f&b nchmct sem-2 question paper solved year-2015/16                  

Q.1. Briefly explain different types of services found in a hotel. (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.2. In a tabular form, list the different courses of the French Classical Menu in sequential order with their English equivalent and two 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.

OR

Prepare a five course table d’hote lunch considering the factors of menu planning.

ANS:

MENU

table d’hote

Select one from each course.

1.     Hors-d'œuvre(appetizers)

·        Melon Frappe - Chilled Melon

·        Saumon Fume - Smoked Salmon

2.     Farineux (Rice and Pasta)

·         Spaghetti napolitine – spaghetti in a tomato- and garlic- flavoured sauce.

·         Ravioli: - noodle type pasta filled with a variety of stuffing, such as chicken, beef, and          .               spinach

3.      Entrée

 (entry of the 1^st meat course)

·        Poulet saute chasseur : - saute chicken in a rich brown sauce flavoured with tomatoes and mushroom.

·        supreme de volaille sur cloche – breast and wing of chicken cooked under a cover in oven.

·        Chateaubriand : - double fillet steak grilled. 

4.      Dessert

 (Fresh Fruit and nuts)

·        Crepe suzette : - pancakes in a rich fresh orange juice and  flamed with brandy.

·        Peche Melba: - Vanilla Ice cream topped with a peach coated with a raspberry jam sauce and decorated with cream.

5.     Boisson  (Beverages)

·        Coffee: Cafetiere, Iced, Filter, Speciality, Decaffeinated.

·        Tea: Indian, Ceylon, Earl Grey, Darjeeling, Orange Pekoe

Total price--  2000 rs + taxes.

Q.3. Classify cigars on the basis of their size and colour of the wrapper. What are the parts of a cigar? How are cigars stored?                                                 (5+3+2)

ANS:    On the basis of size:-

·              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.

On the basis of colour of the wrapper:-

·         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)

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.

 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.4. Analyse the different meals of a day. List the outlets that may serve these meals in a hotel.                                                                                                       (8+2)

ANS:

• EARLY MORNING TEA (E.M.T)

It is the very first meal served for the day. It is done between 5am-6am and generally served in the guest room. It mainly consist of tea/coffee and a plate of cookies.

• BREAKFAST

The second meal of the day. Usually done between  7am-10am. It can be served in the room or in the buffet counter in the restaurant or coffee shop. It mainly consist of conflex , milk, coffee, preserves, breads, egg preparations, fish, juice etc.

• BRUNCH

It is the 3^rd meal of the day after breakfast. It is done between 10am-12am. In includes some items of breakfast and some items of lunch for the meal. It is usually done in buffet counter.

• ELEVENSES

It is done at 11am  between brunch. It is a snack (for example juice, biscuits and coffee). It is informal type of meal. Just for small meal.

• LUNCH

It is second major meal of the day done between 12:30pm-3:00pm. It is the first heavy meal for the day. It includes- different courses of menu, food items, and different preparation of meat, vegetables, rice etc.

• AFTERNOON TEA

It is done between 3:30pm-4:30pm. It is a snack (for example cookies, biscuits and coffee/tea)..

• HIGH –TEA

It is heavy snacks done between 5:30pm-7pm. It includes sandwiches, cakes, pasta preparation, cookies, beverage, noodles, and local snacks.

• DINNER

It is the second major meal of the day served at night between 7pm-11pm . It include all courses of menu and mainly done in dining service/buffet counter or restaurant.

• SUPPER

It is the small snack taken at 11 pm. Mainly of tea, juice.

The outlet which serve this meal in the hotel are:-

1.     Restaurant.

2.     Banquet (buffet counter)

Q.5. What are the salient features of a good control system? Sketch the flow of KOT’s in the triplicate checking system.                                                                (3+7)

ANS: The salient features of a good control system are:-

• 1.     Serve correct order at time to the correct table.
• 2.     Making the correct bill.
• 3.     Minimize loss and misunderstanding between organization, guest, workers.

The flow of KOT in the triplicate checking system :-

OR

Briefly explain any five special checks used in F&B Service operations. List three F&B service software found in hotels.

ANS: :  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.

The 3  f&b service software found in hotel are:-

• 1.     Microsoft POS- point of sale software.
• 2.     Hotelline PMS- Property management system.
• 3.     Chef desk.

