Lovely Professional University, Punjab

Course Code

Course Title

Course Planner

HMT545

FOOD AND BEVERAGE OPERATIONS AND

MANAGEMENT
1 :DISCIPLINE KNOWLEDGE

12226::Dr. Bharat Kapoor

Course Orientation

Lectures

Tutorials Practicals Credits

4.0

0.0

0.0

TextBooks
Sr No

Title

Author

Edition

Year

Publisher Name

T-1

FOOD & BEVERAGE SERVICE

R.SINGARAVELAVAN

1st

2011

OXFORD UNIVERSITY PRESS

Edition

Year

Publisher Name

Reference Books
Sr No

Title

Author

R-1

FOOD & BEVERAGE SERVICE

John Cousins, Dennis

9th
Lillicrap, Suzanne Weekes

2014

HODDER & STOUGHTON

R-2

Food Production Operations

Parvinder S. Bali

2014

OXFORD UNIVERSITY PRESS

2nd

Other Reading
Sr No

Journals articles as Compulsary reading (specific articles, complete reference)

OR-1

International Journal of Contemporary Hospitality Management Volume 12, Issue 4 Key dimensions of outsourcing hotel food and beverage services. ,

OR-2

Journal of Statistics and Management Systems Volume 12, Issue 4, 2009, "Service quality and customers satisfaction of the food and beverage industry". ,

Relevant Websites
Sr No

Web address (only if relevant to the course)

Salient Features

RW-1

www.fhrai.com

Provides latest information about hospitality industry

RW-2

MenuPlanningCentral.com

Provides the information about the menu and menu planning

RW-3

http://www.kuche-cucina.com/decora/declayout.html

To provide the knowledge about the kitchen layouts

LTP week distribution: (LTP Weeks)

Detailed Plan For Lectures

Weeks before MTE

Weeks After MTE

Spill Over

4.0

Week
Lecture
Number Number

Broad Topic(Sub Topic)

Week 1

Lecture 1

Food service industry

(Introduction to Food and
beverage service)

Lecture 2

Week 2

Chapters/Sections of Other Readings,

Text/reference
Relevant Websites,
books
Audio Visual Aids,
software and Virtual
Labs

Lecture Description

Learning Outcomes Pedagogical Tool Live Examples

Demonstration/
Case Study /
Images /
animation / ppt
etc. Planned

T-1:Chapter-1

Lecture-1: Brief
introduction about the
course and academic
detail
Lecture-2: Introduction
to Food and beverage
service

To explore the
Discussion with
sectors in food and
the help of slide
beverage service and show
the process
involved in planning
the food and
beverage outlets

Food service industry

(Introduction to Food and
beverage service)

T-1:Chapter-1

Lecture-1: Brief
introduction about the
course and academic
detail
Lecture-2: Introduction
to Food and beverage
service

To explore the
Discussion with
sectors in food and
the help of slide
beverage service and show
the process
involved in planning
the food and
beverage outlets

Lecture 3

Food service industry(Food

and beverage service
sectors)

T-1:Chapter-1

Primary catering sectors Student get

and Secondary catering awareness
sectors
about the Primary
and Secondary
sectors of food and
beverage service

Lecture 4

Food service industry

(Classification of catering
establishments)

T-1:Chapter-1

Classification of
catering establishments

Student get
Discussion with
awareness
the help of power
about the
point presentation
classification
of catering
establishments in
commercial sector as
well as in non
commercial sectors

Lecture 5

Food service industry

(Growth of catering
industry)

T-1:Chapter-1

Growth of catering
industry

Student get
awareness
about the growth of
catering industry

Power point
presentation

Lecture 6

Food service industry

(Restaurant, Coffee Shop
and Room Service)

T-1:Chapter-1

Food and beverage

service outlets
(Restaurant, Coffee
Shop and Room
Service)

Student get
awareness
about various food
and beverage service
outlets)

Discussion with
the help of power
point presentation
and video

Lecture 7

Food service industry

(Bars,Banquets and Business
Centres)

T-1:Chapter-1

Food and beverage

service outlets
(Bars,Banquets and
Business Centres)

Student get
awareness
about various food
and beverage service
outlets.

