Food Service -II ( Class XII )

FOOD SERVICE – II

Class XII

CHAPTER – I :  BREAK FAST SERVICE                                    

TYPES OF BREAK FAST

1.    Continental Break Fast

2.    American Break Fast

3.    English Break Fast

4.    Indian Break Fast

·         Types of Break Fast Cereals

·         Types of Break Fast Egg Preparations

CHAPTER – II : SIMPLE CONTROL SYSTEM               

Kot / Bill Control System

•          Special Kot (En Plance, Nc Etc)
•        Restaurant Sales Control Kot, Bill
•     Sales Summery Sheet Etc

CHAPTER – III :ROOM SERVICE                                      

1. ·         Types of Room Service

1. ·         Order  Taking and Telephone Handling

1. ·         Room Service Door Knob Card

CHAPTER – IV : BANQUETS AND BUFFET                         

• ·         Introduction

·         Types of Banquets 

• – Formal 
• Semi Formal 
• Informal

Types of Buffets

§  Fingure Buffet

§  Fork Buffet

§  Break Fast Buffet

§  Sit Down Buffet

§  Cold Buffet

CHAPTER – V : PANTRY OPERATIONS                             

Importance

§  Organisation Chart

§  Layout

§  Common Equipments

§  Popular Dishes Prepared in a Pantry

CHAPTER – VI : KITCHEN STEWARDING   

• ·         Introduction
• ·         Importance
• ·         Machines Used
• ·         Inventory

CHAPTER – VII : SITUATION HANDLING    

• Handling Complaints
• Producture During a Fire Accident
• Dealing With a Bomb Threat / Terrorist Attack