1st Semester
Food & Beverage Service
01 THE HOTEL & CATERING INDUSTRY
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
02 DEPARTMENTAL ORGANISATION & STAFFING
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)
03
I FOOD SERVICE AREAS (F&B OUTLETS)
II ANCILLIARY DEPARTMENTS
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
05 NON-ALCOHOLIC BEVERAGES
Classification (Nourishing, Stimulating and Refreshing beverages)
A. Tea
B. Coffee
C. Juices and Soft Drinks
D. Cocoa & Malted Beverages