Food & Beverage Service (BHMCT & DHM -202) II semester
Total 20 Questions Course: BHMCT Subject: Food & Beverages Services Paper Code: BHMCT-202 Semester: II Questions from Unit I Q1. What is the difference between Mise-en-scene and Mise- en- place? Ans:- MISE EN SCENE Mise-en-scene, the French term means to prepare the environment of the outlet before service in order to make it pleasant, comfortable, safe and hygienic. Before each service session, the restaurant should be made presentable enough to receive the guest. THE ACTIVITIES IN MISE-EN-SCENE INCLUDE: 1. Doors and windows are opened for some time, to air the restaurant and for some ventilation and then air conditioner is switched on, after closing the doors and windows. 2. Carpets are well cleaned. 3. All tables and chairs are arranged. 4. Functioning of lights and bulbs are checked. 5. Cards such as menu card are checke