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;...
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...
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...
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...
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...
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...
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...
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...
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...
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)...
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...
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...
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...
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...
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,...
Banquet organization structure Banquet manager. Banquet Sales Coordinator Banquet Secretary Banquet Supervisor Banquet Sommelier Waiters Waiters Casual...
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...
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,...
Calculating Quantities of Equipment Required One of the major purchases for any establishment is equipment. This may consist of heavy-duty or light- duty equipment such as cutlery, crockery, and glassware. Great care must be taken when deciding stock levels because a...
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...
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...
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...
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...
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...
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...
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...