2nd Sem | Food and Beverage Service | Solved Papers | 2017-2018

Q.1. Define services. Enumerate on various styles of food service followed in catering industry with their merits and demerits.

Services refer to the range of activities performed in the catering and hospitality industry to facilitate the delivery of food and beverages to customers. These activities encompass a variety of tasks, including table setting, order taking, food preparation, presentation, and cleaning, all aimed at providing a pleasant dining experience for guests.

Various Styles of Food Service

There are several styles of food service followed in the catering industry, each with its merits and demerits. Here are some common styles:

1. Table Service: In this traditional style, the waiter serves food directly to the guests at their table. There are several types of table service, including English, French, Russian, and American.
   • Merits: Personalized service, greater guest satisfaction, professional presentation, and potential for higher tips for staff.
   • Demerits: Requires more staff, increased labor costs, and slower service.
2. Buffet Service: Guests serve themselves from a variety of dishes displayed on a long table or multiple stations.
   • Merits: Efficient for serving large groups, less staff required, guests can choose their preferred dishes, and the possibility of a visually appealing presentation.
   • Demerits: Higher food waste, less control over portion sizes, and potential for long queues.
3. Cafeteria Service: Similar to buffet service, but guests receive their food from a counter where staff serve and portion the dishes.
   • Merits: Controlled portion sizes, reduced food waste, and relatively quick service.
   • Demerits: Less personalized service, limited menu options, and potential for long queues.
4. Counter Service: Guests order and receive their food at a counter, then find a seat to dine. This style is common in fast-food restaurants and casual eateries.
   • Merits: Fast service, lower labor costs, and suitable for informal settings.
   • Demerits: Less personalized service, limited menu options, and guests may have difficulty finding seating during peak times.
5. Family-Style Service: Large platters of food are placed on the table, and guests serve themselves.
   • Merits: Encourages conversation and interaction, guests can choose their preferred dishes, and relatively informal.
   • Demerits: Less control over portion sizes, higher food waste, and requires more table space.
6. Gueridon Service: Food is prepared, finished, or carved tableside by a server using a mobile trolley or cart.
   • Merits: Personalized service, unique and memorable dining experience, and the possibility of a visually appealing presentation.
   • Demerits: Requires skilled staff, more time-consuming, and may not be suitable for large groups.

Each style of food service has its unique characteristics, advantages, and disadvantages. The choice of service style depends on factors such as the type of event, budget, guest preferences, and the available resources.

Q.2. List various factors to be considered while planning a good menu. Explain each factor in brief.

1. Type of establishment: The nature of the establishment, such as fine dining, casual, or fast food, will dictate the menu’s style, complexity, and pricing.
2. Target audience: Consider the preferences and demographics of the intended customers, such as age, income, cultural background, and dietary restrictions.
3. Nutritional balance: A good menu should offer a variety of dishes that provide a balance of essential nutrients, including proteins, carbohydrates, fats, vitamins, and minerals.
4. Seasonal availability: Using seasonal ingredients ensures that dishes are made with the freshest, most flavorful, and least expensive products available.
5. Budget: The cost of ingredients, labor, and equipment should be taken into account when planning a menu, as these factors will impact the menu’s pricing and profitability.
6. Skill level of staff: The complexity of the dishes should match the skills and experience of the kitchen staff, ensuring that they can consistently prepare and serve high-quality meals.
7. Equipment and facilities: The availability of kitchen equipment and facilities will determine the types of dishes that can be prepared and served efficiently.
8. Menu size: A well-balanced menu should offer enough variety to satisfy different preferences without overwhelming guests with too many choices. A smaller menu can also help streamline kitchen operations and reduce waste.
9. Theme or cuisine: The menu should reflect the restaurant’s theme or specialty, ensuring a cohesive dining experience that aligns with the establishment’s brand identity.
10. Food cost and profitability: The pricing of dishes should balance the need for profitability while remaining competitive within the market.
11. Presentation and aesthetic: The menu should include dishes that are visually appealing and can be presented attractively, enhancing the overall dining experience.
12. Sustainability: Consider the environmental impact of the ingredients and preparation methods, opting for locally sourced, organic, and ethically produced products where possible.

