User:Sunetra/Temp/Food and Beverage services.odt
Food and Beverage Services
- Introduction to the Food & Beverage Industry
Growth of Tourism Industry.
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.
- 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
- 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.
- 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.
5) 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
- Breakfast Service –
Types of Breakfasts.
Accompaniments.
Cover Set up.
Service Procedure.
- Beverages-
Introduction
Classification into Non Alcoholic & Alcoholic
Beverages
Beer.
Wines.
Spirits.
Liqueurs.
Cocktails.
