Course : BHM 35th course

Subject Name: Food and Beverage Service

Subject Code: BHM 158

Semester and Year: 2nd semester, 2021

Name of the Lab Instructor/ incharge: Manoj Kumar Sharma

 Table of Content
Page No.

1. Course Description
This course is designed to give students intermediate concepts involving, food service procedures, taking
orders in fine dining restaurant and room service. Students develop the applied knowledge and skills
required to work as a professional team member in a fine dining restaurant and room service operation.
Various food and beverage service techniques and effective customer service skills and attitudes is
developed and practiced.

2. List of Experiments
Module 1: Food service in restaurant environment
a. Understand the importance silver service, assisted service and buffet service (C1)
b. Define KOT, guest preference, menu narration, placemat menu, food allergy etc. (C6)
c. Explain the factors on the basis of which reserved table is set. (C1)
d. Classify various types of service in a restaurant and their application based on the occasion. (C3)
e. Demonstrate and display professional fine dining service. (C5)
Module 2: In-room dining service
a. Classify the different methods for inroom dining (C1)
b. Demonstrate and display room service orders in the professional manner. (C4)
c. Understand the importance of in-room dining (C2)
d. Define centralized, decentralized and mobile room service. (C1)
e. Explain the factors on which the type of room service is operated. (C1)

3. General Lab Procedure/ SOPs

4. Lab safety
5. General References

Name of the Experiment Date Schedule Due date Remarks Page no

Food service in restaurant

environment

Understand the importance silver

service, assisted service and
buffet service (C1)
Define KOT, guest preference,
menu narration, placemat menu,
food allergy etc. (C6)
Explain the factors on the basis of
which reserved table is set. (C1)
Classify various types of service
in a restaurant and their
application based on the occasion.
(C3)
Demonstrate and display
professional fine dining service.
(C5)

Experiment-1

Topic :

Objectives of experiment:
Application of experiment:

Nature of Activity: Individual/ Group/ demonstration

1.

Method of Instruction

List of equipment to be:

1.

Description of equipment:

Procedure of experiment: Time Marks

1. Grooming check 5 min
2.

Observations:

Reference Material:

Result or possible outcome:

Experiment-2

Topic :

Objectives of experiment:

Application of experiment:

Nature of Activity: Individual/ Group/ demonstration

2. Demonstration by the faculty
3. Individual conducting by students
Method of Instruction
1.

List of equipment to be:

1.
Description of equipment:
Directions

Procedure of experiment: Time Marks

3.

Observations:

Reference Material:

Result or possible outcome:

3. General Lab Procedure/ SOPs

4. Lab safety
5. General References: