Menu
- Definition
- Types( Ala Carte,Table d’Hôte,Cyclic,Pri Fixe)
- Types of services – American (Pre platted), English and Butler, family service and gueridon service
- Buffet( tools and equipments used in buffet setup)
- Importance of Menu
- French Classical Menu(17 course)
- 3 and 5 Course menu – examples of few famous cuisines (French, italian, american, indian)
- Sequence of service
1.1 Definition of a Menu
A menu is a list of food and beverages offered in a restaurant. It shows the options available for customers to order and may include descriptions and prices.
1.2 Types of Menus
- À la Carte: Menu with individually priced dishes. Customers choose and pay for each dish separately.
- Table d’Hôte: A set menu with a fixed price for multiple courses. Less choice but more economical.
- Cyclic Menu: A menu that repeats after a specific period, often used in cafeterias and schools.
- Prix Fixe (Pre-Fixe): A fixed price menu where customers choose a set number of courses for a single price.
1.3 Types of Services
- American Service (Pre-Plated Service): Food is prepared and plated in the kitchen and then served to guests.
- English Service (Butler Service): The server presents food on a tray, and guests serve themselves.
- Family Service: Large dishes are placed on the table, and guests serve themselves in a family setting.
- Gueridon Service: Food is partially prepared in the kitchen and finished in front of guests on a small trolley.
1.4 Buffet
A buffet is a self-service meal setup where guests serve themselves from a variety of dishes.
Tools and Equipment Used in Buffet Setup:
- Chafing dishes to keep food warm
- Serving spoons, ladles, and tongs
- Plates, bowls, cutlery, and napkins
- Tablecloths and skirting for tables
- Signage for dishes (name tags)
1.5 Importance of Menu
- Guides guests on available food and beverages.
- Helps in deciding the cost of a meal.
- Reflects the theme and style of a restaurant.
- Assists in kitchen management and inventory control.
1.6 French Classical Menu (17 Courses)
Hors-d’œuvre (Appetizer) – Example 1: Stuffed Mushrooms, Example 2: Prawn Cocktail
Potage (Soup) – Example 1: French Onion Soup, Example 2: Cream of Tomato Soup
Oeuf (Egg Dish) – Example 1: Quiche Lorraine, Example 2: Eggs Florentine
Farinaceous (Pasta or Rice) – Example 1: Spaghetti Carbonara, Example 2: Mushroom Risotto
Poisson (Fish Course) – Example 1: Grilled Salmon with Dill Sauce, Example 2: Sole Meunière
Entrée (First Meat Course) – Example 1: Chicken Cordon Bleu, Example 2: Duck à l’Orange
Sorbet (Palate Cleanser) – Example 1: Lemon Sorbet, Example 2: Raspberry Sorbet
Relevé (Main Meat Course) – Example 1: Roast Lamb with Rosemary, Example 2: Beef Bourguignon
Rôti (Roast) – Example 1: Roast Chicken with Vegetables, Example 2: Roast Duck with Apple Sauce
Légumes (Vegetable) – Example 1: Ratatouille, Example 2: Glazed Carrots
Salade (Salad) – Example 1: Caesar Salad, Example 2: Waldorf Salad
Buffet Froid (Cold Buffet) – Example 1: Cold Cuts Platter, Example 2: Assorted Terrines
Entremet (Sweets) – Example 1: Chocolate Mousse, Example 2: Panna Cotta
Savoury (Savoury Dish) – Example 1: Cheese Soufflé, Example 2: Welsh Rarebit
Fromage (Cheese Course) – Example 1: Brie, Camembert, Roquefort, Example 2: Cheddar, Gouda, Blue Cheese
Dessert (Fruits and Sweets) – Example 1: Fruit Tart, Example 2: Crème Brûlée
Café (Coffee) – Example 1: Espresso with Petit Fours, Example 2: Cappuccino with Macarons
1.7 3 and 5 Course Menus – Examples
- French Cuisine:
- 3-Course: Salad, Coq au Vin, Crème Brûlée
- 5-Course: Appetizer, Soup, Main Course, Cheese, Dessert
- Italian Cuisine:
- 3-Course: Bruschetta, Risotto, Tiramisu
- 5-Course: Antipasto, Soup, Pasta, Main Course, Dessert
- American Cuisine:
- 3-Course: Caesar Salad, Steak, Cheesecake
- 5-Course: Soup, Salad, Main Course, Side Dish, Dessert
- Indian Cuisine:
- 3-Course: Samosa, Butter Chicken, Gulab Jamun
- 5-Course: Soup, Appetizer, Main Course, Side Dish, Dessert
1.8 Sequence of Service
- Greet and seat the guest.
