Newcastle 6-1 Tottenham

 

Arsenal Ngoma ngumu.

Arsenal wameshindwa kufurukuta dhidi ya Southampton baada ya kulazimisha sare ya 3-3 na kuifanya mbio za ubingwa kuwa Kwa Manchester City wenye alama 70 na michezo 2.

1.Arsenal  alama 75 ( michezo 32)

2.Manchester City alama 70 (michezo 30)

na kufungwa 1

Julian nje kuwania ukocha Chelsea

 Sasa yamebaki majina ya Vincent Kompany na Mauricio Pochettino kwenye mbio za ukocha Chelsea huku jina la Julian Nagelsmann likienguliwa.

Kompany Kuinusuru Chelsea

 Majina ya Vincent Kompany na Julian Nagelsmann wameungana na Mauricio Pochettino kwenye kinyang'anyiro Cha ukocha Chelsea 

Chelsea yamnyemelea Pochettino

 Kocha wa zamani wa Spurs Mauricio Pochettino huenda akajiunga na Chelsea msimu huu wa kiangazi.

Kwa mujibu wa taarifa zilizotufikia hivi punde kwamba matajiri hao wa London wapo kwenye mazungumzo ya awali na yanaendelea vizuri.

Barcelona wamtaka Messi

 Barcelona watawauza baadhi ya wachezaji wao ili kupata pesa ambayo itaweza kumshawishi Lionel Messi kujiunga tena na miamba hiyo ya soka Duniani (Barcelona)

INTRODUCTION TO BEVERAGES

Beverages can be classified as follows

Non-Alcoholic

1.Water

2.Refreshing drinks

3.Stimulants

4.Nourishing drinks

Alcohol Beverage

1.Liqueurs

2.spirits

3.Beers

4.Cocktails

5.Wine and Champagne

6.Cider

NOTE:All beverages are served from the right.

Non-Alcoholic beverages are those beverages which does not contain an alcohol (Spirit), and 

Alcohol beverage are all drinks which contained a spirits (alcohol).

FERMENT DRINKS

FERMENT DRINKS

        Fermented drinks are typically made from fruits juice, herbal infusion, soaked grains, green and black tea that have been allowed to culture or ferment for a period of time.

         As a result, these drinks are generally a good source of probiotics, beneficial bacteria and yeasts.

   The following are necessary for the fermentation to take place

1.       Sugar

2.       Yeast

3.       Fresh juice

4.       Temperature

Ferment Drinks are as follows

1.       Table/still/natural wine                                                        

2.       Fortified wine

3.       Aromatized wine

4.       Champagne

5.       Sparkling wine

6.       Cider

7.       Peery

WINE & CHAMPAGNE

OVERVIEW

Wine is the oldest alcoholic beverage. It dates back, according to some source more than 5000 years. Wines very greatly and price. Although is one indication of quality, there are some expenses wines that are quite good. Some restaurant, resort and hotel have a wine cellar with extensive wine list. There also may be a wine steward whose sole responsibility is to know about, and be able to recommend, wine or champagne in various dinning situations. Wines are named after the grapes which are used. For examples, chardonnay is made from chardonnay grapes.

WHAT WINE IS

Wine is the pure, naturally fermented juice of ripe grapes or other fruits. In fermentation, yeast, which form naturally on the grape and is most often added to the juice, convert the naturally sugar of the juice into alcohol and carbon dioxide. Fermentation is stopped when the alcohol in the newly created wine reaches as a level, typically above 12.5% by volume, mortal to the yeast. When all the natural grape sugar is converted to alcohol, a wine describes as dry, once again typically over 12.5% by the volume. When wine has residual or unfermented sugar still in situation it is describe as sweet. The level of sweetness is determined by the percentage of residual sugar.

Wine fits into the following categories

·         Table wine: Red, White, Blush or Rose. Most alcoholic content of bellow 14% and are made to company any food

·         Fortified /Dessert Wines: They have an alcoholic content of 15% to 24% and have had a neutral grape spirit added at some point during vinification

·         Sparkling Wines: This wine contain carbon dioxide, as a result of a second fermentation either in the bottle. Champagne most famously, or in large closed tank.

