BANARSIDAS CHANDIWALA INSTITUTE OF HOTEL MANAGEMENT

AND CATERING TECHNOLOGY,

CHANDIWALA ESTATE, MAA ANANDMAI MARG, KALKAJI,

NEW DELHI - 110019

WINTER TRAINING REPORT

JAYPEE SIDDHARTH, RAJANDRA PLACE

Submitted by

RITVIK SINGH JAMWAL

in partial fulfillment for the award of the degree of

BACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY

GURU GOBIND SINGH INDRAPRASTHA UNIVERSITY

RITVIK SINGH JAMWAL, 05311002218 1

 INDEX

1. COVER PAGE APPENDIX A

2. CERTIFICATE APPENDIX B

3. ACKNOWLEDGEMENT APPENDIX C

4. ATTENDANCE SHEET APPENDIX D

5. HOTEL NAME, PICTURE AND

LOGO APPENDIX E

6. ABOUT THE HOTEL APPENDIX F

7. DETAILED REPORT APPENDIX G

RITVIK SINGH JAMWAL, 05311002218 2

 BANARSIDAS CHANDIWALA INSTITUTE OF
HOTEL MANAGEMENT AND CATERING TECHNOLOGY

CERTIFICATE

Certified that this Training report is the bonafide work of RITVIK SINGH
JAMWAL, 05311002218, who carried out the training at JAYPEE
SIDDHARTH from 1ST FEB, 2021 to 19TH JUNE, 2021 for 20 weeks.

Signature Stamp Signature

(Training Manager) (Hotel) (Principal)

Presentation held on at the college.

EXAMINERS:

1.

2.

RITVIK SINGH JAMWAL, 05311002218 3

 ACKNOWLEDGEMENT
A lot of efforts have gone in the completion of this training and further in the making of training
report. It would not have been possible without the kind support and help of many individuals and
organizations. I would like to extend my sincere thanks to all of them.

I am highly indebted to (Name of your Organization Guide/ Training Manager) for their guidance and
constant supervision as well as for providing necessary information regarding the project & also for
their support in completing the project. I would like to express my special gratitude and thanks to
industry persons for giving me such attention and time.

I would like to express my gratitude towards my parents, as well as Training-&-Placement faculty

members of BCIHMCT for their kind co-operation and encouragement which helped me in
completion of this project.

RITVIK SINGH JAMWAL

JAYPEE SIDDHARTH, RAJENDRA PLACE
 ABOUT THE HOTEL
GENERAL QUESTIONS:-

1. Name of the hotel, meaning of the name, and why is it named so.
2. Owner of the hotel.
3. Type of hotel, location, distance from the airport.
4. Best possible routes to reach the hotel that you would suggest to atourist.
5. In case your hotel is a chain hotel, name at least five other properties of samechain.
6. Hierarchy of the hotel mentioning the names of position holders.
7. No. of rooms in hotel.
8. No of restaurants, their names, significance of the name, their capacity (pax).
9. Tariff and other rates followed in hotels.
10. Number of banquet halls in your hotel and the capacity of eachhall.
11. Security measures adopted in your hotel.
12. What are the different types of licenses taken by your hotel for the smooth running and
functioning of the hotel?

ANSWERS
Ans1. The name of the hotel is Jaypee Siddharth Hotel. It is named by Jaypee Hotels Ltd. Which is the
hospitality vertical of Jaypee Associate Limited. Jaypee Hotels & Resorts is a leading chain of 5-
star hotels in the prominent parts of North India.

Ans2. Owner of Jaypee Siddharth is Mr. K.C. Joshi.

Ans3. Strategically located at the hub of the Commercial Centre of New Delhi, at Rajendra
Place Jaypee Siddharth Hotel is known for easy accessibility and finest hospitality
services. This deluxe edifice is situated 14 kms from Domestic Airport, 18 kms from
International Airport and 5 kms from New Delhi Railway Station.

Ans4. Best possible routes would be taking cab from the airport to Rajendra Place via NH 48
then to Pusa Road and Govind Lal Sikka Marg or travel via Delhi Metro from IGI. Airport
to Rajendra Place metro station.

Ans5. Other properties of Jaypee group hotels are: -

 Jaypee Residency Manor, Mussoorie

 Jaypee Palace, Agra
 Jaypee Greens Golf and Spa Resort, Greater Noida
 Jaypee Vasant Continental, New Delhi
Ans6.

Ans7. The hotel offers a total of 102 rooms and suites including 24 Club RoyalRooms, 68 Deluxe
Rooms and 2 Suites.

Ans8. There are two restaurants Paatra and Café Resto. One bar Tapas and one bakery The
old baker.

 Paatra: The name of the restaurant is inspired from the Sanskrit word, Patra, meaning a
vessel, utensil or receptacle. Paatra offers an expansive spread of North Indian
culinary delights. No of pax 100-120.
  Café Resto: Cafe Resto is Jaypee Hotels and Resorts popular all-day dining signature outlet.
No of pax 40-50.

 Tapas: Tapas is a voguish lounge bar offering the finest spirits and wines from India and
abroad. No of pax 20-30.

 The Old Baker: The Old Baker is a treasure trove of freshly baked loaves to homemade
chocolates and numerous delicious savories and are frequented by resident
guests.

Ans9. Hotel Tariff for one day are as follows: -

 Deluxe Double or Twin Room: ₹ 3,099 – 4,500 + taxes

 Executive Double Room : ₹ 10,000 + taxes
 Executive suite : ₹ 20,000 + taxes

Ans10. There are 2 Banquet halls as follows: -

 Mandala: Capacity of 300 people.

 Vatika: Capacity of 150 people.

Ans11. Security measures adopted by our hotel as follows:

 Surveillance Cameras
 Cyber Security
 Mobile Room Key Cards
 Fire Alarm System
 Security Guards
 Sprinkler Systems and Carbon Monoxide Detectors

Ans12. Following are some licenses/permit required to run a hotel:

 Building Permit
 Fire Safety Permit
 Police license
 Trade License
 Business Registration
 ESI Registration
 PF Registration
 Bar License
 FSSAI Food and Business License
 VAT Registration
 Service Tax Registration
HOUSEKEEPING
What to observe:-

1. Organization Chart
2. Various types of cleaning agents, equipment and their uses.
3. Room Cleaning
4. Staffing
5. Supervision
6. Bed Making
7. Public-area Cleaning
8. Key Handling
9. Various reports and forms used in the department
10. Coordination with Front Office

Questions:-

1. What all instructions do you find on the fire exit map behind the door in the guestrooms?
2. What are the dimensions of vestibule i.e. length and breadth?
3. What lightings do you find in vestibule? And what is their wattage?
4. What all items are placed in the cupboard of the rooms?
5. What is the capacity of mini bar in the hotels? And what is placed in them?
6. What is the diameter of salver?
7. Which glasses are there in the rooms and what is therecapacity?
8. What is the height and width of luggage rack?
9. From which material the top of luggage rack is made?
10. How the cleaning of top of luggage rack is done?
11. Bed is found on the wheels called as................& sizes of all types of beds which you find in
hotels?
12. Sizes of single, double & all other rooms?
13. Standard Size of TV, writing table,is……………..
14. Height of writing table and table lamp from floor is……….
15. Green colored clothes lined on table tops and drawers arecalled……………….
16. What is stationary folder and what all items do you find in it?
17. Types of curtains, their purpose, their materials & how these are cleaned?
18. Define pelmet, upholstery, drapery, swag, and valence?
19. Height of coffee table from floor, diameter if circular, width and length in case of it is
rectangular?
20. Placement of fruit charlie, its height and width?
21. Height of Headboard from ground, material its usage?
22. Sizes of bed, mattresses, sheets, blankets, pillows, linen used for bed?
23. Types of pillows in hotels?
24. Bedside table parts, placement of items in the drawers, in its cabins& on the top oftables?
25. Height of Vanity from ground, its material, and its parts?
26. AC temperature for check out room, occupied, vacant room?
27. Capacity and dimensions of washbasin, bath tub, wc, bidet, & their positioning?
28. Temperature of hot water in the bath room?
29. Purpose of gargle glasses or tooth glasses?
30. Materials used for faucets?
31. Types of soaps and their companies?
32. Types of towels in bathrooms & their placements?
33. Shower capacity of bath?
34. Differentiate between male and female bathrobes?
35. Material for shower curtains?
36. Why shower curtains are used in bathrooms?
37. Different types of flooring in rooms and public areas?
38. Role of Skirting and dado in hotels and theirmaterials?
39. In case the guest does not take bath in the bath tub, where from you remove water in the
bathroom?
40. Company of paper rolls, hair dresser, supplies, Sani basin?
41. Different cards used in the rooms?
42. Why weighting machine is used under vanity unity?
43. Evening service and turn down service?
44. How much above is peep hole from knob of the door?
45. Material for door knob, room no?
46. Different types of fabrics used in hotels?
47. What equipments would you take would you while public areacleaning?
48. Brasso and silvo are from which company and their cost?
49. Different formats utilized while room cleaning?
50. Standard time for room cleaning, bed making?
51. Common reports between HK and FO?
52. Different cleaning agents and their usage in hotels? Their company names?
53. Which colour coding of dusters is availed in case of cleaning differentsurfaces?
54. Composition of cleaning tasks in hotels?
55. Why glass cleaning is done with the help of newspapers?
56. Equipments manual and mechanical used in hotels for generalcleaning?
57. Cleaning of swimming pool?
58. How Circulation of water is done in swimming pool?
59. Different types of spas found in hotels, their material ofmassages?
60. Items found in spa, sauna, solarium. Healthclub?
61. What all handover records do you maintain in housekeeping during operations?
62. List at least 10 services provided by housekeeping department in hotels to guests?
63. Name the equipments which you have seen in the laundry, their capacity, company from
which they are manufactured?
64. Which cleaning agents have you seen the laundry for wet cleaning and drycleaning?
65. What are the different bleaches you find in the hotels?
66. Which procedures for linen exchange are followed in the linen room?
67. No. of rotations of drying tumbler, washing machine etc?
68. Length of calendaring machine in laundry?
69. Type of Flooring of laundry, uniform room, linen room?
70. Timing for cleaning of high traffic areas like lobby, reception. Staircase etc in yourhotel?
71. How do you do the cleaning of the chandeliers in the banquets?
 Answers

Ans1. Following are the instructions given on fire exit Map: -

 Do not use elevators in case of fire.
 Layout of the Hotel.
 Press the nearest fire button.
 Leave the building through nearest exit.
 Way showing nearest exit through Stairs.
 Run to the nearest exit.

Ans2. Length – 12 Feet

Breadth – 8 Feet

Ans3. Vestibule area is decorated with different types of accent lighting with a chandelier on ceiling
accompanying with pendants. There are wall mounted fixtures with portable lamps on tables with wattage of
7.5 watts.

Ans4. There are few hangers with an iron and ironing board. Also, there is a laundry chart depicts rates of
different clothes for washing, dry cleaning, etc.
Ans5. Capacity - 30 L. Usually there are some alcoholic beverages with some soft drinks in the rooms with a
price list.

Ans6. Salvers used in housekeeping are rectangular with length of 15 inches and breadth of 9 inches.
Ans7. Water goblet is used in the hotel rooms that is used to serve water. Sherry capita is used to serve wines.

Ans8. Height is approximately 46 cm and width are 120 cm.

Ans9. It is made of high-density foam.

Ans10. It doesn’t Need to be clean on daily basis. It is cleaned by vacuum.

Ans11. Bed which is found on wheels is called roll away beds. Following are the sizes of the beds I found in
hotel: –
 Standard double bed: 54"× 76"
 Twin Bed: 39"× 76"
 King Size: 78"× 80"
 Queen Size: 60"× 80"
 Rollaway Bed: 39"×75"
 Crib: 28"×52"

Ans12. Following are the rooms -

 Standard Room: 350sqft
 Deluxe King Room: 388 sqft
 Executive Club Room: 412 sqft
 Superior Suite: 775 sqft
 Presidential Suite: 1507 sqft
Ans13. Standard size of TV: 42 inches
Standard size of writing table: 48” ×30"×30"

Ans14. Generally, floor lamps are between 5 and 6 feet tall, while the total height of a side table and lamp
is around 5 feet.

Ans15. Dresser is called green coloured clothes lined on table tops and drawers.

Ans16. It is a folder made of leather or plastic that holds stationery items. It is usually placed on table before
meetings or conferences. We generally found A4 sized sheets, pen, pencils, highlighters in it.

Ans17. Types of Curtains are: -

 Glass Curtains –Glass curtains is most commonly used on glazed doors. They help dapple direct
sunlight shining through the glazing reducing heat gain. They are made of cotton or polyester.
 Sash Curtains –Sash curtain are slender curtain rods that are used in pairs. They are used to cover
the lower sash of windows. They are made with cheese cloth, voile, etc.
 Drapes – Draperies refer to loosely hung soft furnishings. These are made of heavier fabrics and
may be lined. It can be used as decorative, providing privacy, darkening room, etc.
 Roll-ups –These are Made of a sturdy fabric and lined with a contrasting fabric. It can be used on
any size window or full height glazed curtain walls.

Ans18.
 Pelmet: Pelmet is a framework placed above a window, used to conceal curtain fixtures.
 Upholstery: Upholstery is the work of providing furniture, specially seats with padding springs webbing
and fabric or leather covers.
 Drapery: Drapery refer to loosely hung soft furnishings. These are made of heavier fabrics and maybe
lined. The heading is usually pleated.
 Swag: Swags are the pieces of fabric loosely slung and draped over a decorative rod or wound over tie
back at each corner of for window frame.
 Valence: These are made of fabric that has been pleated, scalloped, or ruffled. They are about 8 – 12
inched deep. They partially cover the window.

Ans19. Height from floor: – 43 cm

Diameter: – 75 cm

Ans20. Fruit Charlie is placed on coffee table.

Size: – 25”X25”X4”

Ans21. Height from ground - 54 inches

They are usually made of wood or high-density foam facing bed. The main objective of Headboard is to protect
the wall from developing greasy stains from a guest’s head.
Ans22. A. Pillow cases Inch: -

Pillowcases (Inch)

Standard 20”X30”

King 20”X40

B. Pillows

Pillows (Inch)

Standard 20”X26”

King 20”X36”

Ans23. There are majorly three types of pillows used in hotel –

 Goose Down: - Also known as duck down, usually available in medium and firm densities.

 Feather and down blend: – Pillows that contain a blend of goose or duck feather and down fill
are provided for various reasons. Some variants are provided as a cheaper alternative to all
down pillows.

 Down alternative: – Finally for those with allergy concerns, down alternative pillows are
provided as well. You will usually find medium and firm density down alternative pillows in the
linen closet.

Ans24. At the writing table, a stationary folder with pen and pencil, tent cards, ashtrays, matchbox, hotel
brochures, etc. are placed. On the bedside table, the telephone and the service directory are placed on the
bedside table, a notepad and pencil, an ashtray and a matchbox, a breakfast knob card, two 500 ml mineral
water bottles are kept.
In the drawers – a sewing it or mending kit, a few plastic utilities bags, a fragrance sachet hanger and a
grooming kit.

Ans25. Height of vanity from ground in most hotels are 36 inches. In vanities or cabinets, you will most
often find solid wood, plywood, MDF (medium density fiberboard).
Parts of vanity area –bathroom bench, basins, taps, mirrors, cupboards, drawers, faucets, counter, etc.

Ans26. 24 °C- 28°C

Ans27.

Washbasin: –
 Capacity–3 gallons
 Dimensions –93×53 cm

Bathtub: –
 Capacity –42 gallons
 Dimensions –72×38 inches

WC: –
 Capacity – 3 gallons
 Dimensions –18×20 inches

Ans28. 40°C

Ans29. It is used for gargling or to hold the guest’s toothbrush, dentures, and so on.

Ans30. The faucet body is usually made of brass, through die-cast zinc and Chrome plated plastic are also used.

Ans31.
 Glycerin soap: – Glycerin is a component of oil or fat. Any handmade soap contains glycerin, or
byproduct of the chemical reaction of the soap making process.
o Examples –Medimix, Pears.

 Transparent soap: – Made by hot process method. Usually added some form of alcohol to make it
transparent.
o Example –Savlon, Santoor.

 Liquid Soap: – Making process is more complicated than soap bar. Usually made with the hot process
method. It becomes liquid form due to a different type of Iye is used in the making process.
o Examples- Savlon, Dettol.

Ans32. Different types of towels are –

 Bath towel
 Hand towel
 Face towel.

Ans33. Standard shower capacity is 2.5 GPM (gallons per minute).

Ans34. Men’s robes typically fall either to the mid-calf or the ankle. Women’s robes however, have more
length options and can fall anywhere from mid-thigh to ankle.

Ans35. While they can be more expensive, cotton is generally a good choice for your shower curtain. However,
some of the most common fabrics to choose from are vinyl or Cotton.

Ans36. Shower curtains can be strategically draped to create the illusion of large space. This is beneficial in
small bathrooms as it enhances the existing space, making it more enjoyable for guests to stay in.
Ans37. Different types of floorings are: –
 Hard floorings: – Hard flooring are durable but noisy, with the exception of some wood floorings. Hard
floorings are mostly cold in feel, vermin proof, impervious to dry rot, fire retardant and easily cleaned
as compared to other types of floorings.

Examples are – Stone, concrete, vitreous.

 Semi hard floorings: – Semi hard or smooth floor finishes are durable, but normally less permanent
than hard floor finishes. They are all resilient, except thermoplastic tiles. These floorings are resistant
to pests as well as easy to clean.

Examples are- Linoleum, cork, rubber, plastic flooring.

 Soft floor coverings: – These are resilient floorings and include all types of carpets, rugs, mats. Soft
floorings are quiet, warm, slip resistant. They are available in a variety of colors, textures and patterns.

Examples are- carpets, mats, rugs, etc.

Ans38. Dado is the lower part of wall, below the dado rail and above the skirting board. Dado rails used to be
used primarily to protect the wall from the back of chairs.
Typically, they cover the joint between the floor and the walls surface. A more functional purpose of skirting
board is to act as protection for the wall from abrasion, accidental knocks from furniture, wear and tear, and
so on.

Ans39. Usually there is drain hole in a bathroom, if not we can drain the water in wash basin drain hole.

Ans40.
Paper rolls company: –
 Gold Hongye Paper Group
 Kimberly Clarke

Hair Dresser companies: –

 Braun Satin
 Philips

Sani basin companies: –

 Hindware
 Duravit

Ans41. There are several common types of keycards in use, includes the mechanical hole card, barcode,
magnetic stripe and RFID proximity cards.

Ans42. A novel bathroom vanity provides storage space for a bathroom scale and makes efficient use of the
position, wherein the scale is stored, and an open position wherein the scale can be used.

Ans43.
 Evening Service - Around 4.30 p.m., a supervisor checks all guest corridor and service areas to ensure
that no equipment, souled linen, or trash is left behind. The afternoon GRAs now clean the late service
request and a light service is required in the rooms.
 Turndown Service –a special service provided by the housekeeping department in which a GRA enters
the guestroom to restock supplies, tidy the room, and turn down the covers on bed in preparation for
night.
Ans44. 24 inches

Ans45. Most doorknobs are made of metal, with the most common type brass. The term brass refers to a
group of alloys that contain a combination of varying amounts of copper and zinc.

Ans46.
 Natural Fibers: – natural fibers are those obtained from nature are classified
vegetables (cotton, jute), minerals(asbestos), animals (wool, silk).
 Manmade fibers: – These are manufactured in various ways. They can be synthetic, regenerated,
metallic.
 Synthetic Fibers: – these are manufactured from petrochemicals. For e.g. Polyester.
 Regenerated Fibers: – unlike synthetic fibers, these are made from the substances retrieved from
natural sources which are then converted into fiber form. For e.g. Viscose rayon, acetate rayon.
 Metallic Fibers: – These are produced from metals such as gold, silver, and aluminum, silver, gold.

Ans47. Vacuum, Mop, Glass cleaner, muslin cloth, garbage bags, two dusters (wet and dry), brasso, Silvo, Taski
R4, air fresheners.

Ans48. Duraglit and Reckitt Tarnish.

Ans49.
 Traditional Cleaning: – In this way of cleaning, a GRA completes all the tasks in one guestroom before
going to the next room in the section allotted to him/her.
 Block Cleaning: – in this way GRA moves from room to room and completes the same task in every
room, before returning to begin the cycle again for the next task on the list.
 Team Cleaning: – In this method two or more people work together in the same area, either on same
tasks or on different tasks.
 Deep Cleaning: - Deep cleaning refers to the intensive cleaning schedule in which periodic cleaning
tasks are scheduled for monthly, quarterly or annual frequencies.

Ans50. Standard for room cleaning and bed making is 30 minutes.

Ans51. Common between HK and FO are: –

 Total expected arrivals
 Total expected Departures
 VIPs in house
 Room status list

Ans52. Various cleaning agents are: –

 Detergents - Detergents are substances that contain soaps and/or surfactants (any organic
substance/mixture). Use them for washing or cleaning jobs for the household, institutional or
industrial purposes. There are many cleaning products that contain detergents and they come in
various forms. Including powders, tablets, concentrated liquids, liquid capsules, pastes or cakes.
  Degreasers – Degreasers are used for heavy-duty work to remove grease, grime, dirt and oil from hard
surfaces. Commercial kitchens generally use them. To remove grease from grills, ovens, and other
metal surfaces. As well as from heavily soiled floors.
 Abrasives - Abrasives are either powders or liquids you can use to wear off dirt from hard surfaces.
Think of things such as sinks, floors, kitchen, and bathroom surfaces. The effectiveness of an abrasive
agent depends on the coarseness of those particles. Their abrasiveness depends on the coarseness of
the particles in the product.
 Acid cleaning agents - Acid cleaning agents are often highly concentrated solutions. Use them for the
toughest cleaning jobs to dissolve mineral deposits (descaling) and ingrained grime. Acid cleaners can
be dangerous and highly corrosive. Make sure to handle them with extreme care. And dilute them
according to the manufacturer’s instructions.

Ans53. Color coding of dusters are as follow: -

 Yellow – Dry Dusting and polishing.

 Red – Restrooms area such as toilets and urinals, hazard areas.

 Blue – Glass, and mirrors.

 Green – General areas such as desks, tables, kitchens, sinks, water fountains.

Ans54.

Ans55. The high absorbency of the newsprint is likely what makes it so effective at cleaning windows. It
actually absorbs the liquid instead of just pushing it around. And glass is a slick, non-porous surface, so the ink
doesn't adhere to it like it does wood moldings.

Ans56.
Manual: – Manual cleaning equipment is dependent on the operation and energies of the employees.
Maximum efforts and techniques are applied by the cleaning staff with the assistance of some equipment.
 Microfiber Cloth - Microfiber cloth is an ideal tool to wipe down surfaces in rooms, bathrooms and
common areas. They can be washed up to 500 times and are a very durable product. It is soft and
shouldn’t scratch surfaces.
 Abrasives - Abrasives are made of grit papers which can be used to clean wooden or metal surfaces.
 Brooms - Can be used to clean hard surfaces for a quick dust up of dirt or hairs.
Mechanical: – Either electric or battery power is needed to operate this type of equipment. These mechanical
machines will ease labor and speed up cleaning time and efficiently.
 Vacuum Cleaner - A vacuum cleaner is a commonly used cleaning machine. It is suitable for any kind of
floor or upholstery surface and easy to operate.
 Polishing Machine - A polishing machine works to get back the lost shine of your floor.
 Floor Scrubber - This is a very versatile cleaning machine to have on hand. It can wash, scrub and dry
tiles, carpets, hard floors, safety mats, industrial floors and more.

Ans57. Two distinct and separate methods are employed in the sanitation of a swimming pool. The filtration
system removes organic waste on a daily basis by using the sieve baskets inside the skimmer and circulation
pump and the sand unit with a backwash facility for easy removal of organic waste from the water circulation.

Ans58. In a pool circulation system, water is drawn from the pool through skimmers and drains by a centrifugal
pump. The water passes through a basket in the skimmer and in front of the pump to remove large debris
before it gets to the pump's impeller.

Ans59.
 Destination Spa - A destination spa will provide you with a comprehensive healthy holiday program
that includes spa treatments, fitness activities, holistic exercise classes, wellness lectures and healthy
cuisine.
 Traditional Spa - A traditional spa brings together an extensive range of spa treatments and therapies
with the purpose of improving health, beauty and relaxation, for an all-inclusive spa experience.
 Relaxation AND Pampering Spa - A relaxation and pampering spa is characterized by being owned and
located within a resort, providing professional relaxation and beauty treatments.
 Medical Spa - Medical spas, also known as medic-spas, offer medical services as well as traditional spa
therapies, often in a spa like environment. The treatments generally focus on one of two areas -
aesthetic enhancement or wellness.

Ans60.
Items found in spa: –
 Facial Chair
 Massage Table
 Rotary Brush Machine
 Manicure table and light
 Facial Vacuum
 Facial Steamer

Items found in sauna: –

 Buckets and Pails
 Dippers
 Sauna Hats
 Aromas and Fragrances

Items found in Health Club: –

 Training Bench
 Dumbbell Set
 Treadmills
 Rowing Machine
Ans61. Any room with special request, VIPs in house, Occupancy, any complaint or incidents.

Ans62. Services provided by housekeeping are –

 To provide linen in rooms, restaurants, banquet hall, conference venues, health clubs, and so on, as
well as maintain an inventory for the same.
 To provide uniforms for all the staff and maintain adequate inventories for the same.
 To cater to the laundering requirements of the hotel linen, staff uniforms and guest clothing.
 To Provide and maintain the floral decorations and maintain the landscaped areas of the hotel.
 To coordinate renovation and refurnishing of the property as and when, in consultation with the
management and with interior designers.
 To deal with lost and found articles.
 To ensure training, control and supervision of all staff attached to the department.
 To establish a good working relationship with other departments.
 To ensure that safety and security regulations are made known to all staff of the department.
 To establish a welcoming atmosphere and ensure courteous, reliable service.

Ans63.
Laundry equipment’s are: –
 Extractors
 Spin Dryers
 Tumble Dryer
 Roller Press
 Folding Machines
 Spotting Units

Ans64.
 Detergents
 Alkali
 Bleaches
 Antichlor
 Acid Agents
 Starch

Ans65. Bleaches can be classified in two categories: –

1. Oxidizing Bleach –

 Sodium Hypochlorite
 Sodium Chlorite
 Hydrogen Peroxide

2. Reducing Bleach –
  Sodium Hydrosulphite
 Sodium Bisulphite
 Sodium Thiosulphite

Ana66.
 Fresh-For-Soiled
 Set amount
 Topping Up
 Requisition

Ans67.
 Rotations of Washing Machines – 1200 – 1400 RPM
 Rotations of Tumble Dryer - 1000 – 1200 RPM

Ans68. 1000 mm

Ans69. Tile Flooring: Ceramic and porcelain tile are classic laundry room flooring materials
since they are durable, easy to clean, and waterproof if installed well. Ceramic tile is one of the best flooring
choices for a laundry room from both a design and durability standpoint. They're water and chemical resistant
and ones with natural finishes are more scratch resistant than ones with a high polish finish.

Ans70. Usually these public areas are cleaned during night. So, at night shift.

Ans71. Clean chandeliers with the following steps:

 Remove the bulbs and wipe with a soft cloth.

 Note where each crystal goes for reassembly.
 Place any pendants, crystals and saucers in warm, soapy water.
 Wipe each piece gently and dry quickly to avoid water spots.
 Use a damp cloth to wipe down the base.
 Reassemble the pieces.
FRONT OFFICE
What to observe:-

1. Organization Chart
2. Reservation Procedure
3. Registration Procedure
4. Guest Billing
5. Telephone Operation
6. Handling of computer and EPABX
7. Situation Handling & interaction with guest
8. Departmental Coordination & Communication System
9. Various reports & forms used in the department
10. Competitive analysis amongst the regional organizations
11. Yield management

Questions:-

1. Height & width of porch.

2. Foyer Measurements
3. Inclination built to move the luggage trolley its dimensions
4. Bell desk location, major activities performed at the bell desk.
5. Equipments at the bell desk.
6. Stationary at the bell desk.
7. Errand card and its purpose (arrival and departure).
8. Left luggage procedure in your hotel.
9. Height of the bell desk.
10. System adopted by your hotel for communicating with other departments of the
hotel (EPABX/PBX).
11. How paging is done in your hotel?
12. Hierarchy of bell desk in your hotel?
13. Common newspapers and magazines distributed in your hotel both national and international
separate.
14. How postage distribution was done at the bell desk?
15. How group luggage is handled right from the moment of arrival of group and how it was
loaded into the coaches at the time of departure.
16. Specify the time when the bell boy took the C-form for deposition in theFRRO.
17. Location of concierge, job responsibilities of concierge and hierarchy of concierge
department.
18. Name the major cars brands provided to the guest s in your hotel for pick and
drop.
19. How were the following arranged for the guest in your hotel:-
Cinema Tickets
Airline Tickets
Trip to the city by foreign tourist
20. Location, Hierarchy, the work timings and the job responsibility of the GRE in yourhotel.
21. How did the GRE maintain the guest history for both first timers and regular guest to the
hotel?
22. In case of VVIP arriving in the hotel what all arrangements did the GRE do prior to the guest
 arrival and also job performed on the day of arrival of the guest.
23. What is ATG?
24. Location of the duty manager desk, shift timings and his jobresponsibilities.
25. Height, width & construction material of the reception counter?
How did you take the check in of the following:-
Prior reservation guest
Walk in guest
Group arrival
Pakistani guest
Scanty Baggage guest
Black listed guest
Pre -registration guest.
VVIP
Physically challenged guest.
Single lady guest.
Guest with a pet.
26. Mention at least 10 credit cards accepted by your hotel & also mention what points need to
be taken care of while accepting credit card.
27. What is briefing and how briefing was taken at front desk and which all shifts got briefing and
from whom?
28. What do you understand by handover and what are the details taken care of while giving a
handover from one shift to another.
29. How does the morning shift start the day and with what all activities that need to be done
when they come for the shift.
30. What are the vouchers that the morning shift prepares in order to prepare for the arrival of
the early morning arrivals that would be checking in the hotel?
31. What are the shifts that operate in the hotel at the front office and what are the timings that
these shifts operate at.
32. Details on the registration card.
33. How are foreigner’s details taken care of in the hotel?
34. Which shift prepares the C- form and in how many copies of the C-form are made .What are
the details on the C- form. Where all do the copies of the C- form goto.
35. Which software is operating in your hotel?
36. What is the procedure of check out in yourhotel?
37. Various methods of check out adopted in your hotel. How check out was taken by those
methods and what important points were taken care of while taking check out by that
method.
38. How were guest messages & parcels handled in your hotel for the guestwho:-
Have checked out; Expected to arrive; Is staying in the hotel;
39. 40. Mr. Sharma is staying in your hotel and moves to the coffee shop and requests you to
divert a guest who is coming to meet him to the coffee shop what suitable commands would
you give on the computer software.
40. Registers maintained at the reception counter.
41. In your own words explain the handover procedure of thecashiers.
42. How was cash handled in your hotel?
43. How was V.P.O. prepared in your hotel?
44. What is a folio and where is it generated and by whom.
45. How are the accounts handled of the following:- Skipper Guest; Group; A marriage party held
in the hotel; A conference held in the hotel; A fashion show held by a fashion designer in the
hotel; A guest whose bill is to be settled by his company;
46. How is cash deposited in the bank in the hotel?
47. How are the revenue generating departments posting, the guest charges to the guest account
or the guest folio for the final billing.
 48. What do you understand by night auditing, steps involved in night auditing?
49. What is the suitable time for the night auditing, who does the night auditing and what shift
does the night auditor do.
50. Layout of the front office counter and shapes of thecounter.
51. Types of Flower arrangements kept at the reception counter.
52. Registers maintained at the cashiers desk.
53. How key control was done in yourhotel.
54. Reports generated by the night shift.
55. How does the hotel function when the night auditor has taken your system away in the
following situations:-
A visitor comes to meet a guest staying in house.
A guest staying in house comes for a check out although he was not scheduled for a check out
but he decides to become an under stay.
A walk in guest comes for a check in.
56. What is a business center & where is it located?
57. How many board rooms do you have in your business center and what all facilities do they
offer.
58. Are the facilities in the board room chargeable and how are they recorded in the guestfolio.
59. What is a discrepancy report and who prepares it?
60. Which reports are interchanged between the Front Office and the Housekeeping?

ANSWERS
Ans1. Doorway openings at 32 inches wide and doorway thresholds higher than 1/2 inch. Double columns
spaced 7 to 8 feet (2.1 to 2.4 meters) apart frame the entrance, which is 5 to 6 ft wide.

Ans2. Foyer measurements were around 8ft/2.44m.

Ans3. 30 Inches and slope being between 30 and 35 degrees.

