Table of Contents
Q.1. Classify catering establishment with suitable example under each category.
Catering establishments can be classified into various categories based on the type of services they offer and their target market. Some of the common types of catering establishments are:
- Commercial Catering Establishments: Commercial catering establishments are those that cater to the general public and offer a wide range of food and beverage services. They are often found in tourist areas, shopping malls, and other commercial areas. Examples include restaurants, cafes, food trucks, and fast food chains like McDonald’s.
- Industrial Catering Establishments: Industrial catering establishments provide food and beverage services to employees working in industrial settings, such as factories, mines, and oil rigs. They typically offer meals in employee cafeterias or through vending machines. Examples of industrial catering establishments include Compass Group and Sodexo.
- Institutional Catering Establishments: Institutional catering establishments provide food and beverage services to institutions such as hospitals, schools, and correctional facilities. They are often run by the institution itself or by third-party contractors. Examples include Aramark and Chartwells.
- Event Catering Establishments: Event catering establishments provide food and beverage services for events such as weddings, corporate functions, and other special occasions. They may provide full-service catering or drop-off catering, where they deliver the food and set it up for the event. Examples include The Catered Affair and Wolfgang Puck Catering.
- Airline Catering Establishments: Airline catering establishments provide food and beverage services for airlines. They prepare and package meals for passengers on board flights. Examples include Gate Gourmet and LSG Sky Chefs.
- Railway Catering Establishments: Railway catering establishments provide food and beverage services for passengers on trains. They may offer a variety of meals and snacks for passengers to purchase on board or provide catering services for private train journeys. Examples include IRCTC in India and Amtrak in the United States.
- Cruise Ship Catering Establishments: Cruise ship catering establishments provide food and beverage services for passengers on board cruise ships. They offer a wide variety of dining options, including formal restaurants, casual eateries, and room service. Examples include Royal Caribbean and Carnival Cruise Line.
- Military Catering Establishments: Military catering establishments provide food and beverage services for military personnel. They are often run by the military itself or by third-party contractors. Examples include Army Catering Corps in the United Kingdom and Defense Logistics Agency in the United States.
- Sports and Entertainment Catering Establishments: Sports and entertainment catering establishments provide food and beverage services at sporting events, concerts, and other entertainment venues. They may offer concessions or full-service dining options. Examples include Aramark and Delaware North.
In conclusion, the catering industry offers a diverse range of services, and catering establishments can be classified into various categories based on their target market and the type of services they offer.
Q.2. Draw the organization chart of the F&B service department of a 5-star hotel. List the French hierarchy of a restaurant.
OR
Explain inter-departmental relationship of F&B service with kitchen, accounts, purchase and store.
The Food and Beverage (F&B) service department is one of the crucial departments in the hospitality industry, which involves close coordination with other departments such as the kitchen, accounts, purchase, and store. Effective inter-departmental relationships between these departments are essential to ensure the smooth functioning of the F&B service department. Here is a brief explanation of the relationship between the F&B service department and other departments:
- Kitchen: The F&B service department has a close relationship with the kitchen department, which is responsible for preparing food. The F&B service department communicates the requirements and preferences of the guests to the kitchen staff. In turn, the kitchen department informs the F&B service department about the availability of food items, any delays, or changes in the menu. Coordination between these two departments is essential to ensure that the food is prepared according to the guests’ preferences and is served timely.
- Accounts: The F&B service department has a significant impact on the revenue of the hotel or restaurant. Therefore, it is essential to have a close relationship between the F&B service department and the accounts department. The F&B service department provides information on the daily revenue, cost of food and beverages, and other expenses to the accounts department. In turn, the accounts department helps in preparing the financial reports and budgeting for the F&B service department.
- Purchase: The purchase department is responsible for procuring the raw materials required for the kitchen. The F&B service department informs the purchase department of the quantity and quality of food and beverage items required. The purchase department then procures the required raw materials from the suppliers. Coordination between the F&B service department and purchase department is essential to ensure that the required raw materials are available for the kitchen to prepare the dishes.
