Food and Beverage service

Q1. What is food?

Food is any substance consumed to provide nutritional support for the body. It is usually of
plant and animal origin and contains essential nutrients such as carbohydrates, fats, proteins,
vitamins or minerals.

Q2. What is Beverage?

Any portable liquid which is alcoholic or non-alcoholic is known as beverage. Basically, a

beverage is defined as a drink that is prepared for human consumption. Beverages are mainly
consumed to quench thirst, feel fresh, to compensate the loss of body fluid due to
perspiration.

Q3.What are different types of beverages?

Beverages are basically classified into two types:

1. Alcoholic Beverages
2. Non-Alcoholic Beverages

Q4. Food and Beverage Manager

He is responsible for implementation of agreed polices for contributing to the setting of

catering polices. The f & b manager of a hotel is responsible for organising, planning,
directing and execution around the food and beverage responsibilities.

Q5. Assistant F&B Manager

In absence of f&b manager, the Asst. F&b manager act as the department head. In general, he
helps the f&b manager in running the department smoothly and act as his deputy.

Q6. Restaurant Manager (Directeur De Restaurant)

He has overall responsibility for the organization and administration of the food and beverage
service areas. Restaurant management is the profession of managing a restaurant.

Q7. Restaurant Head Waiter (Maitre D’ Hotel De Reception)

He is responsible for accepting any bookings and maintaining the booking diary up to date.
He will receive tables and allot their reservation to particular stations.

Q8. Head Waiter/ Senior Caption (Maitre D’ Hotel)

He has overall charge of the staff team in the dining room and is responsible for seeing that
all the duties necessary for the preparation for service are well and efficiently carried out, and
nothing forgotten.
Q9. Station Waiter/ Senior steward (Chef De Rang)

He must be able to carry out the same as a station head waiter and relieve him on his day off.

Q10. Junior station waiter/ Steward ( Demi Chef De Rang)

This is a post, which is usually found in Europe and in the American Hotels. As the term
implies he is next in seniority to chef de rang and aids him in his work.

Q11. Assistant Station Waiter/ Assistant Steward ( Commis De Rang)

He is responsible for giving the KOT’s to the kitchen, bring dishes to the sideboard,
removing plates from the guests table and returning used plates to the washing up area.
During the mise-en-place he would carry out some cleaning and preparatory tasks.

Q12. Carver (Trancheur)

He is responsible for the carving trolley and the carving of joints at the table as required.

Q13. Sommelier

A Sommelier or wine steward is a trained and knowledgeable wine professional, normally

working in fine restaurant, who specializes in all aspects of wine service as well as wine and
food pairing.

Q14. Wine waiter or Wine Butler (Chef De Vin)

He is responsible for the service of all alcoholic drinks during the service of meals.

Q15. Restaurant Cashier (Cassier De Restaurant)

Sometimes it is the responsibility of the restaurant staff i.e. the waiters to make the bill in
small establishment, but in sophisticated restaurants, the restaurant cashier does it.

Q16. What are the desired attributes of F&B service Personnel?

- Knowledge of food and beverages and technical ability.

- Punctuality
- Local knowledge
- Personality
- Attitude to customers
- Memory
- Honesty
- Loyalty
- Conduct
- Sales ability
- Sense of urgency
- Complaints
- Contribution to the team
 Q17. What is HACCP?

Hazard analysis critical control point (HACCP) is a tool for the evaluation of food
processing methods.

Q18. What does the ‘best before’ date mean?

Best before dates often apply to longer shelf life foods and usually relate to the quality of
the food rather than the safety. It is common practice to destroy food beyond its best
before date because the food will have reduced in quality.

Q19. What is cross contamination?

The transfer of harmful or potentially harmful micro organism ( usually bacteria) from
contaminated surfaces or food to other food either by hand, physical contact, air or
contact with food preparation surfaces or food utensils.

Q20. What are food allergens?

Any substance, which is capable of inducing an allergy is called as food allergen.

Q21. What is Menu?

A menu is a sheet of paper or cardboard on which the names of all the dishes that are
served on a restaurant are written in a specific order.

Q22. What is the purpose/functions of the menu?

The purpose of the menu is mentioned below:

- A menu informs guests about available dishes and the prices charged
- It enables them to select dishes of their choice
- It guides the chef regarding the requirement of staff, material and equipment and to
prepare the items included in the menu.
- It enables the service staff to do mise-en-place, take correct order, pick up and serve
the correct dishes from the kitchen according to the order.
- It helps the cashier to price each item ordered by the guest and to prepare a sales
summary of the outlet.
- It helps the management to work out the cost of the food and beverage
- It creates and promotes an image of the restaurant.
- It identifies the theme of the establishment.

