ADVANCED FOOD AND BEVERAGE S

SUBJECT CODE-502
SEMISTER-V

LESSON PLAN
CLASS CHAPTER/PRACTICAL NO

Chapter-1
CLASS 1
CLASS 2
CLASS 3 Room Service/ In Room Dining Service
CLASS 4
CLASS 5
Chapter-2
CLASS 6
CLASS 7
CLASS 8
Banquets
CLASS 9
CLASS 10
CLASS 11
Chapter-3
CLASS 12
CLASS 13 Gueridon Service
CLASS 14
Chapter -4
CLASS 15
CLASS 16
Food & Beverage Cost Control
CLASS 17
CLASS 18
Chapter- 5
CLASS 19
CLASS 20
CLASS 21 New Concepts
CLASS 22
CLASS 23
CLASS
CLASS
CLASS

CLASS Test
ADVANCED FOOD AND BEVERAGE SERVICE
SUBJECT CODE-502
SEMISTER-V

LESSON PLAN
TOPIC METHODOLOGY PROPOSED

Room Service/ In Room Dining Service

Cycle of Service, scheduling and staffing
Forms and Formats Online PPT session
Order Taking, Suggestive Selling
Time management- lead time from order taking to clearance

Organization structure, Duties & Responsibilities of banqueting sta

Administrative Procedures, Formats Maintained Banquet Function
Types of Function (Formal and Informal and meetings)
Online PPT session
Seating Arrangements
Off Premise/ Outdoor catering
Buffets and Types.

Origin and definition

Types of Trolleys and layout Special equipment’s Online PPT session
Service Procedures of important classical dishes of each course.

The Control Cycle

Elements of Cost, Pricing Considerations.
Online PPT session
Budget Definition & Objectives.
Kinds of Budgets

Emerging Trends in F&B industry.

Molecular Gastronomy in F&B-Introduction
Genetically Modified Foods - Introduction Online PPT session
Organic Foods & wines - Introduction
Vegan cuisine - Introduction
EXECUTED
 SUBJECT-BASIC ACCOUNTANCY SKILLS
SUBJECT CODE-509 CREDITS
SEMISTER-V

LESSON PLAN

CLASS CHAPTER NO TOPIC

Chapter-1
CLASS 1 Terms and Terminology used in Accounting
Introduction to Accounting
CLASS 2 Definition, objectives and Importance of Hotel Accounting
Chapter-2
CLASS 3 Double Entry Accounting System
CLASS 4 Advantages of Double Entry accounting system
CLASS 5 Double entry system of Book- keeping Classification of Account
CLASS 6 Golden Rules of Debit and Credit
CLASS 7 Golden Rules of Debit and Credit
Chapter-3
CLASS 8 Inroduction and meaning of journal
Advantage of journal
CLASS 9 Journal practical problems on simple journal entries.
practical problems on simple journal entries.
CLASS 10 practical problems on simple journal entries.
Chapter-4
CLASS 11 Definition, Types of Tral Balance
CLASS 12 Trial Blanace and Special function Book Practical problems on trial balance
CLASS 13 Meaning ,advantages of special function book
CLASS 14 Practical problems of function book
Chapter-5
CLASS 15 Need of final Account
CLASS 16 Preparation of final Account
Final Accounts of small Hotels Ans Restaurants
CLASS 17 Final Accounts of small Hotels Ans Restaurants Practical problem on Trading Account
CLASS 18 Practical problem on PNL Accounted Balance sheet
CLASS 19 Adjustment - Closing stock, Staff meals
Chapter-6
CLASS 20 Meaning ,advantages of Guest weekly bill
CLASS 21 Guest Billing Format of Guest weekly bill
CLASS 22 Practical Problems on Guest weekly Bill
CLASS 23
CLASS 24 TEST
METHODOLOGYPROPOSED EXECUTED

Online PPT Session

Online PPT Session

Online PPT Session

Online PPT Session

Online PPT Session

Online PPT Session

Online PPT Session

 Introduction to Quantity
HS-301 2019
SEMISTER
LESSON P
CLASS CHAPTER NO

Chapter-1
CLASS 1
CLASS 2
CLASS 3
CLASS 4 Introduction to Quantity Food Production
CLASS 5
CLASS 6
CLASS 7
Chapter-2
CLASS 8
CLASS 9 Volume Forecasting
CLASS 10
Chapter-3
CLASS 11
CLASS 12 Menu Planning
CLASS 13
CLASS 14 Standardizing of Recipes, Standard yield, Port
Chapter-4
CLASS 15
CLASS 16
Fish Cookery
CLASS 17
CLASS 18
Chapter-5
CLASS 19
Larder /Garde Manger
CLASS 20
Chapter-6
CLASS 21
CLASS 22
CLASS 23
CLASS 24 Introduction to Indian regional cuisines

