BANARSIDAS CHANDIWALA INSTITUTE OF HOTEL MANAGEMENT

AND CATERING TECHNOLOGY,

CHANDIWALA ESTATE, MAA ANANDMAI MARG, KALKAJI, NEW
DELHI 110019

BRIEFING POINTS FOR TWENTY WEEKS INDUSTRIAL TRAINING

 Every fortnight send e-mail at [email protected]/[email protected] to appraise

progress about your training & guidance needed for making Training Report. On off days you
are advised to see your mentors/training & placement coordinators.
 Department wise appraisals to be made. Request the department head and training manager
to prepare it as soon as particular department training is over.
 In order to get own area of interest; please work hard in exemplary manner to get noticed.
Prepare accordingly so that you get sufficient data, information and feedback.
 Your Industrial Training report will be evaluated on the basis of its quality of content and
objectivity towards learning. Emphasis should be given to the task you are involved in/ assigned
with.
 To achieve your objectives you are directed to make serious efforts towards learning during
training & your Training Report should reflect your knowledge so as to reap benefit in future
interviews for career growth.
 During Training you will be following directions given by your departmental supervisor or
training department & have to conform to the policies of the hotel.
 Any matter related to misconduct & absenteeism will be viewed seriously by the college and
you will be responsible for the repercussions.
 You are going to Industry as a Brand Ambassador of the college, which will benefit each stake
holder during placement, based on your performance.

GUIDE LINES

 Each student will maintain the Reporting Index (an essential part of the training report).
 The Reporting Index for presence, absence or leave from the training has to be filled and
acknowledged by the respective Supervisor on a weekly basis.
 Reporting Index will be checked and acknowledged by Departmental Manager fortnightly.
 Performance report is to be collected on the prescribed format provided in the form of
Performance Appraisal, to be prepared as soon as particular department training is over.
 Training Report has to be submitted at the end of the semester, or as specified by the T & P
Department.
Training report

Students are required to make a training report. The report should be submitted at the end of VI
semester giving details of your property of training, number of rooms, tariff, ARR, department wise
details- layout, material used, forms and formats used, inventory control, menus, turnover, client
profile, room to staff ratio, procedures and systems, equipment used, restaurant and banquet
layouts, kitchen layout etc.

The training report (comprising of certificate of authenticity and reporting index) along with the
certificate of completion of training and appraisals duly signed and stamped by the Training
Manager and Department Heads (wherever necessary) must be submitted by the following week
of training completion, to the T & P Coordinator.

The Training Report should include all details as name of the hotel, student’s name, enrollment
number and the semester of training (in the form of certificate), introduction of the hotel/ group,
hierarchy of the hotel, department wise details as mentioned in the Performa along with the details
of what have you learned specifically. The training report should be spiral bound and the student
must retain a copy of the same for future reference.

Semester Presentation

Students from the same hotel will make a 10 minutes presentation in front of the university panel on
power point stating key points of learning from the above report.

Guidelines for making presentation

 Wear your uniform and be well groomed.

 Plan your presentation well in advance.
 Presentation matter should be informative backed by statistics, flow chart, organization chart and
layout. Have pointers on the PPT instead of theoretical matter.
 Create and maintain interest. Make eye contact with everyone in the audience while explaining
points.
 Be creative in your approach towards showcasing your learning’s.
 Keep time for answering the panel’s queries.
 PPT Format - Hotel Picture with name of the hotel and presenter, about the hotel including USP
(max 2 slides), About the department (4 departments – max 2 slides each including hierarchy),
Learnings – Department wise (max 2 slides per department), Last slide (for points not covered
earlier).
 BANARSIDAS CHANDIWALA INSTITUTE OF HOTEL MANAGEMENT & CATERING
TECHNOLOGY,
CHANDIWALA ESTATE, MAA ANANDMAI MARG, KALKAJI, NEW DELHI 110019

Name of Student: Name of the Hotel:

