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Banquets and Outdoor catering
A banquet is a FOOD AND BEVERAGE service at a specific time and place, to a given number of people, to an
agreed menu and price. Banquets are special functions for social professional and state occasions.
EXAMPLES
SOCIAL OCCASIONS: Wedding Receptions, Birthday Parties, Cocktail parties, New year parties etc.
PROFFESIONAL EVENTS: Conferences, Convention, Training programs, Board meetings etc
STATE AFFAIRS: State banquets, Diplomatic cocktails and dinners etc.
Banqueting is a business of selling space to hold functions. Banquets require large halls with kitchens to provide
quantity foods, Banquet halls are found in large hotels where banquet business is part of the overall revenue
strategy
Banquet organisation structure
Banquet manager.
Banquet Sales Coordinator Banquet Secretary
Banquet Supervisor Banquet Sommelier
Waiters Waiters
Casual Staff Casual Staff
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Waiters Waiters
Casual Staff Casual Staff
Following are the principal members of banquets:
Banquet Manager is the overall in charge of meeting banquet sales targets, developing banquet business,
customer contact, banquet administration and supervising all arrangements.
Banquet Sales coordinator prepares sales kits, fact sheets layouts and proposed menus, visits potential guests to
solicit business, conducts FAM tours of facility
Banquet Supervisor coordinates the resources for functions including table layouts staff scheduling and banquet
setup
Waiters and casual staff make the actual arrangement including carrying the furniture, setting table
appointments and providing the service and clearance during and after the function.
Barman and sommelier run the mobile bar to provide alcoholic and non alcoholic beverages with wine service.
Porters There are generally two or three porters on the permanent banqueting staff. They are essential staff as
there is a great deal of heavy work to be carried out

Banquet secretary handles all correspondence and filing take bookings on phone and assist in FAM tours.
Sub Contractors are outsourced experts to prepare a variety of services like photography, music, sweets.etc

Banquet Booking
There are three documents to make banquet bookings. These are
The function book
The function book is a control register maintained in the banquet office. It records days and times and nature of
events in various function rooms. It is a reservation dairy to commit dates and venues. The book is now
computerised. It is maintained by the banquet secretary, and is accessible to the Banquet manager and the Sales
coordinator. The objective is to maximize banquet sales as space not sold is revenue lost forever.
Contract of Agreement
A Contract of Agreement is signed between the banquet management and the client. It specifies the details
required to make the function successful. A contract may use any format, even a simple letter; what matters is
the information covered in it. Below is a checklist of information that should be included:
• Name and address of the organization
• Name of the contact person making the booking
• Contact person’s title.
• Telephone contact numbers
• Date of function
• Start and end time of function
• Type of function
• Name of hall booked
• Minimum number of people guaranteed
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• Minimum number of people guaranteed
• Details of menu
• Price per head for food and beverage
• Method of payment.
• Cancellation clause.
• Advances and deposit.
• Type of food service
• Bar service
• Additional service
• Charges for additional service
• Name of sales person making the booking
• Signatures of both the parties with date and time

Function sheet. (Function prospectus)
A function sheet also called a function prospectus announces a function in detail to all relevant department of
the hotel. It is copied to the Chef, Concierge, Food controller, Accountant, Housekeeping, Engineering and to any
other relevant department.
The information recorded in a Function Prospectus is
• Name of the booking party
• Name and address of the person to whom bill is to be sent
Mode of payment
• Nature of function
• Date of function
• Timings of function
• Number of people expected and guaranteed
• Menu details
• Price per menu per head
• Type of service
• Special arrangement
• Additional charges for special requests
• Seating plan.
• The name of the person making the booking.

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Banquet Menu
The Banquet Sales coordinator coordinates with the Chef to prepare a choice of two table d’hôte menus or give
suggestions for a buffet. This makes it convenient for the customer who is always looking for suggestions, and the
chef who plan meals keeping in mind factors such as availability of raw material, cost and preparation times.
Atypical table d’hôte menu would include
APPETISER
SOUP
ENTRÉE
VEGETABLE
SWEET DISH
COFFEE
Sample banquet Table d’hôte menu
Mushroom with Tomato & asparagus salsa
**
Creme of Broccoli
**
Grilled salmon bois bourdon
Grilled meditteranean Vegetable Salad
Minted Cous Cous
Rolls and Butter
**
Mandarin Gauteau with Apricot coulis
**
Coffee

Sample Banquet Indian Table d’hôte Menu
Tandoori Chicken Tikka
Tandoori Paneer Tikka
**
Mulligatwany Soup
With wild rice garnish
**
Kadai Chicken
Mutton do piazza
Mixed Veg Jhalfrezi
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Mixed Veg Jhalfrezi
AlooDum
Dal
**
Shahi Tukda
**
South Indian Coffee

Sample Banquet buffet Luncheon Menu
Appetizers
Terrine of grilled Salmon
Stuffed Tomatoes
Shrimp Salad
Soup
Consomme Florentine
Salad Buffet
Grilled and Marinated vegetables
Landmark Caesar Salad
Curried Rice Salad with Pineapple
Farfalle with tomatoes, basil &ham
Spicy beef salad with sesame seeds
Main course in Silver Chaffing Dishes
Fillet of brille with herb crust, spinach and new potatoes
Ragout of chicken and button mush rooms
Pearl onions and red wine sauce
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Pearl onions and red wine sauce
Lentil and potato scented with turmeric and cumin
Desserts
Seasonal fruit tranche
Individual sherry trifle
Grangipaine tart

Freshly brewed coffee

Sample Banquet Dinner Buffet Menu
Cold Buffet
Scottish Salmon
Herrings and prawn Roll
Smoked trout fillets
Supreme of Chicken Jardinière
Honey glazed ham with asparagus
Salads
Flaked salmon with fine beans and lettuce
Pasta with pesto dressing
Artichoke and marinated peppers
Chef’s green salad with vinaigrette dressing
Hot Buffets
Oriental beef with water chestnuts and cashew
Seafood fricassee
Corn fed chicken with red wine sauce
Roast Lamb with mint sauce
Desserts
Summer pudding with Drambuie cream
Seasonal fruits
Baked apple and sultana cheese cake
Filtered coffee

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Banquet service & Layout
Traditionally banquet services are of two types‐buffet and sit‐down. In the buffet style guest serve themselves
from a food display table. They stand or sit at tables preset with cutlery, glassware, linen. An alternative to this
style is just chairs arranged along the wall of the hall. In sit down style guests are served by waiters done in
formal occasions. The main feature in buffet service is buffet table, which is decorated with fruit displays ice
sculpture or butter sculpture based on the price and occasion
Buffets are ideal when there are large numbers of people. We will find buffet service at weddings, large social
occasions, dinner dances, etc . Buffet needs fewer service staff that replenishes food on the table and buss dirty
plates. A common fault that must be avoided in large functions is to have only one buffet table. It is advised to
have multi buffet tables of identical nature spread around the room for every 75 guests. This disperses people
and prevents long queues at the buffet table. Another variation is to have the appetizers salads and soups at a
separate buffet table, keeping the chafing dishes with hot food in another and finally the dessert buffet
separated from the rest.
Sit down buffet is when tables are laid out formally with crockery, cutlery and linen. Banquet service personnel
serve the guests at the table with either pre‐plated food or brought in ornate salvers and served to the guest.

STATE BANQUET PROCEDURE
State banquets are distinguished from others because of protocol. A state banquet is sponsored by the head of
states or other senior diplomatic luminaries. The seating has a head table where the host and chief guests sit.
It is customary for a state banquet to be preceded by a cocktail in a pre‐lounge where waiters and waitresses
move around with drinks in silver beverage salvers. They also take around canapés that are finger‐picked items.
The lounge displays a table seating plan with an alphabetical list of guests with assigned table numbers and seats.
Often the invitation card would stipulate the table and seat number, otherwise this is shown in the seating
display as mentioned. Great attention is given to the protocol of seating and is done officially by the foreign
office.
At the given hour, the toastmaster who regulates the service procedure announces the lunch or dinner by ringing
a gong or hammering a gavel saying “ your excellencies, the dinner is served” , in a loud and clear voice. The
toastmaster is a specialized person who conducts the proceedings of a state luncheon or dinner. He coordinates
not only the timing of each service but also the speeches and toasts, The doors of the banquet hall are thrown
open and guests are given time to find their tables and seats. The tables would have flagged stands at the centre
with table numbers while the covers would have tent cards displaying the seat number or the guest’s name.
Each cover at the table is pre‐set with the required solver cutlery and the glassware according to the number of
courses. Attractive napkin folding completes the cover set‐up. At the centre of the table are the bread baskets,
butter dishes, salt and pepper and low flower arrangements, Spaces between covers can range from 20” – 32”. It
is considered that 24” is ideal. The space between tables should be a minimum 4 1/2 ft and ideally 6 ft to permit
waiters to walk around freely. Two waiters are allotted to 8‐10 covers. The sommelier may serve up to 35 covers.
The toastmaster stands behind the chief host while the banquet supervisor stands opposite him to receive
signals.
The waiters stand at attention at the allotted tables and help the guests to sit, assisting ladies first. After all the
guests are seated, the toastmaster announces the national anthem of both the countries when all guests stands.
After the anthem are over the guests sits. The toastmaster announces the start of the service. Timing is
important and the banquet supervisor receives the cue from the toastmaster. He conveys the signal to start
service together. The appetizer round starts with waiter 1 serving the first guest and waiter 2 the second; the
alternate the numbers from left to right or in a clockwise direction in the case of round tables. After the first
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alternate the numbers from left to right or in a clockwise direction in the case of round tables. After the first
course service the waiters stand behind the chairs at attention.
When the toastmaster removes the dish from the chief guest, it is the cue to the banquet supervisor to signal the
rest of the crew to do likewise . Waiter 1 removes plates with a napkin while waiter 2 holds a large tray behind
waiter 1. Waiter 1 deposits the soiled dishes onto the tray. The relevant cutlery is removed in preparation for the
next course and if required cutlery is replenished. The procedure remains the same for all the remaining courses.
Normally, the menu is a four course menu with coffee to make service simple. It would consist of an appetizer or
soup, fish course, meat course and dessert followed by coffee. Vegetarians are listed in advance at the time of
invitation and confirmation. It is necessary to ensure the service of red wines with red meats and white wines
with white meats.
At the time of dessert service, all the bread baskets, butter dishes, salt and pepper shakers are removed. The
dessert spoon is placed to the right of each guest and the dessert fork to the left. Waiter 1 does the crumbing
before the dessert service and removes red wine glasses.
The sommelier provides the bandy and additional wine as per guest request after the dessert course. At the end
waiter number 2 places demitasse cups from the right and waiter 1 pours coffee into the cups.
The toastmaster announces that the host wishes to present a toast. Toasting is a formal act done for the health
and well‐being of the chief guest. It is a ritual that starts from the Greeks and Romans to their Gods several
centuries BC. Toasts were adapted to the valiant warriors of the dead by the knights and lords and by the
seventeenth century by speeches by both the host and chief guest. At the toasting stage the waiters place
ashtrays as the tables because this is also the cue that guests can smoke. It also indicates that the formal part of
the meal is over.
The speeches continue and the sommelier keeps replenishing the bandy and liqueurs. Glasses should never be
empty during speeches. Ashtrays are frequently exchanged for fresh ones during the speeches.

BANQUET BEVERAGE SERVICE
Beverages at a function are served from a mobile dispensing bar that can be moved to suit the layout. While
hotels have a blanket permit to serve alcohol, independent banquet halls may need to get a special permit from
the appropriate authorities for each function. This may be made known to the client when booking the function.
Beverages must be procured from licensed sources and must be dispensed by a qualified bartender who knows
the local laws such as minimum age of consumption of liquor and the limits to which a person can consume
liquor. Beverage service can be in many ways:
Cash Bar Guest have to pay for each drink they consume. Cash bars are found in college reunions and
fraternities get together etc. Guest either buys coupons for the value of the drink or pays the cashier who gives
them a bill acknowledging payment before they can get their drinks from the bartender. The drink prices are
specified in the Contracts of Agreement and may be discounted from regular bar prices.
Host Bar is where the drink charges are borne by the host who would like to track the consumption of liquor by
the bottle or glass. Sometimes a host wishes to put a cap on the number of drinks. Coupons with price caps are
distributed to the guests who can only consume to that limit
Open/Close Bars Some hosts permit an open bar which would then make available a large choice of brands.
Closed bars are those where the host will specify limited brands to control costs
Corkage Permits the host to bring his own stock of liquor for the function. He would be charged corkage(a price
for each bottle opened).The establishment would need to obtain a permit to serve drinks on corkage
Wine Service This is done at sit down dinners where the sommelier will replenish the wine as per guest request.8/21
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Wine Service This is done at sit down dinners where the sommelier will replenish the wine as per guest request.

SPACE AREA CALCULATON
Here is an example of banquet seating plan for 350guests.31 guests on the top table.
SOME CONSTANTS
Size of the table: 6 Feet X 3 feet and 3Feet X 3 feet
Size of the Banquet cover: 27 inches X 15 inches
Work aisle (space) between two sprigs is: 6 feet (minimum).
The distance between top table and sprig is: 3 feet (minimum)
Distance of sprigs and the top table from the walls of the banquet hall: 5 feet (minimum)
The top table should be raised from the ground by minimum 6 inches to 1 feet, so that every can see the guests
who are seated on the top table.
Calculation:
Total number of guests = 350
Guests on top table =31
To know the length of the top table multiply no of guests on the top table by 27 inches.
So 31X 27 inches =837inches, divide by 12 to convert into feet.
So 837 / 12 =69.75 feet (rounded off to: 72 feet(we can have 12 tables of 6’X3’).
So length of Top table is =72 feet.
To know the number of sprigs, divide the length by9 feet (6 feet is the aisle+3 feet is the table width)
So number of sprigs = 72 divide by 9 = 8 sprigs
Number of guests to be seated on sprig: 350 – 31 = 319 guests.
To know the how many guests will be sitting on each sprig=310 divide by 8 =40 guests that means 20 guests on
each side of the sprig
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each side of the sprig
To know the length of the sprig multiply the number of guests on each side of the sprig by 27inches i.e.
20 x 27 =540 inches or 540 divide 12 =45 feet. (We can have 7 tables of 6’x3’ and one table of 3’X3’).
So the length of the sprig table will be =45 feet.

