Hunar se rozgar in f & b service theory manual

IHM GWALIOR

Skill Development Training

Hunar Se Rozgar

Trainers Package Waiter - Theory

INSTITUTE OF HOTEL MANAGEMENT , GWALIOR M.P.

The National Council for Hotel Management A-34, Sector 62, NOIDA 201309

SUNIL KUMAR [email protected] 09996000499

mailto:[email protected]

IHM GWALIOR

Waiter Course (Six weeks):

Theory Component

Lesson Plan No: TM/1

Topic: Pride in the Nation:

India- A Unity in Diversity.

The largest democracy in the world.

Page-1

Boasts of a rich cultural heritage: beginning with the Harappan civilization, The Aryan

civilizations of the North and the Dravidian settlements in the South, the influence of the

Mauryas, The Guptas, Cholas and Pandyas of the south, the invaders who settled in India – the

Mughals,followed by the British rule, the Goan occupation by the Portuguese, The French

influence on Pondicherry have left India with unique :

Religious mix

Food habits

Dressing etiquettes

Varied celebration of festivals

Different dance and music forms etc

The world today, looks up to India as the frontrunner in IT, BT, as one of the strongest emerging

economies in the world.

Industrialists from India are today aggressively acquiring huge multinational industries like

Corus, Accelor, Jaguar and Landrover, etc

The Indian market is the focus of all industries the world over with India being widely recognized

as one of the highest potential markets alongside China.

The Tourism industry is ever expanding in India.

The biggest strength of the country is its large young population (employable age group).

The biggest threat to the country comes from terrorism and dividing forces within.

Our strength lies in our unity, the stability of tenure and our diversity.

Be proud to be an Indian

Key words:

Unity in diversity

A strong emerging economy

Large employable youth



IHM GWALIOR

Expanding industrial base like tourism

2



IHM GWALIOR


Theory Component


Topic: Tourism & You:

page 1

Tourism has been positioned as one of the largest service industry in India.

It is an important industry for economic development, employment generation, particularly in

the backward and remote areas.

India offers diverse opportunities for tourism, be it leisure or business.

India is likely to witness a huge increase in both domestic tourism and foreign tourism.

Tourism infrastructure includes Air, Rail, Road, Hotels, restaurants etc.

The demand for trained manpower in hotels and restaurants is bound to see huge rise in the

near future.

According to WTO,tourism is concerned with pleasure, holidays, travel that make people leave

their “normal” place of work and residence for a short- term temporary visit to another place.

WTO is World Tourism Organization based at Madrid, Spain.

International tourism, when the travel is from one country to another and Domestic tourism is

travel within a native country.

International tourism consists of: Inbound tourism- refers to tourists entering a country and

Outbound tourism – refers to tourists leaving their country of origin for another.

The primary constituents of tourism are:

Transport

Accommodation

Catering,food and entertainment

Intermediariaries like

Travel agencies

Tour operators

Guide services

Government Departments/Tourist information centers

The secondary constituents of tourism include:

Shops and Emporiums

Handicrafts and souvenirs

Local taxi/ transportation

Touts and brokers

Publishing industry

Artisans, performers, artists,

musicians who perform for

tourists.



IHM GWALIOR

3



IHM GWALIOR


Theory Component



page-2

A tourism professional should be aware of all categories of tourist accommodation:

They are:

Five star deluxe hotels-large hotels with high tariffs and extensive facility for the

guests

Four , three and two star hotels ( referred sometimes as first class hotels)-

Contain most facilities of the five star hotels but are not as exclusive in luxury.

Non- star hotels- Small non classified hotels , also referred to as budget hotels

Resorts and lodges-Almost exclusively meant for leisure tourists and usually

enjoy seasonal business.

Tented camps- Set up in remote places , they are eco friendly and suit

adventure tourism

Heritage hotels- Forts, palaces, havelis that have been converted into hotels

without disturbing their old world charm

Guest houses- Ideal for long stay guests on official visits

Alternative accommodation: which include all such forms of boarding facility

besides the above mentioned which include:

Circuit houses

Dak bungalows

Dharamshalas

Paying guest accommodation

Another important aspect of tourism infrastructure is the catering units which provide food and

beverage to the tourists. These facilities include:

Fine dining restaurants attached to five star deluxe hotels- usually speciality

restaurants which serve an exclusive fare.

