GUERIDON SERVICE

The definition of the term gueridon is a movable service table or trolley from
which food may be carved, filleted, flambed, or prepared and served. It is,
in other words a movable sideboard carrying sufficient equipment for the
immediate operation in hand, whatever it may, together with a surplus of
certain equipment in case of emergency. It should also carry any special
equipment that may be necessary. The gueridon itself may come in various
forms, (eg) a colar gas trolley specially made for the purpose, a plain trolley
or even gas troll table.
The origin of gueridon service itself is hard to trace. It includes
carving, salad preparation, filleting, preparation of fresh fruit and so on.
This form of service is normally found in higher class establishment with an
ala carte menu and service the cost of the dishes being priced individually and
the average cost of the meal being therefore higher than a table d hote meal.
nother reason for the higher cost with an ala carte type of meal is that it
demands a s!illed service, and this form of labour cost in itself in much
higher, and included within the cost that the guest must pay. lso a more
e"pensive elaborate form of equipment must be used for the service to be
carried out efficiently, which necessitates more room area for the movement
of trolleys.
#lamb dishes first became popular in the $dwardian era. The first
claimed flamb dish was %repe &u'ette which was supposedly invented by
(enri %harpentier when wor!ing as a %ommis at the %af de )aris in *onte
%arlo (+,-.)
%(#I/0 1I&( 23 &45$TT$6
The true chafing dish is rarely see nowadays. This was deeper, had a
lid and was made to fit into its own individual heating unit. The shallower
pans which are used today are called su'ette pans. They resemble frying pans
in shape 7 si'e 7 have a diameter of 89:9;cm (-:+8in) with or without a lid.
The lid is usually found on the left:hand side. The pans are generally made of
silver:plated copper as this gives an even distribution of heat.
(2T )<T$&6
The hotplates main function is to !eep hot before it is served to the
guest. They are always positioned on the side board, but may be heated by
gas, electricity or methylated spirits and there are even infra:red ones
available. The ma=ority of hot plates and flare lamps should be long enough
and adequate for the service.
04$3I12/ (%<23 0&)6 gueridon may use a gas lamp connected to a
calor gas cylinder. The service top is flat as the gas lamp has been lowered
into the upper casing. This ma!es it much safer when coo!ing dishes or
carrying:out any form of flame wor! at the table. The top of the trolley is
stainless steel which allows for easy cleaning. The gueridon will normally also
have a control switch for the lamp> a drawer for surplus service equipment a
cutting board for use when coo!ing dishes at the table> a brac!et on the lower
tray used for holding accompaniments.
?ou should remember that when preparing food at the t it is a visual
display that will attract many observes so all you actions should be of the
highest hygiene and safety standards. This can be achieved by good planning
and organi'ation.
The following points should be observed when carrying out wor! at the
gueridon.
(ygiene 7 appearance should be of the highest standard.
ll equipment should be spotlessly clean and polished
1o not handle food with bare hands.
$nsure:trolleys are wiped down between each use.
/ever place hotplate or lamp outside the trolley logs.
The trolley should not be positioned for use close to cotton or
soft furnishings.
1o not leave spirits near heated trolleys or na!ed flame
(andle spirits carefully when @flambing dishes.
1o not move the trolley around the restaurant with food or
equipment on it.
%hec! lamps are in good wor!ing order on a daily bar.
daily safety inspection and cleaning programmed should be
enforce through the use of a cleaning a daily safety inspection 7
cleaning programmed should be then be carried out by the food
service personnel during the normal rote or schedule . This
wor! shoal then be supervision of a senior member of the team
or brigade.
ll items of small equipment should be chec!ed on a daily basis
using the appropriate method of cleaning such as6
ABurnishing machine. A plate powder. A &ilrerdip.
ll large equipment such as flamb lamps, su'ette pans,
hotplates, and trolleys should be hand cleaned with the
appropriate cleaners, again on a daily basis. 3emember always
to use the least abrasive cleanser. 2therwise the surface of your
equipment becomes scratched, for copper:based items a mi"ture
of salt, lemon and a little vinegar is generally sufficient. 2ne
should not forget that the specific maintenance of certain parts
of the equipment is essential. This might include the lubrication
of castors on trolleys 7 also may any moving parts of equipment
that you use,(eg) hinges and runners of drawers. To this end,
three in one si" or C1 .; may be used.
To ensure efficiency 7 safety in this wor! a chec! list
should be drawn up for all staff to follow 7 use at the
appropriate time.
%($%D <I&T
;+. 0& <*)&6 A %hec! that all moving parts
move freely.
A $nsure both the net are free from
soot and dirt.
A %lean by appropriate:method:salvo
or 0oddad plate powder:but
A 3emember do not ever immerse in
water.
<ayout should be similar to that of the sideboard . This saves time 7
speeds up the service, form right to left6 A service spoons and for!s (=oint)
&weet spoons 7 for!s
&oup, tea 7 coffee spoons.
#ish !nives 7 for!s, special equipment including a soup 7
&avce ladle.
Eoint and side !nives.
The hotplates or table heaters are generally placed on the left:
hand side on the top of the gueridon. These heaters may be gas,
electric or methylated spirit. In the later, then coffee saucers
should be placed under the burners. lso on the top will be
found a carving board, !nives for carving 7 filleting 7 a
selection of basic accompaniments such as oil 7 vinegar,
Corchestershire sauce, $nglish 7 #rench mustard 7 castor
sugar.
4nderneath will be found a service plate 7 service salver,
side plates 7 some =oint plates for dirty tableware when an
operation is being carried out. There should also be some silver
under flats of assorted si'es for the service for vegetables 7
sauces. selection of doilies is useful for the presentation of
sauces and other accompaniments. ny other mist:en:place
required, such as coffee sauces, accompaniments 7 chec! pads,
will be on the waiters side board, together with a surplus of all
the gueridon equipment in case of emergency
0& B2TT<$&6 Chen changing a gas bottle consider the
following factor6
$nsure that there is no heated equipment or na!ed flames near
the lamp.
#ollow the manufacturers instructions 7 directions, 7 use the
correct spanner.
%hec! all taps are in the off position.
1uring storage all gas bottles should be !ept cool.
;9. &)I3IT <*)&6 A chec! the amount of methylated spirit.
A &ee that the air hole is free.
A Trim the wic! 7chec! it for length.
A %lean off any e"cessive dirt 7 spent matches.
A $nsure all moving parts move freely.
A %lean by the appropriate method F but remember 6 do not
immerse in water.
A ny decoration on equipment should be chec!ed carefully and,
if necessary cleaned with a tooth brush.
04$3I12/ &$3GI%$
Chere necessary the top and under shelf of the gueridon should
be covered with a folded tablecloth. This of course depends on the
nature of the gueridon itself and its general appearance, for
convenience of wor!ing, the cutlery 7 flat.
*$T(21 2# &$3GI/0 1I&( T T($ TB<$
#irst present the dish to the customer 7 state the name of the dish eg.
H?our 3oast Beef, madam, Then return to the gueridon, place the hat plates
on the side of the trolley, Cith the food for service standing on the hot plate.
The food for service is then carved or filleted if necessary. 7 is placed on to
the plate of the guest unli!e silver service. Chen the spoon 7 for! are used
together is one hand, gueridon service requires that the spoon 7 for! are
used one in each hand.
The vegetables 7 )otatoes are then placed on to the plate by the waiter
while the plates are still on the gueridon. The sauces are also placed on to the
plates by the waiter 7 the plates are then placed in front of the guests.
It should be noted that, when there are more than two people at one
table, the main dish is served as described but the vegetable 7 potato dishes
are served as for normal silver service. 7 will be !ept hot in readiness for
service on the hotplates on the waiters sideboard, 1uring this operation it
will be the commas or debarrasseurs functions to !eep the gueridon clear of
dirty dishes 7 equipment.
T($ 04$3I12/
In many establishments where gueridon service is carried out is policy
to standardi'e the basic layout of the gueridon. This is to ensure that the
requited standards of service are met 7 that safety is a prime %onsideration
of all the service staff. There are many designs of gueridon available on the
mar!et today, but the basic format for the gueridon lay:up is shown in figure
,.8 figure ,.8 $"ample of a basic gueridon lay:up.
)T32/& TB<$
%($# 1$ 3/0
0$1/$3< )2I/T&6
+. 0ueridon service is essentially a chef 7 commas service. There
fore there must be complete liaison 7 teamwor! between them 7 every
member of the brigade.
8. lways push the gueridon 7 never pull it, this helps to avoid
accidents, as one is able to see more easily where one is going.
9. when the service is finished at one table wipe down the gueridon 7
move on to the ne"t table immediately. It will then be ready for the
commas coming from the !itchen with a loaded tray.
.. The gueridon should be !ept in one position for the service of a
complete course 7 not moved from the guest to guest.
I. Chere more than two covers are being served from the gueridon, only
the main dish of each course should be served from the gueridon,
potatoes 7 vegetables, saves 7 accompaniments being passed in the
normal manner. This speeds up the service as generally there is not
sufficient room on the gueridon for the service of the complete meal.
J. The service spoon 7 for! 7 not used as in silver service, but held with
the spoon in one hand 7 the for! in the other. This gives more control
when handling the food for service.
K. Chen transferring foods 7 liquids from the silver to the plate, always
run the for! along the underside of the spoon to avoid drips mar!ing
the plate.
,. /ever fillet or care on a silver dish. 4se either a carving board or a
hot =oint plated. Chen using a for! in carving. lways with the curled
side downwards, otherwise the prongs will puncture the meat.
-. The commas must always !eep the gueridon clear dirties.
&$L4$/%$ 2# &$3GI%$
)resentation of all dishes for all courses is very important both before
the actual service commences 7 in placing the meal upon the plate, especially
when filleting 7 carving.
+. (ors:d:oeuvre or other appeti'ers6 these are served in the normal
way e"cept for specialty passed in the normal manner.
8. &oup6 always served from the gueridon, whether in individual soup
tureens or in larger soup tureens requiring a ladle. ll
accompaniment passed.
9. #ish6 filleted where necessary 7 served from the gueridon
.. *eat6 carved where necessary 7 served from the gueridon
I. )otatoes 7 vegetables6 served as preciously mentioned together
with sauces 7 accompaniments
J. &weet6 &erved from the gueridon if a flamb Type dish or from the
cold sweet trolley. ll accompaniments passed
K. &avoury6 served from the gueridon.
,. %offee6 normal silver serviced unless speciality coffees are required.
There are many different type of liquors used for various purposes
in lamp coo!ery 7 flambe wor! for e"ample.
T?)$& )43)2&$
&pirits To flamb
#ortified wines To sweeten
&par!ling wines To color
&till wines To balance flavours
Beer Todeterminecorrect consistency
%ider To remove e"cessive fatMgrease
&yrups
&T$D 1I/$
%over6 &tea! !nife 7 =oint for!:hot =oint plate.
ccompaniments6 $nglish 7 #rench mustard.
$quipment for gueridon <amp:pan on an under plate:service
spoons 7 for!s:teaspoons:plate for the dirty cutlery 7 flatware.
Ingredients6 minute stea! on a plate:chopped shallots F chopped
parsley:fines herbs:cayenne pepper 7 pepper mill:cruet:oil 7
butter:Corcestershire sauce:measure of brandy:=ug of double
cream.
&ervice6
+. $nsure the gueridon is correctly laid up with all the mise:en:
place
8. $nquire of the customer how heMshe would li!e the stea! coo!ed.
9. )lace some butter 7 a little oil in the pan 7allow to melt. The
oil will prevent the butter from burning.
.. &eason the stea! with cruet, cayenne pepper 7 peppermill.
I. )laced the chapped shallots in the pan 7 sweet without
colouring until coo!ed.
J. )lace the stea! in the pan 7 coo! as required.
K. dd a dash of Corcestershire sauce, and then sprin!le with
some chopped parsley 7 fines herbs.
,. dd a measure of brandy 7 flamb
-. 3emove immediately form the pan on to a hot =oint plate at the
table.
+;. Before serving , if requested, a thic!ened sauce may be made by
the addition of a little double cream. Bring up to simmering
point but do not boil.
++. If a sauce is made, the stea! must be !ept an a hot =oint plate on
the hotplate, 7 covered whilst the sauce is being prepared.
+8. %oat the stea! with the sauce 7 serve ensuring it is piping hot.
/2T$6 There are many variations in the ma!ing of stea! 1iane, each
done to an establishments traditional recipe or being a being a
specialty of the waiter carrying out the operation according to hisMher
own particular techniques.
I/T321I%TI2/ T2 %3GI/0
The following e"tracts have been ta!en form an article
published in the %aterer 7 (otel !eeper (, october, +-,K, pp 98:.).
They indicate the dedication required and the practical 7 social s!ills
7 !nowledge necessary to pro=ect a successful image as a trancheur. H
good carver in the restaurant can ensure that the customer is served
well:presented, tender meat which is a =oy to the plate. %arving is a
s!ill of real value to the restaurant tradeNN..
H(ow much nicer it is when a saddle of lam is brought to you 7
see it being carved. This gives the customer so much than simply
presenting a piece of meat on a plate. Ce are in show business. )eople
also have their li!es 7 disli!es, rare or medium, thic! or thin slices
with a carver it is easier for guests to as! for what they want. It is
there in front of themN..(nton $delmann).
HIf the meat is cut with the grain, you have to chew. %utting
across, the grain means the fibers are shorter sot he meat is easier to
eatN. (francis $dward)
HTo leave a professional impression requires more than carving s!ills.
?ou also need social s!illsN..(nton $de!mann)
H?ou carve as pull the !nife bac! towards you 7 by pushing the
!nife forwards as some people believe. That imbalances both you 7
the =oint.(#rancis $dward)
%3GI/06 The carving of a =oint is a s!illed art only perfected by
continual practice. The following points should be noted.
lways use a very sharp !nife, ma!ing sure it is
sharpened beforehand 7 not in front of the customer,
3emember you are going to carve a =oint O7 not cut in
to pieces.
?ou must cut economically 7 correctly, at the same
time being quic!.
*eat is curved across the grain, with the e"ception of
saddle of mutton or lamp which are sometimes cut at
right angles to the ribs.
The carving for! must fold the =oint firmly. This is the
only time the for! pieces the meat.
)ractice as much as possible to become perfect.
&$<$%TI2/ 2# T22<&6
#or most =oints a !nife with a blade 8I.9; cm (+;:+8 in )
long and about 8.Icm (in) wide is required.
Afor poultry or game a !nife with a blade 8; cm (, in ) long is
more suitable.
Afor ham a long, thic! fle"ible carving !nife is preferred.
A carving for! is needed to hold the =oint.
%3GI/0 (?0I$/$6
The standard of cleanliness of the trancheur, the
equipment 7 during the practical application of the craft are of
the utmost importance, to this end the following should be noted.
lways wear spotlessly clean protective clothing.
3emember you are on show as well as demonstrating
your craft.
$nsure that your personal cleanliness is given priority
as you are wor!ing in the vicinity of your clients as
well as handling food.
/o e"cessive deodorants of after:shave should be used.
lways pre:chec! your wor! area 7 equipment to
ensure good 7 adequate hygiene practices.
/ever handle the meat, poultry or game e"cessively.
%arve as required 7 do not pre:crave too much or too
early.
Deep all meat, poultry or game under cover, be it hot
(or) cold, 7 at the correct serving temperature.
