FOOD & BEVERAGE SERVICE -I COURSE CONTENT

Credits-2

UNIT - I No of lectures-04 Hrs.

Introduction & Growth of Hotel Industry in India. –

Role of catering establishment in the travel and tourism industry, Types of F & B Operations.
(Classification),
Types of Catering Establishments - Commercial (Non Residential/Residential), Welfare
(Industrial/ Institutional), Transport (Air. Road, Rail, Sea)

UNIT - II No of lectures-04 Hrs.

Departmental Organisation & Staffing – Organisation of F& B Department of a Hotel, Duties
and Responsibilities of F & B Staff,
Attributes of F & B staff with the steps involved in order of service, Intra & Inter departmental
relation with F & B Service

UNIT - III No of lectures-04 Hrs.

Layout of Food Service Area –
Important points to be considered while planning a layout,
Layout of coffee shop, Fast food restaurant, Specialty restaurant. Banquets operations, Room
Service,

UNIT - IV No of lectures-04 Hrs.

Introduction of Restaurant Equipment. – Classification of equipment (familiarisation),
Criteria for selection and requirement.
Quantity and Types of - Crockery, Tableware, Glassware, Linen, Furniture. Care & Maintenance
of these equipments,
Sideboard - its uses,
Vending Machines- Importance, Advantage and Disadvantage

UNIT - V No of lectures-04 Hrs.

Menu & Menu Planning –
Origin of menu & menu planning objectives,
Types of menu, menu planning - consideration & constraints, Menu designing,
Courses of menu - French: classical and modified, Indian courses; Planning menus,
Accompaniments, Garnishing & Cover for each course
FOOD & BEVERAGE SERVICE -IV COURSE CONTENT

UNIT – I No of lectures- 05 Hrs

Spirits –
Introduction & definition,
Distillation - Pot Still and Patent Still,
Types of Spirits – Whisky, Gin, Rum, Vodka, Brandy, Mezcal, Tequila, other spirits.
Spirit producing countries and brand names of SPIRITS
Proof scales,
Service of spirits. Brands - Indian & International

UNIT - II No of lectures- 05 Hrs

Liqueurs & Bitters –
Definition & classification,
Production,
Service of Liqueurs.
Bitters

UNIT - III No of lectures- 05 Hrs

Cocktails –
Definition & classification,
Cocktail bar equipment,
Method of mixing , Classic Cocktail, Preparation & service of cocktails,
Mock tails, specialty coffees.

UNIT - IV No of lectures- 05 Hrs

Tobacco –
History,
Composition of cigarettes, pipe tobacco & cigars,
Cigar shape/size/strength,
Judging the good quality cigar,
Storage & Service,
Cigar producing countries and brand names of cigars.
Food & beverage Terminology related to the course