1.
Define Yield
Yield management is an integral part of food cost control as it gives you the idea
of how much quantity of raw materials would be used to prepare a particular
food item. The raw materials should be ordered and purchased keeping
the yield of the items in mind.
2.What is Duty Roster ?
Duty roaster is a format that shows the allocation of service duties to a team
of staff members. The main objective of a duty rota is to ensure that all
necessary tasks are covered and assigned, so that service may be carried out
effectively.
3.What is a Coffee shop?
Coffee Shop is the main dining room of lodging properties. It is perhaps the
largest restaurant in a hotel. ... The coffee shop provides an A la Carte menu as
well as an elaborate buffet for breakfast, lunch and diner
4.What is Force meat?
Forcemeat is a uniform mixture of lean meat with fat made by grinding, sieving,
or puréeing the ingredients. Forcemeats are used in the production of numerous
items found in charcuterie,
including quenelles, sausages, pâtés, terrines, roulades, and galantines.
5.What is marination ?
Marination is the process of soaking foods in a seasoned, often acidic, liquid
before cooking. ... In addition to these ingredients, a marinade often contains
oils, herbs, and spices to further flavor the food items.
6.What is a menu?
A menu is a list of food items with their price presented to the consumer in any
food and beverage outlet.The different types of menu are A la carte, Table
d’hote and Carte du jour etc.
F and B Mgt Questions-PSS 1
7.What is a Theme ?
The theme may be extended through the naming and choices of food, though
food is usually secondary to entertaining guests.Most restaurants have an
inherent “theme” based on the origin or type of cuisine served. Many
restaurants have a distinct style of decor, and create a specific ambiance for the
comfort of their clientele.
8.What is pâté?
Pâté refers to the French term for paste.It is one of the common cold food
variety served in classical restaurants.Ex.pâté de foiegras.
9.Define HRM
HRM is the abbreviative term given for Human Resources Management.It refers
to Personnel management with learning and development.
10.Name any two types of themes in a restaurant.
Garlic-free restaurants
Barbeque restaurants
Fine Dine Dosa restaurants
Arabic Speciality restaurants
11.What is a standard recipe ?
A standardized recipe specifically describes the exact, measurable amount of
ingredients and the method of preparation needed to consistently produce a
high-quality product. The exact procedures, the type of equipment, and the
quantity and quality of ingredients are listed.
F and B Mgt Questions-PSS 2
12.What is Inter Box Transfer?
Automating the repeatable workflows that are key to your business, like HR
onboarding and contract and digital-asset management. Workflows start to
move faster. Hence the depatments have more time to do what matters most.
13.What is a Bin Card?
For each individual beverage item, a separate bin card is prepared. It records
the item held in stock, deliveries and issues made. These cards are fixed on the
shelves or rack against each beverage. Each bin card number refers to the same
bin number as the wine list and originates from the standard bottle code list.
14.What is Corkage fee?
A corkage fee is the price charged to guests who choose to bring their own
bottle of wine to a restaurant. Corkage fees usually exist at restaurants that
already serve wine.
15.List some equipments used in Gueridon service
Flare Lamp.
Gas Stove.
Chafing Dish. ...
Suzette Pan. ...
Carving Board.
16.Define food cost
Food cost is the ratio of a restaurant's cost of ingredients (food inventory) and
the revenue that those ingredients generate when the menu items are sold
(food sales).
F and B Mgt Questions-PSS 3
17.Define Beverage Cost
Beverage Cost- Beverage cost is the cost related to alcoholic beverages served in
restaurants and bars.
18.Differentiate Food Cost and Beverage Cost
Ans Q 16 + Q 17
19.What is Convenience Food?
Convenience foods include ready-to-eat dry products, frozen foods such as TV
dinners, shelf-stable foods, prepared mixes such as cake mix, and snack foods.
Bread, cheese, salted food and other prepared foods
20.What is Crepe Suzette?
Crêpes Suzette is a French dessert consisting of crêpes with beurre Suzette, a
sauce of caramelized sugar and butter, tangerine or orange juice, zest, and
Grand Marnier, triple sec or orange Curaçao liqueur on top, prepared in a
tableside performance, flambé.
21.What is Bar Fraud?
Any sort of illegal activity that may lead to the shortage of beverage stock
,difference in beverage sales at the end of the day may be considered as Bar
fraud, Examples are under pouring,over pouring,dilute driks,provide free
drinks,under-charge the customer etc.
22.What is Banquet kitchen?
