PRACTICAL 1

1. THEATER STYLE:

 Theater style is ideal for lectures, presentations, and group meetings of any size

 It consists of chairs in rows facing a panel table or podium at the front of the room

 This meeting setup is suitable for half-day meeting or meeting not more than 4 hours

2. CLASSROOM STYLE:

 Classroom style is ideal for teaching events, testing, or other meetings where
participants will be writing

 This setup consists of 6-foot tables with up to 3 chairs facing a panel table or podium at
the front
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 PRACTICAL -2

BANQUET BAR SET UP

1. First go through the Function bar menu.

2. Requisite all the liquor required for the function.
3. Make sure to keep the liquor record properly and should be away from any pilferage.
4. Write down the entire mis en place for the bar according to the drinks.
5. Wipe all the types of glasses according to the requirement.
6. Make the Garnish ready.
7. Keep all the chilled drinks in chiller.
8. Get the ice in ice trolley.
9. Keep the entire bar equipment ready according to the Cocktails and Mocktails.
10. Display the bottles so that it will be visible to the guest.
11. During the event keep your bar area neat and clean.
12. There should be proper bins to keep empty bottles and garbage.
13. Some display props should be kept around the bar so that the Bar area looks
attractive.
14. Wind up the bar area at the end of the event and keep the tract records of
consumption.
15. All the left over bottles should be kept at safe place with proper record.

Mocktail Lychee Sling

 60 ml Lychee Juice
 10 ml Lemon juice
 30 ml peach syrup
 Dices of cucumber
 Muddle cucumber and ice in shaker.
 Add all the ingredients.
 Shake and strain into Martini glass.
 Top up with soda.
 Garnish with cucumber peel.T
 PRACTICAL - 3

BUFFET LAYOUT

Banquet Buffet setup:

The hotel offers different kinds of buffets. Each hotel/outlet category has a number of buffet
set-ups to choose from according to the budget and selection of dishes.

Buffets must be rigorously set up according to the pre-established layouts. Any buffet set-up
must fulfill the following requirements :

 Efficient for both guest service and replenishment.

 Layout and decoration attractive for the customer.

 Adequate lighting, with colors if required.

 Sufficient power points for connecting all the required electrical appliances.

 Sufficient quantity of alternative heating fuel, e.g., gas, and adequate

corresponding safety features.

 The buffet service shall be similar to that applied in the restaurant procedure.

 The buffet shall be ready 15 minutes before the starting time indicated on the BEO.

Maintain Buffets:-

Keep hot items hot:

 If there is less than one quarter of an inch of water in the liners of hot chafing dishes,
user a pitcher of water to refill the liners.

 If the chafing dishes are heated by canned, gel type fuel then make sure the cans
stay lit, and replace them when they become empty.

 Replace lid on serving dishes when guests are not in the buffet line.

Keep cold items cold:

 Use pitchers to add ice to the buffet as needed to keep the containers holding cold
items surrounded by ice.

 Remove ice that gets into the food containers and replace any items that become
waterlogged.

Refill Food and water:

 When a container is less than one-quarter full get a full container from the kitchen.

 Remove the old container and replace it with the full one. Do not combine food from
the old and new containers.
  Bring the old container the kitchen and give it to the appropriate person.

 Place enough drinking water glasses filled at all time.

Maintain service ware:

 Restock dishes when there are fewer than ten dishes in a stack. Never let a stack get
below five dishes.

 Make sure each container has an appropriate serving utensil.

 Return serving utensils to the correct containers.

 Replace utensils that fall on the floor with clean utensils from the kitchen.

 Use a damp, food-safe cleaning cloth to wipe spills on the buffet table.

Take a look at our tips below to simplify your steps and plan the perfect buffet.

