Adv. Food & Beverage Operations| Solved Papers | 2019-2020| 5th Sem B.Sc HHA

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 of service often includes flambéing, carving, or plating dishes directly at the guests’ table.

Advantages

1. Personalized Experience: Gueridon service allows guests to enjoy a unique and personalized dining experience, tailored to their preferences.
2. Entertainment Value: The theatrical aspect of preparing dishes tableside can be engaging and entertaining for guests, enhancing their overall dining experience.
3. Freshness and Quality: Preparing dishes right in front of the guests ensures that the food is served at its freshest and highest quality.
4. Interactivity: Gueridon service encourages interaction between guests and the service staff, fostering a more relaxed and sociable atmosphere.
5. Upselling Opportunities: The personalized nature of gueridon service can present opportunities for upselling, as guests may be more inclined to try additional dishes or premium ingredients when they can witness their preparation.

Disadvantages

1. Higher Costs: Gueridon service requires skilled and well-trained staff, specialized equipment, and potentially more expensive ingredients, leading to higher operational costs.
2. Space Requirements: The need for mobile trolleys and adequate space to maneuver around tables can limit the number of guests a restaurant can accommodate, potentially impacting overall revenue.
3. Potential Safety Hazards: The use of open flames, sharp knives, and other tools at the table can pose safety risks if not handled carefully by well-trained staff.
4. Inconsistency: Preparing dishes tableside can lead to variations in presentation, portion sizes, and quality, which may affect the perceived value and overall guest satisfaction.
5. Slower Service: Gueridon service can be more time-consuming than traditional kitchen-prepared dishes, potentially leading to slower service and longer waiting times for guests.

OR Give standard recipe of the following:

Banana au Rhum

Ingredients

• 4 ripe bananas
• 4 tablespoons unsalted butter
• 4 tablespoons brown sugar
• 4 tablespoons dark rum
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Vanilla ice cream or whipped cream for serving (optional)

Instructions

1. Peel the bananas and cut them in half lengthwise.
2. In a large frying pan, melt the butter over medium heat.
3. Add the brown sugar and stir to dissolve.
4. Place the bananas in the pan, cut side down, and cook for 2-3 minutes or until they begin to caramelize.
5. Carefully turn the bananas over and cook for another 2-3 minutes.
6. In a small bowl, mix the rum, cinnamon, and vanilla extract.
7. Slowly pour the rum mixture over the bananas.
8. If desired, flambé the dish by igniting the rum with a long match or lighter (be cautious when doing this step).
9. Cook for an additional 1-2 minutes, basting the bananas with the sauce, until the alcohol has evaporated.
10. Serve the bananas immediately, topped with the sauce from the pan and a side of vanilla ice cream or whipped cream, if desired.

Crêpes Suzette

Ingredients

For the Crêpes:

• 1 cup all-purpose flour
• 2 eggs
• 1 1/4 cups milk
• 1/4 teaspoon salt
• 2 tablespoons melted butter

For the Suzette Sauce:

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• Zest of 1 orange
• 1/2 cup fresh orange juice
• 1/4 cup Grand Marnier or Cointreau

Instructions

1. Make the crêpes: In a blender or mixing bowl, combine the flour, eggs, milk, salt, and melted butter. Blend or whisk until smooth. Allow the batter to rest for at least 30 minutes or up to 2 hours in the refrigerator.
2. Heat a non-stick skillet or crêpe pan over medium heat. Lightly grease the pan and pour about 1/4 cup of batter, swirling the pan to evenly coat the bottom. Cook until the edges begin to lift and turn golden, about 1-2 minutes. Carefully flip the crêpe and cook for an additional 30 seconds to 1 minute. Repeat with the remaining batter and set the cooked crêpes aside.
3. Prepare the Suzette Sauce: In a large frying pan, melt the butter over medium heat. Add the sugar and stir until dissolved. Stir in the orange zest and orange juice, cooking until the sauce thickens slightly.
4. Assemble and serve: Fold each crêpe into quarters and arrange them in the pan with the Suzette Sauce, overlapping slightly. Warm the crêpes in the sauce for 1-2 minutes, spooning the sauce over the crêpes.
5. Carefully pour the Grand Marnier or Cointreau over the crêpes. If desired, flambé the dish by igniting the liqueur with a long match or lighter (be cautious when doing this step). Cook for an additional 1-2 minutes until the alcohol has evaporated.
6. Serve the crêpes immediately, topped with the Suzette Sauce.

