(020) 26352005 / 26306665

cessdcenter20@gmail.com

(020) 26352005 / 26306665

Hotel Management

Dept. of Hotel Management

Details of syllabus for all 3 courses under each unit

Food & Beverage Service

Food & Beverage Service – Craft Course (Duration: 2 Month)

Theory
Course outcomes:
1. The course would explore the scope and nature of F & B service operations.
2. It would develop the essential attributes and elementary skills of students in the service procedures.
Chapter No. Name of Chapter Hrs. Marks
Chapter 1 Introduction to Food and Beverage Service 3 Hrs. 3 Marks
1.1 Importance & Functions of F&B Service
1.2 Food and Beverage Service outlets : Restaurant ,Bar , Coffee Shop , Room Service, Guest House, Bungalows
Chapter 2 Introduction of Equipment 3 Hrs. 3 Marks
2.1 Category ofFood Service Equipment with examples
2.2 Types of dining room furniture, their sizes, and uses
2.3 Various linen and their uses, types of crockery and their uses
2.4 Parts and types of glassware, their sizes, and uses
Chapter 3 Laying and Relaying of Table Cloth. 3 Hrs. 3 Mark
3.1 Procedure to lay table cloth
3.2 Table cloth set -up
3.3 Procedure to relay table cloth
Chapter 4 Table Set Up (A la carte & Table d’hôte). 3 Hrs. 3 Mark
4.1 Etiquette’s of table set- up
4.2 A la carte table set up
4.3 Table d’hôte set up
Chapter 5 Service and Clearance of Soup 3 Hrs. 3 Mark
5.1 Soup order taking procedure
5.2 Soup order service procedure
5.3 Soup clearance procedure
Chapter 6 Service and Clearance of Appetizers 3 Hrs. 3 Mark
6.1 Appetizers order taking procedure
6.2 Appetizers order service procedure
6.3 Appetizers clearance procedure
Chapter 7 Service and Clearance of Main Course 3 Hrs. 3 Mark
7.1 Main -course order taking procedure
7.2 Main-course order service procedure
7.3 Main -course clearance procedure
7.3 Main-course Second Service
Chapter 8 Service and Clearance of Dessert. 3 Hrs. 2 Marks
8.1 Dessert order taking procedure
8.2 Dessert order service procedure
8.3 Dessert clearance procedure
Chapter 9 Basic Tips of Personal Hygiene & Sanitation. 3 Hrs. 2 Marks
09.1 Personal Hygiene for Restaurant employees

Note: Glossary of Terms:

Students should be familiar with the glossary of terms pertaining to above mentioned topics

Assignments:

Minimum Two assignments shall be prepared and submitted by individual student at the end of semester.

  • Draw and write the sizes / capacities and uses of various food and beverage equipment’s used in f & b service department – in the form of charts.
  • Draw and write the sizes / capacities and uses of various glassware
  • Attributes and attitudes of Food & Beverage Service personnel

Reference Books:

  • Food & Beverage Service – Dennis Lillicrap and John Cousins
  • Food & Beverage Service – R. Sinagaravelavan
  • Food & Beverage Service Training Manual – Sudhir Andrews, Tata McGraw Hill
  • Modern Restaurant Service – John Fuller
  • The Restaurant (from Concept to Operation) – Lipinski
  • Bar and Beverage Book – Chris Katsigris, Chris Thomas
  • Textbook of Food & Beverage Service – Anita Sharma, S. N. Bagchi
  • Textbook of Food & Beverage Service – Bobby George

