HM 110

Food and Beverage

Service – II
MODULE – I
Revision - I Semester ….

 What are the duties and responsibility of F & B Staff ?

 What is welfare Catering ?
 What is Gueridon Service ?
 What is Service Gears ?
 Who is Aboyeur or Barker ?
 What is Silver Service ?
 What is EPNS ?
 After completing the module, you will be able to :
 Explain the meaning of terms like Early Morning
tea, Brunch and Supper.
Course  Understand the difference between Mise-en-

Outcome
Scene and Mise-en-Place.
 Demonstrate the Mise-en-Scene and Mise-en-
Place activities in a Restaurant.

PRAVEEN SRIVASTAVA/ FNB NOTES / SEM II/HMCT/BIT

Topics to Cover :

Preparation for Service & Types of Meals.

 Organizing mise-en-scene.
 Organizing mise-en –place.
 Early morning tea
 Breakfast (English, American, Continental, Indian)
 Brunch
 Lunch
 Afternoon/High Tea,
 Dinner, Supper.
Observe the Picture
Mise-en-Scene
Mise-en-Scene

 From French – Mettre – To Place or Put.

 Refers to visual arrangement of the scene.
Mise-en-scene

 Mise-en-scene refers to preparing

the environment of the area in
order to make it pleasant,
comfortable, safe, and hygienic
for the Guest and Steward.
 Before each service session, the
restaurant should be made
presentable enough to accept
guests.
Mise-en-Scene

 What all things should be arranged to make sure Restaurant is ready

for service or in other word presentable enough to accept guests.
Mise-en-scene
 Carpets are well brushed
 All tables and chairs are serviceable
 Table lights or wall lights have
functioning bulbs
 Menu cards are presentable and
attractive
 Tent cards or other sales material are
presentable
 Doors and windows are thrown open
for some time to air the restaurant. This
should be followed by closing the
windows and doors
Mise-en-scene

 Setting the air-conditioning or heating

to a comfortable temperature.
 Exchange dirty lines for fresh linen.
 Table cloths and mats are laid on the
tables.
 Wilted flowers are discarded, and fresh
flowers requisitioned
 The waiter should ensure the above
mis-en- scene is complete before
opening.
Observe the Picture
Mise-en-Place
 Mise-en-Place
 Mise-en place is important, to both staff and
guests.
 Mise-en-place means “putting in place” and
is the term attributed to pre- preparation of a
work place for ultimate smooth service.
 To ensure that restaurant is ready for service.
 A station comprises of a given number of
tables, which are attended by a given team
of waiters.
 Thus a restaurant may have several stations,
each with a team of waiters.
 In large restaurants a captain or chef-de-
rang may head each station.
 Mise-en-Place
** It involves **

 Laying out the work area.

 Having all equipment cleaned, polished,
inspected and laid out correctly.
 Having sideboards, service tables
correctly stocked and ready.
Question Time

Identify the following activity as Mise- en – Scene / Mise – en –place

 Setting the air-conditioning or heating to a comfortable temperature.

 Exchange dirty lines for fresh linen.
 Laying out the work area.
 Having sideboards, service tables correctly stocked and ready.
 Table cloths and mats are laid on the tables.
 Having all equipment cleaned, polished, inspected and laid out
correctly.
 Wilted flowers are discarded, and fresh flowers requisitioned
Question Time

 Captain is also known as ………………………..

 Mise – en – place means ………………………..
 A station comprises of a given number of ……………….., which are
attended by a given team of waiters.
Early Morning Tea

 Most often these orders are placed with the room service and it
consists of a choice of tea and coffee served with cookies or
biscuits.
 Service is expected to be fast and timing of this meal is from 4.am to
6.am in the morning.
BREAKFAST
Breakfast

