{"id":25793,"date":"2020-07-23T16:42:57","date_gmt":"2020-07-23T16:42:57","guid":{"rendered":"https:\/\/www.inspirenignite.com\/jntuh\/18hmct202c-menu-and-methods-of-services-syllabus-for-hotel-management-catering-technology-2nd-sem-c18-curriculum-tssbtet\/"},"modified":"2021-10-27T19:22:02","modified_gmt":"2021-10-27T19:22:02","slug":"18hmct202c-menu-and-methods-of-services-syllabus-for-hotel-management-catering-technology-2nd-sem-c18-curriculum-tssbtet","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/jntuh\/18hmct202c-menu-and-methods-of-services-syllabus-for-hotel-management-catering-technology-2nd-sem-c18-curriculum-tssbtet\/","title":{"rendered":"18HMCT-202C: Menu and Methods of Services Syllabus for Hotel Management & Catering Technology 2nd Sem C18 Curriculum TSSBTET"},"content":{"rendered":"

Menu and Methods of Services detailed Syllabus for Hotel Management & Catering Technology (DHMCT), C18 curriculum has been taken from the TSSBTET<\/a> 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. <\/p>\n

For all other Diploma in Hotel Management & Catering Technology (DHMCT) Syllabus for 2nd Sem C18 Curriculum TSSBTET, do visit Diploma in Hotel Management & Catering Technology (DHMCT) Syllabus for 2nd Sem C18 Curriculum TSSBTET Subjects<\/a>. The detailed Syllabus for menu and methods of services is as follows. <\/p>\n

Prerequisites:<\/h4>\n

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
\"Get<\/a>. <\/p>\n

Unit 1: Restaurant French Terms<\/h4>\n

French Term- Dishes, Service Words.<\/p>\n

Unit 2: Menu Construction<\/h4>\n

Defination, Origin, Types of Menu<\/p>\n

Unit 3: Service Methods<\/h4>\n

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
\"Get<\/a>. <\/p>\n

Unit 4: French Classical Menu<\/h4>\n

History, Courses, Compilation of French Classical Menu, Accompaniments.<\/p>\n

Unit 5: Control Methods<\/h4>\n

Order Taking, Duplicate & Tripicate Checking Methods, Billing.<\/p>\n

Unit 6: Tobacco<\/h4>\n

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
\"Get<\/a>. <\/p>\n

Reference Books:<\/h4>\n
    \n
  1. Food and Beverage Service by D.R. Lillycrap – Edward Amold.<\/li>\n
  2. Food and Beverage Service by Vijay Dhawan – Frank Bros. & Co.<\/li>\n
  3. Professional Food and Beverage Service Management by Brain Verghese Macmillan India Ltd.,<\/li>\n
  4. Food and Beverage Service Training Manual by Sudhir Andrews – Tata Mc Graw Hill Publishing Co. Ltd.<\/li>\n
  5. Multiple choice question on food service by Brian K. Julyan Heinemann London.<\/li>\n<\/ol>\n

    Course Outcome:<\/h4>\n

    Communicating Using Common French Terms<\/strong>\n <\/p>\n