Subject: Food and Beverage Service Level-I

Practical No. Name of Practicals 25 Marks
1 Food and Beverage Service Attributes, etiquettes and hygiene practices 1
2 Identification of equipment – Crockery, Cutlery, 1
3 Identification of equipment’s – Service ware, glassware and miscellaneous 1
4 Mise-en-place and Mise-en-scene, Organization of Sideboard 1
5 Tablecloth - Laying and relaying 1
6 Laying of Cover – A la carte & Table d’hôte 2
7 Napkin Folds (Minimum 10 folds) 2
8 Service of Water 2
9 Technical Skills – Carrying Salver, Carrying plates, glasses and other equipment, 2
10 Handling of service gear, Clearance, crumbing down and presentation of bill 2
11 Service and Clearance of Soup. 2
12 Service and Clearance of Appetizers. 2
13 Service and Clearance of Main Course 2
14 Service and Clearance of Dessert. 2
15 Service and Clearance of Tea & Coffee. 2

Food & Beverage Service – Certificate Course (Duration: 4 Month)

Theory
Course outcomes:
The course would explore the scope and nature of F & B service operations.
It would develop the essential attributes and elementary skills of students in the service procedures.
Chapter No. Name of Chapter Hrs. Marks
Chapter 1 Introduction to Food and Beverage Service 3Hrs. 3 Marks
1.1 Importance & Functions of F&B Service
1.2 Sectors of Food & Beverage service Industry
1.3 Introduction to Food and Beverage Service industry in India
1.4 Food and Beverage Service outlets : Restaurant ,Bar , Coffee Shop , Room Service, Guest House, Bungalows
Chapter 2 Introduction of Equipment. 3 Hrs. 3 Marks
2.1 Category of Food Service Equipment with examples
2.2 Types of dining room furniture, their sizes, and uses
2.3 Various linen and their uses, types of crockery and their uses
2.4 Parts and types of glassware, their sizes, and uses
2.5 Meaning of cutlery, flatware, and hollowware with examples
Chapter 3 Laying and Relaying of Table Cloth. 3 Hrs. 2 Mark
3.1 Procedure to lay table cloth
3.2 Table cloth set -up
3.3 Procedure to relay table cloth
Chapter 4 Table Set Up (A la carte & Table d’hôte). 3 Hrs. 2 Mark
4.1 Etiquette’s of table set- up
4.2 A la carte table set up
4.3 Table d’hôte set up
Chapter 5 Service and Clearance of Soup 3 Hrs. 2 Mark
5.1 Soup order taking procedure
5.2 Soup order service procedure
5.3 Soup clearance procedure
Chapter 6 Service and Clearance of Appetizers 3 Hrs. 3 Mark
6.1 Appetizers order taking procedure
6.2 Appetizers order service procedure
6.3 Appetizers clearance procedure
Chapter 7 Service and Clearance of Main Course 3 Hrs. 3 Mark
7.1 Main -course order taking procedure
7.2 Main-course order service procedure
7.3 Main -course clearance procedure
7.3 Main-course Second Service
Chapter 8 Service and Clearance of Dessert. 3 Hrs. 2 Marks
8.1 Dessert order taking procedure
8.2 Dessert order service procedure
8.3 Dessert clearance procedure
Chapter 9 Service and Clearance of Non Alcoholic Beverages. 3 Hrs. 3 Marks
9.1 Non -alcoholic beverages order taking procedure
9.2 Non -alcoholic beverages order service procedure
Chapter 10 Basic Tips of Personal Hygiene & Sanitation. 3 Hrs. 2 Marks
10.1 Personal Hygiene for Restaurant employees

Note: Glossary of Terms:

Students should be familiar with the glossary of terms pertaining to above mentioned topics

Assignments:

Minimum Two assignments shall be prepared and submitted by individual student at the end of semester.

