Food and Beverage Service –I Syllabus - BHM (TU)
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Course Description
Course Objective:
This course aims to make students understand both the theoretical knowledge and practical skill of food and beverage service operation in hotel and catering industry.
Course Description:
This course presents the overview of catering industry, Hotel and its types, various departments of food and beverage service department of hotel, duties and responsibilities of various staff working in F&B service department, Menu knowledge and its types, hygiene knowledge required for Food service personnel, dining Etiquettes, Different terms and terminologies used in service department.
Unit Contents
Course Details
Unit 1: Catering and Hotel Industry LH 8
Introduction and Classification of Catering Industry, Primary Catering Establishment, Secondary Catering Establishment, Introduction to hotel Industry, Classification of Hotel Industry.
Unit 2: Food and Beverage Service Department LH 4
Introduction of F&B service Department, Various outlets of F&B service Department and their Functions. Ancillary Departments; Stillroom, Silver or Plate room, Wash-up section, Hot plate, Linen store
Unit 3: Food and Beverage Organization LH 8
Organization chart of Food and Beverage service Department of Hotel, Duties and responsibilities of F & B staff; F&B manager, Assistant F & B Manager, Outlet Manager, Supervisors, Waiter/ess, Apprentice, Interdepartmental Relationships; Front office, Housekeeping, Food production department, Personal department
Unit 4: Identification of Service Equipments LH 4
Furniture; Chairs, Tables, Side Board, Trolley
Linens; Moulton, Table Cloth, Slip Cloth, Serviette, Waiters Cloth Tablewares; Cutleries, Crockeries, Glasswares, Hallowares
Unit 5: Competencies of Service personnel LH 8
Grooming, Personal Hygiene and Sanitation, Dining Etiquettes; Do’s and Don’ts, Team Work, Attitude, Discipline, Courtesy.
Unit 6: Menu and Its Types LH 6
Introduction, Definition, Origin and Types of Menu, Courses of a Classical French Menu
Unit 7: Food & Beverage Terminologies LH 6
F&B service Terms
Unit 8: Table Laying LH 2
Rules of Laying Table, A La Carte, Table D’hote
Unit 9: Methods of service LH 2
American, English, French, Russian
Unit 10: Demonstration + Practical LH32
Still room/Pantry works (Demonstration) Mise-en-scène, Mise-en-place and Briefing
Restaurant Mise en scène, Mise en place (Demonstration + Practical) Service sequence of pre-plated (Demonstration + Practical)
Service of pre plated (8 continental menus)
Text and Reference Books
References
Singaravelavan, R. Food and Beverage Service. New Delhi: Oxford University Press Publication.
Lillicrap, D. & Cousins, J. Food & Beverage Service. London: ELBS Publishers. Andrews, S. Food & Beverage Management. New Delhi: Tata McGraw Hill.
Magris, M. & McCreery. Introduction to Food & Beverage Services. Cathy.
Cichy, R. & Philip Hickey. Managing Service in Food and Beverage Operations. New York: AH&LA.
Ninemeier, J. D. Management of Food and Beverage Operations. New York: AH&LA.
- Short Name N/A
- Course code BHM 311
- Semester First Semester
- Full Marks 100
- Pass Marks 45
- Credit 3 hrs
- Elective/Compulsary Compulsary