Be constantly vigilant by using your senses of sight 7
smell for any sign of deterioration in the product being
sold.
t the conclusion of each service your equipment
should be scrubbed thoroughly in hot soda water 7
then well rinsed.
*$T(21& 2# %3GI/0
The carving of all food must be performed quic!ly so that
no hear is allowed to escape6
Beef and ham 6 always cut very thinly.
<amb, mutton, por!, tongue 7 veal6 carved at double
the thic!ness of beef
Boiled beef 7 pressed meats6 cut a shade thic!er than
roasts and each portion of the former will include some
fat.
&addle of lamb6 carved along the loin in long, thic!est slices.
&houlder of lamb6 This has an aw!ward bone formation,
starting from the top, cut down, to the bone, then wor! form top
to bottom, then turn the piece over and wor! gradually round.
%old ham6 carved on the bone form top to bottom in very thin
slices
Broilers6 0enerally dissected in to your portions.
1uc!ling6 *ay be carved in to four M si" portions, two legs, two
wings 7 the breasts cut into log strips,
Tur!ey6 &lice the breast in to nice even portions 7 give each
guest a slice of brown meat off the leg as well as a share of the
stuffing
&almon6 is first s!inned whether it be hot or cold. It is them
served in fillets, one from each side of the bone, cut slices up to
+; cm ( . in) long 7 8.Icm (+ in) thic!.
<obster 7 crayfish6 hold firmly pierce vertically with a strong
!nife 7 cut with a levering motion towards tail 7 head. (otel
shell down with a spoon on a dish slowly lifting out the meat
with a for!. &lice the meat diagonally.
&ole6 first the bones along either edge are removed Then the
fillets are drawn apart with the aid of two large for!s. &erve a
top 7 bottom filter per portion.
%arving trolley6
The carving trolley is a very e"pensive item of equipment,
Because of this, great care must always be ta!en with the
maintenance 7 use of the carving trolley to ensure that is
functions correctly.
*/I/T$//%$6 The carving trolley should be cleaned at
regular intervals with the aid of plate powder, ensuring that all
the powder is finally polished off so that none comes into
contract with any food stuffs. tooth brush may be used for
cleaning any intricate design wor!.
#unction6 The function of the carving trolley is to act as aid to
selling. t all times the waiting brigade must be salespeople 7
sell the dishes on the menu by brief 7 accurate description. The
carving trolley supplements this by being a visual aid to selling
7 should be at the table as orders are ta!en by the waiter so that
heMshe may suggest 7 show off particular items to the guest.
lways remember to push the trolley 7 not pull it.
The carving trolley is heated by two methylated spirit or
flammable gel lamps. The container on which the carving board
rested contains hot water. This container has a team outlet
which, for safety reasons, should not be covered at any time.
/ote the plate rest for hot =oint plates 7 the two
containers for gravy 7 sauces. Chen ma!ing up the carving
trolley ready for service these two containers should always be
placed at the end nearest the plate rest. This is for case of
service.
/othing should be placed on the upper shelf of the trolley.
The reason for this is that when the cover of the carving trolley
is din the lowered position it would come in to contract with
anything paced on the upper shelf, !noc!ing them over 7 thus
causing delays 7 may be accidents during the service. The
lower shelf should be used for carrying the service plate, spare
service cutlery 7 flatware 7 a clean =oint plate.
&#$T? #%T23&6
There are certain safety factors to observe in the handling
of the carving trolley 7 these must be carefully adhered to6
$nsure the base is filled with hot water before the lamps
are lit.
$nsure the safety value is set on correctly 7 screwed
down tight. There is a small holders set in the safety value which
allows the surplus steam to escape. This must never be covered
order. If it is, the pressure builds up within the base which can
buc!le the trolley 7 may cause an accident.
)3$&$/TTI2/ 2# T32<<$?6
Chen in use the carving trolley must be presented at the
table in the correct manner. IT should be placed ne"t to the
table, in between the customer 7 yourself. This ensures that the
customer can see every operation performed by the trancheur 7
appreciate the s!ills involved. It should be positioned on the
side away from himMher. The latter ensures that the trancheur
will not be scalded in scalded in performing hisMher duties.
*I&$:$/:)<%$6
#or its satisfactory operation in the restaurant, the correct
mise:en:place must be placed on the carving trolley.
%arving board
%arving !nivesMfor!
&auce ladles
&ervice spoons 7 for!s
Eoint plates for dirty cutlery 7 flatware
&pare serviette 7 service cloth.
The trancheur must always ensure that the carving trolley is
correctly laid up before it is ta!en to the table.
04$3I12/ &$3GI%$
#4/%TI2/6
The function of carving trolley is to act an aid in selling.
The carving trolley supplement this being a visual aid to selling
7 should be at the table as the waiter the tables orders, so that
heMshe may suggest 7 show of particular items to the guest.
Two mentholated sprit lamp heat the carving trolley. The
container on which the carving board rests contains hot water.
/ote the plate rest for hot, =oint plates 7 the two
container for gravy 7 sauces. Chen ma!ing up trolley ready
for service two containers should always be nearer the plate rest.
/othing should be placed on the upper shelf of the trolley,
The reason for this us ne"t when the corer of the carving trolley
is in the favoured position it would come in to contact with
anything placed on the upper shelf, !noc!ing them over 7 thus
causing delays 7 may be accidents during the services.
&#$T? #%T23&6
$nsure the lamps are functioning properly, with trimmed
wic!s 7 holders filled with methylated spirits. There must be
sufficient sprit to last long the service period.
$nsure the base is filled with hot water before the lamps are lit.
$nsure that safety value is set on correctly 7 screwed
down.
I*)23T/T 3$%I)$& 2# #<*B$ 1I&($&6
&T$D 1I/6
#illet stea! F +I;:8;; grams
)arsley butter F +;; grams
#inely chopped cumin F + dessert spoon
&liced mushroom F + service spoon
Corchester sauce F . or I dash
&easoning : to taste
*$T(21
*elt parsley butter in a stea! pan, place the fillet stea!
add seasonings, sauce, %oo! it from both sides quic!ly 7
remove to a large plate. dd chopped onions to the pan 7 saut
them for while add mushroom, white sauce saut return this
ta!e to pan coo! again.
Increase the flame till the butter starts building. remove
the pan front of flame add brandy 7 flamb the stea!. &ervice
stea! with onion 7 mushroom on to a hot plate.
04$3I12/ &$3GI%$6
The gueridon service is pac!aging the production of
!itchen (food) with element service provided by the staff.
&TI<< 322*
14TI$& I/%<41$6
+. The ordering of stores requirements (chee! with the bar
7 accompaniments.)
8. T($ )reparation of6
%offee services 7 other beverage service items.
Butter scrollsMbutter pats.
*elba toast.
2ther toast, bread 7 butter for special dishes.
9. The clearing of the stilling area following service.
.. )olishing 7 refilling oil 7 vinegar stands, sugar basic d7
dredgers, peppermills 7 cayenne pepper post.
I. )3$)3I/0 << %%2*)/I*$/T&6
Tomato !etchup, trench 7 $nglish mustard,
ground ginger, horse radish sauce, mint sauce,
Corcester sauce Corcester sauce, parmesan
cheese.
T($ &TI<< 322* $L4I)*$/T&6
The still room acts as a lin! between the !itchen 7 the
restaurant. It comes under the direction of the head chef, but does almost all
its business with waiting staff. The still room ma!es all the hot 7 cold
beverages 7 !eep supplies morning tea 7 coffee, brea!fast, brunch , lunch,
evening tea 7 dinner.
;.+*edium si'e plastic see through containers to store BM# %ereals 7
biscuits etc.
;.8$00 T3?&6 To !eep the eggs in this trays.
;.94T2*TI% TI*I/0 *%(I/$6 To boil eggs depends guest
order (8.J minutes).
;.. T2&T$36 To ma!e fresh bread slices into toast melba toast.
;.IB3$1 &<I%$36 It must be ad=ust table to ma!e thin slices.
;.J3$#3I0$3T236 for storage of mil! cream, butter fruit =uices,
etc.
;.KC23DI/0 4) TB<$ M%4TTI/0 B2316 This uses multiple
purpose 7 cut fruits etc.
;.,&T230$ %4)B2316 #or all dry goods held in stoc! 7 for
such miscellaneous items as doilies, !itchen papers, paper nap!ins
etc.
;.-%2##$$ 03I/1I/0 *%(I/$6 To ensure the correct grind of
coffee for the brewing method to be used.
;.+; E4I%$ *DI/0 *%(I/$&6 for ma!ing different type of
=uices.
;.++ <30$ 124B<$ &I/D 7 13I/I/0 B2316 #or washing
up purposes 7 drain the necessary storage space for all the small
equipment such as china glass ware 7 ware that is in everyday.
*$<B T2&T6
#ine, crisp toast, made by lightly toasting medium:thic! slices of
bread, then cutting off he crusts 7 slicing each piece of toast
hori'ontally in to two thin layers. The uncoo!ed sides are lightly
toasted, ma!ing the bread curl slightly. *elba toast is served with
light pates, 7 as an accompaniment for soups or first courses 7
brea!fast
)<//I/0 2# T($ B3
B3 *I/ T($*$ M TT3%TI/0 %4&T2*$3&
C231 2# *24T(6
Is people telling other people about your place if you have
satisfied customers needs 7 desires their comments will be favorable 7
will encourage other to came. Be different, be better, be special offer
same thing unusual . There are certain essentials necessary in the
planning of every bar 7 it is as well to bear these in mind now. They
are factors which should be given prime consideration when one has to
plan a bar or setup a bar for a particular function they are as follows.
3$6 The bar staff must be sufficient area or space in which to
wor! 7 move about. There should be a minimum of +m (9ft) from the
bac! of the bar counter to the storage shelves 7 display cabinets at the
rear of the bar.
<?24T6
Gery careful consideration must be given, in the initial planning,
to the layout. dequate storage must be provided. In the form of
shelves, cupboards 7 rac!s, for all the stoc! required 7 equipment
listed. $verything should be easily to hand so that the have staff do
not have to more about more than necessary to give a quic! 7 efficient
service.
T($ B3 <?24T6
The layout of a bar depends on the type of operation. $ach type
of operation presents its own limitations 7 challenges for.(e.g) )ool
side bar at a resort hotel will have special refrigerator 7 sanitation
concerns. n airport bar haste $mphasi'e speed 7 accessibility in its
layout, The layout of restaurant bar will need to accommodate the
storage requirements of wines 7 champagnes. $ven so, there are some
general @rulesP of bar layout that can guide the functionally 7
efficiency of most operations.
*any of you have wor!ed in restaurants that were poorly laid
out, if so probably encountered such problems (e.g) (+) /ot enough
refrigeration space or too much free'er space. (8) $quipment F
(sometimes impending the traffic flow) that was never used. (9)
$quipments that was needed but unavailable (.) not enough shelf space
inn the salable pic! up area for plates. (I) not enough sheet drags to
accommodate the bawd goods offerings.
&imilar layout problems in some bar 7 beverage operation. The
draft beer tap in at one end of the bar 7 the waiter pic!up area at the
opposite 7 the waiter drop of the dirty glasses in one are. 3equiring
the bar tender to carry then to the glass washing equipment located in
another area. The only way for waiter to drop of the dirty glasses in
one area. 3equiring the bar tender to carry them to the glass washing
equipment located in another area. The only way for waiters to get ice
from behind the bar in to go through the waiter pic! up area of pass
the ice over the heads of guest sitting at the bar. $ach of these
situations can become a night more for a bar tender during a busy
shift.
B3 *$&43$&6
A 1ash : +MJ teaspoons (or) + drop
A Teaspoon (tsp) : + MJ ounce (or) I ml
A Bueapoon : + teaspoon
A &tandard : + Q o' (or; 9;ml
A )any : + o' (or) 9;ml
A + fluid ounce : 9;ml
A l ounce by weight : 8,grams
%($%D <I&T #23 &$TTI/0 4) T($ B36
+. <IL4236 Bring stoc! up to bar turn in empties,
8. C$<<6 %hec! supplies, set up reserves, chec! pourers, line up
bottles.
9. B2TT<$1 13I/D&6 3eplenish 7 rotate beers, wines, wine
wines coleus mi"ers bottled waters in cooler, chec! cooler
temperature .;#.
.. 13#T B$36 %hec! supply, drains of e"cess foam, taste beer,
chec! procedure, chec! beer bo" temperature (9J:9, degree)
I. &21 &?&T$*6 %lean gun:chec! soda supplies chec! co8
pressure
J. 0<&&$&6 Cash used glasses, chec! supplies chec! c;8
pressure. (arrange in order).
K. I*)<$*$/T6 %hec! 7 set:up blenders, mi"es, mi"ing glasses,
sha!ers, =iggers, bar spoons, strains, squee'es, openers, scoops,
tongs.
E4I%$& 7 *IR$&6 Taste lovers for acceptability. )repare fresh
=uices mi"es , refrigerate. )repare fro'en drin! mi". *a!e simple
syrup.
03/I&($&6
)repare 7 sliceup lemon wheels, wedges, twists, lime
wheels, cherries, olives, onions, cucumber stic!s, celery stic!s, special
garnishes.
%2/1I*$/T&6
&et up salt 7 sugar for rimming bar 7 cube sugar bitters,
Tobacco, Corcestershire &auce, pepper, nut:meg, cinnamon, celery
salt.
&$3GI/0 %%$&&23I$&6
&et:up pic!s, sterner stic! coc!tail nap!ins, bar towels, coasters,
bottle openers, wine carafes 7 chillers, ash trays, matches serving trays
folios
%&( 3$0I&T$36
%hec! carbon (or) pay out vouchers, pencils, pens, clips, rubber
band, stapler 7 staples, petty cash changes.
%2##$$6
*a!e fresh set out sugar 7 cream.
B3 $L4I)*$/T&6
0<&& 3I**$36
This is a handy gadget used to rim a glass with salt 7 sugar, It
is made up off three trays one contains a sponge that is sutured with
lemon (or) lime =uice, the second contains a layer of sugar the third a
layer of sugar. The glass rim in pressed on the sponge then dipped in
salt or sugar. (e.g.) *argarita, &alty dog, &ide car, Bloody *ary.
324/1 &$3GI/0 T3?&6
In two si'es (i) +. inch (ii) +Jinch. Bar trays should have cor!
surfaces to !eep the glass from slipping.
BI<< #2<1$3M#2<I26
This used to present chec! to the guest. #olios are availed
through credit card companies 7 soft drin! manufacturers.
(/1 04/6
This delivers the carbonated mi"es nic! named cobra or si"
shooter. This instrument of a head with a no''le 7 seven push buttons
that deliver plain water, cola, K up, sprite, ginger, ale.) water ever half
do'en you choose.
#325$/ 13I/D 1I&)$/&$36
&ome bars ma!ing a specialty of a particular fro'en drin! this
machine similar to a soft ice cream machine. It soft free'es a large
quantity of a premi"ed drin!. ?ou pour your I 0allon of strawberry
daiquiris margaritas or what ever to the top of the machine 7 in a few
moments. IT is fro'en to a slush to serve a individual drin! you hold a
glass under the tap 7 move a lever at the end of the day you drain off
what is left store it in the refrigerator 7 clean the machine so that it
wont get gummy.
C&(I/0 $L4I)*$/T6
(i) three or four:compartment sin!. (ii) 1rain Boards. (iii)
special glass:washing brushes (iv) (and sin! with towel
rac! (v) waste dump.