Department: F&B / FP / HK / FO From: To:
Appearance
Immaculate Appearance, Spotless uniform, Well groomed hair, Clean nails & hands 5
Smart Appearance, Crisp uniform, Acceptable hair, Clean nails and hands 4
Well Presented, Clean Uniform, Acceptable hair, Clean nails & hands 3
Untidy hair, Creased ill kept uniform, Hands not clean at times 2
Dirty / dishevelled, Long / unkempt hair, Dirty hands & long nails 1
Punctuality / Attendance
On time, Well Prepared, Ready to commence task, Attendance Excellent 100% 5
On time, Lacks some preparation but copes well, Attendance Very good 90% 4
On time, Some disorganized aspects-just copes, Attendance Regular 80% 3
Occasionally late, Disorganized approach, Attendance irregular 60% 2
Frequently late, Not prepared, Frequently absent without excuse 50% 1
Ability to Communicate (Written / Oral)
Very confident, demonstrates outstanding confidence & ability both spoken/written 5
Confident, Delivers information 4
Communicates adequately, but lacks depth and confidence 3
Hesitant, lacks confidence in spoken / written communication 2
Very inanimate, unable to express in spoken or written work 1

Attitude to Colleagues / Customers

Wins / retains highest regard from colleagues has an outstanding rapport with clients 5
Polite, considerate and firm, well liked. 4
Gets on well with most colleagues, Handles customers well. 3
Slow to mix, weak manners, is distant has insensitive approach to customers 2
Does not mix, relate well with colleagues & customers 1
Attitude to Supervision
Welcomes criticism, Acts on it, very co-operative 5
Readily accepts criticism and is noticeably willing to assist others. 4
Accepts criticism, but does not necessarily act on it. 3
Takes criticism very personally, broods on it. 2
Persistently disregards criticism and goes own way. 1
Responsibility
Actively seeks responsibility at all times. 5
Very willing to accept responsibility. 4
Accepts responsibility as it comes. 3
Inclined to refer matters upwards rather than make own decision. 2
Avoids taking responsibility. 1
Initiative / Motivation
Very effective in analyzing situation and Demonstrates ambition to achieve 5
resourceful in solving problems progressively.
Shows ready appreciation and willingness to Positively seeks to improve knowledge and 4
tackle problems performance
Usually grasps points correctly. Shows interest in all work undertaken. 3
Slow on the uptake. Is interested only in areas of work 2
preferred.
Rarely grasps points correctly. Lacks drive and commitment. 1
Reliability / Comprehension
Is totally trust worthy in any working situation? Understands in detail the job performed. 5
Can be depended upon to identify work requirements and willing to complete them. 4
Readily appreciates, how and why the job is done.
Gets on with the job in hand. Comprehends, but doesn’t fully understand work in hand 3
Cannot be relied upon to work without supervision. Comprehends only after constant 2
explanation.
Requires constant supervision. Lacks any comprehension of the application. 1
Quality of Work
Exceptionally accurate in work, very thorough usually unaided. 5
Maintains a high standard of quality 4
Generally good quality with some assistance. 3
Performance is uneven. 2
Inaccurate and slow at work. 1
Quantity of work
Outstanding in output of work. 5
Gets through a great deal. 4
Output satisfactory. 3
Does rather less than expected. 2
Output regularly insufficient 1
Total / 50

Name of Appraiser: Signature:

Designation of Appraiser: Stamp :

Signature of Training/HR Manager: Date :

 INDEX

1. COVER PAGE APPENDIX A

2. CERTIFICATE APPENDIX B

3. ACKNOWLEDGEMENT APPENDIX C

4. ATTENDANCE SHEET APPENDIX D

5. HOTEL NAME, PICTURE AND APPENDIX E

LOGO

6. ABOUT THE HOTEL APPENDIX F

7. DETAILED REPORT APPENDIX G

 (A typical specimen of Cover Page)