There are essentially three colors of “house” wine (sometimes called “table wine”)

1.       White wine—Is usually made from juice of white grapes. But some black grapes can be used to make white wines provided the grapes are given a quick but light pressing which exclude pigmentation found in the black grapes. The skin pigmentation gives the dark colouring

2.       Red wine—Red wine made from the black grapes juice

3.       Rose wine—Rose wine made by pressing the black grapes and allowing the pigment colouring matter to reach the required degree of colouring. At that point the grapes juice is taken away.

Rose wine can also be made by blending red and white wine until the right colour , test, bought, and flavor has been archived

WHAT IS NOT WINE?

For marketing purpose, other ferment fruit juice is called wine e.g. Banana wine, Apple wine, Bungo wine, Pawpaw wine etc. For the purpose of this lesson these are not wines and must be called by the name of the respective fruits.

WINES GROWING COUNTRIES

1.       FRANCE – Bourden – Medoc,Graves, Sauernes,Bassaca,St.Emillion

n  Burgundy – Chablis , Cote de Beaume, Beaujolais ,Pommard,Cote de nuits etc

n  Cotes – Cote du Rhone,Cotes Rotie,Chateauneuf du pape

n  Loire – Chimon ,Bourgualles,Anjou

n  Alsce – Sylvane,Muscat,Pinot,Riesling

2.       GERMAN—Hock ,Mossel, Sekt

3.       ITALY – Chianti,Bardoline,Barolo,Barbara,Soave,Franscati,Orieta

4.       HUNGARY—TokayPORTUGAL—Port,Madeira,Marsala

5.       SPAIN—Sherry

SOME TERMS USED TO DESCRIBE WINES

1.       Acid – The natural acid is above average, vinegar like

2.       Dry – All wine not sweet

3.       Light – With moderate alcoholic content

4.       Strong – High alcoholic content

5.       Sweet – Has a lot suspended sugar in

6.       Bouquet – Natural perfume

THE TEMPRETURE OF WINES

GENERAL RULE

1.       White wine, light and gassy – Quite cold 8 ⁰C -- 10 ⁰C

2.       White wine, robust with a strong bouquet – Cold 10 ⁰C -- 12 ⁰C

3.       Rose wines – Cold 10 ⁰C -- 12 ⁰C

4.       Red wines – Warm 14 ⁰C – 17 ⁰C

PRESENTATION ( WINE)

1.       Always present the bottle on the right of the person who order the wine. The bottle should be intact that is no cork or capsule removed

2.       Present the bottle with the label facing the host and repeat the year, the winery, and the type of wine to verify that the bottle is the one guest requested. This is extremely important. Await approval from the host before opening the bottle

3.       Open the bottle using the correct procedure

4.       Pour approximately 1-2 oz of wine into the glass of the host

5.       Await approval, again facing the label to the host

6.       If the host approved, continue with the service

7.       If the host disapproves or considers the wine undrinkable, remove the glass and the bottle and bring the bottle to the managers attention, who probably will authorize another bottle be presented

8.       If the is red, ask the host if pouring is desire at this time to allow the wine to breath

9.       Pour even amounts into each person’s glass moving clockwise around the table. Remember to pour the wine for the host last.

10.   Give the bottle a slight twist of the wrist, count clockwise when finishing each pour to prevent dripping. You should always have a serviette in your non-pouring hand to wipe the bottle of drips after each pour

11.   Always pour the wine with the glass on the table and try to avoid contact between bottle and glass

12.   After all guest have been served, place the bottle to the right of the host with the label facing the host

13.   Keep an eye on the table and replenish glasses as needed

  

FORTIFIED WINES:

These are wines to which alcohol is added whether during or after fermentation.