Ans4. Bell desk location is mainly near to entrance. Just 5-10 ft from main entrance. Some of
functions are:
 Handling guest luggage
 Escorting the guests to their rooms on arrival
 Providing information to guests about hotel facilities and services if asked

Ans5. Equipment at bell desk as follows:

 Telephone
 Luggage trolley
 Paging board
 First aid box
 Wheel chair

Ans6. Stationary at bell desk are Ball pen, stapler, punching machine, tape and scissors.

Ans7. Errand cards are used to track the guest luggage movements in the hotel. Tagged at luggage during
arrival and taken out during departure.

Ans8. Left luggage is brought down to left luggage room. And an entry is made on left luggage register. Then
the luggage gets tagged and details are written like room no, guest name, date of deposit.

Ans9. 44 Inches.
Ans10. EPABX

Ans11. When a visitor arrives to meet a guest, we will check if guest is in room or no. If yes then we will inform
the guest about visitor. If not, we will inform the visitor to give a call to the guest.

Ans12. Senior Bell Captain  Bell Captain  Bell Boy  Trainee

Ans13. Due to Co-vid newspaper facilities were suspended.

Ans14. When a postage/ package comes for a guest hotel stamps the date and time of receipt then an
immediate call is made to the room of the guest. If the guest is no present in the room then it gets tagged and
stored.

Ans15. Group luggage is carried out by all bell boys and trainees. It is tagged from the moment of Arrival and
sent to the specific guest rooms via trollies. During departure also luggage is carried out in trollies to the guest
vehicles.

Ans16. It was done by front office supervisor via online medium.

Ans17. Concierge was located next to cashier desk. Due to Co-vid no concierge was stationed in Jaypee
Siddharth.

Ans18. Major car brands: -

 Aston Martin
 BMW
 Toyota
 Ferrari/ Lexus

Ans19. It was done by the concierge department but due to Co-vid services are suspended.
Ans20.

It was located next to lobby manger but due to Co-vid no one is stationed.

Ans21. By seeing guest history card of each guests.

Ans22. Arrangements are as follows:

 Sales team is informed about the reservation department regarding VIP reservation well in advance
this lead time allows the reservation agent to block the appropriate room and also notify the same to
other departments.
  During reservation an appropriate VIP code to be attached to the VIP reservation on the Property
Management System.
 Tagging of VIP code to the reservation helps another department to easily identify the VIP status of the
guest and do the required preparations.
 VIP Status is normally printed on reports like Arrival list, Room Boy list, Departure list etc. In addition to
this new age hotel management software’s also give pop-up to users whenever they try to access the
guest reservation. E.g. “GM / AGM to meet on arrival “.

Ans23. ATG meaning is Alternative Tourism Group.

Ans24. Lobby manger desk was next after bell desk in the lobby. The trimmings were minimum 12 hours e.g.
9am-9pm. Some of duties are: -

 Managing the team of lobby greeters

 Greeting the special guests of the hotel
 Maintaining a good relationship with the staff members of the front office
 Coordinating with team members to ensure smooth functioning of front office

Ans25. Height is around 42 inches, length is 95 inches, width is 26 inches and construction material are wood,
marble, engineered wood and metal stands.

Taking check in: -

 Walk in guest- We charge them rack rate for the rooms and no discounts.

 Group arrival- We provide them a group discount for rooms and give the GRC’s to group leader to fill
and pass on to other guests to fill them correctly everyone’s behalf.

 Pakistani guest- We first check visa and papers for travel. Then within 12 hours submit the C-form to
LIC or Police Station.

 Scanty Baggage guest- We take full in advance for room payment and inform other departments to do
settlements on the spot if guest uses any services of hotel.

 Black listed guest- We kindly decline the guest to give any rooms. If the guest insists, we decline again
and call security.

 Pre -registration guest- We welcome them warmly take sign in pre filled GRC and give the room keys to
the guest.

 VVIP- We welcome the guest with GM of the hotel and take the guest to room directly and all the
guest details are filled later in his/her room.

 Physically challenged guest- We provide a bell boy as the guest enters the hotel and ask the guest if
he/she is comfortable around the bell boy. If not, we will immediately call him off. And send the
luggage to the room after filling of GRC.

 Single lady guest- We will welcome her and ask for details of the guest, then provide the GRC which
she needs to sign and then give the room keys to her after filling.

 Guest with a pet- We will kindly say the guest to take their pet to a pet clinic or someplace
else, as no pets are allowed in the hotel. And help them find pet clinic around the property.
Ans26. 10 credit cards accepted in hotels:
 Yatra SBI Credit Card
 YES Prosperity Edge Credit Card
 IndusInd Bank Platinum Credit Card
 HSBC Visa Platinum Card
 HDFC Bank Diners Club Black Card
 Axis Bank Neo Credit Card
 Indian Oil Citi Credit Card
 Citi Cashback Card
 IndusInd Bank Platinum Aura Edge Credit Card
 Kotak PVR Gold Credit Card

Points needed to be taken care of while accepting: -

 Check the cardholder name on the card

 Check the expiry date on the card
 Check the credit limit of the cards: if the amount of the bill exceeds the limit of the credit card, the
cashier requests to pay balance in cash
 Swipe card through the EPTOS terminal for verification and authorization from the user

Ans27. Briefing is an act or instance of giving precise instructions or essential information. Briefing was given
by the lobby at Jaypee Siddharth after every change of shift. It was given in lobby.

Ans28. The start and finish times of all shifts have an overlap a brief period of 15 to 30 minutes overlap. This
allows for staff to handover any details relating to the next shift. Details like any SPATT guest, scanty baggage
guest, any payment related conflict.

Ans29. First the morning shift will take the handover from night shift. Give any wake-up calls to the guests if
requested by any. Then will print new arrival guest list and give it to bell desk. Then get prepared to for new
arrivals and wait for departures.

Ans30. GRC copies which will be attached with the bill after settlement for later speculation and will be stored.

Ans31. 3 shifts were run by Jaypee Siddharth each of 9 hours long and for trainees it was 12 hours minimum.

Ans32. Guest registration card basically collects all the guest information including some personal details. The
information required to fill the GRC can be gathered from two sources: the reservation form and guest history
card. The details include name, surname, passport no, Visa, citizenship, address, proposed duration of stay.

Ans33. According to the Registration of Foreigners Rules 1992, Rule 14 it is obligatory on the part of the hotel
owner to send information about foreigners at the hotel. The hotel is liable to send the information in the
format of Form C to the nearest Foreign Regional Registration Office within 24 hours of the arrival of guest. In
this form details like nationality, passport no, whether employed in India, registration certificate is asked.

Ans34. Night shift prepares C-form, two copies are made of one C-form. Details like nationality, passport no,
whether employed in India, registration certificate is asked. All copies go to FRRO or LIU.

Ans35. OPERA is the software operating in the hotel.

Ans36. Following is the procedure of check out: -

 Check out request is received at the front desk or the bell desk.
 Front desk sends a bellboy to transfer the guest’s luggage from the room to lobby.
 Bellboy fills the departure errand card.
 Front desk alerts all POS to rush last minute credit transactions to the front desk.
 Front desk cashier updates the guests folio, then request for the room keys.
 Cashier prepares the master bill and presents to the guest.
 Then payment is received as per guest predetermined mode of payment.
 Front desk prepares the luggage out pass.
 And bell boy escorts the guest to their respective vehicle.

Ans37. Different types of check-out as follows:

Express Check out: -

 At check-in, ask your guest if they would like to use the Express Checkout service or include the
Express Checkout Authorization Form in your guest’s “welcome package.” Not everyone will agree to
using the Express Checkout, as they will want to examine the bill first.
 Explain to your customer, and spell it out in the authorization form, that the final bill will be charged
on his or her card account, without the need for a cardholder signature at checkout.
 Request a per-authorization approval for the expected amount of the bill. If your authorization request
is declined, ask your customer for an alternative form of payment.
 Once you have obtained an authorization approval, print out a sales ticket with your customer’s card
account number, and follow regular authorization procedures. Write down the words “Express
Checkout” on the ticket (or “Priority Check-Out” for Visa — check with your processor for the correct
wording) and once again explain that the bill amount will be charged on the card after the customer
checks out.
 When your customer leaves, you need to calculate the final bill amount and complete a sales ticket,
printing the words “signature on file — express checkout”.
 If the final bill exceeds the per-authorized amount by more than 15 percent, request an authorization
approval for the additional amount.
 Deposit the sales ticket in the usual manner.
 Mail or email a copy of the bill, sales ticket and the Express Checkout Authorization Form to your
customer no more than three business days after he or she has checked out.
 Keep copies of the bill, sales ticket and authorization form for at least 18 months to be used in the
event of a dispute.

Self-Check out: -
 Only fully automated hotels are equipped with self-service terminals, which allow guests to C/I and
C/O promptly.
 Self C/I and C/O kiosks identify guests by their room number, credit card number.
  Guests can access and review their folios and settle their accounts using the credit card.
At Jaypee Siddharth only express check out was available for guests. Card details and guest history were some
few points that were taken care of while taking an express check out.

Ans38.
 Have checked out:
If the guest has departed then search if the guest has left a mail forwarding address, redirect the mail
to the address; if not then the mail back to the sender.
 Expected to arrive:
Send the mail to the reservation section, where it will be attached with the GRC and kept along with
the reservation docket to be delivered to the guest at the time of registration.
 In staying hotel:
If the guest is in his/her room then send a bellboy to deliver the mail to the guest. If it is registered
mail, take the signature of the guest in the mail logbook.

Ans39. We will update it in page board and send a bellboy with the page board to the location mentioned in
the location form.

Ans40. Arrival and Departure register is maintained on front desk.

Ans41. The cahier counts all the cash available on the counter at the end of shift. Then match with daily limit
which is to be maintained with the available amount. Then note down his/her findings. And then informs the
next shift cashier about all the particulars about the earlier shift.

Ans42. Cash was handled by lobby manger dues to non-availability of cashier desk due to co-vid. And in every
two days it was deposited to accounts office.

Ans43. The paid outs are made from the cash bank that is maintained by the front office cashier. A proper
authorization should be taken from the lobby manger before making the VPO. It is made by following way: -

 Confirm the name, room number and identity of the guest.

 Fill paid out voucher mentioning details of services paid for.
 Get the VPO authorized by lobby manger.
 Make the payment.
 Post the entry in the guest folio and place the voucher in folio docket.

Ans44. A folio is a written record of a guest’s account and is created at time of starting a book of account in the
name of a guest. It is created by front desk personnel.

Ans45. Accounts handled as follows: -

 Skipper Guest- Make sure you always ask guests to fill in registration cards with all details upon check
 in. Preauthorize guests credit cards included deposit of a set amount. On PMS activate a no post on
reservation to stop any extra charges from other outlets to be charged to the guest room.

 Group- Advance payment should be done for security purposes. Usually done by cash deposit or taking
credit card. Always check issue of receipt of cash/cheque and record the payment in guest ledger. Get
the imprint of the card and get guest signatures.

 A marriage party- A certain amount of advance payment is taken already and the rest is to be payed
after the party via cash/credit card. And is posted as guest folio account. Conference- 50% payment is
to be paid upfront and the later after conference.

 Fashion show held by a fashion designer in hotel- 50% payment is to be paid upfront and the later
after the show.

 A guest whose bill is to be settled by his company- No charges to be paid by the guest, posting is done
in corporate account of the guest company and a BTC is forwarded to the company after guest check
out.

Ans46. Every 2 weeks all cash from all departments is collected and submitted to accounts department, then
they’re it is counted and given to security to deposit it to the bank at Jaypee Siddharth.

Ans47. The accurate and timely posting of guest charges and payments is important in maintaining accurate

financial records, as the guest may decide to check out at any time during the day and will require an accurate

statement of transactions. Posting charges and payments in a hotel with a PMS greatly increases the accuracy

of the posting. The point of sale option allows the front office computer to interface with the computers in the

various departments in the hotel. In a hotel, when the front office interfaces with the restaurant, the front

office computer terminal accepts and automatically posts charges made in the restaurant to a guest’s folio.

Any department (gift shop, recreational facilities, room service, and telephone) in the hotel that can serve as a

point of sale must be able to interface with the front office to post charges to the guest’s account. This

electronic transfer ensures that the charge is posted to the guest folio in a timely manner and increases the

accuracy of the posting.

Ans48. The daily audit carried out in hotels during slack time; normally the time between midnight and early

morning is knowing as night audit. The auditors check and confirm whether the financial transactions that

occurred during the day were correct and complete. Steps involved as follows: -

 Establishing the end of the day

 Completing the outstanding postings and verifying the transactions
 Verifying NO shows
 Preparing high balance report and occupancy reports

Ans49. Suitable time of night auditing is between midnight and early morning, it is generally done by lobby
manager and the shift timings vary around 10pm to 8am.
Ans50.

Ans 51. Following are some of flower arrangement used on reception: -

 Elliptical flower arrangement

 Vertical flower arrangement
 Triangular flowers
 The crescent flower arrangement

Ans52. Types of cash register: -

 Electronic Cash Registers (ECR)

 Point of Sale Cash Registers and Computerized Desktop Hardware
 Mobile Cash Registers on Tablets
 Cloud-Based Cash Registers

Ans 53. It was done by proper key management. Key control is the procedure of reducing guest property theft
and other security related incidents by carefully monitoring and tracking of keys. RFID key cards were issued to
guests which are trackable and cannot be tamper by third parties, which ensure security and safety at utmost
level.

Ans54. High balance report and Occupancy report are made by night auditor.

Ans55. How will front desk react when system is being used by night auditor: -

 A visitor comes to meet a guest staying in house-

As the system is in use, we will request the visitor for his/her details. Then ask which guest he/she
needs to visit. Then cross check with “physical copies” of GRC. Then contact the guest through seeing
their details on GRC.
 A guest staying in house comes for a check out although he was not scheduled for a check out but he
decides to become an under stay- We will request the guest to wait for few minutes in their room and
will assure that on the mean time we will bring the final bill to their respective room and do the
settlement then and there. If no then we will do the proceedings on the spot.
 A walk-in guest comes for a check in- We will give the room rates to the guest and if the guest wants to
stay then we will check room status through physical discrepancy report and a lot the room to the
guest. And do the posting later on.
Ans56. A Business Centre is a professionally managed commercial facility that offers end-to-end business
infrastructure for short to medium term durations. Clients can choose from a wide range of flexible options
based on their specific space and infrastructural requirements. Mainly in 3-5 Star properties of hotels.

Ans57. 3 board rooms we have in Jaypee Siddharth. Facilities like free WIFI, free cab service for important
personnel, 24-hour security card access, high-quality soundproofed cabin, Video Conferencing, Internet Leased
line with Airtel, Digital phone system, 24 Hour Private security guards, Housekeeping services, Air Condition
with pure air filtration and smoking zones.

Ans58. All the board room facilities come in the package while booking. Only the categories of conference
room can be decided at the end if a customer wants make some changes that is heavily chargeable. They
recorded as normal guest folio just instead of room rent board room charges are there.

Ans59. The Room Discrepancy Report displays all discrepant rooms is a listing of all room statuses that are
inconsistent with Housekeeping status and Front office status. The "Skip" discrepancy reflects that Front
Office status is occupied, and Housekeeping status is vacant. It is created by Housekeeping department.

