food and beverage

This watermark does not appear in the registered version - http://www.clicktoconvert.com

SCHOOL OF DISTANCE EDUCATION

Bharathiar University

Coimbatore - 641046

CONTENTS

Page Nos.

UNIT - I

UNIT - II

UNIT - III

UNIT - IV

UNIT - IV

This watermark does not appear in the registered version - http://www.clicktoconvert.com

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

This watermark does not appear in the registered version - http://www.clicktoconvert.com

UNIT I

This watermark does not appear in the registered version - http://www.clicktoconvert.com

UNIT II

This watermark does not appear in the registered version - http://www.clicktoconvert.com

UNIT III

This watermark does not appear in the registered version - http://www.clicktoconvert.com

UNIT IV

This watermark does not appear in the registered version - http://www.clicktoconvert.com

UNIT v

This watermark does not appear in the registered version - http://www.clicktoconvert.com

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 .

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.