hospitalitynU

Methods of order taking: essentially there are four methods of taking food and beverage orders from customers. All order taking methods are based upon these four concepts. Even the most sophisticated electronic system is based upon either the duplicate or triplicate methods even though the actual checks may not be written but communicated electronic to VDUs or print out machines. TRIPLICATE CHECKING SYSTEM This is a control system used in the majority of medium and large first-class establishments. As the name implies the food check consists of three copies. To ensure efficient control the waiter or waitress must fill in the information required in the four corners of the check, this being: • Table number • Number of covers • Date • Signature of waiter/waitress taking the order The first kitchen order ticket goes to kitchen and is received by aboyer who shouts the order to various sections for preparation of items and puts up spike in chronological order of table...

SILVER SERVICE OR PLATTER TO PLATE SERVICE This type of service is most elegant, time tested, although lately not so popular. However, this is going to be the queen of all services. In this, the highest skill of a waiter is demonstrated; not-withstanding the best skill of the chef is also on display over the platter. This combined effort brings charm and grace to the ambience of the restaurant. Here the food is decorated by the chef in the best possible art formation on a glittering silver plated dish of different shapes and sizes. Care is taken that the embossed part and the logo still remain visible. The silver dish is basically placed on a neatly folded waiter's cloth which should be spotlessly wiped before it is placed on the palm. Mostly a glittering pair of service spoons and service fork, is kept neatly on the side of the silver dish or carried in the right hand, left hand being used for bringing the silver dish. A cold or warm plate is already placed on the cover of th...

Course Code: TS-1                                                            Programme: BHM                                                             Total Marks: 100                                       Assignment Code: TS-1/TMA/2012-13 Note: This TMA consists of two parts. Part I consists of two questions out of which you have to attempt any one. The question carries 25 marks and should be answered in about 700 words. Part II consists of 8 questions. Attempt any five in about 500 words. Each question carries 15 marks. Send your TMA to the Coordinator of your Study Centre. PART...

Whoops! How embarrassing. Now, everyone is going to remember him ONLY as the President who unknowingly insulted the Queen. Yep, that'll be his legacy. Nothing else… Last night, Barack Obama was the Queen's specially invited guest at a banquet at Buckingham Palace. Honored by the invitation, President Obama attempted to give a speech thanking her Majesty for her friendship and grace. He asked the congregation to stand as he proposed a toast. And then he said, “To Her Majesty the Queen.” Thinking that was their cue, the orchestra of the Scots Guard mistakenly started to play God Save The Queen. Everyone fell silent, as is tradition,…except President Obama. Apparently, he was unaware that it is against protocol to talk over the national anthem, especially when you are in front of the Queen. But he forged on with his speech anyway, unaware of the stares he was getting from across the room and the tiniest, but the most uncomfortable smile coming across her Majesty...

Espresso Espresso has no milk, just pure coffee. Most traditional coffee recipes revolve around a single or double espresso shots. If you are a coffee connoisseur then you should try and learn how to make one.  It is generally made from a single 1 oz shot of coffee made with 7 Gms of finely ground coffee extracted at between 18 and 25 seconds. There are many recopies and this is small selection to choose from – Americano (American) – This is espresso shot that is diluted to taste with hot water. The name was given to insult Americans who the Europeans believed were not up to drinking full espressos. Black coffee: Coffee served with no milk. Cappuccino Cappuccino usually consists of equal parts espresso, steamed milk, and frothed milk. All this makes the coffee taste more diluted and weaker. Some coffee shops will sprinkle cinnamon or flaked chocolate on top and other will add more milk than others. All shops make some variance to suit the taste of regular customers...

Sommelier- wine waiter Artichaut- artichoke Assiette- plate Assiette a potage- soup plate Aubergine- eggplant Abats- organs like kidney, heart Aboyer- the person who announces kitchen order Aliment- food Anchois- anchovy Bain marie- hot water well or bath for keeping food at constant temperature. Beurre- butter Blancher- to blanch Ble- wheat Bouillon- stock Bouteille- bottle Carte des vins- wine list Caviar- roe (egg) of sturgeon fish Cendrier- ashtray Champignon- mushroom Citron- lemon Corbeille a pain- bread basket Couteau- knife Courvert- a cover Crabe- a shell fish ‘Crab’ Crème- cream Cuillere- spoon Croutons- cubes of fried bread Cuisine- kitchen Dejeuner- lunch Diner- dinner Eau- water Echalote- shallots Entrecote- sirloin (beef) Escargot- snails Farine- flour Foie- liver Fourchette- fork Fromage- cheese Hier- yesterday Huitre- oyster Jour- day Jus- juice Lait- milk Legumes- vegetables Louch...

Rules:  • Each topic should be clearly headlined. • Important words or phrases should be written in bold letters. • Justifying Pictures should be pasted related to each topic. • Wherever charts are required, they should be scaled and made on separated pages. Chapter 1 THE HOTEL & CATERING INDUSTRY A. Introduction to the Hotel Industry B. Global hospitality industry C. Indian hospitality industry D. Role of Catering establishment in the travel/tourism industry E. Types of F&B operations F. Classification of Commercial, Residential/Non-residential G. Welfare Catering - Industrial/Institutional/Transport such as air, road, rail, sea, etc. H. Organization of food and beverage catering industry (Structure of the catering industry)- a brief description of each Note: add pictures related to each topics Chapter 2 DEPARTMENTAL ORGANISATION & STAFFING A. Organisation of F&B department of hotel B. Principal staff of various types of F&...