Syllabus BHM152 (T)
01 MEALS & MENU PLANNING:
A. Origin of Menu
B. Objectives of Menu Planning
C. Types of Menu
D. Courses of French Classical Menu
• Sequence
• Examples from each course
• Cover of each course
• Accompaniments
E. French Names of dishes
F. Types of Meals
• Early Morning Tea
• Breakfast (English, American Continental, Indian)
• Brunch
• Lunch
• Afternoon/High Tea
• Dinner
• Supper
02 PREPARATION FOR SERVICE
A. Organising Mise-en-scene
B. Organising Mise en place
II TYPES OF FOOD SERVICE
A. Silver service
B. Pre-plated service
C. Cafeteria service
D. Room service
E. Buffet service
F. Gueridon service
G. Lounge service
03 SALES CONTROL SYSTEM
A. KOT/Bill Control System (Manual)
• Triplicate Checking System
• Duplicate Checking System
• Single Order Sheet
• Quick Service Menu & Customer Bill
B. Making bill
C. Cash handling equipment
D. Record keeping (Restaurant Cashier)
04 TOBACCO
A. History
B. Processing for cigarettes, pipe tobacco & cigars
C. Cigarettes – Types and Brand names
D. Pipe Tobacco – Types and Brand names
E. Cigars – shapes, sizes, colours and Brand names
F. Care and Storage of cigarettes & cigars
