Chapter 2 discusses the various functions of food and beverage staff of hotel, The service of alcoholic beverages, such as wines, beer, spirits, liqueurs, and
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Over the years, the lifestyle of people has changed resulting in an increased number of commercial food service outlets, contract catering, institutional catering, transport catering, food retails, and hotels. All these establishments are in need of well informed and thoroughly trained food service professionals to extend quality services to their guests. In today™s competitive business environment, quality of services makes a huge difference and remains a USP factor.It is heartening to note that the first edition of the book has been well-received by faculty members, students, and practising managers. Hence, the second edition of the title Food and Beverage Service has been extensively revised and updated keeping in view the feedback received, the National Council for Hotel Management and Catering Technology syllabi, as well as the ever-dynamic hospitality industry. Therefore, the text includes new chapters on menu knowledge; costs, sales, and profit; and food cost controls. Sections on pairing wine with Asian food, and EU regulations and labelling laws have also been covered keeping in mind the needs of not only students, but practitioners. NEW TO THIS EDITION CONTENTS AND COVERAGE The book has 51 chapters that have been divided into six parts.Part I: Introduction to Food and Beverage Service Chapter 1 provides an introduction to the food service industry in India, along with the employment opportunities it provides. Chapter 2 discusses the various functions of food and beverage staff of hotel, and the intra- and inter-department relationships. Different types of food service equipment as well as ways to properly store them have been mentioned in Chapter 3. Chapter 4 explains the functions of various ancillary sections such as still room, silver room, linen store, etc.The various styles of food serviceŠwaiter service, self-service, and assisted serviceŠhave been discussed in Chapter 5. Part II: Menu Knowledge and Planning The origin and types of menu are explained in Chapter 6. PREFACE TO THE SECOND˜EDITION Food and Beverage_FM.indd 520/05/16 10:24 AM
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viPreface to the Second˜Edition Chapter 7 Chapter 8 discusses the cover and accompaniments for selected Continental and Indian dishes. Chapter 9 The process of planning various types of menus have been dealt with in Chapter 10. Part III: Food Service Chapter 11 discusses the activities to be carried out before and after the service, whereas Chapter 12 explains the service procedure for à la carte lunch or dinner and table d™hôte menu. Chapters 13 and 14 elaborate on the types of menus, covers, and service procedures associated with breakfast, and brunch and afternoon tea, respectively. The entire process of room service, from location and equipment required to taking orders and execution to in-room facilities, have been dealt with in Chapter 15. Chapter 16 explains guéridon service, including the types of trolley, equipment used, food preparation techniques, and dishes prepared on the trolley. Order taking and billing methods are discussed in Chapter 17. Chapter 18 focuses on handling different situations and guests in the dining areas. Part IV: Beverages and Tobacco Chapter 19 discusses various non-alcoholic beverages such as coffee, tea, milk-based drinks, juices, etc., whereas Chapter 20 deals with alcoholic beverages, their classification, and methods of preparation. Chapter 21 provides an introduction to wine, its classification, characteristics, factors that influence its character, and grape varieties used. The process of winemakingŠstill and sparklingŠ is covered in Chapter 22. Chapters 23 and 24 deal with fortified wines such as Sherry and Madeira, and vermouth and bitters, respectively. Chapter 25 . Wines of Italy, Germany, Spain, and Portugal are discussed in Chapters 26, 27, and 28. Chapter 29 focuses on the wines of various other countries such as the USA, Australia, South Africa, Hungary, and India. Chapter 30 explains the rules for pairing wine with food and problem dishes. The special focus is on pairing Asian food with the right wine. Chapter 31 deals with beer, its production, strength, and storage. Major spirits such as cider, perry, whisky, brandy, gin, rum, vodka, tequila, and mescal are covered in Chapters 32Œ39. Liqueurs and eaux-de-vie are