When one calculates how the sprig will fit within the length of top table the calculation will be:
Number of sprigs=8Numbers
Working aisle(space)=6 feet
Width of table=3 feet.
So the number of work aisles are =7 because the number of sprigs are=8.
The size of the room will be
LENGTH= 45 feet (size of sprig table)+3 feet(distance between top table and sprig table)+3feet( width of top
table)+ 10 feet allowance (5 feet on top and bottom)= 61 feet, say = 65 feet.
WIDTH = 72 feet (Length of top table) + 10allowance feet (5 feet on top and bottom) = 82 feet, say= 85 feet.
The ideal size required for the above banquet is :
65 feet x 85 feet.
THE LAYOUT PLAN WILL BE: (See next Page)
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BANQUET SALES KIT
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The sales coordinator is responsible to prepare a sales kit to show to potential customers. The sales coordinator
is required to connect with the target segment by making active calls. If the banquet policy is to aim at the local
business community for business related functions like meeting, seminar, training programs, etc, the sales
coordinator will visit this segment and vigorously sell the function facilities. Customers like to see some physical
evidence behind the words of the sales coordinator. This physical evidence is banquet sales kit. This kit is an
attractive folder comprising of the following
• A personal letter from the banquet manager inviting the customer to the facility
• A list of function rooms with their dimensions and capacity. For example the Rose room can seat 350
persons in theatre style or classroom style.
• A list of functions with reference list of customers who have used facility in the past.
• Reference letters from past customers
• Plans of function rooms
• List of audio visual equipments. This list should also include equipment provided from suppliers
• Accommodation facilities and special rates if any.
• List of special services like flower arrangement, deejay photographer etc.
• Traffic Maps leading to the banquet hall including parking areas
• Coloured brochure of the property.
• Choice of two table d’hôte menus or menu selection.
These sales kits are attractively designed by the marketing department to ensure the getup and visuals create an
impact on the customer who has yet not seen the property. The sales coordinator would invite the customer on a
site visit. The sales coordinator must personally escort the customer on the tour.

Banquet booking Procedure.
Enquiry
Negotiate
Check diary
For availability
If acceptable
Pencil date in diary
Send reply to enquiry
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Send reply to enquiry
If response is negative cancel and send cancellation letter.
If fully booked offer alternative.
If not regret
Letter fax
If confirmed note down in the diary write function prospectus.

Banquet menu Selection from where guest chooses:
LUNCH OR DINNER.
Salad‐
Aloo achari
Achari lachha
Pasta salad
Dakshini rice salad
Aloo channa papri chaat

Fish
Machli hara masala
Fish Amritsari
Goan fish curry
Grilled fish with lemon
Fish orly
Sorse maach
Bhapa ilish
Chicken
Tandoori chicken
Kadhai murg
Murg do piyaza
Murg dhanial korma
Roast chicken
Lamb
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Lamb
Nahari gosth
Gosth rogan josh
Gosth do piyaza
Kasha mangsho
Lamb roast
Lamb chops
Handi gosth masala
Vegetable
Paneer makhani
Palak paneer
Matar paneer
Malai kofta
Kadhai paneer Achari subz jhalfarezi
Vegetable lasagne
Haider chamun
Jeera pulao
Sahi paneer korma
Subz miloni
Veg au gratin
Indian bread
Butter naan
Til naan
Garlic naan
Masala kulcha
Laacha parantha
Roomali roti
Rice
Veg biriyani
Peas pulao
Jeera rice
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Jeera rice
Moti pulao
Kashmiri pulao
Steamed rice

Dessert
Hot gulab jamun
Rashmalai
Rasgulla
Chum chum
Sandesh
Kulfi
Rabri
Ice‐cream
Fruit gateaux
Mousse
Soufflé
Trifle
Baked Alaska
Assorted ice cream
Cony island parfait
Long island sundae
Assorted tarts
Hot malpua

Hi –tea menu veg
Assorted chat
Assorted veg cheese
Sandwiches
Chole batura
Club kachoori with aloo kali mirch
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Club kachoori with aloo kali mirch
Croissant sandwiches
Idli with sambhar and chutney
Kathi roll
Mushroom rissolesPakora
Pao bhaji
Ragda patties
Samosa
Uttapam with sambhar
Veg patties
Veg burgers
Veg wantons
Vol au vent spinach and corn.
Hi‐tea non veg
Creole fish finger
Fish cutlets
Chicken wonton
Chicken nuggets
Chilli chicken dry
Chicken drumstick
Chicken kathi roll
Chicken burger
Keema pao
Lamb cutlets
Mutton galauti kebab
Seekh kebab
Murg reshmi kebab
Shammi kebab
Croissant sandwiches
Non veg(egg/tuna/chicken)

Seating plan
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Seating plan
• Theatre style
• E‐ shape
• Board room style
• Herring bone pattern/fish bone
• Class room style
• Lounge style
• Cluster pattern
Theatre Style
E Shaped
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E Shaped

Board Room
Fish Bone or Herring Bone.

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Class room style
• Informal Style

OUTDOOR CATERING
Outdoor catering refers to extending catering service to a specific group outside the premises in the venue
chosen by the host. The success of the ODC Largely depends on the efficient planning and careful attention to
details. It is essential to take the following step to ensure successful outdoor catering
• Preliminary survey of the function place
• Analysis of menu for identifying the requirement of cooking and service equipment
Preliminary Survey
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Preliminary Survey
• The distance from Hotel or base
• The availabity of water, power, gas supply
• The size and shape of area
• Identifying areas for storage and facilities of garbage disposal.

Analysis of menu
• The menu should form a basis for identifying the requirement of kitchen and service equipments
• Number of work tables
• Number of trash cans
• Style of service.(Whether Buffet Or sit down)
• Setting up of a bar.
• Number of counters depending upon number of guest
• The number of gas cylinders.
Specimen Menu of Outdoor catering.
Green Salad, Russian salad
**
Cream of tomato
**
Roti & nan
Vegetable cutlets
Mutton Vindaloo Paneer dopiaza
Chicken Kashmir Bhindi fry
Peas Pulao
Steamed Rice
Dal Makhani
Dahi
Papad, Pickle.
**
Fruit Salad
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Fruit Salad
Ice cream
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10/15/2015 Importance of ancillary areas
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Importance of ancillary areas

There are many service areas behind the scene, or what may be termed as “back of the house,” which are required to be well
organized, efficiently run and supervised and stocked with appropriate equipments depending on the style of operation. It is
necessary for all these factors to come together like a well oiled machine to determine overall a successful back‐up to the food
and beverage operation.

The ancillary areas are usually between the kitchens and the food service areas, viz.‐

1) Pantry or still room,
2) Kitchen Stewarding comprising of
(a) wash up and
(b) silver room & plate room,
3) Food Pick‐up Area,
4) Linen room and
5) Store

They are important units in the make‐up of a catering establishment, acting as the link between the kitchen or the food
preparation unit and the restaurant or the food service unit. They are meeting point for the staff of various departments as
they carry out their duties. Therefore there must be a close liaison between these various members of the staffs and the
department under whose jurisdiction they come.
Opportunities of Kitchen stewarding

The kitchen stewarding department oversees those areas of the hotel that are not covered by the housekeeping department,
mainly back of house areas such as kitchen, cafeteria, corridors, receiving and store areas and administrative offices located in
the back of house..

The job of the kitchen stewarding can be split into two segments

a) Utility Functions.
b) Maintenance of inventory of various F& B Service & Production Equipments.

a)Utility Functions

1. Keeping all working areas not covered under the housekeeping department clean and free from dirt and grease by
periodic mopping the floors and work surfaces during the work cycle.
2. Keeping all production and service equipments clean and functioning properly in coordination with the engineering &
maintenance department.
3. Maintaining high standards of hygiene and sanitation by using practices and products that discourage cross
contamination, food poisoning and other health hazards.
4. Ensuring proper garbage disposal by separating garbage at source, removing garbage promptly, storing garbage under
ideal condition and disposing of it by correct means.
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5. Providing clean and hygienic pots and pans by using corrects cleaning agents and practices and cleaning utensils at the
right temperature, and ensuring that the methods and practices used are according to the regulations of the health and
safety standards.
6. Providing F&B service equipment support to banquet functions.
7. Playing an active contributor to F&B cost control. This is achieved by:

a) Using correct quantity of detergents and cleaning agents. This not only keeps the consumption of cleaning
agents low but also lowers the cost of running the ETP for purification of the discharged waste water.

b) Reducing breakages by proper handling of glassware and crockery.

c) Providing properly cleaned equipment as unclean equipments would result in rapid deterioration of cooked food
thereby amounting to wastages.

d) By providing correct service equipments – entrée dishes and platters. Food served in incorrect equipments
would either increase or decrease would result in improper portion control resulting either increase in food cost
or loss of goodwill.

e) Storing equipments in proper methods. Improper methods of storage would lead to breakages.

f) Checking the garbage bins so that they do not account for misplacement or pilferage which ultimately results in
wastages.

g) Conducting periodic checks on equipments which are not frequently used.

h) Conducting surprise checks on equipments for misuse and malfunctioning that can lead to higher maintenance
cost.

i) Ensure periodic service of equipments and replacement of worn out parts which is a part of preventive
maintenance and reduces cost.

j) Checking equipments for gas leakage and reporting to maintenance section immediately for their attention.

8. Storing flammable materials in safe places marked for such storage.

9. Ensuring that fire extinguishers and fire fighting equipments are
in right places and in working condition.

10. Using proper equipments and signage indicating their work in operation.

Maintenance of Inventory

The kitchen stewarding department is also responsible for storage of various service and production equipments. They have to
maintain their inventory and periodically undertake physical stock taking and tally the same with the book stock. Any breakages
and losses are brought into the notice of higher authorities ‐ F&B Service Manager and action is taken accordingly.
The Activity of kitchen Stewarding

The kitchen stewarding department is primarily concerned with the storage, maintenance, cleanliness and issue of various
flatware and hollowware. It is also responsible for cleanliness of the kitchen and washing the pots and pans. It procures, installs
and services gas connections and coal supply for cooking. The department should have ideally a large store for kitchen and
service equipment, dishwashers and pot washing section. Many hotels may confer the department with the responsibility of
running the staff cafeteria when it would have its own brigade for cooking staff meals. The department is also responsible for
pest control activity of the kitchen in conjunction of the house keeping department.

The Organisation of the Department
It comprises of
Executive Kitchen Steward:
He is responsible for planning, organizing, directing and controlling the stewarding activity. He would control the
kitchen stewarding stores and ensure that the kitchen and the restaurants smoothly get their needs.
Kitchen Steward:
This is a supervisory level responsible in his/her own shift. There will supervisor throughout the day’s operation for it
is a 24 hours activity.
Utility Workers:
These are cleaning brigades, who clean kitchens and equipment and do other heavy work.
Dishwashers:
They operate the dishwashing machine or manually wash the dishes and other silverware.
Pot Washers:
They clean large pots and cooking utensils of the kitchen using jet water sprays.
Kitchen Porter:
They comprise of a multi‐task brigade who can do heavy job as and when required.

The Kitchen Stewarding department is basically divided into two segments, i.e.,
a) Wash up Area.
b) Silver Room & Plate Room.
a) The Wash up Area:
The Wash up area is the most important service area and must be cited correctly so that the brigade can work speedily and
efficiently when passing from the food service area to the kitchens. The layout and positioning of the area should be at strategic
point so that it can be easily reachable with least leg work. The waiter would move from the food service outlet after clearance
of the soiled plates, cutleries, entrée dishes and stack them in definite part of the dirty collection table and then move to the
kitchen hot plate to collect the next order. The plates should be correctly sized with the table wares on a plate with the blade of
knives running under the arches of the forks. All glassware is to be stacked on a separate tray and carried at a separate point to
be washed separately to minimise breakage.
b) Silver Room & Plate Room.
The Silver and the Plate Room is the store room for all the clean earthenware and metal tableware. In small hotel this room is
combined with the wash up. They maintain an adequate stock of all the tableware, earthenware and glassware for service
together with a slight surplus stock to handle emergency situations. The room is equipped with cupboards and shelves The
inventory of all the articles is regularly taken and tallied with the book stock.
The shelves and the cupboards are so designed so as the larger silver items like flats, platters and entrée dishes are stored on
the shelves while earthen ware articles are stored in the cupboard. While stacking the heavier items should go at the lower
shelves while the lighter items are stored higher up.
Smaller items such as ashtrays, menu card holders, table numbers, cruet set, butter dishes are best stored in drawers lined with
green baize.
Dish washing
Dish washing
The job of dish washing comprises of removal of the adherents. The common adherents on soiled equipments are
1. Saliva
2. Lip marks
3. Food materials – carbohydrates, fats and proteins
4. Insoluble carbon and salt residues remaining from the scorching of foods which sometimes occurs at the base of the
cooking utensils.
Since sanitation is essential to catering and therefore the importance of proper cleaning methods, for kitchen, service, storage
and other equipments is essential in any catering operation.

Cleaning involves two components:
Viz ‐
 Water
 Cleansing agents.
Water:
The two aspects of water are
a) Its purity
b) Its temperature

a) The purity of water is guided by presence of pathogenic and non‐pathogenic micro organism. For the water to be pure it
should be free from all pathogenic micro‐organism the presence of which is liable to contaminate all washed articles. However
the water is considered to be safe if the presence of non pathogenic organism count up to 22 coli forms per litre of water. The
presence of such non pathogens will not account for any contamination but their presence contaminate the sewerage system
which is needed a periodic treatment.

Another impurity that is present in water is the soluble calcium and magnesium salts that make the water hard that makes the
detergents literally inactive.

Samples of water are collected at random and are checked for its impurities. Accordingly, water is treated and sends for its use.

b) The temperature of water is again a factor for effective washing. Water subjected to high temperature destroys the
micro‐organisms, makes the water soft and helps in removal of fats that adheres to the soiled articles.

