f&b nchmct sem-2 question paper solved year-2014/15

Q.1. Define menu. List factors to be considered for planning a good menu. Explain each factors in brief.                                    (10)

ANS: A menu is a list of food and beverages offered to customers and the prices shown as against each of the dish as mentioned. A menu may be à la carte – which presents a list of options from which customers choose – or table d'hôte, in which case a pre-established sequence of courses is offered. Menu helps to save time and make work more systematic and smooth. List factors to be considered for planning a good menu are-

1.     Operations hour: The team must consider policy on operation hours of the business while planning menu. If it is operating throughout the day from morning 7 to- night 11, then all dishes required during breakfast, mid- morning, lunch, evening snacks, dinner, and so on, should be included. If it is going to be operational only during lunch and dinner, then the menu should be planned accordingly. During lunch hour operations, guests expect quick service or business/executive lunch, which should be taken into account.

2.      . What to serve
The policy of the management may not permit the inclusion of beef, pork or any of the non- vegetarian dishes, genetically modified food, and so on. Dishes included in menu should be the framework of the establishment's policy.

3.     . Production process The type of production process the business is going to implement, such as traditional partie system centralized production, cook-chill, cook-freeze, and sous-vide, and so on, should be taken into account while planning the menu.

4.     . Use of convenience products Convenience products of many categories, from ones requiring some amount of final preparation in the kitchen to ready-to-eat forms, are available in the market. The team must consider policy on usage of convenience products.

5.      Style of service
Menu should be planned taking into account the style of service to be implemented. For example, buffet, silver, American, tray service, takeaway, and so on.

6.     . Type of menu
The type of menu to be implemented in operations should be borne in mind while planning the menu. The a la carte menu will offer extensive choice under each category and table d'hôte menu will have a set number of courses with a limited choice at a set price.

 

7.     Nutritional value

The planned menu should be rich in nutritional value. The menu should appeal the guest. The foods items mentioned should follow the government guidelines and safety measures.

8.     Courses of menu

Menu should contain all courses of menu according to the nature of organization, which creates the variation in dishes and attract more guest and the pricing should be accurate.

 or

What are different types of menu used in catering establishments? Explain each in brief.                                                                            (10)

ANS:  Mainly in hotel industry we follow two types of menu-

·       A LA CARTE

·       TABLE D’ HOTE

 

A LA CARTE- À la Carte menu The term à la carte may be translated as 'from the card'. This type of menu may be defined by the following points:

∙ It gives a full list of all the dishes that may be prepared by the establishment
∙ Each dish is priced separately
∙ A certain waiting time has to be allowed for many of the dishes.
∙ Some dishes are cooked to order.
This type of menu may be offered on its own in a first-class establishment, or in conjunction with a form of table d'hôte or carte du jour menu in a smaller catering establishment. The dishes may be changed according to season- oysters, melon, asparagus, game- but each item will remain individually priced.

TABLE D’ HOTE- Table d'hôte (table of the host)

The definition of table d'hôte menu is covered by the following points:
∙ The menu has fixed number of courses
∙ There is a limited choice within each course
∙ The selling price of the menu is fixed
∙ The dishes provided will all be ready at a set time

This type of menu may be offered by itself or in conjunction with an à la carte or carte du jour menu. It is the more popular and simpler form of menu, being easier to control and operate and giving less wastage of food. The set price of the table d'hôte menu is charged whether or not the full menu is consumed.

Q.2. In a tabular form list the courses of French classical menu with their English equivalents and give three examples of dishes from each course.                      (10)

 ANS:

 

 1. Hors-d'œuvre(appetizers) -calamari, bruschetta

 2. Potage (Soup)- Broth,  Chowder:

 3. Ouefs (Egg)- scrambled egg, sunny side up .
 4. Farineux (Rice and Pasta)- Risotto,  lasagna.                                                 

 5. Poisson (Fish) -Popcorn crusted  fish,  Fish cutlets.

 6. Entrée (entry of the 1^st meat course)- meatloaf, beef, steaks.

 7.releve(roasted meat of large animals) -roasted sirloin of beef, roasted leg of pork.                                                                                 
 8. Sorbet (it is rest course)-glass of chilled water, glass of champagne.