Q23. How will you classify different types of menus?

a) A la Carte menu
b) Table d’hote menu
 Q24. What is an A La Carte menu?

A La Carte means ‘from the menu card’. A true a la carte menu has the following
characteristics:

- It provides a choice of dishes within each specific course

- Each dish is priced separately
- It gives a full list of all dishses that may be prepared by the establishment.
- Dishes are prepared and cooked as per order.
- Guests are billed as per the ordered placed.
- A certain waiting time has to be allowed for preparation and serving of dishes.

Q25. What is Table d’hote menu?

The term table d’hote means ‘table of the host’. It is normally offered at a set price for a set
number of dishes. It has the following characterstics:

- The menu has a fixed number of courses

- There is limited choice within each course
- The selling price of the menu is fixed
- The dishes provided will be ready at a set time

Q26. What is Menu Engineering?

Menu engineering is a step by step process through which management can evaluate current
and future pricing, design and content decisions. Or we can say that menu engineering is a
management tool to evaluate an existing menu to evolve a better product mix to meet the
needs of the target market through effective pricing strategy based on popularity and
profitability of individual menu items.

Q27. What is the basic requirement for good menu engineering?

- Demand
- Menu mix
- Standard recipes
- Knowledge of seasonality
- Sales analysis
- Knowledge of cost fluctuation

Q28. Explain about the Stars, Plowhorses, Puzzles & Dogs in terms of menu engineering
or menu matrix?

- Stars: Stars are both profitable and popular

- Plowhorses: Plowhorses are popular but relatively unprofitable.
- Puzzles: Puzzles are comparatively profitable but relatively unpopular.
- Dogs: Dogs are both unprofitable and unpopular
Q29. How would you manage Stars on a menu?

In order to manage stars, you should:

- Maintain rigid specifications

- Place in a highly visible location on the menu
- Test for selling price inelasticity
- Use suggestive selling techniques

Q30. How would you manage Dogs on a menu?

In order to maintain dogs, you should:

- Remove such items from the menu

Q31. How would you manage Plowhorses on a menu?

In order to manage plowhorses, you should:

- Increase prices carefully

- Test for demand
- Relocate the item to a lower profile on the menu
- Combine with lower costs products
- Consider portion reduction

Q32. How would you manage Puzzles?

In order to manage puzzles, you should:

- Shift demand to these items

- Consider a price decrease or add value to the item

Q33. List the factors that influence menu pricing?

- Labour
- Competition
- Customers
- Atmosphere
- Location
- Budget

Q34. Mention the sequence of 17 courses French Classical Menu?

- Hors d’ oeuvre (appetizer)

- Potage (soup)
- Oeufs (eggs)
- Farineaux (rice & pasta)
- Poisson (fish)
- Entree (entry of 1st meat course)
 - Sorbet (flavoured drink)
- Releve (meat course)
- Roti (roast)
- Legumes (vegetables)
- Salades (salad)
- Buffet froid (cold buffet)
- Fromage (cheese)
- Entremets (sweets)
- Savoureux (savoury)
- Desserts/Desservir (fresh fruits & nuts)
- Beverages/Cafe (coffee)

Q35. What is Hors D’ Oeuvre?

Being of a highly seasoned in nature, this course is used to manipulate the appetite for the
dishes that are to follow.

Examples of such hors d’ oeuvre:

- Melon
- Oysters
- Smoked salmon
- Fruit cocktail
- Grapefruit
- Shrimp, Prawn or Lobster cocktail

Q36. What is Potage?

The French have three separate words for soup.

- Consommé is a clear, thin broth.

- Soupe refers to a thick with chunks of food.
- Potage is usually pureed and is often thick, well seasoned meat or vegetable soup falls
somewhere between the two in texture, content and thickness.

Q37. What are oeufs?

Oeufs are the dishes made from eggs. The omelette is the most popular item, but there are
other styles of cooking and preparation of eggs such as boiled, poached or scrambled.

Examples are: Oeufs poche Florentine, Espagnole

Q38. Define Farineux?

This is Italy’s contribution to the courses of the menu. It includes different kind of rice and
pasta.

Examples are: Spaghetti, Lasagne

Q39. Poisson

Poisson are the dishes made from fish. Fish, being soft-fibred, prepares the palate for the
heavier meats that follow.

Examples are: Sole, Salmon etc.

