f&b nchmct sem-2 question paper solved year-2013/14

Q.1. Enlist and explain the various types of  menu.  (10)                                                

ANS:   

1. Table d'hôte (table of the host)

It is a pre-set/fixed menu generally of a starter, a main course, a dessert and a beverage at last, and is served at a pre-set /stated price which is for the entire meal.  It caters to a large number of people in a short period of time like institution, industries, transport catering etc.

2. À la carte (in the style of a card)

It is the selection from the menu card where each item is priced separately. In this, the menu is presented in form of a card. All the food items are listed along with their individual respective pricing. It is most popularly used menu.

3. PLAT DU JOUR

(dish of the day/ chef’s special): A special food item prepared by the chef for a particular day. It is quite expensive.

4. CARTE DU JOUR

(menu for the day): It is a card comprising of food items listed with composite pricing and has been planned for the day. Mostly used for institutional/ industrial/ welfare catering.

5. Ethnic menu

can be semi à la carte or à la carte. An ethnic menu offers food items that are representative of the particular cuisine from a particular region or country. The food price can be ranged from moderate to high.

OR

(a)  Discuss the objectives of menu planning.

      ANS: The objectives of menu planning are:-

• 1. Meet nutritional needs -- “Recognition that food is treatment”-- part of medical therapy
• 2.Plan meals within the food cost
• 3.Simplify purchase, preparation, and storage of meals
• 4.Provide attractive, appetizing meals with no monotony
• 5. Save time and money
• 6.Minimize overhead expenditure, i.e., fuel, electricity, water, labour.
• 7.Meet//exceed customer expectations
• 8.Determine production methods and distribution systems
• 9.Dictate staffing levels
• 10.Provide quality,, standardization & predictability

( YOU CAN WRITE ONLY 5 POINTS DEPENDING ON MARKS )

(b)    Differentiate between a la carte and table d’hôte menu.

ANS: 

À la carte	table d’hôte
1. Food items are priced individually.	1. Food items are priced as a whole.       (total price of the meal)
2. It is quite expensive.	2. It is cheaper then À la carte menu.
3. No fixed number of courses.	3. Fixed number of courses.
4. guest can select and change the menu   accordingly .	4. menu cannot be changed.
5.it is most popular form of menu. And caters small groups.	5. it caters large number of groups in short period of time.

(5+5)

Q.2. Enlist and explain the courses of French classical menu with their respective covers and suitable examples.                                                           (10)

   ANS: The courses of french classical menu are:-

• 1. Hors-d'œuvre(appetizers) - shrimp cocktail, calamari, salad, potato skins, mussels, bruschetta or cheese and crackers.                                                                          
• 2. Potage (Soup)- Broth, Consommé, Puree, Velouté, Cream, Bisque, Chowder:
• 3. Ouefs (Egg)- boiled egg, egg akuri, scrambled egg, sunny side up .
•  4. Farineux (Rice and Pasta)- Risotto, pasta, ravioli, lasagna.                                                 
•   5. Poisson (Fish) –Masala Fried Pomfret., Fish Curry with Lotus Stems., Popcorn crusted fish, Fish cutlets.
•  6. Entrée (entry of the 1^st meat course)- meatloaf, beef, steaks.                  
•   7. Sorbet (it is rest course)-glass of chilled water, glass of champagne.  
•   8. Releve (rosted meat from different parts of large animals) - lamp chops, crown roast.
•   9. Roti(roasted meat of small animals)- chicken, turkey, duck, pheasant, quail                                                                            
• 10. Légumes (Vegetables) – all vegetable preperations.                                                
• 11. Salade (Salads)- Russian salad, fruit salad, beetroot salad.
• 12. Buffet Froid (Cold Buffet)  - Roast chicken Caneton Roti: - Roast Duck Galantine de volaille: - Cold chicken coated with a chicken flavored sauce and decorated, then coated  in aspic.                                              
•  13. Entre-met-du-sucre(entry of Sweet dish) –cakes, baked products.
• 14. Save roux (Savoury) – tit bits,
  
•  15. Fromage (Cheese) – assorted cheese.
• 16. Dessert (Fresh Fruit and nuts)- Tiramisu, Pannacotta, Ice cream, Fruit jelly with Ice Cream, or Custard, Cheesecake of all varieties, including Chocolate, Chocolate Fudge Cake, Profiteroles, Lemon Meringue Pie, Banoffee Pie, Strawberry Tarts
• 17.  Boisson  (Beverages)- water, soft drinks, soda, fruit juice,coffee.