- Store: The store department is responsible for receiving and storing the raw materials procured by the purchase department. The F&B service department communicates the requirement of the raw materials to the store department. The store department then ensures that the required raw materials are available to the kitchen department. Coordination between the F&B service department and store department is essential to ensure that the raw materials are available to the kitchen department.
In conclusion, the inter-departmental relationships between the F&B service department and other departments such as kitchen, accounts, purchase, and store are crucial for the smooth functioning of the department. Coordination between these departments is essential to ensure that the guests’ requirements are met and that the department’s financial objectives are achieved. Effective communication, collaboration, and coordination between these departments are critical to the success of the F&B service department.
Q.3. Write duties and responsibilities of a F&B manager of a five-star hotel.
A Food and Beverage (F&B) Manager is responsible for managing and overseeing the operations of the F&B service department in a hotel or restaurant. Here are some of the key duties and responsibilities of an F&B manager in a five-star hotel:
- Planning and Budgeting: The F&B Manager is responsible for planning and budgeting for the F&B service department. This includes setting financial targets, developing strategies to achieve these targets, and preparing the annual budget for the department.
- Menu Planning and Development: The F&B Manager is responsible for menu planning and development. This includes creating new dishes, designing menus, and ensuring that the food is of high quality and meets the guests’ expectations.
- Inventory Management: The F&B Manager is responsible for managing the inventory of food and beverage items. This includes ordering and receiving supplies, ensuring proper storage, and maintaining accurate records of inventory levels.
- Staff Management: The F&B Manager is responsible for managing the staff of the F&B service department. This includes recruiting, training, and developing the staff, as well as scheduling their work hours and assigning tasks.
- Quality Control: The F&B Manager is responsible for ensuring that the food and beverage served in the hotel or restaurant is of high quality and meets the guests’ expectations. This includes conducting regular quality control checks and ensuring that the staff adheres to the highest standards of hygiene and safety.
- Sales and Marketing: The F&B Manager is responsible for promoting the hotel or restaurant’s F&B service to potential customers. This includes developing marketing strategies, creating promotional materials, and participating in events and trade shows.
- Financial Management: The F&B Manager is responsible for managing the financial aspects of the F&B service department. This includes preparing financial reports, analyzing financial data, and making recommendations for cost reduction or revenue growth.
- Customer Service: The F&B Manager is responsible for ensuring that the guests receive the highest level of customer service. This includes responding to customer complaints, resolving issues, and ensuring that the staff is courteous and professional.
- Compliance: The F&B Manager is responsible for ensuring that the F&B service department complies with all applicable laws, regulations, and policies. This includes ensuring that the staff adheres to health and safety guidelines and that the department follows all relevant labor laws.
- Innovation: The F&B Manager is responsible for fostering a culture of innovation within the F&B service department. This includes encouraging the staff to come up with new ideas, developing new concepts, and exploring new trends in the food and beverage industry.
In conclusion, the duties and responsibilities of an F&B Manager in a five-star hotel are wide-ranging and encompass all aspects of the department’s operations. A successful F&B Manager must be a strategic thinker, an effective communicator, and a strong leader who can motivate and inspire the staff to deliver exceptional customer service and meet the department’s financial targets.
OR
Describe the important attributes of a good waiter.
A good waiter is a key part of the food and beverage service team in any establishment. Here are some important attributes of a good waiter:
- Good communication skills: A good waiter must be able to communicate effectively with customers to understand their needs and communicate menu options and recommendations.
- Attention to detail: A good waiter must be detail-oriented and pay close attention to the needs of customers, including taking accurate orders, serving food and drinks correctly, and ensuring a clean and comfortable dining environment.
- Patience and calm demeanor: Waiters often deal with difficult customers, and a good waiter must remain patient and calm even in stressful situations.
- Team player: A good waiter must be able to work effectively as part of a team, communicating with other staff members and supporting them as needed.
- Knowledge of food and beverages: A good waiter should have a good understanding of the menu, including ingredients and preparation methods, and be able to make recommendations to customers.
- Professionalism: A good waiter should always maintain a professional demeanor, dressing appropriately, and treating customers with respect and courtesy.
