Chapter 5 Exercise

1. Briefly describe the purpose of the stillroom.

2. What are the main items of equipment that you would expect to find in a stillroom?

3. Describe the role of the aboyeur or barker.

4. How should glasses be stored after washing?

Chapter 6 Exercise
1. Briefly describe the difference between the service sequence and the customer process.

2. Identify and describe the five main food and beverage service methods.

3. List the basic technical skills used in table service and for each one give an example of
how that skill is used in practice.

Chapter 7 Exercise
1. Briefly describe the key differences between an à la carte menu and table d’hôte menu.

2. State the elements that should be considered when designing a balanced menu.

3. Identify the key influences on the content of modern menus.

4. Give example of food or beverages that will not be consumed by the following religious
groups:
(a) Hindus
(b) Jews
(c) Muslims
(d) Sikhs
(e) Rastafarians

5. Describe as you would to a customer:

(a) Croutons
(b) Tartare sauce
(c) Balsamic vinegar
Chap5

1. Briefly describe the purpose of the stillroom.

ANS:
 Stillroom provides items of food and beverages required for the service of a meal that
are not catered for by the other major departments in a foodservice operation, such
as the kitchen, larder and pastry.

2. What are the main items of equipment that you would expect to find in a stillroom?
ANS:
 Refrigerator for storage of milk, cream, butter, fruit juices
 Hot and cold beverage making facilities
 Large double sink and draining board for washing-purposes
 Dishwasher
 Salamander or toasters
 Sandwich toaster
 Bread slicing machine
 Worktop and cutting board
 Storage space for small equipment such as crockery, glassware and cutlery and
tableware
 Storage cupboard for all dry goods held in stock and for paper items like dollies and
napkins
 Coffee grinding machine to ensure the correct grind of coffee for the brewing method
 Ice maker

3. Describe the role of the aboyeur or barker.

ANS:
 The aboyeur, or barker is in charge and controls the hotplate (or pass) during the
service period.
 As an aid to the food service staff the aboyeur would control the ‘off board’, which
tells the waiter immediately of any menu item that is not available.
 The aboyeur will initially receive the food check from the waiter.
 Written food orders must be legible to the aboyeur so that there is no delay in calling
up a particular dish.
 The aboyeur check that none of the dishes ordered are off the menu.
 Then the order from the various ‘corners’ of the kitchen is called up, as each
particular dish is required.
 If a dish required has to be prepared and cooked to order, then it is important that the
aboyeur orders this to be done before the waiter comes to the hotplate to collect it.
 This ensures there will be no major delay for the waiter who is going to serve the dish
or for the customer who is waiting for the next course to be served.
 When a food check is finished with it is placed into a control box.
 This box is often kept locked and can only be opened by a member of staff from the
control department who, for control purposes, marries the copy of the food check
from the kitchen with the copy the cashier has and the duplicate copy of the bill.
4. How should glasses be stored after washing?
ANS:
 Drinking glasses are normally stored in a glass pantry
 Should be placed in single rows on thin plastic grid matting, upside down to prevent
dust settling in them.
 Plastic racks made specifically for the purpose of stacking and storing glasses are
another alternative.
 Such racks are also a convenient method of transporting glassware from one point to
another, reducing breakages.
 Tumblers and other straight-sided glassware should not be stacked inside one
another as this may result in breakages and can cause accidents to staff.

Chap6
1. Briefly describe the difference between the service sequence and the customer process.
ANS:
Service sequence
 Is primarily concerned with the delivery of the food and beverages to the customer
 Is essentially the bridge between the production system, beverage provision and the
customer experience.
 Consist of eleven or more stages: - Preparation for service; taking bookings; greeting
and seating/directing’ taking food and beverage orders’ serving food; serving
beverages; clearing during service; billing; dealing with payments; dishwashing;
clearing following service
Customer process
 Is concerned with the experience the customer undertakes to be able to order, be
served, consume and have the area cleared.
 Customer enters a food service area, orders or selects his or her choice and then is
served
 Food and beverages are then consumed, following which the area is cleared

