2nd Semester Food & Beverage Service IHM Notes For Hotel Management Students

2ND SEMESTER F&B SERVICE NOTES

1. MEALS & MENU PLANNING

A. ORIGIN OF MENU

B. OBJECTIVE OF MENU PLANNING
C. TYPES OF MENU
D. COURSE OF FRENCH CLASSICAL MENU Learn More
     1. SEQUENCE

     2. EXAMPLES FROM EACH COURSE

     3. COVER OF EACH COURSE

     4. ACCOMPANIMENT

E. FRENCH NAMES OF DISHES
F. TYPES OF MEALS

     

2. TOBACCO

A. HISTORY
B. PROCESSING FOR CIGARETTES, PIPE TOBACCO & CIGARS
C. CIGARETTES - TYPES AND BRAND NAMESD. PIPE TOBACCO - TYPES AND BRAND NAMEE. CIGARS - SHAPES, SIZE, COLOURS, AND BRAND NAMESF. CARE AND STORAGE OF CIGARETTES & CIGARS

    

3. SALES CONTROL SYSTEM

A. KOT/BILL CONTROL SYSTEM (MANUAL)

B. MAKING BILL

C. CASH HANDLING EQUIPMENT 

D. RECORD KEEPING (RESTAURANT CASHIER)

4. PREPARATION FOR SERVICE

1. Organising Mise-en-scene

2. Organising Mise-en-place