1. Arrange the room for the best flow. It should allow everyone to get through the line
quickly and smoothly. Start with clearing the room you’re using for your event and
placing the serving table in the middle of the room. This will allow guests access to
both sides and keep your line moving. Stay away from the corners and don’t block
your access to the kitchen. *Check with your guests beforehand about food
allergies.
2. Have a separate table for beverages. By having the drinks far away from the food,
you give your guests an opportunity to get their food and put their plate down
before selecting a beverage. This will also reduce spills and help your guests
maneuver the line easier. Cold and hot beverages should be on separate serving
tables if possible.
3. Start planning your buffet table before your event is scheduled like the evening
before. This will prevent last minute decisions. Gather your serving dishes and
pieces and place them on the table with notes attached to remind you which food
goes with which dish. This will also guarantee that you have enough serving pieces.
Every bowl or platter should have at least one serving piece. Make sure it’s
appropriate like having tongs for salad and forks for meat.
4. Place plates at the beginning of the buffet line. If you are hosting a large crowd,
consider having 2 or 3 stacks of plates. There should be no more than 10 plates per
stack to avoid tipping.
5. Place plates at the beginning of the buffet line. If you are hosting a large crowd,
consider having 2 or 3 stacks of plates. There should be no more than 10 plates per
stack to avoid tipping.
 PRACTICAL 4

SERVICE OF HI TEA & AFTERNOON TEA

Objectives of Practical

 To make the students learn about the difference between HI tea & Afternoon tea.
 To make them understand the sample of HI Tea & Afternoon Tea Menu
 To make the students do the activity in laying down the HI tea & Afternoon Tea
buffet set up according to the sample menu given to them.

Hi Tea Afternoon Tea

 General timing will be from 3 pm till 5  General timing will be from 5 pm till
pm 6 pm
 Menu is elaborated one  Menu is simple with savouries, sweet
 It if provided in case there is no & beverage
dinner buffet arrangement  It is kept light between Lunch &
Dinner Buffet.
 PRACTICAL 5

Room Service’s Order Flow

Guest Order / Order Taking - By phone - Door Knob Menu - Television

Preparation - Mise en place of the tray or trolley from the pantry - The order will be done by
the distribution departments (kitchen/bar)

Distribution / Service - Room service staff bring the tray or trolley using stairs, lift or special
lift for food

The Sequence of Room Service

1. Knock the door lightly

2. Announce yourself (room service~)

3. Greet guest warmly

4. Use guest’s name

5. Ask if you may enter in the room

6. Ask where to set up order

7. Offer to pour beverage (bottle beverage)

8. Service of the dinner according to the guest needs

9. Offer additional assistance

10. Inform guest about pick-up

11. Wish guests an enjoyable meal

12. Thank the guest

Mobile Folding Room Service Table

 Comfortable even though for 4 persons.

 Quiet rolling wheels made from Vinylcoated PVC.

 Comes with a food warmer racks below.

 Can be cleaned with soap and water, or can be steam cleaned.

Taking Room Service Order

1.Most room service orders are given by telephone.

2.The IRD Order Taker must have a good knowledge of the menu.

3.The telephone must be answered quickly. The benchmark for a five-star hotel is no more
that three rings before it answered.

4.Greet the guest and introduce the department and yourself. This can be achieved by
answering along these lines:

“Good Morning, Mr.________. This is Room Service, ________ speaking. May I help
you?”

1.Write the order down carefully on an order docket as you speak to the guest.

2.Don’t forget to record the room number.

3.Repeat the order to the guest, clarifying any doubtful details.

4.Tell the guest approximately how long it will take for the order to be delivered. It
shouldn’t be more than 30 minutes.

5.Check that all the details are correctly recorded on the docket. Include the time hat the
order was taken.

6.Enter the order in POS.

7.Distribute the order to the appropriate personnel, both in Room Service Department and
other departments if necessary.

Setting Up Trays and Trolleys

Once the order has been distributed, a suitable present tray or trolley should be selected
and set-up appropriately. The set-up will depend on:

 The number of covers.

 The food and beverage items ordered, and
 The meal or snack requested.

Collection of the Orders

When the trays or trolleys have been correctly set up, collect food and beverage items
promptly and in the right order, with the appropriate accompaniments.

Food and Beverage items should be checked, with attention to such details:

 Food and beverage temperatures

  Portion sizes
 Visual presentation as per recipe standards
 Wine details, including vintages

Food temperatures must be maintained from the time the food is collected to the time it is
delivered to the guest. Plate covers, food warmers and hot boxes should be used to keep
food at the right temperature.

