UNIT – II (MISCELLANEOUS)

About Banquet: A banquet is a formal large meal or feast, often involving main courses and desserts. The meal ... Breakfast · Second breakfast · Brunch · Lunch · Tea · Dinner · Supper · Combination meal · Kids' meal · Snack · Value meal.

POWER BREAKFAST:

Definition: 1) If business people have a power breakfast, they go to a restaurant early in the morning so that they can have a meeting while they eat breakfast.

2) A meeting between powerful politicians, executives, etc., held early in the morning while they eat breakfast.

Continental Breakfast Ideas Served buffet style, this is the most cost-effective menu option, and hotels or caterers may offer two or three levels of options in this category—offering event planners different choices. Items may include:

One to three juices (e.g., apple, orange, tomato) Assorted baked breakfast bread (e.g., croissants, muffins, toasts) Coffee, decaffeinated coffee and tea Assorted cereals and dried fruits

Breakfast Stations An excellent way to make any breakfast event memorable is to add a made-to-order breakfast station that incorporates fresh ingredients.

Omelet station Waffle station Pancake station

A La Cart Options To be honest, it's not recommended to build a breakfast menu a la carte because it isn't cost effective. Priced usually based on quantity rather than per person, a quick sampling of popular a la carte items to get your thinking started include:

Soft drinks Bottled water Lemonade, iced tea Bottled water Flavored coffee

A La Cart Options To be honest, it's not recommended to build a breakfast menu a la carte because it isn't cost effective. Priced usually based on quantity rather than per person, a quick sampling of popular a la carte items to get your thinking started include:

Soft drinks Bottled water Lemonade, iced tea Bottled water Flavored coffee

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BRUNCH & LUNCH is a combination of breakfast and lunch eaten usually during the late morning to early afternoon, generally served from 10am up to 2pm, and regularly has some form of alcoholic drink (most usually champagne or a cocktail) served with it. The word is a portmanteau of breakfast and lunch.

History: The word ‘brunch’ is a combination of breakfast and lunch, and it’s eaten between breakfast and lunch time. Some define it as a late breakfast, or early lunch. It first appeared towards the end of the 19th century in England and seems to have been born from the British upper classes.

In the ‘Fashionable and Seasonable” section of the satirical Punch magazine in an edition from 1896, the following comment is made about brunch.

Typical brunch foodA typical brunch combines sweet foods like pancakes, French toast or waffles, with savoury dishes which usually have egg as their protagonist. One of the typical dishes is eggs benedict, which is made from poached eggs on English muffins and bacon, all covered in hollandaise sauce

Best recipes of brunch: Asparagus, Tomato & Goat Cheese Frittata. Egg & Cheese Hash Brown Waffles. Sweet Potato Muffins. Breakfast Enchilada Casserole. Creamy Blueberry Baked French toast. French toast Cinnamon Roll Pull Apart Muffins.

How to plan for brunch: Plan ahead Brunch combines the absolute best flavors of breakfast and lunch. Set the table the night before. Make a service plan. Prep as much as possible. Effortless Eggs. Something Sweet. Fresh Flavors. The Best Beverages.

HIGH TEA: A meal eaten in the late afternoon or early evening, typically consisting of a cooked dish, bread and butter, and tea.

Afternoon Tea was taken whereas seating in low, comfortable chairs or sofas. Of course, soon after, the upper classes developed their own variation and also called it 'high tea'.

After dinner, tea is taken at about six or seven o'clock in the evening, actually a high tea including a light meal. It is a high tea venue and also hosts weddings and other events. High tea typically consists of a hot dish, followed by cakes and bread, butter and jam.

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Snack Option Menu Items“A” (Light Snacks) Samosa- 2 pieces

Veg Cutlets- 2 piecesVeg Pakoras- 4 pieces

Batata PohaBataka Vada- 4 pieces

“B” (Heavy Snacks) Puri BhajiChole BhatureMasala Dosa

UttapamClub Sandwhich

Minimum: 30 PersonsTimings: 3.00 pm to 6.00 pm

Options Available:Snack Option "A" (One Each from A & B)Snack Option "B" (Any one from B)Snack Option "C" (Any One from A)

Rates:Option A- Rs. 100Option B- Rs. 85Option C- Rs. 75Taxes Extra as applicable

COCKTAIL SNACKS: Finger food comes to mind. You were close with your thumb! They are also conventionally/Usually called appetizers or hors d'oeuvres, even though according to the strict definitions appetizers or hors d'oeuvres head proper meals, whereas at cocktail parties, an actual meal does not normally follow

Cocktail Appetizer: The definition of a cocktail is a mix of different liquors and other liquids, or an appetizer, or a mixture of drugs. A vodka and orange juice drink called a screwdriver is an example of a cocktail.

