5th Sem F & B Operations Notes

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