Szociológia | Kábítószerek és hatásaik » Alcoholic Beverage

UNIT 1 Alcoholic Beverage Structure 1.0 Introduction and definition of alcoholic beverages 1.1 Classification of alcoholic beverages 1.2 Production of alcoholic beverages 1.3 Storage Of Wines 1.4 Beers 1.5 Spirits Learning Objectives After studying this unit, the student will be able • To find out introduction to alcoholic beverage • To know the fermentation and distillation process • To identify the wine with its styles • To analyze Whisky, Rum, brandy, Gin and Vodka. 1.0 Introduction and definition of alcoholic beverages The word ‘Beverage’ has been derived from the Latin word ‘bever’meaning rest from work. After work one tends to feel thirsty due to fluid loss through perspiration and one is inclined to drink water or other potable beverages. 68 Hotel Operations Beverages are portable drinks, which have thirst-quenching,refreshing, stimulating and nourishing qualities. By refreshing one means the replenishment of fluid loss from the body due to

perspiration. Stimulation results in increase of the heartbeat and blood pressure. This is due to the intake of spirits or tea and coffee. Nourishment is provided by the nutrients in the beverages Most of the beverage supply energy is in the form of sugar or alcohol. The also provide other nutrients like mineral salts and vitamins. For example, milk gives calcium and citrus fruits give vitamin C. Certain beverages like tea, coffee and alcohol provides as much as k7 calories per 1 ml. Alcoholic beverages affect the central nervous system and tranquilize it, thus reducing tension and worries. Initially alcohol acts as a stimulant, being a concentrated source of energy. Later on, however, it acts as a depressant Alcohol being a concentrated source of energy, it is absorbed directly by the bloodstream from the stomach and therefore provides instant energy to the body and increases the blood pressure for a short while. As mentioned above, alcohol is a depressant, because it relieves the

blood vessels of the body from tension. Effects of alcohol remain in the body for about 24 hours. Definition of alcoholic : Alcoholic is an odourless liquid obtained through the fermentation of a sugar containing liquid. There are many members of the alcoholic family, but ethyl is the one which concerns us the most as it is the principal alcohol to be found in all alcoholic beverages. What is an Alcoholic beverage Any beverage containing 0.55 of alcohol by volume to 76% alcohol by volume is considered to be an alcoholic beverage. Those with higher than 76% alcohol are known as medicines, such as anaesthetics. 1.1 Classification of Alcoholic Beverages Wines -Table Beers -Lager Spirits -Whisky Liquers - Herbs Cocktails - Shaken -Sparkling -Ales -Brandy -Fruits -Stirred -Fortified -Rum -Citrus peels -Blender -Aromatised -Gin -Nuts -Built Up -Vodka -Seeds Paper - II Food and Beverages Services - II 69 1.2 Production of alcoholic beverages Alcoholic beverages

are produced by the following methods • Fermentation process • Distillation process Fermentation : Fermentation is the process in which sugar is converted to alcohol and carbon dioxide by yeast. This process is the basis for producing all types of alcoholic beverages. Examples of fermentation drinks are wine, beer and cider. The following are necessary for fermentation to take place 1. Sugar 2. Yeast 3. Temperature Distillation : Distillation is a process of simultaneous evaporation and condensation of liquid or mixture of liquids to purify them. 1.3 Storage of Wines 1.31 Definition & history Introduction : All the alcoholic beverages, wine is regarded as the most complex and interesting subject of study. This is so because each country and region uses different types of grapes for wine production. History of wine – making Wine is one of God’s choicest gifts to man and its history is almost a romance. The Old Testament in the bible gives evidence of wine existing but there

is definite evidence of its use in china in 2000 B.C and in Egypt 3000 BC as well We are told by sir john in his first account of Persia that during the reign of king jamshed, viticulture flourished and it is he who is credited with the discovery of fermentation. Definition of wine : Wine is an alcoholic beverage obtained from thee fermentated juice of freshly harvested grapes. It is prepared from both white and black grapes. There are many varieties of grapes produced and not all of them are used in the production of wine. The colour, flavour, and aroma of the wine are largely influenced by the type of grapes used in the production. 70 Hotel Operations 1.32 Classification of wines The main classifications of wine are on the basis that the grape juice is fermented and not distilled. 1. Table/still/natural 2. Sparkling 3. Fortified 4. Aromatized 1. Table/Still/Natural : These include Red, white and rose wines, which normally accompany a meal. The alcoholic content generally low

when compare with others (beetwin10 to 12 %.) but some German Table wines may have 810% alcohol Generally, red meat (like beef, pork and lamb) are served with red wines, and white meat (such as Chicken or fish) with white wines. Examples : Bordeaux wine, Burgundy wine and Tokay etc. 2. Sparkling : These wines with a bubbly & sparkling character This is so because of the carbon-di-oxide trapped in them and it makes fizzy, which gives an effervescence when poured in a glass. Alcoholic content is less that 14% these wines are drunk on festive occasions and throughout a meal. Example : Sparkling Champagne is the monarch in this category. 3. Fortified : These are fortified by the addition of alcohol( brandy has been added) either during or after fermentation. This increase the alcoholic content from 18% to 22%. Examples of these wines are sherry, port, Madeira and marsala. These wines are drunk either before or after a meal. 4. Aromatized : These wines have an addition of various

aromatic ingredients (such as herbs). The wines are also fortified but not to a great extent The most important of these Aromatized wines is Vermouth, which is made from natural white wines of 2-3 years old that are blended with an extraction of wormwood, vanilla & various other herbs and spices. 1.33 Production of Wines Viticulture Vintage Paper - II Food and Beverages Services - II 71 Wine press Fermentation Racking Finning Filtration Refrigeration Sulphuring Maturing Wine tasting by connoisseurs Blending Bottling Production of Wines 1 Viticulture Viticulture refers to the growing of grapes. The grape plant is a creeper, which has to be grown on sloping, rocky and chalky soil. Rocky soil is essential to prevent the retention of water, which could rile upwards into the vines, diluting the sugar in the grapes or even causing the grapes to burst. After one crop, soil, which has been washed away by the rain, must be brought back and prepared for cultivation, by ploughing. The

vines too are prepared for the next crop by pruning them and removing the long shoots. The vineyard is sprayed at this stage (either with sulphur di-oxide gassing, or sulphur di-oxide and water mixture spray) to protect the plants from diseases. The sulphur di-oxide spray is repeated when grape flowers appear, and gain when the grapes are about to ripen. Bamboos are placed at regular intervals, with wires stretched between them, to support the vines. These wires should not be stretched too high, as the warmth rising from the Soil would not be able to ripen the grapes; they should not be too low, as the blossoms would then the soil. 72 Hotel Operations 2 Vintage Vintage refers to the plucking of grapes. This is done manually, often using special scissors. The grapes are collected in conical cane baskets and taken to the wine press. The grapes are then sorted and graded manually; all rotten, damaged and raw fruit are discarded. The fruit is then shifted to the destalking machine to

remove the stalk from the grapes (as stalks contain bitter oils) 3 Wine Press Grapes are crushed to yield Must (fresh grape juice), by four methods (i) Trodening Trodening refers to the crushing of grapes by treading on them. For this, the grapes are placed in a large, shallow tank and the people treading the grapes, wear boots with spikes, which prevent crushing of pips(as pips contain bitter oils). (ii) Balloon press The balloon press consists of an expandable balloon, which is fitter in a tank filed with grapes and equipped with an outlet for the Must. On being filled with air, the balloon expands, crushing the grapes against the sides of the tank and squeezing out the juice. (iii) Manual press The manual press works on the principle of hydraulic pressure. As the central disc descends, it crushes the grapes. (iv) Electrically -operated press This press consists of a roller with a plate fitted all around it. The grapes are crushed between the roller and plate. Fermentation By the

action of yeast C6H12O6 . Between 60-80OF 2C2H5OH+2CO2 The process of fermentation takes about 3-4 days, and is the result of the action of natural yeast (saccharomyces ellipsoides) on grape sugar. From white (pale) grapes-white wine is obtained, and from red grapes, white, red and rose wines are obtained. The skins of the grapes contain most of the pigments; therefore if the skins are removed from the Must before fermentation, a white Paper - II Food and Beverages Services - II 73 wine is obtained. If allowed to remain in the Must for a short time (usually a few hours), a rose wine is obtained. If the skins are removed only after fermentation is over, a red wine is obtained. Nowadays, fermentation takes place in thermostatically controlled fermentation tanks, keeping the temperature within the range of 60 to 80oF.With the onset of vigorous fermentation, heat is produced. To prevent excessive heat (which would inactivate the yeast and thus halt fermentation), cold water is run

