Food Services Management

In Hotel – Table Setting / Laying the Cover, Steps of laying the cloths, Types of  Cover for different menus, Cover Requirements

Table Setting / Laying the Cover: Courteous and personalized service is an essential quality of service staff in all restaurants. Setting up cover for servicing by following standardized norms, will not only help staff to concentrate on guests satisfaction but also give a feel of royal treatment to the guests. Using covers as a basis […]

Food Services Management

Food Service Equipment- Types of Spoons, Types of Forks, Hollware, Special tableware, Napkins & Dimension, Central appointments

Table ware: 1.Spoons Spoons are used to transfer food from plates or bowl to mouth. They are classified according to their size, shape and use. Teaspoon: It is used for stirring coffee, tea and for eating purpose. Table spoon: It is bigger than a teaspoon and is used for serving food from serving bowls. Place […]

Food Services Management

Food Service Equipment- Glassware & it’s types, Chinware & it’s types, Table ware & it’s types

Food and Beverage Service Equipment Food and beverage service equipment may be divided into glassware, chinaware and tableware. ‘Tableware’ is a term includes flatware, cutlery and hollow ware. ‘Flatware’ is a term used to denote spoon and fork, as well as serving flats. ‘Cutlery’ refers to knives and other cutting implements. ‘Holloware’ consists of any […]

Food Services Management

Food service Techniques in Hotel, Food Service Procedures,General requirements for Food Service, Cover and Table Setting Requirements, Table Setting Requirements and its dimensions in New Hotel

Service Procedures Serving food is an art which can make or break the reputation of a catering establishment. Serving food is a complete and wholesome dining experience for the customer and this is important to get repeat customers. A wholesome dining experience represents the manner, ambience and the way in which food is served to […]

Food Services Management

LeftOver Foods-Utilization of Leftover foods, Types of Leftover Foods, Common Leftover Foods and its Utilization

Utilization of Leftovers The thought of leftover food makes everyone associate with staleness, unwholesomeness, digestive difficulty and unsound nutrition. Leftover food can be thought of positively if they are stored as ingredients at the right temperature for a short period of time. The ultimate use of leftovers depends on where the meal was eaten, preferences […]

Food Services Management

Food Costing,The main objectives of food costing,Calculation of Food Cost,Costs component,Behaviour of cost,Break-Even Point

Food Costing The foremost objective of any food service establishment is to provide quality food and to be profitable at the same time. Food costs play a vital role in determining the profitability of the establishment. The chefs and managers of the establishment are responsible to control food costs to ensure profit. Food cost may […]

Food Services Management

How To Satisfy a customer for serving food, Portion Control of Food and Methods of Portion Control in Food Serve

Portion Control: Portion control may be defined as the amount or size of a portion of food which is served to each customer. The purpose is to satisfy customer’s demand and to control food costs within set down specifications. If the portion is too small,then the customer feels cheated at not getting value for money […]

Food Services Management

Standardization of Recipes, Benefits of recipe standardization, Features of a standardized recipe,Standardization Procedures,How to write standardized recipe in the cook book

According to the U.S. Department of Agriculture, a standardized recipe is one that “has been tried, adapted and retried several times for use by a given foodservice operation and has been found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and […]

Food Services Management

Quantity Food Production and Factors responsible for Quantity Food Production – Planning for Food Production

Quantity food production is defined as the preparation of food in large amounts to serve people within a designated period of time. It is an activity of preparing food on large scale and all the operations pertaining to it. Food production and its related operations are integral elements of hospitality management and it requires skilled […]

Food Services Management

Tools required for Food service manager In Hotel, Job description, Job description at various levels, Work Schedule,Effective Management skills, Skills required for service Manager

Tools of management refer to materials which have been developed by managers and used as an aid to effective management. The tools required by a food service manager for efficient management are Job description, Job specification and work schedule. job description: A job description, by its very nomenclature is a written description of the job […]

Food Services Management UG degree

Back office in Hotels – How Hotels are doing Maintenance, What is Front office and Back office in Hotel management

In the hotel industry, the level of guest movement defines the practical areas and the guests have maximum contact with the front office. The front office depends on the support of the back office to function effectively. Those who serve more of a supportive role,with the minimal guests contact are considered as back of the […]

Food Services Management UG degree

Types of Organization Chart

The structure of an organization is represented in the form of a chart. There are two types of organization charts based on authority relationship. An organization chart shows the subordinate-superior relationships and the decision making authority in an establishment. Definition: Authority: Authority is defined asthe power or right to give orders, make decisions and enforce […]

Food Services Management

Organization and Tools of Management

Introduction: ● Food Service or Catering sector takes care of feeding people at work and during leisure. Catering in schools,colleges, universities,hospitals and health care are non-profit making outlets. Food service management remains the main focus and is evolving to become a multiple-service sector in the present day. ●Food service operations, their scope and classification have […]