Q.2. List the factors to be kept in mind while planning a restaurant.

1. Concept and Theme: Determine the overall style, atmosphere, and type of cuisine that the restaurant will offer, ensuring it aligns with the target market’s preferences and the local competition.
2. Location: Choose a location that is easily accessible, visible, and in an area with a demand for your restaurant concept. Consider factors such as foot traffic, parking availability, and nearby businesses.
3. Menu Development: Design a menu that reflects the restaurant’s concept, incorporates high-quality ingredients, and offers a balance of dishes with varying price points and dietary options.
4. Layout and Design: Create a functional and visually appealing layout that maximizes seating capacity, ensures efficient workflow for staff, and enhances the overall guest experience.
5. Operational Plan: Establish standard operating procedures, including hours of operation, employee roles and responsibilities, inventory management, and food safety protocols.
6. Staffing: Hire skilled, professional staff for key roles, such as chefs, servers, and management, and provide ongoing training and development opportunities.
7. Marketing and Promotion: Develop a comprehensive marketing plan to build brand awareness, attract customers, and maintain a loyal clientele. This may include social media, print advertising, public relations, and special events.
8. Budget and Financial Planning: Create a detailed budget that outlines startup costs, ongoing operational expenses, and projected revenues. Monitor financial performance regularly and make adjustments as necessary to ensure profitability.
9. Legal and Regulatory Compliance: Obtain all necessary permits, licenses, and insurance policies, and adhere to local health, safety, and zoning regulations.
10. Customer Service: Prioritize exceptional customer service, focusing on creating a welcoming atmosphere, addressing guest needs promptly, and soliciting feedback to continually improve the dining experience.
11. Sustainability and Environmental Considerations: Implement eco-friendly practices, such as energy-efficient equipment, waste reduction measures, and sourcing from local, sustainable suppliers whenever possible.
12. Adaptability and Growth: Remain open to change and adapt to evolving industry trends, customer preferences, and market conditions, in order to continually improve and grow the business.

Q.3. What do you understand by the term menu planning? State the objectives of menu planning.

Menu Planning: Menu planning refers to the process of designing and organizing a collection of dishes, beverages, and other food items that will be offered at a restaurant or food establishment. It involves carefully considering factors such as the target audience, cuisine style, ingredients availability, cost, and operational capabilities to create a balanced and appealing selection of offerings.

Objectives of Menu Planning:

1. Meet Customer Expectations: Design a menu that appeals to the preferences and tastes of the target market, ensuring customer satisfaction and repeat business.
2. Reflect Restaurant Concept: Ensure that the menu aligns with the restaurant’s theme, ambiance, and overall brand identity, creating a cohesive dining experience.
3. Maximize Profitability: Optimize menu offerings and pricing to achieve a balance between food costs and profit margins, while also delivering value to the customers.
4. Efficient Use of Resources: Plan a menu that makes efficient use of available ingredients, equipment, and staff resources, minimizing waste and ensuring a smooth operation.
5. Offer Variety and Balance: Provide a diverse selection of dishes, incorporating different flavors, textures, and ingredients to cater to a wide range of dietary preferences and restrictions.
6. Seasonality and Sustainability: Incorporate seasonal and locally-sourced ingredients whenever possible to ensure freshness, support local producers, and reduce the environmental impact of the menu.
7. Promote Nutritional Value: Consider the nutritional content of the dishes and strive to offer healthy and balanced options for health-conscious customers.
8. Ease of Preparation and Execution: Design a menu that can be consistently prepared and executed by the kitchen staff, ensuring quality and efficiency during service.
9. Adaptability and Flexibility: Create a menu that can be easily updated or adjusted in response to changing customer preferences, ingredient availability, or industry trends.
10. Marketing and Promotion: Design a menu that serves as an effective marketing tool, highlighting signature dishes, promoting special offers, and enhancing the overall appeal of the restaurant to potential customers.

OR What are the constraints faced while planning menu for a speciality restaurant?

