food and beverage
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F O O D A N D B E V E R A G E S E R V I C E -
I
B . S c .
(Catering Science and Hotel Management)
First Year, Part III, Paper 2
S c h o o l o f D i s t a n c e E d u c a t i o n
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B h a r a t h i a r U n i v e r s i t y , C o i m b a t o r e - 6 4 1 0 4 6
Copyright 2008, Bharathiar University
All Rights Reserved
Compiled and Printed
by
FRONTLINE INSTITUTE OF
HOTEL MANAGEMENT STUDIES
14, Vallalar Salai, Pondicherry - 605011
for
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SCHOOL OF DISTANCE EDUCATION
Bharathiar University
Coimbatore - 641046
CONTENTS
Page Nos.
UNIT - I
Lesson 1 |
Introduction to Hotel Industry |
3 |
- 12 |
Lesson 2 |
Restaurant |
13 |
- 28 |
Lesson 3 |
Waiter |
29 |
- 36 |
UNIT - II
Lesson 4 |
Restaurant Operating Equipments |
39 - 62 |
Lesson 5 |
Ancillary Departments |
63 - 68 |
Lesson 6 |
Preparation for Service |
69 - 76 |
UNIT - III
Lesson 7 |
The Menu |
79 - 94 |
Lesson 8 |
Forms and Techniques of Service |
95 - 110 |
UNIT - IV
Lesson 9 |
Breakfast |
113 - 124 |
Lesson 10 |
Beverages |
125 - 142 |
UNIT - IV
Lesson 11 |
Order Taking Procedures in a Restaurant |
145 - 158 |
Lesson 12 |
Savoury |
159 - 166 |
Lesson 13 |
Ice Cream |
167 - 178 |
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Year Part |
Subject and Paper |
Theory |
I III |
FOOD AND BEVERAGE SERVICE – I |
100 |
Unit – I
Introduction to catering - Different types of catering establishments. Relationship of catering industry with other industries.
Staff organization in different types of restaurants, duties & responsibilities of restaurant staff.
Classification of restaurants. Types of restaurants, status of a waiter, attributes of a waiter.
Unit – II
Classification of operating equipments used in restaurants & their uses.
Ancillary departments, still room, pantry, hot plates.
Restaurant service Mise en scene, Mise en place.
Table layingPoints to remember when laying a table.
Uses of a dummy waiter
Unit – III
MenuMeaning, types, food & their usual accompaniments, French classical menu. Types of serviceDifferent styles, factors influencing styles of serviceadvantages & disadvantages.
Unit – IV
BreakfastTypes, cover laying, terms used.
Classification of beveragesPreparation of non alcoholic beverages, examples of non alcoholic beverages.
Unit – V
Order taking procedures in restaurants. Room servicetypes, order taking procedures for room service-telephone, door hangers.
Cover laying for foodsHors d”oeuvre, fish, main course, sweet, cheese, savory. Savoryexamples types.
Ice cream –meaning, categories
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UNIT I
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UNIT II
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UNIT III
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UNIT IV
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UNIT v
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M O D E L Q U E S T I O N P A P E R
B h a r a t h i a r U n i v e r s i t y , C o i m b a t o r e .
|
|
|
Course |
: B.Sc. (Catering Science & Hotel Management) |
|
Subject |
: Food and Beverage Service - I |
|
Time |
: |
3 hours |
Total Marks |
: 5 x 20 = 100 |
|
Direction |
: |
Answer any five questions only |
|
|
|
1.i) What do you mean by catering management?
ii)Give a brief note about catering establishments.
iii)Give a brief note about the relationship between the catering industry and all other industries.
2.i) Explain in your own words about the various types of restaurants.
ii)Give a brief note about the fast-food restaurants.
iii)Explain in detail about the staff organization in hotel industry.
iv)What are the duties and responsibilities of the restaurant staffs?
3.i) List the basic rules of the Waiters described by Wilfred Gowers-Round.
ii)Enumerate briefly about the status of a Waiter in a hotel industry.
iii)Explain in detail about the attributes of a Waiter.
iv)List out the undesirable qualities of a Waiter.
4.i) Explain about the ancillary departments of a restaurant.
ii)Give a brief note about the stillroom.
iii)Explain in your own words about the hotplate.
5.i) What do you need to know about the menu, and why is this important?
ii)Enumerate the different types of menus in detail.
iii)Differentiate a la carte menu with table d'hôte menu.
iv)What are the basic principles for organizing a menu?
v)List the thirteen courses of French Classic Menu with suitable example.