2. Identify and describe the five main food and beverage service methods.
ANS:
 Table service – the customer is served at a laid table. This type of service, which
includes plates service or silver service, is found in many types of restaurant, cafes,
and in banqueting
 Assisted service – the customer is served part of the meal at a table and is required
to obtain part through self-service from some form of display or buffet. This type of
service is found in carvery type operations and is often used for meals such as
breakfast in hotels.
 Self Service – the customer is required to help him or herself from a buffet or counter.
This type of service can be found in cafeterias and canteens.
 Single point service – the customer orders, pays and receives the food and
beverages , for instance at counter, at a bar in licensed premises, in a fast-food
operation or at a vending machine
 Specialised service or service in situ – the food and drink is taken to where the
customer is. This includes tray service in hospitals or aircrafts, trolley service, home
delivery, lounge and room service.
3. List the basic technical skills used in table service and for each one give an example of
how that skill is used in practice.
ANS:
 Holding and using a service spoon and fork, and other service equipment – for the
service of food at a customer’s table, especially for silver service, and for serving at a
buffet.
 Carrying plates – when placing and clearing plates from a customer’s table
 Using a service salver (round tray) – for carrying glasses, carrying tea and coffee
services, as an under liner for entrée dishes and for potato and vegetable dishes
 Using a service plate – for carrying items to and from a table, including clean cutlery,
clearing side plates and knives, crumbing down and clearing accompaniments
 Carrying glasses – carrying clean glasses by hand or on a round tray and for clearing
dirty glasses from a service area
 Carrying and using large trays – for bringing equipment or food and beverage items
to the service area and for clearing used equipment from the service area

Chap7
1. Briefly describe the key differences between an à la carte menu and table d’hôte menu.
ANS:
Table dhote menu
 Menu has a fixed number of courses
 There is a limited choice within each course
 The selling price is fixed
 The food is usually available at a set time
A la carte menu
 The choice is generally more extensive
 Each dish is priced separately
 There may be longer waiting times as some dishes are cooked or finished to order

2. State the elements that should be considered when designing a balanced menu.
ANS:
 Size and shape
 Artwork/colour
 Ease of handling
 Logical flow of information
 Providing a clear and accurate description of the dishes
 Clear indication of pricing
 Stating whether a service charge is included or not
 The inclusion of dietary information
 Single laminated cards
 Fold out cards with inserts from the size A5 and above
 iPads
 chalk boards
 white boards
 printed signs, sometime illuminated from behind
 projections onto table tops
3. Identify the key influences on the content of modern menus.
ANS:
 The location of the establishment, both in terms of access for customers and for
obtaining deliveries
 The available kitchen space and equipment. If space is limited then the storage,
preparation and service of menu items will be restricted and a smaller menu will need
to be put in place.
 The knowledge and ability of kitchen staff to ensure they can produce the menu to
the desired standard
 The level of service being offered
 The opening times of the operation
 The number of covers to be served in a specific time
 The relationship between health and eating
 Dietary requirements
 Cultural and religious influences
 Vegetarianism
 Ethical influences
 Seasonality and locally sourced foods

4. Give example of food or beverages that will not be consumed by the following religious
groups:
(f) Hindus
(g) Jews
(h) Muslims
(i) Sikhs
(j) Rastafarians
ANS:
a) Beef; Pork; Meats; Fish; Eggs
b) Pork; Shellfish
c) Meat; Alcohol
d) Beef; Pork
e) Processed foods; Pork; Fish without fins; tea; coffee; alcohol

5. Describe as you would to a customer:

a) Croutons
b) Tartare sauce
c) Balsamic vinegar
ANS:
a) Small cubes of fried or toasted bread
b) Mayonnaise based sauce with addition of chopped gherkins, capers and lemon juice
c) Aromatic vinegar, acid product made from sweet grape wine, aged in oak