Food & Beverage Department

AN INTERNSHIP REPORT

Submitted To:
Office of Dean
Faculty of Hotel Management
Lincoln University College, Malaysia

Submitted By:
Kshitiz Gautam
LUC Lc00020000285
Registration No:
Academy of Culinary Arts & Hospitality Management

In the partial fulfillment of the requirement for the degree of

Bachelor of Science (Hons.) in Hospitality Management

Kathmandu, Nepal
September 2018
 Part 1

1.Hospitality as a career choice:

The hospitality industry is a board category of fields within the service industry that includes
lodging, food, and drink service, event planning, theme parks and transportation. It includes
hotels, restaurants and bars. Hospitality industry is only one of several industries that together
make up the travel and tourism industry.
The reason behind my choice in hospitality industry is because of from my childhood I have
always wanted to travel the world and explore the new things. my main motive was to make a
smile on people’s face. I always wanted to interact people from different culture and
diversity. So, I thought these all things can be happen if I choose hospitality sector in future.
Because of all these reasons and desire, I choose this industry.

When I was a child I was so fascinated about cooking. My father was a chef so I’m also
inspired from him. I also had a dream to be a professional chef but later on I joined a
hospitality course I explore more new things like service, housekeeping, front office etc.
After joining a Bhm course in each semester our college used to provide us a internship in
hotels here in Nepal. So, in my first intern I worked in food and beverage department. I was
interested in kitchen but HR put me in f&b service. In food and beverage department I
learned many things. It was totally a new experience for me. Whenever I used to serve the
guest, they use to give me good comments which helps me to build up my confidence level
higher. So, from then I used to love f&b department more than kitchen. So, in total I’ve done
5 internships in hotels and all of them was in food and beverage service.
As we know hospitality industry is growing so fast, we can secure our career nicely. Some of
the most popular are like the industry offers more career than most. No matter what kind of
work you enjoy, and wherever your aptitudes lie, there is a segment of the industry that can
use your talents. In this hospitality industry the work is varied. Because hotels and restaurants
are complete production, distribution, and service units, managers are involved in a broad
array of activities. In this sector another good thing about is there are many opportunities to
be creative. We can showcase our skills and creativity in front of guest. In this industry there
are opportunities for long-term career growth. If you are ambitious and energetic, you can
start with an entry-level job and move up.
Therefore, because of all this reason I’ve choose my career in a hospitality industry and I’m
proud of it. In this growing world so many hotels are opening day by day. And the trend is
now changed. Before hotel use to give job to unqualified people also but nowadays, they are
looking for a professional hotelier. They are taking only bhm graduate student.so we people
can secure a good career.
2. scope in the industry:
The scope of the hospitality industry comprises of a range of businesses that provide
services and facilities such as accommodation, food and beverage, entertainment, gaming
and related products. Hospitality industry is the fastest growing industry right now. Many
youths are engaging with this industry. This industry has a wide range of organization
offering food and beverage service. The hospitality industry provides the basic human
needs like shelter, food, and drinks to the satisfaction of those in need.
Nowadays people love to travel different places. Tourism industry is growing so fast. So,
for the tourist they need the facility of lodging. Because of growing tourism industry
hotels are increasing day by day. Those students who are doing hospitality course has a
large scope in this sector. I personally choose hospitality industry because it has a wide
scope in future. this is the only sector which doesn’t have an end. Because people won’t
stop to travel.

some of the scope in hospitality industry are; travel, lodging, food service, recreation.
Talking about this scope travel means from where people travel from one place to
another. Some of the modes of travelling are; cruise, airlines, rails, etc. In cruise, airlines
also choose it as a career. They also provide food and beverage service to the people.
Talking about lodging there are hotels, resorts etc. many hotels are coming day by day so
there are lots of scope in this industry. Food and service means restaurants, bars, cafes,
etc. This is a sector where people create a large revenue. We bhm students have a great
career to be f&b manger, executive chef etc...
summing all up I would like to say that hospitality industry is one of the fastest growing
industries in the world today. Among all the sectors, travel and tourism are the largest
contributors to the world economy. So, it has a large number of scopes in this sector.
 3. Aca college and its educational system:
After completing my higher education, I was so confused to choose which course and
college. I had no plan about my career. I was thinking to join a BBA course. But one day
my sister told me that there’s ACA college in lagankhel which provide BHM course. As
my father was also a chef, he also recommends me to join a BHM course. My sister also
told me student of that college looks so disciplined and smart. I was so excited to visit the
college. So, on the next day I visit the college. My first impression of the college was so
good. The ambience and décor look like the five-star hotel. The principal of the college
took us around of the college. The class, practical area of kitchen, restaurant looks so
standard. After visiting the college I’ve decided to join the ACA college. I didn’t visit any
other college because I was so impressed about ACA. So, after few days I gave entrance
exam and I join ACA.

After joining ACA I’ve learned so many things. ACA was so different from other colleges. In
other college after joining the college they didn’t care about students. They only focus to
those who are more serious in the study but ACA treat every student in a same way. The
management of ACA was so good. Many of the teachers were from India and they are so
professional. Being a hospitality college, our college teach us about punctuality, discipline,
grooming and all. The educational system was also unique from others. Our educational
system was so standard. We used to study through ppts and we have to present PowerPoint
presentation of each subject which helps student to build up their communication skills and
confidence. Our college is not only focus about theoretical knowledge but they are more
based into practical knowledge. We used to have a practical class every day where other
colleges in Nepal doesn’t provide that facility. Having a practical class helps student to
buildup skills and creativity.
Another good thing about ACA is to provide 100% job placement after successful completion
of course. The main highlighted thing about ACA is providing an internship in each semester
which is a very good thing for students. No any other colleges provide an internship in each
semester in Nepal. these interns help student to apply their theoretical knowledge in real life.
Intern helps us to be more confident, skillfully. They also provide international platform to
us. My expectation was too high before joining ACA. Because it was so unique from other
colleges. Their moto was 100% job placement. After joining ACA all of my expectation met
the only thing, I would like to say ACA that when you take admission please provide a
limited seat. Cause in ACA anyone can join and it will affect in future to give 100%job
placement. I say this because I saw that our senior had a problem in last year to get 1year
internship in abroad. If college had limited seat then it won’t be a problem to provide a job or
an intern.
At last, I would like to say that after joining aca I’ve changed a lot. I was so lazy before and
my communication skill wasn’t good. But now I’m full changed. I gain lots of skill and
confidence after joining aca and I’m proud to say that I’m a student of academy of culinary
arts and hospitality management. And ACA is the top college in Nepal for bachelor in
hospitality management.
 4. My aspirations after completion of Bhm:
Completing bachelor in hospitality management was always my dream. With a degree of in
BHM in hand you can take the first step of career-building by engaging yourself in
5stars/4stars/3stars hotels, and many more in the international as well as national market.
Every people have goals in their life. My ambition after completing BHM is first I would join
master in hospitality management (MHM). My plan in future is to own restaurants. So, for
that I need to know different strategies, polices etc. which I can learn through masters. Its not
easy to run your own business. For that we need a good plan, a good team, place, etc.
So, after completing masters at first, I will gain some experience working in a hotel. Its not
that easy that right after completing masters you will run a business. First, we need some
experience. So, I will do a job for 2,3 years in a hotel or restaurant which will help me to
improve my communication skill, marketing strategies and all. . After completing masters
there are lots of opportunities waiting for us. We just have to grab those opportunities and
begin our career. Well get an opportunity to visit different part of the world as a part of our
work destination. Well get a chance to work with a people of different culture and
diversity.

So, after we started working on a job well always think what am I going to be in future? well
start thinking of our future. well keep on working on our goals. So, the question is where do
you see yourself in 5years or 10 years? So, talking about my 5years goal I have a plan to
work in a cruise ship a bartender cause in future I want to open my own bar in my country.
Just after completing my higher school I always wanted to work in a cruise ship because in a
cruise line we can travel the world as well as we can learn many things. Working in a bar was
always my first priority. The interest in bar came up when I did my first intern in Dwarika’s
hotel in bar. At that time, I learned many things about bar like different cocktails and
mocktails. So, from there I decide to be a bar tender in future. I’ve done bar tending course as
well.
The above picture was mine when I was doing my intern in bar at Radisson hotel,
Kathmandu. So, in next five years ill working as a bar tender for 2,3 years and next 2years
my target is to be a bar manager.
Talking about 10 years plan I would like to open my own bar at Kathmandu. I’ve always had
a dream to open my own bar and become an entrepreneur. However, starting own business is
always a toughest and challenging yet prepaying decision. To start your own business all you
have to do is- put on a lot of effort in every assignment you undertake. The main thing we
have to keep in mind is to create a good team and another main thing is leadership skills. The
manager always has to motivate their team and need to praise them in all their hard work.
So, in the next 10years I’ll be having my own bar with a very good team on it. And in the
future, I keep increasing the branch on different places of Nepal
Part – 2(BRAND AND PROPERTY)
. The hotel brand and its history: Yak and Yeti Hotel,
Kathmandu.
In the year 1885 A.D, Bir Shumsher Jung Bahadur Rana, one of the most distinguished of the
powerful Rana Maharajas and a renowned builder and musician, built the most elegant palace
theatre in Kathmandu. The materials used for the buildings was shipped in from Italy and
carried from Calcutta to Kathmandu. Bir Shumsher Jung bahadur rana was the 11th prime
minister of Nepal. He is remembered for important reforms and infrastructure improvements.
Rana family used to rule Nepal in 80s. The building made by Bir Shumsher Jung bahadur
rana is named Lal Durbar Palace. Nearly the century after the rana rule began, in 1994, king
Tribhuvan met a Russian guy name of Boris Lissanevitch in Calcutta at club. Boris was a
chef. He was also a ballet dancer and king were fascinated by his unique character. King
started of a friendship which changed the course of Nepal’s history. After becoming a friend
with Boris king invited him to his brother weeding. After coming in Nepal Boris suddenly
fell in love with the tradition and beauty of Nepal. And suddenly he took a residence in
Nepal.
Boris was a chef so he decided to open a royal hotel in an old rana palace. This was Nepal’s
first luxury hotel and fit for western tourists. Nepal is famous for travelling and
mountaineering. So, at that time also many international tourists used to visit Nepal. So, for
many years the Royal Hotel’s bar and restaurant, the Yak & Yeti, was a popular destination
for the few expats working in development, mountaineering parties that were staring to gain
momentum and the local elite. There wasn’t really any competition and the Royal Hotel
became a famous destination in circles abroad. As tourism in Nepal boomed and other hotels
were established, business at the Royal Hotel declined and in 1969, the famous hotel closed.
So, after closing the hotel Boris comes up with another great idea. He decided to open a
restaurant in Lal Durbar place along with his business partner Radhe Shyam Saraf. Radhe
shyam saraf is an Indian business man who began his career trading with Tibetans across the
Himalaya from Kalimpong. 
The idea of expanding into a hotel followed naturally and after four years of building, the
Yak & Yeti Hotel opened on 27 September 1977 to celebrate world tourism day. At first 120
rooms were made in the early 90s later on an extension of an additional 150 rooms was added
bringing the total to 270 rooms for this 5-star property. The new wing was designed to
complement the style of Lal Durbar and throughout the property traditional Nepali features
have been preserved to offer an exceptional environment while providing all the modern
facilities and comforts required for 5-star luxury.

