Class 9 Elective Travel Tourism & Hospitality Chapter 5 After-dining Activities

Class 9 Elective Travel Tourism & Hospitality Chapter 5 After-dining Activities 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 5 After-dining Activities Notes PDF and select need one.

Class 9 Elective Travel Tourism & Hospitality Chapter 5 After-dining Activities

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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 5 After-dining Activities Solutions for All Subject, You can practice these here.

After-dining Activities

Chapter – 5

PART – I

A. Match the Columns:

Ans:

Subjective Questions:

1. Explain what do you understand by ‘bill’. 

Ans: ‘Bill’ refers to a printed or written statement of the money owed for goods or services availed at a restaurant. 

2. Write the process of making a bill. 

Ans: The following are the steps that need to be followed for billing:

• When a guest asks for the bill, politely ask, “Would you like to have anything more or get something packed, sir or madam?” If the guest answers in negative, acknowledge by saying: “Sure, sir or madam.”
• Ask for the mode of payment – Is it either through credit or debit card, cash, pay wallets or UPI.
• The waiter must update the cashier so that the latter can calculate the total bill, including the service and other charges like GST. 
• The bill is, usually, prepared at the payment counter or by the cashier. 
• The cashier must prepare the bill according to the table number as informed by the waiter.
• The waiter needs to collect the bill and check if all details mentioned on it are correct.

3. Explain the procedure of presenting a bill to a guest. 

Ans: The procedure of presenting a bill to a guest are as follows:

• The waiter must ensure that all details on the bill are correct and present it to the guest in the cheque folder only.
• The waiter must stand on the right of the guest while presenting the bill.
• The person must wait for the guest to examine the bill.

4. Why is it important to present a comment card to a guest after dining? 

Ans: It is important to present a comment card to a guest after dining. It is, usually, taken on a comment card in order to know about the guest’s overall dining experience. 

5. List the points that must be followed while bidding farewell to a guest. 

Ans: The points that must be followed while bidding farewell to a guest  are as follows:

• Farewell is as crucial as welcoming the guest.
• Thank the guest when you return the change and hand over the bill’s receipt.
• Invite the guest to visit the restaurant or hotel again and say, “We look forward to welcoming you again to the restaurant, sir or madam” or “We hope that you shall visit us soon, sir or madam.”
• If the guest leaves the restaurant without settling the bill, immediately inform the security and outlet managers.

B. Match the Columns:

Ans:  

Subjective Questions:

1. What do you understand by crumbing? 

Ans: Crumbing refers to the process of removing crumbs spilt on the tablecloth. The process of crumbing takes place after the guests on a table are done with the main course. 

2. Write down the procedure for collecting soiled dishes from the table. 

Ans: A messy table leaves a bad impression on guests. Therefore, it is important for a server to clear the table once a guest Is finished with the food. 

The procedure for collecting soiled dishes from the table are given below:

• Wait to clear the table till more than one guest has finished with the meal, so that the other guests, who are still having their food, do not feel rushed or disturbed.

• After all guests have finished with their meal, all plates, cutlery and other dishes must be removed. The process must be started from the right-hand side of the guests.

• For removing CCG and other dishes from the table, service rules as followed for serving the items will apply. Etc. 

2. Explain the procedure of cleaning the table. 

Ans: The procedure of cleaning the table are given below:

• After the main course but before dessert is served to the guests, it must be ensured that all plates, cutlery, condiments and leftovers are removed from the table.

• When a glass or bottle is empty (and there is no request from the guest for a refill), it must be removed immediately.

• All dishes, glasses and accessories brought to the kitchen must be sorted by the waiters. 

• The waiter needs to position oneself, taking up sideway stance at the table. Etc. 

C. Match the columns:

Ans:

Subjective Questions:

1. Explain ‘Organisation chart’. 

Ans: ‘Organisation chart’ refers to the structure of the department in a hotel, and the ranks of all employees working there. 

2. Write the importance of exchange of job knowledge. 

Ans: Exchange of job knowledge is very important because the F&B service staff members, while working in a restaurant, frequently need to interact with customers and the kitchen department. The customers or guests expect exceptional service every time, which is not possible without communication.

3. Explain the importance of communication and coordination between kitchen and F&B department. 

Ans: Communication and coordination between kitchen and F&B department is important because of the following reason… 

(a) Knowing what is available in which section of the kitchen

(b) Ordering of food items for preparation after receiving the food order from the customer

(c) To find out which dishes have gone off board

(d) To find out the specialities of the day.

(e) Taking Care of VVIP Food preference together

(f) Set up of Buffet

(g) Taking special care of In house Guests’ Food & Beverage orders

4. Write a note on different type of positions in a restaurant. 

Ans: There are different type of positions in a restaurant such as:

1. F&B manager

• monitors the overall operation being performed in the F&B service department
• Ensures the setting and implementation of F&B policies

2. Restaurant manager

• Manages employees
• Regulates business operatiors

3. Head waiter (maitre d’ hote)

• Has the overall charge of staff in dining room
• Responsible for ensuring that all duties necessary for mise-en-place of service are carried out efficiently

4. Station head waiter (maitre d’ hotel de carre) 

• Carries out the same work as head waiter
• Takes Normally, has less experience than head waiter

5. Station waiter (chef de rang)

• Work under the station head waiter 
• Takes guest order as directed by the station head waiter

6. Assistant waiter (commis de rang) 

• Acts on the instructions of chef de rang 
• Picks up and carries food and service items like crockery, cutlery, serving  bowls, serving spoons, etc.

7. Apprentice (débarrasseur) 

• Keeps the side board ready with all necessary equipment
• Carries out cleaning during mise-en-place

8. Carver (trancheur) 

• Responsible for carving trolley and carving of joints at the required table

• Usually, associated with gueridon service, the carver plates up each portion with appropriate accompaniment. 

9. Wine waiter (sommelier)

• Serves alcoholic beverages during the service of meals

• Possesses selling skills

10. Floor waiter

• Responsible for complete floor

• Responsible for serving light meals and drinks Etc.