| 2. | 07010102: Food & Beverage Service Foundation –I | ||
| Topics to be covered | Teaching Hours | Domain | |
| Food and Beverage Services: – Introduction, Concept, and Classification of Catering Establishments, their importance; Personal Hygiene, Uniform & Grooming Standards, F&B
Service Outlets & Familiarization with their Layouts (Tea Lounge, Coffee Shop, Restaurant, Ancillary Departments. Banquets, Staff Cafeteria), Hierarchy of F&B Service Department, F&B Service Brigade ,Modern Staffing in various hotels, Duties. |
10
|
Must Know | |
|
Food Service Equipments, Fuels & Safety: Food Service Equipments, Classification, Description, Usage, Upkeep and Storage, Food Service Tools, Their Usage, Care & Maintenance, Side Stations, Safety Procedures, Fuel – Types, Usage and Precautions while Food Service. |
5 |
||
| Food Service -1: Table Crockery, Cutlery, Glassware (Bar Glassware not included) Condiments, Sweeteners, Menu – Concept, Types, Salient Features, Menu Designs, Presenting of Menu, Layout of Table, Napkin Folding (At least Ten Types), Receiving and Greeting the Guests. |
10
|
||
| Food Service-II : Introduction, Classification of Services, Usage and Service Methods, Preparation for Services, Mise-en-place and Mise-en-scene, arrangement and setting up of station, Par stocks maintained at each side station, Functions performed while holding a station, Method and procedure of taking a guest order, emerging trends in Food Services and salient features.
Introduction to K.O.T. system. |
10 |
||
| Responsibilities of various employees in F&B Service, their attributes; coordination of F&B Service with other departments | 5 | Desirable to know | |
| Fire, Safety & Emergency Procedures – Introduction, Types and handling fires and dealing with emergencies. | 5 | Nice to Know | |
| Practical
Understanding Personal Hygiene & Food Service Hygiene Grooming for Professional Food Service – Do’s & Don’t’s Understanding Food Service Outlets. Fuels –Their usage and precautions while dealing with them in F&B Outlets Handling Fire and Emergency Procedures Familiarization with Food Service equipments and tools Familiarization, identification of crockery, cutlery, hollowware, flatware and tableware in F&B Outlets, Handling service gear and Napkins folding. Services of Soups (Minestrone, Consommés, Cream Soups, Puree Soups, Clear Soups, Bisques, Cold Soups, Chowders and others), Service of Juices, Tea / coffee, Water. Understanding Service Methods, Setting up of Side Station, Table Layouts, Napkin Folding and Presenting Menus |
30
30
|
Must Know | |
| Suggested Reading:
– Food & Beverage Service – Dennis R.Lillicrap. & John A. Cousines. Publisher: ELBS – Food & Beverage Service Management – Brian Varghes – Food & Beverage Service Training Manual – Sudhir Andrews, Tata Mc Graw Hill. – Food & Beverage Service Lillicrap & Cousins, ELBS – Introduction F & B Service- Brown, Heppner & Deegan – Menu Planning- Jaksa Kivela, Hospitality Press – Modern Restaurant Service- John Fuller, Hutchinson – Professional Food & Beverage Service Management – Brian Varghese – The Restaurant (From Concept to Operation) The Waiter Handbook By Grahm Brown |
30 | ||