  • Draw and write the sizes / capacities and uses of various food and beverage equipment’s used in f & b service department – in the form of charts.
  • Draw and write the sizes / capacities and uses of various glassware
  • Attributes and attitudes of Food & Beverage Service personnel

Reference Books:

  • Food & Beverage Service – Dennis Lillicrap and John Cousins
  • Food & Beverage Service – R. Sinagaravelavan
  • Food & Beverage Service Training Manual – Sudhir Andrews, Tata McGraw Hill
  • Modern Restaurant Service – John Fuller
  • The Restaurant (from Concept to Operation) – Lipinski
  • Bar and Beverage Book – Chris Katsigris, Chris Thomas
  • Textbook of Food & Beverage Service – Anita Sharma, S. N. Bagchi
  • Textbook of Food & Beverage Service – Bobby George

Subject: Food and Beverage Service Level – II

Practicals
Practical No. Name of Practicals 25 Marks
1 Food and Beverage Service Attributes, etiquettes and hygiene practices 1
2 Identification of equipment – Crockery, Cutlery, 1
3 Identification of equipment’s – Service ware, glassware and miscellaneous 1
4 Mise-en-place and Mise-en-scene, Organization of Sideboard 1
5 Tablecloth - Laying and relaying 1
6 Laying of Cover – A la carte & Table d’hôte 1
7 Napkin Folds (Minimum 10 folds) 1
8 Service of Water 1
9 Technical Skills – Carrying Salver, Carrying plates, glasses and other equipment, 2
10 Handling of service gear, Clearance, crumbing down and presentation of bill 2
11 Service and Clearance of Soup. 2
12 Service and Clearance of Appetizers. 2
13 Service and Clearance of Main Course 2
14 Service and Clearance of Dessert. 2
15 Service and Clearance of Tea & Coffee. 2
16 Service of Alcoholic Beverages (Wine ,Spirits) 3

Food & Beverage Service – Diploma Course (Duration: 6 Month)

Theory
Course outcomes:
The course would explore the scope and nature of F & B service operations.
It would develop the essential attributes and elementary skills of students in the service procedures.
Chapter No. Name of Chapter Hrs. Marks 100
Chapter 1 Introduction to Food and Beverage Service 7 Hrs. 10 Marks
1.1 Importance & Functions of F&B Service
1.2 Sectors of Food & Beverage service Industry
1.3 Introduction to Food and Beverage Service industry in India
1.4 Food and Beverage Service outlets
Chapter 2 Introduction of Equipment 5 Hrs. 5 Marks
2.1 Category of Food Service Equipment with examples
2.2 Types of dining room furniture, their sizes, and uses
2.3 Various linen and their uses, types of crockery and their uses
2.4 Parts and types of glassware, their sizes, and uses
2.5 Meaning of cutlery, flatware, and hollowware with examples
2.6 Special service equipment and their uses
Chapter 3 Food and Beverage Service Areas in a Hotel 3 Hrs. 5 Marks
3.1 Restaurant , Coffee Shop , Room Service
3.2 Bar Banquets, Executive lounges, Discotheques
3.3 Business center, Snack bar, Night Club
Chapter 4 Auxiliary Areas of Food & Beverage Service 5 Hrs. 5 Marks
4.1 Still Room, Silver Room
4.2 Wash Up ,Hot Plate
4.3 Spare Linen Store
Chapter 5 Types of Food and Beverage Service 3 Hrs. 5 Marks
5.1 English/Silver Service, American/Plated Service
5.2 French/Butler Service, Russian/Family Service
5.3 Self – Buffet Service, Specialized Service – Gueridon
Chapter 6 Types of Meals 3 Hrs. 5 Marks
6.1 Breakfast, Brunch
6.2 Lunch ,High Tea
6.3 Dinner ,Mid Night
Chapter 7 Food Order Taking & Service Procedure 3 Hrs. 5 Marks
7.1 Order Taking Procedure
7.2 Service Procedure
Chapter 8 Clearance Procedure 3 Hrs. 5 Marks
8.1 Food Clearance Procedure
8.2 Beverage Clearance Procedure
Chapter 9 Service of Tea & Coffee. 3 Hrs. 5 Marks
9.1 Tea & coffee order taking procedure
9.2 Tea & coffee order service procedure
9.3 Tea & coffee clearance procedure
Chapter 10 Service and Clearance of Non Alcoholic Beverages. 4 Hrs. 10 Marks
10.1 Non -alcoholic beverages order taking procedure
10.2 Non -alcoholic beverages order service procedure
10.3 Non -alcoholic beverages clearance procedure
Chapter 11 Service of Whiskey, Rum, Gin, Vodka & Brandy. 5 Hrs. 10 Marks
11.1 Order taking procedure of whiskey, rum, gin, vodka & brandy
11.2 Repeating beverage order
11.3 Order service procedure arranging drinks in try with correct mixers
11.4 Beverages clearance procedure
Chapter 12 Service of Wine.(White/Red/Rose ) 5 Hrs. 10 Marks
12.1 Order taking procedure of Wine .(White/Red/Rose )
12.2 Repeating beverage order
12.3 Wine service procedure
12.4 Wine clearance procedure
Chapter 13 Cleaning Procedure of Cutlery, Crockery and Glass ware. 5 Hrs. 5 Marks
13.1 Cleaning procedure of cutlery
13.2 Cleaning procedure of crockery
13.3 Cleaning procedure of glass ware
13.4 Inventory and storage of cutlery, crockery and glass ware
Chapter 14 Basic Tips of Personal Grooming. 2 Hrs. 5 Marks
14.1 Grooming
14.2 Dos & Don'ts for Servers at Restaurant
Chapter 15 Basic Tips of Clothing. 2 Hrs. 5 Marks
15.1 Importance of uniform
Chapter 16 Basic Tips of Personal Hygiene & Sanitation. 2 Hrs. 5 Marks
16.1 Personal Hygiene for Restaurant employees