The popular fortified wines are: -

v  Port – It can claim to be the world’s greatest fortified wine. It’s from Portugal. Port is declared when the maker finds the crop good in the practical aged for 10 to 30 years before its ready for consumption. It is delicate wine

v  Cherry -It is blended and fortified wine that comes the town.

 There are two basic categories: -

 Fino and Aloroso, which both start life as a pale, dry wine but get medium or sweet wines by blending.

v  Madeira – Madeira is a one of the most versatile of fortified wine as an aperitif, soup wine, dessert wine or an after-dinner wine.

AROMARTIZED WINES

These are prepared by the addition of brandy or natural spirit and herbs ,backs, roots,fruits, flower peel quinine and other flovour.

 Examples of Aromatized wines

a)       Italian Vermouth

b)      White /Bianco Vermouth

c)       Americano

d)      Lillet 

MASOMO KWA WOTE 2019

N&D Utalii College of Tourism kilichopo Matarumbeta -Mtundani mkabala na kinamama maskani njia iendayo Jang'ombe karibu na kwa MH.CHIMBENI Zanzibar,

kinakutangazia muhula wa masomo ya Hoteli na Utalii kwa ngazi ya Cheti yatakayoanza  Febuari 01,2019.

Masomo yenyewe ni kama yafuatayo:-

• Mapokenzi
• Mapishi 
• Usafi wa Vyumba
• Uhudumu
• Compyuta
• Lugha

Tafadhali wasiliana nasi kupitia namba zifuatazo:-

    

                                                 +255 777 422 709 AU +255 625 888 000

MR.MBISE AANZA NA SARE YA 1-1

Goli lililofungwa na Suleima Khatib (weiter)  katika dakika ya 2 ya mchenzo lilieweka mbele vijana wa Mr Mbise (Serena Hotel kwa takribani  dakika 36 kabla ya Bakari (store) kuwasawazishia vijana wa Marumaru Hotel dakika ya 37 na kufanya matokeo  ya mtanange huo kamalizika kwa  1-1.

Mchezo huo wa kirafiki uliochezwa Novemba 18,2018 katika uwanja wa Malindi -Zanzibar  majira ya saa 10:30 jioni na kuhudhuriwa na mashabiki 

Vijana wa Serena Hotel

wachache  ulichezeshwa na mwamuzi Sasinyo na kuumudu vyema mtanange huo.

MASOMO KWA WOTE

 Kituo cha N&D Utalii College of Tourism kinatoa huduma ya kufundisha masomo ya Hoteli na Utalii  kwa ngazi ya cheti kama vile Mapokezi,Mapishi,Usafi wa Vyumba,Uhudumu,Lugha,Computa na mengineyo kwa gharama nafuu.

Kituo kinapatikana Matarumbeta Mtundani mkabala na Kinamama Maskani njia iendayo Jang'ombe karibu na kwa Mh Chimbeni.

Tafadhali wasiliana nasi kupitia namba zifuatazo:-
 +255 777 422709 au +255 625 888 000.

Wanafunzi wa N&D wakiwa makini kusikiliza melekezo kutoka kwa moja  ya wafanyakazi wa hoteli walipokuwa katika  yasafari ya mosomo

N&D UTALII COLLEGE OF TOURISM

Wanafunzi wa N&D Utalii College of Tourism wakiwa darasani kusikiliza moja kati ya mada walizokuwa wanasomeshwa na Mwalimu wao

Walimu wa N&D Utalii College of Tourism wakijitayarisha na darasa la mapishi

Hawa ni baadhi ya wanafunzi wakiwa katika moja ya safari zao za masomo katka moja ya Hoteli  Zanzibar

N&D UTALII COLLEGE OF TOURISM

Hivi ni miongoni mwa vyakula vilivyopikwa na wanafuzi wa N&D Utalii College of Tourism iliyopo Matarumbeta Zanzibar unaweza wasiliana nasi kupitia namba za simu 0777 422709 au 0625 888000.