By carefully considering these factors when planning a menu, restaurateurs can create a well-rounded, appealing, and profitable menu that meets the needs of their customers and aligns with their establishment’s goals.

OR Plan a five course table d’hôtel (TDH) continental menu and draw cover for the same.

1. Appetizer
   • Shrimp Cocktail: Succulent shrimp served with a tangy cocktail sauce and a wedge of lemon.
2. Soup
   • Cream of Mushroom Soup: A rich and velvety soup made with fresh mushrooms, cream, and a touch of white wine, garnished with chopped parsley.
3. Salad
   • Caesar Salad: Crisp romaine lettuce tossed with a creamy Caesar dressing, Parmesan cheese, and crunchy croutons.
4. Main Course (Guests can choose one)
   • Grilled Chicken Breast: Tender chicken breast marinated in herbs and grilled to perfection, served with garlic mashed potatoes and steamed green beans.
   • Pan-Seared Salmon: Fresh salmon fillet seared and served with a lemon-dill sauce, accompanied by wild rice and roasted asparagus.
   • Vegetable Risotto: Creamy Arborio rice cooked with white wine, vegetable broth, and a medley of seasonal vegetables, topped with Parmesan cheese and fresh basil.
5. Dessert
   • Tiramisu: Classic Italian dessert made with layers of coffee-soaked ladyfingers, mascarpone cheese, and cocoa powder.

This five-course table d’hôtel (TDH) continental menu offers a well-rounded dining experience, featuring a variety of flavors and textures to cater to different tastes.

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Q.3. Briefly explain the French classical courses in sequence with two suitable examples under each course and their accompaniments.

1. Hors d’oeuvre (Appetizers): Small, flavorful dishes served before the main course to stimulate the appetite.
   • Example 1: Smoked Salmon served with capers, lemon wedges, and thinly sliced red onion.
   • Example 2: Pâté de Foie Gras served with toasted brioche and a fig jam.
2. Potage (Soup): A hot or cold soup that can be light and delicate or rich and hearty.
   • Example 1: Vichyssoise, a cold, creamy potato and leek soup, served with chopped chives.
   • Example 2: Bouillabaisse, a rich fish and shellfish soup from the south of France, served with rouille and crusty bread.
3. Poisson (Fish): A fish course that showcases the versatility of seafood in French cuisine.
   • Example 1: Sole Meunière, a pan-fried sole fillet served with brown butter, lemon, and parsley.
   • Example 2: Coquilles St. Jacques, seared scallops served with a white wine cream sauce and a sprinkle of breadcrumbs.
4. Entrée (Main Course): The main course typically consists of meat or poultry, accompanied by vegetables and a sauce.
   • Example 1: Coq au Vin, a chicken dish cooked in red wine with mushrooms, onions, and bacon, served with buttered noodles.
   • Example 2: Beef Bourguignon, a slow-cooked beef stew with red wine, mushrooms, onions, and carrots, served with creamy mashed potatoes.
5. Sorbet (Palate Cleanser): A light and refreshing sorbet, typically served between the main course and the next course to cleanse the palate.
   • Example 1: Lemon Sorbet
   • Example 2: Green Apple Sorbet
6. Rôti (Roast): A roasted meat course, often served with simple accompaniments.
   • Example 1: Roast Leg of Lamb, served with rosemary and garlic, accompanied by roasted potatoes and green beans.
   • Example 2: Roast Duck, served with a cherry sauce, accompanied by wild rice and glazed carrots.
7. Légumes (Vegetables): A vegetable side dish, often served separately from the main course.
   • Example 1: Gratin Dauphinois, a creamy, cheesy potato dish.
   • Example 2: Ratatouille, a stewed vegetable dish made with eggplant, zucchini, bell peppers, onions, and tomatoes.
8. Salade (Salad): A light salad course, typically served after the main course.
   • Example 1: Mesclun Greens with a simple vinaigrette.
   • Example 2: Endive Salad with Roquefort cheese, walnuts, and a mustard vinaigrette.
9. Fromage (Cheese): A cheese course showcasing a variety of French cheeses.
   • Example 1: Camembert, served with grapes and crackers.
   • Example 2: Roquefort, served with a slice of pear and walnut bread.
10. Dessert (Dessert): A sweet course to end the meal.