The Yak & Yeti Hotel as it stands today is linked to Nepal’s colorful history, proudly
showcasing the beautifully restored Lal Durbar space as part of Kathmandu’s biggest
convention center. Later on, Boris name the yak and yeti restaurant to chimney restaurant
which is the Nepal first fine dining restaurant.
Now the hotel is run by Radhe shyam saraf, which is the chairman of the hotel. He has so
many five stars hotels in Nepal and India. He has also linked up with Hyatt regency in
Kathmandu. He has also received Gorkha Dakshina Bahu Award from his majesty late king
Birendra Bir Bikram shah dev.
Talking about its growth yak and yeti hotel is growing so rapidly. At the beginning it has only
120 rooms but later on 150 rooms added and now it has altogether 270 rooms hotel yak and
yeti has 2restaurant, one bar, 6banquet hall. The hotel attracts more guest because of its
unique architecture and the services provided by hotel. Nepal is a place where lots of tourist
visit to travel. And for tourist accommodation is very important. Hotel yak and yeti is situated
in a heart of the city. And it is also one of the oldest hotels of Nepal. As I’ve worked in yak
and yeti hotel, I’ve seen most the tourist would choose yak and yeti hotel because of its
services and its beautiful classic ambience. While I was working in a hotel the occupancy
used to be 100%. All rooms used to be full. Not only in-house guest but local people also
used to visit the hotel to experience the Nepal’s first fine dining restaurant
While I was in hotel yak and yeti, I did my intern mainly in banquet. The hotel has one of the
greatest banquets in the entire country. Because the banquet has classic materials from 18th
century. The hotel has all together six banquet hall and all hall used to be packed. From all
department hotel used to earn a good revenue. The hotel is also panning for building new
property. Where they can add more rooms and restaurant.
Talking about future growth the hotel has a planning to open few more outlet in city. By
looking their recent growth in the future also they will be the top hotel in Nepal.right now
hotel yak and yeti have altogether 270 rooms but in the future they are planning to add more
rooms. They have already started their works fo the new buildings.
The property
Hotel yak and yeti one of the oldest and classical hotel in Nepal. Hotel yak and yeti is
situated in the heart of the Kathmandu city, durbar marg. It is just 6kms away from Tribhuvan
international airport. Hotel yak and yeti is one of the oldest hotels in Nepal. In the year 1885
Bir Shumsher Jung rana build a palace called Lal durbar. He imported many of the materials
from Europe and India. The marbles and chandelier were imported from Italy. The palace
looks so classy. In that time there used to be ranas rule in Nepal. The ranas used to travel a lot
and while travelling they saw beautiful buildings and they loved it. So, they wanted to make
same buildings in their country as well. That’s why Bir Shumsher Jung rana made similar
buildings in Nepal as well. So, after the age’s rana rules ended and the property was running
by the kings. In 1994 king Tribhuvan met a guy named Boris in a club in Calcutta. Boris was
a chef. He also used to play guitar and some other musical instruments. So basically, he is a
multitalented guy. And seeing this king Tribhuvan was impressed. Later on, king Tribhuvan
became a friend with Boris. After coming from Calcutta king Tribhuvan invited Boris to his
brother weeding in Kathmandu. Boris came Kathmandu without denying king invitation.
After coming in Nepal Boris was so impressed with Nepalis culture and history. He was so
amazed with the beauty of Nepal. He loves the natural beauty of Nepal. As soon as he visited
Nepal, he wants to took a residence in Nepal. Boris was a chef so he comes up with a plan to
open a hotel in Nepal. He opens a hotel in an old rana palace. He named the hotel the royal
bars and restaurant. This was Nepal’s first luxury hotel. Boris had a great vison because he
knew Nepal was famous for travelling and mountaineering and at that time there was only
few hotels. So, Boris decided to open a luxury hotel with affordable price. Soon after opening
a hotel it started to make good revenue. Many tourists used to visit the hotels during their
visit in Nepal. At that time there was no any competition. The hotel was so famous for
travelers. After few years tourism board in Nepal boomed and many hotels were established.
And after that the royal’s bars and restaurant closed. It was so sad moment for Boris because
it was his dream project. After the hotel closed, Boris comes up with another unique idea. He
wants to use lal durbar palace as his new project. He opens a yak and yeti restaurant in lal
durbar palace. While opening this restaurant he met his partner Radhe shyam saraf. Radhe
shyam saraf is an Indian business man. He has been one of the most prominent foreign
businessmen and foreign investors in Nepal for the last fifty years. He is an Indian business
man who began his career trading with Tibetans across the Himalaya from Kalimpong. In
1963, he shifted to Nepal, where he opened the Hotel Yak and Yeti in Kathmandu in 1977,
and with his sons and grandson, gradually built a business empire of six companies owning
twelve luxury hotels in India and Nepal. Radhe shyam saraf and Boris open a new restaurant
in lal durbar palace called Yak and Yeti restaurant. Slowly and gradually restaurant was
growing. After the success of the restaurant Boris and Radhe shyam saraf decided to open a
hotel in the same building by adding some buildings. At first, they made 12o rooms. Hotel
was running nicely. All the rooms used to be packed. And later on, they decided to add 150
more rooms so more guest can accommodate. The Hotel Yak and Yeti opened in 1977 as a
120 room, 5-star hotel – the first of its kind in Nepal. The German General Manager first
recruited left after a few months. Boris initially ran the restaurant and was a director of the
hotel with an honorary share of Rs 10,000. His three children were given jobs, but they all
stepped out within six months. In late 1977, Radhe Shyam hired a British General Manager,
Richard Plant, who stabilized management of the hotel. For over forty years, Radhe Shyam
and his son, Arun, have continued to oversee management of the Hotel Yak and Yeti with
hired General Managers. So later on, Boris converted yak and yeti restaurant into chimney
restaurant. Chimney restaurant was one of the first fine dining restaurant of Nepal. The hotel
was running so well. Many tourists used to visit yak and yeti hotel because of its shows the
culture and heritage of Nepal. Every thing was going good for Boris and Radhe. But suddenly
in the year 1985, Boris died in Kathmandu, Nepal. Boris was buried in cemetery of the
British embassy in Kathmandu. it was very sad moment for Nepal tourism industry because
Boris helped a lot in tourism sector of Nepal. After the death of Boris Radhe was the single
man to handle the property. He and his son run the hotel after the death of Boris. Before it
was only 120 rooms but later on Radhe add 150 more rooms and makes it 270 rooms.

Talking about the property the hotel has altogether 270 rooms. All of the Hotel Yak & Yeti’s
270 rooms and suites offer the epitome of comfort and convenience. Stylishly decorated with
quality fixtures and fittings, art and artefacts, attention to detail and careful thought has been
put into every aspect of our accommodation, from the Deluxe Rooms right up to the
Presidential Suite. Hotel Yak & Yeti offers a business executive floor with meeting rooms
and club service, and an exclusively non-smoking floor. Interconnecting rooms for families
and groups are also available. Every room is fitted with smoke detectors, safe locks, a desk,
LCD TV with satellite reception, tea/coffee making facilities, phone, high-speed internet/Wi-
Fi and a minibar. Talking about the restaurant in hotel they have 2 restaurant, chimney and
spice. Chimney is a fine dining restaurant. serving the most fashionable and innovative dishes
and drinks. It is a trendy and classy restaurant. It has altogether 110 seating capacity. Inside
the historical chimney room, it serves fusion cuisine with Asian and western influences.
Another restaurant is spice restaurant. spice Room is an Innately Fine-Dining Destination. Set
amidst verdant gardens, the Spice Room combines lit interiors with a high-class, and is a
sophisticated take on Indian cuisine. Renowned for its authenticity, the destination is
a harmony of tastes expressed through a signature medley of colors and unparalleled flavors.
The restaurant is open for breakfast, lunch, and dinner with a buffet for breakfast and lunch.
The restaurant mainly showcases the Indian cuisine with the dishes like kebabs, curries, and
some special dishes. It has altogether 96 seating capacity. Talking about the banquets the
hotel has one of the best banquets’ hall in the entire country, the historic Lal Durbar
Convention Center has an array of spaces available for every type of function. It has
altogether six conference and events hall. They are:
1. The regal ballroom
2. Regency hall
3. Durbar hall
4. Dynasty hall
5. Crystal hall
6. Senate & viceroy
  The Regal Ballroom:
The regal ballroom is the largest hall among all. It can hold up onto 1000 people. This
hall has one special character that is insulated and collapsible walls so can be split for
smaller events.