CLASS 25
CLASS 26
Chapter-7
CLASS 27
CLASS 28
Yeast dough
CLASS 29
 Yeast dough
CLASS 30
Chapter-8
CLASS 31
CLASS 32 Cake making
CLASS 33
Chapter-9
CLASS 34
Cookies
CLASS 35
 Introduction to Quantity Food Production
HS-301 2019 pattern
SEMISTER-III
LESSON PLAN
TOPIC

Introduction to Quantity Food Production

Introduction to Sectors of Catering Industry (Welfare and Commercial)
Industrial Catering - (Introduction, Characteristics, Menu Planning)
Institutional Catering (Hospitals & Schools) - (Introduction, Characteristics, Menu Planning)
Banqueting - (Introduction, Characteristics, Menu Planning)
Welfare Catering- (Introduction, Characteristics, Menu Planning)
Principles of Indenting for Quantity Kitchen. – Indent format and indent specifications

(Definition, Importance, Concept of judgments)

Factors influencing Volume Forecasting
Merits & Limitations of Volume forecasting

Principles of Menu Planning

Menu balancing and food costing
Factors influencing menu planning for regional and industrial menus
Standardizing of Recipes, Standard yield, Portion size &Standard Purchase specifications (SPS)

Introduction to fish Cookery

Classification of fish
Selection & storage of fish & shell fish,Cuts of fish
Cooking of fish ,Preservation & processing of fish

Functions of larder department ,Duties & responsibilities of larder chef

Specific essential tools & equipment in the larder ,Common terms used in larder department

Introduction to Indian regional cuisines – (North, South, East and West Indian Cuisine
History ,Characteristics ,Different ingredients used
Equipment used, Cooking methods, Religious influences
Planning Festive Menus (Maharashtra, Gujarat, Punjab, Kashmiri, Hyderabad, Goa
Planning Festive Menus (Kerala, Uttar Pradesh, Rajasthan, Bengal,
Karnataka, Tamilnadu, North Eastern states)
Indian cooking techniques – Dum, Dum Phukt, Tawa, Kadai, Chula, Tandoor, Zameen Dos

Yeast dough- Role of each ingredient

Principles of Bread Making, Types–(Rich /lean)
Methods of Bread making, Stages in Bread making
 Faults and remedies, Bread Disease, Bread Improver

Factors to be considered while cake making

Method of Cake Making , Scaling, Panning, Baking and Cooling
Faults & Precautions in cake making

Cookies-Definition & Introduction ,Characteristics and its influencing factors

Mixing Methods ,Types of Cookies
METHODOLOGY PROPOSED EXECUTED

Online PPT Session

Online PPT Session

Online PPT Session

Online PPT Session

Online PPT Session

Online PPT Session

Online PPT Session

Online PPT Session

Online PPT Session

Online PPT Session

 ADVANCED FOOD AND BEVERAGE SERVICE-I (
SUBJECT CODE-505 CREDIT
SEMISTER-V
LESSON PLAN
CLASS PRACTICAL NO
Practical-1
CLASS 1

CLASS 2
Practical-2
CLASS 3

CLASS 4
Practical -3
CLASS 5
CLASS 6
Practical -4
CLASS 7
CLASS 8
Practical -5
CLASS 9
CLASS 10
Practical -6
CLASS 11
CLASS 12
 ADVANCED FOOD AND BEVERAGE SERVICE-I (Practical)
SUBJECT CODE-505 CREDIT
SEMISTER-V
LESSON PLAN
TOPIC

1. Filling of Banquet function prospectus, Menu Planning & Service

(International Menus French, Chinese, Mexican & Italian)

Formal banquets -Seating arrangements and

service procedures

Banquet seating styles,

Informal banquet service

Setting up of Banquet bar with glasses & equipment

Mise-en-place for serving a dish from Gueridon Trolley

& Service of dishes

Setting up of various buffets and service procedures

(Practical)

METHODOLOGY PROPOSED EXECUTED

Online PPT Session

Online PPT Session

Online PPT Session

Online PPT Session

Online PPT Session

Online PPT Session