- Present the menu and take the order.
- Serve water and bread.
- Serve starters/appetizers.
- Clear starter plates and serve the main course.
- Clear main course plates and serve dessert.
- Offer coffee/tea.
- Present the bill and process payment.
- Thank the guest and bid farewell.
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2. MEALS
- Types of meals( Breakfast, Brunch, Lunch, High Tea, Dinner, Supper)
- Types of Breakfast( American, English, Continental, Indian)
- Mise en scene, Mise en Place – Definition and examples
- Cover, Pax, Equipments required for table setup in restaurant – Glassware, crockery, cutlery, tableware
- Side Station(things used to kept inside Side Station)
- Room Service or In Room Dining – Definition, how it works (The whole process) and equipments
2.1. Types of Meals
- Breakfast: The first meal of the day, usually eaten in the morning. Examples: Eggs and Toast, Pancakes with Syrup.
- Brunch: A combination of breakfast and lunch, typically eaten late morning. Examples: Omelette with Salad, French Toast with Bacon.
- Lunch: A midday meal, lighter than dinner. Examples: Grilled Chicken Salad, Pasta with Marinara Sauce.
- High Tea: A light early evening meal with tea, sandwiches, and pastries. Examples: Scones with Clotted Cream, Finger Sandwiches.
- Dinner: The main meal of the day, usually in the evening. Examples: Steak with Vegetables, Chicken Curry with Rice.
- Supper: A lighter evening meal, often after dinner. Examples: Soup with Bread, Cheese and Crackers.
2.2 Types of Breakfast
- American Breakfast: Eggs (any style), Bacon or Sausage, Toast, Pancakes, Juice, and Coffee.
- English Breakfast: Eggs, Bacon, Sausages, Baked Beans, Grilled Tomatoes, Mushrooms, and Toast.
- Continental Breakfast: Bread or Croissants, Butter, Jam, Fresh Fruit, Juice, and Coffee or Tea.
- Indian Breakfast: Paratha with Curd, Idli with Sambar, Chole Bhature, Masala Dosa.
2.3 Mise en Scene and Mise en Place
- Mise en Scene: Refers to the preparation of the dining area. Example: Setting up tables, arranging chairs, polishing cutlery.
- Mise en Place: Refers to the preparation of ingredients and tools in the kitchen. Example: Chopping vegetables, preparing sauces, organizing kitchen tools.
2.4 Cover, Pax, Equipment Required for Table Setup in a Restaurant
- Cover: A complete place setting for one person. Example: Plate, knife, fork, spoon, glass.
- Pax: Refers to the number of guests or diners. Example: “A table for 4 pax” means a table for 4 guests.
- Equipment for Table Setup:
- Glassware: Water glasses, wine glasses.
- Crockery: Dinner plates, side plates, bowls.
- Cutlery: Knives, forks, spoons.
- Tableware: Napkins, tablecloths, salt and pepper shakers.
2.5 Side Station (Items Kept Inside)
- Cutlery (extra knives, forks, spoons)
- Crockery (extra plates, bowls)
- Glassware (water glasses, wine glasses)
- Napkins, Tablecloths
- Condiments (salt, pepper, sauces)
- Service trays and tray stands
- Order pads, pens
2.6 Room Service or In-Room Dining
- Definition: A service that delivers food and beverages to guests in their rooms in hotels.
- How It Works:
- Guest places an order via phone or digital menu.
- Order is prepared in the kitchen.
- Food is placed on a tray or trolley, covered to maintain temperature.
- Staff delivers the order to the guest’s room, sets up the meal, and presents the bill.
- After eating, the guest can call for the tray to be picked up.
- Equipment Used:
- Tray or trolley with covers
- Condiment set (salt, pepper, sauces)
- Napkins, cutlery, and crockery
- Order pad and billing folder
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3. BAR
3.1 Introduction
A bar is a place where alcoholic and non-alcoholic drinks are served. It can range from a simple counter to a sophisticated establishment, providing a space for socializing and relaxation.
3.2 Types of Bar
- Dispense Bar: A basic setup focused on serving drinks quickly. Often found in casual settings or smaller venues. Example: Local pub.
- Cocktail Bar: Specializes in mixed drinks and cocktails, often with a wide range of spirits and garnishes. Example: High-end cocktail lounges.
- Floating Bar: A mobile or temporary bar setup that can be relocated or used at events. Example: Bar on a cruise ship or at outdoor events.
3.3 Tools and Equipment
- Shakers: Used to mix and chill cocktails. Example: Boston shaker, cobbler shaker.
- Jiggers: Measures precise amounts of liquor. Example: 1 oz/2 oz jigger.