BANARSIDAS CHANDIWALA INSTITUTE OF HOTEL MANAGEMENT

AND CATERING TECHNOLOGY,

CHANDIWALA ESTATE, MAA ANANDMAI MARG, KALKAJI,

NEW DELHI - 110019

WINTER TRAINING REPORT

<Font Times New Roman Size 24><Bold><1.5 line spacing>

NAME OF THE HOTEL

<Font Times New Roman Size 14><Bold><1.5 line spacing>

Submitted by
<Font Times New Roman Size 14><Italic><1.5 line spacing>

NAME OF THE CANDIDATE

<Font Times New Roman Size 16><Bold><1.5 line spacing>

in partial fulfillment for the award of the degree of

<Font Times New Roman Size 14><Italic><1.5 line spacing>

BACHELOR IN HOTEL MANAGEMENT & CATERING TECHNOLOGY

<Font Times New Roman Size 16><Bold><1.5 line spacing>

NAME OF THE UNIVERSITY

<Font Times New Roman Size 16><Bold>-<1.5 line spacing>
 (A typical specimen of Certificate)

BANARSIDAS CHANDIWALA INSTITUTE OF

HOTEL MANAGEMENT AND CATERING TECHNOLOGY
<Font Times New Roman Size 20><1.5 line spacing>

CERTIFICATE
<Font Times New Roman Size 16><1.5 line spacing>

Certified that this Training report is the bonafide work of <NAME OF THE

CANDIDATE> <ENROLLMENT No.>, who carried out the training at <NAME OF

THE HOTEL> from <DATE> to <DATE> for 20 weeks.

<Font Times New Roman Size 14><1.5 line spacing>

Signature Stamp Signature

(Training Manager) (Hotel) (Principal)

Presentation held on <Date of presentation> at the college.

EXAMINERS:

1.

2.
 (A typical specimen of Acknowledgement)

ACKNOWLEDGEMENT
A lot of efforts have gone in the completion of this training and further in the making of training
report. It would not have been possible without the kind support and help of many individuals and
organizations. I would like to extend my sincere thanks to all of them.

I am highly indebted to (Name of your Organization Guide/ Training Manager) for their guidance and
constant supervision as well as for providing necessary information regarding the project & also for
their support in completing the project. I would like to express my special gratitude and thanks to
industry persons for giving me such attention and time.

I would like to express my gratitude towards my parents, as well as Training-&-Placement faculty

members of BCIHMCT for their kind co-operation and encouragement which helped me in
completion of this project.

<Name of the Candidate>

 REPORTING INDEX (ATTENDANCE SHEET)
DATE DEPARTMENT TASK ASSIGNED / COMPLETED SIGNATURE & NAME OF
(SHIFT THE SUPERVISOR /
MANAGER (Preferred
TIMING)
Manager’s Signature)

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )
( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )
( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )
( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )
( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )
( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )
( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )
( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )
( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

( )

Stamp : Date :

Signature of Training/HR Manager:

HOTEL NAME, PICTURE AND LOGO
 ABOUT THE HOTEL
GENERAL QUESTIONS:-

1. Name of the hotel, meaning of the name, and why is it named so.
2. Owner of the hotel.
3. Type of hotel, location, distance from the airport.
4. Best possible routes to reach the hotel that you would suggest to a tourist.
5. In case your hotel is a chain hotel, name at least five other properties of same chain.
6. Hierarchy of the hotel mentioning the names of position holders.
7. No. of rooms in hotel.
8. No of restaurants, their names, significance of the name, their capacity (pax).
9. Tariff and other rates followed in hotels.
10. Number of banquet halls in your hotel and the capacity of each hall.
11. Security measures adopted in your hotel.
12. What are the different types of licenses taken by your hotel for the smooth running and
functioning of the hotel?
HOUSEKEEPING
What to observe:-

1. Organization Chart
2. Various types of cleaning agents, equipment and their uses.
3. Room Cleaning
4. Staffing
5. Supervision
6. Bed Making
7. Public-area Cleaning
8. Key Handling
9. Various reports and forms used in the department
10. Coordination with Front Office