The ideal temperature is:

Stage ° Centigrade
Stage ° Centigrade
Pre rinse 50 ° C
Wash 60° C
Final Rinse 80° C.

a) Another function of water, apart from acting as a cleansing agent itself, is its performance of the job of a carrier when
used in conjunction with the cleansing agents.
Cleansing Agents

One of the components that is capable of removing the grease and adherents (foreign materials) sticking to the
surface of the article to be washed are termed as cleansing agents.

They come under:
a) Detergents & soaps.
b) Acid Cleansers
c) Grease Solvents
d) Abrasives.
However, the acid cleansers and the grease solvents do not play a vital part in dishwashing.

Detergents:

They are cleansing agents that convert partly soluble organic compounds and other particles into a colloidal solution. The most
common of them are soaps in form of powder, granules or liquid.
The Properties of a Detergent:

A quality detergent must have the following properties:

a. Solubility: This implies to how fast the detergent dissolves in water.

b. Foaming Action: A quality detergent must produce enough foam. This quality speaks about the power to reduce
the hardness in water.

c. Wetting Power: This means the power of the detergent to spread over the surface to be cleaned.
d. Emulsifying Power: By this it means the action of the detergent by which it breaks down the fats into smaller
particles.
particles.
e. Suspending Power: The power by which it keeps the dirt which has been removed from the washed articles in
suspension in water.
Eco‐friendliness: The detergent used must be environment friendly and when discharged in the waste water must not harm the
constituents of the water.
How detergent works:

The detergent works in three ways:

First, the detergent spreads over the surface consisting of grease and various adherents. By the action of the detergent the
surface tension of the water is reduced, allowing the detergent to penetrate through the grease and adherents, softening them
and then finally separating them from the surface of the soiled surface.
Secondly, it breaks down the grease into smaller particles.
In third phase the adherents which has been removed and broken down into smaller particles are prevented by the detergent
to settle on the washed article which is still in the solution by keeping the dirt hanging in water. In short this is the suspending
power of the detergent which prevents the dirt thus removed to settle back on the washed article still in the solution.

There are various types of detergent that exists in various forms–

‐ Powder & liquids
‐ Alkaline & non alkaline
‐ Non toxic germicidal, etc.

The choice of detergent will greatly depend upon

a) on which article it is used
b) e.g. – powder detergent would be functional on crockery,& cutlery, but for glassware liquid detergent is preferred.
c) How it is used during washing‐ manual washing or mechanical washing.
E.g. for dish washing the detergent should be friendly on hands, whereas detergent used for mechanical dish washing
should be protective on articles and machine as well.

Thirdly the degree of stain also accounts for choice of detergent.
Grade, Quality, Characteristics & examples of Detergents used on various FBS Articles
Types of F& B Articles that are washed at the wash‐up
A study on detergents available for washing as recommended by Johnson Diversey

Type of Article
DETERGENT

Available in EXAMPLES
Form &
Packing Characteristics

Brand Product Suitable General
Name Code For Chemical
Composition
Powder Strong alkaline Suma Dish None Machine

10x1kg pack washing

Liquid , Concentrate, clear liquid Suma Dish None Machine
washing

24x0.5 litre rinse aid. Fully Wash Rinse
formulated for rapid
drying and ensures
clear, spotless glasses &
cutleries as well
Earthenware

Liquid 2x5 The detergent is used Suma Dip K1 Machine & PH Level 4‐5,
litre for of de‐staining and Manual Should be
pre‐soaking specially for Washing acidic
removal of stubborn
stains like the yellowish
stain that forms on tea
cups. In a soaking Sumasol
D4.8
process. Manual
Cleaning

Chlorinated powder

detergent sanitizer,
Powder specially formulated for
96x25 gms. providing cleaning &
sanitation in a single
step for use on food
step for use on food
contact areas and
surface . It is an
excellent detergent
Metal ware against all protein soils
and has a broad
spectrum of biocidal

action.
Liquid , Concentrate, clear liquid Suma Dish None Machine
24x0.5 litre rinse aid. Fully Wash Rinse Washing
formulated for rapid
drying and ensures
clear, spotless glasses &
cutleries

Especially effective on
stainless steel. It cleans,
Liquid, Deep Gloss None Manual
shines & protects
24 x17 oz. Cleaning
stainless steel and
resists finger marks
smudges and water
marks.

Concentrated glass
cleaner. Does not Non caustic
Glance with optical
contain any abrasive or
Liquid, brightener
bleaches which makes it
2 x 2.5 litre ideal for all washable
hard glass surfaces.

Glassware
Note:
Concentrate, clear liquid All
rinse aid. Fully
formulated for rapid Suma Dish
None Not known
Liquid, drying and ensures Wash Rinse Machine
24x0.5 litre clear, spotless glasses & washing

cutleries
cleansing agents as above are products of Johnson Diversey.

Abrasives

Abrasives are cleansing agents which are used on difficult stains that do not get dissolved with water and non‐
corrosive detergents. They usually consist of a rough coarsely ground substance with cleaning properties which
accounts for friction on the soiled surface which results to cleaning.

Some examples of abrasives are

a. Coal Ash
a. Coal Ash
b. Silver sand
c. Pumice Powder
d. Red brick powder + Tamarind – a good cleaner on brass surfaces
e. Red brick powder + silver sand – good on obstinate stains.

Abrasives may also exist as scrubbers:

Nylon, glass wool, coconut thread, steel wool, etc.

The Dishwashing Process:

The Dish Washing Cycle
The diagram above shows the cleaning procedure of the crockery/earthen ware and the steps involved therein. It is
suggested while drying that the articles to be dried should be preferably dried by blowing hot air rather than wiping with cloth.
The reason being the cloth can get wet soon and contaminate the surface of the washed dishes.

Glassware should follow the same sequence as for the crockery except that except that it can be emptied of remaining liquids
and placed straight into the water with detergents.


For cooking utensils/metal wares, pre‐soaking is necessary before scouring with hard brush and abrasive and then washing and
rinsing and consequently dries for reuse. The cooking utensils get re‐sanitized when placed on the source of heat for cooking,
but nevertheless pope storage of tableware in important to prevent recontamination. A bacterial count up to 100 is acceptable,
but when it exceeds that figure, it means washing, handling and storage needs attention.

Therefore, at every stage of production cycle occasional checks and collection of random samples is necessary to maintain
necessary standard of hygiene & sanitation.

Various Dishwashing Systems:‐

The wash up is carried out mainly in two methods:
a) Manual Washing Method
b) Machine Washing Method

The method to be adopted depends on various factors:‐
i) Available infrastructure:‐
Mainly – space, water supply, waste water discharge system.
ii) Financial status & Expenditure Budget made by the establishment.
iii) Turnover of the outlet – rate of sale of covers.
iv) The equipment inventory of the establishment.
v) Manpower & staffing – number of personnel engaged, their skill and the layout of their duty roster.
vi) The type of dishes, especially in case of ethnic ones, prepared. E.g. Indian dishes are greasier than the Continental. Hence
dishwashing system must be responsive to the type of dishes that are being served/consumed.

a) Manual Washing Method
The Manual Washing Method is carried out in sinks and can be performed in two three, four, and five sink washing method.

The various sink washing method their advantages and disadvantages are as below.

The Two Sink Washing Method:
The first sink contains a hot water and soap solution, and the second sink contains tepid warm water. The stacked and grouped
dirties come in their groups to the first sink and here they are manually scrubbed with the hot water detergent solution after
which they are passed to the second sink where they are rinsed in tepid water. After which they are sterilized by hot steam and
then wiped/dried and sent to the plate room and silver room accordingly.

The two sink method is suitable where the rate of turnover of covers is slow and the space allotted for dishwashing is not so
generous. The disadvantage of this system is the detergent requires to be changed very frequently.

The Three Sink Washing Method:

This can be performed in two ways:‐

The first method is‐
Here, the first sink contains a hot water and soap solution, and the second sink contains tepid warm water and the third
contains hot water. The stacked and grouped dirties come in their groups to the first sink and here they are manually scrubbed
with the hot water detergent solution after which they are passed to the second sink where they are rinsed in tepid water.
After which they are again dipped in hot water to remove any detergent sticking on the surface. Thereafter they are sterilized in
hot steam and then wiped/dried and sent to the plate room and silver room accordingly.

This system is practiced in a very busy outlet and also in centralised dishwashing unit managing multiple outlets and banquets.
The disadvantage of this system is the detergent requires to be changed very frequently.
The Second Method:
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In the above second three sink washing method the first sink contains tepid warm water, the second sink contains detergent
solution in hot water and the third contains hot water . The stacked and grouped dirties come in their groups to the first sink
and here they are manually scrubbed with the hot water solution. Here the grease gets dissolved. Thereafter the soiled articles
are passed into the second sink where they are scrubbed in hot detergent solution. And finally they are rinsed in the third sink
in hot water. After which they are sterilized by hot steam and then wiped and sent to the plate room and silver room
accordingly.

This system is practiced in a very busy outlet and also in centralised dishwashing unit managing multiple outlets and banquets.
The greatest advantage of this system is the detergent do not get spoiled very easily as the grease is partially removed in the
first sink itself.

The Four Sink Washing Method
This method is a mixture of the two methods of three sink washing.
In this method the first sink contains tepid warm water, the second sink contains detergent solution in hot water and the third
contains warm water, and the fourth one contains hot water. The stacked and grouped dirties come in their groups to the first
sink and here they are manually scrubbed with the hot water solution. Here the grease gets dissolved. Thereafter the soiled
articles are passed into the second sink where they are scrubbed in hot detergent solution. Next, they are dipped in the third
sink containing warm water to wash out the detergents. Finally they go to the fourth chamber where it is ensured that neither
detergent nor any adherents stick to the washed article. After which they are sterilized by hot steam and then wiped and sent
to the plate room and silver room accordingly.

This method being a combination of the two systems, the advantage is the detergent need not be changed frequently while
absolute cleaning is performed of both adherents and removal of any detergent, if there be any.

The Five Sink Washing Method
Here, the soiled articles from two sides are first dipped in hot water solution, where they are scrubbed and ensured that the
adherents are removed. Then the articles are passed to the second sink where the detergent is washed from the article and
finally they are put in hot water to ensure the article is absolutely clean. Thereafter, the articles are passed through steam and
are sterilized.

This is actually a replica of the first method of two sink washing system. Here two types of equipments can be washed
This is actually a replica of the first method of two sink washing system. Here two types of equipments can be washed
simultaneously. If the manpower is adequate then this system is effective and as the final rinse is given in a common saves the
consumption of water and since the same hot water can be used for washing two articles it also saves energy.

b) Machine Washing Method:
The second method is washing by dish washing machine. The machine itself is very expensive and should be maintained and
operated strictly as per the instructions given in the manual. The plates and other earthenware are stacked and put in a wired
basket, the metal wares are similarly stacked in a separate similar basket and so is the glassware. The machine is aided by a
conveyor belt running through it. The baskets are loaded on the conveyor that takes them to the inner part where they are
gyrated, sprayed with soap solution, and then rinsed, and depending upon the type of machine the articles can even be
sterilized and dried as they come out from the other end of the machine.
The machine washing works on certain systems. They are:

i) Semi‐ automatic: The soiled articles are put in wired baskets and then manually loaded in to the first chamber of the
machine. Here they are washed by sprayers of hot water. Then they are manually transferred to the second chamber where
they are washed with detergents. And then finally they are manually transferred to the third chamber where they are washed
with hot water sprays.

ii) Automatic: These machines have a built in conveyor system. The soiled articles are loaded in wired basket and are placed
manually into the first chamber. The timer is set to determine how long the articles are to be washed. Thereafter by the
conveyor system the articles are transferred from one chamber to another after which finally they come out sterilized and
dried.

iii) Flight Conveyor: The wired baskets are fixed to the conveyor into which the articles are placed. The timer is set and upon
switching on the machine the conveyor rolls the basket in, into the chambers where the soiled articles are washed rinsed,
sterilized and dried automatically. Thereafter the basket comes out from which the washed articles are off loaded.

The Various Types of Dish Washer Machine:

a) Spray Type: The dishes are placed in racks that slide into the machines, where they are subjected to a spray of hot
detergent water at 48º to 60º Celsius from above and below. The racks then move on to the next section, where they are rinsed
by fresh hot shower at 82º Celsius. At this temperature they are sterilized and on passing out into the air they dry off quickly.

b) Brush Type: The machine has built in revolving brushes that are used for scrubbing of each article in hot detergent water;
the articles are then rinsed and sterilized in another compartment.

c) Agitator type: Baskets of soiled dishes are immersed in deep tanks and the cleaning is performed by mechanical agitation
of hot detergent water. The loaded baskets are then given a sterilizing rinse in another compartment.

The guidelines for effective dish washing

(a) All plate waste, leftovers, and swill should be collected should be collected away from the dishwashing area, in covered
bins, for final disposal before utensils or crockery are stacked for washing.
(b) All equipments should not be collected to be washed at the end of the service. Dishwashing should be a continuous 14/27
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(b) All equipments should not be collected to be washed at the end of the service. Dishwashing should be a continuous
process to avoid areas which can become sources of contamination.
(c) Free flowing water should be made available for this task.
(d) Knives and other sharp tools should be kept on the drain board for washing, and never thrown into the sink, where
staff may not expect them and thereby cutting their hands while washing.
(e) Staff should be informed if a hot pan is placed on the drain board for washing.
(f) All cooking pans must be soaked immediately after use to loosen adherents and decrease washing efforts.
(g) Staff responsible for dishwashing should be equipped with non‐slip gloves with good grip for the job, to protect hands
from strong detergents, and the heat of the water, yet prevent breakages caused by slipping.
(h) Handling of washed utensils should be minimized which in turn lessens the chances of contamination. This can be done
if they are allowed to drain and air dry in the storage racks, to be removed only when required for use.
(i) Dishwashing should never be rushed as this increase the health hazards for all‐ both staff and customers. To ensure
this does not happen during rush hours, there should be adequate provision of crockery, cutlery and utensils.
(j) All equipments should be dry before it is put away.