The average cocktail party lasts 2 to 3 hours during which guests snack on a simple spread of food and drink on great cocktails while chatting with other guests. It's actually quite an easy event to plan

Indian Cocktail Snack Collections: Stuffed Samosa Curry Buns. ... Indian Cheese Corn Toast – Popular Vegetarian. ... Murg Malai Chicken Tikka (Chicken Skewers/Kebabs) ... Quick Vegetable Puff Recipe (Indian Curry Puff) ... Shrimp and Potato Croquettes (Bengali Style Shrimp Cutlet)

The Most Appropriate Banquet Menu Matches Its Theme

If the banquet has a theme, the food should match it. Making the banquet menu fit with a specific theme is a task for which you should hire a professional. Professional catering services are available to tailor the selection of food to match a specific theme. Depending on the building’s facilities and staff, it may be possible for you to receive catering services at a discounted rate. If you need to hire an external catering service, be sure that the company can work adequately in the building. Hiring an event organizer to take care of these issues can be a good idea, as he or

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she likely has years of experience organizing banquets and can ensure everything runs as smoothly as possible.

THEME MENUS: Making the banquet menu fit with a specific theme is a task for which you should ... multiple courses with many choices of different types of food for the guests.

A Theme Dinner is an event that a group of Hospitality and Tourism Management students plan and execute. ... Once placed into a team the groups spend two and a half months planning, organizing, and budgeting all aspects of their theme dinner, including food, beverage, décor, service, and entertainment.

Steps to choose a party theme:1. Step 1: Choose a Basic Concept.2. Step 2: Brainstorm all possible party theme ideas.3. Step 3: Reality check yourself.4. Possible Party Theme Ideas.

Know your event catered menu to impress guest in Banquet theme:1) Know your guest profile.2) Know your guest preference3) Provide menu choices4) Anticipate special needs5) Incorporate Seasonal and Fresh Items 6) Consider Ethnic or Regional Menus7) Select a Menu that Fits the Event Schedule8) Allow for a Comfortable Room Setup9) Consider the Final Presentation of Food and Beverage 10) Ensure the theme entirely enrich and enhance overall implementation.

FOOD FESTIVALS: A food festival is a festival; usually held annually, that uses food, often produce, as its central theme. These festivals have always been a means of uniting communities through celebrations of harvests and giving thanks for a plentiful growing season.

Importance of Food Festival: The idea of the food festival is primarily to re-integrate value back into food systems and food culture. Through such festivals, communities become aware of the importance of reviving their traditional food practices and production, leading to increased local resilience and food security

01: Festival General Managers TipsThe general manager is the person who manages the various festival elements. Identify your audience and determine if they want a festival.

If a similar program already exists, avoid duplication. Vary the programming for a general audience event. Make sure the space can accommodate the crowds. Make sure vendors can handle attendee volumes. Create a budget and get bids from reputable companies.

02: Festival Operations Managers Tips

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The operations manager oversees site preparation, stage, and production, event support, and security.

Festivals require working with people, so be prepared to stay dynamic and fluid. More sure you get a good equipment at a good price. Make sure you rent structurally sold staging and scaffolding. Keep the standards high and make sure everything stays under control. Meet with vendors daily during the program to manage work crews.

03: Festival Sponsorship Management Tips The sponsorship manager is the person who works to obtain marketing dollars to support the event.

Target sponsors to offer cash, goods and advertising value. Create a presenting sponsor category. Create major sponsorship categories (i.e., auto, financial, beverage, media, etc.). Create sponsor categories for each of the programming areas. Do not allow sponsors to roam on-site during the event. Identify sponsor requirements early such as electricity, water, etc., and notify the

operations team to determine the best locations.04: Festival Concert/Talent Management Tips The talent manager is the person who negotiates to bring performers to a festival.

Do not overspend on a single artist for multiple day events. Work closely with your media sponsor(s) to help offset expenses. Negotiate with artists who may already be in the area around your event. Let the talent know if you are offering their concert as a free show (may reduce fee). Partner with sponsors such as airlines and hotels to offset artist expenses.

05: Marketing Management Festival Tips The marketing manager is the person who manages all communications related to a festival:

Media partners will help you reduce your need for advertising expenses. Incorporate festival into existing advertising, public relations, and marketing campaigns. The event brochure print production schedule will help drive festival planning deadlines. Create individual press releases on every production element for the festival.

