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)