0<&& #32&T$36
bar needs a way to chill glasses for straight, up
coc!tails, fro'en drin!s 7 ice cream drin!s. &ome bar ma!e a
special promotional point of serving drin!s in frosted glass, beer
in frosted mugs, a top opening free'er that chills at temperatures
around o degree #ahrenheit, when the glass is removed from the
free'er it immediately acquires a sensuous coat of frost , if you
do not have a glasses froster you must have another way to chill
glasses for straight F up coc!tails 7 fro'en 7 ice cream drin!s, if
you have refrigerator space its temperature with frost a wet
glass. The other alternative is to ice the glass by hand with ice
cubes =ust before the drin! is poured.
I%$ *%(I/$6
I%$ %34&($36
This produces crushed or crac!ed ice form scratch
instead of from ice cubes.
#<D$ FI%$ *%(I/$ (or) #<D$3&6
)roduces a soft beady ice li!e snow, which is used mostly
for !eeping things cold in a wine buc!et for e"ample fla!e ice
will assume the shape of the bottle. #la!e ice is not suitable as
bar ice, e"cept for fro'en drin!s.
0<&& #32&T$36
bar needs a way to chill glasses for straight F up
coc!tails, fro'en drin!s 7 ice cream drin!s, &ome bar ma!e a
special promotional point of serving drin!s inn frosted glasses,
beer in frosted mugs, a top opening free'er that chills at
temperatures around ; degree #ahrenheit, when the glass is
removed from the free'er it immediately acquires a sensuous
coast of frost, if you do not have a glasses frosted you most have
refrigerator space its temperature with frost a wet glass. The
other alternative is to ice the glass by hand with ice cubes, =ust
before the drin! is poured.
I%$6
(+) /ever touch ice with the hands. 4se a scoop to fill the glass or
sha!ers.
(8) /ever use a glass as a scoop this is a common practice
because it is fast but it is very dangerous one.
(9) /ever put anything in ice bins to cool:no wine bottles, no
warm glass, it may transmit dirt 7 germs.
(.) /ever use full down ice cubes even if you wash.
(I) 1o not use your ice scoops for anything, but ice, !eep them
inn the bins.
T?)$& 2# I%$6
%ubed cubes of various si'e 7 shapes, round cubes, contour
cubes, pillow cube.
%2%DTI< <I&TM*$/46
Tells customers what is available, the price 7 usually a
description.
&L4$$5$3&6
#or e"tracting the =uice from fresh fruit, e.g. lemons,
oranges 7 limes.
D/IG$& 7 %(2))I/0 B2316
#or slicing fruit 7 other garnishes.
)243$3&6
Inserted in the nec! of bottles of syrups 7 cordials so that the
liquid pours easily.
B<$/1$3&6 $lectrically operated, used to mi" some types
of coc!tail, because of the power 7 speed which they wor!, the
result is creamier 7 lighter than you get using a coc!tail sha!er.
&(D$3&6
The type used for ma!ing a single coc!tail or sometimes two of
the same type, has an in built strainer, once sha!en. The
coc!tail is poured into the glass. The Boston sha!en is larger,
the upper half or top is sometimes glass, 7 there is no strainer.
*IR$3 0<&&$&6
#or coc!tails that are stirred with a spoon to mi".
0enerous si'e, plain shape, made with strong glass. *i"er tins
are made of stainless steel, for use with an electirc, and hand:
held mi"er.
&TI33I/0 $L4I)*$/T6
&ome drin!s are mi"ed with a long F handed spoon,
sometimes !nown by the merican name of muddler.
&T3I/$3&6
&o that the ice used to ma!e some coc!tails, 7 pips etc.
from freshly squee'ed fruit =uice do not go into the customers
glass. The metal coil around the outer edge of a (awthorn
strainer first over the side of a mi"ing glass (see illustration on
opposite page)
The metal coil around the outer edge of a (awthorn &trainer fits over the side
of a mi"ing glass (&ee illustrations on opposite page)
0lasses 7 Eugs 6
#ar serving 7 presenting coc!tails. &ome bar staff pre:chill the glasses, to
serve the coc!tail at e"actly the right temperature.
0lassware
The type 7 si'e of glass for drin! should also be part of the recipes. &tandard
recipes will be useless. 4nless bar tenders given appropriate measuring
devices
(igh ball glass
2ld fashioned glass
%oc!tail glass
Beer *ug
Beer 0oblet
3ed wine glass
Chite wine glass
ll purpose wine glass
)ort wine glass
sherry glass M copita
champagne tulip M flute Msaucer
Chis!y sour glass
Brandy balloon M&nifterO Inhaler
<iqueur glass
&tandard 3ecipes6
3egardless type of bar 7 control method to be used, a standard recipe must
first be established for each type of drin!. standard recipe should specify
the amount of ice, water, safe drin! , or mineral water to include. (owever
that the drin! si'e usually refers to the amount of the base 7 not to the total
amount of liquid in the finished drin!.
%osting 1rin!s.
Chen recipes have been prepared the cost of each drin! can be calculated 7
serving prices can be established that will yield an appropriate beverage cost
percentage. simplified method of casting drin!s is to cost out only the main
alcohol ingredients 7 then to add an allowance for any other ingredients.
&ales %hec!s
3egardless of the type of bar 7 the type of ales register both the bar 7
servers should use sales chec!s unique to the establishment. ll drin!s must
be recorded on sales chec!s before the drin!s are prepared 7 served with
proper sales control management can be more confident that it is receiving all
the money it should sales chec!s should be used in con=unction with a sales
register that will not operate without a sales inserted in it.
Deeping full Bottle sales chec!6
The bars are allowed to sell full bottles for off premises consumption. The
price of the full bottle. The full bottles price is generally less than the prices of
an individual drin!. &o that this reason the sales should be separated from the
individual drin!.
Inter:bar Transfers
&ome establishment may have several bar under on roof. In such situation it
may be necessary to transfer to transfer bottles of beverages form one to
another. In such causes inter bar transfer form should be evaluated.
&pillage llowance6
bar manage may wants to permit a spillage allowance because each bottle
cannot be accounted for down to the cost drop. sometimes drin! can be
wrongly mi"ed 7 have to be discarded. To compensate for such errors a
spillage allowance for each bottle may be permitted.
The most frequently used liquor control methods are
(a) 3equisition %ontrol
(b) &tandard %ontrol
(c) Luantity %ontrol *ethod
(d) &tandard 3evenue control
3equisition %ontrol
2ne of the easiest method to use is that based daily requisition. The daily
requisitions are coasted e"tended 7 totaled 7 cost total becomes the total cost
of sales for that day that cost can then be divided by sales 7 multiplied by +;;
to arrive at a cost )ercentage,
i.e beverage cost percentage S Beverage %ost M Beverage &ales A +;;
&tandard %ost %ontrol
it is one of the easiest 7 most accruable bar control method.
&tandard cost is what the cost should be for a given level of sales and it is
bases on recipes that have been correctly cost out.
The standard coast control method simply compares the standard cost for a
bar over a period of time with the actual cost for that same period.
Luantity %ontrol *ethod
It is a useful bar control method which ignores cost prices 7 concentrates on
the quantities used 7 sold. This method compares the number of ounces of
each type of liquor used according to inventory record with the number used
according to sales record.
&tandard 3evenue %ontrol
The standard revenue control method converts the quantity of liquor used
according to commentary records, into standard revenue which is then
compared with the actual revenue from sales. This method assigns a standard
sales or revenue that each type or brand of liquor should produce per bottle
used.
Bar )rocedures.
The following bar procedures have to the adapted for the efficient control
methods.
Bar stoc! to be replenished by return and authori'ed requisitions or by using
a full for employ bottle system.
Bars to use standard recipe si"es 7 glass wares.
Bars to sell Hhouse brands for all drin!s unless specifically requested by the
guest, as they will normally give a higher gross profit. (ouse brands mean for
e"6be determined by a brewers owning a chain of pubs, restaurants, or hotels
when it would quite naturally wishes to sell his own products in preference to
htse of it competitors or by a company that has no contract with the supplier.
In both cases the prices paid for the particular house brand would normally
be lower than, if purchased otherwise.
%hec! that all bar sales are properly recorded. periodically chec! proof of
liquor in open bottles if tempering is suspected.
%hec! that beverages pricing cost are displayed 7 freely available to
customers.
chec! shortages or avers, recorded by accounts department for each bar.
%hec! frequently of brea!age recorded
chec! that bar stoc! have no asses to till rolls N. etc.
Beverages control procedure
%hec! 7 many up delivery notes rates credit notes invoices 7 goods received
report.
%hec! arithmetic to all paper wor!
chec! delivery notes.. etc to cellar invoice boo!
*aintain beverages perpetual inventory boo!
*aintain container charges 7 credits for period inventory.
t set periods compute a full inventory of chargeable container $.g.%rates,
!egs, soda, siphon N. etc.
t set periods complete a full inventory if cellar 7 compare to beverage
inventory boo!.
prepare a stac! tas!ing reports of value 7 type of goods rate of stoc! turn
over N etc
t set periods complete a full inventory of the stoc! of each bar for beverages
control reports.
*aintain daily day to day beverage control report the amount of detail
depending on the si'e of the unit 7 the volume of business
)repare 7 end of period beverage reports for management 7 (igh light any
problems areas for corrective action.
)urchasing 3eceiving , &toring 7 Issuing )rocedures
)urchase specification prepared for all maintain
)urchase orders completed in detail for every purchase made.
)urchase made form nominated or approved suppliers only.
1eliveries time table for a slac! period. &o that quantity 7 chec!ing against
deliveries.
%opy of purchase order sent to delivery points for chec!ing against deliveries.
ll deliveries entered on the food received report 7 credit notes obtained for
any variance between goods 7 delivery notes.
%redit notes obtained for all returned empty.
ll deliverer to be entered on a bin card in the day of delivery
Issues of beverages to be against authori'ed signed requisition only.
%ellar ledger 7 any other records !ept to be up to date 7 accounts .%hec!
that all bottles are stamped with the establishment stamp 7 are correct
bottles are stamped with particular bar.
%hec! bottle disposal area contains for foreign bottles.
s mentioned earlier beverage control is not so difficult as involved is food
control. when at times it is a problem the dishonest employee 7 this is
usually difficult to defect, the typical problems are bar staff who, (a) being in
their own spirit bottles, sell to the contents to the customer 7 then poc!et the
money. This results in a busy bar with disappointing cash ta!ing (b) 1rin! at
wor! : bar staff who help themselves to the odd drin!.
&oon get into the habit of it, unless it is quic!ly done with. This results in
lower than should be cash ta!ings or customers having short measure drin!
which compensate for the bar ta!ings. (c) 1iluting drin!s when a group of
customers ordered their third or more round of drin! less li!ely to identify
each drin!. 7 the difference is being a accompanist of bar staff orders a
drin! pays for it is then given charge its arrears of what it should be. this
results in bar ta!ings being lower than they should be (g) short change
customersM. This is the common problem of bar staff giving customers less
change than they should be 7 poc!eting the difference for themselves.
Bar <icense
#<. F+6 whole sales I*#<
#<:+ 6 Chole sale vend of I*#< for government for its outlets.
#<:8 6 3etail vending to public
#<:9 6&ervice of I*#< in hotel to its residence
#<:9 6 &ervice of I*#< only for foreigners in room.
#<:. 6 3etail vending of beer only
#<:I 6Bar attached to a hotel
#<:J 6 3etail vending in duty free shops
#<:J6 3etail vending of foreign liquor
#<:K 6 3etail vending in military canteen
#<:, 6 3etail vending of foreign liquor
#<:- 6 Chole sale of country liquor
#<:+; 6 3etail vending of country liquor
#<:++ 6 1enatured spirits vending wholesale 7 retail.
#<:+8 6 3etailing sale for trade only
#<:+9 6 warehouse license for import 7 storage of denatures spirits wholesale
7 retail
#<:+. 6 Bonded warehouse license for import storage.
#<:+I 6 3etail vending of rectified spirits for public only
#<:+J 6 whole sale of rectified spirits.
#<:+K 6 Bonded warehouse license for importing staring of rectified spirits
for whole sale trade only.
#<:+, 6 sepal e"tension hours in the sale of liquor is permitted
#<:+- 6 3etail vending for foreign liquors in clubs.
#<:8; 6 &ervices of foreign liquors in hotel in.
B3
Introduction
The bar may be said to be the stop window of an establishment as it is often
one meeting point of customer prior to business 7 social events, so the first
comparison given here are of prime importance in gaining further sales.
There fore the presentation of the bar personal together with a well stac!ed
organi'ation 7 efficiently run bar. are essential in order to give a good
service to the customer.
The bar personnel must have good technical s!ills !nowledge 7 social s!ills
in order to meet the near of the client.
1ispense Bar
The term dispense bar means any bar situated within a good 7 beverage area
that dispense only a wine or other alcoholic drin!s to be served to a guest
consuming a meal. It operates round the cloc!.
2rgani'ation chart of a Bar
Bar manager
sst. Bar man
Bar Tender
&ommelier
Caiter
sst.Caiter
Training waiter
1uties of &enior Barman or Bar man6
The stoc!ing up of all drin!s requited in the bar
The arrangement of the bar an attractive manner
*aintaining close liaison with cellar
$nsuring the bar run according to the licensing laws 7 other regulations
Deeping the bar in a state of good hygiene
&eeing that all the necessary equipment is at hand 7 is in good conditions
Dnowing the price of each drin! 7 ensuring that money is handled correctly
*aintaining tight securing over stac!s 7 premises.
&upervising the wor! of assistant bar tender 7 helping in service when
necessary.
Bar $quipments6
In order to carryout efficiently the service of all from drin!s requested, the
bar should have all the necessary equipment should include.
%oc!tail &ha!er
*i"ing the ingredients to prepare a coc!tail
*i"ing 0lass
<i!e a glass =ug without a handles, used for mi"ing clear drin!
&trainer
There are many types used in con=unction with the coc!tail sha!er 7 mi"ing
glass to hold bac! the ice after the drin! is prepared.
Bar spoon
4se with the mi"ing glass when stirring coc!tail. The other name is muddler
spoon.
Blender(*i"ie)
4sed for ma!ing drin!s that require puree of the fruit. The other name is
liquidi'er.
Dnives and cutting Board
for cutting fruits
Bottle opener
%rown cor! opener
for removing beer bottle cor! or soda bottle cor!s.
%or! 3emover
<iver e"tracter cor! screw to remove the cor! from the bottle.
Bro!en cor! $"tractor
To remove the bro!en cor! from the wine bottle
#unnels and 1ecanter6
used for decanting purpose
squee'e
To &quee'e the =uice from orange 7 citrus
Cine cooler 7 Ice Buc!et
for storage of white 7 rose wine
%alculation 0uest )otential6
Ce should analy'e the potentiality of the guest for our bar, we can get
free help from city departments that can give us who lives where, how much
there they can ma!e, education, eating 7 spending habits etc. 7 about visit 7
record neighbourhood bars, rates, type of drin!s ,coc!tails, snac!s staffs etc.
we should calculate the street M road traffic count.
&tudying the competition
#irst thing we have to consider the competition first thing we have to visit all
the hotel bars.
3ecorded the following information
/o of pa" seating 7 counter
wor!ing hours
price range
verage chec!
no of patrons per day M per wee!Mper month
&low daysMBusy days
0ross income per day M )er wee! M )er month estimate the above said
information for our proposed bar 7 compare.
llocation of rea M &electing a site
)otential customers
ttracting Gisibility
dequate transportation
$nough par!ing
$asy to reach
1ont open near by churches, temples 7 schools
*a!e sure all the things should be according to the conditions to the
government.