1. What’s so unique about food festivals?It will include the usual promotional activities. Also makes such festivals even more special and interesting are that they provide equal opportunity to the upcoming/promising brands. Apart from this, it is the best way for the newly launched food and beverage establishments to observe and learn how the already established brands deal with their customers.

2. So it’s just about copying the existing ones?Every individual is born with their unique style and characteristics; this same rule applies to your company also. You need to give your enterprise its own identity, something that defines it, a thing that cannot be re-created by anyone else. You can observe and learn how the big brands deal with different situations and conditions.

3. My company doesn’t have that kind of capitalYou must grab every opportunity to set up your own stall in the food festival. Most of the times, new companies do not have high budgets to promote themselves. Therefore, they do not get noticed by their targeted audiences. Such food festivals are the best way to present yourself, and inform the people about

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your tempting menu and food items. In addition to this, you can make much more money than you usually do.Take companies like Juice Up, House of Candy, Lucky’s Bakery and Pastries. All three companies had displayed their products and were busy attending and interacting with buyers during the Palate Food Festival, New Delhi.

4. Should I look for some other methods to promote my brand name before and during the event?You can promote your company on the different social media pages, and inform people that you will be putting up a stall in a food fest. Apart from online promotion, you can look up the offline promotional activities. This includes creating attractive banners for the festival visitors. Give them reasons why they should visit your stall; place your company’s name along with your logo at different locations of the fest.Other than the above two mentioned promoting ideas, put together sample kits or products for your visitors.

5. Is there anything else that I should consider?Do not forget about the reality, the visitors may have come to try different food items, but they have to have fun too. Try to involve them in fun activities. This will keep the visitors engaged, increase the crowds at your stall and ensure your brand has a better recall or impact. Also, try adding a small sit-in dining section as it also increases your sale percentage for the day.

6. What will be the final impact of the fest on my brand/company?This includes other establishment owners, competitors, and visitors. You are making people aware of your brand and services in the market. Along with this, you create connections with your other associates, and clients that can last for very long years.  

BUFFET PREPARATIONS:

PRINCIPLES of a buffet preparation:

This includes the preparation, cooking, presentation, service and cleaning procedures. The fundamental rule is to keep cold items below 5°C and hot items above 60°C. Disposable gloves should be used to handle the food and the cooking area should be kept spotlessly clean. Remember the buffet food has to be a safe for the guests to eat as well as attractive for maximum visual appeal.

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BUFFET PRESENTATION

• A buffet offers all dishes from a selected menu in a single attractive setting• A buffet offers food service professionals the opportunity to exercise their creativity by

identifying themes, and then creating menus, displays, and decorations with these themes in mind.

Planning the Buffet

• The theme sets the tone of the event• The theme will define the menu, decorations, props, linens, and dinnerware• The theme can also define the music, lighting, and wait staff uniforms• Offer dishes with different principal ingredients• Offer foods cooked by different methods and colors• Offer foods with different textures• Consider the costs

Designing the Buffet

• After the Theme is Set– Allocate space in the garden, patio, or other space provided– Depending on the function , there must be space for bars, a dance floor, a stage, a

podium, and equipment– The number of diners is critical– As a rule, a single sided buffet can comfortably serve 50-75 people

Presenting and Maintaining the Buffet

• A common problem is overproduction• As a simple rule, one pound of food per person is far from foolproof but is a starting

point• Entrée item - 6 ounces• Starch - 4 ounces• Vegetables - 4 ounces• Accompaniments – 1 to 2 ounces• Dessert - 2 inches (Depending on the kind of dessert)

TYPES OF BUFFET

Buffet menu styles there are several different styles of buffets, largely distinguished by the type of food served.

Classic buffet: A classic buffet refers to a style of food service where the food is layout or displayed on a table. A classic buffet is normally held for a dinner and would include a range of food from several courses of the menu, both hot and cold.

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Examples: Tea and Coffee, Onion Bhajis, Sausage rolls, Savoury Eggs, Vegetable Samosas

Cocktail buffet: A buffet maybe served at any time of an afternoon or early evening. The food presented are small savoury items such as canapés, dips etc. Coffee and small pastries may also be served at a cocktail buffet.

Examples: Wine soirée, Pine-Nut Salad Spears, California Caviar Tasting, Chinese Scallops

Fork and finger buffet: The food for this type of buffet must be of a nature that allows a guest to stand using either fingers or a fork. Small hors d’oeuvres, cheese, tartlets, wet dishes with rice and salads are all suitable. This style of buffet may be served for lunch, afternoon refreshment, dinner or supper.