explained in Chapter 40. The service of alcoholic beverages, such as wines, beer, spirits, liqueurs, and cocktails are discussed in Chapter 41. Chapter 42 provides information about components of cocktails, the methods, equipment, and glassware used, and rules to follow when making cocktails and mixed drinks. This chapter also discusses hot drinks and mocktails. Chapter 43 elaborates on cigar, its structure, brands, and service. Service of cigarettes is also included in this chapter.Part V: Bar Operations and Control Chapter 44 discusses the function of cellar, location, and storage, as well as cellar control and records. procedures have been dealt with in Chapter 45. Part VI: Ancillary Functions Chapter 46 covers topics such as types of function, duties, and responsibilities of function staff, table arrangements, function menus, buffet set-up, and service procedure for formal functions. Food and Beverage_FM.indd 620/05/16 10:24 AM
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vii Preface to the Second˜Edition Supervisory functions in food service operations, such as briefing, allocation of tables, stock taking, and cost analysis, are discussed in Chapter 47. Chapter 48 explains the different types of costs involved in food and beverage service operations, whereas the process of monitoring and regulating the food cost is covered in Chapter 49. Chapter 50 Chapter 51 provides information about the safety measures to be taken while handling and storing food products. ONLINE RESOURCES The following resources are available to support the faculty and students using this text.For FacultyFor Students˜˚PowerPoint presentations˜˚Multiple-choice questions˜˚ ACKNOWLEDGEMENTS I would like to express sincere gratitude to many of my friends and colleagues from the hospitality industry and the academia who assisted me in many ways in the writing of this book. Though I would like to name them all, it is practically not possible to do so. I would particularly like to thank the following persons: Mr Subramanian, General Manager, Heritage Inn, Coimbatore Project ManagementI also thank my teacher and mentor Mr A. Jeyachandran, Corporate Training Consultant at Taj Hotel, for his continuous encouragement and support. and the Principal for their motivation. I thank my colleagues and students for their assistance.My thanks are due to the editorial team at Oxford University Press India for their valuable time, constant support, and encouragement to complete this book. for making me what I am today. I thank my wife, S. Pushpalatha, for being patient and putting the book.Every effort has been made to determine and contact copyright holders. In case of any omissions, the publisher will be pleased to make suitable acknowledgment in future editions.Suggestions and feedback are welcome and can be sent to me at svelavan.singaravelavan@gmail. com.R. SINGARAVELAVANFood and Beverage_FM.indd 720/05/16 10:24 AM
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PREFACE TO THE FIRST˜EDITION The food service industry is witnessing a tremendous growth all over the globe, especially in India with the second largest population in the world. The present-day generation depends largely on the food service operators while on the move, at workplace, and when away from home for various reasons. The rise in disposable income, the 24×7 work culture, changing lifestyle, lack of time and enthusiasm to cook after a long day™s work, and many other factors make people have food outside their homes. Eating out is no more a luxury today; in fact it is a necessity for most people. This has resulted in a steady growth in the food service sector. As a result, today this sector is home to excellent job opportunities, directly and indirectly. and the key area in non-residential catering sector. These sectors are constantly in need of well- trained staff to deliver the services for satisfying their customers. Hotel management institutions all around the world work towards training students to produce quality manpower to serve the industry. under standing of basic concepts of food service, as well as a lot of practical insight into the intricacies of diverse service procedures. Aspiring professionals in this field must be prepared to deal with demanding schedules and short deadlines, and in doing that, extend the best hospitality to their guests. books do not provide a proper coverage of the hotel management syllabi in India. The need for the syllabi of the National Council for Hotel Management, technical boards, and universities at an affordable price prompted me to write this book. My 30 years of experience in teaching and hotel management students normally have more doubts, and what their requirements are. Written in a simple language, this book can be easily understood by all students. This book will also be of immense help to the entrepreneurs who want to start a food service business of their own, as also to the professionals and the trainers in the industry.ABOUT THE BOOK Food and Beverage_FM.indd 820/05/16 10:24 AM
