| Syllabus Home |
| SYLLABUS FOR FOOD & BEVERAGE SERVICE (ONE YEAR) |
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| Sno | Theory | Practical |
| 1. | Catering
Industry Signficeance Evaluation of the Hotel Industry Opportunities in the Hotel Industry. |
Familianzation of F&B cutlery, crockery, glassware, other equipments and special table equipments.
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| 2. | Categorization of Hotels, Influence of Tourism on Hotel Industry. | Hotel
Induction Program-Batch Wise, Handling of cutlery, crockery and glassware. |
| 3. |
Enumeration of Service Equipments, cutleries, crockery, glassware, table equipments other service
equipments and linen. |
Method of cleaning and up keeping of cutleries, crockery and glassware. |
| 4. | Organization of food & beverage department: Restaurant, speciality restaurant,
coffee shop, bar, room service, banquets and barbeque. | Arranging of sideboards, refilling of
cruet set, restocking cutlery, crockery, and glassware and getting ready for service. |
| 5. | Rules for laying table: About the table, use of baize, types of table cloth, about
cutlery, crockery and glassware and other things. | Laying the tablecloth and relaying the tablecloth
while guests are there in the restaurant. |
| 6. | Attitude and attributes of service personal. Rules for waiting at the table: Before
the guest arrives, as soon as the guest arrives, during service and after service. | Lying up of
table for various meals and menus. |
| 7. | 14 Course French classical menu Hors d’oeuvres, Potage, Oeuf and Pasta, Poisson,
entrée, relieve, sorbet. | Different types of Napkins folding Breakfast, Lunch and Dinner. |
| 8. | French Menu Continue Roti, Legumes, Entremets, Savories, Formage Dessert and Café.
| Guest Receiving Procedure Receiving the Guest, Dealing with the Guest, Seating them and
Service the Water. |
| 9. | Restaurant Staff & Their Duties: Organization Chart of food & beverage
staff and their duties, Director-de-restaurant maitred, Hostess,Chef-de-rang,Commis-de-rang,Commis de
wagon, Commis de brasseure,Sommelier and steward. | Offering the menu card, explain the
guest,carte-de-jour,soup-de-jour,dish-de-jour,and taking the order. |
| 10. | Recapitulation of Previous chapters. | Recapitulation of Previous exercise.
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| 11. | Test on first seven chapter, Personal grooming, conduct, courteousness, honest and
punctuality. | Serving hors’d oeuvres, potage, Oeuf and Pasta, Poisson to the guest with all
their accompaniments and garnish. |
| 12. | Essential Qualities of Good Waiter, Cooperative, Ability to remember the names and
faces, |
Serving Entrée, Relieve, Sorba, Roti and Legumes to the Guest. |
| 13. | Physical fitness, Technical skills and knowledge, sales ability and negative
attitude. |
Explain the food and serving them with correct cutlery and crockery and with the accompaniments and
garnish. |
| 14. | Restaurant mis-en-place and miss-en-Scence, Dusting, Cleaning the Carpets, floor,
table top, flower arrangement, changing linen and linen register maintaining. |
Serving Enterments, Savories, For mage Dessert with all their accompaniments and their cutlery and
cookery and crumbling of tables. |
| 15. | Care of Equipments, Table Layout, Buffet Layout, Stocking the Dummy Waiter, Making
the check List and Briefing. | Serving tea, Coffee as the last course. |
| 16. | Introduction about menu planning and stating different kinds of menu with their
advantages. | Clearing the plates course by course, carrying the fresh plates and clearing the
used plates from the tables.
