Food and Beverage Management Syllabus - BHM (TU)
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Course Description
Course Objectives
The aim of this course is to help students understand, gain knowledge, and develop an appreciation of the multifaceted elements of food and beverage service and operation. This course also aim to develop a skill resources required for planning and management and its implications in varied forms in the hotel industry with business trends in the hotel.
Course Description
This programme is intended to work and specialize in the food industry and to improve the skills and abilities in order to enhance job prospects, particularly in the fields of Food and Beverage. The course modules are presented on different service and operation themes in context of managing a food and beverage operation: Operational challenges, Controlling System in F & B, Deigning and creativity in functions with excellence human resource management.
Unit Contents
Course Details
Unit 1: Menu LH 6
Objectives of menu, Nature of menus, Menu planning, Menu Pricing, Menu engineering, Menu merchandising, Gastronomical rules, Don’ts & Do’s of menu? (Writing).
Unit 2: Banquet and Buffet service LH 10
Introduction, Type of Banquet, Organization chart, Banquet planning, Organizing the operation & service of a banquet, Banquet seating plan, Banquet Space Calculation (size, table no., sprigs, staff) Banquet booking procedure, Banquet function prospectus (format), Banquet workflow, Buffet and types, Types of Buffet Menu, Buffet and Banquet equipments.
Unit 3: Event Management LH 6
Introduction, Categories of events, Event planning (five steps for successful event), Role and responsibilities of event team members (information, security, event manager & coordinator and marketing), Technology and Event Management.
Unit 4: F & B Control System LH 8
Purchasing control, Receiving control, Storing control, Issuing control, Production and Service control, Revenue control, Preventing pilferage theft of revenues, Importance of computer technology in control, Standard purchase specifications (sample and information), Standard recipes, Germination and terminations of forms and formats used in these area, Standard yield (importance of yield, yield terminology, how to compute yield Percentage), Elements of Cost (Calculating Food Cost, Labor Cost and Overhead Cost and expressing in terms of percentage), Calculating daily food & beverage cost & its format, Food & Beverage Controller, Department, function and responsibilities, Cellar Management; introduction and importance.
Unit 5: Staffing and Restaurant Etiquette LH 6
Introduction, Making of a sample duty roster and exercise, Requirement and selection, Training and performance appraisal – Compensation and benefits, Restaurant Etiquette (To be followed by the guest and staff the set rules in relation to communication, approach, body language. Posture, pitch and service etiquette. Difference in Europe and America)
Unit 6: Restaurant Management LH12
General Décor, Design and Maintenance of Dining Areas (To cover furnishing, fittings, matching service appointment as per the theme and service standard of an outlet), Dining Room Décor and Ambience, Role and importance of colors in an outlet environment, Psychology of lights and lightings, Creation of theme and its importance in business, Planning and effective Design, Design team members, Factors to be considered in selecting a design team, Role and responsibility of design team members, Outlet trends locally and globally, General Physical Layout (The Front Concept, The Interior Concept
The Rear Concept), Steps in planning a design.
Text and Reference Books
Reference Books
Charles, E.E. Food Service Management; New Delhi: Shafach Publication Singaravelvar, R. Food and Beverage Service, New Delhi: Oxford Press Publication
Ninemeier, J. D. Food and Beverage Operation: New York: American Hotel & Lodging Association (AH&LA)
Ninemeier, J. D. Planning and Control for Food and Beverage Operation: New York: American Hotel & Lodging Association (AH&LA)
George, B. & Chatterjee, S. Food & Beverage service and Management, India: Jaico Publishing House.
Andrew, S. Food and Beverage Service Management, New Delhi: Tata McGraw Hill.
George, B. & Chattergee, S. Food and Beverage Service Management; India: Jaico Publishing House.
- Short Name N/A
- Course code BHM 326
- Semester Fourth Semester
- Full Marks 100
- Pass Marks 45
- Credit 3 hrs
- Elective/Compulsary Compulsary