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FEATURES OF Sidebars Important points appear as sidebars throughout the text for quick reference FRENCH AND CULINARY TERMS Catering professionals and students must have sound knowledge of the culinary and French terms that are very often found on menu cards and culinary books. Culinary terms are different from French terms and as some French terms, especially culinary terms, cannot be translated to English, they should be written as they are. In addition, catering professionals should be able to understand the French terms in order to explain the dishes to guests effectively. A working knowledge of French grammar and menu terms also facilitates in compiling the menu. There are many typical terms used which call for a separate book to explain this topic. However, the following are some culinary and French terms: à la: In the style of. For example, à la française, means dishes prepared in French style and à l™anglaise, means dishes prepared in English styleà la broche: Roasted on a spit à la crème: Lightly coated with cream à la diable: Highly seasoned dish Aiguillette: Long thin slice of cooked meat cut from the breast al dente: Term used for cooking pasta to the stage where it still retains firmness of biteAu gratin: Dish sprinkled with bread crumbs and grated cheese and brownedAmuses-bouches: Assorted cocktail canapés and small savouries Blanquette: White stew cooked in stock Au bleu: Method of preparing fresh water fish, especially trout in a court bouillon which gives a blue tingeBallotine: Boned and stuffed leg of poultry Baron: Double sirloin with the rumps of beef as a whole joint; also the whole saddle and two legs of lamb as one whole jointBeurre manié: Equal quantities of butter and flour kneaded together. It is used as a thickening agent LEARNING OBJECTIVES After reading this chapter, you will be able to terms ingredients and identify their gender FRENCH AND CULINARY TERMS 9 Food and Beverage_Ch09.indd 17121/04/16 7:39 PM254 Most hotels lay an all-purpose breakfast cover for English breakfast which includes all the items mentioned for English breakfast cover, except fish knife and fork. Indian Breakfast India is a land of varied culture, language, and varied eating habits. Parathas, stuffed parathas, poori masala, etc. are the commonly served dishes in north India during breakfast, along with bread and rolls and egg preparations. In south India, dosa, idli, vada , pongal , upma , khichdi , etc., are served; not many south Indians take egg preparations during breakfast. To address the needs English Breakfast Cover The items required to lay the English breakfast cover (refer to Fig. 13.4 and Table 13.2) are as follows: teaspoon The table accompaniments required are as follows: Figure 13.4 Table 13.2 S. no.Items Position facing left-hand side saucer teaspoon on the saucer with handles towards right Dessert spoon and ( NOTE: Remember sausages, bacon rashes, fried eggs, the British prefer tea during the Food and Beverage_Ch13.indd 25422/04/16 12:47 PM444 Ribeiro Earlier, it produced heavy white wines from the palomino grape, that tended to be oxidized. The cooperatives in this area recently started encouraging the planting and using native grapesŠ treixadura and torront é s and withdrawing palomino grapes. This area produces wine with cool fermentation technique, from these two grape varieties. This gives light and refreshing wines with a delicate aroma. Pazo Ribeiro and Vi˜a Costeira are noted wines of this area. Rias Baixas It produces excellent, medium-to full-bodied, refreshing white wines from albariño grapes. Dry, medium-bodied white wines are in demand for both their acidity and tropical fruit flavours. La Mancha This is the largest, quality wine-producing area in Europe. It is native to air é n , the widely planted white grapes. The wines produced here are highly alcoholic with low acidity. Most of the wines are distilled to spirits and used in blending. Valdepeñas This area is known for its fruity red wines. The chief red