Discussion with
the help of power
point presentation
and video

Discussion with
the help of power
point presentation

Week 2

Lecture 8

Week 3

Food service industry

(Discotheques & Night
Clubs)

T-1:Chapter-1

Food and beverage

service outlets
(Discotheques & Night
Clubs)

Student get
awareness
about various Food
and beverage service
outlets

Discussion with
the help of power
point presentation
and video

Lecture 10 Food and beverage service

staff of hotel(Organisation
of food and beverage service
department)

T-1:Chapter-2

Organisation of food
and beverage service
department.

Student get
awareness
about the
organization
structure of food
service industry

Discussion with
the help of slide
show and a chart of
hierarchy

Lecture 11 Food and beverage service

staff of hotel(Relationship of
food and beverage service
department with other
departments of the hotel)

T-1:Chapter-2

Lecture 11: Relationship

of food and beverage
service department with
kitchen.
Lecture 12: Relationship
of food and beverage
service department with
Front office and
Housekeeping.
Lecture 13: Relationship
of food and beverage
service department with
Maintenance, security,
marketing and personnel

Student get
Discussion with
awareness
the help of slide
about the
show
Relationship of food
and beverage service
department with
kitchen

Lecture 12 Food and beverage service

staff of hotel(Relationship of
food and beverage service
department with other
departments of the hotel)

T-1:Chapter-2

Lecture 11: Relationship

of food and beverage
service department with
kitchen.
Lecture 12: Relationship
of food and beverage
service department with
Front office and
Housekeeping.
Lecture 13: Relationship
of food and beverage
service department with
Maintenance, security,
marketing and personnel

Student get
Discussion with
awareness
the help of slide
about the
show
Relationship of food
and beverage service
department with
kitchen

Lecture 9

T-1:Chapter-1

Ancillary Sections of
food and beverage area

Student get
awareness
about Ancillary
Sections of food and
beverage area

Food service industry

(Ancillary Sections)

Discussion with
the help of power
point presentation
and video

Week 4

Lecture 13 Food and beverage service

staff of hotel(Relationship of
food and beverage service
department with other
departments of the hotel)

T-1:Chapter-2

Lecture 11: Relationship

of food and beverage
service department with
kitchen.
Lecture 12: Relationship
of food and beverage
service department with
Front office and
Housekeeping.
Lecture 13: Relationship
of food and beverage
service department with
Maintenance, security,
marketing and personnel

Student get
Discussion with
awareness
the help of slide
about the
show
Relationship of food
and beverage service
department with
kitchen

Lecture 14 Food and beverage service

staff of hotel(Duties and
responsibilities of all food
and beverage staff)

T-1:Chapter-2

Lecture 14: Duties and

responsibilities of
Restaurant manager.
Lecture 15: Duties and
responsibilities of
Restaurant captain and
other staff members of
food and beverage
service department.

Student get
Power point
awareness
presentation
about the duties and
responsibilities of all
F and B
staff

Lecture 15 Food and beverage service

staff of hotel(Duties and
responsibilities of all food
and beverage staff)

T-1:Chapter-2

Lecture 14: Duties and

responsibilities of
Restaurant manager.
Lecture 15: Duties and
responsibilities of
Restaurant captain and
other staff members of
food and beverage
service department.

