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BSS DIPLOMA IN FOOD AND BEVERAGE SERVICE MANAGEMENT - ONE YEAR
Syllabus Home
Sno	Subjects	Marks
THEORY
1	Food and Beverage Service	100
2	Hotel & Tourism Industry	100
3	Food science & Nutrition	100
4	Communicative English &Basic French	100
4	Computer Fundamentals	100
Total Theory Marks		500
PRACTICALS
1	Food and Beverage Service	100
2	Internal Assessment	50
3	Project and viva	50
Total Practical Marks		200
Total Marks for Theory and Practicals		700
Pass Marks : 40/100

BSS DIPLOMA IN FOOD AND BEVERAGE SERVICE MANAGEMENT
PAPER I : FOOD AND BEVERAGE SERVICE MANAGEMENT
Unit - 1	Chapter - I	An Introduction to the hotel and food service. Industry: Origin – Specialised dining – expansion in the food and beverage service
Unit - 1	Chapter - II	The Food and Beverage service Department: Outlets in a food and beverage service department – Banquets – Coffee Shop Speciality restaurant – Room Service – Bar – Barbecue restaurant - Pastry or baker’s shop.
Unit - 2	Chapter - I	Supervision and Organisational Hierarchy: Qualities of a Supervisor – Key Personal – Food and Beverage manager-Restaurant Manager – Room Service manager – Banquet manager Banquet sales assistants – Organisational hierarchy – Senior caption – Waiters – Cap train – Trainee – wine waiter – Room service waiters – Room service order taker – cashier.
Unit - 2	Chapter - II	Attributes of Food and Beverage service Personal: Physical attributes – Work related attributes, duties of a waiter – Types Of table service – Service available in food and beverage service Department – The cover.
Unit - 3	Chapter - I	Service Equipment: Restaurant furniture – Trolleys – Bar equipment – Linen – Crockery – Silver ware – glassware – Cutlery – hollowware.
Unit - 3	Chapter - II	Know your Beverages: Beer – Spirits – Whisky – Brandy – Vodka – Gin – Rum Tequila – Liqueurs.
Unit - 3	Chapter - III	Cocktails and Non – alcoholic beverages – Cold beverages.
Unit - 4	Chapter - I	Wines: History of Wine making – the Development of Wine Production – Expansion Of the wine Trade – Grape – Wines – Stages in Wine making – Classification of Wines – Grape varieties – Famous Wine Producing Countries – service of wines – Wine and food.
Unit - 4	Chapter - II	Budgeting for the Food and Beverage Service Department: Budgeting control – The Budget cycle – Budget Preparation – Limiting Factors – Food and Beverage sales forecasting.
Unit - 5	Chapter - I	Tobacco: Varieties of tobacco – cigarette tobacco – cigars
Unit - 5	Chapter - II	The Role of related Departments in a Hotel: Front Office – House Keeping – Food Production – Non – revenue Departments – Kitchen stewarding – Receiving area – stores department – Food and Beverage control – Kitchen order ticket control.
Unit - 6	Chapter - I	Know your Beverages:Beer – Spirits – Whisky – Brandy – Vodka – Gin – Rum Tequila – Liqueurs
Unit - 6	Chapter - II : TOBACCO	Varieties of tobacco – cigarette tobacco – cigars.
Unit - 7	Chapter - I	WINES:History of Wine working – the Development of Wine Production – Expansion Of the wine Trade – Grape – Wines – Stages in Wine making – Classification of Wines – Grape varieties – Famous Wine Producing Countries.

PAPER II : HOTEL & TOURISM INDUSTRY
Unit - 1	Hospitality Industry – Definitions – Hotel – Tourism – classification of Tourism – Tour – Travel agency – tour operator etc.
Unit - 2	Qualities of a Hotelarian – Origin & development of Hotel Industry.
Unit - 3	Types of hotel – classification for star category – Hotel groups – Hotel management.
Unit - 4	Hotel – sales & marketing – Growth of tourism industry – social & economic benefits from tourism
Unit - 5	Tourism infrastructure – tourism products & marketing

PAPER III : FOOD SCIENCE AND NUTRITION
Unit - 1	Food microbiology – Introduction- its importance and relation to food handling, preparation and service – microbes – classification according to fire kingdom namely moners – fungi – algae plants and animal – bacteria – morphology
Unit - 2	Introduction to nutrition – definition – nutrients – importance – functions of food to man – classification of nutrients and food – carbohydrates – composition – classification – functions – food sources.
Unit - 3	Fats – composition – classification – visible – functions of fats and essential fatty acids food sources including colestrol rich food and effect of health. Proteins functions – food sources and daily requirements.
Unit - 4	Chapter 1 : Minerals – classifications – functions – food sources deficiency and daily requirements for calcium, iron – sodium – iodine & fluorine. Chapter 2 : Vitamins – fat soluble vitamins A,D,E,K – functions – food sources – deficiency – daily requirements – water importance – water balance.
Unit - 5	Food groups – nutritive value of foods – cereals – pulses – vegetables and fruits – milk and its products – meat – poultry – fish – egg – condiments and spices – sugar and jaggery – alcoholic beverages – nutritive – value of luch menus.

PAPER IV : COMMUNICATIVE ENGLISH & BASIC FRENCH
Unit - 1	Chapter - I : CLASSIFIED VOCABULARY	Parts of Body – Diseases & body conditions – buildings & parts – tools – Warfare – house hold articles – ornaments & jewels – customs – musical Instruments – relations – cereates & eatables – flowers – fruits & vegetables – Trees, plants &their parts – spices animals – birds – some other creatures – Profession & occupation – business terms – stationery – minerals.
Unit - 1	Chapter – 2 : SOME VERBS	The present tense – past tense – past participle of some verbs – daily Routine – self introduction
Unit - 2	CHAPTER – 1 : MAKING QUESTIONS BY AUXILIARY VERBS	Do/does – did – have – has, had – shall, will – should, would – am, is, are – was, were – can, could – may, might.
Unit - 2	CHAPTER – 2 : BY QUESTION WORDS	What – which – when – where – how – who – whom.
Unit - 2	CHAPTER – 3 : BY PREPOSITIONS & ARTICLES.	A, an, the, - about, all – across, at – in, as-and, be – but, by – can, let, to – Very – after, below – like, may – among – before , behind – beneath, besides – beside.
Unit - 3	CHAPTER – 1 : PHONETIC SYMBOLS	Vowels – consonants – sound drills.
Unit - 3	CHAPTER – 2 : ETIQUETTES & MANNERS.	Situational conversation – dialogue – preposition – practice by the students – speech initiators – presentation – debating – group discussions – telephone etiquette.
Unit - 3	CHAPTER – 3 : LETTER WRITING	Report writing – comprehension of passages – memorandums – letters – Orders – notices and circular – Bio –data for interview, application for the job – job descriptions – letters of application and resignation.
Unit - 4	CHAPTER – 1 : TENSES	Present tense – past tense – future tense.
Unit - 4	CHAPTER – 2 : VOICE	Acitve voice – Passive voice.
Unit - 5	Basic French

PAPER V : COMPUTER FUNDAMENTALS
Unit - 1	CHAPTER – 1 : INTRODUCTION TO COMPUTER	Computer – definitions – characteristics – computer generations – classification of computer – development – advantages and disadvantages.
Unit - 1	CHAPTER – 2 : HARDWARE	Basic computer oraganisation – input unit – output unit – arithmetic logic Unit – control unit – central processing unit.
Unit - 1	CHAPTER – 3 : SOFT WARE	Software – operating system – system software – utility software and application soft ware – compiler and interpret.
Unit - 2	CHAPTER – 1 : INPUT AND OUTPUT, AND STORAGE DEVICES.	Definitions – examples – briefly about the examples – storage unit – primary, secondary.
Unit - 2	CHAPTER – 2 : NUMBER SYSTEM	Binary number system – decimal – hexa decimal – octa decimal – ASCII Codes.
Unit - 2	CHAPTER – 3 : NETWORKING – INTERNET	Various types of network – linking (time sharing ,ring, bus, star) – kinds and components of computer – internet.
Unit - 2	CHAPTER – 4 : WINDOWS	Windows – desktop – icons – menus – tool bars – working areas – – Status bar