- Muddlers: Crushes ingredients like herbs and fruits. Example: Wooden or metal muddler.
- Strainers: Filters out solids from mixed drinks. Example: Hawthorne strainer, fine mesh strainer.
- Bar Spoon: Stirs and layers drinks. Example: Long-handled spoon.
- Bottle Openers: Opens bottles of beer and other beverages. Example: Classic winged opener.
- Ice Buckets: Keeps ice cold and accessible. Example: Stainless steel or plastic buckets.
- Glassware: Different types for various drinks. Example: Highball glasses, martini glasses, wine glasses.
- Cutting Boards and Knives: For preparing garnishes and fruits. Example: Wooden board, paring knife.
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4. BEVERAGE
- What is a beverage?
- Non Alcoholic( Water ( RO/Tap, packaged Drinking water, Mineral, and Sparkling ), Tea (A. Tea – Black, Green and Matcha B. Herbal Tea – Chamomile Tea, Moroccan mint tea C. Fusion Tea – Earl Grey tea, Ginger tea, Lemon tea), Coffee(What is coffee, beans and types of coffee, de cafe coffee) , Aerated Drinks)
- Wine ( Various Grape Varieties, Making Process, Types, Styles,Famous region, Brand Names, Service of Wine, Food Pairing)
- Beer ( Types, Making Process, Brand Names with countries, Glasses)
- Spirits ( Whisky, Rum, Vodka, Gin, Taquila, Brandy) – Raw material, fermentation , distillation, examples with countries and glasses and chasses/ mixturesLiqueurs – Definition and 10 exampleswith base spirit, flavour and country of origin
- Cocktails ( Parts, methods of making cocktails and 10 Classic Cocktails with Recipes)
4.1 What is beverage ?
A beverage is any liquid that can be consumed, including water, tea, coffee, soft drinks, and alcoholic drinks.
4.2 Non-Alcoholic Beverages
- Water
- RO/Tap Water: Water that comes from a tap or is purified through reverse osmosis.
- Packaged Drinking Water: Bottled water, often purified and treated.
- Mineral Water: Water from natural springs with minerals.
- Sparkling Water: Carbonated water with bubbles.
- Tea
- A. Tea
- Black Tea: Fully oxidized tea, strong flavor. Example: Assam Tea.
- Green Tea: Unoxidized tea, lighter flavor. Example: Sencha.
- Matcha: Finely ground green tea powder. Example: Japanese Matcha.
- B. Herbal Tea
- Chamomile Tea: Made from chamomile flowers, calming effect.
- Moroccan Mint Tea: Green tea with mint, popular in Morocco.
- C. Fusion Tea
- Earl Grey Tea: Black tea flavored with bergamot oil.
- Ginger Tea: Tea flavored with fresh ginger.
- Lemon Tea: Tea with lemon for a citrus flavor.
- A. Tea
- Coffee
- What is Coffee?: A brewed drink made from roasted coffee beans.
- Beans and Types:
- Arabica: Mild, aromatic.
- Robusta: Strong, bitter.
- Types of Coffee:
- Espresso: Strong, concentrated coffee made by forcing hot water through finely ground coffee beans.
- Latte: Espresso with steamed milk and a small amount of foam on top.
- Cappuccino: Espresso with steamed milk and a thick layer of foam.
- Macchiato: Espresso with a small amount of steamed milk or foam on top.
- Americano: Espresso diluted with hot water to create a lighter flavor similar to drip coffee.
- Black Coffee: Coffee brewed without any milk or cream.
- Decaf Coffee: Coffee with most caffeine removed.
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4.3 Wine
What is Wine?
Wine is an alcoholic beverage made from fermented grapes or other fruits. The fermentation process converts the sugars in the fruit into alcohol.
Wine Making Process
- Crushing: Grapes are crushed to release their juice.
- Pressing: Juice is separated from the grape skins and seeds.
- Draining: Free-run juice is drained off from the pressed grapes.
- Fermentation: Yeast converts the sugar in the juice into alcohol and carbon dioxide.
- Maturation and Aging: Wine is aged in barrels or tanks to develop flavors.
- Bottling: Wine is filtered, possibly blended, and then bottled for sale.
Types of Wine
- Still Wine: Non-carbonated wine, including:
- Red Wine: Made from red or black grapes. Example: Merlot.
- White Wine: Made from green or yellow grapes. Example: Chardonnay.
- Rosé Wine: Made from red grapes with minimal skin contact. Example: Provence Rosé.
- Sparkling Wine: Carbonated wine with bubbles, created through natural fermentation or added carbonation. Example: Champagne.
