Bsc Food and Beverage Operations Sem 5

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)...

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,...

Opportunities of kitchen stewarding Responsibilities of the manager: 1. Recruiting and training the kst staff.2. Preparing the duty roster3. Supervising the work of the staff4. Ensuring...

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....

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...

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...

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...

MACHINES USED FOR CLEANING AND POLISHING: 1. Dishwashers: there are 3 types of dishwashers on the basis of the use A. Glass washers: used primarily used...

BUFFET The word buffet is French in origin and represents a sideboard/refreshment table. The colloquial term in English means self-service from a side table. Buffet...

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...