Multi-cuisine restaurants attached to hotels or stand alone units which serve

more than two different cuisines

Coffee shops- restaurants open round the clock which offer food and a large

selection of beverages at affordable prices

Bars- Outlets that serve alcoholic beverages with some snacks



IHM GWALIOR

Fast food outlets- made popular by burger joints and the pizza houses they

serve standardized food at affordable rates, the service being fast and informal.

4



IHM GWALIOR


Theory Component



page-3

Key Words:

WTO

Inbound tourism

Outbound tourism

Cafeteria- Counter operations that cater to a large number of people in a

relatively short period of time. Found in railway stations, bus depots etc

Road side Dhabas- Catering to the road commuters, they often serve traditional

food without many frills and at highly affordable rates.

Food courts- set up in market places, malls, fairs etc serving a large choice of

food and beverage under the same roof.

Cafeteria

Dhaba

Food court

Tourist accommodation

Travel agency

Tour operator

Emporium

Souvenir

Tout

Five star deluxe hotel

Resorts and lodges

Heritage hotel

Fine dining restaurant

Coffee shop

Bar

Fast food

outlet



IHM GWALIOR

5



IHM GWALIOR


Theory Component


Topic: Etiquettes & Basic Conversation:

page-1

Every member of the food service brigade plays a crucial role in ensuring high customer satisfaction and

a good meal experience. The waiter, who is given the responsibility of actual service, has the additional

responsibility of maintaining a high quality of service.

To ensure high standards of delivery the waiting staff should have the following attributes:

Hygiene- personal aspects like taking a bath daily, keeping nails trimmed, cut hair, polished

shoes, washing hands with soap.

Cleanliness- keeping the working environment clean. A waiter should keep his uniform,

equipments and area clean and free of germs. Sanitising the area before the start of a shift

Speech and addressing: Clear speech and respectful addressing of customers helps a waiter to

pass on an opinion of high standard to the customer, also reducing chances of

miscommunication.

Courtesy: The waiter should always be amiable and soft-spoken with customers.

Memory: This helps the waiter to remember who is to be served what

Honesty: Food and beverage service involves handling a lot of money, valuables etc. Hence

honesty towards the organization and the customer is essential.

Co-operation: Good service comes out of teamwork. Helping others when one is free and being

proactive helps deliver best standards to the customer.

Reliability: To be a good waiter one has to be reliable so that entrustment of responsibility and

work happens.

Knowledge of food & beverage: Customers keep asking suggestions while ordering food. A good

knowledge of food and beverage allows the waiter to satisfy guest query thereby adding value

to the experience.

Knowledge of local area: Foreign tourists often engage in enquiring about the local area, access



IHM GWALIOR

and routes with waiters. Helpful answers allow the guest to carry a positive image of the

organization.

6



IHM GWALIOR


Theory Component


Topic: Etiquettes & Basic Conversation:

page-2

Punctuality: Being on time is extremely important in the service sector as planning, allocation of

work and standardization of service all suffer if waiters turn up late on duty.

Complain handling: Very often waiters are exposed to guest complains first. An alert waiter can

attend to a problem early and thereby diffuse a situation where as a delay may cause a

snowballing effect and a severe complains. By informing a senior of likely complains and

grievances waiters can handle situations better.

It is evident that good communication skills are the very essence of human interaction and a good

waiter should have good basic conversation skills.The following aspects help improve quality of

conversation:

Volume of voice- Not too loud

Pace of voice- Modulated

Pitch of voice- Change the pitch according to the conversation giving impetus to important

aspects of conversation

Enthusiasm- be interested and happy in what you are doing

Listen well- Be patient and note down orders on a scribbling pad, repeat the order and confirm

Accept criticism- learn to accept criticism without being over defensive or over apologetic.

