Bsc Food and Beverage Operations Sem 5

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...

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...

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...

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,...

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...

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...

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)...

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...

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

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...