• Example 1: Crème Brûlée, a rich custard with a caramelized sugar crust.
• Example 2: Tarte Tatin, a caramelized apple tart, served with vanilla ice cream.

11. Café (Coffee): Coffee or tea, served with a small sweet, like a chocolate.

Q.4. Differentiate between:

(i) A la carte and Table d’hôte menu.

A la carte menu:

• An a la carte menu offers individual dishes that are priced separately.
• Guests can create their own meals by selecting dishes from various categories, such as appetizers, soups, main courses, and desserts.
• A la carte menus typically provide a wide range of options, allowing for more flexibility and customization.
• Pricing is generally higher compared to table d’hôte menus, as each dish is priced individually.

Table d’hôte menu:

• A table d’hôte menu is a set menu with a limited number of pre-selected courses, often at a fixed price.
• Guests usually have limited choices within each course (e.g., two or three options for the main course).
• Table d’hôte menus offer a complete meal experience, often including an appetizer, soup, main course, dessert, and sometimes a beverage.
• Pricing is generally lower compared to a la carte menus, as the set menu typically offers better value for a complete meal experience.

(ii) Centralized and de-centralized room service

Centralized room service:

• In a centralized room service system, all orders are prepared and dispatched from a single, central kitchen.
• This system is more common in smaller hotels or establishments with a limited number of food and beverage outlets.
• Centralized room service can be more efficient in terms of labor and equipment usage, as resources are concentrated in one location.
• However, it may lead to longer waiting times for guests, particularly during peak periods or in large hotels with many rooms to serve.

De-centralized room service:

• In a de-centralized room service system, orders are prepared and dispatched from multiple kitchens or service points throughout the hotel.
• This system is more common in larger hotels or establishments with numerous food and beverage outlets.
• De-centralized room service can result in faster service times for guests, as orders can be prepared closer to the guest rooms.
• However, it may require more staff and equipment, as resources must be distributed across multiple locations.

Q.5. Explain in detail Tripliate KOT checking system followed in sale control along with the help of flow chart.

The tripliate Kitchen Order Ticket (KOT) checking system is a method used in food and beverage establishments to maintain control over sales and ensure accurate billing. This system involves the use of three copies of the KOT, each with a different purpose:

1. Original (White) KOT: Sent to the kitchen for food preparation.
2. Duplicate (Pink) KOT: Kept by the service staff to present to the cashier for billing.
3. Triplicate (Yellow) KOT: Retained by the control department for auditing and record-keeping purposes.

Here is the flow chart illustrating the tripliate KOT checking system:

In detail, the tripliate KOT checking system follows these steps:

1. The waiter takes the guest’s order and writes it on a KOT in triplicate using carbon paper or a KOT machine that creates multiple copies.
2. The original KOT is sent to the kitchen for food preparation, and the kitchen staff uses it as a reference for preparing the ordered items.
3. The duplicate KOT is retained by the service staff, who use it as a reference for serving the correct dishes to the guest and for presenting to the cashier when the guest requests the bill.
4. The triplicate KOT is sent to the control department, where it is used for auditing purposes, ensuring all orders are billed correctly and that there are no discrepancies between the orders taken, served, and billed.
5. Once the kitchen has prepared the order, the waiter serves it to the guest.
6. When the guest requests the bill, the cashier uses the duplicate KOT to prepare an accurate bill, ensuring all ordered items are accounted for.
7. The guest pays the bill, and the transaction is complete.
8. The control department periodically audits the KOTs and sales records, checking for discrepancies and ensuring the accuracy and integrity of the billing process.