 9. Roti(roasted meat of small animals)- chicken, turkey
10. Légumes (Vegetables) – Pommes au four: - baked jacket potato, Champignons grilles : - grilled mushrooms.

 11. Salade (Salads)- Russian salad, beetroot salad.
 12. Buffet Froid (Cold Buffet)  - Roast chicken Caneton Roti, Roast Duck Galantine de   .         .             volaille:
  13. Entre-met-du-sucre(entry of Sweet dish) –cakes, baked products.
  14. Save roux (Savoury) – tit bits, cookies
  15. Fromage (Cheese) –  cheese, Cheddar
  16. Dessert (Fresh Fruit and nuts)- Tiramisu, Fruit jelly with Ice Cream,   or Custard
  17.  Boisson  (Beverages)- fruit juice, coffee.

Q.3. Explain the various types of food service found in hotels.                  (10)

ANS: Silver service  is a method of foodservice at the table, with waiter transferring food from a serving dish to the guest's plate, always from the left. It is performed by a waiter by using service forks and spoons from the diner's left. The utensils and plates are silver coated.

             American service – it is also known as pre-plated service. The items are cooked in the kitchen and portion by the chef in the kitchen. The dish is carried out by the waiter and service is done from the right side of the guest.

            Russian service- The historical form of service à la russe is a manner of dining that involves courses being brought to the table sequentially, and the food being portioned on the plate by servants before being given to the diner. It became the norm in very formal dining in the Western world over the 19th century. 

            English service – it is also known as platter to plate service. English service requires the food to be placed on large platters or in large bowls. These food portions are then delivered to the guest's table by waiters/servers. Once the host checks and approves the food the same is placed on the table. The guests then pass the food around the table and serve themselves.

            Gueridon service- it is the service done from the gueridon trolly to the guest table. And food items are prepared in front of the guest and served. It is quite expensive. Dishes typically served like this include Crepes Suzette, Caesar Salad, Cherries Jubilee, Banana Flambé and Steak Tartar.

            Buffet service – in this serving style the food is cooked and placed in the chefing dish on a counter displaying all the foods and guest choose the food according to his requirement from the chefing dish.

            In room dining service- in this the food is prepared and portion by the chef in the kitchen and carried by the waiter in the tray or trolly to the guest room . It is quite expensive because of the in room dining charges.

           Cafeteria style service- This type of service is generally used in Canteens, Industries, Staff Cafeterias etc. And Has limited or fixed menu. The pricing may or may not be at a subsidised rate. Entry to such cafeteria may be restricted to authorised people only .There is limited space with basic facilities .Clearance of the used plates and soon is done by the guest itself. Narrow tables with high tables are often placed to save space.

         Service from BAR- A Tall stool is placed on a counter so the guest may order and eat at the counter itself. A menu card is presented or the guests can choose the food directly from the display counter. In some restaurants, the available items are simply displayed on a blackboard or LCD monitor. Mainly it deal with the alcoholic beverage and government guide lines are followed.

         Food court style service- in this style the food items are displayed in the counter and choose by the guest . limited number of sitting arrangements are provided. And service is quick .

Q.4. With a flow chart, explain the triplicate checking system. Name three cash handling equipment found with a restaurant cashier.                                  (10)

ANS:

 TRIPLICATE CHECKING SYSTEM-This is a control system used in the majority of medium and large first-class establishments. As the name implies the food check consists of three copies.

• The first kitchen order ticket goes to kitchen and is received by aboyer who shouts the order to various sections for preparation of items and puts up spike in chronological order of table numbers. After the pickup of dishes kitchen order tickets are puts up in a kitchen order ticket box (locked) and taken out for making production and consumption sheet and later sent by the chef to food and beverage control department for comparative analysis.
• The second kitchen order ticket is given to restaurant cashier. He prepares the sales summary sheet on the basis of that. The guest bill is presented to guest for settlement either by cash or credit. The sales summary sheet is sent to front office clerk for making entry into various books like cash book, guest folio, city ledger etc. only kitchen order tickets and vouchers are sent to food and beverage control for comparative statements(records).
• The third kitchen order ticket is used by the steward for pickup purpose as well for preparing guest voucher. Abbreviations may be used when taking the order as long understood by everyone and not misinterpreted by the kitchen causing the wrong order to be put up, and therefore a delay in the service to the guest.