Examples: Home Made Sausage Rolls , Classic Caesar Salad, Filled Mini Rolls , Wraps

Breakfast buffet: A breakfast buffet is a popular feature in many hotels as an alternative to an a la carte breakfast service, and includes a wide variety of foods such as:

Toast, Croissants, Waffles, Eggs, Sausages, Chilled fruits, stewed fruits, Cereals, Coffee and tea.

THEME BUFFET: A theme buffet can be any of the above types of buffets but is specifically planned and prepared using a theme for that particular occasion. The following are some examples of theme buffets:

Wedding Significant birthdays –21st, 40th 50th Religious festivals –Christmas, Easter, Ramadan Seasonal –Winter, spring, summer, autumn Major events –spring racing carnival, grand prix Sporting event –Tennis, football grand final A particular cuisine:Indian, Spanish, Asian, Italian

BUFFET SETUP

The Design and decor of function rooms, like the food and beverages that are served in them, can take many forms. A simple coffee break can be served in an undecorated themeless room, while elaborated reception, meeting or reception has complex layout and decorations to fit the theme.

Additionally the guests at banquets and catered events must be served quickly, the layout and service stations should be setup to allow for maximum staff efficiency.

The best way to layout a room is dependent on a number of factors including:  Space available inside the banquet hall. Size of the audience ie (minimum guaranteed pax and maximum). Expected level of activity and interaction required. Place required for dinner tables, meeting tables and head tables. Details of equipment's required eg projectors, screen, lecterns, Flip chart, board, dance

floor, stage etc.

The type of service. Eg: Site down full service, Buffet etc.

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Below are 9 Main styles of banquet / event room setup:1. Banquet / Wedding Style2. Board Meeting Style3. Herringbone or fish bone style4. Hollow Square Style5. Lecture Room - Training Room Style6. School Room7. T Shape – Style8. Theater Style9. U Style

TYPICAL DISHES

There are 4 common types of buffet service:Simple Buffet – Guests get food from a buffet line and waiters move around to clear tables and help guests with minor requests.Station-type buffet – Waiters serve the beverages while guests get the other dishes from the buffet line.Modified deluxe buffet – Tables are set with cutlery; waiters serve the beverages, coffee and dessert while guests get the other dishes from the buffet line.Deluxe buffet – Waiters serve appetisers, soup and/or salads and beverages. Guests take the other dishes from the buffet line.

SMORGASBORD

Scandinavia is famous for its smorgasbord, which originated from the festive boards or tables laid out to celebrate the return of the victorious Vikings. The food on a smorgasbord differs from

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that of a normal buffet both in style and presentation. Dishes maybe hot and/or cold. The foods are not decorated, but are simply laid out in the natural state. In fact a smorgasbord is more of a home style cooking.

RECHAUFFE: It is nothing but reheating of left-over food to be served as it is or as usually done by converting it into a new dish. Even though it does not require the long process of cooking, it is an art by itself .It is also an area where we make more profit with less expense. This food should be stored carefully in either a refrigerator, a cool place before the next serving time.

Rechauffé is the art of using up leftovers, but it is more than digging into the fridge and mixing ordinary leftover meals - it takes more careful planning and is used in many larger hotels and smaller kitchens. The advantages include reducing waste, saving money, and it also saves lots of time. This article will show you how.

1 Plan ahead. If you have purchased more than you would serve in one sitting (such as a large chicken), plan the next meal to use up the surplus chicken. This is the principle behind réchauffé food. It is not taking scraps off the plate.

2 Start with the basics. With washed vegetable scraps that are free of any dirt or mold such as peelings and ends can be used if they are not or poor condition. Here is a range of uses:

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Brown or red onion skins, as well as beetroot peelings can be used as a natural dye in soups or stocks.

Potato peelings can be seasoned with spices and baked until crisp for a low fat snack.

Carrot, onion & celery trimmings can be used in stocks.

3 To réchauffé Vegetables - Should you have a range of fresh vegetables for steaming, sometimes it better to steam the whole vegetable (like cauliflower & pumpkin) rather than have raw leftovers that may rot or go stale. You can use the surplus the next day in different ways.

For cauliflower, the surplus can be chilled and reused in dishes such as cauliflower cheese, or marinaded in vinegar and spices and used as an antipasto, served in a salad, used in soups or pureed and reheated.

Potatoes can be fried, roasted, used in salads, soups or mashed for mash, gnocchi, breads or hash browns & bubble & squeaks.