Wanafunzi wa N&D Utalii College of Tourism wakiwa katika mazoezi ya mapishi chuoni hapo

N & D UTALII COLLEGE OF TOURISM

Is located at  Matarumbeta Mtundani area which is nearly 3kilometer from Zanzibar Town along Jang'ombe road.

The area can be accessible by public transport via rout 507,504 from Town to Kwaboko and rout 503 from Town to Matarumbeta Mtundani.
The following are Courses:-

1. Housekeeping & Laundry
2. Food Productions & Pastry
3. Front Office Operation & Reservation 
4. Food & Beverages services
5. Tour guiding & Travalling
6. Communication Skills
7. Swimming Pool Doctor
8. Bartender 

The Courses will be starting very soon.For further information please contact us via +255 777 422 709/625 888 000.

TYPES OF SERVICE

                                                                                                                                                                       

There is a whole range of types and styles of table service used in restaurants. The serving of a meal may be carried out in many ways, depending on a number of factors: the types of restaurant, the type of customer, the time available for able meal the type of menu, and the cost of the meal

Each type of service has particular distinguishing features, although some restaurants combine two or more serving styles to suite the menu the facilities and the image of the restaurant.

The attitude of the serving staff and timetable setting or cover greatly contribute to the various services.

The main services are the guerdon service, the English service, the silver service the plate service. The French service and family service.

GUERIDON SERVICE: It is a formal and elegant type of service. The food is brought from the kitchen to the dining room on heavy silver plates and placed on a trolley called guerdon. A small sprint stove, the rechaud  is used to keep the food warm. specialty dishes are cooked at the table and food is prepared by deboning slicing and garnishing it as necessary, and served to the customer on heated plates.

The menu is a ’la carte with all the dishes individually priced. This service employs two waiters working together to serve the meal and includes the head waiter who seats the customers and the wine steward who serve the wine.

Guerdon service is the most complete form of food service and required skilled waiters able to carry out procedures, such as filleting carving and flambéing.

ENGLISH SERVICE: All food is preferred in the kitchen and arranged either on hot or cold silver plates or dishes as appropriate. It is then taken into the dining room by the waiter who serves  food on to the customers plates which are already on the table.

SILVER SERVICE: The meat or fish control of each individual dish is plated in the kitchen. The individual dishes are then taken into the dining room and put in front of the customer. While the vegetables are prepared on silver on China service dishes and saved at the table with the water.

PLATE SERVICE (AMERICAN SERVICE): All dishes are prepared and plated in the kitchen, complete with all accompaniments according to the order given to the waiters by the customers on right hand side of the customers.

FRENCH SERVICE:                The plates are placed at each cover and the food prepared on plates is presented to the customers in turn, so that they may help themselves.

FAMILY SERVICE: This type of service is used in gust hoist houses and simple hotels and is similar to the French service. Here the main course is placed in the table on a plate winner for the customers to help themselves.

WASH-UP

Organization

The wash-up is a most important service area and must be sited correctly so that the brigade can work speedily and efficiently when passing from the food service area to the kitchens. The waiter should stack trays of dirties correctly at the side-board with all the correct sized plates together, and table-ware stacked on one of the plates with the blades of the knives running under the arches of the forks. All glassware should be stacked on a separate tray and taken to a separate wash-up point.

The wash-up services area should be the first section the waiter enters from the food service area. Here he/she deposits all the dirty plates, stacking them correctly and placing all the tableware in a special wire basket or container in readiness for washing. The waiter must place any debris into the bin or bowl provided. All used paper serviettes, doilies or kitchen paper should be placed in a separate bin. The China itself may be washed by one of two main methods.

Dish washing methods

MANUAL (TANK)METHOD

The dirty china is placed into a tank of hot water containing a soap detergent. After washing the plates are place into wires racks and dipped into a second sterilizing tank containing clean hot water at a temperature of approximately 750⁰E (197⁰). The racks are left for two minutes and then lifted out and the China left to drain. It sterilized in water at this temperature the China will dry by itself without the use of drying up cloths. This is therefore more hygienic. After drying the China is stacked into piles of correct size and placed on shelves until required for further use.

