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| S.No. | Topic | Hours | Weightage |
|---|---|---|---|
| 01 | THE HOTEL & CATERING INDUSTRY A. Introduction to the Hotel Industry and Growth of the hotel Industry in India B. Role of Catering establishment in the travel/tourism industry C. Types of F&B operations D. Classification of Commercial, Residential/Non-residential E. Welfare Catering – Industrial/Institutional/Transport such as air, road, rail, sea, etc. F. Structure of the catering industry – a brief description of each |
06 | 20% |
| 02 | DEPARTMENTAL ORGANISATION & STAFFING A. Organization of F&B department of hotel B. Principal staff of various types of F&B operations C. French terms related to F&B staff D. Duties & responsibilities of F&B staff E. Attributes of a waiter F. Inter-departmental relationships (Within F&B and other departments) |
04 | 15% |
| 03 | (I) FOOD SERVICE AREAS (F & B OUTLETS) A. Speciality Restaurants B. Coffee Shop C. Cafeteria D. Fast Food (Quick Service Restaurants) E. Grill Room F. Banquets G. Bar H. Vending Machines I. Discotheque II ANCILLIARY DEPARTMENTS A. Pantry B. Food pick-up area C. Store D. Linen room E. Kitchen stewarding |
06 04 |
20% 10% |
| 04 | F & B SERVICE EQUIPMENT Familiarization & Selection factors of: – Cutlery – Crockery – Glassware – Flatware & Hollowware – All other equipment used in F&B Service • French terms related to the above |
04 | 15% |
| 05 | NON-ALCOHOLIC BEVERAGES Classification (Nourishing, Stimulating and Refreshing beverages) A. Tea – Origin & Manufacture – Types & Brands B. Coffee – Origin & Manufacture – Types & Brands C. Juices and Soft Drinks D. Cocoa & Malted Beverages – Origin & Manufacture |
05 | 20% |