Syllabus
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Course Code: CC-BHMCT-14 Course Name: A) Food & Beverage Service Management -I (Theory) |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | Basics of Bar: Introduction to bar, bar types, Layout of bar area & bar counter, bar stocks maintenance, Equipment’s Used in bar , bar Licenses, Staffing, job description, job specification, understanding Bar Menus. |
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| 2 | Alcoholic Beverages: Wines – Introduction, Classification, Brief Description & manufacturing process, Major Indian and International Brands. glasses and equipment, Storage and service of wine |
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| 3 | Beers: Introduction, Ingredients Used, Production, Types And brands, Indian and International. Services, bottled, canned And drought beers. Other Fermented & Brewed Beverages: Sake, Cider, Perry. Tobacco: Types, Production, Brands & Service – Indian and International |
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| 4 | Distilled Alcoholic Beverages: Introduction to Spirits (Whisky, Brandy, Rum, Vodka, Gin & Tequila), Spirits- Types, Production, Brands Indian and International & Service, Introduction & history of Cocktails, Types & Preparation, Classic Cocktails recipes. |
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