MACHINE METHOD

Many of the larger establishments have washing up machines. These are necessary because of the high turnover rate of china. The instructions for use of washing up machine are generally supplied by the manufacture together with details of detergent to be used and in what quantity. These directions should be strictly adhere to. The China itself has any debris removed and is then placed into either wooden or wire racks. The racks are then passed through the machine the china being washed, rinsed, and then sterilized in turn. Having passed through the machine the China is left train for two to three minutes and is then stacked and place on shelves until required for further use As with the tank method the plates do not require drying with tea cloths.

PREPARATION FOR SERVICE

                                                              

                                                                                                                                                  

MISE-EN – SCENE: Refers to preparing the environment of the area in order to make it pleasant, comfortable, safe and hygienic, for the waiter, the restaurant is the service area. Before each service session, the restaurant should be made presentable enough to accept guests. The supervisor or team of waiters should ensure the following mis -en -scene.

1.       Carpets or floor are well brushed or hovered

2.       All tables and chairs are serviceable le

3.       Light have functioning bulbs

4.       Menu cards are presentable and attractive

5.       Others sales material are presentable

6.       Doors and windows are thrown open for some time to air the restaurant.

This should be followed by closing the windows and doors and setting the air -conditioning to a comfortable temperature

7.       Exchange dirty linen for fresh linen

8.       Table cloth to be laid on the tables

9.       Waiter flower are discarded and fresh flowers requisitions.

MIS-EN-PLACE:

Mise- en – place means “Putting in place “and is the term attributed to the preparation of a work place ultimate smooth service.

To ensure that the restaurant is ready for service the waiter make sure that his station has been efficiently prepared for service.

A station comprises of a given number of table which are attended by given team waiters

Thus, a restaurant may have several station each with the of waiters. In large restaurant each station may be headed by a captain or chef -de- rang 

SANITATION AND HYGIENE TO THE RESTAURANT

EMPLOYEES GUIDELINES

 EMPLOYEE PERSONAL HYGIENE

Policy: All restaurant employees will maintain good personal hygiene practices to ensure
food safety.

Procedure: All restaurant employees must:

•  Arrive at work clean – clean hair, teeth brushed, and bathed with deodorant

          used daily.

•  Maintain short, clean, and polish-free fingernails. No artificial nails are

          permitted in the food production area.

•  Wash hands (including under fingernails) and up to forearms vigorously and

         thoroughly with soap and warm water for a period of 20 seconds:

 When entering the facility before work begins.

 Immediately before preparing food or handling equipment.

 As often as necessary during food preparation when contamination occurs.

 In the restroom after toilet use, and when you return to your work
station.

 When switching between working with raw foods and working with readyto-eat
or cooked foods.

 After touching face, nose, hair, or any other body part, and after sneezing
or coughing.

 After cleaning tables.

 After cleaning duties.

 Between each task performed and before wearing disposable gloves.

 After smoking, eating, or drinking.

 Any other time an unsanitary task has been performed – i.e. taking out
garbage, handling cleaning chemicals, wiping tables, picking up a dropped
food item, etc.

•  Wash hands only in hand sinks designated for that purpose.
•  Dry hands with single use towels. Turn off faucets using a paper towel in order

           to prevent recontamination of clean hands.

•  Change disposable gloves as often as hand washing is required. Wash hands

          before donning and after discarding gloves

 Proper Attire:

•  Wear appropriate clothing – clean uniform with sleeves and clean non-skid,

            close-toed work shoes (or leather tennis shoes) that are comfortable for
             standing and working on floors that can be slippery.

•  Wear apron on site, as appropriate.
•  Do not wear apron to and from work.
• Take off apron before using the restroom.
•  Change apron if it becomes soiled or stained.

SOP FOOD SAFETY & HYGIENE

•  Wear a hair net or cap in any food production area that completely covers all

           hair.

•  Keep beards and mustaches neat and trimmed. Beard restraints are required

           in any food production area.