through pipes embedded in the tanks; this has a cooling effect. If the temperature is too low, hot water is run through the pipes. Fermentation takes place on its own. However, to produce a sweet fortified wine (a fortified wine has an alcohol percentage of 18-25%), a definite amount of Brandy is added during fermentation. Due to this, the alcohol content of the wine increases and yeast is inactivated. For a dry fortified wine, Brandy is added after fermentation (when all the sugar will have been used up the yeast), which increases the alcohol content of the wine. Grapes sugar may be added to wine in certain circumstances. Grapes, which have a lot of sugar but less yeast, are used for many sweet wines. Whole grapes that have more yeast but are less sugary used in dry wines. v. Racking The process of removing pulp and yeast particles from wine is called racking. The wines are kept in Oakwood casks (with no airspace on top, as air oxidizes wine into vinegar) for about a month, to allow

the solids or less to settle at the bottom of the cask, after which the clear wine is siphoned off into another cask. The process is repeated 3-4 times, and so racking can take up to 3 or 4 months. vi. Finning Finning is done in order to remove all suspended particles in wines. It may be done using any of the following three finning materials. (a) Egg albumen (using stiffly beaten egg white). (b) Icing glass derived from the bladder of a sturgeon. (c) Blue icing glass (for the use of which special permission has to be obtained from the Appellation d origin controlee. It is used to remove traces of toxic copper oxide from grapes). 74 Hotel Operations These materials have clinging power; they attract the particles in the wine, which then settle at the bottom, after which the clear wine is siphoned off. vii. Refrigeration After finning, the wines are refrigerated in order to avoid bacterial attack. viii. Filteration Filtration is done if the wine is not clear enough. It is a very

slow process and is usually done only in the case of wines meant for the domestic market. ix. Maturing Once the wine is clear and free of impurities, it is filled in black or white Oakwood casks and kept for maturing, the maturation period varying greatly for different types of wines. Champagne, for instance, is never matured while other wines may be matured for 3, 6 or 9 months or even for a number of years. Champagne and other sparkling wines are bottled, gassed and ready to consume after finning or filtration - the second fermentation takes place in the bottle itself, using the natural sugars and yeast present in wine, in the presence of air in the bottle. Once a bottle has been filled, ie, the wine has been glassed, the wine will not mature further. The wine - filled casks are kept on rocks in the cellar to age, the period depending upon the type of wine. White wines are usually matured for 3 to 6 months and are best consumed when young. Maturing makes the wine mellow and smooth

and removes harshness. Oakwood is porous and allows enough air into the wine to make it mellow, but not enough air to oxidize the wine into vinegar. The wine also acquires colour from the Oakwood casks. Oakwood casks, on being repeatedly used, become seasoned, and after a certain period of time, also stop imparting colour to the wine. Prior to maturing, the casks are subjected to the process of ‘Sulphuring’. This consists of soraying or gassing the empty casks with Sulphur di-oxide, 15 to 20 days before filling them, and then drying them in the sun. Similarly, bottles and corks are treated with sulphur di-oxide and placed upside down to prevent microbial growth. In the case of sherry, the Solar system of blending and maturing is used which involves blending of sherry from two or more vineyards. 1.34 Food And Wine Harmony Wine and Food pairing is an art of matching food dishes with wine to enhance the dining experience. Paper - II Food and Beverages Services - II 75 This is

one of the most difficult jobs for sommeliers to match perfect wine with a food. Most of the wine critics believe that the most basic characteristic of pairing food and wine understands the balance between the weight, flavor, and texture of food and wine. Rather than following set rules, for example, specific wine goes with particular cuisine or food and white wine with white meat and red wine with red meat. Apart from that, traditional rules, in recent years, scientific method of balancing food and wine is been taken into consideration and it all being evaluated by the sensory analysis. The concept behind matching is that some elements of food and wine reacts opposite to each other and by balancing the elements will make the dining experience more enjoyable. Fig 1.1 Food and Wine Pairing 1.35 Storage of Wines Storage is an important task for wine that is being kept for long-term aging. While most wine is consumed within 24 hours of purchase, fine wines are often set aside for

long-term storage. Wine is one of the few commodities that can improve with age but it can also rapidly weaken if kept in poor conditions. There are three direct factors effects on a wine’s condition are light, humidity and temperature. A fourth consideration can be security for expensive wines. Historically the storage of wine was handled by wine merchants but since the mid-20th century consumers have been increasingly storing their own wine in home-based wine cellars Three factors that have the most pronounced effect on wine in storage: light, humidity and temperature. Light Strong, direct sunlight light can badly react on wine so keep it in the dark store all wines away from light, especially direct sunlight and fluorescent 76 Hotel Operations fixtures. UV rays can cause wine to be ‘light struck,’ giving them an unpleasant smell. Darker bottles (such as light green and blue colored) are better protected If it not exposed to light occasionally, try to make sure it’s

light from incandescent or sodium vapor lamps. Humidity Some degree of humidity is required in order to keep wines with cork enclosures from drying out. Even when wine bottles are stored on their sides, one side of the cork is still exposed to air. If the cork begins to dry out, it can allow oxygen to enter the bottle and possibly causing the wine to spoil or oxidize. Temperature Keep the temperature constant for extended aging of wine (over 1 year), refrigeration is a must in most parts of the world; even a below-ground cellar is not cool enough. Wine storage temperature should not go over 75ÚF (24°C), for longer than brief spans of time. At 75°F, wine begins to oxidize An ideal temperature for storing a varied wine collection is 54°F (12.2°C) Fig 1.2 Temperature Wine Terminology (English &French) 1. Age : Maturing of wines and spirits in oak wood cask 2. Aperitif : Alcoholic beverage consumed before a meal as an appetizer 3. Aroma : Taste of wine in the mouth Paper -

II Food and Beverages Services - II 77 4. Bouquet : Includes all the different smells of a wine Aroma is more for young wines while bouquet applies to matured wines (Smell of wine in the glass). 5. Body : It is the global impression of a wine Wines are lightly bodied, medium bodied, full bodied depending on its thickness. 6. Blending : Mixing of two or more similar wines, may be of different ages, to obtain a better quality and taste. 7. Cask : A barrel-shaped container made out of oak wood, used for maturing and storing of wines, its capacity is 36 gallons. 8. Cocktail : A mixture of two or more alcoholic or non alcoholic beverages in a definite ratio. 9. Dry : White wine containing little sugar (1 to 9 grams per liter) 10. Vinegar : The natural evolution of the juice of grape, vine is only a way towards vinegar. Any wine might become vinegar 11. Vintage : Year of vinification 12. Yeast : Unicellular micro-organism (fungus) naturally present on the skin of grapes. It provokes

alcoholic fermentation and is indispensable in the elaboration of wine. 1.4 Beer 1.41 Introduction & Definition Beer is the world’s most widely consumed alcoholic beverage; it is the third-most popular drink overall, after water and tea. It is thought by some to be the oldest fermented beverage. Beer is produced by the saccharification of starch and fermentation of the resulting sugar. The starch and saccharification enzymes are often derived from malted cereal grains; most commonly malted barley and malted wheat. Un malted maize and rice are widely used adjuncts to lighten the flavour because of their lower cost. The preparation of beer is called brewing. Most beer is flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included. Beer is a portable alcoholic beverage fermented from malted barley and flavored with hops. The alcoholic content is between 3% to 5% and is known to be a very

refreshing drink especially in summer. 78 Hotel Operations 1.42 Types of Beer Lager : Lager beer is distinguished by the fact that the wort is the fermented by a bottom fermentation type of yeast (i.eyeast which is introduced at the bottom of the fermenting tanks) and then is stored in refrigerated cellars (lager) at freezing point for a period of six months. The process matures the beer. Lager is a german word meaning ‘store’ Pilsener lager is the limestone caves of pilsen in Czechoslovakia. Ale : Ale is synonymous with beer except that it is a term used for ordinary mild beer while better beer is referred to as “beer”. Porter : Porter is a black beer achieved by roasting malt. It is more malty in flavour, with less flavouring of hops, but sweeter then stout. This name originated from the fact that London porters used to drink this beer. Stout : Stout similar to porter in as much as the malt is roasted. It has a strong malt flavour and a sweet taste, but is heavier and