4 Stocks and sauces can be used as a foundation of other sauces, soups or stews. 

5 Planning in advance on ways to use surplus food and reduce waste is the whole goal.

Handling LeftoversThings to overlook before and after handling leftovers,• wash your hands with hot soapy water, Wash & sanitize all utensils, dishes and work surfaces• Keep foods out of the danger zone, between 5 C (41 F) and60 C (140 F) to prevent the growth of harmful bacteria• Dispose cooked food left at room temperature for more than two hours.• Never rely on your nose, eyes or taste buds to judge the safety of food.

Cooling LeftoversLeave the lid off or wrap loosely until the food is cooled to refrigeration temperature• Very hot items can first be cooled at room temperature. Refrigerate once steaming stops.• Refrigerate all leftovers promptly in covered, shallow containers so they cool quickly.• Avoid overstocking the refrigerator to allow cool air to circulate freely.

Storing leftovers Always use a clean container to hold the leftovers, or wrap the leftovers in leak-proof plastic bags to prevent cross-contamination.• Keep different types of leftovers separately• Use refrigerated leftovers within 24hrs, or freeze them for later use. Date leftovers to help identify the contents and to ensure they are not stored too long. Defrosting leftovers/ Refrigerator Thaw frozen leftovers in the refrigerator or in the microwave. Ensure food is properly sealed• Consume or cook the leftovers immediately after they have been thawed.

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• Place the container or platter on the bottom shelf of the refrigerator to avoid leakage on other foods during thawing

Reheating leftovers• Reheat leftovers to a safe internal temperature of 74ºC (165ºF).• Use a digital food thermometer to check the temperature. Bring gravies, soups and sauces to a full, rolling boil and stir during the process.• Discard uneaten leftovers after they have been reheated.

STORES

Food preservation (store) need keeping food in such a state that it does not gets spoilt.Food is said to be spoilt if there is rotting i.e. bad smell, fermentation like bubbly gas in the food or spongy growth on the food.In the food there are millions of microorganisms present. Some are useful and some are harmful. These microorganisms produces some acids, enzymes as their metabolic products which leads to damage to the food damaged. Insects, rats and birds are also responsible for the food spoilage. Basic principle of the food preservation is that keep food safe from agent of spoilage.

PRINCIPLES OF STORAGEThere are decisions of "storage 7 principles". The seven principles and objectives are as follows.1. Storage by shapeBy consolidating parts of the same item and shape to specific zones and locations, improve storage efficiency, ensure quality, improve work efficiency and prevent damage.2. Vertical storageFor storage of long objects, thin objects, etc., vertical orientation is used to improve workability and storage efficiency (reduction of air storage).3. Reachable rangeBy keeping it within the reach of the operator's hands, we improve the efficiency of loading and unloading and create a safe working environment. (Excluding dangerous working posture that is not good for your body)4. Heavy load to middle / lower levelBy keeping heavy objects in the middle and lower stages of the shelf, we create a safe working environment that makes it easy for entrance and exit work. (Excluding dangerous working posture that is not good for your body)5. Addressing1 product number 1 By location management, we will try to shorten the product number search man-hour and reduce incoming / outgoing mistakes.6. Visually understand abnormal managementWe will create a mechanism to recognize abnormality by visual observation and try to prevent abnormal treatment and recurrence properly.7. Storage by flow

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We will shorten work conducting lines by storing high fluidity items near incoming and outgoing shipping zones and main passages for each zone.

TYPES OF STORES

Vegetables

Certain vegetables will differ in their temperature, humidity and ventilation requirements for storage resulting in optimum quality and reduced incidence of disease or decay.

Beans and Peas: The best way to preserve legumes like beans and peas is to dry them. You can either pick the pods as soon as they are filled or a little earlier and spread them out to dry in a warm place, or pull the whole plants out of the ground and let them dry with pods intact over a frame. In either case, after the pods are dry they can be shelled and refrigerated at 0 degrees for several days then heated in an oven at 180 degrees for 15 minutes to kill storage pathogens and insects. Store in a moisture-proof container between 32 and 50 degrees F.

Cabbage: Harvest cabbage when the heads are firm. Heads can be stored for several months in plastic bags in outdoor pits. Another method is to harvest the whole plant and bury the heads in a soil mound with the roots sticking up. Cabbages can also be hung in the garage in well-ventilated plastic bags, however, do not put them in the basement because of the odor they give off.

Onions: Harvest onions when the tops have fallen over and the necks have shriveled. After removing the tops, place them in a spot to dry thoroughly and store in a well-ventilated area in hanging open-mesh bags or open crates. Prevent them from freezing. If they do become frozen, do not handle them because of their sensitivity to damage. Discard any which become watery and develop a soft rot.

