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    Practical Quastion

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    Genzebe Geta
    This document contains assignment questions for second year hotel management students for three subjects: food and beverage production, food and beverage service, and front office management. For food and beverage production, students are asked to list kitchen equipment, types of vegetable cuts, a vegetable soup recipe, types of sauces and their preparation, and about salads and dressings. For food and beverage service, the questions cover technical service skills, types of service, pre- and post-service activities, service sequences, and sauce presentation. For front office management, students are asked about telephone etiquette, important front office skills, dealing with guests, receptionist duties, and front office activities.

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    Practical Quastion

    Uploaded by

    Genzebe Geta
    19 views1 page
    This document contains assignment questions for second year hotel management students for three subjects: food and beverage production, food and beverage service, and front office management. For food and beverage production, students are asked to list kitchen equipment, types of vegetable cuts, a vegetable soup recipe, types of sauces and their preparation, and about salads and dressings. For food and beverage service, the questions cover technical service skills, types of service, pre- and post-service activities, service sequences, and sauce presentation. For front office management, students are asked about telephone etiquette, important front office skills, dealing with guests, receptionist duties, and front office activities.

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    This document contains assignment questions for second year hotel management students for three subjects: food and beverage production, food and beverage service, and front office management. For food and beverage production, students are asked to list kitchen equipment, types of vegetable cuts, a vegetable soup recipe, types of sauces and their preparation, and about salads and dressings. For food and beverage service, the questions cover technical service skills, types of service, pre- and post-service activities, service sequences, and sauce presentation. For front office management, students are asked about telephone etiquette, important front office skills, dealing with guests, receptionist duties, and front office activities.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    19 views1 page

    Practical Quastion

    Uploaded by

    Genzebe Geta
    This document contains assignment questions for second year hotel management students for three subjects: food and beverage production, food and beverage service, and front office management. For food and beverage production, students are asked to list kitchen equipment, types of vegetable cuts, a vegetable soup recipe, types of sauces and their preparation, and about salads and dressings. For food and beverage service, the questions cover technical service skills, types of service, pre- and post-service activities, service sequences, and sauce presentation. For front office management, students are asked about telephone etiquette, important front office skills, dealing with guests, receptionist duties, and front office activities.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
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    Assignment questions for second year hotel management students

    Assignment Question for food and beverage production I (practical)


    1. List in detail overall kitchen equipment’s and utensils.

    2. Enumerate types of vegetable cutting and give them justification how we can apply in
    preparation.

    3. Write the basic recipe and method of vegetable soup preparation.

    4. List the types, ingredients and method of preparation of basic sauce

    5. What do you understand about salad and salad dressing?

    Assignment Question for food and beverage service I (practical)


    1. What are the basic technical skills in food and beverage service?

    2. List and discuss in detail the types of food and beverage service and their specific differences.

    3. What activities can we do before and after service?

    4. Write basic service sequences in food and beverage service.

    5. How do we serve sauce on plate?

    Assignment Question for Front Office Management I (practical )


    1. Write in detail the rules of telephone etiquettes.

    2. Discus any important skill that is required by front office personnel.

    3. Write the necessary skills while dealing with guest requirements.

    4. List down the primary duties of receptionists.

    5. Enumerate and discuss front office activities.

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