The Layout of the Dishwashing area

a) It must be so designed so that the work must be carried out easily without impeding any ones movement while the wash
up is in operation.
b) It should be done with minimum legwork, without causing any fatigue among the workmen.
c) There should be enough equipments and adequate supporting infrastructure matching with the volume of soiled articles
generated at various POS.
d) There must be a table for collection of waste plates with areas demarked for downloading soiled articles on it, logically
arranged – the most fragile first and the unbreakable last.
e) Bins for collecting waste must be provided with demarcation for biodegradable and non‐biodegradable. Usually the bins for
collecting biodegradable wastes are coloured green and those for non bio degradable are black,
f) The wash up and the bins must be at safe distance to prevent contamination.
g) There should be a defined area for collecting pots and pans, F&B Service Equipments and a space for carrying out special
silver cleaning.
h) There must be separate trolleys for glassware, silverware and earthen ware, and for each there should be at least one for
collecting soiled and one for collecting clean equipments.
i) The flooring must be smooth and should dry up as fast as possible, if there be any spillage of water.
j) There must be clean draining boards for collection of washed articles adjacent to each sink.

The Layout Design of the Ideal Wash‐up Area
The Layout of the Dishwashing are

k) The Silver Room & The Plate Room
The Silver and the Plate Room is the store room for all the clean earthenware and metal tableware. In small hotel this room is
combined with the wash up. They maintain an adequate stock of all the tableware, earthenware and glassware for service
together with a slight surplus stock to handle emergency situations. The room is equipped with cupboards and shelves The
inventory of all the articles is regularly taken and tallied with the book stock.

The shelves and the cupboards are so designed so as the larger silver items like flats, platters and entrée dishes are stored on
the shelves while earthen ware articles are stored in the cupboard. While stacking the heavier items should go at the lower
shelves while the lighter items are stored higher up. Smaller items such as ashtrays, menu card holders, table numbers, cruet
set, butter dishes are best stored in drawers lined with green baize.
The Considerations for the layout
While designing the wash up area a number of considerations must be kept in mind. The salient ones are
While designing the wash up area a number of considerations must be kept in mind. The salient ones are

l) It must be so designed so that the work must be carried out easily without impeding any ones movement while the wash
up is in operation.
m) It should be done with minimum legwork, without causing any fatigue among the workmen.
n) There should be enough equipments and adequate supporting infrastructure matching with the volume of soiled articles
generated at various POS.

Therefore, keeping the above points in mind

a) The wash up must be spacious and well‐ ventilated befitting the volume of soiled plates and dishes generated from the POS
and the type of operation carried out by the dish washing section – manual or mechanized. There is no thumb‐rule as such to
the area required for the dishwashing area in relation to the size of the restaurant or the kitchen.
The space allotted would largely depend upon

i. The type of service followed by the outlet. Pre‐plated outlets would obviously generate less number of soiled equipments
than the outlets that operates on platter to plate service.
ii. The rate of turnover per table.
iii. The inventory of the F&B Service Equipments put to use.
iv. The availability of infrastructural requirements – method of supply of hot water, trolleys, dish washing equipment, sinks,
etc.
v. The skill of the washing staff
vi. The equipments put to use‐ their efficiency and size.

b) The wash‐up area must be located as near as possible to the POS.

c) There must be a demarked door for entry and exit.

d) Since the wash up area is a meeting place of two categories of personnel‐ the dish washing staff considered as the deliverer
of the services and the servers and/or the kitchen brigade in short the receivers of the services. Therefore, the wash‐up area
should be so designed so that there is a demarked area for the movement of the two category of staff , viz. area for movement
of the deliverers and area of movement of the receivers so that none of the above category comes into each others’ way.

e) Again it is necessary to set the staff of the individual sections – receivers and the deliverers moving in a definite direction.
F) There should be ample of trolleys, large washing sinks/
Records Maintained
a) Log Book
b) Duty Roster Chart
c) Inventory of Service Equipments
c) Inventory of Service Equipments
d) Inventory of Kitchen Equipments
e) Inventory of Scraps generated
f) Breakage & Condemned Register
g) Machine Report Register
h) LPG Consumption Register
i) Maintenance Request Form
j) AMC Records for Machines
k) Requisition Forms
Maintenance Request Form
Maintenance Request Form
Machines/ Equipments Used in Kitchen Stewarding Department

The equipments put to use would vary greatly on the method of washing, waste collection and disposal followed by
the establishment. The equipments used should have the following criteria:
 That they themselves can be cleaned easily and can be readily inspected to see that it is clean.
 Hard so that it does not absorb the food particles.
 Smooth – so that they can be cleaned easily.
 Resistant to rust
 Resistant to chipping
All establishments irrespective of following traditional methods or having a modernized would have

A Brooms
B Buckets
C Brushes
D Cloths
E Duster
F Dustbin
G Dustbin powder
H Floor cleaner
I Mops
J Fly Spray
K Sponges
l Oven Cleaner
M Squeegee
0 Plastic Racks
P Scrubbing Machine
N Scouring Powder
Q Wet Suction Cleaner
R Soap
S Dry Suction Cleaner
T Steel Wool
U Ammonia
V Washing Powder
W Disinfectant

Additional equipments may be incorporated in a modernised set up:

A) Electrical Fly Incernator: These are electrically heated coils with a blue ray to which flies are attracted . As soon
as they reach the coil they get immolated and are killed .

B) Food Waste Disposers: These machines are electrically operated and take all manner of rubbish, including
bones, fats, scraps and vegetable refuse. The contents when taken into the disposers they are swilled , finely ground,
rinsed with a spray of water and drained. While operating such units care must be taken to see
1. Rags and tines are not disposed through this system.
2. Articles put inside should not be pushed into the machine with the help of metal objects.
3. The disposed rubbish coming from food
dispensers are treated effectively so that they are environmentally safe.


C) Incernator: It is a device by which waste is burnt & converted to ash and is properly disposed.

D) Compacter: A device by which scraps, like tins, bottles, etc., generated are converted into blocks
by means of immense pressure. This results in ease of storage.

E) Conveyor System: An automated delivery and transportation systems that eliminates the need of excess
manpower and also reduces work fatigue.

F) Effluent Treatment Plant: A plant where the entire waste water generated by the organisation is treated and
made environmentally safe before being discharged into the public sewer.

The waste generated is divided into food waste and other waste. Then each is segregated into bio‐degradable and
non bio degradable waste.

The non bio degradable waste is initially stored at a demarked area and disposed according to the governmental
regulations.

Some non bio degradable generated in kitchen may include and discharged as follows :‐
i) Plastic disposables are usually sold to contracted vendors for recycling
ii) Tins/ Glass bottles are passed through compacters and then sold to contracted vendors.
iii) Burnt oil from frying is disposed to vendors and is used for various industrial purposes.
iv) Starch generated from cooking rice etc. are passed through the ETP and made safe for discharge into the
public waste water discharge.

The bio degradable waste can be disposed in number of ways:

a) Given away to piggery as food.
b) Used as manure
c) Used as landfill
d) Discharged into public sewerage after being treated in the ETP system.


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PLANNING AND OPERATION OF FOOD AND BEVERAGE OUTLETS

Although there no defined way for managing the food and beverage operations, there are guide lines which need
to be followed. The following note briefly describes the different steps involved in establishing an outlet.

STEPS FOLLWED IN PLANNING AN OUTLET
Planning is the first and the most important factor to be considered while establishing an outlet. Proper planning
reduces project time and labour cost. There are three steps involved in planning.
STEP 1 Doing market survey and gathering information. Actually developing the blue prints and putting plans into
practice.
STEP 2 Procuring funds and the required space area or building and equipment; setting standards (SOP) and
recruiting staff.
STEP 3 Listing out policies and procedures, setting goals and targets to be achieved in a particular time frame.
Defining service standards and focusing on operations to bring in more profits.

POINTS TO BE CONSIDERED WHILE PLANNING AN OUTLET
Location: Location of the outlet plays a major role in deciding the operations. It also affects the profitability.
Operations of an outlet located in tourist spot or in a resort area is different from those in an outlet located in an
urban area.
Target market: Recognizing a market segment and understanding their preference is very important to cater to a
target market
Business Potency: Knowing the potency of a particular market segment or location is essential to start an outlet,
because business comes from the potential guest and not from the population of the market.
Budget: Budget affects the size and quality of operations. Most of the planning is directly connected to
budgeting. One should remember to include initial operational costs in the budget.
Space availability: Procuring space for establishing an outlet is one of the major difficulties faced. Sufficient space
is required to accommodate the potential guests, and more often this is expensive. Space should not be very
from targeted location
Availability of skilled manpower: Success of any operation depends on the quality of services offered. Quality
service can be achieved by setting high standards. To maintain the high standards and to provide speciality
services, skilled staff is required. Getting skilled labour is expensive.
Local Influence: The greatly affecting factors are religious and communal restrictions, culture life style, and eating
habits of a particular locality.
Competition: Identifying and studying competitors is important while planning an outlet. A detailed analysis of
the competitors helps in introducing new concepts and better services in an outlet
Legal aspects: This is important and generally ignored aspect of outlet planning. Finding and completing all legal
formalities is essential. It is always advised to adhere to local laws.

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PHYSICAL LAYOUT OF AN OUTLET
The term ‘layout’ means positioning of the work centres.Work centers can be main operational areas or ancillary
areas. These areas are arranged with respect to the equipment used in a particular area and the flow of
operations. It is also necessary to keep in mind the architectural and infrastructural difficulties while making a
layout; for example, services such as drainage and fuel supply lines.
A layout is the first step towards putting plans into action.
OBJECTIVES OF A GOOD LAYOUT
1. To make maximum or optimum use of the available area, keeping equipments in an orderly way
2. Giving maximum moving space to the staff and the guests
3. To allocate washing and storing areas
4. To ensure that service time is minimal as possible
5. To ensure smoother flow of operations
6. To reduce unnecessary movements of the staff and equipments.
7. To give comfortable working conditions to staff
8. To ensure safe environment
9. Guest flow path and staff flow path should not cross each other
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SPACE CALCULATION FOR VARIOUS FOOD AND BEVERAGE OUTLETS
The space required for any food and beverage outlet is calculated based on the seating capacity, arrangement,
and type of operations. A general guideline is that, the guest area should be 70% of the total outlet space. The
rest 30% can be for the supporting areas. This percentage may differ from operations to operation. First, it is
essential to identify the capacity of an outlet. This can be calculated with a simple formula based on three
factors.
 Expected Guest Flow /Potential Covers: This figure can be achieved by doing market study and
competitor analysis.
 Available Service Time /Operating Hours: This is outlet opening time for a meal in minutes.
 Average Meal Time: This is the average time taken to consume one meal in the outlet. This is decided
based on the type of operations and the menu offered.
By applying the above figures into formulas, we can calculate the required cover capacity for an outlet.
Available service Time = XYZ (Possible Turnovers)
Average Meal Time

Expected Covers = Minimum covers required
XYZ

The above formula can be easily understood with the following example:

Expected covers = 180
Available service time = 120 minutes (2 hours)
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Average meal time = 30 minutes
120/30 = 4
4 is the count of possible turnovers
180/4 = 45

So, the minimum covers required are 45. You can add some overflow covers and make it a 50‐cover seating
arrangement.
A standard table of 4 covers occupies 8 x 8 ft , (i.e., 64 sq. ft. area, which included the space occupied by the
chairs and the moving aisle). The same is illustrated in Fig.41.2.
The above figure translates that on an average one cover requires 16 sq. ft. area.
For the above 50‐cover seating arrangement the area requirement is 50x 16 = 800sq. ft. But this 800 sq. ft. is the
space required only for the seating arrangement and moving aisle. To accommodate the required space for other
areas such as side stations, buffet (if applicable), and guest waiting area, 25 per cent space should be added.
That will make it 800+200 = 1000 sq. ft. (total guest area).
As discussed earlier, guest areas are 70 percent of the total area . This translates that 1000sq.ft. is 70 per cent
and the rest 30 per cent is the supporting area.
The supporting areas is 428 sq. ft.
The guest area is 1000 sq. ft.
The total area required to establish a 50 – cover outlet is 1428 sq.ft. (approx)*.This is for basic understanding.

Other factors that affect the space calculation are as follows:

 Type of operation
 Service design
 Service stations and billing points
 Back area and storing area
 Kitchen location
 Interiors and décor

THE STAFF REQUIREMENT CALCULATION

The staff number and organization of an outlet depends on its type and size. The service design and the
standards to be maintained determine the skill levels of the staff. But the number is always in relation to the
number of covers to be served. This is also known as “staff ratio”.

*The calculation is only for basic understanding

Points to keep in mind whole staffing an outlet are as follows:

 Kitchen efficiency
 Service design and its complexity
 Equipment and modern techniques used

The staff requirement for an existing outlet can be calculated by the formula given below:

Total covers forecast per shift = Number of staff required
Average productivity per shift

Total Covers Forecast: This figure can be achieved by analyzing the past sales records or the guest flow reports.
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This number may not be accurate all the time. But with experience and practice, we can predict a very close to
actual figure.

Average Productivity: This can be measured by analyzing sales per waiter over a given period of time or a shift.
The other commonly practiced method is to calculate the covers served by a waiter over a period of time.

Total covers served in a shift = Average productivity per shift
Number of waiters in a shift

The above formula might not be effective for a new outlet and fresh requirement. The reason is that the average
productivity cannot be calculated for a newly established outlet. So, the best way to conclude on staff
requirement is to follow the standard guidelines.
The general guideline for speciality restaurant is, for every 30 covers, tow stewards and one supervisor are
required, again these numbers are greatly influenced by the complexity of the service design.
A 50‐ cover coffee shop operation requires only three stewards and one supervisor per shift. Because the services
offered here are more casual and less staff members are required per shift.
The objectives of a service professional while staffing are as follows:

 To minimize the staffing as low as possible.
 To maintain restaurant standard high.
 Minimizing the staff turnover by providing better work area.
 To maintain a friendly and cooperative attitude among all the staff members.