A banquet kitchen is often a place of numerous workstations and for each step
of preparation, detailed care ought to be taken with regards to sanitation yet
when you are serving hundreds and thousands of people at one time, there is
only one word to describe the environment
F and B Mgt Questions-PSS 4
23.What is Satellite kitchen?
Satellite kitchen is a food service establishment where food is stored, prepared,
portioned or packaged for service elsewhere.
24.What is a Sausage?
an item of food in the form of a cylindrical length of minced pork or other meat
encased in a skin, typically sold raw to be grilled or fried before eating.
25.Define Aspic
a savoury jelly made with meat stock, set in a mould and used to contain pieces
of meat, seafood, or eggs.
26.Define Ballontine
a piece of roasted meat which has first been boned, stuffed, and folded or rolled
into a cylindrical shape.
27.Differntiate Ham and Bacon
Ham can be cut from the hind leg of a pig or from other parts of the carcass, so
it's a slightly less specific term. Bacon is pork meat cut from parts of the pig
other than the legs, such as the back, loin, collar or the belly. ... Ham is sold pre-
cooked and therefore can be eaten straight away.
28.Define Menu Engineering?
Menu engineering is the study of the profitability and popularity of menu items
and how these two factors influence the placement of these items on a menu.
The goal is simple: to increase profitability per guest.
29.Define Mousse
A mousse is a soft prepared food that incorporates air bubbles to give it a light
and airy texture. It can range from light and fluffy to creamy and thick,
depending on preparation
F and B Mgt Questions-PSS 5
30.Define Mousseline
The traditional Mousseline Sauce is a hollandaise sauce with whipped cream
whisked into it prior to serving.
31.What is Chaud-Froid?
Chaudfroid sauce, also spelled as chaud-froid sauce, is a culinary sauce that can
be prepared using a reduction of boiled meat carcasses and other ingredients.
32.What are cures?
Curing is a process of surrounding meat, fish or poultry with salt. The salt
contains curing agents and is called curing salts. Curing is a method of
preservation and the process dehydrates the meat and thereby preserves it.
33.What ar marinades ?
MARINADESA marinade is a seasoned liquid with various aromatics in which
meat, poultry, game and even vegetables are steeped. Marinades are made up
of the following components:
1. Oil – could be olive, peanut, salad or plain refined oil. Flavored oils such
as garlic oil, chilli oil and herb flavored oil can also be used. The oil in
the marinade helps to prevent moisture loss.
2. Acid – A whole range of acid products can be added into the marinade.
Citrus fruits, vinegar (plain and flavored), lemon juice, yogurt, red and
white wine are generally used.
3. Aromatics – such as herbs, spices, proprietary sauces.
4. Seasoning – primarily salt, sea salt, black salt, garlic salt, rock salt and
grain salt.
The function of a marinade isA . to add flavour and taste to the food.
F and B Mgt Questions-PSS 6
34.What is Brine?
A wet cure is also called a brine, although brine literally means a salt solution.
Brining is also a method of curing and preservation and can be achieved by any
of the following methods:
• Steeping
• Injection
• Spraying
35.What is Terrine?
a meat, fish, or vegetable mixture that has been cooked or otherwise prepared
in advance and allowed to cool or set in its container, typically served in slices.
36.Explain Food and Beverage Management Cycle
F and B Mgt Questions-PSS 7
F and B Mgt Questions-PSS 8
37.Explain the principles of materials management
38.Sketch down an organisation chart
F and B Mgt Questions-PSS 9
39.What are the types of sausages?
SAUSAGES-TYPES & VARIETIES
Any mixture stuffed into a casing (traditionally the large or small intestines of
domestic animals) is known as a sausage. In practice most sausages are pork-
based though beef and real feature in a few types and game can add a ripe
flavour. While sausages are some times made with chicken or real while fish or
shellfish sausages are a gastronomic conceit often based on luxury ingredients
such as lobster or sea scallops .They usually take the form of fish mouisselines
stuffed in a casing .
Additions to sausages fall into two that lighter the meat and make it go further ,
as in the British “Banger “and seasonings , Commonly hot red peppers in sage
and thyme ,spices such as the pensable salt. Small casings are used for fresh
sausages so heat penetrate easily to the center.
