Class 9 Elective Travel Tourism & Hospitality Chapter 4 Food and Beverage Service Operation

Class 9 Elective Travel Tourism & Hospitality Chapter 4 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 4 Food and Beverage Service Operation Notes PDF and select need one.

Class 9 Elective Travel Tourism & Hospitality Chapter 4 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 4 Food and Beverage Service Operation Solutions for All Subject, You can practice these here.

Food and Beverage Service Operation

Chapter – 4

PART – I

A. Match the Columns:

Ans:

Subjective Questions:

1. Write the procedures followed in greeting and seating a guest. 

Ans: The following points must be kept in mind while receiving and greeting the guest in a restaurant.

• Always greet the guest with a smile, making an eye contact. 
• Greet the guest according to the time of the day. 
• Always greet the ladies first. And 

The following points must be taken care of while seating the guests in a restaurant. 

• Common sense is important. Use a big roundtable or join two tables for a large number of guests, for example- a family. 
• Allow the guests to sit according to their preference. 
• Help the children pull out the chairs and seat. 

2. Write the procedures followed in serving water or welcome drink to a guest in a restaurant. 

Ans: The procedures followed in serving water or welcome drink to a guest in a restaurant are given below:

• Ask the guest for their preference of water. 
• Regular water must be cold or at room temperature and poured from a clean jug into a clean glass. 
• Use an underliner or waiter’s cloth to ensure that the condensed water does not spill on the table. 

B. Match the Columns:

Ans: 

Subjective Questions:

1. Define à la carte and table d’hôte menu. 

Ans: A la carte menu: À la carte menu means multiple choice menu, in which the items are listed in sequence. 

Table d’hôte menu: Table d’hôte menu refers to a menu offering limited choices, which is planned in advance for special functions or occasions like Christmas, New Year and banquets. 

2. Write the procedure for taking down F&B order. 

Ans: The procedure for taking down F&B order is given below:

• After giving the guest 5-7 minutes to go through the menu, go to the person’s table and ask:
  • Would you like to have buffet or à la carte? 
• In case of à la carte ask:
  • “Would you like to place your order now?”
• Ask for more information like what would the guest like to start with, and enquire if the person would like variants of a dish, such as with or without cheese, etc
• Suggest recommendations or house favorites. 
• Note down the order systematically on the KOT. Etc. 

3. Explain the procedure for placing an order at the bar and kitchen. 

Ans: There are two different checking methods followed for placing an order at the bar and kitchen, namely triplicate and duplicate checking methods. In duplicate checking method, the KOT is prepared with two copies having the same serial number and other information. It is, generally, used in quick service restaurants like cafes and small hotels. The first copy of the KOT is sent to the kitchen for preparing the order. When the waiter collects the order, the first copy is dropped into the control box auditing by the control department. The second copy is kept by the waiter for reference and to follow the correct sequence of the order. Etc. 

4. Define triplicate and duplicate checking method. 

Ans: (a)Triplicate checking method: the KOT is prepared with three copies. Each copy is of different colour and has similar information like serial number. After taking down the order on the first copy, the information is recorded on the second and last copy. Once the order is recorded on the KOT, the first copy is sent to the kitchen or dispense bar. This copy is used by the kitchen department for the preparation of the order as placed by the guest. The second copy is sent to the cashier for making a cheque or bill in two copies. The waiter keeps the third copy of the KOT in the KOT  book to ensure that the correct order sequence is followed while serving meal to the guests. 

(b) Duplicate checking method: In duplicate checking method, the KOT is prepared with two copies having the same serial number and other information. It is, generally, used in quick service restaurants like cafes and small hotels. The first copy of the KOT is sent to the kitchen for preparing the order. When the waiter collects the order, the first copy is dropped into the control box auditing by the control department. The second copy is kept by the waiter for reference and to follow the correct sequence of the order. 

5. Differentiate between suggestive selling, up-selling and proactive selling. 

Ans: Answer is given below: 

(a) suggestive selling: Suggestive selling is planting the seed of choice, suggesting and offering options that the guest might otherwise not be aware of or have thought about. 

(b) Up-selling: Up-selling is recommending a premium item. It will not only be more expensive but also be of better quality. 

(c) Proactive selling: It implies selling something to the guest before the person actually needs or wants it. 

C. Match the columns:

Ans:  

Subjective Questions:

1. Write in brief the procedure of handling CCG. 

Ans: The server must have knowledge of the procedures to be followed for clearing and carrying the items. For handling hot and cold food or while carrying the dishes, the server must use a clean service or waiter’s cloth. Service clothes and also provides protection to the person’s hands against burns from hot dishes and plates. 

2. Explain the procedure for collecting an order from the kitchen. 

Ans: The procedure for collecting an order from the kitchen are given below:

Once an order in the kitchen and the cutlery is set on a guest’s table, pick hot and cold dishes from the kitchen. Check for the sequence of serving the food as per the order. 

Some points to be looked into before leaving the kitchen:

• Hot food: Check if the food is warm enough. 
• Clean CCG and napkins: Always check that the CCG and napkins are clean before presenting them to the guests. 
• Portions: Place food in appropriate portions. 
• Cold food: Cold food is as important as hot food. Make sure that cold food items are going out cold, not warm or cool, but cold. 
• Hygiene: Food items must be covered at all times. Etc. 

3. Describe the key principles of wine service.

Ans: The key principles of wine service are given below:

• The wine waiter must be able to describe the wines and their characteristics to the guests. 
• Always serve wine before food. Avoid delay in serving food once wine has been served. 
• Do not overfill the glasses. Fill the glasses to the widest part of the bowl or to two-thirds, whichever is lesser. Sparkling wine serve in a flute is, usually, filled to about two-thirds to three-quarters. Etc. 

4. Explain different methods of carrying a food tray. 

Ans: There are several positions for carrying a food tray such as: 

•  Method 1: Low carrying position

1. This method is, generally, used for serving hot beverages like tea and coffee. 
2.  The carrying hand is placed below the surface of the pick-up point.
3. Grip the tray with your non-carrying hand and slide it onto the palm of your carrying hand.
4. The tray is transported at waist level and held close to the body.
5.  Low carry method can also be used when carrying a salver of small items.

• Method 2: High carrying position

1. Grip the side of tray with one hand.
2. Place the other hand under the centre of the tray and lift it. This method leaves one hand free to open the doors and protect the tray and the server.

• Method 3: Hand and arm position

1. Position the tray length- wise onto the forearm and support by holding it with the other hand.
2. This is the most suitable way to carry a loaded tray after clearing the table.
3. The tray must be organised so that the heaviest items are the nearest to the carrier. This helps to balance the tray.