SEATING ARRANGEMENTS
The way with which seating area is organized makes a lot of difference to the guest experience. Various seating
patterns and styles not only give a better look to the restaurant but also provide different comfort levels to the
guests. The main objectives of discussion about the seating arrangements are as follows:

 Providing maximum comfort to the guest.
 Giving enough moving space to the staff and the guests.
 Creating a great ambience.
 For maximum utilization of space.

The above objectives can be achieved only by proper planning of seating arrangements. These are a few points to
be considered to get a perfect and suitable seating plan for a particular outlet.

 More moving space can be achieved by arranging tables and chairs diagonal to the walls (see fiq)
 Elevated seating sections in large restaurants, add more value to the ambience.
 Glass partitions, screens, and alcoves between two adjacent tables give intimate dining experience to both
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the parties. They also save a lot of space.
 Avoid having side stations in the centre of the seating arrangement unless there are pillars.
 Arrangement of sofa seating and individual chairs can give a choice to the guests.
 It is advisable to have few larger tables or round tables for groups and families.

SELECTION AND PLANNING OF EQUIPMENTS

The equipment used in food and beverage outlets can be categorized into ‘heavy‐duty’ and ‘light‐duty’
equipment. As the name refers, the heavy‐duty equipment is too heavy to move and shift. Working tables,
refrigerators, bain‐marie, deep freezers, food cabinets, and trolleys usually come under this category. On the
other hand, the light duty equipment is smaller in size and easy to carry. Trays, crockery, cutlery glassware, and
flatware come under this category.

Heavy –duty equipment: These are large in size and difficult to move around. So , a great care must be taken
while planning to purchase and locating them. Once the heavy equipment is located or fixed, it is difficult to shift
it. So, identifying the correct locations for the first time is very important. As the heavy‐duty equipment is
expensive therefore, it is necessary to check its durability and life warranty.

Light‐duty Equipment: This category mainly consists of crockery, glassware, cutlery, and linen. As these are small
in size, there is a lot of probability of misuse and pilferage. So, a great care must be taken when selecting and
deciding on stock levels.

Factors to be considered while purchasing Equipment

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1. The purchase should reduce the labour cost.
2. The equipment should make monotonous jobs quicker and easier.
3. It should look attractive and clean in guest areas
4. It should have long durability for better value for money;
5. The equipment should be easy to operate and maintain.
6. It should increase the production and service standards.
7. It must be of multiple uses.
8. It should fit in the available space.
9. Most importantly, the equipment should be energy efficient.

Calculating Quantities of Equipment Required

One of the major purchases for any establishment is equipment. This may consist of heave‐duty or light‐ duty
equipment such as cutlery, crockery, and glassware. Great care must be taken when deciding stock levels,
because major portion of investment is spent on the equipment. Usually, these service equipments are
maintained in ‘par inventory levels.’ If equipments are overstocked, the cash flow and storage place are blocked
and chances of pilferage and theft are increased. On the other hand, if the stock is insufficient, then you may
need to compromise on service standards and procedures. This leads to guest dissatisfaction, and ultimately
losses in business.
The restaurant manager is responsible for setting up the par stock levels based on the operations and frequency
of usage. They also decided on how low the par stock should be before placing the next purchase order. Stock
levels vary based on dishwashing procedures and on‐site laundry. The following guidelines help deciding on par
stock levels. When operating a number of outlets the patterns and designs of equipment need to be considered.
If there are different patterns for each outlet it gives a unique identity to each operation. But it creates sorting
problems at common dishwashing. It is also expensive to maintain different stocks separately.

 Chinaware The stock should permit one complete set in the restaurant, one in process (i.e., in washing and
kitchen), and one in reserve (still room). Thus, it is advisable to have three par levels for the chinaware.
But for items such as B&B plates and under liners, which are used more frequently in large numbers,
need to have and extra par.
 Glassware: As a rule of thumb, hotels maintain three par stock levels for each variety of glassware, But for
few exceptions such as frequently used wine glasses and water goblets, an extra par needs to be
maintained. This stock level may vary based on many factors for example, the ‘lead time’ or ‘waiting
time’ for specific logo glassware and breakage rate in the property etc.
 Steel or silverware: The general three par levels may alter for specially embossed flatware because of the
‘lead time’. It also depends on the theft and loss rates of the property. An onsite burnishing machine can
help reduce stock levels of the silverware.
 Linen: Linen is of two types in food and beverage organizations. One is ‘table linen’ and second is ‘uniforms.
Table linen includes tablecloth, slip cloths, and napkins. Minimum par stock for the table linen is three
times. But it varies based on the cover turnover and busy operations. Normally, high turnover outlets
need to maintain four stock levels. The cleanliness of staff and their uniforms speak about the hygiene
levels of the outlet. The uniforms should be issued in three sets. With this plan an employee can wear
one, store another for the next shift, and launder the third.

Quality and purchase Specifications of Different tableware

In many hotels, an executive committee comprising the heads of the departments and the general manager
makes a decision about the quality and quantity of equipment. Once the decision is taken, a great deal of
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research has to be made about the product and suppliers by the purchase department. This is done by
studying brochures of different brands, talking with sales representatives, and reviewing samples. Then the
purchase department requests for price quotations and makes a comparative statement for lower costs.
Some amount of negotiation is required before placing the order. Once order has been placed, the same
information is filed in purchase record books. The information is useful when the products are received for
verification. Standard specifications are made based on following points:

 Budget
 Compatibility with the theme
 Quantity required
 Storage space

Chinaware: It is reported that 70‐80 per cent of breakage occurs in the dishwashing area. So, commercial quality
crockery is advisable which is resistant to chipping, cracking and scratches. Often heavy or thick china is used in
fast – food outlets. Heavy crockery may hold heat efficiently, but is vulnerable to breakages. Moreover, it looks
awkward and needs more storing space. For class‐one restaurants, thin and glossy finished crockery is
recommended.
Chinaware can be purchased from domestic or foreign suppliers. Whatever may be the case, the lead time must
be considered while placing orders. In some establishments, management may decide to have logo‐printed
chinaware or special‐pattern chinaware. In this case, purchase specifications need to mentioned clearly. As a
quality and professional matter, high‐quality crockery should never be mixed with low‐quality glassware or
cutlery. Usually, different patterns are also not mixed together in the same outlet.
Glassware: Managers must consider a lot of factors before placing on order for the glassware. The glassware
must march with the theme of the outlet. Price must be within the range of allotted budget. Open or general
stock glassware is less expensive than the custom‐made stock. Rolling edges and rims on glasses reduce cracking
and chipping. Stemmed glasses look attractive, but are more susceptible to breakages. Cleaning and storing
procedures need to be addressed before placing an order. Breakage ratio and lead time are important points to
be considered.
Steel or silverware: The true silverware is highly expensive and difficult to maintain. Some of the elegant hotels
use silver‐plated cutlery and flatware. This type of cutlery is also called ’hotel plated’ or ‘electroplated nickel
silver(EPNS).’ This type of flatware gives elegant and royal look to the restaurant décor. But EPNs items need to
be plated very often. If the establishment has in‐house ‘plating plant’ and ‘burnishing machine’, it reduces the
maintenance costs and also increases the durability of the equipment.
Nowadays, most of the establishments are opting for ‘stainless steel’ flatware because of its low maintenance
costs. Stainless steel cutlery can be made to any purpose, any shape and style. As the name indicated they are
stain proof and resistant to rust. It is also difficult to bend and break. Another advantage of the stainless steel
cutlery is that it is most cost effective and widely available. It can be made in different varieties such as glossy
finish, dull finish, or matte finish to suit the outlet theme. The controlling of cutlery stock is a difficult task and
should involve strict procedures. Only the number of stock that is required for operations should be issued.
Linen: One must consider the comfort and quality of fabric while selecting for table linen. A moderately thick and
absorbent cotton material is recommended for table linen. Maintenance of linen is an expensive match with the
theme and décor.

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A sample format of purchase specifications is shown in Fig. below.

Purchase Specification

Hotel XYZ Date:14 April 2012

Name of the Department: Food and beverage service
Name of the Product: Table linen
Product Usage : To cover table tops in speciality restaurant.
Latest Date for Issue: 5 July 2012
Detail Description: Soft , 100 per cent cotton linen stitched according to the
measu‐ . rements.
Quantity: 30 nos. of 5 x 5 feet
10 nos. of 5 x 10 feet

Colour: Light sky blue colour.

Brand: Raymond’s

Test Procedure: wash in hot water with detergent and check for colour fading and
shrinking. Also check for of the life of the material.

PLANNING THE INTERIORS OF AN OUTLET

The total dining experience comprises not only food and beverage served but also the atmosphere created.
Ambience or interiors of a restaurant play a major role in attracting and keeping the business. The major
elements of interiors are (a) décor, (b) lighting, (c) colour, and (d) furniture. We will be discussing about these
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four elements individually.

Décor

Décor means decoration of the place .It mainly consists of fixtures, fittings, picture frames, paintings and other
artifacts. By changing the décor, we can change the ambience of a restaurant. While creating a perfect décor,
managers should not neglect operations. The décor should not interrupt the smooth operations. Decorative
items should be of commercial quality to withstand wear and tear. They must be easy to clean and hygienic.
Another major point to consider is safety. Some common safety issues are listed below:
 Smooth and slippery floor in the outlet looks very elegant and shiny. But it leads to many accidents.
 Exposed rough or sharp edges of tables and chairs can hurt people in the operations.
 Splinters and nails of tables and chairs can hurt guests.
 Unmarked glass doors can lead to accidents.
 Steps must be railed and lighted to avoid tripping‐over.
 Hanging decorations or low ceilings must be marked.
 Emergency exists should not be blocked with decorative items.

The above given factors should be considered while designing the décor of an outlet.
Pictures or wall hangings and other decorative items need to use with great care to portray a particular theme.
For example, a nautical or marine theme can be achieved by placing various ship models, paintings of anchors,
fishing nets, wall hanging buoys, and shells. These items can be located based on the space available and the
colour contrast.

Lighting

Modern designers are showing interest in using a variety of lighting and light sources. A wide range of effects can
be created by contrasting different lights. Lighting in food and beverage outlets is mainly categorized into two
kinds.

 Functional lighting: This kind of lighting is required for operation in the back area and kitchen. It is also
required on tables to enable the guest to read the menu and see the food and beverage presentation.
This kind of lighting amounts as much as 75 per cent of the total restaurant lighting. Functional lighting is
more common on tables, at buffet counters, display articles, and on the pictures and paintings.

 Decorative lighting: This kind of lighting is used to create ambience and décor. It is a part of decoration.
This included wall bracket lamps, serial lamps, and picture focus lamps etc.
To create a correct a correct ambience with correct illumination, one should use different types of
lightings in the correct combination. There are two main types of lightings used in food and beverage
establishments. They are incandescent lights and fluorescent lights.
Incandescent lighting is warm and inviting. But these lights are less energy efficient to operate. And the
yellow hue of the bulbs may change the natural colour of the food items. Fluorescent lighting is known
for the lower operating cost. Natural colours are not shaded by the white light. But it is often criticized
for its pale, dull, and lifeless illumination. Therefore, it is advisable to use a combination of both the lights
in balance to create a warm, romantic, and bright atmosphere. Many experts recommend 70 percent of
fluorescent and 30 per cent of incandescent light in the total lighting system. This gives a mood of
enjoying the meal and a pleasant, natural appearance to the food items. Expert restaurant designers use
tips from ‘psychology of lighting’ in developing lighting system for a restaurant. Below are a few tips on
creating a correct lighting system:
‐ Brighter or strong lighting is not comfortable to eyes, thus gives a message of ‘eat quickly and leave.’
‐ Soft lighting creates a mood of ‘relax and dine at leisure.’
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‐ Sparkles enhance the appetite and encourage conversation.
‐ Spotlights on seating areas should be avoided. Guests should be surrounded with light rather than
spotting them.
‐ Candles between people draw them together.
‐ Direct lighting to be countered with soft lighting.
To keep the desired mood and effect of lighting, dimming systems are widely used around the world. In modern
days most of the speciality outlets are opting for semi‐automatic or fully automatic dimmer systems. These
automatic dimmer systems are preset with different combinations of lighting. By just selecting any one mode of
lighting on the dimmer system, the combination can be changed between dim and romantic mood for dinner,
and bright and cheerful mood for lunch.

Colour
The colours used in dining areas obviously affect the atmosphere. Designers follow a wide range of rules while
selecting colours. A great care must be taken while choosing the right colour, since food and colour are closely
associated. The colour scheme used must reflect the character of the restaurant. Usually, white , cream, beige,
blue, and yellow are the mostly used colours in food and beverage establishments. A combination of different
colours can be used to balance and to create the desired effect. Colours also affect the mood of the guests. It is
observed that cool colours such as light green, blue, and violet give a relaxed dining experience. In contrast,
war5m colours such as yellow, red and orange will stimulate activity; thus, encourage fast table turnover.
Colours also have and impact on the room size. A small room can be showcased as a large room by painting it
with some bright colours. Similarly, a large area can be painted with a dark colour to give a more intimate feel.
Furniture
The dining room furniture is available in wide variety, and it can fit in any atmosphere and décor if selected
properly. A great care must be taken while selecting furniture because it is an expensive decision. The cost of
furniture makes nearly 50 percent of the total initial investment.
The next important factor to be considered is ‘comfort’ of the guests. Heavily cushioned furniture gives a sinking
feeling and is not comfortable while dining. Hard surfaces are also not suitable for long sitting and relaxed meal.
Furniture should not occupy too much of space. Professionals should consider the table size requirements,
compatibility with the theme, and materials used for the furniture.
Wood is the most commonly used material for the dining room furniture. Various types of woods are used to suit
the décor and theme. Wood is most preferred because it is strong, rigid, stylish, and able to resist wear and tear.
Metals such as aluminum, steel, and brass and other materials such as plastic, vinyl, and fibre glass re also used in
modern days to create attractive and contemporary furniture. Selected furniture must support the type of
operations, keeping the guest comfort in mind.
PLANNING MENU FOR AN OUTLET
For many outlets, menu is their unique selling point. A properly planned menu can change an outlet’s balance
sheet form negative to positive. A food and beverage outlet primarily offers its menu and then services. That is
the reason a menu plays an important role in the success of the outlet. A great deal of discussion is required
before coming to a conclusion on menu. The past guest suggestions and potential guest advises are to be taken
into consideration. There are a few points that need to be considered while compiling menu for an outlet.
 Identifying the market segment that is to be targeted helps in menu planning. This gives clarity on the class
of clientele to be catered.
 A study of price levels accepted in the market helps in deciding the prices.
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 One should consider the type of menu to be offered. It can be an a la carte, a table d’hote, or a buffet
menu.
 Nutritional balance of the menu is appreciated.
 The dishes in the menu should march with the desired food cost levels.
 A menu should reflect the theme of the restaurant.
 Availability of equipment and staff should be considered.
 If it is a table d’hote menu, the time available to serve has to be kept in mind.
 A menu should be compatible to the theme and style.
 Competition analysis is mandatory for success. It gives a chance to stand different from the competitors.
 Some local specialties should be included in the menu to increase the number of visitors.
 Mix of high‐priced and low‐priced dishes gives better profit margins. Similarly, popular and non‐popular
dishes should also be mixed in the right ratio to get a perfect menu.
 Language and font used should be easy to understand.
 Religious and communal factors also effect the menu compilations.