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| 17. | Who makes the menu, uses of menu card, who makes menu, making the menu for a-la-
carte, table-de-hote, making the menu but let wise, cuisine wise and meal wise. | Carrying the
food plates by hand and by tray, American service and serving procedure. Practical test on laying and
service procedure. |
| 18. | American service, French Service, Russian Service, English Service, Guerdon
Service, Flambé Service, Advantages and Disadvantages of all Service. | Russian Procedure and
serving sequence. |
| 19. | Seating the Guest dealing with the guest taking the order placing the order
assembling the order quality and quantity check serving the guest and seeing the guest. |
Service of tea, coffee and non-alcoholic beverage in the different outlets and different meal. |
| 20. | Types of Breakfast & their service. Continental breakfast, American breakfast,
English breakfast, Indian breakfast. | Serving different types of breakfast by course by course
with their cutlery and crockery. |
| 21. | Taking the orders placing the order picking up the food & service after
service VIP formalities, breakfast orders pick up orders standing orders. | Setting up
different shape of banquet setting centre piece and buffet setup for different types of function. |
| 22. | Formal banquet informal banquet organization of banquet department taking the
banquet booking planning for a party check list for outdoor party. |
Setting up room service trays for breakfast lunch dinner high tea and setting up tea coffee trays.
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| 23. | Recapitulation of Pervious chapter. | Recapitulation of Previous Exercise.
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| 24. | Model test on previous chapter tobacco, Fermentative method non fermentative
method pipe smoking cigar smoking cigaratte smoking names of bets cigar size of cigar. |
Practical test on food service & service of tobacco serving cigar cigarette lighting cigar and
cigarettes. |
| 25. | Beverage classification Function of beverage non alcoholics beverage tea coffee
aerated drink non-aerated drink. | Serving of non-alcoholic beverage like soft drink juices
mock tails fresh lime soda etc. |
| 26. | How is wine made Region where wine is cultivated taste of wise colour of wise.
| Setting up wine glass carrying stamped glass presenting wine bottles to the guest. |
| 27. | Categorization of wise decanting of wine wine glasses setting up glasses. | How to use wine opener. |
| 28. | Points to be remembered while serving red white wine and champagne. |
Service of red white wine take the order. |
| 29. | Wine from Spain Portugal Italy Germany, Hungary, Europe method of preparing
champagne. | Presenting the bottle giving the wine for tasting and start serving. |
| 30. | Beer process of making beer different types of beer brand names of beer. |
Carrying heavy weight trays light weight trays serving of beer by the bottle with head and without
head. |
| 31. | Whisky process of making beer different types of whisky service of whisky some
brand names of whisky. |
Service of whisky on the rocks neat with soda with water with other soft drinks. |
| 32. | Gin Rum Vermouth, Process of making Service and brand names of gin rum vermouth
Italian vermouth French vermouth. | Service of sprits and aperitif. |
| 33. | Brandy Liqueurs Brandy of making service and brandy production of liqueur, classification of liqueurs flovour and taste of liqueurs. |
Compiling five course menu along with matching drinks. |
| 34. | Cocktail,History Equipments used cocktail terminology sprit based cocktail liqueur
based cocktail and beer based cocktail. | Making different cocktail and mock tails and serving
them with their garnishes. |
| 35. | Model Test II. On wines and spirits Aperitif Cold Aperitif Hot Aperitif. |
Practical test on service of wine and spirits food and wine harmony which wine goes with which food.
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| 36. | Sandwich,Points to be remember for the preparing of sandwich different types of
sandwich. | Frilling buffet tables setting up for a light different types of frilling. |
| 37. | Sauces important of sauces basic sauces derivatives of basic sauces. |
Serving Food with their proper sauces and graves and accompaniments. |
| 38. | Salad & Salad Dressing, Qualities of salad types of salad basic dressing for
meat fruits and vegetable based salads. | Arranging salad mirror on the buffet tables
presenting and setting of bills by cash sign or by credit cards. |
| 39. | Personal Hygiene-Care of Skin hand and feel
right habits and attitudes for food handlers and dress code. | |
| 40. | Work Hygiene-Layout of departments maintenance of floor and walls correct
ventilation prevention of over crowding importance of space designing. | |
| 41. | Proper Maintenance of floor-Types of flooring & maintenance walls and
equipments (Selection and Sanitation). | |
| 42. | Dishwashing methods-Hand and manual dishwashing-merits and demerits. |
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| 43. | Garbage disposal-different methods-advantages and disadvantages, Pest Control. | |
| 44. | Food borne diseases-food poisoning causes and precautions. | |
