NIOS-OER-HOSPITALITY AND TOURISM MANAGMENT
Welcome !
नमस्कार, आपका स्वागत है!
Course Team
Course Co-ordinator: Mrs. Sunetra Roday, Principal, Maharashtra State Institute of Hotel Managment and Catering Technology, Shivajinagar, Pune 411016
|
Ms.Aparna Deshpande |
Lecturer | Maharasthra State Institute of Hotel Management and Catering Technology, Shivajinagar, Pune - 411016 |
| Ms. Radkhika Gupte | Hospitality Trainer | C 701, Westend Riverview, Nagras Road, Aundh, Pune 411007 |
| Ms.Anuradha Khot | Hospitality Trainer | B 202 Prakrtii, Balewadi, Pune 411045 |
| Mr.Vikas Sarup | Asst. Professor | Maharasthra State Institute of Hotel Management and Catering Technology, Shivajinagar, Pune - 411016 |
| Ms. Prachi Navare | Lecturer | Maharasthra State Institute of Hotel Management 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 & Beverage Industry
Growth of Tourism Industry.
Types of Hotels
Classification of Catering Establishments (Commercial & Non-Commercial)
Food & Beverage Operations (Types of F&B Outlets in Hotels)
Employment opportunities in Hospitality Industry with special emphasis on Food & Beverage Service.
2 Food & Beverage Service Personnel
Hierarchical Structure of Food and Beverage Service Staff with job Profile in various F&B outlets.
Attitudes & Attributes of Food & Beverage personnel, competencies.
Importance of hygiene in Food & Beverage Service
Basic Etiquettes
Interdepartmental relationship
3 Food & Beverage Service Equipment
Types & Usage of Equipment - Furniture, Chinaware, Silverware. Glassware, Linen & Disposables,Special Equipment
Role of Kitchen stewarding department.
Dishwashing -I. Manual.II. Machine.
Care & maintenance of equipment (Polishing methods of silverware and stainless steel.)
4 Menu knowledge
Introduction
Types –Ala Carte & Table D’hote
Menu Planning, considerations and constraints
Menu Terms.
Classical French Menu.
Classical Foods & its Accompaniments with Cover.
Table setting & laying of cover.
Rules for waiting at a Table.
5 Control Methods
Necessity and functions of a control system,
Billing Methods – Duplicate & Triplicate System, KOTs & BOTs, Computerized KOTs (Kitchen Order Ticket, Beverage Order Ticket)
Flow chart of KOT
Presentation of bill.
6 Types of Food & Beverage Service
Table Service –English / Silver, American, French, Russian Self Service – Buffet & Cafeteria
Specialized Service – Gueridon, Tray, Trolley, Lounge,Room service, Buffet service and Banquet procedures etc.
Single Point Service – Take Away, Vending Kiosks, Food Courts & Bars, Automats
Mis-en-place & Mis-en-scene
7 Breakfast Service –
Types of Breakfasts.
Accompaniments.
Cover Set up.
Service Procedure.
8 Beverages-
Introduction
Classification into Non Alcoholic & Alcoholic Beverages
Preparation & service of tea & coffee
Beer.
Wines.
Spirits.
Liqueurs.
Cocktails.