OR List and explain the different types of KOT’s (special checks) to be raised on different situations in restaurant operations.

KOTs, or Kitchen Order Tickets, are essential tools used in restaurant operations to communicate and record orders. In some situations, special checks may be required to handle specific situations or requirements. Here are some common types of special KOTs used in restaurant operations:

1. VIP KOT: This special KOT is raised when serving a VIP guest or a high-profile customer. The VIP KOT ensures that the kitchen staff and service team pay extra attention to the order, ensuring top-notch quality and service for the VIP guest.
2. Complimentary KOT: A complimentary KOT is raised when a dish or an entire meal is offered to a guest free of charge. This could be due to a promotional offer, a gesture of goodwill, or as compensation for any inconvenience experienced by the guest. The complimentary KOT helps the kitchen and service staff track these complimentary orders separately from regular orders.
3. Split KOT: A split KOT is used when a single order needs to be divided into multiple portions, usually when guests share a dish. The split KOT ensures that the kitchen staff prepares the dish according to the required portions and that the service team serves the dish to the guests accordingly.
4. Allergy KOT: An allergy KOT is raised when a guest has specific dietary restrictions or allergies. The allergy KOT informs the kitchen staff of the guest’s dietary requirements, ensuring that they take necessary precautions while preparing the dish to avoid cross-contamination and to adhere to the guest’s needs.
5. Late KOT: A late KOT is used when an order is placed after the kitchen has officially closed or stopped accepting new orders. The late KOT indicates to the kitchen staff that the order should still be prepared despite the kitchen being closed, usually due to exceptional circumstances or at the discretion of the restaurant management.
6. Rush KOT: A rush KOT is used when a guest’s order needs to be prioritized and prepared as quickly as possible. This could be due to the guest being in a hurry, a delay in the order, or any other situation that requires expedited service. The rush KOT alerts the kitchen staff to prioritize the order and ensures that the service team serves it promptly.

These special KOTs help restaurant staff handle various situations efficiently and ensure that guests receive the best possible service according to their specific needs or requirements.

Q.6. Write short notes on:

(a) Mise-en-place:

Mise-en-place is a French term that translates to “putting in place” or “everything in its place.” In the culinary world, mise-en-place refers to the organization and preparation of ingredients and tools required for cooking or service. This includes chopping vegetables, measuring spices, prepping sauces, setting up cooking equipment, and arranging serving platters or utensils. By having everything ready and in its place, chefs and service staff can work more efficiently, minimize mistakes, and ensure a smooth workflow during busy service hours.

(b) Deferred payment:

Deferred payment is a financial arrangement where the payment for goods or services is postponed for a specified period. This can be in the form of credit terms or installment plans. In the hospitality industry, deferred payment is often extended to corporate clients or regular customers who have established a line of credit with the establishment. Deferred payment allows customers to manage their cash flow better and can help businesses build long-term relationships with clients by offering flexible payment options.

(c) Single order sheet:

A single order sheet is a simplified form of a Kitchen Order Ticket (KOT) used in some restaurants to streamline the order-taking process. Unlike a traditional KOT, which is written in duplicate or triplicate, a single order sheet is used for both the kitchen and the service staff. The waiter writes the order on the single order sheet and sends it to the kitchen. Once the order is ready, the service staff uses the same sheet as a reference for serving the correct dishes to the guest. Single order sheets can be more cost-effective and reduce paperwork, but they lack the control and auditing features provided by a duplicate or triplicate KOT system.