grape variety is cencibel (local name for tempranillo ) and the principal white grape is air é n . About 90% of the red wines in this area is produced from air é n grape and the deep ruby colour is obtained from the addition of cencibel and garnacha grapes. Valencia It is noted for earthy and full-bodied rosé and red wines made from local bobal grapes. Most of the producers use cool fermentation techniques. Alicante Monastrell grape is used for making red and rosé wines. The red wines are deep in colour, high in alcohol with a spicy note, and they have a good ageing property. Moscatel grape is used for making sweet white wine. Salvador Proveda, Bodegas Eval are noted red wines. Montilla-Moriles This region lies in the hills near Córdoba and produces flor-growing wines in the style of sherry. It is not usually fortified and it cannot be called sherry. The predominant grape used is the pedro xim é nez (PX). Around half the Montilla-Moriles wines are fortified, but the unfortified wines are equally strong. The hotter climate of this area produces sweeter grapes, thus making wines naturally high in alcohol and more raisiny, once matured. Montilla differs from sherry in being fermented in large earthenware, tinajas , and then matured and blended in solera as for sherry (see Chapter 22). Some well-known wines of this region are as follows: Alvear Cobos Carbonell Montialbero Pérez Barquero Gracia Hermanos Navarra This is located in the north of Rioja. Though it produces red, rosé ( rossado ), and white wines, red accounts for most of the production. The reds are made from the predominant grapes, garnacha , Flor Food and Beverage_Ch28.indd 44423/04/16 3:36 PM355 Service of Mineral Water Most guests prefer mineral water in place of tap water. Mineral waters are served chilled addition of ice unless requested by guest. It mixed with alcoholic drink and consumed. Syrups Syrups are fruit-flavoured concentrated sweet liquid. They are used in the preparation of cocktails, milk shakes, and long drinks. They can be mixed with soda water and served. Table 19.7 lists the commonly found syrups. Service CONCLUSION and non-alcoholic drinks. A license is required to sell alcoholic beverages and the operator has the right to stop serving alcoholic beverage to a person who is drunk and intoxicated. A license is not required to serve non-alcoholic beverages. Every food service organization serves one or more types of beverages to satisfy guests™ requirements and menus include names of beverages on offer. On an average, sale of non-alcoholic beverage The caterer must be aware of new beverages in the market as food processing industries keep introducing new drinks to sustain themselves in the competition and to meet the changing needs of consumers. Some examples are diet Cola, sports drink, energy drink, soya milk, and so on. The still room of a hotel is responsible for making tea, coffee, and milk-based drinks, whereas the dispense bar serves aerated waters, minerals, squashes, and juices. However, in outlets where there is no bar, the still room supplies those drinks. Table 19.7 NameFlavourColourCassisPurpleCitronYellowCeriseCherryRedRaspberryRed ColourlessGrenadineRedOrgeatColourless KEY TERMS Alkaloid in plants. Amaretto Beaker handle. Brontë Bénédictine Caffeine Camomille Coffee grind It refers to a texture of coffee powder. Coffee substitute cereal without coffee powder. Cognac Cointreau Decaffeinated Coffee It refers to coffee without caffeine. Drambuie Kahlúa Food and Beverage_Ch19.indd 35522/04/16 5:52 PM486Food and Beverage Service Tank Beer, where the consumption level is too high, is delivered in bulk quantity by road tankers. These tankers deliver the beer to the cellar of the vendor™s place and from there the beer is directed to large tanks. The capacity of tank is normally 90 or 180 gallons. Figure 31.1 shows the steps followed in the production of beer. TERMS USED IN BEER MANUFACTURING The following are some important terms related to beer manufacturing. Malting It is the process of converting insoluble starch in the cereal to soluble sugar. Grist It refers to milled dried and roasted barley. Mash It refers to hot water and grist. Wort It refers to boiled water with malt and hop. Sparging It refers to spraying hot water to extract maximum sugar from the malt. Pitching It refers to the addition of yeast to the wort for fermentation. Priming It refers to the solution of sugar and hops to develop the beer. Fining It refers to the process of brightening the beer by adding isinglass or seaweed. Figure 