Ans60. At the start of morning discrepancy report list is shared by front desk to housekeeping department, to
check room status.
F& B SERVICE
What to observe:-

1. Organisation chart
2. Mise-en-place
3. Mise-en scene
4. Different types of service
5. Use of micros at POS
6. Knowledge about menu, course wise
7. Sales % of each items in the menu & Sales promotion strategies
8. Buffet, Cover and Tray layout (breakfast , lunch, dinner)
9. Various crockery & cutlery used in department
10. Inventory system & breakage

Questions:-

1. Name the restaurants in your hotel and what does the name signifies and itsrelevance.
2. How many cover restaurants ( Pax) .
3. What was the cuisine that was served in the restaurants?
4. What were the timings of the opening and the closing of the restaurants?
5. Name any 10 fast moving dishes of your restaurants with the costing of each for a portion
of 2 pax.
6. Give the hierarchy of your Food & Beverage department.
7. How were tips distributed in your hotel?
8. What were the wines that were served in your hotel and at what temperatures were they
served and in which glasses were they served.
9. Name 10 each:
a) Red Wine g) Vodka l) Beer
b) White Wine h) Gin m) Cider
c) Champagne i) Tequilla n) Perry
d) Brandy j) Liquor &
e) Whisky Liqueurs
f) Rum k) Spirits
o)
10. Name 12 napkin folds used in your hotel
11. Name 10 each with their preparation:
a) Cocktails d) Cigar Brands
b) Mock tails e) Coffee
c) Cigarette Brands f) Teas
12. Give the sizes of the following:
a) Table ( height & width) e) Slip Cloth
b) Chair( height & width) f) Waiters Cloth
c) Napkin g) Side Board ( height & width)
d) Table Cloth
13. Give the diameter of the following:
 a) Full Plate
b) Side Plate
c) Half Plate
d) Saucer
e) Under liner
14. What are the different measuring tools in thebar?
15. What is the height of the chair of the bar
16. What is the height of the bar counter.
17. Distance between the following: a) Dimensions of the cover, b) Two tables, c) Wall and the
tablearrangement
18. Type of flooring in the banquet and its care and maintenance.
19. Lighting system in the banquets.
20. Chafing dishes are of which metal and how is their cleaning done.
21. How is cigarette served in the restaurants?
22. How is champagne served and at what temperate is it stored andserved.
23. What is Bin Card?
24. What are the things you would observe while cleaning of crockery and cutlery.
25. Mechanical equipments used in the F& B Service.
26. Give 10 pastas served in yourrestaurants.
27. What do you understand by savouries give at least 10 examples.
28. How do you take booking in a restaurant form a guest?
29. How do you do the bill presentation in the restaurant.
30. What do you understand by centralized and decentralized service?
31. Who is a butler and what his job is.
32. What is Gueridon service did you have it in your hotel if yes then name at least 5 dishes
that you have seen while preparation was done to be served to the guest.
33. What is the procedure of room service functioning.
34. How are the trays prepared for the room service orders.
35. How are the bills posted to the guest folio?
36. How is the cash controlled for the nonresident guests?
37. What are the legal formalities that have to be taken care of for the issuance of the hard
drinks in the hotels?
38. What is do you understand by lounge service.
39. What all is served in the lounges.
40. What do you understand by high tea and what is served in hightea.
41. What all is included in American Breakfast.
42. What all is served in the continental breakfast.
43. If you are in the room service and are asked to prepare the tray for the following what all will
you keep and were on thetray.
a) American Breakfast, b) Continental Breakfast, c) English Breakfast
44. What is the role of F&B controller in the hotel?
45. Who is an abouyer.
46. What is the difference between carving, filleting andjointing.
47. What are the measures taken to control pilferage in thebar?
48. What is the strategy adopted in the bar to keep a check on the misuse of thedrinks.
49. What are the strategies that you would adopt to increase the revenue generation in your
restaurant?
50. Which are the different types of services rendered in the food & beveragedepartment?
 Answers
Ans1
 Paatra - The name of the restaurant is inspired from the Sanskrit word, Patra, meaning a vessel,
utensil or receptacle. Paatra offers an expansive spread of North Indian culinary delights.

 Café Resto (24/7 Multi cuisine Restaurant) - Cafe Resto is Jaypee Hotels and Resorts popular all-
day dining signature outlet.

Ans2
Paatra- No. of pax 100-120
Café Resto - No. of pax 40-50
Tapas– No. of pax 20-30

Ans3
Paatra- Indian Cuisine (North Indian Prominently)
Café Resto- Multi Cuisine (Live Cooking – Continental & Chinese with Sushi Island)
Tapas- Foreign Wines and Beer

Ans4
 Paatra – 06:00 Pm – 11:30 Pm
 Café Resto (24/7) –
o Breakfast – 07:00 AM – 10:30 AM
o Lunch – 12:00 PM – 03:30 PM
o Dinner – 07:00 PM – 11:30 PM
o After Hours - 11:30 PM – 07:00 AM
 Tapas – 1200 hrs. – 2300 hrs.

Ans5
 PANEER MAKHNI – Rs. 1100
(Cottage cheese preparation with tomato butter gravy)
 DAL MAKHNI – Rs. 950
(Buttery lentil preparation)
 MURGH PATIALA – Rs. 1100
(Creamy nutty flavored chicken preparation topped with egg)
 AMRITSARI FISH TIKKA – Rs. 1350
(Gram flour coated fish tikka served with potato sticks, pickled onion & cucumber tzatziki)
 GARLIC NAAN – Rs. 150
 LACHHA PARATHA – Rs. 150
 PHILADELPHIA CHEESE CAKE – Rs. 700
(Wild berry compote)
 IDLY – Rs. 500
(Steamed rice & lentil cake served with sambhar & chutney)
 WHOLE WHEAT PARANTHA – Rs. 500
(Griddled Indian whole wheat bread with choice of filling:
 Cauliflower, potato or cottage cheese)
 FRENCH TOAST – Rs. 550
(Brioche, caramelized apples & crème anglaise)
Ans6.

Ans7.
Tips, if any, received were duly deposited in the tip box assigned to the place and after that it
was equally distributed amongst the staff.

Ans8.
CHARDONNAY – Serving Temp – 9˚C Glass – White Wine Glass

 Cakebread Cellars, Napa Valley, California, USA

 Albert Bichot Pouilly Fuisse, Maconnais, Burgundy, France
 Maison Louis Jadot. Pouilly- Fuisse. Maconnais, Burgundy, France
 Cloudy Bay. Marlborough, New Zealand
 Domaine Laroche. Petit Chablis "Chablis” Burgundy, France
 Viña Tarapaca Reserva, Maipo Valley, Chile
 Sutter Home, California, USA
 Wolf Blass Bilyara. South Eastern, Australia
 Bodega Norton Reserva, Luján de Cuyo, Argentina
 Lindeman's Cawarra South Eastern, Australia
 Fratelli M/S, India
SAUVIGNON BLANC – Serving Temp - 7-10˚C Glass – White Wine Glass

 Cakebread Cellars, Napa Valley, USA

 Henri Bourgeois, Sancerre. 'Les Baronnes, Loire Valley, France
 Cloudy Bay, Marlborough, New Zealand
 Saint Clair, Marlborough, New Zealand
 Sula, Nashik Valley, India
 D'Arenberg The Broken Fishplate, Adelaide Hills, Australia
 Kendall-Jackson Vintner's Reserve, California, USA
 Villa Maria Private Bin', Marlborough, New Zealand
 Ward Valley Estate Triple Block, Marlborough, New Zealand
 Sutter Home, California, USA
 Bodega Norton, Luján De Cuyo. Mendoza, Argentina
 Anne de Joyeuse Camas, IGP Pays d'Oc, France
 Grover Art Collection, India
 Mas Andes, Chile
 York, Nashik Valley, India

RIESLING Serving Temp – 8-10˚C Glass – White Wine Glass

 Egon Muller Scharzhof Mosel, Germany

 Trimbach, Alsace, France
 Chateau Ste Michelle Riesling, Columbia Valley, USA
 Black Tower, Germany

PINOT NOIR - Serving Temp – 16˚C Glass – Red Wine Glass

 Louis Jadot. Bourgogne, France

 Kendall-Jackson. "Vintner's Reserve", Santa Rosa, California, USA
 Ironstone Lodi, USA
 Ward Valley Estate 'Epicentre, Marlborough, New Zealand
 Anne de Joyeuse Camas. IGP Pays d'Oc. France

MERLOT - Serving Temp – 12˚C Glass – Red Wine Glass

 Duckhorn Vineyards, Napa Valley, USA

 Bodega Norton, Luján de Cuyo, Argentina
 Grover Art collection. India

ROSE Serving Temp – 17˚C Glass Goblet Glass

Grover Zampa Vineyards Art Collection Shiraz Rose, Nandi Hills, India

Ans9.

A. Red Wine:

 Cabernet Sauvignon
 Merlot
  Pinot Noir
 Malbec
 Syrah or Shiraz
 Zinfandel
 Tempranillo
 Sangiovese
 Barbera
 Carménère

B. White Wine:

 Chardonnay
 Sauvignon Blanc
 Chenin Blanc
 Riesling
 Pinot Blanc
 Airen
 Torrontes
 Semillon
 Silvaner
 Garganega

C. Champagne:

 Moët & Chandon

 Veuve Clicquot
 Nicolas Feuillatte
 G.H. Mumm
 Laurent-Perrier
 Taittinger
 Pommery
 Piper-Heidsieck
 Lanson
 Canard-Duchêne

D. Brandy :

 Rémy Martin XO
 Hine Antique XO
 Asbach 8 Year
 Louis XIII
 Torres Gran Reserva
 Hennessy XO
 Delamain X.O
 Bertoux
 Germain Robin XO
 Courvoisier XO
E. Whisky:

 Dewars
 Black Dog Reserve
 Glenkinchie 12
 Glenmorangie
 Glenfiddich 12
 The Glenlivet
 Ballantine's
 Talisker 10
 Jack Daniel’s
 Jim Beam Bourbon Black

F. Rum:

 Chairman's Reserve Finest St. Lucia Rum

 Diplomatico Rum Reserva Exclusiva
 The Real McCoy 12 Year
 Clement VSOP Rhum
 Plantation Isle of Fiji
 Don Q Reserva 7
 Don Papa Rum 10 Years
 Old Monk
 Flor de Caña 18 Year Rum
 Parce Rum 12 Year

G. Vodka:

 Belvedere
 Absolut
 Grey Goose
 Crystal Head
 Beluga
 Kors Vodka 24k, George V Limited Edition
 Diva Premium Vodka
 Finlanida
 Smirnoff
 Skyy Vodka

H. Gin:

 Monkey 47
 Hayman's Old Tom
 Hendrick's
 Star of Bombay
 Jodhpur
 Tanqueray No Ten
 Bombay Sapphire
 Beefeater
  Tanqueray
 Gordon
 Greater Than

I. Tequila:

 Corralejo Reposado
 Corralejo Anejo
 Camino Real Gold
 Don Angel Blanco
 Camino Real
 Jose Curevo Especial
 Patrón Silver
 Casamigos Blanco
 Avión Añejo
 Milagro Select Barrel Reserve Reposado

J. Liqueur:

 Cointreau
 Kahlua
 De Kuyper
 Campari
 Sambuca
 Lubelska
 Southern Comfort
 Disaronno
 Amarula
 Zoladkowa Gorzka

K. Beer:

 Ale
 Stout
 Lager
 Porter
 Weissbier
 Indian Pale Ale
 Bock
 American Lager
 Kölsch
 Lambic

L. Cider:

 Cidre Cotentin
 Pays d’Auge- Cambremer
 Welsh Cider
 Hessischer Apfelwein
  Cidre de Bretagne
 Cornouaille
 Cidre de Normandie
 Basque Cider
 Sidra de Asturias
 Gloucestershire/Herefordshire/Worcestershire Cider

M. Perry:

 Gwatkin Farmhouse Perry

 Dunkertons Perry
 Oliver’s Bottle Conditioned Perry
 Hallets Perry
 Hogan’s Vintage Perry
 Burrow Hill Perry
 Bushel & Peck Perry
 Butford Aurora Premier Crus
 Hecks Perry
 Once Upon A Tree Priggles Perry

Ans10.
12 napkin folds as follows:

 Triple Pocket
 Envelop
 Rosebud
 Bishop Hat
 Lotus
 Candle
 Bow Tie
 Opera
 Pyramid
 Heart Fold
 Fleur De Lis
 Water Lily

Ans11.

A. Cocktails
 Martini
 Add gin, vermouth and a dash of orange into a mixing glass. Filling the glass with ice and stir. Once
it's cold, strain into a cocktail glass. Decorate the rim with a lemon twist.
 Cosmopolitan
 Fill a cocktail shaker with crushed ice, add Vodka, orange liqueur, and add cranberry and lime
juice. Then shake. Strain the drink into a martini glass and finish with a twist of lime peel.
 Margarita
 Salt rim a glass, in a cocktail shaker mix tequila, Cointreau and lime juice. Shake well and then fill
the shaker with ice and shake well. Add fresh ice to the glass and then strain the margarita into the
glass. You can garnish with an extra lime to serve.
 Long Island Iced Tea
 Take a tall glass and fill it with gin, white rum, tequila, vodka, triple sec and some syrup. Leave
some space to add cola and a lemon wedge.
 Pina Colada
 Fill a blender with chunks of pineapple, teaspoon of sugar, coconut cream, white rum, fresh
pineapple juice and ice. Blend the cocktail and pour into a chilled glass. Add a straw and a
pineapple triangle for garnish.
 Old Fashioned
 Add: whiskey, white sugar cubes, Angostura bitters and cold water. Stir until the sugar is broken
down. Fill the glass with ice and stir again. Strain the drink into a glass filled with ice. Finish off by
adding slices of lemon and orange peel.
 Mojito
 Add a couple of lime wedges and two teaspoons of sugar into a glass. Add sprigs of mint and half a
glass of crushed ice. Then add and mix one part white rum and two parts soda. Once mixed, add
more ice and mint to fill the glass.
 Gin and Tonic
 Add one part gin into a glass, fill with fresh ice and then fill the glass to the top with tonic water.
Squeeze a couple of lemon and lime wedges into the drink and then add a fresh lime wedge before
stirring.
 Whiskey Sour:
 Add bourbon, lemon juice, simple syrup and egg white, if using, to a shaker and dry-shake for 30
seconds without ice. Add ice and shake again until well-chilled. Strain into a coupe glass. Garnish
with 3 or 4 drops of Angostura bitters.

B. Mocktails

 Shirley Temple
Add grenadine to a highball glass half-filled with ice cubes.
Top with ginger ale (or lemonade). Garnish with a Maraschino cherry and/or a slice of orange

 Virgin Margarita
6 oz of frozen limeade, 3 oz Orange Juice, 1 oz of lemon juice, 1 oz of lime juice, 2 tsp of superfine
sugar, 4 cups of ice
Mix all of the ingredients together in a pitcher, excluding the ice. Stir for a minute then add the ice
and stir for a little longer. Rim your glass with sugar or salt and pour the drink in
Garnish with a lime wheel

 Virgin Mary
4 oz of tomato juice
a dash of lemon juice
2 drops of tabasco
a pinch of celery salt
0.5 tsp of Worcestershire sauce
1 stick of celery
Rim a tall glass with celery salt
Fill the glass with ice
Pour in all the ingredients, keeping the tomato juice until last
Stir together
Serve with a celery stick
 Virgin Pina Colada
1-part pineapple juice
1-part coconut cream
1 slice of fresh pineapple
1 maraschino cherry
1 cup of ice cubes
Fill a glass with ice cubes and empty in to a blender
Chill glass whilst finishing this recipe
Add the pineapple juice and sweetened coconut cream to the blender. Blitz vigorously until the mix
has the texture of a thick milkshake. Pour into the chilled glass. Add the pineapple slice and
maraschino cherry to garnish

 Virgin Strawberry Daiquiri

1 small can of pineapple chunks in juice
12 oz of frozen strawberries
2 tablespoons of superfine sugar
juice of 2 medium limes
fresh strawberries for garnish
Add pineapple, frozen strawberries, sugar and lime juice to a blender. Puree until smooth. Pourinto
glasses, garnish with fresh strawberries and serve immediately.

 Virgin Sangria
grape juice (white or red)
sparkling water
cranberry juice or orange juice
chopped fruit (grapes, oranges, tangerines, peaches, strawberries, apples, blueberries)
ice
chopped herbs and fresh citrus slices, to garnish
Add the ingredients in a large pitcher or drink dispenser. In the fridge, let it chill for a minimumof 1
hour. Top with ice and garnish your drink with herbs and fruit before serving.

 Non-Alcohol Fizz
3 oz of cranberry
juice 3 oz of orange
juice
3 oz of club soda
Shake the orange and cranberry juice with ice. Pour into a highball using a strainer. Add ice,Pour in
the Club Soda

 Bellini
1 ½ oz. of Peach Puree (or peach syrup)
3 oz. Fre Sparkling Brut
In a Champagne Flute add the Peach Puree and top with Fre Sparkling Brut.

 French 75
1 oz Simple Syrup
1 oz. Lemon Juice
Top with Fre Sparkling Brut
Add Simple Syrup and Lemon Juice to shaker and shake with ice. Strain into Champagne flute,top
with Fre Sparkling Brut, and garnish with a Lemon Twist.
 Caipirinha
2 slices of Lime
2 slices of Lemon
2 slices of Orange
¼ oz. Simple Syrup
Ginger Beer (substitutes the spice of alcohol)
First muddle the fruits with the Simple Syrup and a splash of the Ginger Beer. Strain juice off into a
lowball/bucket glass and add crushed ice and top with Ginger Beer. Garnish with a lime wedge.