- Time management skills: A good waiter must be able to manage their time effectively, balancing multiple tasks such as taking orders, serving food and drinks, and processing payments.
- Flexibility and adaptability: A good waiter should be able to adapt to changes in the restaurant environment, including new menu items, changes in seating arrangements, and varying levels of customer traffic.
- Physical stamina: Waiters often work long hours on their feet, carrying heavy trays and serving food and drinks. A good waiter must have the physical stamina to handle the demands of the job.
- Sales skills: A good waiter should be able to sell menu items effectively, making recommendations and encouraging customers to try new dishes or drinks.
Q.4. Enlist and explain all the ancillary departments of F&B service.
The food and beverage service department in a hotel or restaurant has several ancillary departments that support its operation. These ancillary departments work together to ensure smooth functioning of the food and beverage service. Here are the most common ancillary departments of the F&B service:
- Kitchen: The kitchen is the heart of the food and beverage operation. It is responsible for preparing and cooking food items according to menu requirements. The kitchen staff works closely with the F&B service team to ensure that food is prepared and delivered in a timely manner.
- Stewarding: Stewarding is responsible for the cleanliness and hygiene of the kitchen, restaurant, and other food service areas. This department includes dishwashing, kitchen cleaning, and waste disposal.
- Purchasing: The purchasing department is responsible for sourcing and purchasing of food and beverage supplies for the hotel or restaurant. The purchasing team works closely with the kitchen and F&B service department to ensure that the required supplies are available.
- Stores: The stores department is responsible for receiving, storing, and issuing of all food and beverage supplies. They ensure that supplies are available in the right quantity and quality for the kitchen and F&B service team.
- Accounts: The accounts department is responsible for financial management and accounting of the food and beverage service. They keep track of all financial transactions, including sales, purchases, inventory, and payroll.
- Sales and Marketing: The sales and marketing department is responsible for promoting the food and beverage service and attracting customers. They create marketing strategies, organize events, and manage customer relationships.
- Banquet and Catering: Banquet and catering is responsible for organizing and managing events such as weddings, conferences, and other special occasions. This department works closely with the F&B service team to ensure that food and beverage requirements are met for the event.
- Room Service: Room service is responsible for delivering food and beverages to hotel guests in their rooms. This department works closely with the kitchen and F&B service team to ensure that guest requests are fulfilled in a timely manner.
- Bar: The bar department is responsible for serving alcoholic and non-alcoholic beverages to customers. This department works closely with the F&B service team to ensure that drinks are prepared and served according to customer preferences.
- Pastry and Bakery: The pastry and bakery department is responsible for preparing pastries, bread, cakes, and other baked items for the food and beverage service. This department works closely with the kitchen and F&B service team to ensure that baked items are available and served fresh.
In conclusion, the ancillary departments of the F&B service play a vital role in supporting the smooth operation of the food and beverage service. Each department has its own responsibilities and works together to ensure that customers are provided with a high-quality dining experience.
Q.5. What different crockery and cutlery items would you use to serve three-course continental menu. List all the points to be considered while purchasing crockery.
To serve a three-course continental menu, the following crockery and cutlery items may be used:
Starter course:
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Soup bowl and soup spoon or
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Salad plate and salad fork
Main course:
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Dinner plate
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Dinner fork
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Dinner knife
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Fish knife (if serving fish)
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Fish fork (if serving fish)
Dessert course:
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Dessert plate
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Dessert fork
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Dessert spoon
Other crockery items that may be required include bread plates and butter knives, as well as water glasses and wine glasses for each course.
When purchasing crockery for a restaurant or hotel, the following points should be considered:
- Durability: The crockery should be able to withstand frequent use and be resistant to chips and cracks.
- Style and design: The crockery should be visually appealing and complement the overall aesthetic of the establishment.
- Functionality: The crockery should be designed to serve the specific types of food being offered, with appropriate sizes and shapes.
- Ease of cleaning: The crockery should be easy to clean and able to withstand the high temperatures of commercial dishwashers.