 Q.3. Discuss different types of breakfasts in detail along with their respective menus.                                                                                                                           (10)

ANS:  

1. CONTINENTAL BREAKFAST

The traditional Continental BreakFast consisted simply of hot croissant, brioche or toast, butter and preserves and coffee as the beverage. The current trend in the continental BF menu is towards offering a wider variety of choices.

Continental Breakfast Menu:

• ·         Choice of Fresh Fruit Juice
• ·         Choice of Assorted Bread (toast, croissants, rolls, brioche, muffins etc)
• ·         Served with Preserves (Jam, marmalade), Honey
• ·         Beverages (Tea / Coffee / Chocolate)

2. ENGLISH OR FULL BREAKFAST

The full or English breakfast is a more elaborate meal and requires more preparation in the dining room before service than other meals. The menu may consist of from two to eight courses.

English Breakfast Menu:

• ·         Choice of fresh Fruit Juice (orange, pineapple, tomato)
• ·         Cut Fruits (grapefruit, melon, papaya, pears, bananas)
• ·         Stewed Fruits (plums, apples, figs, prunes)
• ·         Choice of Cereals (Muesli, Porridge, Rice flakes, wheat flakes etc) Sen/ed with                 hot/cold milk
• ·         Fish: (Boiled, Grilled, Poached, Steamed – Sole, Herring, Haddock)
• ·         Eggs: (Fried, boiled, poached, plain or savoury omelette)
• ·         Meat: (Bacon, Sausages, Salami etc – fried or grilled)
• ·         Choice of Assorted Bread (toasts, brioches, croissant, rolls, brown bread Served               with butter and preserves (honey, jam, marmalade)
• ·         Beverages: (Tea, Coffee, Hot Chocolate, Milk, Horlicks, etc)

3. AMERICAN BREAKFAST

The American Breakfasts also offers multiple courses as a part of the meal, and Is similar to an English Breakfast, except that American Breakfast does not offer any fish dish on the menu.

American Breakfast Menu

• ·         Choice of fresh Fruit Juice Or Cut Fruits Or
• ·         Stewed Fruits
• ·         Choice of Cereals (Rice flakes, wheat flakes etc)
• ·         Served with hot/cold milk
• ·         Eggs (Fried, boiled, poached, omelette)
• ·         Meat (Bacon, Sausages, Salami etc)
• ·         Choice of assorted bread Served with butter and preserves
• ·         Beverages (Tea, Coffee, Hot Chocolate, Horlicks etc)

4. BUFFET BREAKFAST

·         Of all hotel meals, it is often the service of breakfasts which seems to give the management the most headaches, generally because the majority of guests arrive for breakfasts within a very few minutes of each other, all requiring fast service.

·         However well planned the service may be, this sudden influx of customers can cause havoc, which may be further aggravated by staff shortages. To overcome these problems and to meet the needs of their guests, some hotels have in recent years introduced a self-service breakfast buffet, which successfully provides a fast break-fast service.

5.INDIAN BREAKFAST

  It is also further divided into different regions, places and community. But mainly consist of masala breakfast.

INDIAN BREAKFAST MENU:

• ·         Poha
• ·         Masala omelet
• ·         Dosa
• ·         Luchi aludum
• ·         Paratha
• ·         Tea/coffee

OR

Q. Plan a five course continental lunch menu and draw the cover for the various courses.

ANS-                                                     

MENU

·         Caviar(Hors-d'œuvre)

·         Spaghetti bolognaise(Farineux)

·           Dinde roti (roti)

·         Pommes fraiches (dessert)

(fresh apples)

·         Café(Boisson)

    

COVER

                                                   

•   Side knife on side plate.
•         A.P. spoon on the left
•      joint fork on the left.
•        Joint knife on the right.
•          A.P. fork on the right.
•          Caviar/tea spoon on the right.
•          Dessert fork and spoon on the top.
•          High ball glass on the right above joint knife.

