NAME OF FACULTY :

DEPARTMENT : Hotel Management

CLASS : Bachelor of Hotel Management SEMESER: 2nd
SUBJECT : Foundation Course in Food & Beverage Service-II
(Theory)
SUBJECT CODE : HM 202
CLASS /WEEK : 3/week subjected to Extra Classes

No. of Activities
S. No. Topic Sub Topic Reference
Classes
Breakfast-Introduction & types
Service Method in terms of Ala carte
and Table d’hôte
As per the Project Work
1 Various types of Meal/Tea 6
Meaning of specification On
service
Brunch/Lunch/Dinner/Supper Types of Tea and
Coffee
Courses of Menu
Various kinds of Tea service
Introduction to Menu-Ala carte and
Table d’hôte
Menu Planning considerations &
constraints
Menu Planning for
Terms and Design As per the Institutional
2 Menu 8 specification Catering
French Classical Menu
Classical Accompaniments with cover
set-up Designing
Menu Card
Indian Regional dishes with
Accompaniments & cover set-up
Classification of Non-Alcoholic
Beverages
3 Classification of Non-Alcoholic 6 As per the
Refreshing, Nourishing & Stimulating
Beverages specification
with examples & Flow Charts

Billing
Methods-Manual/Computerized
Reports and
4 Food & Beverage Control KOT’s and BOT’s 8 As per the Formats used in
System specification Hotels/NSHM
Functions of Control System
F&B Control Cycle Monitoring

**Total Classes covered-28 out of 36classes and rest all for Recap of the Syllabus
**Subjected to changes as applicable.

Types Of Meals Breakfast-Introduction, Types, Service Methods,a la carte and TDH set ups Brunch Lunch Hi-Tea Dinner Supper Elevenses and
others
Menu
Introduction Types-Ala Carte & Table D'hote Menu Planning, considerations and constraints Menu Terms Menu Design Classical French Menu
Classical Foods & its Accompaniments with Cover Indian regional dishes, accompaniments and service
• Control Methods • Billing Methods-Duplicate & Triplicate System, KOTs & BOTs, Computerised K.O.T's • Necessity and functions of a control
system, F&B Control cycle & monitoring
• Non - Alcoholic Beverages • Classification • Hot Beverages-Types, Production, Service • Cold Beverages-Types, Production, Service

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