Syllabus
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Course Code: CC- MHMCT-4 Course Name: B) Food & Beverage Service (Practical) |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
|---|---|---|
| 1 | • Opening and Inspecting, Cleaning a Restaurant: Routine cleaning and Non Routine Cleaning. | |
| 2 | • Identification of Restaurant Equipments with Diagrams. | |
| 3 | • Mis – en Scene, Mis- en – Place. | |
| 4 | • Table laying – simple covers: A I’ carte & Table d’hote | |
| 5 | • Napkin folding, spreading & changing tablecloth. | |
| 6 | • Laying table for Iunch /dinner: procedure for laying the table A I carte & Table d’hote and for breakfast. | |
| 7 | Arranging of side Board /Dummy Water. | |
| 8 | Wiping of Glassware, Cutlery and Crockery. | |
| 9 | • Special Equipments used in Restaurants. | |
| 10 | • Polishing Silver, Silver method , burnishing method | |