(d) Sorbet:

Sorbet is a frozen dessert made from a mixture of fruit puree or juice, sugar, and water. Unlike ice cream or gelato, sorbet does not contain any dairy products, making it a popular choice for vegans or those with lactose intolerance. Sorbet is known for its intense fruit flavors and smooth, icy texture. In fine dining, sorbet is often served as a palate cleanser between courses to refresh the taste buds and prepare the guest for the next dish.

Q.7. Explain the different parts of cigar. Give six international brand names of cigar.

A cigar has several distinct parts, each with a specific function and role in the overall smoking experience. The main parts of a cigar are:

1. Cap: The cap is the closed end of the cigar that needs to be cut before smoking. It is typically made from a small piece of wrapper leaf and is attached to the head of the cigar with a vegetable-based glue.
2. Head: The head is the end of the cigar where the cap is located. This is the part that goes into the smoker’s mouth and is where the cigar is cut before lighting.
3. Foot: The foot is the open end of the cigar, opposite the head, and is where the cigar is lit. The tobacco leaves at the foot are usually exposed, allowing for easy lighting and an even burn.
4. Body: The body of the cigar is the main section between the head and the foot, containing the tobacco blend that provides the cigar’s unique flavor and aroma.
5. Wrapper: The wrapper is the outermost layer of tobacco leaf that holds the cigar together and contributes significantly to its overall appearance, flavor, and aroma. High-quality wrappers are smooth, with minimal veins and an even color.
6. Binder: The binder is a layer of tobacco leaf that lies between the wrapper and the filler. Its primary function is to hold the filler in place and help maintain the cigar’s shape.
7. Filler: The filler is the blend of tobacco leaves found inside the cigar, responsible for its flavor, strength, and burning characteristics. Fillers can be made of whole leaves (long filler) or chopped leaves (short filler).

Six International Brand Names of Cigar

1. Cohiba: A renowned Cuban cigar brand, known for its high-quality cigars, often considered the epitome of luxury and craftsmanship in the cigar world.
2. Montecristo: Another famous Cuban cigar brand, known for its premium cigars with a rich, full-bodied flavor profile and an extensive range of sizes and shapes.
3. Arturo Fuente: A Dominican Republic cigar brand, well-regarded for its consistent quality, craftsmanship, and an extensive selection of cigars catering to various preferences.
4. Padrón: A Nicaraguan cigar brand, famous for its high-quality cigars, made from carefully aged tobacco and featuring rich, complex flavors.
5. Davidoff: A Swiss cigar brand, known for its luxurious cigars made from premium tobacco sourced from various countries, including the Dominican Republic, Nicaragua, and Honduras.
6. Rocky Patel: An American cigar brand, recognized for its diverse portfolio of cigars, made from tobaccos sourced from around the world and appealing to a wide range of cigar enthusiasts

OR Explain the care, storage and service procedure of cigarettes and cigars.

Proper care, storage, and service procedures for cigarettes and cigars are essential to maintain their quality, flavor, and freshness. The following guidelines can help ensure an optimal smoking experience for both cigarettes and cigars:

Care and Storage

1. Humidity: Cigars should be stored in a humidor, a specially designed container that maintains a consistent humidity level (typically between 65% and 72%). This helps prevent the cigars from drying out or becoming too moist. In contrast, cigarettes should be stored in a cool, dry place away from direct sunlight, as excessive humidity can make the tobacco damp and negatively impact the smoking experience.
2. Temperature: Cigars should be stored at a stable temperature, ideally between 65°F and 70°F (18°C and 21°C), to prevent mold growth and tobacco beetle infestations. Cigarettes should also be stored in a cool environment, as high temperatures can cause the tobacco to dry out and affect the flavor.
3. Air Circulation: Both cigars and cigarettes should be stored in a well-ventilated area to prevent stale odors from developing. In the case of cigars, periodic rotation within the humidor can help ensure even air circulation and maintain consistent humidity levels.
4. Separation: Different types of cigars should be stored separately to prevent their flavors from mingling. Cigarettes should also be stored away from strong odors, as they can absorb these smells and affect the taste of the tobacco.

