{"id":25805,"date":"2020-07-23T16:43:03","date_gmt":"2020-07-23T16:43:03","guid":{"rendered":"https:\/\/www.inspirenignite.com\/jntuh\/18hmct302c-m-i-c-e-syllabus-for-hotel-management-catering-technology-3rd-sem-c18-curriculum-tssbtet\/"},"modified":"2020-07-23T16:43:03","modified_gmt":"2020-07-23T16:43:03","slug":"18hmct302c-m-i-c-e-syllabus-for-hotel-management-catering-technology-3rd-sem-c18-curriculum-tssbtet","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/jntuh\/18hmct302c-m-i-c-e-syllabus-for-hotel-management-catering-technology-3rd-sem-c18-curriculum-tssbtet\/","title":{"rendered":"18HMCT-302C: M.I.C.E Syllabus for Hotel Management & Catering Technology 3rd Sem C18 Curriculum TSSBTET"},"content":{"rendered":"

M.I.C.E 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 3rd Sem C18 Curriculum TSSBTET, do visit Diploma in Hotel Management & Catering Technology (DHMCT) Syllabus for 3rd Sem C18 Curriculum TSSBTET Subjects<\/a>. The detailed Syllabus for m.i.c.e 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

Course Outcome:<\/h4>\n
    \n
  1. Identify Food & Beverage service outlets calculate staff requirement objectives plan the decor equipment and assigning duties<\/li>\n
  2. Developing supervisory skills & appraise the team.<\/li>\n
  3. Identify the skills of serving Gueridon dishes<\/li>\n
  4. Perceive food & Beverage controls administration<\/li>\n
  5. Organizing meetings, incentives, conferences and events\/ exhibitions<\/li>\n
  6. Plan &organize Buffets<\/li>\n<\/ol>\n

    Unit 1: Planning & Operations of Food and Beverage Service Outlets<\/h4>\n

    Layouts of Outlets-Space calculation & staff requirement- Planning for decor, lighting, Furniture – Duty Rota -Schedule.<\/p>\n

    Unit 2: Managing Food & Beverage Outlets.<\/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 3: Gueridon Service<\/h4>\n

    General consideration of operations -Advantages & Disadvantages -equipment<\/p>\n

    Unit 4: Bar Operations<\/h4>\n

    Types of bar-equipment-Bar control<\/p>\n

    Unit 5: Mice<\/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 6: Buffet<\/h4>\n

    Buffets, factors to plan a buffet-Area requiremts menu planning -Types-Displa<\/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

      Suggested Learning Outcomes:<\/p>\n

      Identify Food & Beverage Service Outlets Calculate Staff Requirement Objectives Plan the Decor Equipment and Assigning Duties.<\/strong>\n <\/p>\n