- Fortified Wine: Wine with added spirits, increasing alcohol content. Includes:
- Port: Sweet, rich wine from Portugal, often enjoyed with cheese.
- Sherry: Fortified wine from Spain, available in styles like dry Fino and sweet Pedro Ximénez.
Styles
- Color: Red, White, Rosé.
- Tannin: Astringency from grape skins, found in red wines. Example: Cabernet Sauvignon.
- Acidity: Freshness and crispness, found in white wines. Example: Sauvignon Blanc.
- Body: Weight and richness, from light to full-bodied. Example: Pinot Noir (light), Merlot (full-bodied).
- Sweetness: From dry to sweet, depending on residual sugar. Example: Dry Champagne (dry), Sauternes (sweet).
- Aromas and Flavors: Fruits, spices, herbs. Example: Citrus in Sauvignon Blanc, Berry in Pinot Noir.
Famous Regions and Wines
- Bordeaux: France, known for blends of Cabernet Sauvignon and Merlot. Example: Château Margaux.
- Chablis: France, known for Chardonnay. Example: Domaine William Fèvre.
- Burgundy: France, known for Pinot Noir and Chardonnay. Example: Domaine de la Romanée-Conti.
- Napa Valley: USA, known for Cabernet Sauvignon and Chardonnay. Example: Opus One.
- Barossa Valley: Australia, known for Shiraz. Example: Penfolds Grange.
- Marlborough: New Zealand, known for Sauvignon Blanc. Example: Cloudy Bay.
- Rhone Valley: France, known for Syrah and Grenache. Example: Château de Beaucastel.
- Loire Valley: France, known for Sauvignon Blanc and Chenin Blanc. Example: Domaine Didier Dagueneau.
Service of Wine
- Serving Temperature:
- Red Wines: Room temperature or slightly below (60-65°F / 15-18°C).
- White Wines: Chilled (45-50°F / 7-10°C).
- Sparkling Wines: Well chilled (40-45°F / 4-7°C).
- Glassware:
- Red Wines: Larger, rounded glasses.
- White Wines: Smaller, tulip-shaped glasses.
- Sparkling Wines: Flutes or tulip glasses.
Food Pairing
- Red Wine: Pairs well with red meats. Example: Cabernet Sauvignon with steak.
- White Wine: Pairs well with seafood and poultry. Example: Chardonnay with grilled chicken.
- Rosé Wine: Versatile with light dishes. Example: Rosé with Mediterranean salad.
- Sparkling Wine: Great with salty or fried foods. Example: Champagne with fried calamari.
- Sweet Wine: Matches well with desserts or spicy dishes. Example: Sauternes with blue cheese.
4.4 Beer
- Types
- Lager: Light, crisp. Example: Budweiser.
- Ale: Stronger, richer. Example: Guinness.
- Making Process
- Brewing: Combining malted grains, hops, water, and yeast.
- Fermentation: Yeast converts sugars to alcohol.
- Brand Names with Countries
- Heineken: Netherlands
- Corona: Mexico
- Guinness: Ireland
- Budweiser: USA
- Sierra Nevada: USA
- Chimay: Belgium
- Pilsner Urquell: Czech Republic
- Hoegaarden: Belgium
- Sapporo: Japan
- Stone Brewing: USA
- Glasses
- Pilsner Glass: For lagers.
- Pint Glass: For ales and stouts.
4.5 Spirits
- Whisky
- Raw Material: Grain (corn, barley).
- Fermentation: Yeast converts grain sugars to alcohol.
- Distillation: Alcohol is separated from impurities.
- Examples: Scotch (Scotland), Bourbon (USA).
- Glass: Whisky Glass or Tumbler.
- Rum
- Raw Material: Sugarcane or molasses.
- Fermentation: Yeast converts sugars to alcohol.
- Distillation: Alcohol is purified.
- Examples: Havana Club (Cuba), Captain Morgan (Jamaica).
- Glass: Highball Glass.
- Vodka
- Raw Material: Grain or potatoes.
- Fermentation: Yeast converts sugars to alcohol.
- Distillation: Highly distilled for purity.
- Examples: Grey Goose (France), Smirnoff (Russia).
- Glass: Shot Glass.
- Gin
- Raw Material: Grain.
- Fermentation: Yeast converts sugars to alcohol.
- Distillation: Infused with botanicals like juniper.
- Examples: Bombay Sapphire (UK), Tanqueray (UK).
- Glass: Gin and Tonic Glass.
- Tequila
- Raw Material: Blue agave.
- Fermentation: Agave sugars are fermented.
- Distillation: Alcohol is purified.
- Examples: Patron (Mexico), Don Julio (Mexico).
