Q.1. Why kitchen stewarding is also called the backbone of restaurant operations? What are the challenges kitchen stewarding department encounters on a day-to-day basis? (6+4=10) Kitchen Stewarding is one of the most important support departments of the F&B...
Q.1. Discuss factors for planning staff requirements. Write a job description of the banquet manager. (5+5=10) Factors for planning staff requirements The amount of work is considered so that overstaffing or understaffing doesn’t take place. The budget is taken into...
Q.1. Elucidate essential factors you will keep in mind while planning the layout of a first-class restaurant. (10) Cost/ funds in Hand:- It means how much expenses are required or available for the making, renovation, or for operating the establishment. The cost...
Q.1. Draw an organization chart of the banquet department of a five-star hotel. Enlist duties and responsibilities of the banquet manager. (5+5=10) Duties And Responsibilities of a banquet manager: Achievement of budgeted food sales, beverage sales, and labor costs....
Q.1. Discuss the factors to be kept in mind while planning a menu. Type of establishment: Consider the type of food service establishment, such as a fine dining restaurant, casual eatery, or catering business, to determine the appropriate menu style and offerings....
Q.1. Study the following case carefully and answer: Rahul and Simran decided on their ‘big day’ that they wanted to have a wedding reception that everyone would remember. They had decided on a “Treasure Island” theme for the reception and wanted their menu to reflect...
Q.1. Define gueridon. Discuss its advantages and disadvantages. Gueridon: Gueridon is a type of tableside service in restaurants, where dishes are prepared, finished, or assembled in front of guests using a mobile trolley, also known as a gueridon trolley. This style...