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2. CERTIFICATE APPENDIX B
3. ACKNOWLEDGEMENT APPENDIX C
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.
EXAMINERS:
1.
2.
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.
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.
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.
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.
Surveillance Cameras
Cyber Security
Mobile Room Key Cards
Fire Alarm System
Security Guards
Sprinkler Systems and Carbon Monoxide Detectors
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
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.
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"
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.
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.
Pillowcases (Inch)
Standard 20”X30”
King 20”X40
B. Pillows
Pillows (Inch)
Standard 20”X26”
King 20”X36”
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.
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.
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.
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
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.
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.
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
Ans63.
Laundry equipment’s are: –
Extractors
Spin Dryers
Tumble Dryer
Roller Press
Folding Machines
Spotting Units
Ans64.
Detergents
Alkali
Bleaches
Antichlor
Acid Agents
Starch
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.
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:-
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.
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
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.
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.
Ans17. Concierge was located next to cashier desk. Due to Co-vid no concierge was stationed in Jaypee
Siddharth.
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.
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 “.
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: -
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.
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
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.
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.
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.
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: -
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.
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
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: -
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 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: -
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
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:
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:
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:
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 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
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
The proposed equipment can be installed for a particular event according to the theme.
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:
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
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
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:
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
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.
Repeat the complete reservation (day, date, time, name and special request)
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.
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.
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).
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.
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.
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:
High tea was much more of a working-class family meal than it was an elite social gathering.
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.
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:
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.
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
Supplier selection
Step 2: Receiving
Quality and quantity inspection clerical procedure
Step 4: Issuing
Pre-costing
Portion control
Step 6: Service
Delivering
Presenting
Removing
Step 7: Sales
Checking
Step 8: Accounting
Correction
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.
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.
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:-
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.
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.
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
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
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
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
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
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:
B. Walk in
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
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.
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
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.
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
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.
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.
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.