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Indian Food Service The traditional food services commonly followed in India are ‘Thali meals’ and banana leaf service. In India meals are eaten while seated either on the floor or very low stools or mattress. Food is often eaten with the right hand rather than using a cutlery. The left hand is used to serve […]
Style of Service Food service has a number of different styles of service. It should beselected based on the type of food being served and the place of the restaurant. There are various methods in which the service of the food can be done on the guest table. 1.English Service ☆Referred as host / butler […]
Types of service The service of meal can be carried out in many ways depending on the type of food service, customer, time available for the meal, type of menu, cost of the meal and the turnover of the establishment. There are various types and styles of food service are followed in restaurants. The different […]
Services in a Restaurant: A restaurant service should focus around customer’s satisfaction and provide a fine dining experience. Every employee should take part in providing a wholesome dining experience to the guest and for this certain steps have to be followed during service. Steps to be followed in a Restaurant service: For proper service of […]
Table Setting / Laying the Cover: Courteous and personalized service is an essential quality of service staff in all restaurants. Setting up cover for servicing by following standardized norms, will not only help staff to concentrate on guests satisfaction but also give a feel of royal treatment to the guests. Using covers as a basis […]
Table ware: 1.Spoons Spoons are used to transfer food from plates or bowl to mouth. They are classified according to their size, shape and use. Teaspoon: It is used for stirring coffee, tea and for eating purpose. Table spoon: It is bigger than a teaspoon and is used for serving food from serving bowls. Place […]
Food and Beverage Service Equipment Food and beverage service equipment may be divided into glassware, chinaware and tableware. ‘Tableware’ is a term includes flatware, cutlery and hollow ware. ‘Flatware’ is a term used to denote spoon and fork, as well as serving flats. ‘Cutlery’ refers to knives and other cutting implements. ‘Holloware’ consists of any […]
Service Procedures Serving food is an art which can make or break the reputation of a catering establishment. Serving food is a complete and wholesome dining experience for the customer and this is important to get repeat customers. A wholesome dining experience represents the manner, ambience and the way in which food is served to […]
Utilization of Leftovers The thought of leftover food makes everyone associate with staleness, unwholesomeness, digestive difficulty and unsound nutrition. Leftover food can be thought of positively if they are stored as ingredients at the right temperature for a short period of time. The ultimate use of leftovers depends on where the meal was eaten, preferences […]
Food Costing The foremost objective of any food service establishment is to provide quality food and to be profitable at the same time. Food costs play a vital role in determining the profitability of the establishment. The chefs and managers of the establishment are responsible to control food costs to ensure profit. Food cost may […]
Portion Control: Portion control may be defined as the amount or size of a portion of food which is served to each customer. The purpose is to satisfy customer’s demand and to control food costs within set down specifications. If the portion is too small,then the customer feels cheated at not getting value for money […]
According to the U.S. Department of Agriculture, a standardized recipe is one that “has been tried, adapted and retried several times for use by a given foodservice operation and has been found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and […]
Quantity food production is defined as the preparation of food in large amounts to serve people within a designated period of time. It is an activity of preparing food on large scale and all the operations pertaining to it. Food production and its related operations are integral elements of hospitality management and it requires skilled […]
Tools of management refer to materials which have been developed by managers and used as an aid to effective management. The tools required by a food service manager for efficient management are Job description, Job specification and work schedule. job description: A job description, by its very nomenclature is a written description of the job […]
In the hotel industry, the level of guest movement defines the practical areas and the guests have maximum contact with the front office. The front office depends on the support of the back office to function effectively. Those who serve more of a supportive role,with the minimal guests contact are considered as back of the […]
It is important that an organization is divided into departments and sub- departments to assess the staff performance to expected standards. For example, in case of hotels there are front of the house areas (front office) where the employees have direct contact with the guests such as front office and back of the house (back […]
The structure of an organization is represented in the form of a chart. There are two types of organization charts based on authority relationship. An organization chart shows the subordinate-superior relationships and the decision making authority in an establishment. Definition: Authority: Authority is defined asthe power or right to give orders, make decisions and enforce […]
Introduction: ● Food Service or Catering sector takes care of feeding people at work and during leisure. Catering in schools,colleges, universities,hospitals and health care are non-profit making outlets. Food service management remains the main focus and is evolving to become a multiple-service sector in the present day. ●Food service operations, their scope and classification have […]