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

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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


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:

1. What do you mean by table service? Explain the various types of table service. 

Ans: Table service is a term used in the restaurant industry that describes a type of hospitality service where customers or guests are seated at tables. Then the waiter offers ewater and menu card to the guests, who place their orders with the waiter. The table is covered in this service. There are many types of table service. such as, 

  • American or plate service:  In this service the food is served in the guests plates in the kitchen itself in a predetermined portion. The accompaniments to be served along with the food and presentation of the food —- all are decided in the kitchen. 
  • Silver service:  In this service, the food is presented in silver platters and casseroles in the kitchen itself. 
  • Russian service: Russian service comes from the era of the Tsars of Russia. This service is also known as ‘platter service’. The key feature of this service is the elaborate presentation of food like whole lamb, turkey, etc. 

2. Explain single point services with its different methods in detail. 

Ans: In this type of service, the guests order the food, pay for the same and get the food served at the counter itself—- all of these done at a single point. 

The different methods of single point service are given below—

  • Food court: A food court has a number of food counters from where customers can order food and eat in the adjacent eating area. 
  • Kiosks and vending machines: A kiosk, usually, has a food vending machine. A customer types the food item that one wants to have and inserts the currency note required to buy a food item into the machine. 

3. What is menu in F&B operation? Explain its types. 

Ans:  Menu is a list of food and beverage items offered in a restaurant. It also displays the prices of the dishes on offer. There are two types of menu. 

Such as-

  • À la carte – A la carte is a type of service where each item on the menu is ordered and served separately. 
  • Table d’hôte – Table d’hôte menu in a restaurant costs a fixed price and there are only a limited number of dishes to choose from. 

4. Draw a labeled diagram of a sideboard and explain its important. 

Ans:  Draw the diagram yourself (page:65). Importance of sideboard: A sideboard is the most functional piece of the restaurant equipment or furniture. It is the central point for a waiter. It is designed to hold necessary items, which could be required during a service. 

5. Enumerate the points to be considered while rendering service at a table. 

Ans: We need to serve the ladies first. However, if there is a child in the group, then the child must be served first. Some of the points are given below, which is considered while rendering service at a table.

  • Place a clean plate from the guest’s left. 
  • Serve the food from the guest’s left – hand side. 
  • Keep a serviette under the entrée dish. 
  • After crumbing, set the cover for dessert if the guest has placed an order. 
  • Clear the table using a salver and change the tablecloth if required. 

6. Write short notes on the following. 

(a) Briefing.

(b) Social skills.

(c) Receiving a guest.

Ans: (a) Briefing: Briefing facilitates two-way communication between the management and staff. Usually, this is time when the staff members are checked for maintenance of grooming standards before being allocated jobs. The following may be communicated in the course of a briefing session of 10 – minute duration. 

  • Any VIP in the house. 
  • Policies and rules to be followed by the staff or the restaurant, in general. 
  • Job allocation. 
  • Immediate reporting for the shift. Etc. 

(b) Social skills: Social skills are the skills we use everyday to interact and communicate with others. They include verbal and non-verbal communication, such as speech, gesture, facial expression and body language.

(c) Receiving a guest: Receiving the guest and making the person comfortable for the duration of stay is one of the most important tasks that must be followed by all F&B service staff. If the guest is welcomed with a smile, the person will enjoy the food. 

Fill in the Blanks:

1. Soup plate is ______ cm in diameter.

Ans: 20

2. Meat plate is used for service______ courses. 

Ans: Main.

3. The capacity of glasses is measured in _________.

Ans: Fluid ounce.

4. One fluid ounce is ________.

Ans: 0.028 litre.

5. Plate warmer, chafing dish and wine chiller are examples of______ equipment. 

Ans: Special Equipment. 

Subjective Questions:

1. Draw a labeled diagram of different types of standard glassware used in a restaurant. 

Ans:  Do it yourself… (page: 85) 

2. Differentiate between the following

(a) Flatware and hollow-ware. 

(b) Crockery and cutlery.

Ans: The difference between Flatware and hollow-ware is given below: 

Flatware: Flatware denote all forms of spoon and fork. And

Hollow-ware: Hollow-ware consists of items made of silver, which are hollow in nature. 

The difference between Crockery and cutlery is given below:

Crockery: Dishes, plates, bowls, and cups  are crockery. And

cutlery: cutlery refer to knives, forks and other cutting appliances. 

3. Write short notes on the following.

(a) Restaurant linen.

(b) Restaurant furniture.

Ans: (a) Restaurant linen: Restaurant linen is one of the most costly items used in a restaurant. Therefore, its quality is important. Usually, one-for-one rule is followed in the Hotel Industry, which means one clean item is issued for each dirty item handed in. 

(b) Restaurant furniture: furniture is an important feature in a restaurant as it gives 50 per cent of the value to customer comfort and rest. The shape and design of tables, sofas and chairs completely depend on the type of restaurant, services offered and customers. 

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