HospitalityAdda

Quick French Notes - Introducing Yourself, Saying Thanks and You're Welcome. Greetings in French both Informal and Formal. French Numbers, Months, Days and Time. These are the QUICK FRENCH notes. -------------------- INTRODUCING YOURSELF CASUAL: salute, je m'appelle arpit (hi, i am arpit) enchantee de te rencontrer (nice to meet you) FORMAL: bonjour, je m'appelle arpit chaudhary (good morning, i am arpit chaudhary) je suis enchantee de vous rencontrer (i am deligted to meet you) - ------------ SAYING THANKS AND YOU'RE WELCOME CASUAL: merci is thank you merci beacoup is thank you very much where beaucoup means alot FORMAL: je vous remercie means i give thanks to you CASUAL: de rien. means it's nothing you're welcome FORMAL: or je vous en prie means i beg you to do it, you're welcome ---------------- GREET PEOPLE CASUAL: Salut! - means hi. hello. goodbye FORMAL: Bonjour! - means Good day, good morning or good afterno

Question Paper of Semester 1 - Food & Beverages Operation 2018 Important Questions. These are the questions that came in the examination of Food & Beverages Operation - I for Semester 1 (2018). Exam was taken at Amity University Noida. Date of examination: 24 November 2018. SECTION - A Question 1: Write the French terms for: a) Knife b) Fork c) Spoon Question 2: What is the importance of kitchen stewarding department? Question 3: Explain welfare catering with examples. Question 4: List the equipments in the sideboard. Question 5: Name 6 glasses used in a restaurant. Question 6: What is the difference between coffee shop and restaurant. SECTION - B Question 7: Write the attributes of F& B professional. Question 8: Explain the duties & responsibilities of F & B Manager. Question 9: Differentiate between Silver service & Pre-Plated service. SECTION - C Question 10: Explain various types of catering establishments.

F & B Service Equipments - Tableware (Flatware, Cutlery, Hollowware) Crockery, Linen and French Terms FOOD AND BEVERAGES F&B Service Equipments TABLEWARE Tableware   is a term that refers to all items of flatware, cutlery and hollowware. 1. Flatware- In catering means all form of spoon and fork 2. Cutlery- refers to all types of knives and other cutting implements 3. Hollowware- refers to any item made from silver, apart from flatware and cutlery. Example: tea pots, sugar basin, creamers etc The tableware in majority of catering establishment is EPNS - Electro Plated Nickel Silver . It is an alloy of nickel and brass dipped in silver Cutlery is available in various designs in silver, plated silver and stainless steel material.  The important point to consider while purchasing the cutlery;- ·                  Type of menu and service offered ·                  Seating capacity ·                  Economical ·                  Easier to