NIOS-OER-HOSPITALITY AND TOURISM MANAGMENT

Course Team
Course Co-ordinator: Mrs. Sunetra Roday, Principal, Maharashtra State Institute of Hotel Managment and Catering Technology, Shivajinagar, Pune 411016

Content Analysis
The syllabus for Food and Beverage Services for Development of OER in Vocational Education 

1 Introduction to the Food &amp;amp; Beverage Industry

Growth of Tourism Industry.

Types of Hotels

Classification of Catering Establishments (Commercial &amp;amp; Non-Commercial)

Food &amp;amp; Beverage Operations (Types of F&amp;amp;B Outlets in Hotels)

Employment opportunities in Hospitality Industry with special emphasis on Food &amp;amp; Beverage Service.

2 Food &amp;amp; Beverage Service Personnel

Hierarchical Structure of Food and Beverage Service Staff with job Profile in various F&amp;amp;B outlets.

Attitudes &amp;amp; Attributes of Food &amp;amp; Beverage personnel, competencies.

Importance of hygiene in Food &amp;amp; Beverage Service

Basic Etiquettes

Interdepartmental relationship

3 Food &amp;amp; Beverage Service Equipment

Types &amp;amp; Usage of Equipment - Furniture, Chinaware, Silverware. Glassware, Linen &amp;amp; Disposables,Special Equipment

Role of Kitchen stewarding department.

Dishwashing -I. Manual.II. Machine.

Care &amp;amp; maintenance of equipment (Polishing methods of silverware and stainless steel.)

4 Menu knowledge

Introduction

Types –Ala Carte &amp;amp; Table D’hote

Menu Planning, considerations and constraints

Menu Terms.

Classical French Menu.

Classical Foods &amp;amp; its Accompaniments with Cover.

Table setting &amp;amp; laying of cover.

Rules for waiting at a Table.

5 Control Methods

Necessity and functions of a control system,

Billing Methods – Duplicate &amp;amp; Triplicate System, KOTs &amp;amp; BOTs, Computerized KOTs (Kitchen Order Ticket, Beverage Order Ticket)

Flow chart of KOT

Presentation of bill.

6 Types of Food &amp;amp; Beverage Service

Table Service –English / Silver, American, French, Russian Self Service – Buffet &amp;amp; Cafeteria

Specialized Service – Gueridon, Tray, Trolley, Lounge,Room service, Buffet service and Banquet procedures etc.

Single Point Service – Take Away, Vending Kiosks, Food Courts &amp;amp; Bars, Automats

Mis-en-place &amp;amp; Mis-en-scene

7 Breakfast Service –

Types of Breakfasts.

Accompaniments.

Cover Set up.

Service Procedure.

8 Beverages-

Introduction

Classification into Non Alcoholic &amp;amp; Alcoholic Beverages

Preparation &amp;amp; service of tea &amp;amp; coffee

Beer.

Wines.

Spirits.

Liqueurs.

Cocktails.