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Important Question and Answer of Hotel Management – Chapter -4 | Grade XI

Table of Contents

Chapter – 4: Food and Beverage Service

Short Answer Questions

  1. Explain the Mise En Place. [5]

Ans: This French term mise-en-place  means, “Putting in place”. It is the term used in food and beverage service department to get ready for smooth service. It is done by waiter after briefing and before opening of the restaurant. It is to ensure that the restaurant is ready for service. Mise-en-place involves the following jobs:

  • Side stations are stocked with sufficient covers. It must contain sufficient service equipments for resetting. Extra linen, crockery, cutlery, glassware and astray, etc. should be kept handy so that they are readily available for use.
  • Cruet sets and sauce bottles should be cleaned and filled
  • Proper laying of the tablecloth on the table.
  • Flower vase arrangement.
  • Arrange the cover.
  1. Explain the Types of menu. [5]

Ans: A menu is a list of food and beverage that is served by the food and beverage department to guests at a price. It is a logical and systematic list of food available in a restaurant for sale. It is a selling tool of the food and beverage department so is prepared and presented in an attractive manner. It represents the image and class of the establishment. The design of a menu complements the image, atmosphere and décor of the restaurant. It helps a guest to select the right item and budget. A cook or food production department will express his talent by the means of menu. The prepared menu should match with customer’s eating habit, materials availability, skilled manpower, sufficient equipment and physical facilities of the establishment. The food value, protein, colour, flavor, cost, time, language, etc. must be considered. The language should be simple and clear. The cost must compete with the market and must yield desired profit. The menu planners should ensure a healthy and balanced diet for their guests without neglecting the pleasures of enjoying good food.

Types of Menus

The menus are prepared on two basis: Table d’hote or fixed menu and A la Carte or choice menu.

  1. Table d’hote or Fixed Menu: The literal meaning of Table d’hote is “table of the host” and is popularly called TDH menu among the staff. This type of menu refers to a menu of limited choice at a fixed price. It is also known as a fixed menu. This menu is easier to manage, control and cheaper also. The system of fixed menu is very popular and practical in jungle lodges, remote resorts, popular catering places like hostel, fast food, etc. In the past the concept of fixed courses and fixed price was very popular in inns.
  2. A la Carte Menu: The literal meaning of a la carte is ‘from the card’. This is a multiple-choice menu, with each dish priced separately. If a guest wishes to have free choice of meals a la carte menu is offered, from which one can choose the items one wants to eat. In an a la carte menu all items are cooked to order so is difficult to manage, service is hence expensive also. It may take extra time to prepare individual item for each guest. An extensive a la carte menu is impressive but involves a huge amount of mise-en-place.
  3. Define the Briefing. [2]

Ans: Briefing is a meeting of the food and beverage service staff prior to the opening of the restaurant. In the briefing sessions the senior member of the restaurant gives instructions, checks on certain aspects of service and receives suggestions of problems from the staff. In this session the senior will introduce with push item, special item, any VIP arrival, etc. It is to prepare the staff ready to serve. Motivating, encouraging, team buildup are the main objectives of briefing.

  1. Define the Dining etiquette. [2]

Ans: Hospitality business refers to show business. In this business, personality, diplomacy, process plays very important role. So it is essential for service staff to present dining etiquettes to give a good dining experience.

  • Attain and greet the guest promptly and cheerfully
  • Make them feel comfortable.
  • Service as per their requirement.
  • Maintain all the service etiquettes.
  1. Explain the Hollowware. [2]

Ans: Food and Beverage service unit is one of the most important department of the hotel and restaurant business. It is direct contact with guest. The service of this department determines the quality of the hotel. To service the guest it needs different types of equipment. Some tools are used to store, some are used to carry food and others used to serve. Some are used by customers and some are used by the waiters. The items used on the table are known as Tableware. The term tableware includes all the items used in guest table. It includes all items of flatware, cutlery and hollowware.

Hollowware: are the items used to keep something. It is made in a way that it can hold something in it. They are the containers. It includes teapots, milk-pots, sugar basins, soup tureen, trays, water jug, chafing dish, etc. They are made from silver or china. The term does not include flatware and cutlery.

There is an almost unlimited range hollowware in use in the catering industry today. They are made of different materials. Their quality is very important to determine the quality of service. Their size and proper use increase the efficiency of service of the staff.

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