1. Ingredient Availability: Specialty restaurants often rely on specific, high-quality ingredients that may be seasonal, difficult to source, or subject to fluctuating prices, which can impact menu options and consistency.
2. Cuisine and Theme Limitations: A specialty restaurant’s focus on a particular cuisine or theme may limit menu variety and potentially exclude certain customer preferences or dietary restrictions.
3. Skilled Staff: Specialty restaurants often require chefs and staff with specific skills, experience, or expertise in the chosen cuisine, making it more challenging to find and retain qualified employees.
4. Customer Expectations: Patrons of specialty restaurants often have higher expectations in terms of authenticity, quality, and presentation, which can be challenging to consistently meet and exceed.
5. Pricing and Profitability: Specialty ingredients or techniques may result in higher food costs, necessitating higher menu prices, which could impact the restaurant’s appeal to a broader audience and affect profitability.
6. Competition: If there are other specialty restaurants in the area offering similar cuisine or themes, the competition may be intense, making it crucial to differentiate the menu and overall dining experience.
7. Cultural Sensitivities: When dealing with a specific cuisine, especially one tied to a particular culture or region, it is essential to be mindful of potential cultural sensitivities and ensure that dishes are prepared and presented with respect and authenticity.
8. Equipment and Space Requirements: Some specialty cuisines or techniques may require specific equipment, kitchen layouts, or dining spaces, which can affect the overall restaurant design, layout, and investment costs.
9. Menu Adaptability: As specialty restaurants often focus on a specific type of cuisine or theme, the menu may be less adaptable to changing trends, customer preferences, or ingredient availability.
10. Marketing Challenges: Promoting a specialty restaurant may require targeted marketing efforts to reach the appropriate audience, educate potential customers about the cuisine or concept, and create a compelling value proposition.

Q.4. Draw an organization chart of a banquet department of a five-star hotel. List the duties and responsibilities of a banquet manager.

Duties and Responsibilities of a Banquet Manager:

1. Planning and Coordination: Work closely with clients to plan and coordinate banquet events, ensuring that all details are discussed and agreed upon, including menus, room setup, and any special requests.
2. Staff Management: Hire, train, and supervise banquet staff, including captains, supervisors, servers, and support staff, to ensure efficient and professional service during events.
3. Budget Management: Develop and manage budgets for banquet events, monitoring expenses and revenues to ensure profitability and client satisfaction.
4. Menu Development: Collaborate with the culinary team to create customized menus that meet client requirements and align with the hotel’s standards and capabilities.
5. Event Execution: Oversee the setup, service, and breakdown of banquet events, ensuring that all aspects run smoothly and according to plan.
6. Quality Control: Monitor the quality of food, service, and overall guest experience during events, addressing any issues or concerns that may arise.
7. Communication: Act as the primary point of contact between the banquet department and other hotel departments, such as sales, marketing, culinary, and housekeeping, to ensure seamless coordination and execution of events.
8. Inventory Management: Manage the inventory of banquet equipment, supplies, and linens, ensuring adequate stock levels and proper maintenance.
9. Compliance: Ensure that all banquet operations adhere to local health, safety, and sanitation regulations, as well as hotel policies and procedures.
10. Reporting: Prepare regular reports on banquet department performance, including revenues, expenses, and customer feedback, for review by hotel management.

Q.5. What is banquet function kit? Develop a function kit for banquet department of a five-star hotel.

Banquet Function Kit: A banquet function kit is a comprehensive collection of documents and resources used by the banquet department of a hotel to plan, organize, and execute events. The function kit typically includes information on available event spaces, menus, pricing, equipment, and services, as well as policies and procedures related to bookings, payments, and cancellations.

Function Kit for Banquet Department of a Five-Star Hotel:

1. Introduction: A brief overview of the hotel, its location, and unique features, as well as an introduction to the banquet department and its offerings.
2. Event Spaces: Detailed descriptions of the available event spaces, including capacities, dimensions, layouts, and any unique features or amenities.
3. Menu Options: A list of available menus for various types of events, such as breakfast, lunch, dinner, and receptions, including pricing and any customization options.
4. Beverage Packages: Information on available beverage packages, including alcoholic and non-alcoholic options, pricing, and any customization possibilities.
5. Audio-Visual Equipment: A list of available audio-visual equipment, including projectors, screens, microphones, and sound systems, along with rental fees and any related services.
6. Additional Services: Information on any additional services offered by the banquet department, such as floral arrangements, entertainment, transportation, or event planning assistance.
7. Policies and Procedures: An outline of the hotel’s policies and procedures related to banquet events, including booking requirements, deposits, cancellations, and any restrictions or limitations.
8. Room Setups: Visual examples of various room setups, such as theater, classroom, banquet, and reception styles, to help clients envision their event space.
9. Contact Information: Contact details for the banquet department, including phone numbers, email addresses, and the names of key personnel.
10. Reservation Forms and Contracts: Sample reservation forms and contracts for clients to review and complete when booking an event.
11. Testimonials and References: A collection of testimonials from past clients, as well as contact information for references, to demonstrate the quality of the banquet department’s services.