Tamilnadu Bar <icenses
#<:+ 6 Chole sale of I*#& 7 beer.
#<:8 6 possession of liquor by a non proprietary club for supply to members
#<:9 6 )ossession of liquor by the star hotel for supply
(sale of draught beer in the three star, four 7 five star hotels)
#<: 9 6 )ossession 7 for supply of liquor by hotel run by the T.T.1.%
#<:. 6 )ossession of liquor by the canteen stores dept. (India)
#<:. 6 )ossession 7 sale of liquor to military personnel
#<:I 6 )ossession 7 issue of liquor by the %hennai seamans hostel for
officers.
#<:K 6 for possession 7 sale of wine grape =uice or other liquor for
sacramental purpose
#<:, #or possession 7 issue of liquor to international passengers on board in
the air craft or ir F India
#<:- #or possession 7 issue of liquors to internationals ir passengers
transiting the meenamba!!am civil ir port who are required to wait at the
ir port transit lounge reserved for such passengers before resuming their
=ourney.
#<:+; )ossession of liquor by the approved restaurant 7 supply of liquor for
consumption in the bar of the restaurant to foreign tourist or foreign
residents of India during their halt at the ir ports.
%ellar 3ecords
cellar inwards Boo! 6
This produces accurate reference to all beverages coming in to the cellar 7
pasting data for the cellar mans bin cards. Chen ever necessary it is a useful
chec! against the perpetual beverage inventory ledger held in the food 7
beverage control or accounts office.
Bin cards6
These are provided for each individual types as beverage held ln stoc! 7
record all deliveries 7 issues made. The cards being fi"ed on the shelves or
rac!s against each beverages .The bin card number referring to the same bin
numbers as the wine list 7 originate from the standard bottle code list.
%ellar control boo!6
This provides a record of all daily deliveries to the cellar 7 the daily issues of
each beverages from the cellar to the various bars 7 should cross ; chec!
with the entries on the bin cards 7 the perpetual inventory ledger held in the
food control or the accounts office.
Beverage perpetual inventory ledger6
The master ledger which is prepared in the control or each individual type of
beverages held in stoc! purchases of the separate types of beverages held of
the quantities issued from the cellar to each individual bar or other are 7 to
record a
)erpetual inventory balance for each item the information is obtained from
the suppliers delivery notes or invoices ( ad=usted at time with a credit notes )
7 the daily beverages requisition notes from the different bars. when the
physical stoc! ta!ing of the cellar is underta!en the physical stoc! F stoc!
ta!ing of the cellar is underta!en physical stoc! ta!e figures should matches
to does in the perpetual inventory ledger.
4llages 7 Brea!age6
It is necessary for any ullages 7 brea!age to be recorded on a standard form,
together with an e"planation 7 counter signed by a member of the food 7
beverages management department the frequency of the recording of any
ullages 7 brea!ages would determine the necessity for management ot ta!e
corrective action
The term @ullageP is used to cover all substandard beverages such as bottles
of weeping wines, bottles of wine with faulty cor!s, unfit barrels of beer etc.
which when never possible would be returned to the supplier .M distributor M
&toc!ist for replacement , Brea!age of bottled beverages usually accrue by
mishandling by cellar 7 bar staffs.
$mpties 3eturn Boo!6
*any of the containers of beverages such as creates, Degs, beer bottles, soda,
siphons etc are charged for by the supplier against a delivery. It is there fore
necessary that control is maintained of these charged items to ensure that
they are returned to the supplier 7 the correct credit obtained a container
record boo! is required when records all container received from the various
suppliers, containers, returned 7 the balance matching the stac! F ta!e of
containers.
(ospitality Boo!6
This is necessary to record the issue of drin!s to the !itchen 7 other grades of
staff as laid down by the company policy
&toring6
2nce beverage are received they must be removed immediately to the cellar
7 a tight level of control maintained at all times the storage of beverages is
ideally separated into five areas as follows.
(a) The main storage area for spirits 7 red wines held at a dry 7 draught
free temperature of (II:J;f) (+9:+Jc).This area is also used for the
general collection 7 preparation of orders for the various bars 7 the
storage of !ey beers when there is a reasonable them over.
(b) refrigerated are of I;f (+;c) for the storage white spar!ling wines.
(c) The further refrigerated are of (.96.K) (J:,c) this is really necessary
only when the turn over of !eys is slow as otherwise they may be stored
at (II :J;f) (+9:+Jc).
(d) n area held at a temperature of IIf F (+9c) for the storage of bottle
beers 7 soft drin!s
(e) totally separate area, from these above the storage of empty bottles
!ey 7 creates. This area needs to be as tightly controlled as the
beverage storage area, not only because of the return able value of the
creates 7 bottles , etc but to prevent free access by bar staff when an
empty for full bottle method of issuing is in operation. The
merchandise is unpac!ed in the cellar 7 stored correctly (Table wine
with an alcohol content of less than +JT by volume are stored on their
sides bottles of fortified wine spirits 7 vintage parts are stored up
right)
#ood %osting 7 %ontrols
Introduction6
The main purpose of financial control is to ensure that on enterprise operates
with in its budget 7 in the case of a commercial under ta!ing produces a
profit to ensure its further progress 7 development. The techniques used to
ensure that financial control is mar!eting 7 vibel factor in the operation
includes forecasting the amount of business that will be done over a period of
time , the issuing of budgets for each part of the operation 7 having cost
control systems to monitor results.
%osting 6
In order to control the financial aspect of catering enterprise it is necessary to
!now the e"act cost of every item produced 7 served to that both its value 7
cost to the customer can be assessed. This will enable the customer to receive
the fair value for his money whilst at the same time sufficiently profit should
be generated to !eep the business financially solvent. %osting is thus a means
of control 7 a technique to ensure the prosperity of the firm both form its
own 7 the customers interest.
%atering cost of elements of %osting6
There are two broad categories of cost used in the operation of catering
establishment.
#i"ed costs or 1irects costs
Gariable costs or Indirect costs
a third category cost also implemented now days which is call semi:variable
%ost
#i"ed %ost 6
4nder this heading is generally included loan repayment or interest charges
rent, rates, local authority charges, water 7 sewage insurance 7 legal
services, advertising costs depreciation 7 net profit.
Gariable costs6
4nder this heading the cost of producing items for sale which includes food
drin! 7 energy. They are so called because they shown the direct relationship
of increased e"penditure additional business.
&emi variable costs6 some of the heading from the foregoing lists can be put in
to this third category because their costs can fluctuate during the financial
year they would include energy, maintenance and repair 7 renewals of
equipment.
#ood %ost6
#ood cost is nothing but the material cost
<abour cost 6
<abour costs include salaries of staff 7 the value of all benefits provided to
them as such meals , medical, facilities housing insurance bonus pension 7
uniforms, controlling labor cost therefore involves control of e"penses in all
the areas listed which difficult because of the relatively fi"ed nature of the
cost.
2verhead cost 6
2verheads include all costs which cannot directly be identified with food
production. This include rent, rates depreciation , fuel cleaning materials,
administrative 7 selling cost. There are two categories of overheads.
+.%ontrollable costs6 heat, light, gas, pone , stationery, linen, cleaning
material , advertising donations, security disposable etc.
8.4ncontrollable costs 6 Interest, depreciation, insurance, ta"es, rent etc.
%ontrol of *aterial 6
The control of material begins when goods are ordered 7 continues through
the storage 7 preparation stages. In the later there are two method of
control6
+.4nitary method of control 8. 0ross profit method of control
4nitary method of control6 $ach item of materials classes as a unit so ma!ing
it possible to control , by count from the time it arrives to when it is sold.
This method is much used in the stac! bar , fast food 7 other similar
operations 7 it cab be used with a cyclical tabled menu,. It is suitable for high
class restaurants or establishments as it trends to restrict choice of odds 7
method of coo!ing 7 finishing
0ross profit method6 of control under this method the person responsible for
the production 7 finishing of dishes will have received materials to a certain
value into his !itchen. (e is then e"pected to achieve a return of movies
through sales plus a gross profit to pay the fi"ed 7 variable cost.
%ontrol of #ood cost ( %ontrol Techniques ) 6
The problem of !eeping strict control over cost by constraint over the usage
of materials can be solved by determining the e"act number of customer
e"pected on any day 7 at any meal 7 by reference to records of post business
7 other local factors. It is also necessary forecast fairly accurately the
numbers of each item customers will be li!ely to choose from the days menu
7 figures can be obtained from !eeping a record of menu item popularity.
Together these two will help to prevent over production 7 in conduction with
laying down of production schedules will assist in equating supply to demand
3ecords of purchases, performance 7 seas together with a cylindrical menu
7 standards recipes can all helps in solving the problem of how many
portions to produce that is sales 7 Golume forecasting. so for an effective
control system the following factors to be analy'ed.
)ortion %ontrol 6
)ortion control means controlling the si'e or quantity of food to be served to
each customer . The amount of food allowed depends on the following
considerations
The type of customer or establishment 6
There will obviously be a difference in the si'e of portions served $g. To those
wor!ing in heavy industry 7 female classical
In a restaurant offering a three course table d hotel menu including salmon,
the si'es , of the portion would naturally be smaller than in a lu"ury
restaurant charging for the salmon on 7 carte menu.
The quantity of the food6 Better quality of food usually yields a grater
number I of portions than poor quality of food $g. lower quality of meat
often need so much trimming at the same time labour involved to trim also
loses money on the other hand good quality meat will often give more
portions with much less times 7 labour requires for preparation.
The buying price of the food 6 good buyer will ensures that the price paid
for 'any item of food is equivalent to the quality in other words god price
should mean good yield 7 so help to establish a sound portion control.
)ortion control should be lin!ed with the buying of the food to a voice a
should system of portion control each establishment needs individual
considerations
)otion control $quipment6
There are certain items of equipment which cab assist in maintaining control
of the si'es of the portions. $g. &oups, ladles, measuring =ugs, pie dishes,
moulds, roll, tins etc.
)urchase specification system to be accepted eg.$gg &i'e , potato si'es, si'es
of the fish , weights of chic!en etc.
?ield control6 Is estimating number of portions here are to be sold it is
necessary to evaluate how much of the original amount issued I s li!ely to be
last in the cleaning 7 transformatory process from level to coo!ed stages. It
for e"ample roast ribs of beef or roastleg of mutton is being prepared for our
estimated eight portions The figures used by a good class restaurant where
the !itchen is run on traditional lines might be allowance of 8I;g portion.
Total weight required ,; 8I;g S 8;!g : +;;T
)reparation loss S 9!g F +IT
%oo!ing loss S J!g F 9;T
Bones removed during carving S8 Q Dg F +I Q T
Trimming during carving S I;; g : 8 Q T
?ield of control meat S ,!g F .;T
(,; +;;g portions)
to get this portion, one should adopt the right method of coo!ing at the right
degree of temperature.
&tandard 3ecipe 6
&tandard recipes are a written formula for producing a food item of a
specified quality 7 quantity for use in a particular establishment. It enables
the establishment to have a grater control over cost 7 quantity. To
predetermine the following
+.The quantity 7 qualities of ingredients to be used stating the purchase
specification.
8. The yield obtainable from a recipe
9. The food cost per portion
.. The nutritional value of the particulars dish 7 to facilitate
*enu planning
purchasing 7 internal requesting
food preparation 7 production
portion control
also the standard recipe with assist new staff in preparation 7 production
standard products which can be facilitated by photographs or drawing
illustrating the finished product.
Golume forecasting 6:
This is a method of predicting the volume of sales for effective control
measures.
a. Deep a record of the numbers of each dish salad from a menu
b. Cor!out the average spent per customer
c. %alculate the proportion e"pressed as a percentage of each dish sold in
relation to total sales.
#orecasting is in two stages
Initial #orecasting
#inal #orecasting
<abour %ontrol 6 The first tas! in the control of labour should ideally be by
drawing a baseline in relation to turnover of customers 7 the proposed line of
activity .It is important that standards are set of each member of staff
including material, supervisory, s!illed 7 uns!illed operatives by drawing
=ob specifications 7 =ob description having set the correct hourly manning
level, the ne"t stage would be e"tend the table to include the wages paid plus
employer contribution to the social insurance, medical 7 staff meals to arrive
at the total cost of labour for this establishment.
By clearly establishing manning levels , turnover analysis will indicate more
clearly when staff hours increase disproportionately to customer should pay
in what he is changed to cover labour e"penses on the average daily usage. It
is important to see that labour costs are !ept under control by ensuring that
time allocated per cover or cost per hour does not increase or its own
volition , others is the figures budgeted become meaningless 7 there is less net
profit at the end.
%ontrol of overheads
The cost of overheads continues to rise so they all lined to be tasted at
regularly to try to !eep them in chec! the following points are given as
e"ample of where savings may be made.
+.&avings in the uses of energy Fcreating an awareness in staff of not turning
on equipment long before it is requested 7 the need to turn it of when no
longer request
8. regular program of maintenance 7 repair will save money on minor
faults are less costly to put right before they deteriorate further staff should
be encouraged to report defects as soon as they occur.
9.<aundry charges can be reduced by avoiding the misuse of linen $g. using
!itchen dusters for cleaning the wor!ing tables instead off misusing table
nap!ins.
%ontrol 3evenue fter ensuring that control is maintained all along the line
there then come the final point when the correct amount of money is received
for all goods supplied to consumers 7 is paid in to the accounts or to the
control department for this the traditional system of triple route D.2.T
system is various billing machines can do away with the need to employ a
restaurant cashier 7 offers a quic! analysis of goods sold by means of
memory system one such machine wor!s by the waiter nothing down the
customers order on hid pad then going to the machine to insert his own
coded !ey than entering the order by pressing numbered buttons for each
item this appears in the !itchen in printed from to be announced 7 when
every thing is dished up the waiters number is flashed on a screen in the
dining room informing him that the food can be collected this system saves
the need for awaiting staff running bac!wards 7 forward between dining
room 7 !itchen unnecessary.
The waiters request the machine to print out the customers bill which comes
out as easy to read list of each item its 7 the total business for that session 7
their report will be sent to the control department.
1epartment control for effective cost control attach printed materials
%osting method The gross profit method of costing is the one most widely
because it fulfills a two fold =unction . its simple formula ma!es it easy to
calculate the correct selling price 7 it ensures that all the costs are recovered
from every sale, including the element of profit.
&ales S food cost U 0ross profit
#ood cost S material cost
#ood %ost S &ales F 0ross profit
0ross profit S labour cost U 2verheads U net profit
/et profit S 0ross profit F (<.% U 2.()
#ood cost T S #ood cost M sales A+;;
/et profit T S /et profit M &ales A+;;
)urchasing
+. )urchase philosophy
8. )urchase strategy
9. )urchase structure
.. )urchase systems
I. )urchase control
J. )urchasing at higher price
K. 1ishonest )urchasing man
,. Too much of open mar!et purchases
-. /o standard purchasing specification
+;. not vailing of different cash 7 bul! discount
++. insensitive to mar!et fluctuation
+8. not )urchasing as per need
+9. not following the right )urchasing method
+.. la!e of mar!ets survey
+I. not buying right quantity 7 quality
+J. e"cessive emergency purchase
+K. The same person responsible for purchasing as well as receiving
3eceiving
+. The quantity received not in accordance with purchase order
8. accepting sub:standard quality
9. incorrect weighing equipments Mmachines
.. Time gap in receiving 7 storing
I. %hefs representative not present while receiving
J. 3eceiving man lac!s the !nowledge about quality of various food items
K. especially the perishable products, need to be chec!ed on a regular
basis
&toring 7 issuing
+. improper storage
8. spoilage , )ilferage 7 brea!age in store
9. not chec!ing the quality 7 quantity before storing
.. The stoc! register not up to date
I. issuing without proper requisition
J. not following first F in first out procedure
K. not !eeping list of slow moving or dead items.
)roduction 1epartment
+. /ot following standard recipe.