has a strong hop character than porter. This is a name given by the Irish and is almost similar to porter Draught beer : Freshly gassed beer. 1.43 Production of Beer Fig 1.3 Beer Production Paper - II Food and Beverages Services - II 79 Beer production Storage : Malt is received from suppliers. It is weighed and stored in bins. Screening : Foreign matter is removed from the malt. Mill : The malt is crushed and is known as ‘Grist’. Grist case : The grist is collected in a grist case for disposal to the mashing tun. Mashing Tun : In this vat, the grist is mixed with hot water and mashed. The resultant liquid, known as ‘Wort’, is drawn off into a copper kettle. The shell of malt that is left behind in the mashing tun is disposed off as cattle fodder. Copper cattle : The wort is boiled with hops and sugar to purify the mixture. Hop Back : The unused hops are strained off into the hop back for future fermentation while spent hops are used as fertilizers. Wort receiver : The

wort is pumped into refrigeration vats where yeast is added to start the fermentation process. Fermentation splits the word into alcohol and carbon dioxide, which is captured to create the fizz in the beer. Dropping Vessel : The fermented wort, which by now is a crude form of beer, is siphoned into a dropping vessel. The spent yeast is used as cattle fodder; while unused yeast is removed for use in future fermentation. Casking : The beer is filed into casks, which are stored in underground cellars where the temperature is cool. At this stage, finings are added to clarify the clear beer. Filtering : Beer is filtered to make it brilliant. Bottling : Beer is bottled and kept in conditioning rooms for the excess carbon dioxide to escape. 1.44 Storage Storage of beer : Followings are the ways for beer storage. 1. Beer must be stored in a well-ventilated cellar at the temperature range of 13-15°C (55-58°). 80 Hotel Operations 2. The casks received should be kept on the stillions and

should remain at least for 24 hours to allow it to settle after its journey from the brewery. 3. Tapping should be carried out 24 hours before it is required 4. Beer left in the pipe at the end of the day should be drawn off and filtered back into its cask. 5. High temperature fluctuations will spoil the beer and its must be avoided. Contents Of Beer 1. Water : 89-91% by weight 2. Alcohol : 3-5% by weight (in exceptional cases, up to 10-12%) 3. Carbohydrates, sugar or dextrin : 3-4% by weight 4. Protein : 04-05% by weight 5. Carbon dioxide gas : 04-05% by weight 6. Minerals, salts : 02% by weight 1.5 Sprits 1.51 Introduction and Definition Alcoholic is an odourless liquid containing either ethyl alcohol. Ethyl is potable whereas Methyl alcohol is fatal and used for industrial purpose only. Alcohol beverage contains ethyl alcohol. 1.52 Production Methods of Spirits 1. Pot –still method : Pot still is a method of distilling fermented liquid to make alcohol. this the olden method and

also known as traditional method. Advantages : The advantages of this method are as follows: • It produces spirits that are individualistic due to the presence of congeners. • Spirits with pronounced aroma are produced. • Small quantity of wash can be distilled. Disadvantages • It needs more time and labour. • It is costly to operate, Paper - II Food and Beverages Services - II 81 • Still need frequent cleaning and refilling, often after each distillation. Fig 1.4 Product of Sprit 2. Patent still method : Patent still is the fastest and quick method of making spirit. it is also known as Coffey still, factory still, column still. In this system the alcohol is separated from the liquid by hot steam and the end product is ‘congener-free’; it has high alcohol content. Advantages The advantages of this method are as follows • It does not required too much of labour, cleaning, and refilling, • More quantity is produced as compared to pat still method. • It is

cost-effective. Disadvantages The limitations of this method are as follows • It is not suitable for distilling small quantity of spirits. • Aroma and other essential elements that are required in a drink may not be achieved. After manufacturing, most of the fermented and distilled drinks are aged before bottling to mellow them and to make them acquire unique characteristics. 82 Hotel Operations Fig 1.5 1.53 Production of spirits Whisky : Whisky is obtained by the distillation of grains, particularly barley malt, and is aged in oak wood casks for minimum of 3 years for scotch whisky, a minimum of Irish whisky. Regular scotch whiskies are matured for 312 years, premium scotch or Deluxe premium scotch are matured for 12-20 years and the finest old ‘Blue label’ for a minimum of 20 years. Whiskies are coloured by the addition of desired colour caramel. It is distilled either, by the pot still method (which gives body) or patent still method (which gives volume). Brandy :

Brandi is obtained by the distillation of fermented grape juice and is suitably matured in oakwood casks for a minimum of 3 years. Brandies are never coloured because they obtain a beautiful amber colour from the black oakwood casks. Brandies can be matured up to a period of 70 years (usually used for blending purpose). • One star - Matured for two years • Two stars - Matured for two to four years • Three stars - Matured for five to eight years Paper - II Food and Beverages Services - II 83 V.O Very Old V.OP Very Old Pale V.SO Very Superior Old V.SOP Very Superior Old Pale (matured for 50 years) V.VSOP Very Very Superior Old Pale Rum : Rum is spirit made from sugar cane products such as molasses, sugarcane juice, or sugarcane syrup. The rums produced from molasses are called industrial rums and those produced from pure can juice are called agriculture rums (rums agricole). Rum is produced in all sugarcane producing countries of the world. The most

important countries are West Indies (Jamaica, Trinidad, and Barbados), Puerto Rico, Guyana, Cuba, Haiti, South Africa, Venezuela, United States and Australia. The word ‘rum’ is probably derived from the latin term for sugarcane saccharum, which means ‘sweetness’. The rum was first produced in the seventeenth century in Barbados. Gin : Gin was first produced in Holland in the sixteenth century as a medicinal spirit, flavoured with the oil of juniper (“genievre” in French’; “jenever” or “genever” in DutchAnglicised to gin). The spirit was brought to England and acquired sufficient popularity in places such as London, Portsmouth, Plymouth and Bristol. Distilled gin is obtained by original distillation of mash or by the reinstallation of distilled spirits, with juniper berries and other plants, The grain formula consists of 75% corn, 15% barley malt and 10% other grains and the resulting spirit has to be mixed with distilled water as it is too strong to drink. Each

distiller has his own secret formula, which, in some cases has not altered since the first distiller made gin. There are several kinds of gin. Altogether “London dry” is the most commonly used. There are others not at all alike in flavour Old Tom gin is slightly more perfumed and sweeter; Golden gin is a dry gin and because it is aged, is gold or straw coloured, but the distiller by law cannot make any age claim; Plymouth gin is the driest of all and is produced by one distiller onlyCoates and Co. The sweetest is Sloe gin-a mixture of dry gin and sloe berries Vodka : Vodka was produced in Poland and Russia in the twelfth century and has been a favorite drink in these countries ever since. The traditional way of drinking vodka is to gulp the chilled drink neat accompanied by nibbles of food. Caviar and smoked salmon go very well with vodka In Russia, Vodka 84 Hotel Operations has different flavorings, from chocolate to cayenne pepper. This drink has now gained global

popularity as a good cocktail mixer. It is an alcoholic distillate from a fermented mash of grain. In the making of genuine vodka, nothing is added to the neutral spirit .All its characters are removed, leaving it odourless, tasteless, colorless and smooth. This gives you the advantage of being able to add to it your favourite non-alcoholic beverage while mixing drinks. It has an alcoholic content of 40% Tequila : Tequila is an alcoholic spirit that is created from the sap of the blue agave plant, through a process of distilling and fermenting. The drink originated around the town of Tequila, in Mexico where the blue agave plant grows plentiful due to the red volcanic soils found there. The blue agave plant is a relative of the lily, not a cactus as many people believe and has been cultivated for at least 9,000 years. By law, tequila is produced solely in the Mexican states of Jalisco, Guanajuato, Michoacán, Nayarit, and Tamaulipas and cannot be produced in any other country. 1.54

Different Proof Spirit Alcohol proof is a measure of how much ethyl alcohol is present in a beverage. The term ‘proof’ is originated in the 18th century In earlier days, distillers used to test the alcohol content of their products by mixing them in equal proportions with gun powder and then lighting the mixture. If there was no flame, it meant that the product was under proof, or too weak. If it exploded, or burnt with too strong flame, it meant that it was too strong or over proof. If it burnt with steady flame, it was just right, or 100 proof. • American Proof : American introduced their own system, which was reasonably logical when they decided that Sikes was not an exact scale, in this scale, pure alcohol is 200 proof. Consequently, 100-proof whiskey contains 50 per cent of alcohol by volume; 86-proof whiskey contains 43 per cent of alcohol by volume. • British Proof (Sikes scale) : This scale is used in the United Kingdom. It is introduced by Bartholomew Sikes in

1816alcoho strength is shown in ‘degrees proof’ (i.e, ‘proof’) • Gay Lussac (OIML Scale) : (Organization International de metrologie Legale) system has become mandatory in the European Union since 1980. In modern days, most of the countries follow this system. This is very similar to Gay-Lassac system except OIM measures alcoholic strength at 20 C. the strength of acoho is epressed as ‘% alc/vol’ Paper - II Food and Beverages Services - II 85 Various scales to denote alcoholic strength of a liquid Scale No Alcohol Pure Alcohol Shown in Units Example Sikes 0 175 °proof 70 °proof Gay-lussac 0 100 °GL 40°GL American 0 200 Proof 80 proof OIML 0 100% alc/vol or 40% alc/vol % abv Summary The members of the wait staff face different challenging situation during the course of routine work. Which they should be able to handle sensibly with confidence. Guest of various age groups visit the restaurant for their needs Physically-challenged guests

need to be shown great care and concern and special attention should be given to them. There could be many situations other than the once discussed here-the management should device a policy to deal with such situations and empower the staff to handle them accordingly. The staff should be trained regularly to handle various situations so as to ensure good meal experience, strong relationship with guests, and safety on the people. Key Terms Alcoholic : An odourless liquid obtained from the Distillation Ageing : It is the period of storage in oak casks or other containers Distillation : The process of cooling heated liquid vapour to give a purified and concentrated liquid. Dry: It means No sugar or sweetness remaining; a fruity wine can be dry. Fermentation : It means conversion of sugar to alcohol and co2 by yeast. Liqueurs : A sweet end and flavoured spirit Malt : It is a germinated cereal. Molasses : Mash of sugar juice and water OP & UP : Over proof and under proof 86 Hotel

Operations Sparkling wines : Wines that are aerated Toasting : It is the process in which the inside of the barrel is roasted by heat source. Yeast : It is a living single-celled organism Assignments 1. Draw the chart of classification of beverages 2. Collect the all types of alcoholic beverages bottles and observe the information on the bottle label (such as producing country, manufacturing, alcoholic strength, ageing etc.) Short Answer Type Questions 1. Define a beverage 2. What is an alcoholic beverage ? 3. What do you mean by fermentation ? 4. What is wine ? 5. What is tequila ? 6. What is proof ? 7. Expand UP and OP Long Answer Type Questions 1. What is wine? How do you classify the wines and explain them 2. Explain about types of beers with the examples 3. Explain the pot-still and the patent-still methods 4. Write a short notes on (a) Whisky (b) Brandy (c) Rum 5. What is proof ? Explain various scales used for measuring alcoholic strengths. UNIT 2 Dispense &

Cocktail Bars Structure 2.1 Introduction and definition 2.2 Bar layout- physical layout of bar 2.3 Bar stock- alcohol & non alcohol beverages 2.4 Bar equipments Learning Objectives After studying this unit, the student will be able • To know cocktail bars and the lay-out of the bar • To identify the bar equipments a • To identify the bar stock 2.0 Introduction Bar is a licensed place selling all kinds of alcoholic beverages to the customers. Bars are found in hotels, resorts, clubs, casinos, and many such establishments and they can also be operated as independent units. Bar is one of the key revenue generating areas of the food and beverage (F&B) department of the hotel industry. The main function of the bar is to serve the alcoholic drinks in the appropriate glassware according to the customers ‘ preferences. Types of bars : Bars are classified by their functions and set up. The operations are defined by the purpose. Mainly bars can be of two types One of 88

Hotel Operations them is called ‘cocktail bar’ and other one is ‘dispense bar’. Although they are different by their functions, the controlling procedures are very much similar in both types of bars. In star hotels one or more cocktail bars and at least one dispense bar should be in operation, but the individual or standalone bars may not require any dispense bar as all the drinks are served from one counter. The following points would help you describe and differentiate both bars: 1. Dispenser bar • This is also known as support bar. • Dispense bars are mostly located in black are (off-guest view). • Main function of this bar is to provide mixed drinks and liquor to food and beverage outlets. • This bar should have large storing capacity to store enough liquor match banquet requirements. • Establishments are not required to focus on dispense bars decore and ambience. • Usual staffing in this is one bartender per shift with a helper. • This is not a point of

sale. It only provides drinks against beverage order ticket from different outlets. 2. Cocktail bar • This is also known as public bar, main bar, and guest bar. • The drinks are served on the bar counter and also on guest tables. • It has large display of liquor to attract and give choice to the guest. • This bar directly caters to the guest and it has a service design. • Décor and ambience are integral parts of the cocktail bar. • It is itself an food and beverage outlet. • Budgets are made and targets are set for this type of bar as it is a point of sale. • It has seating arrangements for guests to sit and have their drinks. • Mixed drinks or cocktails are prepared on the bar counter which is visible to the guest. • Staff working in cocktail bars must have selling skills and should posses showmanship. Paper - II Food and Beverages Services - II 89 2.1 Bar layout- physical layout of bar The physical design of a bar can lead to overcrowding, aggression, and

violence. The images below show possible layouts for a bar The first image shows a potentially crowded bar, and the second shows a potentially lesscrowded bar. Fig 2.1 Crowded Bar Layout Fig 2.2 Less Crowded Bar 90 Hotel Operations 2.2 Bar stock- alcohol & non alcohol beverages The stock that we maintain in the bar will set image for the establishment. Ideal stock should include popular brands, premium brands, regular brands, and poring brands. It should balanced in such a way that guest should get variety and at the same time it should not be very expensive to hold the stock. The quality and mix of the stock influences both the ‘bar menu’ and bar ‘display’. Fig 2.3 Bar Stock Alcohol While selecting the stock, the following points should be considered • Class of the guest • Local popularity • Suppliers and easy of purchasing • Storing capacity • Continuity in supply • Variety and menu balance While setting the bar stock level for both alcoholic and non

alcoholic beverages, one should consider the popularity and movement of a particular brand. The fast-moving brand s should have higher par stock level then the slow-moving brands, but one must make sure that all the brands on the menu are available all the time. Paper - II Food and Beverages Services - II 91 2.3 Bar Equipment Being well equipped is one of the basic steps to running a successful bar. As well as having the right tools for the job, your equipment should be good quality and durable. Can Opener Useful for opening cans of fruit and syrup. Corkscrew For opening wine and champagne bottles. Cloths For wiping surfaces and equipment. These should be damp and not wet. Cutting Board For slicing fruit and other garnishes. This should be heavy and laminated Bar Towels These are 100% cotton and have sewn edges for durability. Use these along with cloths to keep things clean. Make good use of times where you have no guests to clean bottles and wipe surfaces. Bottle Opener For

opening screw top bottles. Bottle Sealers For keeping liquors and other bottle contents fresh. CocktailShaker Essential for blending ingredients in cocktails and mixed drinks. Use a short, sharp and snappy shaking technique unless otherwise stated. There are many cocktail shakers available mostly all get the job done. Choose one that’s right for you. Always pour the least expensive ingredient into the cocktail shaker first, and then if you find you’ve made a mistake, you’ve not wasted the expensive liquors. Electric Blender Many cocktails require a blender to blend the ingredients smoothly together. Useful for drinks with fruit pieces or ice cream etc 92 Hotel Operations Grater To grate spices like nutmeg and others. Ice Bucket A metal or insulated ice bucket keeps your ice cold and clean. Ice Tongs and Scoops Use these to add ice to drinks. Never handle ice with your hands, it’s not only unhygienic, but the heat from your hand will begin to melt the ice. Don’t use

glassware as a scoop it’ll break or chip at best, then you’ll have blood and glass in your ice. Bar Spoon A bar spoon with a long handle and a muddler end will allow you to mix and measure ingredients as well as crush garnishes. Measuring Cups Normally glass or chrome with incremented measurements imprinted up the side. These are needed for accurate measurements They usually come with a set of measuring spoons which are needed for the smaller quantities. Mixing Glass Useful for long drinks where it is required to mix the ingredients without shaking. Sharp Knife For cutting fruit and garnishes. Strainer Removes the ice and fruit pulp from juices. This may come with a cocktail shaker. Summary Bar is the most important revenue-generating are in Food and Beverages Service outlets which needs proper supervision and control. The staff working in the bar may be tempered to drink or sell the liquor without any accountability. Bar should also provide the all the brands which are available

in the market including alcoholic and non alcoholic beverages to satisfy the guest expectations. Paper - II Food and Beverages Services - II 93 Key Terms Bar : A facility that dispenses alcoholic beverages, refreshing drinks and cocktails. Bar die : It is the vertical structure supporting the top of the front bar which separates the customer’s side from the bar tender’s work area. BOT : Bar Order Token Frappe : Crushed ice Mixes : In the bar operation, it refers to soda, tonic water, juices, and other effervescence drinks that are added to the drink. Par stock : It is the stock level of each liquor, wine, and beer to be maintained at the bar at all times. Assignments 1. Visit a nearby well-stocked busy bar and observe the poring method, the equipments used in the under bar and the back bar. Observe the design of the bar. Find out the complimentary snacks offering during drink service and their portion size. Short Answer Type Questions 1. What is a bar ? 2. Explain the

following terms (a) Bar die (b) Par stock 3. What all the points to be kept in mind while selecting the bar stock? 4. What is cocktail shaker? Long Answer Type Questions 1. List out the various equipments are used in bar 2. Draw the layout of model bar with neat label 3. Differentiate between dispense bar and cocktail bar 4. Describe the bar stock 5. What is a cocktail bar? 94 Hotel Operations UNIT 3 Function Catering Banquets Structure 3.0 Introduction 3.1 Banquets 3.2 Buffer Learning Objectives • To find out the importance of catering • To understand types of banquets organization • To identify various service methods of buffet • To analyze banquet booking procedure • To understand plan of buffet and other factors 3.0 Introduction Function catering refers to service of special functions for specific group of people at an assigned time, the food, beverage, and other facilities offered being predetermined. Function catering may vary in its size and importance

depending on the type of function and the number of people expected for it. It includes anything from a simple snack service to a state banquet and from a small birth day party to a grand trade exhibition. The function may be organized either within the premises of the hotel or outside, according to the host’s wish. Paper - II Food and Beverage Servic - II 95 3.1 Introduction to Banquets The word banquet literally means –sumptuous feast. Banquets are arranged to cater for a large number of people. It may be in honor of a visiting guest, dignitary, birthday or marriage. The need for a banquet arises because of: 1. Lack of time 2. Space problems 3. Lack of kitchen equipments In all cases the Banquet manager has to be consulted. 3.11 History of catering Most people have been to an event that was catered by a professional catering company. Catering enters peoples’ lives during some of their most important times: weddings, baby showers and anniversary parties, just to name a

few. Have you ever wondered just when catering actually started? Catering can be traced back to the 4th millennium BC in China. During this time in China as well as in Ancient Egypt, Greece and the prosperous times of the Roman Empire, catering was used to provide food for soldiers on transportation and trade routes. It was also critical in the Christian Pilgrimages to Rome and other travelers throughout Europe. During the Middle Ages catering spread throughout Europe 3.12 Types of Banquets Depending on the nature and solemnity to; the occasion, banquets may be: (a) Informal (b) Semi-formal (c) Formal (a) Informal Banquet : No set plan of seating is followed here. There is no top-table, and service is indiscriminate of sex and rank. (b) Semi-formal Banquet : These take place at company boardmeetings. A top table is allotted at which the senior-most guests are seated according to their ranks. Formality and stringency of seating are maintained only at the top table. The rest to the

guests are dispersed without discrimination at individual tables or sprigs. 96 Hotel Operations (c) Formal Banquets : Elaborate arrangements are required in this case. Formal banquets are given by heads of state in honor of visiting dignitaries The arrangements are made much in advance. The number of people, their designations, space required staff requirements and the menu are planned in advance. Elaborate seating arrangements are indispensable in the case of formal banquets. In fact, after each seat has been numbered and identified, a table plan is printed behind each menu-card, it is issued in advance –otherwise it is given on the invitation card, if possible, by allotting a number to each guest who will find his seat according. It may be mentioned that no guest is led to his seat unless the banquet is unusually large and the guest finds it difficult to locate his/her seat. Often a place-card bearing the name of the guest is placed; on the cover for their convenience. An

elaborate system of service is followed in all formal banquets. This system necessarily includes a battery of lights in red, amber, green the changing of which is controlled by the banquet manager. There are similar lights in the pantry and an individual light is interpreted accordingly by the waiter. A systematic and symmetrical design is aimed at even during service. Thus all waiters march into the dining hall in single file and branch off to respective sprigs. They stand back from the table at specific distances after service. They return to the pantry in the same fashion guided by the lighting system. 3.13 Organization of the Banquet Department Banquest Manager Banquest Secretary Banquest Sales Manager Banquest Supervisor Banquest Sommelier Banquest Chef Waiters Banquest Cooks Casual Staff Stewarding Staff Paper - II Food and Beverage Servic - II 97 3.14 Duties Responsibilities Banquet Staff In large first-class establishments there is generally a small nucleus of

permanent staff dealing with banqueting alone. These would include the banquet manager, one or two assistant banquet manages, one or two banquet head waiters, a dispense barman and a secretary to the banquet head waiters, a dispense barman and a secretary to the banquet manager. In smaller establishments where there are fewer functions the necessary administrative and organizational work would be undertaken by the Manager, Assistant manager and head waiter. The Sales Administration Manager The main object of the sales Administration Manager is to sell the banquet facilities of a hotel to a client, and where necessary make the initial approach and contact. After this he refers the client to the banquet manager concerned These must be well-presented and therefore act as a good selling point for the hotel concerned. The menus should be variable with a choice for each season of the year and include foods of the seasons. The price range should be variable as well. He must at the same time

be a man of ideas For very special occasions, he should be able to make suggestions for the function. Banquest Manager He has the entire administrative responsibility. He meets the prospective clients, and discusses arrangements with them concerning menus, table plan, costs, wines, bands, toast-master etc. he must send, to all the departments concerned, a memo, informing them about the dates several of functions, numbers, and any further details that might be required by a certain department. Secretary Works with the banquet manager and is responsible for handlings all incoming and outgoing mail, for seeing to it that all memos dictated are sent to the appropriate departments and for the correct filling of all correspondence. The secretary handles all telephone calls, and in the absence of the banquet manager many take provisional bookings for functions ensuring that the details are entered on the correct form (Banquet Memorandum). Bookings are generally made in one of three ways-by

telephone by letter, or by interview. All enquiries, however made, should be confirmed by letter. Banquest Head Waiter/Supervisor He is in charge of the banquet suits and their organization for various forms of functions. He is also responsible for the engaging of staff, on a casual basis, to cover the various duties at a function. 98 Hotel Operations This shows results in that the staff works well together as a team producing a good all-round service and the result benefits both the clients and management. The casual staffs are normally paid by the hour and also give a meal as part of their contract. Dispense Barman If he is a member of the permanent banquet staff, he is responsible for the allocation of bar stock for various functions, the settings up of the bars, the organization of the bar staff, control of stock and cash during service and for stock-taking when a function is completed. He is also responsible for the restocking of the banquet dispense bar. Banquet Head Wine

