Q1. Give the Objectives of a Good Layout.

 Reduces Production Cost

 Reduces Capital Investment
 Better Service to Customers
 Better Quality Products
 Increase in Employee Safety
 Increase in Flexibility
 Reduces work in the process to the minimum.
 More effective utilization of the floor space.
 Reduces work delays and stoppage.
 Eliminates congestion points.
 Easier Maintenance
 Minimizes Material handling and loss.
 Better Utilization of equipment and facilities.
 Improves control and supervision.
 Better work methods and utilization of labour.
Q2. Plan a Duty rota of a coffee shop for 24 hours with 90 covers.

Day Mon Tu Wed Thu Fri Sat Su Rmk

e n
Morning (7am – 4pm)
Captain A O M M M M M M
Steward 1 O M M M M M M
Steward 2 M M O M M M M
Steward 3 M M M O M M M
Afternoon (3am – 12pm)
Captain B AF AF O AF AF AF AF
Steward 4 AF AF AF AF O AF AF
Steward 5 AF O AF AF AF AF AF
Hostess 1 AF AF AF O AF AF AF
Panzer (7pm – 4am)
Captain C PR PR PR PR O PR PR
Steward 6 PR PR PR O PR PR PR
Steward 7 O PR PR PR PR PR PR
Steward 8 PR PR O PR PR PR PR
Night (11pm – 8 am)
Captain D N N N N O N N
Steward 9 O N N N N N N
Steward 10 N N O N N N N
Q3. Name 3 Cost Group and Explain 1.

1. Fixed Cost:
These are cost which remains fixed irrespective of the volume of
sales for example rent, rates, insurance, employee wages, etc.
Fixed cost remains fixed irrespective of the amount of sales.

2. Semi Fixed Cost:

These are cost which move in line with but not in direct
proportion to the volume of sales, for example fuel cost,
telephone, laundry, etc.
They do not increase proportionally to any increase in sales.

3. Variable cost:
Variable cost is related to hotel occupancy and business volume.
These are cost which varies in proportion to the volume of sales.
As business volume of occupancy increases, variable cost will
increase and as hotel occupancy decreases variable cost also
decreases.
Examples of variable cost are food, beverage, housekeeping
cleaning supplies, linen usage, stationary, etc.
Q4. Explain Breakeven Cost Volume Profit/Loss Analysis
It is the point at which total cost and total revenue are equal i.e.,
“even”. There is no loss or gain and that one has “broken even”.
Food and Beverage management have to face problems related to
the level of food and beverage cost that can be afforded.
The price needs to be set for food and beverages and the level of
profit required at the departmental and unit level.
The numbers of customers required to cover the incurred expenses.
These are some of the factors required to determine the accurate
level of profit.
Break even analysis takes account of the fact that production incurs
both fixed and variable cost.
 Fixed cost includes, rent, rates, insurance, employee wage, etc.
 Variable cost includes labor, raw material, food and beverages,
linen usage, etc.

Break Even Point =

Total ¿ Costs ¿
(Total Sales−Total Variable Cost ÷ Total Sales)
Q5. List and Explain the Constraints of Menu Planning

a. Type
 Asses the type of meal required.
 Asses the type of kitchen and staff available in relation to the
equipment and skills.
 The skill of the food service staff and number of courses to be
served.
 Asses the type of food service area and its capacity in relation
to the chinaware, silver and glassware available.
b. Supplies
 Seasonal availability in market.
 Local availability in market.
c. Food Value
 Use commodities and methods of cooking which will preserve
the natural nutritive of the raw material.
d. Balance
 Light to heavy and heavy to light.
 Vary the sequence of preparation of each course.
 Change the seasoning, flavoring and presentation.
e. Colour
 Avoid dishes of either colour or repetition of similar colour.
f. Language
 The menu should be either written in French or in English and
should be easily understood by the guest.
 Ensure proper spelling, correct terms and correct sequence
within courses and wherever appropriate with the correct
accents.
Q6. Write a note on Physical Layout in F&B Outlet Planning.