- Glass: Shot Glass.
- Brandy
- Raw Material: Grapes or fruit.
- Fermentation: Fruit juices are fermented.
- Distillation: Alcohol is concentrated.
- Examples: Hennessy (France), Rémy Martin (France).
- Glass: Brandy Snifter.
4.6 Liqueurs
- Definition: Sweet, flavored spirits made from a base spirit and added flavors.
- 10 Examples:
- Baileys Irish Cream: Base Spirit: Irish Whiskey, Flavor: Cream, Country: Ireland.
- Amaretto: Base Spirit: Almonds, Flavor: Almond, Country: Italy.
- Cointreau: Base Spirit: Orange, Flavor: Orange, Country: France.
- Kahlúa: Base Spirit: Rum, Flavor: Coffee, Country: Mexico.
- Grand Marnier: Base Spirit: Cognac, Flavor: Orange, Country: France.
- Sambuca: Base Spirit: Anise, Flavor: Aniseed, Country: Italy.
- Drambuie: Base Spirit: Scotch Whisky, Flavor: Honey, Country: Scotland.
- Chartreuse: Base Spirit: Neutral, Flavor: Herbs, Country: France.
- Creme de Menthe: Base Spirit: Neutral, Flavor: Mint, Country: France.
- Limoncello: Base Spirit: Neutral, Flavor: Lemon, Country: Italy.
4.7 Cocktails
- Parts
- Base Spirit: Main alcoholic ingredient.
- Modifier: Adds flavor or sweetness.
- Mixer: Non-alcoholic liquid added.
- Methods of Making Cocktails
- Shaking: Mix ingredients with ice in a shaker.
- Stirring: Mix ingredients with ice in a glass.
- Blending: Mix ingredients in a blender.
- Muddling: Crush ingredients to release flavors.
- 10 Classic Cocktails with Recipes
- Mojito: White Rum, Lime Juice, Mint, Sugar, Soda Water. Muddle mint and sugar, add rum, lime juice, and soda water.
- Martini: Gin or Vodka, Dry Vermouth. Stir or shake gin/vodka with vermouth and ice, strain into a glass.
- Margarita: Tequila, Lime Juice, Triple Sec. Shake tequila, lime juice, and triple sec with ice, strain into a glass.
- Old Fashioned: Bourbon, Sugar, Angostura Bitters. Muddle sugar and bitters, add bourbon and ice, stir.
- Cosmopolitan: Vodka, Triple Sec, Lime Juice, Cranberry Juice. Shake with ice and strain into a glass.
- Manhattan: Rye Whiskey, Sweet Vermouth, Angostura Bitters. Stir with ice and strain into a glass.
- Negroni: Gin, Campari, Sweet Vermouth. Stir with ice and strain into a glass.
- Bloody Mary: Vodka, Tomato Juice, Lemon Juice, Spices. Mix vodka, tomato juice, lemon juice, and spices.
- Daiquiri: White Rum, Lime Juice, Sugar. Shake with ice and strain into a glass.
- Whiskey Sour: Whiskey, Lemon Juice, Sugar. Shake with ice and strain into a glass.
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Important Interview Question
25 interview questions covering a range of topics in food and beverage, hospitality, and bar operations:
- What are the main duties and responsibilities of a Food and Beverage Attendant?
- Can you list some common egg dishes that guests might request at breakfast?
- Name a few brand names of alcoholic spirits and wines.
- What is your favorite food and beverage, and why?
- What is the difference between a cappuccino and a latte?
- Can you name some common food allergies and how you would handle them?
- What are special meal types like AVML, Diabetic, Kosher, and Hindu meals?
- What is POS (Point of Sale) and how is it used in the hospitality industry?
- What is a KOT (Kitchen Order Ticket) and why is it important?
- Why do you want to change your job or work abroad?
- How would you handle a situation where there is a conflict between colleagues?
- What is menu upselling, and how would you approach it with guests?
- How would you take an order from a guest to ensure accuracy and satisfaction?
- What is the standard sequence of service in a restaurant?
- What are the different types of banquet setups?
- Can you provide a brief introduction about yourself and your experience?
- What are the different types of pasta?
- Can you give examples of cuisines with a starter, main course, and dessert from your previous hotel?
- What accompaniments are typically served with a burger?
- What accompaniments are served with an omelet or sandwich?
- Explain your job routine, including the shift you work and your responsibilities.
- What is the most popular dish in your restaurant, and why do you think it sells well?
- Can you name some examples of beers and their countries of origin?
- What are some wine names, and what is the difference between Champagne and sparkling wine?
- Can you name a few classic cocktails?