Food & Beverage

Outlets
SPECIALTY RESTAURANT
Specialty restaurant is one of the Food and Beverage Outlets
where the entire atmosphere and decor is geared to a
particular theme, mainly related to a regional cuisine like
Chinese, Indian, Polynesian, Japanese, French. Let us take
Indian restaurant as an example. It will have the following
features:

Food and Beverage Outlets Specialty Restaurant

Indian motifs on the walls Indian artifacts

Staff wearing Indian costumes
Music, if recorded, will be Indian music. Live performances
will be by Ghazal singers or the like.
Crockery, cutlery and glassware will have Indian designs.
The restaurant can be either formal or informal.
 COFFEE SHOP
The Coffee Shop is a concept borrowed from the United States.
Coffee shops have replaced the erstwhile dining rooms of old hotels
and therefore, is an all-purpose restaurant. A coffee shop is
distinguished by the following features and style of Food and
Beverage Food and Beverage Outlets Coffee Shop

Food is pre-plated from the kitchen. This means that the cook in
the kitchen prepares a complete and balanced meal and arranges it in
a plate. The portion sizes are fixed but adequate in quantity for the
average guest. The meals are complete and nutritionally balanced.

The restaurant ensures a quick service because the food items

elected can be made in a hurry and do not need elaborate service.
The restaurant has a casual atmosphere. This means that
guests can come in casual wear. The restaurant has lively
piped music. The tables have table mats and paper napkins.

Coffee shop menus are quite light and simple.

The tables are provided with sugar cubes, proprietary sauces,
and mustard and creamer satchels.

A coffee shop runs for 24-hours a day and is the only

restaurant in a hotel that serves food at any time of the day
and night when other restaurants in the hotel are closed.
Coffee shops of hotels are found off the lobby in most cases,
or beside the swimming pool.
GRILL ROOM
This is a Food and Beverage Outlets that specialises itself in
grills and roasts of different meats, fish and poultry. The
distinguishing features of this type of restaurant are:

Food and Beverage Outlets Grill Room Or Rotisserie

• A glass partition that separates the kitchen from the

seating area so that guests can see the grill preparation
of their choice.

• Casual in atmosphere. Some of them may be as casual as

to have pool tables and indoor sports.
• Grill rooms can be sophisticated casual too with finer
crockery and linen.

• It is distinctly American with log tables and benches The

crockery may be coarse with hardy cutlery, paper or
checked cloth napkins.
• Independent or attached to star
hotels
• May have open kitchens
• Specialise in grilled meats, wine
service
• Busy during dinner or weekends and
holidays
• Table reservations needed
 BAR
The bar dispenses wines, liquor, spirits, juices, aerated waters,
cigars and cigarettes. Restaurant food service professionals will
coordinate with the bar for guest beverage orders

Bar Manager: Translates hotel policies, procedures and

standards into the bar operation. He directs the bar operations
ensuring efficient guest service.

Food and Beverage Outlets Bar

Bartender: Mans the bar counter and supplies drinks directly to
guests seated at the counter and to the waitresses serving
tables elsewhere. He is known for his customer relations,
showmanship and unique cocktails.
BAR
• Alcoholic beverages-
cocktails and
snacks
• Independent or in
a hotel
• Operating hours,
(11AM TO 1:00AM)
,inventory,
location, choice
of clients
governed by law
• Themes like sports
bar
The essential features of a bar are:

• A bar counter with tall chairs

• Seating area

• Well stocked with a range of liquor

• Light snacks which come pre-plated

• Lively recorded music or in case of live

performers—a duo or pianos
 DISCOTHEQUE
It is a Food and Beverage Outlets which is principally
meant for dancing to recorded music. Its distinguishing
are:

• The music is driven by a qualified and experienced disc

jockey (DJ) who creates or responsible the moods of the
guest.
• Special lighting to give psychedelic effects.
• A dance floor
• A bar which is the main.
• Light meals and finger picking Members or couples
• Entry fee, dress code
• Bar attached, snacks only
• Open at night
• Promotions like happy hours, theme nights, ladies
specials
Discotheque/Nightclub
Lounge Bar
• May be attached
to a hotel/
restaurant
• Alcoholic beverages
and snacks
• Plush low seating
• Popular meeting
place for groups
• Informal,
relaxed
atmosphere
Pu
b • Made popular by
UK/ Ireland
• Informal meeting
place
• Variety of both
bottled and
draught beer like
ale, bitter, stout
• Pub food and
games
Quick service(QSR)
• Easy vending foods
and beverages,
minimal table
service
• Bulk cooking,
takeaway, value
meal concept
• Franchised chains
like McDonalds,
Burger
King, KFC, Wendy’s,
Domino’s Pizza,
Cafeteri
a • Popular in
institutions
• Self service
• Display counters for
F&B selection.
• Coupons, or
payment at check-
out.
• Snacks and
beverages or
cyclic meal plans
Poolside
barbeque
• Lunch or dinner, in
fair weather
• Meats, seafood and
vegetables like corn
on the cob,
potatoes along
with selection of
appetisers and
salads
• Beverages like
beer, wine, etc
Banquet
s • Organising and
managing events-
weddings, conferences,
meetings through
indoor as well as
outdoor catering
• Major source of
revenue generation
• Some hotels specialise
in MICE business
Room Service/In-room
dining •Food and beverage
service served in
guest rooms
• Use of trolley or
trays
• Service may operate
24 hrs or for
specified time
duration
• Menu folders and
door knob menu
provided in guest
rooms
Coffee/Espresso
bar • Specialise in
beverages made
from espresso
coffee,tea along with
sandwiches, cookies,
pastries and
merchandise
• Often have public
WiFi access
to
provide Internet
services
to people using
laptop computers
Food
court
• Food courts consist of a
number of vendors at food
stalls or service counters.
Meals are ordered at one of
the vendors and then carried
to a common dining area.
Food courts may be found in
shopping malls, airports, train
stations, etc
Vending
machines • Dispense pre-packed or
portioned food and
beverages when coins
or tokens are inserted
• Used in areas with high
labour cost or limited
space
• Sited in shopping
centers, institutions,
bus/train stations,
airports, etc
 Business center

