Steward

Model Questions
1. a. b. c. What do you mean by catering management? Give a brief note about catering establishments. Give a brief note about the relationship between the catering industry and all other industries.

2. a. b. c. d. 3. a. b. c. d. 4. a. b. c. 5. a. b. c. d. e. What do you need to know about the menu, and why is this important? Enumerate the different types of menus in detail. Differentiate a la carte menu with table dhte menu. What are the basic principles for organizing a menu? List the thirteen courses of French Classic Menu with suitable example. 4. i) Explain the ancillary departments of a restaurant. ii) Give a brief note about the stillroom. iii) Explain in your own words about the hotplate. List the roles and responsibilities of a Waiter. Enumerate briefly about the status of a Waiter in a hotel industry. Explain in detail about the attributes of a Waiter. List the undesirable qualities of a Waiter. Explain in your own words about the various types of restaurants. Give a brief note about the fast-food restaurants. Explain in detail about the staff organization in hotel industry. What are the duties and responsibilities of the restaurant staff?

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6. a. b. c. What are the various styles of service? Discuss the salient differences among them. Enumerate the service techniques. What is the difference between serving food with one hand and serving food with both hands?

7. a. b. c. What are the cover to be used with savoury and the accompaniments with savoury dishes? What are canaps? Explain: i. ii. iii. iv. 8. a. b. c. What are the cover to be used with savoury and the accompaniments with savoury dishes? What are canaps? Explain: i. ii. iii. iv. 9. a. b. c. d. e. Differentiate between sherbet and sorbet. Differentiate between premium, regular and low fat ice cream. Frequent removal of ice cream from the freezer is undesirable. Why? What are the different types of ice cream available? What are the ingredients commonly used in making ice cream? Tarlettes Souffls Croutes Bouches Tarlettes Souffls Croutes Bouches

Steward

Lesson End Activities

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. Visit a restaurant and take a note on the food serving method. Visit a hotel that serve buffet lunch and note down the food items served. Attend a function and note down how the food is prepared and served to the visitors at the function. Visit restaurants in your town and in near by metro. Note down their kitchen facilities, infrastructure facilities and service aspects. Visit a near by restaurant and take a note of the attributes of a waiter who is serving food to a customer. Visit another restaurant and take a note of the undesirable attributes of a waiter serving food to the customers. Familiarise with various types of glasses available in the restaurants. Practice setting up table for service. Visit a nearby restaurant / hotel and study their methodology of operating food and beverage service and all the departments connected to it. Practice setting up a table properly. Practice cleaning and resetting after the customer has left. Practice readying the side station for service. Discuss these questions with your friends. a. b. c. 14. a. b. 15. 16. 17. 18. 19. 20. According to you, what other factors constitute a successful menu? Compare the thirteen-course menu with any menu that you know. If you were going to run a restaurant, what elements would you include in the menu? Practice to learn preparing all the four basic types of breakfasts. Set a table ready for an English breakfast.

Discuss about the various service techniques commonly used. Practice what is possible.

Prepare various types of tea available in your pantry and note down the characteristics and test them for taste. Practice order taking procedure. Visit a hotel and take note of the order taking procedure followed by the hotel. Visit nearby restaurants and study their list of savouries offered to the guests. Visit a few neighbourhood ice cream parlours and study their menu. If you can afford it, taste a few and note down your observation. Try to make few ice creams on your own making use of the ingredients available.
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Questions for Discussion

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30.
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What do you mean by catering management? Briefly describe the on-premise catering. Give a brief note about catering establishments. Explain in your own words about the catering segments. Give a brief note about the relationship between the catering industry and all other industries. Explain in your own words about the various types of restaurants. Give a brief note about the fast-food restaurants. What are casual-dinning restaurants? Explain a few in detail. Explain in detail about the staff organization in hotel industry. What are the duties and responsibilities of the restaurant staff? What is glassware? Give a brief description about the types of glass ware used in restaurants. Write in your own words how you will handle glass ware and China ware. Enumerate about the tables and chairs used in the restaurants. Give a brief description about the side station. What are the main items of linen found in a restaurant? Explain about the ancillary departments of a restaurant. Give a brief note about the stillroom. Explain in your own words about the hotplate. Draw a sketch describing the table setting. Explain in your own words about preparing for service. Explain table laying. What do you need to know about the menu, and why is this important? Enumerate the different types of menus in detail. What are the various styles of service? Discuss the salient differences among them. Enumerate the service techniques. What is the difference between serving food with one hand and serving food with both hands? Mention briefly the order of service for breakfast and removal of dishes after meals. Enumerate the types of breakfast. Draw a figure descripting table setting. Give a brief note about the breakfast cover.

Steward

31. 32. 33. 34. 35. 36. 37. 38. 39. 40.

Coffee is served in different coloured pots. Why? Brewing coffee in moka pot elaborate. Define beverages, spirits. Name a few examples of spirits. Name the different types of tea. What are the precautions to be taken in recording an order? What are the different types of formats in use in order taking? What is meant by door hanger method? Furnish the procedure. What is the service procedure to be followed for room service? Give some examples of some items of savoury courses and cocktail savouries. What are the cover to be used with savoury and the accompaniments with savoury dishes?

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Check your progress

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30.
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What is a restaurant? Restaurants are classified into how many groups and what are they? Differentiate between caf and coffeehouse. Who is the head of the Food and Beverage service department and what he / she is responsible for? What are pubs? What is a manifesto? Who is called a Waiter in a hotel? List any three attributes that are relevant to a Waiter. Name some restaurant operating equipments. What the factors that need to be considered while selecting service equipments? List any five glassware. What does China refer to in cookery? Give some examples for tableware. What is the standard height of the chair used in the restaurant? What are the service equipments that can be stored in a side station? List any three trolleys that are used for food and beverage service. What are linens? What is the size of the table cloth used for a table of size 136 cm x 76 cm.? What are the five main service areas found in a hotel? What is the main function of a stillroom? What are the equipments that you find in a stillroom? What are the methods of washing? What is the role of an Aboyeur in a hotel? What are the things that need to be checked in a side station before the service? What do you mean by mise-en-scene? What is table setting? What is a menu? What is the difference between a la carte menu and a table dhte menu? How many courses are there in a French Classical Menu? Give five examples for hors doeuvres.

Steward

31. 32. 33. 34.

What are accompaniments? What do you mean by service? List the five styles of services that are internationally recognised. Fill in the blanks: a. b. c. d. e. In French service, the food is served from .. American service is usually called . English service is also known as . .. service is also known as self service. A stack of plates is always carried with .. hand(s).

35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50. 51. 52. 53. 54. 55.

What are the rules that need to be followed to the right of the guest? What is the rule that is to be followed for service at the guest table? What do you mean by breakfast? What are the basic types of breakfasts? What are the items that you usually find in a continental breakfast? Define breakfast cover. What are beverages? What are the classifications of the beverages? Define alcoholic beverage What are compound beverages? Classify non-alcoholic beverages. Who takes an order in a hotel? How the Waiter enquire the guest for order? What should the Waiter note in the corner of the order sheet? What are the methods through which the guest can order for room service? What is the flavour that you can expect from savoury? How you can serve savoury? When is savoury served? How many types of savouries are there in use? What are canaps? Define: a. b. Croutes Bouches

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56. 57. 58. 59. 60.

Define ice cream. What are the two basic varieties of ice cream? List the standard types of ice cream commonly available in the market. What is kulfi? List the three basic styles of ice cream scoops.