 Breakfast is the first meal of a day. The word in English refers to

breaking the fasting period of the prior night. There is a strong
tendency for one or more "typical", or "traditional", breakfast menus
to exist in most places, but the composition of this varies widely from
place to place, and has varied over time, so that globally a very
wide range of preparations and ingredients are now associated
with breakfast.
 Types of Breakfast :
 English
 American
 Continental
 Indian
PRAVEEN SRIVASTAVA/ FNB NOTES / SEM II/HMCT/BIT
English Breakfast
 English
Breakfast
 The full or English
breakfast is a more
elaborate meal and
requires more preparation
in the dining room before
service than other meals.
The menu may consist of
from two to eight courses.
 English Breakfast - Menu
The Menu may consist of two to eight course from following :
 Choice of Fresh Fruit Juice (orange, pineapple, tomato)
 Cut Fruits (grapefruit, melon, papaya, pears, bananas)
 Stewed Fruits (plums, apples, figs, prunes)
 Choice of Cereals (Muesli, Porridge, Rice flakes, wheat flakes etc.)
with hot/cold milk
 Fish: (Boiled, Grilled, Poached, Steamed – Sole, Herring, Haddock)
 Eggs: (Fried, boiled, poached, plain or savoury omelets)
 Meat: (Bacon, Sausages, Salami etc – fried or grilled)
 Choice of Assorted Breads (toasts, brioches, croissant, rolls,
brown bread Served with butter and preserves (honey, jam,
marmalade)
 Beverages: (Tea, Coffee, Hot Chocolate, Milk, Horlicks, etc.)
 English Breakfast - Cover

Joint Knife and Juice glass, under liner, Tea Spoon

Fork
Fish Knife and Fork Dessert Spoon and Fork
Side Plate B & B Knife
Napkin Bread Boat
Toast Rack Butter dish on Doily on a side plate
with butter dish
Preserve Dish on a Stands or under-plates for pots or
doily on a side hot milk water jug
plate with
preserve spoon
Slop Basin, Tea Cereal Bowl on doily on an
Strainer underplate
Jug of cold milk Salt and Pepper Cruet
Ashtray Sugar Basin and tongs
PRAVEEN SRIVASTAVA/ FNB NOTES / SEM II/HMCT/BIT
American
Breakfast
 American
Breakfast
 The American Breakfasts
also offers multiple
courses as a part of the
meal, and Is similar to an
English Breakfasts,
except that American
Breakfast does not offer
any fish dish on the
menu.
 American Breakfast - Menu
 Choice of Fresh Fruit Juice (orange, pineapple,
tomato)
 Cut Fruits (grapefruit, melon, papaya, pears,
bananas)
 Stewed Fruits (plums, apples, figs, prunes)
 Choice of Cereals (Rice flakes, wheat flakes
etc) Served with hot/cold milk
 Eggs (Fried, boiled, poached, omelet)
 Meat (Bacon, Sausages, Salami etc)
 Choice of assorted breads Served with butter
and preserves
 Beverages (Tea, Coffee, Hot Chocolate,
Horlicks etc)
 American Breakfast - Cover

Joint Knife and Fork Dessert Spoon and Fork

Side plate B and B Knife

Napkin Bread Boat
Toast Rack Butter Dish on a doily on a side
plate with butter knife
Preserve Dish on a Breakfast cup and saucer and a
doily on a side plate teaspoon
with preserve spoon
Sugar Basin and Slop Basin, Tea Strainer
tongs
Jug of cold milk Cereal Bowl on doily on an
underplate
Salt and Pepper Ashtray
Cruet
PRAVEEN SRIVASTAVA/ FNB NOTES / SEM II/HMCT/BIT
Continental
Breakfast
 Continental
Breakfast

 The traditional Continental BF

consisted simply of hot
croissant, brioche or toast,
butter and preserves and
coffee as the beverage. The
current trend in the continental
BF menu is towards offering a
wider variety of choices.
Continental
Breakfast - Menu

 Choice of fresh Fruit Juice

 Choice of Assorted Breads (toast,
croissants, rolls, brioche, muffins
etc)………Served with Preserves
(Jam, marmalade), Honey
 Beverages (Tea / Coffee /
Chocolate)
 Continental Breakfast - Cover

Juice glass, Under liner, Side plate

Tea spoon
B and B Knife Napkin
Bread Boat Butter Dish on a doily on a side plate
with butter knife
Breakfast cup and Preserve Dish on a doily on a side
saucer and a teaspoon plate with preserve spoon

Slop Basin, Tea Strainer Sugar Basin and tongs

Jug of cold milk Ashtray

Stands or underplates
for pots or hot milk/
water jugs
Question Time

From the Menu, identify which Breakfast Menu it is.