As fresh Sausages may contain raw ingredients ,they have a short shelf life
although this may be extended by additional cooking processes such as smoking
, drying blanching or boiling .Both the delicate bondin blance of France , made
from pore , chicken or real and sometimes eggs and cream and the heartier
bondin noir or German slutwurst made of blood ,spices and onions are
examples of semi cooked sausages that has been blanched to firm their feature
and extend their shelf life by a few days. Seasoned with spices and garlic , the
famous Polish Kielbasa and German Knack wurst are both slightly smoked. Like
all pork , fresh and semicooked sausages must be thoroughly cooked before
eating to avoid any danger of trinchinosis infection.
Distinct from fresh and semi cooked sausages are those that are sold ready to
eat These may be fully cooked ,sometimes by hot smoking or completely cured
by drying included in this wide category are the familiar Mortadella belogna and
liver sausage. Some liver sausages are soft enough to spread ,they may be
flavoured with onion ,herb, garlic, anchovies or spices and resemble Pate
packed in a anchovies or spices and resemble Pate packed in a Casing .The
distinctive French andouille made of Pig’s intestines stuffed one inside the other
combines smoking , drying and cooking in its fabrication.
The third general category is the sausages that are uncooked but are totally
presented by drying .They are eaten without further cooking ,often thinly sliced
and served cold with cheese ,veg and salads. Although these sausages do not
require cooking , some varieties notable Italian Pepperoni and a dried version
F and B Mgt Questions-PSS 10
and stews. The second type Salami style sausages are
drier and more highly spiced . Since they may be dried for up to six months ,
they have a harder texture pork and beef are often combined in salami ,and
frequently wine is added to the mixture , giving the sausage a characteristic
tangy flavour.
40.What are the tpes and preparation of Brines?
BRINES
A wet cure is also called a brine, although brine literally means a salt solution.
Brining is also a method of curing and preservation and can be achieved by any
of the following methods:
• Steeping
• Injection
• Spraying
In steeping, the food item is immersed in the brine solution for a period of time,
turning over occasionally to ensure even brining. Injection involves a brine
pump wherein the brine is injected directly into the muscle fiber thereby
reducing the time it takes to achieve curing/salting. Spray brining is when the
brine solution is sprayed by injection at several points in the muscle at the same
time. This method is even faster than the injection method.
Salting and Pickling Brine
Meat contains about 75% water in the form of inter and intra cellular liquids
distributed all over the tissues. These liquids contain several substances such as
mineral salts, proteins, amino acids and lactic acids. When meat is in contact
with a heavily salted brine, an osmotic exchange occurs between the meat and
the brine. During this exchange, the meat absorbs some of the brine and the
brine receives some of the meat substances. This process of a two way
exchange is very slow and almost never complete.
The PH of the Brine
The alkalinity/acidity factor of meat that is to be salted is of extreme
importance in obtaining a good result. The ph factor is highly influenced by the
carbohydrate in the meat. If the ph (acid) is low, it is good for salted meats such
F and B Mgt Questions-PSS 11
as ham and bacon. They have less tendency to develop bacteria which cause the
spoilage of meat. Meat with a relatively high ph (alkaline) is ideal for cooked
salted meats such as sausages, cooked ham, pate and galantine. They retain the
soft pink color that is ideal for presentation. Meat having a relatively high
acidity will take on a darker color.
The Sugar in the Brine
Within the recent years the technique of sweet salted products have started to
become popular. It is important to add a small amount of sugar, preferably
brown to the brine for a milder taste. Sugar also acts as a meat tenderizer
during the marination.
The Water
It is the main ingredient. Water has great importance in the composition of the
brine. For optimum results, water should be very clear, free of pollution and low
mineral content. Hard waster should be avoided and is not recommended in the
making of brine solutions.
The Salt Petre
The old brine formula consisted of salted water aromated with herbs and spices.
However, the presentation and the appearance was not appetizing and the
meat rather difficult to slice and kept breaking into small pieces. In order to
avoid these inconveniences, it was found that the addition of a small proportion
of salt peter in the brine would solve these problems. The meat changed from
an ugly grey – brown to a pleasant pink color. It also held well together so that
it could be sliced properly.
The Aroma and Spicing of the Brine
Brine should never have a strong or bad odor. On the contrary, it should give a
pleasant smell and an appetizing aroma to the meat.
Storage of Brine
Brine should be stored in non corrosive containers such as steel, enamel, glass.
Avoid aluminum and plastic. Fix a tap to the base of a brine container so that it
can be drained easily. The strictest rules of hygiene must be applied to ensure
that bacteria growth is minimized. Do not use bare hands and put pre washed
meats into the brine. Brine can be used up-to 4 times.
