Food & Beverage Service

Skill Based Elective – I (Semester – III)

Food Service

Unit-I

Different type of catering establishments- Hotels, Motels, Restaurants, Private hospitals,

Resorts, Pubs, Discotheques, Fast food restaurants, Airlines catering, Railway catering
and Sea catering.

Unit-II

Organization structure of F&B department, Relationship of waiter with customers,

kitchen and management. Attributes of Food & Beverage service personnel.

Unit-III

Classification and enumeration of service equipments- furniture, linen, crockery,

flatware, hollow-ware, glassware, disposable service equipments, chaffing dishes, plate
warmer, hotplate, micro oven , ice cube machine, gueridon trolley.

Unit-IV

Preparation of the restaurant- mis-en-place, mis-en- scene, rules of laying a cover, Rules
and procedures for service of a meal. Methods of service- French/ English/ Indian thali/
Plantain Leaf service.

Unit-V

Basic types of menu and service: Table d’hote, ala carte, breakfast and buffet. French
classical menu.

References

Food and Beverage Service by Sudhir Andrews.

Mastering Restaurant Service by H.L. Cracknell and G.Nobis.
The Waiter by Fuller and Currie.
Essential Table Service by John Fuller.
The waiter and Waitress by Henry Dahmer.
Skill Based Elective – II (Semester – IV)

Food Service – Practical - I

1. Soup Service
2. Menu wise service
3. Service of breakfast
4. Making the extra cover
5. Afternoon tea set up
6. Beer service
7. Loading carrying trays
8. Taking the order by K.O.T. & B.O.T
9. Service of Food
10. Service of non alcoholic beverages

References

Food and Beverage Service by Sudhir Andrews.

Mastering Restaurant Service by H.L. Cracknell and G.Nobis.
The Waiter by Fuller and Currie.
Essential Table Service by John Fuller.
The waiter and Waitress by Henry Dahmer
Skill Based Elective – III (Semester – V)

Advanced Food & Beverage Service

Unit-I

Significance of pantry in F&B operation- layout & equipment, Kitchen stewarding- role
of stewarding, wash up and storage.

Unit-II

Non Alcoholic Beverages – Hot/Cold –Methods/Types

Unit-III

Alcoholic Beverages- Different alcoholic beverages – Beer, Wine, Whisky, Rum, Gin,
Vodka- brief description and brand names, cocktails and mock tails- names and recipes
(five each)

Unit-IV

F&B Control system- KOT Flow, making bill- manual and computerized.

Unit-V

Room Service: Centralized & Decentralized – Room Service flow chart.

References

Food & Beverage Service by Ronald cichy & Paulwise.

Complete book of mixed Drinks by Anthony Dias.
Encyclopedia of wines and atlas of wines by Hung Johnson.
Professional Food Service Management by Habis Thayar.
Food and Beverage Service- R.Lilicarp
Skill Based Elective – IV (Semester – V)

Food Production - Practical – I

1. Identification of equipment. Mis-en-place (cutting, peeling, slicing, chopping, shredding, paring,

etc.,)
2. Egg preparation (boiled egg, fried egg, scrambled egg, omelette, poached egg, egg akuri)
3. Boiled Rice, Masala Dal, Bengal Fish Curry, Cucumber cuchumber
4. Zeera Rice, Dal Makhani, Vegetale curry, Shahi tukra
5. Bread Roll, Sponge cake, Swiss Role, Caramel custard
6. Bread Roll, Sponge cake, Swiss Role, Bread and butter pudding
7. Consomme Brunnoise, Poisson Poach Hollandaise, Cheu Fleur Mornay
8. Madras Soup, fish Meuniere, Courgettes Saute, Pommes Nature, Bavarious Rubance
9. Minestrone Soup, Goan Fish Burry, Cheu Fleur Potato Bhani, Steamed Rice, Fruit Conde
10. Sandwich Bread, Bread stick, Diplonat pudding, Coffee Mousse

References

Food & Beverage Service by Ronald cichy & Paulwise.

Complete book of mixed Drinks by Anthony Dias.
Encyclopedia of wines and atlas of wines by Hung Johnson.
Professional Food Service Management by Habis Thayar.
Food and Beverage Service- R.Lilicarp
Skill Based Elective – V (Semester – VI)

Restaurant Hygiene and Work Safety

Unit - I
a) Meaning of Hygiene and personal Hygiene.
b) Good grooming standards.
c) Good Food handling habits.

Unit - II
a) Establishing a hygienic Restaurant.
b) Importance of lighting and ventilation.
c) Clearing of equipments, after use.

Unit - III
a) Garbage disposal and pest control.
b) Methods to be followed in storing and serving to prevent food
poisoning.

Unit - IV
a) Basic first aid in Emergencies.
b) General safety rules to be followed.

Unit - V
a) Dishwashing-methods and principles.
b) Manual and mechanical dishwashing advantages and disadvantages.

References

Preventive and Social Medicine – K. Park.

Theory of Catering – Victor Cessarani.
Food Hygiene and Sanitation -S.Rodey.
Food Hygiene for Food Handlers- Jil Trickets.
Skill Based Elective – VI (Semester – VI)

Food Production – Practical II

1. Macedoine Mayonnaise, Fillet de Poisson Duglere, Nouilles Fraiches, Beginets D’auberfines,

Creme Caramel
2. Assiette de Crudite, Sole Colbert, Pommes Persilles, Puree Cercy, Mousse au Chocolate
3. Oeufs Fracis Chimay, Poulet Shahjahani, Pulao a la tomate, Haricot Vete Foogath
4. Oeufs Frit Bacon, Fillet de Sole Bonne Femme, Pommes a Rangalaise
5. Epinards a la Creme
6. Sweet Buns, Butter Button, Doughnuts
7. Mulligatwanny Soup, Poisson Grille Beurre Blanc, Pommes Vapur, Epinards a la Creme, Pudding
Diplomat
8. Creme de Vollaile, Gigot D’agneau Roti, Pommes Noisette, Haricot, Bretonne, Charlotte aux
Fruits
9. Thenga Buns, Danish Pastry, Short Bread, Fruit Jam
10. Danish Pastry, Orange Biscuit, Cherry Buns

References

Balasubramanium, Common Mistakes in English, Macmillan, 2003

Jack Windsor Lewis, Studies in General and English Phonetics, 2002