- Cost: The cost of the crockery should be within the budget of the establishment.
- Brand reputation: The reputation of the crockery brand should be considered, as higher-quality brands may offer greater durability and functionality.
- Compatibility: If the establishment already has existing crockery, new crockery should be compatible in style and design to maintain consistency.
- Environmental impact: Eco-friendly options should be considered, such as crockery made from sustainable materials or those that can be recycled.
Overall, the choice of crockery and cutlery items should enhance the dining experience for the guests, while also being practical and cost-effective for the establishment.
OR
Name four hollowware and four flatware. Give specifications of one hollowware and one flatware.
Hollowware refers to any type of metal tableware that is hollow or concave, usually used for serving food. Flatware, on the other hand, refers to any type of silverware or cutlery used for eating.
Four types of hollowware include:
- Chafing dish – A metal dish used to keep food warm at the table, usually placed over a flame or electric heating element.
- Sauce boat – A small vessel with a handle and spout used for serving sauces or gravy.
- Tureen – A large, deep, covered dish used for serving soups or stews.
- Salad bowl – A large, shallow bowl used for serving salads.
Four types of flatware include:
- Forks – Used for eating solid foods like meat and vegetables.
- Knives – Used for cutting and slicing food.
- Spoons – Used for eating liquids or soft foods like soups and desserts.
- Dessert forks and spoons – Smaller versions of the main forks and spoons, used specifically for eating desserts.
Specifications of a hollowware:
One of the most commonly used hollowware is the chafing dish. The specifications of a chafing dish include:
- Material – Chafing dishes can be made of stainless steel, silver-plated, or copper.
- Size – They come in a variety of sizes, but typically hold around two quarts of food.
- Shape – Chafing dishes come in a variety of shapes, including round, oval, and rectangular.
- Components – A chafing dish typically consists of a stand, a water pan, a food pan, and a cover. The water pan is used to hold hot water, which is used to keep the food in the food pan warm.
Specifications of a flatware:
One of the most commonly used flatware is the dinner knife. The specifications of a dinner knife include:
- Material – Dinner knives can be made of stainless steel, silver, or silver-plated.
- Size – The standard size of a dinner knife is around 9 inches in length.
- Shape – Dinner knives have a blade that is flat and slightly curved, with a pointed tip. The handle can be either straight or curved.
- Components – A dinner knife typically consists of a blade and a handle. The blade is used for cutting and slicing food, while the handle provides a comfortable grip for the user.
Q.6. Define and classify non-alcoholic beverages. Enlist examples of each type of non-alcoholic beverage.
Non-alcoholic beverages are drinks that do not contain any alcohol. They can be classified into several categories based on their ingredients and method of preparation. Here are some common types of non-alcoholic beverages:
- Soft drinks: These are carbonated beverages that are usually sweetened and flavored with fruit extracts or artificial flavors. Examples include cola, lemonade, ginger ale, and root beer.
- Fruit juices: These are beverages made from the juice of fresh fruits, sometimes with added sugar or other ingredients for flavor. Examples include orange juice, apple juice, grape juice, and cranberry juice.
- Smoothies: These are thick and creamy drinks made from blended fruits or vegetables, often with added milk or yogurt for texture. Examples include strawberry banana smoothies, mango lassi, and green smoothies.
- Milk-based drinks: These are beverages made with milk or milk substitutes, such as soy milk or almond milk. Examples include hot chocolate, milkshakes, and chai tea lattes.
- Tea: Tea is a popular non-alcoholic beverage made from the leaves of the Camellia sinensis plant. It can be served hot or cold and comes in many varieties, including black, green, oolong, and herbal teas.
- Coffee: Coffee is a brewed beverage made from roasted coffee beans. It can be served hot or cold and comes in many varieties, including espresso, cappuccino, and iced coffee.
- Energy drinks: These are non-alcoholic beverages that are marketed as providing a boost of energy, usually through the inclusion of caffeine and other stimulants. Examples include Red Bull, Monster, and 5-Hour Energy.
