F&B Service · Part 5 · Module 40 Food Safety — Standards, Safe Handling Tips, Sanitization Procedure, Temperature Danger Zone & Hospitality Compliance By Tourism369 · Food and Beverage Service · UGC NET Paper 2 Danger temperature zone = 41°F to 130°F. Pathogens = worst food contaminators. 3-step sanitization: Clean → Rinse → Sterilize. Staff…
F&B Service · Part 5 · Module 39 Customer Relation Management — CRM Principles, 5 Customer Types, 5 Relationship Stages, 7 CRM Features & 12 Advantages By Tourism369 · Food and Beverage Service · UGC NET Paper 2 CRM works on 3 principles: protect current customers · foster new customers · increase asset value of…
F&B Service · Part 5 · Module 38 Supervisory Function in F&B — Briefing, Tips Handling, Stock Taking, Cost Analysis, SOP & Supervisory Skills By Tourism369 · Food and Beverage Service · UGC NET Paper 2 Supervisor = “getting work done through people.” Fills ~15% of total staff. Food cost = 30–35% of total. Labour…
F&B Service · Part 5 · Module 37 Function Catering — Banquet Organisation, Staff Ratios, Booking Procedure, Equipment, Buffet Types & Toast By Tourism369 · Food and Beverage Service · UGC NET Paper 2 Banquets = one of the largest revenue-earning departments. Advance payment after booking = 70–80%. Formal banquet: 1 waiter per 10 covers….
F&B Service · Part 5 · Module 36 Bar Licenses & Legal Requirements — Punjab Excise Act, Country vs Foreign Liquor, On/Off Premises & L-Series Licenses By Tourism369 · Food and Beverage Service · UGC NET Paper 2 India’s first brewery licensed in 1862 by the British Government. Alcohol = state subject in India (no…
F&B Service · Part 5 · Module 35 Cellar Management — Storage Temperatures, 8 Tools, Good Practices, Cleaning & 6 Cellar Records By Tourism369 · Food and Beverage Service · UGC NET Paper 2 Cellar = underground store for all alcoholic beverages. Wine bottles with cork must be stored HORIZONTALLY. Fortified wines = upright (except…
F&B Service · Part 5 · Module 34 Bar Operations — 11 Types of Bar, 4 Bar Parts, Staff Hierarchy, Bar Equipment & Glassware Guide By Tourism369 · Food and Beverage Service · UGC NET Paper 2 Front bar = customer area, 16–18″ wide, bar-die 42–48″ tall. Under bar = workhorse of the bar. Speed…
F&B Service · Part 5 · Module 33 Tobacco — Manufacturing Process, 7 Tobacco Types, Cigar Parts & Wrapper Colours, Humidor & Cigarette Service By Tourism369 · Food and Beverage Service · UGC NET Paper 2 Tobacco genus = Nicotiana. Jean Nicot introduced tobacco to France. Columbus found it in 1492. Planting to shipment =…
F&B Service · Part 5 · Module 32 Cocktails & Mocktails — History, 4 Components, 7 Methods, Equipment, Garnishes & Classic Recipes By Tourism369 · Food and Beverage Service · UGC NET Paper 2 Cocktail = 90–120 ml (short) · over 120 ml (tall). Betsy Flanagan, 1779 = origin story (“vive le cocktail”). Mocktail =…
F&B Service · Part 5 · Module 30 Liqueurs — History, 3 Components, 6 Production Methods, Proprietary vs Generic, Brands & Service By Tourism369 · Food and Beverage Service · UGC NET Paper 2 Liqueur = from Latin “liquifacere” = to dissolve. First documented liqueur = Kümmel (1575, Amsterdam). Egyptians = first producers. Kirsch =…