This hall can organize huge events like weeding’s, a big conference and all. This hall has 9
huge chandelier which was imported from Italy in 18th century that makes this hall one the
historic hall in Nepal.
The regency hall:
This beautiful and historic hall is a wonderful showcase of Rana design. Attached with
intricate paintings, antique mirrors and chandeliers and murals throughout, it is a gorgeous
venue for any event.

The regency hall has total 100 capacity. It can be used as small function, birthday
celebrations and all.
The durbar hall:
Beautifully decorated with intricate Newari carved windows, the Durbar Hall is our second
largest venue with options for expansion to adjoining rooms.

The durbar hall is one of the second largest hall. It can hold up onto 700-800 capacity.
The dynasty hall:
This hall is an incredible display of historic restoration from the Rana dynasty. Adorned with
exquisite antique chandeliers and mirrors, the Dynasty Hall is epitome of opulence.

As you can see in this picture this hall looks so classic and antique. All the mirrors,
chandelier, marbles were imported from Europe in 18th century.
The crystal hall:
Adjacent to our lush gardens and pool, this grand hall is an indulgence in neo-Classical
architecture. This is the newly made hall. This hall has the capacity of 500-600. It can
organize some birthday, anniversary events.

Lavishly decorated in a colorful exhibit of neo-Classical architecture, complete with columns

and wall sculptures, this hall will make any event feel magnificent.
 Hierarchy of management team:

general manager

assistant general
manager

front office food and

financial director hr manager sales manager
manager beverage director

assistant front assistant sales

accountant hr assistant kitchen manager fnb manager
office manager manager

assistant fnb
cashier front desk agents executive chef
manager

valet parking sous chef team leader

commis chef captain

waiter
. Orientation program at hotel and 5 interdepartmental
orientation.
Orientation means an introduction, as to guide one in adjusting to new surroundings,
employment, activity, or the like: new employee receives two days for orientation. After
selection of my intern programme at yak and yeti hotel. They called me for the orientation
programme. I went to HR office for the orientation programme. At first HR manager give me
some documents to fill up. After filling up the hr. manger give me a brief about hotel. He told
me about all the departments. And he took me to a tour of the hotel. He briefed me all the
departments. At first, he took me into the laundry room of the hotel. He introduced me to the
head of the department of housekeeping. Later on, we went to engineering room, there we
saw how electricity are divided into the hotel. And after that we went to the kitchen area. then
after he took me to the restaurant, banquet halls. The first day of my orientation like this.

At the second day hr. manager told me to choose the department. Then I choose fnb service
department. So, hr. manager briefs me about the fnb department of the hotel. He told me
about fnb outlets and all. He introduced me to the fnb director of the hotel. Then fnb manager
give the training about how to work as a service person. He briefs me about the menus, how
to handle with the guest, how to deal with the complaints. He teaches me about service
procedure.
So, in the third day fnb manager brief about the bar of the hotel. He told me about the bar
operation. He told us everything about the menu of bar like which wine are using in bar. He
also teaches us about the cocktails and mocktails of the bar. the most important about the bar
is how to handle the drunk guest. So, manager also told us about that kind of situation.
On the fourth day, manager took us into the banquets. The hotel has altogether 6 banquets
halls. He briefs us everything about banquet operation. Like how to handle the buffet to setup
the hall as per the guest request and all.
On the fifth day, manager took us into the room service department. Room service
department is also very major department of the hotel. Manager give us a short brief about
the room service operation.
After having inter departmental orientation we took a short tour of the hotel. And the things
that I learnt from the orientation programmes is you can be both excited and loath to move a
new place. No matter what the problem is there are people to help you in every situation that
you are goanna face. Orientation helps us to build up our confident level high. It also helps to
know the condition of our workplace before we joining there. So, I would like to say the
before joining on any organization orientation programme is very important.
Food and beverage service:
Food and beverage- my choice of department:
Food and beverage service mean the process of preparing and presenting and serving food
and beverage to the customers. The food service industry engages itself in the provision of
food and beverages, mainly to people who are away from their homes for various reasons.
People who move out of their homes for various reasons, such as job, education, business,
leisure, medical treatment, sports, religion and so on depend completely on the food service
industry for their meals.
Food and service industry is the fastest growing industry right now. It has wide scope in the
future. the reason behind my choice in food and service industry is from my childhood I love
to serve the people. It makes me so happy. Seeing smile in people face makes me so happy.
From my childhood I always wanted to travel the world. I always wanted to explore the
different culture and diversity. So, with the help of this sector I can do all these things.
serving the people is one of my hobby. In this food and beverage service department we can
improve many skills. This department helps us to improve our communication skills, it also
helps to build up our confidence level high. This is a platform where we can show our
creativity skills. food and beverage sector contribute a great deal to the profits in hospitality
industry. With the increase in importance of business meetings, a range of personal and social
events, a large number of customers visit catering establishments frequently. Food and
beverage service will also help to build our grooming quality. As my father was also in this
sector, I was inspired from him as well. Food and beverage service will help us to do a
multitask work as well. In a restaurant, there will be so many guests some time so in that case
you have to be a multi tasker. You have to do glass wiping also you have to take order at the
same time. so, it will help in our multitasking skill as well.
The food and beverage department will teach the importance of team work. In this
department team work is very important. If you do your work in a team then you’ll never fail.
In food and beverage sector, you have to be polite and gentle. Because you have to deal with
a customer and always think that guest is always right. So, while dealing with the guest it can
improve our verbal skill as well. If we are weak in communication skill, food and beverage
service will help us to improve our communication as well. In this sector we should smile
always. Because if we smile and serve then our guest will also be happy. So, the main thing
in this sector is your grooming and communication skill.
Another importance of this sector is you will learn to work under pressure. In the restaurant
or in banquet sometimes it will be too busy. So, in that situation we have to handle all the
pressure and you should do you work calmly. This sector also helps to improve our
managerial skill. In this sector there is high chance to get promoted into a next level. So, in
this service sector we have to manage so many things in a short period of time.so that’s the
reason that I choose this food and beverage service department.
Talking about the scope in this sector, it has wide variety of choices. Nowadays many
students choose this service sector by seeing its scope. The different sector of food and
beverage services are:
1. Hotels
2. Restaurant
3. Resorts
4. Cruise ships
5. Catering companies
6. Bars and pubs.
In a hotel food and service is so important. Nowadays many hotels are opening. So, for Bhm
students it is a great opportunity to be employed. In a hotel there will be many fnb outlet to
work on like; restaurant, bar, room service etc...
Restaurant is also one of the major sectors of food and beverage service. Nowadays many
people love to visit the restaurant. People are becoming so lazy nowadays that they can’t
cook food in their home. So, they mostly go out and dine in some fancy restaurant.
Talking about the resort it is a best place to work in. resort is locate mainly outside the city
area. Nowadays many people would love to go in a peace place where there won’t be people
to disturb and there won’t be any pollution and all. So, resort is the best place to hang out.
Cruise ship is also one of the most entertaining places to work on. Its one of my dream places
as well to work in. because in cruise ships you can travel different part of the world.
Talking about bar it offers all kinds of spirits such as whiskey, rum, gin, vodka, brandy,
tequila, wines, and beers. Hotels and restaurants have a separate licensed area to sell these
alcoholic drinks. Snacks are also offered. Hotels may also have an additional bar in the
service area/restaurant to dispense wines, beers, and spirits during the service, called dispense
bar.
Pub mainly serves various kinds of beer, especially draught beer, and snacks. Originally, they
were owned by breweries to sell their beers. In Nepal, cities like Kathmandu and Pokhara
have some finest pubs.
So, these all are the scope of food and beverage service sector. That’s the reason may
students now choose this sector as their career.
F&B Management hierarchy with outlets.

Food and Beverage

Manager

Assistant food and

beverage manager

Room service Restaurant

Bar manager Banquet manager
manage manager

Room service Aast. banquet Asst. restaurant

Bar tender
captain manager manager

Room service
Bar waiter Banquet captain Restaurant captain
waiter

Trainees Banquet waiter Waiters

Trainess Trainess
Detailed report of each outlet and the experience.
The yak and yeti hotel has altogether 4 outlets which includes spice restaurant, chimney
restaurant, bar and room service. All these outlets have different concept and sops. So here is
the information of each outlet:

1. Spice restaurant:
A.) Concept of the outlet: spice Room is an Innately Fine-Dining Destination. Set
amidst verdant gardens, the Spice Room combines lit interiors with a high-class, and
is a sophisticated take on Indian cuisine. Renowned for its authenticity, the destination
is a harmony of tastes expressed through a signature medley of colors and
unparalleled flavors.
The restaurant is open for breakfast, lunch, and dinner with a buffet for breakfast and
lunch. The restaurant mainly showcases the Indian cuisine with the dishes like kebabs,
curries, and some special dishes. It has altogether 96 seating capacity. The main concept
of this restaurant is to provide a delightful Indian food to their guest. Our Executive
Chef, Arindam Bahel, gives traditional Indian cuisine a contemporary twist with his
innovative presentations, and use of rare herbs and exotic spices. With over 18 years of
indigenous as well as international experience in culinary operations and guest service, he
brings his mastery of various cuisines of India to our Spice Room.