Questions:-

1. What all instructions do you find on the fire exit map behind the door in the guest rooms?
2. What are the dimensions of vestibule i.e. length and breadth?
3. What lightings do you find in vestibule? And what is their wattage?
4. What all items are placed in the cupboard of the rooms?
5. What is the capacity of mini bar in the hotels? And what is placed in them?
6. What is the diameter of salver?
7. Which glasses are there in the rooms and what is there capacity?
8. What is the height and width of luggage rack?
9. From which material the top of luggage rack is made?
10. How the cleaning of top of luggage rack is done?
11. Bed is found on the wheels called as................ & sizes of all types of beds which you find in
hotels?
12. Sizes of single, double & all other rooms?
13. Standard Size of TV, writing table, is……………..
14. Height of writing table and table lamp from floor is……….
15. Green colored clothes lined on table tops and drawers are called……………….
16. What is stationary folder and what all items do you find in it?
17. Types of curtains, their purpose, their materials & how these are cleaned?
18. Define pelmet, upholstery, drapery, swag, and valence?
19. Height of coffee table from floor, diameter if circular, width and length in case of it is
rectangular?
20. Placement of fruit charlie, its height and width?
21. Height of Headboard from ground, material its usage?
22. Sizes of bed, mattresses, sheets, blankets, pillows, linen used for bed?
23. Types of pillows in hotels?
24. Bedside table parts, placement of items in the drawers, in its cabins& on the top of tables?
25. Height of Vanity from ground, its material, and its parts?
26. AC temperature for check out room, occupied, vacant room?
27. Capacity and dimensions of washbasin, bath tub, wc, bidet, & their positioning?
28. Temperature of hot water in the bath room?
29. Purpose of gargle glasses or tooth glasses?
30. Materials used for faucets?
31. Types of soaps and their companies?
32. Types of towels in bathrooms & their placements?
33. Shower capacity of bath?
34. Differentiate between male and female bathrobes?
35. Material for shower curtains?
36. Why shower curtains are used in bathrooms?
37. Different types of flooring in rooms and public areas?
38. Role of Skirting and dado in hotels and their materials?
39. In case the guest does not take bath in the bath tub, where from you remove water in the
bathroom?
40. Company of paper rolls, hair dresser, supplies, Sani basin?
41. Different cards used in the rooms?
42. Why weighting machine is used under vanity unity?
43. Evening service and turn down service?
44. How much above is peep hole from knob of the door?
45. Material for door knob, room no?
46. Different types of fabrics used in hotels?
47. What equipments would you take would you while public area cleaning?
48. Brasso and silvo are from which company and their cost?
49. Different formats utilized while room cleaning?
50. Standard time for room cleaning, bed making?
51. Common reports between HK and FO?
52. Different cleaning agents and their usage in hotels? Their company names?
53. Which colour coding of dusters is availed in case of cleaning different surfaces?
54. Composition of cleaning tasks in hotels?
55. Why glass cleaning is done with the help of newspapers?
56. Equipments manual and mechanical used in hotels for general cleaning?
57. Cleaning of swimming pool?
58. How Circulation of water is done in swimming pool?
59. Different types of spas found in hotels, their material of massages?
60. Items found in spa, sauna, solarium. Health club?
61. What all handover records do you maintain in housekeeping during operations?
62. List at least 10 services provided by housekeeping department in hotels to guests?
63. Name the equipments which you have seen in the laundry, their capacity, company from
which they are manufactured?
64. Which cleaning agents have you seen the laundry for wet cleaning and dry cleaning?
65. What are the different bleaches you find in the hotels?
66. Which procedures for linen exchange are followed in the linen room?
67. No. of rotations of drying tumbler, washing machine etc?
68. Length of calendaring machine in laundry?
69. Type of Flooring of laundry, uniform room, linen room?
70. Timing for cleaning of high traffic areas like lobby, reception. Staircase etc in your hotel?
71. How do you do the cleaning of the chandeliers in the banquets?
FRONT OFFICE
What to observe:-

1. Organization Chart
2. Reservation Procedure
3. Registration Procedure
4. Guest Billing
5. Telephone Operation
6. Handling of computer and EPABX
7. Situation Handling & interaction with guest
8. Departmental Coordination & Communication System
9. Various reports & forms used in the department
10. Competitive analysis amongst the regional organizations
11. Yield management

