Syllabus
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Course Code: CC- BHMCT-6 Course Name: A) Food & Beverage Service Foundation - II (Theory) |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | Meals during the day:- • Breakfast: Types &classification, Preparation for Breakfast Services, arrangement and setting up of tables/ trays, • Brunch • Lunch • High tea • Dinner • Supper & Emerging trends in F & B service. |
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| 2 | Food and Beverage Services in Restaurants: • Concept of Restaurant, Types of Restaurants, • Set up of Restaurants and their Layouts, • Equipment, furniture and fixtures used in the restaurant and their use and maintenance, • Classical French menu & its Accompaniments with cover. |
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| 3 | Room Service/ In Room Dinning: • Introduction, Concept of Room Service/ In Room Dinning • Room service staffing ,and Room service menu, • Room Service cycle, • Room Service Equipment’s, Set up of Trays & Trolleys, • Breakfast card, • Mini Bar Management in Guest Rooms. |
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| 4 | Non Alcoholic Beverages & control methods: • Introduction, • Types - Hot & cold Beverages, popular brands, • Mocktails- Introduction, Types, Preparation and Service Techniques, • Billing methods- duplicate & Triplicate system, • Computerized KOTs & BOTs . |
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