Business center acts the place of food &

beverage service department where guest
comes for small meetings and discussions,
normally a place ideal for small board meetings,
etc. The meeting rooms generally feature all the
facilities required for a business meeting like
internet access, video conferencing,
photocopying facilities, secretarial services,
courier services, packaging services, etc.
 Snack Bar/PANTRY
Snack Bar is also an ancillary food and beverage
service area of the hotel which is a part of the
permanent structure where snack foods and light
snacks are served. Sometimes it also acts as a small
cafeteria for the guests who are interested in
purchasing some non alcoholic beverages like
packaged drinking water or light snacks while moving
out of the hotel. These outlets are normally
inexpensive as compared to other outlets of the
hotel. e.g. Hilton Garden Inn Hampton, Virginia, USA.
 Ancillary Departments
These are service areas usually acting as the link
between the kitchen and the food service areas.
They are always behind the scenes or “back-of-the-
house” the service themselves are some of the
busiest unit of a catering establishments, especially
over a service period. Because of this it is important
that department heads ensure that all staff know
exactly what their duties are and how to carry them
out efficiently and quickly.
In general, specially in large operations from main
service areas can be distinguished
•A still room or a pantry
•Wash up/ Kitchen Stewarding
•Hot plate
•Linen Room
 Still room
Still room is an ancillary food and beverage
service area of a hotel which acts as a pantry
and is supervised by a still room supervisor.
This section of food and beverage service
department meets out those requirements
which are not met by sections of kitchen. The
still room or pantry is mainly responsible to
provide non alcoholic beverages like tea,
coffee, juices, health drinks, pastries, cakes,
sandwiches, breakfast rolls, toast, milk, jams
and preserves, sugar, breakfast cereals, boiled
eggs, etc.,
Following are some of the items dispense from the still
room.
•All beverages such as coffee, tea, chocolate,
Horlicks, etc
•Assorted fruit juices/fresh and canned
•Milk and cream
•Sugars
•Preserves:- Jam, marmalade, honey etc. They
are normally pre-portioned for better control.
•Butter – it can curled or pre-wrapped portions
•Slice and buttered brown, white an malt
breads
•Brioche, croissants
•Melba toast – these are cut into triangle and
put on a toast rack the sides of the slice bread
are cut off before service
•Assorted breakfast cereals- Cornflakes, Rice
crispies, Muesli (mixed of all cereals)etc
•Pastries, cakes and sandwiches
•Porridge and boiled eggs.
 Kitchen stewarding (KST)
Kitchen stewarding department is responsible for cleaning of
all chinaware, glassware, silver and serving equipments.
Cleaning of all Food & Beverage food prep and servicing
areas, to include main kitchen, concessions kitchen and back
hallways. The wash-up is the most important Food and
Beverage Service Areas and must be sited correctly so that
staff can work speedily and efficiently when passing from
the food service area to the kitchen. Servers should stock
trays of dishes correctly at the side boards with all the
correct sized plates together and tableware (cutlery) stacked
on one of the plates with the blade of the knives running
under the arches of the forks. All glassware should be
stacked on a separate tray and taken to a separate wash-up
point.
The wash-up point should be closest to the exit from the
food service area (the dining room). All the food debris
should be put into the bin (wet garbage bin) and all dry
garbage like paper doilies, paper serviettes etc in a separate
 HOT PLATE
The hot plate may be regarded as the meeting point b/w the food
service staff (Food and Beverage) and the food preparation staff
(kitchen). This is a place where all the crockery required for service
will be kept warm. Care should be taken to make sure that the
amounts of chinaware required are properly stacked in the hot
case. In some hotels the silver required will be placed on top of the
hotplate and used as required. Normally an ‘ABOYEUR’ (a backer)
is incharge and controls the hotplate over the service periods. The
hotplate is usually gas or electricity operated and should be lit well
in advance of the service to ensure all the china and silver are
sufficiently heated. Once a dish is ready to serve the aboyeur will
announce it loudly so that the respective waiter can pick it up.
Once the food has been picked up the KOT (kitchen order ticket) is
put into a control box which can be operated only by a member of
the control department who for control purposes makes the copy of
the food check from the kitchen.
 LINEN ROOM
It keeps a stock of the various linen used in the
restaurant/ outlet. Example – table cloth,
serviettes, guest napkin, slip cloth, baize etc.
Fresh linen is picked up by the restaurant staff in
exchange of the soiled linen. Generally it is done
once a day. But it might be more than once in case
of coffee shop. A linen register is maintained on a
daily basis for this purpose