Rawal Institute of Management

Lecture Plan
Course: BHM
Semester: I
Subject Name & Code: 15 BHM 202- FOOD & BEVERAGE SERVICE FOUNDATION- II
No. of Total Lectures Planned:
Lecture Topic Planned Actual Sign of Sign of
No. Date of Date of Faculty Director
Lecture Lecture
Menu:- Introduction, Importance, 16.08.17
and Types
(detailed
description of
1 each type):
A la Carte & TDH, Factors
affecting menu
item selection. French Classical
Menu
Non Alcoholic Beverages: Classification &
2 Services, Storage.
Breakfast Service: Introduction, types, features,
3 table layouts and service. KOT

Room Service: Introduction, Organization, Cycle,

4 Equipments, Types, Menu and various forms.
Practical:
Various menu services, their table layouts and
service sequences for:

5 o A La Carte and TDH

o Room Service
o Breakfast

BREAKFAST SERVICES PRACTICAL

(i) Laying of
Difference type of
breakfast cover with
all table
appointments like
butter dish, supreme
6 bowl (for service of
grape fruit etc)
(ii) Laying a room service tray for
bed tea and breakfast
(Continental & English)
Room Service:- Trolley Tray Breakfast set up and
service for rooms.

7
8
9
10
11
12
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14

15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37