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Important questions answer of Hotel Management | Grade XI | Food and Beverage Service

Food and Beverage Service

Short  Answer Questions

  1. Give the name and purpose of any fie glassware. [5]

Ans: Glassware represent the quality of a restaurant. They contribute to the appearance of the table and increase the attraction of the restaurant.

There are many standard patterns of glass available. Generally it is advised to use plain and multipurpose glassware. It shaves storage space and cost. Consider the new development and fashion.

The glassware should fulfill the purpose. For example a good wine glass should be plain and clear so that the colour and brilliance of wine is visible. It has stem to hold the glass and hand head does not affect the wine test. A slight curving touch lip and gives perfect aroma. A mug type with handle for beer is preferred.

Water goblet – to serve water

On the rock — to serve whisky

Juice glass – to serve juice

Beer Mug – to serve beer

Hi ball – to server  water

  1. Explain the crockery used in restaurants with five examples.

Ans: Crockeries are the cups, plates, bowls, etc. made of China clay. So they are popularly known as China. The crockeries used in restaurant must blend with standard and quality of the establishment. Many standard establishments have their name or logo painted on it to create better impression to their clients. This type of crockeries is impervious to bacterial growth. Ideal for all uses at the table and in the kitchen, porcelain is dishwasher, oven, and microwave safe.

The five examples of Crockeries used restaurants are

  • Plates: It comes in full plate, half plate, side plate, sweet plate, etc.
  • Bowl: They are different purpose and size, as soup bowl, chatteni bowl, curry bowl, etc.
  • Cups: Tea cup, egg cup, etc.
  • Pot: tea pot, coffee pot, etc.
  • Other: crust, bud vase, butter dish, etc.

Classification of Chinaware:

  1. Bone Chine: They are very fine, durable and expensive. The addition of bone ash gives greater strength, a bright white appearance, and a translucent quality when held up to light. It often appears more delicate than porcelain. Bone China is, however, not designed as a cookware product.
  2. Earthenware/ causal china: The causal china generally refers to earthenware, stoneware, and ironstone patterns. Casual china can be more accurately described as any dinnerware used on a regular basis, which can even include porcelain patterns.
  3. Porcelain: They also made of china clay but completely different composition. They are semi-translucent body, very strong and are high resistance to chipping.
  4. Stoneware: This is natural ceramic, unprocessed clay fired at a very high temperature. It is quite durable but not translucence and whiteness.

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Long Questions Answer

  1. What do you mean by food and beverage serving outlets in a hotel? Explain briefly.

Ans: The food and beverage service department of a hotel is the most labour intensive department. The service of this department reflects the quality of the hotel. As per the size, specialisation, types of service offered by the hotel, the function of this department is divided into sections called outlets. The division and specialisation will enhance the quality and efficiency and also for effective management and control. The various outlets in a food and beverage service department of a large-scale hotel are as follows. In a small-scale hotel all the functions of different outlets is performed by one or two sections or outlets.

  • Banquets: Banquets means sumptuous feasts or formal ceremonial feasts, which involves a luxurious management and lavish expenditure. This outlet is usually the largest revenue-earning outlet in the food and beverage service department. It serves food and beverage for a gathering of people at special functions such as weddings, parties, receptions, cocktail dinners, seminars, conferences, meetings, etc. Banquet functions can be held at lunch or dinner time and the pattern of operations may very fro one time to another. The outlet also rents out banquet halls for exhibitions, concerts, conventions another programs.
  • Coffee Shop: Coffee shops in luxury hotels are often the only venue where one can get a decent meal or snack long time after other restaurants have closed. This outlet is open twenty-four hours for service. It generally serves pre-plated food, that is the food ready in the plate to be served. The prices in this outlet are usually not as high as in a fine dining restaurant in the hotel. Dining in a coffee shop is a casual affair, and many coffee shops have a list of enthusiastic regulars.
  • Fine dining restaurant: Service in a fine dining restaurant is both formal and stylish. The prices tend to be high as compared to coffee shop because of its higher overheads. The menu may be on a la carte, buffet or a Table d hotel. Waiters should be highly skilled and specialized to provide service.
  • Room Service: This outlet is an integral part of the food and beverage service department. It is regarded as a guest facility. In every luxury hotel this unit is functional round the clock. The menu is often a simplified version of what is available in the coffee-shops, with prices slightly higher to compensate the higher overheads in terms of staff and equipment.

The room service outlet is also responsible for placement of the food and beverage amenities for regular guests and VIPs. The amenities may include fresh fruits, cookies, day fruits, and nuts and mini bar.

  • Bar and Pubs: It is a place where alcoholic and non-alcoholic beverages are displayed for sale. The word bar appeared in French in 1937, which meant the counter itself.

The bar is located in the public area, and used for the service of paying customers, be it in-house guests or non-residents. The bars may be divided into different types of bar in a large establishment such as lounge or lobby bar, service bar, mobile bar, club bar, snacks bar, milk bar, coffee bar, etc. are also common.

In an established hotel the concept of mini bar is also in practice. This bar is set up in the guestroom itself. The beverages are placed in the guestroom in a small refrigerator and guests help themselves. The beverage comprises of both alcoholic and non-alcoholic drinks. Miniature bottles of spirit are usually kept. Appropriate glass, ice, nibbles, etc. are placed in the room for the guests to help themselves. The room service staffs are responsible to maintain the daily inventory and report the cash for collection of the bill.

  • Pastry of Baker’s Shop: This outlet serves pastry and cakes to both in-house and non-resident guests. It may be a self-service counter, or a small area where there are few tables with waiter service. It is normally located in the lobby area of the hotel where outsiders and in-house guests will have easy excess as most of the business in this outlet is in the form of take-away.

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