Fig: spice restaurant

 B. layout of the hotel:

entrance

table

Buffet area
table

table
table
table table

table table
table table

table table
table table

table table table

table
c). Hierarchy of the outlet:

Restaurant
Manager

Asst. Restaurant
Manager

Team leader

Captain

Waiter

Trainee
D). Meal periods offered:
Spice restaurant is one of the major restaurants of the hotel. Before the name of the restaurant
was sunrise restaurant but recently it got renovated and named spice restaurant. It has
altogether 96 seating capacity. The restaurant mainly offered breakfast, lunch, and dinner.
The breakfast and lunch are mainly buffet system. And dinner is mainly ala carte. The time
for breakfast is 6:00 AM to 11:00 AM and the lunch time is from 12:00 PM to 2:00 PM. The
restaurant used to be fully packed in this period. The hotel offers one of the great meals in the
town. In breakfast there used to be a buffet system. In breakfast there used to be a live
counter for omelette, and for dosha also there used to be a live counter. Other food that used
to be served in breakfast are bacon. Breakfast cereal, sausage, cornflakes, fruit salad, bread
rolls, hash brown potato, Indian puri, tea and coffee, juice and all.
After finishing the breakfast, we suddenly used to do the setup for the lunch. In lunch also it
has buffet system. The lunch starts from 12:00 PM to 2:00 PM. The meal that are served in
lunch they are; soups, salads, buttered rice, naan roti, yellow dal tempered with mountain
garlic, cauli matar dry, matar paneer, mutton Rogan josh, vegetable pad Thai noodle and herb
marinated grilled fish and at last some desserts. This restaurant mainly focuses on Indian
cuisine that’s why they mainly serve Indian food.
After finishing the lunch, the restaurant uses to serve ala carte menu to their guest. At the
dinner time there will be ala carte menu. The guest will have wide variety choice of meal in
the menu. Dinner used to start at mainly at 8: 30 PM. The food that used to be served at ala
carte are mainly Indian , Asian fusion and western food. The most going food in this
restaurant are mainly nasi goreng , Indian thali, grilled chicken etc. the hotel used to close at
11:00 PM.
 E). Staff Schedule:
The staff schedule in restaurant is so important. This is the hardest job for the manager to
make duty roaster for the staff. If the restaurant is too busy then some times we might not get
our off. So, manager have to make the duty roaster accordingly. The staff schedule in our
restaurant is like this:
Employee Sunday Monday Tuesday Wednesday Thursday Friday Saturday

Manager 6am to 6am to off 6am to 3pm 6am to 6am to 2pm to

3pm 3pm 3pm 3pm 11pm
Team 2pm to 2pm to 6am to 2pm to 2pm to 2pm to off
leader 11pm 11pm 3pm 11pm 11pm 11pm
Captain1 6am to 6am to 6am to off 6 am to 6am to 6am to
3pm 3pm 3pm 3pm 3pm 3pm
Captain2 3pm to 3pm to off 3pm to 3pm to 3pm to 3pm to
11pm 11pm 11pm 11pm 11pm 11pm
Waiter1 2pm to 2pm to 2pm to 2pm to off 2pm to 2pm to
11pm 11pm 11pm 11pm 11pm 11pm
Waiter 2 6am to 6am to 6am to 6am to 3pm 6am to off 6am to
3pm 3pm 3pm 3pm 3pm
Waiter 3 2pm to off 2pm to 2pm to 2pm to 2pm to 2pm to
11pm 11pm 11pm 11pm 11pm 11pm
Trainee off 3pm to 3pm to 3pm to 3pm to 3pm to 3pm to
11pm 11pm 11pm 11pm 11pm 11pm

In our restaurant mainly at the night time it gets busy. So, manager put extra employee at the
night time.
F). food and Beverage menu along with 10 pairing recommendations:
In a restaurant, not only food but they do serve some beverages as well. They serve both
alcoholic and non-alcoholic beverages. Alcoholic beverages are; wine, beer, vodka, etc… and
non-alcoholic beverages are; coke, sprite,, juice soda and all.

The food pairing for 10 foods are:

1. Stir fried prawns: Riesling reserve,2012 Alsace, France
2. Pan seared salmon: prosecco Treviso gold.
3. Grilled lamb chop: Jacobs Greek pinot noir.
 4. Caesar salad: two oceans, cabernet sauvignon.
5. Manchow soup: Jacobs Greek, chardonnay.
6. Tenderloin burger: two oceans, cabernet sauvignon.
7. Spaghetti: Moet & Chandon.
8. Grilled chicken breast: merlot IGT bottega.
9. Thai curry: rose gold spumante bottega.
10. Risotto: LA lodge A.O.C Bordeaux, France

G). 5 Cocktail from menu, its recipes in standardized recipe format:

1. margarita:
Tequila: 60ml
Triple sec: 30ml
Lime juice: 30ml
Method of preparation:
 Pour all ingredients into a cocktail shaker over ice and shake well
 Strain, garnish and serve.
Glassware: margarita glass and garnish with salt rime and lime slice.
2. Whiskey sour:
Bourbon whiskey: 45ml
Lemon juice: 30ml
Egg white: 1No
Sugar syrup: 15ml
Method of preparation:
 Add all ingredients into a cocktail shaker and shake well.
 Build into a glass, garnish and serve.
Glassware: old-fashioned glass and garnish with lemon slice and cherry.
3. Manhattan:
Rye whiskey: 45ml
Sweet vermouth: 20ml
Angostura bitter: Dash
method of preparation:
 Pour both ingredients in a mixer glass.
 Stir, strain and serve.
Glassware: cocktail glass or martini glass and garnish with
cherry.
 4. Old fashioned:
Bourbon whiskey: 45ml
Angostura bitter: 6drops
Sugar: 1pkt
Water: 30ml
Method of preparation:
 Muddle sugar cube with angostura bitter and water in a glass and top up with ice.
 Add bourbon whiskey and garnish
Glassware: old fashioned glass and garnish with orange slice and cherry.
5. Rusty nail:
Scotch whiskey: 45ml
Drambuie: 20ml
Method of preparation:
 Pour both ingredients in a glass filled with ice.
Glassware: old fashioned glass and garnish with lemon twist.
H. 5 wines from wine menu with detailed description:
1. chardonnay, Cranswick 2015, Australia
2. sauvignon blanc wingspan estates nelson 2014, New Zealand
3. pinot grigio, villa Martina 2014, Italy
4. shiraz, Deen vaf 8 2014, Australian
5. merlot, villa Martina 2013, Italy
I). Job description of every service position in the outlet:
Job description is a written narrative that describes the general tasks, or other related duties,
and responsibilities of a position. It may specify the functionary to whom the position reports,
specifications such as the qualifications or skills needed by the person in the job, information
about the equipment, tools and work aids used, working conditions, physical demands, and
a salary range. 
The job description of the restaurant manager are as follows:
 Preparing budget for a financial year.
 Developing and implementing sales promotional activities.
 Setting up services standards for all dishes and drinks served in the restaurants.
 Menu planning for daily operations and special occasions.
 Recruiting staff and training with guests.
 Handling guest complaints.
 Evaluating performance appraisal and identifying training needs.
 Analysing sales to know fast moving dishes, least preferred dishes, most preferred
cuisine in case of multi-cuisine restaurant, seat turnover, average revenue per cover,
which help him/her in the decision- making process.
 Purchasing and maintain restaurants equipment—furniture, linen, cutlery, crockery,
glassware, and other special service equipment.
 Ensuring adequate supply of condiments, proprietary sauces, disposables, and so on.
 Maintaining stock record of restaurant equipment.
 Ensuring good team spirit among the wait staff.
 Maintaining cleanliness and hygiene of service area.
 Coordinating with other departments of the hotel.