Always use appropriate salutation

Give way to the guests

Be polite and respectful at all times.

After presenting the bill , move away, do not solicit a tip

Remember to wish the customer well before he leaves and take a feedback of his experience.

Key Words:



IHM GWALIOR

Hygiene

Speech

Memory

Courtesy

Honesty

Listening

Punctuality

Feedback

7



IHM GWALIOR


Theory Component


Topic: Identification and use of tools and equipments:

page-1

For a waiter one of the most important skill and knowledge requirement is the comprehension of

different equipments, their use and identification. The following chart classifies the different types of

equipment found in a good F&B Service department:

Food and beverage service equipments

Silverware crockery glassware linen furniture miscellaneous

Tumbler Goblet

Tableware Special equipments

Cutlery flatware hollowware

Silverware is synonymous with equipments used on the guest table for service and eating of food. Silver

by itself is a soft metal and is hardened by addition of copper and nickel. EPNS or electroplated nickel

silver is a popular metal used for making F&B service equipments.



IHM GWALIOR

Silver used on the table for guest use is called tableware. Tableware consists of:

8



IHM GWALIOR


Theory Component



page-2

Cutlery: All F & B service equipment used by guests on the table to cut food e.g. Joint knife, side knife,

fish knife, butter knife, cheese knife etc.:

Flatware: This consists of all the spoons and forks used by the guest to serve and to eat his food on the

table except cutlery eg. teaspoon, coffee spoon, dessert fork, fish fork, pastry fork etc.

Hollow Ware: These are silver equipment meant for carrying food and beverage from the kitchen to

the guest table eg.water jugs, tea pots, coffee pot, sugar basin creamer, entrée dish platters etc.

Although the term silver ware is still very popular, stainless steel has become a very popular substitute

for making tableware and hollow ware today. Stainless steel is available in different alloys of chromium,

nickel and steel.

The advantages of steel table ware are:

It is more hardy than EPNS

It is lighter, hence easy to handle.

Does not need polishing

It is cheaper in cost.



IHM GWALIOR

9



IHM GWALIOR


Theory Component



page-3

Standard Sizes Of Cutlery, Flatware nd Hollowware, Commonly Found In The F&B ‘S Department.

Sl.no Name of equipment

Cutlery and flatware

Size (in inches) Use

1

2

3

4

5

6

7

8

9

Large knife

Small knife

Fish knife

Butter knife

Fruit knife

Service spoon

Dessert spoon

Soup spoon

Ice-cream spoon

9.5

8

8

5

7

10

7

7

5.5

To eat the main course

To eat the side courses

To eat fish dishes

To cut and apply butter cubes

To cut fruits

To serve food and gravy

To eat sweets and desserts

To eat soup

To eat ice cream

10 Tea spoon

11 Coffee spoon

12 Mustard spoon

13 Service fork

5.5

4.5

3

10

To stir sugar in a tea cup

To stir sugar/milk in coffee

To pick mustard from a mustard pot

To serve food



IHM GWALIOR

10



IHM GWALIOR

14 Large fork

15 Fish fork

16 Dessert fork

17 Cheese Knife

Sl.No Hollowware

1 Tea pot

2 Coffee pot

3 Creamer

4 Water jugs

5 Entree’ dish oval

9.5

7.5

7

6

To eat the main course with the large knife

Used along with the fish knife

Used along with the dessert spoon

To cut and serve cheese

Capacity Uses

½ pot 300ml To serve tea as per

different orders

1 pot 500ml

1 ½ pot 800ml

½ pot 300ml To serve coffee

1 pot 500 ml

40 ml for1/2 pot To serve milk

125 ml for 1 pot

300 ml for 1 ½ pot

1.1 Liters small To serve water

2.4 liters large

1 portion To carry portioned

food from kitchen as

2 Portion per order

4 portion



IHM GWALIOR

11



IHM GWALIOR


Theory Component



page-5

Crockery: Vitreous, ironstone, vitrified are the three most commonly used hotel china though, stand

alone outlets often used melanin as a cheaper and easy to handle alternative to crockery. Bone china is

the most delicate and expensive earthenware found only in top end outlets. It is made of 25% china

clay, 25% china stone and 50% animal bone and gets biscuit fired in a kiln to give its fine farm

translucent finish.

