F&B Service Cycle

Question 1

Service cycle

Answer 1

Purchasing
Storing
Issuing
Cooking and preparation
Preparing for service
Serving
Consuming
Cleaning after consumption

Question 2

Types of purchases

Answer 2

Daily (highly perishable)
Periodic (fixed shelf life)
Lead (when processing and procuring takes time)

Question 3

Aim of storing

Answer 3

Prevent wastage

Question 4

Stages or issuing

Answer 4

Weekly schedule
V v v organised
Requisitioning
Indenting
Purchasing order

Question 5

Requisitioning

Answer 5

Indenting
Dep manager
Financial controller
Store keeper

Question 6

Organogram

Answer 6

F&B Director
Asst. F&B Director and F&B secretary
Coffee shop, banquet, bar, specialty restaurant, room service

Question 7

Hierarchy under each sub division

Answer 7

Asst.
Supervisor
Captain/ hostess
Waiter/waitress
Trainee

Question 8

F&B Ancillary department

Answer 8

Food safety
Kitchen stewardship
Dishwashing

Question 9

Mise en scene

Answer 9

Setting up place

Question 10

Mise en place

Answer 10

Preparing and arranging of operations

Question 11

Meal periods

Answer 11

AMT: AM Tea
Breakfast
AMT (before noon)
Brunch/ elevenese
Lunch
High-tea/ evening tea/ lupper
PMT (after noon)
Dunch/Linner (3-5 pm)
Supper (6-7 pm)
Dinner
Midnight