The job description of head waiter are as follows:

 Entire staff of the restaurant.
 Preparing duty rota and fixing up day off for all his/ her subordinates.
 Inspecting the mise en place and mise en scene carried out by the staff.
 Inspecting personal grooming of staff.
 Briefing staff on service procedure and giving feedback on service of previous meals
and appreciating service staff, as and when necessary.
 Assisting restaurant manager in his duties.
 Allotting stations to waiters and rotating staff between stations, so as to give chance to
all waiters to serve all tables of the restaurant and to ensure even distribution of
workload.
 Taking reservations, making entry in reservations diary and keeping this in a correct
and proper state of order.
 Guiding customers to their reserved table and assisting in seating.
 Taking charge of the restaurants in absence of restaurant manager.
 Maintaining restaurant logbook.
  Preparing daily restaurant sales report.
 Ensuring cleanliness of restaurant and service equipment
 Maintaining restaurant stock.
 Reporting to maintenance department about faulty equipment that needs immediate
attention.
 Reporting to restaurant manager,
 Coordinating with housekeeping, front office, kitchen, stores, maintenance, and
accounts.
The job description of station waiter are as follows:
 Doing the mise en place necessary for his stations.
 Sending soiled table linen for laundry and collecting clean and laundered linen.
 Laying covers according to the meals to be served and restaurant guidelines.
 Setting up the sideboards with required items.
 Making sure his station is clean and presentable.
 Taking orders if the head station waiter is busy.
 Collecting food directly either from kitchen or through commis.
 Explaining menu items, if required.
 Serving food and beverages to customers seated in his station as per the restaurant’s
standards.
 Clearing and relaying the tables.
The job description of waiter are as follows:
 Cleaning and wiping cutlery, crockery, and glassware.
 Collecting cleaned table linen.
 Assisting in sitting up the sideboard.
 Assisting in general preparations such as filling cruets, preparing candles and bud
vase, napkin folding.
 Fetching food from the kitchen.
 Assisting in clearing the table of dirty items and carrying soiled crockery and cutlery
to wash up.
 Assisting in service of water, coffee, soft drinks, vegetables, sauces, and so on, that do
not need much of service skills, under the supervision of the station waiter
J). CGS (Crockery, glass ware and silverware)- brands withs 5equipement each and its
purpose with image quality:
K). Side station layout:
 L). Type of service offered with equipment list and photographs:
In the restaurant there will be many types of service. Some of them are: silver service,
American service, buffet service, Russian service etc. gust will have different choices
some of the guest like English service and some of the guest like American service. Some
of the services are explained below:
1. English service:
It is also known as the silver service. In this service, dishes are presented and transferred to
the guest’s plate using service spoon and fork from the left-handed side of the guest while
beverages are served from the right- hand side. It is regarded as a formal service. The waiter
brings plates and dishes to the sideboard, places the plate before each guest from his/her
right-hand side, moving clockwise. He/she presents the main dish to the host and serves each
guest, starting from the one seated to the right of the host. The server moves counter
clockwise while serving food.
2. American service:
This is simple and an informal form of service. It is also termed as plated service. In this
style, dishes are nearly plated in the kitchen by the kitchen staff and placed at the guests
cover from the right-handed side. The waiter should be able to carry at least three dished out
full plates to speed up the service. For a group of more than three guests, the waiter and the
assistant waiter work as a team to place the plates. Using trays for transporting plates is not
recommended. Trays are used to carry dished out cups and bowls. Cups are placed on the
saucers and bowls on quarter plates with the appropriate spoons. In this method service skill
is not required. There will be quick service. High seat turnover as service is fast. The cost of
the labour will be low in this service. Kitchen staff has scope for demonstrating their plating
skills.
3. Buffet service:
In buffet style of service, dishes are neatly displayed with garnish in the appropriate
containers and arranged attractively on the buffet table in the proper order for guests to help
themselves. Dishes at a buffet are available at a set price and all dishes are kept ready for
service at a set time. the display has wide choice of hot and cold dishes. Hot dishes are kept
in chafing dishes and the cold ones in glass, metal, or wood containers. The necessary
crockery and cutlery are kept at the head of each line and cutlery and napkins are kept at the
end. Disposable napkins, if used, are placed between the plates. The buffet can be broken into
many sections such as soup, non-vegetarian, vegetarian, salads and cold cuts, sweets,
coffee/tea, and so on, depending on the menu to avoid congestion at the table. Each section
has the appropriate service equipment’s. The soup section has soup bowls, quarter plates, and
soup spoons. At times, the soup spoon may be laid at the table. The sweet counter will have
adequate half plates and bowls. Cutlery for dessert is either laid at the table or kept in the
buffet. Carvings of ice, tallow, vegetables fruits and so on, may be used as the centre piece to
depict the theme if any, and to enhance the appearance of the buffet. The buffet should have
dishes of different colours and should be presented in varying heights to make it eye-
catching. Sauces and accompaniments must be placed next to the dishes which they are to
complements. The dishes should be arranged in such a way that they are easy for guests to
reach. All dishes must be kept covered till guests arrive.

M). An order taking process with equipment list and photographs:

Order from the guests for food and beverages should be recorded for effective control and to
avoid confusion during service. The food order must be taken down clearly on a scribbling
pad taking all the necessary information. Abbreviations may be used while taking orders but
the abbreviations used must be standards ones implemented in the establishment and
understood by the production, service, billing, and control staff. Once the order is taken an
read out for confirmation, it should be entered on a KOT book for execution.
No food order should go out of the kitchen without KOT and it is the responsibility of the
executive chef to ensure that this procedure is followed.
Order taking has the following functions:
 It should be clear to the production staff to know what dishes are to be made.
 The service staff should be able to know the dish that has to be served to the right
customer.
 The billing staff should be able to see clearly what has been ordered and consumed.
 The auditing staff should be able to understand the particulars of the order, regarding
the time, item served, and the staff taking order.
To ensure efficient control, the order taker must fill in the following information required at
the top of the KOT carbon sheet:
 Waiters name and code.
 Date and time.
 Table number
 Number of covers.
 Signature of waiters taking the order.
N). The outlets social media presence with ranking and comments.:
Another outlet I’ve worked in is a bar. The bar name is piano bar. The reason behind the
name of the bar is the hotel has huge piano near bar where it is imported from Europe in
18th century. So here the following things I’m goanna explain about the bar:

A). concept of the outlet:

Piano bar is one the oldest bar in Nepal. It has altogether 30 seating capacity. The reason
behind its name is in the 18th century the Bir Shumsher Jung rana went to Europe. And
while visiting Europe he buys one massive piano and brings in his palace. And hotel has
used that piano and named it into piano bar.
The piano bar offers all kind of spirits such as whiskey, rum, gin, vodka, beer tequila,
wines, brandy. They do serve snacks as well. Piano bar also has dispensed bar where they
dispense wines, beer and spirits. Piano bar also serves different types of cocktails and
mocktails. Piano bar is located near the lobby area of the hotel. They also organize some
small event in the special occasion like in FIFA world cup, euro cup and all. Piano bar
also offers happy hour to their guest during the period of 7pm to 8pm where they offer
buy2 get 1 free in beer. It is done to make their customer happy and to gain that customer
again in future. They also serve light snack like French fry, hot wings, mozzarella sticks,
nachos etc.  Open throughout the day and late into the night, the bar offers an elegant
environment in which to sip exotic fruit cocktails and aperitifs, or for enjoying an after-
dinner cigar or nightcap. It is the spot to meet, drink and converse. The piano celebrates
Friday evenings with special Nepali barbeque.
B). Layout of the outlet:
B.) Hierarchy of the outlet:

bar manager

team leader

bar tender bar waiter trainee

D). Meal periods offered:
Bar used to start from 6am to 12pm. In bar mainly light snacks used to serve like meat ball.
Mozzarella stick, French fries, nachos and all. At the morning time bar mainly serves tea and
coffee. And in the evening time mainly alcoholic beverage used to serve. At bar no heavy
meal was offered. Guest mainly come from to have drinks. The beverage that are served in
the bar are whiskey, gin, beer, brandy, tequila, vodka. And bar also serve carbonated drinks
like: coke, sprite, ginger ale, soda. They also serve cocktails and mocktails. Some times bar
used to organize some small events.
Mostly bar focuses on beverages and light snacks. They also have their special cocktails and
mocktails in their menu. Their signature cocktail was garden of Eden.
E). staff schedule:
Employee Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Bar 6am to off 6am to 6am to 6am to 6am to 6am to
manager 3pm 3pm 3pm 3pm 3pm 3pm
Team 3pm 6am to 3pm to 3pm to 3pm to 3pm to off
leader to12 3pm 12pm 12pm 12pm 12pm
Bar 3pm 3pm to 3pm to Off 3pm to 3pm to 3p to
tender to12pm 12pm 12pm 12pm 12pm 12pm
Bar 6am to 6am to off 6am to 6am to 6am to 6am to
waiter 3pm 3pm 3pm 3pm 3pm 3pm
Trainee 3pm to 3pm to 3pm to 3pm to Off 3pm to 3pm to
12pm 12pm 12pm 12pm 12pm 12pm

Maintaining staff schedule in bar is so difficult duty for manager. Because bar is a very busy
place. So, manager have to make the correct duty roaster for their staff. You can’t give off to
2,3 staff in a single day. Sometimes we might not get off in that situation we have to manage
it.
F). food and beverage menu along with 10 pairing recommendations:

The 10 food pairing items are:

1. Stir fried prawns: Riesling reserve,2012 Alsace, France
2. Pan seared salmon: prosecco Treviso gold.
3. Grilled lamb chop: Jacobs Greek pinot noir.
4. Caesar salad: two oceans, cabernet sauvignon.
5. Manchow soup: Jacobs Greek, chardonnay.
6. Tenderloin burger: two oceans, cabernet sauvignon.
7. Spaghetti: Moet & Chandon.
8. Grilled chicken breast: merlot IGT bottega.
9. Thai curry: rose gold spumante bottega.
10. Risotto: LA lodge A.O.C Bordeaux, France
G). 5 Cocktail from menu its recipes in standardized recipe format:
1. Cuba libre:
White rum: 45ml
Lemon juice: 15ml
Coca cola: top up
Method of preparation:
 Build all ingredients into the glass with 3 to 4 cubes of ice.
 Garnish and serve.
Glassware: highball glass and garnish with lime wedges.