Service Procedure

1. Presentation: When serving cigars or cigarettes, present them in their original packaging or a designated container, such as a cigar box or cigarette case, to maintain their appearance and protect them from damage.
2. Cutting: For cigars, provide a high-quality cigar cutter for the guest to cut the cap. Ensure the cutter is clean and sharp to create a clean, even cut and prevent damage to the cigar.
3. Lighting: Offer matches or a butane lighter to light the cigar or cigarette. Avoid using petrol-based lighters, as they can impart an unpleasant taste to the tobacco. Instruct the guest to toast the foot of the cigar (the open end) before lighting it, to ensure an even burn.
4. Ashtrays: Provide clean ashtrays for the guest to dispose of ashes and extinguish the cigar or cigarette when finished. The ashtray should be large enough to accommodate the size of the cigar and have a designated place to rest the cigar or cigarette when not in use.

By following these care, storage, and service procedures, you can ensure that your guests enjoy the best possible smoking experience with their cigars or cigarettes.

Q.8. Write the accompaniments of the following (any five):

Q.9. Discuss the different types of breakfast in detail alongwith their respective courses.

Breakfast is considered the most important meal of the day and varies significantly in different cultures and regions. Here are some of the popular types of breakfast along with their respective courses:

1. Continental Breakfast

A continental breakfast is a light meal, commonly served in European countries, consisting of hot beverages, bread, and pastries, with some accompaniments.

• Hot Beverages: Coffee, tea, or hot chocolate
• Bread and Pastries: Croissants, rolls, toast, or Danish pastries
• Spreads: Butter, jams, marmalade, or honey
• Cold Cuts and Cheese (optional): Ham, salami, or cheese slices

2. English Breakfast

A full English breakfast is a hearty meal popular in the United Kingdom, known for its combination of savory and filling dishes.

• Hot Beverages: Tea or coffee
• Fruit Juice: Orange juice or apple juice
• Cereals: Cornflakes, muesli, or porridge
• Cooked Items: Eggs (fried, scrambled, or poached), bacon, sausages, black pudding, grilled tomatoes, mushrooms, and baked beans
• Bread: Toast, fried bread, or buttered bread
• Accompaniments: Ketchup, HP sauce, or Worcestershire sauce

3. American Breakfast

An American breakfast is a substantial meal with a variety of sweet and savory items commonly found in the United States.

• Hot Beverages: Coffee or tea
• Fruit Juice: Orange juice, apple juice, or grapefruit juice
• Cereals: Cornflakes, oatmeal, or granola
• Cooked Items: Eggs (any style), bacon, sausages, hash browns, and pancakes or waffles with syrup
• Bread: Toast, bagels, or muffins
• Fruits: Fresh fruit salad or sliced fruits

4. Indian Breakfast

Indian breakfasts differ significantly from region to region, but they often include a combination of savory dishes, bread, and sweets.

• Hot Beverages: Tea (chai) or coffee
• Savory Dishes: Idli, dosa, poha, upma, vada, or chole bhature
• Bread: Paratha, puri, or chapati
• Sweets: Jalebi, halwa, or kheer
• Accompaniments: Chutneys, sambar, yogurt, or pickles

5. Mediterranean Breakfast

A Mediterranean breakfast typically features fresh and healthy ingredients, including fruits, vegetables, and dairy products.

• Hot Beverages: Coffee or tea
• Bread and Pastries: Pita, simit, or other regional bread
• Spreads: Olive oil, tahini, or honey
• Fresh Vegetables: Sliced tomatoes, cucumbers, olives, or peppers
• Dairy: Yogurt, feta cheese, or labneh
• Nuts and Dried Fruits: Almonds, walnuts, or dates

These are just a few examples of the diverse types of breakfast enjoyed around the world, with each culture offering its unique combination of flavors and dishes.

Q.10. Match the following: