutlery, flatware
from the table.
„„Placing clean cutlery, flatware on
the table.
„„Cleaning side plates and side
knives.
Plate 3.52 Ice Bucket „„Placing coffee services on the table

Special tableware
„„Cruet sets
„„Sugar tongs – required for cube
„„Nut cracker
sugars
„„Ice cream scoops
„„Asparagus tongs – used to hold
asparagus spears when eating „„Finger bowls – a small bowl containing
water for rinsing fingers after a meal
„„Oyster forks – for shellfish cocktail /
oyster
„„Mud vessels and cutleries made of
brass
„„Sauce and soup ladles – service from
sauce boat

Plate 3.54 Asparagus Tongs

Plate 3.53 Sugar Tongs Plate 3.55 Oyster Knife, Fork

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 D. Napkins
The basic function of the napkin
is to wipe fingers and mouth. Napkins
are usually square. They are called as
serviettes. The size may vary depend on
Plate 3.56 Brass Cutlery the type of meal. (Eg. Formal or multiple
course meals –Large napkins (22-26
inches square).

Plate 3.57 Soup Ladle

Plate 3.62 Napkins

„„Colour of napkins should match the

colour and texture of the table cloth.
Plate 3.58 Cruet Set „„Napkins texture should allow
absorbing moisture.
„„Napkins should be placed in the centre
of the service plate to save space.
„„Napkin in napkin ring is placed on the
Plate 3.59 Nut Cracker table with the tip of the napkin point
towards the guest.
„„Napkin folds add fineness and
creativity and they can be done in a
number of ways.

Dimensions
Plate 3.60 Ice Cream Scoops „„Dinner Napkin - 18 inches square
„„Cocktail Napkin - six inches square

E. Central Appointments
„„Ash tray
„„Flower vase
Plate 3.61 Finger Bowls „„Cruet set (Salt and pepper)

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 In Southern India, along with cruet
set may contain pickles, different
types of podis (like paruppu podi,
idli podi) and chutneys.

Plate 3.63 Ash Tray

Central appointments add an extra
tone and attention to the table. They are
usually placed at the centre of the table.
Plate 3.65 Cruet Set
1. Flower arrangement: A small flower
vase is an apt centerpiece. The flowers
used should be fresh and healthy
and not too fragrant. Large flower 3.2 T
 able Setting / Laying
arrangement should not be kept on the Cover
the table, because it can block visions
Courteous and personalized
of the guests sitting opposite to each
service is an essential quality of service
other.
staff in all restaurants. Setting up cover
for servicing by following standardized
norms, will not only help staff to
concentrate on guests satisfaction
but also give a feel of royal treatment
to the guests. Using covers as a basis
for predicting sales revenue enables
a restaurant to decide the number of
Plate 3.64 Flower Arrangement servers or waiters needed. Careful
2. Cruet set: The cruet set should be serving timing also can increase the
filled with salt and pepper which value of covers.
can be made up of metal, ceramic, It is essential for service staff to
glass or stainless steel. The master the art of setting up cover, as per
contents should be free flowing the need of the service (example A’la carte
with appropriate number of holes or Table d’hôte). One of the important
depend on the style of service activities of service staff is setting of cover
(commonly three holes for pepper prior to the arrival of the guests and after
and two holes for salt). Adding a taking the food order. The cover with
few uncooked rice grains to the salt inappropriate cutlery or using a wrong
shaker soaks up the excess moisture cutlery may lead to bad experience for the
and keeps the salt from clumping. guest and affect the business.
59 3. Service Procedures

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 „„Straighten the tablecloth if necessary
with quick moves.
Cover Charge „„Put on the table runner and make sure
A cover charge is an entrance fee edges hang over.
sometimes charged at bars, night clubs „„If placemats are used, then make sure
or restaurants. “Fixed amount added the pattern is right side up and facing
to the bill at a night club or restaurant the guest, so the words in it can be
for entertainment of service.” read by them.
„„Knives and spoons should be placed
towards the right of the plate and all
forks on the left except for the butter
knife.
„„The cutting edge of the knives should
always face the plate except the butter
knife.
„„Napkins may be folded and kept ready
Plate 3.66 Laying the Cover earlier, so that layout process might be
Laying the table cloth must be done easier.
by the following steps: „„A simple, but elegant napkin folding
„„Make sure that the table is well which does not require too much
positioned. handling is ideal for restaurants.
„„Pull the chairs away so that laying
could be done easier.
„„A molleton (silence pad) will prevent the
table cloth from sliding, tempers noise of
dishes and silverware against the table.
„„Lay the ironed table cloth and napkin
of correct size, colour (according to
the theme). Plate 3.67 Folded Napkin
„„Unfold the tablecloth from the centre
of the table out to the edges. „„Cruet set should be placed on the top
„„Make sure the four corners of the of the cover.
tablecloth are of equal distance from „„Align the needed number of chairs,
the floor on each side of the table and spaced evenly and leave enough space
the centre fold is exactly in the middle between them (20cm).
of the table. „„Place a cover plate in front exactly to
„„The correct side of the table cloth the middle of the chair. The edge of
should be always up and centered on the plate should be two cm from the
the table. edge of the table.
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 „„Use the thumb finger in horizontal (c) Fish fork
position to estimate the right distance (d) Napkin
„„Put the folded napkin on the cover plate. (e) Cruet set
(f) Sauce and oil pot
(g) Water glass

3.3 T
 ypes of Cover for (h) Wine glass
different menus There are now a variety of
There are mainly two types of covers. approaches to lay the A’la carte form of
service. This can include using large
I. A’la Carte Cover decorative cover plate and a side plate and
A’la Carte is a selective menu knife only, or replacing the knife and fork
offering choice in food and beverages with a joint knife and fork.
within each course and its categories.
Since there are choices in each course, this
type of cover setting usually has a standard
cover laid down for the entire meal.
„„As in A’la Carte menu, orders are
placed on the spot and therefore other
cutlery required for specific courses
are supplied along with dishes.
„„A simple A’la Carte cover will be set
Plate 3.68 A’la Carte Cover
with a soup spoon, knife and fork and
others may be elaborate.
The cutlery required by the
customer for the chosen dishes will be laid
A’la Carte Cover Requirements course by course when the first course is
finished, the cutlery used will be cleaned
(a) Side plate with side knife
and replaced with the new one for the next
(b) Fish plate (centre of cover)
course.

Table 3.1 A’la Carte Cover (Indian Menu)

Course Description Cover

Soup Vegetarian/Non-vegetarian Soup bowl on an under plate with soup spoon
Cruet set (Salt and pepper shakers)
Appetizer/ Vegetarian Half plate with small knife and fork
Starter Non-vegetarian Half plate, fish knife and fork
Entrée/Main Roti/Chappati/Rumoli roti Full plate, large knife and fork
course Rice Full plate, all purpose spoon

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 Course Description Cover
Meat/Poultry Steak knife
Seafoods Fish knife and fork
Eggs Half plate with small knife and fork
Salads Vegetable/Fruit salad Salad fork
Desserts Fresh fruits and nuts Half plate, fruit knife and fork
Savoury/ All kinds of sweets Half plate, dessert spoon and fork
Sweets
Beverages Coffee/Tea Coffee mug/Tea cup

II. Table d’hôte cover (d) Soup spoon

„„This is a set menu offering a complete (e) All purpose spoon and fork
meal of fixed number of courses at (f) Dinner knife and fork
fixed price.
(g) Dessert spoon and fork
„„The cover set up for this service is
(h) Cruet set
simple, less time consuming and less
labour involved. (i) Sauce and oil pots

Table d’hôte cover

requirements
(a) Side plate with a side knife
(b) Water goblet
(c) Fish fork and knife
Plate 3.69 Table d’hôte Cover

Table 3.2 Table d’hôte cover (Indian Menu)

Course Description Cover

Soup Cream of tomato soup Soup bowls on an under plate with soup
spoon, Cruet set
Starter Onion Bhajji, Chicken Tikka Half plate with small knife and fork
with mint chutney
Main Pulao rice, chilli chicken/ Full plate, large knife and fork
course prawn fry, raita,
Paratha, butter chicken masala All purpose spoon, steak knife
Dessert Rice pudding, Mango kulfi, Dessert spoon
Seasonal fruits Fruit knife and fork
Beverages Tea/Coffee Coffee mug, Tea cup
Cruet set

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 Appropriate cover for the courses of menu is given in Table 3.3.

Table 3.3 Courses and their Covers

S.No. Course Description Cover

1. Hors d’oeuvre Varieties of appetizers Cold half plate, fish knife and
(appetizer) fork
Fish appetizer Half plate, fish knife and fork
Appetizer presented in a Coupe on an under plate with
coupe doily and teaspoon
Vegetable appetizer Half plate with small knife
and fork
2. Potage (Soup) Thin soup Soup cup on an under plate
with dessert spoon
Thick soup Soup bowl on an under plate
with soup spoon, Cruet set
3. Oeufs (eggs) Omelette, poached egg Half plate with knife and fork
4. Farineux Spaghetti Half plate, large fork to the
(Pastas) right and dessert spoon to the
left.
If it is a main course, full plate
should be used
5. Poisson (Fish) All kinds of fish Half plate, fish knife and fork
preparation except
smoked fish
6. Entrée / roti Entrée will have small Full plate, large knife and fork
Main course knife, fork and half plate
7. Legumes / All kinds of vegetable Half plate, dessert spoons and
Vegetables preparations fork
8. Entremets All kinds of sweets Half plate, dessert spoon and
(Sweets) fork
Served in coupe / glass Coupe / glass on an
underplate with teaspoon
9. Fromage (Cheese) All kinds of cheese Quarter plate, small knife and
fork
10. Savoureux All kinds of savoury Half plate, small knife and
(Savoury) fork
11. Dessert (Fruits) Fresh fruits and nuts Half plate, fruit knife and fork

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 guide them to their table. If they have
3.4 Services in a Restaurant not reserved the table then find out
the available table appropriate to the
A restaurant service should focus number of guests.
around customer’s satisfaction and „„Pull out the chair slightly so as to make
provide a fine dining experience. Every it convenient for the guests to occupy
employee should take part in providing the seat.
a wholesome dining experience to the
„„If there are any small children in
guest and for this certain steps have to be
the group, offer them high chairs or
followed during service.
booster seats.
„„Opening napkins – When the guests
3.4.1 Steps to be followed in
take their seats, most of them unfold the
a Restaurant service
napkins on their own and spread them
For proper service of a restaurant, on their laps. However, some guests wait
the following procedures should be for the waiters to do it for them.
followed by the employees. „„After the guests are seated, water is
offered in most Indian restaurants.
Chilled or warm water is offered
according to the weather. These days
most of them prefer mineral water.

2. Taking orders
„„Once guests are seated, they are
attended by the waiter.
Plate 3.70 Welcoming the Guest
„„Menu card is presented to the guest
„„Greeting and seating the guests from the right side.
„„Taking orders „„Waiters who take orders should have
as much information as possible about
„„Service
the menu, day’s special including
„„Payment ingredients.
1. Greeting and seating the
guests
„„A host (manager or supervisor in a
restaurant) is responsible for greeting
customers at the entrance.
„„When the customer comes in, letting
them know whether there will be a
waiter find out the guests reservations.
Verify the reservation dining and Plate 3.71 Taking Orders
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 „„Appetizers should be ordered first and
conveyed to the kitchen staff.
„„Should take orders at the same point Crumbing down
at each table for entrée depending on It is a procedure generally
the type of food establishment so that carried out by the waiter after the main
it will help him deliver plates to the course has been consumed and all the
right diners. dirty items of equipment cleared from
„„Food service restaurants that have the table.
multiple course meals take their diner’s
course orders after the appetizer, so
that the courses needed are prepared „„When food is preplated, the
in the kitchen and delivered with a set service to the guest is usually done
time frame. from the right.
„„A waiter is responsible for periodic „„All beverages are served from the
checking on diners, to ensure they are right.
satisfied with their meal and he should „„Soups are served from the right.
ensure that all required cutleries have Sometimes if it is poured from a
set up and placed on the table properly. large tureen into a soup bowl by a
waiter means it is done from the
3. Service
left to the guest.
„„Ladies and children are always
served first and the remaining
guests clockwise.
„„Soiled plates should always be
cleaned from the right.
„ „Empty crockery and fresh cutlery
are always served from the right.
„„When a guest is present at the
table, all items and the equipment
Plate 3.72 Service on the right of guest must be
„„A skilled waiter will balance the placed from the right and left
customer’s need. from the left.
„„There are some basic principles in Food safety is important during
food and beverage service that a waiter restaurant service. Though waiters and
must know hostesses do not cook the food, they
„„When food is served by the server at still come in contact with the food. It
the table from a platter on to guest is helpful for the servers to undergo
plate, the service is done from the food safety and sanitation training
right. programme.

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 4. Payment
„„Payment (Cash, cheque, card)
protocols vary by the type of food
service organization, volume and
location.
„ „Check the bill if it belongs to the
right guest and the dishes they have
eaten.
„„Present the bill neatly in a bill folder Plate 3.73 Payment
to the guest.
„„Guests settle bill by cash or cheque or
3.4.2 Types of service
debit or credit card.
„ „Due to demonetization in India, The service of meal can be carried
nowadays guests prefer to pay out in many ways depending on the
cashless by using credit or debit type of food service, customer, time
card. If settled by card, the swiping available for the meal, type of menu,
machine can be brought to the table cost of the meal and the turnover of the
for payment. establishment. There are various types
„„Do not expect tips and thank the and styles of food service are followed
guests politely with smile. in restaurants.
„„Clean table and set cover for the next The different types of services are
guests or meal. given in Table 3.4.

Table 3.4 Types of Service

S.No. Type of service Main features
1. Gueridon Service „„Elaborate service and offers great
personal attention to the guest
„„Foods are brought to the dining area by
gueridon trolly fitted with gas burners
in a raw or partially prepared manner
and completed at the guest table side.
„„Expensive menu items
„„Need skilled waiters trained in filleting,
Plate 3.74 Gueridon Service carving and flaming the food.

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 S.No. Type of service Main features
2. Cafeteria Service „„Quick and self service exists in
industrial canteens, colleges, hospitals
and hostels
„„The guest may have coupons in advance
and present them in the counter to
choose the food items
„„The food is served preplated with
cutleries in the counter.
Plate 3.75 Cafeteria Service „„High tables are provided to stand and
eat.
3. Counter Service „„Food is displayed behind the counter
for the guest to choose
„„Tall stools are placed along a counter
for the guests to sit and eat.

Plate 3.76 Counter Service

4. Mobile Pantries „„Catering vans are parked in central
areas outside educational institutions,
offices and on roadsides. It has lower
fixed cost and offer meals at lower
prices to customers.
„„Large hotels install mechanised
dispensing units in rooms, which will
Plate 3.77 Mobile Pantries
eject preplated food and beverages for
guest consumption.
5. Grill Room Service „„Non-vegetarian foods such as meat,
chicken and fish are displayed behind
a counter
„„The guest can choose his / her exact cut
of meat, grilled and served preplated.

Plate 3.78 Grill Room Service

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 S.No. Type of service Main features
6. Room Service „„Serving of food and beverages to the
room as small or major orders.
„„Room service orders are received by the
waiters and transmits to the kitchen.
„„Waiter prepares his tray or trolly and
delivered to the guests in the rooms

Plate 3.79 Room Service

7. Buffet Service „„A self-service, where food and
beverages is displayed in chafing
dishes on tables which are simple to
very elaborate varieties
„„For sit down buffet service, tables are
laid with crockery and cutlery
„„Special attention and planning are
Plate 3.80 Buffet Service required for buffet layout.

8. Take away service „„Orders are received either over the

counter, drive way, website or mobile
app.
„„Payments are either made in advance
via online payments or paid at the time
of pick up.
„„Automated vending machine is also
Plate 3.81 Take away Service used for this type of service.
9. Robotic Service „„Robots are used in big hotels for food
preparation and service
„„Guests make the order on the touch
screen, which is sent to the robotic arm
processors.
„„The order is then prepared by the
robotic arm and served through robots
Plate 3.82 Robotic Service or waiters.
„„Smart phones with the hotels mobile
application installed are also used for
placing the orders.

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 served and the place of the restaurant.
3.4.3 Style of Service
There are various methods in which the
Food service has a number of service of the food can be done on the
different styles of service. It should be guest table. Some of the styles are given in
selected based on the type of food being Table 3.5.

Table 3.5 Style of Service

S.No. Name of the service Main features

1. English Service „„Referred as host / butler service.
„„The most hospitable form of service done
by a single waiter because he serves every
course in the menu.
„„Food is brought on platters by the host
and he portions the food in to the guest
plate directly from left.
Plate 3.83 English Service

2. French Service „„Elaborate, most labour intensive and

expensive service.
„„High priced food items are served to the
guest with great deal of attention.
„„Semi prepared / unprepared food
items are carried on heavy platters on a
gueridon and completed at a side table in
front of the guests.
Plate 3.84 French Service „„All foods are served and cleared from the
right side of the guest.

3. Silver Service „„Food is presented in silverware with

elaborate dressing.
„„Cover is layed with sterling silverware.
„„Food is portioned into silver platters of
the kitchen and completed in front of the
guests at the side board.
„„Waiter present the dish to the host
Plate 3.85 Silver Service
approval and serve from the left.

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 S.No. Name of the service Main features
4. American Service „„Preplated service, where the prepreparation
of food is completed in the kitchen except
for the salad and the bread and butter.
„„The portion is determined by the chef and
the accompaniments are also served with
the dish.
„„The meal is served and garnished on one
plate.
Plate 3.86 American Service „„Requires less labour and quick service.

5. Russian Service „„Food is fully prepared and portioned in

the kitchen and arranged on silver platters.
„„The waiter shows the platter to the guest
as a polite gesture and serves the food.

Plate 3.87 Russian Service

6. Chinese Service „„Lazy Susan is a common feature at the
centre of large tables, to facilitate passing
of serving dishes.
„„A basic place-setting consists of a small tea cup,
a large plate with a small empty rice bowl, a set
of chopsticks on the right and a spoon.
„„All the dishes for a course are placed
around the Lazy Susan.
Plate 3.88 Chinese Service „„The dishes are served to the guest of honor
first and then rotated clockwise around
the table for others.
7. Italian Service „„Italians serve white wine with fish, seafood
and pasta, red wine with meat.
„„Italian portion sizes are smaller but it is
healthier.

Plate 3.89 Italian Service

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 S.No. Name of the service Main features
„„Italians do not switch knives. The knife
remains in the right hand and the fork
remains in the left.
„„When the meal is finished, the knife and
fork are laid parallel to each other across
the right side of the plate, with the tines of
the fork facing downward
8. Japanese Service „„Service is associated with standard
customs and language.
„„Waiters should speak a polite form of
respectful language called ‘keigs’.
„„Dinner is usually served with free glass of
water or tea.
„„Chopsticks are not already set, the
Plate 3.90 Japanese Service customer can find in a box on the table.
9. Continental Style of Service „„It is a more graceful way of eating, but it
does take practice.
„„The fork stays in the left hand, with the
tines pointed down and the knife is hold
by the right hand.
„„Food is speared by the fork and eaten.
„„In between bites (resting position), the
Plate 3.91 Continental knife and fork are crossed in the centre of
Service the plate, fork tines pointed down.
„„“I am finished” position is that the knife
and fork are placed side by side on the
right side of the plate.

3.4.4 Indian Food Service are not served by the host. Vegetarian
or non-vegetarian meals are common in
The traditional food services Tamil Nadu and Northern parts of India.
commonly followed in India are ‘Thali
meals’ and banana leaf service. In India
a. ‘Thali meal’
meals are eaten while seated either on
the floor or very low stools or mattress. ‘Thali meal’ is an Indian style meal
Food is often eaten with the right hand made up of a selection of various dishes
rather than using a cutlery. The left hand which are served on a platter. ‘Thali’
is used to serve oneself when the courses offers six different flavours of sweet, salt,
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 Lazy Susan
A lazy Susan is a circular rotating
tray placed at the centre of a table and
used to easily share number of dishes
among the various dishes. They are
made of glass, wood or plastic. One Plate 3.92 Thali meals
should try to avoid moving the Lazy
Susan cover slightly, when someone is b. Banana leaf service
in the act of transferring food from the Banana leaf service is a traditional
dishes to their plate or bowl. method of serving rich dishes in south
Indian cuisine. Cleaned banana leaves are
used for serving food. When food is served
on banana leaves, the leaves add distinctive
aromas and add taste to the food.
The ‘tea ceremony’ also called
the ‘Way of Tea- is a Japanese cultural In banana leaf meals, white rice is
activity involving the ceremonial served on a banana leaf with an assortment
preparation and presentation of of vegetables, pickles, papad and other
powdered green tea. regional condiments. Traditionally there
will be two servings of rice with the first
Customers are greeted with the being served with gravy or sambar, than
expression “irasshaimase” meaning pulikuzhambu, rasam and finally with the
“welcome, please come in”. second serve of rice with curd or butter
milk. In Chettinad cuisine boiled eggs,
curried or fried meat or seafood are served
bitter, sour, astringent and spicy on one
as well. Banana leaf meals are eaten by
single plate. It is commonly followed in
hand. After finishing the meal the guest
Northern India.
must always fold the banana leaf inward
Dishes served in a Thali vary from to show the sign of gratitude. Even this
region to region. Dishes are usually served etiquette is followed in a restaurant.
in small bowls called ‘Katori’. These
katories are placed at the edge of the
round tray or a steel tray with multiple
compartments. Typical dishes include
rice, dhal, vegetables, roti, papad, dahi
(yoghurt), small amounts of chutney or
pickle and a sweet dish. Sometimes a round
cut banana leaf is placed on the plate for
serving. Plate 3.93 Banana Leaf Service

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 Depending on the nature of adapt the methods to progressive minds of
establishment and the requirement of the changing society. Success of a food service
particular occasions, food may be served in depends on customer’s changing interest and
many ways. It is for the catering manager to to make the meal pleasant for them.

GLOSSARY
Cruet set : Set of containers used at the dining table to hold salt, pepper and oil.
Water Goblet : A bowl/conically shaped drinking vessel without handles
Molleton : A silence pad used under a table cloth (as a flannel or felt)
Bone China : Porcelain made of clay mixed with bone ash
Banquet : A large formal meal for many people
Marmalade : A preserve made from citrus fruits slightly in bitter taste.
Candied fruit : Crystalized fruit / Glace fruit. A whole fruit / smaller pieces of
fruit / pieces of peel are placed in heated sugar syrup.
Spaghetti : Pasta made in solid strings, between macroni and vermicelli in
thickness.
Platters : A tray or a large plate typically made of silver and used in formal
circumstances for serving a meal.
Pastries : Sweet baked foods consist of sweet filling with cream or jam or
fruit filling.
Luncheon plate : Sized between the dinner and salad plates
Sundae glass : Glass served with ice cream with syrup poured over it.

Crustaceans : An arthropod group includes crabs, lobsters, shrimp and crayfish.

Soup tureens : A tureen is a serving dish for serving soups or stews with broad,
deep vessel and fixed handles.
Nut cracker : It is a tool designed to open nuts by cracking their shells.
Ice tongs : Having two handles and hooked points for lifting large blocks of ice.
Half plate : Plate with 20 cm diameter in size
Quarter plate : Plate with 15 cm diameter in size
Full plate : Plate with 25 cm diameter in size.
Oyster fork : Three short, wide curved tines that are made to follow the shape
of the shell.
Doily : A small ornamental mat or paper with a lace pattern.
Coupe : A glass dish with a stem in which desserts are served.
Buffet : Meal consists of several dishes from which guests serve
themselves.

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 LINKAGES
„„https://youtu.be/8jVoMYMoVfs
„„https://youtu.be/KoU1XiQJ1vo
„„https://youtu.be/SpK1owmRemQ
„„https://youtu.be/8jVoMYMoVfs
„„https://youtu.be/3BUxB4rGf3M
„„https://youtu.be/4odDMlulw_8

STUDENT ACTIVITY
„„ Role play as a waiter and do the service procedures
„„ Set up a mock restaurant and lay the cover
„„ Find out the modern restaurant services
„„ Collect pictures of tableware and prepare a chart

TEACHER ACTIVITY
„„ Make the students identify the type of cutlery (Knives, spoons and forks)
„„ Take students to a nearby restaurant to know the cover laying procedure.

QUESTIONS

I. Choose the Correct answer: (1 Mark) a) 2

1. __________ is a table setting for one b) 4
person in a restaurant. c) 8
a) Cover d) 5
b) Linen 3. __________ is laid on top of an
c) Placemats already placed table linen to reduce
the number of linens used.
d) Cutlery
a) Frills
2. The dimension of round table for
four covers is __________ feet in b) Slip cloth
diameter.

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 c) Runner 9. __________ is used for rinsing
d) Cruet set fingers after a meal.
a) Cruet set
4. __________ refers to knives and
other cutting implements. b) Finger bowls
a) Holloware c) Nut cracker
b) Chinaware d) Ice tongs
c) Cutlery 10. The cover for serving eggs is
__________
d) Glassware
a) Half plate knife and fork
5. Tall and thin glass used for serving
drinks is called __________ b) Half plate fish knife and fork

a) Red wine glass c) Half plate small knife and fork

b) Coffee glass d) Half plate dessert spoon and fork

c) Beer mug 11. In industrial canteens __________

type of service is followed.
d) Tom collins
a) Room service
6. Fork with extra tines is used for eating
b) Buffet service
__________
c) Robotic service
a) Spaghetti
d) Cafeteria service
b) Cakes
12. Expensive menu and skilled waiters are
c) Salad
needed in __________ type of service.
d) Fish
a) Mobile pantries
7. Serviettes are otherwise called as
b) Counter service
__________
a) Table runners c) Gueridon service

b) Cutleries d) Buffet service QR CODE

c) Napkins 13. __________ is referred as host /
Butler service.
d) Cruet set
a) French
8. __________ spoon is used to eat semi
liquid fruit like ice cream toppings, b) English
floats and jelly. c) American
a) Fruit d) Chinese
b) Table 14. __________ is a circular rotating tray
c) Sundae placed at the centre of the dining
table.
d) Dessert
a) Service salvar

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 b) Lazy Susan 3. Write the points to be kept in mind
c) Serviette while arranging the furniture in a
restaurant.
d) Chopsticks
4. What are the dimensions of different
15. Preplated service is common in shapes of tables needed in a
__________ style of service. restaurant?
a) American 5. What do you know about table
b) French runners?
c) Chinese 6. Write any five glasswares used on a
d) Japanese cover.
7. List the different types of knives used
16. __________ are used to keep different
in a table setting.
types of dishes in a Thali meal.
8. Mention any six spoons used on a
a) Soup bowls
cover and their uses.
b) Katories
9. When do you use a seafood fork on a
c) Half plate cover? Why?
d) Tom collins 10. Bring out the importance of a cruet
17. __________ is a central appointment set used on a cover.
in a cover. 11. Write on the cover used for serving
a) Table cloth soups.
b) Furniture 12. Noodles are served in the main
course. Mention the cover and
c) Cruet set
explain.
d) Table runner
13. Why English service is referred as
18. __________ refers to the crockery Butler service?
made up of soda ash and clay.
14. What is a ‘Lazy Susan’
a) Holloware
15. Explain ‘Thali Meal’.
b) Chinaware
16. What are the essential things needed
c) Cutlery for a simple A’la carte cover?
d) Knife
III. Write in a paragraph (5 Marks)
II. Write in 3 lines (3 Marks) 1. What are the accessories used other
1. Define a restaurant cover. than table linens on a cover?
2. For a start up restaurant, what are the 2. Write on Chinaware.
essential requirements needed for 3. Discuss the different types of forks
table setting? used in a restaurant.

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 4. List the special tablewares and their IV. Write in one page (10 Marks)
uses.
1. Point out the requirements for table
5. How do waiters take orders in a setting.
restaurant?
2. Discuss the tableware used on a cover.
6. Enumerate the steps to be followed
3. Outline the step by step procedure of
by a waiter in food and beverage
laying a cover in a restaurant.
service.
4. As a waiter in a restaurant, what are
7. Write on Robotic service.
the service procedures he must
8. How mobile pantries are useful? follow?
9. Bring out the salient features in a 5. Explain the different types of table
Chinese food service? services followed in restaurants.
10. Which style of service is a preplated 6. Illustrate a model A’la carte cover for
service and how is it done? an Indian restaurant.
11. List the table setting requirements for
a Table d’hôte menu.

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 4 Cakes, Beverages
and Salads

Learning Objectives

„„ Gain knowledge about the functions of ingredients, principles involved in cake

preparation, types of cake and quality of cake
„„ Identify the different types of beverages and their preparation
„„ Know the importance and health benefits of different types of salads
„„ Develop skills in carving vegetables, fruits, butter and ice.

served as a celebratory dish on ceremonial

occasions, such as weddings, anniversaries,
4.1 Cake Making – Types,
and birthdays. A good baker can prepare
Procedure
attractive and tasteful cakes based on the
Cake is the most common and occasion and the customer’s need.
important bakery product. This is served as
snacks as well as dessert too. It is developed 4.1.1 Types of cake
by modification of the ingredients used
for the bread. Many varieties of cakes are There are different varieties of
available in the market. Cake can be made recipes developed globally. The main
in simpler form or in rich form by including ingredients like maida, sugar, eggs, butter
icings or chocolate decorations. Cake is also and leavening agent like baking powder
remain the same whatever may be the
variety of cake. The flavouring agents
in cake preparations are vanilla essence,
cocoa, nuts like badam, chestnut, dry
fruits like raisins, fig and pulp of fresh or
canned fruits. Pastry cream, butter cream,
or other icings are used to decorate cake.
There are different types of cake.
For example, plain cake, fruit cake, sponge
cakes and cream cake. All these types of
cake come under two basic categories
Plate 4.1 Cake namely, cream and sponge cake.

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 Plate 4.2 Cream Cake Plate Plate 4.5 Wire Whisker

iii. Turn Table: Used while icing on the

cakes and pastries.
iv. Strainer: Used for straining the
liquids to remove impurities.
v. Spatula: Can be made of wood,
plastic or rubber material and is used
for removing batter or mixture from
the bowl.

Plate 4.3 Sponge Cake

4.1.2 
Equipment used in
Baking

i. Measuring Jug/Jar: Used to measure

all types of liquids in litre.
Plate 4.6 Spatula

vi. Piping Bag: Used while piping the

batters, cookies mix, cream icing etc.

4.4 Baking Trays

ii. Wire Whisker: Used for whisking

egg and cream and helps to aerate
with air.
Plate 4.7 Piping Bag
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 vii. Basin: A large bowl used for making xvii. Single Deck Oven: An oven with the
dough, batter or for storage of food. single deck used for baking.
viii. Muffin Tray: A kind of baking tray xviii. Table Top Planetary Mixer:
for baking the batter of muffins. An equipment with the three
ix. Fancy Mould: Used for the baking of attachments - kneader, whisker
different fancy cakes. and creamer for different methods
x. Cake Mould: used for obtaining of preparations in bakery and
desired shape. confectionery

xi. Pallet Knife: A knife with parallel xix. Tray Rack: A rack to place the baked

and without any sharp edges, used products and baking trays.
for the different products like cakes, xx. Bread Slicing Machine: A machine
icing etc. used for slicing bread and cake
xii. Bread Knife: A long knife with one loaves
edge with the grooved like saw used
for cutting of cakes and breads.

Plate 4.8 Bread Knife

Plate 4.10 Bread Slicer
xiii. Measuring Spoon: Used for
measuring the dry ingredients in
small quantity. 4.1.3 Ingredients used in
xiv. Baking Tray: Used for baking breads, cake preparation
biscuits, pizza cakes.
The basic ingredients used for cake
xv. Weighing Scale: Used for weighing preparation are soft wheat flour (or the
the raw materials in the unit of grams flour which is used for bread preparation),
and kilograms sugar, fat, and eggs.
xvi. Two Deck Ovens: Used for baking
two different products at different
baking temperatures
Optional ingredients for
cake preparation
The optional ingredients are
salt, milk, water, leavening agents,
flavouring agents and fruits.
Plate 4.9: Pallet Knife
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 (i) Basic ingredients „„Helps in acquiring volume in cakes
„„Flour - Normally a mixture of soft „„Gives a golden brown crust colour
and medium flour in a particular when caramelized.
proportion is used for rich cakes like
wedding cakes, Christmas cakes and
special birthday cakes
Caramelization is the oxidation
of sugar, a process used extensively in
cooking for the resulting nutty flavour
and brown colour

Fat
Fat is the main ingredient in cake
preparation.

Plate 4.11 Basic Ingredients Functions

„„Helps the product to be tender
Functions
„„Improves shelf life by holding the
„„Provide good structure moisture for a longer time
„„Determine the shelf life of product. „„Enhances the flavour and aroma
„„Improve nutritional merits „„Provides nutritional importance as
„„Act as an absorbing and a binding well as softness.
agent „„Holds the air during creaming.
„„Improve the adhering capacity of
ingredients and distributes evenly in Eggs
the mixture.
Fresh eggs are used for cake
preparations. Eggs should be at room
Sugar
temperature (21-24oC) at the time of
Coarsely powdered sugar is more adding into the mixture. Eggs are beaten
suitable for cake making. Liquid sugars during creaming operation because once
like honey, molasses, invert sugar can also the eggs are beaten, the small air cells
be used. These impart special flavour and are incorporated and it will increase the
improves colour of cake crust. number of air cells in the mixture.

Functions Functions
„„ Provides taste „„Provides structure, gives moisture and
„„Acts as a tenderizer colour
„„Holds moisture „„Improves the flavour, taste, volume

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 „„Gives nutritional value c. Addition of Milk

„„Improves the grain and texture „„Builds the structure

„„Gives softness „„Helps to bind the flour proteins
„„Lecithin present in the yolk acts as an „„Keeps the cake tender
emulsifier „„Helps to retain the moisture
„„Entraps air and becomes an aerating „„Improves the nutritive value, taste and
agent during beating egg flavour
„„Contains lactose which helps to give
ii. Optional ingredients
crust colour
a. Fruits and Nuts „„Improves the keeping quality.
Fruits should be washed and
drained properly. The washed fruits d. Addition of Water
should be spread on dry cloth to remove „„Combines all the dry ingredients
excess moisture. It should be finely together.
chopped before adding into the mixture, „„Builds structure of cakes and maintain
the fruit size should be even, otherwise it the batter consistency
will sink at the bottom of the cake. If the
fruit contains moisture it will breakdown „„Retains moisture in the cake.
during mixing, discolour the batter and „„Improves the shelf life.
sink at the bottom. Nuts should be soaked „„It helps to release carbon dioxide gas
in water until they become soft (for about from baking powder and formation of
half an hour) before use. Fruits and nuts vapor pressure.
are added at the last stage of mixing in
batter. e. Addition of Leavening Agents
„„Increases the volume of the products.
b. Addition of Salt
„„Makes the product tender and soft
„„Gives the flavour and taste.
„„Enhances the crumb colour, taste and
„„Lowers the caramelization temperature
smell (aroma)
of the sugar, and improves the crust
colour of the cake „„Improves the digestion quality.