Menu Content
The menu should be compiled in a way that is easily understandable to everyone. It should be written in simple
English and in clear font. The font size must be selected keeping the average human eye sight in mind the main
information that any menu should have is the ‘name of the dish, ’its description in simple language’, and ‘price
per portion.’ Some menus also provide serving‐time information. The menu must promote, advertise, and
inform. It should focus the character of the restaurant. An English breakfast can be pronounced like ‘two farm
fresh eggs of your choice served with grilled sausages, crispy bacon, fluffy mashed potatoes, and grilled tomato’
to make it more appetizing and attractive to the guest. It is always advisable to group the similar items together
for easy access. The common way of grouping menu items is listing under course wise heading. For example.
 Appetizers ‐ Main dishes or fillers ‐ Deserts
 Soups ‐ Staples ‐ cheese
 Entrees ‐ Vegetables ‐ Beverages

It is said that the appetite lies in the eyes and not in the stomach. The dishes in a menu must have gastronomical
balance. The menu balance is also important for its popularization.
Dishes in a menu should be balanced based on the following aspects:
 Colour ‐ Type of cooking
 Texture ‐ Nutritional balance
 Flavour

Menu display
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Menu is displayed in different ways depending on the dining room operations. The whole idea is to convey the
message of the menu and give a clear information about the offerings. The following are a few examples:
1. A handwritten menu on a board or on a window glass is more suitable for casual atmosphere, and it is
cheap and easy to change. Mostly used for dish‐of‐the day display.
2. A Place mat menu is printed on cover mats or place mats for convenient reading. It is mostly used in
busy restaurants to save on menu –presenting time.
3. An overhead menu is displayed over the service counter illuminated from behind. This can be easily read
by the guest for placing his/her order. Mostly used in the self‐service restaurants.
4. A desktop printed menu is easy to print in the premises itself. With the technological development, a
menu can be printed in different colours and designs as and when required. These menus can be printed
in different colours and designs as and when required. These menus can be displayed as tent cards, or
laminated sheets, or leaflets in a folder.

Menu layout
A layout is very important while printing a menu. One should understand the ‘prime space’ and ‘dead spots’ on a
menu while printing. The layout of a menu is based on how a human eye travels through a page. It is advisable to
print those dishes in the prime space that require attention. Always avoid using dead spots. The location of the
dead spots and prime spaces differs from single‐sheet menus to double‐sheet menus. To get a better idea about
a menu layout see the figure.

CONSTRAINTS IN MENU PLANNING
Planning a perfect menu is always a challenging job. It is more than just printing some dishes together with a nice
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cover. There are many hurdles to overcome before concluding on a suitable menu. Some of the constraints are as
follows:
1. Maintaining a desired food cost at all times.
2. All the dishes in the menu are not compatible with the theme.
3. Non‐availability of equipment and raw materials.
4. Low shelf life of raw materials that are not available locally.
5. Non‐compatibility with the service design.
6. Unskilled staff to produce all the menu dishes.
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GUERIDON AND FLAMBE SERVICE
Gueridon means sidetable in restaurant .Gueridon service naturally means sidetable service. Any work that is
carried out on a sidetable before the service like making a salad dressing the grapefruit etc can be termed as
Gueridon services. Gueridon service includes flambé work or flambé service, which is an extension and
elaboration of the sidetable service. It is difficult to pinpoint the origin of Gueridon and Flambé service. It
provides visual appeal to the customer. The modest grilling of hamburger or the preparation of pizza at its own
level the same kind of visual appeal that more elaborate form of lamp cooking have in luxury establishments. As
more and more people eat out there is an increased demand to a certain extent.
Gueridon service such as carving, salad making, is usually praised not only for its promotional appeal on business
grounds, but by guests, gourmets and professional alike as fulfilling the best conditions of gastronomy. Sidetable
cookery particularly on the other hand is much more controversial from an epicurean point of view, even though
it’s merchandising value is generally acknowledged. Many gastronomes are of the opinion that cooking should
entirely left to the chef in kitchen and that an amalgamation of culinary kills is not desirable in the restaurant.
Some foods and some processes are clearly unsuitable for side table cookery and extravagances should not be
dragged in to achieve something different. Guests are impressed by the skills shown in the Gueridon
performances; flambéing in particular is reliable means of attracting the attention of other tables, and has a
effect of provoking repeat orders .Above all the flickering lamp, the glistening silver the mise en place on the
Gueridon adds substantially to the restaurants atmosphere and the customers in the high lass restaurant
continue to appreciate and demand similar visual services in particular individual seen service at the Gueridon.

APPEARANCE AND HYGIENE
More than anything else service and cooing at the Gueridon depends upon the personality and appearance of the
waiter or station head waiter who performs the service..Good manners pleasant speech, smart appearance and
scrupulous grooming and cleanliness are basic needs and should be given emphasis before all the technical skills
to follow. An underlying factor which gives appeal to the Gueridon work is that it can be strong confidence
builder. Everything going on at the dish or everything that is to be served can be seen at very close quarters. All
this confidence can be destroyed if the person giving the service has untrimmed nails, soiled shirt cuffs spotted
jacket and so on. Unthinkingly brushing back hair with hands and then returning to serve can produce an adverse
reaction from the guest. Personal hygiene assumes paramount importance when service is given so near a guest

SPECIAL EQUIPMENTS FOR GUERIDON SERVCE
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SPECIAL EQUIPMENTS FOR GUERIDON SERVCE

Gueridon Trolley: Gueridon trolleys have now acquired special significance in the restaurant world. They come in
different sizes. Actually a Gueridon is a modified sidetable on wheels. It should be of the same height as that of
the tables of the restaurant. It normally has a built in picnic type butane gas lamp from which effective Flambé
work and Gueridon cookery could be achieved. It should have under leaf shelves for stocking cutlery and other
dishes for keeping wine and liqueur bottles

Table cooking lamps or chaffing lamps: Where the Gueridon trolleys with built in butane gas lamps are not
available chaffing lamps are used. They are relatively costly items made in more than one size, but usually about
8’to 10’ in height and with grid diameter of about 6”.

Crepe Suzette pan or chaffing pan: They resemble frying pans in shapes and sizes normally ranging in diameter
from 9” to 12”. The pans are completely either wholly plated with silver or as is more preferred, copper on the
outside with silver plating confined to the interior surface. Copper is an efficient conductor of heat and helps
spread of heat throughout the pan relatively quickly and efficiently.

Steak pans: These are of the same type as that Crepe suzette pans except the shape. Steak pans are oval in
shape and come in different sizes to suit different requirements. The construction is the same as that of Suzette
pans.

Shaslik sword: This sword has hilts protected by a hollow guard and also incorporate a second below the hilt
which contain flaming material like brandy .Sliding retaining bolts are also incorporated in many shaslik swords

Other tools: If otherwise not specified standard restaurant gear is used.

POINTS TO BE OBSERVED IN FLAMING
Most liquids having noticeable alcohol can flame but it also means it is vesseled, for flaming in dish or
spoon or ladle in a hated condition.
It is important not to allow the flaming liquid to become diluted. It is further vital to ignite quickly on the
addition of liquors
The flame should be ignited by touching the liquor to the lamp flame and never with a match stick.
Once flambéing is in progress stirring promotes the blaze and basting is therefore more effective and
spectacular
Sugar sprinkled into the flame in sweet dishes helps change the flame colour
Flames should be extinguished by smothering with a lid
It should be kept in mind that flaming does not aid in heating.

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PROCEDURE FOR GUERIDON SERVICE
ESSENTIALLY A CHEF AND COMMIS SERVICE
ALWAYS PUSH THE GUERIDON NEVER PULL.
UNLIKE SILVER SERVICE IN GUERIDON SERVICE SPOON AND FORK IS USED IN EACH HAND.
PLACE HOT SERVICE PLATES ON THE SIDE OF THE TROLLEY
THE FOOD IS THEN COOKED CARVED OR FILLETED AND PLACED ON THE GUEST PLATE
THE WAITER THEN PLACES THE ACCOMPANIMENTS.
THE PLATE IS THEN PLACED IN FRONT OF GUEST

Types of trolley
Pastry trolley: The pastry trolley consists of 3 tiers the top being covered by either glass or more
commonly of fibre‐glass. This enables the guest to see what is on offer in hygienic conditions, particularly
in non air‐conditioned dining rooms. The second tier can also be used for desserts/pastries if required and
if the conditions are suitable. The bottom tier is used for storage of cutlery and crockery.
The Flambé Trolley: This trolley is perhaps the most glamorous in that it helps to produce the best show
man ship in the restaurant. It consists of a cupboard area for storing a gas cylinder, a recess area for
storing foods/ liquor and top with cooking equipment
Hors d’oevres trolley: This trolley is similar to the dessert trolley except that the top shelve should be
fitted with a series of recesses for holding small rectangular dishes used for serving a variety of hors
d’oevres.
Carving trolley: This trolley is the elaborate of all.However, it is seldom found in India because the concept
of roast joints of meat is not popular in India, and other than in buffet styles of service. The trolley is
usually silver plated with a large dome like cover. This cover slides under the trolley so that the flat surface
can be used to hold and carve the meat. This surface is usually heated by spirit to keep the joint hot. There
are usually two deep recesses to hold gravy and sauce, while the bottom shelf accommodates plates for
service
Cheese Trolley: It has a variety of cheeses, cheese board and cheese knife for cutting the cheese, and
appropriate accompaniments for cheese. Cheese selected by guest is portioned and plated on the
gueridon trolley, and then served to the guest
Liqueur Trolley: It has assorted glasses measure ice bucket, spirit and liqueur bottles, carafes, etc. It may
also have cigars cigar cutter and a lighter

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DRAWINGS OF TROLLEY SEE NEXT PAGE

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MARKETING ADVANTGE
A restaurant can be compared to a theatre‐a live theatre with actor and actresses. When the curtain goes up‐ the
play commences. In the restaurant when the service begins it is similar to that of the curtain going up
Waiters can be compared to actors playing a part in the guerdon service. They have a chance to show off the
skills acquired by careful training.
A restaurant which carries tempting displays of pastries and desserts have higher sales than restaurants without.
Many guests finish a main course and feel their meal is complete. The waiter enquiring whether they would like
dessert is no temptation. Even if handed the menu they will not bother to read through the same old stuff.
However, if delightful array of dessert and pastries is wheeled to their table and they actually see what is
available very few people can resist‐and so a sale is made
Flambé work also provides tremendous advantage for a restaurant. The showmanship and expertise in this very
simple but the operation provides excitement and elegance to a restaurant as well as boosts sales. The cost of
the operation is minimal but the returns are considerable. It may take a little longer but as the performance is at
the table and involves the guest they are happy to wait. The dish is personally prepared and this too is special and
turns an ordinary restaurant meal into an exciting experience. It also has a snowballing effect. Another table sees
the performance and wants the same thing and so the sales increase
There are two necessary components to be successful with gueridon work. One is well trained staff capable of
cooking at the table with style and the second extremely important factor is the space for the trolley to move
around the room without disturbing the other guests
The advantages of Gueridon work to market merchandise greatly outweigh the disadvantages‐with the staff and
the space requirement and it can be a great marketing ploy in any establishment.
SPIRITS AND LIQUEURS FOR FLAMBE
The most important commodity for flambé work naturally enough, the spirit or alcohol used to make the flame.
Spirits really make the flame‐it is the liqueurs that impart the flavor
Brandy and Rum are the two most used an best spirits to use in this work‐though whiskey is sometimes used too
When cooking fruits it is always best to use a fruit flavoured liqueur.

CARVING AT THE TABLE
Small items like chateaubriand are not difficult carvng tasks at the table as long as the knife is sharp. Larger items,9/13
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Small items like chateaubriand are not difficult carvng tasks at the table as long as the knife is sharp. Larger items,
joint of beef or ham or even leg of lamb need greater kill and dexterity. Only practice will make one perfect in this
respect and it difficult to give every student sufficient practice
TO CARVE A CHATEAUBRIAND
1. The cooked meat is brought to the gueridon and transferred to a clean carving board
2. Using a sharp knife the meat is cut with slanting cuts into 4 or 6 slices
3. The slices are then transferred with a serving spoon and fork into warm entrée dishes with meat juice
poured over it
TO DISSECT A CHICKEN
Seldom done in restaurant these days
1. The bird is drained of all juices, into the gravy boat.
2. The bird s turned onto its side and the leg removed followed by breast
3. The bird is reversed and operation repeated
4. The legs are divided into thigh and drumstick.

