Diploma in Food & Beverage Service
FOOD & BEVERAGE SERVICE – I
SYLLABUS :
THEORY :
Unit-1 : Brief knowledge of: a) Development of catering industry, job prospects and careers in the catering industry. b) Different types of catering establishments. c) Relationship of the waiter with – i) Customer, ii) Kitchen, and iii) Management.
Unit-2 : Brief description and correct uses of : a) Different types of cutlery, crockery, silverware, flatware, hollowware and glassware used in a standard catering establishment. b) Different types of equipment – Baine Marie, plate warmer, hot plates, microwave oven, ice cream machine, coffee machine, ice cube machine, side boards, dish washing machine, glass washing machine. c) Special equipment – Nut cracker, grape scissors, Oyster service, caviar, lobsters, snails, cheese. Cigar cutters, wine bottle openers, gueridon equipment. d) Different types of restaurant linen, exchange and requisition systems.
Unit-3 : Preparation of the restaurant – Mis-en-place & mis-en-scene, rules for laying of table and waiting. Useful tips for Food/Beverage service. Restaurant vocabulary – English and French.
Unit-4 : Various forms of a meal courses: Hors d’ oeuvres, Potege, Poisson, Entrée, Releve (main), Sorbet, Roti, Legumen, Entrement, Savoury, Desserts and Cafe.
Unit-5 : Table Sauces – accompliments/garnishes. Unit-6 : Meals and Menu planning – Different types of Menus (a) Table d’hote, (b) A’la carte, (c) State Banquets, (d) Buffet – cold/hot spreads, for various types of function.
Unit-7 : Different forms of service – Russian, American, French, Indian and English.
Unit-8 : Staff organisation of F&B Deptt., and inter & intra departmental coordination.Unit-9:Silver polishing methods – (a) Polivit method (b) Plate powder (c) Burnishing method.
Unit-10 : Significance of pantry & still room in F&B operation, Functions of pantry and sections of pantry.
Unit-11 : Kitchen stewarding. Broad specifications of light and heavy duty equipment, Restaurant, Pantry and Still room equipment.
Unit-12 : Modern trends in the Hotel and Catering industry: – Ecotels – Fast Food outlets – Adventure Tourism – Theme Restaurants – Welfare Catering
PRACTICALS :
FOOD & BEVERAGE SERVICE – II
THEORY :
Simple methods of restaurant sales, controls – K.O.T flow and billing. Computerized order taking and billing.
Breakfast – English, American, Continental and Indian Breakfast (laying & service).
Ice creams / Sundaes / Shakes – Different types and their service.
Knowledge – Buffet, Layout, Display & Service. Banquets, inquiry forms, sitting space, seating arrangements, service formalities, toast procedures.
Room Service – Centralised and decentralised – Room service of breakfast, snacks, lunch, dinner; Beverages – alcoholic or non-alcoholic. Room Service flow chart.
Wine – Definition, making and classifications of wines, wine quality and labeling. Wine trade terms – main wine producing countries, wine brand names. Service of red, white and sparkling wines, fortified wines, Aperitifs.
Spirits – Whiskey, rum, brandy, gin, vodka and their famous brands.
Liqueurs – Different types with their predominant flavourings and famous ten brands.
Cocktails – Classification, rules of making cocktail and recipe of 50 cocktails.
Beer – Manufacture, service, storage types and brands of beer.
PRACTICALS :
Service and accompaniments of special dishes – smoked salmon, caviar, asparagus, grape fruit, artichoke, melon, cheese, fresh fruits.
BUSINESS COMMUNICATION
UNIT-1 : Introduction – Definition, objectives, principles of effective communication and the importance of good communication.
UNIT-2 : Types of communication –formal, informal, verbal, written, horizontal, vertical.
UNIT-3 : Essentials of good business letter and types of letters – Official, D.O
.
UNIT-4 : Letter writing – Circular, Memo, Notice, U.O. Note, applications Bio-data (C.V.) covering letter, Invitations, Greetings, Apologies.
UNIT-5 : Use of telephone, fax, taking telephonic orders, telephone etiquette’s.
UNIT-6 : Communication with guest and Body language.
HYGIENE & SANITATION
Unit-1 : Role of Hygiene in Food Science and Dish washing areas, care of premises and equipment.
Unit-2 : Personal hygiene, care of skin, hand and feet. Food handlers hygiene, protective clothing.
Unit-3 : Dishwashing methods – manual and machine dish washing – merits and demerits.
Unit-4 : Garbage disposal – different methods –advantage and disadvantages.
Unit-5 : Food Poisoning – Causative factors and the precautions to be taken by food handlers.
Unit-6 : Food Storage – Techniques of correct storage, storage temperature of different commodities to prevent bacterial manifestation or contamination.
Unit-7 : Pest Control – Rodents and insect control techniques, special stress on control of flies, rats and cockroaches.
Unit-8 : Municipal health laws.
Unit-9 : Golden rules of first aid and treatment for cuts, wounds, burns.
COMPUTER AWARENESS
(to be taught in practical classes)
Unit-1 : Computer fundamentals: Information concepts and processing Elements of a computer processing system Hardware, features and uses Input/Output devices Software concepts
Unit-2 : Application of computers with reference to hotel operations, processing of table orders and computerized billing.