Osmania University 2nd sem Bhm Hotel Management most important questions

PART A

1. Differentiate between à la Carte and Table d’Hôte Menu

• à la Carte Menu:
  • Definition: A menu where each item is listed separately with its own price, allowing customers to choose and pay for each dish individually.
  • Flexibility: Offers a wide variety of choices; customers can mix and match items to create their meal.
  • Pricing: Prices are generally higher per dish since each item is priced individually.
  • Service Time: Typically requires longer preparation and service time as orders are taken and prepared separately.
• Table d’Hôte Menu:
  • Definition: A menu that offers a set meal at a fixed price, with limited choices or no choices for each course.
  • Structure: Typically includes a complete meal with several courses, such as an appetizer, main course, and dessert.
  • Pricing: Generally more economical as it provides a full meal for a set price.
  • Service Time: Service is usually faster since the meal is pre-planned and often pre-prepared to some extent.

1. List Factors to be Considered for Planning a Good Menu

• Customer Demographics: Understand the preferences, dietary restrictions, and cultural backgrounds of the target audience.
• Seasonality of Ingredients: Use fresh, seasonal ingredients to enhance flavor and cost-efficiency.
• Nutritional Balance: Ensure a mix of protein, carbohydrates, and vegetables to provide a balanced meal.
• Kitchen Capacity and Skills: Consider the kitchen’s ability to prepare and serve the dishes efficiently.
• Cost and Pricing Strategy: Balance the cost of ingredients with the pricing to ensure profitability.
• Menu Design and Layout: Make the menu easy to read and navigate, highlighting key items.
• Trends and Innovation: Incorporate popular food trends and innovative dishes to attract and retain customers.
• Legal Requirements: Include allergen information and comply with food labeling regulations.
• Waste Management: Plan the menu to minimize food waste and optimize inventory usage.
• Brand Identity: Align the menu with the restaurant’s theme, cuisine, and overall brand.

1. Enlist Various Types of Food Services Followed in Catering Industry

• Table Service: Guests are seated and served by waitstaff. Includes à la carte, silver service, and American service.
• Buffet Service: Food is displayed on a long table, and guests serve themselves or are served by attendants.
• Counter Service: Customers order and collect their food at a counter. Includes fast food and cafeteria-style service.
• Tray Service: Food is delivered on trays to guests, commonly used in hospitals and room service in hotels.
• Family Style Service: Large dishes are placed on the table, and guests serve themselves.
• Plated Service: Each course is individually plated and served to the guests.
• Gueridon Service: Food is prepared and served at the table from a cart, often involving some level of performance or presentation.
• Takeaway/Delivery Service: Food is ordered for pick-up or delivery to the customer’s location.
• Banquet Service: Meals are pre-planned and served to large groups during events like weddings or conferences.
• Drive-Thru Service: Customers order and receive their food from their vehicle.

1. Differentiate between Mise-en-Place and Mise-en-Scene

• Mise-en-Place:
  • Definition: The preparation and organization of ingredients, tools, and equipment needed for cooking or service.
  • Focus: On the kitchen or preparation area, ensuring everything is ready for efficient cooking or food assembly.
  • Examples: Chopping vegetables, measuring ingredients, pre-cooking components, setting up the workstation.
• Mise-en-Scene:
  • Definition: The arrangement and setup of the dining or service area, including decor, table settings, and overall ambiance.
  • Focus: On the dining area, creating a pleasing environment for guests to enhance their dining experience.
  • Examples: Setting tables with proper cutlery and glassware, arranging flowers, adjusting lighting and music.

1. What Do You Mean by Mini Bar Management in Guest Room?

• Mini Bar Management refers to the handling and oversight of the in-room minibar in a hotel. It involves stocking the minibar with a variety of snacks, beverages, and sometimes alcoholic drinks, and regularly checking and restocking the items as needed. Effective management includes:
  • Inventory Control: Monitoring the stock levels and ensuring timely replenishment.
  • Pricing and Billing: Keeping track of items consumed by guests and ensuring accurate billing upon checkout.
  • Quality Assurance: Checking the freshness and quality of the items regularly.
  • Cost Management: Balancing the cost of goods sold with pricing strategies to maintain profitability.
  • Guest Experience: Offering a selection that meets guests’ preferences and enhances their stay.

1. Briefly Explain IRD Co-ordination with Front Office

• IRD (In-Room Dining), also known as room service, requires close coordination with the Front Office to ensure seamless service delivery to guests. This coordination includes:
  • Order Management: The Front Office often handles guest orders for in-room dining, relaying these to the kitchen efficiently.
  • Guest Preferences and Special Requests: Sharing guest preferences and any special dietary requirements to personalize the service.
  • Billing and Payment: Ensuring that in-room dining charges are correctly added to the guest’s account and settled upon checkout.
  • Scheduling: Coordinating the timing of deliveries, especially for pre-scheduled meals or high-demand periods.
  • Communication: Keeping open lines of communication for any updates or issues that may arise during service.

