FOOD SERVICE II CHAPTER I BREAK FAST SERVICE TYPES OF BREAK FAST 1. 2. 3. 4.

4. Continental Break Fast American Break Fast English Break Fast Indian Break Fast Types of Break Fast Cereals Types of Break Fast Egg Preparations CHAPTER II SIMPLE CONTROL SYSTEM 08 MARKS 20 PERIODS 10 MARKS 150 PERIODS

Kot / Bill Control System Special Kot (En Plance, Nc Etc) Restaurant Sales Control Kot, Bill Sales Summery Sheet Etc CHAPTER III ROOM SERVICE 08 MARKS 20 PERIODS Types of Room Service Order Taking and Telephone Handling Room Service Door Knob Card CHAPTER IV BANQUETS AND BUFFET 12 MARKS 30 PERIODS 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

14 MARKS 35 PERIODS

04 MARKS 10 PERIODS

Introduction Importance Machines Used Inventory CHAPTER VII SITUATION HANDLING 04 MARKS 10 PERIODS Handling Complaints Producture During a Fire Accident Dealing With a Bomb Threat / Terrorist Attack PRACTICAL 40 MARKS RECAP MISE-EN-PLACE RECAP & PRACTICE OF SILVER SERVICE

1. 2. 3. 4. 5. 6. 7. 8. 9.

04 Marks ( 20 Periods) 08 Marks ( 40 Periods)

RECAP & PRACTICE OF TRAY & SALVER HANDLING 04 Marks ( 20 Periods) RECAP LAYING TABLE FOR DIFFERENT MEALS ROOM SERVICE TRAY AND TROLLEY SETUP SETTING UP VARIOUS BUFFETS SERVICE OF INDIAN REGIONAL DISHES DINNING ETIQUETTES & TABLE MANNERS PANTRY OPERATIONS 04 Marks ( 20 Periods) 04 Marks ( 20 Periods) 02 Marks ( 10 Periods) 06 Marks ( 30 Periods) 02 Marks ( 10 Periods) 06 Marks ( 30 Periods)

Note : Students to undergo practical Food Service training during lunch hour on rotational basis

FOOD AND BEVERAGE COST AND CONTROL CLASS XII TOTAL MARKS 100 THEORY 60 + PRA CTICAL 40 = 100 THEORY MARKS: 60 1. FOOD COST CONTROL PERIODS) Introduction to Control Definition Objective and Advantages of Cost Control Obstacle to Food and Beverage Controls Limitation of Cost Control Methodology and Phases of Cost Control Essentials of Cost Control COST AND COSTING Elements of Cost: # Food Cost # Labour Cost # Over Heads Break Even Point 4 MARKS (10 6 MARKS (15

2.

8 MARKS (20 PERIODS)

3. INTRODUCTION TO COST CONTROL CYCLE PERIODS) Purchasing Receiving Storing Issuing Production Control Sales Control BEVERAGE CONTROL Beverage Sales Control # Beverage Order Ticket (BOT) # Beverage Cheque # Beverage Summary Sheet # Beverage Sales Summary Sheet # Visitors Tabular Ledger / NCR # Guest Weekly Book / Day Book / NCR

4.

4 MARKS (10 PERIODS)

5.

6.

PURCHASING Definition Aims of Purchasing Purchasing Staff Selection of suppliers Types of food purchased Quality Purchasing Standard Purchase Specification (SPS) Purchase Methods Controls in Purchasing Purchase Order RECEIVING Introduction Receiving Staff Equipments for receiving Documents provided by Suppliers

6 MARKS (15 PERIODS)

6 MARKS (15 PERIODS)

# Quotation # Delivery Note # Bill / Tax Invoice # Credit Note Records maintained in Receiving Department # GRB # Meat Tag Controls in Receiving Receiving Procedure Blind Receiving Frauds in Receiving STORAGE CONTROL Aims and Objectives Store Room Staff Location and Layout Arrangement of Food Inventory Control Stock Levels Records maintained Stock Taking Controls in Storage

7.

6 MARKS (15 PERIODS)

8.

ISSUING CONTROL Indenting Transfer Notes PRODUCTION CONTROL

6 MARKS (15 PERIODS)

9.

6 MARKS (15 PERIODS)

Standard Recipe Standard Portion Size 10. SALES AND REVENUE CONTROL Process for receiving payments by various modes: a. b. c. d. e. f. Cash Travelers Cheque Credit Card Debit Card Credit Sale (Companies) Travel Agents, etc.

8 MARKS (20 PERIODS

ECR NCR POS Cash Handling

TOTAL MARKS 60 TOTAL PERIODS 150

FOOD AND BEVERAGE COST AND CONTROL CLASS XII PRA CTICAL = 40 TOTAL PERIODS = 100 1. FOOD COST CONTROL Numerical on : Food Cost (material cost) Labour Cost Over heads Total Cost Food Cost Percentage Labour Cost Percentage Over Heads Percentage Total Cost Percentage 2. COST AND COSTING Numerical on : 12 MARKS (30 PERIODS) 10 MARKS (25 PERIODS)

a. b. c. d. e. f. g. h.

b.

a. Food and Beverage departmental Profit and Loss account Profit and Loss account under the Net profit Method of Food and Beverage department c. Trading and Profit and Loss account of Food and Beverage department d. Profit / Volume (P/V) ratio e. Break Even Chart f. Break Even Point (in units) g. Break Even Point (in Rs) h. Margin of safety i. Profit at Maximum Level 3. BEVERAGE CONTROL Beverage Sales Control Chart Bar Order Ticket (B.O.T.) Restaurant Check Restaurant Sales Summary Sheet Numerical on : Guest Weekly Bill / Day Book Visitors Tabular Ledger (V.T.L) Assignment : Prepare a Beverage Control System Flow Chart with each step explained in detail. 10 MARKS (25 PERIODS) 08 MARKS (20 PERIODS)

a. b. c. d. e. f. 4.