Syllabus
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Course Code: CC- BHMCT-2 Course Name: A) Food & Beverage Service Foundation - I (Theory) |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | Food and Beverage Services: - Introduction, concept, and , their importance, Personal hygiene, Uniform & grooming standards, -food & beverage service outlet. Hierarchy of food & beverage service department, Duties & responsibilities of various employees in food & beverage service, their attributes; Coordination of food & beverage service with other departments. Classification of catering establishment- commercial and non commercial |
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| 2 | Food Service Equipments: • Food Service Equipments, criteria for selection, • Classification, , • Usage, • Storage, • Care & Maintenance, • Other equipments. |
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| 3 | Menu planning: • Menu planning concept, • Factors to be considered while planning a menu • Menu Types, • Salient Features, • Menu Designs, • Presenting of Menu, Layout of Table, • Napkin Folding (At least Ten Types) |
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| 4 | Food & Beverage service Methods: • Introduction, • Classification of Services Methods, • Mise-en-place and Mise-en-scene, • arrangement and Setting up of station, • procedure of taking a guest order. • Par stocks maintained at each side station |
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