Practical of “Food and Beverage Cost and Control “(737)”   PRACTICAL Time: 2 Hours                                                                                                          Marks: 40 Unit–1: Food Cost Control                                                                                    10 Numerical on: Food Cost (material cost). Labor Cost....

  FOOD AND BEVERAGE COST AND CONTROL XII- (737)      1.)MINIMUM PASS MARKS The Minimum number of marks required to pass in each subject is (33) percent in the written papers and practical examination. 2.)Marks for record, Viva Project etc., in respect of Senior School Curriculum Of School Certificate Examination: Marks allotted for laboratory Record, Viva Voice etc., should be separately stated in the answer book (if answer-Books are used) and...

NSQF Practical of “Food Services (736)”    PRACTICAL   Time: 2 Hours                                                                                              Marks: 40 Recap–Mise-en-Place. 4 Recap &Practice of Silver Service. 8 Recap &Practice of Tray & Salver Handling. 4 Recap–Laying Table for Different Meals. 4 Room Service Tray and Trolley Setup. 4 Setting up Various Buffets. 2 Service of Indian Regional Dishes. 6 Dinning Etiquettes &Table Manners. 2 Pantry Operations. 6 Note: Students to undergo practical Food Service training...

   Practical Guidelines  FOOD SERVICE (736)-XII      1.)MINIMUM PASS MARKS The Minimum number of marks required to pass in each subject is (33) percent in the written papers and practical examination. 2.)Marks for record, Viva Project etc., in respect of Senior School Certificate Examination: Marks allotted for laboratory Record, Viva Voice etc., should be separately stated in the answer book (if answer-Books are used) and added to the marks given for...

  BEVERAGE SERVICES (737)   1.)MINIMUM PASS MARKS The Minimum number of marks required to pass in each subject is (33) percent in the written papers and practical examination. 2.)Marks for record, Viva Project etc., in respect of Senior School Certificate Examination: Marks allotted for laboratory Record, Viva Voice etc., should separately stated in the answer book (if answer-books are used) and added to the marks given for other items. 3.)Assessment of...

NSQF Practical of Food Services (736)   PRACTICAL Time: 2 Hours                                                                                                          Marks: 40 Familiarization of Cutlery. 1 Familiarization of Crockery. 1 Familiarization of Glassware. 1 Familiarization of Hollow ware and Flatware. 1 Familiarization of furniture. 1 Familiarization of ancillary areas of F & B Dept. 1 Familiarization of Linen used in the F & B Dept. 1 Handling of trays and salvers. 1 Mise en scene – Laying and relaying...