Class 9 Elective Travel Tourism & Hospitality Chapter 3 Preparation for Food and Beverage Service Operation

Class 9 Elective Travel Tourism & Hospitality Chapter 3 Preparation for Food and Beverage Service Operation Question answer to each chapter is provided in the list so that you can easily browse throughout different chapters SEBA Class 9 Elective Travel Tourism & Hospitality Chapter 3 Preparation for Food and Beverage Service Operation Notes PDF and select need one.

Class 9 Elective Travel Tourism & Hospitality Chapter 3 Preparation for Food and Beverage Service Operation

Also, you can read the SCERT book online in these sections Solutions by Expert Teachers as per SCERT (CBSE) Book guidelines. These solutions are part of SCERT All Subject Solutions. Here we have given Assam Board Class 9 Elective Travel Tourism & Hospitality Chapter 3 Preparation for Food and Beverage Service Operation Solutions for All Subject, You can practice these here.

Preparation for Food and Beverage Service Operation

Chapter – 3

PART – I

Fill in the Blanks:

1. ________ is responsible for the service of all alcoholic drinks at the table during service of meals.

Ans: Sommelier.

2. _______ is the main functionary of the service area and mostly does labour- oriented work. 

Ans: Waiter.

3. The ________ of the F&B service department must provide a picture of the line of authority and channels of communication within the department. 

Ans: Organisation chart.

4. The ________ is responsible for carving the trolley and carving of meat joints at the guest’s table as and when required. 

Ans: Trancheur.

5. Checking mise-en-place and mise-en-scene of a service area is the duty of a _______.

Ans: Senior Captain.

Subjective Questions:

1. Discuss the relationship of F&B service department with other department of a hotel. 

Ans: The various departments of a hotel are interlinked. The F&B service department has to coordinate with various other departments of a hotel. The F&B service department has to coordinate with Kitchen Or food production, Housekeeping, Front office, Sales and marketing, Human Resource, Security, Purchase and store, Information Technology. If there is no coordination, there will be no synchronisation between F&B and other departments, which in the long run will affect the hotel’s business. Lack of coordination will lead to dissatisfied clients, loss of trade and reputation. 

2. Draw a diagram representing of F&B service department with other departments of a hotel. 

Ans: Do it yourself (page number- 51) 

3. Explain in brief the duties of the following F&B service staff. 

(a) F&B director or manager.

(b) Captain.

(c) Waiter.

Ans: (a) F&B director or manager: F&B director or manager is the senior-most in the F&B hierarchical structure. 

The F&B director’s work includes the following:

• To report to the General Manager with heads of the other departments every morning. 
• To report and analyse the previous day’s functions for future needs llik
  • F&B sales achieved in each outlet. 
  • General forecast turnovers for the day etc. 

(b) Captain: The major duty of the a ‘captain’ is to conduct F&B service. Most of the guest relations are carried out by this person. The captain closely monitors the actual service taking place. 

The duties of a captain include the following: 

• To greet and seat the guest at the table. 
• To collect complaints and Feedback from the guests. 
• To take down the order and inform the kitchen staff about the same etc. 

(c) Waiter: A ‘waiter’ is the main functionary of the service area and mostly does labour- oriented work. The person must be courteous, graceful and energetic to perform long hours of work. 

The waiter’s duties are as follows:

• To set up the restaurant and do mise-en-place. 
• To assist the captain in welcoming and seating the guests. 
• To clear the tables etc. 

Mark ‘true’ Or ‘ false’

1. Aftershave, perfume or deodorant used by waiter must have very strong fragrance.

Ans: False.

2. The quantity of service staff in any establishment reflects the quality of the establishment itself. 

Ans: True.

3. A keen sense of observation and an eye for detail will help a staff member become more vigilant and efficient at a job.

Ans: True.

4. A waiter must directly stare at the customer while observing them.

Ans: False.

Subjective Questions:

1. Explain in details the attributes of a waiter. 

Ans: In the F&B Service Department, the product not only includes food and drinks but also staff members coming in contact with customers. Hence, the total product would be a sum of food, drinks and services rendered by the staff. So the staff’s Communication skills are of utmost importance. It is very important to be knowledgeable about the product one is selling. It is also important to enjoy the job as only then the staff can make the guest happy.

2. Write short notes on the following:

(a) Personal hygiene and appearance.

(b) Five personality traits of a waiter.

Ans: (a) Personal hygiene and appearance: Personal hygiene is how we care for our body, this is included by bathing, washing our hands, brushing your teeth, and more. 

(b) Five personality traits of a waiter: Memory, Responsibility, Punctuality, Honesty, Local knowledge. 

State ‘True’ Or ‘False’

1. Briefing facilitates two-way communication between the management and staff. 

Ans: True.

2. Table d’hôte is a menu, in which each food item is separately priced to give the guest a choice as per the taste and budget. 

Ans: False.

3. Mise-en-place means to set the restaurant ready for service. 

Ans: True.

4. American service is platter-to-plate service. 

Ans: False.

Subjective Questions: