Most hotels do not have a separate Linen room for Restaurant. The main Centralized Linen Room, controlled by Housekeeping Department is responsible for providing clean linen to Restaurants time to time. The linen from Restaurants comprises of dinner napkins, cocktail...
Hotels & the Catering Industry as we know started in the 19th century with the development of major cities, easier sea travel & coming up of railways. During Mogul rule, the forts & their surroundings would cater to the needs of the traveller often in...
Catering dates back in the 4th millennium BC in China. The culture of grand eating and drinking was also present in old Egypt at that time. Most of the services were provided by slaves. The ancients Greeks are credited with making catering a trade by offering free...
The Food and Beverage (F&B) sector is a significant part of the hospitality industry, encompassing a wide range of services and business models. To better understand this diversity, the F&B operations are classified into two main categories: Commercial and...
Welfare Catering The provision of food and beverages to people to fulfil a social obligation, determined by a recognised authority, is known as welfare catering. This grew out of the welfare state concept, prevalent in western countries. It includes catering in...
The structure of the catering industry includes both commercial and non-commercial catering establishments. Some of the more popular and common ones are as under: Five Star Hotels These usually have several restaurants, grill rooms, ethnic (Indian, Chinese, Italian,...
Following are some French term related to F & B staff AmericanEnglishFrenchRestaurant ManagerRestaurant ManagerDirecteur Du RestaurantSenior CaptainRestaurant SupervisorMaitre de HotelCaptainHead WaiterChef de RangStewardWaiterCommis de RangBusboyAssistant...
Defined duties and responsibilities for every profile in the industry helps people to understand their role and provides clarity about the aims and expectations of the industry and how to reach them. It is important to run the industry properly and systematically as...
The restaurant staff is the front-line staff expected to manage, serve and satisfy clients walking in for food and beverage dining experience at a price. The restaurant staff should be extremely well groomed projecting high standards of hygiene, sanitation,...
The Food and beverage service department is seen to possess a very vigorous intra and inter departmental interactions in prospect of accomplishing works. This has also made the functioning of the organisation very suave. Positive mutual aid and harmonisation can be...
A catering establishment which offers a particular cuisine like Indian, Japanese or French etc, in a hotel. These restaurants in a hotel cater to the needs of the overseas tourists, in-house guests as well as a sizable number of local clientele. The bill of fare or...
Coffee shops play a pivotal role in the hospitality industry, serving as the main dining room in many lodging properties. Often the largest restaurant within a hotel, coffee shops cater to a diverse clientele, including hotel guests, local diners, budget-conscious...
Working class spend most of their active time at their place of work and perhaps with the exception of dinner, most people eat out of their homes. The responsibility to feed a vast number of people at their place of work lies primarily on the proprietors who also see...
A fast food restaurant, also known as a quick service restaurant (QSR) within the industry, is a specific type of restaurant that serves fast food cuisine and has minimal table service. The food served in fast food restaurants is typically part of a "meat-sweet diet",...
Grill Room is usually a smaller section in the Restaurant be it a Specialty Restaurant or a Coffee Shop. The whole idea of this area is to promote the showmanship of the Chef. It bewilders the psyche and the eyes of the customer or guests. It draws the attention of...
Banqueting is the term used to describe the service of special functions in an establishment which is separated from the normal dining or service area found in the various restaurants within the Hospitality sector. It involves service in special functions...
A bar is a retail business establishment that serves alcoholic beverages, such as beer, wine, liquor, cocktails, and other beverages such as mineral water and soft drinks and often sell snack foods such as potato chips (also known as crisps) or peanuts, for...
A vending machine is an automated machine that provides items such as snacks, beverages, cigarettes etc to consumers after money, a credit card, or specially designed card is inserted into the machine. Various types of food and snack vending machines exist in the...
A discotheque, nightclub, music club or club, is an entertainment venue and bar that usually operates late into the night. A nightclub is generally distinguished from regular bars, pubs or taverns by the inclusion of a stage for live music, one or more dance floor...
Still Room or a Pantry is a spacious area at the back of a restaurant which fulfills the need of storage space for enormous pots of coffee, tea, milk and sugar mostly EPNS (electro plated nickel silver) and Pearl China. It always provides space for dirty-dish landing...
Food Pick up Area is the area that connects the Kitchen to the Restaurant from the back-side. This area is an inter link between the Kitchen staff and Service staff and requires proper management for smoothly functioning of the Restaurant. A Chef often referred to as...
Stores are an integral part of any food and beverage service areas. Therefore, no matter how efficient an organization operations maybe, bad storage condition and procedures would have an adverse affect on standard of food or drink sold. Eventually this would result...
Kitchen stewarding is the backbone of any restaurant. A kitchen steward would be responsible for cleaning and organizing dishes, taking stock of inventory, maintaining hygiene and quality in the kitchen and restaurant, keeping a tab on breakage and replacements of...
Cutlery implies implements used for cutting and eating food. It includes knife, fork and spoon. There are different types of knives, forks and spoons. A complete cutlery set may include butter knife, soup spoon, seafood fork etc. Knife Different knives are designed to...
The crockery must blend in with general décor of the establishments and also with the rest of the items on the table. An establishment generally uses one design pattern of crockery, but when an establishment has a number of different service areas it is easier, from...
F&B service outlet uses a variety of glasses for different types of drinks. It is the most delicate and expensive of all equipment hence should be treated accordingly. Glasses are made using glass and other substances which are heated at a very high temperature to...
Flatwares Flatwares are any equipment that is used to cut or pick food and has a flat surface. The purpose of these types of equipment is to cut, pick or tear food while eating. Examples: - Spoons, Forks, Knives, etc. Hollowwares Hollowwares are equipment such as...
Name Uses Storage Area Tray For transporting cutlery, glassware, hollowware. Dishes, and so on. Rectangular shape. Side Board Salvers For transporting glassware, drinks, coffee, and tea service. Round shape Side Board Water Jug For...
The beverage is classified into two types Alcoholic and Non-Alcoholic beverages. Alcoholic beverages further divided into three categories fermented, distilled and cocktails and non-alcoholic into stimulating, nourishing, and refreshing. Non- alcoholic beverage is a...
Tea is one of the most consumed non-alcoholic aromatic beverages. It is prepared from the leaf bud and top leaves of a tropical evergreen bush called Camellia Sinesis. It produces what is regarded as a healthy beverage containing approximately only half the caffeine...
Coffee is naturally grown in many countries of the tropical and sub-tropical belt in South and Central America and Asia. It grows in different altitudes in different climates and different soil and is looked upon as an international drink consumed throughout the...
A soft drink is a drink that typically contains carbonated water (although some lemonades are not carbonated), a sweetener, and a natural or artificial flavoring. The sweetener may be sugar, high-fructose corn syrup, fruit juice, sugar substitutes (in the case of diet...
Cocoa is found in powdered, liquid and butter form made from drying, roasting and fermenting Theobroma cacao seeds. History & Climate Cocoa beans were discovered in South American rain forests about thousands of years ago. being a favorable environment, humid and...
French terms used in restaurants: English French Armchair Fauteuil Ashtray Cendrier Bar counter Comptoir Bill folder Pique note bill Addition Bottle opener Tire bouchon Bottle Bouteille Bread boat Bateau a pain Butter dish Beurrier Butter knife Couteau de table Candle...