- Sports drinks: These are non-alcoholic beverages that are marketed as being able to help athletes rehydrate and replenish their electrolytes. Examples include Gatorade, Powerade, and Lucozade.
When purchasing crockery and cutlery items for serving a three-course continental menu, the following points should be considered:
- Durability: The crockery and cutlery should be made from materials that are durable and long-lasting, such as ceramic, porcelain, stainless steel, or silver.
- Design: The crockery and cutlery should be aesthetically pleasing and match the overall theme and style of the restaurant or event.
- Size and shape: The crockery and cutlery should be appropriately sized and shaped for the dishes being served. For example, soup bowls should be deep enough to hold soup, while dessert plates should be smaller than dinner plates.
- Functionality: The crockery and cutlery should be designed to function well and be easy to use. For example, the cutlery should have comfortable handles and be able to cut through food easily.
- Ease of cleaning: The crockery and cutlery should be easy to clean and maintain. They should be able to withstand repeated washing and handling without losing their shine or luster.
Examples of crockery items that can be used to serve a three-course continental menu include:
- Soup bowl: A deep bowl used to serve soup.
- Dinner plate: A large plate used to serve the main course.
- Side plate: A smaller plate used to serve bread, salad, or appetizers.
- Dessert plate: A small plate used to serve dessert.
Examples of cutlery items that can be used to serve a three-course continental menu include:
- Dinner fork: A fork used for the main course.
- Salad fork: A smaller fork used for salad or appetizers.
- Dinner knife: A large knife used for the main course.
- Dessert spoon: A small spoon used for dessert.
OR
Explain manufacturing process of tea and enlist different types of tea.
Tea is a widely popular and beloved beverage consumed all around the world. It is made from the leaves of the Camellia sinensis plant and is processed in several steps before it is ready for consumption. Here is an overview of the manufacturing process of tea:
- Plucking: The first step in tea manufacturing is plucking. Workers selectively pluck the top two leaves and the bud of the Camellia sinensis plant by hand or with a machine.
- Withering: The freshly plucked leaves are then spread out on trays or mats and left to wither for several hours. During this process, the leaves lose moisture and become soft and pliable.
- Rolling: Next, the withered leaves are rolled or pressed to break the cell walls and release the natural juices. This process helps to bring out the flavor and aroma of the tea.
- Oxidation: After rolling, the tea leaves are left to oxidize in a warm, humid environment. This process is crucial for the development of the tea’s flavor and color. The longer the oxidation, the darker the tea becomes.
- Firing or Drying: Once the desired level of oxidation is reached, the tea leaves are fired or dried in an oven or a hot pan to stop the oxidation process and reduce the moisture content.
- Sorting: Finally, the dried tea leaves are sorted based on their size, shape, and quality. The leaves are then packed in bags or tins and shipped to different parts of the world.
There are various types of tea available in the market, and they are classified based on the level of oxidation they undergo during processing. Here are some of the most popular types of tea:
- Black tea: Black tea is the most common type of tea and is made from fully oxidized tea leaves. It has a strong, bold flavor and is typically consumed with milk and sugar.
- Green tea: Green tea is made from unoxidized tea leaves and is known for its delicate, grassy flavor. It is high in antioxidants and is often consumed for its health benefits.
- Oolong tea: Oolong tea is partially oxidized and has a flavor profile that falls somewhere between black and green tea. It is typically consumed without milk and sugar.
- White tea: White tea is made from the youngest and most delicate leaves of the tea plant. It is minimally processed and has a light, sweet flavor.
- Herbal tea: Herbal teas are not made from the Camellia sinensis plant but are instead made from dried flowers, fruits, herbs, and spices. They come in a variety of flavors and are often consumed for their health benefits.
- Chai tea: Chai tea is a type of spiced tea that originated in India. It is typically made with black tea, milk, and a blend of spices like cinnamon, cardamom, and ginger.
- Matcha tea: Matcha tea is a type of green tea that is ground into a fine powder. It has a rich, earthy flavor and is often used in Japanese tea ceremonies.
- Pu-erh tea: Pu-erh tea is a fermented tea that originates from China. It has a strong, earthy flavor and is often aged for several years before consumption.
