Food and Beverage Service
What the domain covers
Food and Beverage Service tests the organisation of service, menu types, the sequence of a meal, table service styles and basic food-safety controls. Expect questions on covers, mise en place, table d'hote versus a la carte, French/Russian/American service, clearing rules and hygienic handling.
Core rules
- Mise en place means preparation before service: clean tables, polished cutlery, folded napkins, condiments, water and menu checks.
- A cover is one guest's place setting; the number of covers is the number of guests served, not the number of dishes ordered.
- Table d'hote is a fixed menu at a fixed price; a la carte items are individually priced.
- Service sequence: greet and seat, offer water, present menu, take and repeat order, place order, serve beverages, serve food, check back, clear, offer dessert, present bill.
- Serve and clear food from the guest's right, and serve beverages from the right; carry glasses by stem or base, never by the rim.
- Keep hot food hot and cold food cold; avoid touching food-contact surfaces; follow HACCP controls.
Worked example. Four guests order two starters, four mains and two desserts. Covers = 4, not 8 dishes. If starters are ₹200 each, mains ₹350 each and desserts ₹150 each, food subtotal = (2 × ₹200) + (4 × ₹350) + (2 × ₹150) = ₹2,100. A stated 10% service charge adds ₹210, giving ₹2,310, or ₹577.50 per cover. Reasoning: cover counts guests; service charge applies to the stated subtotal, not to a tip.
Traps. Do not carry glasses by the rim. Do not clear before all guests at the table have finished unless the host asks. Do not assume service charge is compulsory; check the menu and guest preference. Do not touch cutlery and crockery food-contact surfaces.