 Cigarette Brands:
Davidoff
Marlboro
Camel
Parliament
Dunhill
Lucky Strike
Benson & Hedges
Insignia
Pall Mall
Gold Flake

 Cigar Brands:
Arturo Fuente
Davidoff Signature
Cohiba
Padron
Acid
Macanudo Café
Perdomo Champagne
La Gloria Cubana
Montecristo
Cao Brazilia

 Tea:
Turkish Tea
Maghrebi Mint Tea
Green Tea
Matcha Tea
Ceylon Tea
English Breakfast Tea
Chai Tea
Oolong Tea
Rooibos Tea
Earl Grey Tea

 Coffee:
Cappuccino
Espresso
 Café Latte
Americano
Café Mocha
Caramel Macchiato
Affogato
Turkish Coffee
Café Au Lait
Iced Coffee

Ans12.
A. Table:
Dimensions (Rectangular 4 People): 24” X 42”
Height: 30” Standard
B. Chair:
Height (seat from the ground): 18”
Tabletop to seat distance: 12”
C. Napkin:
Dimensions: 20” X 20”
D. Table Cloth
Dimensions: According to the table
(Height or overhang on left side) + (full length measurement) + (height or overhang required
onright side) 9.84” + 42” + 9.84”= 61.685.
Depth 9.84” + 24” + 9.84” = 43.68
E. Side Board
Height: 34.625”
Length: 157Cm
Width: 26 Cm
F. Waiter’s Cloth:
24” X 24”

Ans13.
A. Side Plate 140-175mm (6-7 inches in size)
B. Dinner Plate 250mm (10 inches) recently 280mm or 300mm (11 or 12 inch) are
a. used
C. Half plate 121 x 165/ 6 1/2 × 4 1/4 inches.
D. Saucer (140mm – 165mm) 5 ½ - 6 ½ Inches Diameter
E. Salver – 15”
F. Coffee cup- 82mm
G. Demi Tasse - 3-4 inches
H. Peg Measurer – 9X7 cm

Ans14.
 Jigger/Peg Measurer
 Measuring Cup
 Cocktail Beaker
 Dropper

Ans15. 29 Inch – 31 Inch is the height of the chair of the bar.

Ans16. 42 Inch is the height of the bar counter.

Ans17. Dimension of the cover: 24” X 42”

Two tables: 36”
Wall and the table arrangement: 36”

Ans18. Various types of flooring options are available for banquet flooring, every option has its own
strong points. Some of them are: -
 Luxury vinyl tile (LVT): LVT has proven to be durable enough for high-traffic hospital common areas
and attractive enough for upscale restaurants. This resilient material is made up of three layers: A
base layer composed of vinyl to provide dimensional stability, a digital graphic film (able to imitate
practically any other material) and an outer wear layer.
Easy to clean.
 Terrazzo: Upscale and LEED-friendly for large spaces.
Incredibly durable and carries a low lifetime cost, its high upfront material and installation costs are
prohibitive in lower budget applications. It must be poured in place, cured and then polished
mechanically to achieve its signature shine. Generally speaking, terrazzo is not worth the cost in
small rooms or sections of a building — the cost-per-square-foot actually increases as the space
decreases. It’s recommended to allow a scope of at least 2,500 square feet to achieve a cost-
efficient installation.
 Rubber: Rubber flooring tiles have increased in popularity in recent years and are now often
manufactured from recycled rubber materials. Many cite sound absorbance and easy maintenance
as benefits of this resilient flooring option. Not so easy to clean.

Ans19. The design of the hall lighting system should be based on the standards and requirements of the
high-grade ballroom. The system should have a good advanced, practical, high stability and good
compatibility and scalability characteristics.

Mainly selected:
 Professional led film
 Television stage lights
 Shaking head computer lights
 Shaking beam lights
 Laser lights
 Chasing light and so on

Products & Fixtures Used in Banquet Hall Applications:

 Moving Head’s
 LED Strip Lighting
 LED Bar’s & Par’s
 Specialty Lighting
 Custom Lighting

The proposed equipment can be installed for a particular event according to the theme.

Other than that: -

Variations in the preferences of the patrons can’t always be matched by the simplistic elegance of the pre-
installed hotel theme-based lighting, there’s mostly a need of additional lighting by the décor crew of the
host.
Ans20. Chafing dish are made of stainless steel. Stainless steel is the preferred choice due to its
durability and appearance taking in long term.

Cleaning- The chafing dish frame and cover may be cleaned with warm, soapy water. Occasionally, they
may need polishing with stainless steel cleaner or a glass cleaner without ammonia. Never immerse the
frame in water. Pull the water pan up and out until the cord is clear of the frame.

Ans21. Jaypee Siddharth is a Non-Smoking property. No cigarettes are allowed to be lighted in public
areas.

Ans22.
Temperature:

Ideal temperature to serve Champagne is 8-10°C (47-50°F). Any colder and the Champagne will numb the
taste buds. Under no circumstances chill a bottle of Champagne in the freezer; and never serve it in pre-
chilled glasses (or some of the sparkle will be lost).

Service:

 Champagne is served in champagne flutes, champagne tulip and champagne saucer.

 The glass should be placed below the water goblet on the right of each cover.
 You should bring the champagne in a champagne bucket in a stand with ice. Keep it on the right
of the host.
 The pressure of the champagne bottle should be around 4.925 kg per square cm. Do give much
care on not to shake otherwise pressure will build and create accidents.
 Present the wrapped bottle of champagne to the host for his confirmation. While presenting label
should be facing toward guest so that he can read it. 10. After being confirmed from the host,
proceed to the next procedures.
 After presentation keep the bottle in wine cooler. The neck of the bottle should be kept pointing
toward ceiling so that if cork released by mistake then no one gets hurt.
 After opening proceed to serve the guests clockwise. Serve Ladies first then others and at last to
the host. Pour one third of the glass. Refill the glass periodically. To avoid spillage, before filling
the glass fully, just gently turn the bottle with a twist.
 After pouring sufficient amount of champagne, re-wrap the bottle with a temporary bottle stopper
and replace in the ice bucket or chiller with a napkin wrapped on it.

Ans23. For each individual beverage item, a separate bin card is prepared. It records the item held in
stock, deliveries and issues made. These cards are fixed on the shelves or rack against each
beverage. Each bin card number refers to the same bin number as the wine list and originates
from the standard bottle code list.

Ans24.
Things to Observe:
 Cleaning Method
 Cleaning Equipment
 Machinery used to clean the crockery and cutlery
 Temperature of water used
 Chemicals used and their names/codes
 Type of cutlery & crockery being dealt with
 Breakage and handling procedure
Ans25.
 Gueridon trolley
 Mixers/Juicers
 Microwave/oven
 Coffee Machine
 Ice Crusher

Ans26.
8 type of pastas are served in Café Resto

A. AGLIO OLIO PEPPERONCINO

Chili, garlic and cheese

B. PESTO
Handmade fettuccini tossed with basil pesto and finished with freshly grated parmesan

C. RATATOUILLE
Open ratatouille ravioli served with tomato and parsley jus

D. PEPERONATA
Rigatoni pasta with tangy red pepper sauce & goat cheese

E. PUTTANESCA
A tangy tomato affair tossed with spaghetti and capers

F. MANTI FRL
Pork chunks & apple manti tossed with burnt butter and rasin sauce

G. LAMB BOLOGNESE
Modena minced meat pasta tossed with homemade fettuccini

H. BLACK & WHITE LINGUINI VONGOLE

Homemade black linguini served with shrimp, squid rings, mussels & gremolata

Ans27. As per the definition Savory is something having a taste that is not sweet but salty. This word is
generally used in association to food. 10 examples:

 Indian green Chile and cheddar shortbread

 Spicy Beef, Bean and Vegetable Stew
 Bacon-Pear Macaroni and Cheese
 Cinnamon-Spiced Beef Stroganoff
 Apple Harvest Chili
 Sweet and Spicy Steak Salad
 Olive, herb and Romano breadsticks
 Chicken, apricot & pork pie
 Focaccia Pugliese
 Bell pepper and spinach Stromboli
Ans28.
On telephone: -

 Write down the booking in the reservation book using a pencil and print legibly

 Reservation book should always be attached with restaurant table plan or seating chart

 Do not write reservation on “scratch” paper, which could get lost

 Write the last name and first initial and check the spelling with the guest. Include the date and
Time in 15 minutes increments. Be sure to get the guests telephone and / or room number. Ask
for Extension.
 Write the number of people attending the venue.

 Note any special, requests: Nonsmoking / Birthday…

 Do not make any promise, such as a window table.

 Repeat the complete reservation (day, date, time, name and special request)

 Thank the guest for calling

 Tell them: Room service is available 24 hrs on call.

Walk in: -

Observe the number, hear out the guest, how many tables he/she wants, check the availability in
accordance with the reservation book and make them comfortably seated then carry out the operation.

Ans29. Bill presentation as follows: -

 Print the guest check from the POS machine on a ‘Slip Printer’ / ‘Roll Printer’.
 Place the check on the bill folder.
 Place a pen along with the bill.
 Place it to the left of the guest & Present the bill to the guest / host.
 Take the folder back along with the cash/card & bill to process & return the change/approve
the card transaction
 Thank the guest when you return the change and receipt.
 Invite guest to return to the restaurant / hotel again.
 If the guest leaves without settling the bills then inform the Security Manager and Outlet manger
about the same.
Ans30.
A. Decentralized Service: In decentralized meal assembly, the food products are produced in one
location and transported to various locations (Each Floor’s Pantry) for assembly at sites near the
Guest. Equipment to maintain proper temperatures—food warmers, hot food counters, and/or
refrigerated equipment—must be provided at each location (Pantry). Because some foods, such as
grilled or fried menu items, do not transport or hold well, some cooking equipment may be
available in the service units for these difficult-to-hold foods.
 B. Centralized Service: In a centralized meal assembly, everything is prepared in one place i.e. the
main kitchen and delivered from there only. Even in centralized meal assembly, a few items such as
coffee and toast may be prepared at point of service. Centralized assembly has the advantages of
eliminating double handling of food and facilitating supervision of meal assembly because the
activity takes place in one location rather than throughout the facility. In addition, centralized
assembly allows for standardization of portions, uniformity of presentation, and decreased waste.

Ans31. A butler is a person who works in a house serving and is a domestic worker in a large
household. In great houses, the household is sometimes divided into departments with the
butler in charge of the dining room, wine cellar, and pantry.

Typical butler duties according to The International Guild of Professional Butlers website, 2001:
 Cleaning and maintenance
 Care of clothing
 Care of fine china, silver, crystal
 Care and inventory of artwork and antiques
 Maintenance of automobiles
 Security of their employer and residence
 Co-ordination and scheduling of service contractors.

Ans32. Gueridon Service is a term used in the restaurant business to refer to “trolley service.” Food is
cooked, finished or presented to the guest at a table, from a moveable trolley. Dishes typically
served like this include Crepes Suzette, Caesar Salad, Cherries Jubilee, Banana Flambé and
Steak Tartar.

Ans33. Procedure of room service as follows: -

 Greet Callers Warmly:The telephone must be answered within the three (3) first rings.
Identify your department and introduce yourself by name.

 Announce: “Good morning / Good afternoon / Good evening In Room Dining, (according to the
time of the day), this is (name of the order taker), may I assist you Mr./Mrs./Miss” followed by
the name of the guest according to the data digitally displayed by the phone system (if available).

 Use good telephone etiquette:

 Ask the guest for their names and Room number:Even if your digital telephone system displays the
guest’s name and room number, confirm that you are talking to the registered guest.

 Check the billing instructions of the guest:Do a room enquiry on the POS (Point of Sale) machine
and check the billing instructions entered for this guest by the front office team. If the guest is on
Cash Only list, then politely explain that the guest will have to pay for order when it is delivered.
If the guest is not on cash list then take the order without discussing the method of payment.
Write down the order clearly in the order book and note the time of call and the room number.

 Take Orders:Pay attention to orders, and know the menu thoroughly.

Ask questions to find out the guest’s choice or preferences for service, such as how he or she
would like an item cooked or prepared (e.g. medium rare, “on the rocks etc.)
 Ask the guest for his or her choice of salad dressings and for any special requests such as fat-free
preparation. Etc.

Write down all information’s clearly. Highlight special requests.

Ask how many guests will be eating and note down the number on the guest check. As this will help
the waiter to set the tray/ cart with the appropriate numbers of cutleries and crockeries.

 Reconfirm the order:Politely read the order back to guests and repeat all details.
 Tell guests the approximately how much time it will take to deliver the order.
 Thanks, the guest and only disconnect the line after the guest had hanged up the phone on
the other side.

Ans34. In Room service following items are used for

preparing tray
- Clean linen to cover tray
- 2 dinner plate
- 2 knives
- 2 forks
- 2 spoons
- BNB
- And inside a cracker and Salad
That’s how room service tray is prepared.

Ans35. In a hotel, when the front office interfaces with the restaurant, the front office computer
terminal accepts and automatically posts charges made in the restaurant (the point - of - sale)
to a guest’s folio.

Ans36. A nonresident guest will not be allowed to charge services to their account and consequently
will have to settle the incidental by cash or credit card at the sales outlet. If the guest is part of
a tour, their package may allow a meal in the hotel but only up to a certain value.
Any Excess on the bill must be settled at the sales outlet. Often the front desk will issue these
guests with vouchers, which guest will hand to the restaurant captain or head waiter upon
entering the hotel restaurant.

Ans37. The accurate and timely posting of guest charges and payments is important in maintaining
accurate financial records, as the guest may decide to check out at any time during the day and will require
an accurate statement of transactions. Posting charges and payments in a hotel with a PMS greatly
increases the accuracy of the posting. The point of sale option allows the front office computer to interface
with the computers in the various departments in the hotel. In a hotel, when the front office interfaces
with the restaurant, the front office computer terminal accepts and automatically posts charges made in
the restaurant to a guest’s folio. Any department (gift shop, recreational facilities, room service, and
telephone) in the hotel that can serve as a point of sale must be able to interface with the front office to
post charges to the guest’s account.

Ans38. The definition of a lounge is an area in a public place such as a hotel, airport or club, where you
can sit, wait and relax. A room off the lobby in a hotel where people can go and relax and listen
to music and drink a drink is an example of a lounge. The Service of food and beverages in a
lounge is called lounge service.
Ans39. The lounge may have an extensive drink menu that sets it apart from the often-sleazy pub or
bar atmosphere. In fact, the cocktail is often served up in a lounge environment. Sure, many
places that serve cocktails are often called “cocktail bars,” but step foot in almost any cocktail
bar and you will immediately feel as if you are not in a typical bar!

A lot of elegant restaurants will have specific lounge areas, usually located on a different level
than the restaurant itself. Light snacks, drinks and some deserts may be served in the lounge
service. But the food is limited there.

Ans40. High Tea- A meal eaten in the late afternoon or early evening, typically consisting of a cooked
dish, bread and butter, and tea. High tea was a heavy meal of:

 Meat dishes such as steak and kidney pie

 Fish dishes such as pickled salmon
 Baked goods such as crumpets or, in Ireland, barmbrack
 Vegetables such as potatoes or onion cakes
 Other heavy foods such as baked beans and cheesy casseroles

High tea was much more of a working-class family meal than it was an elite social gathering.

Ans41. Here is list of few American breakfast: -

Bacon Milk French Hash browns Omelet Butter

toast
Egg & cheese Breakfast Fried eggs Home fries Pancake Waffle
sandwich sausage
Bagel and cream Danish Frittata Kolache Muesli Toast
cheese
Bear claw Doughnut Fruit Kolache Peanut
butter
Biscuit Éclair Fruit salad Malt-O-Meal Pop-Tart Coffee and
other
coffee
beverages
Biscuits & gravy Eggs Granola Mc Griddle Protein bar Orange
juice
Bread pudding Egg sandwich Grits McMuffin Quiche Maple
syrup
Breakfast English Ham Oatmeal Quesadilla
burrito muffin
Ans42.
Continental breakfast menus usually include:

 Baked Goods / Pastries

 Fruits
 Bread
 Jams and Spreads
 Coffee
 Tea
  Hot Chocolate
 Juice

Optional Additions

 Breakfast Cereals
 Eggs (Hot or Hard Boiled)
 Meats (Sausage, Bacon, or Ham)
 Sliced Cheese
 Porridge / Oatmeal

Ans43.
A. American breakfast: -
 Clean linen to cover tray
 2 dinner plate
 2 knives
 2 forks
 Ketchup
 BNB
B. Continental Breakfast: -
 Clean linen to cover tray
 2 dinner plate
 2 knives
 2 forks
 2 spoons
 Chinese condiment’s
 BNB
C. English breakfast: -
 Clean linen to cover tray
 2 dinner plate
 2 knives
 2 forks
 2 spoons
 BNB

Ans44. As a Food and Beverage cost controller, you are primarily responsible for calculating costs of food
and beverage items and also responsible for the short and long-term planning of the F&B controlling and
pricing aspects.