By providing a comprehensive function kit, a five-star hotel’s banquet department can effectively market its services, streamline the event planning process, and ensure consistent communication with clients.

OR Plan a formal sit down dinner for 110 guests with 15 guests on the head table. Calculate the space area required for the set-up of the same.

To plan a formal sit-down dinner for 110 guests, including 15 guests at the head table, we need to first determine the number of tables required and then calculate the space area needed for the setup.

1. Determine the number of tables required:

Assuming that each table accommodates 10 guests (excluding the head table), we need:

• 95 guests / 10 guests per table = 9.5 ≈ 10 tables

So, we need 10 regular tables for the remaining 95 guests and 1 head table for the 15 guests.

2. Calculate the space area required for the setup:

For a formal sit-down dinner, a general rule is to allocate 15 square feet per guest, which includes space for the table, chairs, and aisles.

• For the 95 guests at the regular tables: 95 guests * 15 sq. ft. per guest = 1,425 sq. ft.
• For the 15 guests at the head table: 15 guests * 15 sq. ft. per guest = 225 sq. ft.

Total space area required for the dinner setup:

1,425 sq. ft. (regular tables) + 225 sq. ft. (head table) = 1,650 sq. ft.

In conclusion, for a formal sit-down dinner with 110 guests, including a head table for 15 guests, a total space area of 1,650 square feet is required for the setup.

Q.6. Explain the buffet service with its advantages. What are the different types of buffet layouts?

Buffet Service: Buffet service is a self-service dining arrangement where guests select their food from a variety of dishes displayed on a buffet table. Guests serve themselves, allowing for greater flexibility in portion sizes and choice of dishes. This type of service is commonly used for large events, catering, and in restaurants where a diverse selection of food is offered.

Advantages of Buffet Service:

1. Variety: Buffet service offers a wide range of dishes, allowing guests to choose according to their preferences and dietary needs.
2. Efficiency: Buffet service is time-efficient, as multiple guests can serve themselves simultaneously, reducing wait times.
3. Cost-effectiveness: Buffet service often requires fewer service staff compared to other styles of service, reducing labor costs.
4. Social Interaction: Buffet service encourages guests to move around and interact with one another, creating a more relaxed and social atmosphere.
5. Customization: Guests can create their own plates, combining different dishes and portion sizes according to their tastes and preferences.
6. Easier Event Planning: Buffet service simplifies event planning by providing a variety of dishes that can cater to different tastes and dietary requirements.

Different Types of Buffet Layouts:

1. Straight Line: The most common buffet layout, where all dishes are arranged in a straight line on a long table, allowing guests to move along the table and serve themselves.
2. Island: An island layout consists of multiple buffet tables placed together in the center of the room, with each table offering a different selection of dishes. This layout allows guests to access the buffet from all sides.
3. U-Shaped: In a U-shaped layout, buffet tables are arranged to form a U shape, with guests serving themselves from the inside of the U. This layout is suitable for small to medium-sized events.
4. Horseshoe: Similar to the U-shaped layout, the horseshoe layout consists of buffet tables arranged in a horseshoe shape, with guests serving themselves from the inside. This layout provides more space for guests to move around and access the buffet.
5. Stations: In a stations layout, different types of dishes are arranged at separate tables or stations throughout the room. Guests can visit each station to serve themselves, creating a more interactive experience.

Each buffet layout has its own advantages, and the choice of layout depends on factors such as the size and shape of the venue, the number of guests, and the variety of dishes being served.

Q.7. Plan a menu for a buffet breakfast of a hotel in Delhi with tourists from Europe.