1. Write Various Types of KOT’s Used in Catering Industry

• Single Copy KOT: A simple, single-sheet ticket used primarily in smaller establishments.
• Duplicate KOT: Two copies are produced; one for the kitchen and one for the billing section.
• Triplicate KOT: Three copies are made; one for the kitchen, one for billing, and one for the service staff.
• Quadruplicate KOT: Four copies are generated; the extra copy is often used for bar orders or additional service areas.
• Manual KOT: Handwritten tickets used to take and relay orders manually.
• Digital KOT: Orders are entered and printed or displayed electronically through a POS system.

1. Daily Sales Summary Sheet of a Restaurant (Example)

Date Food Sales Beverage Sales Dessert Sales Total Sales Cash Received Credit Card Discounts Given Net Sales 01/01/2024 $1,200 $600 $300 $2,100 $1,500 $600 $100 $2,000 02/01/2024 $1,350 $750 $350 $2,450 $1,800 $650 $150 $2,300 03/01/2024 $1,100 $500 $400 $2,000 $1,300 $700 $100 $1,900

9. What is a Cigar? Name Four International Brands

• A Cigar is a rolled bundle of dried and fermented tobacco leaves meant for smoking. Cigars are made from three types of leaves: filler, binder, and wrapper. They are traditionally hand-rolled but can also be machine-made. Cigars vary in size, shape, strength, and flavor.
• International Brands:
  • Cohiba
  • Montecristo
  • Romeo y Julieta
  • Partagás

9. What is Pipe Tobacco?

• Pipe Tobacco is a type of tobacco that is specially prepared and cut for smoking in a pipe. It often comes in a variety of cuts and flavors, designed to burn slowly and produce a rich smoke. Pipe tobacco can be aromatic, non-aromatic, or flavored, providing a wide range of smoking experiences for pipe enthusiasts.

PART B

11. Explain Different Types of Menu. Write the Factors to Be Considered While Planning a Menu

• Types of Menu:
  • à la Carte Menu: Individual dishes are listed with separate prices, offering flexibility and choice.
  • Table d’Hôte Menu: A set menu with a fixed price, often offering limited choices within each course.
  • Prix Fixe Menu: Similar to Table d’Hôte, but usually with a single set meal for a fixed price.
  • Cyclic Menu: A repeating sequence of menus over a period, commonly used in institutional settings.
  • Buffet Menu: A variety of dishes displayed for self-service, typically priced per person.
  • Specialty Menu: Focuses on a particular type of cuisine or theme, such as vegetarian, seafood, or holiday menus.
  • Tasting Menu: A multi-course meal offering small portions of several dishes, often paired with wines.
• Factors to Consider When Planning a Menu:
  • Target Audience: Understand the preferences, dietary needs, and demographics of your customer base.
• Seasonal Availability: Use seasonal ingredients to ensure freshness and cost-efficiency.
  • Nutritional Balance: Ensure the menu provides a balanced diet with a variety of nutrients.
  • Operational Capabilities: Consider the kitchen’s capacity, staff skills, and equipment when planning dishes.
  • Cost and Pricing: Align the cost of ingredients with the pricing strategy to maintain profitability.
  • Trends and Innovations: Incorporate current food trends and innovative dishes to attract customers.
  • Aesthetic Appeal: Design the menu layout to be visually appealing and easy to navigate.
  • Legal Compliance: Include allergen information and adhere to food labeling regulations.
  • Waste Management: Plan to minimize food waste and optimize inventory usage.
  • Brand Consistency: Ensure the menu aligns with the restaurant’s theme, cuisine, and brand image.

11. Discuss Different Types of Breakfast in Detail Along with Their Respective Menus

• Continental Breakfast:
  • Menu: Includes light items such as pastries, bread, butter, jam, fruits, and beverages like coffee, tea, or juice.
  • Common in: European hotels and smaller establishments that offer a quick, light breakfast.
• Full English Breakfast:
  • Menu: Typically includes eggs, bacon, sausages, baked beans, grilled tomatoes, mushrooms, black pudding, and toast or fried bread.
  • Common in: British and Irish hotels and restaurants, offering a hearty start to the day.
• American Breakfast:
  • Menu: Features eggs (any style), bacon or sausage, toast or pancakes, hash browns, and a beverage like coffee or juice.
  • Common in: Diners and restaurants across the United States, known for its substantial variety.
• Continental Plus Breakfast:
  • Menu: An enhanced version of the continental breakfast with additional items like cold cuts, cheeses, and hot beverages.
  • Common in: Hotels offering a more substantial option for morning meals.
• Buffet Breakfast:
  • Menu: A self-service spread including a variety of hot and cold dishes like eggs, cereals, pastries, fruits, and beverages.
  • Common in: Large hotels and resorts catering to a diverse group of guests.
• Japanese Breakfast:
  • Menu: Includes steamed rice, miso soup, grilled fish, pickled vegetables, and a variety of small side dishes.
  • Common in: Traditional Japanese inns (ryokan) and hotels offering authentic Japanese cuisine.
• Indian Breakfast:
  • Menu: Varies by region but can include items like paratha, idli, dosa, poha, and chai or lassi.
  • Common in: Indian homes, hotels, and restaurants, showcasing the diversity of Indian cuisine.

11. What is the Concept of In-Room Dining? Discuss Its Salient Features and Understanding Guest Expectations in Room Service

• **Concept of In-Room Dining