 Choice of Fresh Fruit Juice (orange, pineapple, tomato)
 Cut Fruits (grapefruit, melon, papaya, pears, bananas)
 Stewed Fruits (plums, apples, figs, prunes)
 Choice of Cereals (Muesli, Porridge, Rice flakes, wheat flakes etc.) with hot/cold
milk
 Fish: (Boiled, Grilled, Poached, Steamed – Sole, Herring, Haddock)
 Eggs: (Fried, boiled, poached, plain or savoury omelets)
 Meat: (Bacon, Sausages, Salami etc – fried or grilled)
 Choice of Assorted Breads (toasts, brioches, croissant, rolls, brown bread Served with
butter and preserves (honey, jam, marmalade)
 Beverages: (Tea, Coffee, Hot Chocolate, Milk, Horlicks, etc.)
 Question Time

Identify Which Breakfast

Cover is this ?
Question Time

What is the major difference in American and

English Breakfast Cover ?
PRAVEEN SRIVASTAVA/ FNB NOTES / SEM II/HMCT/BIT
Breakfast
Indian
 Indian
Breakfast
 There is no standard Indian
breakfast menu as almost
each state in India has
different specialties.
However, one can broadly
classify breakfast varieties in
India into 4 types; North
Indian and South Indian, the
eastern and western parts of
India. Every part have
individual breakfast items
unique to their culture or
state.
Indian Breakfast

North South West East

• Idli • Poha • Luchi lkochuri

• Paratha
• Vada • Upma • Panta bhath
• Puri Sabzi
• Dosa • Ghatia • Bread Omelet
• Chhole
• Poha • Jalebi • Rice
• Jalebi
• Upma • Dhokla • Aloo Dum
• Kesari Bhath • Shira
• Thepla
• Thalipith
• Bhakri
Indian Breakfast Cover

No Specific Cover.
However, this cover
can be used as a
reference.
Task …..

 Partner 1 : Prepare an English Breakfast Menu and design its cover.

 Partner 2 : Prepare an American Breakfast Menu and design its
cover.
Task …..

 Share the Menu and Cover design with your partner and check if
any rectification is required in cover or Menu.
BRUNCH
 Brunch
 Brunch is a portmanteau of breakfast and
lunch. It is a combination of breakfast and
lunch served between 10 and 3 p.m.
 It is a heavy meal combining the qualities of
breakfast and lunch. Alcoholic drinks are
optional with brunch.
 Brunch in a hotel may be simple or heavy
depending on the occasion and the price.
 Most hotels serve brunch from a buffet
having good spread of juices, fruits, bread
and toasts, salads, assorted pastries, grills,
eggs, stews, casseroles, fish, cold meats,
pancakes, waffles, pies, flans, ice creams,
etc. at a set price.
 Brunch
 Some hotels offer à la carte brunch
menu
 Indian brunch menu may have
samosas, kachoris, dhoklas, idlis,
mirchi vadas, Mysore bonda, salads,
fruits, breads, kebabs, tikkas, stuffed
parathas, poori bhaji, rotis, pulao,
etc.
 Any items that guests usually take
during breakfast and lunch may be
included in the brunch menu.
Afternoon Tea

Afternoon tea is served in

many establishments
between 4 and 6 p.m. There
are three types.

 Full afternoon tea

 High tea
 Reception
Afternoon Tea

The following are required to lay full afternoon tea cover.

 Side plate with paper napkin and side knife—placed in the centre
of the cover
 Pastry fork
 Cup and saucer with teaspoon
 Preserves on an under plate with preserves spoon
High Tea

The following are required to lay high tea cover.

