Professional Documents
Culture Documents
Food Service
Unit-I
Unit-II
Unit-III
Unit-IV
Preparation of the restaurant- mis-en-place, mis-en- scene, rules of laying a cover, Rules
and procedures for service of a meal. Methods of service- French/ English/ Indian thali/
Plantain Leaf service.
Unit-V
Basic types of menu and service: Table d’hote, ala carte, breakfast and buffet. French
classical menu.
References
1. Soup Service
2. Menu wise service
3. Service of breakfast
4. Making the extra cover
5. Afternoon tea set up
6. Beer service
7. Loading carrying trays
8. Taking the order by K.O.T. & B.O.T
9. Service of Food
10. Service of non alcoholic beverages
References
Unit-I
Significance of pantry in F&B operation- layout & equipment, Kitchen stewarding- role
of stewarding, wash up and storage.
Unit-II
Unit-III
Alcoholic Beverages- Different alcoholic beverages – Beer, Wine, Whisky, Rum, Gin,
Vodka- brief description and brand names, cocktails and mock tails- names and recipes
(five each)
Unit-IV
F&B Control system- KOT Flow, making bill- manual and computerized.
Unit-V
References
References
Unit - I
a) Meaning of Hygiene and personal Hygiene.
b) Good grooming standards.
c) Good Food handling habits.
Unit - II
a) Establishing a hygienic Restaurant.
b) Importance of lighting and ventilation.
c) Clearing of equipments, after use.
Unit - III
a) Garbage disposal and pest control.
b) Methods to be followed in storing and serving to prevent food
poisoning.
Unit - IV
a) Basic first aid in Emergencies.
b) General safety rules to be followed.
Unit - V
a) Dishwashing-methods and principles.
b) Manual and mechanical dishwashing advantages and disadvantages.
References
References