Question

1. Explain what is Full Service Restaurant? And give 7 (SEVEN) area of hotel foodservice 
area.
2. Explain the meaning of FRENCH SERVICE and RUSSIAN SERVICE and give 5 different between this services.
3. The beginning of the catering profession started in ancient civilizations. And during the 19th Century there has been an evolvement of Banqueting in human life. List down the 19th century classic 9 course Menu.
4. Define FIFO. And briefly explain 2 type of stock transfer in F&B.
5. List down 9 (Nine) consideration for menu design. And explain the meaning of Menu 
Development.
6. Define what is catering? And List down Seven (7) type of catering operation.
7. Define the meaning of restaurant. Give 10 (Ten) characteristics of Fine Dining Room (Restaurant).(15 marks )
8. There are 4 (FOUR)foodservice system that has been using in the catering industry to suit the need and production style of certain organization. Explain the 4 (FOUR) Foodservice system and the disadvantages and advantages using the system.

Answer 1

• A full service restaurant is an establishment having broad menu which provides booth service along with the waiting staff. The food is prepared as when the demand for consumption is made and food needs to be consumed immediately. It is often categorized in family dinning, casual dinning or fine dinning. These eatery joints may provide alcoholic beverages , takeout food and live entertainment. The guests are seated by a host and given a table and menu from where they get broad range of food and drinks. The order is placed at the table to a staff, meals are served and then the payment is done after the meals are eaten.

The seven ares of a hotel food service area include-
Coffee Shop
Specialty restaurant
Room Service
Banquets
Executive lounge service
bar
night club

• French service is a way of serving the food where in the food is partially cooked in the kitchen and the remaining cooking is competed at the table side. It can either include the assembling of the ingredients of the food on the table or the presentation of the food at the table. On the other hand in Russian service the food is completely prepared and cooked in the kitchen and then it is served at the table by a waiter. It is more elegant form of service in contrast to french service.

• The responsibility of a waiter is more in case of french service as it involves using the tools , garnishing and cooking whereas the responsibility of waiter is just to serve the food in case of Russian service.
• In French service there are two waiters- a front waiter which prepares the table and explain the menu or the food and a back waiter who performs the routine job of clearing pates or filing up the glasses with water. Whereas in Russian service there is only one waiter serving the food on platters.
• French service is more time consuming, requires customization and a proper understanding is required between the waiter and customer so that the food is prepared as pert the choice of customer which is not the case in Russian service.