8. /ot following yield cards
9. no portion control
.. indenting not in accordance with need
I. uns!illed staff
J. not maintaining !itchen consumption register
K. faulty equipment
,. no:recycling of left Fover
-. staff having meals from main !itchen
+;. chefs not chec!ing items received in the !itchen
++. lac! of co:ordination between chef 7 # 7 B controller
+8. lac! of inventory control in !itchen
+9. pilferage 7 wastage
+.. lac! of sales forecast
+I. using e"pensive items which can be substituted by cheaper variety
+J. no record of transfers entertainment, e"ecutive meals 7 staff meals
+K. habit to use e"cessive quantities of e"pensive items
+,. improper deep free'er 7 cold storage
+-. not following first in , first out procedure
8;. 1ont allow staffs to have the meals in the !itchen
8+. /ot storage properly perishable food items.
&ervice
+. faulty menu pricing
8. faulty menu planning 7 merchandising
9. lac! of sales promotion activities
.. lac! of salesmanship in restaurant staff
I. pilferage 7 accidents
J. not returning unused items to !itchen (&ugar cubes, salt, mil!, butter
7 sauces)
K. defective D.2.T control
,. uns!illed order Fta!er
-. *isuse of sauce 7 ta!ing meals by restaurant staffs include the
restaurant
%ash
+. 4nder charge
8. cheating by cashier
9. *oney collected by the service staff without preparing the bill
.. ccepting e"pired, invalid, ta!e credit cards.
I. *aintain a strict control over bac!ing
J. should maintain a sales summary register properly
K. *aintain records for discount sales
%ontrol 1epartment
+. *atch the D.2.T with the bill
8. naly'e 7 cross chec! D.2.T 1ifferent outlets
9. %alculate the food cost periodically on the basis of control of actual
inventories
.. have a strict control on complementary including staff
I. compare the actual cost with potential food cost
Brea!even 7 contribution
$stablishment whose sales figures =ust cover their variable casts
are said to Hbrea!even thus the sector may be called as non:profit
organi'ations or welfare sector. In other words when the net profit or loss
is 'ero, the contribution made by the organi'ation =ust covers the fi"ed
costs. There is a thin dividing line between profit, brea!even point 7 loss
about +;T between profit 7 loss. It is there fore not practical to e"pected
food service to operate e"actly at the brea! even point. Brea! even point in
terms of the numbers of covers may be calculated using the formula given
below.
In terms of quantity
B$) S #i"ed %ost M verage spending power variable cost per cover
or B$) S #i"ed cost M %ontribution per cover
In terms of volume of sales B$)
S #i"ed cost A selling price M selling price F variable cost
B$) S #i"ed cost A &elling price V contribution per unit
%ontribution there fore as a percentage of sales depends on the cost
structure of the business. Brea! even point may also be calculated for any
food service operation if the !itchen analysis sheet are maintained 7 the
fi"ed costs calculated accurately. The brea!even chart shows the sales
revenue 7 the total costs 7 can therefore be used to asses that a glance
li!ely effects of changes in either of these elements on the profitability of
the establishment. $ven changes in of the factors comparing them li!e
changes in selling price or fi"ed or variable costs units of outputs.
a. t a level of output represented by 2 units the cafeteria =ust
managers to cover its total carts 7 therefore brea!even at the
point of intersection of the total cost and sales lines.
b. Chen the level of output increases to point B 7 % respectively
the cafeteria starts ma!ing profit equal to 1$ 7 #0 respectively
providing a margin of safety against losses equal to 1? 7 #"
(*argin S total sales U brea!even )
The important functions can be read form a brea!even chart is
+. The e"tend to which the productions of meals or units must increase in
order to start ma!ing a profit
8. The )rofit which can be earned at alternate levels of activity due to
changes in price resulting due to changes in price resulting from
inflationary trands, reduced supply or e"pansion activities of the
organi'ation.
1I&( %2&TI/06
There is no doubt that the e"act cost of a dish must be !nown before it
can be served to the customer at a profitable price. lso in non profit ma!ing
institutions it is important to cost dishes 7 meals accurately 7 ensure that
they are cost effective 7 cover all costs incurred in their preparation 7
service. It is therefore the usual practice in catering to determine the total
cost of materials used in producing a dish of a standard quality 7 then to it a
certain percentage or supplement to calculate all the costs of food accurately
7 preferably to the third decimal point. This method is also useful in setting
the targets for price 7 usage of materials, thus helping to detect differences
that they may occur in the process of food production 7 service once the
variations are identified, they can be analy'ed and the reasons for their
occurrence found out 7 consequently corrected. 1ish costing, however needs
to be chec!ed 7 altered periodically when food prices change to ma!e sure
that the values being used in calculations for prices, costs 7 usages are up to
date.
G3I24& /<?&I&6
Chile the standards recipe 7 the standard dish costing lays the targets
for profit. *argins to be achieved if they are followed 7 calculated accurately
if practice this in not so differences occur because of price fluctuations or
changes in the amount of ingredients actually used due to differences in
weighting 7 measuring equipment 7 method which different people use in an
establishment these differences are !nown as Hvariances 7 may be either
adverse or favorable in terms of the effects on the profits of the establishment.
&4B&I1? )3I%I/06
#or establishments li!e employee canteens, schools hospitals, armed
forces, mess, orphanages, old age homes universities hostels 7 social
institutionsM services the price of meals subsidi'ed by management to various
attends. In such cases the prices to be charged are determined by estimating
rates which can be applied to all sales. This can be e"plained by an e"ample
n industrial canteen prepare 7 serves 9;; launches a day for 9;;
days a year. The food cost for the meal is estimated at I; piece per head 7
labour 7 overhead e"penses at 3s.I;;; 7 3s.9;;; per year rep. what would
be the selling price of the meal 7 the subsidy paid the management.
/umber of meals served in a year (9;;A 9;;) S -;;;;
#ood cost per year (-;;;A I;) S .I;;;
<abour cost for year S I;;;
2verheads for year S 9;;;
Therefore
Total sales will need to be S I9;;;
verage selling price would therefore be I9;;;
S ;.I,
-;;;;
#ood cost for unit S ;.I;p
Therefore subsidy S ;.;,
Therefore T of subsidy S ;.;, : +;;
I;
S +JT
the price charged the customer therefore does not always reflect the quality
or the quantity of the food that can be e"pected on a plate. This is because
pricing varies with the fi"ed cost 7 overhead e"penses of every establishment.
I/G$/T23? %2/T32< (&T2%D TDI/0)6
It is the responsibility of the storeroom cler! to maintain the inventory
in way that ma!es it easy to count items 7 determine the monetary value of
the inventory. It is not possible to !now actual food e"pense without an
accurate inventory valuing inventory is done by using the following formula.
IT$* *24/T A IT$* G<4$ S Inventory value
IT$* *24/T6
It may be determined by counting as in the case of came or weighing as
in the case of meats
IT$* G<4$6
It is determined by using either the <I#2 (<ast in first out) 23 #I#2
(first in first out) method. Chen the <I#2 method is in use, the item value is
the price paid for the oldest product on hand. <I#2 system is the more
common method.
The process of determining inventory value requires the food service
operator to court all food on hand 7 multiply the value of the item by the
number of items on hand.
B$0I//I/0 I/G$/T23?6 It is the value of all food on hand at the
beginning of the accounting period.
)43%(&$&6 )urchases are the sum cost of all food purchased during the
accounting period. This sum is determined by all relevant invoices for the
accounting period.
0221 GI<B<$ #23 &<$6 are the sum of beginning inventory 7
)34%(&$&. They represent the value of all food that has available for sale
during the accounting period.
$/1I/0 I/G$/T23?6 refers to the value of all food on hard at the end of
the accounting period.
B% I/G$/T23? )$3I216 In order to fully understand the principles of
B% inventory control, one must be familiar with the concept of physical
perpetual inventory systems.
)(?&I%< I/G$/T23?6 Is one in which an actual physical count 7
valuation of all inventory on hand is ta!en at the beginning 7 close of each
accounting period.
)$3)$T4< I/G$/T23?6 Is one in which additions to deletions from
total inventory are recorded as they occur.
The physical inventory, if properly ta!en is more accurate since item is
actually counted 7 then valued. It is the physical inventory ta!en at the
beginning 7 at the ending of the accounting period that are used to complete
the cost of food consumed.
The perpetual see!s to eliminate the need for frequent counting by
adding to inventory when uproot (requisitions or issues) this system is
popular in the areas of liquor 7 wine, where each product have its own
inventory sheet or a bin card.
%2**$3%I< 12%4*$/T6 The following document are essential for an
effective control system.
1$<IG$3? /2T$&6 re sent with the. goods, supplied as a means of
chec!ing that everything ordered has been delivered. The delivery notes
should also be chec!ed against the duplicate order sheet.
I/G2I%$&6 re bills sent to clients, setting out of the cost of goods supplied
or service rendered n invoice should be sent on the day the goods are
dispatched or the services are rendered or as soon as possible afterwards. t
least one copy of each invoice is made 7 used for posting up the boo!s of
accounts, stoc! records and so on.
%3$1IT /2T$& (23) %3$1IT *$*26 are the adivse to the clients, setting
out, allowances made for goods returned or ad=ustments made through errors
of over changing an invoices.
They should also be issued when chargeable contained Irs such as
crates bo"es or snac!s are returned. %redit notes are e"actly the same form
as invoices that the word. To ma!e them more easily distinguishable they are
usually printed in different colors. credit notes should be sent as soon as it
is !nown that a client is entitled to the credit of a sum with which he or she
been charged by invoice.
&TT$*$/T
re summaries of invoices 7 credit notes sent to clients during the
previous accounting period, usually one month. They also shows any sums
owing or paid from previous accounting period 7 the total amount due.
statement is the usually a copy of clients ledger account 7 does not contain
more information than is necessary to chec! invoices 7 credit notes. Chen a
client ma!es payment he or she usually sends a cheque, together with the
statement he or she has received the cherup is paid into the ban! 7 the
statement may be returned to the client duly receipted.
%&( 1I&%24/T6 discount allowed in consideration of prompt payment.
t the any length of time chosen as an accounting period there will be same
outstanding depts.. Inorder to encourage customers to pay within a
stipulated time. &ellers of goods frequently. This is called cash discount it
ma!es the customer to any more quic!ly 7 the discount is allowed up to +;T
depending on the seller 7 the time.
T31$ 1I&%24/T6 It is discount allowed by one trader to another. This is
a deduction form the catalogue price of goods made before arriving at the
invoice price. The amount of trade discount 7 does not therefore appear in
the accounts.
4/IT:II
#221 %2&T 7 B$G$30$ %2&T
1I##$3$/%$ B$TC$$/ #221 %2&T& 7 B$G$30$ %2&T&
%<%4<TI2/ 2# #221 %2&T6 There are several basic terms which
need to be emphasi'ed with regard to the calculation of food costs, such as6
#221 %2&T6 This refers to the cost of food incurred in preparing meals
served.
#221 %2&T )$3%$/T0$6 3efers to the percentage of sales of food.
032&& )32#IT6 The e"cess of sales over the cost of food e"pressed as a
percentage, or in financial terms.
)2T$/TI< #221 %2&T6 There are several basis terms which need to be
e"plained with reference to the calculation of be voyage costs>
B$G$30$ %2&T6: This refers to the cost of the beverage incurred in
preparing the drin! served.
B$G$30$ %2&T )$3%$/T0$6 This refers to the costs of beverages
sold as a percentage of sales of the beverages.
032&& )32#IT 23 B$G$30$ 032&& )32#IT6 The e"cess of sales
over the cost of the beverage e"pressed as a percentage or in financial terms.
)2T$/TI< B$G$30$ %2&T6 The beverage cost (or sales) under perfect
condition> this may be e"pressed as a percentage or in financial terms.
. There are a fewer number of beverage items to handle than food.
B. Beverages are purchased in standard unit si'es of !nown standard
qualities.
%. Beverages are not as highly perishable as food.
1. It is easier for bar staff to meal money than food to many staff.
$. Beverages are more tempting than food to many staff.
#. Beverages are in the main more e"pensive, 7 contribute more to profit
than food items 7 very less manpower.
%2/T32< T22<&6
%$<<3 B22D6 This boo! is require to be maintained to !eep stoc! of the
bar its li!e recording stoc! in stoc! card. The bar stoc! also needs to be
classified for proper record to !eeping 7 control on the basis of their brand,
quality, type, content, si'e of bottles or =ars pac!ing etc.
)3 &T2%D6 This system is similar yet effective method of beverage control
7 it is particularly useful for the smaller type operation where there are full
time control staff.
B3 %2&T &?&T$*6 This system is similar to that for the basic food cost
report.
)2T$/TI< (23 &T/131) &<$& G<4$ &?&T$*6 This system is
designed to control beverage sales 7 therefore beverage costs by setting a
sales value on each bottle item carried in stoc!.
T($ I/G$/T23? 23 @24/%$P &?&T$*6
This method is recogni'ed as the most accurate (non:automatic)
method of determining the amount of beverage sold.
B/L4$TI/0 7 #4/%TI2/ B3 &?&T$*6
&hould the banquet department have its own storage 7 bar areas it can
operate 7 be controlled in the same way as any other bar.
%2/T32< %($%D<I&T6 There are two !inds of control () operational
control6 this is the day to receiving storage, issuing 7 selling (B) post
operational control (or) control after event6: this is the e"amination of what
too! place in the various outlet 7 the comparison of these results with the
various standards set by the management 7 the determination of what
corrective action most be ta!en in necessary.
)43%(&I/0 2# <IL4236
l. Chat to buy (in including what brands to but)
8. (ow much to buy
9. Chom to purchase from
.. Chen to buy
I. Gintage dates
through the use of the bar stoc! system order decisions become very
simple purchasing is generally done wee!ly. In hotels bar manager or barman
response for purchasing liquor.
%($%DI/0 )32%$&& I/ )43%(&$6:
+. chec! vintages 7 labels on wines
8. %hec! proof on spirits
9. %hec! date lodes on beer
.. %hec! !egs for lea!age
I. %hec!:that:unit:si'es are accurate
J. %hec! for brands
K. %hec! bro!en bottles, spillage, 7 lea!s
,. %hec! nec! bro!en
-. %hec! for bro!en seats
+;. %hec! for required stamps on cases or bottles always count bottles,
even if you must open a spelled ease.
&&$&&*$/T 2# L4<IT?6
))$3/%$6: s with wine 7 spirits malt beverages evaluation begins
with the eyes $g. Beer clean glass should be used for =udging purposes. Beer
is usually in amber gold.
32*6 Through the aroma of each quality liquor we can asses the quality
T&T$6 The first taste sensation of wine 7 other spirits we can =udge the
taste.
#<G2436 #lavor in the combination of aroma 7 taste good quality have a
delicate flavor even though it may be pronounced.