2. Daiquiri:
White rum: 60ml
Lime juice: 30ml
Simple syrup: 15ml
Method of preparation:
 Add all ingredients into a cocktail shaker & shake well.
 Strain into a glass, garnish and serve.
Glassware: daiquiri glass and garnish with lemon slice.
3 white Russian:
Vodka: 45ml
Coffee liqueur: 20ml
Cream: 90ml
Method of preparation:
 Build vodka and coffee liqueur in a glass on ice.
 Layer the cream on the top and serve.
Glassware:
Old fashioned glass.
4. Tequila sunrise:
Tequila: 6oml
Grenadine syrup: 10ml
Orange juice: top up
 Method of preparation:
 Build tequila and orange juice in a glass over ice.
 Add grenadine, garnish and serve.
Glassware: highball glass and garnish with orange slice.
5. Envy:
Tequila: 60ml
Blue curacao: 20ml
Pineapple juice: 90ml
Method of preparation:
 Pour all ingredients into a cocktail shaker over ice and shake well.
 Strain and serve.
Glassware: martini glass.

H). 5wines from wine menu with detailed description (image, grape variety,
vintage, country, region etc.):
1. Dante Robino reserve, 2013, Argentina. (Grape variety: malbec)
2. pinot noir, Heru 2010, chile.
2. sauvignon blanc wingspan estates nelson 2014, New Zealand
3. pinot grigio, villa Martina 2014, Italy
4. shiraz, Deen vaf 8 2014, Australian
5. merlot, villa Martina 2013, Italy
 I) Job description of every service position in the outlet:
Job description is a written narrative that describes the general tasks, or other related
duties, and responsibilities of a position. It may specify the functionary to whom the
position reports, specifications such as the qualifications or skills needed by the person in
the job, information about the equipment, tools and work aids used, working conditions,
physical demands, and a salary range. 
The job description of bar manager are as follows:
 Recruiting staff and training them for bar operations.
 Monitoring performance and activities of bar and dispense bars.
 Supervising alcohol service.
 Forecasting volume of sales.
 Maintaining a close watch on movements of bottles.
 Preparing budget for bar and dispense bars.
 Identifying alcoholic beverages suppliers and procuring from them.
 Formulating beverage control system.
 Purchasing bar equipment’s.
 Maintaining record of stock.
 Maintaining record of stock.
 Maintaining bar profit level in all beverage outlets.
 Reducing cost.
 Handling guests’ complaints.
 Preparing sales report.

The job description of head bartender are as follows:

 Supervising bartenders.
 Scheduling rota and day off for the bar staff.
 Receiving stock from the cellar against the requisition.
 Maintaining par stock level (certain level of inventory) in the bar.
 Training bar staff in making cocktails, preparing glasses for drinks, garnishing drinks,
service procedures, recording orders, and so on.
 Issuing stock to dispense bar against requisition and empty bottles.
 Taking closing and opening stock.
 Maintaining empty bottle record.
 Assisting the bar manager in his daily duties and reliving him during his day off and
holidays.
The job description of bartenders are as follows:
 Mixing and serving drinks to guests seated at the counter.
 Pouring required measures against Bot for bar waiters to serve guests at the table.
 Washing glassware and bar tools.
 Recording sales.
  Receiving cash from guests or getting bills signed by residential guests taking note of
their room number.
 Establishing good relationship with customers.
 Helping drunken guests.
 Keeping his counter clean.
 Taking opening and closing stock.
The job description of bar waiters are as follows:
 Keeping the mise en place for beverage service at the table.
 Recording beverage order on bo and collecting them from the bar.
 Serving guests alcoholic drinks at the tables in bar, restaurants, or lounge
 Clearing glasses and leaving them for wash
 Collecting payment from the chance guest or getting the bill signed by residential
guest.
 Keeping tables clean.
 Referring any complaints to the head bartender.
J). CGS (Crockery, Glassware and silverware)- Brands with 5 equipment
each and its purpose with image quality:
K). side station layout:
l) Type of service offered with equipment list and photographs:

Premium Bar – A premium bar serves only liquors listed as premium, as well as well liquor
and beer and wine. This is the most elaborate arrangement, and includes all the set ups.
Well Bar – A well bar excludes premium liquor but includes well liquor, beer, wine, and set
ups
Wine and Beer – This type of bar service offers beer or wine only. The brand(s) are up to the
host
Wine Tasting – A wine tasting bar is usually part of a theme. The wines are specially
selected, and guests are invited to offer their opinions. This is typically an open bar situation.
Open Bar – An open bar can be premium or well, wine or beer only, but guests do not pay
for their liquor. Bartender rates may be a little higher since guests are not expected to offer
gratuities.
Cash Bar – A cash bar can be any combination listed here, but the guests are expected to pay
for their beverages. The bartender’s fee may be a little less than a cash bar since guests
usually tip for the service.
Hiring a bar service for a party adds to the ambience of a party or reception. Using a service
makes hosting easier, and frees everyone to enjoy guests and the conviviality of the evening.
M). An order taking process:
In a bar mostly server take the order of alcoholic beverage. The order for alcoholic beverage
is taken on the BOT following either duplicate or triplicate system depending on where the
drinks are served. The duplicate system is followed if drinks are served in the bar. Bartenders
take down orders on BOT in duplicate. Against, the top copy, the required drinks are served
to guests. It functions in the same way as the duplicate system of food order. The colour of
the BOT will be different from the KOT for differentiation. While taking the order, the order
taker must know the measures by which alcoholic drinks are sold. Wines are sold by bottle,
carafe, and glass and spirits are sold by measures of different sizes—peg/smamll, large/
double, etc., are some of the terms used. The measure must be written down along with the
drink on BOT.
Beverage Order Taking:

 After the guest has been seated, approach the guest’s table with the beverage menu.

 Approach the guest from the right side and ask if she/he would like to have a drink or
if she/he would like to see the beverage list.

 Recommend any special drinks or cocktails.

 If the guest requests to see the menu, hand the menu to the guest and step back within
attentive distance to wait until the guest has made her/his choice.

 Take order from women first, then men and finally from the host.

 Ask the guest for the order, ask politely; 

“Excuse me Madam/ Sir, may I take your order?”.

 Verify the legal drinking age of guests who order alcoholic beverages. [ If required by
local jurisdriction]

 Place a Beverage napkin in front of every guest as you ask for his or her order. This
will help you to keep track of who has ordered.

 Leaving a beverage napkin at the table will let other servers know that you have
checked with the guests.

 If the beverage napkins have a logo, then place each napkin so the log face the guest.

 When the guest is ready to order, listen carefully and write down all the details. Face
guest when taking the order and maintain eye contact

 Repeat the order, to make sure you get the order correct, by saying: 

“Madam/Sir, your order is (list name(s) of beverage item)”.

 Enter the order in the Pos terminal (or remote device). Where available, and the order
will thus be printed in the dispense bar.

 Where no ‘no-line’ system is available, pass one copy of the Captain Order to the
kitchen and one to the cashier.

 Consult the order to check which types of food the guest has ordered.
N). The outlets social media presence with ranking and comments:
Experience from each outlet about the following points:
A). Table reservation system:
 Table reservation is an arrangement made in advance to have a table available at a restaurant.

Restaurant accept the reservations over the phone and many guests like to reserve their tables
before head as they do not want to be disappointed or wait for long if the restaurant is busy.
Therefore, the person handling the reservations should be very good at communication skills
and should handle guests efficiently. A waiter should be prepared to answer the following
queries:
 Type of menu offered (a la carte, table d hote, children’s menu).
 Type of service (buffet, table service, etc.)
 Type of cuisine offered (Indian cuisine, Chinese, Italian, etc.)
 Operation hour.
 Air conditioned (dining area).
 Service of alcoholic drinks.
 Availability of non- smoking area.
 Availability of car parking facility.
 Price of a buffet.
 Buffet spread/ menu.
 Facility for organizing functions.
 Acceptance of credit cards or cheques.
 Location.
The person attending calls must be polite and friendly. He/she should attend the call within
three rings and have a pen and reservation book ready to take down the necessary details. The
information given in the reservation diary should be taken down in pencil. Confirm the
details by repeating the name, date, day time of arrival, number of guests, and the contact
number. After confirmation, make a note of the details of the guests.
In our restaurant, there used to be a lot of reservation. Nowadays many restaurants used
online reservation system but, in our restaurant, there was no any software so use phone for
reservation.
B). Briefing timings – explain a briefing process with its format:
The head waiters work day starts with inspection of the cover laid, sideboards, and briefing to
the service staff.
Briefing is very important before the service of every meal. Each wait staff is required to
attend briefing sessions on time and should be properly groomed.
In the briefing process team leader checks the following things:
 The wait staff has short and well combed hair.
 His /her nails are manicured and kept clean.
 Male staff has close shave (because of religious faith, some people may be exempted
from shaving, but the beard should be properly covered or trimmed).
 Female staff has clean stockings.
 Female staff does not have excess jewellery or make-up.
 His/her shoes are well-polished.
 His/her uniform is clean and well- laundered.
 He/she has pinned up his/her name plates, which are well-polished.
 He /she has the waiters kit (ball point pen, bottle opener, matches and scribbling pad).
 He /she has a clean waiter’s cloth.
The following steps are briefing process:
 Allocates tables for station waiters and waiters.
 Briefs the speciality dishes or gourmets of the day.
 Informs reservation positions and arrival of any VIPs.
 Briefs service procedures, accompanying sauces, time taken for preparation of
dishes, etc.
 Updates non- availability of dishes to waiters and order takers so that they can
suggest some other dishes to the guests.
 Briefs details about where to pick up the dishes from.
 Briefs portion size and garnishes for the dish.
 Highlights the importance of suggestive selling.
 Informs the sales target for the day.
 Elaborates on the safety points.
 Discusses dealing with emergency situations.
 Discuss mistakes committed by staff during the previous meal.
 Appreciates good work done by staff during the previous meal.
 Discuss guest complaints and guest expectations.
 Deal with tips,
 Introduce any new recruits or trainees to the brigade.