Questions:-

1. Height & width of porch.

2. Foyer Measurements
3. Inclination built to move the luggage trolley its dimensions
4. Bell desk location, major activities performed at the bell desk.
5. Equipments at the bell desk.
6. Stationary at the bell desk.
7. Errand card and its purpose (arrival and departure).
8. Left luggage procedure in your hotel.
9. Height of the bell desk.
10. System adopted by your hotel for communicating with other departments of the hotel
(EPABX/PBX).
11. How paging is done in your hotel?
12. Hierarchy of bell desk in your hotel?
13. Common newspapers and magazines distributed in your hotel both national and international
separate.
14. How postage distribution was done at the bell desk?
15. How group luggage is handled right from the moment of arrival of group and how it was
loaded into the coaches at the time of departure.
16. Specify the time when the bell boy took the C-form for deposition in the FRRO.
17. Location of concierge, job responsibilities of concierge and hierarchy of concierge
department.
18. Name the major cars brands provided to the guest s in your hotel for pick and drop.
19. How were the following arranged for the guest in your hotel:-
Cinema Tickets
Airline Tickets
Trip to the city by foreign tourist
20. Location, Hierarchy, the work timings and the job responsibility of the GRE in your hotel.
21. How did the GRE maintain the guest history for both first timers and regular guest to the
hotel?
22. In case of VVIP arriving in the hotel what all arrangements did the GRE do prior to the guest
arrival and also job performed on the day of arrival of the guest.
23. What is ATG?
24. Location of the duty manager desk, shift timings and his job responsibilities.
25. Height, width & construction material of the reception counter?
How did you take the check in of the following:-
Prior reservation guest
Walk in guest
Group arrival
Pakistani guest
Scanty Baggage guest
Black listed guest
Pre -registration guest.
VVIP
Physically challenged guest.
Single lady guest.
Guest with a pet.
26. Mention at least 10 credit cards accepted by your hotel & also mention what points need to
be taken care of while accepting credit card.
27. What is briefing and how briefing was taken at front desk and which all shifts got briefing and
from whom?
28. What do you understand by handover and what are the details taken care of while giving a
handover from one shift to another.
29. How does the morning shift start the day and with what all activities that need to be done
when they come for the shift.
30. What are the vouchers that the morning shift prepares in order to prepare for the arrival of
the early morning arrivals that would be checking in the hotel?
31. What are the shifts that operate in the hotel at the front office and what are the timings that
these shifts operate at.
32. Details on the registration card.
33. How are foreigner’s details taken care of in the hotel?
34. Which shift prepares the C- form and in how many copies of the C-form are made .What are
the details on the C- form. Where all do the copies of the C- form go to.
35. Which software is operating in your hotel?
36. What is the procedure of check out in your hotel?
37. Various methods of check out adopted in your hotel. How check out was taken by those
methods and what important points were taken care of while taking check out by that
method.
38. How were guest messages & parcels handled in your hotel for the guest who:-
Have checked out; Expected to arrive; Is staying in the hotel;
39. 40. Mr. Sharma is staying in your hotel and moves to the coffee shop and requests you to
divert a guest who is coming to meet him to the coffee shop what suitable commands would
you give on the computer software.
40. Registers maintained at the reception counter.
41. In your own words explain the handover procedure of the cashiers.
42. How was cash handled in your hotel?
43. How was V.P.O. prepared in your hotel?
44. What is a folio and where is it generated and by whom.
45. How are the accounts handled of the following:- Skipper Guest; Group; A marriage party held
in the hotel; A conference held in the hotel; A fashion show held by a fashion designer in the
hotel; A guest whose bill is to be settled by his company;
46. How is cash deposited in the bank in the hotel?
47. How are the revenue generating departments posting, the guest charges to the guest account
or the guest folio for the final billing.
48. What do you understand by night auditing, steps involved in night auditing?
49. What is the suitable time for the night auditing, who does the night auditing and what shift
does the night auditor do.
50. Layout of the front office counter and shapes of the counter.
51. Types of Flower arrangements kept at the reception counter.
52. Registers maintained at the cashiers desk.
53. How key control was done in your hotel.
54. Reports generated by the night shift.
55. How does the hotel function when the night auditor has taken your system away in the
following situations:-
A visitor comes to meet a guest staying in house.
A guest staying in house comes for a check out although he was not scheduled for a check out
but he decides to become an under stay.
A walk in guest comes for a check in.
56. What is a business center & where is it located?
57. How many board rooms do you have in your business center and what all facilities do they
offer.
58. Are the facilities in the board room chargeable and how are they recorded in the guest folio.
59. What is a discrepancy report and who prepares it?
60. Which reports are interchanged between the Front Office and the Housekeeping?
F & B SERVICE
What to observe:-

