01 THE HOTEL & CATERING INDUSTRY

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A. Introduction to the Hotel Industry and Growth of the hotel Industry in India
B. Role of Catering establishment in the travel/tourism industry
C. Types of F&B operations
D. Classification of Commercial, Residential/Non-residential
E. Welfare Catering - Industrial/Institutional/Transport such as air, road, rail, sea, etc.
F. Structure of the catering industry

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02 DEPARTMENTAL ORGANISATION & STAFFING

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A. Organisation of F&B department of hotel
B. Principal staff of various types of F&B operations
C. French terms related to F&B staff
D. Duties & responsibilities of F&B staff
E. Attributes of a waiter
F. Inter-departmental relationships (Within F&B and other department)

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03
I FOOD SERVICE AREAS (F&B OUTLETS)
II ANCILLIARY DEPARTMENTS

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04 F & B SERVICE EQUIPMENT

Familiarization & Selection factors of:
- Cutlery
- Crockery
- Glassware
- Flatware and Hollow-ware
- All other equipment used in F&B Service
- French terms related to the above

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05 NON-ALCOHOLIC BEVERAGES

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Classification (Nourishing, Stimulating and Refreshing beverages)

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A. Tea
B. Coffee
C. Juices and Soft Drinks
D. Cocoa & Malted Beverages