Syllabus
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Course Code: CC- BHMCT-10 Course Name: A) Food & Beverage Service operations (Theory) |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | Planning of restaurant & food service facilities & Situation handling in food & beverage outlets: Introduction, Planning & Operating various food & beverage Outlets , ancillary areas, Factors-Concept, Menu, Space & Lighting , Colours and Restaurant Design team. Restaurant Problems and Guest Situation Handling (related to food, ambience, hygiene etc.) |
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| 2 | Buffet management: Introduction, Types, Equipment’s Used, Factors, Space requirements & Checklist, Buffet Presentation, menu planning, staff requirement . Function Catering: Introduction, Types of Function, Function Booking Procedure, Seating Arrangements. Other Catering Operations: Hospital Catering, Industrial & Institutional Catering, Airline & Railway catering, Home Delivery, Take away. |
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| 3 | F & B Control: Overview: Introduction, Objectives of F & B Control, Problems in F & B Control, Personnel Management in F & B Control. F&B control cycle & monitoring. |
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| 4 | Budgetary Control:- Introduction, Objectives, Kinds of Budget, Budgetary Control Process, Stages in the preparation of Budgets. Budgeting for F & B Operations. Menu Management- Menu Costing and Pricing, Menu Merchandising, Menu Engineering, Menu Fatigue. |
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