Overall, the manufacturing process of tea is complex and requires careful attention to detail at each step. With so many different types of tea available, there is something for everyone to enjoy.
Q.7. List the different food service areas of a five-star hotel. Give one-line description of each.
The food service areas of a five-star hotel can vary depending on the hotel’s size, layout, and target market. However, the following are the common food service areas that can be found in most five-star hotels:
- Restaurant – A place where guests can order meals and drinks from a menu.
- Coffee shop – A casual dining area that serves light meals, snacks, and beverages.
- Lounge – A comfortable seating area where guests can relax, socialize, and enjoy drinks and light snacks.
- Banquet hall – A large room designed for hosting events, such as weddings, conferences, and meetings.
- Bar – A place that serves alcoholic and non-alcoholic beverages.
- Room service – A service that delivers meals and drinks to the guest’s room.
- Poolside restaurant – A dining area located near the swimming pool that serves light meals and beverages.
- Terrace restaurant – A dining area located outdoors, usually on a terrace, that offers scenic views and serves meals and drinks.
- Private dining room – A room that can be reserved for private dining and events.
- Bakery – A place that specializes in baked goods, such as bread, cakes, pastries, and desserts.
- Delicatessen – A store that sells high-quality, specialty foods, such as cheeses, meats, and gourmet items.
- Food court – A common dining area that offers a variety of fast-food options and casual dining choices.
- Outdoor catering – A service that provides food and beverages for events held outside the hotel.
- In-room minibar – A small refrigerator stocked with beverages and snacks that guests can enjoy in their rooms.
- Club lounge – An exclusive lounge area for guests staying in club-level rooms or suites, offering complimentary drinks and snacks.
- Wine cellar – A room or area designed to store and display a collection of wines.
- Executive lounge – A dedicated area for executive-level guests, offering personalized services, such as check-in and check-out, breakfast, and evening cocktails.
- High tea room – A dining area that offers traditional afternoon tea with an assortment of tea, sandwiches, scones, and pastries.
- Sushi bar – A restaurant or dining area that specializes in serving sushi and other Japanese cuisine.
- Fine dining restaurant – A restaurant that offers high-end cuisine, often with a formal atmosphere and dress code.
Each of these food service areas has a distinct atmosphere, menu, and target market. The range of food service areas in a five-star hotel is designed to cater to a wide variety of guests and occasions, from casual dining to special events and fine dining experiences.
Q.8. Write short notes on any two:
(a) Processing of coffee.
Coffee beans go through several stages of processing before they are ready to be brewed into coffee. The basic steps of coffee processing are as follows:
- Picking: Coffee cherries are handpicked or machine harvested.
- Sorting: The cherries are sorted to remove leaves, twigs, and other debris.
- Pulping: The outer skin of the cherries is removed by a machine, which separates the fruit from the beans.
- Fermenting: The beans are left to ferment for a certain amount of time to break down the mucilage that surrounds them.
- Washing: The beans are washed to remove the fermented mucilage.
- Drying: The beans are dried in the sun or in a mechanical dryer.
- Roasting: The dried beans are roasted to bring out their flavor and aroma.
- Grinding: The roasted beans are ground into a fine powder before being brewed.
(b) Five names of cocoa beverages.
- Hot Chocolate: Made by heating milk or water and adding cocoa powder and sugar.
- Mocha: Espresso combined with hot chocolate and steamed milk.
- Chocolate Milk: Milk mixed with cocoa powder and sugar.
- Chocolate Smoothie: A drink made with milk, cocoa powder, and fruit such as bananas or strawberries.
- Chocolate Frappe: A cold beverage made with ice, milk, and cocoa powder blended together.
(c) Vending machine
A vending machine is a self-service machine that dispenses a variety of products such as snacks, beverages, and cigarettes. These machines are commonly found in public places such as airports, malls, and train stations. Vending machines operate by accepting cash or credit cards and then dispensing the selected product. They are convenient for consumers who want a quick and easy way to purchase items on-the-go. Vending machines are available in a variety of sizes and can be customized to dispense different types of products based on the location and target audience.