Standard Sizes Of Commonly Used Crockery Found In Food And Beverage Service Department.

Sl.no. Name of the equipment

Crockery

Size

Diameter

Use

1

2

3

4

5

6

7 Large plate

Fish plate

Soup plate

Half plate

Quarter plate

Soup bowl

Breakfast cup 10”

8”

9”

8”

6 ½”

Capacity

10 oz



IHM GWALIOR

10 oz To serve the main course

dishes

To serve the fish dishes

To serve thick soups

To serve the side course

dishes

As a side plate or

underliner

To serve soups

To serve hot

beverages

during Breakfast

12



IHM GWALIOR

8

9

Tea cup

Coffee cup

6 2/3 oz

3 1/3 oz

To serve tea other than at

breakfast

To serve coffee after

lunch/dinner

Glassware: Glasses are broadly of two types;

a. Tumbler: It has two parts—a base and a body only

b. Goblet: It has three main parts- the base, stem and bowl

Glasses are mostly used for serving beverages like water, wine, alcohol etc;

Standard Capacity Of Glassware Used In The Food And Beverage Service Industry

Sl.No Name of glassware Capacity Use

1

2

3

4

5

6

7

8

9 Hi-ball glass

Juice glass

Slim jim

Collins

Old fashioned

Rolly Polly

Beer tankard

Pool glass

Water goblet 8-9 oz

5 oz

10 oz

12 oz

8 oz

8 oz

½ pint, 1 pint,

2 pint

10 oz



IHM GWALIOR

10 oz To serve water

Service of juices-canned

Service of long drinks

Service of long drinks/cold

coffee with I/C

Whisky on the rocks

Bloody mary service

Service of draft and

lager

beer

Service of drinks

at the

poolside

Service of water 13



IHM GWALIOR

10

11

12

13

14

White wine glass

Red wine glass

German white wine glass

Champagne tulip

Brandy balloon

5 1/2 oz

7 oz

5 oz

6-8 oz

8 oz

Service of white wine

Service of red wine

Service of German white

wine

Service of champagne and

champagne cocktails

Service of brandy and

flamed coffee

15 Champagne saucer 5 oz Service

champagne,Short

cocktails

of

Food and Beverage Service Linen

Restaurant linen is very expensive and should be stored, laundered, and used with care.

Linen used on tables should ideally have a fall of 12 inch or 1 foot on all sides.

Commonly Used F & B (S) Linen of Standard Sizes

Sl.no. Name of linen Size of linen Use

1 For a 3 ft square table, asquare table cloth

5 ft square



IHM GWALIOR

For laying on a 3 ft square Table

14



IHM GWALIOR

2

3

4

5

6

7

8

9

For a rectangular table

4 1/2 ft x2 1/2ft

For a round table of 3 ft

diameter

Slip cloths or napperon

Waiter’s cloth

Cocktail napkins

Tea napkins

Buffet cloth

Buffet frills

6 ½ ft x4 ½ ft

5 ft diameter

3 ft x 3ft

Damask or cotton size 24”

x 24”

6-8”square

12”square

Any length minimum

being12 ft

Cotton or satin of height

30-36” and length 12 ft or

more

For laying on the standard

restaurant rectangular

table

For laying on a small

restaurant round table

To lay on top of the table

cloth

Used by waiters during

service

Small napkins used in bars

Larger napkins used on the

restaurant table

Long table cloth used on

the buffet counter

Used to cover the front of

buffet counters

F& B Service Department: Furniture

Choice of furniture in a full food and beverage service establishment is also dependent on the type of

establishment, size and shape of area, budget, cuisine to be served and flexibility for multipurpose

usage.



IHM GWALIOR

15



IHM GWALIOR

Theory Component



page-8

Furniture should ideally be good looking, trendy, durable and easy to clean. Stackable chairs are

essential for banqueting whereas speciality restaurant need richly upholstered chairs.

