Food and Beverage Service Operation-II 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 meals and cover service sequences, control system and beverages and tobacco studies in hotel and catering industry.
Course description
This course includes the knowledge of different types of meals, control system in food and beverage industry, tobacco products and service skills, Basic knowledge beverage including alcoholic and non alcoholic and understanding guest service and dining experience.
Unit Contents
Course Details
Unit 1: Understanding guest service and the meal experience LH 4
Difference between product and services, Understanding needs and wants of customers, Aspects of people dinning out, How do people choose a restaurant? , Suggestive Selling Skills.
Unit 2: Types of meals and Cover LH 6
Introduction & types of Meals; Breakfast, Brunch, Lunch, Hi-tea, Supper and Dinner, Types of Breakfast (Continental, English, American, Indian – North & South), Cover layout for various meals.
Unit 3: Specialized Food & Beverage Services LH 8
Butler Service
Meaning of Butler, Attributes of a butler, Duties and responsibilities of Butler.
Room Service
Introduction and parts of Room Service, Room Service Organization, Room Service Equipments Room Service Menu, Room Service trolley and tray set up.
Gueridon Service
Definition and history, Types of trolley, Advantages and disadvantages of Gueridon Service, Equipments and dishes for Gueridon Service, Qualities of a Service Personnel for Gueridon Service
Unit 4: Introduction of Tobacco LH 4
Introduction, History, and Varieties of Tobacco (fermented, non- fermented, latakia, perique) Products of tobacco – Cigar and Cigarette, Service of cigarette and cigar.
Unit 5: Introduction of Beverage LH 4
Definition & Classification of Beverage; Non-Alcoholic and Alcoholic; Non-Alcoholic Beverages; Stimulating; Tea, Coffee, Refreshing; Water, Aerated Water, Syrup, Squash Nourishing; juices, Milk Based. Introduction & Classification of an Alcoholic Beverage, Fermented, Distilled, Compounded
Unit 6: Beer LH 6
Introduction, Beer Making Ingredients, Types of Beer, Brewing Process, Popular Brand Names – International & Domestic
Unit 7: Wines LH 10
Introduction & history, Classification of Wines, Types of Grapes, Wine making Calendar. Manufacturing Process/ Venification, Factors affecting the taste and quality of wine, Wine producing regions of France, Popular brand names of Red, White and Rose Wines of France, Brand Names of wine from other countries – Australia, Chile, America, Italy, South Africa
Unit 8: Champagne LH 6
Origin and types, Areas of production and grape varieties, Manufacturing process, Brand names by the size
Demonstration + Practical LH 32
Service sequence of pre – plated and platter (Demonstration + practical), Service of pre plated (2 continental menus), Silver/platter of (4 Indian, 2 Nepali menus)
Text and Reference Books
References
Singaravelavan, R. Food and Beverage Service. New Delhi: Oxford University Press Publication.
Lillicrap, D. & Cousins, J. Food and Beverage Service. London:ELBS publishers.
Andrews, S. Food and Beverage Management. New Delhi:Tata
- Short Name N/A
- Course code BHM 312
- Semester Second Semester
- Full Marks 100
- Pass Marks 45
- Credit 3 hrs
- Elective/Compulsary Compulsary