Student get
Power point
awareness
presentation
about the duties and
responsibilities of all
F and B
staff

Lecture 16
Week 5

Assignment,Test1

Lecture 17 Menu and Menu Planning

(Introduction and origin of
menu)

T-1:Chapter-6

RW-2

Introduction and origin

of menu

Student get
awareness
about the
Introduction and
origin of menu

Discussion with
the help of power
point presentation

Lecture 18 Menu and Menu Planning

(Influence of menu)

T-1:Chapter-6

RW-2

Influence of menu

Student get
Discussion
awareness
about the Influence of
menu

Lecture 19 Menu and Menu Planning

(Types of menu)

T-1:Chapter-6

RW-2

Types of menu

Student get
awareness
about various types
of menu

Discussion with
the help of slide
show

Week 5

Lecture 20 Menu and Menu Planning

(Introduction about Menu
planning)

T-1:Chapter-6

Introduction about Menu Student get

planning
awareness
about the
Introduction about
Menu planning

Discussion with
the help of power
point presentation

Week 6

Lecture 21 Menu and Menu Planning

(Points to be considered
while planning menu)

T-1:Chapter-6

Points to be considered
while planning menu

Student get
awareness
about the various
points to be
considered while
planning menu

Power point
presentation

Lecture 22 Menu and Menu Planning

(French classical menu)

T-1:Chapter-6

Lecture 22: First five

courses of French
classical menu.
Lecture 23: Next 6
courses of French
classical menu.

Student get
awareness
about the Eleven
courses French
classical menu

Discussion with
the help of power
point presentation

Lecture 23 Menu and Menu Planning

(French classical menu)

T-1:Chapter-6

Lecture 22: First five

courses of French
classical menu.
Lecture 23: Next 6
courses of French
classical menu.

Student get
awareness
about the Eleven
courses French
classical menu

Discussion with
the help of power
point presentation

RW-2

Lecture 24
Week 7

Assignment,Test2

Lecture 25 Menu and Menu Planning

(Various types of menu
found in hotels)

T-1:Chapter-6

RW-1

Lecture 25: Table d hote

menu.
Lecture 26: A la carte
menu

Student get
awareness
about various types
of menu used in F&B
outlets

Discussion with
the help of power
point presentation
and video

Lecture 26 Menu and Menu Planning

(Various types of menu
found in hotels)

T-1:Chapter-6

RW-1

Lecture 25: Table d hote

menu.
Lecture 26: A la carte
menu

Student get
awareness
about various types
of menu used in F&B
outlets

Discussion with
the help of power
point presentation
and video

Student get
awareness
about various Food
and beverage service
equipments

Discussion with
the help of power
point presentation
and video

SPILL OVER
Week 7

Lecture 27

Spill Over

Lecture 28

Spill Over

MID-TERM
Week 8

Lecture 29 Food and Beverage service

equipments(Furniture,
China-ware and Silverware)

T-1:Chapter-3

Food and beverage

service equipments
(Furniture, China-ware
and Silverware)

Week 8

Lecture 30 Food and Beverage service

equipments(Glassware,
Linen and Disposables)

T-1:Chapter-3

Glassware, Linen and

Disposables

Student get
awareness
about various food
and beverage service
outlets

Discussion with
the help of power
point presentation
and video

Lecture 31 Food and Beverage service

equipments(Bar and Special
Equipments)

T-1:Chapter-3

Lecture 31: Bar

Equipments
Lecture 32: Special
equipments

Student get
awareness about
various food and
beverage service
outlets

Discussion with
the help of power
point presentation

Lecture 32 Food and Beverage service

equipments(Bar and Special
Equipments)

T-1:Chapter-3

Lecture 31: Bar

Equipments
Lecture 32: Special
equipments

Student get
awareness about
various food and
beverage service
outlets

Discussion with
the help of power
point presentation

Lecture 33 Food and Beverage service

equipments(Care and
Maintenance of Equipments)

T-1:Chapter-3

Care and Maintenance

of Equipments

Student get
awareness
about the Care and
Maintenance of
Equipments

Power point
presentation

Lecture 34 Food and Beverage service

equipments(Storage of
Equipments)

T-1:Chapter-3

Storage of Equipments

Student get
awareness about the
Care and
Maintenance of
Equipments

Discussion with
the help of slide
show

Lecture 35 Alcoholic and Non alcoholic

Beverages(Classification of
Non-Alcoholic beverages)

