FOOD AND BEVERAGE SERVICE -

CONTENTS

Page Nos.

UNIT - I

Lesson 1

69 - 76

UNIT - III

Lesson 7 The Menu 79 - 94

Lesson 8 Forms and Techniques of Service 95 - 110

UNIT - IV

Lesson 9 Breakfast 113 - 124

Lesson 10 Beverages 125 - 142

UNIT - IV

Lesson 11 Order Taking Procedures in a Restaurant 145 - 158

Lesson 12 Savoury 159 - 166

Lesson 13 Ice Cream 167 - 178

This watermark does not appear in the registered version - http://www.clicktoconvert.comYear Part
Subject and Paper Theory

I III FOOD AND BEVERAGE SERVICE – I 100

Unit – I

Introduction to catering - Different types of catering establishments. Relationship of

catering industry with other industries.

Staff organization in different types of restaurants, duties & responsibilities of

restaurant staff.

Classification of restaurants. Types of restaurants, status of a waiter, attributes of a

waiter.
Unit – II

Classification of operating equipments used in restaurants & their uses.

Ancillary departments, still room, pantry, hot plates.

Restaurant service Mise en scene, Mise en place.

Table laying- Points to remember when laying a table.

Uses of a dummy waiter

Unit – III

Menu- Meaning, types, food & their usual accompaniments, French classical menu.

Types of service- Different styles, factors influencing styles of service- advantages &

disadvantages.

Unit – IV

Breakfast- Types, cover laying, terms used.

Classification of beverages- Preparation of non alcoholic beverages, examples of

non alcoholic beverages.

Unit – V

Order taking procedures in restaurants. Room service- types, order taking

procedures for room service-telephone, door hangers.

Cover laying for foods- Hors d”oeuvre, fish, main course, sweet, cheese, savory.

Savory- examples types.

Ice cream –meaning, categoFOOD AND BEVERAGE SERVICE -

CONTENTS

Page Nos.

UNIT - I

Lesson 1 Introduction to Hotel Industry 3 - 12

Lesson 2 Restaurant 13 - 28
Lesson 3 Waiter 29 - 36

UNIT - II

Lesson 4 Restaurant Operating Equipments 39 - 62

Lesson 5 Ancillary Departments 63 - 68

Lesson 6 Preparation for Service 69 - 76

UNIT - III

Lesson 7 The Menu 79 - 94

Lesson 8 Forms and Techniques of Service 95 - 110

UNIT - IV

Lesson 9 Breakfast 113 - 124

Lesson 10 Beverages 125 - 142

UNIT - IV

Lesson 11 Order Taking Procedures in a Restaurant 145 - 158

Lesson 12 Savoury 159 - 166

Lesson 13 Ice Cream 167 - 178

This watermark does not appear in the registered version - http://www.clicktoconvert.comYear Part
Subject and Paper Theory

I III FOOD AND BEVERAGE SERVICE – I 100

Unit – I

Introduction to catering - Different types of catering establishments. Relationship of

catering industry with other industries.

Staff organization in different types of restaurants, duties & responsibilities of

restaurant staff.

Classification of restaurants. Types of restaurants, status of a waiter, attributes of a

waiter.

Unit – II
Classification of operating equipments used in restaurants & their uses.

Ancillary departments, still room, pantry, hot plates.

Restaurant service Mise en scene, Mise en place.

Table laying- Points to remember when laying a table.

Uses of a dummy waiter

Unit – III

Menu- Meaning, types, food & their usual accompaniments, French classical menu.

Types of service- Different styles, factors influencing styles of service- advantages &

disadvantages.

Unit – IV

Breakfast- Types, cover laying, terms used.

Classification of beverages- Preparation of non alcoholic beverages, examples of

non alcoholic beverages.

Unit – V

Order taking procedures in restaurants. Room service- types, order taking

procedures for room service-telephone, door hangers.

Cover laying for foods- Hors d”oeuvre, fish, main course, sweet, cheese, savory.

Savory- examples types.

Ice cream –meaning, categoFOOD AND BEVERAGE SERVICE -

CONTENTS

Page Nos.

UNIT - I

Lesson 1 Introduction to Hotel Industry 3 - 12

Lesson 2 Restaurant 13 - 28

Lesson 3 Waiter 29 - 36
UNIT - II

Lesson 4 Restaurant Operating Equipments 39 - 62

Lesson 5 Ancillary Departments 63 - 68

Lesson 6 Preparation for Service 69 - 76

UNIT - III

Lesson 7 The Menu 79 - 94

Lesson 8 Forms and Techniques of Service 95 - 110

UNIT - IV

Lesson 9 Breakfast 113 - 124

Lesson 10 Beverages 125 - 142

UNIT - IV

Lesson 11 Order Taking Procedures in a Restaurant 145 - 158

Lesson 12 Savoury 159 - 166

Lesson 13 Ice Cream 167 - 178

This watermark does not appear in the registered version - http://www.clicktoconvert.comYear Part
Subject and Paper Theory

I III FOOD AND BEVERAGE SERVICE – I 100

Unit – I

Introduction to catering - Different types of catering establishments. Relationship of

catering industry with other industries.

Staff organization in different types of restaurants, duties & responsibilities of

restaurant staff.

Classification of restaurants. Types of restaurants, status of a waiter, attributes of a

waiter.

Unit – II

Classification of operating equipments used in restaurants & their uses.

Ancillary departments, still room, pantry, hot plates.

Restaurant service Mise en scene, Mise en place.

Table laying- Points to remember when laying a table.

Uses of a dummy waiter

Unit – III

Menu- Meaning, types, food & their usual accompaniments, French classical menu.

Types of service- Different styles, factors influencing styles of service- advantages &

disadvantages.

Unit – IV

Breakfast- Types, cover laying, terms used.

Classification of beverages- Preparation of non alcoholic beverages, examples of

non alcoholic beverages.

Unit – V

Order taking procedures in restaurants. Room service- types, order taking

procedures for room service-telephone, door hangers.

Cover laying for foods- Hors d”oeuvre, fish, main course, sweet, cheese, savory.

Savory- examples types.

Ice cream –meaning, categoSddddddddddddddddddddddddddddddddddddddddddddddddd

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