Food and Beverage Service Operation-II Syllabus - BHM (TU)

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.

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)

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