B$G$30$& %2/T32< )32%$143$6
(+) chec! 7 marry up delivery notes rates, credit notes, invoices 7 goods
received report.
(8) %hec! arithmetic to all paper wor!.
(9) %hec! correct discounts are being allowed.
(.) %hec! delivery notesN etc to cellar invoice boo!.
(I) *aintain beverages perpetual inventory boo!.
(J) *aintain container. $.g %rates, !egs soda siphonN etc
(K) t periods complete a full inventory if cellar 7 compare to beverage
inventory boo!
(,) )repare a stoc! tas!ing reports of value 7 type of goods rate of stoc!
turnover.. etc
(-) t set periods complete a full inventory of the stoc! of each bar for
beverages control reports.
(+;)*aintain daily day to day beverage control reports the amount of
detail depending on the si'e of the unit 7 the volume of business.
(++))repare 7 of periodical beverage reports for management 7 highlight
any problems areas for corrective action.
%($%D <I&T #23 &$TTI/0 4) T($ B36:
;.+ <iquor6 Bring stoc! up to par, turn in empties
;.8 C$<<6 %hec! supplies, set up reserves, chec! powers, <ine up bottles.
;.9 B2TT<$1 13I/D&6 3eplenish 7 rotate beers, wines, wine coolers,
mi"ers, bottled water in coolers, mi"ers, bottled waters in cooler, chec!
cooler temperature .;#.
;.. 13#T B$$36 %hec! supply, drains of e"cess foam, taste beer, chec!
pressure, chec! Beer bo" temperature (9J.9, degree)
;.I &21 &?&T$*6 %lean gun:chec! soda supplies chec! %o8 pressure
;.J 0<&&$&6 Cashed used glasses, chec! supplies, arrange in order.
;.K I*)<$*$/T6 %hec! 7 set:up blenders, mi"es, mi"ing glasses,sha!er,
=iggers, bar spoons, squee'es, openers, scoops, tongs.
;., E4I%$& 7 *IR$&6 Taste lovers for acceptability. )repare fresh =uice,
fro'en drin! mi", ma!e simple syrup.
;.- 03/I&($&6 )repare 7 set up lemon wheels, wedges, twists lime wheel
cherries, olives onions, cucumber stic!s, celery stic!s 7 special gavnishes.
;.+; %2/1I*$/T&6 &et up salt 7 sugar for rimming bar 7 cube sugar
bitters, Tobacco, C.&. sauce, pepper, nutmeg, cinnamon, 7 celery salt.
;.++ &$3GI/0 %%$&&23I$&6 &et up pic!s, straws, sterner stic!,
coc!tail nap!ins, bar towels, coasters, bottle openers, wine carafes 7
chillers, ash trays, matches, serving trays, falios.
;.+8 %&( 3$0I&T$3&6
%hec! carbon (or pay out vouchers, pencils, pens, clips, rubber band,
stapler 7 staples, petty cash changes 7 till rolls.
B3<I/%$& (T*I< /14)6
#<:+ Chole sale I*#< 7 beer
#<:8 )ossession of liquor by a non proprietary club for supply to members
for sale of draught beer by the clubs.
#<:9 )ossession of liquor by the star hotel for supply
(&ale of draught beer in the three star, four 7 five star hotels)
#l:9 () )ossession 7 for supply of liquor by hotel run by the T.T.1.%
#l:. )ossession of liquor by the canteen stores dept.(India) for supply to
military units
#<:.() )ossession 7 sale of liquor to military personal
#l:I )ossession 7 issue of liquor by the %hennai seamans hostel for the
officers of navy
#l:J for possession 7 use of liquor for scientific industrial or such li!e
purpose.
#l:K for possession 7 sale of wine grape =uice or other liquor for sacramental
purpose.
#l:, for possession 7 issue of liquor to international passengers on board in
the air craft or ir:India.
#l:- for possession 7 issue of liquors to International ir )assengers
transiting the *eenamba!!am civil irport who are required to wait the
irport transit lounge reserved. #or such passengers before resuming their
=ourney.
#l:+; )ossession of liquor by the approval restaurant 7 supply of liquor of
consumption in the bar of the restaurant to foreign of residents of India
during there half at the irports.
4/IT : III
)<//I/0 2# (/1 2)$3TI/0) G3I24& # 7 B 24T<$T&
0$/$3< )2I/T& 2# )<//I/06
The following points are applicable to the planning or all areas when
viewing the layout from an overall approach. Ideally the !itchen, dining room
bars 7 ancillary areas should be located on the same floor so that the
communications are easy to follow. If possible all these departments should be
on the ground floor for easy movement of goods 7 other.
The overall plan should aim at putting the restaurant ne"t to the
!itchen 7 the bar ad=acent to the restaurant. &o as to provide a competitive
service to the customer 7 at the same time regarding time factor. The
physical layout should reflect.
+. The needs 7 demands of the customers.
8. The policy of the firm
9. The menu 7 its range of product
.. The organi'ation or the establishment.
T($ /$$1 7 1$*/1 2# %4&T2*$36
clear identification of the customers requirement is vitally
important for establishing.
a. (is soul economic status
b. (is purpose of visit whether for business pleasure
c. %hanging nature of his needs for eg. Business lunch or dinner for a
rela"ed atmosphere.
It is clear that the environment 7 atmosphere are a part of the planning
facilities 7 that dcor 7 layout must be fle"ible enough to cope up with the
changing demands. 2ther factors are the number of customers e"pected to be
accommodated 7 the time they can spend. The higher the prices changed the
better the facilities have to be.
8. T($ )2<I%? 2# T($ #I3*6
The organi'ation will lay both guide lines 7 structured framewor!
within which consumer needs are to be met. This will include specific points
that affect the planning of both food production 7 the food service areas. The
guideline which influence planning are,
a. The overall image of the organi'ation which is generally featured in
e"ternal 7 internal decoration.
b. The e"pected number of customers as it affects requirements of space
7 interior layout 7 dcor.
c. &pecific budgets for the various department of operation for purchases
equipments 7 furniture 7 of all equipment on an annual basis,
9. T($ *$/4 7 IT& 3/0$ 2# )3214%T&6
The method of service 7 the production plays a ma=or role in planning
7 layout M ta!ing the decision whether to offer la carte menu or table de
(otel menu 7 possibly some gueridon service which could relate in the
equipment of space 7 equipments. &o the menu should act canter point of the
planning.
.. T($ 230/I&TI2/ 2# T($ $&TB<I&(*$/T6
The planning of a department further depends on the level of the
occupancy 7 hours of operating of e"6 most restaurants close immediately
after lunch 7 stay empty until evening due to limited demand for a full meal
service through the afternoon. $ach establishment has an image of its own
which covers the purchase of the materials 7 the storage space requirements.
In a large scale !itchen the e"ecutive chef can supervise the wor! more
effectly the planning needs, have to be ta!en in consideration when
management compiles its brief for two other specialists on the planning team.
)<//I/0 T$*6
The specialists required for planning are
+. The management team possibly consists of 0eneral *anager, #
7 B *anager, %hef 7 3estaurant *anager.
8. The architect with the interior designer.
9. The planning adviser who will be e"pert on equipment
requirements 7 wor!shop the information that comes from these =oint
discussions is the basis for the dreaming up of the plan by the planning
adviser.
&$L4$/%$ 2# )<//I/06
The sequence is common to all types of establishments, 7 should view
it from a perspective that shows hour activity inter lac!s to a single co:
ordinate functional operation.
+. The receipt of goods from supplies.
8. The correct storage 7 control of goods.
9. The issue of goods.
.. The preparation areas where a certain amount of processing is done.
I. The production areas.
J. The distribution of prepared dishes to the service in the restaurant.
K. The washing up area for both !itchen 7 restaurant.
,. The areas where utensils are !ept
-. The disposable area for rubbish 7 waste.
)<//I/0 *$T(21&6
In planning establishment it is often advisable to wor! bac!wards
starting not at the good delivery but at the customers entrance 7 dining
room. The first place the customer sees 7 as it is also the main revenue
producing department therefore, the most important one. The allocation of a
total area allowed for a catering operation which will be a part of a hotel or
large business comple", can be wor!ed out mathematically by reference to the
e"pected type of business. Golume of customers, hour of spending 7 a
number of staff employed. n e"planation of these factors will show how
important they are in the planning process.
+. The type of business cow range from an individuals owned, seasonal
tea shop to a large hotel having many different outlets li!e
restaurant, bars, several !itchen 7 banquet facilities.
8. The volumes business:number of seating the average occupancy, the
number of times each seat will be used during a meal period 7 the
total recipes from the sale of food 7 drin!.
9. The hours of business open to customers staff required split duties
late shifts numbers of staffed employed for the whole operation.
<<2%TI2/ 2# &)%$>
restaurant should be planned to accommodate the number of
customers that can be catered for by the !itchen 7 vice versa, based on one to
two sitting according to the type of clienteles e"pected 7 the menu within a
given area the manager must be able to draw plans showing various ways of
furnishing it to seat various numbers, leaving sufficient circulatory space
fle"ibility is sometimes asset in that it allows the room to be used for different
functions according to need allocation of space for various styles of serve.
+. &ervice from trolley of table (gueridon) : +.; sqm
8. from silver dish to customer plate (3ussian) : +.I sqm
9. )re:plated service (merican) : +.8 sqm
.. Banquet &ervice : +.I sqm
I. Banquet separatables : +.I sqm
J. %afeteria : ;., sqm
with the e"cepectation cafertia the allowances include for side tables
circulatory space 7 gangways. The decision regarding type of tables to be
used in respect of covers li!e two, four or si". In the allocation on allowance
must be made for storage for furniture 7 equipment in emergency use 7 for
that held in reserve. In case of dispense bar a functioned area sited actually in
the restaurant would be appreciated. It will carry all the stoc! as dicated by
the wire list 7 the equipment for service. The space for cellor allocation
Business 7 by on the si'e of the establishment, volume of business 7 by the
policy regarding purchasing. The percentage of space allocated there fore
can very considerably 7 is more usually ta!en form the overall areas denoted
to the # 7B operation.
)<//I/0 7 1$&I//I/06
The eating area or 3estaurant is the place where the customer usually
first comes into contact with the establishment so it is important that initial
impact to be given with the intended outcome. Basically the layout the
atmosphere are resulting from the type of service offered in relation to the
moderated for the customers physical 7 mental status by the ongoing
activities within the area to which is e"posed on will attract the mar!et
segment as identified at the outlet. The atmosphere includes 7 other types of
the following environmental aspects.
Gisual F consisting of color, form, te"ture, illumination 7 the interaction of
all these with the e"ternal environment
Thermal F consisting of temperature, relative humidity 7 air movement.
uditory F consisting of acoustics, music sound.
<I0(TI/06
The lighting of a dining room plays a considerable part in catering
atmosphere 7 if loo!ed at a from a mar!eting point of view it should appear
inviting 7 tempting, causing customer to want come in 7 once in to ma!e
them loo! their best. /atural light must be adequate for safety, for a ability
to read the menu 7 to create the desired atmosphere, to ma!e a dining room
loo! inviting 7 comfortable many combinations are possible, such as indirect
lighting above dados 7 behind drapes, a chandelier pro=ecting light on to the
ceiling, well lights, lambs an dining tables spotlights to throw features into the
time of the meal. &o necessary provision should be ma!e to dinner or to
brighter the lights.
T($3*< $/GI32/*$/T6
It is necessary to maintain a fairly even temperature in the restuvrant
all the year despite the weather outside 7 a constantly at +I:+, degree % is
generally acceptable e"cept during a heat wave. 3elative humidity shoud be
I;.II 7 two to three air changes per hour prevent stuffiness, help to disperse
adours 7 maintain comfortable conditions. Gentilation or air:conditioning
provide the answer 7 it is necessary to assess if normal ventilation is
sufficient, to see! the advice of an architect, In a fast food vestaurvant the
temperature can be !ept at a slight at the lower level than in a lu"ury
restaurant because it can often result in a quic!er turnover of seats.
41IT23? $/GI32/*$/T6
/oise is a cause of stress 7 can ma!e the customer to be irritated at
many times. completely silent restaurant is not desirable, so sound
proofing need not be installed. It does not provide atmosphere in a
restaurant if only caused by the sound of waiters serving 7 customer ta!ing.
bac!ground music on tape ot be featured 7 it should be maintained at a
constant level f .;:I; decibels 7 in case of a live music during dinner it is
acceptable at J;:K; decibels. *a!e sure the chosen music should suit the
clientele waiting as possible 7 the noise of the !itchen activities must not
disturb even those customers nearest the service entrance.
The dcor 7 furnishing of the dining room will play a prominent role
to develop atmosphere 7 environment, which may be done by an interior
designer. ll the decorations should be chosen to create a mood rather than
to overwhelm the whole effect.
There are different !inds of dinning room which are all included in the
following three catefories.
+. %onventional type of 3estaurant
8. The stea! bar type using cafeteria method.
9. &oft service type canteens.
The planning decarations can be done as per these of the particular
catefary.
/%I<<3? 3$&6
$ven though it does not requires many support service cupboard
for clean linens, bas!ets for dirty linens 7 a small store room for e"tra
tables 7 chains, croc!ery 7 cutleries.
<<2%TI2/ 2# &)%$ #23 %4&T2*$3 *$/ITI$&6
good clas restaurant should offer other facilities other than the
room where meals are ta!en. n entrance hall or lounge, reception
area, cloc!rooms for me 7 women, a lounge of an establishment as
soon as they arrive in.
3$%$)TI2/ 7 B3&6
The reception are 7 lounge should be designed to accommodate
customers wishing to have not boo!ed a table 7 will have to wait for
one to became vacant. The furnishing 7 furniture need to be
rela"ing O7 comfortable 7 in !eeping with the general dcor of the
dining room. loung bar may also act as a place for members of the
public whether or not they are ta!ing a meal. There are other !inds of
bars such as coc!ing bars providing with high stools 7 less
comfortable seating arrangements.
%<2D 322*6
4nder primary 7 public health act, cloa! room facilities will be
provided for men 7 women were customers hang up their own apparel
too, the facilities provided with an attender 7 the required space will
be ;.;, sq.m per persodn closets.
+. *ale + person +;;:.;; perpon
8. #emale 8 person +;;:8;; person.
9. Cash basin +hr +:+I person.
Cash basins
+ for + to +I persons, 8 for +J:9I, 9 for 9J:JI 7 . for JJ:+;;.
)ersons F this applies to male 7 female toilets.
n allocation of 9m8 per water closet is necessary I a wash hand basin
requires +.Im8 7 a urinal +.9m8
$/T3/%$ 7 $RIT&6
The entry to a dinning room is beter when it is yia an entrance hall or
lounge. I# it is direct form the street some form of lobby is necessary to
prevent any drought blowing in $ntry 7 $"it. #orm the !itchen service
counter is usually by meoms of double serving doors that prevent any noise
are smell reaching the dining room fire e"it must be indicated 7 !ept clean in
case of emergency.
#43/IT43$6
These are purchased in standard si'es with various si'es of table tops
depends on the policy of the firm. /ormally the chairs 7 side boards should e
in !eeping the them of the decor by the table cloths. The chairs must be
comfortable which should combines loo!ing good throughout their life, wood
is laminated with a clear plastic melamine to give a tough finish 7 over
printed tea! or rose woods patterns room photograph are sealed in, ma!ing
it difficult to tell from the genuine article sideboard made for a restaurant
will cast more than ready made ones. It should be made to the feature of the
restaurant which hold the equipment needed to facilitate the service.