Q40. Entree

This is the first meat course on a menu. It is always a complete dish in itself. It is dispatched
from the kitchen, garnish and sauced in the manner in which it is intended to be served.

Examples are: Brain, Liver, Kidneys, Lamb chops and cutlets, Pork chops and cutlets

Q41. Sorbet

This course is a rest between courses. It counteracts the previous dishes and rejuvenates the
appetite for those that are to follow. It is water and crushed ice slush flavoured as a rule with
champagne and served in a glass. Russian or Egyptian cigarettes are often passes around
during this course.

Q42. Releve

This is the main meat course on the menu. It may consist of joint of any of the following:

Lamb, Chicken, Beef, Duckling, Veal

Q43. Roti

This course normally consists of game or poultry and is often included in the entree. Each
dish is accompanied with its own particular sauce and salad.

Examples are: Roast Chicken, Braised Duck

Q44. Legumes

These are vegetable dishes that can be served separately as an individual course or may be
included along with the entree, releve or roast course.

Examples are: baked potatoes, grilled tomatoes

Q45. Salade

Various types of salads are served in this course.

For example: Green salad, Lettuce salad

Q46. Buffet froids

In this chilled meat (small) pieces are served.

Examples are: Lobster mayonnaise

Q47. Entremets

Entremets on a menu refers to desserts. This could include hot or cold sweets, gateaux,
soufflés or ice-cream.

Examples are: Apple pie, Chocolate soufflés

Q48. Savoureux

This is the course in which some taetlets, savoury soufflés, canapés, and different titbits are
served.

Examples are: Mushrooms on toast, chicken livers rolled in bacon and grilled, placed on
warm toast.

Q49. Fromages

All types of cheese are offered with the appropriate accompaniments. The accompaniments
are salt, pepper, mustard, radish, bread, butter, celery, biscuits etc.

Q50. Dessert/Desservir

This is the fruit course usually presented in the basket and placed on the table and served at
the end of the meal. All forms of fresh fruits and nuts may be served in this course. Common
desserts includes fresh grapes, apples, banana, almonds, walnuts, cashew nuts etc.

Q51. Beverages/Cafe

All types of hot or cold beverage, tea, coffee etc are served.

Q52. What are non-alcoholic beverages?

All the alcohol free beverages are known as non alcoholic beverages. Technically speaking,
non alcoholic beverage is a potable liquid which has either no ethyl alcohol in it or the
alcohol percentage is less than 0.5% by volume.

Q53. What are the categories of non alcoholic beverages?

There are basically three types of non alcoholic beverages:

- Stimulating
- Refreshing
- Nourishing

Q54. What are stimulating beverages?

Stimulating beverages are drinks produced from plants containing caffeine, which
temporarily increase alertness and energy levels. The most popular stimulating beverages
around the world are coffee, tea and cocoa.
Q55. Mention Brand names of some stimulating beverages?

Monster, red bull, starbucks coffee, Swiss Miss Hot cocoa

Q56. What are refreshing beverages?

These are light but flavourful beverages will helps in staying hydrated and at the same time
having the power to restore freshness, vitality, energy etc.

Q57. How you classify refreshing drinks?

It can be classified into two parts. These are:

Aerated beverages

- The beverages that charge with carbon di oxide are considered as aerated beverages.
- Examples are coca cola, lemonade, ginger ale, tonic water, soda water etc.

Non aerated beverages

- It can be further classified into many parts like syrups and squashes. These are
concentrated beverages (not charged with CO2)
- Examples are strawberry, raspberry, orange, lemon flavour etc.

Q58. What are nourishing beverages?

Nourishing beverages are those beverages that provide energy and nutrition. Apart from
nutrition they provide fluids to keep body hydrated. For example: Milk, milk shakes, protein
shakes, fruit shakes, hot chocolates, fruit juices etc.

Q59. What is Squash?

Squash is highly sweetened concentrate, which is diluted with a liquid, most commonly water
before drinking.

Q60.what is Syrup?

Syrup is a thick liquid containing a large amount of dissolved sugar (60%). The main use of
these concentrated sweet fruit flavourings is a base for cocktails, fruit cups or mixed with
soda water as a long drink.

Q61. What is an Alcoholic Beverage?

An alcoholic beverage is a drink that typically contains 3% - 40% alcohol (ethanol)

Q62. What are different types of alcohol?

- Methanol ( Methyl alcohol)

- Ethanol ( Ethyl alcohol)
- Propanol (Propyl alcohol)
- Butanol (Butyl alcohol)
Q63. Which alcohol is potable?

