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ONE YEAR DIPLOMA IN CATERING

MANAGEMENT
FOOD & BEVERAGE SERVICES SYLLABUS
THEORY
UNI
T

TOPICS

LECTURES
RECOMMEN
DED
07

1.

THE HOTEL & CATERING INDUSTRY:


Introduction to the Hotel industry and growth of
the Hotel industry.
Types of F&B operations
Classification of commercial, residential/non
residential,
welfare
catering:
Industrial
/institutional/transport such as air, road, rail and
sea.

2.

DEPARTMENTAL
ORGANISATION
&
STAFFING:
Organization of F&B department of Hotel
Duties & responsibilities of F&B Service
personnel
Attributes of server
Inter-departmental Co-ordination (Kitchen and
other department)

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3.

FOOD SERVICE AREAS AND EQUIPMENTS:


Specialty restaurants, Coffee shop service,
Cafeteria service, Fast food service, Room
service, Banquet service, Bar service.
Different food and beverage equipments i.e.
Cutlery, Crockery, Glassware, hollowware and
linen.

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4.

TYPE OF FOOD SERVICE:


Silver service, American Service,
Service, Gueridon Service and others.

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English

5.

TYPES OF MEALS AND COVERS:


Meals: Breakfast, Brunch, Lunch, High-Tea,
Dinner and Supper
Covers: la Carte and Table D Hte, Restaurant
Layout, Points to be observed while laying up a
table, Mise-en-scene and Mise-en-place.

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6.

MENU:
Introduction, origin & definition
Types-Ala Carte & Table Dhte
French Classical Menu- 11 courses

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7.

INTRODUCTION TO BEVERAGES:
Non
Alcoholic:
Refreshing,
Nourishing,
Stimulating
Alcoholic: Wines, Spirits and Beer
Service
of
non-Alcoholic
and
Alcoholic
beverages

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8.

SITUATIONS HANDLING:
Unavailability of Table/reservation, Wrong
Order Taking, Handling Unavailability of
food items, Illness & Drunken Guest, Un
expectable appearance of Guest, Dealing
with children and Infants, Handling
Handicaps, Old age guest, Customer with
communication
difficulties,
Handling
Special Requests, Order Delays, Spillages,
Return Food, Lost and found properties.

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FOOD & BEVERAGE SERVICES PRACTICAL


UNI
TOPICS
T
1. Identification of Service equipments.
2. Laying and Changing of Table Cloth

NO. OF
LECTURES
01
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3.
4.

Napkin Folds
Carrying Of Tray and Salver, Holding of service
gears

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5.

Laying of Restaurant

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6.

Whipping of Crockery, Cutlery and Glassware

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7.
8.
9.

Cover Layout
Order taking
Service of Food (Appetizer to Deserts)

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Service Of Non Alcoholic, Alcoholic Beverages,


Changing of Ash Tray
Clearance

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10.
11.

SUGGESTED READING:
Sudhir Andrews, Llli Crap & John Cousins

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