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5th Sem F & B Operations Notes

Syllabus BHM312 (T)

01 Planning & Operating Various F&B Outlet

  1. Physical layout of functional and ancillary areas
  2. Objective of a good layout
  3. Steps in planning
  4. Factors to be considered while planning
  5. Calculating space requirement
  6. Various set ups for seating
  7. Planning staff requirement
  8. Menu planning
  9. Constraints of menu planning
  10. Selecting and planning of heavy duty and light equipment
  11. Requirement of quantities of equipment required like crockery, Glassware, Cutlery – steel or silver etc.
  12. Suppliers & manufacturers
  13. Approximate cost
  14. Planning Décor, furnishing fixture etc.

02 Function Catering

Banquets

  1. History
  2. Types
  3. Organisation of Banquet department
  4. Duties & responsibilities
  5. Sales
  6. Booking procedure
  7. Banquet menus

Banquet Protocol

  1. Space Area requirement
  2. Table plans/arrangement
  3. Misc-en-place
  4. Service
  5. Toast & Toast procedures

Informal Banquet

  1. Réception
  2. Cocktail parties
  3. Convention
  4. Seminar
  5. Exhibition
  6. Fashion shows
  7. Trade Fair
  8. Wedding
  9. Outdoor catering

03 Function Catering Buffets

  1. Introduction
  2. Factors to plan buffets
  3. Area requirement
  4. Planning and organisation
  5. Sequence of food
  6. Menu planning
  7. Types of Buffet
  8. Display
  9. Sit down
  10. Fork, Finger, Cold Buffet
  11. Breakfast Buffets
  12. Equipment
  13. Supplies
  14. Check list

04 Gueridon Service

  1. History of gueridon
  2. Definition
  3. General consideration of operations
  4. Advantages & Dis-advantages
  5. Types of trolleys
  6. Factor to create impulse, Buying – Trolley, open kitchen
  7. Gueridon equipment
  8. Gueridon ingredients

05 Kitchen Stewarding  

  1. Importance
  2. Opportunities in kitchen stewarding
  3. Record maintaining
  4. Machine used for cleaning and polishing
  5. Inventory

Syllabus with topics linked

Syllabus BHM312 (T)

01 Planning & Operating Various F&B Outlet

  1. Physical layout of functional and ancillary areas
  2. Objective of a good layout
  3. Steps in planning
  4. Factors to be considered while planning
  5. Calculating space requirement
  6. Various set ups for seating
  7. Planning staff requirement
  8. Menu planning
  9. Constraints of menu planning
  10. Selecting and planning of heavy duty and light equipment
  11. Requirement of quantities of equipment required like crockery, Glassware, Cutlery – steel or silver etc.
  12. Suppliers & manufacturers
  13. Approximate cost
  14. Planning Décor, furnishing fixture etc.

02 Function Catering

Banquets

  1. History
  2. Types
  3. Organisation of Banquet department
  4. Duties & responsibilities
  5. Sales
  6. Booking procedure
  7. Banquet menus

Banquet Protocol

  1. Space Area requirement
  2. Table plans/arrangement
  3. Misc-en-place
  4. Service
  5. Toast & Toast procedures

Informal Banquet

  1. Réception
  2. Cocktail parties
  3. Convention
  4. Seminar
  5. Exhibition
  6. Fashion shows
  7. Trade Fair
  8. Wedding
  9. Outdoor catering

03 Function Catering Buffets

  1. Introduction
  2. Factors to plan buffets
  3. Area requirement
  4. Planning and organisation
  5. Sequence of food
  6. Menu planning
  7. Types of Buffet
  8. Display
  9. Sit down
  10. Fork, Finger, Cold Buffet
  11. Breakfast Buffets
  12. Equipment
  13. Supplies
  14. Check list