Collect the guest’s account and confirm that it matches the order. This account must be
taken to the guest’s room along with the items ordered.

When all items have been checked, like service equipment, food and beverage as ordered,
and the account, they should be taken to the guest’s room without delay.

Entering A Guest Room

Respect for a guest’s privacy is the primary consideration when entering a room. The
following procedures will usually apply:

1.Approach the room quietly.

2.Knock firmly and say, “Room Service” clearly.

3.Listen for the guest’s response and react accordingly. If there is no response, knock and
announce, “Room Service” again. Don’t go in until the guest opens the door or you have
been asked to enter.

4.When you have entered, address the guest by name.

“Good Morning,_________. Here is your breakfast.”

Continue to use the guest’s surname while making polite conversation throughout the room
service procedure.

PRACTICAL - 6

RESTAURANT INVENTORY

At its core, inventory management helps companies know how much stock to order and
when to order it. You need enough to meet customer demand, but you don’t want to take
up too much space. And restaurants have the added challenge of selling perishable food
items that need to be turned over quickly, before they spoil. Restaurant inventory
management tracks food coming in from suppliers as it’s used, lost or leftover.

Inventory for the food and beverage industry includes all the physical items needed to
provide service to your customers, including food, ingredient and other items like pots and
pans and employee uniforms.

Inventory management helps restaurants keep the right amount of food and ingredients on
hand so they have enough stock to serve all customers but also avoid spoilage and loss.
Restaurants are more likely to find long-term success if they practice effective inventory
management.

Depending on the size and type of your restaurant, you may take inventory differently. Here
are six common inventory steps that experts recommend.

1. Create a table
Create an inventory table with five columns across the top. Name the columns: item,
unit of measurement, current count, unit price and total cost.

2. List items
List all items in individual rows on the inventory table. You may want to group similar
items — all meats, for example.

3. Record the amount

Record the amount of an item by a logical unit of measurement. For example, you
might list hamburger by the pound or by the number of 10-pound packages. And you
might record buns by the quantity of 12-bun packages.

4. Record price
Record the unit price for each item in stock. It’s important to use the most recent
price you paid for that item. That helps you understand the current cost of goods
and how much it costs to replenish.

5. Determine cost
Multiply the inventory count by unit and by the last price of the item. Place that
number in the total cost column.

6. Use par inventory sheets

Owners and managers set the minimum level they want on hand for each item as
the “par” level. A par inventory sheet shows how much of an item the restaurant
always wants on hand and when to purchase more.

PRACTICAL - 7

CONFERENCE / BOARDROOM STYLE SET UP

It is the plan with a rectangular table and chairs around it. It’s a good way to set up a
banquet table for small groups who want to talk or give a presentation.
In this plan, the guests sit around a rectangular table to watch and talk about the
presentation. When top management is involved, the ideal plan is for the board of directors
to meet, the managers to meet, and so on.
It has some flaws. If the group is larger, this style of table plan may keep the participants too
far apart for effective interaction or communication. To see the screen or listen to the
speaker, those in the front would have to turn their chairs. The area allowance per person is
21 to 23 square feet.

PRACTICAL - 8

BANQUET SET UP
5.U-shape Style

U-shape style for formal meeting. The Standard is using Oblong Table. This type of setup is
for tripartite meeting, 3 side of space is for 3 different organization. You cannot setup chair
in the corner of oblong table for the comfort of the guest due to leg of the table instead you
can use quarter table on the edge to maximize space as sample in picture

Round Table Style

Round table style for informal meeting
You can use 180cm or 150cm Diameter roundtable depend on the participant.

It's suitable for workshop seminar that need discussion and interaction between the speaker
and among participant.
6. HOLLOW SQUARE STYLE:
 Setup: Tables in square shape w/ chairs on outside
 Best for: Events where focal point is in the center and/or interaction between
participants is encouraged

7. T-SHAPE STYLE
 This type of seating is followed in conferences, where the top table is laid down and
there is one spring attached with the top table.
 This style is laid down to for 20-30 guests.
 A formal service is provided to the customers. (Tea/Coffee and snacks are offered)

8. FISH BONE SET UP

 This type of seating plan is followed for organizing sessions of presentations and group
work.