Tables come in different shapes. Other common furniture include the sideboard also known as a

dummy waiter or a waiter’s console where spare cutlery, crockery, linen, extra saucers are stored.

The hostess desk, buffet counter, gueridon trolley may also be included in furniture found in food and

beverage outlet. Wooden furniture remains a favorite with F&B service management though wrought

iron base, marble, granite tops, stainless steel base etc are also found. PVC is used in cheaper outlets, as

they are less costly and easy to maintain.

Standard Sizes of F&B (S) Department Furniture

Restaurant chair:

Height from ground to base

Height from ground to top of back rest

Size of base or seat

Restaurant table:

Square

Square

Rectangle

Round

Round

Height of a table 18”

39”

18”x18”

2 ½ x 2 ½ ft for 2

persons

3 ft x 3 ft for 4 persons

4 ½ ft x 2 ½ ft for 4

persons

3 ft diameter for 4



IHM GWALIOR

persons

5 ft diameter for 8 persons.

2 ½ ft or 30”

16



IHM GWALIOR


Theory Component



page-9

Miscellaneous Equipments: All such equipments used in the food and beverage service department

which have not been covered under the above major equipment category are included in this category.

This includes

1. Chopping board

2. Straw

3. Swizzle sticks

4. Cocktail umbrella

5. Bottle opener

6. Breadbasket

7. Fruit stand

8. Tea / coffee strainers

9. Chaffing dish

10. Tooth picks

11. Paper napkins

12. Doilley

Although F&B (S) equipments have been discussed at length, all students of this trade have to become

practically exposed to equipments and their use.

Key Words:



IHM GWALIOR

Silverware

Flatware

17



IHM GWALIOR


Theory Component



Cutlery

Hollowware

EPNS

Bone China

Goblet

Tumbler

Napperon

Dummy waiter

Swizzle Stick

page-10



IHM GWALIOR

18



IHM GWALIOR


Theory Component


Topic: Techniques and principals of cleaning:

page-1

Cleaning and care of equipment have to be repeatedly practiced by the students. Like the previous

chapter this is a skill oriented module and a visit to a nearby hotel with requisite infrastructure helps

the student to appreciate the process better.

Dish wash/care of equipment.

1. Understand how dirty plates are deposited in the dish wash

area.

2. All dirties have to be scraped of dirty food and then

deposited in the separate trays set aside for cutlery, racks

for glasses and plates on the landing table.

3. Notice how the dish wash section cleans the plates, cutlery

and glassware.

4. The equipment is allowed to drain on a landing area.

5. Pickup the equipment and take them to wiping area.

Plate Wiping.

1. Hold the plate completly covered in the wiping cloth.

2. Wipe it dry without allowing your palm to touch the plate.

3. Collect in stacks of 25.

4. Carry stacks and store them in the side board.

5. All crockery is stacked separately, however the soup bowls and cups may be stacked in

lesser numbers (space permitting.)

Wiping glassware.

1. The glass is held in one corner of the wiping cloth usually with the left hand with a part

of the cloth below the base.

2. Stuff the other end of the cloth into the glass whilst still holding it.

3. Rotate the glass with right hand with the right thumb inside the glass but not touching

the glass surface.

4. Place the wiped glass on a salver so that it can be carried to the sideboard.

Wiping cutlery and flatware.

1. Segregate the cutlery and flatware in to similar type.

2. Hold each item in your left hand with the wiping cloth below



IHM GWALIOR

it.

19



IHM GWALIOR


Theory Component



3. Cover the item with the other part of the cloth and wipe it dry

with the right hand.

4. Collect on a salver and carry back to the sideboard.

Extra plates and table ware are stored in the plate room

Care of Linen:

page-2

1. The clean linen is stored in ancillary linen room which may be attached to the

pantry.

2. The spare linen in daily use is stored in the sideboard .Store linen well ironed, with

the larger linen stacked at the bottom.

3. Dirty linen is deposited in a box kept just outside the exit door of the restaurant

leading into the pantry.