Additionally, responsible to record information and produce control reports periodically to help maintaina
suitable inventory of food and beverage items for the entire hotel. He/she also changes the price of menus
items based on the costing information they collect and also actively take partin engineering the menu in
terms of the pricing.

 Effectively control the Food & Beverage Cost.

 Control the Food and Beverage outlets in terms of wastage, pilferage and efficiency.
 Prepare variance analysis for food & beverage and communicating with relevant parties.
 Update and maintain receipts into the systems (FMC).
 Check and verify voids in the POS systems.
 Check and verify discounts on the POS systems.
  Check and verify any happy hour’s discounts.
 Check and verify all complimentary sales in POS systems.
 Check and verify all staff meals and staff discounts.
 Check and verify all Package meals.
 Check and verify all settlements done on the POS system.
 Check and cross verify if all sales have been transferred correctly to the Property Management
systems (PMS).
 Check and verify for any lost postings.
 Check the cost of sales in all F&B outlets and ensure that the costs are within budget.
 Check the menu pricing on the POS systems and ensure the correct prices are loaded.
 Check the restaurant and bar checks on daily.
 Check the complimentary and confirm that all are approved.
 Daily Import of Micros Sales to Materials Control system.

 Tally all end of shift reports generated from all POS tills.
 Continuously study weaknesses in F&B control implemented at the Hotel and provide
suggestions for improvements.
 Responsible for surprise spot checks at all F&B outlets.
 Prepare Duty Drinks and management report and confirm that this is as per entitlement.
 Prepare the daily and monthly cost report department in relation to cost of sales.
 Prepare daily staff meal cost report.
 Participate in stock taking at the restaurants.
 Responsible to maintain the Menu Pricing, Consumption and POS systems.
 Any other tasks as and when required by the management.

Prerequisites:

 Good verbal and written communication skills.

 Good analytics and reporting skills.
 Experience with Accounting System, POS Systems and cost and inventory systems.
 Ability to multitask, work in a fast-paced environment.
 Have a high-level attention to detail.
 Ability to work independently and to partner with others to promote an environment of teamwork.

Ans45. Abouyer: (French) Expediter or announcer; a station in the brigade system. The aboyeur
accepts orders from the dining room, relays them to the appropriate stations of the kitchen,
and checks each plate before it leaves the kitchen.

Ans46.
 A ‘fillet’ is a fleshy boneless piece of meat, so it only goes to say that a fillet knife is used
for removing bones, cartilage, and skin from meat. You will often see many filleting knives
with ‘flex’ to make it that much easier and quicker for your blade to navigate around bones
and joints, and it slices exactly where you want it to.

 Carving means carving out the exact quantity and quality of meat and carving knives are
characterized by having a sharp point. With a long thin blade, this knife will cut through cartilage
with relative ease in order to get as much meat as possible.
  The blade on a carving knife is typically wider, making it easier to keep the direction of the
cuts straight. Carving knives are mostly used for food preparations as their large edges make it
quicker and more convenient to accomplish kitchen tasks. They are used to slice thin cuts of
meat, including roasts, ham, poultry, and other cooked meats.

 While Jointing is cuts made through natural joints to produce two wings, two breast pieces,
two drumsticks, two winglets and two thigh pieces.

Ans47. Various measures and guidelines to prevent pilferage in bar as follows: -

A. Check references and run a background check before hiring bartenders and other staff members.
A careful investigation can reveal dishonest candidates with a history of theft and alcoholism. This
is helpful in creating a staff of dependable workers unlikely to steal liquor.

B. Install a surveillance camera behind the bar. Bartenders aware of being watched are less likely to
steal.

C. Tell bartenders about the various bar policies. Explain the effects of theft on the business. Also
discuss the actions considered alcohol theft and explain the disciplinary measures taken for such
actions. Give each worker an employee guide containing this information.

D. Limit the purchase, receipt and issuing of alcohol to key personnel. A dishonest bartender can
order more than is required and ensure the disparity doesn't appear in the records.

E. Store liquor in a secure room. Limit access to personnel in supervisory positions, such as the
manager. Create a record-keeping system that requires the supervisor to record every bottle of
liquor removed from storage.

F. Take a daily count of the liquor inventory. You may also assign this task to the manager. If a
dishonest bartender is entrusted with this task, he can increase or decrease the count to hide theft.

G. Conduct regular spot checks at the bar to ensure the bottle count and liquor levels match sales.
Check before and after each shift to determine the culprit when there is evidence of theft.

H. Smell-check the contents of the bottles regularly to ensure authenticity. Dishonest bartenders
sometimes add water to the liquor to hide theft and make inventory match sales. This is common
with liquor that can mask the dilution, such as gin and vodka. Bartenders who are aware of this
control measure are less likely to dilute the liquor.

I. Prohibit bartenders from providing friends, family or customers with free drinks. If this is
acceptable in some cases, create a system in which the bartenders obtain written authorization
from the manager and the manager records the incident.

J. Ban bartenders from drinking during a shift or in the establishment when they are off-duty. Fellow
bartenders are likely to over-pour, provide free drinks or undercharge when serving an off-duty
employee, according to Elizabeth Godsmark, author of "Controlling Liquor, Wine and Beverage
Costs."
 K. Monitor bar operations for at least 10 minutes every hour. The owner's or manager's presence
deters bartenders from stealing bottles, drinking the alcohol or giving unauthorized free drinks to
customers.

L. Install liquor-control systems. Pour-control devices attach to bottle spouts and help bartenders
pour a specific amount of the liquor. The devices also record the amount of alcohol poured out
of the bottle. Comparing the recorded data with sales reveals possible theft.

M. Instruct employees to arrive and leave through an assigned door. Watch employers as they leave
to detect any staff member trying to leave with bottles.

N. Instruct employees to store belongings in a locked room. Keep the door of this room under video
surveillance to prevent employees from storing bottles of liquor with their property.

Ans48.
Step 1: Purchasing

 Develop purchase specification

 Supplier selection

 Purchasing correct quantities

 No collusion between property and supplier

 Evaluation of purchasing process

Step 2: Receiving
 Quality and quantity inspection clerical procedure

 Development of receiving procedures

 Completion of necessary receiving reports (e.g., addressing financial and security

concerns) Step 3: Storage

 Effective use of perpetual & physical inventory systems

 Control of product quality

 Securing products from theft

 Location of products within storage areas

Step 4: Issuing

 Product rotation concerns

  Matching issues (issue & usage)

 Purchasing as inventory is depleted

Step 5: Preparation and control

 Minimizing food waste/maximizing nutrient retention

 Pre-costing

 Portion control

 Standard portion size and amount

 Requirements for food and employee safety

Step 6: Service

 Timing of incoming F&B orders

 Delivering

 Presenting

 Removing

Step 7: Sales

 Checking

 Control of cash and accounting procedure

 Revenue management concerns

Step 8: Accounting

 Food and Beverage Control Report

 Food cost analysis and comparison

 Correction

 Gross and net profit

Ans49. Strategies to increase restaurant Revenue: -

A. Turn Your Existing Customers into Promoters

The existing customers can be your most prominent advocates. Treat them well, and they will, in
 turn, spread the word about how good your restaurant is. When they visit your restaurant, try to
recognize them, what they previously ordered, what reviews they gave, and how you worked on
them. You can use your customer database to get this information.

B. Upselling
No matter how great business your restaurant is doing, chances are you would still like to increase
your restaurant sales. One of the easiest ways to do this is through restaurant upselling. Upselling
means convincing customers to upgrade their current purchase or buy more items.

C. Improving the Table Turnover Rate

Sometimes customers take longer to leave the table & the restaurant, which, in turn, results in a
long queue. In some cases, you may even end up losing customers as they might plan on going to
another restaurant due to no vacancy at your establishment.

This problem can be tackled by ensuring that the orders placed are instantly sent to the kitchen
and prepared orders are served to the guests promptly. You also need to ensure that checks are
presented and collected in time. The tables need to be bussed and reset as soon as your guests
leave, and you should have the right mix of tables for your average dinner party sizes. Quick and
efficient service helps you delight your customers and also helps you to turn tables quickly.

D. Social Media Promotions

Nowadays, everyone is available on social media platforms, be it Facebook, Instagram, Snapchat, or
any other. Hence, the best way to increase your restaurant sales is by harnessing this force and
making your presence felt on these platforms. It would help if you created social media pages for
your restaurant.

E. Providing Offers and Happy Hours

One of the best means to attract already existing and new customers to your restaurant is surely by
offering offers on special occasions.

Ans50. Food and Beverage Services generally rendered in a hotel are-

 Restaurant- Different types of services rendered here like American service, Gueridon service,
English service, Russian service etc.
 Lounge- Food and beverage service to lounge is rendered by th F&B department
 Coffee Shop- This outlet is also handled by the F&B department which is also a prerequisite for
the star accreditation of a hotel
 Room Service- One of the major sources of revenue for a hotel in the F&B department is the in-
room service which is also provided by the F&B dept.
 Poolside Barbecue/Grill Service
 Banquet Service
 Bar
 Outside Catering Service

In conclusion F&B department renders the most valuable and lucrative service to the hotel including the
most valuable guest experience.
FOOD
PRODUCTION
What to observe:-

1. Layout of Kitchen
2. Organization Chart
3. Indenting Process
4. Mise-en –place
5. Food preparation
6. Recipe standardization
7. Innovation and research
8. Garnish & presentation
9. Wastage & carbon footprint reduction
10. Importance of hygiene in kitchen

Questions:-

1. Name the six mother sauces and their derivatives.

2. Which are the major kitchens do you have in your hotel?
3. How does the working start in the kitchen?
4. What are the things you observe when issuing the indent from the stores.
5. How would you do the cost control in thekitchen
6. What are the major equipments found in thekitchen?
7. Name ten each with garnishes and accompaniments
a) Mutton dishes, b) Chicken dishes, c) Fish, d) Canapés, e) Soups, f) Pork dishes, g) Game
8. Make 5 course menus each with accompaniments, garnishes and the suitable wine to be
served with the main course.
a) Indian Menu, b) Chinese Menu, c) Thai Menu, d) Continental Menu, e) Italian Menu, f)
Mexican Menu
9. How do you do the portion control on the following in the coffee shop
10.
a) Butter, b) Coffee, c) French Fries
How are French Fries prepared in your
kitchen?
11. Name any 10 fast moving dishes of your specialty kitchen.
12. What is the difference between lamb, veal and mutton & game.
13. Name 10 cookies prepared in your bakery.
14. Name 10 icings used in your kitchens.
15. Name 10 each with their bases:
a) Pastries, b) Breads, c) Puddings, d) Cakes
16. At what temperatures are the following stored in the deep freezers?
a) Mutton, b) Chicken, c) Fish, d) Game
17. What are the basic Gravies prepared in the kitchens.
18. Name 10 each with garnishes and accompaniments each:
a) Broths, b) Thick Soups, c) Thin Soups, d) Consommés
19. Name 10 cheese with the place of origin.
20. How is the dough of various Indian and continental breads are prepared?
21. Name any 10 fish names with the place of origin.
22. Name 10 international soups served in your hotel.
23. Name the basic stocks used in your hotel and for which dishes are these stocksused.
24. Name 10 salad dressings commonly used in yourhotel.
25. Name 10 salads served in your restaurants.
26. Give the breakfast menu served your coffee shop eachmorning.
27. What are the snacks that were served in your hotel bar with the hard drinks and which
kitchen prepared it?
28. Name 10 sandwiches prepared in your pantry and give the preparation of any 5.
29. How was bouquet garni prepared and utilized in yourkitchen.
30. Name any 10 egg preparations.
31. Cuts of the following:
a) Mutton, b) Lamb, c) Fish, d) Chicken, e) Pork
32. What do you understand by sausages?
33. Name 10 mechanical equipments used in the kitchen.
34. How is tandoor prepared in the kitchen before start?
35. Name any 10 tandoor preparations.
36. Who has the responsibility of the kitchen cleaning?
37. How would you do the cleaning of the following?
a) Gas range, b) Walk in, c) Deep freezer, d) Baine Marie, e) Potato peeler, f) Deep Fryer
38. Give the hierarchy of the kitchen with the names of the heads.
39. Give the vegetable cuts.
40. What is FIFO?
41. How do you prepare the mixture of dosa?
42. Name any 10 khada masalas used in the kitchen.
43. Name 10 herbs used in the kitchen.
44. What is the role of the stewarding department in the kitchen and the hierarchy of
this department?
45. What is a wok and how do you prepare a wok for the preparation of thedishes.
46. Name five utensils used in the Chinese preparation.
47. Explain the process of taking and giving orders to the various restaurants by the kitchens.
48. How and what are the preparations done by the following in case of a big banquetparty.
a) Banquet Kitchen, b) Stores, c) Stewarding, d) Housekeeping,
e) Food & Beverage department
49. How and what is the cooperation and coordination that the Kitchens maintain with the
other departments of the hotel.
50. How would you control spoilage & the contamination of food in thekitchens?
51. How would you do the portion control in the kitchen.
 Answers

Ans1. The French mother sauces are: -

 Béchamel: morney,parsley, crème,oignon
 Velouté: allemande,supreme, cardinal.
 Espagnole: demi glaze,mederira,bigararde,diable
 Hollandaise: maltaise,mousseline,béarnaise,choron
 Mayonnaise:aioli,Chantilly,verte,tartare,thousand island
 Tomato: portugaise,provencal,marinara

Ans2. The hotel has one main kitchens, with different sections. And each restaurant has its own kitchen.
The major kitchen has responsibility of buffet: -
 Halwai section
 Salad section
 Continental section
 Bakery
 Confectionery
 Tandoor section
 South Indian

Ans3.
Work starts as follows: -
 Look at your prep sheet: You'll need to know what stuff needs to be made and completed for
the shift. Complete all necessary prepping before doing anything else.
 Rotate food, always "old in front, new in back": While you're doing this, watch any expiration
dates and important stuff. Throw away any outdated or bad items.
 Set up your station: Be sure everything is ready and put out so that you don't have to be looking for
items as you go.
 Call orders back so the others, who are working, know what to do: This will get everyone on the
same track
 Be sure to always do something: Wiping down counters and clearing out dirty dishes will make your
job so much easier.
 Remember to pass along any food tickets with the order: This will keep the runners organized.
 Have a good attitude around everyone and smile: Say "please" and "thank you" when appropriate.
 Clean your station, take out the trash, sweep, and mop the floors at the end of each night.

Ans4. Things to notice: -

 Stores Unit shall raise indents for all common user material stocked in Stores.
 Indents other than common user material shall be raised by the users after ascertaining availability
or otherwise from Stores.
 Indents shall be raised in Form No.DPS/SP/01. 3.4 The following factors shall be taken
into consideration while raising an indent:

i. Availability of purchase
ii. Quantities indented will not result in over-stocking
iii. Storage facilities are available or whether deliveries are required
iv. Type of packing
v. Shelf life of material
vi. Nature of material
Ans5.
 Tracking And Managing Inventory To Ensure Food Cost Control:-The first step of restaurant price
control is tracking and controlling your inventory. It is essential to track the daily Stock-in and
Stock-out and the actual consumption throughout the day. Monitoring the Variance between
the
Ideal Stock and actual physical stock will help you identify if too much wastage is happening at your
restaurant.
 Purchasing Raw Materials On Credit To Reduce Costs: - You can control your restaurant costs by
going for minimalist cash transactions and conducting all your purchases through the restaurant’s
account on a credit basis. Usually, the raw materials purchased in cash are less in quantity and can
turn out to be expensive as compared to when you are buying them in bulk.
 Analyzing Stock Requirements through Yield Management: - You can implement Restaurant Cost
Control and reduce your Food Costs significantly by merely giving attention to a slight detail that is
often overlooked, yet is just as critical, namely Yield Management.
 Controlling Wastage Through Portion Control: -Overproduction and big portions are the signs of
wastage which lead to escalating food costs. You should have the tools to measure the portions
and rigorous processes to control the size of the portion in order to control the price.
 Controlling Labor Costs by Reducing Employee Turnover: -Another tip for reducing your budget
spent on labor and restaurant cost control is lowering your employee turnover. The restaurant
industry witnesses one of the highest employee turnover rates, reaching as high as 75% in some
cases.