#43/I&(I/0&6
The meal e"perience an e"perience that at its most basis interpretation
means impact or impression created by the mi"ture of food, drin!,
atmosphere offered in an establishment the atmosphere in which a customer
finds himself may be quite stri!ing 7 ma!e an immediate impression
certainly the furnishings 7 fittings play a large part inn the creation of
atmosphere in a restaurant. It musts be all chosen form the view of the
customer ma!ing him li!e it 7 feal at home 7 comfortable. $very single item
of furnishing 7 equipment must be chosen with care 7 musts be in !eeping
with the particular type of an operation as envisaged related to the customers
e"pectations.
%4T<$3?6
Chen choosing cutlers for a restaurant it is not =ust a matter of
deciding whether to select stainless steel or against plated silver, it is a master
of comfortable to use 7 cases to !eep clean silver plated cutlers is usually
made in the traditional design O7 the silver polish ma!es it possible to !eep it
clean for a comfortable time. &tainless steel cutlers of average quality is cheap
but tough 7 is llabour saving as because it tends to get stained to some e"tend
by acids such as lemon 7 vinegar. It will not rust but it is difficult to !eep it
loo!ing li!e new. It is often made with handless of bron'es, wood, iron 7
celluloid.
There are wide range or items from asparagus tangs to ice cream
spades 7 the menu of an establishment, will decide that needs to be
purchased.
%32%D$3?6
Chen purchasing croo!ery the si'e 7 shape of all items. &hould be
chosen with a view to limiting the number of different pieces by selecting
those that will serve ceveral purposes. n elegant fet functional shape that
will withstand being washed up several times each day 7 that stac!s firmly so
as to ta!e up little storage space is or importance. (andless or cups, rambles
plates, saucers that !eep the cup I the center, ease of cleaning are all the thing
to be considered. If a croc!ery is to the bagged with the emblem or the
establishment.
0<&C3$6
&oda lime or soda glas in the ordinary type of glass ware, it is better to
buy bull lead crystal glass. dding lead when ma!ing glass result in a softer
glass that gives a high light refraction 7 ma!es it easer to cut giving a
brilliant effect. It is possible to have the emblem on to glasses where the =ets
of abrasive sand compressed air the directed through a stencil which acts
away at the glass leaving the pattern on it. $ach !ind of drin! seems to
require a different shape or glass 7 although it is not possible to have =ust
two or three general purpose glasses, there is no need to have too many
different ones, especially if full lead crystal is chosen.
<I/$/ C3$6
<inen is the general term given to all the different !inds of tablecloths
7 nap!ins 7 the choices govevned by the standard of establishment 7 by the
frequency of launderving . <inen is undoubtedly the best material 7 it s
snowy white double damas! appearance is if unequaled even by the blends of
linn 7 other fibers. &tains are easy to remove. %otton is also good 7is
available in a much widevi !ange of clors than linen. <inen 7 cotton blend
can be further improved by the application of non iron 7 stain resistant
process. Table mats have their use on formica top tables where they can add
color 7 a wooden table of cor!, plastic etc.in present day use Irish linen,
cotton 7 synthetic qualities of linen in present day use as well as nylon 7
viscose also.
I/T$3I23 1$%23TI2/6
The interior of a bar or restaurants is one of the first physical aspects
of a catering operating that a customers will came into contact with this first
impression of a bar or a restaurant is very important. potential customer
passing by may li!e the loo! of the establishment 7 decide to come 7 drin!
or eat in the bar or restaurant 7 li!es what he sees when he enters will feel
pleased with his choice of bar or restaurant.
The interior decoration of a bar or restaurant or composed of many
different aspects the si'es 7 shape of the room the furniture 7 fittings, the
colors scheme lighting etc. The interior decoration of a bar or restaurants
contributes greatly to the creation of its image tables are further apart 7 may
be separated from one another in booths or by partitions 7 the chairs are so
designed that the customer may sit in them for several hours without feeling
uncomfortable.
4/IT:G
#&T #221
1$#I/I/0 T($ #&T #2216:
#ast food generally means foods is served to the guest at as self service
counter all it may be prepared in advance as at *% 1owell 7 !eg (or) if
ma!e coo!ed to order as in the case of pi''a chairs 7 coca bell oven we can
call them fast food outlets 7 quic! service restaurant.
%2/G$%TI2/ 2G$/6:
%onnected heat is efficient 7 when generated in a oven circulated as
heated a air it gives an eveness of result that no over oven can match. This
type is sometimes called the forced air oven because the electrically driven fan
can blow the air at ,;!m per hour reaching every part of the oven. s food
coo!s by the penetration of heat, vapor or moisture are relased from the
surface of the food 7 tend to slow down the presentation. Cith air being
circulated at high speed the heat penetration is faster so speeding up the
coo!ing process. $vgonomically they are good. &ince they are free standing
7 some models are loaded by pushing the trolley full of food inside 7 closing
the doors on it. Chen doors opened automatically operation switched off 7
preventing hot air storing on to the face of the coo!. timer that rings 7
shuts of the heat face of the coo!. timer that rings 7 shuts off the heat of
the face end of the coo!ing period is interred. Thus are available in gas or
electricity 7 various si'es having from , to .; shelves.
1$$) #T )3$&&43$ #3?$3&6:
1eep fat frying is the fastest method of coo!ing 7 it aperates at +I;
degree c. the two main types of fryers are,
+. Chere fat is contained in a G shape pan the heat is directed to each
side leaving a cool'one at the bottom.
8. Chere the electric element is in the pan or fat so heating the oil above
but leaving a cool 'one below. %ontrol is essential for item as there are
obvious ha'ards in its use. thermostat ad=ustable up to +-; degree %
in a gas operated fryer 7 an electric fryer has the second thermostat
operational if the main thermostat fails.
)3$&&43$ #3?$36:
1eep frying carried out in a pressure sealed frying !ettle !eeps the,
natural =uices 7 flavour inside foods 7 this item of equipments suitable for
frying raw chic!en portion. The oil is heated to +-; degree c:8I; degree % 7
the food is immersed 7 immediately sealed 7 coo!ing ta!e place under
pressure at +8;%. The cycle is switched off 7 e"haust before the lid can be
opened> pressure gauge indicates the pressure in the fryer 7 shows when hot
is e"hausted.
B32I<$3& 7 %(3 B32I<$3&6:
Broilers are in a shape salamanders boiling in the combination of
intestine heat 7 a dry atmosphere intends heat is directed to the food surface
which browns the food seat the e"terior of the coagulation of position which
occurs at high temperature thic! position is not available for broling because
the order service of the food offer to be properly coo!ed but leaving the
center portion raw.
%(3 B32I<$3&6: The norety of the char broiler is the capacity too
import a charcoal flavor which is main characterstic of barbeque food. This
flavour is drive when the food increased by high in donw heats 7 when the
high intensity heat is produced. The fat content in the food fries on a peculiar
type of ceramic components which produce a heavy charcoal smo!e or vapors
which is observed by the food.
03I<$3&6:
0rill is heating until consisting to the flat heating surfaces the head is
placed on the floor surface on the height of the upper heater surface is
ad=ustable. &o that is can be position. &o malt to top side of the food the
upper heating plate can be allow to lower to rest the product to grill the food
usually sandwiches.
G$/1I/0 *%(I/$6:
Gending machines can fulfill a need in many establishments provided
they are carefully sited, properly serviced on a preventive basis with faults
quic!ly rectified, sub=ect to quality control procedures, 7 !ept filled.
Gending machines for beverages, snac!s 7 meals offer a service at any time
7 can serve remote sites> there is no need for fi"ed brea! times, they save
labour casts, give e"act portion control, 7 can be more profitable than
conventional service The only disadvantages are the los of personal service 7
social contact, their inability to cope with masses of people all at once, 7
sometimes they brea! down. &taff have to be trained to !eep machines clean
7 to refill them on a regular routine basis. %ontrol is easy because the meter
reading will indicate the number of sales made of each item in the machine
over a set period> the ingredient cost 7 the number of portion. The time
ta!en by the operators to loo! after the machine 7 the rental or leasing cost
7 maintenance are !nown.
4/IT:G
B/L4$T&
I/T3214%TI2/
Banquets are special function organi'ed by a large number of people
together for professionals or social reason 7 state function. Banquets is the
service offered for this function 7 is different from the service offered
restaurant.
(I&T23? 2# B/L4$T&6
The word banquet is from +.
th
century from Italian word
B/%(2TT$ which means small bench on which the guest sit together
ancient 7 great bequest was also a forum in which philosophical debuts
games songs where en=oyed. The 0ree!s also conduct function congratulate
their heroes in olden days.
24T1223 %T$3I/0 (2##:)3$*I&$&%T$3I/0)
This branch of catering presents perhaps mare of a challenge to
organi'ing ability than any other. It means lac!ing the requirements of the
!itchen. &ervers 7 dinning room to customers site, setting up the operation,
serving the meal 7 clearing so as to leave the site at it was found 7
transporting staff 7 equipment bac! base> even 7 the other rubbish has to be
cleared 7 ta!en away. The organi'ation of outdoor catering must be in the
hands of e"perts. &o that every detail is covered a missing cascade may mean
a long 7 costly =ourneys to the nearest town to purchases on, 7 to run short
of food is more responsible than to the left with large stac! of unsold food at
the end of the assignment.
The success of any outdoor catering function depends largely ipon
efficient organi'ation 7 careful attention to detail. 2s the following points to
be decide before an outdoor catering function can be operated.
230/I5TI2/6
The organi'ation of outdoor catering must be in the hands of e"perts so
that every detail is covered:a missing cor! screw may mean a long 7 costly
=ourney to the nearest town to purchase one, 7 to run short of food is more
reprehensible than to be left with large stoc!s of unsold food at the end of the
assignment, not all functions are held in marquees in remote areas> they can
be, for e", on the customers own premises, in village halls on view boats, or
in factory canteens> certainly the site in these cases will be more easy to wor!
in but generally no use is made of facilities other than power 7 water
supplies7 the cat ever needs to be self:supporting.
230/I5TI2/ %($%D<I&T6
+. The name, addvess, telephone number of the organi'ers.
8. The number of person to be catered.
9. The type of function eg. %onference, wedding etc.
.. The date 7 time of function.
I. The location 7 sites of the function.
J. The distance of the site from the caterers organi'ation
K. (ow payments to be made.
,. The availability of wor!, gas electricity supplies.
-. The menu:full mean or high +; etc.
+;. #urniture requirement for setting up of buffet, bar etc.
++. &taff requirement.
+8. The security of premises 7 equipment incase of overnight setup
+9. Bars:service of drin! either as an integral part of the meal or an
sale for cash.
+.. The equipment required for !itchen, dining room 7 bar
+I. %ommodities.
+J. rrangement for disposal of rubbish.
#4/%TI2/ )32&)$%T4&6
&erial /o6
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)hone 3es6 #a" /o6
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)honeM#a"MTele"M:$mailMcordless phone 3equired
(ead tableM main table number of person6 %hief 0uest6
rrivalMInauguralMopening ceremonyMtime6
Blac! Board with chal! ?M/ *enu
#lip chart with charts ?M/ /on.veg
&creens ?M/
&lide pro=ector ?M/
2() ?M/
** #ilm pro=ector ?M/
<apel M chordless mi!e ?M/
Tables mi!es ?M/
)odium
?M/
&tanding *i!e ?M/
1ia' (si'e) ?M/
Bud vase ?M/
0arland ?M/
Bouquet ?M/
)hotographer ?M/ <iquor6
)lace cards ?M/
1isplay Board ?M/
3eserved 3ow ?M/
3oom for secretariat ?M/
%hanging rooms ?M/ dyance6 3s6
1ance floor ?M/
Table for press ?M/
Gideo 3ecarding ?M/ &ignature of the Banquet
*anager
Taping facilities ?M/ customer
$"tra load facilities ?M/
$leatricianM carpenter ?M/ copy to
TGMG%3MG%1M<%1M*)s ?M/ *1,0n,#7B mgr, !itchen,
(MD
$"tension chord ?M/ 3s, security, linew
*aintenance 1ep,
&pot light ?M/
*entioned facilities prior information 8. hrs.
%2/G$/I$/%$ #221&6
Chat ma!es a food or product convenientO Chat constitutes a
convenience foodO The word convenience encompasses a wide range of
prepared 7 prepared food. This means that certain stages of steps, in the
process have been eliminated thus less <abour is required in their
preparation.
%onvenience food can be categori'ed into the following6
fresh convenience
1ried
%anned
Bottled
#ro'en
%hilled
Gacuum pac!ed
)ortion controlled food, eg. Butter portions, =am
portions.
The range of convenience foods available to the caterer is e"panding all
the time, as new technology becomes available to the food
manufacturer 7 there continues to be an increased demand for a wide
variety of products from the caterer.
%onvenience foods require a range of s!ills for their preparation
7 service. The caterer must ta!e a full assessment of what praducts
will be suitable to use in specific situations, will the customer accept the
product you intend to use. The equipment required for preparation 7
service will also have to reviewed. (ow is this assessment going to be
carried outO
B&I% <$G$< 2# %I/G$/I$/ %$6
This is where the basic stages hare been completed such as in
pecled potatoes or carrots, but any slicing, chopping or dicing, still has
to be carried out.
)3$:&&$*B<? %2/G$/I$/%$6
There are products where all the basic stage have been
completed together with the dicing chopping slicing etc.
)3$:%22DI/0 %2/G$/I$/%$6
This is where the constituents only have to be assembled prior to
the coo!ing.
)3$:&$3GI%$ %2/G$/I$/%$6
This is where the products only have to undergo minimal
processing prior to service, such as defrosting prior to service, or
defrosting followed by coo!ing 7 service. The products may only have
to be simply coo!ed for a relatively short period in a conventional or
microwave oven.
#4<< &$3GI%$ %2/G$/I$/%$6
This is where all the products are ready to be served, when
nothing more in certain cases is required than opening a bo" or can.
guide to convenience foods.
Type )ac!aged items where food is coo!ed or prepared
#ull convenience Butter portaions, =am portion, sliced bread potted
shrimps, gateau", salad dressing.
)re:service Ice:cream, canned fruit,canned meats,
canned soup, fruit pies
)re:coo!ing %anned stea!, dehydrated soup
%onveience &ausage rolls fish finger, croquesttes
)re:assembly %anned stea! fro'enpastry, fruit
%onvenience pie:fillings pastry products
Basic convenience coffee beans (to be ground)
$T(/I% 1I&($& *$RI%I/6
I/T3214%TI2/6
The food of this &panish spea!ing nation has become very popular in many
countries.
has an old established cuisine which stems from the native Indians to the 'tecs 7 then from
the
&panish who arrived there in +I+- along with some french influence with came installation of
$mperor *a"mi"imilian. It is based on the abundance of native ingredients made e"tremely
hot
by the use of chillies, coo!ed simply without roasting or ba!ing. &upport by accompaniments
mae d of mai'e which place much larger part in the diet than cheat.
B433IT23&6
*e"ican pan ca!e are filled with meat 7 served with a cheese savce.
T23TI<<&6
Tortillas are served with all *e"ican meals although in me"ico a special flour is used, tortillas
may
be produced using cornmeal 7 whole meal flour. The tortillas can be served in different
ways.
Chen crisp 7 golden it is called a tostada. These are served with red !indney beams, cheese
7 a
chilli savce.
