Semester VI – CC 13 Credit -4 – QUALITY FOOD PRODUCTION & SERVICES (THEORY) Time 3 Hours Full Marks 60 – – In All Eight questions are to be set, of which a student shall have to answer four questions. Aims and objectives of different food service outlets. a) Industrial (b) Institutional (c) Hospitals - Different food and beverage outlet Menu planning sequence of course Indian (regional i.e., North India, South Indian, West Indian – – and Gujarat is, Western and others). Techniques of writing menu (give exercises for planning menu). Type of meals and styles of service, breakfast lunch, dinner, afternoon tea, snacks table d’hote and – a’al carte menu (1) BF (2) Ala Carte (3) TDH Introduction to basic and special equipment for food production and service care and use of equipments. Types of services of food and beverage outlet Staff organization of different outlets - (a’la carte and table d’hôte), manager, Hostess, Supervisor Steward, Waiter). Beverages, alcoholic and non alcoholic, hot and cold. Classification of beverages, use and – importance in meals and snacks, suitable glassware for beverage service. Use of bills and caotee and checks as simple control system. Project report on names of different organizations. CC-13 Paper 20 PRATICAL – Credit -2 Organizing, preparing and serving food for three different meals for 50 members or more (list attached). Setting up the restaurant lying of table cloth changing, setting up the silvers and other table – appointments. Folding of serviettes correct use of waiter’s cloth. Preparing for customers. Serving and clearing practice, French and English service. Service of beverages tea, coffee, juices and alcoholic beverages. Laying for breakfast Tray service taking, making out checks bills presentation of bills. Up keep and cleaning of cutlery, crockery other, equipment. Plain & fried rice, pulao, masala rice, tomato rice, vegetable biryani, mogalai Rice Preparation: biryani, mutton biryani, chicken biryani, yakhani pulao. ( any four) Wheat preparation: Chapati, paratha plain, paratha stuffed, puris, bhatura, nan.
Semester – VI CC – 13 QUALITY FOOD PRODUCTION & SERVICES (THEORY) Credit -4 Time – 3 Hours Full Marks – 60 In All Eight questions are to be set, of which a student shall have to answer four questions. Aims and objectives of different food service outlets. a) Industrial (b) Institutional (c) Hospitals - Different food and beverage outlet Menu planning – sequence of course – Indian (regional i.e., North India, South Indian, West Indian and Gujarat is, Western and others). Techniques of writing menu (give exercises for planning menu). Type of meals – and styles of service, breakfast lunch, dinner, afternoon tea, snacks table d’hote and a’al carte menu (1) BF (2) Ala Carte (3) TDH Introduction to basic and special equipment for food production and service care and use of equipments. Types of services of food and beverage outlet Staff organization of different outlets - (a’la carte and table d’hôte), manager, Hostess, Supervisor Steward, Waiter). Beverages, alcoholic and non – alcoholic, hot and cold. Classification of beverages, use and importance in meals and snacks, suitable glassware for beverage service. Use of bills and caotee and checks as simple control system. Project report on names of different organizations. CC-13 Paper – 20 PRATICAL Credit -2 Organizing, preparing and serving food for three different meals for 50 members or more (list attached). Setting up the restaurant – lying of table cloth changing, setting up the silvers and other table appointments. Folding of serviettes correct use of waiter’s cloth. Preparing for customers. Serving and clearing practice, French and English service. Service of beverages tea, coffee, juices and alcoholic beverages. Laying for breakfast Tray service taking, making out checks bills presentation of bills. Up keep and cleaning of cutlery, crockery other, equipment. Rice Preparation: Plain & fried rice, pulao, masala rice, tomato rice, vegetable biryani, mogalai biryani, mutton biryani, chicken biryani, yakhani pulao. ( any four) Wheat preparation: Chapati, paratha plain, paratha stuffed, puris, bhatura, nan.
CND1.docx