31.2 shows a flow chart representation of the entire beer manufacturing process. STRENGTH OF BEER The average strength of beer is approximately four per cent by volume, but there are beers with the alcoholic percentage of 10 per cent, often termed as strong ale or barley wine. These strong beers are available in bottle sizes of about 180ml. The classification of beers according to the alcoholic content is given in Table 31.2. Mash tunMillHop-backBoiling waterHops, sugar and wort boiled for2 hoursSpent hopsremovedPara˜ow cooler(Heat exchanger)Fermenting tank(Yeast added)Cask conditionedBottlesKegBulk storage SpentWater-ReceiverWort-yeast Figure 31.1 Production of beer Table 31.2 Classification of beers according to alcoholic content TermAlcohol range (% by volume)Not more than 0.5%Low alcohol0.5Œ1.2%Standard3Œ4%Premium4Œ6%Strong6Œ8%Super8Œ11%Food and Beverage_Ch31.indd 48623/04/16 6:00 PM561 Garnish of the cocktails are changed according to the garnish. For example, if you garnish martini with pearl onion instead of olive, it becomes Gibson. Olive, cherry, orange, spirals of orange and lemon peels, lemon wheels, lemon wedges, pearl onions, etc., are the commonly used garnishes. Basically, cocktails are either sweet or dry and acidic. In general, all sweet cocktails are garnished with cherries and dry cocktails are garnished with olive or lemon slices. It should be remembered that some drinks do not have any standard garnish and it is advisable to serve without any garnish, instead of trying out different garnishes and spoiling the real flavour and value of the drink. METHODS OF MAKING COCKTAILS Cocktails are made in any one of the methods discussed in this section according to the type of modifier ingredients in use. Building It is made by pouring the ingredients one by one in the glass in which it is to be served and is then stirred. Ice is added if the recipe calls for it. Highballs, Rickey, Swizzle , hot drinks, etc., are made by this method wherein the ingredients are added one by one straight into the serving glass. If ice is required, it is placed first before adding the ingredients. Stirring Stirring (refer to Fig. 42.1) refers to the mixing of the ingredients with ice, by stirring quickly in a mixing glass with the stirrer and then straining into the appropriate glass. Drinks made up of clear liquids such as spirits, liqueurs, wines, and effervescent drinks, and so on are always stirred. It is done very quickly to minimize the dilution. Shaking It is the mixing of ingredients thoroughly (see Fig.˜42.2) with ice by shaking them in a cocktail shaker and straining into the appropriate glass. Shaking is used when ingredients such as cream, egg, fruit juices, sugar syrup among others are used in the recipe. Effervescent drinks should never be shaken. Blending This method is used for combining fruits, solid foods, ice, etc., in an electric blender. Any drink that can be shaken may be made by blending as well. Blending is a suitable method for making Figure 42.1 12345 Figure 42.2 Food and Beverage_Ch42.indd 56125/04/16 5:26 PMLearning Objectives An outline of the main concepts and ideas indicates what you can expect to learn from each chapter IllustrationsConcepts are illustrated by suitable figures and formats; examples, tables,˜and pictures are also provided in the text for better comprehension by˜the readerFood and Beverage_FM.indd 1020/05/16 10:24 AM
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THE BOOK Chapter-end QuestionsStimulating exercises, such as multiple-choice questions, fill in the blanks, review questions, and assignments, which aim at testing readers on their understanding of the topics are discussed at the end of each chapter511 Brandy CONCLUSION Brandy is distilled from grapes either by pot still of patent still depending on the style of brandy being produced. Brandies assume such characteristics as body, colour, bouquet, etc. during ageing in the casks. Every wine-producing country makes brandy. Of all the brandies produced in the world, Cognac is regarded as the best followed by Armagnac. Cognac and Armagnac are brandies produced in delimited areas of Cognac and Armagnac, France. Brandy distilled from any other fruit is termed as fruit brandy and it is named after the fruit. Brandy is served at the end of the meal. Brandy is also used in the cocktail preparation. KEY TERMS Abv Blending Gers department Maturation It is the process of allowing the spirit to FILL IN THE BLANKS . . still. 