Potatoes: Dig and cure early potatoes in moist air for 1 to 2 weeks at 60 to 75 degrees. This will harden small cracks and prevent decay over longer storage periods. Keep them stored at temperatures of 70 to 75 degrees. They will last for 4 to 6 weeks under these conditions. Potatoes stored at 50 degrees or lower may become sweet. To correct for this flavor change, hold them at 70 degrees for a week before use.

Pumpkins and Squash: Pumpkins and squash can be kept for several months. Harvest them before the first frost leaving a piece of the stem intact. Cure for 10 days at 80 to 85 degrees in the field or near a furnace. This will harden the rind and heal surface wounds. Store pumpkins and squash in a dry place at 55 to 60 degrees. Above and below ideal temperature storage conditions will encourage decay or physical damage.

Carrots, Beets, Turnips, Winter Radishes: Most root crops are best left in the garden until the nights are cold enough to warrant storage. Carrots left in the garden, if mulched well so that the ground does not freeze, can sometimes be kept until spring. Otherwise, dig root crops when the

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ground is dry, cut the tops back and wash the dirt off. Let them thoroughly dry, then store at 32 to 40 degrees under high humidity.

Sweet potatoes: Sweet potatoes can be kept for long periods of time if kept in proper storage conditions. After they are dug with care, they should be cured by holding them for 10 to 20 days at temperatures of 75 to 85 degrees.

Fruits

If large quantities of fruit are stored, special storage facilities need to be provided since there is much more at stake. Most homes are not equipped for proper apple storage. Gardeners and homeowners should consider storing only small quantities of fruit for any length of time. Overall, fruit keeps best when moved to an area that is about 32 degrees. Refrigerators are typically warmer than this so the storage period is shorter.

Apples: The ability of apples to be stored for long periods largely depends upon variety, maturity and soundness at harvest along with storage temperature. Pick apples when they are of good color and mature,but firm. They should be free of insect damage and mechanical injuries.

Pears: Pears never really become tree-ripened and for proper flavor and texture development must be ripened after harvest. Pears should be picked just as they have turned from deep green to pale green and are of full size, but firm..

LAYOUT OF DRY STORE AND COLD ROOM:

Dry FoodsThe storeroom for dry foods should be located near the receiving area and close to the main kitchen. Unfortunately, the storeroom for dry foods is often an afterthought in food service facility designs, and the area designated for storage is sometimes in an inconvenient location.No matter where the location, there are several essential points to be observed in the care and control of the dry storeroom.

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The area should be dry and cool to prevent spoilage and the swelling of canned goods. The ideal temperature range is 10°C to 15°C (50°F to 59°F).

The storeroom should be easy to keep clean and free from rodents and vermin. This means all wall, ceiling, and floor openings should be sealed and protected to prevent access.

It should be designed so it is easy to arrange and rearrange supplies to facilitate stock rotation. Follow FIFO & LIFO concept in stock rotation.

Shelving must be at least 15 cm (6 in.) above the floor. Do not store items right on the floor. Aisles (passageways) should be wide enough to allow room for carts or dollies, which should be used to

prevent possible injuries from lifting. Food and supply storage areas should be kept under lock and key to prevent pilferage. Food storage control

is an important step in the overall control of food costs

Refrigerated ProductsThe most basic rule must be always followed: store raw products below, never above, your cooked or ready-to-eat products.Critical Control Point: Keep foods 4°C (39°F) or colder, the safe temperature for refrigerated storage. Here are some considerations to ensure that the refrigerator does not break down and risk spoiling food:

Monitor the temperature of the refrigerator daily. All refrigerators should be provided with a thermometer so that daily readings can be taken.

Keep refrigerators in good working order. Maintain a regular servicing contract with a local refrigerator repair company.

Most breakdowns are beyond the ability of kitchen staff to repair, but if the refrigerator does stop running, first check that the power supply cord hasn’t simply been pulled out or the breaker has flipped off.

Clean refrigerators regularly. Shelves should be shallow and well vented to make such cleaning quick and easy. Develop and follow a schedule to ensure that refrigerators are cleaned on a consistent basis.

Dairy ProductsDairy products must be stored in the refrigerator at temperatures of 2°C to 4°C (36° to 39°F). Follow these guidelines:

The fat in dairy products has a tendency to absorb strong odors from the storage surroundings. Store dairy products in their own area in protective coverings.

Do not store dairy products in a vegetable cooler; Keep the refrigerator clean at all times. Rotate dairy products when fresh product arrives. Dairy products should not be ordered too far in advance of when they will be used. Ideally, such products

should be delivered on a daily basis.