Ethanol ( Ethyl Alcohol) is a potable alcohol and this is the only alcohol which is safe for
human consumption. This is used in alcoholic beverages. Ethyl alcohol, if sensibly
consumed, is a beneficial alcohol.

Q64. What are different classes of alcoholic beverages?

- Undistilled – fermented alcoholic beverages ( Beers and wines)

- Distilled alcoholic beverages ( rum, vodka, whisky, brandy, tequila)
- Compound/Processed alcoholic beverages ( liqueurs, cocktails)

Q65. What is a distilled alcoholic beverage?

A distilled alcoholic beverage is an alcoholic beverage containing ethanol that is produced by

fermentation and concentrated by distillation. Basically ethanol can be produced by means of
fermenting grain or fruits then distilled to achieve the desired concentration.

Q66. What are compound alcoholic beverages?

Compound alcoholic beverages are flavoured alcoholic drinks. Compound alcoholic

beverages are basically distilled beverages with added flavourings and high sugar content.
These beverages are produced by mixing alcoholic beverages (spirits) with liquids or essence
of herbs, barks, fruits, seeds, spices. Example: gin, bitters, liqueurs.

Q67. What are Liqueurs?

A liqueurs is a sweet alcoholic beverage often flavoured with fruits, herbs, spices, flowers,
seeds, roots, plants, barks and sometimes cream. Examples are: fruit liqueurs, cream liqueurs,
coffee liqueurs, chocolate liqueurs etc

Q68. What are the various methods of expressing alcohol content of an alcoholic
beverage?

- ABV (Alcohol by volume)

- Proof
- ABW (Alcohol by Weight)

Q69. What do you understand by ABV?

Alcohol by volume (abbreviated as ABV, abv or alc/vol) is a standard measure of how much
alcohol (ethanol) is contained in an alcoholic beverage.

Q70. What is alcoholic proof?

Alcohol proof is a measure of how much alcohol (ethanol) is contained in an alcohol

beverage and is equal to twice the percentage of alcohol by volume. For example: 45%
alcohol by volume = 90 proof.
Q71. What does V/V, W/W, W/V and V/W mean?

- V/V means volume/volume

- W/W means weight/weight
- W/V means weight/volume
- V/W means volume/weight

Q72. What is Fermentation?

Fermentation is the basis for producing all kinds of alcoholic beverages. It is a biochemical
process in which the sugar is converted into alcohol and CO2 by the action of yeast. The
alcoholic percentage of fermented drinks depends on the amount of sugar present in the base
liquids such as grape juice and apple juice. In the process of fermentation, one molecule of
sugar is split into two molecules of ethyl alcohol and two molecules of carbon dioxide.

C6H12O6 – 2C2H5OH+2CO2

(Glucose) + (yeast enzymes) – (alcohol) + (carbon dioxide) + (heat)

Q73. What is Distillation?

The process of separating one or more liquids by heating a mixture of liquids is called
distillation. It involves the sub-processes of evaporation and condensation.

The distillation is that ethyl alcohol vaporizes at a lower temperature (78.5

degree Celsius) than water; water vaporizes at 100 degree Celsius. So when any fermented
liquid is heated in an enclosed vessel called a still, water remains in the still and alcohol
vaporizes which is channelled off and later condensed to obtain a concentrated alcoholic
liquid again. This concentrated alcoholic liquid obtained after distillation is called a spirit.

Q74. What are the various methods of Distillation?

1. Pot still distillation

2. Patent still distillation

Q75. What is Pot still distillation?

A pot still is a type of still used in distilling spirits such as whisky or brandy. Heat is applied
directly to the pot containing the wash (for whisky) or wine (for brandy).This is also called a
batch distillation .The entire heavy, high flavour spirits are distilled by this method. For ex.
Brandy ,malt whisky ,dark rums, tequila,etc.

Q76. What is patent still distillation?

The patent still or coffey still is named after its inventor Aeneas-Coffey-a Dublin excise
officer .It works on the principle of distillation by steam and produces a continuous flow of
high strength alcohol. It uses rectification to make the end product as pure and congener free
as possible. As a result, no maturing period is required by low and the resultant product may
be sold immediately as it has been produced. It is cheaper than the pot still as it is lighter on
fuel and does not require the labour intensive tasks of cleaning emptying and refilling. For ex.
Vodka . gin , light and white rum.

Q77 What are the scales used in measuring alcoholic strength?

Four scales are used in measuring the alcoholic strength of the beverages .