8. Flat shaped bottle used for Armagnac is called in French. . MULTIPLE-CHOICE QUESTIONS St Émilion Chardonnay Sylvaner Riesling 2. Cognac with three star on the label indicates 3. Cognac Cognac of ‚fine production. REVIEW QUESTIONS Food and Beverage_Ch34.indd 51123/04/16 6:21 PM511 Brandy CONCLUSION Brandy is distilled from grapes either by pot still of patent still depending on the style of brandy being produced. Brandies assume such characteristics as body, colour, bouquet, etc. during ageing in the casks. Every wine-producing country makes brandy. Of all the brandies produced in the world, Cognac is regarded as the best followed by Armagnac. Cognac and Armagnac are brandies produced in delimited areas of Cognac and Armagnac, France. Brandy distilled from any other fruit is termed as fruit brandy and it is named after the fruit. Brandy is served at the end of the meal. Brandy is also used in the cocktail preparation. KEY TERMS Abv Blending Gers department Maturation It is the process of allowing the spirit to FILL IN THE BLANKS . . still. 8. Flat shaped bottle used for Armagnac is called in French. . MULTIPLE-CHOICE QUESTIONS St Émilion Chardonnay Sylvaner Riesling 2. Cognac with three star on the label indicates 3. Cognac Cognac of ‚fine production. REVIEW QUESTIONS Food and Beverage_Ch34.indd 51123/04/16 6:21 PM511 Brandy CONCLUSION Brandy is distilled from grapes either by pot still of patent still depending on the style of brandy being produced. Brandies assume such characteristics as body, colour, bouquet, etc. during ageing in the casks. Every wine-producing country makes brandy. Of all the brandies produced in the world, Cognac is regarded as the best followed by Armagnac. Cognac and Armagnac are brandies produced in delimited areas of Cognac and Armagnac, France. Brandy distilled from any other fruit is termed as fruit brandy and it is named after the fruit. Brandy is served at the end of the meal. Brandy is also used in the cocktail preparation. KEY TERMS Abv Blending Gers department Maturation It is the process of allowing the spirit to FILL IN THE BLANKS . . still. 8. Flat shaped bottle used for Armagnac is called in French. . MULTIPLE-CHOICE QUESTIONS St Émilion Chardonnay Sylvaner Riesling 2. Cognac with three star on the label indicates 3. Cognac Cognac of ‚fine production. REVIEW QUESTIONS Food and Beverage_Ch34.indd 51123/04/16 6:21 PM14Food and Beverage Service to cafeterias or fast food outlets during lunch and breakfast time and to a fine-dining restaurant or by members of family, friends, and business class customers will be different and in order to be successful, the operator must understand this distinction and provide the service accordingly. should adhere to the following: safety It should be remembered that a food service area or restaurant cannot afford to stick rigidly to any one style of food service. It may follow a combination of services. For some dishes, plate service or silver service may be followed and others may be kept on the table for customers to help KEY TERMSBain-marie It is a large open container partly Cafeteria A self-service eatery, especially in Carvery and poultry are carved in the presence of guests and Chafing dish Danger zone Family pension (pension de famille) These are Flambé Food court Kiosk highway with three sides open, serving beverages and Pension Rôtisserie Table d™hôte menu Takeaway STATE TRUE OR FALSE Food and Beverage_Ch05.indd 141/20/2016 5:26:45 PM511 Brandy CONCLUSION Brandy is distilled from grapes either by pot still of patent still depending on the style of brandy being produced. Brandies assume such characteristics as body, colour, bouquet, etc. during ageing in the casks. Every wine-producing country makes brandy. Of all the brandies produced in the world, Cognac is regarded as the best followed by Armagnac. Cognac and Armagnac are brandies produced in delimited areas of Cognac and Armagnac, France. Brandy distilled from any other fruit is termed as fruit brandy and it is named after the fruit. Brandy is served at the end of the meal. Brandy is also used in the cocktail preparation. KEY TERMS Abv Blending Gers department Maturation It is the process of allowing the spirit to FILL IN THE BLANKS . . still. 