Food and Beverage Service IV

No. of instructional hours per week 4 hours theory and 2 hours practical
No.of credits 4

1. Planning and Operating Various F&B Outlets

(Specially Restaurants, Coffee shops, Fast Food Outlets, Flight, Catering, Industrial
Catering) Physical Layout of Functional And Ancillary Areas,
Objectives Of A Good Layout,
Steps in Planning,
Factors To Be Considered While Planning,
Calculating Space Required.
Various Set-Ups For Seating,
Planning Staff Requirement,
Menu Planning,
Constrains of Menu Planning,
Selecting And Planning Of Heavy Duty & Light Equipment,
Listing the Quantities of Equipment Required Like Crockery, Glassware, Steel Or Silver
Etc,
Suppliers & Manufactures, Approx. Cost

2. Managing F & B Outlet

Supervisory skills,
Developing efficiency,
Standards of Service