Ans6. Major Equipment’s found in kitchen: -

 Knives
 Pots
 Spoons
 Dishes
 Spatulas
 Pans
 Colander
 Glasses
 Measuring cups
 Bowls
 Kitchen sink
 Oven mitts
 Storage containers
 Blender

Ans7.
A. Mutton dishes: -
 Mutton kebabs: garnish: coriander leaves and crème, accompaniments: pickeld onion, green
chutney, tamrind chutney.
 Mutton biryani: garnish: nuts and fried onion, accompaniments: raita,pickeld onion, chilly chutney.
 Mutton korma: garnish: nuts and crème, accompaniments: naan bread, onion and green chutney.
 Mutton shawarma: garnish: chat masla and crème. Accompaniments: green chutney and pickeld
onion.
 Mutton keema: garnish: coriander leaves, accompaniments: tandoori naan.
 Mutton curry: garnish: coriander leave and ginger julliene , accompaniments: whole wheat chapatti
or naan bread.
 Mutton vellai kurma: garnish: coriander leaves and red temper chilly, accompaniments: rice
ot appam
  Rogan josh: garnish: coriander leaves and ginger accompaniments: plain basmati rice or naan bread
 Safed maans: garnish: coriander leaves, accompaniments: naan
 Laal maans: garnish: coriander leaves tempered chilly and ginger, accompaniments: naan

B. Chicken dishes: -
 chicken kebabs: garnish: coriander leaves and crème, accompaniments: pickled onion, green
chutney, tamarind chutney.
 chicken biryani: garnish: nuts and fried onion, accompaniments: raita,pickeld onion, chilly chutney.
 chicken korma: garnish: nuts and crème, accompaniments: naan bread, onion and green chutney.
 chicken shawarma: garnish: chat masala and crème. Accompaniments: green chutney pickeld onion
and rumali roti.
 chicken keema: garnish: coriander leaves, accompaniments: tandoori naan.
 Chicken curry: garnish: coriander leave and ginger julliene , accompaniments: whole
wheat chapatti or naan bread.
 Roasted chicken: garnish: garlic butter sauce and tomato flower, accompaniments: green chutney
and rumali roti.
 Barbeque chicken: garnish: sweet spicy sauce toss, accompaniments: black strap molasses.
 Fried chicken: garnish: salt and pepper, accompaniments: sauces, mustard sauce, dips

C. Fish: -
 Fried fish: garnish: salt and pepper, accompaniments: tartar sauce
 Fish curry: garnish: coriander leaves accompaniments: rice or chapatti
 Fish roast: garnish: crème and chat masala accompaniments: green chutney
 Amritsari fish: garnish: coriander leaves and crème, accompaniments green chutney and pickled
onion and vegetables
 Lemmon pepper fish: garnish: lemon wedge and pepper and accompaniments:
blanched vegetables and crème.
 Tilapia with corn salad: Garnish: coriander leaves and olive oil accompaniments corn salsa and
wine.
 Blackened catfish with salsa: garnish: coriander leaves and butter sauce: garnish: coriander leaves
and crème, accompaniments
 Fish tacos: garnish: coriander leaves and fresh vegetables, accompaniments: salsa
 Salmon stir fry: garnish: asparagus, accompaniments: blanched vegetable and mashed potatoes.
 Fish and chips: garnish: salt and pepper accompaniments: ketchup and dips

D. Canapés: -
 Mixed tomato: garnish: mint leaves; accompaniments: basil pesto.
 Celery and lemon spoon: garnish: yellow pepper shavings; accompaniments: salsa
 Corn fritters: garnish: mint chiffonade; accompaniments: avocado salsa
 Cheddar cumin twist: garnish: cumin roasted powder; accompaniments: soup
 Cucumber rounds: garnish: vegetable julienne; accompaniments: crème cheese.
 Cheese and beet tartlets: garnish: walnuts; accompaniments: smoked meat
 Prosciutto and cheese puffs: garnish: cheddar cheese; accompaniments: wine
 Salmon and dil quinches: garnish: dil leaves; accompaniments wine
 Mini jacket potatoes: garnish: parmesan; accompaniments: juice
 Rockmelon bruchestta: garnish: rocket leaves; accompaniments; goats cheese.
E. Soups: -
 Smoked lamb soup: garnish: carrot and celery; accompaniments: bread sticks.
 Potato soup: garnish: crème ; accompaniments’ beer bread.
 Tomato soup: garnish: crème and coriander; accompaniments: garlic croutons.
 Cauliflower soup: garnish: crème ; accompaniments: bread rolls.
 Chicken soup: garnish: chicken pieces; accompaniments: cheese bread sticks.
 Chicken and corn soup: garnish: roasted corn; accompaniments: baked broccoli.
 Spinach soup : garnish: crème ;accompaniments: mixed avocado salad.
 Vegetable soup: garnish: butter ; accompaniments: masala bread stick.
 Veg beetroot soup: garnish: crème ; accompaniments: vegetable puff.
 Carrot and lettuce soup: garnish: crème ; accompaniments: herb twists.

F.Pork dishes: -
 Bacon rolls: garnish: garlic roasted dil: accompaniments: cheesy dip.
 Ham and cheese sandwich: garnish: butter; accompaniments: juice.
 Pork salami: garnish: salt; accompaniments: cucumber and tomatoes cold slices.
 Pork broth: garnish: crème ; accompaniments: bread sticks.
 Roasted pork: garnish: roasted herbs; accompaniments: red wine.
 Veggie and pork curry: garnish: cilantro; accompaniments: bread and wine.
 Pork kebabs: garnish: sauces ; accompaniments: roasted vegetable.
 Caramelized bacon: garnish: salt and honey; accompaniments: sweet dips.
 Potatoes and pork: garnish: cilantro; accompaniments: bread.
 Pork patty and bacon cheese burgers: garnish: melted cheese; accompaniments: soft drinks and
fries.

G. Game: -
 Venison Street Tacos with Mexican Rice and Beans: garnish: cilantro :accompaniments: hot sauce.
 Braised Venison Shanks with Garlic: garnish: rosemary: accompaniments: garlic dip.
 Southern-Style Honey Barbecue Deer Jerky: garnish: brown sugar
 Venison Queso: garnish: large jalapeños: accompaniments: riracha Hot Chili Sauce.
 Venison Burger with Caramelized Onions: Garnish: kosher salt: accompaniments: hot sauce.
 Grilled Venison Steak: Garnish: garlic roasted: accompaniments: beer and fries.
 Elk Venison Patty Melt Sandwich: Garnish: Kosher salt: accompaniments: Dip.
 Tangy Crock-Pot Venison Roast: Garnish: mint leaves: accompaniments: pepperoncini.
 Venison Swedish Meatballs: Garnish: Black pepper: accompaniments: Worcestershire sauce.

Ans8.
A. Indian Menu
APPETIZER
Methi muthia
Fenugreek Leaves with balance of muthia dough, and topped with Parsley and crispy bread crumbs

ELTOS
A twist on a famous Mexican street food: a tangy, spicy take on sweet corn

ENTRÉE
Dal fry
Lentils simmered in garlic, onion, tomato, and herbs and served over white rice
 BEEF KHEEMA PIZZA
Garlic naan flatbread topped with spiced ground beef and peas

DESSERT
Kulfi
Frozen dairy ice cream

DRINKS & BEVERAGES

Beer, Wine

B. Chinese Menu

APPITIZERS
Vegetable ponzu and sour yougurt: farmers vegetables,ponzu and lemon yougurt.

ELTOS
Tomato miso: roated tomato soup garnish with vegetable

ENTRÉE
Braised duck croquettes: roasted duck served with butter duck sauce.
Ginger braised beef and broccoli puffs: ginger butter cooked beef with broccoli puffs.

DESSERT
Honey corn cake and poarched rubab

DRINKS
Sauvignon blanc and pinot noir.

C. Thai Menu

APPITIZERS
CHICKEN SATAY - Grilled marinated Chicken Southern Style with Peanut Sauce

ELTOS
LAAB PED YANG - Mild spicy BBQ Duck with Thai fragrant Herb Salad

ENTREE
TOM KHA GAI - Chicken and Coconut Milk Soup with Galangal and Straw mushroom
PED PHAD KHING - Stir-fried BBQ duck with Ginger, Chive and Jelly Mushroom

DESSERT
KAO NAEW MAMOUNG - Mango and Coconut Aromatized Sticky Rice

DRINKS
SAUVIGNON BLANC
D. Continental Menu

APPITIZERS
Boursin mushrooms paired with Vignoles
Spring salad with Vidal Blanc-balsamic vinaigrette paired with Vidal Blanc

ELTOS
Grilled chicken Beurre Blanc paired with Chardonel

ENTREE
Braised short ribs with Parmesan polenta and scalded kale paired with Norton

DESSERT
Chocolate-dipped cheesecake pops paired with Port

E. Italian Menu

APPETIZER
Wagu Beef Carpaccio with black truffle crema, arugula, and shaved parmesan.
Paired with Prosecco Porcia di Principe DOC, Veneto Italy

ELTOS
Meat Ragu, slow braised veal, pork and lamb ragu.
Paired with Chianti, Sodi Del Paretaio DOCG, Toscana Italy, 2013

ENTREE
Grilled Ribeye with smashed potatoes, rapini and mushrooms
Or
Grilled Australian Sea Bass Filet with mint and green pea risotto
Paired with - Barbera Frecciarossa DOC Otrepo, Pavese Italy, 2008

DESSERT
Caprese, almond flour chocolate cake with chocolate crema, almonds
Paired with Bonarda [Sparkling] Red, Italy 2013

F. Mexican Menu

APPITIZERS
Red Leaf, Avocado and Grapefruit Salad with Olive-Mint Vinaigrette

ELTOS
Tomato-Zucchini Soup with Melty Cheese

ENTREE
Rodrigo-style Grouper
Lamb Chops in Green Pipian sause with Blissful Corn Torte and Green Beans with Orange and
Pistachios

DESSERT
Cajeta Crepes with Toasted Pecans
 DESSERT
Red wine

Ans9.
 Butter: coffee shops are widely considered by guests for breakfasts, evening snacks or mid
snacking. Butter is used a lot in such snacks and dishes. Rather than investing on bricks of butter
because they may charge higher and also cause wastage. To avoid this, prefer chargeable butter
cubes for extra demands. This may cost lesser than usual and also control portion.

 Coffee: coffee is second most consuming item in hotel after water. Guests prefer coffee in all time
meals, meetings or in waiting area as well. To avoid wastage, prefer portioned control per cup-
based sachets, rather than opening big cartons and leaving them at the place this may cause
oxidation of coffee if not stored properly, results wastage of coffee.

 French Fries: consumed widely in any restraint favorite of all age people. To control the portion,
segregate the portions by measuring in grams in packs. Fry as per order taken and serve equally
prefer serving in small plates so that it looks more. Or serve with dips placing on the plates only.
This may control portion and will look full on the plate.

Ans10. Hotel indent frozen packs of French fries. This avoid cost, time and commodity wastage. When the
order is taken the portion is fried in 325-degree Fahrenheit. And serves after tossing in salt. Sometimes it is
fried double time in intervals.

Ans11. Paatra is an Indian speciality restaurant and following are some main stream dishes: -
 Dal Makhni
 Murg sugandhi kabab
 Shahi Murg Masala
 Lal Maans
 Pepper Chicken
 Haldwani Murg
 Veg Biryani
 Shahi Paneer
 Mutton Tikka
 Shahi Lassi

Ans12.
 Lamb: lamb comes from young sheep (lambs) Veal and lamb are both much tender than beef and
mutton, however lamb often have a strong and more gamy taste than veal.

 Veal: veal is the meat of a young cow (calf) which has typically been fed on milk only or a mixture
of milk and regular feed. In terms of differences, venison is a rich, gamey meat, and veal is a pale-
colored, very tender beef.

 Mutton: the word mutton is used interchangeably between sheep and goat, but since Indians
mostly consume goat, it is the widely accepted term for goat meat. Since we hardly eat sheep, you
will seldom be given meat from a sheep if you walk into a butcher's shop and ask for mutton.

 Game: Game meats are from non-domesticated, free-ranging and farm-raised wild animals and
 birds that either are legally hunted for personal consumption or reared, slaughtered, and
commercially sold for food.

Ans13.
 Walnut Cookies
 Choco-chip cookies
 Choco Pie cookies
 Atta Cookies
 Oats Cookies
 Pistachio cookies
 Jam drop cookies
 Almonds cookies
 White chocolate cookies
 Honey and almonds cookies

Ans14. 10 Icing used as follows: -

 Butter crème
 Italian mirangue
 French mirangue
 Swiss mirangue
 Royal icing
 Fondant
 Crème cheese frosting
 Name Whipped crème
 French butter crème
 glazes

Ans15.
A.Pastries:
 Cheese cake: base- crumb crust.
 Key lime pie: base-crumb crust.
 Lemon curd tart: base- gram crackle.
 Pavlova: base-mirengue
 Danish: puff pastry
 Jam drop pinwheel: base-puff pastry.
 Cinnamon rolls: base: puff pastery
 Macroons: base- mirengue
 Crossaints: base – puff pastery.
 Muffin: base-bread

B. Breads
 ciabatta
 multigrain
 brioche
 whole wheat
 sour dough
 rye bread
 pita bread
 focaccia
  baguette
 pumpernickel

C. Pudding
 bread pudding: base- bread
 creamy vanilla: base- crème
 custard and fruit pudding: base-crème
 gelly heart pudding: base-gelatin
 mango jiggle pudding: base-agar-agar
 Kheer pudding: base-milk
 berry swirl mouse pudding: base-eggs
 chocolate mouse pudding: base- eggs
 coconut and rice pudding: base- coconut milk
 crème brulee: base: rich custrard

D. Cakes
 fruit delight: base- vanilla sponge
 choco truffle: base- chocolate sponge
 blueberry: base- vanilla sponge
 mixed berry: base- vanilla sponge
 black forest: base- chocolate sponge
 white forest: base- vanilla sponge
 Pineapple: base- vanilla sponge
 mango: base- vanilla sponge
 butterscotch: base- vanilla soponge
 strawberry: base- vanilla sponge

Ans16.
Mutton: -1 degree Celsius.
Chicken: - 4.4 degree Celsius
Fish: - 0 degree Celsius
Game: - -2or-1.1dgree Celsius

Ans17. Some basic gravies used: -

 Onion tomato masala gravy
 Makhni gravy
 White gravy
 Harayli gravy

Ans18.
A. Broths-
 Tomato
 Lemon and coriander
 Turkish
 Lemon and Poached egg
 Chickpea broth
 Chicken
 Green borsch
 Green curry
 Onion and garlic
  Red dzao and salmon

B. Thick soups-
 Cream Soup- Tomato and mushroom
 Puree Soup- Cauliflower and peas
 Bisque- crab and shrimp
 Chowder Soup- Potato and vegetable
 Veloute Soup- Fish and chicken

C. Thin soups-
 French onion
 Mulligatawny
 Petite Marmite
 Chicken broth
 Pumpkin
 Lemon and coriander
 Vegetable
 Fish stock
 Beef stock
 Mutton stock
D. Consommés-
 Veal consommé
 Beef consommé
 Chicken consommé
 Fish consommé
 Breton
 St. German
 Daubery
 Madrienne

Ans19. 10 cheese with the place of origin: -

 Taleggio, Italy
 Cotija, Mexico.
 Roquefort, France.
 Mozzarella, Italy.
 Feta, Greece.
 Cheddar, England.
 Gouda, Netherlands.
 Parmigiano-Reggiano, Italy.
 Camembert-France.
 Manchego-Spain.

Ans20.
In northern India, a dough of the main ingredient is prepared and flattened by rolling. Most Indian breads,
such as roti, kulcha and chapati, are baked on tava, a griddle made from cast iron, steel or aluminum.
Others such as puri and bhatura are deep-fried. The dough for these breads is usually made with less water
in order to reduce the oil soaked up when frying.
In Southern India, a batter of rice and black lentils is prepared and ladled in small amounts onto a hot
greased skillet, where it is spread out into a thin circle and fried with oil or ghee until golden brown. In
Western India (including the states of Maharashtra, Gujarat and Rajasthan) bread may be made from
coarse grains such as bajra, sorghum or ragi, though wheat is the staple in these regions. The grains or
cereals are usually milled into a fine powder, and mixed with a little water to make a smooth dough. This
dough is patted into a circle by hand, either by holding it between the two hands or by placing it on an
upturned plate or other flat surface.
Whereas, continental breads usually follow same technique (baking), and prepare 1000s of breads out of it.
the thing vary from bread to bread is yeast and moisture content including baking temperature.