04 Gueridon Service

  1. History of gueridon
  2. Definition
  3. General consideration of operations
  4. Advantages & Dis-advantages
  5. Types of trolleys
  6. Factor to create impulse, Buying – Trolley, open kitchen
  7. Gueridon equipment
  8. Gueridon ingredients

05 Kitchen Stewarding  

  1. Importance
  2. Opportunities in kitchen stewarding
  3. Record maintaining
  4. Machine used for cleaning and polishing
  5. Inventory
Objectives of a Good Layout

Objectives of a Good Layout

Objectives of a Good Layout:- The planning of spaces for serving food should be aimed at achieving:- 1. Smooth flow work 2. Prompt & efficient service 3. Effective utilization of space 4. Minimum Investment 5. Profit maximization 6. Less staff movement 7. Ease of...

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Steps in Planning Various F&B Outlets

Steps in Planning Various F&B Outlets

Planning various F & B outlets mainly involves seven steps are as under: Prepare a prospectus or program guide The Prospectus must include Title of the project Reason and need for the project Goals and objectives of the project Policy guidelines of the project...

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Factors Affecting Restaurant Planning and Designing

Factors Affecting Restaurant Planning and Designing

Factors Affecting Restaurant Planning and Designing Internal Factors i) space available ii) budget (initial & ongoing) iii) no. of cover iv) target market v) type of service External Factors i) market trend ii) designer iii) psychological effect on guest iv)...

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Planning staff Requirement

Planning staff Requirement

Planning the staff requirement is a crucial aspect of managing any food and beverage outlet. It involves understanding the restaurant's layout, the menu, and the guest capacity. In this blog, we will discuss the factors to consider when planning the staff requirement...

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Selecting and planning of light & Heavy Equipments

Selecting and planning of light & Heavy Equipments

SELECTION AND PLANNING OF EQUIPMENT The equipment used in food and beverage outlets can be categorized into ‘heavy-duty’ and ‘light-duty’ equipment. As the name refers, the heavy-duty equipment is too heavy to move and shift. Working tables, refrigerators, bain-marie,...

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Planning Decor, Furnishing Fixture etc.

Planning Decor, Furnishing Fixture etc.

PLANNING THE INTERIORS OF AN OUTLET The total dining experience comprises not only food and beverage served but also the atmosphere created. Ambiance or interiors of a restaurant play a major role in attracting and keeping the business. The major elements of interiors...

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FUNCTION CATERING BUFFETS

FUNCTION CATERING BUFFETS

BUFFET   The word buffet is French in origin and represents a sideboard/refreshment table. The colloquial term in English means self-service from a side table. Buffet may also be defined as a type of food service where guests pay a set amount and select from a...

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Organisation of Banquet Department

Organisation of Banquet Department

Banquet organization structure            Banquet manager. Banquet Sales Coordinator            Banquet Secretary   Banquet Supervisor                         Banquet Sommelier   Waiters                                               Waiters  Casual...

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Staff Duties and Responsibilities

Staff Duties and Responsibilities

STAFF DUTIES AND RESPONSIBILITY   Banquet Manager : (a)   Banquet Manager is responsible for approving all the booking after fixing up the rates. (b)   He is incharge in deciding upon discounts and additional services. (c)    He supervises function in terms of...

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Banquet Booking procedure

Banquet Booking procedure

Banquet Booking Procedure Banquet Booking There are three documents to make banquet bookings. These are The function book The function book is a control register maintained in the banquet office. It records days and times and nature of events in various function...

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Banquet Menu

Banquet Menu

Banquet Menu The Banquet Sales coordinator coordinates with the Chef to prepare a choice of two table d’hôte menus or give suggestions for a buffet. This makes it convenient for the customer who is always looking for suggestions, and the chef who plans meals keeping...

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Space Area Allocation in Banquet

Space Area Allocation in Banquet

SPACE AREA CALCULATION Here is an example of a banquet seating plan for 350guests.31 guests on the top table. SOME CONSTANTS Size of the table: 6 Feet X 3 feet and 3Feet X 3 feet Size of the Banquet cover: 27 inches X 15 inches The working aisle (space) between two...

