This watermark does not appear in the registered version - http://www.clicktoconvert.com FOOD AND BEVERAGE SERVICE - I B.Sc. (Catering Science and Hotel Management) First Year, Part III, Paper 2 School of Distance Education This watermark does not appear in the registered version - http://www.clicktoconvert.com Bharathiar University, Coimbatore - 641046 Copyright 2008, Bharathiar University All Rights Reserved Compiled and Printed by FRONTLINE INSTITUTE OF HOTEL MANAGEMENT STUDIES 14, Vallalar Salai, Pondicherry - 605011 for 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 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 This watermark does not appear in the registered version - http://www.clicktoconvert.com 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 laying- Points to remember when laying a table. Uses of a dummy waiter Unit – III Menu- Meaning, types, food & their usual accompaniments, French classical menu. Types of service- Different styles, factors influencing styles of service- advantages & disadvantages. Unit – IV Breakfast- Types, cover laying, terms used. Classification of beverages- Preparation of non alcoholic beverages, examples of non alcoholic beverages. Unit – V Order taking procedures in restaurants. Room service- types, order taking procedures for room service-telephone, door hangers. Cover laying for foods- Hors d”oeuvre, fish, main course, sweet, cheese, savory. Savory- examples 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 MODEL QUESTION PAPER Bharathiar University, Coimbatore. 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.