Steps in Planning
1. Deciding of the location and the type of operation.
2. Space allocation.
3. Planning the functioning and the supporting areas.
4. Equipment Selection.
Factors to be considered while planning
 Décor: light and colour
 Furniture
 Chair
 Tables
 Sideboards
 Linen
 Crockery
 Tableware; Flatware, cutlery and hollowware.
Q7. Write a note on planning of staff requirement
 Staff organization in food and beverage service revolves around
having sufficient trained and competent staff on duty to match
the expected level of customer demand.

1. The first step in staff organization is to determine the expected

level of customer demands.
2. As most operations have limitations to the number of guests
who can be served during a meal period, it is necessary to
calculate the potential number of covers that can be served.
3. There is a relationship between the volume of customers to be
served and the length of time they stay on the premises.
4. The consumption of time taken by the guest in different type of
operation varies
Operation Consumption time
Restaurant 60-120 min
Carvery 45-90 min
Popular Catering 30-60 min
Cafeteria 15-45 min
Wine Bar 60-120 min
Pub (food) 30-60 min
Take away with seating 20-40 min
Fast food with seating 30-60 min
5. There is also a relationship between the volume of guest and
the number of hours the establishment is operational.
The number of hours the establishment is operational can be
determined by considering:
 Local competition.
 Local attractions.
 Location of premises city, suburb, malls, etc.
 Transport system.
 Staffing availability.
 Volume of business anticipated.
  Local traditions and laws.
Q8. Draw Organisational Chart of F & B Department

Q9. Organisational Chart of Banquet Department

Q10. What are the Types of Banquets/ Formal - Informal Banquets.
1. Informal Banquets:
 In this no set plan of seating is followed.
 Apart from this no formality is expected from the guest side in
terms of maintaining the protocols.
 The best examples are marriage parties, birthday bash, launch
parties, etc.

2. Semi-Informal Banquets:
 In this a part of the function is formal, whereas the rest can be
in-formal in its own sense.
 For example, in a company board meeting the top tables can be
arranged maintaining the protocols and ranking, whereas the
rest of the tables could be at ease with no such arrangement.

3. Formal Banquet:
 In this all degrees of formalities and protocols are maintained
and therefore elaborate arrangements are required to be
made.
  Normal Formal banquets are witnessed in case of head of
states, hosting in honour of visiting dignitaries.
 These elaborate arrangements are in advance and everything in
pre-planned to the last detail.
 Elaborate seating arrangements are made with predetermined
and marked seat numbers. Seating plans may be given in
advance to the guest with the menu or may be sent with the
invitation.
 The actual plan is as per the ranking and during the final show
one may find tent cards mentioning names of the guest placed
in the particular seating arrangements.
Q11. Write a note on Outdoor Catering.
This catering includes the provision of food, drinks and supplies away
from home base.
This type of catering service is also known as off-premise catering.
Here,
 The venue is decided by the host.
 Price will be charged accordingly to the type of food and
beverage ordered.
 Outdoor catering will take care of the party in a full-fledged
manner.
 Outdoor catering includes catering from functions such as
marriages, parties, etc

Q12. Write a note on Banquet Manager.

 He/she hold’s the full administrative responsibilities of the
banquet operations.
 He meets with the prospective clients to discuss and finalize the
arrangements such as menus, table plans, wines, toast master
and cost of any other special requirements.
 He then sends all the information in the form of a memos or
formatted structured Function Prospective to all the concerned
departments like Kitchen, Housekeeping, Maintenance, etc.
 He takes the overall responsibility for the successful conduction
of the function/event.
Q13. Write a note on Banquet Head Waiter.
 Banquet Head Waiter is in charge of the banquet suits and their
organization for various forms of function.
 He is also responsible for arranging and engaging the casual
staff to the various bulk jobs of a function. (Allocating people
for Clearance, starter, live/soup counter)
 He ensures a proper co-ordination among the staff and the
management, to provide a hassle free and seamless service to
the guest.

Q14. Write a note on Dispense Barman & Casual Staff.

Dispense Barman
 He is responsible for the proper dispensing of the liquor during
the function.
 He is also responsible for the allocation of bar stock for various
functions, the setting up of the bar, the organisation of the bar,
control of stock, stock taking and restocking of the bar.
Casual Staff
 They are temporary staff hired by the banquet department on
daily bases (as per requirement of the banquet event to
perform service in the event).
 They should be picked up carefully as the nature of the job is
casual.
 Normally such staff reports one hour before the service.
 They are briefed and then allotted their respective jobs.
 Once the service is over and the event concludes, they are
dismissed after paying their daily wages.
Q15. Explain the term Porter.
 There are always two or three porters employed in the
banquet, as a great deal of heavy work is to be carried out in
banquets.
 Heavy items like chairs, tables, etc are to be shifted every day
for the purpose of set.
 These porters are good enough to perform and execute
rigorous and hard laborious work.