T-1:Chapter-18

Classification of NonAlcoholic beverages

Student get
awareness
about the
Classification of
Non-Alcoholic
beverages

Discussion with
the help of power
point presentation

Lecture 36 Alcoholic and Non alcoholic

Beverages(Tea and its
production process, Types,
brands, Service of tea)

T-1:Chapter-18

Lecture-37: Tea and its

production process
Lecture 38: Types,
brands, Service of tea

Student get
awareness
about tea and its
production process

Discussion with
the help of power
point presentation
and video

Week 10 Lecture 37 Alcoholic and Non alcoholic

Beverages(Tea and its
production process, Types,
brands, Service of tea)

T-1:Chapter-18

Lecture-37: Tea and its

production process
Lecture 38: Types,
brands, Service of tea

Student get
awareness
about tea and its
production process

Discussion with
the help of power
point presentation
and video

Lecture 38 Alcoholic and Non alcoholic

Beverages(Coffee its Origin
and production process,
Types, brands and service of
coffee)

T-1:Chapter-18

Lecture 38:
Coffee its Origin and
production process
Lecture 39: Types,
brands and service of
coffee

Student get
awareness
about coffee and its
production process

Discussion with
the help of power
point presentation
and video

Week 9

RW-1

RW-1

Week 10 Lecture 39 Alcoholic and Non alcoholic

Beverages(Coffee its Origin
and production process,
Types, brands and service of
coffee)

T-1:Chapter-18

Lecture 38:
Coffee its Origin and
production process
Lecture 39: Types,
brands and service of
coffee

Student get
awareness
about coffee and its
production process

Discussion with
the help of power
point presentation
and video

Lecture 40 Alcoholic and Non alcoholic

Beverages(Juices and soft
drinks, Service of juices and
soft drinks, Soft drinks and
mineral water)

T-1:Chapter-18

Juices and soft drinks,

Service of juices and
soft drinks, mineral
water

Student get
awareness
about the Juices and
soft drinks and their
service

Discussion with
the help of power
point presentation
and video

Week 11 Lecture 41 Alcoholic and Non alcoholic

Beverages(Milk based
drinks and tonic water)

T-1:Chapter-18

Milk based drinks and

tonic water

Student get
Power point
awareness
presentation
about the Milk based
drinks and tonic
water

Lecture 42 Alcoholic and Non alcoholic

Beverages(Classification of
Alcoholic beverages)

T-1:Chapter-18

Classification of
Alcoholic beverages

Student get
awareness
about the
Classification of
Alcoholic beverages

Power point
presentation

Lecture 43 Kitchen planning and

staffing(Modern hotel
kitchen)

R-2:Chapter-3

Modern hotel kitchen

Student get
awareness
about the Modern
hotel kitchen

Discussion with
the help of slide
show

Lecture 44 Kitchen planning and

staffing(Organizational
structure of kitchen
department)

R-2:Chapter-2

Lecture 44:
Organizational structure
of kitchen department
Lecture 45: Modern
staffing in various
category hotel

Student get
awareness
about the
Organizational
structure of kitchen
department

Power point
presentation

Week 12 Lecture 45 Kitchen planning and

staffing(Organizational
structure of kitchen
department)

R-2:Chapter-2

Lecture 44:
Organizational structure
of kitchen department
Lecture 45: Modern
staffing in various
category hotel

Student get
awareness
about the
Organizational
structure of kitchen
department

Power point
presentation

RW-3

Lecture 46 Kitchen planning and

staffing(Duties and
responsibilities of kitchen
staff)

R-2:Chapter-2

RW-3

Lecture 46: Duties and

responsibilities of
Executive chef.
Lecture 47: Duties and
responsibilities of other
kitchen staff

Student get
Discussion with
awareness
the help of power
about the Duties and point presentation
responsibilities of
kitchen staff

Lecture 47 Kitchen planning and

staffing(Duties and
responsibilities of kitchen
staff)

R-2:Chapter-2

RW-3

Lecture 46: Duties and

responsibilities of
Executive chef.
Lecture 47: Duties and
responsibilities of other
kitchen staff

Student get
Discussion with
awareness
the help of power
about the Duties and point presentation
responsibilities of
kitchen staff

Lecture 48

Assignment,Test3

Week 13 Lecture 49 Kitchen planning and

staffing(Various sections in
kitchen and functions of
each section)

R-2:Chapter-3

RW-3

Lecture 49: Various

sections in kitchen
Lecture 50: Functions of
each section.