The objective of the briefing’s session is to check the personal grooming of the wait staff;
allot tables; briefs the staff about the food service, new dishes, and non- availability of dishes;
and deal with guest complaints and sales promotion. Briefings enable the staff know what
he/she has to do and how to react to various situations. It gives him/her the right confidence
to carry out his/her work effectively.
C). Any 10 sops in format that you have been trained about.
SOP stand for standard operating procedure. In the restaurant it is very important to follow
the sops.
The 10 sops that I’ve trained are as follows:
1. Greeting and seating guests.
2. Opening napkins.
3. Serving water.
4. Taking the order
5. Service of soup.
6. Service of main course.
7. Service of coffee.
8. Service of dessert.
9. Changing ashtray during service.
10. Changing ashtrays during service.

1. Greeting and seating guests:

The procedure is as follows:
 Greet guest with a smile and wish them according to the time of the day; for
example, ‘good evening, sir’.
 Find out if they have reservation. Verify the reservation diary and guide them to
their table. If they have not reserved any table, find out if any table is available
and take them to that table.
 Pull out the chair slightly so as to make it convenient for the guests to occupy their
seats.
 If there are any small children in the group, offer them high chairs or boosters’
seats.

2. Opening napkins:
The procedure is as follows:
 Stand to the right of the guest, pick up the napkin with right-hand, unfold, and
make a triangle.
 Place the napkin across the guests lap with the base of the triangle closer to the
guest.
 Move clockwise and repeat the procedure with the next guest.
 Open the hosts napkin last.
3. Serving water:
The procedure is as follows:
 Take the water jug on an underplate to the guests’ table.
 Turn the glass right side up, if placed upside down.
 Pick up the jug and pour water tilla n inch below the rim of the glass.
 Wait for the last drop fall into the glass and place the jug back on the underplate
and move clockwise to the next guests and repeat the procedure.
 Serve the hot last.

4. Taking the order:

The procedure is as follows:
 Take order correctly and quickly from the right-hand side of the guest. After
taking the order, repeat it and obtain confirmation from the guest.
 First, take orders till the main course and take orders for sweet, cheese, savoury,
and dessert after the main course.
 It is recommended to take down order on pad with pencil, as guests tend to make a
lot of changes in their orders while placing them. After the complete order has
been confirmed, write on a kitchen order (KOT) book with pen.
 Take order from the ladies first standing on their right and then form the men.
 Start with elderly lady to her right and move clockwise, taking orders sequentially,
without considering age or gender of the other guests.

5. Service of soup:
The procedure is as follows:
 Place bread and butter on the table before serving the soup. Place butter dish just
above the fork and keep it up slightly open.
 If bread is silver served, serve bread/rolls on the side plate from the left-hand side.
 Stand to the right of the guest, keeping tray behind the guest. Place the bowl on
the underplate, take the soup and place it from the right-hand side, and announce
the name of the soup. If soup cup is in use, handles of the cup should be towards
the left and the right-hand side of the guest.
 Move clockwise to the next guest and repeat.
 Serve the host last.
 Serve bread and butter as aforementioned.
 Carry soup bowls and underplate on a tray to the table.
 Place bowl on an underplate and place it at the centre of the cover from the right-
hand side.
 Move clockwise to the next guest and repeat. Place the bowl for the host last.
 Take soup tureen with soup with soup ladle on the underline to the table.
  Stand to the left- hand side of the guest and portion out with the help of ladle into
soup bowl.
 Move anti clock wise to the next guest and repeat.
 Serve the host last.

6. Service of main course:

The procedure is as follows:
 Make sure the cover has required cutlery.
 Check for adequate supply of bread and butter.
 Serve water, if necessary.
 Keep the necessary accompaniments for main course.
 Serve wine, if ordered.
 Collect the main dish on a full plate from kitchen and plate it from the right hind
side.
 Place plate in such a way that the meat is closer to the guest, at 60clock position
on the plate.
 Move clockwise to the next guest.
 Carry pile of full plates on the flat of left palm over a serviette to the table.
 Place plate from the right-hand side.
 Move clockwise to the next guest and repeat till you place the plate for the host.
 Collect main dish and accompanying vegetables and potatoes from kitchen and
place them on the sideboard.
 Move counter clockwise to the next guest and serve as aforementioned and repeat.
 Serve the host last.

7. Service of coffee:
The procedure is as follows:
 Most guest prefer coffee at the end of the meal which is served in demitasse.
During the service of coffee, liquors and brandies are offered as digestives from
the liqueur trolley.
 Place demitasse with coffee spoon to right- hand side of the guest.
 Take coffee pot, milk jug, and sugar bowl on a lined tray to the table.
 Stand to the right of the guest, keeping the tray away from him/her.
 Ask the guest if they prefer their coffee with sugar. If yes then place it next to the
cup.
 Pick up the coffee pot and pour coffee into the cup.
 Move clockwise to the next guest and repeat till you finish serving the host.
 After serving everyone, place the coffee pot, milk jug, and sugar bowl on the
table.
 Offer the ashtray as ma y guest prefer smoking during the service of coffee.
8. Service of dessert:
The procedure is as follows:
 Lay the cover for dessert by interlocking fruit knife and fork on half plate.
 Place the accompaniments on the table—caster sugar and salt—on an underplate
separately.
 Present the basket containing fruits, such as apples, pears, bananas, oranges,
grapes, and assorted nuts to the guests from the right-hand side.
 Place extra service equipment’s according to guest’s choice of fruits.
 If grapes are selected, keep a bowl of cold water on an underplate on the top left-
hand side of the cover.
 Offer nutcracker, if nuts are chosen.
 Keep finger bowl to the top right-hand side of the cover for guests to rinse their
fingers during eating.
 Keep extra serviette.

9. Changing ashtrays during service.

The procedure is as follows:
 Take clean ashtray to the table.
 Place the clean ashtray over the dirty one and pick up both ashtrays with the right-
hand.
 Take them behind your back and transfer the dirty ashtray to the left-hand and
keep it away from guest.
 Place the clean ashtray on the table.

10. Presentation of bills:

The procedure is as follows:
 Check the bill to see if it belongs to the right guest and weather all dishes have
been charged. If it is prepared manually, check the accuracy of addition before
presenting.
 Present the bill neatly in a bill folder to the host or to the elder person of the
group.
 Guest settle bill either by cash, card, or by signing it to their room.
 Do not expect or ask for tips.
 Acknowledge tips with thanks.
 Help guests, especially elderly people and ladies, when they are prepared to leave
by pulling out the chair and politely say, ‘thank you for visiting us sir. I am sure
you had a great time with us. Hope to see you soon, sir.
  Banquet operations
a). various rooms and its size along with capacity:
Talking about the banquets the hotel has one of the best banquet’s hall in the entire country,
the historic Lal Durbar Convention Center has an array of spaces available for every type of
function. It has altogether six conference and events hall. They are:
1. The regal ballroom
2. Regency hall
3. Durbar hall
4. Dynasty hall
5. Crystal hall
6. Senate & viceroy

 The Regal Ballroom:

The regal ballroom is the largest hall among all. It can hold up onto 1000 people. This
hall has one special character that is insulated and collapsible walls so can be split for
smaller events.

This
hall can organize huge events like weeding’s, a big conference and all. This hall has 9 huge
chandelier which was imported from Italy in 18th century that makes this hall one the historic
The regency hall:
This beautiful and historic hall is a wonderful showcase of Rana design. Attached with
intricate paintings, antique mirrors and chandeliers and murals throughout, it is a gorgeous
venue for any event.

The regency hall has total 100 capacity. It can be used as small function, birthday
celebrations and all. The size of this banquet is 49*32.
The durbar hall:
Beautifully decorated with intricate Newari carved windows, the Durbar Hall is our second
largest venue with options for expansion to adjoining rooms.

The durbar hall is one of the second largest hall. It can hold up onto 700-800 capacity. The
size of this room is 80*27.
The dynasty hall:
This hall is an incredible display of historic restoration from the Rana dynasty. Adorned with
exquisite antique chandeliers and mirrors, the Dynasty Hall is epitome of opulence.

As you can see in this picture this hall looks so classic and antique. All the mirrors,
chandelier, marbles were imported from Europe in 18th century. I this hall some small events
are organized like some; meetings, birthday celebration and all. The size of this room is
49*32. And the capacity of this banquet is 50.
The crystal hall:
Adjacent to our lush gardens and pool, this grand hall is an indulgence in neo-Classical
architecture. This is the newly made hall. This hall has the capacity of 150-200. It can
organize some birthday, anniversary events.

Lavishly decorated in a colorful exhibit of neo-Classical architecture, complete with columns

and wall sculptures, this hall will make any event feel magnificent. The size of this banquet is
49*32.
Senate & viceroy:
Overlooking our atrium lobby, the Senate and Viceroy rooms can be utilized together or
separately for your more intimate meetings and events. Simply decorated and offering
modern comfort and convenience.

