F&B Service · Part 5 · Module 19 Wines of Italy — 20 Regions, Key Wines, Italian Grape Varieties, DOC/DOCG Laws & Wine Terms By Tourism369 · Food and Beverage Service · UGC NET Paper 2 Ancient Greeks called Italy “OENOTRIA” — the land of wines. Italy = 2nd only to France in wine production….
F&B Service · Part 5 · Module 18 Wines of France — 4 Wine Laws, Bordeaux, Burgundy, Champagne, Alsace, Rhône & Loire Regions By Tourism369 · Food and Beverage Service · UGC NET Paper 2 France = No. 1 wine-producing country. Most French wines named after the PLACE, not the grape — except ALSACE which…
F&B Service · Part 5 · Module 17 Wine & Wine Making — Terroir, Grape Anatomy, Grape Varieties, Wine Classification, Vinification & Service Temps By Tourism369 · Food and Beverage Service · UGC NET Paper 2 Must = grape juice (French). Mosto = Italian/Spanish. Brix scale measures sugar content. Best terroir = poor soil, well-drained…
F&B Service · Part 5 · Module 16 Introduction to Alcoholic Beverages — Classification, Proof Scales, Fermentation, Pot Still vs Patent Still By Tourism369 · Food and Beverage Service · UGC NET Paper 2 Alcohol comes from Arabic word “alkuhul.” The ancient National drink of Egypt = beer (called “hek”). Proof = from Latin “probare”…
F&B Service · Part 5 · Module 15 Non-Alcoholic Beverages — Coffee Species, Tea Types, Cocoa, 3 Classifications & Service Temperatures By Tourism369 · Food and Beverage Service · UGC NET Paper 2 Non-alcoholic = less than 0.5% alcohol. Coffee serving temp: 82°C, milk: 68°C. Tea serving temp: 85°C. Coffea Arabica originated in Ethiopia. Coffea…
F&B Service · Part 5 · Module 13 Gueridon Service — History, 9 Trolley Types, 5 Flaming Equipment Types, Flambéing Rules & Service Points By Tourism369 · Food and Beverage Service · UGC NET Paper 2 Gueridon = “movable service table.” Originally called Russian Service. First flambé dish = Crêpe Suzette by Henri Charpentier at…
F&B Service · Part 5 · Module 12 Order Taking & Billing Methods — KOT System, Duplicate, Triplicate, Computerised & 7 Billing Types By Tourism369 · Food and Beverage Service · UGC NET Paper 2 No dish leaves the kitchen without a KOT. Even the General Manager needs a complementary KOT. Triplicate system: white copy…
F&B Service · Part 5 · Module 11 Room Service — Personnel Hierarchy, 3 Order Methods, Delivery Procedure, Centralised vs Decentralised By Tourism369 · Food and Beverage Service · UGC NET Paper 2 Room service = 24-hour operations in large hotels. Location: near still room, main kitchen and service elevator. Order taker = also a…
F&B Service · Part 5 · Module 10 Breakfast, Brunch & Afternoon Tea — Continental, English, American, Indian & 3 Tea Service Types By Tourism369 · Food and Beverage Service · UGC NET Paper 2 Breakfast = “breaking a fast.” Continental = lightest. English = heaviest (up to 10 courses). American = 5 courses. Brunch…
F&B Service · Part 5 · Module 9 Interpersonal & Technical Skills — Hard vs Soft Skills, Food Safety, Temperature Danger Zone & Sanitization By Tourism369 · Food and Beverage Service · UGC NET Paper 2 Soft skills = character traits. Hard skills = technical knowledge and abilities. The food temperature danger zone = 41°F…