Q.9. Explain the following term:
(a) Baize
Baize is a type of woolen fabric that is often used as a covering for gaming tables. It is a durable and hard-wearing material that is available in various colors, but it is typically green. Baize helps to reduce the noise and wear caused by playing cards or other gaming pieces on the table, as well as providing a soft surface that helps to prevent damage to the gaming pieces.
(b) Breakfast door knob card
A breakfast door knob card is a card that is placed on a guest’s room door knob to indicate their preference for breakfast service. The card usually has options such as “Do not disturb,” “Please make up room,” or “Breakfast in bed,” allowing the hotel staff to know the guest’s preference for breakfast service.
(c) Welfare catering
Welfare catering is a type of food service that is provided to support the welfare of individuals in certain organizations such as schools, hospitals, military units, and workplaces. It is usually provided at subsidized rates or as a part of the welfare benefits offered by the organization to its employees or members. The aim of welfare catering is to provide nutritious and healthy food to individuals who may not have access to such facilities.
(d) Tableware
Tableware refers to the items used for setting a table, such as plates, bowls, glasses, and cutlery. It includes all the utensils, dishes, and accessories used for serving and eating food. Tableware comes in various designs, shapes, and sizes and can be made from different materials such as ceramic, glass, metal, or plastic.
(e) Espresso
Espresso is a type of strong coffee that is brewed by forcing hot water through finely ground coffee beans using high pressure. It is a concentrated and aromatic coffee that is typically served in small cups. Espresso is the base for many other coffee drinks such as cappuccino, latte, and Americano. It is a popular coffee beverage around the world and is often served in cafes, restaurants, and hotels.
Q.10. Fill in the blanks:
(a) Height of the dining table from the ground is __________ inch.
(a) The height of the dining table from the ground is typically 30 inches. Explanation: The standard height of a dining table is around 30 inches, but it can vary based on the design and purpose of the table.
(b) Capacity of old fashioned glass is __________ ounce.
(b) The capacity of an old fashioned glass is typically 8-12 ounces. Explanation: An old fashioned glass is a short tumbler glass typically used for serving cocktails or spirits. It can hold between 8 to 12 ounces of liquid.
(c) Glass used for service of champagne __________.
(c) The glass used for the service of champagne is a flute. Explanation: A champagne flute is a tall, narrow glass with a long stem that is designed to showcase the bubbles and aroma of champagne.
(d) Service of beverages is from ___________ side.
(d) Service of beverages is from the right side. Explanation: According to the standard serving etiquette, beverages are always served from the right side of the guest, while food is served from the left.
(e) Scientific name of tea is __________.
(e) The scientific name of tea is Camellia sinensis. Explanation: Tea is made from the leaves of the Camellia sinensis plant, which is native to China and Southeast Asia.
(f) Alternate name for side board is __________.
(f) The alternate name for a sideboard is a buffet. Explanation: A sideboard is a piece of furniture used for storing dishes and serving food. It is also known as a buffet, as it is often used to serve buffet-style meals.
(g) Creation of environment in restaurant before service is called __________.
(g) The creation of an environment in a restaurant before service is called mise en place. Explanation: Mise en place is a French term that means “putting in place.” In a restaurant, it refers to the process of setting up the kitchen and dining room before service begins.
(h) Full form of EPNS.
(h) The full form of EPNS is Electroplated Nickel Silver. Explanation: EPNS is a type of silver-plated metal commonly used in the manufacturing of cutlery, flatware, and serving ware.
(i) Full form of IRCTC.
(i) The full form of IRCTC is Indian Railway Catering and Tourism Corporation. Explanation: IRCTC is a subsidiary of the Indian Railways that handles the catering, tourism, and online ticketing services for the railway network in India.
(j) Standard size of cover is __________.
(j) The standard size of a cover is 24 inches by 24 inches. Explanation: A cover refers to the space occupied by a guest at a dining table. The standard size of a cover is 24 inches by 24 inches, but it can vary based on the size and shape of the table.