Ans21.
10 fish names with the place of origin: -
 Rohu- India
 Catla- India
 Hilsa- north-east India
 Ungai- Japan
 Maguro- Japan
 Cernia- Italy
 Orate- Italy
 Salmon roe- japan
 Australian grayling- Australia
 Australian smelt- Australia

Ans22.
10 international soup: -
 Crème epinard
 French onion soup
 Cauliflower and crème
 Consume
 Minestrone
 Gazpacho
 Asparagi minestra del broccoli
 Bordo di pollo
 Frutti di mare mediterrranneo
 Miso soup

Ans23.
 White stock: chicken-based Italian, indian and Mediterranean dishes (example: chicken biryani,
chicken soup)
 Brown stock: mutton based Italian indian and mediterenian cuisine. (example: mutton korma,
stroganoff)
 Vegetable stock: only vegetable-based dishes and soups and gravies. (example:
soups,gravies,pulao)

Ans24.
10 salad dressing: -
 Olive oil basic
 Vinaigrette
 French dressing
 Mayonnaise
  Balsamic
 Italian dressing
 Thousand islands
 Lemon and salt
 Caesar dressing
 Ranch dressing

Ans25.
Name 10 salads served in Jaypee restaurants: -
 Waldroff salad
 Sprout salad
 Green salad
 Fruit salad
 Caesar salad
 Quinoa salad
 Kachumbar salad
 Kosambari salad
 Salmon salad
 Chicken salami salad

Ans26.
 Continental: fruit juice or fruit bowl, choice of rolls/toast/croissant/white bread/brown
bread/multigrain bread. Tea/coffee.
 Indian vegetarian: fruit juice or fruit bowl, stuffed paratha with raita/poori bhaji/masala
dosa/idli/utthapam. Tea/coffee.
 The Ashok special: fruit juice or fruit bowl, porridge/cornflakes, eggs of choice, choice
of rolls/toast/croissant/white bread/brown bread/multigrain bread. Tea/coffee.

Ans27.
 Tapas kitchen and bar have their own kitchen. Snacks served with hard drinks are: -
 Crostini
 Formaggioe wrap
 Mediterranean falafel
 Veg zait kebab
 Alshami kafta
 Cajun spice pollo
 Alshami kafta
 Nimboo, mirchi baby corn, garlic butter
 Stuffed Thai mushroom cheese
 Water chestnut spring roll

Ans28.
 Veg delight sandwich.
 Tandoori chicken sandwich.
 Cucumber sandwich: prepared by placing slices of cucumber on a sandwich bread that has
mayonnaise applied on it add few slices of tomatoes and then season it with salt and
pepper.
 Chicken sandwich: mix shredded boiled chicken with mayonnaise, ketchup, salt, pepper, mix spice,
mix herbs, finely chopped onion and bell peppers. Add the mixture on the sandwich toast a little
and serve.
 Paneer sandwich.
  Ham and cheese sandwich: butter up the breads add cheese slice and ham slice to it season it with
salt and pepper toast it on medium flame and serve.
 Bacon and egg sandwich.
 Egg sandwich: mix boiled egg with mayonnaise. Add seasoning, capers and bell peppers, add all
herb mix and mix well. Apply the mix on sandwich bread and serve.
 Multigrain veg sandwich
 Multigrain egg sandwich: mix boiled egg with mayonnaise. Add seasoning, capers and bell peppers,
add all herb mix and mix well. Apply the mix on multigrain sandwich bread and serve.
 Club Sandwich.

Ans29. Bouquet garni is prepared from very basic herbs found in the kitchen. continental department of
our kitchen use to make it. It’s a vital ingredient for daily usage.
 Herbs they use: parsley stalks, springs of thyme, bay leaf, cilantro stalks and small spring of
rosemary.
 The department utilizes the herb bundle by adding it in the stocks, gravies, soups, broths and
casseroles.

Ans30.
10 egg preparations as follows: -
 Shirred egg
 Hard-boiled egg
 Soft boiled egg
 Omelets
 Scotch eggs
 Egg curry
 Scrambled egg
 Poached eggs
 Fried egg
 Sunny side up

Ans31.
A. Mutton: head, neck, rack, hindshank, feet, sirloin, shoulder, lion, leg, foreshank, breast, flank

B. Lamb: head, neck, rack, hindshank, feet , sirloin, shoulder, lion, leg, foreshank, breast, flank

C. Fish: darne, supreme, fillet, paupiette, delice, goujon, goujonette, Escallope

D. Chicken: breast, thigs, legs, wings, shoulder, drumsticks, back, neck

E. Pork: head, spare rib, lion, belly, hand, blade, leg ham, hock, totters, ham, sirloin.

Ans32.
 Sausage is ground meat mixed with fat, salt, and other seasonings, preservatives, and sometimes
fillers like grains or breadcrumbs. Some sausage mixtures are sold in bulk form while others are
forced into casings to form links. They can be fresh, which require cooking before consuming, sold
fully cooked, or cured, smoked, or dried.

 The word "sausage" comes from the Middle English sausige, which came from sal, Latin for salt. In
France, they are sausissons and in Germany, wurst. They were originally made as a delicious way to
preserve meat.
Ans33.
10 mechanical equipment used in the kitchen: -
 Deck ovens
 Mixing machine
 Sheet roller
 Whisks
 Dough maker
 Cooking ranges
 Burners
 Griddles
 Fryer
 Juicer

Ans34. The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within
the tandoor itself, thus exposing the food to live fire, radiant heat cooking, and hot-air, convection cooking,
and smoking in the fat and food juices that drip on to the charcoal.

Ans35.
10 tandoor preparations: -
 Tandoori roti
 Tandoori naan
 Tandoori chicken
 Tandoori Seekh kebab
 Paneer tikka
 Laccha paratha
 Tandoori fish tikka
 Tandoori gobhi
 Tandoori prawns
 Tandoori dam aalo

Ans36. Kitchen stewarding department has responsibility of cleaning kitchen in regular intervals for
standard and hygiene maintenance.

Ans37.
A. Gas range:

 Turn on the stove and heat up the parts to be cleaned.

 Turn off the gas valve.
 Take stove parts one by one to be cleaned in dishwasher bench.
 Spray with grease cleaner or soak them up with hot water.
 Lift the strainer stove and dry it.
 Clean the stove with steel wools and dry it.
 Clean the burner and ensure that there is no obstruction on the fire tubes.
 Clean all parts of the stove.
 Reinstall all the cleaned parts one by one.
 Put some cooking oil.
 Use a wire brush if necessary.
 Periodically, burners (particularly open top type) should be removed and cleaned.
 Allow the interior to drain.
 Dry thoroughly before replacing

B. Walk in

 Turn off the main power.

 Remove all the fruits and vegetables to another freezer.
 Spray all shelving racks and wash them with detergents.
 Clean the walls, ceilings, and the cooling fan.
 Clean the curtains, door, and the flexible rubber.
 Extract all the water in the squeegee and vacuum them.
 Sanitize the walls and racks with chlorine.
 Turn on the main power.
 Arrange the temperature.
 Put the fruits and vegetables back to their original places

C. Deep freezer,
 Turn off the main power.
 Remove all the fruits and vegetables to another freezer.
 Spray all shelving racks and wash them with detergents.
 Clean the walls, ceilings, and the cooling fan.
 Clean the curtains, door, and the flexible rubber.
 Extract all the water in the squeegee and vacuum them.
 Sanitize the walls and racks with chlorine.
 Turn on the main power.
 Arrange the temperature.
 Put the fruits and vegetables back to their original places

D. Bain Marie

 Unplug the Bain Marie and allow the equipment to cool completely before attempting to clean it.
 Remove the water from the Bain Marie.
 Detach any easily removable exterior parts, such as pans, lids and knobs.
 Fill the base of the Bain Marie with fresh, clean water.
 Wait for the water to cool slightly.

E. Potato peeler

Wash potatoes in fresh water before cooking. Always set the On/Off Switch to (Off) and unplug
the Potato Peeler from the Mains socket before cleaning. Wash the Bowl , Peeling Disk* and Lid in
hot soapy water using a non- scratch brush or scourer, then rinse. Dry thoroughly using a soft cloth.

F. Deep Fryer

 Unplug and Cool Down. Unplug the oil deep fryer.

 Start with the Frying Basket. Remove the frying basket and place it in the sink.
  Remove All the Used Oil.
 Clean Particles from Inside the Fryer.
 Clean the Inside with Soap.
 Soak with Hot Water.
 Wash the Frying Basket.
 Rinse the Fryer.

Ans38.

Ans39.
 Julienne
 Jardinière
 Macedoine
 Brunoise
 Slicing
 Paring
 Chiffonade
  Wedges
 Mirepoix
 Chopping

Ans40. Under the method, the goods that are produced first are disposed of first. The method also finds a
place in the Indian accounting standards for inventory valuation. From a tax perspective, under FIFO, the
cost of goods sold consists of the goods produced first and so on.

Ans41 We prepare dosa mixtures as follows: -

 Soak the rice. Place 2 cups uncooked rice in a fine-mesh strainer and rinse under cool water.
 Soak the urad gota, chana dal, and fenugreek seeds.
 Drain the urad gota, chana dal, and fenugreek seeds.
 Blend the urad mixture.
 Drain the rice.
 Blend the rice.
 Mix the blended rice and dal.
 Ferment the batter.

Ans42.
10 khada masala: -
 Cinnamon
 Black pepper
 Star anise
 Cardamom
 Black cardamom
 Bay leaf
 Mace
 Nutmeg
 cumin
 fenugreek

Ans43.
10 herbs used in the kitchen: -
 Coriander
 Mint
 Dil
 Lemongrass
 Basil
 Rosemary
 Cilantro
 Oregano
 Parsley
 Thyme

Ans44. Kitchen Stewards are usually directly supervised by their restaurant’s executive chef or general
manager. According to data published by the Bureau of Labor Statistics, demand for Dishwashers, which
includes Kitchen Stewards, is declining by 4 percent. This is expected to result in the loss of 19,500 jobs
between through 2024. However, it should be noted that more than 500,000 individuals are currently
employed as Kitchen Stewards, so that decline does not necessarily translate to an inability to find work as
a Kitchen Steward.
Types of cleaning assigned to kitchen stewarding department:
Heavy Duty Equipment’s used in Kitchen
 Ice cube machine,
 High pressure spray cleaner,
 Glass cleaning machine,
 Floor scrubbing machine,
 Mobile tray master,
 Conveyor belt
 Auto lift
 Automictic machine.

Hierarchy:
Executive kitchen
stewawrd

Kitchen
steward

Utility worker Dish washer Pot washer

Ans45.
 Wok: a large bowl-shaped cooking utensil used especially in stir-frying. It is so much easier to
control the heat when using a gas stove, which is crucial for stir frying. You can heat the pan up
really hot, so it shortens the cooking time and the food will taste better. The wok will last forever if
you take good care of it.
 Preparation: Pull Wok off the Heat and Add Oil: Pull the wok off the heat and add 2 tablespoons of
oil. Pick up the pan and carefully swirl it to coat the bottom and sides. (If the wok smokes wildly the
moment you add the oil you've overheated the wok. Remove the wok from the heat and let it cool
for a few minutes.

Ans46.
 Cleaver
 Steaming basket
 Wok
 Rice cooker
 Chinese scoop strainer.

Ans47. A kitchen order ticket from the restaurant is received by the kitchen, the order is prepared, plated
and given to the servers of the restaurant.
Ans48.
A. Banquet kitchen:
 Before each function, the staff member in charge of the function shall brief all her/his staff on the
way the function will take place, allocate tasks accordingly and fix time schedules. For
larger functions, especially when casual staff are involved, a table plan and a job allocation plan
must be issued in order to make sure that each staff member knows her/his duties and where to
perform them. If needed, a rehearsal shall be organized.
 After all duties assignment and briefing the kitchen staff start preparing the dishes. Starters misa,
salads cutting and arranging and soups are done prior and stored. Then main course is prepared.
 When guests arrive to banquet snacks service goes on loop. Refills and checks are keeps
on recording.
 Then once the starter part is done then the main course is served. Tandoor service and breads are
given on refilling bases.

B. Store
 For the big banquet parties the indent list is given to the store few days before so that the
store could get all the materials and ingredients.
 Heads check the list and then indent all the material for the kitchen. once all the material is
indented It is informed to the kitchen departments.

C. Stewarding:
 Duties are assigned to the steward department. Form preparation to cleaning.
 Stewards are responsible for miscellaneous activities and cleaning.
 Side by side cleaning is also being maintained by the steward.

D. Housekeeping:
 When the list is prepared and the information is circulated in all departments regarding the
banquet party. Here housekeeping is responsible for theme decorations.
 Theme designing, set up, space management, allocations and flower arrangement is done by
housekeeping.
 If the guests are staying into the hotel before or after the party, the department should prepare
the rooms and provide services to the guest.

E. Food & Beverage department

 Prepare waiters and waitress for the services.
 Escort the guest and keep regular checks on consumptions.
 Prepare proper team to handle majority.
 Meal placement is taken care by the department.

Ans49.
Food and Beverage Service:
It is a most common sight to see the kitchen staff arguing with service people and vice versa. The age old
animosity between the two departments results from the fact that both do not appreciate each other’s
job. However, in spite of such differences, they are completely interdependent and cannot do without each
other

The kitchen depends on the service for the following things:

 Service operates sales in various outlets. It takes the food order and serves it to the guest.
 Service acts as a bridge between the guest and the chef and helps to communicate the requests
 and opinions of the food by providing constant feedback.
 For cooking, wines and liquors are required from F&B on daily basis

A. Housekeeping:
Following are some important points related to the coordination between the kitchen and housekeeping.
 Kitchen requires clean uniforms, aprons, and dusters on daily basis, which are provided
by housekeeping.
 Kitchen also needs to coordinate with housekeeping regarding the pest control and fumigation in
the kitchen.
 Special uniforms if required for particular functions or theme parties are obtained from
housekeeping.
 Festive decorations if required in the restaurants or outlets, is again taken care of by housekeeping.

B. Front Office:
Following are the important points related to the coordination between the kitchen and the front office.
 Front office communicates the daily arrival list to the kitchen and it helps the chefs to forecast their
production so that the wastage is minimized. The daily arrival list also contains guest history and
the chefs come to know if there was any problem with food or service during the guest’s previous
stay. Hence, they could make it up this time by exceeding his/her expectation.
 The front office circulates VIP lists in the kitchens for any special requests of guests and for the
room amenities to be placed in the room.
 Sometimes welcome drinks are prepared by the kitchen for some VIPs.

C. Purchase and Stores:

Following are the important points related to the coordination between the kitchen and the purchase and
stores department.
 This department procures raw materials at the best possible prices, not compromising on the
quality of ingredients.
 Chefs help the purchase department to create the standard purchase specifications for
commodities.

D. Finance:
Following are the important points related to the coordination between the kitchen and the finance
department.
 Finance does the costing of the recipe and this helps the management to decide upon the
selling price to get the desirable profits and maintain the agreed food cost.
 Finance helps chefs and the purchase managers to go for regular market surveys and see if any new
and better quality products are available.

E. Sales and Marketing:

Following are the important points related to the coordination between the kitchen and sales and
marketing.
 This department helps the chefs to promote new menus and festivals.
 Sales department promotes the chefs so as to increase the sales of their product.
 Banquet sales works in close coordination with the kitchen to sell the menus and bring in more
business. The banquet sales, however, form a part of F&B service rather than direct sales and
marketing.
Ans50.
Four Steps to Prevent misleading hazards
 Clean
Wash your hands and work surfaces before, during, and after preparing food. Germs can survive in
many places around your kitchen, including your hands, utensils, cutting boards, and countertops.
 Separate
Separate raw meat, poultry, seafood, and eggs from ready-to-eat foods. Use separate cutting
boards and keep raw meat away from other foods in your shopping cart and refrigerator.
 Cook
Cook food to the right internal temperature to kill harmful bacteria. Use a food thermometer.
 Chill
Keep your refrigerator 40°F or below. Refrigerate leftovers within 2 hours of cooking (or within 1
hour if food is exposed to a temperature above 90°F, like in a hot car).

To avoid spoilage
 Keep meat uncut and wrapped until ready to eat.
 Keep fruits and vegetables separate.
 Evenly place food items on the shelves.
 Avoid washing fresh produce.
 Hot food items should be cooled first.
 Freeze small quantities of food at a time.
 Store washed fresh herbs in zip lock bags.

Ans51.
Tips to Control Portion Size
 Standardized Recipes. Standard Recipes are essential to the success of any restaurant business.
 Right Plating. Much like the Standard Recipes, written plating instructions are also essential for
helping food and controlling portion size.
 Right Measurement.
 Staff Training.
 Buying Right.