„„Keeps the cake moist and improves

Cake Faults
quality of the texture
For the quality cake, it is essential
„„Helps to improve the natural flavour
to use quality raw materials and should
of the ingredients
follow correct measurements, methods,
„„Reduces the extra sweetness in the processing and baking. If there are any
preparation of some special formula changes or mistakes it will affect the
cakes where more sugar is needed. quality of cake. This is called as faults.

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 Plate 4.12 Sunken Cake Plate 4.13 Dry Cake

Table 4.1 C
 ommon Faults in Selection of Ingredients for Preparation of Cakes
Possible causes Effects
Flour Forms peak in center, tough and dry cakes
a) Using too strong flour May flatten out or sink, cause wet streak and
b) Too weak flour may crumble.
Sugar Prevents entrapping of air cells and takes
a) Too large grain of sugar more time to dissolve.
b) Too fine grain of sugar Dissolve quickly and leads to poor aeration.
Fat Has a poor creaming quality result in poor
a) Granular fat volume and coarse texture.
b) Very hard fat Not cream up well
c) Very soft fat Will not retain air while creaming
Eggs
a) Too cold eggs Fat will breakdown and affects aeration
b) Addition of too much egg at a time Improper mixing

3. Blending method
4.1.4 Methods used for the
4. Boiled method
preparation of cakes
5. All–in–process method
The following methods are involved 6. Foaming method or sponge method
in the cream/butter cake and sponge cakes 7. Sugar water method
making processes:
These methods differ from one
1. Sugar batter method another by way of mixing, quantity of
2. Flour batter method or two–sponge ingredients used, baking temperature and
method baking time.
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 1. Sugar batter method

Fat Until it gets light

Creaming
white colour

Until it gets bright

Sugar Creaming
white colour

Liquid (egg, milk or

Until it gets velvety
water, essence and Creaming
appearance
colour

Fruits Fold

Flour Fold

Figure 4.1 Sugar Batter Method

In sugar batter method, all the adequate aeration is achieved, the fat and
fat is creamed until it gets light white sugar mixture will be light and brighter
colour. Then sugar is added gradually in appearance. Then add beaten eggs
continuing the creaming process. Do not gradually into mixture. Adding more eggs
add all the sugar at a time, it will affect at a time will break the fat and sugar and
the aeration process and will take more the mixture will be coated by eggs. At that
time to achieve the desired results. When time the mixture will be like “curdle”. It
will affect the air incorporation.
After adding the eggs the batter
will have a smooth light and velvety
How to solve Curdling? appearance. Other liquids can be added at
this stage. This is done in order to have
1. Add sufficient quantity of
sufficient moisture in the mix, to prevent
formula flour into the mixture.
toughening of gluten, while mixing flour.
It will absorb the excess moisture
and the batter will again become After mixing evenly, add sieved
smooth. flour into the mixture. It is an important
2. The curdled mixture should be stage in cake making and even slight
slightly warmed over a pot of mishandling of the mixture will spoil the
warm water. The bowl should not cake. Flour should not be added in one
touch the water. If it touches, the time, but it should be divided into two or
fat will melt or egg may coagulate. three portions and each portion should
not be added at a time and mixed with
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 straight open fingers with just necessary with this liquid. Lastly, the remaining flour
movements of hand. Because excessive is sifted and mixed.
mixing may form the gluten and this The following points should be
toughness will spoil the cake quality. borne in mind while preparing the cakes
After folding the flour, if the batter in the flour batter method:
is very stiff, add some quantity of water or In the above case, milk or water,
milk to adjust the batter consistency. part of sugar, part of flour equal to that of
milk are mixed into a smooth paste and
2. Flour batter method added. The remaining flour should be
In the flour batter method cream the sifted with baking powder and added at
fat and a quantity of flour not exceeding the last stage of mixing.
the weight of fat till it becomes light As in this method, it is possible to
and fluffy. At the same time, in another control the curdling and gluten formation.
machine, beat the egg and equal quantity This method is suitable for lean cakes
of sugar till it comes stiff and frothy. Then because lean cakes acquire most of the
add the egg and sugar mixture gradually aeration due to baking powder and there
in small quantity at a time into the first is no risk of losing aeration achieved in fat.
mixture. It should be mixed thoroughly
and then only the next portion should be
3. Blending Method
added. The remaining sugar is dissolved in
milk or water and added to the mixture. In the blending method, fat, flour,
Any colour or flavour is also added along baking powder and salt are whipped

Stage I Sieve the flour with baking powder

Cream equal quantity In other bowl beat

Stage II of fat and butter in a the egg with equal
bowl amount of sugar

Mix these mixtures

Stage III gradually and keep it
aside
Take other bowl dissolve the
remaining sugar in milk or
water and add other
ingredients (Fruits, nuts,
colour and essence)

Mix all these gradually, finally add the remaining flour and
Stage IV
fold the mixture

Bake the mixture

Figure 4.2 Flour Batter Method

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 together till the mixture comes to a very achieved by controlling the speed of the
light and fluffy condition. Sugar, milk or mixture as well as the mixing time. Wire
any other liquids, colour and essence are whip is used for this method because it
mixed together added into the previous ensures a faster breakdown of ingredients
mixture. Eggs are added and the whole and it helps to achieve good aeration.
mass is mixed to a smooth batter. This After adding all the ingredients,
method is suitable for high ratio cakes. mixing operation is conducted as follows:
High ratio cake means the quantity of
sugar is more than the quantity of flour. „„Slow Speed: In this speed, all the dry
Sometimes special cake flour and butter ingredients are moistened without
are used for such cakes. flying off from the bowl.
„„Fast speed (two minutes): Here the
4. Boiled method mixture gets even air incorporation.
„„Slow speed (one minute): This is done
in order to eliminate any possible large
air pockets and still finer breaking
down of air cells.

The all- in-process method

is mainly used for gel sponge. If the
formula contains oil, it should be
added in the last stage.
Plate 4.14 Boiled Method Use emulsified type of
In the boiled method, butter or fat shortening agents and cake flour for
is heated with water till the boiling point better cakes in all- in-process method.
is reached. After heating remove from
the fire and add 2/3 of flour and mix it 6. F
 oaming method or Sponge
thoroughly. And beat the eggs and sugar method
until it becomes stiff and add colour and
In the foaming method, beat the
essence. Then this mixture is added into
eggs till it becomes fluffy and frothy. During
the previous mixture gradually. It is mixed
beating, the small air cells are incorporated
thoroughly and the remaining flour can be
into the mixture. This air incorporation
added at this stage. This is used for making
helps to increase the volume. Then add sugar
Madeira and Genoese sponge cakes.
gradually in continuous beating till it becomes
thick and creamy. The essence and colour
5. All-in-process Method
can be added at this stage. The flour should
In all- in-process method, all the be sifted with baking powder and added with
ingredients are mixed together in the just necessary movements of hand without
mixing bowl. Aeration of the mixture is disturbing the foam. If it is rough folding
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 or uneven mixing, the incorporated air will medium volume so that its interior wall
evaporate. Then the finished product will has good appearance and construction.
be of very poor quality and flat one. So this
folding stage is very important for baking.

7. Sugar water method

In sugar water method, all the
sugar and half the quantity of water
are agitated in a bowl till the sugar is
dissolved completely. Then the remaining
ingredients except egg are added and the
mixture is well agitated to achieve aeration.
Lastly, egg is added and the mixture is
cleared. Due to more aeration and better
emulsification, the cakes produced in this Plate 4.15 Cake Volume
method have better texture and longer ii) Colour of crust
shelf life.
Colour of the crust differs in different
types of cakes. So no one term is applicable
4.1.5 Characteristics/Quality to all kind of colour. There should be
of cake or scoring harmony between cake colour and crust
of cake colour. The crust should have a pleasing
golden brown colour. Too dark or too light
Following characteristics are or dull colour is not desirable. Crust must
considered for scoring a cake have a uniform colour, free foam dark
1. External characteristics namely streaks or sugar spots or grease spots.
i) Volume (ii) Colour of the crust
(iii) Symmetry of form (iv) Crust
character and (v) Bloom.
2. Internal characteristics such as
i) Grain ii) Crumb colour iii) Aroma
iv) Taste v) Texture and vi) Shelf life.

I. External characteristics
i) Volume
Cake volume depends on the types Plate 4.16 Crust Colour
of cake and weight of batter. A well-risen
iii) Appearance
cake will have a pleasing appearance with
slight convex top surface. A cake should Cake should have a symmetrical
not appear too small or too large for its appearance. Peaking, crack in top surface,
weight. For example, a cake should be of low sides. Sunken or high center, burst,
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 caves in bottom or uneven top are and soda will affect the taste. It should be
undesirable characteristics of cake. pleasant, sweet and satisfying.
iv) Crust-character v) Texture
The term crust character applies to
the condition of the crust and will vary
with the type of cake. A good cake should
have a thin and tender crust. Thick,
rubbery, sticky or over moist, too tender,
tough or blistery crusts are indicative of
poor quality cakes.
v) Bloom
The term bloom refers to sheen. A
Plate 4.17 Cake Texture
good live colour with brilliance is the sigh
of a good bloom. Texture should be smooth and
pliable as felt by the sense of touch. It
II. Internal characteristics depends on the physical condition of
i) Grain the crumb and the type of grain. A good
Grain varies according to the type texture should be soft, velvety, without
of cake. Uniform cell size and cell wall are weakness and it should not be crumbly.
desirable qualities. Coarseness, thick cell Rough, harsh, too compact, lumpy or too
walls, uneven size of cells, large holes and loose textures are not desirable.
tunnels indicate the poor qualities of the vi) Shelf life
cake. Keeping quality or shelf life is very
ii) Crumb colour important in cakes. It varies according to
Colour of the crumb should be the type of cakes, richness, method and
uniform. It should not have streaks or
dark patches, grey, non-uniform dark,
light or dull colour.
iii) Aroma
How to keep the cake fresh?
Aroma of the cake should be Refrigerate cakes with frostings
appetizing. The air in the cell structure or fillings containing dairy products
carries the aroma. A good cake aroma Keep cakes with creamy
should be pleasant, sweet and natural. frostings under cover
Flat, musty, strong or sharp aromas are
Cool completely the unfrosted
indicative of poor quality.
butter cakes, wrap in heavy-duty foil,
iv) Taste and freeze.
Taste is a very important character.
Freeze frosted cakes in a tightly
It depends on the types of raw materials
covered container.
used in the production of cake. Excess salt
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 the ingredients. However, regardless of the base for the preparation of beverages.
type of cake it should have good keeping Boiling water is the healthy method to kill
quality. It should stay fresh or in a moist all micro-organisms which are harmful
condition for longer time. to health and also to remove hardness
of water. There is much commercially
4.1.6 Sponge Cakes purified water which is available to satisfy
an individual requirement. Beverages are
of different varieties. They are hot drinks
(coffee, tea, chocolate drink, milk, and
malted cereals health drinks), alcoholic
drinks (wine, beer, liquors) cold drinks
(fruit juice, butter milk, tender coconut
and lassi) and carbonated drinks (Fresh
lime soda).

4.2.1 Classification
Plate 4.18 Sponge Cake Beverages can be classified on the
basis of their functions in the human body.
The term sponge cake denotes a Some beverages may have more than one
light well aerated cake with small even function.
size air bubbles throughout the cake. This
cake is made out of eggs, sugar, flour and a) Refreshing beverages: They are
butter or fat. During beating the eggs with served in hot weather to relieve
sugar, the small air cells are incorporated from the thirst and to warm up or
and they give volume and softness. This cool down the body temperature
character can be adjusted by making small (Eg: Tender coconut water, butter
adjustment in the formula. milk, fruit juice)

Examples of sponge cakes are fatless

sponge, Genoise sponge, butter sponge
and gel sponge.

4.2 Beverages-Coffee, Tea,
Fruit Juice
Beverages are prepared with or
without little cooking. Beverages are
mainly used as drink for the purpose
of relieving thirst, fulfilling fluid
requirement, nourishing, refreshing the
body and mind and also for stimulating Plate 4.19 Sweet Lime Juice
or soothing the individual. Water is the
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 b) Nourishing beverages: These
beverages are nutritious health drink
help to nourish the body (Eg: Milk
shake, fruit juices).

Plate 4.22 Milk

e) Appetizing beverages: Soups, small
portion of the meal, served ahead of
the meal to stimulate the appetite.
Plate 4.20 Milk Shake Appetite increases a desire to consume
more foods (Eg: Soups, fruit juices).

c) Stimulating beverages: They are

consumed for their stimulating
flavour, taste and refreshing effects
(Eg: Tea, coffee and soups).

Plate 4.23 Soup

f) Fermented beverages: They are
obtained by fermentation of fruits and
vegetables or cereals or milk (Eg: beer,
wine, brandy, butter milk, lassi.)
Plate 4.21 Coffee

d) Soothing beverages: This type

of beverages gives comfortable
feeling to the consumer and also
gives soothing effect to the person
(Eg: Warm or cold milk to ulcer
patients, hot tea in the early
morning of the day). Plate 4.24 Butter Milk
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 4.2.2 Coffee

Coffee is the most popular beverage

in the world. Brazil is the source of 50
percent world’s coffee production. In
India, coffee is mainly cultivated in south,
mainly in the state of Karnataka, Kerala
and Tamil Nadu.
Coffee powder is made from
ground, roasted beans (seeds) of Coffee
Arabica and Coffee Robusta species. It is Plate 4.27 Roasted Coffee Beans
used for preparation of coffee.

Steps involved in making

coffee beverage

Plate 4.28 Coffee Grinding Machine

Plate 4.25 Green Coffee Beans

Plate 4.26 Coffee Roasting Machine Plate 4.29 Cup of Brewed Coffee
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 a) Steps in Processing Coffee iv). Packaging

i). Roasting The aroma and flavour in the

ground coffee is highly unstable and it
It is the important step in the
should be properly packed under vacuum
processing of coffee. Roasting is the most
or can also be fresh roasted and ground
important process for the development of
before brewing and is practiced even today
characteristic flavour and aroma of the
by several taste experts in households.
coffee bean. Apart from these benefits,
roasting also helps to reduce the moisture v). Staleness
content and the amount of a tannin called The green coffee bean once is
chlorogenic acid (a non-volatile acid) ground and exposed to air the bean has
and the fat content develops, a group of limited storage life. This staling of coffee
essential oils known as caffeol. The colour is accompanied by loss of carbon-di-oxide
of the bean changes from green to brown and oxidation of guaicol and changes
due to caramelization of the sugar content in unsaturated volatile compounds.
of the bean. Roasting time depends upon The freshness of the ground coffee is
the required variety of coffee. maintained commercially by sealing in a
ii). Grinding container under vacuum. Storing in a cool
place will delay staling. Once a can of coffee
The bulk of roasted beans is
is opened, contact with atmosphere with
ground to powder and sold as ground
moisture should be kept to a minimum.
coffee. Roasted beans are ground to three
sizes, namely, fine, medium, and coarse
powder. Coarse ground powder retains b) Adulterants in Coffee
aroma and flavour better and longer „„If chicory is added and not mentioned
than fine ground powder. Coarse ground on the label, it is considered as
powder is more suitable for preparing adulterant.
coffee decoction by percolation. On the „„Cherry husk is sometimes used as an
other hand, fine ground coffee gives a adulterant.
decoction with good aroma. Combination „„Burnt sugar, tamarind seed, used
of these two grades in the ratio of 90% of coffee powder and saw dust are also
fine powder and10% of coarse powder used as adulterants.
gives an excellent quality coffee.
iii). Blending
Two types of coffee powder are Caffeine
marketed, in the name of pure coffee, It is an alkaloid substance
prepared from coffee beans only and producing the stimulating property.
other containing chicory. Strength, Especially it stimulates the central nervous
flavour, aroma and acidity are the major system. The longer the brewing time of
criteria considered to judge the quality coffee the more is caffeine extracted. It
of coffee. can be removed chemically from the bean
to produce decaffeinated coffee.

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 c) Methods of preparation of The upper compartment holding
coffee coffee has an open tube and is connected
to lower compartment. Coffee is usually
Two level measuring table spoons
prevented from passing into the lower
are added to 3 /4th cup of water in making
compartment using a piece of cloth
coffee. To prepare weaker brew hot water
covered dish placed over the tube
can be added after the full strength coffee
opening. Water is placed in the lower
preparation.
compartment and the pot is heated until
water raises into the upper compartment.
i) Filtration
When the pot is removed from the fire,
a vacuum is created in a lower bowl
drawing a clear infusion down into the
bottom bowl.

iii) Percolation

Plate 4.30 Filtration

By this method, water filters through

the coffee, into a lower compartment of a
coffee maker. The drip part consists of an
upper compartment which is perforated
and a lower compartment which is a
Plate 4.32 Percolation
receiver for a filtered beverage.

Here the heated water is moved

ii) Vacuum Coffee Maker
upward through a tube onto the coffee
compartment. The ground coffee powder
kept in a perforated coffee basket.
There is a dome at the lower end of the
tube which extends from the top of the
percolator, and then the tube supports the
basket. Steam generates the pressure on
the surface of the water under the dome,
forces water up the tube onto the coffee.
The percolation time depends upon the
speed of circulation which is varied from
Plate 4.31 Vacuum Coffee Maker
8-15 minutes.
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 iv) Steeping
4.2.3 Tea
Water is heated just before it reaches
the boiling point, medium ground coffee
powder is added. Steeping time is nearly
6-8 minutes. Then the coffee is passed
through the strainer. During steeping the
coffee part should be lightly covered to
prevent losses of flavouring substances.

Plate 4.35 Tea

Tea is the most universally preferred
beverage. Tea has been cultivated and
consumed for more than 2000 years in
China and South–East Asia. The main
tea producing areas are India, China, Sri
Plate 4.33 Steeping Lanka, Japan and Taiwan. In India, tea is
cultivated mainly in Assam, West Bengal,
d) Different Types of Coffee Kerala, Tamil Nadu and Karnataka.
The different types of coffee are High quality tea comes from the bud
expresso, soluble, decaffeinated and and the first two leaves of the growing shoot.
instant coffee. The quality of tea is mainly influenced by
the condition of soil, altitude, climate, age
of the leaves, season of plucking leaves and
the processing methods adopted.

i) Types of Processed Tea

Different types of tea available in the
market are green, black and oolong. Various
steps involved in the processing of tea are
withering, rolling, fermentation, drying,
grading and packaging. The market forms of
tea are tea leaves, tea dust or powder, instant
tea, flavoured tea and tea bags.

ii) Types of Tea

„„Green Tea
In this green tea preparation
Plate 4.34 Expresso Coffee withering and fermentation are completely
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 omitted. In the first step of processing, „„Black Tea
leaves are steamed to protect the leaves Black tea is enzymatically
from changing the colour and to inactivate fermented tea prepared by withering the
the enzymes. Steaming is then followed by plucked leaves to soften them, passing
rolling and drying. The leaves retain more the withered leaves, under rollers to
original green colour when the leaves are rupture cell walls and release the enzymes,
tender. The older leaves have a blackish fermenting the rolled leaves by exposing
gray colour. them to air at 27oC for 2-5 hours to bring
about the desired colour and flavour
changes.

Plate 4.36 Green Tea

„„Oolong Tea
Plate 4.38 Black Tea
Oolong tea is partially fermented
tea primarily manufactured in China
and Taiwan. The fermentation period is 4.2.4 Fruit Beverages
too short to change the colour of the leaf
Natural fruit juices are valuable
completely and has some characteristic
for its vitamins especially b-carotene and
colour of both green and black.
vitamin C and minerals like potassium.
However they are not equal to whole fruits
which provide dietary fibre.

Plate 4.37 Oolong Tea Plate 4.39 Fruit Juice

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 i) Fruit Juice: This is a natural juice iv) Fruit Punch: Fruit punches are
extracted from fresh fruit. This is not prepared by mixing the desired fruit
basically changed in its composition juices. This contains 25 percent
during processing of extraction, of fruit juice and 65-75 percent of
preparation and preservation E.g. sugar.
Fresh juice and canned or tinned
natural fruit juice.

Plate 4.42 Fruit Punch

Plate 4.40 Fruit Drink v) Fruit Syrup: In this preparation,
ii) Fruit Drink: This is prepared by any one of the fruit is used and
liquefying the whole fruit. Nearly 10 are concentration of fruit juices
percent of the volume of undiluted preserved with sugar. The fruit
drink must be whole fruit. E.g. grape is coarsely crushed and kept it
fruit, pineapple juice and mango juice. overnight for fermentation. This
enhances the flavour and juice is
separated from the solid particles
of fruits. It is filtered. Then the
juice is heated with sugar. Amount
of sugar used in the preparation
of fruit syrup is 500g to ½ pint of
juice.

Plate 4.41 Fruit Squash

iii) Fruit squash: This is prepared
from strained fruit juice, sugar
and preservative. This contains 25
percent fruit juice and 45-50 percent
of sugar, E.g. Grape squash and
pineapple squash. Plate 4.43 Fruit Syrup

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 vi) Fruit juice concentrates: In this lactobacilli and curd is prepared. Curd
preparation, water content is totally can be diluted and combined with
removed from fruit juice, either by sugar syrups, fresh fruit, herbs and
heat, freezing or by reverse osmosis. spices to make sweet or savory drinks.
vii) Carbonated Fruit Beverages:
Carbonation is the process of mixing
sufficient carbon dioxide with water
or beverage so that, the product
gives off the gas in fine bubbles when
served.

4.2.5 Milk Based Beverages

Milk is the perfect nutritious Plate 4.45 Fermented Milk

food suitable for all age groups. It can be
served on its own, hot and cold milk and Thus beverages are consumed for
considered as the soothing and nourishing their nutritive value, antioxidant property,
drink. stimulating appetite and for refreshing
and soothing. But excessive consumption
i) Flavoured milk: It is the pasteurized of sugary beverage leads to have many
and homogenized milk, with addition health problems including obesity and
of different colours / flavours dental caries.
(essences). It enhances the colour
and aroma of milk E.g. Badam Milk.
4.3 Salad - Importance and
Types of Salads

Plate 4.44 Flavoured Milk

Fruit pulp like banana, mango etc

can be added to milk to prepare banana/
mango milkshake.
ii) Fermented Milk: Fermented milk Plate 4.46 Salad
is suggested to lactose intolerance Salad is a dish prepared from
patients. Milk is fermented with different types of raw or cooked vegetables
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 or fruits itself or garnished with edible oils. „„Satisfies the appetite.
Besides vegetables, salad can be prepared „„It provides the feeling of fullness as
using non-vegetarian items like cooked most of the salads is good sources of
meat, prawns, or any other fish. fiber.
Commonly the vegetables like beet „„It contains multivitamins which helps
root, carrot, cucumber, onion, radish, and us to live a healthy life.
tomato are used. Salads are dressed with „„Addition of sprouted gram improves
leafy vegetables like cabbage both green the vitamin content and digestibility
and violet, capsicum, coriander leaves, of protein.
celery leaves, curry leaves, mint leaves, „„Different types of salad can be
lettuce, and spinach. Fruits such as apple, prepared by using same type of fruits
banana, grapes, guava, mango, papaya, or vegetables in a different proportion
pomegranate, pine apple and water melon, and breaks monotonous of the diet.
are the best choices of the fruit salad.
„„Salads can be prepared easily and
Sprouted grams are also mixed with salads
according to the preference of the
to enhance the flavour and nutritional
person.
values. In India, the vegetable salad made
with curd is termed as Raita. There are „„There are no strict rules to prepare the
different types of salad like Garden salad, salad, but based on the availability of
Greek salad, Tuna salad, Japanese salad, ingredients salads can be prepared.
Bean salad and are prepared for various „„Salads are made eye appealing and
occasions. Flavour of the salads can be tasty.
changed by adding different types of salad
dressings. These dressings are cream, 4.3.2 Different types of
olive oil, mayonnaise, vinegar, pepper and salads
fermented milk product like curd. i) Green salad or Garden salad
Some people made salad by using
common raw vegetables and greens. Most
Salad can be served as a commonly used vegetables are onion,
starter of the meal or as a side dish tomato, celery, carrot, mushrooms,
to accompany any main dish. Salads parsley, garden beets, cucumber, pepper,
served as a dessert is the sweet version olives, and berries. Nuts and oil seeds are
of fruits with ice-cream, gelatin or also included to enhance the taste and
whipped cream. appearance. Leaves like mint, coriander
and lettuce are the commonly used herbs
to improve the palatability.

4.3.1 Importance of Salad ii) Bound salad

„„Salad is considered as the Prince or These are the salads mainly for
King of the meal because it is nutrient barbecues. They are thick salad made up
rich food. by assembling sauces like mayonnaise.
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 Because of the thickness it can hold its raisins are used to enhance the taste and
shape and it will be served as a round form appearance and nutrient content. The
by using ice-cream scooper. This can be fruit salad will be served by adding ice-
used as sandwich filling. The food stuffs creams on the top or by adding custard
used for these preparations are mainly milk to improve the palatability. This is
non-vegetarian items like tuna, chicken, served as a dessert after the main meal.
egg and sometimes potatoes also used for
this bound preparation.
4.4 Vegetable and Fruit
iii) Main course salad Carvings
These are the salads made up of
protein rich food stuffs like fish (tuna,
oyster, crabs, shrimps), chicken, or other
fleshy foods. These are served as the
appetizer. This is commonly called as
Dinner Salad. The food stuffs may be
fried or grilled prior to the preparation.
Sea foods are the main choice for this
preparation. Many types of main course
salads were prepared by changing the
main ingredient of the salad to meet the 4.48 Carving
preferences and needs.
Carving is the act of shaping an
object from any material by scraping
iv) Fruit salad the substance with the removal of extra
unwanted portions. The application of
carving can be used on any soft material
which can retain the shape. Generally
carving is making of sculpture using
clay and melted glass. It can be molded
into different shapes while it is soft
and pliable so that it attains a definite
shape on hardening. Vegetables and
fruits are also used for carving. The
most commonly used fruits are water
melon, apple, pine apple and vegetables
4.47 Fruit Salad
like carrot, radish, cucumber, beet root,
These are the salads prepared pumpkin and tomato.
by using canned or fresh fruits or dry
Fruit and vegetable carving is a old
fruits. The fresh fruits like apple, orange,
tradition which has been passed through
mango, avocado, banana, and pine apple
generation. It is an ancient art, used in
are used. The dry-fruits like fig, dates and
making food offerings for gods, monks,
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 guests, weddings and even royal funerals. Melon Baller: is used to scoop out
Before carving a fruit, it is important to various fruit balls. Normally melon and
collect all materials. other soft fruits are scooped.

4.4.1 Equipment used for

carving
„„U shaped garnish tool: is used to
peel the skin of the fruit and to
design intricate patterns and create
a motif.

4.4.2 Types of Carving

There are two types of carvings

Skin Carving: In this type of
carving the outer skin is removed to obtain
the inner pulp which is of another colour.
A unique carving can be made using both
4.49: Carving Equipment the skin colours.

Designs of flowers and birds are

used in vegetable carving. The designs
could be simple or complicated. They are
mostly used as a decoration for garnish.
Pen: is used to outline the carving
Carving Knife: is used to intricate
the design

4.51 Skin Carving

„„Three Dimensional Carving

In this carving, fruits are cut so that
it reveals a three dimensional effect. Mostly
flowers are created using this technique.
Before carving the outline of the pattern
has to be drawn on its surface. It requires
4.50: Carving Knife more time and concentration. Selection of
right fruits depend on the type and purpose
Peel Zester: is used to peel the of carving. Before displaying, it should be
pericarp of the fruits refrigerated to get firm textured materials.
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 4.52 Three Dimensional Carving 4.53 Vegetable Carving
„„Carrot should be firm in touch,
straight, dark colour and any size.
4.4.3 Things to remember „„Radish should be fresh, firm, and
before carving round without any blemish. Always
„„All the fruits and vegetables must be use medium size radish.
thoroughly cleaned before carving. „„Cucumber should always be green, as
„„Always use stainless steel knives it is suitable for carving straight, firm,
for carving, iron knives cause and medium sized.
discolouration. „„Tomatoes should be of firm uniform
„„While carving, the fruits and round size with no blemishes.
vegetables should be delicately carved „„Pumpkin must be thick, firm with
with minimum nutrient loss. rough surface
„„The designs selected for carving „„Cabbage and Chinese cabbage should
should meet the theme of the occasion. be fresh and heavy. Always use
„„All those vegetables which need to be medium sized cabbages for carving.
dipped in chilled water or sauces should „„Papaya should be straight, pulpy.
be finely chopped according to need. Always use semi ripe papaya as it is
„„Right selection of vegetables according the best variety used for carving.
to the dish is needed. „„Watermelon should be fresh round in
„„Extreme care should be taken, while shape with no bruises on its surface.
carving to prevent spoilage to the „„Apple should be shiny red and fresh
fruits and vegetables. with no cuts.

4.4.4 Selection of Fruits 4.5 Ice Carving and Butter

and Vegetables Carving
for Carving
4.5.1 Ice Carving
All fruits and vegetable have their
own unique characteristics, so select them Ice carving is the processes of
according to its nature. carving ice to make ice sculptures. Ice is
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 the raw material for ice sculpturing. These to enhance some special events and
sculptures are, mainly used for decorative celebrations.
purpose and they are provided purely „„Favorite subjects for ice sculptures
realistic effect to one event. The life time at weddings are board which named
of ice sculpture is very little and last for the couples, hearts, doves, and
few minutes or 6-8 hours or maximum of swans.
two days so they are commonly used in
„„There are many bars and parlors which
special events associated with extravagant
are made up of ices and are decorated
celebrations. These are very sensitive to
with LED bulbs.
atmospheric temperature as well as the
instrumental heat which possibly used in „„Ice sculptures with the high surface
events including light settings. area are used to cool people during
heat flourish events instead of air
conditioner.

ii) How to Create Ice-Sculpture

Raw materials
„„Cutting
Crystal clear, uncontaminated
ice made from distilled water or double
boiled water is needed. Consign a
rubber mat under the ice. The specially
Plate 4.54 Ice Carving prepared picture model is used to
mount that design on the ice. Place the
i) Uses of Ice carving
model on the ice block and sketch the
design on it by using permanent marker
or needle.
The carver must wear gloves to
protect the skin from chilling. Thermal
gloves with rubber top are mostly advised
because it provides easiness of hand
moving too to the work.
„„Refining
Start the refine process by using
bigger chisel first and then come to the
Plate 4.55 Ice Sculpture
small one according to the sharpness
„ „ The beautiful ice sculptures like of the sculpture. To sharpen the hard
any food forms like fish or fruits ice, initially light pressure is applied
ice swan or horse are used in large and gradually increases the pressure to
hotels and are used in restaurants sculpture the ice.
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 „„Smoothing „„Ice Carver Pick
Smoothing is the process of „„Miter Saw
finishing process of the ice sculpture. „„Four-Wheel Steer Cart
Smoothing is used in order to make
„„Two-Wheel Dolly
clear and fastidious lines. Prepare hot
water and keep it in a vessel. Dip a „„Lifts
metal ruler in this hot water and gently
pertain it to the ice by using this ruler
to smooth it.
iii) How to Maintain Ice Sculpture
A temperature-controlled room will
be the safest place for the ice sculpture.
The temperature should not exceed more
than 70 degrees Fahrenheit for a 136 Kg
sculpture. Do not place the sculpture
outdoors under the direct sunlight especially 4.57 Miter Saw
during warm and temperate climate.
An average lifespan of 136 Kg
sculpture is six hours in a temperature
controlled room. Make the sculpture A gouge is one type of chisel
bigger and thicker by using more ice to serves to carve small pieces from the
increase the total weight. An increase material, particularly in woodworking,
in the weight extends the life of the woodturning, and ice sculpturing.
object. Gouges most frequently produce
iv) Equipment required for ice carving curved in surfaces. A gouge typically
has a ‘U’-shaped cross-section in it.
„„Bit Sharpening
„„Chisel
„„Ice Chipper 4.5.2 Butter Carving

Butter carving is an art which

represents nature at its best. It reflects
the lifestyle of people and animals. They
are popular in United States and are used
as culinary decorations at buffet tables.
It was originated in ancient time Tibet,
Babylon, Roman and Britain. The first
masterpiece was from Europe in the year
1536. The first display was created by
Caroline Shawk Brooks, a farmer from
Plate 4.56 Bit Sharpening Tool Helena, Arkansas.
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 i) How to create Butter Carving? in cold water so that the impurities
are removed and can obtain a perfect
Ingredients used: creation.
„„Butter
„„A cold room Construct the frame
„„Ice water Before carving the frame has to
„„Materials used for the framework be created so that the base is set for
„„Sculpting equipment carving, initially bamboo were used,
now frames are made out of wood and
„„Food colour
metal.

Hands to be dipped in ice

water
The hands should be numb, in
order to do so it should be dipped in
chilled water to prevent the butter from
melting during working due to the body
temperature.

