M.I.C.E detailed Syllabus for Hotel Management & Catering Technology (DHMCT), C18 curriculum has been taken from the TSSBTET official website and presented for the diploma students. For Course Code, Course Name, Lectures, Tutorial, Practical/Drawing, Internal Marks, Max Marks, Total Marks, Min Marks and other information, do visit full semester subjects post given below.
For all other Diploma in Hotel Management & Catering Technology (DHMCT) Syllabus for 3rd Sem C18 Curriculum TSSBTET, do visit Diploma in Hotel Management & Catering Technology (DHMCT) Syllabus for 3rd Sem C18 Curriculum TSSBTET Subjects. The detailed Syllabus for m.i.c.e is as follows.
Prerequisites:
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Course Outcome:
- Identify Food & Beverage service outlets calculate staff requirement objectives plan the decor equipment and assigning duties
- Developing supervisory skills & appraise the team.
- Identify the skills of serving Gueridon dishes
- Perceive food & Beverage controls administration
- Organizing meetings, incentives, conferences and events/ exhibitions
- Plan &organize Buffets
Unit 1: Planning & Operations of Food and Beverage Service Outlets
Layouts of Outlets-Space calculation & staff requirement- Planning for decor, lighting, Furniture – Duty Rota -Schedule.
Unit 2: Managing Food & Beverage Outlets.
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Unit 3: Gueridon Service
General consideration of operations -Advantages & Disadvantages -equipment
Unit 4: Bar Operations
Types of bar-equipment-Bar control
Unit 5: Mice
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Unit 6: Buffet
Buffets, factors to plan a buffet-Area requiremts menu planning -Types-Displa
Reference Books:
- Food and Beverage Service by D.R. Lillycrap – Edward Amold.
- Food and Beverage Service by Vijay Dhawan – Frank Bros. & Co.
- Professional Food and Beverage Service Management by Brain Verghese Macmillan India Ltd.,
- Food and Beverage Service Training Manual by Sudhir Andrews – Tata Mc Graw Hill Publishing Co. Ltd.
- Multiple choice question on food service by Brian K. Julyan Heinemann London.
Suggested Learning Outcomes:
Identify Food & Beverage Service Outlets Calculate Staff Requirement Objectives Plan the Decor Equipment and Assigning Duties.
- Draw the layout of specialty restaurants, coffee shop, fast food center, pubs and disco, room service, flight kitchen, industrial canteen.
- State the objectives of good layout.
- List out steps in planning, F & B outlets.
- Mention the factors to be considered while planning.
- Explain the calculation of space requirements of various Food and Beverage service outlets.
- Explain briefly the staff requirement.
- Describe the selection and planning of heavy duty and light equipment.
- Explain the criteria of calculating quantities of equipment required (crockery, glass ware, steel, silver, linen).
- List out the suppliers and manufacturers.
- Mention approximate cost of H.D. equipment, light equipment, crockery etc.
- Explain about planning the decor, lighting &colour, furniture and furnishing.
- List out the categories of staff for specialty restaurant, coffee shop and room service.
- Define hierarchy.
- Explain the need for hierarchy.
- Explain assignment of duties and preparing duty Rota and staff schedule.
Developing Supervisory Skills & Appraise the Team.
- List out various supervisory skills.
- Explain the need for discipline.
- List out cost reducing methods.
- Explain about briefing in detail.
- Explain the need for training and discuss its importance.
- List out the things that supervisor must do to appraise his team.
- Explain how the attendance registers are maintained
Identify the Skills of Serving Gueridon Dishes
- Define and give a brief description of gueridon service.
- List out general considerations of operation of gueridon service.
- Explain about the advantages and disadvantages.
- List out the equipment required
Perceive Food & Beverage Controls Administration.
- Explain about goods received book.
- Give the meaning of terms ullage, allowance and off-sales book.
- Explain about transfer book, bin – cards, requisition form.
- Explain cellar control.
Organising Meetings, Incentives, Conferences and Events/ Exhibitions.
- Define function catering.
- List out different types of functions.
- List out function catering staff.
- Explain the duties and responsibilities of function catering staff.
- Explain function administration.
- Give the specimen of function confirmation form.
- Draw various table plans and explain seating arrangement.
- Calculate space and area required for banquets.
- State the order of service for formal functions.
- Explain about toasting.
- Explain in brief about various informal banquets (reception – cocktail parties -conference and seminar exhibition – fashion shows).
- Explain outdoor catering.
Plan & Organise Buffets
- List out factors to be considered while planning buffet.
- Calculate area required.
- Explain planning and organization of buffets.
- Plan menus for various types of buffets.
- Explain about different types of buffets arrangement. (sit down-fork-finger-cold buffetbreakfast buffet).
- List out the equipment required for buffets.
- Explain the check list details.
E-Learning Links:
- hotel du vin
- https://www.hotelduvin.com
- www.srisriuniversity.edu.in
- www.bolc.co.uk> Free Hotel Management
- www.oxfordhome study.com
- Free outline Hospitality courses and MOOCS
- https://www.classcentral.com>tag
Course Outcome:
For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier..
For detail Syllabus of all other subjects of Hotel Management & Catering Technology, C18 curriculum do visit Diploma In Hotel Management & Catering Technology 3rd Sem Syllabus for C18 curriculum.
For all Hotel Management & Catering Technology results, visit TSSBTET DHMCT all semester results direct links.