Q.5. Draw the format of a KOT and a bill.                                            (5+5)

ANS: KOT-

                    

 

 

 

BILL-

 

OR

5. List and describe any five special checks used in restaurants.

ANS:   1.TRIPLICATE CHECKING METHOD

 This system is traditional and time tested and very efficient and still is vogue. As the name implies, the food check has 3 copies. Each copy has same serial number on them, and be off different color for easy identification and demarcation. Once the order is recorded on the KOT, the first copy of the record/ KOT is given to the kitchen/ aboyer . second copy goes to the cashier of the restaurant for billing, and the final copy goes to the waiter for checking picked up orders from the kitchen.

2.DUPLICATE CHECKING METHOD

This kind of checking method is used in small hotels, Cafés, and popular restaurants. As the name implies the KOT book has 2 copies. The first copy is sent to the kitchen on the basis of which the order is prepared. When the waiter picks up the order, the first copy is dropped in to the control box for auditing by the control department. And the second copy of the KOT is kept with the waiter and when guest request for bill waiter goes to the cashier and sum all the amount in 2^nd KOT and give it to the guest.

3. SINGLE ORDER SHEET

This system is used in cafés, quick turn over restaurants, departmental stores, and taken away establishments; usually the menu is very limited with little or no choice. Many organizations following this system may have order sheet printed with the menu, after taking the order from the guests, the waiter writes it on KOT and calls for the order verbally over the hot plate. When the guest requests for the bill the waiter prices the order sheet and hand over to them as a bill. While leaving the restaurants, the guest submits the bill to the cashier and pays the amount. The cashier retains the bill for control purpose.

 

4.SERVICE WITH ORDER

This system of ordering is used in fast food joints, taken away, cafeterias, etc. Here the menu offered in the establishment is displayed in wall mounted boards. The guests choose what they want to eat and then order that. The person at the cash counter make the bill collects the cash, stamp the “bill received” and hand it over to the guest. The guest goes to respective food counter and collects the dishes against the bill. After delivering the order the person at the food counter stamps the bill “delivered” and hand it over to the guest.

 

5.COMPUTERIZED ORDER TAKING

In today’s food service operations, computer has become an integral part and is used in every sphere of operations. Computerized pre-check systems are extensively used in food and beverage control. It generates bills quickly without any mistake. It reduces/ avoids duplication of work .All the information is filled in the computer and calculation is done on the basis of the information by the computer.

 

Q.6. Classify cigars on the basis of the colour of their wrapper and size.        (5+5)

ANS: The various colour or shades of wrapper are:

·         Claro-(light, golden brown)

·         Double Claro-(the result of picking the leaves before reaching maturity)

·         Candela-(light green)

·         Colorado-(reddish mid-brown)

·         Maduro-(darkest) and

·         English Market Selection/Natural-(lighter in colour than Maduro)

on the basis of size are-

·         CORONA- The traditional dimensions are 5 to 6 inches with a ring gauge of 42 to 44.

·         PETIT CORONA- this cigar generally measures about 4  1/2 inches, with a ring gauge of 40 to 42.

·         CHURCHILL- The standard dimensions are 7 inches by 47 ring gauge

·         ROBUSTO- The size is generally 4 3/4 to 5 1/2 inches by 48 to 52 ring gauge.

·         CORONA GORDA- The traditional measurements are 5 5/8 inches by 46 ring gauge.

 

OR

What is a cigar? List and explain parts of a cigar. Name six international brands of cigar. (2+5+3)

ANS: A cigar is a rolled bundle of dried and fermented tobacco leaves made to be smoked. They are produced in a wide variety of sizes and shapes , and are expensive.

 

The parts of cigar  ARE AS FOLLOWS –

§  FILLER : IT FORMS THE INTERIOR (CORE) OF THE CIGAR. THE LEAVES MEANT FOR THE FILLER CAN BE EITHER LONG OR SHORT.

