C.S.

K Himachal Pradesh Krishi Vishvavidyalaya

College of Home Science
Department Of Family Resource Management
B.Sc. Hospitality& Hotel Management Ist Semester
Course Outline
1.
2.
3.
4.
5.
6.
7.

Academic Year:
2014-15
Semester:
I (First)
Course No. :
BHM-232
Credit Hours:
4(2+2)
Course Title:
Food and Beverage Operations
Name & Designation of the Course Instructor:
Lecture /Practical Schedule

BHM -232

Food and Beverage Operations

S.No.

Course Content

Planning & operating various F&B

outlet - Physical layout of functional and
ancillary areas,

Objective of a good layout, Steps in

planning, Factors to be considered while
planning,
Calculating space requirement, Various
set ups for seating, Planning staff
requirement,
Menu planning, Constraints of menu
planning, Selecting and planning of
heavy duty and light equipment,
Requirement of quantities of equipment
required like crockery, Glassware, steel
or silver etc,
Suppliers & manufacturers, Approximate
cost, Planning Dcor, furnishing fixture
etc;
F & B staff organisation - Categories of
staff, Hierarchy, Job description and
specification,
Duty roaster -Making of Duty Roster
and writing job description &
specification,
Managing F&B Outlet - Supervisory
skills, Developing efficiency, Standard
Operating Procedure,
function catering, banquets History,
Types,
Organisation
of
Banquet

3
4
5
6
7
8
9
10

4(2+2)
No. of
tentative
lectures
/practical

No. of
actual
lectures
/practical

Remarks

department, Duties & responsibilities,

Sales, Booking procedure, Banquet
menus,
11

Banquet protocol - Space Area

requirement, Table plans/arrangement,
Misc-en-place, Service, Toasting,

12

Informal Banquet Rception, Cocktail

parties,
Convention,
Seminar,
Exhibition, Fashion shows, Trade Fair,
Wedding, Outdoor catering ,

13

Function Catering buffets Introduction,

Factors to plan buffets,
Area
requirement, Planning and organization,
Sequence of food, Menu planning, Types
of Buffet, Display, Sit down, Fork,
Finger, Cold Buffet, Breakfast Buffets,
Equipment, Supplies, Check list ,

14

Gueridon service - History of gueridon,

Definition, General consideration of
operations, Advantages ;Dis-advantages,
Types of trolleys, Factor to create
impulse, Buying Trolley, open kitchen,
Gueridon
equipment,
Gueridon
ingredients,

15

Bar operations -Types of Bar, Cocktail,

Dispense, Area of Bar, Front Bar, Back
Bar, Under Bar (Speed Rack, Garnish
Container, Ice well etc), Bar Stock, Bar
Control, Bar Staffing, Opening and
closing duties,

16

Cocktails & mixed drinks - Definition

and History, Classification, Recipe,
Preparation and Service of Popular
Cocktails - Martini Dry & Sweet,
Manhattan Dry & Sweet, Dubonnet,
Roy-Roy, Bron, White Lady, Pink
Lady, Side Car, Bacardi, Alexandra,
John Collins, Tom Collins, Gin FIZZ,
Pimms Cup no; 1,2,3,4,5, Flips,
Noggs, Champagne Cocktail, Between

the Sheets, Daiquiri, Bloody Mary,

Screw Driver, Tequilla Sunrise, GinSling, Planters Punch, Singapore Sling,
Pinacolada, Rusty Nail, B&B, Black
Russian, Margarita, Gimlet Dry &
Sweet, Cuba Libre, Whisky Sour, Blue
Lagoon, Harvey Wall Banger, Bombay
Cocktail,
17

Kitchen stewarding Importance,

Opportunities in kitchen stewarding,
Record maintaining, Machine used for
cleaning and polishing, Inventory.

Practical
S.No.

Course Content

Supervising F&B outlets,

Calculation of Space for Banquets,

Banquet Menu & Service,

Setting of various types of Buffet,

Preparing items on Gueridon trolleyCrpe Suzette

Banana au Rhum, Peach Flamb, Rum

Omlette, Steak Diane, Pepper Steak,
Preparation of Cocktails,

Using and Operating Machines.

No. of
tentative
lectures
/practical

No. of
Remarks
actual
lectures
/practical

8. Main References Theory/Practical:

S.No. Name of Book

Author

1.

Food and Beverage Service

Vijay Dhavan

2.

Food and Beverage Service

D.R. Lillicap

3.

Food and Beverage Operation

Mandeep singh

9. Examination Schedule:

S.No.
1.

Name of Examination

Weightage (%)

Mid Term:
Practical (Internal)

2.

Week of Examination

15
11th & 12th

End Term:
Theory (External)

21st & 22nd

Practical (Internal)

C.S.K. Himachal Pradesh Krishi Vishvavidyalaya

B.Sc. Hospitality& Hotel Administration1st SEMESTER
MODEL QUESTION PAPER

50
35

Subject: - BHM-232

Food and Beverage Operations 4(2+2)

TOTAL MARKS: 50
TIME: 3:00 Hrs
Section- I

Q.1.Say True or False:

i) The director of food and beverage reports to the executive chef.
ii) Platter to plate service will be done from right.
iii) Waiter should always ask for the tips after service.
iv) Beverages should be served from left side.
v) Red Wine is served chilled.
vi) Waffles are a part of Indian breakfast.
vii) The most popular style of service in banquet is silver service.
viii) The term Silver Room is used to store silverware and cutlery.
ix) Brandy is distilled from wine.
x) Tea leaves contain more than 10% caffeine.

Total marks: 10
Time Allowed: 20 min.
(10x0.5 = 5 marks)

(5x1 = 5 marks)
(b) Multiple Choice Questions
1. Who is generally in charge in a hotel kitchen?
a. Garde Manager
b. Executive Chef
c. Chef tournant
d. Sous Chef
2. The juice that is extracted from the grapes is called:
a. Must
b. Clear run juice
c. Solution
d. Wort
3. France is known for producing which of the following?
a. Wine, Champagne, and cognac
b. Wine, Port, and cognac
c. Wine, Champagne, and beer
d. Wine, Port, and Sherry
4. Coffee first came from:
a. Persia and Turkey
c. Iran and Saudi Arabia

b. Greece and Turkey

d. Ethiopia and Mocha

5. KOT stands for:

a. Kitchen Order Ticket
c. Kitchen Open Time

b. Kitchen Order Taker

d. Kitchen Order Time

Section- II
Total marks: 40
Time Allowed: 2:40 hours

Q.2 Attempt any four questions:

(2.5x4 = 10 marks)

a) Write down the names of commonly served cocktails in a restaurant.

b) What do you mean by a cover?
c) What are mocktails?
d) What is the importance of F&B Service in Hotel Industry?
e) Why do we need a menu?
f) Write down the meaning of room service.

Q.3 Attempt any four questions:

(4x5 = 20 marks)

a) Discuss the types of food and beverage industry.

b) Discuss the procedure of serving mocktails.
c) Explain different types of menus.
d) Discuss the Hierarchy of F & B in a big restaurant.
e) How is banquet service different from table service? Discuss.
f) What is the meaning of MISE-EN-SCENE? Write.
Q.4 Attempt any one:

(1x10) = 10 marks)

a) What do you mean by Cocktails & mixed drinks? Give their definition, history and classification.
b) Give the objective and steps in planning of a good layout and factors to be considered while
planning a good layout.