•  Refrain from wearing jewelry in the food production area.
•  Only a plain wedding band is permitted.
•  No necklaces, bracelets, or dangling jewelry are permitted.
•  No earrings or piercing that can be removed are permitted.

Cuts, Abrasions, and Burns:

•  Bandage any cut, abrasion, or burn that has broken the skin.
•  Cover bandages on hands with gloves and finger cots as appropriate.
•  Inform floor manager of all wounds.

Smoking, eating, and gum chewing:

•  Smoke only in designated areas. No smoking or chewing tobacco shall occur

            inside production facilities.

•  Eat and drink in designated areas only. A glass of water or a closed beverage

           container may be used in the production area, when put out of sight.

•  Refrain from chewing gum or eating candy during work in a food production

          area.

 HAND WASHING

Policy: All food production and service personnel will follow proper hand washing practices
to ensure the safety of food served to customers.
Procedure: All employees involved in handling food must wash hands using the following
steps:
 Wash hands (including under the fingernails) and forearms vigorously and thoroughly
with soap and warm water (water temperature should be at least 100ºF) for a period
of 20 seconds.

 Wash hands using soap from a soap dispenser. Lather at least 10 seconds.

 Use a sanitary nail brush to remove dirt from under fingernails.

 Wash between fingers thoroughly.

 Use only hand sinks designated for that purpose. Do not wash hands in sinks in the
production area.

 Dry hands with single use towels or a mechanical hot dryer. (Retractable cloth towel
dispenser systems are not recommended.) Turn off faucets using a paper towel in
order to prevent recontamination of clean hands if foot pedals are not available.

 EATING AND DRINKING AT WORK

Policy: Restaurant employees will eat and drink in designated areas outside of the kitchen.
Procedure: All restaurant employees must:

 Eat and drink in designated areas only, never in the work area. Eating (with the
exception of cooks tasting foods to ensure quality) is NOT allowed in the production
and service areas. Drinking from a closed beverage container or glass of water is
permitted in production area, when placed out of sight.

SOP FOOD SAFETY & HYGIENE

 Chew gum or eat candy only in the area designated for employees to eat.

 GLOVE AND UTENSILS USE

Policy: Gloves or utensils will be used for handling all ready-to-eat foods and when there
are cuts, sores, burns, or lesions on the hands of food handlers.
Procedure: All employees handling food or utensils must:

 Wash hands thoroughly prior to putting on gloves and when gloves are changed.
Change gloves when:

•  Beginning each new task.
•  They become soiled or torn.
•  They are in continual use for four hours.
•  Finished handling raw meat and before handling cooked or ready-to-eat foods.

 Use utensils, such as deli-tissue, spatulas, or tongs, as an alternative to gloves.
 Cover cuts and sores on hands, including fingernails, with clean bandages. If hands
are bandaged, clean gloves or finger cots (protective coverings) should be worn at all
times to protect the bandage and to prevent it from falling into food.

 SERVICE HYGIENE STANDARDS

Policy: All food will be served in a manner to ensure food safety.
Procedure: Employees involved in the service of food must observe the following
procedures:

Cleaning and sanitation:

•  Before food is placed in service area clean on around the service area, using

             warm soapy water and designated clean cloths Thoroughly rinse after
             washing.

•  Sanitize on and around the service area, using an approved chemical sanitizer

          at proper concentration.

•  Wipe down area as needed throughout service with cloth stored in sanitizing

            solution away from food.

•  Cloths used for cleaning food spills should not be used for anything else

Service utensils/service ware:

•  Store utensils properly, with the handle extended above the container, or on a

          clean, sanitized food-contact surface.

•  Use serving utensils with long handles to keep hands away from the food

           item.

•  Clean and sanitize utensils before using.
•  Use separate utensils for each food item.
•  Handle glassware and dishes properly; so hands are not in contact with

           surfaces that will be touched by food or patron’s mouth.

•  Hold flatware and utensils by the handles.