§  BINDER : A GOOD QUALITY TOBACCO LEAF WITH HIGH TENSILE STRENGTH THAT HOLDS THE FILLER IN POSITION. TWO OR FOUR LEAVES OF THE FILLER TOBACCO ARE LAID END TO END AND ROLLED INTO THE BINDER LEAF.

§  WRAPPER : FORMS THE OUTSIDE PART OF THE CIGAR AND TOO THE MOST EXPENSIVE PART.THE QUALITY OF THE LEAF MUST BE ELASTIC, SMOOTH, OF A GOOD COLOR AND NOT TOO PROMINENTLY VEINED.

 

Six international brands of cigar are-

•              ROMEYO Y JULIETA

•              H. UPMANN

•             FONSECA

•              BOLIVAR

•       MONTE CRISTO

•       PARTAGAS

 

Q.7. Differentiate between Mise-en-place and Mise-en-scene. Explain five duties under each.                                                                                  (5+5=10)

ANS:

 

Mise-en-place	Mise-en-scene
1.       is a French culinary  phrase which means "putting in place" or "everything in its place".	1.       the French term means to prepare the ambience of the outlet before service
2.       set up of instruments , equipment, placement of ingredients are performed.	2 . table layout, sitting arrangements, aroma , theme and decoration is done.
3.      It is done after mise-en-scene.	3 .  It is done before mise-en-place.
4.      It is the final step.	4 .it is not  the final step.
5.      It helps to run the program smoothly and effectively.	5 . It makes the place presentable and hygienic .

The duties of mise-en-place are-

1.    Have your plan and development ready.

2.   Gather all of your ingredients, utensils, and equipment needed.

3.   One by one, Place them into appropriately place. Set up your ingredients, and equipment.

4.   Set the dummy waiters and tables.

5.   Place the linens according to their natures.

 

The duties of mise-en-scene are-

1.   Create the theme and decoration of the place.

2.   Make the place appealing and hygienic to receive the guest.

3.   Layout, sitting arrangements, lighting is setup.

4.    Aroma of the place.

5.    Create surrounding according to the nature and theme.

 

     Q.8. Give the accompaniments of (any five):

         I HAVE PROVIDED ALL BUT YOU CAN SELECT ANY 5 OF THEM.

(a) Oysters – brown bread and butter

(b) Tomato juice - worcestershire sauce

(c) Melon – castor sugar

(d) Bortsch – duck paste

(e) Minestrone soup -  garlic bread

(f) Chicken Maryland – roasted gravy

 (g) Roast turkey- chestnut stuffing

(h) Fish orly – mayonnaise sauce, chips

(i) Cheese – breads

 (j) Roast leg of lamb – roast gravy

 

Q.9. Explain in brief:

(a) Café complet – is a French word and refers to the afternoon snacks mainly of bread  with cheese or jam served with coffee.

(b) Hi tea- is a heavy snacks served between 5:30 pm – 7 pm in the evening. It consist of tea/coffee , sandwiches, local snacks, noodles, rolls, cakes etc.

(c) Russian service- The historical form of service à la russe is a manner of dining that involves courses being brought to the table sequentially, and the food being portioned on the plate by servants before being given to the diner. It became the norm in very formal dining in the Western world over the 19th century. 

 (d) Door knob card- doorknob card is a form of menu to order breakfast night before & with a facility to be hang on doorknob outside the room. On the basis the meal is made and served in room service.

(e) Storage of cigar- A fine cigar should be kept at between 15.5 °C and 18 °C (60 °F and 65 °F) and between 55 percent and 60 per cent relative humidity, with as little variation as possible. A cigar will pick up any smell or moisture in the air, or dry up and smoke like tinder.  Cigar is kept in Humidor, is a polished box with half a dozen sections, each holding a different size and type of cigar.

 

Q.10. Match the following:

   =(a) Honey Dew       (ix) Melon

  =(b) Chef De Sa          (viii) Lounge Service

(c) TMV  =   (vi) Risk in processing cigarettes

    = (d) Crepe Suzette       (v) Gueridon service

 (e) In-situ   =   (x) Room Service

= (f) Linsensuppe      (ii) Germany

 (g) BAPS   =   (i) America

   = (h) Pamplemousse        (iv) Starter

  = (i) EPNS          (iii) Silver service

 (j) Mutton   =   (vii) Irish Stew