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 ‘light-duty’ equipment. As the name refers,...
Banquet Menu
Banquet Menu
The Banquet Sales coordinator coordinates with the Chef to prepare a choice of two table d’hôte menus or give suggestions for a buffet....
Misc-en-place in Banquet
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...
Requirement of quantities of equipment required like crockery, Glassware, Cutlery – steel or silver...
Calculating Quantities of Equipment Required
One of the major purchases for any establishment is equipment. This may consist of heavy-duty or light- duty equipment such...
Organization of Banquet Department
Banquet organization structure
...
Advantages and Disadvantages of Gueridon
What is Gueridon Service ?
Gueridon service is where food is prepared or cooked at the table and served using full silver service techniques. This...
Record maintaining in Kitchen Stewarding
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...
Toast & Toast Procedures
Toast & Toast Procedures
STATE BANQUET PROCEDURE
Toast Master – toastmaster is typically charged with the organization of the event, arranging the order of speakers, introducing...
Objectives of a Good Layout
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...
Planning staff Requirement
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...
