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Alaris Capture Pro Software PREFACE In this course, we shall deal with various aspects 0/Catering Industry , Ser\'ice Procedures, Beverages, Menu Planning and Sendees.;; The block consists of the following units: Introduction to Catering Industry Organization of Food and Beverage service Types of Menu Restaurant Service Procedures Non Alcoholic Beverages Alcoholic Beverages Wines Wine Producing Regions of the world Banquets Gueridon Service Menu Planning The rtrsi unit of this block deals with the: - Objectives, Introduction, Different types of Food & Beverage Outlets, The second unit of this block deals with the: - Objectives, Duties and responsibilities of Food and Beverage Staff The third unit of this block deals with the: - Objectives, Types of meals. Types of Menus, French Classical Menu Sequence The fourth unit of this block deals with the: - Objectives Types of Service, Terms Used in Food and Beverage Service, Points to be Kept in Mind While Laying a Table, Sequences of Service of Meal, Types of Breakfast, Room Service organization, Types of Plans The fifth unit of this block deals with the: - Objectives, Water, Other Types of Non-Alcoholic Beverages, Coffee, Tea, The sixth unit of this block deals with the: - Objectives, Introduction, Types of Alcoholic Beverages, Beer, spirits, Whisky, gin, vodka, Rum, Tequila, Cognac. The seventh unit of this block deals with the: - Objectives, Introduction, Fermentation, The making of Wine, check your Progress. The Eighth unit of this block deals with the: - Objectives, France, Wines of Germany, Wines of Italy, Wines of Spain, Wines of Portugal, Wines of Australia, Wines of India. The Ninth unit of this block deals with the: - Objectives, Introduction, banquet Classifications, Hierarchy of banquet Department, Job Descriptions, Points to be kept I Mind while handling Banquets, Sequence of Service in formal Banquets, buffets, conference. The Tenth unit of this block deals with the: - Objectives, Introduction, Marketing Advantages, Types of Guerdon trolleys, Flambd Trolley,Cafving,Sequence of service. The Eleventh unit of this block deals with the: - Objectives, Introduction, Objective of Menu, Menu Planning Procedures, Constraints in Menu Planning, Menu Merchandising, \ CONTENTS Chapter Particulars Page No. Unit!- Introduction to Catering Industry Page No; 1 to2 1.1 Objectives 1.2 Introduction 1.3 Different Types of Food & Beverage Outlets 1.4 Check Your Progress Unit 2- Organization of Food & Beverage Service Page No: 3 to 7 2.0 Objectives, 2.1 Duties and Responsibilities of Food and Beverage Staff 2.2 Attributes of a Food and Beverage Personnel 2.3 Check Your Progress 2.4 Answer Unit 3- Types of Menu Page No: 8 to 19 3.0 Objectives 3-1 Types of Meals 3.2 Types of Menus 3-3 French Classical Menu Sequence 3.4 Check Y our Progress 3.5 Answers Unit 4- Restaurant Service Procedures Page No: 20 to 34 4.0 Objectives 4.1 Terms of Service 4.2 Terms Used in Food and Beverage Service 4.3 Points to be kept in Mind While Laying a Table 4.4 Sequences of Service of a Meal 4.5 Types of Breakfast 4.6 Room Service Organization 4.7 Types of Plans 4.8 Check Your Progress 4.9 Answer Unit 5- Non Alcoholic Beverages Page No; 35 to 45 5.0 Objectives • 5.1 Water 5.2 Other Types of Non-Alcoholic Beverages 5.3 Coffee 5.4 Tea 5.5 Check your Progress 5.6 Answers Unit 6- Alcoholic Beverages Page No; 46 to 77 6.0 Objectives 6.1 Introduction 6.2 Types of Alcoholic Beverages 6.3 Beer 6.4 Spirits 6.5 Whisky 6.6 Gin 6.7 Vodka 6.8 Rum 6.9 Tequila 6. J 0 Cognac 6.11 Check your progress 6.12 Answer ‘Check your Progress’ Unit 7- Wines Page No; 78 to 110 7.0 Objectives 7.1 Introduction 7.2 Fermentation 7.3 The Making of Wine 7.4 Check Your Progress 7.5 Answer Unit 8-Wine Producing Regions of the World Page No: 111 to 140 8.0 Objectives 8.1 France 8.2 Wines of Germany 8.3 Wines of Italy 8.4 Wines of Spain 8.5 Wines of Portugal 8.6 Wines of Australia 8.7 Wines of India 8.8 Check your progress 8.9 Answer Unit 9- Banquets Page No: to 141 to 159 9-0 Objectives 9.1 Introduction 9.2 BarKjuet Classifications 9-3 Hierarchy of Banquet Department 9.4 Job Descriptions 9.5 Points to be kept in Mind while Handling Banquets 9.6 Banquets Organizations 9.7 Sequence of Service in formal Banquets 9.8 Buffets 9.9 Conference 9.10 Check your progress 9.11 Answers Unit 10- Gueridon Service Page No: to 160 to 175 10.0 Objectives 10.1 Introduction 10.2 Marketing Advantages ! 