1. Organisation chart
2. Mise-en-place
3. Mise-en scene
4. Different types of service
5. Use of micros at POS
6. Knowledge about menu, course wise
7. Sales % of each items in the menu & Sales promotion strategies
8. Buffet, Cover and Tray layout (breakfast , lunch, dinner)
9. Various crockery & cutlery used in department
10. Inventory system & breakage

Questions:-

1. Name the restaurants in your hotel and what does the name signifies and its relevance.
2. How many cover restaurants ( Pax) .
3. What was the cuisine that was served in the restaurants?
4. What were the timings of the opening and the closing of the restaurants?
5. Name any 10 fast moving dishes of your restaurants with the costing of each for a portion
of 2 pax.
6. Give the hierarchy of your Food & Beverage department.
7. How were tips distributed in your hotel?
8. What were the wines that were served in your hotel and at what temperatures were they
served and in which glasses were they served.
9. Name 10 each:
a) Red Wine g) Vodka l) Beer
b) White Wine h) Gin m) Cider
c) Champagne i) Tequilla n) Perry
d) Brandy j) Liquor &
e) Whisky Liqueurs
f) Rum k) Spirits
o)
10. Name 12 napkin folds used in your hotel
11. Name 10 each with their preparation:
a) Cocktails d) Cigar Brands
b) Mock tails e) Coffee
c) Cigarette Brands f) Teas
12. Give the sizes of the following:
a) Table ( height & width) e) Slip Cloth
b) Chair( height & width) f) Waiters Cloth
c) Napkin g) Side Board ( height & width)
d) Table Cloth
13. Give the diameter of the following:
 a) Full Plate f) Salver
b) Side Plate g) Coffee Cup
c) Half Plate h) Demi tasse
d) Saucer i) Peg
e) Under liner
14. What are the different measuring tools in the bar?
15. What is the height of the chair of the bar
16. What is the height of the bar counter.
17. Distance between the following:
a) Dimensions of the cover, b) Two tables, c) Wall and the table arrangement
18. Type of flooring in the banquet and its care and maintenance.
19. Lighting system in the banquets.
20. Chafing dishes are of which metal and how is their cleaning done.
21. How is cigarette served in the restaurants?
22. How is champagne served and at what temperate is it stored and served.
23. What is Bin Card?
24. What are the things you would observe while cleaning of crockery and cutlery.
25. Mechanical equipments used in the F& B Service.
26. Give 10 pastas served in your restaurants.
27. What do you understand by savouries give at least 10 examples.
28. How do you take booking in a restaurant form a guest?
29. How do you do the bill presentation in the restaurant.
30. What do you understand by centralized and decentralized service?
31. Who is a butler and what his job is.
32. What is Gueridon service did you have it in your hotel if yes then name at least 5 dishes that
you have seen while preparation was done to be served to the guest.
33. What is the procedure of room service functioning.
34. How are the trays prepared for the room service orders.
35. How are the bills posted to the guest folio?
36. How is the cash controlled for the nonresident guests?
37. What are the legal formalities that have to be taken care of for the issuance of the hard
drinks in the hotels?
38. What is do you understand by lounge service.
39. What all is served in the lounges.
40. What do you understand by high tea and what is served in high tea.
41. What all is included in American Breakfast.
42. What all is served in the continental breakfast.
43. If you are in the room service and are asked to prepare the tray for the following what all will
you keep and were on the tray.
a) American Breakfast, b) Continental Breakfast, c) English Breakfast
44. What is the role of F&B controller in the hotel?
45. Who is an abouyer.
46. What is the difference between carving, filleting and jointing.
47. What are the measures taken to control pilferage in the bar?
48. What is the strategy adopted in the bar to keep a check on the misuse of the drinks.
49. What are the strategies that you would adopt to increase the revenue generation in your
restaurant?
50. Which are the different types of services rendered in the food & beverage department?
FOOD
PRODUCTION
What to observe:-

