food beverage

Topics: Alcoholic beverage, Breakfast, Coffee Pages: 16 (2109 words) Published: March 4, 2015
LABORATORY MANUAL
HMT117
Food and Beverage Service Operations

LMHMT117

Page 1

TABLE OF CONTENTS
S.No

Title of the Experiment

Page. No.

01

SERVICE OF MEALS:
 Brunch (Courses cover and service methods)
 Lunch and Dinner ( Courses cover and service methods)
 Hi tea
 Supper
 Elevenses (Courses, covers and service methods).

4

02

BREAKFAST TABLE LAYOUT
 Continental breakfast-Courses and cover set-up
 American Breakfast- Courses and cover set-up
 English breakfast- Courses and cover set-up
ROOM SERVICE TRAY & TROLLEY LAY UP & SERVICES;
 Room service amenities setup in rooms.
 Functional & Floor layout for room service.
 Room service pantry & setting up of room service trolley. TEA AND COFFEE
 Service of tea
 Service of coffee.
SERVICE OF COLD NON-ALCOHOLIC BEVERAGES
 Juices & soft drinks.
 Service of juices & soft drinks.
 Various brands of juices, soft drinks, mineral water, Tonic water.

5

MENU
 Types of menu (Table d hote and A la carte, Cover setup).  Sequence of service (Silver service, Crumbing, Clearing etc - Classical foods and accompaniments with cover).
 Menu design (Menu compiling, menu card design and format).

9

03

04

05

06

07

08

09

10

MTE
FRENCH CLASSICAL MENU AND ACCOMPANIMENTS
 Eleven course French classical menu,
 French terminology,
 Writing a menu in French and its equivalent in English.
 Plan any five course French/ continental menu
MOCK SERVICE FOR FRENCH CLASSICAL MENU
 Planning a Five course French/ continental menu,
 Set up of side stations,
 Course wise Mock service
CIGAR
 Different shapes
 Sizes & Colour of cigar
 Service of cigars
CIGARETTE
 Different sizes and brand names of cigarette,
 Service of cigarette

LMHMT117

6

7

8

10-11

12

13

14

Page 2

11

SITUATION HANDLING
 Spillage of food & Beverage.
 Wrong/Delay in orders.
 Dealing with children’s.
 Returned food.
 Drunken guest.

15-16

Text Books:
1. Food and Beverage service by R.Singaravelavan, Oxford University Press, India, 1st Edition, (2011).
References:
1. Food & beverage service by Dennis Lillicrap, BookPower, 8th Edition (2010)
2. Text book of Food & Beverage service by Anita Sharma and S.N. Bagchi, Aman Publications, New Delhi, 3rd Edition, (2010)

LMHMT117

Page 3

Practical -1
Experiment:
SERVICE OF MEALS:
 Brunch (Courses cover and service methods)
 Lunch and Dinner ( Courses cover and service methods)
 Hi tea
 Supper
 Elevenses (Courses, covers and service methods).
Learning Objectives:
Acquainting the students with Service of different types of meals and different types of equipment’s used for the service.
Equipment Required:







Service kit
Tables and Chairs
Glasses
Crockery and Cutlery
Room service Tray
Trolleys

Material Required:
NA
Outline of the Procedure:









Service of Lunch, brunch, afternoon tea and Supper.
Mise-en-place and Mise-en-scene for a particular meal to be served. Cover layout as per the menu.
Course wise service of meal.
Remove extra covers if any.
Clearance and crumbing
Billing
Seeing off guests.

Required Results:
After this practical students can serve different meals to their guests. Cautions:


Proper handling of service equipments.



Proper handling of orders and dispatching of orders.

Learning outcomes: to be written by the students in 50-70 words.

LMHMT117

Page 4

Practical -2
Experiment:
BREAKFAST TABLE LAYOUT
 Continental breakfast-Courses and cover set-up
 American Breakfast- Courses and cover set-up


English breakfast- Courses and cover set-up

Learning Objectives:


Acquainting the students with different types of breakfast services used in different food and beverage outlets.



Equipment Required:







Service kit
Tables and Chairs
Glasses
Crockery and Cutlery
Room service Tray...
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