When planning a buffet breakfast for a hotel in Delhi with tourists from Europe, it’s essential to provide a variety of options to cater to different tastes and dietary preferences. The menu should include a mix of Indian and European dishes, as well as options for vegetarians and those with dietary restrictions.

Buffet Breakfast Menu

Cold Selections

1. Assorted Fresh Fruits: A selection of seasonal fruits, such as apples, oranges, bananas, grapes, and melons.
2. Yogurt: Plain and fruit-flavored yogurts.
3. Cereals: A variety of popular European cereals, such as cornflakes, muesli, and granola.
4. Milk and Non-Dairy Alternatives: Whole milk, skim milk, almond milk, and soy milk.
5. Breads and Pastries: A variety of freshly baked breads, such as croissants, Danish pastries, and baguettes, served with butter, jams, and honey.
6. Cold Cuts and Cheese: An assortment of cold cuts, such as ham, salami, and turkey, along with a selection of cheeses, including cheddar, brie, and Swiss.

Hot Selections

1. Eggs: Made-to-order eggs, including fried, scrambled, omelets, and poached, with a choice of toppings, such as mushrooms, tomatoes, onions, cheese, and herbs.
2. Bacon and Sausages: Crispy bacon and grilled sausages.
3. Hash Browns: Golden, crispy hash browns.
4. Pancakes and Waffles: Served with maple syrup, whipped cream, and fresh berries.
5. Baked Beans: A classic European breakfast staple.
6. Aloo Paratha: Indian stuffed flatbread with a spiced potato filling, served with yogurt and pickles.
7. Chole Bhature: A popular North Indian dish, featuring spicy chickpeas served with deep-fried bread.
8. Idli and Sambar: Steamed rice and lentil cakes served with a flavorful, tangy lentil soup.
9. Masala Dosa: Thin, crispy rice and lentil crepes filled with a spiced potato mixture, served with coconut chutney and sambar.
10. Upma: A savory South Indian breakfast dish made from semolina, vegetables, and spices.

Beverages

1. Tea: A selection of Indian and European teas, including masala chai, Earl Grey, and herbal infusions.
2. Coffee: Freshly brewed coffee, including espresso, cappuccino, and latte.
3. Juices: Freshly squeezed orange juice and a variety of fruit juices, such as apple, grape, and pineapple.

By offering a diverse menu that combines both Indian and European dishes, the buffet breakfast will cater to the preferences of European tourists while also providing them with the opportunity to experience some traditional Indian flavors.

Q.8. Write short notes on any two:

(a) Function Prospectus

A function prospectus is a comprehensive document that outlines all the important details of an event or function, such as the date, time, venue, expected number of attendees, and menu options. It serves as a guide for both the event planners and the service staff, ensuring that everyone is well-informed about the requirements and expectations of the event. The function prospectus typically includes information about the seating arrangements, entertainment, audio-visual requirements, and any special requests or accommodations for guests. By providing a clear and detailed overview of the event, the function prospectus helps ensure that all aspects of the function are properly coordinated and executed, resulting in a successful event.

(b) Kitchen Stewarding

Kitchen stewarding refers to the management of the back-of-house operations in a restaurant or catering establishment, with the primary responsibility of maintaining a clean, organized, and efficient kitchen. The kitchen stewarding team plays a crucial role in ensuring that the kitchen is hygienic, safe, and fully functional, allowing chefs and cooks to focus on preparing and serving high-quality dishes. Duties of kitchen stewards include cleaning and sanitizing kitchen equipment, utensils, and surfaces, handling and storing food supplies, washing dishes, managing waste disposal, and maintaining cleanliness in storage areas. In larger establishments, the kitchen stewarding team may also be responsible for inventory management and coordinating with suppliers to ensure that the kitchen is well-stocked with the necessary ingredients and supplies.

(c) Toast Procedure of a State Banquet

The toast procedure of a state banquet is a formal and structured sequence of events that typically includes speeches, toasts, and other ceremonial activities. The purpose of the toast procedure is to honor distinguished guests, celebrate special occasions, and foster goodwill between nations or organizations. The toast procedure usually follows a strict protocol, with specific roles assigned to key individuals, such as the host, guest of honor, and toastmaster.