Frozen FoodsFrozen foods should be stored at –18°C (0°F) or lower. If the temperature rises above –18°C, food can become discolored and lose vitamin content. Lowering the temperature after it has risen does not correct the damage.Critical Control Point: Frozen food must be kept at −18°C or lower to maintain its quality.Keep these factors in mind when storing frozen foods:

Fruit and vegetables that are received frozen will keep for months if they are properly wrapped. Fish and meat properly wrapped also have a relatively long freezer shelf life.

Freezing fresh fruits and vegetables on the premises is time consuming and may be too expensive to consider. Fresh fruit must be properly prepared for freezing or it will not store well.

All freezer products not properly wrapped will develop freezer burn, which is a loss of moisture that affects both the texture and the flavor of the food. A common sign of freezer burn is a white or grey dry spot developing on the surface of the frozen product. Meat is particularly susceptible to freezer burn.

Rotating stock is extremely important with frozen foods. Such rotation is difficult in standard chest freezers as it often means that old stock must be removed before new stock is added. The temptation with frozen foods is to develop the unacceptable habit of using the last item bought first, instead of FIFO (first in, first out)

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STAFF HIERARCHY

Banquet Manager / Public Relation Officer: To run a good banquet with reputation there has to present one or two Banquet Manager or Public Relation Officer. So that they can convince Guest / Customer with a good Experience and lead a good job for all the staff of Banquet.

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Head Waiter: Head Waiter mean chief waiter. In a Banquet Hall or Banquet Party need some head Waiter. It may be 2, 3, 4 or 5 person. Who will responsible for Food Service. He maintain other waiters about food Service, table Preparation, pick up food and so on.Waiter (15-20): To run a Banquet or Banquet Party there need some Good Waiter (About 15 to 20 person. Actually it will depend no quantity of Guests, and in how many table food will serve) who will serve food to guests Table. Pick up food from kitchen of food delivery area.Porter: Properly clean and set meeting rooms and banquet functions per specifications on resume and BEOs or as given by banquet management including table, chair, linen and food service setup. ... Maintain a high standard of personal appearance and hygiene at all times Provide courteous and professional service at all times.Dispense Barman: Preparing alcoholic or non-alcoholic beverages for bar and patrons. Interacting with customers, taking orders and serving snacks and drinks. Assessing bar customers' needs and preferences and making recommendations.Head Wine Waiter: Sommeliers or wine waiters manage the wine service in restaurants, wine bars, cafés and hotels. Using their knowledge of wine, they help customers with their selection and, depending on their level of responsibility, may choose the wines stocked by the restaurant or bar.

GUIDELINES FOR EFFICIENT STORAGE & CONTROLLING PROCEDURES: 1. Distance Between Work Centers: A major kitchen appliance and its surrounding landing/work area form a work center. The distances between the three primary work centers (cooking surface, cleanup/prep primary sink, and refrigeration storage) form a work triangle. When the kitchen design layout includes more than three primary appliance/work centers, each additional travel distance to another appliance/work center should measure no less than 4 feet and no more than 9 feet. Each leg is measured from the center-front of the appliance/sink.2. Separating Work Centers: A full-height, full-depth, tall obstacle, such as a tall oven cabinet, tall pantry cabinet, or refrigerator, should not separate two primary work centers. 3. Work Triangle Traffic: When designing a kitchen layout, no major traffic patterns should cross through the basic work triangle.4. Work Aisle: The width of a work aisle (Passageway) should be at least 42 inches for one cook and at least 48 inches for multiple cooks. Measure between the counter frontage, tall cabinets, and/or appliances.5. Walkway: The width of a walkway should be at least 36 inches. Open kitchen floor plans tend to have wider walkways than most.Kitchen Layout Requirements for Appliances1. Dishwasher Placement: Provide at least 21 inches of standing space between the edge of the dishwasher and countertop frontage, appliances, and/or cabinets, which are placed at a right angle to the dishwasher.2. Waste Receptacles: Include at least two waste receptacles in your kitchen design. Locate one near each of the cleanup/prep sink(s) and a second for recycling either in the kitchen or nearby.Cooking Appliance RequirementsMost kitchen appliances require space for ventilation, safety, or both. Follow these standard kitchen layout rules for appliances to make sure your cooking space is functional, and, most importantly, safe.1. Cooking Surface Clearance: Allow 24 inches of clearance between the cooking surface and a protected noncombustible surface above it.

Code Requirement: At least 30 inches of clearance is required between the cooking surface and an

unprotected/combustible surface above it.

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2. Cooking Surface Ventilation: The minimum required exhaust rate for a ducted hood is 100 CFM, and it must be ducted to the

outside. Make-up air, fresh air brought inside to replace exhausted air, may need to be provided. Refer to

local codes.3. Cooking Surface Safety:

Do not locate the cooking surface under an operable window. A fire extinguisher should be located near the exit of the kitchen away from cooking equipment.