Practice good personal hygiene:

•  Wash hands before handling place settings or food.
•  Never touch cooked or ready-to-eat foods with bare hands. Always use gloves

          or utensils.

•  Never touch food with bare hands. Serve with tongs or gloves

NOTE: Sanitation and hygiene are a predominate criteria for a guests choice of a restaurant .A guest is particular about hygienic food and the cleanliness of the enviroment.

IMPORTANCE OF F&B DEPARTMENT IN A HOTEL

by Redcarpet Academy

Food and Beverage Department (F&B) is responsible for maintaining high quality of food and service, food costing, managing restaurants, bars, etc.

Food and Beverage Service is the service of Food made in the Kitchen and Drinks prepared in the Bar to the Customers (Guest) at the Food & Beverage premises, which can be:
Restaurants, Bars, Hotels, Airlines, Cruise Ships, Trains, Companies, Schools, Colleges, Hospitals, Prisons, Takeaway, etc

Food & Beverage Outlets are divided in to the following categories:

1. Restaurants: Restaurants are places where Food & Drink is served.

There are various types of Restaurants:

All Day Dining Restaurants: They are usually called as Coffee Shop or Cafe in Hotels. They are usually big in size with many Covers (seats), compared to other Restaurants in the same Hotel. The main reason why they are called All Day Dining Restaurant is because of their hours of operation, as they are open for Breakfast in the morning to Lunch in the afternoon to Dinner in the evening.

Fine Dining Restaurants: Fine Dining Restaurants are characterized by their elaborate and exclusive menu with special emphasis on the very high quality food they serve. The emphasis being on fresh ingredients and natural flavors or on the type of Cuisine served, or both. Usually the operation of this restaurant revolves around the Head Chef or Chef De Cuisine of this Outlet.

Speciality Restaurants: These are Restaurants which usually have a type of National or Regional Character or Cuisine attached to them, for example: Italian Specialty Restaurant, Chinese Specialty Restaurant etc. In some Hotels they do also sometimes have Multi Cuisine Specialty Restaurant, which literally means that Restaurant serves cuisine from more than one country, or the dishes on the Menu at that Restaurant has Food Specialties from many different countries.

2. Lounge: Lounges can be found in different hotels. Their main purpose is to offer Food & Drinks in comfortable and cozy seating in relaxed surroundings. There are many kinds of Lounges ranging from a Lounge in a Lobby, Cocktail Lounge and Cigar Lounge to Executive and Club Lounge on special Floors.

3. Bar: Bar is a place where drinks are served. There is usually a small Snacks Menu too. The service is fast and quick. There are various kinds of Bars ranging from Formal bars to Club Bars, Pubs, Pool,Bars, Wine Bars, Cocktail Bars, Beach Bar to Juice Bars and many more.
4. Discotheque/Nightclub: They are outlets where Music and Entertainment takes priority with the Food & Drink. The operation is very fast and the guest numbers are large. Security is an important aspect in these operations. Music and entertainment can range from DJ to live bands playing.

5.Room Service/In Room Dining: Room Service, also known as In Room Dining .It is the service of Food & Drink in Guest Rooms in a Hotel or a Resort.

6. Meeting and Conference Rooms: Meeting and Conference rooms together with Ball Rooms come under the Banquets & Conference section. They are a great source of Revenue in Food & Beverage Department usually in Corporate and City Hotels. MICE (Meetings, Incentives, and Conferences & Exhibitions) can alone bring much revenue in some hotels in comparison to other outlets in Hotel.

7. Ball Rooms: These are large Function Rooms which are primarily used for Functions and Weddings. The Staffing ratio of Full Time Staff in this section is very less as the Function and Wedding Business can sometimes be seasonal and extra staff is usually filled in by the use of Casual Staff. This Section is the most Dynamic section in Food & Beverage with the Conference Section, which is more physically demanding and creatively oriented.

8. Delicatessen: Delicatessen or Deli is a place where guests can buy fresh produce ranging from Freshly Baked Bread, Cold Meat, Fresh Salads, Cakes, Home Made Ice creams and light and healthy drinks.