Knead the butter dough

Knead soft and smooth butter
dough it should not contain air bubbles, as
Plate 4.58 Butter Rose Carving the final product will not have a finished
appearance. Colouring matter or pigments
Method: can be added to enhance the appearance
of carving.
A suitable work place
To create a magnificent carving the Apply butter at the base
temperature of the room should be kept at
Apply butter at the base, before
32°F otherwise the butter will melt.
starting the carving as it would act as a
strong foundation. The hands also should
Selection of a subject
be numb and dipped in chilled water to
The subject for carving should make the work easier.
be wisely chosen to depict the beauty of
nature. Intricate design
Intricate the design with tallow
Dip the butter
tools. Use a sculpting knife for even
To obtain a smooth and a finish texture, outlining circumferences and
texture, the butter should be dipped intricate finish.
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 Preserve the carvings in a low Ice carving and butter carving are
temperature room the most attractive art work even though
Once the work is completed, store the life of these carvings is very short.
the masterpiece, in a cold room temperature. These sculptures enhance the overall
ii) Advantages of Butter Carving atmosphere of the event by providing ice
cooling effect.
„„New sculptures can be designed
depicting the life of a normal man.
„„Innovative ideas can help to
explore the imagination
iii) Disadvantages of Butter Carving Factors to be considered for
„„Skilled personnel are required to Butter Carving
carve the butter.
„„The room temperature should
„„Temperatures need to be maintained be maintained at 32°F
otherwise the butter will melt.
„„The butter should be soaked in
„„Carving equipment are required ice chilled cold water.
to design the butter.
„„The frame should be strong
„„It is a costly affair. and rigid to form the base
iv) Equipment / Utensils required for „„Attain expertise in carving
butter carving before using it on sculptures.
„„Wooden moulds or Stamps to „„The temperature should be
shape the bricks. always maintained to prevent
„„Refrigerated rooms. melting
„„Wooden-and-wire armature

GLOSSARY
Gel Sponge : Eggless sponge cake using cake improver gel.
Genoise Sponge : It is Italian origin named after the city Genoa. Instead of
using chemical leavening, air is suspended in the batter
during mixing to provide volume.
Meringue : Sweet made from a mixture of egg white and sugar baked
until crisp
Decaffeinated : Removal of caffeine from coffee beans
Percolation : Process of liquid slowly passing through a filter
Barbecues : A meal (meat, fish) is cooked out of doors on a rack over
and open fire

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 Scrape : To remove an unwanted covering or a top layer from
something
Bruises : Discolouration / wound
Wire – armature : A framework to support the clay or other material used in
modeling
Motif : A decorative image
French dressing : Creamy ketchup made by blending olive oil, vinegar, tomato
paste, ketchup, brown sugar, paprika and salt
Pint : A unit measurement of liquids, equals to 0.473 litre.

LINKAGES
„„https://www.youtube.com/watch?v=Os76mQrQvQM-hotel-front office/lobby
equipment
„„https://www.youtube.com/watch?v=wVz0YZPVSVw - Job Description of a chef
and a cook
„„https://www.youtube.com/watch?v=zG8BBpZX_7w- Food and Beverage service.

STUDENT ACTIVITY
„„ Collect different cake decoration pictures and create an album.
„„ Exhibit vegetable or fruit carvings
„„ Find out the different fruit drinks available in the market and find their pro’s
and con’s.
„„ Tabulate different types of salads used in different countries.

TEACHER ACTIVITY
„„ Demo on preparation of traditional beverages.
„„ Take the students to the near bakery and show them different types of icing
used in it.
„„ Demonstration of simple cake preparation using a pressure cooker.

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 QUESTIONS

Choose the Correct answer  (1 Mark) 6. The __________ acts as a emulsifier

in cake preparation.
1. The major ingredient used for cake
preparation is __________ a) Sugar b) Fat
a) Fat b) Fruits c) Eggs d) Salt
c) Flour d) Flake 7. Select one of the external
characteristics of cake from the
2. The type of flour used for cake
following __________.
preparation is __________
a) Grain
a) Strong flour
b) Volume
b) Weak flour
c) Crumb colour
c) Medium flour
d) Taste
d) Mixture of soft and medium flour
8. Select one of the internal
3. One of the following is not a liquid
characteristics of cake from the
sugar __________.
following __________.
a) Honey
a) Texture
b) Molasses
b) Colour of the crust
c) Powdered sugar
c) Bloom
d) Invert sugar
d) Crust character
4. A knife with parallel and without
9. __________ is the base for the
sharp edges is called a __________
preparation of beverages.
a) Bread knife
a) Sugar
b) Pallet knife
b) Water
c) Cutting knife
c) Milk
d) Carving knife
d) Fruits
5. The golden brown – crust formation
10. Fifty percent of world’s coffee
in cake preparation is due to
produced is in __________
__________
a) Brazil
a) Browning reaction
b) Tamil Nadu
b) Caramalization
c) Karnataka
c) Dextrinisation
d) China
d) Gelatinisation

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 11. Identify the adulterant in Coffee 17. Salads provide the feeling of fullness
a) Chicory because of __________
b) Cherry husk a) High fibre content
c) Tamarind seed b) Water content
d) Coffee beans c) Rich in vitamins
12. The edible portion of plant used for d) Rich in minerals
tea preparation is __________ 18. The main purpose of fruit and
a) Seeds vegetable carving is to make food
b) Bud and the first two leaves __________ except
c) Matured leaves a) More appealing and attractive
d) Flowers b) Enhance nutrient content
13. Fruit squash contains __________ c) Way of honouring guests
percentage of fruit juice. d) To preserve
a) 10 b) 15 19. The first masterpiece of butter
c) 20 d) 25 carving is from __________
14. Milk beverages are considered as a) Roman
__________ drink. b) Tibet
a) Refreshing c) Europe
b) Soothing and nourishing
d) Britain
c) Stimulating
20. To maintain the ice sculpture of 136
d) Appetizing kg the room temperature should be
15. Fermented milk is suggested for __________
__________ patients. a) 700F b) 800F
a) Lactose intolerance c) 850F d) 900F
b) Diabetes
c) Ulcer II. Write in three lines (3 Marks)
d) Kidney failure 1. List the equipments used in Baking.
16. __________ is considered as a Prince 2. Mention the ingredients used in cake
or King of the meal. preparation.
a) Salad 3. What are the functions of salt in cake
b) Sweets preparation?
c) Main food 4. Point out the precautions to be
d) Appetizer followed while adding fruits in cake
preparation?

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 5. What are the methods used for the 5. Explain the methods of coffee
cake preparation? preparation.
6. How will you avoid the curdling 6. Explain the types of Tea.
problem while mixing cake batter. 7. List the importance of salads.
7. Write on blending method of cake 8. How will you prepare a fruit salad for
preparation. your lunch?
8. Write a note on sugar water method. 9. Write the types of carving and points
9. What is sponge cake? Give examples. to remember before carving.
10. List the adulterants of coffee. 10. Write a short note on creating ice
11. Write a note on caffeine. sculpture.

12. List the types of tea and give short

note on any one type. IV. Answer in Detail (10 Marks)
13. Define flavoured milk and fermented 1. Explain the equipments used in
milk. baking.
14. What is salad and write the types. 2. Write on the basic ingredients used
15. Write on main course salad? in cake preparation and their
functions?
16. Define carving.
3. Explain the sugar batter method in
17. List the equipment used for fruits and
cake preparation.
vegetables carving.
4. Identify the external characteristics
18. Write any three uses of ice carving.
of the cake and explain.
19. How will you maintain the ice
5. Explain the internal characteristics of
sculpture?
the cake.
20. What are the advantages and
6. Write down the steps in processing
disadvantages of butter carving?
coffee.

III. Write in a paragraph (5 Marks) 7. Explain the fruit beverages.

8. Write a note on different types of
1. What are the functions of leavening
salad.
agent and milk in cake preparation?
9. What is carving? How will you select
2. Explain the flour batter method.
fruits and vegetables for carving.
3. Write a note on boiled method and all
10. How will you make butter carving?
in process method of cake preparation.
4. Classify the beverages and give
examples.

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 5 Food Safety and
Quality

Learning Objectives

„„Gain knowledge about the importance of food safety.

„„Obtain an in-depth understanding about food quality control.
„„Acquire the skill of identifying the adulterants in foodstuffs.

Food safety is a method of handling, 5.1 Factors Affecting Safety

preparation, and storage of food in ways of Food
that prevent food-borne infections. Food
can transmit pathogens which can result in Factors affecting food safety can be
the illness or death of a person consuming classified broadly into two categories as
it. Bacteria, viruses, mold and fungi are shown in Fig. 5.1.
the pathogens responsible for spoilage of
food. Food safety is possible when food Microbial hazards
hygiene is practiced. Human skin, untreated water,
According to World Health pests, raw foods, garbage, debris and
Organization (WHO) the five key dust are the sources of food spoilage by
principles of food hygiene are: microorganisms

„„Prevent contamination of food with Physical hazards

pathogens spreading from people,
pets, and pests. 1. Food premises and equipments:

„„Separate raw and cooked foods to „„Improper and unhygienic

prevent contaminating the cooked handling.
foods. „„Improper working condition of the
„„Cook foods for the appropriate equipments.
length of time and at the appropriate „„Improper sanitation of the
temperature to kill pathogens. premises.
„„Store food at the proper temperature. 2. Raw ingredients:
„„Use safe water and safe raw „„Improper handling of the raw
materials. materials.
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 Food safety affected
by

Direct causes Indirect causes

Microbial hazards
Physical hazards Result of managerial
Chemical hazards & employees
Biological hazards deficiencies

Figure 5.1 Factors Affecting Safety of Food

Biological hazards
„„Excess purchase of raw materials.
„„The place where the foods are
„„Usage of ingredients after its placed must be cleaned properly
expiry.
„„Elimination of the source of
3. Equipment, Maintenance and contamination is fundamental to
operations: the prevention and control of the
„„Improper working condition of biological hazards
the equipments. „„Gloves must be used as they
„„Improper maintenance of the protect the bends from containing
equipment. blood, dropouts, body fluids and
„„Improper training given to the can avoid infection when touching
employees on the operation the eyes, mouth or nose afterwards
procedures. „„Gloves can also protect open
wounds from contamination
Chemical hazards
„„Sterilization process can be used
„„Pesticides /additives and fertilizers to even eliminate microorganisms
„„Store cleaning agents separately including the spores in bacteria
„„Do not practice cleaning and pest „„Primary method for avoiding
control activities in the presence infection is to wash hands by using
of exposed foods liquid soaps
„„Use of chemicals as per the „„Wash bends before and after
manufacturer’s instruction waste

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 Prevention of Food Safety A good sanitation programme
Hazard should need the hygiene of people working
in food industry. Personal training must
Temperature Control:
include appropriate sanitation principles
The primary rule of sanitation is of food hygiene practices.
food temperature control
1) Keep high - risk food at 58C or below Hygiene Practice
608C to avoid the temprature danger Personnel suffering from
zone. communicable disease is likely to be
2) Should ensure the availability of transmit infection through food. So they
thermometer to all food storage areas must be restricted from production and
3) Monitoring of temperature on food handling areas. Persons who are with
regular basis infected wound, skin infection or health
4) Thawing foods must be done in the problems must be restricted from the
refrigerator or under cold water kitchen and serving areas.

Plate 5.3 Hygienic Practice

Plate 5.1 Temperature Control
Hand Washing
Personal Hygiene Practices All personnel involved in food
handling must thoroughly wash hands
with hand washes using warm water.

Food Handling Practices

„„Food handling personnel should
consume food in the place allocated
for them
Plate 5.2 Personal Hygiene „„Should not use tobacco in any form

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 „„Should never use a tasting spoon twice Adulterants
„„Follow hygienic practices while An adulterant is any material
transporting and storing which is or could be employed for making
„„Should use sanitary plastic disposable the food unsafe or sub-standard or mis-
gloves while serving food branded or containing extraneous matter
„„Should clean equipment before and (FSSAI, 2006).
after use
Concept of Adulteration
Food is adulterated
„„If the food contains any other
substance which affects the quality or
health of the consumer.
„„If the food has been prepared, packed
or kept under unsanitary conditions
whereby it has become contaminated
or injurious to health.
„„If the food consists wholly or in
part of any filthy, putrefied, rotten
decomposed or diseased animal
or vegetable substance or is insect
infested or is otherwise unfit for
human consumption.
„„If any colouring matter other than
that prescribed in respect thereof is
5.2 Food Adulteration
present in the article or if the amounts
Food Safety and Standard Authority of the prescribed colouring matter
of India (FSSAI) defines food adulteration which is present in the article are not
as the addition or subtraction of any within the prescribed limits.
substance to or from the food, so that the
natural composition and the quality of Types of Adulterants: Adulteration
food substance is affected. may be intentional or incidental.

One form of adulteration is an Intentional adulterants:

addition of another substance to a food Intentional adulterants are those
item in order to increase the quantity of substances that are added as a deliberate act
the food item in raw form or prepared on the part of the adulterer with the intention
form which may result in the loss of actual to increase the margin of profit. Some
quality of food item. intentional adulterants are sand, marble chips,
Reasons for food adulteration: stones, mud, chalk powder, water, mineral oil
Adulterants are added to increase the and coal tar dyes. These adulterants cause
weight and get more profit. harmful effects on the body.
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 Incidental Adulterants Turmeric powder is adulterated
with ‘metanil yellow’. ‘Metanil yellow’ is
Incidental adulterants are found
produced utilizing some raw materials
in food substances due to ignorance,
like ‘metanilic acid’ and ‘diphenylamine’.
negligence or lack of proper facilities. It is
The risk of consuming turmeric powder
not a wilful act on the part of the adulterer.
mixed with ‘metanil yellow’ is that it is
E.g.. Pesticides, droppings of rodents,
purely carcinogenic – means it is capable
larvae in food.
of causing cancer in living tissues.
The common adulterants are
Milk is adulterated with water,
chalk, urea, caustic soda and skimmed
milk. Khoya is adulterated with paper,
refined oil and skimmed milk powder.

Plate 5.6 Spices

In black pepper, the adulterant

used is papaya seeds to add bulk. The
harmful effect is that papaya seeds can
Plate 5.4 Milk cause serious liver problems, stomach
disorders, severe glaucoma and epidemic
Pure Honey is often adulterated dropsy.
with several types of standard sugar Chilli powder is often adulterated
solution, glucose, fructose, sucrose and with a similar looking substance like brick
also with cheap syrups, corn, inverted powder.
sugar and cane sugar.
Ginger is used widely in culinary
practice in India in the fresh or dry form.
Dry ginger is often coated with blue
coloured dye ultramarine blue to prevent
insect infestation. It is an inorganic
pigment used as laundry whitener.
In Ice cream the adulterant is
pepper oil, ethyl acetate, butraldehyde
and washing powder that are not less than
poison. Pepper oil is used as a pesticide
Plate 5.5 Honey and ethyl acetate causes terrible diseases
affecting lungs, kidneys and heart.

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 colour. This can cause diarrhea, stomach
disorders, giddiness and severe joint pains.
Tomato sauces mostly used in local
fast food centres are, artificially made
from ‘pumpkin pulp’, ‘sugar’, ‘non-edible
colours and flavours’ with less amount of
tomato. These sauces with ‘artificial colours
and flavours’ are highly carcinogenic.

Plate 5.7 Ice cream

Food grains like rice and wheat are

a part of staple food in India. Powdered
rice and wheat is usually adulterated with
starch. Rice is being adulterated with small
‘grains of stones’ to increase the overall
weight per quintal by retailers.

Plate 5.10 Tomato Ketchup

Tea leaves are often adulterated

with chemicals and additives to add its
aroma or flavour. Ordinary substances for
adulterating tea include, Prussian blue - a
non soluble, blue pigment commonly used
to colour blueprints, crayons, paintings,
Plate 5.8 Food Grains and paint; it is non-toxic to humans.
Indigo - a blue dye derived from the Indigo
Coffee powder is usually feratinctoria plant; it is non-toxic to
adulterated with tamarind seeds, chicory humans. Graphite (Plumbago) - a naturally
powder and also used to add bulk and occurring mineral that is a form of carbon;
commonly used as the “lead” in pencils.

Plate 5.9 Coffee Powder Plate 5.11 Tea Leaves

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 Gypsum — a soft, naturally occurring Contamination of foods with
mineral is used to alter colour of tea. harmful micro organisms
Vegetable oils - Edible oils are Some raw foods like meat, fish,
adulterated with mineral oil, karanja oil milk and vegetables grown on sewage are
or castor oil. This causes loss of eyesight, likely to be contaminated with harmful
damage to liver, heart problems, stomach microorganisms. These are generally
infections or cancer Young children and destroyed during cooking or processing of
senior citizens with poor immunity are food. Some of the micro organisms may
more susceptible to this. survive due to inadequate heat processing.
Even, low moisture foods when stored
in humid atmosphere get infected with
pathogenic fungus which causes serious
illness.

Metallic contamination
Contamination of food with lead
can cause toxic symptoms. Lead brings
Plate 5.12 Vegetable Oils about pathological changes in the kidney,
liver, and arteries. The common signs of
Traditional sweets - Khoya and lead poisoning are nausea, abdominal pain,
paneer are commonly used for the anaemia, insomnia, muscular paralysis
preparation of traditional sweets, and and brain damage. Fish caught from water
are often adulterated with starch. Silver contaminated with mercury salt contains
coating (vark) used to decorate sweets is large amount of mercury. The other elements
made from silver. According to Indian which are toxic in small doses are cadmium,
regulations, silver must be 99.9 per cent arsenic, antimony and cobalt.
pure if it is used as a food ingredient.
However, with silver becoming expensive
many sweet shop owners use silver vark Packaging hazards
containing aluminium. Polyethylene, polyvinyl chloride
and other allied compounds are used
to produce flexible packaging material.
While this method of packaging is very
convenient, it must not contain any
noxious thermal breakdown products
which could be injurious to health.
Further, temperatures used for sealing or
sterilization should not result in formation
of toxic residues. Therefore, it is essential
to use food grade plastic packaging
Plate 5.13 Traditional Sweets materials for packaging foods.
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 Prevention of Food Adulteration Act in
the year 1954 with the objectives to
„„Ensure pure and wholesome food to
the consumers and also to prevent
fraud or deception.
„„Protect the public from poisonous and
harmful food.
„ „Prevent the sale of substandard
Plate 5.14 Low Quality Food Grade foods.
Plastic
„„Protect the interests of the consumers
by eliminating fraudulent practices.
Other adulterants
Pests such as rats, rodents and insects Food additives
introduce into the food a high degree of filth
Food additives have been used for
in the form of excreta, bodily secretions and
centuries to enhance the appearance and
spoilage microorganisms. Chemicals like
flavour of food and prolong shelf life. Food
DDT are absorbed by the small intestine
additives find their way into the foods
when ingested. The toxins usually pile up
to help ease processing, packaging, and
in the fatty tissues of such vital organs as
storage. Some additives have been used for
the thyroid, heart, kidney, liver, mammary
centuries; for example, preserving food by
gland and damage these organs.
pickling as with vinegar, salting, as with
This incidental poisoning can be bacon, preserving sweets or using sulphur
prevented by: dioxide as with wines.
„„Regular market surveys to warn
people on the dangerous build-up of
toxins in food.
„„Stepping up the integrated pest Food Additive
management programme to teach A food additive is a substance
farmers to use pesticides judiciously. added to food to enhance its flavour or
No spraying should be done a week appearance or to preserve it
before harvest.
„„Using safer pesticides
„„Washing vegetables thoroughly before Artificial Sweeteners
cooking.
Aspartame is found in foods
labelled “diet” or “sugar-free”. Aspartame
Prevention of Food is believed to be carcinogenic, neurotoxin
Adulteration Act (PFA 1954) and accounts for more reports of adverse
Keeping the large scale adulteration reactions than all other foods and food
in view, legislation was passed called additives combined.
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 It is found in diet or sugar-free Trans Fat
sodas, diet coke, coke zero, desserts,
Trans fat is found in
sugar-free gum, drink mixes, baking goods,
deep-fried fast foods, chips and crackers,
table top sweeteners, cereal, breath mints,
baked goods, and certain processed
ice tea, chewable vitamins and toothpaste.
foods made with margarine or partially
hydrogenated vegetable oils. Trans fats are
formed by a process called hydrogenation.
Numerous studies show that trans
fat increase LDL cholesterol levels
while decreasing HDL or good cholesterol,
increases the risk of heart attacks,
heart disease, and strokes, and contributes
to increased inflammation, diabetes, and
other health problems.
Plate 5.15 Artificial Sweeteners

Monosodium Glutamate-
(MSG / E621)
MSG commonly known as
Aginomoto is an amino acid used as a
flavour enhancer in soups, salad dressings,
chips, frozen entrees, instant noodles,
Chinese foods and many restaurant foods.
Plate 5.17 Trans Fat
Studies show that regular consumption
of MSG may result in adverse side effects
which include depression, disorientation, Common Food Dyes
eye damage, fatigue, headaches, and Artificial colourings which are
obesity. MSG affects the neurological found in soda, fruit juices, and salad
pathways of the brain. dressings, may contribute to behavioural
problems in children and lead to a
significant reduction in IQ.

Plate 5.16 Monosodium Glutamate Plate 5.18 Artificial Colouring

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 FSSAI Drafts the Food Safety „„Printed surface of packaging material
and Standards (Packaging) must not come into direct contact
Regulations, 2017 with food products
The FSSAI has issued a notice „„Newspaper or any such material shall
proposing new packaging regulations. In not be used for storing and wrapping
the regulations, the FSSAI has defined of food
the terms related to packaging so that
the terms like food grade, multilayer
food packaging, overall migration
limit, package or container, primary The FSSAI has removed the
and secondary food packaging and following two additives from the list of
specific migration limit are all clearly additives that can be used
understood. „„Potassium Bromate
„„Cyclamates
General Requirements
Potassium bromate is a cancer-
„„Only food grade quality material must causing substance used in bread
be used for packaging, preparation, and bakery products. Cyclamates is
storing, wrapping, transportation and used in jams, jellies, marmalades,
sale or service of food shall be of food dairy based drinks, confectionary.
grade quality. Henceforth these two additives will
„„The ink used for printing on no longer be allowed to be used in any
food packages shall conform to IS: food category.
15495
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 food shall meet the requirements of
packaging materials.
IS:15495 – The Bureau of
Indian Standards (BIS) has framed a
standard code of practice of printing 5.3 FSSAI
ink for food packing to be IS ;
15495. The ink under this guideline FSSAI (Food Safety and Standards
should not contain any hazardous Authority of India) is a statutory body
chemicals that may get transferred to governing the food safety of the country. It
the food. is an autonomous body established under
the Ministry of Health and Family Welfare,
Hence avoid using printed Government of India. The Chairperson
paper to packing and serving foods. and Chief Executive Officer (CEO) have
been appointed by government of India
and head quartered at New Delhi.
„„Tin containers once used, shall not be
re-used for packaging of food FSSAI has been established under
Food Safety and Standards Act 2006
„„Food products shall be packed in
which consolidates various acts and
clean, hygienic and tamper proof
orders that have hitherto handled food
bottles or containers.
related issues in various ministries and
„„In case of multilayer packaging, the departments.
layer which comes in contact with

Figure 5.2 Framework of Food Safety Regulators

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 Laws relating to food before „„By moving from multi-level, multi-
FSSAI 2006: departmental control to a single line
of command
Various Central acts like,
„„Integrated response to strategic
„„Prevention of Food Adulteration Act,
issues like novel foods, health
1954
foods, nutraceuticals, organic foods,
„„Fruit Products Order, 1955 International trade and proprietary
„„Meat Food Products Order, 1973 foods.
„„Vegetable Oil Products (Control) „„Achieve high degree of consumer
Order, 1947 confidence in quality and safety of
„„Edible Oil Packing (Regulation) food.
Order, 1988 „„Create investor friendly regulatory
„„Solvent Extracted Oil, De-Oiled Meal mechanism with emphasis on self-
and Edible Flour (Control) Order, regulations and capacity building.
1967 and „„Every food business operator (FBO)
„„Milk and Milk Products Order, 1992 needs to get a FSSAI license – from
petty shop to high end manufacturers.
The Food Safety and Standard Act
2006 (FSS) is a bucket for all the older
laws, rules and regulations for food safety. Objectives of FSSAI 2006
The FSS Act brings all seven older „„To consolidate the laws relating to
acts into one umbrella. food
„„To lay down science based standards
How it integrates? for articles of food
It is an Act of the parliament that „„To regulate the manufacture, storage,
received the assent of the President of India distribution, sale and import of food
on 23rd August 2006. The act aims to establish products
„„A single reference point for all matters „„To ensure availability of safe
relating to food safety and standards, and wholesome food for human
regulations and enforcements consumption

Functions of FSSAI

Framing of Regulation Laying down mechanisms and

„„To lay down the standards and guidelines
guidelines in relation to articles „„For accreditation of certification
of food and bodies engaged in certification of
„„Specifying appropriate system of food safety management system
enforcing various standards thus for food businesses.
notified.

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 Laying down procedure and guidelines „„Residues of various contaminants
„„For accreditation of laboratories in food products,
and notification of the accredited „„Identification of emerging risks and
laboratories „„Introduction of rapid alert system.
„„To provide scientific advice Creating an information network
and technical support to across the country so that
central Government and state
„„The public, consumers,
Governments
panchayats receive rapid, reliable
In the matters of framing the policy and objective information about
and rule food safety and issues of concern
„„In areas which have a direct or „„Provide training programmes
indirect bearing of food safety for persons who are involved or
and nutrition intend to get involved in food
Collect and collate data regarding businesses.
„„Food consumption, „„Contribute to the development of
„„Incidence and prevalence of internal technical standards for
biological risk, food, sanitary and phyto-sanitary
standards.
„„Contaminants in food,
„„Promote general awareness about
food safety and food standards.

Safe and Nutritious Food This initiative promotes safe and

healthy diets through FSSAI trained Food
Safe and Nutritious Food (SNF) at
Safety Supervisors (FSS) and Health and
work place is a nation-wide campaign to
Wellness Co-ordinators (HWC) at every
help people eat safe, eat healthy and eat
work place across India.
right at their work place.

Figure 5.3 Safe and Nutritious Food

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 Orange Book „„Maintaining hygienic and sanitation
The Orange book is organised into It provides useful tips, do’s and
three parts. The first part is meant for HR/ don’ts, methods and practices that should
Administration, to create a system and an be followed in Indian Kitchens.
enabling environment to ensure food safety
and nutrition for everyone at the work
Yellow Book
place. The second part is for the canteen
or cafeteria establishment to ensure that The yellow book is an interactive
the food served in the work place, whether and illustrative, easy to understand guide
prepared in-house or catered from outside, which becomes an important tool for
is safe and wholesome. The third part is parents, teachers and students. This book
for employees, which indicates useful tips serves as a ready reckoner that includes
and suggestions to empower employees to material for classroom narrative lectures
eat and stay healthy at the workplace by as well as laboratory exercises. It aids as
making informed choices about the food a comprehensive tool kit in the form of
they consume. training manual, power point presentations,
activities, posters and handouts.
Pink Book The “yellow book” is aimed at
inculcating wholesome food habits at
a young age, as habits formed in the
early years stay throughtout the life.
The activities and guidelines have been
designed to encourage adoption of safe
and nutritious food practices at schools.

Licensing & Registration

Registering Authority
Food Safety Officer or any official in
Panchayat, Municipal Corporation or any
Figure 5.4 Safe and Nutritious Food other local body in an area, notified as such
by the State Food Safety Commissioner
A guide for safe and nutritious food for the purpose of registration
at home. The book covers sections namely,
State Licensing Authority
„„Selecting and purchasing food
Designated Officers appointed
„„Serving food
under Section 36(1) of the Act by the
„„Preparing and cooking food Food Safety Commissioner of a State or
„„Eating healthy UT-Union Territory for the purpose of
„„Packing food and licensing and monitoring.

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 How to display the FSSAI The height of the letters and the
logo and licence on the label numeral of license number shall be
as prescribed as per Food Safety and
The FSSAI logo and the license
Standards (Packaging & Labelling)
number of the brand owner shall be
regulation, 2011.
displayed on the label of a food package
in the colour that is in contrast to the
background.

Figure 5.5 FSSAI Labels

Central Licensing Authority process that needs serious and constant

Designated Officer appointed by consideration. Food handling practices,
the Chief Executive Officer of the FSSAI in personal hygiene and clean premises are
his capacity of Food Safety Commissioner. to be maintained and clean procedures to
be followed by the staff.
Thus FSSAI plays a very crucial
role and has the major responsibility for In 1971, Hazard Analysis Critical
protecting and promoting public health Control Point (HACCP) took form at the
through the regulation and supervision of National conference of Food Production,
food safety. where risk assessment was combined with
the critical point concept. The United
Nations Codex Alimentarius Commission
5.4 HACCP Food Hygiene standard approved
HACCP as an internationally accepted
Hazard Analysis Critical method for ensuring food safety by
Control Point (HACCP) identifying hazards and monitoring the
Hygiene and sanitation of food at Critical Control Points (CCP) in the
all levels is an important and compulsory process.

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 Figure 5.6 Food Licensing Authority and Types

Other Recent Initiatives By Inspection & sampling); http://

FSSAI foscoris.gov.in/fakan
1. FSKAN Portal; Food Safety 4. InFoLNet (Indian Food Laboratory
Knowledge Assimilation on Network: Network: A digital Platform
To Serve as a Consortium of connecting all the labs across India)
research thesis, e-books, e-journals, http://infolnet fssai.gov.in/fakan
leading papers and articles pertaining 5. Food Safety on wheel (Mobile Testing
to food safety, hygiene and nutrition. Units Launched in few states);
http://fssai.gov.in/fakan 6. Food Fortification Resource Centre:
2. FOSTaC (Food Safety Training and http://ffrc fssai.gov.in
certification); http://fssai.gov.in/fakan 7. Food Safety Connect: An online
3. FOSCoRIS (Food Safety Platform for consumer to voice
Compliance through Regular their food Safety concern.

Food companies can’t lie now! FSSAI to prohibit terms like

pure, natural, authentic on packaged foods
The only exception to the rule is that the products so labelled can be washed,
peeled, chilled, trimmed or put through other processing stages that could alter its
basic characteristics.

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 Figure 5.8 Different types of Hazards
Figure 5.7 HACCP What? Where?
Principles of HACCP
How?
„„Conduct Hazard Analysis
A Hazard is defined as a biological, Identification of the hazard is done
chemical or physical agent in, or condition in two steps, first identify what the hazard
of, food with the potential to cause an is, then evaluate the risk of the hazard for
adverse health effect. Hazards can be the consumer. The hazard evaluation is a
„„physical (metal contamination) determination of the degree of risk to the
„„chemical (a cleaning product could consumer.
contaminate the product or there „„Identify Critical Control Points
are toxins that could contaminate
A Critical Control Point (CCP)
the product) and
is a procedure in a food manufacturing
„„biological (bacteria or virus could process. It can be applied at the point at
contaminate the product). which a hazard is identified. This will
HACCP is a procedure that prevent, eliminate, or reduce the hazard to
examines each stage in the food production an acceptable level. Thus, food safety can
process. It helps to find the hazard that may be achieved.
appear at any stage of the food production
process. It critically examines each stage „„Establish critical limits for each
of the food process until it reaches the Critical Control Point
customer. Once the potential hazard is A critical limit is the maximum
found in the process, whether it is within or minimum value to which a physical,
the preparation, processing, storage or biological, or chemical hazard to the food
service, it should be either be eliminated must be controlled. The various methods
or minimized. that can be used to control the hazard
should be identified.
Awareness of food-borne illness
is on the rise and concern throughout „„Establish Critical Control Point
the industry is driving the use of monitoring requirements
HACCP and HACCP based certification The methods for control should
programmes. be monitored. This is necessary to ensure

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 Figure 5.9 HACCP Principles

that the process is under control at each

Critical Control Point. Each monitoring
procedure and its frequency should
be listed in the organization’s HACCP Validation – It is the action of
plan. checking or proving the validity or
„„Establish corrective action accuracy of something, that can be
legally or officially acceptable.
The organization’s HACCP plan is
needed to identify the corrective action
to be taken if a critical limit is not met. „ „Establish record keeping procedures
Corrective action are intended to ensure
The HACCP regulation requires
that no product is injurious to health
that all organizations to maintain
when it enters the market.
certain documents, such as hazard
„„Establish procedures for ensuring the analysis and written HACCP plan, and
HACCP system is working as intended records documenting the monitoring
Validation ensures that there is of Critical Control Points, critical
production of a safe product scientifically. limits, verification activities, and the
Verification ensures the HACCP plan is handling of processing deviations.
working as intended. Verification procedures Implementation involves monitoring,
also include a review of HACCP plans, verifying, and validating of the daily
CCP records, critical limits and microbial work that is compliant with regulatory
sampling and analysis. requirements in all stages.

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 HACCP and the quality management „„Prevent cross contamination with
system together form an organization’s other menu items-Use gloves, tongs
Total Quality Management system. and different ladles while serving food.
HACCP can be adopted by „„Personal hygiene and health standard-
all sections of the food industry. A The food service personnel should be
simplified version of HACCP has also free from infections while preparing
been introduced called Assured Safe and serving.
Catering. „„Proficiency in use and cleaning of
equipment-Separate sinks and cutting
boards should be used for vegetables
and meat.
Assured Safe Catering
Assured Safe Catering (ASC)
is based on the HACCP approach but
tends to look at the many steps or Everyone responsible for Food Safety
individual processes involved in getting „„Government - Food Legislation &
all the supplies from the supplier to the Enforcement
customer. At each point where a risk Guidelines for Industry/ Trade
is identified, a control measure needs
Information Gathering and
to be designed, implemented and
Research
monitored.
Provision for Health related
services
Examples of Critical Control Consumer Education
Points Industry - Follow GMP-GHP
„„Inspection (including temperature requirements
checks) of goods on delivery and Quality Assurance
before use. rained Managers and Food
T
„„Check for fresh and quality goods Handlers
while receiving and delivery. Reject 
Appropriate Process and
goods if spoilage is identified. Technology
„„Separate storage and holding of Informative labelling
ingredients and finished products. Consumer - Educated & Knowledgeable
„„Separate freezers should be provided Active Consumer Groups &
for raw and cooked foods. community participation
„„Correct temperature ranges for Academia - Introducing HACCP in
refrigerated and frozen foods. the curriculum
Maintain refrigerator temperature GMP – Good Manufacturing Practices
between 34°F and 40°F. The freezer GHP – Good Hygienic Practices
temperature should be -10 to -20°F.
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 How to establish HACCP? How to maintain HACCP?
„„Choose a specific menu or group of „„Monitor the information (E.g.. Record
items in a menu temperature and maintain a chart) and
„„Draw up a flow diagram showing how take effective action when needed.
the items are made „„Alter the HACCP system as necessary
„„Select the most relevant person who in the processes.
should „„Periodic checks should be carried out
a) Modify the flow diagram if to ensure all instruments are safe.
necessary „„Periodic microbiological testing
b) Inspect each stage and clearly find should be done in the lab of raw
out where significant hazards materials, equipment and product.
could occur both under normal „„Ensure adequate personnel
and occasional conditions monitoring, training and retraining.
c) Make a note of all predictable
Use of HACCP in food service
causes of each hazard
operations
d) Point out each CCP and how
they can be controlled The most common aspects to be
considered are:
„„State the control procedures at each
CCP and change working practices as „„Handling and storage procedures from
necessary. delivery to service of the menu items
„„Handling items and temperatures
„„Cooking time and
„„Personnel training

Harvest
Processing

Growing
Manufacturing

Food Industry

Preparing Distributing
for
Consumption

Merchandising

Figure 5.10 HACCP and its Uses

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 GLOSSARY
Pathogens : A bacterium, virus, or other microorganism that can cause disease
Gravitate : Move towards or be attracted to
Salience : The quality of being particularly noticeable or important;
prominence
Monetary status : Financial status
Glaucoma : A condition of increased pressure within the eyeball, causing
gradual loss of sight.
Migraine A recurrent throbbing headache that typically affects one side
of the head and is often accompanied by nausea and disturbed
vision
Seizure Uncontrolled electrical activity in the brain, which may
produce a physical convulsion, minor physical signs, thought
disturbances, or a combination of symptoms.
Nutraceuticals Another term for functional food.