F and B Mgt Questions-PSS 12
Method of Mixing the Brine
– Heat the water to boiling point, but it is not necessary to keep it boiling.
• Add all ingredients except the spices and the herbs.
• Skim the top of the liquid.
• Stir frequently to cool down the brine and dissolve the ingredients.
• Strain through a Tammy.
•
1. to act as a tenderiser and break down the connective tissue (this is
done by the acid in the marinade.
2. To act as a preservative.Tie the aromates in a sachet and add to the
brine the next day.
MARINADES
A marinade is a seasoned liquid with various aromatics in which meat, poultry,
game and even vegetables are steeped. Marinades are made up of the following
components:
1. Oil – could be olive, peanut, salad or plain refined oil.
Flavored oils such as garlic oil, chilli oil and herb flavored oil can also be used.
The oil in the marinade helps to prevent moisture loss.
2. Acid – A whole range of acid products can be added into the
marinade. Citrus fruits, vinegar (plain and flavored), lemon juice, yogurt, red
and white wine are generally used.
F and B Mgt Questions-PSS 13
3. Aromatics – such as herbs, spices, proprietary sauces.
4. Seasoning – primarily salt, sea salt, black salt, garlic salt, rock
salt and grain salt.
The function of a marinade is
A . to add flavour and taste to the food.
• When only their flavor is intended, the aromates can be tied in a sachet to
be removed after their flavor has been released. All marinaded meats must be
dried properly before use. Wet meats will not brown properly.
•
• The length of time for marination depends on several factors
1. The type of meat or food stuff. Beef will take longer than chicken to
marinade. Also the cut of meat is important. Tenderloin will need very little
marinading time compared to the rump.
2. The size of the item. A leg of pork will take longer than the leg of
chicken
3. The temperature. Foods marinade best at room temperature.
However, at times refrigeration will be required if the item is being kept
overnight. In any case, fish has to be marinated at refrigerated temperatures.
F and B Mgt Questions-PSS 14
Some marinades are cooked, others are uncooked. A cooked marinade,
because it is heated, allows the aromates to release their full flavor. Raw
marinades are ideal for long term periods. In both cases, the marinating should
be done in non corrosive containers such as glass or stainless steel. Avoid plastic
and aluminum.
USES OF MARINADE
• Enhance flavour by having the object being marinated absorb some
of the Marinade;
• Tenderize meat;
• Short-term meat preservation.
Storage
A cooked marinade is best stored under refrigeration, and has a long shelf life.
Uncooked marinades should be prepared for instant use. If necessary, these
should also be refrigerated.
CURES
Curing is a process of surrounding meat, fish or poultry with salt. The salt
contains curing agents and is called curing salts. Curing is a method of
preservation and the process dehydrates the meat and thereby preserves it.
The salt is the most important part of the composition . It inhibits the growth of
the bacteria, yeasts and molds. Salt also add flavor. Common salt (NACL) makes
up 94% of curing salts. He other 6% are the curing agents which include:
F and B Mgt Questions-PSS 15
• Nitrates and Nitrites of Sodium and Pottassium. These control the growth
of botulism
• Salt Petre which is a nitrite and reacts with the pigmen in meat and gives
it a pink color. Notice the color of Ham.
• Sugar will reduce the strong flavor of salt, lowers the PH varience, and it
add flavor and taste
• BHT and BHA are two anti oxidants which retard the onset of rancidity of
fat. If the food to be cured has a high fat content (bacon), these are required.
• Sodium Erythorbate is also a preservatve
• MSG is a flavor enhancer.
• Spices and herbs which contribute to the taste and the flavor.
There are dry cures and wet cures.
Dry cures are those which are applied directly to the food. Dry curing is a
prolonged process and the cure needs to penetrate into the food. The thickness
and the weight of the food needs to be considered. When ready, the excess cure
is rinsed off.
A Wet Cure is when the curing salts are added to a brine solution. The process is
much shorter as due to osmosis, the penetration is much faste
41.Explain Menu Plannning
The aim of menu planning is to:
1. Meet nutritional needs -- ““Recognition that food is treatment”-- part of
medical therapy
2.Plan meals within the food cost
3.Simplify purchase, preparation, and storage of meals
4.Provide attractive, appetizing meals with no monotony
F and B Mgt Questions-PSS 16
5. Save time and money
6.Minimize overhead expenditure, i.e., fuel, electricity, water, labor.