Q.6. What are the different types of breakfast served in hotels? Illustrate the American Breakfast with a suitable menu.                                                     (3+7=10)

ANS: The Different type of breakfast served in hotels are:-

• 1.     Continental breakfast.
• 2.     American breakfast.
• 3.     Indian breakfast. ( further includes regional)
• 4.     English breakfast.
• 5.     French breakfast.

The  American breakfast:-

The American Breakfasts also offers multiple courses as a part of the meal, and Is similar to an English Breakfasts, 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, corn flakes etc) Served with hot/cold milk.

·         Eggs preperations (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)

Cover(if asked in the exam)

Q.7. Differentiate between:

 (a) Café complet and Café simple

=

Café complet	Café simple
1.    It is the afternoon snacks usually bread with cheese or jam, served with coffee.	.A café is a type of restaurant which typically serves coffee and tea, in addition to light refreshments such as baked goods or snacks.
2.    It is served in café/ coffee shop.	It is also known as coffee shop or coffee house.

(b) Table d’hote menu and Àla carte menu

= 

Àla carte menu	Table d’hote menu
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.

(c) Mise-en-scene and Mise-en-place

=

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.

(d) Carte du jour and Plat du jour

= 

Carte du jour	Plat du jour
1.      it means dish of the day/ chef’s special.	1 .  It means menu of the day.
2.      This is the special dish made by the chef for that particular day and is usually expensive.	2 . It is the special menu set for that particular day for any special function.

Q.8. Write short notes on (any five):

( I have provided all you can select from that)

 (a) Types of Caviar-

The main types of caviar are Beluga, Sterlet, Kaluga hybrid, American osetra, Ossetra, Siberian sturgeon and Sevruga. The rarest and costliest is from beluga sturgeon that swim in the Caspian Sea, which is bordered by Iran, Kazakhstan, Russia, Turkmenistan, and Azerbaijan.

(b) Humidor-

Humidor, is a polished box with half a dozen sections, each holding a different size and type of cigar.it maintain  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

(c) Equipment used in cashiering-

computer with software in it, cash drawer/dispenser, receipt printer, barcode scanner, cheque reader, stationery items.

(d) Sorbet-

it is the 8^th course in the French classical menu taken after entrée .  It is the resting course and a chilled glass of water with few drops of champagne in it  is taken.

(e) Soft cheese-

also known as Cream cheese. It is soft, usually mild-tasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are typically added in industrial production.

 (f) Sauces served with pasta-

there are many sauces served and mixed with pasta among them this 5 are mentioned- Marinara, Rag, Pesto, Brown Butter, Alfredo.

 (g) Smorgasbord-

Smörgåsbord is a type of Scandinavian meal, originating in Sweden, served in buffet-style with multiple hot and cold dishes of various foods on a table.

 (h) Hot Entremets- 

 These are desserts that were prepared using heat or fire. These include the baked foods such as cakes, brownies, custards, tarts, and cookies, Fried desserts are can be placed under this category too like doughnuts.

(i) Breakfast rolls-

The breakfast roll is a bread roll filled with elements of a traditional fried breakfast. It is served in breakfast with tea/coffee, butter.

 (j) Styles of serving steaks-

mainly steaks are served in this styles according to the guest order-Rare, Medium rare, Medium, Medium well, Well cooked.

Q.9. Write the French equivalent of:

(a) Grapefruit - pamplemousse

(b) Snail – escargot

(c) Lobster- Homard

(d) Cheese- Fromage

(e) Smoked salmon - SAUMON FUMÉ

(f) Roast leg of pork - cuisse de porc rôtie

(g) Goose liver paste - pâte de foie d'oie

(h) Coffee with milk - café au lait

(i) Bread -  pain

(j) Sugar -  sucre

     Q.10. Give the accompaniments of (any five):

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

     (a)Chicken Maryland – roasted gravy

(b) Bortsch – duck paste

(c) Melon – castor sugar

(d) Fish orly – mayonnaise sauce, chips

(e) Roast beef - French mustard

(f) Chilled tomato juice - worcestershire sauce

(g)Cheese – breads

(h) Oysters – brown bread and butter

THANKYOU