Hospitality - Food and Beverage Service and Production Basics
Domain 5 introduces food and beverage service styles and basic production control. Questions test menu terminology, service sequence, kitchen organisation and simple costing.
Service basics
- Table d'hote: a fixed multi-course menu at a fixed price. A la carte: each dish priced separately.
- Buffet: guests serve themselves from displayed food; banquet: set menu for a large group at a fixed time; room service: in-room delivery; QSR: quick service with limited table service.
- Mise en place means "everything in place" before service. A cover is one guest's place setting, also used for the number of guests served.
- Service sequence: greet, seat, present menu, take order, serve food and beverages, clear, present bill and farewell.
Production basics
The kitchen brigade separates roles: executive chef, sous chef, commis, pastry and butchery. Cooking methods include boiling, steaming, frying, grilling, baking and stewing. Assam specialities include masor tenga (sour fish curry), khar, pitha and tea-smoked dishes. Food cost percentage = food cost ÷ selling price × 100.
Worked example
A dish costs ₹75 in ingredients and sells for ₹250. Food cost % = 75 ÷ 250 × 100 = 30%. Contribution = 250 − 75 = ₹175. If the target food cost is 30% and ingredients cost ₹90, the minimum menu price = 90 ÷ 0.30 = ₹300.
Traps
Do not call a buffet "table d'hote". A la carte is not a fixed price. Food cost percentage is not profit margin. Do not ignore wastage, portion control or labour cost. In service, do not clear before all guests finish unless the establishment's rule says so.