Syllabus For The Subject BASIC FOOD & BEVERAGE SERVICE

UNIT - 01

HOTEL INDUSTRY - DEFINITION - MEANING - EVALUATION OF HOTEL INDUSTRY - TYPES

OF HOTEL INDUSTRY - PLANNING - CLASSIFICATION OF HOTEL INDUSTRY

UNIT - 02

CATERING ESTABLISHMENT - CLASSIFICATION OF CATERING ESTABLISHMENT -

RESTAURANT BRIGADE - DUTIES & RESPONSIBILITY OF FOOD & BEVERAGE STAFF FOR

INTERDEPARTMENTAL CO-OPERATION

UNIT - 03

FOOD & BEVERAGE OUTLETS - TYPES FOOD & BEVERAGES OUTLETS - PRINCIPLES OF

FOOD & BEVERAGE OUTLETS - METHODS - IMPORTANCE OF FOOD & BEVERAGE -

ANCILLARY DEPARTMENT

UNIT - 04

SERVICE EQUIPMENT - IDENTIFICATION OF SERVICE EQUIPMENT - CLASSIFICATION OF

SERVICE EQUIPMENT`S - IMPORTANCE OF SERVICE EQUIPMENT

UNIT - 05

SILVER CLEANING - IMPORTANCE OF SILVER CLEANING - PROCEDURE FOR SILVER

CLEANING - TYPE OF SILVER CLEANING - METHODS OF SILVER CLEANING

UNIT - 06

BREAK-FAST (INDIAN - AMERICAN CONTINENTAL) - MENU - OBJECTIVE -PLANNING -

TYPES & PRINCIPLES OF MENU PLANNING - SEQUENTIAL FRENCH CLASSICAL MENU

UNIT - 07

FOOD SYSTEMS - PRINCIPLES AND GUIDELINES - BRUNCH - LUNCH - AFTERNOON HIGH

TEA- HIGH TEA SUPPER - DINNER

UNIT - 08

MIS - EN - SCIENCE - PRINCIPLES - OBJECTIVES - MIS-EN-PALCE - SIDE BOARD / DUMMY

WAITER

UNIT - 09

SIDE BOARD - ARRANGEMENT OF SIDE BOARD - CAVER AND RULES FOR LAYING

TABLES

UNIT - 10

NAPKIN FOLDING - TYPES OF NAPKIN FOLDING - IMPORTANCE - BOOKING PROCEDURE

UNIT - 11

WAITER - ROLE OF WAITER - ATTITUDE & ATTITUDES OF A WAITER - DO`S AND DON`TS

OF A WAITER - GUEST RECEIVING PROCEDURE

UNIT - 12

NON-ALCOHOLIC BEVERAGE - SERVICE OF NON-ALCOHOLIC BEVERAGE - CONTROL

SYSTEM - IMPORTANCE OF CONTROL SYSTEM - K.O.T - DUPLICATE & TRIPLICATE