Student get
Discussion with
awareness
the help of slide
about the Various
show
sections in kitchen
and functions of each
section

Lecture 50 Kitchen planning and

staffing(Various sections in
kitchen and functions of
each section)

R-2:Chapter-3

RW-3

Lecture 49: Various

sections in kitchen
Lecture 50: Functions of
each section.

Student get
Discussion with
awareness
the help of slide
about the Various
show
sections in kitchen
and functions of each
section

Lecture 51 Kitchen planning and

staffing(General kitchen
layout)

R-2:Chapter-3

RW-3

Lecture 51:General
kitchen layout.
Lecture 52: Layout of
show kitchen

Student get
awareness
about the General
kitchen layout

Discussion with
the help of slide
show

Lecture 52 Kitchen planning and

staffing(General kitchen
layout)

R-2:Chapter-3

RW-3

Lecture 51:General
kitchen layout.
Lecture 52: Layout of
show kitchen

Student get
awareness
about the General
kitchen layout

Discussion with
the help of slide
show

Week 14 Lecture 53 Kitchen planning and

staffing(Basic layout of
main kitchen)

R-2:Chapter-3

RW-3

Lecture 53: Basic layout

of main kitchen
Lecture 54: Layout of
Garde manger

Student get
Discussion with
awareness
the help of power
about Basic layout of point presentation
main kitchen

Lecture 54 Kitchen planning and

staffing(Basic layout of
main kitchen)

R-2:Chapter-3

RW-3

Lecture 53: Basic layout

of main kitchen
Lecture 54: Layout of
Garde manger

Student get
Discussion with
awareness
the help of power
about Basic layout of point presentation
main kitchen

SPILL OVER
Week 14 Lecture 55

Spill Over

Lecture 56

Spill Over

Week 15 Lecture 57

Spill Over

Lecture 58

Spill Over

Lecture 59

Spill Over

Lecture 60

Spill Over

Scheme for CA:

Component
Assignment,Test

Frequency

Out Of
2

Each Marks Total Marks

3

Total :-

10

20

10

20

Details of Academic Task(s)

AT No.

Objective

Topic of the Academic Task

Nature of Academic Task

(group/individuals/field
work

Evaluation Mode

Allottment /
submission Week

Assignment1

To make students
aware about various
food and beverage
service industry

Introduction to Food and beverage service, Food and

beverage service sectors, Classification of catering
establishments, Growth of catering
industry, Restaurant, Coffee Shop and Room Service,
Bars,Banquets and Business
Centres, Discotheques & Night Clubs, Ancillary Sections. Food
and beverage service staff of hotel.

Individual

Presentation= 10
Marks, Content= 10
Marks, Viva= 10
Marks

3/4

Test1

To make students
aware about menu
knowledge and
menu planning

The menu, menu knowledge and accompaniments. Different types Individual

of menu (A la carte and table d hote, including Indian menus),
general principles of menu planning, French classical menu

Test will comprise

of 6 or 5 questions
of 5 marks each out
of which Q1. may
have 5 sub parts and
will be of 10 marks
and rest 4 questions
will be of 5 marks.
Two questions will
be analytical in
nature

5/6

Test2

To make students
Classification of alcoholic and non-alcoholic beverages, F&B
aware about
service equipments and their sizes and uses
Alcoholic and nonalcoholic beverages
and F&B service
equipments.

Test will comprise

of 6 or 5 questions
of 5 marks each out
of which Q1. may
have 5 sub parts and
will be of 10 marks
and rest 4 questions
will be of 5 marks.
Two questions will
be analytical in
nature

11 / 12

Individual