Food & Beverage Services Syllabus
3
ONE YEAR DIPLOMA IN CATERING MANAGEMENT FOOD & BEVERAGE SERVICES SYLLABUS THEORY UNI T TOPICS LECTURES RECOMMEN DED 1. THE HOTEL & CA TERING INDUSTRY: Introduction to the Hotel industry and growth of the Hotel industry . T ypes of F&B operation s Classi cation of commercial, residential non residential, welfare catering! Industrial institutiona ltransport such as air, road, rail and sea. "# $. DEP ARTMENTAL ORGANISA TION & STAFFING: %rganiation of F&B department of Hotel 'uties & responsi(ilities of F&B )er*ice personnel +ttri(utes of ser*er Inte r depa rtmental Coordination -itchen and other department/ "0 . FOOD SERVICE AREAS AND EQUIPMENTS: )pecialty restaurants, Co2e e shop ser*ice, Ca fe te ria ser*ice, Fas t food ser*ice, 3oom ser*ice, Ban4uet ser*ice, Bar ser*ice. 'i2 erent food and (e*er age e4u ipments i.e. Cutle ry, Croc5 ery, 6las swar e, hollo wwar e and linen. "0
description
Syllabus
Transcript of Food & Beverage Services Syllabus
ONE YEAR DIPLOMA IN CATERING MANAGEMENTFOOD & BEVERAGE SERVICES SYLLABUSTHEORY UNITTOPICSLECTURESRECOMMENDED
1.THE HOTEL & CATERING INDUSTRY:Introduction to the Hotel industry and growth of the Hotel industry.Types of F&B operationsClassification of commercial, residential/non residential, welfare catering: Industrial /institutional/transport such as air, road, rail and sea.
07
2.DEPARTMENTAL ORGANISATION & STAFFING:Organization of F&B department of HotelDuties & responsibilities of F&B Service personnelAttributes of serverInter-departmental Co-ordination (Kitchen and other department)
08
3.FOOD SERVICE AREAS AND EQUIPMENTS:Specialty restaurants, Coffee shop service, Cafeteria service, Fast food service, Room service, Banquet service, Bar service.Different food and beverage equipments i.e. Cutlery, Crockery, Glassware, hollowware and linen.
08
4.TYPE OF FOOD SERVICE:Silver service, American Service, English Service, Gueridon Service and others.
07
5.TYPES OF MEALS AND COVERS:Meals: Breakfast, Brunch, Lunch, High-Tea, Dinner and SupperCovers: la Carte and Table D Hte, Restaurant Layout, Points to be observed while laying up a table, Mise-en-scene and Mise-en-place.
09
6.MENU:Introduction, origin & definitionTypes-Ala Carte & Table DhteFrench Classical Menu- 11 courses
07
7.INTRODUCTION TO BEVERAGES:Non Alcoholic: Refreshing, Nourishing, StimulatingAlcoholic: Wines, Spirits and Beer Service of non-Alcoholic and Alcoholic beverages
10
8.SITUATIONS HANDLING: Unavailability of Table/reservation, Wrong Order Taking, Handling Unavailability of food items, Illness & Drunken Guest, Un expectable appearance of Guest, Dealing with children and Infants, Handling Handicaps, Old age guest, Customer with communication difficulties, Handling Special Requests, Order Delays, Spillages, Return Food, Lost and found properties.
06
FOOD & BEVERAGE SERVICES PRACTICALUNITTOPICSNO. OF LECTURES
1.Identification of Service equipments. 01
2.Laying and Changing of Table Cloth
01
3.Napkin Folds01
4.Carrying Of Tray and Salver, Holding of service gears
01
5.Laying of Restaurant
01
6.Whipping of Crockery, Cutlery and Glassware
01
7.Cover Layout01
8.Order taking01
9.Service of Food (Appetizer to Deserts)
01
10.Service Of Non Alcoholic, Alcoholic Beverages, Changing of Ash Tray01
11.Clearance01
SUGGESTED READING: Sudhir Andrews, Llli Crap & John Cousins