4. These linen are counted, tied in bundled of ten/ twenty tied in a large bundle and

exchanged in the main linen room. The exchange is done on the basis of CLEAN FOR

DIRTY.

For all equipment crockery, glassware, hollowware, flatware and linen a fortnightly count is undertaken

to located breakage / loss of equipment if any.

Pick up Counter

(i) Check how the food pickup is streamlined at the food pick up area

(ii) List the activities at the abouyer’s desk



IHM GWALIOR

20



IHM GWALIOR


Theory Component



The Silver room :

page-3

(i) Silver is a delicate metal and needs polishing since it gets easily stained by sulphides

in food.

(ii) Silver cleaning is done by the following process

(a) Wipe the silver item clean

(b)Dip cotton in a silver cleaning liquid like proprietary silvo

(c) Dab the cotton on the metal till the silver is lightly covered with a layer of silvo

(d)Allow the metal to dry for 10 minutes

(e) Buff it with waste cloth

In large hotels since the silvo method works out to be expensive, industrial methods are used.

These includes

1. The plate powder method

2. The silver dip method

3. The Burnishing machine

4. The Polivit method

The plate powder is a pink powder which is made into a thick paste by mixing with ethyl alcohol.

The paste is applied evenly on the silver. As the alcohol evaporates, Silver is buffed with a waste

cloth.

The Silver dip is a proprietary liquid like Goddard’s silver dip The silver is dipped in the solution

for a short time. The liquid reacts and cleans the stain. The silver is removed, washed in hot

water and wiped clean.

The burnishing machine is a large drum in which highly polished ball bearings are covered with

hot soap water. As the drum rolls the silver inside the drum is cleaned by the friction of the ball

bearings and soap water.

The Polivit is a container with large aluminum sheet having holes in which washing soda solution

is added. The action of aluminum and soda cleans the stains



IHM GWALIOR

As mentioned at the beginning of the chapter, a hotel visit to a star hotel in the neighborhood with a

silver cleaning machine would enhance student appreciation of the same.

21



IHM GWALIOR


Theory Component



Key words:

Dish wash

CLEAN FOR DIRTY

Abouyer’s desk

The Silver room

The plate powder method

The silver dip method

The Burnishing machine

The Polivit method

page-4



IHM GWALIOR

22



IHM GWALIOR


Theory Component


Topic: Personal Hygiene:

page-1

Hygiene can be defined as the practice of keeping oneself and one’s surroundings clean in order to

prevent disease or illness. As discussed earlier it is an important attribute of the waiting staff.

Personal hygiene is important to all of us as individuals, but for the staff of the tourism industry,

especially food handlers it is a basic necessity to maintain the highest levels of personal hygiene. Hence,

employers and customers alike demand high standards of personal hygiene from the waiting staff

brigade.

The following are to be cultivated by all who wish to seek a career in the catering industry:

Have a bath daily, if need be twice a day.

Trim finger nails and toes regularly.

Wear a fresh set of clothes every day. Make sure your clothes are well tailored, clean, ironed

properly and look elegant on you.

For men shave daily, if you keep a moustache, trim it regularly.

Avoid wearing finger rings.

Ladies should tie up their hair into a bun and cover it in a net.

Excess jewelry should be avoided.

Use a mild body freshener.

Do not bite fingernails.

Wiping perspiration, picking the nose, coughing in thepresense of the customer, scratching body

parts are absolutely a no in the catering business.

Use hand sanitizers to wash your hands every two hours.

Wash your hands well with soap if you visit the toilet.

Personal hygiene should be an inculcated habit. Hence grooming check forms a part of daily briefing of

staff prior to the beginning of a meal period.

Key Words:

Personal Hygiene

Habit of cleanliness

Grooming

Disease Daily briefing

Hand sanitizer



IHM GWALIOR

23



IHM GWALIOR


Theory Component


Topic: Food handling and Hygiene:

Some definitions:

page - 1

Food: any substance, which we eat so as to maintain life and growth.

Contaminate: Make impure by exposing to a poisonous or polluting substance.

