Sr. No

07010512: Food & Beverage Service Management -I

02 TOPICS TO BE COVERED TEACHING HOURS DOMAIN
Theory

Bar – Introduction, Importance, and Types, Organization Structure, Layout, Equipments

used and BOT & Bar Menus

Alcoholic Beverages:  Wines – Introduction, Classification, Brief  Description,  about  manufacturing process, storage and its service.

Beers:  Introduction, Ingredients Used, Production, Types and  brands,  Indian  and International. Services, bottled, canned and drought beers. Spirits: Introduction to Spirits (Whisky, Brandy, Rum, Vodka, Gin & Tequila), Spirits- Types, Production.

 

8

 

15

 

15

 

10

 

Must know

Major Indian and International Brands. glasses and equipment, Storage and service of wine

Brands Indian and International & Service, Other Alcoholic Beverages- Liqueurs

15 Desirable to Know
Other Fermented & Brewed

Beverages: Sake, Cider, Perry, Alcohol Free Wines.

Tobacco: Types, Production, Brands & Service – Indian and International

5 Nice to Know
Practical

  • Service of Alcoholic Beverages: Wines, Spirits.
  • Opening & closing of wines corks (Champagne, Red & White wines)
  • Service of Spirits & Liqueurs
  • Bar setup and operations
  • Cocktail Mocktail Preparation, presentation and service
  • Service of Cigars & cigarettes
  • Conduction Briefing/ De- Briefing for F & B outlets
  • Service of Beer, Snake and Other Fermented & Brewed Beverages
  • Service of Sparkling, Aromatized, Fortified, Still Wines.
  • Set up a table with Prepared Menu with wines
 

20

 

 

20

 

20

Must know
Syllabus books

–   Food & Beverage Service – Dennis R. Lillicrap. & John A. Cousins. Publisher: ELBS

–   Food & Beverage Service Management- Brian Varghese

–  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 Opertion)

–   The Waiter Handbook By Grahm Brown, Publisher: Global Books & Subscription Services New Delhi

 

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