Bsc Food and Beverage Operations Sem 5

What is Gueridon Service ? Introduction: The definition of the term guéridon is a movable service or trolley from which food be carved, filtered, flambéed...

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...

Typical Banquet Setup styles Classroom/Seminar-style for Business Events PR Functions (Press release, Fashion, Dealer’s Meeting, Seminars, Exhibitions)Conferences (Political, Trade Union, National Sales, International, etc)Internal or External Briefings Classroom/Seminar setup, important...

 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...

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

SSpace Area Allocation in Banquet Here is an example of a banquet seating plan for 350guests.31 guests on the top table. SOME CONSTANTS Size of the table:...

Planning various F & B outlets mainly involves seven steps are as under: Prepare a prospectus or program guide The Prospectus must include Title of the projectReason...

Records Maintained: The different registers and records maintained in this department are: 1. Log Book – to maintain daily information of the department2. Duty Roster Chart...

Objectives of a Good Layout:- The planning of spaces for serving food should be aimed at achieving:- 1. Smooth flow work2. Prompt & efficient service3. Effective...

IMPORTANCE This is one of the most important support departments of the F&B department. Kitchen stewarding contributes to thesuccessful operation of the Food production and...