Spoilage: decay of food and other perishable goods.

Food poisoning: illness caused by food contaminated by bacteria or other harmful micro

organisms.

Every waiting staff should understand that food is highly perishable, especially cooked food. Improper

storage, handling of food can easily lead to food poisoning. All catering students should realize the value

of handling food properly to avoid spoilage which not only causes loss of revenue but also brings a bad

name to the organization.

The following points need to be taken care of:

Store cooked, semi-cooked and raw food separately

Store dairy products, meat, well refrigerated, vegetables- refrigerated mildly,

whereas grocery at room temperature

Have separate cutting area for vegetables and meat, never use the same cutting or

storing bowls. It is best to color code non veg. handling items and veg. handling

items.

Sanitize hands every two hours to reduce microbial contamination through hands

Meat pre- preparation area should be ideally an air conditioned room.

Wash the kitchen and pantry floor on a periodic basis to keep it clean and hygienic.

Send water and food samples to the microbiology lab for testing from time to time to

ensure the storage cycle is effective

Ensure all food handlers wear caps to cover their heads.

Waiting staff should wear gloves while handling food directly/assembling the food

Food waiting to be picked up should be kept at a designated hot plate/cold counter

and never left unattended

Check the expiry date of all packed food before use/sale

Puffed up cans should never be used.

Any food not smelling good should not be served.



IHM GWALIOR

24



IHM GWALIOR


Theory Component


Topic: Food Handling and Hygiene:

Key Words:

Food

Contaminate

Food poisoning

Spoilage

Perishable

Bacteria

Semi cooked food

Dairy products

Pre-preparation area

Food assembly

page - 2



IHM GWALIOR

25



IHM GWALIOR


Theory Component


Topic: Safety and precautions:

The major safety concerns in catering establishments include:

Fire

Physical injury due to slips, falls, bruises and cuts

Burns and scalds

Terrorist activities

Conditions Needed For A Fire

page - 1

For a fire to take shape (as well as continue), the following three conditions should be met:

1. A combustible material

2. A specific temperature at which the above material would burn

3. Some fuel (mostly oxygen) to aid the burning

Fire fighting is a very important aspect of a worker in the catering industry as the work environment

has plenty of chances where the fire cycle may be completed. Compulsory fire fighting classes have

to be conducted by any catering organization.

A visit to a nearby hotel to explain fire fighting devices may be a good way to educate students

about the importance of fire fighting.

Classes Of Fire

Let us also understand the classes of fires.

Class A

These are fires that involve some solid material like, clothers, paper, junk-heap, wood etc.

Class B

These are fires that involve liquid materials like: petrol, gasoline, diesel, oil etc.

Class C

These are fires that involve electrical elements

Class D

These are fires are those involve metals



IHM GWALIOR

Its important to know about the classes of fires because fire-extinguishers are classified and

marked based on the type of fire on which they would be effective

26



IHM GWALIOR


Theory Component


Topic: Safety and precautions:

Types Of Fire Extinguishers

Water Based - These are most effective on Class A fires.

Foam Based - These are used mostly on Class B fires.

It can also be used on Class A fires.

CO 2 Based - These are mostly used on Class C fires.

It can also be used on Class A and Class B fires.

CFC Based - These are mostly used on Class C fires.

It can also be used on Class A and Class B fires.

page - 2

Dry Chemical Based These are most commonly used type of extinguishers.

It can be used on Class A, B and C fire. Hence, its popularly also called as ABC

type.

Physical injury:

Accidents like falls, slips, bruises, cuts etc are very common in the F&B trade. Sometimes they may be

major accidents like falls, fracture deep gashes etc to the staff working in the kitchen. In most of these

cases well trained first aid handlers can reduce major complications to a large extent.

However facilities like Doctor on call, medical insurance of all staff, and reduction of reaction time in

getting medical attention reach the patients saves complications and life in a majority of cases.

