Bsc Food and Beverage Operations Sem 5

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,...

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 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....

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:...

Factors Affecting Restaurant Planning and Designing Internal Factorsi) space availableii) budget (initial & ongoing)iii) no. of coveriv) target marketv) type of service External Factorsi) market trendii)...

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...

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...

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...

What is Gueridon Service ? Gueridon service is where food is prepared or cooked at the table and served using full silver service techniques. This...

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...