Waiter Works sometimes in conjunction with the dispense barman. If there is no permanent dispense barman he may take over the latter’s duties together with those of organizing the banquet wine waiters and allotting them stations, giving them floats if there are cash wines and discussing the service with them. Permanent Waiting Staff These are usually experienced chefs de rang who can turn their hand to any job concerning the banquet and who generally do most of the mise-enplace before the function, that is the laying of tables. Casual Staff Case is taken as to the type of staff employed. They normally report approximately one hour before a function commences. They are allocated stations and given a brief talk with regard to the procedure for the service of a particular function. After service they are paid and then dismissed Porters There are generally two or three porters on the permanent banquet staff. They are the essential members of staff as there is a great deal of heavy work

to be carried out. A waiter at a banquet is generally expected to serve between 8-10 covers on a station. Establishments are very in their service of guests at banquets Generally the waiter commences at one end of his station and works along to the other end. He may however commence at the left of his station for one course and for one course and from the right of the host and then right around the table. Apart from the top table no precedence is given to rank or sex at banquets. The waiters are numbered, once the stations are allocated, so that the Paper - II Food and Beverage Servic - II 99 waiter with a station furthest from the service entrance will be nearer to the head of the queue at the hotplate. A Banquet Wine Waiter The serves approximately 25covers, but this depends on the type of function, the amount of wines on offer, and whether any wine is inclusive in the price of the menu or if cash drinks are being served. The wines waiters normally aid the food waiters with the

service of vegetables and sauces for the main course. 3.15 Sales In order to competitive, hospitality operations must aggressively market their banquet services. The sales coordinator is responsible to prepare a sales kit to show to customers. The sales department 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 meetings, seminars, training programmes etc. Customers like to see some physical evidence behind the words of the sales coordinator. This physical evidence is the banquet sales kit The kit is an attractive folder comprising the following: 1. A personal latter from the banquet manager inviting the customers to the facility. 2. A list of amenities such as parking, dressing rooms, ambience and includes projection equipment, audio equipment, partitions, screens, stationary, lecterns, etc. 3. Plan of the function rooms including layouts of foyers, equipment power

points, ceiling heights, guest toilets, etc. 4. Accommodation facilities and special rates if the banquet is part of a hotel. If not, they can quote the pre-negotiated rates of a referral hotel. 5. List of services like flowers, stage set-up, deejay, etc 6. Traffic maps leading to the banquet hall including parking area 7. Choice of two table d’ hote menus 3.16 Booking procedure at the initial meeting of the banquet manager and the client a file is opened recording all points mentioned concerning this particular function and to hold all correspondence received. If the enquiry is not immediately a firm 100 Hotel Operations booking then the provisional details are only penciled in until the booking is confirmed. It is then inked in The banquet manager usually has the available specimens of luncheon and dinner menus with the costs per head and photographs of the various table lay-outs for different numbers. This gives the client clear picture of the facilities available in the

price range he can afford. Points to be Remember Booking Time After the initial meeting and the booking have been confirmed the following points are noted: Type of function, date, time, number of covers, price per head, menu: method of service, wines: inclusive or cash, type of organization, table plan, toast master, band, place cards, seating plan, type of menu for printing, specialist information: vegetarian, non-vegetarian and like. 3.17 Banquet menus Great care must be taken when compiling a banquet menu, as the functions are booked well in advance. Sometimes they may be booked for the next season. There are various points to be considered while preparing the banquets menu such as occasion, type of the service required, price per head, time of the service, and guest’s choice etc. It is always advisable to keep a set of menus cards along with the tariffs at the banquets sales office. These can be help full to the guest at time of booking to select the menu from out of choice.

Sometimes the chef’s involvement is required while accepting the guest’s choice. Also, few other factors need to be considered when planning a banquet menu. Them or nature of the function: the menu should match occasion. Budget: the menu must match the guest’s choice and budget. That is price per pax should be able to pay for it. Clientele: the menu should be planned based on the class of people attending the function. This factor greatly effects the menu planning Time: the length of the menu has direct impact on the duration of the meal served. 3.18 Banquet protocol & toasting Toasts are generally offered at times of celebration or memorial, including certain holidays, such as new year’s eve. Other occasions include retirement celebrations, housewarming parties, birth days, etc. The protocol for toasting at weddings is comparatively elaborate and fixed. At a wedding reception, the father of the bride, in his role as host, regularly offers the first toast, thanking the

Paper - II Food and Beverage Servic - II 101 guests for attending, offering tasteful remembrances of the bride’s childhood, and wishing the newlyweds a happy life together. The best man usually proposes a toast in the form of best wishes and congratulations to the newlyweds. A best man’s toast takes the form of a short speech (3–5 minutes) that combines a mixture of humor and sincerity. The humor often comes in the shape of the best man telling jokes at the groom’s expense whilst the sincerity incorporates the praise and complimentary comments that a best man should make about the bride and groom, amongst others. The actual “toast” is then delivered at the end of the speech and is a short phrase wishing the newlyweds a happy, healthy, loving life together. The maid of honor may follow suit, appropriately tailoring her comments to the bride. The groom may offer the final toast, thanking the bride’s parents for hosting the wedding, the wedding party for their

participation, and finally dedicating the toast to the bridesmaids. 3.2 Buffet 3.21 Introduction Buffet can be referred as an arrangement or a shape of service normally found in many catering establishments. The concept is food is placed on the tables which is covered with clean cloths & displayed in an attractive manner. Normally foods are portioned in chaffing dish or in platters & placed on the top of large tables. The service of food normally found it self service or assisted service done by the waiters standing behind the counter or buffet tables. This style of arrangement and service can takes place in catering outlets either inside the premises or outside. This type of setup & services involves lots of things including good food, grand ambience, comfortable spacing, well trained & friendly staff& the support of other facilities & man power to conduct the activities in grand manner. Types of buffet There are three types of buffet. They are: 1. Sit down

buffet 2. Stand up or fork buffet 3. Finger buffet 1. Sit down Buffet As it’s evident by the name itself, other factors like food display remain to same, the only difference is that after helping himself the guest sits down to 102 Hotel Operations have his meals. The table setting required in this case is just like any other occasion If there is wine to be ser, served along with the food, glasses are put in advance on the tables and wine is served by the waiters. A sit – down buffet is as good as any formal meal and it serves a more useful purpose for the host, as a meal of this kind is more successful in infusing a certain lightness in the atmosphere and at the same time remaining ‘formal ‘ also. 2. Stand- up or fork Buffet As the name suggest, there is no provision of elaborate cutlery, hence the name ‘fork buffet’ since one can’t use a kind and fork when one is eating while standing. Special care is taken in the kind of food that’s chosen for such a meal. It

must be made sure that it’s easy to eat and can be eaten with a fork. Anything that would need a knife is avoided. Curry, casseroles with rice and noodles Fish and meat salads selected on the right for such a buffet. 3. Finger Buffet Another kind is – finger buffets and this signifies the kind of meal where usually only snacks are served and no cutlery is required. The food served is usually dry and of a size that can be taken without any inconvenience. Display Display in the buffet is a very important aspect which reflects the image of the hotel, staff, facilities etc. Care must be taken to display the items with almost interest, appealing & admirable. Normally the following important measures could be taken in consideration while display. They are • Arrangement of the dishes – starter to finisher. • Conformity in arrangement. • Usage of chaffing dishes, platters other equipments – match the type of food & present accordingly. • Carving/flower arrangements

could be kept as centerpiece for attraction. • Avoid dumping more dry foods or gravy based continuously. • Cleanliness & hygiene is very much essential. Paper - II Food and Beverage Servic - II 103 • Cloths, equipments chosen for buffet arrangement could match with the décor of the hall. • Display should not be over crowdy. • Foods can be displayed in one large counter or it could be separated to more counters based on the dishes on the menu. • Provision must be made to distinguish vegetarian / non vegetarian dishes putting them in different counters based on the guest requirements. • Indicators tags are to be placed in front of the dishes. 3.22 Factors to Plan Buffet Planning for buffet is an interesting exercise which involves reasoning & fulfilling the practical needs and the satisfaction of customers. The main factors to be considered for the planning & arranging of buffets normally depend upon the following a) Space problems b) Lack of equipments

c) Availability of infrastructure d) Type of menu e) Amount to be spent by the guest / budget f) Type of function g) Taste & trends etc Area Requirement Planning the space / area for the buffet is to be a considering parameter. In calculating the area / space required you must keep in mind are following. • No of pax / persons More persons – l shape, corner, theater style, free style etc Fewer people – t shape, u shape etc • Type of menu • Service procedure • Fulfilling the practical needs 104 Hotel Operations • Uniforming in the arrangement – avoid over crowd • Comfortable work space • Trape free going ways • Maximum profit with minimum utilization. The above mentioned could be analyzed and the area to be selected for the service buffet style functions. Summary The society of today organizes functions frequently for various occasions which may be formal or informal. Due to non-availability of time and the function venue, they depend largely on the