9. Others: There are many other Food & Beverage outlets ranging from Fast Food Outlets to Food Courts to Snack Bars which are usually stand alone or in a shopping centre.
Career in Hotel Industry:

With the growing demand for well-trained professionals in Indian hotel industry, it has become mandatory to receive formal training in the hotel industry.

Apart from the professional degree, the hotel industry places great emphasis on excellent communication skills, good presentation skills, good listening skills, teamwork skills etc. India’s hotel industry is thriving due to an increase in business opportunities and foreign and domestic tourism

Employment and Advancement:

One of the major challenges faced by the industry at present is of staff turn over. The need is for a team of people who can dedicate their talent in the industry and to enjoy their work.

Food and beverage servers are employed in restaurants, coffee shops, bars, clubs, hotels and other retail eating  and drinking establishments. There are more part-time positions in this occupation than there are in most occupations, and most food and beverage servers are young. Experienced food and beverage servers can move to better paying jobs in larger and more formal food establishments.

Food and beverage servers’ duties vary considerably from one type of establishment to another. In fast food outlets, they often work behind counters and use computerized systems to take orders and tabulate bills. In coffee shops and cocktail lounges, they provide quick and efficient service for customers seated at tables. In formal dining establishments, they carefully observe established rules of service and etiquette, and pace the meal according to customer preference.

In general, however, food and beverage servers:

• prepare tables or counters for meals
• stock the service area with supplies (for example, coffee, glassware)
• greet customers, present menus and help customers select menu items
• inform customers about daily specials
• record orders and place them with the kitchen and bar
• pick up and serve orders
• check that customers are enjoying their meals and correct any problems
• suggest and serve desserts and beverages
• clean and reset tables
• tabulate and present bills for payment.

Attributes of a professional Food and Beverage server:

Personal Characteristics:

Food and beverage servers need the following characteristics:

• the ability to serve customers cheerfully, courteously and efficiently
• good organization and multi-tasking skills
• good health
• good grooming
• the ability to work as part of a team
• the ability to work with little supervision
• good verbal communication skills and sensitivity to customer needs
• the ability to work calmly under pressure.

Other requirements depend on the environment in which the server works. For example, serving in a coffee shop or cocktail lounge requires the ability to remember many orders and move very quickly.

Food and beverage servers should enjoy having clear rules and organized methods, working with people, and working with tools and equipment.

Food and beverage servers who serve liquor must be at least 18 years of age. In formal dining rooms, food and beverage servers also must:

• know proper food service etiquette
• use the correct terminology and be able to answer questions about wines and other beverages be able to prepare tableside dishes (for example, flambe) at the customer’s table if required.

THE COVER

A cover is a space allotted on the table for cutlery, crockery, glassware, and linen for one person.Each cover require 24"  to 18" of space.

Requirements of a cover.

1. Each cover should be well balanced
2. All cutlery and other table appointments should be placed at least 2" away from the edge of the table
3. Knives and spoons should be placed towards the right of the plate and all forks on the left, except for the butter knife
4. The cutting edge of the knives should always face the plate with the exception of the butter knife, the cutting edge of which is always away from the plate.
5. The water tumbler should be on top of the large knife
6. The butter dish should be on top of the fork along with butter knife and on an underline
7. The napkin should either be place in the center of the cover or on the side plate/glass
8. The cruet sets/shakers should be place on top of the cover

STANDARD TYPES OF COVERS

There are two types of cover:-

Ala'Carte Cover.

1. Side plate with side knife
2. Water goblet
3. Dinner knife and dinner fork
4. Cruet sets
5. Napkin cloth

Table d'Hote Cover

1. Side plate with side knife
2. Water goblet
3. Cruet sets
4. Napkin cloth
5. Equipment according to the items e,g If the item served it will be a soup.Fish and cream caramel the cover it will be a soup spoon,fish knife and fork,dessert spoon and dessert fork