LINKAGES
„„https://www.bing.com/videos/search?q =factors+affecting+food+acceptability+
sensory+evaluation&&view=detail&mid=A707E113835CE
480FDD7A707E113835CE480FDD7&&FORM=VRDGAR
„„https://www.bing.com/videos/search?q =adulteration+in+foods&&view=
d e t a i l & m i d = FA F 9 7 F 0 0 4 1 A 4 5 8 1 6 5 8 5 9 FA F 9 7 F 0 0 4 1 A 4 5 8 1 6 5 8 5 9 &
&FORM=VRDGAR https://www.bing.com/videos/search?q=fssai&&view=
detail&mid=EF8BC449DC1E9BFECF6AEF8BC449DC1E9BFECF6A&
&FORM=VRDGAR
„„ht t p s : / / w w w. b i n g . c o m / v i d e o s / s e a r c h ? q = h a c c p & & v i e w = d e t a i l & m i d =
0FB45BDD78C28792639B0FB45BDD78C28792639B&&FORM=VRDGAR
„„ht t p s : / / w w w. bi n g . c om / v i d e o s / s e a rc h ? q = t y p e s + of + k it c h e n + l ay o ut & &
view=detail&mid= 3E2CE2AC5154C0BBDA3F3E2CE2AC5154C0BBDA3F&&
FORM=VRDGAR

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 STUDENT ACTIVITY
„„ Evaluate the foodstuffs in the school canteen.
„„ Use tests to identify adulterants in foodstuffs.
„„ Read a FSSAI label and report about it.
„„ Find the Critical Control Points in the preparations the student prepares.

TEACHER ACTIVITY
„„ Prepare a rating scale to find the acceptability of various foodstuffs in the
school canteen.
„„ Prepare adulterated foodstuffs for identification.
„„ Arrange a visit to a food product factory and teach the students how to read
a label.
„„ Plan a competition to find the critical control points while preparing the food
products.

QUESTIONS

Choose the correct answer (1 Mark) c) Accessibility

1. __________ is the microbial hazard d) Analysis
that causes food spoilage. 3. __________ is an intentional
a) Untreated water adulterant.
b) Soda a) Stone
c) Equipment b) Bird dropping
d) Sweetner c) DDT
2. Identify the ‘A’ that is not under food d) Pest droppings
security __________. 4. Turmeric is adulterated with
a) Acceptability __________
b) Availability a) Brick powder
b) Metanil yellow

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 c) Chalk powder 10. __________ is a statutory body
d) Saw dust governing the food safety of the
country.
5. Mustard seeds are adulterated with
__________ a) FPO

a) Papaya seeds b) FSSAI

b) Tea leaves c) ISI

c) coffee powder d) HACCP

d) Argemone seeds 11. FSSAI was established on __________

6. __________ is found in foods labelled a) 23rd August, 2000

diet or sugar free. b) 23rd August, 2004
a) MSG c) 23rd August, 2005
b) Aspartame d) 23rd August, 2006
c) Acesulfame-K 12. The __________ book is a guide for
d) Saccharin safe and nutritious food at home has
been specially crafted for kitchens in
7. Trans fats are found in __________
Indian homes.
a) Baked goods
a) Pink
b) Fruit juices
b) Yellow
c) Spices
c) Orange
d) Coke
d) Green
8. Pillsbury published the first
13. The __________ book” is aimed at
comprehensive regulation on HACCP
inculcating wholesome food habits at
in __________
a young age, as habits formed in our
a) 1973 early years stay with us for life.
b) 1975 a) Pink
c) 1977 b) Yellow
d) 1979 c) Orange
9. A __________ is the maximum or d) Green
minimum value to which a physical,
14. __________ is used in Chinese food.
biological, or chemical hazard to the
food must be controlled. a) MSG

a) Critical point b) SNF

b) Critical limit c) BSI

c) Critical note d) ISI

d) Critical side

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 15. Maintain refrigerator temperature III. Answer in a paragraph (5 Marks)
between __________ 1. What are the key principles of food
a) 38°F and 46°F hygiene according to WHO?
b) 45°F and 50°F 2. Write a note on artificial sweeteners.
c) 34°F and 40°F 3. State the aims of FSSAI?
d) 24°F and 30°F 4. Define ‘Hazard.’
5. Give examples of Critical Control
II. Answer in 3 lines (3 Marks) Points.
1. Classify the factors affecting food
safety. IV. Answer in Detail (10 Marks)
2. What are the types of adulterants? 1. Discuss on food safety hazards and
3. Enumerate how honey is adulterated? its prevention
4. Point out how incidental poisoning 2. Explain any 10 foods that are
can be prevented? adulterated.
5. Write a note on MSG. 3. What are the functions of FSSAI?
6. What kind of adulterants can you 4. Write in detail the principles of
identify in cakes and samosas? HACCP.
7. What are the objectives of FSSAI? 5. If you want to start a food service
operation how will you maintain
8. Write a note on the pink book?
hygiene and sanitation using the
9. What is Assured Safe Catering? principles of HACCP?
10. Identify the causes for incidental
adulterants.

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 6 Management

Learning Objectives

„„ Obtain thorough knowledge of principles of management

„„ Understand the basic functions to be performed by a food service manager
„„ Focus attention on the utility of each resources available for food service manager.

Food service managers need to be

proactive and stay ahead instead of being 6.1 Principles and Functions
reactive. Proactive managers continuously of Management
analyze the business environment and
work for the improvement. The managers 6.1.1 Principles of
should have concern for employees and Management
customers besides dealing with food
service operations. They need to adopt Henry Fayol puts forward some
management principles, managerial basic principles to be followed by the
roles and managerial functions for catering manager.
efficient outcome. Management experts Fayol’s Principles of Management
have developed a set of principles 1. Division of work
of management to guide managers
2. Authority and Responsibility
to take managerial decisions. Hence
it is necessary to understand and 3. Discipline
comprehend the principles and functions 4. Unity of Command
of management. 5. Unity of Direction
Harold Koontz defines management 6. Individual Goals Subordinate to
as “the art of getting things done through establishment goals
and with people in formally organized
7. Payment or Remuneration
groups. It is the art of creating an
environment in which people can perform 8. Scalar Chain
as individuals and co-operate towards the 9. Orderliness
attainment of groups goals”. 10. Loyalty and devotion

6. Management 134

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 11. Work stability one superior only and he is answerable
12. Initiative to him. This helps to avoid confusion
regarding what has to be done, when it is to
13. Control
be done and how it is to be done. If orders
14. Espirit de corps (Union is Strength) are obtained from more than one superior
The principles are discussed below: then it leads to disorganized performance.

1. Division of work 5. Unity of Direction

It refers to the division of work among Without proper direction the unity
various individuals in the organization. of command cannot be achieved. This
It brings about specialization in every principle is essential to focus on efforts,
activity. The idea of this principle will save the unity of action, and co-ordination of
the time and energy needed to complete a strength.
task and increase the speed, accuracy and
efficiency of work. With the increase in size
of establishment, the principle of division
of work becomes more applicable.

2. Authority and Responsibility

“Authority is the right or power
to give orders to the subordinates”.
Responsibility means “the duty which
the subordinate is expected to perform Plate 6.1 Unity of Direction
by merit of his position. “For E.g.: In the
task of meal preparation, the production 6. S
 ubordination of individual
manager might delegate to the head chef goals to the general goal
in the kitchen. It is the responsibility of
This principle is important for the
the chef to ensure the right menu, portion
success of any establishment. Priority
control, quality, and customer satisfaction.
should be given to organization’s benefits/
objectives/interest over the personal
3. Discipline
benefits/objectives/interest. The manager
The principle of discipline covers directs the employees in such a manner that
punctuality, courtesy, obedience, respect, subordinates work for their objective and
adherence to rules and regulations. All of ultimately the organizational objective is
these are essential for smooth running of achieved.
food service establishments.
7. Payment or Remuneration
4. Unity of Command
Fair wages must be provided to all
Unity of command emphasizes that employees/staff so as to motivate them to
one subordinate should receive orders from do their best.
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 8. Scalar Chain 13. Control
This refers to the chain formed It is also referred as “span of
by staff placed at different levels in an control.” Greater efficiency can be brought
organization like – lower level, middle when there is good control of a supervisor
level and top level. This hierarchical line or higher authority to cover the work.
will enable to have proper authority and
effective communication. 14. E
 sprit de corps (union is
strength)
9. Orderliness This principle indicates the spirit
“A place for everything and of loyalty and devotion which unites
everything in its place” is most suitable the members of group. Harmonious
for food service establishment that is human relations in the food service
constantly handling materials, heavy establishments will bring loyalty among
equipment and working with fuels. With employees which is a source of strength
regard to human resource, orderliness is for the establishments
“the right man is in the right place at the
right time.”

10. Loyalty and Devotion

The principle of loyalty and
devotion ensures a conducive atmosphere
to work so that there is harmonious
relations at work place.

11. Work stability Plate 6.2: Unity is Strength

This principle deals with minimized
labour turnover. It ensures that time must In order to bring better
be given to each employees in order to understanding between staffs and to reach
learn each job, if they are frequently the set goals the appropriate principles
subjected to job rotation. must be followed for the successful food
service operation by the managers and
subordinates.
12. Initiative
When staff are given an opportunity 6.1.2 Functions of
to suggest some plans they feel highly Management
motivated. For E.g.: if a recipe idea offered
by an assistant cook is accepted and A manager in the food service
prepared by the head cook, it increases establishments has to perform various
the morale and also the work efficiency of functions for the achievement of pre
employees. determined objectives during the process
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 of managing man, money, material and 1. Planning
other resources.
Planning is one of the important
Luther Gulick (1937) coined functions of management. Planning is
the word ‘POSDCORB’ to describe the defined as a ‘function of the management
functions of management. that helps in developing a course of
action for meeting the desired objectives,
designed to fulfill overall organizational
goals’.

Figure 6.3 Functions of Management

Managing
Plate 6.4: Planning

Planning
Planning is necessary to ensure
proper utilization of human and non-
human resources. It is an intellectual
Organizing
activity that helps in avoiding confusion,
uncertainties, risks and wastages. Planning
is deciding in advance - what to do, when
Staffing
to do and how to do. It bridges the gap
from where we are and where we want to
be”.
Directing
E.g.: Within a food service
operation planning is essential in setting
menu, forecasting production, scheduling
Coordinating
employees, stating policies, procedures,
methods, standards and budgets.

Reporting
2. Organizing
Organizing is the function of
Budgeting management which deals with the
arrangement, distribution and conduction
Figure 6.1 Functions of Management of responsibilities in order to accomplish
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 the common goals. Organizing process any deviation. Controlling has following
involves steps:
„„Identification of activities. a. Establishment of standard
„„Classification of grouping of activities. performance.
„„Assignment of duties. b. Measurement of actual performance.
„„Delegation of authority and creation c. Comparison of actual performance
of responsibility. with the standards and finding out
deviation if any.
„„Coordinating authority and
responsibility relationships. d. Corrective action.

3. Staffing 6. Reporting

Staffing is the personnel function In this function, the managers,

of employing and training human supervisor and subordinates keep
resources and maintaining favourable informed the progression of work or task
work conditions. Staffing involves: accomplished through records, reports
and inspection.
„„Manpower Planning-Recruitment,
Selection and Placement 7. Budgeting
„„Training and Development
This includes financial planning,
„„Remuneration accounting and controlling. Through
„„Performance Appraisal control, standards of acceptability and
„„Promotions and Transfer accountability are set for performance.

4. Directing
Directing needs continuous process 6.2 Time, Money and Energy
of decision making, communication in Management
order to ensure appropriate action from A food service establishment has
subordinates. Incomplete directions to utilize the required resources – time,
from managers will lead to friction money and energy to survive in its ever
among employees. The four primary changing and competitive environment.
components of direction are supervision,
communication, leadership and
6.2.1 Time Management
motivation.
Equal distribution of time to
5. Controlling human resources is important for the best
Controlling is the process of performance within a scheduled time.
checking whether or not proper progress For E.g.: Food has to be served in
is being made towards the objectives and time in the food service operations. This
goals and acting if necessary, to correct needs immense plans and schedules.
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 achieve that, money has to be invested
and spent in order to acquire the other
resources necessary for the production
and service of food. Money flow in the
establishment will occur when food is
available for the customers. Following ways
will ensure good investment decisions of
money for food service establishment.
„„Area of the space should be adequate
Plate 6.5 Time Management in order to cope with the expected
number of customers and the range
Due to peaks and troughs of activity of services to be offered both for short
in food service operations, a lot of valuable and long term.
resources get wasted, at different points
„„Ergonomic suitability design of
of production and service cycle. Hence
equipment, furniture, structure,
analyzing each employees work and their
surfaces, fittings for use by staff and
utilization of time becomes essential.
customers.
Factors for poor management of „„Control of operating and maintenance
time in kitchens and service areas are: costs.
„„Reaching late to work spot. „„Flexibility, durability and continuity
„„Absence of production plans in and safety of areas, equipment and
advance. materials.
Moreover a constant review or
„„Failure of requisition of ingredients in
evaluation on money spent is necessary to
time to start the work.
ensure success of catering operations.
„„Improper maintenance of equipment
and work centers.
6.2.3 Energy Management
„„Laziness, fear towards superiors,
excessive supervision, and ignorance. The important energy resources
„„Family problems or medical or social in food service establishments are
or psychological problem. fuel sources and human efforts. With
prevailing high prices, shortages and non-
Constructive, planned action, proper
availability these resources, people had
management style, focused attention and
never thought of conserving until recently.
maintenance of adequate records have to
be set in the food service establishments to The fuel energy is wasted in food
effectively manage and save the time service establishment, especially in kitchen.
E.g.: the ways of fuel energy wasted are listed:
6.2.2 Money Management „„Keeping switches on much before it is
required especially on ovens, stoves or
The main aim to food service grills.
establishments is to make profits. To
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 „„Equipment is lighted for full heat regenerated incurring high cost. It is
irrespective of the size of the container. therefore necessary to find possible ways
„„Following improper methods of to save time and energy in food service
cooking. establishments, few ways are listed
below:
„„Cooking food without thawing, when
necessary. „„Invest on automatic equipment
„„Preparation of food, long before the designed to switch off fuel supply
time of service requires food to be immediately after cooking.
held hot for longer periods. „„Use of thermostats to control
„„Use of high wattage bulbs. temperatures.

„„Keeping exhaust fans running when „„Use of right size of pans.

kitchen and service areas are not in „„Proper arrangements of work centers
use. to avoid extra movements.
„„Use of colors on walls and ceilings and „„Utilise renewable source of energy ie.,
materials which absorb light instead solar energy.
of reflecting it back for visibility. This
lead to use of artificial lighting.
Similarly the human energy may be
wasted due to following factors.
„„Improper planned layouts involving
extra movement while working.
„„Uncomfortable working conditions
leading to slow movements and Plate 6.6 Solar Energy on Top of the
fatigue. Hotel
„„Poorly scheduled work and time of
staff.
„„Poor health of employees – frequent
sickness and accidents. Renewable energy sources
„„Aggressive behaviour as a personality are energy sources that are always
trait drains a lot of energy. being replenished. Some examples of
„„Lack of supervision, leading to wrong renewable energy sources are solar
methods of working. energy, wind energy, hydropower,
geothermal energy, and biomass
„„Leadership style which generates fear,
energy. These types of energy sources
anxiety and lack of confidence in
are different from fossil fuels, such as
people at work.
coal, oil, and natural gas.
Time and energy need to be
conserved for efficient use. Time wasted „ „Placing of refrigerators away from
never returns and energy wasted can be kitchens to conserve electricity
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 and maintenance of equipment for Resources are limited and the
efficient usage. correct utilization of resources especially
„„Efforts to recycle heat given off from energy is important and should be realized
kitchens for purposes of raising by everyone and the best way to utilize is
temperature of washing water would to discover economic uses by the food
conserve lot of fuel. service establishments.

GLOSSARY
Managerial : Relating to the work of a manager
Remuneration : Money paid for the work done
Hierarchical : A system in which people or things are arranged according
to their importance
Adherence : The fact of someone behaving exactly to the rules, beliefs
Ergonomic : The scientific study of people and their working conditions
in order to improve the effectiveness.
Ignorance : Lack of knowledge, information or education

LINKAGES
„„https://www.youtube.com/watch?v=Cl4GhjSALsI Five functions of management.
„„https://www.youtube.com/watch?v=eSXP7VgGcz0 Management Basic Concepts:
The Four Functions of Management.
„„https://www.youtube.com/watch?v=JFPVgyT8ePw Definition and functions of
management
„„https://www.youtube.com/watch?v=sJa0co_3R7cHotel Energy Management System
„„https://www.youtube.com/watch?v=b-_B7Bz0a-YGreen Practices Guide a focus on
water conservation practices in hotels

STUDENT ACTIVITY
„„ Visit to a hotel industry or bakery to observe the functions of management.
„„ Debate on ways of conservation of energy in hotel industry.

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 TEACHER ACTIVITY
„„ Film show on proper utilization of time / energy / money in hotel industry.

QUESTIONS

Choose the correct answer (1 Mark) 5. The function that

initiates actual
1. Concept of specialization forms the
performance of tasks and requires
basis for __________
greater interaction between people is
a) Principles of division of work __________
b) Principles of unitary command a) Organizing
c) Principles of unitary direction b) Coordinating
d) Principles of hierarchy c) Directing
2. Punctuality, courtesy and adherence d) Evaluating
to rules fall under __________
6. The binding together, unifying and
a) Principles of orderliness harmonizing of all activities and
b) Principle of loyalty efforts is considered as __________
c) Principle of discipline a) Unification
d) Principle of unitary direction b) Coordination
3. Which principle removes chances c) Diversification
of confusion and improves d) Consideration
communication?
7. Authority and responsibility passing
a) Unitary direction on from above downward is ________
b) Unitary command a) Line relationship
c) Orderliness b) Line-staff relationship
d) Initiative c) Staff- line relationship
4. Continuous process takes place at all d) Group relationship
levels of management in __________
8. Clear cut goals and work schedules
a) Planning will __________
b) Controlling a) Minimize utility of time
c) Evaluating b) Maximize utility of time
d) Directing c) Balance utility of time

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 d) Fair utility of time d) Budgeting
9. The type of co-ordination between 14. POSDCORB was coined by
department on the same level in the __________
managerial hierarchy is __________ a) Luther Gullick
a) Vertical b) Frank Gilberth
b) Horizontal c) Robert Owen
c) Internal d) F.W.Taylor
d) External 15. POSDCORB denotes __________
10. Placing refrigerator away from a) The goals of management
kitchen will
b) The role of management
a) Reduce space in kitchen
c) The functions of management
llow more
b) A movements of
d) The principles of management
personnel
c) Conserve electricity
II. Write in three lines (3 Marks)
d) Easy ergonomics
1. Define management.
11. This behaviour will drain lots of
energy __________ 2. Give the meaning of division of work?
a) Aggressive 3. List the principles covered in
discipline.
b) Submissive
4. Write the difference between unity of
c) Autocratic
direction and unity of command.
d) Bureaucratic
5. What is Scalar chain of principle of
12. One of the poor management in management.
kitchen area is __________
6. What is meant by Espirit de corps?
a) A
 bsence of advance production
7. Expand POSDCORB.
plans
8. List the process of organizing.
b) Allowing the expert in preparation
9. Give the steps involved in controlling.
c) Maintaining smooth work flow
10. Mention the points leading to poor
d) Proper ventilation and lighting
management in kitchen area.
13. Keeping informed the progress of
work is __________
III. Write in paragraph (5 Marks)
a) Directing
1. Write on the components of
b) Controlling
direction.
c) Reporting

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 2. Explain the function of organizing as IV. Answer in detail (10 Marks)
a tool in the management process.
1. Elaborate on the principles of
3. Why planning is an important management
function of management
2. Discuss the various functions that the
4. Write a note on time and money food service mangers have to perform.
management
3. How will you effectively manage the
5. How is human energy wasted in hotel time, energy and money in the hotel
industry? industry.

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 7 Human Resource
Management

Learning Objectives

„„ Gain knowledge on recruitment process

„„ Understand the process of training new employees in food service operations
„„ Know the need for motivation
„„ Learn the leadership qualities
„„ Comprehend different methods of performance appraisal and wages.

Human Resource Management relations are needed for this. The aim
or Personnel management is highly of human resource management is to
important in a food service. One of the manage human resources effectively.
foremost functions of a food service Efficient contribution and work ethics as
manager is managing the workers a professional of a working group leads to
who come from various backgrounds. success of the food service operation.
Extraordinary skills and good human The best human resource has to
be selected wisely, placed in the suitable
position following proper procedures and
monitor the performance with adequate
supervision. The steps involved in human
Who is the father of resource management include:
personnel management?
1. Recruitment
Robert Owen, a father
2. Selection
of personnel management had
contributed the dimension of 3. Training and Motivation
welfare for employees in 1800’s. His
contribution in Factories Act 1819
helped to stop the employment of 7.1 Recruitment
children less than 12 years of age, and
also provided free schooling, housing, Recruitment is defined as “a process
recreational facilities and limited of searching for prospective employees
working hours. and stimulating and encouraging them
to apply for jobs in an organization”. In a
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 food service organization, the process of as it saves the advertising costs and the
recruitment for filling any position may management knows about the employee.
be carried out through two sources. They The employee in turn is well familiar with
are internal and external sources. the organization.
External source - Advertisement as
a source of external recruitment is a
common method. Advertisements in
newspapers, TV, local radio and business
magazines, regarding specific vacancies
and their eligibility are done, to reach
a large group of potential applicants.
Sometimes the food service organization
maintains close liaison with colleges, in
order to seek appropriate applicants.

Plate 7.1 Recruitment 7.1.1 Selection

Internal Source - The internal source After recruitment, the next step is
of recruitment is within the working selection of the qualified and competent
employees and is suitable for all positions candidates for the organization. Selection
in food service operations. Transfers is defined as the process of choosing
from one unit or another within the the best from among the prospective
same organization or promotion of candidates applied for the particular job.
existing staff, for E.g.: from assistant Recruitment and selection are often used
cook to chief cook is carried out. This as synonymous and used interchangeably,
method of recruitment is economical as they are the two sides of same coin.

Table 7.1 Differences between recruitment and selection

S.no Recruitment Selection
1 Recruitment technically precedes selection Selection follows recruitment
2. It refers to the process of identifying and It involves choosing the best out of
encouraging potential candidates to apply those recruited.
for jobs in the organization
3. It is positive as it invites as much as It is negative as it rejects a large
applicants for wider choice and increasing number of qualified applicants to
the selection ratio select the most suitable for the jobs.
4. Recruitment involves searching and Selection involves comparing the
identifying human resources identified human resources for
right position.

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 Receiving
Applications

Screening of
Applications

Employment Tests
Rejection of unsuitable
applicants

Interview

Reference Checking

Medical Examination

Final Selection

Figure 7.1 Stages in Selection Process

Selection - It is a critical process because is possible to function smoothly and

it requires heavy investment of money to achieve the objectives of the organization
get the right person for the right job. Each effectively.
step in the selection procedure will help in Induction - When appropriate human
getting more and more information about resources are placed for a suitable position
the applicant so that it facilitates decision after the process of selection, the next
making. step is to induct the new employees and
Placement - Placement is the act of to provide them training. Induction is
placing the right person for the right the process of introducing and orienting
job. Proper selection and placement of the newly placed employees to the
personnel in food service establishments institution’s objective and culture and
will help to build up a stable efficient to get familiarized with the food service
work force and productivity. Thus it operation.

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 Advantages to the
7.2 Training and Motivation management
„„Increase production
7.2.1 Training „„Decrease breakage and spoilage
„„Reduce number of accidents
Training is the act of increasing the
„„Fewer complaints
knowledge and skills of an employee for
doing a particular job. „„Increase job satisfaction
„„Low labour- turnover rate
„„Reduce absenteeism
„„High quality of performance
„„Less supervision and economical
operation
„„Higher morale
„„Facilitate to prepare future managers
„„Better management

Plate 7.2 Training Advantages to the employee

„„Self-respect
Training the new employee is
an investment. Employees need to be „„Confidence
thoroughly trained so that a maximum „„Motivation
benefit is derived on a long term basis. „„New skills, techniques and knowledge
When the employee has a familiarity on
„„Promotion
the established operational policies and
procedures, it gives encouragement for „„Higher earnings
the new worker and they will gain self- „„Adaptability
confidence. „„Increased safety
The first step in establishing
a training programme is to decide
a) Types of training
when training is needed, what needs
to be taught and who should receive 1. I
 nduction or Orientation
the training. Always goals should be training
established for the programme and an In this type, the new employee will
outline should be framed in order to meet be oriented about the history of the food
the goals. service establishment, type of menu and
The advantages of a good service, organization structure, location
training are multiple and will benefit the of departments and employees services,
organization and the employees. personnel policies and practices, rules and
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 regulations, standing orders, grievance Table 7.2 O
 n the Job Training
procedure and safety measures. Programme for a Cook
This induction training familiarizes Day 1
the location of locker rooms, cafeteria,
Understanding the various sections in
break time, leave rules and other facilities.
the kitchen
Through this the employees gain self
confidence, develop belongingness and Familiarization of available equipment
loyalty. Menu of the day
Preparation of requisition slip to
2. Internship Training storage

Internship training is usually Cleaning the work table

offered in educational or a vocational Day 2
institute to provide experiential Checking for the required ingredients
knowledge to the students to back up
practical experience on the jobs. For Understanding standard technique of
E.g.: Catering students gain practical the recipe following HACCP
knowledge by getting trained in reputed Prepreparation and preparation of
food service institution for six months to recipe
two years. Portion sizing
Holding of foods
b. Methods of training Quality check
The common two methods of Cleaning of work tables and
training are on the job and off the job equipments
training.
Description of On the job training 2. Off the Job Training
and Simulation method, Knowledge
based method and Experimental method i. Simulation method
under Off the job training are explained
Simulation is a technique which
below.
duplicates, as nearly as possible, the actual
conditions encountered on a job. Table 7.3
1. On the Job Training (OJT) gives a typical training programme for
cooks.
This method is also known as
‘observing and copying’ or ‘learning by
ii. Knowledge based method
doing. In food service industry, the new
employee is placed on the job and taught In this method, the knowledge
the skills necessary to perform it. Thus, is imparted to the employees through
this type of training for a new staff has lectures, film show, conferences and
been proved successful. seminar.
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 Table 7.3 Off- the-Job-Training Programme for Cooks
Time Subject matter Method of instruction
9.00 am to 9.45 am Hotel’s history Lecture
Present organization Discussion
Objectives Film show
Personnel policies
9.45 am to 10.30 am Kitchen equipment Demonstration
Cleanliness Discussion
Safety and maintenance
10.30 am to 11.00 am Hygiene Films
Discussions
11.00 am to 11.15 am Tea break
11.15 am to 12 noon Principles of cookery Demonstration
Grilling Discussion
12 noon to 1.00 pm Portioning Demonstration
Preparation Practical
Presentation
1.00 pm to 2.00 pm Lunch break
2.00 pm to 4.00 pm Practical cookery Practical presentation
4.00 pm to 4.15 pm Coffee break
4.15 pm to 5.00 pm Costing Talk
Portion control Discussion
5.00 pm to 6.00 pm Cleaning up

iii. Experimental methods

7.2.2 Motivation
The objective of this method is to
help an individual understand oneself and A good management will always
the dynamics of human relationship in a try to motivate employees and provide
work situation including his managerial a suitable work atmosphere. The
style. The two methods under this are productivity of food service operation is
sensitivity training and transactional directly related to the motivation of the
analysis. employees.
According to the purpose of Motivation is derived from the word
training and level of participants the most ‘motive’. Motive is defined as an inner state
desired method can be chosen to train the of individuals’ mind that activates and
employees. directs the behaviour. Motivation refers to

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 the way in which drive, aspirations, and approaches applied have resulted in
strivings are aimed to accomplish some number of theories. But here only two
goals (Figure 7.2). theories namely Maslow’s Theory and
Douglas McGregor X and Y theory are
Motive Goal Behaviour explained.

1. Maslow’s Theory
More productivity There are five levels of needs which
need to be fulfilled and motivated for a
Figure 7.2 Motivation Process
successful operation. Abraham Maslow
proposed five different kinds of human
a) Motivational theories needs, beginning with the most basic
From the time human organizations physiological needs, such as food and
were established, various thinkers have shelter, and followed by needs related to
tried to find out the answer to what safety, social needs and higher order needs
motivates people to work. Different self esteem and self actualization.

Self -
actualiza-
tion needs
(Reaching
one's
potential)

Self-esteem
needs
(Recognition,
status,
achivement)

Social needs
(Love, Belonging,
acceptance, friendship)

Safety needs
(Security,freedom from fear,
protection from harm)

Physiological needs
(Food, water, air, shelter, clothing, sex)

Figure 7.3 Maslow’s Hierarchy of Needs

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 2. D
 ouglas McGregor – X and Y „„Participation
theory „„Pride
This theory of motivation is based „„Delegation of responsibility
on assumptions about basic human „„Appreciation
nature. He termed his theories as X theory
„„Pay
(Negative/ Pessimistic) and Y theory
(Positive / Optimistic). X theory assumes The receipt of awards, due
people dislike work, avoid responsibility, recognition and praise for work well done
have no ambition and excessively secure. definitely leads to good team spirit, co-
Accordingly they must be motivated, operation and feeling of happiness.
controlled and threatened with punishment Negative or fear motivation – is
to make them work. According to Y based on force or fear.
theory, workers are positive, optimistic,
Negative motivation has certain
willingly accept responsibility and display
limitations and imposition of punishment
creativity and imagination in the work
frequently results in frustration, and leads
performance. They are self motivated,
to negative behaviour.
exercise self direction and self control
and are committed to the objectives of the This includes:
organization. „„Wage-cuts
„„Warnings
b. Types of Motivation
„„Criticism
If a food service manager wants to „„Reduction in paid holidays
get work done from his employees, he may
„„Transfer to inconvenient places
either hold them by promising a reward
or may constrain them, by installing fear. „„Dismissal
Motivation can be classified as These kinds of motivation may
Extrinsic (External-
result in lower productivity as it tends to
Positive
(Incentives) money, fame) Intrinsic dissipate human assets such as loyalty, co-
Negative (Fear) (Internal- praise and
recognition) operation and unity.
Extrinsic motivation is concerned with
Positive or incentive motivation –
external factors, which employees enjoy.
is generally based on reward. People work
This includes promotion, status, fringe
for incentives in the form of the four ‘P’s
benefits, retirement plans, health insurance
of motivation: praise, prestige, promotion
schemes, holidays and vacations.
and pay
Intrinsic motivation is concerned with
Positive motivation includes:
the feeling of having accomplished
„„Praise and credit for work done something worthwhile. This includes
„„A sincere interest in subordinates as praise, responsibility, recognition,
individuals. esteem, power, status, competition, and
„„Competition participation.

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 Employees may feel satisfied when
they are motivated in the correct way.

7.3 Leadership Qualities

Leadership is a process of influence
on a group. The food service manager has
the task to empower employees by clearly
Plate 7.3 Autocratic Leadership
establishing and communicating the
mission, accepting the responsibility of The two different styles under
leading the group, and earnings employees this are tough autocrat and benevolent
trust by showing a high regard for self and autocrat.
others. Always an empowered team is
Tough autocrat or Hard boiled
required to create an effective, smoothly
autocrat is a negative influence and uses
operating work unit.
the force of fear and punishment. Views
leadership as a matter of using orders. His
7.3.1 Styles of Leadership followers must obey him unquestioningly.
The motto in this leadership is ‘pay for
To form a team, the food service
performance’ and praise sparingly.
manager has to follow any one of the
following leadership styles. Styles are The Benevolent autocrat is often
tailor made to different situations. Based referred to as paternalistic leader. He
on the types of leader – behaviour, they looks upon himself as a parent figure.
are classified as: Benevolent autocrat is a positive influence
and uses the reward and incentives in
a. Autocratic leadership
directing his subordinates towards the
b. Democratic leadership organizational goals.
c. Laissez Faire or Free Rein leadership
d. Bureaucratic leadership b. Democratic leadership
a. Autocratic Leadership Democratic leadership, also known
as participative leadership or shared
An autocratic leader is centered
leadership, is a type of leadership style in
around the boss or head of the institution.
which members of the group take a more
He is supreme in delegating duties to
participative role in the decision-making
his subordinates. The style is efficient
process. It allows flexibility and adaptation.
and needs little or no time to consult
others during decision making. This style This leadership seeks to evolve
might be used during emergencies like a self-disciplinary mechanism, if any
breakdown when one leader’s instructions member of the group does anything which
have to be followed. is in any manner opposed to the interests
of the group. He is promptly checked and
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 controlled by other members. Democratic needs to have certain qualities. Some
style is very time consuming and requires important qualities that a leader must
a great deal of energy. possess are summarized as follows:

c. Laissez faire or Free Rein

leader
This type of leader permits his/her
followers to do whatever they want to do.
He/She does not formulate any policies
or procedures. It is often described as ‘no
leadership at all’, as there is absence of
direct leadership. This leadership can be
successful only when the followers have a
high degree of maturity.

