Food and Beverage Service III Suresh Mathews

Core course: BH 1344 : Food and Beverage service III

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

I. Alcoholic Beverages
Introduction & Definition, Classification, Production of Spirit , Pot-Still method, Patent still
Method,

II. Beer
Introduction and Definition, Types of Beer, Definition and Production of Each, Type,
Storage, A) Bottled & Canned Beers, B) Draught Beers

III. Wines
Introduction & Definition - Classification - Table/still/Natural – Fortified Sparking -
Aromatized - Wine producing Countries of The World Including India. Principal Wine
Regions of France, Germany, Italy,Spain, Portugal; Wines and food combinations

IV. Spirits
Introduction and Definition, types and production process ofWhisky- Rum-Gin, Brandy,
Vodka, Tequila; Other spirits

V. Aperitifs, Liqueurs, Cidars, Perry and Sake

Definition, Production, Types; Glossary of Terms Related to Alcoholic Beverages

PRACTICALS
1. Service of Wines: Red wine
2. Service of Wines White/Rose wine
3. Sparkling wines / Fortified wines / Aromatized wines/
4. Service of Beer
5. Service of different types of Aperitifs and Spirits

Books Recommended
• Food & Beverage Service Training Manual-Sudhir Andrews
• Food & Beverage Service –Lillicrap& Cousins
• Modern Restaurant Service –John Fuller
• Food & Beverage Service Management-Brian Varghese
• Introduction F& B Service-Brown, Heppner &Deegan
• Food and Beverage Service, R Sringaravellan, Oxford Press