T%2&6
Tacos are tortillas curled in to a shell shape 7 fried usually filled with picadilo 7
served
with salad 7 chili saved.
$/%(I<1&6
Tortillas that are rolled 7 filled, then served with a saved, are called
enchiladas.
1I&( %2&TI/06
There is no doubt that the e"act cost of a dish must be !nown before it
can be served to the customer at a profitable price. lso in non profit ma!ing
institutions it is important to cost dishes 7 meals accurately 7 ensure that
they are cost effective 7 cover all costs incurred in their preparation 7
service. It is therefore the usual practice in catering to determine the total
cost of materials used in producing a dish of a standard quality 7 then to it a
certain percentage or supplement to calculate all the costs of food accurately
7 preferably to the third decimal point. This method is also useful in setting
the targets for price 7 usage of materials, thus helping to detect differences
that they may occur in the process of food production 7 service once the
variations are identified, they can be analy'ed and the reasons for their
occurrence found out 7 consequently corrected. 1ish costing, however needs
to be chec!ed 7 altered periodically when food prices change to ma!e sure
that the values being used in calculations for prices, costs 7 usages are up to
date.
G3I24& /<?&I&6
Chile the standards recipe 7 the standard dish costing lays the targets
for profit. *argins to be achieved if they are followed 7 calculated accurately
if practice this in not so differences occur because of price fluctuations or
changes in the amount of ingredients actually used due to differences in
weighting 7 measuring equipment 7 method which different people use in an
establishment these differences are !nown as Hvariances 7 may be either
adverse or favorable in terms of the effects on the profits of the establishment.
&4B&I1? )3I%I/06
#or establishments li!e employee canteens, schools hospitals, armed
forces, mes, orphanages, old age hames universities hostels 7 social
institutionsM services the price of meals subsidi'ed by management to various
attends. In such cases the prices to be charged are determined by estimating
rates which can be applied to all sales. This can be e"plained by an e"ample
n industrial canteen prepare 7 serves 9;; launches a day for 9;;
days a year. The food cost for the meal is estimated at I; piece per head 7
labour 7 overhead e"penses at 3s.I;;; 7 3s.9;;; per year rep. what would
be the selling price of the meal 7 the subsidy paid the management.
/umber of meals served in a year (9;;A 9;;) S -;;;;
#ood cost per year (-;;;A I;) S .I;;;
<abour cost for year S I;;;
2verheads for year S 9;;;
Therefore
Total sales will need to be S I9;;;
verage selling price would therefore be I9;;;
S ;.I,
-;;;;
#ood cost for unit S ;.I;p
Therefore subsidy S ;.;,
Therefore T of subsidy S ;.;, : +;;
I;
S +JT
the price charged the customer therefore does not always reflect the quality
or the quantity of the food that can be e"pected on a plate. This is because
pricing varies with the fi"ed cost 7 overhead e"penses of every establishment.
I/G$/T23? %2/T32< (&T2%D TDI/0)6
It is the responsibility of the storeroom cler! to maintain the inventory
in way that ma!es it easy to count items 7 determine the monetary value of
the inventory. It is not possible to !now actual food e"pense without an
accurate inventory valuing inventory is done by using the following formula.
IT$* *24/T A IT$* G<4$ S Inventory value
IT$* *24/T6
It may be determined by counting as in the case of came or weighing as
in the case of meats
IT$* G<4$6
It is determined by using either the <I#2 (<ast in first out) 23 #I#2
(first in first out) method. Chen the <I#2 method is in use, the item value is
the price paid for the oldest product on hand. <I#2 system is the more
common method.
The process of determining inventory value requires the food service
operator to court all food on hand 7 multiply the value of the item by the
number of items on hand.
B$0I//I/0 I/G$/T23?6 It is the value of all food on hand at the
beginning of the accounting period.
)43%(&$&6 )urchases are the sum cost of all food purchased during the
accounting period. This sum is determined by all relevant invoices for the
accounting period.
0221 GI<B<$ #23 &<$6 are the sum of beginning inventory 7
)34%(&$&. They represent the value of all food that has available for sale
during the accounting period.
$/1I/0 I/G$/T23?6 refers to the value of all food on hard at the end of
the accounting period.
B% I/G$/T23? )$3I216 In order to fully understand the principles of
B% inventory control, one must be familiar with the concept of physical
perpetual inventory systems.
)(?&I%< I/G$/T23?6 Is one in which an actual physical count 7
valuation of all inventory on hand is ta!en at the beginning 7 close of each
accounting period.
)$3)$T4< I/G$/T23?6 Is one in which additions to deletions from
total inventory are recorded as they occur.
The physical inventory, if properly ta!en is more accurate since item is
actually counted 7 then valued. It is the physical inventory ta!en at the
beginning 7 at the ending of the accounting period that are used to complete
the cost of food consumed.
The perpetual see!s to eliminate the need for frequent counting by
adding to inventory when uproot (requisitions or issues) this system is
popular in the areas of liquor 7 wine, where each product have its own
inventory sheet or a bin card.
%2**$3%I< 12%4*$/T6 The following document are essential for an
effective control system.
1$<IG$3? /2T$&6 re sent with the. goods, supplied as a means of
chec!ing that everything ordered has been delivered. The delivery notes
should also be chec!ed against the duplicate order sheet.
I/G2I%$&6 re bills sent to clients, setting out of the cost of goods supplied
or service rendered n invoice should be sent on the day the goods are
dispatched or the services are rendered or as soon as possible afterwards. t
least one copy of each invoice is made 7 used for posting up the boo!s of
accounts, stoc! records and so on.
%3$1IT /2T$& (23) %3$1IT *$*26 are the adivse to the clients, setting
out, allowances made for goods returned or ad=ustments made through errors
of over changing an invoices.
They should also be issued when chargeable contained Irs such as
crates bo"es or snac!s are returned. %redit notes are e"actly the same form
as invoices that the word. To ma!e them more easily distinguishable they are
usually printed in different colors. credit notes should be sent as soon as it
is !nown that a client is entitled to the credit of a sum with which he or she
been charged by invoice.
&TT$*$/T
re summaries of invoices 7 credit notes sent to clients during the
previous accounting period, usually one month. They also shows any sums
owing or paid from previous accounting period 7 the total amount due.
statement is the usually a copy of clients ledger account 7 does not contain
more information than is necessary to chec! invoices 7 credit notes. Chen a
client ma!es payment he or she usually sends a cheque, together with the
statement he or she has received the cherup is paid into the ban! 7 the
statement may be returned to the client duly receipted.
%&( 1I&%24/T6 discount allowed in consideration of prompt payment.
t the any length of time chosen as an accounting period there will be same
outstanding depts.. Inorder to encourage customers to pay within a
stipulated time. &ellers of goods frequently. This is called cash discount it
ma!es the customer to any more quic!ly 7 the discount is allowed up to +;T
depending on the seller 7 the time.
T31$ 1I&%24/T6 It is discount allowed by one trader to another. This is
a deduction form the catalogue price of goods made before arriving at the
invoice price. The amount of trade discount 7 does not therefore appear in
the accounts.
4/IT:II
#221 %2&T 7 B$G$30$ %2&T
1I##$3$/%$ B$TC$$/ #221 %2&T& 7 B$G$30$ %2&T&
%<%4<TI2/ 2# #221 %2&T6 There are several basic terms which
need to be emphasi'ed with regard to the calculation of food costs, such as6
#221 %2&T6 This refers to the cost of food incurred in preparing meals
served.
#221 %2&T )$3%$/T0$6 3efers to the percentage of sales of food.
032&& )32#IT6 The e"cess of sales over the cost of food e"pressed as a
percentage, or in financial terms.
)2T$/TI< #221 %2&T6 There are several basis terms which need to be
e"plained with reference to the calculation of be voyage costs>
B$G$30$ %2&T6: This refers to the cost of the beverage incurred in
preparing the drin! served.
B$G$30$ %2&T )$3%$/T0$6 This refers to the costs of beverages
sold as a percentage of sales of the beverages.
032&& )32#IT 23 B$G$30$ 032&& )32#IT6 The e"cess of sales
over the cost of the beverage e"pressed as a percentage or in financial terms.
)2T$/TI< B$G$30$ %2&T6 The beverage cost (or sales) under perfect
condition> this may be e"pressed as a percentage or in financial terms.
0. There are a fewer number of beverage items to handle than food.
(. Beverages are purchased in standard unit si'es of !nown standard
qualities.
I. Beverages are not as highly perishable as food.
E. It is easier for bar staff to meal money than food to many staff.
D. Beverages are more tempting than food to many staff.
<. Beverages are in the main more e"pensive, 7 contribute more to profit
than food items 7 very less manpower.
%2/T32< T22<&6
%$<<3 B22D6 This boo! is require to be maintained to !eep stoc! of the
bar its li!e recording stoc! in stoc! card. The bar stoc! also needs to be
classified for proper record to !eeping 7 control on the basis of their brand,
quality, type, content, si'e of bottles or =ars pac!ing etc.
)3 &T2%D6 This system is similar yet effective method of beverage control
7 it is particularly useful for the smaller type operation where there are full
time control staff.
B3 %2&T &?&T$*6 This system is similar to that for the basic food cost
report.
)2T$/TI< (23 &T/131) &<$& G<4$ &?&T$*6 This system is
designed to control beverage sales 7 therefore beverage costs by setting a
sales value on each bottle item carried in stoc!.
T($ I/G$/T23? 23 @24/%$P &?&T$*6
This method is recogni'ed as the most accurate (non:automatic)
method of determining the amount of beverage sold.
B/L4$TI/0 7 #4/%TI2/ B3 &?&T$*6
&hould the banquet department have its own storage 7 bar areas it can
operate 7 be controlled in the same way as any other bar.
%2/T32< %($%D<I&T6 There are two !inds of control () operational
control6 this is the day to receiving storage, issuing 7 selling (B) post
operational control (or) control after event6: this is the e"amination of what
too! place in the various outlet 7 the comparison of these results with the
various standards set by the management 7 the determination of what
corrective action most be ta!en in necessary.
)43%(&I/0 2# <IL4236 2l. Chat to buy (in including what brands to
but)
8. (ow much to buy
9. Chom to purchase from
.. Chen to buy
I. Gintage dates
through the use of the bar stoc! system order decisions become very
simple purchasing is generally done wee!ly. In hotels bar manager or barman
response for purchasing liquor.
%($%DI/0 )32%$&& I/ )43%(&$6:
++. chec! vintages 7 labels on wines
+8. %hec! proof on spirits
+9. %hec! date lodes on beer
+.. %hec! !egs for lea!age
+I. %hec!:that:unit:si'es are accurate
+J. %hec! for brands
+K. %hec! bro!en bottles, spillages, 7 lea!s
+,. %hec! nec! bro!en
+-. %hec! for bro!en seats
8;. %hec! for required stamps on cases or bottles always count bottles,
even if you must open a spelled ease.
&&$&&*$/T 2# L4<IT?6
))$3/%$6: s with wine 7 spirits malt beverages evaluation begins
with the eyes $g. Beer clean glass should be used for =udging purposes. Beer
is usually in amber gold.
32*6 Through the aroma of each quality liquor we can asses the quality
T&T$6 The first taste sensation of wine 7 other spirits we can =udge the
taste.
#<G2436 #lavor in the combination of aroma 7 taste good quality have a
delicate flavor even though it may be pronounced.
B$G$30$& %2/T32< )32%$143$6
(+8)chec! 7 marry up delivery notes rates, credit notes, invoices 7 goods
received report.
(+9)%hec! arithmetic to all paper wor!.
(+.)%hec! correct discounts are being allowed.
(+I)%hec! delivery notesN etc to cellar invoice boo!.
(+J)*aintain beverages perpetual inventory boo!.
(+K)*aintain container. $.g %rates, !egs soda siphonN etc
(+,)t periods complete a full inventory if cellar 7 compare to beverage
inventory boo!
(+-))repare a stoc! tas!ing reports of value 7 type of goods rate of stoc!
turnover.. etc
(8;)t set periods complete a full inventory of the stoc! of each bar for
beverages control reports.
(8+)*aintain daily day to day beverage control reports the amount of
detail depending on the si'e of the unit 7 the volume of business.
(88))repare 7 of period beverage reports for management 7 highwght
any problems areas for corrective action.
%($%D <I&T #23 &$TTI/0 4) T($ B36:
+.+ <iquor6 Bring stoc! up to par, turn in empties
+.8 C$<<6 %hec! supplies, set up reserves, chec! powers, <ine up bottles.
+.9 B2TT<$1 13I/D&6 3eplenish 7 rotate beers, wines, wine coolers,
mi"ers, bottled water in coolers mi"ers, bottled waters in cooler, chec!
cooler temperature .;#.
+.. 13#T B$$36 %hec! supply, drains of e"cess foam, taste beer, chec!
pressure, chec! Beer bo" temperature (9J.9, degree)
+.I &21 &?&T$*6 %lean gun:chec! soda supplies chec! %o8 pressure
+.J 0<&&$&6 Cashed used glasses, chec! supplies, arrange in order.
+.K I*)<$*$/T6 %hec! 7 set:up blenders, mi"es, mi"ing glasses sha!ab
=iggers, bar spoons, squee'ers, openers, scoops, tongs.
+., E4I%$& 7 *IR$&6 Taste lovers for acceptability. )repare fresh =uice,
fro'en drin! mi", ma!e simple syrup.
+.- 03/I&($&6 )repare 7 set up lemon wheels, wedges, twists lime wheel
cherries, olives onions, cucumber stic!s, celery stic!s 7 special gavnishes.
+.+; %2/1I*$/T&6 &et up salt 7 sugar for rimming bar 7 cube sugar
bitters, Tobacco, C.&. savce, pepper, nut.meg, cinnamon, 7 celery salt.
+.++ &$3GI/0 %%$&&23I$&6 &et up pic!s, straws, sterner stic!,
coc!tail nap!ins, bar towels, coasters, bottle openers, wine carafes 7
chillors, ash trays, matches, serving trays, falios.
+.+8 %&( 3$0I&T$3&6
%hec! carbon (or pay out vouchers, pencils, pens, clips, rubber band,
stapler 7 staples, petty cash changes 7 till rolls.
B3<I/%$& (T*I< /14)6
#<:+ Chole sale I*#& 7 beer
#<:8 )ossession of liquor by a non proprietary club for supply to members
for sale of draught beer by the clubs.
#<:9 )ossession of liquor by the star hotel for supply
(&ale of draught beer in the three star, four 7 five star hotels)
#l:9 () )ossession 7 for supply of liquor by hotel run by the T.T1.%
#l:. )ossession of liquor by the canteen stores depat(India) for supply to
military units
#<:.() )ossession 7 sale of liquor to military personal
#l:I )ossession 7 issue of liquor by the %hennai seamans hostel for the
officers of navy
#l:J for possession 7 use of liquor for scientific industrial or such li!e
purpose.
#l:K for possession 7 sale of wine grape =uice or other liquor for sacramental
purpose.
#l:, for possession 7 issue of liquor to international passengers on board in
the air craft or ir:India.
#l:- for possession 7 issue of liquors to International ir )assengers
transiting the meenam ba!!am civil irport who are required to wait the
irport transists lounge reserved. #or such passengers before resuming their
=ourney.
#l:+; )ossession of liquor by the approval restaurant 7 supply of liquor of
consumption in the bar of the restaurant to foreign of residents of India
during there half at the irports.