7.Meet//exceed customer expectations
8.Determine production methods and distribution systems
9.Dictate staffing levels 10.Provide quality,, standardization & predictability
42.Explain Menu Engineering
Menu Analysis
Description of Stars, Plowhorses,Puzzles, and Dogs
Having completed the worksheet, a restaurateur can use the general guidelines
offered in the following paragraphs to analyze the list of menu offerings and
then determine the changes, if any, that would improve the menu.
Stars
Stars are both profitable and popular and should normally be left alone, unless
there is a valid reason for change. Because of the popularity of stars, it is
sometimes possible to increase their menu prices without affecting volume,
thus increasing their profitability.
Plowhorses
Plowhorses are popular, but relatively unprofitable. They should be kept on the
menu, but attempts should be made to increase their contribution margins
without decreasing volume. A possibility is to decrease standard portion size
slightly while improving the appearance of the product. Another is to raise
prices on such items, assuming that the volume of those items will not be
adversely affected to any great extent,
F and B Mgt Questions-PSS 17
Puzzles
Puzzles are comparatively profitable, but relatively unpopular. They should be
kept on the menu, but attempts should be made to increase their popularity
without decreasing their profitability substantially. There are any number of
ways to do this, including repositioning items to more favorable locations on the
menu, featuring items as specials suggested to diners by servers, and changing
the appearances or menu descriptions of these items to increase their appeal.
Dogs
Because dogs are both unprofitable and unpopular, they should be removed
from the menu and replaced with more profitable items unless (1) there Is a
valid reason for continuing to sell a dog (as with an item that promotes other
sales) or (2) its profitability can somehow be increased to an acceptable level.
This will require that the item be changed in some way. One way of changing an
item from a dog to a puzzle is to increase contribution margin per unit, which
may be done by increasing sales price.
43.How to plan a staff requirement?
THE STAFF REQUIREMENT CALCULATION
The staff number and organization of an outlet depends on its type and size. The
service design and the standards to be maintained determine the skill levels of
the staff. But the number is always about the number of covers to be served.
This is also known as the “staff ratio”.
*The calculation is only for basic understanding
Points to keep in mind whole staffing an outlet are as follows:
Kitchen efficiency
Service design and its complexity
Equipment and modern techniques used
The staff requirement for an existing outlet can be calculated by the formula
given below:
Total covers forecast per shift = Number of staff required /Average
productivity per shift
F and B Mgt Questions-PSS 18
Total Covers Forecast: This figure can be achieved by analyzing the past sales
records or guest flow reports. This number may not be accurate all the time. But
with experience and practice, we can predict a very close to the actual figure.
Average Productivity: This can be measured by analyzing sales per waiter over a
given period or a shift. The other commonly practiced method is to calculate the
covers served by a waiter over some time.
Total covers served in a shift = Average productivity per shift /
Number of waiters in a shift
The above formula might not be effective for a new outlet and fresh
requirement. The reason is that average productivity cannot be calculated for a
newly established outlet. So, the best way to conclude on staff requirements is
to follow the standard guidelines.
The general guideline for specialty restaurant is, for every 30 covers, tow
stewards and one supervisor are required, again these numbers are greatly
influenced by the complexity of the service design.
A 50- cover coffee shop operation requires only three stewards and one
supervisor per shift. Because the services offered here are more casual and
fewer staff members are required per shift. The objectives of a service
professional while staffing are as follows:
To minimize staffing as low as possible.
To maintain restaurant standard high.
Minimizing staff turnover by providing a better work area.
To maintain a friendly and cooperative attitude among all the staff members.
44.Explain Cook Chill System
1. Cook
Food is prepared on site or at a central location under highest quality control
standards and cooked in volume.
2. Bag Fill
When perfectly done and still above pasteurization temperature, food is filled
directly into bag to ensure strict sanitation.
3. Bag Seal
Bag is then securely closed with a heat seal system or clip closure. Hand or foot-
operated sealers are available.
F and B Mgt Questions-PSS 19
4. Chill
The sealed bag is immediately chilled to arrest the cooking process and lower
core temperature to 40º F. Chill with an ice bath or a tumble chiller.
5. Store
Filled bags are stored and/or shipped refrigerated or frozen. The lightweight,
durable bags stack easily minimizing storage space and shipping costs.
6. Retherm
At serving location, product can be reheated in a steamer, immersed in hot
water or the bag may be opened to empty contents into a kettle or serving pan.
7. Serve
Aroma, taste, texture...the final presentation delivers quality, ‘fresh cooked’
goodness.