Q.4.  Enlist and discuss various types of food service followed in catering industry                                                                                                                             (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.5. Write short notes on the following:                                              (5+5)

 (a)  Mise-en-place - Mise-en-place is a French culinary phrase which means "putting in place" or "everything in its place". It refers to the setup required before any activity is performed and is often used in professional kitchens, restaurants to refer to organizing and arranging the ingredients, tools and equipment so that the sevice is smooth and organized. “In short it is service done before actual service” .example- setting of the table, organizing dummy waiter, placing equipment and utensils in the place, table layout and things to be done in the service.

(b) Mise-en-scene - Mise-en-scene, the French term means to prepare the ambience of the outlet before service in order to make it pleasant, comfortable and hygienic. Before each service session, the restaurant should be made presentable enough to receive the guests. Doors and windows are thrown open for some time to air the restaurant. Certain fragrance are sprayed in the room for pleasant aroma. The decoration and theme is created for better experience. And overall inspection and seen is done before the service so that the environment is appealing to the guest.

Q.6.  Explain the various types of bills used in catering industry.                (10)

ANS- 

• Bills as check- in a duplicate checking system, the second copy of the food check is used as a bill. When the guest request for the bill, the waiter or cashier sums up all the rates on the second copy of the kot and presents the same to the guest. This method is used in small hotels, café, restaurants.

• Separate bills- the bill is made for the second copy of the food check. The second copy is given to the cashier. Based on that, the cashier prepares a bill that has two copies. The top copy of the bill is presented to the guest, on receiving payment from the guest, the bill is stamped “paid” and is returned to the guest. The second copy of the kot is submitted along with the sale summery to the f&b control department.

• Pre-paid - the customer purchases tickets or coupons in advance, either for specific meal or specific value .Example- food service operations organizations organizing theme food festivals, fashion show and program tickets are sold to the customers/guest in advance which include the price of food items .

• No charge - in this system, the guest is not charged for receiving goods and services .The guest is asked only to sign the bill as acceptance of service received, and the particular amount is posted to the house. This service or bill is provided to the guest to apologize for the mistake happened or any special guest.

• Deferred - this system is used in catering function. In this, a service has been requested by an individual, firm, or company, which has been confirmed and taken place. Upon conclusion of event, the bill is prepared or the services rendered and are sent to the company or organization persion.

OR

Q.6  Explain the various types of KOT’s used in catering industry.      

ANS: 

1. SUIVANT KOT or EN SUIT KOT- This KOT also is made on the same KOT slip/ KOT pad however on top of the KOT one needs to mention the word “SUIVANT KOT” or “EN SUIT KOT” which means the “following” depicting that one KOT has already been issued for the same table number & the same guests. This KOT is made when an order is too long to accommodate on one KOT slip and another KOT has to be made. Also when the sweet or coffee is ordered after the main course and a 2nd KOT has to be raised for the same table.

 2. SUPPLIMENT KOT- Incase when the accompaniment served with the main course or a side dish is not sufficient, and another portion is ordered by the guest for which the guest will not be charged, here a SUPPLIMENT KOT is raised. This KOT also is made on the same KOT slip/ KOT pad however on top of the KOT one needs to mention the word “SUPPLIMENT KOT”. It has to be counter signed by the manager in-charge and the Reference KOT (previous KOT) number has to be mentioned.

3. RETOUR (return) or EN PLACE KOT- In situations when a wrong dish has been already ordered and has to be returned from the table to the kitchen for replacement, this KOT is raised. Also this KOT is raised when a certain dish is returned by the guest because it is spoilt or it’s not up to the mark and the guest has ordered for a new dish or rectification of the same. This KOT also is made on the same KOT slip/ KOT pad however the names of two dishes and in between the word “RETOUR (return) or EN PLACE KOT” is mentioned. 1st the name of the new dish is mentioned and then the name of the dish returned. In case of service being carried out from an a la carte menu the prices have to be mentioned, normally the dish which is priced lesser is charged. It has to be counter signed by the manager in-charge and the Reference KOT (previous KOT) number has to be mentioned.

 4. NO CHARGE KOT or HOUSE SLIP- In preparation of many dishes the kitchen makes use of alcoholic beverages like wine, rum, brandy etc. In situations when such dishes are ordered by the guest, the steward has to bring the required amount of alcohol from the bar where this KOT is raised for the BAR other than the normal KOT which is raised for the order given by the guest. This KOT also is made on the same KOT slip/ KOT pad however on top of the KOT one needs to mention the word “NO CHARGE KOT or HOUSE SLIP”. It has to be counter signed by the manager in-charge and the Reference KOT (previous KOT) number has to be mentioned.