 Joint knife and fork
 Side plate with side knife
 Cup and saucer with teaspoon to the right-hand side
 Napkin
 Cruet set
 Sugar bowl with tongs/teaspoon/ sachets
 Preserves dish on the under plate
Reception Tea or Buffet Tea

 Buffet tea is arranged during the special functions and private

parties
 In this method, food and beverages are served to the guests from a
buffet.
 The points concerning buffet set-up, arrangement of food and
beverages, and assignment of duties to the staff should be
considered while serving from the buffet.
R e m e m b e r …..

 Brunch is a combination of breakfast and lunch served between 10

and 3 p.m.. Any items that guests take during breakfast and lunch
may be included in the brunch.
 Alcoholic drinks are optional.
 Afternoon tea is served between 4 pm and 6 pm. There are three
types -full afternoon tea, high tea, and buffet tea.
 Buffet tea is arranged during the special functions where more
number of people is to be served
Lunch

 Menus are usually shorter than dinner, with less courses and simpler
dishes, but more choice within each course. It is a quick affair and
dinner is taken more leisurely.
 Ideal time for lunch is between 12.00-1500hours. The menu is similar
to dinner menu, but not identical for e.g. Appetizer is preferred to
soup, more cold items, a beer or soft drink, fish to heavy roast or
braised items, less accompaniments. An item with rice is avoidable
as it induces sleep or drowsiness. A cold sweet to hot sweet, prefer
tea to coffee
Dinner

 It was the main meal of the day; it was normally eaten in the evening or
at mid-day instead of luncheon (late lunch).
In France before the revolution dinner was eaten in the morning or mid-
day. It is generally thought that as a word dinner is derived from the
Latin word ‘disjunare’, which means to break the fast.
 The word was originally used for the morning tea. First at 7 am and later
at 9 or 10 am. It consisted of bacon, eggs and fish and was one of the
two main meals of the day the other being supper. The hour for eating
dinner became progressively later when the daily rite for mass was
observed less strictly and in time the habit of light meal was developed.
Dinner

 This meal ‘dejeuner’ later became ‘petite – dejeuner’ which means

breakfast. Mid-day was the normal time for dinner. When one wanted to go
and visit others, it was advisable to do so between 11 o’ clock and mid day
and certainly not later for then one would be preventing them from taking
their meals.
 In the 18th century dinner was moved on to 2 pm. Finally at the time of
revolution dinner was eaten at the end of the afternoon, lunch was taken
at mid-day.
Today dinner is usually takes place at 7 pm.
Dinner

 Diner in French, is regarded as the principal meal, and affords an

opportunity for artistry in menu composition. At dinner, guests come
for relaxation, to enjoy food, dining rituals and the atmosphere.
Customers appreciate a longer menu with a choice of more exotic
or esteemed dishes.
 This menu comprises highly garnished, classical dishes. Here one has
a scope of showing one’s skill of compiling menus with a choice of
most esteemed and rarest and exotic dishes. For example large
joints could be carved in the restaurant in front of the guest or
flambé dish could serve. Balance must be perfected throughout the
long complicated number of dishes.
Supper

 Supper can be divided into two - those who miss their dinner or
those who take early dinner. Supper is nothing but dinner for those
who miss their dinner, but a light soft meal before bedtime for those
who had early dinner.
 What is the difference between Dinner and Supper ?
 Brunch is a combination of which two meal ?
 Timing of Brunch is …………………….
 Alcoholic drinks are ……………………. during Brunch.
 In France before the revolution dinner was eaten in the
………………….
 Lunch Menus are usually ………………. then dinner.
 Prepare following Menu and show the cover layout:

English Breakfast American Breakfast Continental Breakfast Indian Breakfast

( 5 Course) ( 5 Course) (3 Course) ( 4 Course)
• Choice of Fresh • Choice of Fresh Fruit • Choice of fresh Fruit
Fruit Juice Juice Juice
• Cut Fruits • Cut Fruits • Choice of Assorted
• Stewed Fruits • Stewed Fruits Breads Served with
• Choice of Cereals Preserves Honey
• Choice of Served with hot/cold • Beverages
Cereals with milk
hot/cold milk • Eggs
• Fish • Meat
• Eggs • Choice of assorted
• Meat breads Served with
• Choice of butter and preserves
Assorted Breads • Beverages
• Beverages