Home Bsc Semester 5 Bsc Food and Beverage Operations Sem 5

Bsc Food and Beverage Operations Sem 5

Advantages and Disadvantages of Gueridon

ADVANTAGES AND LIMITATIONS OF GUERIDON SERVICE Gueridon service has its own advantages and limitations.

Informal Banquet

 Informal Banquet In this, no set plan of seating is followed. Apart from this no. formality is expected...

Types of trolleys

Types of trolleys There are many types of trolleys used in the restaurants practicing gueridon service. The design,...

Services in Banquet

Banquet service  Traditionally banquet services are of two types-buffet and sit-down. In the buffet-style, guest serves themselves from...

Misc-en-place in Banquet

Mis-En-Place All cutlery should be on the table arranged neatly for the number of courses to be...

Staff Duties and Responsibilities

STAFF DUTIES AND RESPONSIBILITY Banquet Manager : (a)   Banquet Manager is responsible for approving...

Planning Decor, Furnishing Fixture etc

PLANNING THE INTERIORS OF AN OUTLET The total dining experience comprises not only food and beverage served but...

Requirement of quantities of equipment required like crockery, Glassware, Cutlery –...

Calculating Quantities of Equipment Required One of the major purchases for any establishment is equipment. This may consist of...

Selecting and planning of light & Heavy Equipments

SELECTION AND PLANNING OF EQUIPMENT The equipment used in food and beverage outlets can be categorized into ‘heavy-duty’ and...

Planning staff Requirement

Planning staff Requirement THE STAFF REQUIREMENT CALCULATION The staff number and organization of an outlet...