RECIPES.
• CREPES SUZETTE
• (For 2 portions)
• 04 Pancakes
• 50gm Butter
• Juice and zest of two oranges
• 50gm Caster sugar
• ½ measure cointreau (or any orange liqueur)
• 1 measure brandy

PROCEDURE
• Place butter and sugar into pan allow to caramelize.
• Add juice and stir into good sauce with liqueur.
• Add the pancakes and fold into quarters turning frequently.
• Add zest of orange and finally the brandy.
• Tilt the pan and flame it.
Turn each pancake in the flame and serve
• RUM OMELETTE
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• RUM OMELETTE
• (For two portions)
• 2 Omelettes ‐ to be prepared in the kitchen.
• 50gm Butter
• 50gm caster sugar
• 1 measure rum
PROCEDURE
• Melt butter and add caster sugar , let it caramelize to form a sauce. Put the omelette in the pan sprinkle
caster sugar on it.
• Add the rum and flame it by tilting the pan.
• Serve with the flame.
BANANA AU RHUM
• FIRM RIPE BANANA – 2 NOS
• 50gm Butter
• 50gm caster sugar
• 1 measure rum

PROCEDURE
• Melt butter and add caster sugar , let it caramelize to form a sauce. Put the Banana in the pan sprinkle
caster sugar on it.
• Add the rum and flame it by tilting the pan.
• Serve with the flame.
STEAK DIANE
• (For 1 portion)
• Fillet steak flattened
• Finely chopped onion
• Red wine
• Worcestershire sauce
• Teaspoon hot mustard
• ½ cup cream
• Cognac
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• Cognac
PROCEDURE
• Season steak.
• Place nob of butter in pan and fry steak briskly , turning over once.
• Remove to plate.
• Add onion to pan and cook gently.
• Add dash of sauce and mustard.(French and English mustard)
• Return meat to pan and flame with brandy.
• Finish with cream and serve.

PEPPER STEAK
• Same as steak diane.
It should be well seasoned with ample amount of freshly ground black pepper
Peach Flambe
Ingredients
Brandy 30 ml
Caster sugar to sprinkle
Peaches with peach syrup.
Method
1. Light the stove
2. Place peach syrup in the pan and heat.
3. Add the portion of peach and pierce it with a fork.
4. Sprinkle with castor sugar as the syrup caramelizes
5. Add brandy and heat
6. Tilt the pan to ignite.
7. Serve hot on sweet plates.
ADVANTAGES AND LIMITATIONS OF GUERIDON SERVICE
Gueridon service has its own advantages and limitations.
Advantages
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Advantages
The advantages as follows:
 Highly personalized service. The wait staff prepares or carves the dish and serves the guest
personally
 High level of customer satisfaction. The dishes are prepared, carved or flambéed in the guest’s
presence
 Good merchandising device. Guest will be tempted to order for dishes that are served from the
trolley
 Wait staff can exhibit their culinary, carving and service skills. The wait staff has an opportunity to
impress the guests by demonstrating its cooking, flambéing, carving , and skills to them. It also gives
them good job satisfaction
 High average spending power (high revenue/cover). The revenue generated will be more as the
dishes served from the trolley are always expensive
Limitations
The limitations are as follows:
Slow service. The time taken to extend the service from the trolley is more
Low seat turnover. Number of times a seat is sold during the operation hours will low as the service takes
more time
Expensive style of service‐ as it requires more service area and highly skilled staff
Chance of accidents are more
More investment on service equipment
Cooking in the service area may leave odour

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PLANNING AND OPERATION OF FOOD AND BEVERAGE OUTLETS

Although there no defined way for managing the food and beverage operations, there are guide lines which need
to be followed. The following note briefly describes the different steps involved in establishing an outlet.

STEPS FOLLWED IN PLANNING AN OUTLET
Planning is the first and the most important factor to be considered while establishing an outlet. Proper planning
reduces project time and labour cost. There are three steps involved in planning.
STEP 1 Doing market survey and gathering information. Actually developing the blue prints and putting plans into
practice.
STEP 2 Procuring funds and the required space area or building and equipment; setting standards (SOP) and
recruiting staff.
STEP 3 Listing out policies and procedures, setting goals and targets to be achieved in a particular time frame.
Defining service standards and focusing on operations to bring in more profits.

POINTS TO BE CONSIDERED WHILE PLANNING AN OUTLET
Location: Location of the outlet plays a major role in deciding the operations. It also affects the profitability.
Operations of an outlet located in tourist spot or in a resort area is different from those in an outlet located in an
urban area.
Target market: Recognizing a market segment and understanding their preference is very important to cater to a
target market
Business Potency: Knowing the potency of a particular market segment or location is essential to start an outlet,
because business comes from the potential guest and not from the population of the market.
Budget: Budget affects the size and quality of operations. Most of the planning is directly connected to
budgeting. One should remember to include initial operational costs in the budget.
Space availability: Procuring space for establishing an outlet is one of the major difficulties faced. Sufficient space
is required to accommodate the potential guests, and more often this is expensive. Space should not be very
from targeted location
Availability of skilled manpower: Success of any operation depends on the quality of services offered. Quality
service can be achieved by setting high standards. To maintain the high standards and to provide speciality
services, skilled staff is required. Getting skilled labour is expensive.
Local Influence: The greatly affecting factors are religious and communal restrictions, culture life style, and eating
habits of a particular locality.
Competition: Identifying and studying competitors is important while planning an outlet. A detailed analysis of
the competitors helps in introducing new concepts and better services in an outlet
Legal aspects: This is important and generally ignored aspect of outlet planning. Finding and completing all legal
formalities is essential. It is always advised to adhere to local laws.

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PHYSICAL LAYOUT OF AN OUTLET
The term ‘layout’ means positioning of the work centres.Work centers can be main operational areas or ancillary
areas. These areas are arranged with respect to the equipment used in a particular area and the flow of
operations. It is also necessary to keep in mind the architectural and infrastructural difficulties while making a
layout; for example, services such as drainage and fuel supply lines.
A layout is the first step towards putting plans into action.
OBJECTIVES OF A GOOD LAYOUT
1. To make maximum or optimum use of the available area, keeping equipments in an orderly way
2. Giving maximum moving space to the staff and the guests
3. To allocate washing and storing areas
4. To ensure that service time is minimal as possible
5. To ensure smoother flow of operations
6. To reduce unnecessary movements of the staff and equipments.
7. To give comfortable working conditions to staff
8. To ensure safe environment
9. Guest flow path and staff flow path should not cross each other
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SPACE CALCULATION FOR VARIOUS FOOD AND BEVERAGE OUTLETS
The space required for any food and beverage outlet is calculated based on the seating capacity, arrangement,
and type of operations. A general guideline is that, the guest area should be 70% of the total outlet space. The
rest 30% can be for the supporting areas. This percentage may differ from operations to operation. First, it is
essential to identify the capacity of an outlet. This can be calculated with a simple formula based on three
factors.
 Expected Guest Flow /Potential Covers: This figure can be achieved by doing market study and
competitor analysis.
 Available Service Time /Operating Hours: This is outlet opening time for a meal in minutes.
 Average Meal Time: This is the average time taken to consume one meal in the outlet. This is decided
based on the type of operations and the menu offered.
By applying the above figures into formulas, we can calculate the required cover capacity for an outlet.
Available service Time = XYZ (Possible Turnovers)
Average Meal Time

Expected Covers = Minimum covers required
XYZ

The above formula can be easily understood with the following example:

Expected covers = 180
Available service time = 120 minutes (2 hours)
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Average meal time = 30 minutes
120/30 = 4
4 is the count of possible turnovers
180/4 = 45

So, the minimum covers required are 45. You can add some overflow covers and make it a 50‐cover seating
arrangement.
A standard table of 4 covers occupies 8 x 8 ft , (i.e., 64 sq. ft. area, which included the space occupied by the
chairs and the moving aisle). The same is illustrated in Fig.41.2.
The above figure translates that on an average one cover requires 16 sq. ft. area.
For the above 50‐cover seating arrangement the area requirement is 50x 16 = 800sq. ft. But this 800 sq. ft. is the
space required only for the seating arrangement and moving aisle. To accommodate the required space for other
areas such as side stations, buffet (if applicable), and guest waiting area, 25 per cent space should be added.
That will make it 800+200 = 1000 sq. ft. (total guest area).
As discussed earlier, guest areas are 70 percent of the total area . This translates that 1000sq.ft. is 70 per cent
and the rest 30 per cent is the supporting area.
The supporting areas is 428 sq. ft.
The guest area is 1000 sq. ft.
The total area required to establish a 50 – cover outlet is 1428 sq.ft. (approx)*.This is for basic understanding.

Other factors that affect the space calculation are as follows:

 Service design
 Service stations and billing points
 Back area and storing area
 Kitchen location
 Interiors and décor

THE STAFF REQUIREMENT CALCULATION

The staff number and organization of an outlet depends on its type and size. The service design and the
standards to be maintained determine the skill levels of the staff. But the number is always in relation to the
number of covers to be served. This is also known as “staff ratio”.

*The calculation is only for basic understanding

Points to keep in mind whole staffing an outlet are as follows:

 Kitchen efficiency
 Service design and its complexity
 Equipment and modern techniques used

The staff requirement for an existing outlet can be calculated by the formula given below:

Total covers forecast per shift = Number of staff required
Average productivity per shift

Total Covers Forecast: This figure can be achieved by analyzing the past sales records or the guest flow reports.
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This number may not be accurate all the time. But with experience and practice, we can predict a very close to
actual figure.

Average Productivity: This can be measured by analyzing sales per waiter over a given period of time or a shift.
The other commonly practiced method is to calculate the covers served by a waiter over a period of time.

Total covers served in a shift = Average productivity per shift
Number of waiters in a shift

The above formula might not be effective for a new outlet and fresh requirement. The reason is that the average
productivity cannot be calculated for a newly established outlet. So, the best way to conclude on staff
requirement is to follow the standard guidelines.
The general guideline for speciality restaurant is, for every 30 covers, tow stewards and one supervisor are
required, again these numbers are greatly influenced by the complexity of the service design.
A 50‐ cover coffee shop operation requires only three stewards and one supervisor per shift. Because the services
offered here are more casual and less staff members are required per shift.
The objectives of a service professional while staffing are as follows:

 To minimize the staffing as low as possible.
 To maintain restaurant standard high.
 Minimizing the staff turnover by providing better work area.
 To maintain a friendly and cooperative attitude among all the staff members.

SEATING ARRANGEMENTS
The way with which seating area is organized makes a lot of difference to the guest experience. Various seating
patterns and styles not only give a better look to the restaurant but also provide different comfort levels to the
guests. The main objectives of discussion about the seating arrangements are as follows:

 Providing maximum comfort to the guest.
 Giving enough moving space to the staff and the guests.
 Creating a great ambience.
 For maximum utilization of space.

The above objectives can be achieved only by proper planning of seating arrangements. These are a few points to
be considered to get a perfect and suitable seating plan for a particular outlet.

 More moving space can be achieved by arranging tables and chairs diagonal to the walls (see fiq)
 Elevated seating sections in large restaurants, add more value to the ambience.
 Glass partitions, screens, and alcoves between two adjacent tables give intimate dining experience to both
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the parties. They also save a lot of space.
 Avoid having side stations in the centre of the seating arrangement unless there are pillars.
 Arrangement of sofa seating and individual chairs can give a choice to the guests.
 It is advisable to have few larger tables or round tables for groups and families.

SELECTION AND PLANNING OF EQUIPMENTS

The equipment used in food and beverage outlets can be categorized into ‘heavy‐duty’ and ‘light‐duty’
equipment. As the name refers, the heavy‐duty equipment is too heavy to move and shift. Working tables,
refrigerators, bain‐marie, deep freezers, food cabinets, and trolleys usually come under this category. On the
other hand, the light duty equipment is smaller in size and easy to carry. Trays, crockery, cutlery glassware, and
flatware come under this category.

Heavy –duty equipment: These are large in size and difficult to move around. So , a great care must be taken
while planning to purchase and locating them. Once the heavy equipment is located or fixed, it is difficult to shift
it. So, identifying the correct locations for the first time is very important. As the heavy‐duty equipment is
expensive therefore, it is necessary to check its durability and life warranty.

Light‐duty Equipment: This category mainly consists of crockery, glassware, cutlery, and linen. As these are small
in size, there is a lot of probability of misuse and pilferage. So, a great care must be taken when selecting and
deciding on stock levels.

Factors to be considered while purchasing Equipment

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1. The purchase should reduce the labour cost.
2. The equipment should make monotonous jobs quicker and easier.
3. It should look attractive and clean in guest areas
4. It should have long durability for better value for money;
5. The equipment should be easy to operate and maintain.
6. It should increase the production and service standards.
7. It must be of multiple uses.
8. It should fit in the available space.
9. Most importantly, the equipment should be energy efficient.

Calculating Quantities of Equipment Required

One of the major purchases for any establishment is equipment. This may consist of heave‐duty or light‐ duty
equipment such as cutlery, crockery, and glassware. Great care must be taken when deciding stock levels,
because major portion of investment is spent on the equipment. Usually, these service equipments are
maintained in ‘par inventory levels.’ If equipments are overstocked, the cash flow and storage place are blocked
and chances of pilferage and theft are increased. On the other hand, if the stock is insufficient, then you may
need to compromise on service standards and procedures. This leads to guest dissatisfaction, and ultimately
losses in business.
The restaurant manager is responsible for setting up the par stock levels based on the operations and frequency
of usage. They also decided on how low the par stock should be before placing the next purchase order. Stock
levels vary based on dishwashing procedures and on‐site laundry. The following guidelines help deciding on par
stock levels. When operating a number of outlets the patterns and designs of equipment need to be considered.
If there are different patterns for each outlet it gives a unique identity to each operation. But it creates sorting
problems at common dishwashing. It is also expensive to maintain different stocks separately.