Spatial Requirements: A well planned kitchen should:-• Provide adequate storage for raw materials.• Provide adequate space for food being prepared.• Provide adequate space food awaiting service.• Provide adequate storage for equipment, utensils, crockery and cutlery.• Be efficient and effective in terms of movement of staff, equipment, materials and waste management system in place Food, Oil & Grease (F.O.G)• Provide an area for checking in stock.To maintain effective movement through spaces, the area per person according to use of the equipment has been established by the Building Act 1984 / Workplace (Health, Safety and Welfare) Regulations 1992. It is recommended that in a kitchen each person needs 10mWork Flow: The premises shall be designed so that there is a continuous progression of food from delivery to storage, through to preparation and the finished product, with no cross over to avoid cross contamination.Food Delivery or Receiving: This includes the receiving of purchased goods, which involves: handling, checking, recording or storage.Storage: The amount of storage space and the type of storage will depend on:• The size of the kitchen.• Menu.• The volume of business.• Delivery frequency.• The length of storage.• The type of storage (frozen, refrigerated or dry). Storage of meats, poultry and fish should be taken into consideration when designing the kitchen and kept separate from dry foods, vegetables, fruit and pastry.Preparation and Cooking: The main preparation areas in food premises are for:• Meat preparation.• Poultry preparation.• Fish preparation.• Vegetable preparation.• Pastry/dessert preparation. All food preparation areas should be separate from the cooking area.

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CONTROL OF MEASURESInventory includes:stock of raw materialsstock of work in progressstock of finished goodsstock of sparesINVENTORY LEVEL

Reordering level Minimum/safety level Maximum level Danger level Average stock level

REORDERING LEVELFirm should go for fresh purchase of requisition of material

Maximum Consumption X Maximum Reorder Period

MINIMUM/SAFETY LEVELMinimum amount of materials in hand to facilitate the flow of production process.MINIMUM LEVEL Reorder level-(Normal level consumption X Normal Reorder period)

MAXIMUM LEVELFirms holds maximum quantity of materials as stock during the process.

MAXIMUM LEVEL Reorder level+ Reorder Qty. -

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(Minimum Consumption X Minimum Reorder Period) DANGER LEVEL

At this level, the firm should not further issue any materials to the various functional departments.

Danger Level Average Consumption X Maximum Reorder PeriodAverage Consumption=(Min. Consumption level+ Max. Consumption level)/2

AVERGAE STOCK LEVEL Minimum Stock level

+ ½ of the reorder qty

ECONOMIC ORDER QUANTITY EOQ is the level at which both Ordering & Carrying costs are minimum. Ordering costs per order decreases with an increase in no. of units in an order. Carrying costs increases with an increase in no. of units in an order.

BIN CARD Record prepared by the storekeeper at the moment of Issuing and Receiving of materials. Types 1. Two Bin Card System2. Three Bin Card System

Two Bin Card System One bin card should be maintained for reorder level & minimum level another for maximum stock level.

Three Bin Card System Incorporates the Lead time stock level in addition to Maximum, Reorder and Minimum Level of the stock

FORMS AND FORMAT Banquet enquiry form is used by the hotel sales team to write down the banquet or event

details while discussing the requirements with guest or booker. This form is often used by the sales team when then got for sales call to client office or site.

FUNCTIONS OF STORE MANAGER Business organizations, clubs, family, and friends organize functions for various occasions. Type of function •Formal • Informal

1. Formal function

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In this type of function, certain procedures, such as seating the host, chief guest, guest of honor, and the invitees, serving the food and beverages are decided by the host.

This should be strictly followed during the function. Formal functions always include speeches at a specified time winch at the end of the meal just before the service of coffee.

Dress code for the invitees may be insisted upon. Controlled behavior of the guests prevails in the formal function catering.

2. Informal Function In an informal function, no formalities and procedures are followed on seating, serving, and the

dress codes. The service is indiscriminate of sex and rank. These functions normally include entertainment.

One can witness casual behavior of the guests in the informal functions. More of normal functions are organized in the present days. For example, birthday parties,

cocktail parties, wedding anniversaries, club members meets, alumni meets, etc.

METHODS OF INVENTORY CONTROL1) ABC ANALYSIS - Always Better ControlA- High control for High value goodsB- Moderate control for Lesser value goodsC- Little control for Least value goods

2) VED ANALYSIS - Vital Essential DesirableThe spare parts are classified as above in accordance to the criticality of production

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