8. Flat shaped bottle used for Armagnac is called in French. . MULTIPLE-CHOICE QUESTIONS St Émilion Chardonnay Sylvaner Riesling 2. Cognac with three star on the label indicates 3. Cognac Cognac of ‚fine production. REVIEW QUESTIONS Food and Beverage_Ch34.indd 51123/04/16 6:21 PM511 Brandy CONCLUSION Brandy is distilled from grapes either by pot still of patent still depending on the style of brandy being produced. Brandies assume such characteristics as body, colour, bouquet, etc. during ageing in the casks. Every wine-producing country makes brandy. Of all the brandies produced in the world, Cognac is regarded as the best followed by Armagnac. Cognac and Armagnac are brandies produced in delimited areas of Cognac and Armagnac, France. Brandy distilled from any other fruit is termed as fruit brandy and it is named after the fruit. Brandy is served at the end of the meal. Brandy is also used in the cocktail preparation. KEY TERMS Abv Blending Gers department Maturation It is the process of allowing the spirit to FILL IN THE BLANKS . . still. 8. Flat shaped bottle used for Armagnac is called in French. . MULTIPLE-CHOICE QUESTIONS St Émilion Chardonnay Sylvaner Riesling 2. Cognac with three star on the label indicates 3. Cognac Cognac of ‚fine production. REVIEW QUESTIONS Food and Beverage_Ch34.indd 51123/04/16 6:21 PM512 out the brands of Indian brandy. label. ASSIGNMENTS Armagnac Cognac Armagnac . Armagnac . Armagnac produc- Une fine Weinbrand Koniac Pisco Grappa Marc Armagnac . Food and Beverage_Ch34.indd 51223/04/16 6:21 PM719 1. The following information pertaining to restaurant. Sales ˜10,50,000; opening stock ˜ chases ˜4,25,000; purchase returns ˜3000; staff meals ˜40,000; closing stock ˜44,500; salaries ˜ tion ˜25,500; gas and electricity ˜40,000; repairs and maintenance ˜25,000; depreciation ˜30,000; rent and rates ˜50,000; printing and stationery ˜15,000; cleaning agents ˜5,000; postage and telephone ˜5,000; interest ˜30,000; general insurance ˜10,000; general expenses ˜25,000; other expenses ˜6,500. gross profit, AWP, and net profit and express each as a percentage. Find out the ASP per customer if 7,000 customers are ˜1,10,000 Sales ˜7,00,000; total cost 82% Sales ˜8,00,000; food cost 30%; labour cost ˜2,00,000; Gross profit ˜1,20,000; labour cost ˜ ˜42,000 3. Total food cost to prepare 140 pax dinner menu is ˜ quired GP is 70%? ing information: lunch 1.5 times and dinner 3 times; ASP ˜150. of June, you are required to calculate (d) AWP (e) Total cost (f) Profit Sales for the month ˜9,00,000 the following information. Total sales ˜7,20,000 was contributed by the sale from the following category of dishes: Starters: ˜50,000; soups: ˜40,000; fish: ˜80,000; chicken: ˜1,40,000 Indian breads: ˜80,000; pulao and biryani: ˜1,10,000; ˜90,000 ˜ culate the sales mix. 7. The following information was obtained from a hotel for the month of March 2015. ˜1,40,00,000 which was contributed by sales from the following heads: ˜25,00,000 Specialty Restaurant ˜32,00,000 Banquets ˜55,00,000 Bar ˜20,00,000 ˜ 8,00,000 The F&B outlets operate at the following percentages: Specialty restaurant 30 26 25 Banquets 35 20 25 Bar 40 25 23 profit percentage of the hotel. ˜ A 82 14,350 B 75 16,500 D 78 16,380 waiter period (c) ASP 9. The annual sale of fast food unit was ˜45,00,000 and the ASP and sales generated per seat of the unit. The seating capacity of the unit is 30. NUMERICAL PROBLEMS Food and Beverage_Ch48.indd 71927/04/16 12:22 PMKey TermsA list of all important terms has been given at the end of every chapter for easy recapitulation ConclusionA recapitulation of key ideas and concepts that are discussed in each section is given for easy retentionFood and Beverage_FM.indd 1120/05/16 10:25 AM
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COMPANION ONLINE RESOURCES Visit india.oup.com/orcs/9780199464685 to access teaching solutions online. Online Resources ˚ e following resources are available to support the faculty and students using this book. Faculty Students BASIC SEARCH AUTHOR TITLE ISBN ADVANCED SEARCH KEYWORDS AUTHOR TITLE SUBTITLE PUBLICATION DATE Select Product Select Online R esources Click on fiView all resources Food and Beverage_FM.indd 1220/05/16 10:25 AM
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BRIEF CONTENTS Preface to the Second˜Edition v Preface to the First˜Edition viii Features of the Book x Detailed Contents xv PART I: INTRODUCTION TO FOOD AND BEVERAGE SERVICE 1 4. Ancillary Sections 83 PART II: MENU KNOWLEDGE AND PLANNING 111 PART III: FOOD SERVICE 207 12. Service Procedure 223 PART IV: BEVERAGES AND TOBACCO 335 22. Winemaking 384 27. Wines of Germany 434 35. Gin 513 40. Liqueurs and Eaux-de-vie 533 43. Tobacco 587PART V: BAR OPERATIONS AND CONTROL 597 PART VI: ANCILLARY FUNCTIONS 635 Bibliography 747 Index 749 Food and Beverage_FM.indd 1320/05/16 10:25 AM
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