 Chinaware The stock should permit one complete set in the restaurant, one in process (i.e., in washing and
kitchen), and one in reserve (still room). Thus, it is advisable to have three par levels for the chinaware.
But for items such as B&B plates and under liners, which are used more frequently in large numbers,
need to have and extra par.
 Glassware: As a rule of thumb, hotels maintain three par stock levels for each variety of glassware, But for
few exceptions such as frequently used wine glasses and water goblets, an extra par needs to be
maintained. This stock level may vary based on many factors for example, the ‘lead time’ or ‘waiting
time’ for specific logo glassware and breakage rate in the property etc.
 Steel or silverware: The general three par levels may alter for specially embossed flatware because of the
‘lead time’. It also depends on the theft and loss rates of the property. An onsite burnishing machine can
help reduce stock levels of the silverware.
 Linen: Linen is of two types in food and beverage organizations. One is ‘table linen’ and second is ‘uniforms.
Table linen includes tablecloth, slip cloths, and napkins. Minimum par stock for the table linen is three
times. But it varies based on the cover turnover and busy operations. Normally, high turnover outlets
need to maintain four stock levels. The cleanliness of staff and their uniforms speak about the hygiene
levels of the outlet. The uniforms should be issued in three sets. With this plan an employee can wear
one, store another for the next shift, and launder the third.

Quality and purchase Specifications of Different tableware

In many hotels, an executive committee comprising the heads of the departments and the general manager
makes a decision about the quality and quantity of equipment. Once the decision is taken, a great deal of
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research has to be made about the product and suppliers by the purchase department. This is done by
studying brochures of different brands, talking with sales representatives, and reviewing samples. Then the
purchase department requests for price quotations and makes a comparative statement for lower costs.
Some amount of negotiation is required before placing the order. Once order has been placed, the same
information is filed in purchase record books. The information is useful when the products are received for
verification. Standard specifications are made based on following points:

 Budget
 Compatibility with the theme
 Quantity required
 Storage space

Chinaware: It is reported that 70‐80 per cent of breakage occurs in the dishwashing area. So, commercial quality
crockery is advisable which is resistant to chipping, cracking and scratches. Often heavy or thick china is used in
fast – food outlets. Heavy crockery may hold heat efficiently, but is vulnerable to breakages. Moreover, it looks
awkward and needs more storing space. For class‐one restaurants, thin and glossy finished crockery is
recommended.
Chinaware can be purchased from domestic or foreign suppliers. Whatever may be the case, the lead time must
be considered while placing orders. In some establishments, management may decide to have logo‐printed
chinaware or special‐pattern chinaware. In this case, purchase specifications need to mentioned clearly. As a
quality and professional matter, high‐quality crockery should never be mixed with low‐quality glassware or
cutlery. Usually, different patterns are also not mixed together in the same outlet.
Glassware: Managers must consider a lot of factors before placing on order for the glassware. The glassware
must march with the theme of the outlet. Price must be within the range of allotted budget. Open or general
stock glassware is less expensive than the custom‐made stock. Rolling edges and rims on glasses reduce cracking
and chipping. Stemmed glasses look attractive, but are more susceptible to breakages. Cleaning and storing
procedures need to be addressed before placing an order. Breakage ratio and lead time are important points to
be considered.
Steel or silverware: The true silverware is highly expensive and difficult to maintain. Some of the elegant hotels
use silver‐plated cutlery and flatware. This type of cutlery is also called ’hotel plated’ or ‘electroplated nickel
silver(EPNS).’ This type of flatware gives elegant and royal look to the restaurant décor. But EPNs items need to
be plated very often. If the establishment has in‐house ‘plating plant’ and ‘burnishing machine’, it reduces the
maintenance costs and also increases the durability of the equipment.
Nowadays, most of the establishments are opting for ‘stainless steel’ flatware because of its low maintenance
costs. Stainless steel cutlery can be made to any purpose, any shape and style. As the name indicated they are
stain proof and resistant to rust. It is also difficult to bend and break. Another advantage of the stainless steel
cutlery is that it is most cost effective and widely available. It can be made in different varieties such as glossy
finish, dull finish, or matte finish to suit the outlet theme. The controlling of cutlery stock is a difficult task and
should involve strict procedures. Only the number of stock that is required for operations should be issued.
Linen: One must consider the comfort and quality of fabric while selecting for table linen. A moderately thick and
absorbent cotton material is recommended for table linen. Maintenance of linen is an expensive match with the
theme and décor.

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A sample format of purchase specifications is shown in Fig. below.

Purchase Specification

Hotel XYZ Date:14 April 2012

Name of the Department: Food and beverage service
Name of the Product: Table linen
Product Usage : To cover table tops in speciality restaurant.
Latest Date for Issue: 5 July 2012
Detail Description: Soft , 100 per cent cotton linen stitched according to the
measu‐ . rements.
Quantity: 30 nos. of 5 x 5 feet

Colour: Light sky blue colour.

Brand: Raymond’s

Test Procedure: wash in hot water with detergent and check for colour fading and
shrinking. Also check for of the life of the material.

PLANNING THE INTERIORS OF AN OUTLET

The total dining experience comprises not only food and beverage served but also the atmosphere created.
Ambience or interiors of a restaurant play a major role in attracting and keeping the business. The major
elements of interiors are (a) décor, (b) lighting, (c) colour, and (d) furniture. We will be discussing about these
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four elements individually.

Décor

Décor means decoration of the place .It mainly consists of fixtures, fittings, picture frames, paintings and other
artifacts. By changing the décor, we can change the ambience of a restaurant. While creating a perfect décor,
managers should not neglect operations. The décor should not interrupt the smooth operations. Decorative
items should be of commercial quality to withstand wear and tear. They must be easy to clean and hygienic.
Another major point to consider is safety. Some common safety issues are listed below:
 Smooth and slippery floor in the outlet looks very elegant and shiny. But it leads to many accidents.
 Exposed rough or sharp edges of tables and chairs can hurt people in the operations.
 Splinters and nails of tables and chairs can hurt guests.
 Unmarked glass doors can lead to accidents.
 Steps must be railed and lighted to avoid tripping‐over.
 Hanging decorations or low ceilings must be marked.
 Emergency exists should not be blocked with decorative items.

The above given factors should be considered while designing the décor of an outlet.
Pictures or wall hangings and other decorative items need to use with great care to portray a particular theme.
For example, a nautical or marine theme can be achieved by placing various ship models, paintings of anchors,
fishing nets, wall hanging buoys, and shells. These items can be located based on the space available and the
colour contrast.

Lighting

Modern designers are showing interest in using a variety of lighting and light sources. A wide range of effects can
be created by contrasting different lights. Lighting in food and beverage outlets is mainly categorized into two
kinds.

 Functional lighting: This kind of lighting is required for operation in the back area and kitchen. It is also
required on tables to enable the guest to read the menu and see the food and beverage presentation.
This kind of lighting amounts as much as 75 per cent of the total restaurant lighting. Functional lighting is
more common on tables, at buffet counters, display articles, and on the pictures and paintings.

 Decorative lighting: This kind of lighting is used to create ambience and décor. It is a part of decoration.
This included wall bracket lamps, serial lamps, and picture focus lamps etc.
To create a correct a correct ambience with correct illumination, one should use different types of
lightings in the correct combination. There are two main types of lightings used in food and beverage
establishments. They are incandescent lights and fluorescent lights.
Incandescent lighting is warm and inviting. But these lights are less energy efficient to operate. And the
yellow hue of the bulbs may change the natural colour of the food items. Fluorescent lighting is known
for the lower operating cost. Natural colours are not shaded by the white light. But it is often criticized
for its pale, dull, and lifeless illumination. Therefore, it is advisable to use a combination of both the lights
in balance to create a warm, romantic, and bright atmosphere. Many experts recommend 70 percent of
fluorescent and 30 per cent of incandescent light in the total lighting system. This gives a mood of
enjoying the meal and a pleasant, natural appearance to the food items. Expert restaurant designers use
tips from ‘psychology of lighting’ in developing lighting system for a restaurant. Below are a few tips on
creating a correct lighting system:
‐ Brighter or strong lighting is not comfortable to eyes, thus gives a message of ‘eat quickly and leave.’
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‐ Sparkles enhance the appetite and encourage conversation.
‐ Spotlights on seating areas should be avoided. Guests should be surrounded with light rather than
spotting them.
‐ Candles between people draw them together.
‐ Direct lighting to be countered with soft lighting.
To keep the desired mood and effect of lighting, dimming systems are widely used around the world. In modern
days most of the speciality outlets are opting for semi‐automatic or fully automatic dimmer systems. These
automatic dimmer systems are preset with different combinations of lighting. By just selecting any one mode of
lighting on the dimmer system, the combination can be changed between dim and romantic mood for dinner,
and bright and cheerful mood for lunch.

Colour
The colours used in dining areas obviously affect the atmosphere. Designers follow a wide range of rules while
selecting colours. A great care must be taken while choosing the right colour, since food and colour are closely
associated. The colour scheme used must reflect the character of the restaurant. Usually, white , cream, beige,
blue, and yellow are the mostly used colours in food and beverage establishments. A combination of different
colours can be used to balance and to create the desired effect. Colours also affect the mood of the guests. It is
observed that cool colours such as light green, blue, and violet give a relaxed dining experience. In contrast,
war5m colours such as yellow, red and orange will stimulate activity; thus, encourage fast table turnover.
Colours also have and impact on the room size. A small room can be showcased as a large room by painting it
with some bright colours. Similarly, a large area can be painted with a dark colour to give a more intimate feel.
Furniture
The dining room furniture is available in wide variety, and it can fit in any atmosphere and décor if selected
properly. A great care must be taken while selecting furniture because it is an expensive decision. The cost of
furniture makes nearly 50 percent of the total initial investment.
The next important factor to be considered is ‘comfort’ of the guests. Heavily cushioned furniture gives a sinking
feeling and is not comfortable while dining. Hard surfaces are also not suitable for long sitting and relaxed meal.
Furniture should not occupy too much of space. Professionals should consider the table size requirements,
compatibility with the theme, and materials used for the furniture.
Wood is the most commonly used material for the dining room furniture. Various types of woods are used to suit
the décor and theme. Wood is most preferred because it is strong, rigid, stylish, and able to resist wear and tear.
Metals such as aluminum, steel, and brass and other materials such as plastic, vinyl, and fibre glass re also used in
modern days to create attractive and contemporary furniture. Selected furniture must support the type of
operations, keeping the guest comfort in mind.
PLANNING MENU FOR AN OUTLET
For many outlets, menu is their unique selling point. A properly planned menu can change an outlet’s balance
sheet form negative to positive. A food and beverage outlet primarily offers its menu and then services. That is
the reason a menu plays an important role in the success of the outlet. A great deal of discussion is required
before coming to a conclusion on menu. The past guest suggestions and potential guest advises are to be taken
into consideration. There are a few points that need to be considered while compiling menu for an outlet.
 Identifying the market segment that is to be targeted helps in menu planning. This gives clarity on the class
of clientele to be catered.
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 One should consider the type of menu to be offered. It can be an a la carte, a table d’hote, or a buffet
menu.
 Nutritional balance of the menu is appreciated.
 The dishes in the menu should march with the desired food cost levels.
 A menu should reflect the theme of the restaurant.
 Availability of equipment and staff should be considered.
 If it is a table d’hote menu, the time available to serve has to be kept in mind.
 A menu should be compatible to the theme and style.
 Competition analysis is mandatory for success. It gives a chance to stand different from the competitors.
 Some local specialties should be included in the menu to increase the number of visitors.
 Mix of high‐priced and low‐priced dishes gives better profit margins. Similarly, popular and non‐popular
dishes should also be mixed in the right ratio to get a perfect menu.
 Language and font used should be easy to understand.
 Religious and communal factors also effect the menu compilations.

Menu Content
The menu should be compiled in a way that is easily understandable to everyone. It should be written in simple
English and in clear font. The font size must be selected keeping the average human eye sight in mind the main
information that any menu should have is the ‘name of the dish, ’its description in simple language’, and ‘price
per portion.’ Some menus also provide serving‐time information. The menu must promote, advertise, and
inform. It should focus the character of the restaurant. An English breakfast can be pronounced like ‘two farm
fresh eggs of your choice served with grilled sausages, crispy bacon, fluffy mashed potatoes, and grilled tomato’
to make it more appetizing and attractive to the guest. It is always advisable to group the similar items together
for easy access. The common way of grouping menu items is listing under course wise heading. For example.
 Appetizers ‐ Main dishes or fillers ‐ Deserts
 Soups ‐ Staples ‐ cheese
 Entrees ‐ Vegetables ‐ Beverages

It is said that the appetite lies in the eyes and not in the stomach. The dishes in a menu must have gastronomical
balance. The menu balance is also important for its popularization.
Dishes in a menu should be balanced based on the following aspects:
 Colour ‐ Type of cooking
 Texture ‐ Nutritional balance
 Flavour

Menu display
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Menu is displayed in different ways depending on the dining room operations. The whole idea is to convey the
message of the menu and give a clear information about the offerings. The following are a few examples:
1. A handwritten menu on a board or on a window glass is more suitable for casual atmosphere, and it is
cheap and easy to change. Mostly used for dish‐of‐the day display.
2. A Place mat menu is printed on cover mats or place mats for convenient reading. It is mostly used in
busy restaurants to save on menu –presenting time.
3. An overhead menu is displayed over the service counter illuminated from behind. This can be easily read
by the guest for placing his/her order. Mostly used in the self‐service restaurants.
4. A desktop printed menu is easy to print in the premises itself. With the technological development, a
menu can be printed in different colours and designs as and when required. These menus can be printed
in different colours and designs as and when required. These menus can be displayed as tent cards, or
laminated sheets, or leaflets in a folder.

Menu layout
A layout is very important while printing a menu. One should understand the ‘prime space’ and ‘dead spots’ on a
menu while printing. The layout of a menu is based on how a human eye travels through a page. It is advisable to
print those dishes in the prime space that require attention. Always avoid using dead spots. The location of the
dead spots and prime spaces differs from single‐sheet menus to double‐sheet menus. To get a better idea about
a menu layout see the figure.

CONSTRAINTS IN MENU PLANNING
Planning a perfect menu is always a challenging job. It is more than just printing some dishes together with a nice
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cover. There are many hurdles to overcome before concluding on a suitable menu. Some of the constraints are as
follows:
1. Maintaining a desired food cost at all times.
2. All the dishes in the menu are not compatible with the theme.
3. Non‐availability of equipment and raw materials.
4. Low shelf life of raw materials that are not available locally.
5. Non‐compatibility with the service design.
6. Unskilled staff to produce all the menu dishes.

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