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Banquet Table Plans/Arrangement

Banquet Table Plans/Arrangement

Typical Banquet Setup styles Classroom/Seminar-style for Business Events PR Functions (Press release, Fashion, Dealer’s Meeting, Seminars, Exhibitions) Conferences (Political, Trade Union, National Sales, International, etc) Internal or External Briefings...

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Guéridon Service

Guéridon Service

Introduction: The definition of the term guéridon is a movable service or trolley from which food be carved, filtered, flambéed or prepared and served. It is, in other words, a movable sideboard which can give, sufficient equipment for the immediate operation in hand;...

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Misc-en-place in Banquet

Misc-en-place in Banquet

Mis-En-Place All cutlery should be on the table arranged neatly for the number of courses to be served. Fruit knives and for K are not kept but placed on the sideboards. A various wine glass is kept. Water goblets are placed (liqueur & cordial glasses are never...

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Services in Banquet

Services in Banquet

Banquet service  Traditionally banquet services are of two types-buffet and sit-down. In the buffet-style, guest serves themselves from a food display table. They stand or sit at tables preset with cutlery, glassware, linen. An alternative to this style is just chairs...

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Toast & Toast Procedures

Toast & Toast Procedures

STATE BANQUET PROCEDURE Toast Master -  toastmaster is typically charged with the organization of the event, arranging the order of speakers, introducing one or more of the speakers, and keeping the event on the schedule. Such meetings typically include civic events,...

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Informal Banquet

Informal Banquet

 Informal Banquet In this, no set plan of seating is followed. Apart from this no. formality is expected from the guest side in terms of maintaining the protocols. The best. examples are the marriage parties, birthday bash, launch parties, etc. In an informal...

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Advantages and Disadvantages of Gueridon

Advantages and Disadvantages of Gueridon

ADVANTAGES AND LIMITATIONS OF GUERIDON SERVICE Gueridon service has its own advantages and limitations. Advantages The advantages as follows: Highly personalized service. The wait staff prepares or carves the dish and serves the guest personally. High level of...

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Types of trolleys

Types of trolleys

Types of trolleys There are many types of trolleys used in the restaurants practicing gueridon service. The design, equipment required, and layout of the trolley depend on its function. The design of a flambe' trolley is different from the liqueur trolley. A wide...

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KITCHEN STEWARDING (IMPORTANCE)

KITCHEN STEWARDING (IMPORTANCE)

IMPORTANCE   This is one of the most important support departments of the F&B department. Kitchen stewarding contributes to the successful operation of the Food production and service department. It performs the following functions: •Washing kitchen pots and...

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Opportunities in Kitchen Stewarding

Opportunities in Kitchen Stewarding

Opportunities of kitchen stewarding Responsibilities of the manager: 1. Recruiting and training the kst staff. 2. Preparing the duty roster 3. Supervising the work of the staff 4. Ensuring the continuous supply of the well maintained, cleaned and polished pans and...

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Record maintaining in Kitchen Stewarding

Record maintaining in Kitchen Stewarding

Records Maintained: The different registers and records maintained in this department are: 1. Log Book – to maintain daily information of the department 2. Duty Roster Chart – to distribute the manpower efficiently and mentioning off days. 3. F&B Inventory...

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Machine used for cleaning and polishing

Machine used for cleaning and polishing

MACHINES USED FOR CLEANING AND POLISHING:   1. Dishwashers: there are 3 types of dishwashers on the basis of the use A. Glass washers: used primarily used in bars for there is a frequent use of the glassware and the same glass cannot be used to serve cocktails...

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INVENTORY

INVENTORY

INVENTORY Kitchen steward plays a very major role in the restaurant industry. You are, so to speak, the backbone of the industry, and without the kitchen stewards, the restaurant industry will have a hard time functioning right. However, to provide an excellent...

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