Plates 7.5 Qualities of a Leader

i. Physical and mental vigour

In order to work for sufficiently
long hours a leader requires tremendous
stamina and vigour.

ii. Emotional stability

Leaders should be rationale and
logical to analyse the various problems
and should not be moved by emotion or
Plate 7.4 Free Rein Leader sentiments and should take appropriate
decisions. A good sense of judgment is
d. Bureaucratic leadership
also a requisite of a leader.
In this type the leader’s behaviour
relies on rules, regulation and procedures. iii. Empathy
There will be no participation or initiative
A leader should discern the
by the sub-ordinates. As a result, the
followers strength, weaknesses, ambitions
process of administration is reduced to
as well as his own and should be able to
series of routine actions.
look at things objectively and from others
view point.
7.3.2 Traits / Qualities of
effective leadership
iv. Motivation
To be able to provide effective A leader should create enthusiasm
leadership to his subordinates, a leader within him to motivate his subordinate

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 If a job is done under fear of punishment
then the behaviour of the person might
7.4 Performance Appraisal,
not remain as leader.
Wages
A good manager in a food service
v. Communicating Skill
establishment keeps his eye on his staff
A leader should have good performance and appraises continuously
communication ability to persuade, using good word, or a reprimand.
inform, stimulate, and direct his sub- Performance appraisal is the process of
ordinates. assessing the performance and progress of
an employee, in a systematic way.
vi. Ability to guide
The leader should have the ability
to guide his sub–ordinates how to
accomplish a particular task, to correct
errors, prepare them for achievement and
offer suggestions.

vii. Sociability
Plate 7.6 Performance Appraisal
A leader should be friendly, helpful,
sympathetic and easily approachable and Advantages of performance
should win confidence and loyalty of the appraisal
sub ordinates.
Appraisal helps the supervisors to
chalk out the promotion programme, decide
viii. Technical competence compensation packages for employees
A leader needs to have a thorough help them to frame training policies and
knowledge on the theory and practice programmes, understand the validity and
of his job with regard to principles, importance of the selection procedure
procedures and operations of a job. ensure effective communication and also
serves as a motivation tool.
ix. Other personal abilities
A leader should be morally sound 7.4.1 Methods of Appraisal
and essentially possess conceptual skill,
moral courage, flexibility of mind and 1. Straight Ranking Method
should have the ability to establish It is the oldest and simplest method
proper priorities. Along with leading the of performance appraisal. Here the ranking
team of employees it is also necessary of man in a work group is done against
for a manager to appraise them in an that of another. Persons are tested in order
appropriate method. of merit and placed in a simple grouping.
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 2. Paired comparison Method „„Outstanding
Here, each employee is compared „„Very good
with all the other persons in group one at a „„Good / average
time. The number of times each individual „„Fair
is compared with another is tailed on a
„„Poor
piece of paper. These numbers yield to
rank order of the entire group. For E.g.: The actual performance of an
if there are five persons to be compared, employee is compared with these grades
then A’s performance is compared to B’s and he is finally allotted one grade.
and a decision is arrived at as to whose is
better. Then A compared to B, C, D and E
with each other. Thus, one arrives at the
decisions, determined by the formulas:
Modern method of rating
N (N-1)/2 the performance of
employee
Where N represents the number
of persons to be compared. The results The Behaviourally Anchored Rating
are tabulated and a rank is assigned Scale (BARS)
to each individual. The method is not It identifies the major
suitable when a group is large, as a dimensions of a job and then ranks
number of judgments become excessively and assesses specific behaviour on
large. each dimension. Behaviour is always
activity – oriented and not result
3. Grading oriented. Hence there is a chance for
conflict between the employee and
The rater considers certain features
the manager since the former who
and marks them according to scale. The
does the activity may not accomplish
selected features may be analytical ability,
the desired result or come up to the
cooperativeness, dependability, self
expectation of the latter. BARS do not
expression, job knowledge and leadership.
emphasize outcome or result.
They may be:

7.4.2 Wages

The basic purpose of wage is to

establish and maintain an equitable
structure for personnel working in an
organization. From the worker’s view it
is take home pay received for the labour
performed. Wages in the widest sense
Plate 7.7 Gradimg mean any economic compensation paid
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 by the employer to his workers for the iii. Balance or Debt Method
services rendered by them.
This is a combination of time and
They are composed of two parts - piece rates. The worker is guaranteed an
the basic wage and other allowances. The hourly or day-rate with an alternative piece
basic wage is the remuneration, by way of rate. If the earnings of a worker calculated
basic salary and allowances, which is paid at the piece rate exceed the amount which
or payable to an employee in terms of his he/she would have earned if paid on time
contract of employment for the work done basis, he/she gets credit for the balance,
by him. The allowances on the other hand i.e., the excess piece rate earnings over the
are paid in addition to the basic wage to time rate earnings.
maintain the value of basic wages over a
If his/her piece rate earnings are
period of time. Such allowances include
less than time rate earnings, the question
holiday pay, overtime pay, and bonus and
of excess payment does not arise. Where
social security benefits.
piece rate earnings are less than time rate
In this past, food service like other earnings, he/she is paid on this basis of
service organizations, have tended to offer the time rate, but the excess which he /
an annual wage rate below the necessary she paid is carried forward as a debt
for fair standard of living. This situation against him/her to be recovered from any
has improved as policies on wages have future balance of piece work earnings or
been adopted. over time work earnings. This system
presupposes the fixation of time and piece
a. Types of Wages rates on a scientific basis.
The three types of wages are
b. D
 etermination of wages and
i. Time rate salary
This is the oldest and the most The five factors such as Cost of
common method of fixing wages. Under living, Productivity, Prevailing wages
this system, workers are paid according to rates, Ability to pay and Attraction and
the work done during a certain period of Retention of employees have to be noted
time, at the rate of so much per hour, per on the formulation of wages/salary
day, per week, per fortnight or per month levels.
or any fixed period of time.
No food service organization
can function without human resources.
ii. Piece rate
Getting the right employee for the right
Under this system, workers are paid job, providing the required training and
according to the amount of work done or consistently motivating him/her with
the number of units completed, the rate provision of standard remunerations is a
of each unit being settled in advance, requisite for an effective management.
irrespective of the time taken to do task.

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 GLOSSARY
Morale : The mental and emotional condition as of confidence, or loyalty of
an individual or group with regard to the function or tasks at hand
Grievance : A complaint or a strong feeling of an employee that they have been
treated unfairly
Delegation : Assigning tasks or duties to subordinates
Dismissal : The act of terminating the employment of an employee
Requisite : Something which is necessary for a particular purpose
Ambitious : The desire to achieve success
Persuade : To make someone agree to do something giving those reasons
Sociability : The quality of liking to meet and spend time with other people

LINKAGES
„„https://www.youtube.com/watch?v=9ZLbSk1Te68 Human Resource management.
„„https://www.youtube.com/watch?v=Z3lOca6YVSc Learn the recruitment and
selection process of an organization
„„https://www.youtube.com/watch?v=PvK7XnEoy9U Recruitment and its
importance, process and sources
„„https://www.youtube.com/watch?v=S0hVtfp8HZk Importance of employee
training in hotel industry
„„https://www.youtube.com/watch?v=jnIuBktpwaM Motivating Your Team Using
Herzberg’s Motivators and Hygiene Factors
„„https://www.youtube.com/watch?v=2DbSfuBeOnE Nine Leadership Traits For
Success In The Hospitality Industry
„„https://www.youtube.com/watch?v=B25itQMVcgo 5-Star Luxury Hotel HR
Manager on “Leadership”
„„https://www.youtube.com/watch?v=Pjlyz6y5QYI Qualities and responsibilities of
an excellent hotel manager
„„https://www.youtube.com/watch?v=jhoKHgCF11w Motivation and Team Building
(Supervisory Skill Builders DVD)
„„https://www.youtube.com/watch?v=Q6rfDAgGFIg Methods of performance
appraisal in simple explanation

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 STUDENT ACTIVITY
„„ Role play on leadership qualities
„„ Preparing a journal book with different advertisements on any job position in
a hotel industry

TEACHER ACTIVITY
„„ Aid student in preparing a curriculum vitae for a suitable job in a hotel industry.
„„ Role play of facing an interview for various levels of management / position in
hotel industry.

QUESTIONS

I. Choose the Correct answer (1 Mark) c) Advertisement

1. The father of personnel management d) Referral of employees
is __________ 4. Comparison of identified human
a) Henry L.Grantt resources is in the process of __________
b) Frank Gilberth a) Recruitment
c) Robert Owen b) Selection
d) F.W.Taylor c) Placement
2. The process of attracting qualified d) Induction
candidates to fill vacancy is 5. Introduction of new employees is
__________ __________
a) Recruitment a) Placement
b) Selection b) Induction
c) Induction c) Recruitment
d) Training d) Training
3. The common external source of 6. Advantage of training to management
recruitment is __________ is __________
a) Word of mouth a) Promotion
b) Campus placement b) Higher earnings

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 c) Motivation a) Douglas McGregor- X and Y theory
d) Reduce Absenteeism b) Maslow
7. OJT is __________ c) BARS
a) On Just Time d) Hygiene
b) On the Job Training 13. According to Y theory __________
c) On Just Training a) People avoid responsibility
d) On Time to Job b) People are positive
8. Observing and copying is the term c) People accept responsibility
used in __________ d) Display creativity
a) On the Job Training 14. Four ‘P’s of motivation are ________
b) Off the Job Training a) Participation, Prestige, Promotion,
c) Induction Training Pay
d) Internship Training b) Praise, Prestige, Promotion and
9. Film show is used in __________ Pay
method of training c) Praise, Prestige, Promotion and
a) Simulation Performance

b) Knowledge based d) P
 articipation, Promotion, Pay and
Performance
c) Experiment
15. Wage–cut is a __________
d) Induction
a) Positive motivation
10. Different human needs are considered
in __________ theory of motivation b) Negative motivation

a) Maslow c) Intrinsic motivation

b) Herzberg d) Extrinsic motivation

c) X and Y 16. Health insurance schemes is a

__________
d) BARS
a) Positive motivation
11. Sense of achievement denote
__________need b) Negative motivation

a) Social c) Intrinsic motivation

b) Self esteem d) Extrinsic motivation

c) Safety 17. The motto of this leadership is Pay

for performance __________
d) Physiological
a) Tough autocrat
12. __________theory deals with
assumption of human nature b) Benevolent autocrat

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 c) Democratic 8. List the methods of training?
d) Free Rein 9. Brief on the various hierarchy of
18. Participative leadership is also known needs.
as __________ 10. What is incentive motivation?
a) Tough autocrat 11. Who is a laissez faire or free rein
b) Benevolent autocrat leader?

c) Democratic 12. List the traits of a good leader?

d) Free Rein 13. Given an account on piece rate.

19. The leadership which becomes 14. Brief on time rate wage.
successful when followers have a high 15. What is basic wage?
degree of maturity is __________
a) Autocratic leadership III. Write in Paragraph (5 Marks)

b) Democratic leadership 1. Analyse the difference between

recruitment and selection.
c) Laissez Faire leadership
2. Give a one day programme of cook in
d) Bureaucratic leadership
off the job training
20. Appraisal of work does not determine
3. Illustrate Maslow’s theory of
_____________
motivation.
a) Training Policy
4. Write a note on Douglas McGregor X
b) Promotion Policy and Y theory.
c) Selection Policy 5. Point out the different methods of
d) Wages Policy performance appraisal.

II. Write in 3 lines (3 Marks) IV. Answer in detail (10 Marks)

1. Define recruitment. 1. Describe the process of recruitment
2. Identify the sources of recruitment. 2. Elaborate on types and methods of
3. What is meant by induction. training with suitable example.
4. List the advantages of training to the 3. How will you develop leadership
management. qualities to handle different people in
5. Mention the advantages of good food service establishments?
training for an employee. 4. Detail on the various methods of
6. Write on internship training? performance appraisal followed in a
food service unit for their employees.
7. What is OJT?
5. Write a note on wages.

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 8 Marketing

Learning Objectives

„„ Understand the marketing concept

„„ Aware of the tools of marketing mix
„„ Understand the concept to launch a product in the market
„„ Know the sales promotion to increase the sale of product
„„ Learn the components of marketing environment

Importance of marketing
Introduction The baseline of marketing is
Marketing simply means selling or to attract new customers every day
sale of a product or a service. Marketing by offering superior attributes so that
is a societal process wherein products and customer satisfaction is maintained and
services are exchanged for a value. In food the food service will have a good customer
business good quality food and excellent turnover. Repeat customers are possible if
service has to be marketed in order to get good marketing trends are followed in a
profitable business. The success of a food food service. For E.g.: A hotel might offer
service institution irrespective of whether complimentary foods on special occasions
large or small, global or national lies in like festivals or national days that attract
its sound marketing skills. Marketing is customers.
practiced by star hotels and international
food chains.

Definition
Marketing is an organizational
function and a set of processes for
creating, communicating, and delivering
value to customers and for managing
customer relationships in ways that benefit
the organization and its stakeholders. –
American Marketing Association, July 2013. Plate 8.1 Marketing
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 4) Marketing concept - In this concept
customer first approach is followed.
8.1 Marketing Concept
A customer first approach means that
The marketing concept is used by a
a product to be marketed is produced
company to analyze and implement ideas
or manufactured keeping the needs
to satisfy customers’ needs, increase sales,
and wants of a target customer in
maximize returns and sustain among the
mind. For E.g.:many food products
competitors. There are many marketing
are specifically prepared for a target
concepts, which are interrelated and rely on
age group that is, foods like pastries
each other.
are very popular among the younger
age group and such products are
marketed in kiosks, cafeteria and
small shops.
Penetration Pricing
5) Social marketing concept - Marketing
Lowering price of product to stimulate strategy should deliver value to the
demand and increase the customer customers. The social marketing
turnover. concept gives importance to human
welfare more priority than profits
The five major marketing concepts are: and keeps customer satisfaction as
1) Production concept - Consumers will the prime objective. One example
favour products that are available and can be environmental responsible
highly affordable. For E.g.: availability marketing like avoiding plastics in
of simple snacks like popcorn, fried food packaging and service.
groundnuts and soups near schools,
colleges, supermarkets and theatres are
good marketable production concepts 8.2 Marketing Mix
ideal for children and adolescents.
2) Selling concept - Consumers buy A number of variables will be
products when there is large scale used by a food service to achieve its sales
selling and promotion. For E.g.: target and the mixture of variables is
if a new food is marketed, an offer
in price or a gift given along with
the product free of cost is a selling
concept.
3) Product concept - Consumers
will welcome a product that has
durability and multiple usages.
For E.g.. Modular or custom made
equipments which perform a variety
of tasks are ideal for a food service
organization. Plate 8.2 Marketing Mix
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 called as marketing mix. The marketing channels of communication
tools that are generally accepted as the like, media, newspapers, display
tools of the marketing mix are the 7P’s boards or coupons. Discounts in
which are product, price, promotion, price for more than 10 members
place, process, physical evidence and visiting restaurant or discount
participants. They may be applied to given on showing school or college
food and beverage operations in the identity card may be promotional
following way: techniques.
1) Product: The product basically 4) Place: This aspect of marketing
consists of tangible and intangible mix is concerned with the location of
features. The tangible or physical the catering outlet, performance of
characteristics include all those the food service outlet, acceptability
which the customer sees, eats and of a particular food in a locality
enjoys. Examples like the restaurant and so on. For E.g.: economical
décor, table arrangements, menu restaurants near industries and
design, portion size, lifecycle, and colleges and small outlets near busy
quality of foods and beverages areas.
produced and served. The intangible 5) Process: The actual procedures,
features of the product are those that mechanism and flow of activities by
satisfy the ‘feelings’ of the customer which the service or food is delivered
like the overall ambience of the is the process. For E.g.: Seating the
restaurant and the attitude of the guest, taking of food orders, dealing
service staff. with questions and complaints and
2) Price: The price charged by the getting the customers feedback.
catering operation is based on its 6) Physical evidence: Exterior/
need to achieve profitable sales. interior appearance of the building,
The price will vary based on the restaurant floor plan, décor, lighting,
availability, pricing variables and table layout, staff uniform, menu
market segments. Depending on the card and menu displays are the
menu offered whether ‘a la carte’ or physical evidences in the marketing
‘table d’hôte’ menus, government and mix.
service taxes are to be inclusive or 7) Participants: The individual-staff
exclusive, or discounts can be given and other personnel with whom
to group bookings, or reductions the customer interacts with for
of price for meals if ordered before E.g.: Hostess, restaurant manager,
certain hours can be taken into waiter and other customers, are the
account. people involved in the marketing. A
3) Promotion: Promotion is informing waiter is the first person a customer
the prospective customers about the comes in contact with and therefore
products in an innovative way either he is the marketing person in a food
by advertising, or using the different service.
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 Sales Promotion Strategies
8.3 Sales Promotion Some of the most common methods
used in sales promotion strategies include:
Sales promotion is one of the
elements of the promotional mix used to „„Coupons
increase the sales of the products. Sales „„Price discounting
promotion can be done either through „„Gift with purchase offers
media or non-media marketing. It can „„Sweepstakes
be for a predetermined period of time
„„Free samples
to increase consumer demand, stimulate
market demand or improve product „„Offers and rebates
availability. Sales promotion increases „„Refund and premium offers
the sales by attracting new customers or „„Group promotions
by retaining the old customers by various „„Frequent user/loyalty incentives
promotional techniques.
„„Point-of-sale displays

8.3.1 Definition

Sales promotion is the process of

Off-Season Sales
persuading a potential customer to buy a
product. It is done to boost sales and build Some products might be offered
up customer loyalty. for reduction sales, during off-seasons.
Sale of rooms at lower rate during
8.3.2 Sales promotion winter season in hilly station.
techniques

Sales promotions can provide 8.3.3 Sales team structure

added value or incentives to consumers,
The structure of the sales team to
wholesalers, retailers, or other organizational
a great extent depends on the number of
customers to stimulate immediate sales.
people in the sales force.
The key members of a sales team
structure include:
Prize contests „„The sales manager
As technique of sales promotion, „„The assistant sales manager
contests may be organized through „„A team leader
radio or TV or newspapers. They
„„The sales personnel
might be asked to write a slogan for
popularizing the product – the best
Sales manager
selected slogan being awarded by
offering one day free stay in hotel. The sales manager sits atop of the
sales team structure. He/she is the driving
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 force behind this department and is the activities of the organization and are
main person responsible for the success assessed on the sales that they can finalize.
or failure of the team. He/she assigns
the various job responsibilities of the
sales force and when need be, can also
8.4 Product Life Cycle
restructure the sales team to function more
efficiently. The sales manager is the head When a product is introduced in a
of the department and everyone reports market it passes through a series of stages
to him/her. and the concept from launching of product
till it is withdrawn is called as product
life cycle. There are four stages in the
Assistant sales manager
product life cycle which is introduction,
The assistant sales manager assists growth, maturity and decline. Each stage
the manager. The assistant sales manager has a particular level of sales, profit and
has a number of responsibilities and is competition.
second in command. Though his/her 1) Introduction: When the new
responsibilities vary from organization to product is launched costs are high
organization some main duties includes: due to sales promotion, research
designating tasks to the team leaders, and product development. The
handling the manager’s affairs, hiring and customers are first time buyers and
firing employees, and ensuring that the tasks the success or failure depends on the
assigned are all completed on time and are promotional techniques adopted by
properly done. the food service institutions.
2) Growth: As the market expands the
Team leaders first time customers become repeat
customers and therefore sales and
Team leaders are in charge of the
profit can be high.
sales personnel and fall directly under
the management of the assistant sales 3) Maturity: In the maturity stage costs
manager. These team leaders are usually may increase as there is competition
assigned specified team tasks which they in the market and the growth of the
have to complete within a stipulated organization may slow down if it is
period of time. They head a sales team not managed properly.
of 4 to 5 sales people and are responsible 4) Decline: The market becomes
for getting the task assigned to them saturated with products and demand
completed. falls but the supply release in
abundance. Therefore every food
service organizations should try to
Sales personnel
be in the market by launching new
The sales personnel are directly foods or recipes according to the
answerable to the team leader. They are needs of the customers which will be
usually involved in the day to day sales constantly changing.
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 coincide with troughs of sales activity.
8.5 Marketing Environment Absenteeism, illness and use of part-
time/casual employees in food service
Marketing environment means the operations can be possible causes for an
internal and external environment which internal problem. Poor supervisions can
affects a business operation. The internal also lead to poor employee output.
problems which may arise in the catering
operation may be in the Food and Beverage a. Control of Cash and Pricing
departments, employees and control of
cash and pricing. External environment Most transactions are conducted
can be, Political, Economic, Demographic/ on a cash basis in food and beverage
Social and Technical factors. sales outlets and hence good control is
needed. Correct pricing of menus and
beverages lists are important when food
prices fluctuate.Tighter financial and
management controls are required in
stores.
If any problems arises outside
the organization and that cannot be
solved internally are known as external
environment factors.
Plate 8.3 Marketing Environment
8.5.2 External factors
8.5.1 Internal Factors a. Political: It is Government legislation
and change in the location structure.
a. F
 ood and Beverage
b. Economic: Rising costs such as food
Department
and beverages, labour, fuel, rates and
In the food and beverage department insurance, sales instability, for E.g.:
perishability of food can be an important peaks and troughs of activity that occur
factor which can influence the final product. on a daily, weekly and seasonal basis,
The perishability of food has to be checked changes in expenditure patterns and
while food purchasing, storing and while people’s disposable incomes, expansion
issuing. Wastage of foods may lead to poor and retraction of credit facilities and high
portioning control and poor production interest rates on borrowed capital.
planning. Pilferage from kitchen, restaurants,
c. Demographic/social environment: It
bars and store can be directly influencing the
can be changes in population distribution.
final cost of the product.
For E.g.: population drifting away from
certain areas, changes in the socio-
a. Employees economic groupings of the area, growth
Employee shortages often coincide in ethnic minorities leading to a demand
with peaks of sale activity and surplus can for more variety of foods and changes
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 in food fashion. For example, current marketing manager who looks after the
popularity of take away foods, healthy sales promotion, marketing techniques
eating and diets. and customer satisfaction. Hence it
d. Technical environment: It can is important that to sell a product
influence a product can be mechanization, marketing and entrepreneurial skills are
for E.g.: in food production and food important.
service where labour saving devices or
custom made equipments can change the
cost of a product. Product development
and food processes, for eg: vacuum
packaging for products. Digital economy,
increasing advertisement cost due to
advances in media for eg: satellite, TV
and high percentage of TV and video
ownership.
Marketing is an essential
element in food service institutions and Plate 8.4 Factors Affecting Marketing
many food service operations have a Environment

GLOSSARY
Pilferage : The act of stealing things of small value.
Sweepstakes : A lottery in which winning tickets are selected at random

LINKAGES
„„https://www.agmanager.info/marketing-concepts
„„https://www.youtube.com/watch?v=UTWvTNZpKDM- Sales Promotion
„„https://www.youtube.com/watch?v=nOhd9SeWBfs -Sales Promotion
„„https://www.youtube.com/watch?v=ys7zx1Vc9po- marketing mix 7 P’s

STUDENT ACTIVITY
„„ Prepare an advertisement to market the product.
„„ Prepare any food item in your laboratory and sell in your school campus.
„„ Perform role play to attract customers for selling their products.

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 TEACHER ACTIVITY
„„ Identify the difficulties faced while marketing a product.
„„ Plan an advertisement programme to popularise the product.

QUESTIONS

I. Choose the Correct answer (1 Mark) 4. Sales promotion is used to

__________?
1. The__________concept is the aim
used by a company to analyse and a) Increase the sales
implement ideas to satisfy the b) Increase production
customer needs.
c) Increase customers
a) Marketing
d) Increase prize
b) Selling
5. One of the following is not a Sales
c) Profit making promotion techniques __________.
d) Production a) Advertisements
2. Marketing is an organizational b) Free sampling campaign
function and a set of process for
c) Free gift campaign
creating, communicating and
delivering value to customers is defined d) Increasing production
by __________ 6. The person sits in a top of sales team
a) American Marketing Association structure is __________
b) Philip Kotler a) Team leader
c) Robert, C. b) Consumer
d) Scott c) Sales Manager
3. The baseline of marketing is to d) Sales Personnel
__________ 7. The product lifecycle passes through
a) Produce variety __________ stages.
b) Increase turnover a) Three
c) Stabilize sales b) Four
d) Attract new customers c) Five
d) Six

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 8. The tangible features of the product 13. Successful institution meet the
includes __________ customer needs by providing
a) Ambience of the restaurants __________

b) Table arrangements a) People

c) Portion sizes b) Product

d) Quality of foods c) Price

9. In the introduction stage of a product d) Place

life cycle __________ is high. 14. The first marketing person in food
a) Profit and competition service industry __________

b) Cost a) A waiter

c) Sales b) Sales manager

d) Marketing c) Team leader

10. Profit and sales can be high in one of d) Assistant manager

the product life cycle__________ 15. In which stage the market becomes
a) Maturity saturated with product __________

b) Growth a) Maturity

c) Decline b) Growth

d) Introduction c) Decline

11. Internal problem of wastage and poor d) Introduction

portioning control in a catering
operation comes under __________ II. Write in three lines (3 Marks)

a) Control 1. Define Marketing.

b) Economic 2. Define Marketing concept.
c) Technical 3. List the major marketing concepts
d) Food and beverage 4. Explain the selling concept of marketing.
12. Rising costs is an example for 5. List the tools of marketing mix.
__________ factor. 6. Define sales promotion.
a) Environment 7. List out the sales promotion
b) Economic techniques used by a seller.
c) Labour 8. What is product lifecycle? List the
stages.
d) Food and beverage

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 9. What are the internal problems that 5. Short note on Product and Price.
arise in food and beverage catering
operation. IV. Answer in Detail (10 Marks)
10. List out the economic problems faced 1. Explain the tools of marketing mix.
by a catering operation.
2. List out the internal problems faced
by the marketing environment in
III. Write in a paragraph (5 Marks)
catering operation.
1. Explain the major marketing 3. Identify and explain the external
concepts. problems faced by the marketing
2. Write on the sales promotion environment.
strategies used to boost the sales of 4. Write on the sales promotion methods
the product? with examples to promote the sale of
3. Explain the sales team structure. the product
4. Briefly write on the stages of product 5. How will you popularise your product
life cycle. to the customer?

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 9 Entrepreneurship
Skills

Learning Objectives

„„ Acquire skill to become a successful entrepreneur

„„ Obtain knowledge about different kind of Licenses and Registration for starting
a food service organization
„„ Know the various acts governing food establishments
„„ Recognize several sources of finances for starting a new busines

9.1 Entrepreneur skills and „„To promote employment and

qualities of entrepreneur economic growth of the nation.

Entrepreneurship is the process of „„To build leadership quality.

designing, launching and running a new „„To perceive profitable business
business, which is often initially a small opportunities.
business. The people who create these
„„To ensure rapid development.
businesses are called entrepreneurs.
„„To promote self-reliance and economic
Definition sustainability.
Entrepreneurial skills are the basic „„To satisfy status and social needs.
skills necessary to enable the people to „„To develop self-satisfaction.
start, develop, finance and succeed towards
„„To develop creative and innovative
their goal. It is an individual’s ability to
thinking and exposure to technological
turn ideas into action and make a living.
innovation.
Importance of Entrepreneurial „„To create new knowledge based social
Skills enterprises.
Entrepreneurial skills are important „„To create job as well as wealth.
for the following reasons:

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 Qualities of an Entrepreneur

Strong work
ethic Adaptability

Strong
communication
skills
Competitive

Qualities of an
Passion Entrepreneur

Confidence

Discipline

Creativity

Determination

Skills required for a successful (ix) close a sale

entrepreneur (x) deal with failure
A successful entrepreneur should
have the following:
9.2 How to Obtain License
(i) manage and raise money
and Registration for
(ii) identify strengths and weakness and Starting a Food Service
be productive Organization?
(iii) hire effective people A food business/food service
organization involves multiple activities,
(iv) train new staff
for instance, from manufacturing till
(v) manage staff sales. Food business also includes storing,
(vi) make entrepreneur friends
retailing, distributing and transporting
food and food products.
(vii) connect via social networking
The following categories come
(viii) focus on customers and spot new under food service organization / food
trends business.
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 1. Hotel A place where customer is provided boarding and lodging
2. Motel A hotel situated on a highway along with services of garage
and station
3. Boatel A houseboat hotel
4. Floatel A luxury hotel on a luxury liner
5. Lotel A hotel with helipad facility
6 Rotel A hotel on wheels
7. Kiosk A stall on the roadside for snacks, open on all sides
8. Soda fountains An outlet selling aerated drinks
9. Milk bar A restaurant dispensing milk and milk products
10. Restaurants A place where one can eat, pay for the same and go.

Before starting a restaurant, it „„Welfare of employees

requires prior approval from the local „„Previous experience of employer
authority where the building is to be
„„Financial resources
constructed.
„„Whether employer himself has
applied.
Local approval by
„„Municipal Authority
a) Location Permit
„„Concerned Police Authority
For getting planning permission,
„„Any other local authority as may
the location must fulfil the following
be applicable / required (Pollution
requirements:
Control Board / Ministry of
Environment and Forests) „„It should not be built within
„„Approval / NOC from Airports archaeological sites
Authority of India for projects located „„It should be built 30 metres away from
near Airport the water canal.
„„There should be a distance of 15
How to register to start a metres from the well.
restaurant? „„It should not be built within an
„„Application to be sent to Public Health agriculture land.
Inspector for registration within 30 „„If it is multi-storey restaurant, soil test
days from the commencement of work must be done.
„„The inspector will look into following „„Nine metre road facility is desirable
before approval
The restaurateur must provide the
„„Location following mandatory documents with
„„Building planning application for approval.
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 „„Location Plan: shows the site area and control of flammable materials and
its surrounding context. access and facilities for fire fighting.
„„Site plan: shows the proposed iii) Site preparation and resistance to
development in detail contaminants and moisture: Includes
„„An ownership certificate the weather-tightness and water-
tightness of buildings, subsoil drainage,
„„Agricultural holdings certificate (If it
site preparation and measures to
is required)
deal with contaminated land, radon,
methane and other site related
b) Building Permit
hazardous and dangerous substances.
To run a successful restaurant,
iv) Toxic substances: This controls
the building must be safe accessible and
hazards from the toxic chemicals
efficient.
used in cavity fill insulation systems.
v) Resistance to the passage of
Building Regulations
sound: Sound can travel through
Building regulations has set the walls, ceilings, stairs and floors
standards for the design and construction of a dwelling. So they need to be
of buildings to ensure the safety and health constructed in a way which resists
of people. the transmission of airborne sound
It covers the requirements with waves (radio, television) and any
respect to impact sound (Climbing stairs)
vi) Ventilation: Proper ventilation
i) Structural safety: The building
should be planned, designed and should be provided by installing heat
constructed under right supervision exhaust hoods, grease exhaust hoods,
for quality and safe construction exhaust fan, makeup air systems
depending on the location of the and fire suppression systems for the
building vulnerable to lightening, welfare of employees and customers.
earthquake, landslide, cyclone and vii) Sanitation, hot water safety and
flooding risks. water efficiency
ii) Fire safety: Covers all precautionary „„Lays down standards for the
measures necessary to provide safety provision of sanitation of physical
from fires for building occupants, facilities, washing facilities,
persons in the vicinity of buildings rainwater harvesting and hot water.
and fire fighters. Requirements and „„It also covers safety requirements
guidance indicates emergency exit in respect to unvented hot water
in cases of fire, fire detection and systems.
warning systems, the fire resistance viii) Drainage and waste disposal
of structure elements, fire separation,
„„Requires adequate drainage
protection, compartmentation and
provision, sewage infrastructure,
isolation to prevent fire spread,

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 pollution prevention and ix) Heat producing appliances and
maintenance. fuel storage system: Covers the
„„Technical design standards construction, installation and
cover sanitary pipework, foul insulation of building elements; use
drainage, rainwater drainage of heat efficiency boilers, hot water
and disposal, waste water storage, chimneys, flues, hearths and
treatment and discharges and fuel storage; and also requirements to
cesspools. control fire sources, electric shocks
and carbon footprints.
START

Taking over existing restaurant

(No Renovations) *

OR

Renovating a building (not previously a

restaurant) or building a new facility

OR

Renovating an existing restaurant

Contact Municipal Office regarding zoning

Obtain building, plumbing and other permits

Contact community Services Planning

Division, or Public Health Inspector in
rural areas

Apply for a business license

Obtain a recognised safe food handler

certificate

* A file search
for outstanding Contact the local Public Health Inspector
work orders is 2 weeks prior to opening for an initial
recommended inspection and to obtain a license

Open for business

FINISH

Figure 9.1 Flow Chart for Start Up - Food Business

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 x) Protection from falling: Set environments through training, outreach,
standards for the safety of stairways, education and assistance to the employees.
ramps and ladders together with „„Provide a hazard communication
requirements for windows and programme for employees
vehicle barriers to prevent falling.
„„Train employees properly to prevent
Also included are requirements for
accidents
guarding against and warning of
„„Provide necessary protective
hazards from the use and position of
equipment
doors and windows.
„„Have access to a first aid kit
xi) Access to and use of building:
„„Display posters from the Department
Requires the inclusive provision of Labour that inform employees of the
of ease of access to and circulation protections and rights.
within all buildings, together with
Similar to location and building
requirements for facilities for
approval of restaurants, hotels need to
disabled persons.
get consent for their ratings. The ratings
xii) Glazing safety: Lays down the
of hotels are important because they give
requirements for the use of safety prospective customers a rough idea of
glazing to avoid impact hazard and what they can expect from a hotel. Hotel
for the suitable awareness of glazed ratings are often used to classify hotels
areas. Also included are safety according to their standards of facility
requirements relating to the use and and services.
cleaning of windows.
xiii) Electrical safety: Covers the design, Procedure for getting approval
installation, insulation, inspection for 5 star categories
and testing of electrical installations The Hotel and Restaurant Approval
in order to prevent injuries from and Classification Committee (HRACC)
electrical shocks, burns and fires due inspects and assesses the hotels based on
to electrical components overheating. the facilities and services offered.
xiv) Materials and workmanship: „„All application for classification
Building work must be carried out must be complete in all respects –
with proper materials and efficient application form, application fee,
and skilled workers. prescribed clearances, NOC’s and
When the building work meets other certificates.
the standards, the applying person will „„Upon receipt of application
receive a completion certificate to run a complete in all respects, the hotels
restaurant will be inspected by a classification
committee.
Welfare of employees „„A committee comprising Ministry
officials and representatives from the
Most importantly, the employer
hospitality and tourism industries.
has to create healthier, safer working
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 „„The recommendations will be sent (iv) Goods Service Tax (GST) Registration
to HRACC Division (Ministry of (v) Fire Department
Tourism, Government of India) within
(vi) Lift Clearance
5 working days.
(vii) Music License
„„The recommendation of the HRACC
(viii) Certificate of Environmental
inspection committee will be approved
by the Chairperson (HRACC) Clearance
/ Additional Director General (ix) Signage License
(Tourism) expeditiously.
To start a food business / food (i) FSSAI (Food Safety and
service organization, a lot of rules and Standards Authority License)
regulations need to be followed. This is The Food Safety and Standards Act,
because any kind of negligence in a food 2006 has brought in tremendous changes
business can be fatal for the consumer. to the food industry with an effort to
So food business has to undergo a lot of make available to consumers, safe and
compliance. Therefore a food business standardized foods.
needs a whole host of licenses and permits
The food safety and standards
to run smoothly without any intervention.
Act, 2006 has made FSSAI registration
mandatory for food business operators
Licenses and Registrations for
and food products.
a Food Service Organization
What are the licenses required to
Types of FSSAI Registration
start a food service organization?
FSSAI registration for food business
(i) FSSAI (Food Safety and Standards
can be obtained through the FSSAI Food
Authority License)
Licensing and Registration System. FSSAI
(ii) Liquor License registration for food business falls under
(iii) Health / Trade License one of three categories.

FSSAI
Registration

Central State Basic

Large Food Small and Medium Petty Food

Business Food Business Business

Figure 9.2 FSSAI Registration

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 „„Central License „„Kitchen layout plan
„„State License „„List of food category
„„Basic License „„Water testing report from ISI approved
facility
FSSAI Registration – Central „„No Objection Certificate (NOC) from
License the owner or the partner
Food business operators like cent „„Medical certificates of employees.
percent Export oriented units, large
manufactures, importers, food business How to obtain the FSSAI
operators in Central Government Agencies, License?
airport, seaport need to obtain FSSAI Submit the printout of the filled up
registration from Central Government. online application form to the Regional
/ State Authority with all the supportive
FSSAI Registration – State documents within 15 days from the date
License of making the online submission for the
Food business operators like small application to be considered.
to medium sized manufacturing units,
storage, transporter, retailers, marketers, (ii) Liquor License
distributors, need to take FSSAI If the food service organization
registration from State Government. serves liquor, then procuring the
liquor license is a must. This can
FSSAI Registration - Basic be obtained from the Local Excise
License Commissioner and the forms are available
Food business operators who are at the respective State Government
petty food manufacturers can obtain websites.
registration from the state government by
submitting minimal documents. Documents required for the
Liquor License
Documents Required for the „„Documentary proof regarding the
FSSAI License legal status of the restaurant or the
The lists of documents that are hotel, that is, whether it is a company,
needed to apply for the FSSAI License are partnership firm or any other type of
following: set up.
„„Id proof and address proof „„Whether the restaurant or the hotel is
„„Valid Email Id in legal possession of the plot.

„„Phone number „„A certificate that validates the

completion of the restaurant or the
„„Affidavit
hotel building
„„Declaration of Food Safety
„„Trade license from the local authority
Management Plan
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 „„Certificate of registration of eating „„Water testing reports
house license issued by the DCP „„Plan of the premises
„„Documentary proof regarding „„Medical certificate of employees
applicant being an Income Tax
„„Proof of property tax
Assessee and Sales Tax Assessee.
„„Medical fitness certificate of workers
„„A complete layout plan of the
establishment, site plan of the license
How to obtain the Health /
outlets and the liquor stores.
Trade License for restaurant?
„„NOC from the State Fire Service
A restaurateur can apply for Health
/ Trade License either at Citizen’s Service
How to obtain the Liquor
Bureaus or online.
License?
The forms are available at the
Once the documents are served,
State’s Municipal Corporation website or
the concerned Excise Officer inspects
at Zonal Citizen’s Service Bureaus.
the restaurant or the hotel premises and
he then submits a report to the liquor The license is generally issued
granting authority. within 60 days of submitting the
application form.
After the approval, the applicant
has to submit the fees as per the guidelines
and then the license is issued. (iv) GST Registration
GST that came into force since 1st
(iii) Health / Trade License of July, 2017 has kept everyone hitched to
it with this frequent changes. Registering
This license is generated by the
the GST is one of the major things that the
Local Civil authorities like the State’s
restaurants must do. This will ensure that
Municipal Corporation or the Health
the restaurant runs seamlessly.
Department.

Documents required for the

Documents required for the
GST Registration
Health / Trade License
„„Proof of ownership / Tenancy rights
„„Sanction and completion (Includes
of the business premises (Rent
ownership proof, Rent Agreement or
Agreement and Electricity bill)
NOC from landlord)
„„Copy of Pan card of proprietor /
„„Three copies of site plan and layout.
partnership firm
„„Indemnity bond for Rs.100/-
„„Copy of Partnership deed
„„Structural stability certificate signed
„„Copy of Aadhar card of Proprietor /
by structural designer
all partners
„„Power and water paid bill
„„One passport size photo of proprietor
„„Sewer connection proof / all partners
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 „„Mail ID and mobile number to receive (vi) Lift Clearance
OTP and verification links of all
„„If the multi-storey restaurant want
partners.
to install lifts, need to get clearance
„„Latest bank statement containing from an inspector from the electricity
name, address and IFSC code. department as well as the Labour
„„List of items to be traded. Commissioner of that specific city.
„„Digital signatures of authorized „„This license is issued by the Electrical
partners. Inspector from the office of the
„„Authority letter in favour of dealing Labour Commissioner after verifying
partner. installation of life, layout and safety
gears.
How to get the GST
Registration? (vii) Music License
An individual, partnership firm Music license need to obtain to
or registered company can obtain GST play music in the restaurant. Under
Registration by filling basic documents the Copyright Act of 1957, those who
online at www.gst.gov.in. play pre recorded music in any non-
private, commercial or non-commercial
(v) Fire Department establishments must obtain a music license
issued by Phonographic Performance
The restaurant’s main motive must
Limited (PPL).
be to protect their customers from all
things injurious, be it food products or
hazards such as fire. (viii) C
 ertificate of
Environmental Clearance
A No Objection Certificate (NOC)
from the fire department is also required The restaurant is not only
to run a restaurant. responsible for ensuring the health of the
customers, they are also legally and morally
How to get NOC from the Fire bound to ensure that its operations must
Department? not negatively harm the nature of mother
earth.
„„A restaurant needs to register for NOC
from the State Fire Department before Hence, restaurants are also expected
the building construction starts. to apply for certificate of environmental
clearance.
„„Application can be found online on
the State Government website.
Documents required
„„After having all the safety equipment
in place, must invite the Chief „„The Environmental Impact
Fire Officer for inspection and get Assessment Report / Environment
the NOC. Management Plan

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 „„Details of Public hearing The Recommended committee was
„„NOC granted by State regulators. accepted by GOI in 1948 and Present Act
(ie) the Factories Act 1948 was enacted.
The restaurateur should submit
the above documents with the application
to obtain certificate of Environmental Objectives
clearance. „„To ensure adequate safety measures
„„To promote the health and welfare of
How to get the certificate of the workers
Environmental clearance „„To prevent haphazard growth of
„„Acquiring the certificate also involves factories
screening, scoping and evaluation of „„To regulate the working conditions
the project to examine its impact on „„To relieve workers from industrial
the environment. fatigue
„„To improve the image, growth and
(ix) Signage License development of industries
Marketing of the products through „„To reduce wastage and increase
word of mouth, logos, posters, pictures efficiency in an organization
and symbols, required to obtain a legal „„To maintain industrial peace and
permit which is the signage license. stability
This license can obtain from
local civil authorities like the Municipal Main provisions of the
corporations. Factories Act
a) Health
b) Safety
9.3 Various Acts Governing
c) Welfare
Food Establishments
d) Working hours of adults
e) Annual leave with wages
9.3.1 The Factories Act
(1948)
a) Provisions regarding health
In India the first Factories Act was The occupier of factory is obligated
passed in 1881. This Act was basically to undertake the following measures for
designed to protect children and to provide ensuring good health and physical fitness.
few measures for health and safety of the
workers. „„Cleanliness
„„Disposal of wastes and effluents
This law was applicable to only
those factories, which employed 100 or „„Ventilation and temperature
more workers. „„Artificial humidification

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 „„Lighting „„Crèches should be provided when
„„Latrines and urinals more than 30 women workers are
employed in the factories.
„„Drinking water
Empower Enhance
b) P
 rovisions regarding
safety
Every factory must take appropriate Engage Enable

safety measures as provided under the act.

Figure 9.3 Employee Welfare Clip Art
„„Fencing of all dangerous and moving
parts of the machinery while in d) Working Hours of Adults
motion or use.
„„A worker cannot be employed for
„„Young persons (between 15 and 18) more than 48 hours in a week.
are not supposed to work on any
„„Every worker should have one day
dangerous machine without adequate
holiday in a week.
training and supervision.
„„If worker is deprived of any of
„„Keeping floors, stairs and steps from
weekly holiday, he shall be given
obstructions and slippery substances
compensatory holiday.
and providing with substantial
handrails. „„A worker cannot be employed for
more than 9 hours in a day.
„„Taking necessary measures to prevent
accumulation of explosive or in „„Every worker should be allowed at
flammable dust, fumes, gases or least half an hour rest interval after
vapours. a maximum working of 5 hours at a
stretch.
c) Provisions regarding „„Prohibition of overlapping shift.
welfare of workers „„No double employment
All the factories shall provide „„If an employee does more work at the
adequate and suitable facilities for usual time, he should receive the wages
double the ordinary rate of wages.
„„Washing and drying of wet clothes
and storing of clothes „„Women worker cannot be employed
before 6.00 a.m. and after 7.00 p.m.
„„Sitting arrangements during rest
„„Children below 14 are not to be
„„First aid box
employed in the factory
„„Ambulance room if workers are more
than 500. e) Annual leave with wages
„„Canteen should be provided with The Factories Act has provided
sufficient light and ventilation annual / earned leave of 12 working days
„„Should provide drinking water in rest for all the workers who have worked at
rooms, shelters and lunch room least 240 days in a year.
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 Minimum Wages Act 1948 „„To safeguard the interests of the workers
engaged in the unorganized sector.
The Minimum Wages Act 1948 is
an Act of Parliament concerning Indian „„To provide for the appointment of
labour law that sets the minimum wages Advisory Committees and Boards
that must be paid to skilled and unskilled having equal number of representatives
labours. of both employers as well as workers.

Components of wage
The statutory minimum wage
The minimum wages Act came is based on the gross wage payable for
into force on 15th March 1948. a normal working week (i.e.) before
overtime payments.
India introduced the minimum Gross wage can consist of:
wages Act in 1948, giving both the Central
„„The basic wage agreed in the contract
Government and State Government
jurisdiction in fixing wages. „„Performance related payments and
allowances for shift work, irregular
Concept of minimum wage hours.
„„Weekly or monthly fixed payments for
The wage which must be paid
the turnover generated
whether the company earns profit or not.
„„Work-related payments by third parties,
(E.g.) tips or payments agreed between
9.3.2 Definition of minimum the employee and the employer.
wage
Income not included in the
Minimum wage has been defined as minimum wage
“the minimum amount of remuneration Some income components are
that an employer is required to pay wage not included in the calculation of the
earners for the work performed during a minimum wage.
given period, which cannot be reduced
by collective agreement or an individual „„Overtime pay
contract. „„Leave allowance
„„Profit shares
Objectives: „„Special payments, (e.g.) incidental
„„To provide minimum wages to the payments received for reaching sales
workers working in organized sector. targets
„„To stop exploitation of the workers „„Future payments (e.g. Pension and
saving schemes)
„„To empower the government to take
steps for fixing minimum wages and „„Expense allowances
to revise it in a timely manner. „„End-of-year allowances
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 Fixation of minimum wages

Recommendation of Advisory Board for different

class (unskilled, skilled, clerk, supervisor)

Publish recommendations in National Publications

(for public comments / representations from Trade Unions)

Hearing of the
Representatives

Notification of
minimum wages

Figure 9.4 Fixation of Minimum Wages

Revision of minimum wages

9.3.3 Tamil Nadu Catering
The minimum rates of wages Establishment Act 1958
will be revised, every five years, by the
government. It is an act to provide for the
regulation of conditions of work in catering
establishments and for certain other
Advantages purposes in the state of Tamil Nadu.
„„Helps in reducing tax burden on
communities Meaning of Catering
Establishment
„„Helps in setting small business
budgets It means a restaurant or residential
hotel and includes a restaurant or canteen
„„Serves as an employment incentive attached to, or run or managed by, any
„„It is a common reference when society registered under any law for the
hiring time being in force but does not include
a restaurant or canteen attached to, or run
„„Protects workers from exploitation by
or managed by any educational institution.
unscrupulous employers
„„Motivates employees to improve their How to register a Catering
skills Establishment?
„„Improves the economy
„„Application to be sent to public health
„„Provides social stability within inspector for registration within 30 days
communities from the commencement of work.

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 „„The inspector will look into the Daily Hours of Work
following before approval:
Young
„„Location of catering establishment Adult
Person
„„Previous experience of employer Normal 5 hours/ 9 hours/day 48
„„Financial resources day hours/week
„„Welfare of labour Over- Not 10 hours/day
time applicable (or) 54 hours/3
„„Whether the employer himself has
consecutive
applied
months
„„Validity of registration: One year
„„In a year the employer should declare
Suspension or cancellation of holidays on national days with
registration certificate pay.
„„If the registration has been obtained „„If the employee works on a holiday,
by misinterpretation or fraud, either he shall be paid twice the wages
inspector may give an opportunity or one day wage with a compensatory
for employer for explanation before off in any of the following three days
license cancellation with full wage.
„„Appeal against an inspector regarding „„Notice of periods of work should be
the cancellation of grant or renewal of displayed clearly in a prescribed form
license should be made within 30 days for everyday.
in writing to the state government „„Register for holidays to be maintained.
(can be extended to another 30 days if
employer has a valid reason for delay 9.3.4 Shop and
in appeal). Establishment Act
„„If there is no communication from the
inspector regarding grant or renewal A Restaurateur must register
of registration certificate within 3 the restaurant under the Shop and
months, then it is deemed to have Establishment Act to run a food business.
been granted or renewed. He needs to register the restaurant within
30 days of the commencement of the
Welfare of Employees business.

„ „Employee is entitled for twice the Documents required for the

wages if he/she works for more than Shop and Establishment Act
9 hours per day or more than 48
hours/week. „„Pan card
„„Half-an-hour of interval for 5 hours „„Identity proof
of continuous work (maximum 2 „„Address proof of the proprietor /
intervals per day) partner of the company
„„One whole day holiday / week „„Details of the employees
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 How to obtain the Shop and savings, insurance and fund transfers
Establishment Act License? to entrepreneurs, small business and
individuals who lack access to traditional
„„The restaurateur must submit the
banking services.
above documents with the application
form mentioning the name of the shop,
Why microfinance is
the postal address of the establishment
important?
and the proof of ownership such as the
Rent Agreement or shop lease papers „„The idea is to provide extremely poor
to the Local Chief Inspector of the people with small loans so they can
shop or other Inspectors. start and operate a business.
„„Once the Government officials „„The borrowers are able to save money
verify all the documents, he registers and pay back the loan overtime.
the restaurant in the Register of „„Microfinance helps support financial
Establishment and issues a registration security because it is not just a
certificate. donation.

9.4 Sources of Finance What is working capital

Available from loan?
Government Sector –
Microfinance Loan, SHG, Working capital loan is the
Government Schemes money that needs to meet day-to-
day business expenses like monthly
The Government of India has electricity bills.
undertaken several initiatives and
instituted policy measures to foster a
culture of innovation and entrepreneurship Objectives:
in the country. „„To promote economic development
Job creation is the foremost „„To create employment
challenge with a significant and unique „„To promote self-sufficiency and self
demographic advantage. India, however, confidence
has immense potential to innovate, raise „„To lift poor people out of poverty and
entrepreneurs and create jobs for the it is a way to manage the finances
benefit of the nation and the world. more effectively
„„To create the possibility of future
9.4.1 Microfinance Loan: investments.
What is Microfinance
Loan? Microfinance Institutions
Microfinance is a term used to The organizations that lend
describe financial services, such as loans, financial help to the under-banked
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 section of the society are the microfinance and other financial products. Here are
Institutions. the details of the various types of MFIs in
Microfinance institutions not only India.
give financial help to the poor section (i) Joint Liability Group (JLG)
of the society but also educate them on (ii) Rural cooperatives
how to utilise the offered fund in a better
way. (iii) Self Help Group (SHG)

(i) Joint Liability Group

Salient features of (JLG):Joint Liability Group is a concept
Microfinance Institutions established in India in 2014 by the Rural
(MFI) Development Agency, The National Bank
„„These institutions offer loans to for Agriculture and Rural Development
individuals who belong to the low (NABARD) to provide institutional credit
income group. to small farmers.

„„The loans that are offered by these

Features of JLG
institutions are of small amount and
are known as microloans „„It is a group of 4-10 people of same
village / locality of homogenous
„„MFI provide loans to the borrowers
nature and of same socio-economic
for a short period. Once they repay
background.
the loan they again opt for another
one. „„Only one member of a family can
become a member of JLGs
„„MFI give loans to people who want
to start up a business of their own „„Member should not be a defaulter of
without any security or collateral. bank loan
„„The repayment frequency of the „„Member should hold regular
microloans offered by MFIs is high meetings.
and the borrower needs to repay the
amount at quick intervals. Purpose of JLG
„„Providing collateral free loans to
What are the types of MFIs in groups
India?
„„Building confidence between groups
MFIs operate in a number of forms and banks
and shapes in India. Though each of them
have different formation and work nature, „„Providing self-employment and
they all provide financial help to the needy increase production of agricultural
section of the society in the form of loans products.

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 Who can promote JLGS?
Farmers' club

Farmers'
NGO's Federation

Panchayati
Bank Qualities of an
Raj
Branches Entrepreneur
Institutions

Agricultural
Individuals
University

Cooperative
Soceity

Figure 9.5 Promoters of JLG’s

(ii) Rural Cooperatives The financial support to the rural
sector is provided through National Bank
Cooperative societies play a vital
for Agriculture and Rural Development
role in ensuring that the nation’s economic
(NABARD).
progress confirms to the requirements of
democratic planning. The institution of a
Functions of Rural
cooperative society provides support and
Co-operative Banks
sustainability to rural economic activities.
„„It mainly fianance agricultural based
Financial support activities.
NABARD
Farming

State Cooperative
Banks

Agricultural
Rural Sector based
activities

Primary District
Agriculture Cooperative Fishing Dairy
Credit Society Bank

Agricultural Sector Figure 9.7 Functions of Rural

(Bulk of the Credit)
Co-operative Banks
Figure 9.6 Financial Support
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 „„The group should not consist of more
than one member from the same family.
Although, all the Rural Co- „„A person should not be a member of
operative Banks in India are registered more than one group.
under the Co-operative Societies Act, they „„The group should devise a code of
are regulated by Reserve Bank of India. conduct (Group management norms)
to bind itself.
„„They also provide finance to the self
„„This should be in the form of regular
employed individuals and small scale
meetings (weekly or fortnightly)
industries of rural India.
functioning in a democratic manner
(iii) Self Help Group (SHG) allowing free exchange of views,
participation by the members in the
In India NABARD initiated Self decision making process.
Help Group in 1986-87. SHG are formed
„„The group should be able to draw up
under the Swarna Jayanthi Swarojgar
an agenda for each meeting and take
Yojana (SGSY) Programme.
up discussions as per the agenda.
The absence of institutional credits
„„The group should be able to collect the
available in the rural area has led to the
minimum voluntary saving amount
establishment of SHGs.
from all the members regularly in
What is a Self Help Group? the group meetings. This is called as
corpus fund.
A Self Help Group (SHG) is a
„„This fund should be used to advance
voluntary association of men or women in
loans to the members.
similar economic conditions.
„„The group should develop financial
management norms covering the
loan sanction procedure, repayment
Swarna Jayanthi Grama schedule and interest rates.
Swarojgar Yojana Programme was
„„The group should operate a group
launched on 1st April, 1999 at 75:25
account preferably in their service
costs sharing between Central and State
area bank branch, so as to deposit the
Government.
balance amount after disbursing loans.
They come together for the Government of India and the
purpose of solving the common problems Reserve Bank, realizing the importance
through self help and mutual help.The of microcredit in the development
SHG promotes small savings among its programmes, have taken up many steps for
members.The savings are kept with a bank. the linkage of SHGs with formal financial
institutions. The basic purpose of linkage
Features of SHG is to strengthen the financial health of
„„The group should be formed by 15-20 SHGs by ensuring adequate flow of bank
number of members. credit to them.
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 There are three main credit needs „„To provide space and support to each
of the SHG members. other.
„„Social Needs: Food, marriage, birth
and death, festivals, family events, 9.4.2 Women Empowerment
education and housing. through Self Help Group
„„Production Needs: Agriculture and
Microentrepreneurship etc. In Tamil Nadu Women’s
Empowerment Project, an IFAD supported
„„Emergency Needs: Medical, fire,
project implemented through the Tamil
theft, flood, earth quake, cyclone and
Nadu Women’s Development Corporation
drought
was the first project in the country, around
Objectives of SHG 1990, to incorporate the SHG concept into
„„To inculcate the savings and banking a State Sponsored Programme. Since then,
habits among members. SHGs have been associated with women.
„„To secure them from financial,
technical and moral strengths. Why do they need
„„To enable availing of loan for empowerment?
productive process. Women have always been given
„„To gain economic prosperity through a secondary status-be it at home or in
loan / credit society. Women still remain poorest
„„To gain collective wisdom in organising of the poor and can never break free
and managing their own finance from this cycle. Above all, a poor
and distributing the benefits among woman is vulnerable, insecure and lacks
themselves. knowledge

Low income

Over
Suicide
expenditure

Loan (High
Sell assets Poverty cycle rate of
interest)

Alcohol /
Defaultor
Domestic
violence

Social credits
falls down

Figure 9.8 Poverty Cycle

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 Why are women not
empowered?
They lack four basic things: STEP: Support to
(i) Knowledge Training and Employment
Programme for women
(ii) Finance
(1986-87)
(iii) Power
STEP was launched by the
(iv) Opportunity
Government of India’s Ministry of
Women and Child Development to
Role of Self Help Groups
train women with no access to formal
in Empowerment of Rural
skill training facilities especially in
Women
rural India (Agriculture, horticulture,
Women in India are victims of a food processing, handlooms,
multiple socio-economic and cultural embroidery etc.)
factors. They are an integral part of every
economy. All round development and
harmonious growth of a nation would be 9.4.3 Government Schemes
possible only when women are considered
as equal partners in progress with men. Monetary funds are one of the
foremost requirements for any business setup
Rapid progress in SHG formation
and operation. Government schemes help
has now turned into an empowerment
the Micro Small and Medium Enterprises
movement among women across the
(MSME) to finance their day-to-day expenses,
country.
growth and expansion. All public sector banks
work with the government organizations
Six ways through which women SHGs / institutes to provide sponsored loans for
empower rural women small business. They are:
„„Make rural women aware of their 1. The Credit Guarantee Fund Scheme
basic rights for Micro and Small Enterprises (CGS)
„„Help rural women in getting 2. Small Industries Development Bank
employment of India Loan for Small Enterprises
„„Raise self-confidence and enhance (SMILE)
social status 3. Credit Link Capital Subsidy Scheme
„„Increase community participation of for Technology upgradation
the rural women 4. National Bank for Agriculture and
„„Spread awareness about start ups-food Rural Development (NABARD)
processing units. 5. National Small Industries
„„Motivate taking up social Corporation Limited (NSIC)
responsibilities related to women 6. Mini Tools Rooms and Training
development. Centre Scheme
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 7. Market Development Assistance 9. Micro Units Development and
Scheme for MSMEs Refinance Agency Limited
8. Technology and Quality upgradation (MUDRA) Loan scheme
support to MSMEs 10. Stand-up India Scheme

GLOSSARY
Archaeological Site : It is a place in which evidence of past activity is preserved
Conservation : Prevention of wasteful use of a resource
Outreach : An activity of providing services to employees who might
not have access to those services
Affidavit : A written statement confirmed by oath or affirmation, for
use as evidence in court
Haphazard : Lacking any obvious principle of organization
Effluent : Liquid waste or sewage discharged into a river or sea
Empower : Give the authority or power to do something
Remuneration : Money paid for work or a service
Proprietor : The owner of a business, or a holder of property
Agenda : Ordered sequence of items to be discussed at a formal
meeting
Vulnerable : It is the quality of being easily hurt or attacked

TEACHER ACTIVITY
„„ 
Motivate the students to develop entrepreneurial skills by sharing the
experiences of any successful entrepreneur.
„„ Inculcate the habit of small savings among students.
„„ Visit to nearby bank to create awareness on the procedure for getting microloan.
„„ Create awareness on the financial services from government to start up a new
business

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 STUDENT ACTIVITY
„„ Exhibition cum sale of products developed by the students within the campus
„„ Visit to nearby self help group.

LINKAGES
„„https://www.quoro.com/on-what-basis-is-the-star-rating-given-to-the-hotels-in-
India.

„„https://www.entrepreneur.com/article/242327

„„https://www.under30ceo.com/10-qualities-of-a-successful-entrepreneur/

„„https://www.scribd.com/doc/40529390/Tamil-Nadu-catering-Establishment-
Act-1958

„„https://www.eiiff.com/banks/rural/cooperative-banking.html.

„„https://www.yourarticlelibrary.com/india-2/self-help-group/self-help-group-shg-
of-india-meaning-need-and-objectives/66718.

„„https://www.loanbaba.com/blog/top-10-government-business-loans-for-small-
and-medium-enterprises/

„„https://www.instamojo.com/blog/best-small-business-loans-offered-government-India

„„https://www.posist.com/restaurant-times/resources/licenses-required-to-open-a-
restaurant.html.

„„https://www.manmaik.blogspot.com/2010/12/describe-objective-scope-and-
coverage.html?m=1.

„„https://youtu.be/pZn8nU-0q5U.

„„https://youtu.be/IpiZhN2Roks.

„„https://youtu.be/NizF_bjkhsk

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 QUESTIONS

I. Choose the correct answer (1 Mark) 5 __________ inspects and assesses

the hotels based on the facilities and
1. __________ is an individual’s ability
services offered.
to turn ideas into action.
a) HRACC
a) Entrepreneurial skills
b) HFACC
b) Competitive skills
c) HBACC
c) Career skills
d) HDACC
d) Communication skills
6. FSSAI registration for food business
2. __________ is a hotel situated on a
does not falls under one of four
highway along with services of garage.
categories __________.
a) Boatel
a) Central License
b) Motel
b) International License
c) Hotel
c) State License
d) Rotel
d) Registration
3. Plan shows the site area and its
7. GST came into force since
surrounding context. __________
__________
a) Site
a) 3rd of July 2017
b) Building
b) 2nd of July 2017
c) Location
c) 1st of July 2017
d) Kitchen
d) 4th of July 2017
4. Marketing of the products through
word of mouth, logos, posters, pictures 8. According to the Factories Act, a
and symbols are required to obtain employee cannot be made to work
__________ license. continuously for more than
__________hours in a week.
a) Music
a) 24 b) 36
b) Liquor
c) 42 d) 48
c) Trade
9. India introduced the Minimum
d) Signage Wages act in __________

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 a) 1948 b) 1947 a) SGSY
c) 1938 d) 1937 b) JLG
10. Under the Shop and Establishment c) SHG
Act, a restaurateur needs to register d) Rural cooperatives
within __________ days of the
commencement of the business.
a) 28 b) 30 II. Write in three lines (3 Marks)
c) 40 d) 20 1. Define Entrepreneurship skills.
11. __________ lend financial help to 2. Mention the qualities of an
those who lack access to traditional Entrepreneur.
banking services
3. Identify the local authorities who will
a) Macro finance Institution
give approval for starting a restaurant.
b) Corporate
c) Microfinance Institution 4. How will you create healthier and
safer working environment?
d) NGO
5. What are the licenses required to start
12 __________ is a concept established
a food service organization?
in India in 2014 by NABARD.
a) SHG 6. List the mandatory documents have
b) Rural cooperatives to be submitted with location permit
c) SGSY application.
d) JLG 7. State the procedure to get NOC from
the fire department when you start a
13. Identify the one comes under
new restaurant.
emergency needs __________
8. Point out the objectives of the
a) Medical
Factories Act.
b) Food
9. What are the main provisions of the
c) Marriage Factories Act?
d) Agriculture 10. Write the objectives of minimum
14. __________ loan is the money that wage.
needs to meet day-to-day business. 11. Outline the importance of
a) Personal microfinance.
b) Working capital 12. Give the functions of Rural Co-
c) Education operative Banks.

d) Property 13. What is Self Help Group?

15. __________ is a voluntary association 14. Enumerate the objectives of SHG.

of men or women in similar economic 15. Short note on STEP programme.
conditions.

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 III. Write in a paragraph (5 Marks) IV. Answer in Detail (10 Marks)
1. Point out the importance of 1. Elaborate the various skills needed to
entrepreneurial skills. become a successful entrepreneur.
2. Tabulate the different categories of 2. What are the permits should be obtained
food service organization. before starting a new restaurant?
3. Describe the procedure for getting 3. Licenses and Registrations for a food
approval for 5 star hotels. service organization – Explain in detail.
4. Give a brief account on FSSAI License. 4. Discuss about the types of
5. How will you get environmental Microfinance Institution in India.
clearance certificate when you start a 5. Women empowerment is possible
new restaurant? through Self Help Group – Justify.
6. What are the facilities to be provided 6. Write about Tamil Nadu Catering
for employee welfare according to Establishment Act 1958.
factories Act?
7. Bring out the salient features of
Microfinance Institutions.
8. List out the different Government
schemes.

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 FOOD SERVICE MANAGEMENT
PRACTICAL

198

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 Content
Food Service Management - Practical
Exercise Page
Chapter Title Month
No. No.
Organization
1 1.1 Visit to a Hotel
200- June
1.2 Layout of the Departments in Food Service Operation
Standardization of Recipes and Leftover Utilisation
2.1 Standardize a Recipe for Quality and Quantity
2
2.2 Enlargement of Regional Recipes 202 June
2.3 Utilization of Leftover Food
Service Procedures
3.1 Table Setting
3
3.2 Napkin Folding 208 July
3.3 Flower Arrangement in Restaurants
Production and Carving Skills
4.1 Preparation of Cakes
4 4.2 Preparation of Common Beverages
217 July
4.3 Recipes for Salad
4.4. Vegetable and Fruit Carving
Food Safety and Adulteration
5 5.1 Preparation of a Label with Food Standards
227 August
5.2 Identification of Common Adulterants
Management of Resources
6
6.1 Analyse Methods of Conserving Time, Money and Energy 231 September
Recruitment
7 7.1 Planning an Advertisement for a Job Title in
233 October
Food Service Operation
Marketing Skills
8 8.1 Sales Promotion Techniques
234 November
8.2 Marketing and Technology
Entrepreneurial Skills
9 9.1 Interview with a Small Scale Entrepreneur
237 December
9.2 Team Building Games

199 Practical

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 1 Organization

1.1 Visit to a Hotel „„Give the job description of the house-

keeping manager.
Aim:
„„Role-play of a restaurant waiter:
To learn practically the organization
1. Setting classrooms of the
of various departments in a hotel.
restaurant
„„Develop an organization structure 2. Create the scenario
and draw a flow chart for any
3. Script the dialogue for running a
two of the departments in a food
food service
service.
4. Action
„„Plan a work schedule for a Chef and
Waiter. 5. Interpretation.
Results and Discussion:

1. Organization 200

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 Procedure:
1.2 Layout of the Every department in the food service
Departments in Food operation has its own function to carry
Service Operation out. To simplify work, the layout of each
department is done in a systematic way.
Aim:
To acquire the skill in drawing a For example:
layout of the Departments in a Restaurant. The following is a layout of the
front office
Apparatus:
Note: Layout of any other department can
Paper, ruler, eraser and pencil
be chosen.

Results and Discussion:

201 1. Organization

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 Standardization
2 of Recipes
and Leftover Utilisation

„„The preparation should be repeated

until the desired quantity and quality
2.1 Standardize a Recipe for
is achieved.
Quality and Quantity
Note: The following recipe can be used.
Aim: Students can also bring in innovative
To standardize a recipe for quality recipes and learn to standardize them.
and quantity.

Apparatus:
Stove, tava, bowl and kitchen
utensils

Procedure:
Standardization involves the
careful adjustment and readjustment Plate 2.1 Vegetable Omelette
of ingredients and their proportions to
produce the most acceptable quality. There Vegetable Omelette (1 serving)
is a need for subjective as well as objective
Ingredients Quantity
evaluation. Tests for achieving the best
Egg 1
taste should be done for producing quality
products. Finely chopped onion 10 g
Finely chopped tomato 10 g
„„The original recipe- Source of the recipe
Grated carrot 10 g
can be from cook books, magazines,
family recipe files and commercial food Finely chopped coriander 2g
companies. leaves
Pepper powder 2g
„„Recipe has to be prepared for a
Salt To taste
minimum serving of 5 portions.
Cooking oil (for frying) 10 g
„„The finished product has to be
evaluated based on preparation
Method:
method, ingredient proportion,
availability of ingredients, cost, yield „„Beat the egg in a bowl and add all the
and equipment. chopped ingredients, pepper and salt.
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 „„Heat oil in a tava and pour the mixture Quantity for Cost
into it. Ingredients
5 servings (Rs.)
„„When one side is cooked flip to the Pepper powder 2 g x 5 = 10 g 05.00
other side and cook. Salt To taste
„„Serve hot with ketchup. Cooking oil 10 g x 5 = 50 g 10.00
Q factor - A satchet of tomato ketchup. (for frying)
Converting the recipe to get 5 servings – Total cost Rs. 48
stepping up
Q factor- Tomato Ketchup = Rs. 2 x 5 =
Quantity for Cost Rs. 10
Ingredients
5 servings (Rs.) Cost of 5 servings = Rs. 58
Egg 1 x 5 = 5 Nos. 25.00 Cost per serving (40%) = Rs. 11.60
Finely chopped 10 g x 5 = 50 g 01.00 Overhead charges (20%) = Rs. 5.80
onion (Fuel, Disposable plate,
Finely chopped 10 g x 5 = 50 g 01.00 Tissue, Labour)
tomato Profit (40%) = Rs. 11.60
Grated carrot 10 g x 5 = 50 g 05.00
= Rs. 29
Finely chopped 2 g x 5 = 10 g 01.00
coriander leaves Cost of the product for sale = Rs. 30
(Rounded off )
Per cent of profit may be varied

Result and Discussion:

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 First, all the ingredients with their
2.2 Enlargement of Regional measures are listed from the original
Recipes recipe. The equivalent measure should
be multiplied by the factor. The amount
Aim: got will be used and tested in the enlarged
To enlarge regional recipes using recipe.
factor method and to conduct a food mela. It should be noted that when recipes
are increased the factor will be greater
Apparatus: than 1 and when the recipes are decreased
the factor will be less than 1.
Stove and cooking utensils
Vegetable Pulao (5 servings)
Procedure:
Ingredients Quantity
The two general methods followed Basmati Rice 300 g
while enlarging the recipes are
Carrot (cut into 1 cm cubes) 100 g
„„Trial and error method blanched
„„Factor method Beans (cut into 1 cm pieces) 100 g
Trial and error method: In this blanched
method, the original recipe is multiplied Green Peas blanched 100 g
twice and the yield with other characteristics Cashew roughly chopped 50 g
are evaluated. If the quality and quantity are Salt To taste
acceptable it is further multiplied. If not, Black Pepper Powder 5g
adjustments are made and retested before
Green Chili slit (optional) 3
multiplying. This method is time consuming
Oil 15 g
and tedious, since the adjustments may be
difficult. Whole Garam Masala:
Cinnamon Sticks 2
„„It is used in simple recipes where there
are limited number of ingredients. Cardamom Pods 5
Cloves 5
„„Special attention should be given
in processes such as cooking Bay Leaf 2
temperatures and speed of the mixers.
Factor method: In this method, a Method:
factor is used to calculate and multiply
„„Cook the rice till the grains are
the ingredients carefully. The conversion
separated but not softened.
factor is derived as follows:
„„Heat 15 grams of oil in a frying pan.
Desired yield from „„Saute whole garam masala with
enlarged recipe cashews.
Conversion factor =
Yield from original „„Now add all blanched vegetables and
recipe sauté them for a minute.
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 „„Add rice, salt and freshly ground black
pepper.
„„Mix gently to avoid breaking the rice
grains.
„„Close the pan with a lid, lower the
flame and let the rice cook for 4-5
minutes.
„„Stir it after every 1-2 minute.
„„Serve hot with some spicy gravy dish
Plate 2.2 Vegetable Pulao
or onion raitha.

Using the factor method multiply and enlarge the recipe. If we need 50 servings
according to the formula 50/5 =10. The conversion factor is 10.

Quantity Total using conversion factor

Ingredients
g g kg
Basmati Rice 300 300 x 10 = 3000 3
Carrot (cut into 1 cm cubes) blanched 100 100 x 10 = 1000 1
Beans (cut into 1 cm pieces) blanched 100 100 x 10 = 1000 1
Green Peas blanched 100 100 x 10 = 1000 1
Cashew roughly chopped 50 50 x 10 = 500 ½
Salt To taste To taste
Black Pepper Powder 5 5 x 10 = 50
Green Chili slit (optional) 3 No 3 x 10 = 30 Nos.
Oil or Ghee 15 15 x 10 = 150
Whole Garam Masala:
Cinnamon Sticks 2 2 x 10 = 20 Nos.
Cardamom Pods 5 5 x 10 = 50 Nos.
Cloves 5 5 x 10 = 50 Nos.
Bay Leaf 2 2 x 10 = 20 Nos.

Now the recipe is for 50 servings. Result and Discussion:

Calculate the cost per serving using
the method given in standardization of
recipe. Sell the product in a food mela and
calculate the total profit.
Note: Students can use different
recipes and prepare for the food mela.
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 for fruit pies, custards, shakes, puddings
2.3 Utilization of Leftover and cakes.
Food 3. Cooked Foods
When cooked food remains in large
Aim: quantities it usually gets pilfered, or wasted
To learn how to use leftover foods though mishandling and spoilage. Unless
it is reused in some way and presented to
Apparatus: customers again soon after.
Stove and kitchen utensils
Since cooked food cannot be
stored for too long without its quality
Procedure deteriorating, it is important to devise
1. Raw food ways of incorporating it as soon as possible
into new dishes or into dishes in which
Raw foods are perishable and semi
the food is unrecognisable.
perishable that supplied to the kitchens
for preparation. The fresh forms of foods Examples
are also considered as leftovers when the Raw food
quantities are not enough for large scale
production of a single item for service.
2. Partly cooked or prepared food

Plate 2.3 Juice

These include marinated meats, Plate 2.4 Chutney

paneer, unserved salads in refrigeration,
juices, boiled eggs, fermented mixtures Leftover raw chopped onion and
as doughs and batters. These can be tomatoes can be made into Onion chutney.
creatively used as barbecued meats with
vegetables added on before cooking. Small Partly prepared food
amounts of juices can be used as toppings Leftover fruit juices can be made
into a fruit punch.

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 Cooked food Result and Discussion
Leftover idli can be made into idli
uppuma.

Plate 2.2 Vegetable Omelette

Note: Recipes should be written

according to the quantity of leftover
foods. Students can prepare different
novel recipes.

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 3 Service Procedures

„„Fish fork
3.1 Table Setting „„Napkin
„„Cruet set
Aim:
„„Sauce and oil pot
To learn the skill of setting a table
in a restaurant and know the service „„Water glass
procedures. „„Wine glass

Equipment needed:
Table, chairs, table cloth/linen,
cutlery, napkins, cooking utensils.

Table Setting
In a food service industry setting a
table or cover laying procedure considers
to be an important one. Food service staff
should ensure that the tables are set with
Plate 3.1 A'la carte cover
proper cutlery and crockery. It varies with
the type of food establishment. The types
Setting a cover for an A’la
of cover also vary with the type of food
Carte Service
establishment. The following types of
table setting are popular in a restaurant: „„Keep the side plate down to mark the
A’la carte and Table d’hôte. cover position.
Method: „„Lay the fish knife and fork.
Instruction: Students are instructed „„Wine glass can be placed above the tip
to prepare a menu (lunch or dinner) and of the knife
lay a cover either for A’la carte or Table „„A simple A’la carte cover will be set
d’hôte. Cover laying procedure for A’la with a soup spoon, knife and fork and
carte and Table d’hôte are given. others may be elaborate.
1 A’la carte cover Requirements „„Place the water glass slightly to the
„„Side plate with side knife right and behind the wine glass.
„„Fish plate (centre of cover) „„Keep the side plate to the left.
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 Table 3.1 A
 Model A’la Carte Cover (Lunch)
Course Description Cover
Soup Vegetarian/Non-vegetarian Soup bowl on an under plate with
soup spoon
Cruet set (Salt and pepper shakers)
Starter Vegetarian Half plate with small knife and fork
Non-vegetarian Half plate, fish knife and fork
Entrée/Main course Naan varieties Full plate, large knife and fork
Rice, vegetarian / Full plate, All purpose spoon
non-vegetarian curries
Eggs Half plate with small knife and fork
Salads Vegetable/Fruit salad Salad fork
Desserts Fresh fruits and nuts Half plate, fruit knife and fork
Savoury/Sweets All kinds of sweets Half plate, dessert spoon and fork
Beverages Coffee/Tea Coffee mug/Tea cup
Water glass, napkins

„„Place side knife on the side plate (1/3 „„Side plates to be placed to the left side
of the right of the plate) of fish fork.
„„Place the napkins. „„Side knife should be placed on the
„„The cruet set / condiments (salt and right side of the plate.
pepper) must be placed on every table. „„Soup spoon to the right of the cover
and one cm from the edge of the table.
2 Table d’hôte cover requirements „„Place the fish knife on right and fork
„„Side plate with a side knife on left, one cm from the edge of the
„„Water goblet table.
„„Fish fork and knife
„„Soup spoon
„„All purpose spoon and fork
„„Dinner knife and fork
„„Dessert spoon and fork
„„Cruet set
„„Sauce and oil pots
The step by step procedure of setting a cover
for Table d’hôte service is given below:
„„Centre the place setting using a main
plate or napkin. Plate 3.2 Table d’hôte cover
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 „„All purpose knife to the right and all „„Cutting edge of the knives should be
purpose fork on left, 1cm from the facing towards the left edge of the
edge of the table. table.
„„Water goblet are placed directly above „„All cutlery and crockery to be placed
the all purpose knife. one cm from the edge of the table.
„„Dessert fork and spoon should be
placed on the top of the cover parallel Linkages:
to the plate with fork pointing towards „„http://youtube.be/Db5039vOwko
right and spoon pointing toward the
„„http://youtube.be/KSZTRLtJDFw
left.
„„http://youtube.be/8JLTwclEZns
„„Napkin folds should be placed in the
centre of the cover. „„http://youtube.be/MrcqO1uL92M

Table 3.2 A Model Table d’hôte Cover (Lunch)

Course Description Cover
Soup Tomato soup Soup bowls on an under plate with
soup spoon
Starter Chilli gobi Half plate with small knife and fork
Main course Mushroom biriyani, raita, Full plate, large knife and fork
Paratha, Paneer butter All purpose spoon with fork
masala
Dessert Rice pudding / Dessert spoon
Fruit salad Fruit knife and fork
Beverages Tea/Coffee Coffee mug, Tea cup
Cruet set
Water goblet, Napkins

Result and Discussion:

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 3. Fold bottom right and left corners

3.2 Napkin Folding upto the top corner.

4. Fold the bottom corner ¾ of the
way upto the top corner.
Aim:
5. Fold the front top cover down,
To learn the skill of napkin folding flush with the bottom.
for a cover.
6. Fold the two top flaps down and
tuck the edges under the front
Materials needed: fold.
Clean, starched and pressed 7. Turn the napkin over and fold
napkins. the left hand side over one third
of the way.
Napkin folding: 8. Fold the right hand side over and

It is a type of decorative folding tuck napkin underneath in left

done with a napkin. It can be done as an hand fold.
art. Napkins should be neatly folded and 9. Flip the napkin over.
kept on tables either in glasses, on side
plates or in the centre of the cover, which
adds attractive appearance to the table
setting.

The following points should be

kept in mind while folding the napkins.
„„Use square napkins which are clean
and starched.
„„Make simple folds that do not require
too much of handling. Plate 3.3 Bishop’s Hat

„„Crease well at every stage of folding. b Rose Napkin Fold

Many types of napkin foldings are 1 Press the square napkin.
followed in the restaurants. Some simple
2 Fold all the ends of the napkin
napkin folding techniques are given below.
into the centre.
3 Turn the napkin over.
Types of napkin folding:
4 Fold the outer corners, to meet at
a Bishops Hat
the centre.
1. Press napkin cloth.
5 Once all the ends are folded,
2. Fold the napkin in half diagonally. a square about ¼th size of the
unfolded napkin fold left.
6 Place something sturdy at the centre.
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 7 While maintaining downward
pressure in the centre of the
napkin, reach underneath, each
corner and pull out the flaps to
centre petals.
8 Pull out the flaps on all four
corners of the napkin.
9 Remove the centre weight and
the rose fold is done.

Plate 3.5 Pocket Fold

7 Flip the napkin over and insert
the cutlery.
d Fan Fold
1 Press the napkin cloth
2 Fold the bottom edge of the
napkin up by one inch. Then fold
back the napkin one inch.
Plate 3.4 Rose Fold
3 Continue this back and forth
folding motion until the entire
c Simple Pocket Napkin Fold
napkin is complete.
1 Press the napkin cloth.
4 Holding on finger into the centre,
2 Fold the napkin in half. fold the pleated napkin in half.
3 Fold into quarters. 5 Slide a napkin ring up the pleats
4 Orient the napkin so the open 6 Fan out the top of the napkin.
corner is facing away and to the left.
Fold the top most layer of napkin in
half diagonally and press it down.
5 Turn the napkin over so that the
open corner is now facing away
and to the right. Fold the right
side back about 1/3rd of the way
and press it down.
6 Fold the left side back about 1/3rd
of the way and press. Plate 3.6 Fan Fold

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 e Knot Fold Fold the topmost layer all the way
forward and press it down flat.
5 Turn the napkin over and fold
the left hand side of the napkin
over two thirds of the way
6 Fold the right hand side of the
napkin to match the left hand
side.
7 Tuck the corners of the napkin
into the left hand side flap.
Plate 3.7 Knot Fold
g Envelope Fold
1 Press the napkin neatly. 1 Press the napkin flat
2 Fold the napkin in half diagonally. 2 Fold the napkin in half so that the
3 Starting from the long edge, fold open end is facing away from you
the napkin edge up one inch. 3 On the right hand side of the
4 Fold the napkin over until it napkin, fold both corner edges
makes one long strip towards the centre to form two
5 Finish by folding the right edge over triangles.
the left and loop to create a knot. 4 Fold the left side of the napkin
f Cone Napkin Fold over in half to meet the right.
5 Take both triangle layers and fold
both over to create the napkin
envelope fold.

Plate 3.8 Cone Fold

Plate 3.9 Envelope Fold
1 Press the napkin flat
2 Fold the napkins in half and orient h Tulip Fold
the open end away from you. 1 Press the napkin flat.
3 Fold the napkin into quarters 2 Fold the napkin in half diagonally.
4 Orient the napkins so that the 3 Fold both layers of the top of the
open end is facing away from you. triangle down to the bottom edge.
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 4 Take the right edge of the triangle 8 Turn the napkin around and
and fold up at an angle. Repeat repeat steps 5-6 to finish up the
on the left side. pinwheel napkin fold.
5 Turn the napkin over and finish
by taking the lower flaps and
folding them up and at an angle.

Plate 3.11 Pinwheel Fold

Plate 3.10 Tulip Fold Note: Students can practice the

above types of napkin folding. The step by
i Pinwheel Fold step procedure can also be seen in using
the following link.
1 Press the napkin flat.
Source: https://bumblebeelinens.
2 Fold all the tips of the napkins
com/napkinFolding.php.
into the centre.
3 Fold two opposite edges towards Students can be instructed to try
the centre, creating a rectangle. other types of napkin folding with the
help of the following links also.
4 Fold the two short edges of the
rectangle towards the centre. Linkage
5 Now take one flap and pull out „„h t t p s : / / w w w . y o u t u b e . c o m /
one of the edges to make a part. watch?v=LG3KOpk59FA
6 Repeat with the second flap. „„h t t p s : / / w w w . y o u t u b e . c o m /
7 With the right flap, pull it down watch?v=zD3od_5QR-U
towards you. „„https://www.napkinfoldingguide.com
Result and Discussion:

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 „„More flowers and foliages are used to
create a closed shape with little or no
3.3 Flower Arrangement in
open space.
Restaurants
Use of colour is important for
Aim: successful mass arrangements because
they should harmonize or complement
To learn the skill of flower
each other. These arrangements are round
arrangement in a restaurant.
or triangle in shape.

Materials needed: „„Flowers and foliages are arranged

based on elements and principles of
Vases, fresh flowers, scissors, tapes, design.
pins and brick.
„„Mass arrangement is usually seen in
the centre of the buffet arrangement
Flower arrangement in a
or in a dining hall.
restaurant
2. Floating Arrangement
Flower arrangement gives attractive
atmosphere inside the restaurant. But the
flower arrangement on a cover should be
simple and the highly scented flowers must
be avoided. The prepared vase must be kept
at the centre of each table. Some of the flower
arrangement used in the centre of the room
and the buffet table are given below:

1. Mass arrangement
Plate 3.13 Floating Arrangement

Floating arrangements are easy

to make for a centre place inside the
restaurant.
„„Select flowers and cut away the stems.
„„Select a wide bowl made up of
glass, brass or metal. It should have
sufficient space to fit the number of
Plate 3.12 Mass Arrangement flowers selected.

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 „„Arrange the flowers according to your
taste or harmony.

3. Ikebana – Japanese style flower

arrangement
Ikebana is the art of flower
arrangement followed by Japanese.
„„Fill water 1/3rd of height in a shallow
vessel.
Plate 3.14 Ikebana Arrangement
„„A floral brick can be placed to hold
the flowers.
„„Plant material should be of atleast Instruction
three different lengths. Students can do any one flower
„„The stems with flower should be arrangement. A simple arrangement can
arranged according to their heights. be done to place on a cover.

Result and Discussion:

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 4 Production and
Carving Skills

(a) Preparation of Eggless Cake

4.1 Preparation of Cakes
Ingredients Quantity
Aim: Maida 1½ cup
To learn the skill of baking cakes. Baking powder 1½ tsp.
Sodium bi-carbonate ½ tsp.
Equipment Needed: Condensed milk ¾ cup
Oven, mixing bowls, ladles, pan, Melted butter 4 tbsp.
spatula, whisks, measuring cups. Vanilla essence 1 tsp.

Procedure: Method:
1. Sieve the maida, baking powder and
Cake is typically a sweet, baked sodium bi-carbonate together, keep aside.
dessert. Most of the cakes are done 2. Pre heat the oven to 1800C.
using eggs to create that fluffy, cloud
3. Grease the pan with melted butter, dust
like texture. It is possible to replicate the it with plain flour, shake and remove the
spongy texture without the use of eggs excess flour.
by replacing eggs with mashed bananas, 4. Take a deep bowl, add condensed milk,
apple sauce, vinegar with baking soda and melted butter and vanilla essence. Mix well
yogurt depending on the recipe. using a spatula.
5. Add the sieved flour mixture into the bowl
and add 5 tbsp. of water and mix gently.
6. Pour the butter into a greased pan.
7. Bake at 1800C for 30-35 minutes.
8. Unmould the cake and keep aside to cool.
(b) Sponge Cake
Principles involved in sponge cake
preparation
The following precaution should be considered
while preparing sponge cake.
Plate 4.1 Eggless Cake 1. Measure the quality ingredients accurately.
2. Remove water and oil grease from the
beating bowl.

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 3. Carefully separate egg white and yolk. Method:
4. Use the moderately granulated sugar for 1. Sieve the flour and baking powder and
better quality keep aside.
5. Sieve the ingredients prior to the
preparation to avoid the impurity. 2. Pre heat the oven at 1800C.
6. Beat the egg in the same direction and 3. Line the pan with butter paper and grease
a fixed speed from beginning to end to
minimise the air from escaping. the paper with butter, and then sprinkle
flour all over it.
7. Flour folding should be very careful to
avoid the air disturbance 4. Melt the butter using double boiler
8. Fat should be cooled after melting for
Genoese sponge. 5. Separate the egg yolk and whisk.
9. Carefully mix the oil (or) when adding oil 6. Dissolve the sugar using simmering
care must be taken.
water for about 3-4 minutes.
10. After adding the oil, batter should never
get beat. 7. Mix the whisked yolk and dissolved
12. Tray or mould should be in correct size sugar until it lightens the colour.
and proportion
8. Add vanilla essence to this mixture.
12. Dusted with flour or greased or butter
paper lined the mould for the shaping of 9. Beat the egg white till it becomes soft.
the sponge
13. Do not keep the preparation out for more 10. Fold the beaten egg white into the
time, without baking. yolk.
14. Baking should be carried out in a closed
oven. 11.Add the sieved flour mixture and mix
gently.
12.Pour the melted butter to this mixture
and fold until smooth.
13.Spread the batter in pans and bake at
1800C.
14.Cool on a wire rack before serving.

Result and Discussion:

Plate 4.2 Sponge Cake
Ingredients Quantity
Maida 1½ cup
Sugar 1½ cup
Butter 4 tbsp.
Egg 6 Nos.
Baking powder ½ tbsp.
Vanilla Essence 1 tbsp.

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 4.2 Preparation of Common
Beverages
Aim:
To obtain the skill of preparing
common beverages.

Equipment Needed:
Mixie, Strainer, Gas stove, Cups,
Knife, Utensils
Plate 4.3 Expresso Coffee
Beverages:
Method:
Beverages are liquids made for
1. Add milk to a bowl and boil it on a
consumption. They may be in the form
medium flame.
of stimulants like tea, coffee, milk or as
refreshers like soft drinks, juices and 2. Add water, coffee powder and sugar
water. to the blender jar and grind until it
forms a foamy liquid.
In hospitality industries the
non-alcoholic beverages are essentially 3. Add the coffee water mix to it when
provided and served as a breakfast, the milk starts boiling and rising
lunch, dinner with or without meal to the upwards.
consumer. 4. Simmer it for a minute. When it starts
They stimulate palate and act as an boiling, remove from the flame.
appetizer. Beverages not only give taste 5. Pour into the coffee mug and sprinkle
but also enhance colour, flavour and eye some chocolate powder.
appeal. 2. Tea - Masala Chai
1. Expresso Coffee
Ingredients Quantity
Ingredients Quantity Milk 2 cups
Milk 3 cup Ginger grated ½ inch
Coffee powder 2 tsp. Cardamom 1 No
Water ½ cup Clove 1 No
Sugar As Cinnamon stick 2 tsp.
required Tea powder 2 tsp.
Chocolate powder As Water ¼ cup
required Sugar 3 tsp.

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 Plate 4.5 Coconut Cucumber Cooler

Method:
1. Combine coconut water, cucumber,
Plate 4.4 Masal chai lime juice, sugar and mint leaves.
2. Chill for 1 to 2 hours.
3. Serve in glasses.
Method:
4. Soups - Sweet corn soup
1. Crush the cardamom, clove,
cinnamon make a coarse masala
powder.
2. Boil water then add grated ginger,
masala powder and sugar.
3. Heat in a medium flame for 3-4
minutes.
4. Then add milk and boil for
5-6 minutes.
5. Switch off the flame if there is a
change in colour of the tea from Plate 4.6 Sweet Corn Soup
milky shade to brown shade.
Ingredients Quantity
6. Serve hot using cups.
Sweet corn 1 medium
3. Coconut Cucumber Cooler
Ground black pepper ½ tsp.
Ingredients Quantity Celery 1 tsp.
Coconut water 4 cups (optional)
Cucumber sliced 2 Nos. Spring onion (chopped) 1 tbsp.
Lime juice ½ cup Oil 1 tbsp.
Water 1½ cups
Sugar ¼ cup Corn starch ½ tbsp.
Chopped mint leaves ¼ cup Salt As required

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 Method: 5. Banana Milk Shake
Making sweet corn paste Ingredients Quantity
1. Boil the corn cobs, scrap the corn Banana 1 No.
kernels from the cobs.
Milk 1 cup
2. Keep aside 2 tbsp. of kernels. Sugar 3½ tsp.
3. Blend the remaining corn kernels Nuts (any) If desired
with some water to a smooth paste.

Making corn soup

1. Heat the oil in a pan, sauté the spring
onions.
2. Add celery and sauté for a minute
then add corn paste.
3. Add vegetable stock or water stir well
and allow to boil.
4. Add pepper powder, corn kernels and
salt. Stir and simmer for 2-3 minutes.
5. Add corn flour paste, stir and keep
it in simmer for 2-3 minutes till the Plate 4.7 Banana Milk Shake
soup thickens.
6. Garnish the soup and serve
Method:

1. Peel the banana.

2. Blend the banana with milk and
sugar. Pour this into serving glasses
with couple of ice cubes.
3. Garnish with some chopped dry
fruits if desired.

Result and Discussion:

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 Ingredients Quantity
4.3 Recipes for Salad Fenugreek ¼ cup (Chopped
leaves Leaves)
i). Carrot and Cabbage Salad
Oil 1 tsp
Ingredients Quantity Green chilli 1
Carrot 1 (Medium size) Salt To taste
Cabbage 2 Cups (Sliced)
Peanut ½ Cup (Roasted)
French Dressing As required

4.9 Mixed Sprout Salad

Methods:
1. Combine the mixed sprout with cut
4.8 Carrot and Cabbage Salad vegetables along with chopped leaves
and salt in a bowl and mix it well.
Method: 2. Heat the oil in a pan, add green chilli
Scrape the cleaned carrot. Mix the and slightly sauté on a medium flame.
chopped cabbage, carrot, and peanut along 3. Pour this on the top of the salad and
with French dressing. More seasoning can mix. Serve it immediately.
be added. iii). Fruit Salad

ii). Mixed Sprout Salad

Ingredients Quantity No
Banana 4-5
Ingredients Quantity
Apple 2
Mixed sprouts ¾ Cup (Boiled),
Green grapes ¼ kg
(Channa, Green
gram, Rajma and Mango 1
Moong bean) Sweet lime 2
Coriander 2 tbsp (Chopped Sappotta 4-5
Leaves) Cashew nut 8
Radish ¼ cup (Chopped) Raisins 10
Tomatoes ¼ cup (Chopped) Dates 5

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 Ingredients Quantity No Met Plate 4.15 Watermelon
Milk 500 ml Bowl hods
Sugar 1¼ cup 1. Cut all the fruits uniformly in
Saffron strands 4 small size and add some sugar in
between to reduce the chances of
Custard powder 1 tbsp
browning and keep aside or keep it
in refrigerator.
2. Take custard powder in a small
bowl and mix it well with little
amount of milk and keep it
separately. Boil the remaining milk
and at the end point add the early
prepared custard mix and sugar
into this and let it to boil, stir it
well in between. Let it to cool.
3. Take the cut fruits and mix it
with this custard milk and stir
gently.
4.10 Fruit salad
4. It can serve itself or serve with ice-
cream on the top.

Result and Discussion:

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 4. Along the edge, cut wide spaced
4.4 V
 egetable and notches to form the teeth.
Fruit Carving 5. Then cut shallow grooves to form
the ribs of the leaf, working from the
base to the top.
Aim:
(w w w.templeofthai.com/f r uit_
To gain skill in
carving/vegetable-carving.php.
vegetable and fruit carving.

Tool Needed:
Carving knives, sharp knife, fruits,
vegetables.

Carving

„„Carving is the art of shaping vegetables

and fruits to form beautiful figures,
such as flowers or birds.
Plate 4.11 Carrot Leaf Carving
„„Vegetable and fruit carving originates
in Thailand. b. Beetroot Carving (Rose shape)
„„The products of vegetable carving are
generally flowers or birds; the only
limit is one’s imagination.
„„The techniques of vegetable carving
vary from person to person.
„„Vegetable carving is generally used as
a garnish, but it can also be used for
flower arrangement.
1. Vegetable Carving
Plate 4.12 Beetroot Rose Carving
a. Carrot Carving (Leaf shape)
1. Select a fresh beet root
1. Wash the carrot thoroughly and cut
2. Peel the beet root.
into 3 inch length.
3. Cut the beet root into small round
2. Cut each one lengthwise into slices
¼ inch thick and trim each slice to 4. Arrange the pieces from smaller size
the shape of leaf. to bigger size.

3. With the tip of the knife, cut two 5. Make a slit in each piece.
shallow grooves down the center of the 6. Take a small cube from the remaining
slice to form the mid ribs of the leaf. beet root and insert this in a tooth
pick to make a bud.
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 7. Curve the slices and insert one by ( h t t p : w w w. a s i o n . r e c i p e . c o m /
one in the tooth pick to make a rose. methods/fruit-vegetablecarving.html.)
( h t t p : w w w. a s i o n . r e c i p e . c o m /
methods/fruit-vegetablecarving.html.) d. C
 ucumber Carving (Leaf
shape)
c. Cucumber Carving (Flower shape)

Plate 4.13 Cucumber White Lotus

Carving Plate 4.14 Cucumber Leaf Shape
Carving
1. Wash the cucumber, cut off a section
of a cucumber, should include both 1. Take two small cucumbers or one
an end and cut surface. long cucumber.
2. Divide the circumference of each 2. Cut the cucumber length wise into fairly
into 8 equal parts and then make thick slices, cut the slices diagonally to
cuts about 3mm deep between each obtain diamond shaped pieces.
part down the length of the section. 3. Trim each piece to shape like a leaf.
3. Slice beneath each part down the length 4. On the green side, cut a green to
almost to the base to separate it from the represent the mid-rib and then cut
flesh, thus farming the 8 outer petals. diagonal grooves to represent the veins.
4. Trim the flesh to remove ridges and 5. These should be spaced to give an
then divide into 8 parts as before to attractive alternating green and
make the inner ring of petals. white pattern. Finally cut notches
5. These should be centered between around the edges of the leaf.
those of the outer ring. (w w w.templeofthai.com/f r uit_
6. Remove the core of the cucumber, trim carving/vegetable-carving.php.
each petal so it tapers to a point and 2. Fruit Carving
then insert the center of the flower.
a. Watermelon Bowl
7. For the center, use ¼” thick disk
cut from a small carrot. Cut small 1. Select the melon little hard
grooves in a criscross pattern on one 2. Slice the small of the base of the
face and place up in the lotus flour. melon.
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 3. Draw a pattern on the melon, 1. Wash the apple.
position the pattern so it covers 2. Cut a wedged shape slice as in the
most of the top surface of the melon, picture.
which is typically removed to create
3. Trim away any of the core, leaving
a bowl shape.
the flesh and skin.
4. Cut along the pattern.
4. With this carving knife, cut the slice
5. Remove the remaining rind to the shape of a leaf.
6. Hallow out the melon, remove all 5. With the tip of the knife, make curving
the flesh from the melon, and scrap grooves in the skin to represent the
inside surfaces so only the rind veins of the leaf. Work from the base
remains. of the leaf to the tip.
7. Fill the bowl with fruits and serve. 6. Cut notches along the edges of the
(https://youtu.be/obtL3YLF0g) leaf.

( h t t p : w w w. a s i o n . r e c i p e . c o m /
methods/fruit-vegetablecarving.html.)

Plate 4.15 Watermelon Bowl

Plate 4.17 Apple Leaf Carving
b. Apple Carving (Leaf shape)

Result and Discussion:

Plate 4.16 Apple Carving

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 5 Food Safety And
Adulteration

Aim:
5.1 Preparation of a Label
with Food Standards To prepare a food label based on
the food standard.

Table 5.1 FSSAI LABEL

Requisites of the label Mark Yes or No Details
Name of the product
Brand Logo/Symbol
MRP
Net Weight
Display of FSSAI label
FSSAI License number
Batch number
Consumer care Number
Website
Bar Code
Vegetarian/Non-vegetarian
Pre-packed food
Packaging material used
Date of Manufacture
Date of Packing
Date of Expiry
List of Ingredients
Nutrition Information
Food Additives
Permitted colours -Natural/
Synthetic
Country of origin

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 https://foodsafetyhelpline. Prepare a label for your own
com/2018/04/fssai-drafts-new-labelling- product using FSSAI standards.
and-display-regulations-2018/

Result and Discussion:

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 Types of adulterants
5.2 I
 dentification of
1. Intentional
Common Adulterants
2. Incidental
Aim:
Intentional: Intentional adulterants
To identify the adulterant in the are those substances that are added as a
foods deliberate act on the part of the adulterer
with the intention to increase the margin
Apparatus: of profit. E.g. sand, marble chips, stones,
Adulterated foods and test tubes. mud, chalk powder, water and dyes. These
adulterants cause harmful effects on the
Procedure: body.

Definition: Incidental: These adulterants

Adulteration is defined as the are found in food substances due to
process by which the quality or the nature ignorance, negligence or lack of proper
of a given substance is reduced through the facilities. It is not a willful act on the part
addition of a foreign or an inferior substance of the adulterer. E.g. Pesticides, droppings
and the removal of a vital element. of rodents, larvae in food.

Table 5.3 Intentional Adulterants and Methods of Detection

S. Name of Adulterant Simple method for detection of adulterant
No the food
1 Ghee or Vanaspathi Take about one teaspoonful of melted ghee or
butter butter with equal quantity of concentrated
hydrochloric acid in a test tube and add to it a
pinch of cane sugar. Shake well for one minute and
test it after 5 minutes. Appearance of crimson
colour in lower layer shows the presence of
vanaspathi
2. Vegetable Argemone oil Add 5ml of concentrated nitric acid to 5ml of
oil sample. Shake carefully, allow to separate. Yellow,
orange yellow, crimson colour in the lower acid layer
indicates adulteration.
3. Honey Molasses A cotton wick dipped in pure honey when lighted
(sugar and with a match stick burns. If adulterated the presence
water) of water will not allow the honey to burn. If it is
adulterated, it will produce a crackling sound
4. Rava Iron particles By moving a magnet through rava iron particles can
be separated.

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 S. Name of Adulterant Simple method for detection of adulterant
No the food
5. Rice Marble or A simple test for adulteration is to place a small
other stones quantity of rice on the palm of the hand and
gradually immerse the same in water. The stone or
marble chips will sink.
6. Spices Powdered bran Sprinkle spices on water surface. Bran powder and saw
(ground) or saw dust dust float on the surface of water.
7. Black Dried seeds of Papaya seeds are shrunken, oval in shape and
pepper papaya fruit greenish brown or brownish black in colour.
8. Turmeric Metanil yellow Take a teaspoonful of turmeric powder in a test tube.
powder Add a few drops of concentrated hydrochloric acid.
Instant appearance of violet colour which disappears
on dilution with water. If the colour persists,
presence of metanil yellow is indicated.
9. Chilli Brick powder, Any grittiness that may be felt on tapping the
powder sand, soap sediment at the bottom of glass confirms the
stone presence of brick powder or sand. Smooth white
residue at the bottom indicates the presence of soap
stone.
10. Milk Water The presence of water can be detected by pouring a
drop of milk in a polished surface. The drop of pure
milk either stops or flows slowly leaving a white trail
behind it. Whereas milk adulterated with water will
flow immediately without leaving a mark.

Result and Discussion:

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 6 Management Of
Resources

6.1 Analyse Methods of Energy: The process of portioning,

Conserving Time, Money rolling and preparing is completed without
and Energy using the energy of manpower.
Time: The time taken for all these
Aim: processes is minimum compared to
To analyse methods of conserving manual process.
time, money and energy. Money: Number of labours is less
and fuel is saved. Hence money used for
Equipment Needed: all this is also saved.
Kitchen equipment. Note: Students can use any one
labour saving device and prepare a
Procedure: recipe. They should mention how they
Labour saving devices help to save have saved energy, time and money
energy, time and money. Commercial using the labour saving devices (E.g:
and non-commercial food service outlets Labour saving devices: Vegetable cutter,
use labour saving devices to save energy, Egg beater, mixie, grinder, pressure
time and money. Some of the equipment cooker and any other available labour
are pressure cookers, chappathi maker, saving devices).
grinder, mixers, egg beater, vegetable Labour saving equipment - Pressure
cutter and so on. Cooker & Vegetable Cutter
Chappthi maker: The dough is Preparation of vegetable
prepared in the dough maker and it is biriyani
transferred into the chappathi maker. „„Divide the class into two groups
It portions out the dough, rolls out and
„„First group can use knife for cutting
prepares the chappathis in hundreds in a
and boiling method for preparation.
short time. Here time, energy and money
are saved by the food service outlet. „„Second group can use vegetable cutter
and pressure cooker for preparation.

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 Comparison of both methods Money saved: Time taken for
pressure cooking is less thereby saving fuel
Time saved: Pressure cooking to the cost also less. Initial cost of labour
method saves time because it is faster saving device and maintenance cost may
Energy saved: Vegetable cutter be high.
saves energy while cutting vegetables. Note: Students can use any labour
The students need not supervise the saving device and compare like the above
preparation. example.
Result and Discussion:

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 7 Recruitment

Candidates with following

7.1 Planning an qualification and experience are eligible to
Advertisement for a Job apply:
Title in Food Service
„„Graduation in catering with at least15
Operation
years experience.
Aim:
To acquire the skill of planning an „„Should be capable of managing
advertisement for a job in food service and organizing Food and Beverage
operation. Department with specialty of Indian/
Continental/Chinese and Italian foods
Apparatus : .Should be a team leader and be capable
Chart, pen, pencil, colour pencil of managing and training the junior
Procedure : staff.
Study the advertisement collected „„Should be able to plan and promote
as a part of the student activity. Plan an menus for different restaurants.
advertisement for a job in food service
Attractive salary package and other
operation using the job specification for the
benefits will be offered.
title. Some job titles that can be advertised
are cook, floor supervisor, steward, waitress, Application can be sent through
executive housekeeper, purchase manager. email to the following address hrd2907@
gmail.com or contact 044-24354929.
Advertisement for an Executive Chef
Applications are invited from dynamic, Apply on or before date: month: year
energetic and responsible professionals who Note: Students can be asked to
have hands on experience in all aspects of prepare advertisements for any job title
Food and Beverage, Kitchen Management and
controls , for the post of Executive Chef. Result and Discussion

Plate 7.1 Chef

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 8 Marketing Skills

they otherwise would not normally buy.

8.1 Sales Promotion Local bakeries can hand out their new
Techniques creations at a super market or in a local
Aim: sale area.

To understand and gain practice on Free Trial

sales promotion techniques.
A free trial is a way for a consumer
Procedure: to try a new product while eliminating
risk. It may be used when a product is new
Plan a new food product for sales:
to the market. This technique is commonly
Keeping in mind
used in television where the customer has
„„Type of customers 30 days to try the product, during which
„„Purchasing power of the customer time the customer can return it for a full
refund if he is not satisfied.
„„Feasibility of production and sales
possibilities.
Free Gifts
Plan suitable marketing techniques:
Free gifts tempt consumers to make
„„Providing free samples a purchase because it includes a bonus
„„Free trials along with the product. The gift may be
„„Free gifts included in the outer part of the product
„„Special pricing packaging to serve as a visual attraction.
It may also take the form of a prize or
„„Digital marketing
coupons inside the package. For example-
„„Customer contests soap inside the soap dish.
„„Attractive packaging
Special Pricing
Free Samples Special pricing is used to offer
Providing free samples is a consumers a lower price for a period of
technique used to introduce new time or to purchase in multiple quantities.
products to the market place. Samples Examples for this are Buy one get one
give the consumer a chance to see how free, Discounted price and Buy 3 for the
well they like a product or try something price of 2.
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 consumer-centric efforts. A business
offering a free gift with purchase can use
Facebook ads to promote the event or offer
a coupon code to subscribers of an email
list.

Customer Contests
Contests offer the customer a
chance to win prizes like cash or store
Plate 8.1 Buy one Get one Free
products. For example, an electronics
retailer could hold a karaoke contest at
its store, while using local celebrities as
judges.

Attractive packaging
The packaging of products is one of
the most important aspects of marketing. An
attractive packaging design must make both
Plate 8.2 Discounted Price a psychological and physical connection. So
the product should look good and easy to
Digital Marketing identify for consumer convenience.
Digital marketing does promotional Students can prepare any two
strategies by providing online display ads appropriate sales promotion techniques
or direct marketing, to advertise other to sell a food product.

Result and Discussion

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 „„Make advertisements suitable for promotion
in televisions, radios, display boards, social
8.2 Marketing and Technology
media, telephone marketing and learn and
Aim: understand the do’s and dont’s

To get to know marketing „„Produce commercials

techniques which can be done through „„Stage or enact
technology.
Note: Watch commercials in the
television and analyse the suitability of the
Procedure: commercial. Each student can be given a
Select a new product. single product.

Result and Discussion

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 9 Entrepreneurial Skills

9.1 Interview with a Small 11. Period of running the business:

Scale Entrepreneur 12. Number of employees:

Aim: 13. Wages paid Weekly/Monthly:

To collect information of a Manager Supervisor Utility Workers

successful small industry entrepreneur Rs. Rs. Rs.

using a questionnaire
14. Type of Insurance:
Tool: Questionnaire 15. Source of procurement of raw
materials:
Method:
16. Frequency of purchasing raw
Name : materials:
1. Age: 17. Employee cost in percentage:
2. Educational Qualification: 18. Overhead cost in percentage:
3. Type of business: 19. Sales promotion techniques used:
4. Location of the shop: 20. Customer feed back:
5. Date of Registration: 21. Business satisfaction: Yes  No 
6. Type of organization: 23. How do you deliver the products?
7. Source of investment: 24. How do you clear your stocks?
8. Number of partners involved: 25. Do you have franchise for your
9. Profit/Yield: business? Yes  No 
10. Turnover of the customers/products: Instruction: Prepare a report and
submit

Results and Discussion:

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 „„One at a time, someone has to go up in
front of the group and demonstrate a
9.2 Team Building Games
use for that object.
1. Blind Drawing „„The rest of the team must guess what
Time: 10 – 15 minutes the player is demonstrating.

Number of participants: Two or „„The demonstrations must be original.

more people
Objectives:
Tool Needed: A picture, pen and
paper „„This team building exercise inspires
creativity and individual innovation.
How to Play / Rules:
„„Divide everyone into groups of two 3. Card Pieces
„„Have the two individuals sitting back Time: 10 – 15 minutes
to back Number of participants: Atleast 3
„„Give one person the pen and paper teams (3 or 4 people each group)
and the other person the picture.
Tool Needed: Card pieces
„„The person with the picture describes
the picture to their team mate without Rules:
actually saying what it is.
„„Each team will receive an envelope of
„„The person with the pen and
mixed cut up cards.
paper draws what they think the
picture depicts, based on the verbal „„The teams then have a set amount of
description. time to barter and trade in order to
complete their cards.
„„Set a time limit for 10-15 minutes.
„„The team with the most completed
Objectives: cards wins.
„„Focus on interpretation and
communication Objectives:

„„Can invoke creativity among students „„It builds negotiation skills which will
help the people navigate to the most
2. Game of Possibilities: successful outcomes.
Time: 5 - 6 minutes „„It develops empathy which helps
Number of participants: One or people to see things from another’s
multiple small groups perspective.

Tool Needed: Any random objects 4. Four at a Time

Rules: Rules:
„„Give an object to one person in each „„In a room of sitting people, only four
group. can be standing at a time.
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 „„The four can only stand for 10 seconds Objective:
before they must sit down and be
„„Four at a time is great for teaching
immediately replaced by someone
non-verbal communication and team
else.
work.
„„The trick is that there is no speaking
„„It is essential for safer environment.
during the game.
„„This game works best in large groups.
„„The goal is to keep the game going as
long as possible. „„They can function more cohesively.

MODEL QUESTIONS
Part – A
Answer the following question (Any 3. Draw a layout for any one department
one) (1x10=10) in food service outlet.
1. Explain and prepare any one napkin 4. Explain and prepare a flower
folding. arrangement.
2. Prepare an advertisement for any
post in the food service.
Part – B
Notes: 20  Skill: 20
1. Prepare a standardized recipe. 4. Prepare a recipe and display it using
Calculate the cost per serving. A’la carte cover requirement.
a) Standardization - 5 a) S etting a table for A'la carte - 10
b) Recipe - 5 b) Menu & Recipe - 10
c) Cost calculation - 10
5. Prepare a recipe and display it using
2. Enlarge any one standardized recipe
Table d’hôte cover.
and calculate cost per serving for a
food mela. a) Setting a table for Table d’hôte - 10
b) Menu & Recipe - 10
a) Methods of enlargement of
recipes - 5 6. Prepare an eggless cake and prepare a
b) Recipe enlargement - 5 score card.
c) Cost calculation - 10 a) List ingredients for cake
3. How will you reuse left over food? preparation - 5
Prepare any one recipe using left over b) Methods of cake preparation - 5
food. c) Recipe for eggless cake - 10

a) How to use left over food - 10 7. Prepare any two types of common
b) Recipe - 10 beverages and serve using any one
type of cover.
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 a) Classification of beverages - 10 11. Write a note on any one Labour
b) Recipes - 10 saving device and prepare a recipe
8. Prepare one fruit and one vegetable using it. Write how you saved time,
carving and set using any one type of energy and money?
cover. a) Write a note on any one labour
a) Define carving. List the equipments saving device - 5
needed for carving - 10 b) Explain how you will save time,
b) Method of carving - 10 energy and money using it - 5
9. Read the label given and identify the c) Recipe - 10
details. Prepare a label for your
12. What are the sales promotion
product using FSSAI regulation.
techniques? Prepare any two and
a) What is FSSAI? Mention its display.
objectives - 5
a) Define sales promotion - 5
b) Identify the label given - 15
b) Methods of sales promotion
Note: Skill - prepararing the label for techniques - 15
their product. Note: Still - preparing any two
10. Identify the adulterants infoods (Any advertisements.
10 foods can be given).
a) Define adulteration. What are the
types of adulterants - 5
b) Write on any ten food steps that
are adulterated and how it should
be identified - 15

MARK ALLOTMENT
Externals:
Part A : 10 Marks
Part B : 40 Marks
Notes : 20 Marks
Skill : 20 Marks
50 Marks
Internals:
Record : 20 Marks
Handling : 5 Marks
Test : 10 Marks
Field trip : 5 Marks
Co-curricular Activities : 5 Marks
Attendance : 5 Marks
50 Marks

Total (External + Internal) : 100 Marks

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 PROJECTS
1. Manage and organize a Small Scale Energy Management
and Food Outlet „„Number and type of equipment’s
Aim: „„Type of fuel energy used
Manage and organize a small scale „„Methods of cooking
and food outlet. „„Colours used on walls and ceilings
Procedure: „„Labour saving devices
„„Choose the type of food outlet „„Layout of the work area
„„Plan and formulate an Organisational „„Leadership style
Structure of a food outlet, depicting
„„Health record of employees
the various departments
„„Give the job description for all the
Money Management
jobs
„„Frame a work schedule in terms of „„Cost control
staff and time „„Budgeting
„„Sources of finance for starting the „„Proper accounting
outlet and framing the budget „„Auditing
„„Mode of advertising and content „„Investment and expenditure statement
development
„„Evaluation / review on expenditure
„„Proposal submission.
3. Visit a Food Service Institution
2. Visit to a Food Service and observe the Quantity Food
Establishment and Study the Production and Equipment used
Management Functions
Aim: Aim:
To study the effective management To understand the quantity food
of time, energy and money in a food preparation techniques and the details of
service establishment. equipment.
Method: Observation
Method:
Procedure: To observe and record:
Visit to an institutional food service
establishment.
Time Management
„„Type of food service outlet
Points to be considered:
„„Timings and customer turnover
„„Different recipes
„„Organizational flow chart (Hierarchy)
„„Planning involved „„Quantity produced
„„Record maintenance „„Pre preparation methods
„„Number of staff „„Equipments used for the quantity
„„Work and time schedule
„„Holding and service procedure
„„Back-up preparedness

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 Std XII
Model Question Paper

Marks: 90 Time: 2.30 hrs

PART A

Note: 1. Answer all the questions.

2. Each answer carries 1 mark. (15 x 1 = 15)

Choose the correct answer: Fill in the blanks:

1. The tool that indicates activity and 6. Fifty per cent of world’ s coffee
authority relationships which exits in produced in ___________
the establishment is ___________
a) Job Analysis 7. Salads provide the feeling of fullness
because of ___________
b) Work Schedule
c) Organization Chart 8. A ___________ is the maximum or
d) Organizing Ability minimum value to which a physical,
biological, or chemical hazard to the
2. The main goal of the work triangle is food must be controlled.
___________
a) Competency 9. ___________ is used in Chinese food.
b) Cooking
10. ___________ theory deals with
c) Proximity
assumption of human nature
d) Efficiency
3. Identify which is a Q- factor. Choose the correct sentence:
a) Fried rice b) Steak 11 a) Wage cut is a Negative motivation
c) Cutlet d) Ketch-up b) Wage cut is a Positive motivation
4. Fork with extra tines is used for eating
___________ Match the following:
a) Spaghetti b) Cakes 12. Voluntarily Association –
c) Salad d) Fish Sales Manager
5. Preplated service is common in 13. Rising cause –
___________ style of service. Fear and Punishment
a) American 14. Autocractic Leadership –
SHG
b) French
15. First Marketing person –
c) Chinese Economic Factor
d) Japanese

Model Question Paper 242

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 PART B

Note: 1. Answer any 10 of the following. (10 x 3 = 30)

2. Question no.28 is compulsory.
3. Each answer carries 3 marks.
16. Differentiate centralised and decentralised authority.

17. List the objectives of Laundry 23. Write any three uses of ice carving.
services. 24. What is Assured Safe Catering?
18. Explain work triangle. 25. What is meant by Espirit de corps?
19. Mention the ways of using left over 26. Identify the sources of recruitment.
tomato onion salad.
27. List the components of marketing
20. Define a restaurant cover. mix.
21. What is a ‘Lazy Susan’? 28. Outline the importance of
22. Point out the precautions to be microfinance.
followed while adding fruits in cake
preparation?

PART C
Note: 1. Answer any 5 of the following. (5 x 5 = 25)
2. Question no.35 is compulsory.
3. Each answer carries 5 marks.
29. What are the functions of a Store- 32. List the importance of salads.
Keeper? 33. State the aims of FSSAI?
30. Enumerate the benefits of 34. Write a note on time and money
standardization? management.
31. Bring out the salient features in a 35. Give a note on different methods of
Chinese food service? performance appraisal.

PART D
Note: 1. Answer all the questions. (2 X 10 = 20)
2. Each answer carries 10 marks.
36. Briefly explain the tools of Illustrate a model A’la carte cover for
management an Indian restaurant.
or
Elaborate the various skills needed to Internal Assessment: 10
become a successful entrepreneur.
37. Write in detail the principles of
HACCP.
or

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 Case Study - 1

I am Venkata Vaishnavi doing my final year B.Sc. in Interior

Decoration in Chennai. After completing my 10th grade , I
joined C.S.I. Bain Matriculation Higher Secondary School,
Ormes Road, Chennai to study Food Management and
Child Care at The Higher Secondary level. From grade 7,
I have been interested in getting into the Food Industry.
Hence, I chose this group to help me achieve my goal.
During the course of higher secondary school education
The Food Management chapters in the vocational course
facilitated to understand the basics of food industry, how to
plan menus for food service outlets, run a school canteen,
prepare food for the kinder garden run by the management
of school and organize food mela. The subjects studied at
higher secondary level helped to apply theory in practice.
Personally it is felt that, this course found to be very valuable, because of the practical
exposure in the preparation of nutritious meals in large scale cooking. Thus it provoked
the journey to start a food industry. After the completion of 12th standard, like any other
school student joined college to pursue degree. But, six months later I started to live my
dream by taking party orders from home. Then later on opened a Kiosk and successfully
ran for 3 months with the support of parents' help. Three months down the line closed
the kiosk and started a 100 square feet food service outlet which ran successfully for 9
months. Then I took a break for 4 months. The confidence I gained has helped me start
my own restaurant at Anna Nagar and named it as DITE N BITE. I go to college in the
morning and run the restaurant in the evening. My restaurant serves food from pizzas to
milkshakes prepared in a nutritious healthy version.
As a student of the Food Management course at the Higher Secondary level, I really
wish that students who seek a future in the food industry will choose this group and
benefit from it. It is one of the most interesting and valuable groups in the vocational
stream. So, as a young entrepreneur I wish many more students will benefit doing this
course like me.

Case Study - 1 244

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 Case Study - 2

Going through a day can be hard without a motivation. As

students, when you have big dreams, we have set our goals
and review our routines at school . I Husna Mariyam, a former
student of Bain HigherS econdary School, Kilpauk, Chennai ,
took up the vocational stream with Food Management and Child
Care to fulfill my dreams. This stream offers multiple options at
the undergraduate level and chose Interior Designing.
At school our teachers did their best to achieve our goals.
This course helped me to experiment on the different methods
of cooking, plan for menus, manage time, keep the work space
clean, multi tasking, maintain hygiene, learn serving etiquettes and become a confident
entrepreneur.
I am a home baker by profession, an entrepreneur with my own site named OCD-
Obsessive Cupcake Disorder which I started after my under graduation. This passion for
baking started from school where we had our first baking lessons. We were trained to
cook and serve within 40 minutes at school and also to keep our place clean and tidy. This
helped me to bake and present my cakes and cookies in creative way. The sales promotion
techniques taught in this group has helped me to advertise my products and earn many
customers.
Being a happy student then, and an entrepreneur in baking now, I owe it to the
school, teachers, parents and the Food Service Management course. So, I recommend
students who want to become entrepreneurs in the Food Industry to choose this group
and achieve their dreams and become a self earner and job provider.

245 Case Study - 2

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 Glossary

S.No. Word Meaning

1. Adherence விதிகள், நம்பிக்கைகளை ஒருவர் சரியான முறையில் கடைபிடித்தல்
2. Aesthetics இது அழகு அல்லது நல்ல சுவையைப் பாராட்டுதல் த�ொடர்புடையது
ஆகும்.
3. Affidavit நீதிமன்றத்தில் ஆதாரமாகப் பயன்படுத்தப்படும் உறுதி செய்யப்பட்ட
எழுத்துப்பூர்வமான அறிக்கை
4. Agenda ஒரு முறையான கூட்டத்தில் வரிசைக்கிரமமாக விவாதிக்கப்பட
வேண்டிய விஷயங்களைப் பற்றிய அறிக்கை
5. Ambitious வெற்றியை அடைய விரும்புதல்
6. Archaeological Site கடந்த கால நடவடிக்கைகளின் ஆதாரங்கள் பாதுகாக்கப்படுகின்ற
இடமாகும்
7. Back of the house விருந்தினர்களுடன் குறைந்த அளவு த�ொடர்பில் இருக்கும் உணவக
விடுதியின் துறை / பிரிவு
8. Banquet அதிக அளவு மக்கள் கலந்து க�ொள்ளும் முறையான பெருவிருந்து
9. Banquet அதிக எண்ணிக்கையிலான நபர்களுக்கு அளிக்கப்படும் பெருவிருந்து
10. Banquet houseman பான்கெட் அறைகள், பெரிய கூடங்கள், சேமிப்பு மற்றும் சேவை
வழங்கப்படும் இடங்களின் தூய்மையைப் பராமரிக்கும் பணியாளர்கள்
11. Barbecues திறந்த வெளியில் அடுக்குகளில் வைத்து நெருப்பில் சுட்டு
தயாரிக்கப்படும் அசைவ உணவு
12. Blemishes க�ோளாறுகள் / கறைகள்
13. Bone China களிமண்ணுடன் ப�ோன் சாம்பல் கலந்து தயாரிக்கப்படும் ப�ோர்சலின்
14. Bruises காயம் / நசுங்கியது
15. Buffet பல உணவு வகைகளுடன் உள்ள விருந்து, விருந்தினர்கள் தாங்களே
பரிமாறிக் க�ொள்வர்
16. Cabinetry சமையலறைகளிலுள்ள அடுக்குப் பெட்டிகள் க�ொண்ட அலமாரிகள்
முழுவதும் சேர்த்து அழைக்கப்படுவதாகும்.
17. Candied fruit படிகமாக்கப்பட்ட பழம் / பனியால் உலர்ந்த பழங்கள் (Glace fruit) / சிறிய
துண்டுகளாக்கப்பட்டு வெப்பப்படுத்திய சர்க்கரை சிரப்பில் இருக்கும்
18. Carving ஒரு ப�ொருளின் மேற்பரப்பில் உள்ள தேவையற்ற ப�ொருட்களை
நீக்குதல்
19. Chauffeur வாகன ஓட்டி
20. Conservation வளங்களை வீணாகுமாறு உபய�ோகிக்காமல் தடுத்தல்

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 21. Coupe கண்ணாடி வடிவ பாத்திரம் கைப்பிடியுடன் இருக்கும், இனிப்பு
வகைகளைப் பரிமாறப் பயன்படும்
22. Cruet set மேசையின் மேல் பயன்படுத்தும் உப்பு, மிளகு தூள் மற்றும் எண்ணெய்
இருக்கக் கூடிய க�ொள்கலன்கள்
23. Crustaceans ஆர்த்ரோப�ோட் வகை கடல் உணவு. இவ்வகையில் நண்டு, இறால்,
ஷிரிம்ப் மற்றும் கிரே மீன் (Cray fish) ஆகியவை அடங்கும்
24. Delegation பணிகளை அல்லது கடமைகளை பணியாளர்களுக்கு ஒதுக்குதல்
25. Dessert உணவிற்குப் பின் சாப்பிடும் இனிப்பு பண்டம்
26. Dismissal ஊழியரின் வேலையை முடிவுறச் செய்யும் செயல்.
27. Doily அழகாக வடிவமைக்கப்பட்ட சிறிய மேட் (Mat) அல்லது லேஸ்
வடிவத்தில் உள்ள காகிதம்
28. Effluent கடல் அல்லது ஆற்றில் கலக்கப்படும் திரவ கழிவு அல்லது கழிவுநீர்
29. Empower ஒரு செயலைச் செய்வதற்கு அதிகாரம் அல்லது சக்தியை அளித்தல்
30. Ergonomic செயல்திறனை மேம்படுத்துவதற்காக மக்களைப் பற்றியும் மற்றும்
அவர்களது பணி நிலைமைகள் குறித்த அறிவியல் ஆய்வு
31. French dressing ஆலிவ் எண்ணெய் மற்றும் வினிகர் கலந்த சாலட் அலங்காரம். தக்காளி
கூழ், கெட்ச்சப், ப்ரௌன் சர்க்கரை, மிளகு மற்றும் உப்பு கலவை
32. Front of the house விருந்தினர்களுடன் அதிக த�ொடர்புடைய உணவக விடுதியின் துறை /
பிரிவு
33. Full plate 25 செமீ விட்ட அளவுள்ள தட்டு
34. Glaucoma கருவிழியைச் சுற்றி அழுத்தம் அதிகரிக்கும் ப�ொழுது படிப்படியாக
கண்பார்வை இழக்க நேரிடும்
35. Gravitate நகர்த்தவ�ோ அல்லது ஈர்க்கவ�ோ வேண்டும்
36. Grievance ஒரு புகார் அல்லது ஒரு ஊழியரின் வலுவான உணர்வை அவர்கள்
நியாயமற்ற முறையில் நடத்தினர் என்பது தான்.
37. Gross profit ஒரு நிறுவனத்திற்கு, அதன் ப�ொருட்களை தயாரித்தல் மற்றும்
விற்பனை செய்வதற்கான செலவைக் கழித்து கிடைக்கும் இலாபமே
ம�ொத்த இலாபம் எனப்படும்,
38. Half plate 20 செமீ விட்ட அளவுள்ள தட்டு
39. Haphazard ஒரு நிறுவனத்தின் ஏதேனும் ஒரு முக்கியமான க�ொள்கை
பின்பற்றப்படாமல் இருத்தல்
40. Hierarchical மக்களை அல்லது ப�ொருட்களை அவற்றின் முக்கியத்துவத்திற்கு ஏற்ப
முறைப்படுத்துவது
41. Hierarchy ஒரு நிறுவனத்தின் உறுப்பினர்கள், அவர்களுடைய அதிகாரத்தின்
அடிப்படையில் தரவரிசைப்படுத்தப்பட்டிருக்கும் கட்டமைவு
42. Ice tongs இரண்டு பிடியுடன் இடுக்கி ப�ோன்று பெரிய ஐஸ்கட்டி துண்டுகளை
எடுக்க உதவுவது
43. Ignorance ப�ோதுமான அறிவு, தகவல், கல்வி இல்லாமை
44. Luncheon plate இரவு உணவிற்கான தட்டு மற்றும் சாலட் தட்டிற்கு இடையில் உள்ள
அளவுடன் இருக்கக் கூடிய தட்டு
45. Maître d' உணவகத்தின் தலைமை உணவு பரிமாறும் பணியாளர்
46. Managerial ஒரு மேலாளரின் பணி த�ொடர்பானது

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 47. Marmalade சிட்ரஸ் பழங்களிலிருந்து சற்றே கசப்பு சுவையுடன் பிழியப்பட்ட
பதப்படுத்தப்பட்ட ப�ொருள்
48. Meringue முட்டையின் வெள்ளைக் கருவையும், சர்க்கரையும் சேர்த்து
ம�ொறும�ொறுப்பாகும் வரை அவனில் சுட்டு தயாரிக்கப்படும் இனிப்பு
49. Migraine ப�ொதுவாக தலையின் ஒரு பக்கத்தில் மீண்டும் மீண்டும் துடிக்க
வைக்கும் தலைவலியுடன் இணைந்து குமட்டல் மற்றும் பார்வைத்
த�ொந்தரவு இருக்கும்
50. Molleton ஓசை எழுப்பாமல் இருக்க மேசை விரிப்பின் கீழ் பயன்படுத்தப்படும்
கம்பளித் துணி
51. Monetary status ப�ொருளாதார நிலை
52. Morale மனநிலை மற்றும் உணர்ச்சி நிலையில் நம்பிக்கை அல்லது தனிநபரின்
விசுவாசம் அல்லது குழு சம்பந்தமான செயல்பாடு அல்லது
கையிலுள்ள பணிகள்
53. Motif கலையின் முக்கிய கருத்து
54. Net profit இது ஒரு நிறுவனத்தின் ம�ொத்த வருவாயிலிருந்து ம�ொத்த செலவைக்
கழித்து பெறப்படுவதாகும். இது ஒரு குறிப்பிட்ட காலத்திற்குள்
(வழக்கமாக ஒரு வருடம்) ஒரு நிறுவனம் ஈட்டிய வருவாய் அல்லது
நஷ்டத்தைக் காட்டுகிறது. இது நிகர வருவாய் என்றும்
அழைக்கப்படுகிறது.
55. Nut cracker க�ொட்டைகளின் ஓடுகளை உடைத்து, அவற்றை வெளியே எடுக்கும்
வகையில் வடிவமைக்கப்பட்ட கருவி
56. Nutraceuticals செயல்பாட்டு உணவுக்கான மற்றொரு ச�ொற்றொடர்
57. On-Call Servers விருந்தினரின் தேவைக்காக எந்த நேரமும் அழைக்கக் கூடிய
பணியாளர்
58. Optimum சாதகமான பலனைப் பெறுவதற்கு உகந்த சூழலாகும்.
59. Outreach மற்ற ஊழியர்களுக்கு கிடைத்து, ஒரு சில ஊழியர்களுக்கு கிடைக்காத
பயிற்சியை அவர்களுக்கு கிடைக்குமாறு செய்தல்
60. Oyster fork மூன்று குட்டையான அகன்ற வளைந்த டைன்ஸுடன் உள்ள
முள்கரண்டி. இவை மீன் தட்டின் வடிவிலேயே அமைந்திருக்கும்
61. Palatability சுவைக்கினியது
62. Pastries அடுமனைப் ப�ொருள். க்ரீம் அல்லது ஜாம் அல்லது பழங்களினால்
நிரப்பப்பட்டு (filling) சுடப்பட்ட இனிப்புப் ப�ொருள்
63. Pathogens பாக்டீரியா, வைரஸ் மற்றும் பிற நுண்ணுயிரிகள் ந�ோயை உண்டாக்க
கூடியது
64. Persuade ஒரு சில காரணங்களுக்காக ஏத�ோ ஒன்றை செய்ய ஒப்புக் க�ொள்ளுதல்
65. Pilferage சமையலறை மற்றும் சேமிக்கும் இடங்களில் உணவின் சிறிய பகுதி
காணாமல் ப�ோவது
66. Pint இது திரவத்தை அளக்க உதவும் ஒரு அளவீடு 1 பின்ட் என்பது
அரை லிட்டர் திரவத்திற்கு சமமாகும்.
67. Platters வெள்ளியினாலான ட்ரே அல்லது ஒரு பெரிய தட்டு விழாக்களில்
உணவு பரிமாறுவதற்காக பயன்படுத்தப்படும்
68. Pliable வளைந்து க�ொடுக்கும்

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 69. Prep cook உணவு தயாரித்தலில் பணிபுரியும் ஊழியர், உணவு சமைத்தல்,
சமைக்கும் பகுதியை பராமரித்தல், பணியாளர் சுத்தம் மற்றும்
பாதுகாப்பு ஆகியவற்றிற்கு தலைமை சமையற்காரருக்கு உதவியாக
இருப்பார்,
70. Proprietor ஒரு வணிகத்தின் உரிமையாளர் அல்லது ச�ொத்துக்கு ச�ொந்தக்காரர்
71. Quarter plate 15 செமீ விட்ட அளவுள்ள தட்டு
72. Remuneration வேலை அல்லது சேவைக்கான ஊதியத்தை அளித்தல்
73. Remuneration வேலை முடிந்த பின் அதற்கான பணம் (ஊதியம்) செலுத்துதல்
74. Requisite ஒரு குறிப்பிட்ட ந�ோக்கத்திற்காக அவசியமான ஒன்று.
75. Salience குறிப்பிடத்தக்க அல்லது முக்கியத்துவம் வாய்ந்த தரம், மேம்பாடு
76. Scrape வேண்டாதவற்றை நீக்குதல்
77. Seizure மூளையில் கட்டுப்பாடற்ற மின் செயல்பாடு, உடல் வலிப்புடன் சிறுய
உடல் அறிகுறிகள், சிந்தனை, த�ொந்தரவுகள் அல்லது அறிகுறிகளின்
கலவையை உருவாக்கும்.
78. Sheen மிளிர்ந்திருத்தல்
79. Sift சலித்தல்
80. Sociability மற்றவர்களுடன் நேரத்தை சந்திக்கவும் நேரத்தை செலவழிக்கவும்
விரும்பும் ஒரு தரம்.
81. Soup tureens டுரீன் என்பது சூப் மற்றும் ஸ்டூ (stew) வை பரிமாறப் பயன்படும்
அகன்ற, குழியான இரண்டு பக்கமும் பிடியுடன் கூடிய பாத்திரம்
82. Spaghetti திடமான பட்டைகள் ப�ோன்று இருக்கும் பாஸ்தா, மாக்ரோனிக்கும்,
சேமியாவிற்கும் இடைப்பட்ட தடிமனாக இருக்கும்.
83. Steward ஒரு உணவக விடுதியின் பணியாளர் விருந்தினர்களுக்கு உணவினை
வழங்குபவர் அல்லது உணவக விடுதி, சங்கம் (Club) அல்லது மற்ற
நிறுவனங்களில் பணிபுரியும் உணவு வழங்கும் பணியாளர்.
84. Sundae glass ஐஸ்கிரீமின் மேல் சிரப் ஊற்றப்பட்டு பரிமாறப்படும் க�ோப்பை
85. Sunken சப்பையாதல்
86. Sweepstakes குலுக்கலில் வெற்றி பெற்றவருக்கு பரிசு வழங்கும் ஒரு ப�ோட்டி
87. Tines முள்கரண்டியில் உள்ள முட்கள்
88. Utility workers பல்வேறு பணி சூழலில் வழக்கமான பராமரிப்பு பணிகள் செய்யும்
பணியாளர்கள்
89. Vicinity சமீபத்திலுள்ள
90. Vulnerable எளிதாக தாக்கப்படும் அல்லது பாதிக்கப்படும் தன்மை
91. Water Goblet தண்ணீர் குடிக்கப் பயன்படும் குவளை / கூம்பு வடிவத்தில்
கைப்பிடியுடன் இருக்கும்.

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 Higher Secondary – Class XII – Food Service Management
Theory & Practical
List of Authors and Reviewers
Acadamic Advisor & Expert Authors
Dr. P. Kumar, Dr. A. Thirumani Devi
Joint Director (Syllabus), Professor and Head
State Council of Educational Research and Training, Dept. of Food Science and Nutrition, Avinashilingam,
Chennai. Institute for Home Science and Higher Education for Women,
Coimbatore.

Domain Expert Dr. P. Savitha

Assistant Professor
Dr. V. Saradha Ramadas, School of Food Science,
Professor and Head, MOP Vaishnav College for Women,
Department of Food Service Management and Dietetics, Chennai.
Avinashilingam Institute for Home Science and
Higher Education for Women, Tmt. K. Raheema Begum,
Coimbatore. PG Asst., Home Science,
Govt. Girls Hr. Sec. School,
Sulur, Coimbatore.
Content Experts Tmt.Ratna Williams,
Dr. S. Uma Mageshwari, PG Asst., Home Science,
Professor, CSI Bain Mat. Hr. Sec. School,
Dept. of Food Service Management and Dietetics, Kilpauk, Chennai.
Avinashilingam Institute for Home Science and
Tmt. A. Vincy,
Higher ­Education for Women, PG Asst., Home Science,
Coimbatore. Jaivabai Municipal Girls Hr. Sec. School,
Dr. S. Alamelu Mangai, Tirupur.
Assistant Professor,
PG and Research, Department of Home Science,
Bharathidasan Govt. College for Women, (Autonomous)
Pudhucherry.

Academic Coordinator
G. Angeline Ruby,
Assistant Professor,
State Council of Educational Research and Training,
Chennai.

QR Code Management Team

S. Albert Valavan Babu
B.T. Asst.,
G.H.S., Perumal Kovil,
Paramakudi, Ramanathapuram.
M. Saravanan
Layout Designing and Illustration) B.T. Asst.,
Udhaya Info, Chromepet, G.G.H.S.S., Puthupalayam,
Chennai. Vazhapadi, Salem.
Wrapper Design V. Padmavathi, B.t,
Kathir Arumugam G.H.S., Vetriyur,
Ariyalur.
QC
Manohar Radhakrishnan
Arun Kamaraj Palanisamy
Coordination
Ramesh Munisamy
This book has been printed on 80 G.S.M.
Typist Elegant Maplitho paper.
Tmt.R.Santhiya Shanmugam Printed by offset at:

254

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