service provides. The banquet of the hotel which has function suites of various dimensions, food and beverage facilities, and other a v equipment take up the responsibility of organizing the function on the behalf. Key Terms Food: This includes a wide range of styles and cuisine types. This can be by the country or variations of cuisines within the country or a particular type of specialty cuisine. Beverage: Includes all alcoholic and non alcoholic drinks. Alcoholic beverages include wines and all other types of alcoholic drinks such as cocktails, beers, spirits and liqueurs. Non alcoholic beverages include bar beverages such as mineral waters, juices, squashes, aerated waters, tea, coffee, chocolate, milk and milk drinks as well as all other market proprietary drinks. Banquet: It is a formal meal followed by speeches. However, in the hotel industry it means all kind of function catering. Budget: Estimated income and expenses for a particular period is called budget. Catering: This

term is rightly defined as professionally organizing the supply of food and beverage and managing social events. Meeting the basic need s of food and beverage service and also accommodation. Commercial catering: A food committed to profit Cyclic menu: Series of fixed menus for a set period, which are repeated for a particular period. Such menu is followed in hospitals, hostels and industrial catering. Paper - II Food and Beverage Servic - II 105 Fast food: A place selling standardized ready-to-eat foods. Function prospectus: It is document of function date and time, guaranteed number of guests, menu, rate per head, and other facilities required. It is also a function contract sheet. Hospitality: The friendly and generous reception of guest, means providing facilities and making the guest feel at ambience, the quality of staff service and warmth all contribute to comport factor. Operations: Activities or group of activities which may earn revenue for the organization or which may

provide support to services which do not directly earn revenue Package: Rate for accommodation and meals for a certain number of days to promote sales. A package is normally offered in resorts Toast: It refers to raising a glass and drinking in honour of somebody or something during the function with short speeches. Assignments 1. Visit the business center of any nearby star hotel and find out the following details: a. Menu choice for different prices b. Buffet arrangements c. Formal function arrangements and food service procedure 2. If possible advised to go for outdoor catering Short Answer Type Questions 1. Define catering 2. What do you mean by term pax? 3. What is toat? 4. Write about function prospectus 5. What is cyclic menu? 6. What is a Package? 7. What do you mean by Budget? 8. Name the types of Banquets 9. What is the need of Banquets? 106 Hotel Operations Long Answer Type Questions 1. What is banqueting? Explain the different types of banquets 2. Draw the

organization chat of banquets department in large hotel 3. Discuss about For Buffet 4. Explain about function catering 5. Write the job description of a banquet manager 6. What are the factors to be considered while planning a buffet? 7. Explain the procedure of Banquets 8. Describe about Sales Kit UNIT 4 Food Cost Control Structure 4.1 Introduction to Cost Control 4.2 Definition And Food Cost Control 4.3 The Objectives And Advantages Of Food Cost Control 4.4 Basic Costing 4.5 Food Costing Learning Objectives After studying this unit, the student will be able • To know the importance, objectives and advantages of cost control • To know the basic food costing • To analyze the food control cycle 4.1 Introduction to Cost Control Food cost control is an essential element of any food and beverage establishment. When planning menus and deciding upon which range of dishes to sell, it is necessary to cost all the dishes and accompaniments to ensure that the desired profit margins

are being achieved. Effective food cost control allows the business owner / manager to establish. 108 Hotel Operations • Best purchasing practices • The actual cost of the food items purchased • A gross profit target • The correct selling price to the customer • A sales mix • Whether or not items are making the desired gross profit While the selling prices of dishes on many menus can be industry or sector led, often based upon what competitors are charging, this is not necessarily best practice. Owners and managers should know what their actual gross profit margins are on each food item they are selling - this in turn will allow the establishment to charge the correct selling price. Benefits Of Food Costing There are several benefits to applying a disciplined approach to food costing including. • It allows the Manager / Owner to identify items that are not achieving desired gross profit margins • It identifies areas of wastage and poor portion control • It

identifies areas of poor revenue control • It allows for control of staff meals • It aids menu planning decisions as well as identifying better sales mix options • It contributes to quality control • It aids the purchasing decisions by highlighting seasonality of foods and when costs are prohibitive 4.2 Definition And Food Cost Control Cost control has been defined as the guidance and regulation of the costs of operating an undertaking. To guide and regulate costs means to ensure that they are in accordance with the pre determined objectives of the business. Hence the notion of the guidance and regulation of costs pre supposes the existence of stated objectives as expressed in the policy statements and the budgets of the undertaking. Food cost control is simply cost control as applied to an undertaking operating food facilities. Paper - II Food and Beverage Service - II 109 4.3 The Objectives And Advantages Of Food Cost Control In many hotel and catering establishments,

the expenditure on food is the largest single element of cost. The maintenance of Food cost at pre determined levels are therefore of the greatest importance in ensuring the satisfactory profitability of each establishment. Even where catering is undertaken as a welfare facility food cost targets and costs ceilings are invariably imposed from above either in total or on a per unit basis. The main objectives of food cost control may be summarized as follows: 1. Analysis of Income and Expenditure: In financial accounts, stress is usually placed on an ascertainment of total quantities e.g sales, cost of sales, gross profit and net profit. In Food cost control on the other hand, much stress is placed on the analysis of such total quantities as between the various departments of the business. We are thus not satisfied with the ascertainment of the total gross profits of the business as a whole, but attempt to ascertain the cost of the profit on each department and each unit produced. 2.

Pricing of Food and Quotations: Another major objective of food cost control is to provide a sound basis for menu pricing and quotations in respect of banquets and special parties. Whilst often, menu prices are fixed by caterers by reference to prices charged by competitors, the correct approach to the problem is to determine menu and other prices in the light of the main costs and market considerations. Thus in addition to a knowledge of prices charged by competitors, the customers spending power etc, it is necessary to take into account the costs of the establishment. This can only be done by installing a sound system of Food Cost Control. 3. Prevention of Waste and Inefficiencies: As already noted, the purpose of control is to ensure that current results are in accordance with the pre determined objectives of the business. Invariably, such objectives are expanded in terms of targets for turnover, cost ceilings and profit margins. Clearly, if such targets are to be reached, all

possible forms of waste and inefficiencies must be prevented. In order to be effective in preventing waste and inefficiencies, a system of food cost control must cover the whole field of catering operations – from the purchase of the foodstuffs to the sale of the meals. It will be appreciated that as the catering process proceeds along the line along the line, linking the purchase of foodstuffs to the sale of the meals, there are numerous critical areas (e.g: receipt of the incoming goods, preparation of meals and cash control) at which considerable losses may be incurred. An effective system of food cost control will therefore place particular stress on such critical areas of control and in this way help the establishment to reach its pre-determined targets. 110 Hotel Operations 4. Data for Management Reports: An important function to be fulfilled by the food cost control system is the provision of data for periodical reports on food operations. It is said that the manager is

like a judge His judgment is only as good as the information supplied to him. Effective catering management pre supposes adequate food cost reporting which can only be based on a sound system of control. 4.4 Basic Costing In hotel industry the basic cost is classified into Materials (Food Cost, Labour Costs and Overhead Costs).It is very important to have a close watch on these costs as a little variation can badly affect the sale/profit of the hotel. In case the actual food cost is more than that of estimated food cost then the profit of the restaurant/food and beverage department will reduce and if the actual food cost is less than that of estimated cost then the guests feels cheated as either he has been served substandard food or the portion served to him is smaller than that of standard portion size. One must know that how to calculate the material cost, labour cost and overheads before seeing its relation to sales. Material Cost (Food Cost) : In material cost (food cost) one has

to take into account the opening stock ,fresh stores receipts, closing stock and the food consumed by staff or served as complementary to guests usually spoilage of food is charged to the material cost. Labour Cost : To ascertain the labour cost one must include apart from wages and salaries all other expenditure incurred on staff or on its welfare like medical reimbursement, leave travel concession(LTC), contribution towards Employees Provident Fund(EPF), Free Food , uniform, accommodation, interest subsidy on loan, telephone, etc. Overheads : All other costs like office expenses, rent, interest, light and power, water, gas and fuel, cooking coke and wood, advertisement and marketing expenses, miscellaneous expenses, etc are included under this head. 4.5 Food Costing Food cost is one of the major costs of the restaurant and there is always a risk of food cost going high and low due to the negligence of the staff. In case the food cost goes high then that means direct loss to the

hotel/restaurant; as the cost of sale(Food Cost) will go high and the gross profit(sale-food cost) will come down. On the other hand if the food cost is low then that means either the guest is given a small portion or he is served sub standard quality of food. This will subsequently result in losing permanent customers and hence will reduce the sale and the profit. Paper - II Food and Beverage Service - II 111 Food Control Cycle The control cycle of daily operation is an essential activity in the food and beverage establishment. There are different stages in food control cycle To control the food cost one must remember the following points: 1. Purchasing : The purchase department must ensure that the right quality of food, at competitive price and right quantity of raw material should be procured to keep the cost control. 2. Receiving and Storing of Raw Material : The raw material received by stores must be inspected for the quality and quantity desired, and in case found not up

to requirement should be returned to supplier for replacement. All stores must be stored at a proper place. It is saying that in stores there should be ‘a place for everything n everything in place’. The store keeper must ensure that no food item should get spoiled and if it happens then it is charged to storekeeper. 3. Issuing : All goods should be issued after a proper requisition The storekeeper must follow the rule of ‘FIRST IN FIRST OUT’ (FIFO), which means the goods received first are issued first. 4. Wastage : The wastage at all levels ie, Portioning, cooking, storing, etc should be as minimum as possible. The wastage of food should be avoided All trimmings of vegetables, bones, and other raw material wastes should be used to cook stock , soups ,gravies, sauces etc. 5. Proper Storing Of Cooked Food : In case the cooked food is left at the end of the day then it must be stored at a proper temperature so that it can be used on the following day, if so required. 6. Spoilage

