Bsc Food and Beverage Operations Sem 5

 Informal Banquet In this, no set plan of seating is followed. Apart from this no. formality is expected from the guest side in terms of...

Types of trolleys There are many types of trolleys used in restaurants practicing gueridon service. The design, equipment required, and layout of the trolley depends...

Banquet service  Traditionally banquet services are of two types-buffet and sit-down. In the buffet-style, guest serves themselves from a food display table. They stand or...

Mis-En-Place All cutlery should be on the table arranged neatly for the number of courses to be served.Fruit knives and for K are not kept...

STAFF DUTIES AND RESPONSIBILITY Banquet Manager : (a)   Banquet Manager is responsible for approving all the booking after fixing up the rates. (b)   He is incharge in...

PLANNING THE INTERIORS OF AN OUTLET The total dining experience comprises not only food and beverage served but also the atmosphere created. Ambiance or interiors...

SELECTION AND PLANNING OF EQUIPMENT The equipment used in food and beverage outlets can be categorized into ‘heavy-duty’ and ‘light-duty’ equipment. As the name refers,...

Planning staff Requirement THE STAFF REQUIREMENT CALCULATION The staff number and organization of an outlet depends on its type and size. The service design and the...

Banquet organization structure         ...

Toast & Toast Procedures STATE BANQUET PROCEDURE Toast Master –  toastmaster is typically charged with the organization of the event, arranging the order of speakers, introducing...