Note: Glossary of Terms:

Students should be familiar with the glossary of terms pertaining to above mentioned topics

Assignments:

Minimum three assignments shall be prepared and submitted by individual student at the end of semester.

  • Identify various food service outlets in your locality
  • Draw and write the sizes / capacities and uses of various food and beverage equipment’s used in f & b service department – in the form of charts.
  • Draw and write the sizes / capacities and uses of various glassware
  • Attributes and attitudes of Food & Beverage Service personnel

Reference Books:

  • Food & Beverage Service – Dennis Lillicrap and John Cousins
  • Food & Beverage Service – R. Sinagaravelavan
  • Food & Beverage Service Training Manual – Sudhir Andrews, Tata McGraw Hill
  • Modern Restaurant Service – John Fuller
  • The Restaurant (from Concept to Operation) – Lipinski
  • Bar and Beverage Book – Chris Katsigris, Chris Thomas
  • Textbook of Food & Beverage Service – Anita Sharma, S. N. Bagchi
  • Textbook of Food & Beverage Service – Bobby George

Subject: Food and Beverage Service Level-III

Practicals
Practical No. Name of Practicals Marks 50
1 Food and Beverage Service Attributes, etiquettes and hygiene practices 3
2 Identification of equipment – Crockery, Cutlery, 3
3 Identification of equipment’s – Service ware, glassware and miscellaneous 3
4 Mise-en-place and Mise-en-scene, Organization of Sideboard 3
5 Tablecloth - Laying and relaying 3
6 Laying of Cover – A la carte & Table d’hôte 3
7 Napkin Folds (Minimum 10 folds) 3
8 Service of Water 3
9 Technical Skills – Carrying Salver, Carrying plates, glasses and other equipment, 3
10 Handling of service gear, Clearance, crumbing down and presentation of bill 3
11 Service and Clearance of Soup. 2
12 Service and Clearance of Appetizers. 2
13 Service and Clearance of Main Course 2
14 Service and Clearance of Dessert. 2
15 Service and Clearance of Tea & Coffee. 2
16 Service and Clearance of Non Alcoholic Beverages. 2
17 Service of Whiskey, Rum, Gin, Vodka & Brandy. 2
18 Service of Wine. 2
19 Cleaning Procedure of Cutlery, Crockery and Glass ware. 2
20 Basic Tips of Personal Grooming. 2