1. Layout of Kitchen
2. Organization Chart
3. Indenting Process
4. Mise-en –place
5. Food preparation
6. Recipe standardization
7. Innovation and research
8. Garnish & presentation
9. Wastage & carbon footprint reduction
10. Importance of hygiene in kitchen

Questions:-

1. Name the six mother sauces and their derivatives.

2. Which are the major kitchens do you have in your hotel?
3. How does the working start in the kitchen?
4. What are the things you observe when issuing the indent from the stores.
5. How would you do the cost control in the kitchen
6. What are the major equipments found in the kitchen?
7. Name ten each with garnishes and accompaniments
a) Mutton dishes, b) Chicken dishes, c) Fish, d) Canapés, e) Soups, f) Pork dishes, g) Game
8. Make 5 course menus each with accompaniments, garnishes and the suitable wine to be served
with the main course.
a) Indian Menu, b) Chinese Menu, c) Thai Menu, d) Continental Menu, e) Italian Menu, f)
Mexican Menu
9. How do you do the portion control on the following in the coffee shop
a) Butter, b) Coffee, c) French Fries
10. How are French Fries prepared in your kitchen?
11. Name any 10 fast moving dishes of your specialty kitchen.
12. What is the difference between lamb, veal and mutton & game.
13. Name 10 cookies prepared in your bakery.
14. Name 10 icings used in your kitchens.
15. Name 10 each with their bases:
a) Pastries, b) Breads, c) Puddings, d) Cakes
16. At what temperatures are the following stored in the deep freezers?
a) Mutton, b) Chicken, c) Fish, d) Game
17. What are the basic Gravies prepared in the kitchens.
18. Name 10 each with garnishes and accompaniments each:
a) Broths, b) Thick Soups, c) Thin Soups, d) Consommés
19. Name 10 cheese with the place of origin.
20. How is the dough of various Indian and continental breads are prepared?
21. Name any 10 fish names with the place of origin.
22. Name 10 international soups served in your hotel.
23. Name the basic stocks used in your hotel and for which dishes are these stocks used.
24. Name 10 salad dressings commonly used in your hotel.
25. Name 10 salads served in your restaurants.
26. Give the breakfast menu served your coffee shop each morning.
27. What are the snacks that were served in your hotel bar with the hard drinks and which kitchen
prepared it?
28. Name 10 sandwiches prepared in your pantry and give the preparation of any 5.
29. How was bouquet garni prepared and utilized in your kitchen.
30. Name any 10 egg preparations.
31. Cuts of the following:
a) Mutton, b) Lamb, c) Fish, d) Chicken, e) Pork
32. What do you understand by sausages?
33. Name 10 mechanical equipments used in the kitchen.
34. How is tandoor prepared in the kitchen before start?
35. Name any 10 tandoor preparations.
36. Who has the responsibility of the kitchen cleaning?
37. How would you do the cleaning of the following?
a) Gas range, b) Walk in, c) Deep freezer, d) Baine Marie, e) Potato peeler, f) Deep Fryer
38. Give the hierarchy of the kitchen with the names of the heads.
39. Give the vegetable cuts.
40. What is FIFO?
41. How do you prepare the mixture of dosa?
42. Name any 10 khada masalas used in the kitchen.
43. Name 10 herbs used in the kitchen.
44. What is the role of the stewarding department in the kitchen and the hierarchy of this
department?
45. What is a wok and how do you prepare a wok for the preparation of the dishes.
46. Name five utensils used in the Chinese preparation.
47. Explain the process of taking and giving orders to the various restaurants by the kitchens.
48. How and what are the preparations done by the following in case of a big banquet party.
a) Banquet Kitchen, b) Stores, c) Stewarding, d) Housekeeping,
e) Food & Beverage department
49. How and what is the cooperation and coordination that the Kitchens maintain with the other
departments of the hotel.
50. How would you control spoilage & the contamination of food in the kitchens?
51. How would you do the portion control in the kitchen.