Bomb threat & Terrorist Activities:

Terrorist activities were traditionally not considered as disasters. However, during the last few years,

terrorist activities have become more sophisticated and F&B establishments have been targeted

regularly making sensitization to such activities for staff a very important part of disaster

management.Generally, large scale terrorist activities can be prevented only through timely collection

and analysis of “intelligence” data The only precaution that general population can take is to remain

observant of their surroundings, and, report any suspicious activity to the law-enforcement agency.

Heeding to alerts from the law enforcement agencies and scrupulously checking credentials of all

employees, passport details of foreign guests, installing technology like luggage screeners, walk through

detectors, under body checking glass for vehicles. Restricted entry with barricades for vehicles coming



IHM GWALIOR

into a hotel premise, strict enforcement of gate passes to allow only authorized movement within the

establishment, and installing CCTV at critical traffic movement points all help reduce the risk of terrorist

activities within a hotel or restaurant.

27



IHM GWALIOR


Theory Component

Lesson Plan No: TM/9 page - 1

Topic: Food and beverage terminology:

Food: any substance, which we eat so as to maintain life and growth

Fine dining restaurants: attached to five star deluxe hotels- usually speciality restaurants which

serve an exclusive fare.

Multi-cuisine restaurants: attached to hotels or stand alone units which serve more than two

different cuisines

Coffee shops: restaurants open round the clock which offer food and a large selection of

beverages at affordable prices

Bars: Outlets that serve alcoholic beverages with some snacks

Fast food outlets: made popular by burger joints and the pizza houses they serve standardized

food at affordable rates, the service being fast and informal.

Cafeteria: Counter operations that cater to a large number of people in a relatively short period

of time. Found in railway stations, bus depots etc

Road side Dhabas: Catering to the road commuters, they often serve traditional food without

many frills and at highly affordable rates.

Food courts: set up in market places, malls, fairs etc serving a large choice of food and beverage

under the same roof.

Cutlery: All F & B service equipment used by guests on the table to cut food e.g. Joint knife,

sideknife, fish knife, butter knife, cheese knife etc.:

Flatware: This consists of all the spoons and forks used by the guest to serve and to eat his food

on the table except cutlery eg. teaspoon, coffee spoon, dessert fork, fish fork, pastry fork etc.

Hollow Ware: These are silver equipment meant for carrying food and beverage from the

kitchen to the guest table eg.water jugs, tea pots, coffee pot, sugar basin creamer, entrée dish

platters etc.

EPNS: Electro plated nickel silver: Metal used to make the best cutlery, flatware and hollowware.

Tumbler: A glass having a base and a bowl only.

Goblet: A glass having a base , a bowl and a stem.

Slip cloths or napperon: Laid on top of the table cloth to protect it from spills and also to give a

better design.



IHM GWALIOR

Dummy waiter : a waiter’s console where spare cutlery, crockery, linen, extra saucers are

stored

28



IHM GWALIOR


Theory Component


Topic: Food and beverage terminology:

Special silver cleaning methods:

The plate powder method

The silver dip method

The Burnishing machine

The Polivit method

page - 2

Food poisoning: illness caused by food contaminated by bacteria or other harmful micro

organisms



IHM GWALIOR

29



IHM GWALIOR

REFERENCES AND FURTHER READINGS :

1. Modern Restaurant Service : JOHN FULLER, Hutchison.

2. Mastering Restaurant Services : H.L CRACKNELL and G.NOBIS, Macmillan.

3. Food and Beverage : DENNIS LILLICRAP AND JOHN COUSINS, Hodder &

Stoughton.

4. Improving Food and beverage performance : KEITHWALLER, Butterworth-

Heinemann.

5. Bar and Beverage Book : KOSTAGIS, THOMAS AND PORTER,John wiley.

6. Food & Beverage service : BRUCE AXLER, CAROL LITRIDES , John wiley and

Sons.

7. Text Book of F&B Service : SN BAGCHI , ANITA SHARMA , Aman Publications.

8. Food & Beverage Service : VIJAY DHAWAN.



IHM GWALIOR

30



Date post:	20-May-2015
Category:	Education
Upload:	sunil-kumar
View:	2,051 times
Download:	3 times

Hunar se rozgar in f & b service theory manual

Education