1. Sikes scale : This scale is used in the United Kingdom. It is introduced by

Bartholomew Sikes in 1816. Alcoholic strength is shown in “degree proof”.
2. Gay-Lussac scale: this scale is developed by a French man called Gay
Lussac.Alcoholic strength are given as “degree GL”. The strength of alcohol is
measured at 15 degree celcius.
3. American scale: Americans introduced their own system when they decided that sikes
was not an exact scale. In this scale pure alcohol is 200 proof. Consequently , 100
proof whisky contains 50% of alcohol by volume, 86 proof whisky contains 43 %
alcohol by volume.
4. OIML Scale: OIML (organisation Internationale De Metrologie Legale) system has
become mandatory in the European Union since 1980. In modern days , most of the
countries follow this system . This scale is very similar to Gay – Lussac system except
OIML measures alcoholic strength at 20% Celsius.

Q78. What is wine?

Wine is an alcoholic beverage obtained from the fermentation of the freshly gathered
grape juice .It has usually 10-14% alcohol by volume. Wines are divided into various
types according to their colour , taste and content .The characteristics of wine is greatly
influenced by the type of grapes used in production , soil, climate, and so on.

Q79. How would you classify different wines?

The wine is classified into:

1. Still Wines
2. Sparkling Wines
3. Fortified Wines
4. Aromatized Wines
5. Tonic Wines

Q80. What is still wine?

This is a type of wine produced by the natural fermentation process without adding
anything else .The carbon dioxide produced during fermentation is allowed to escape. The
alcoholic % of these wines is between 8-14% by volume. These wines are also known as
natural or table wines.
Q81. What is sparkling wine?

These are effervescent wines. The carbon dioxide that is produced during second
fermentation is prevented from escaping and is trapped inside the bottle. The alcoholic
content of the wine ranges from 8-14% by volume. Champagne is the best example of this
kind of wine.

Q82. What is fortified wine?

These wines have higher alcoholic % than still wines .The alcoholic content of these
wines is increased by the addition of grape spirit or brandy during the process of
fermentation (port) or after the fermentation (sherry). The alcoholic content is between
16-24% by volume .The best examples are sherry and port.

Q83. What are aromatised wines?

These are still wines in which spices, herbs and other flavoured material are added to give
aroma and flavour. The alcoholic content of aromatised wine is between 20-24% by
volume. These wines are traditionally served before meals as an appetiser. Vermouth is a
popular wine of this category.

Q84. What are tonic wines?

These are still wines in which health improvers such as vitamins and minerals are added.

Q85. How would you categorize wines on the basis of their colour?

- Red wine
- White wine
- Rose wine

Q86. What is red wine?

These wines are made from red grapes. The skin of grapes is allowed to rest must during
the manufacturing process, so that colour is imparted into the wine. The colour ranges
from lightest pink to deep red. Shiraz and Cabernet Sauvignon are popular examples of
red wines.

Q87. What is white wine?

These wines may be made from white or red grapes. The skin of the grapes must be
separated from must so that the colour pigments present in the skin will not impart their
colour into the wine. The wines range in colour from very pale to deep gold. Riesling and
Frascati are good examples of white wines.

Q88. What is Rose wine?

Rose wines are made from red grapes. The skin of the grapes is kept in contact with the
must for a specific period (24-36 hours) till the required hue is obtained into the wine.
The colour ranges from onion pink to deep pink. In few instances, white wine is blended
with red wine in certain proportions to produce rose wine.

Q89. How would you categorize wines on the basis of their sweetness?

- Sweet
- Semi-sweet
- Dry

Q90. How would you categorize wines on the basis of their body?

- Light bodied
- Medium bodied
- Full bodied

Q91. What is viticulture?

Viticulture is the art of cultivating grape plants. The aim of viticulture is to produce a
good berry with sufficient sugar, acids, proteins and other compounds to yield stable wine
with pleasant flavour and characteristics of the region.

Q92. What are the constituents of the grape?

The grape berry is composed of:

1. Stem
2. Skin
3. Pulp
4. Seeds

Q93. List 5 white grape varieties.

1. Chardonnay
2. Chenin Blanc
3. Muscat
4. Pinot Blanc
5. Sauvignon Blanc

Q94. List 5 red grape varieties.

1. Cabernet Sauvignon
2. Cabernet Franc
3. Gamay
4. Malbec
5. Pinot Noir
Q95. Winemaking process (Vinification).

1. Harvesting
2. Destalking and Crushing
3. Pressing
4. Fermentation
5. Racking
6. Maturing/Ageing
7. Filtering/Fining
8. Blending
9. Bottling
10. Corking