0.3 Types of Gueridon Trolleys 10.4 Flambe Trolley J0.5 Carving 10.6 Sequence of Service 10.7 Check your progress 10.8 Answers Unit 11- Menu Planning Page No: to 166 to 171 li.O Objectives 11.1 Introduction !l.2. Objective of Menu 11.3 Memi Planning Procedures i 1.4 Constraints in Menu Planning 1 \ .5 Menu Merchandising 11.6 Check your progress 11.7 Answers * FOOD & BEVERAGE 4 SERVICE (' Chanter -1 Introduction to Catering Industry Structure; - 1:0 Objectives 1:1 Introduction 1:2 Different Types of Food and Beverage Outlets 1:0 Objectives; - • Students can understand about the different types of “Food and Beverage service’' outlets. • To undersatand about the catering establishment • To understand about the outlets where we can serve the Food and Beverage to the guest. 1:1 Introduction; - There are different types of Food and Bevarage service outlets and aimed of that oulets is to attracting different sectors of the public. There are two sectors like Private and Public owner ship and Subsidised and welfare sectors. 1 ;2 Different Types of Food & Beverage Outlets; - 1:1:1 Five Star and Midium Class Hotels In five stars Hotel we have several restaurants - Grill rooms. Specialty restaurant, coffee shops, bars etc. Service in these Hotels is usually entertainment is nearly always available. Prices in these places are usually According to the facilities. 1:2:2 Restaurants These are often quite high class Menu offering A la carte & table d’ hole menu. The service is usually of a high standard. 1:2:3 Fast Food Restaurants These restaurants provide fast food, clean services at popular prices. Turnover is very high. These establishments are a favorite with the youth of today. 1:2:4 Nightclubs These are usually situated in large cities and offer high-class entertainment with only mediocre quality food and higltly priced drinks. 1:2:S Industrial canteens These are operated as a facility to staff in large Establishment. The food is of a high standard but the management has to work on a light budget. Food costs are usually subsidized. The staffs sometimes have to pay a very less price like for breakfast 3:00 Rs. Lunch 8:00 or 10:00Rs. Evening Tea 3:00 Rs. Dinner Same As Lunch. 1 f. ■ -'-.f 1:2:6 Airline Catering /Railway Catering This is a big business operation, serving good quality of food in dilTicult and limited service areas. Competition is tough in this sector and need to maintained high standard. 1:2:7 out door Catering This is a very growing industry. The food is cooked in one place and served in another place. More Service staff is required in this operation. In This catering establishment Ave can get more profit than others. 1:2:8 Snack Bars These are on everyday basis and a reasonable price and are popular with the working people, 1:2:8 Institutional Catering These are usually prevalent in hospitals and serve a nutritionally high standard of food. Check vour progress: - Q. I. Explain about: - a. Fast-food restaurant b. Night club d. Industrial Canteen e. Snackbars Q.2. Differentiate between Institutional catering and outdoor catering. Answer: - Read the following article No. for Answer 1. 1:2:3,1:2:4.1:2;5,1:2:8 2. 1:2:9 and 1:2:7 2 \ Chapter 2 Organization of Food and Beverage service Structure;- 2:0 Objeclives 2:1 Organizational Struciure of Food and Beverage sendee department 2:2 Duties and Responsibilities of food and Beverage service Staff 2:3 Attributes of a good Food and Beverage service Persona! 2:0 Objectives e To know hierarchy of the Food & Beverage service department • To know duties and responsibility of food and beverage semce staff • To Understand what are the qualities of a good F&B Personnel 2:1 Food and Beverage Organization riL'iii;nF('ooiiifif.\TKii,tsfRvi(i.iii riKi'iiM 'b •si.ciitr\KV fOODANDBEVtRlCTDmKIOli 'F rOODANRBF.VF.IlVf:F>IAV\GFiI 'F ASSLSTA.VrtOOUAVRFIbEVKACKMA.'iACCK < t A » > f > » KrrCHEN RIFTTAUROT BdOrET ROOMSERVIC II,VR KUCIIEX POOLSIDE srE«ARni\ HARBEgiF » ' ^ ' ^ t >F 'F Emjb^f RtFiaiiniK Banqiict RiKiniSirvIn Bit Miiujier M.maser Manastr Mamjrr 'Unjiir MsmgEr 4- 4- 4' 'F 1 r SniKCllrl AaiRKljuranl BiiiiqiitiSali\ Rinn.SrrRa Srtior Bar Suiren'KiT SeDiorCajilain vF Slani^ F\Hiitl>-e> Ordti Faker Tender 4^ vF 4- 4- 1 F y CWD'Parh SerierrCuilsiii SanquetFwculi'e SeeiorCjpisin Bar.Tender Pul tt'irter CapliiiD fF >F vF rF ^ •F 4- Cooki Cipiiii Seaiorrepilin Caplaiii Senior C^iiiio Cleoer Slenard 4r 4' 'F vF i Comoih-I llormt Cipiiis Soiior SKwjrd Cspain 4- 4< 4- 4' vF roinnii<-ll SeniorSleurd SeniorSlemni Steoari) Senior Sien an) vF 4' 4' 4- 4' Comniie-ni Seeoird StMirt Tremt Swan) 4« 4^ 4r 4- Apprenlke AMitani Train (t liurBoj IraiBoe Suoard 4' 4-. 4- Ildpr; (:t'UtdU 2;2 Duties and Rcsnonsibilitics Of Food and Beverage Staff 1.
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