: The cooks must ensure that there should be as far as possible no spoilage of food in the kitchen. 7. Ensure no food is served without bill : In case food is allowed to be picked up without proper bill then this will increase the food cost. 8. Portion Control : The chef must ensure that dish is as per the standard portion as both the larger portion and smaller portion is harmful to the hotel/ restaurant. A large portion will increase the food cost and a small portion will dissatisfy the guest. 9. Standard Recipe : The chef must ensure that always standard recipe should be followed, or otherwise, the guest may not always find similar standard of the dish and this will dissatisfy him. 112 Hotel Operations Summary Food cost control is therefore cost control as applied in hotels, restaurants, canteens and similar establishments. It is quite common in certain catering circles to regard food cost control as something wholly negative designed to cut costs in all directions. This is

quite wrong. The object of food cost control is to ensure that costs are neither more or less than they ought to be that they are in line with the financial and catering policies of the establishment. An important feature, which distinguishes food cost control from systems of cost control in other industries, is its materials costs orientation. In most aspects of food cost control, attention is directed to primarily to the cost of materials (cost of sales) leaving the cost of labor and other operating costs very much in the background. This is mainly due to the fact that in the short run, labor and other operating costs tend to remain fixed and are thus largely uncontrollable. Key Terms 1. FIFO : First in First out’ 2. EPF : Employees Provident Fund 3. LTC : Leave Travel Concession Assignments 1. Visit a nearby any restaurants and observe the quantity, quality, food costing in each establishment and make note on this. Short Answer Type Questions 1. Define food cost control 2. What

do you mean by standard recipe ? 3. Expand the followings (a) FIFO (b) EPF (c) LTC 4. What is overheads cost ? Long Answer Type Questions 1. List the various advantages of food cost control 2. What are the points must be remember, while controlling the food cost ? 3. Describe the basic food cost 4. What are the benefits of food cost control ? UNIT 5 Kitchen Stewarding Structure 5.1 Importance 5.2 Duties and responsibilities 5.3 Staffing 5.4 Record keeping 5.5 Inventory Learning Objectives After studying this unit, the student will be able • To know the objectives of the kitchen stewarding department. • Understand the duties and responsibilities of kitchen stewarding staff. • Define inventory, and understand the importance. • To know the procedure of record keeping. 5.1 Importance This is a very important department whose functional area is located in the kitchen just behind the back areas of the restaurants. This department takes care of the cleaning and proper

hygienic maintenance of all the crockery, cutlery, flatware, glassware and hollowware used for service in the various food and beverage outlets. 114 Hotel Operations 5.2 Duties And Responsibilities Stewarding is one of the important department in a hotel, it works for both food and beverage service and production department. The stewarding supervisor is in both large and small establishments. This Department holds necessary stocks of cutlery, glassware, Hollowware etc. The requiting ship was first made by the Banquet staffs. The supervisor’s responsibility to the recollect all the materials after the function was over. The stewarding department not only takes care of the silverware but also. They maintain cleanliness in the kitchen and the wash up area. The stewarding supervisor prepares the duty rotation for the staffs Their main work was to clean the kitchen vessels. They are also clean vessels which are used by the kitchen staffs. The standing supervisor takes care of both

washup area and issuing of service materials 5.21 Wash -Up Washing up is most important and the service area must be settled correctly so that the bridge can work speedily and efficiently when passing from the food service areas to the kitchen. The waiter should stock trays for duties correctly at the sideboard with all the correct size plates. The object of cleaning utensils is to remove any material from then on which micro organisms can develop and to destroy any micro organisms which are already present i.e to sterilize or disinfect. These objects can be achieved either (a) Hand Dishwashing. (b) Mechanical Dishwashing. (a) Hand Dish Washing Dish washing by hand can be done by the two sink method or by three sink method. The dirty is removed from the utensilized by spraying and rinsing under the forced water stream. Three sink method for hand Dish wash after the dishes have been sorted out and the dirt has been heat detergent solution in the first compartment. Dishes and utensils

must be thoroughly cleaned in a chlorine rinse from an effective germicidal treatment. The two sink method is the simplest and the most effective way of having germ free cutlery and utensils is with two sink method washing of utensils is done in the first sink Method which contains hot water (110°F – 115°C) and suitable detergents. After removing and draining from the sink, the utensils are transferred to sink number two, for rinsing and sterilizing. Paper - II Food and Beverage Servic - II 115 (b) Mechanical Dish Washing This method saves a lot of time and labour ensuring that a good supply of cleaned sterilized luxury is available. There are 3 main types. 1. Spray Types The dishes are placed in racks which side into the machines where they are subjected to a spray of hot detergents and water at 48°C – 60°C, water shower of 80°C. At this temperature they are sterilized and on passing out into the open they dry off quickly. 2. Brush Type Machine Revolving brushes are

used for scribbling of each article in hot detergent water. The articles used are then rinsed and sterilized in another compartment 3. Agitator Water Machine Basket of dishes is immersed by the mechanical agitation of hot detergent water. The loaded basket is then given a sterilizing rinse in another compartment Dish washing machine are expensive and it is regards to its use and maintenance are followed while operating them. 5. 22 Food Waste Dispensers Food waste dispensers are operated by electricity and take all kinds of rubbish including bones, fats, scraps and vegetable refuse. Almost every type of rubbish with reception of rags and tins are finely ground and then rinsed down the drain. It is the most modern and hygienic method of waste disposal care should be taken by handless not to push waste into machine with metal objects as this can cause damage. 5.3 Staffing Kitchen Stewarding Kitchen Stewarding Manager Supervisors Head Cleaners Cleaners 116 Hotel Operations Kitchen

stewarding manager : Is responsible for planning, organizing, directing and controlling the stewarding activity. He would control the kitchen stewarding stores and ensure that the kitchens and restaurants smoothly get their needs. Supervisor : He is responsibility to takes care about all availability and non availability of cleaning agents and breakage report of cutlery, crockery and glassware etc. Head Cleaners : They operate the dishwashing machine that cleans all service ware. Cleaner : These are the cleaning brigades, who clean kitchens and equipments and do other heavy works. 5.4 Record keeping Kitchen stewarding maintains some importance records relating to stocks. Some of them are stock purchasing records periodical inventory record, accidents and investigation reports, preventing maintenance record fire extinguisher record and breakage record these records are updated and maintained in kitchen stewarding office. 5.5 Inventory The term ‘Inventory’ refers to the stock of

purchased operating supplies, equipment, and other items held for future use in food and beverage operations. Summary A kitchen stewarding department plays an important role in the functioning of the both food and beverage service department and food production department. Although the operations of the kitchen stewarding department are mainly in the back area, it is still one of the most important departments. This department performs many important tasks such as supply of gas and coal to the kitchen, cleaning and maintenance of food and beverage equipments, cleanliness of kitchen and other areas, and handling staff cafeteria. Short Answer Type Questions 1. What is inventory ? 2. Who is kitchen stewarding manager? 3. Write the importance of the record keeping 4. Draw the organization chart of the kitchen stewarding department Long Answer Type Questions 1. Write the duties and responsibilities of kitchen stewarding department 2. Explain the process of the mechanical dish washing 3.

Describe the Food Wastage Dispensers