The toastmaster plays a vital role in coordinating and directing the toast procedure. The following are the general steps in a toast procedure:

1. Introduction: The toastmaster introduces the host and any other key individuals in attendance.
2. Opening Remarks: The host delivers an opening speech, welcoming the guests and setting the tone for the event.
3. Speeches: Designated speakers, typically including the host and the guest of honor, deliver speeches that may include anecdotes, stories, or expressions of gratitude and appreciation.
4. Toasts: Following the speeches, the toastmaster invites the attendees to raise their glasses and participate in a series of toasts. These toasts may be in honor of the guest of honor, the host nation or organization, or any other relevant theme.
5. Response: The guest of honor or a designated representative may deliver a speech in response to the toasts, expressing appreciation and reciprocating the sentiments expressed by the host.
6. Closing Remarks: The toastmaster concludes the toast procedure, thanking the speakers and guests for their participation and inviting everyone to enjoy the remainder of the banquet.

The toast procedure in a state banquet is an important aspect of diplomatic and social events, serving to solidify relationships, show respect, and celebrate shared values and accomplishments.

Q.9. Answer in brief (any five):

(a) Impulse Buying: Impulse buying refers to the unplanned and spontaneous purchase of items, often driven by emotions, desires, or attractive promotions. Impulse buying can be influenced by factors such as product placement, attractive packaging, and marketing strategies that appeal to emotions and create a sense of urgency.

(b) Smorgasbord: A smorgasbord is a Swedish-origin buffet-style meal that features a variety of cold and hot dishes, including meats, fish, cheeses, salads, and desserts. The term “smorgasbord” is often used more broadly to describe any extensive buffet that offers a diverse selection of dishes for guests to choose from.

(c) Toast Master: A toastmaster is a person who presides over formal events, such as banquets, ceremonies, or receptions. Their role is to ensure that the event runs smoothly by introducing speakers, coordinating toasts, and maintaining a sense of order and decorum. Toastmasters are skilled in public speaking and are knowledgeable about event protocols and etiquette.

(d) Task Rota: A task rota is a schedule that assigns specific tasks or responsibilities to individuals within a team, organization, or household. The purpose of a task rota is to distribute work evenly among team members, ensuring that all tasks are completed in a timely and efficient manner.

(e) Lectern: A lectern is a stand or podium used to support books, notes, or other materials for a speaker during a presentation, lecture, or ceremony. Lecterns often come equipped with a microphone and may have a built-in light to illuminate the speaker’s materials.

(f) Banquet Secretary: A banquet secretary is a professional responsible for coordinating and organizing banquet events within a hotel or catering establishment. Their duties include managing reservations, liaising with clients, creating event proposals, and ensuring that all event requirements are met. The banquet secretary works closely with other departments, such as the kitchen and service staff, to ensure a successful and well-executed event.

Q.10. Fill in the blanks:

(a) The standard size of a 6 cover rectangular table is __________.
(b) Distance between the two sprigs in a banquet set up is __________.
(c) Suggested area per guest for a sit down function is approximately ________ sq. feet.
(d) In a formal restaurant, one server would ideally serve __________ guests.
(e) Flambé was accidentally discovered by __________ in the restaurant called __________.
(f) A buffet arrangement with large rotating shelves with food and drink arranged is known as ____________.
(g) Department responsible for maintaining cleanliness, hygiene and inventory management of the kitchen and F&B service
back areas is __________.
(h) A round table for banquets with 5 feet diameter will comfortably seat _________ guests.
(i) Spirit used for flaming Crepe Suzette is __________.

(a) The standard size of a 6 cover rectangular table is 6 feet by 2.5 feet.
(b) Distance between the two sprigs in a banquet set up is 6 feet.
(c) Suggested area per guest for a sit down function is approximately 12 to 15 sq. feet.
(d) In a formal restaurant, one server would ideally serve 6 to 8 guests.
(e) Flambé was accidentally discovered by Henri Charpentier in the restaurant called Monte Carlo’s Café de Paris.
(f) A buffet arrangement with large rotating shelves with food and drink arranged is known as Lazy Susan.
(g) Department responsible for maintaining cleanliness, hygiene, and inventory management of the kitchen and F&B service back areas is kitchen stewarding.
(h) A round table for banquets with 5 feet diameter will comfortably seat 8 to 10 guests.
(i) Spirit used for flaming Crepe Suzette is Grand Marnier or Cointreau.