45. Explain Cook freeze System
The term cook-freeze refers to a catering system that involves the full cooking of
food, followed by blast freezing and storage of food at a controlled low
temperature of -18°C/-22°C, before controlled and thorough thawing and
regeneration prior to service. Food can be stored for 2 months at this controlled
temperature. For a cook-freeze system, you require a blast freezer rather than a
blast chiller, suitable storage for frozen foods and, preferably, a controlled
thawing cabinet. Blast freezing can also be used for raw materials and semi
manufactured products.
The procedures and key features of cook-freeze:
Raw food should be purchased using a standard purchasing specification to
ensure quality and consistency.
All foods should be kept under strict temperature control, in hygienic and clean
conditions until required for preparation.
Pre-preparation of foods, avoiding cross-contamination by staff handling the
different types of raw foods.
Cooking should be ideally done in batches. At times it may be necessary to
adjust the recipes to account for large scale batch production and to account for
F and B Mgt Questions-PSS 20
chemical changes in the food and a result of storage for up to eight weeks at
very low temperatures.
Within a time limit of 30 minutes, all hot food should be portioned into single or
multi-portions prior to freezing.
In order to preserve food quality and prevent any growth of bacteria all cooked
food should be placed in a blast freezer within 30 minutes of final cooking and
being portioned. The blast freeze cycle transforms the liquid present in the food
into microcrystals which do not damage the tissue structure of the product and
ensures the quality of the food is maintained so that you still have a high quality
product after defrosting.
The shelf-life of pre-cooked frozen food varies according to type but in cold
storage, it may be stored up to 8 weeks without any significant loss of nutrients
or palatability.
All distribution should take place using chilled insulated containers for any short
journeys or refrigerated vehicles for longer journeys.
Frozen food can be thawed to 3°C prior to being regenerated or be regenerated
directly from its frozen state. Food should be heated to a minimum of 70°C for
at least 2 minutes. Any foods regenerated and not consumed must be destroyed
and not reheated or returned to a refrigerator.
46.What are the records maintained in the bar?
1. Cellar Inward Book
This book contains records relating to all inward beverages and used for posting
data for the cellar man’s bin cards.
2. Bin cards/stock cards
For each individual beverage item, a separate bin card is prepared. It records
the item held in stock, deliveries and issues made. These cards are fixed on the
shelves or rack against each beverage. Each bin card number refers to the same
bin number as the wine list and originates from the standard bottle code list.
3. Cellar Control Books and Daily Issues Record
It contains all daily deliveries to the cellar and daily issues of each beverage
from the cellar to the various bars. It should cross-check with the entries in the
F and B Mgt Questions-PSS 21
bin cards and the perpetual inventory ledger held in the control or accounts
office.
4. Beverage Perpetual Inventory Ledger
It is a master ledger maintained in account and control office. It is prepared for
each individual types of beverage held in the stock. Each type of beverages
purchased, quantities issues from the cellar to each individual bar or other area
and perpetual inventory balance for each item are recorded in this ledger. The
sources of information for this ledger are: invoices or suppliers notes, credit
notes, daily beverage requisition from different bars. The perpetual inventory
figure of this ledger must tally with the physical stocktaking of the cellar.
5. Breakage and ullages form/book
Breakages of bottled beverages occur by mishandling by cellar and bar staff. The
ullages cover all substandard beverages such as bottles of weeping wines, a
bottle of wine with faulty corks, unfit barrels of beers etc. which would be
returned to the supplier for replacement. A record of the above items with an
explanation and countersigned by food and beverage manager is prepared in
this standard format.
6. Container Record Book/Empties Return Book
There are many containers such as:-
• Crates
• Kegs
• Beer bottles
• Soda syphons etc
There are generally charged by the suppliers against a delivery. A control is
maintained on these charges items to ensure that they are returned to the
supplier and the correct credit is obtained. This book contains all information
about containers received from various suppliers, container returned and
balance which must match with the physical stock taken of the empties.
7. Hospitality book
Issues are made from cellar to the kitchen and other entitled staff as laid down
by establishment’s policy. A complete record of these issues is maintained in
this book.
8. Cellar Inventory Control Ledger
F and B Mgt Questions-PSS 22
The control office maintains the master to record, full details of the movement
in and out of the cellars and the balance of stock in hand and the value of the
balance cost. It is prepared from the beverage control records
47.Draw a Layout of a centralised kitchen
F and B Mgt Questions-PSS 23