5. COMPLIMENTARY KOT -This KOT is raised when a complimentary portion of food is to be served either to an upset guest to maintain the goodwill or for business promotion. This KOT also is made on the same KOT slip/ KOT pad however on top of the KOT one needs to mention the word “COMPLIMENTARY KOT”. It has to be counter signed by the manager in-charge and the reason has to be mentioned.

6. ADMINISTRATIVE & GENERAL KOT- This KOT is raised for the top executives of the hotel or the managers who are authorized or given allowance to dine in the restaurant or order from the restaurant. This KOT also is made on the same KOT slip/ KOT pad however across KOT one needs to mention the word “ADMINISTRATIVE & GENERAL KOT” for identification. It has to be counter signed by the manager in-charge and also by the recipient of the order.

7. ACCIDENT KOT- In situations where there is an accident and the dish gets spoilt or partially damaged this KOT is raised for the same dish (freshly prepared) for the kitchen. This KOT also is made on the same KOT slip/ KOT pad however on top of the KOT one needs to mention the word “ACCIDENT KOT”. It has to be counter signed by the manager in-charge and the reason has to be mentioned. The analysis will be done and the concerned person will be penalized

8. DUPLICATE KOT- If all the copies of the KOT get misplaced, a duplicate KOT has to be raised with the same information or order . This KOT also is made on the same KOT slip/ KOT pad however on top of the KOT one needs to mention the word “DUPLICATE KOT”. It has to be counter signed by the manager in-charge and the reference KOT number has to be written.

Q.7. Explain the triplicate checking system followed in sale control in detail. (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. This system is used for smooth running of the department and avoid misunderstanding and provide better experience to the guest.

To ensure efficient control the waiter or waitress must fill in the information required in the four corners of the check, this being:
• Table number
• Number of covers
• Date
• Signature of waiter/waitress taking the order

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 f&b 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 f&b 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.8. Explain the processing of tobacco for cigarettes, pipe tobacco and cigars.    (10)

ANS: 

Cigarette tobacco- Virginia leaves are blended with other mixtures. As in pipe tobacco, bun dies from the warehouses are received and stripped of the mid-ribs by machine or hand. The leaves then go to a machine which cuts them into fine shreds. Excessive moisture and impurities are removed from the tobacco. The tobacco is left for a day or two to mature following which it goes to a cigarette manufacturing machine. The paper for cigarettes is unloaded from a disc and enters the machine that receives the flowing tobacco in a constant stream.

 Pipe tobacco- - Pipe tobacco is made in a large and airy building. The cured leaves are spread out on the floor in a lightly compressed mass as they are too dry for immediate use. Bundles of tobacco are separated and put in steam heated chambers in which the temperature is raised to anything between 120 degrees and 160 degrees Fahrenheit. The stalks and the mid-ribs are removed by hand or machine. The stripped leaves are left in ordinary heaps for about 24 hours during which they moisten making them supple and usable. Blending is done by experts who know the exact proportion

OR

(a)   Classify cigars according to the colour of their wrappers.                   (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)

(b)   Discuss about care and storage of cigarettes and cigars.

ANS:  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. When there is regular turnover, the best presentation and method of keeping cigars is in a humidor. This is a polished box with half a dozen sections, each holding a different size and type of cigar. On the inside of the lid is a pad which is kept damp, but not wet, to maintain the humidity. And cigarettes should be kept in the cigarette box which can be of cardboard, wood, metal and which should not let the moister go inside the box, as moister can damage the cigarettes.

          

Q.9. Give the food accompaniments for the following dishes:

(a) Roast chicken-  Lemony Roasted potatoes with, Roasted carrots with caraway and coriander.

  (b) Chilled melon- Ground Ginger, Caster sugar

  (c) Caviar- lemon wedges, sour cream

  (d) Fried fish- French fries, coleslaw

  (e) Oyster- Brown bread with butter, lemon wedge.

Q.10. Fill in the blanks:

 (a) Pre-plated food is served from right     side.

 (b) Silver service is also known as English service.

(c) Roast turkey comes under 9^th (roti) course in courses of menu.

(d) Sorbet course is served after 6^th (entrée) course.

(e) Diameter of a large plate is 15   inches.                                             ( 5x2=10)