Ihm 5th sem notes

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....

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)...

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...

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...

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...

INVENTORY Kitchen steward plays a very major role in the restaurant industry. You are, so to speak, the backbone of the industry, and without the...

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...

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...

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...

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...