The capacity of this room is 25. The size of this room is 22*15. These room organized some
meetings. And some small events as well.
So, these all are the banquet rooms of yak and yeti hotel.
 B). Each room and its different setups (boardroom, theatre, classroom, u
shape etc…) with complete dimensions:

HALL NAME FLOOR STANDING CABRET THEATRE U-SHAPE

AREA(FT) RECEPTION STYLE STYLE

Regal (1 & 2) 144x59 1000 440 800 160

Regal 1 72x59 500 160 350 72

Regal 2 72x59 500 160 350 72

Durbar 80x27 240 140 220 70

Dynasty 49x32 50 50 50 -

Regency 49x32 150 64 140 36

Crystal 49x32 150 64 140 36

Senate 22x15 25 - 20 12

Viceroy 22x15 25 - 20 12

Balcony 10x29 20 - - -

The hotel organizes many functions. The yak and yeti hotel has one of the best banquets in
Nepal. They organize some big events. So, in the banquet hall we have to do different setups
according to the event. So, there are many setups for banquet like; u shape, classroom,
theatre, board room setup and all. The client may request special items like colour of table
cloths, centre pieces, different menu, etc.
C). hierarchy of the banquet department:

Banquet
Manager

Banquet
Executive

Head Banquet
Waiter

Banquet
Waiter

Trianee

The above hierarchy is the banquet hierarchy. In the banquet department there are altogether
7staffs and2, 3 trainees.
D). Staff schedule:

Employee Sunday Monday Tuesday Wednesday Thursday Friday Saturday

Banquet 6am to off 6am to 6am to 6am to 6am to 6am to
manager 3pm 3pm 3pm 3pm 3pm 3pm
Banquet 3pm 6am to 3pm to 3pm to 3pm to 3pm to off
executive to11pm 3pm 11pm 11pm 11pm 11pm
Head 3pm 3pm to 3pm to Off 3pm to 3pm to 3p to
banquet to11pm 11pm 11pm 11pm 11pm 11pm
waiter
Banquet 6am to 6am to off 6am to 6am to 6am to 6am to
waiter 3pm 3pm 3pm 3pm 3pm 3pm
Trainee 3pm to 3pm to 3pm to 3pm to Off 3pm to 3pm to
11pm 11pm 11pm 11pm 11pm 11pm

Maintaining staff schedule in banquet is so difficult duty for manager. Because banquet is a
very busy place. So, manager have to make the correct duty roaster for their staff. You can’t
give off to 2,3 staff in a single day. Sometimes we might not get off in that situation we have
to manage it.
F). Explanation about the virtual 3 events conducted with the details of the
event and the f&b menu:
The three virtual event that I’ve experience in banquet are as follows:
1. Outdoor catering in a government office:
Out door catering(odc) refers to extending catering services to a specific group
outside the premises in the venue chosen by the host. The success of 0DC largely
depends on the efficient planning and careful attention to the details.
So, while I working in a banquet, there was one event in a government office
which is outdoor. So, banquet manager asks me to attend in that event. The pax
for that event was 200. So, banquet manager chose me and other staff for that
event. It was just 5km far away from the hotel. So, for that we have to take
everything from the hotel to that event. Like: table, chair, plates, table cloth, food
and all. So, it was pretty challenging task for us. In that event we have to serve
break fast and lunch. Dinner was not mentioned. So, in the morning we used to go
there and do all the setup for the breakfast. In the breakfast it was only tea/ coffee,
cookies. So, my task was to make the tea/ coffee. After finishing tea/ coffee, we
used to do a setup for lunch. The events were for 3days. So, event went well. It
was my first experience in the outdoor event so from that I got to learn new
things.
The challenges that I face in this event was:
 Some of the guest was from the Europe and they didn’t understand English so it was
quite hard to communicate with them.
 The event was out door so it was hard for us to do setup because we have to carry
tables, chair from the hotel itself.

2. Weeding event of Marwari group:

Another event I have experience is the weeding of Marwari group. This event was
of 1000 pax. The event was organized in the regal room which is the big hall in
hotel. The Marwari group weeding is always a huge. They will decorate the whole
hotel by themselves in their weeding. Marwari group belongs from high class
family so the decorations used to be standard and beautiful. So, whenever there is
the weeding of Marwari group manger used to call some of the casual staff as well
from different colleges. Cause it’s a huge event we need more people to work. In
this event manager used to give the briefing 1 day ago. In this event they also used
to bring their chef to serve Pani puri, some chart. But the dinner used to provide
by the hotel. Their event used to start from the 6pm to morning 4am. So, manager
also used to put staff for the night time as well. So, in this event the buffet used to
be in two side. In the dinner time it used to mess some time because there used to
be 1000 pax so at the same time they used to come for dinner.
Challenges that I face in this event was:
  The kitchen was a bit far from the hall so while refiling buffet, it used to
be hard to fill up. Cause we have to do up and down.
 In this event also there used to be some of the Indian people, so few of
them didn’t understand the English language so it was hard to
communicate with them.

3. Marriage anniversary:
Another event I’ve experience is marriage anniversary. This was also one of the
great events I’ve experience. This event was so entertaining and fun. Because the
couple were stand up comedian and they decorate the entire hall with funny
quotes and meme. The decoration of the hall was so beautiful. They decorate the
hall with memes. The couple were from two different countries. Guys was from
Nepal and lady was from India. The event starts from the 4pm. The manager
gives us briefing about the event. My task was to take care of the buffet. The event
was organized in the regal room. The number of pax in this event was 700. While
the couple were stand up comedian, they had some fun in the event. They give
some comedy speech Infront of their guest. The whole event was so entertaining.
In that event there were some celebrities of Nepal. It was a cocktail dinner party.
There were some alcoholic and non-alcoholic beverage as well. Before the dinner
start, I was assigning in bar to serve the beverages. After having snacks, they
started their dinner and I went to buffet counter. So, the event was closed at 12pm.
There were no any challenges in this event because it was so entertaining and fun
event. I was enjoying while working in this event.

This is some funny quote decorated in that event.

 Experience from each outlet about the following points:

A. Banquet briefing process:

The term banquet means formal meal with toast and short speeches. However, in the hotel
industry, it refers to all kinds of function catering. The banquet department, one of the
departments under the umbrella of food and beverage department, is responsible for
organizing function catering under the direction and control of banquet manager. The
function is organized within the banquet hall, the size of which varies from hotel to hotel.
The banquet department of the hotel is one of the major revenue- producing departments.
The briefing process are as follows:
 Check all the staff are properly groomed or not.
 Check the staff attendance.
 Brief toady event and what to be concern on next event.
 Explain staff assignment.

A). Grooming:
Grooming of the staff in banquet is very important. Before any event manager always
check the staff grooming. If the grooming is not maintained guest will have bad impact on
the hotel and staff. So, maintaining grooming is very important in banquet.
B). Attendance:
In briefing manager always check that all the staff that are assigned for the event are
present or not. It is very important to check the attendance before event. Because if one
staff is absent then it will be easy for manager to call another staff from another outlet in
place of him.
C). Briefing about the event:
In the Briefing process, manager should brief about the today event to their staff. Staff
should have the idea of an event. If the staff are unknown about the event then they can’t
do their work properly. They will be confused. Manager will explain each and every thing
about the event.

D). Staff assignment:

In the briefing process, the manager will assign the work to the staff. In banquet there will
be different task will be given to the staff. Like; some of them will take care off buffet,
some of them will take care of snack, bar etc. so it is very important to assign the task to
the staff before event.

pre-Briefing Before the Event

 Type and name of the function
 Type of food and beverage to be served
  Program for the function
 Type of the guest
 Name of the organizer (Host)
 Timing in serving the food
 Number of the table
 Billing Procedure (cash or room charge)
 Service sequence designed
 Point out any shortcoming from previous function for improvement
 Stress on the important of being disciplined, such staff should ask the
 Manager in-charge/Captain for permission if they want to go to the toilet ask
them to report back to Manager/Captain on the program of the work assigned to
them before service commences. Let them report back to the room, if they are let
to be away for lunch/supper.
 Make assigned to staff to do side duties. i.e. room set up, handling linen, tiding
up
 Area after finished the event.

In the briefing process manager will explain about the type and name of the function. What is
the function all about? The staff should have clear idea of the function. The staff should know
types of food and beverages served. Sometimes the function will be plain dinner only. So,
they should the its is a plain or cocktail dinner. If its cocktail dinner then which drinks are
going to serve. They should have known the idea. Another important thing is all the staff and
trainees should know the name of the host.
So, it is very important to have a briefing among the team before any event so that they will
have every knowledge and idea about the event.
B). 10 sops in format that you have been trained:
A standard operating procedure (SOP) is a set of step-by-step instructions compiled by an
organization to help workers carry out complex routine operations. SOPs aim to achieve
efficiency, quality output and uniformity of performance, while reducing miscommunication
and failure to comply with industry regulations.
The 10 sops that I’ve been trained are as follows:
1. Buffet setup.
2. Table setup.
3. Cocktail service.
4. Wiping cutlery.
5. Snacks service.
6. Clearance.
7. Buffet service.
8. Handling guest complain.
9. Settling bills.
10. Back of the house organization.

1. Buffet setup:

 Buffet should be setup in a way that there is ample space for customers to
move around freely and to choose the dishes displayed.
 It should be set up near the pickup and dish wash area so that replenishment
and clearing of dirty dishes can be done fast and effectively.
 The number of counters to be set up is determined by the area available, time
available for service, number of guests to be served and category of dishes.
The counters are divided into food, beverages (tea, coffee, soft drinks, and
juices), and water.
 The buffet table should be covered up with a clean cloth and the edge of the
table should be pinned with a long, clean satin cloth of pleasing colours.
 The buffet table should have the necessary cutlery, crockery, service gear, and
serviettes in a neatly arranged manner.
 The tea and coffee section of the buffet section will have adequate cups and
saucers with teaspoons arranged in two tiers.
 Juice and soft drinks buffet will be equipped with assorted glassware, ice
bucket, drinking straws, paper napkins, bottle openers, salver, and any other
item that may be required for service.
 Keep trash cans at convenient positions for collecting used disposables.