1st Sem F & B Service Notes

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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%

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