Q16. Smoking Policy in Banquet.

The function organizer and its Banquet halls are smoke-free facilities.
Smoking is permitted outside of the building’s front entrance and
outside banquet halls where specific spots are allocated to the guest
for smoking. Smoking is allowed on the pool deck when the pool is
open for members use.

Q17. Explain Deposit Policy.

Based on the date and or size of the event, a non-refundable deposit
is required at the time reservation. Without the deposit, there is no
guarantee that the space will be held for function.
This deposit will be applied as a credit to the final cost of function.

Q18. Explain Cancellation Policy.

If an event is cancelled between 21 & 8 days prior to the event date,
except the deposit full charge would be refunded to the guest.
Between 7 & 3 days prior to the event the guest would have to pay
50% of the amount and if the event is cancelled within 48 hours of
the event, the guest would have to pay the full 100% amount of the
event to the hotel.
Q19. Explain Private Property Policy
The Function Organiser does not allow anything to be affixed to any
walls, floors, ceilings or room furnishings with nails, tape, staples or
any other substance.
The Host or the sponsor of an event assumes responsibility and will
be billed for any and all damages to or loss of property from the
function room or from any other areas of the property caused by the
guest, invitees, staff, independent contractors or any other
personnel affiliated with the sponsored function.
No Fireworks, fire hazards, glitters, rice, birdseeds or confetti is
allowed on the function organizers premises.

Q 20. Draw a Performa of Function Prospectus

Q 21. What is Function Prospectus or Banquet Event Order?
Function sheet is also known as Banquet Prospectus, Function
Prospectus or Banquet Event Order. This sheet helps banquet
department to run the function in a smooth manner. The function
sheet records all details which is required to run the event.
The function Prospectus is approved by the client and contains
details like venue, seating style, time of function, expected guests,
etc. This helps to eliminate possible misunderstanding and queries. It
also helps the hotel plan resources, food preparation, layout, etc.
In hospitality industry banquet department sees this as a “blue print”
which helps each and every department.
Whenever the event is been taken place, copies of function sheet is
forwarded to the concerned departments for their reference.

Q 22. Which are the areas where function sheet is forwarded?

Following are the areas where the function sheet is being
forwarded:
1. Telephone operators
2. Banquet Operations
3. Banquet Office file copy
4. Food and Beverage Office
5. Food and Beverage Control
6. Kitchen
7. Front office Reservations
8. Bell Desk
9. Housekeeping
10. Accounts
11. Security
12. Engineering Department
Q23. List down the checklist of the information that needs to be
included in the contract of agreement.
A contract of agreement is signed between the banquet manager
and the client. It specifies the details required to make the
function successful.
A contract may use any format, even a simple letter, what matters
is the information covered in it.
Below is the checklist information that should be included
1. Name and Address of the organisation.
2. Name of the contract person making the banquet booking.
3. Contact person’s title.
4. Telephone contact numbers.
5. Date of the function.
6. Start and end time of the function.
7. Type of function.
8. Name of hall booked.
9. Minimum number of people guaranteed.
10. Price per head for food and beverage.
11. Hall charges.
12. Guest room bookings.
13. Advance and deposits.
14. Method of payment.
15. Service charges and taxes.
16. Cancellation clause.
17. Detail of menu.
18. Type of food service.
19. Bar service.
20. Additional services.
21. Charges for each additional service.
22. Name of sales person making the booking.
23. Signature of both parties with date and time.
Q24. Write a note on Banquet sales
This mainly deals with
 Inquiries of the various halls, dates and rates.
 Reservations and cancellations of the functions.
 Finalizing the details.
 Follow ups of the bookings.
 Filling the correspondences.

Q25. What is the role of Maintenance department before function

starts.

Q26. List 10 equipment used in buffet and explain 5.

Q27. Prepare a Banquet Menu.