Food and Beverage Service 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 1st Sem C18 Curriculum TSSBTET, do visit Diploma in Hotel Management & Catering Technology (DHMCT) Syllabus for 1st Sem C18 Curriculum TSSBTET Subjects. The detailed Syllabus for food and beverage service is as follows.
Prerequisites:
For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
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Course Outcome:
- Explain Importance of Catering Industry
- List the Staff structure level of skill and behaviour in service
- Coordination and importance of Ancillary Departments
- Identify service equipments
- Importance of stimulating beverages
- Explain the importance of refreshing Beverages and their values
Unit 1: Introduction To the Hotels & Catering Industry
Introduction to Hotel & Catering Industry – Brief history growth and development of hotel in India, role of catering establishments in travel and tourism – Types of catering establishments – Career opportunities.
Unit 2: Organisation & Staffing
For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
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Unit 3: Food & Beverage Service Outlets & Ancillary Departments
Food and Beverage Service outlets and ancillary departments, coffee shop, snack bar and counter service – vending machine – speciality restaurant and multicuisine restaurant – Banquets – room service – pantry – food pickup areas – stores and linen room – kitchen stewarding. .
Unit 4: Food & Beverage Service Equipments
Food and Beverage Service equipment – classification – criteria for selection -care and maintenance of equipment-Disposables etc.
Unit 5: Stimulating Beverages
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..
Unit 6: Nourishing & Refreshing Beverages
cocoa – malted beverages – Juices and soft drinks – mineral water.
Recommended Books
- Food and Beverage Service by D.R. Lillycrap – Edward Arnold.
- Food and Beverage Service by Vijay Dhawan – Frank Bros. & Co.
- Professional Food and Beverage Service Management by Brian Verghese Macmillan India Ltd.,
- Food and Beverage Service Training Manual by Sudhir Andrews – Tata Mc Graw Hill Publishing Co. Ltd.
- Multiple choice questions on food service by Brian K. Julyan – Heinemann London.
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..
E-Learning Links:
- hotel du vin
- https://www.hotelduvin.com
- www.srisriuniversity.edu.in
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- www.bolc.co.uk> Free Hotel Management
- www.oxfordhomestudy.com
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- Free outline Hospitality courses and MOOCS https:// www.classcentral.com>tag
Suggested Students Activities:
- Preparation of Tea&Coffe, Hot & Cold beverages
For detail Syllabus of all other subjects of Hotel Management & Catering Technology, C18 curriculum do visit Diploma In Hotel Management & Catering Technology 1st Sem Syllabus for C18 curriculum.
For all Hotel Management & Catering Technology results, visit TSSBTET DHMCT all semester results direct links.