assignment of bhct 156

Good Afternoon Students

As we are approaching end of semester , all of  you are required to submit Assignment in form of power point presentation( ppt) in group of students mentioned in list below.

Instruction:

• Name of PPT file  should be Roll no of all students  (for example: 01,02,03,04,05 or 112,113,114,115,116)
• All of you can consult each other through zoom or other platforms
• PPT needs to submitted by Friday 01.05.20 , 13:00👍
• Students can choose topic of their choice from list give below
• Do not copy paste.
• No change of group is allowed
• If someone is not helping in making ppt majority can send ppt without his name
• first slide of ppt should have name of topic along with name of students with enrollment numbers
• For any queries whats-app me @9873443332
• Email Me on vaibhav@bcihmct.ac.in

List of topics 

1. English breakfast ( cover  layout, service and courses served)
2. Room service tray and trolley setup for Breakfast & Dinner
3. Sequence of service
4. Continental  Breakfast ( cover layout , service and courses served)
5.  High tea
6. Various types of coffee & their service
7. Service of non Alcoholic Beverages
8. Service etiquette 
9. Japanese tea ceremony
10. Seventeen course menu

Group of students.
Group 1 : 001,002,003,004,005
Group 2 : 006,007,008,009, 010
Group 3: ,012,013,014,015,016
Group 4:017, 018,019,020,021
Group 5 : 022,023,024,025,026
Group 6 :027,028,029,030, 031
Group 7: 032, 033.034,035,036

Group 8:037,038,039,040
Group 9:041,042,043,044,045
Group 10: 046,047,048,049, 050
Group 11: 051,052,053,054,055

Group 12: 056,057,058,059,060

Group 14:061 to 065
Group 15:066 to 70
Group 16:071 to 075
Group 17:076 to 080
Group 18:081 to 085
Group 19: 086 to 90
Group 20: 091 to 095
Group 21 :096 to 100
Group 22: 101 to 105
Group 23: 106 to 109
Group 24:110 to 113
Group 25 : 114 to 117

Regards😊

Dinning etiquette's

Dinning etiquette's 

Mark your Attendance in Comments

An occasion will arise when you will be asked to attend a dinner of great importance.  Whether it is a job interview, meeting with an important person, a meeting with a co-worker, or even with someone you really like, you will be expected to know the basics of proper dining etiquette. 

WHAT ARE ETIQUETTE'S

•       Etiquette is a code or procedure of polite conduct.
•        Practicing proper etiquette would impress or even charm your colleagues , Bosses & Investors 
•         Dining etiquette is an area of etiquette which pertains to dining, whether at home or out in a restaurant.
•          Etiquette in general is a series of suggestions and rules for behavior which are designed to ensure that people behave consistently and within the norms of politeness

Remember you never get the second chance to make the first impression

POSTURE AND GESTURES

•       Sit straight and try not to lean on the table
•       Keep your elbows off the table and close to the body when you are eating.
•      However, when you stop eating  it is okay to rest your elbows on the table and lean forward.

PREPARATION

Think of some conversation topics to use at dinner. 

However, stay away from controversial topics such as religion or politics.  

Here is a list of safe, pleasant topics you might want to discuss:

Food – It is always a good idea to discuss what you like about the food you are eating. The host or hostess will be flattered, and if everyone else is eating the same meal, they can add their thoughts. You might even want to add an anecdote about similar food or ask for the recipe.

Fashion – A nice compliment will endear you to others so find something pleasant to say about someone’s outfit, jewelry, or hairstyle. You might learn some fashion tips if you give the other person a chance to respond

Music – Most people enjoy some type of music, so that is generally a safe topic at the table. You can share thoughts about your favorite entertainers or composers and tell about a concert that you enjoyed.

Movies – Talk about movies with a social message and how it has influenced you. 

Books – Any book that you have read which has made an impression on your mind.

WHEN YOU ARRIVE AT THE TABLE

Don’t place bags, purses, sunglasses, cell phones or briefcases on the table.

Wait for all parties to arrive before beginning any part of the meal.

Pass food to the right.

Transfer dip to your plate

Pass the salt and pepper together.

USING FORK AND KNIFE

When you are using the fork and knife to cut your food, cut the food by holding the knife in the right hand and the fork in the left hand with the fork tines piercing the food to secure it on the plate.

HOLD CUT AND CHEW

Cut a few bite-sizes pieces of food, then lay your knife across the top edge of your plate with the sharp edge of the blade facing in.

Some Important Tips about Dinner Etiquette's

Sit up straight

Talk quietly

Speak nicely to others

Listen to server

Signal the server quietly 

Order food on menu

Keep food to plate (slightly less)

Etiquette Tips For Restaurant

Etiquette Tips

please mark your attendance in comments

1. Be pleasant. Greet everyone who enters warmly.
2. Don’t refuse to seat three guests just because the fourth isn’t there yet.
3. Be attentive, but not intrusive. Constantly scan the dining room, and if a guest needs attention—even if they’re not at your table—either help them or say you’ll send their server immediately.
4. Your job is to help. Never say “I don’t know” to a guest’s question without immediately following up with “… but I’ll find out.”
5. Be patient, and choose your moments. Never interrupt a conversation; wait for a lull to list the specials—and always include the prices. Don’t clear any plates until everyone is finished.
6. Inform guests if the restaurant is out of something before they read the menu and order a dish you don’t have.
7. Always bring all appetizers, entrees, and desserts at the same time. Never leave one guest hungry while everyone else is enjoying their food.
8. Serve from a guest’s left, using your left hand, and clear from their right, using your right hand.
9. Cutlery crossed in an X means a person isn’t finished with their plate. If the knife and fork are parallel, the guest is finished and you may remove their plate (assuming everyone else is also finished).
10. Never touch a customer for any reason—especially if you’ve spilled something on them.
11. If you ask a patron how their meal was and they say something isn’t right, fix it.
12. Never blame a co-worker for something that goes wrong, whether the hostess, the chef, the busboy, or the weather is at fault. Just fix it.
13. Don’t draw attention to the fact that a newly arrived guest may be dining alone. Ask if they have a reservation and if not, whether they would like to sit at the bar.
14. Be discreet. Don’t have audible conversations with coworkers in customer earshot, or eat or drink where customers can see it. Don’t gossip about guests or co-workers within guest earshot.
15. Never touch the rim of any glass. This means handling wine glasses by their stems (and silverware by the handles).
16. Don’t let a wine, beer, or spirits bottle touch the glass you’re pouring into. Bottle dust and dirt is not a flavor enhancer.
17. Never reach across a guest to serve another guest.
18. Avoid bumping into tables or chairs.
19. Never clear a plate full of food without asking what was wrong. Something clearly was wrong.