Basic Food and Beverage Service detailed Syllabus for Hotel Management & Catering Technology (HM), K scheme PDF has been taken from the MSBTE official website and presented for the diploma students. For Subject Code, Subject Name, Lectures, Tutorial, Practical/Drawing, Credits, Theory (Max & Min) Marks, Practical (Max & Min) Marks, Total Marks, and other information, do visit full semester subjects post given below.
For all other MSBTE Hotel Management & Catering Technology 1st Sem K Scheme Syllabus PDF, do visit MSBTE Hotel Management & Catering Technology 1st Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for basic food and beverage service is as follows.
Rationale
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Course Outcomes:
Students will be able to achieve & demonstrate the following COs on completion of course based learning
- Identify different catering sector/restaurants
- Plan the organizational structure of food and beverage department
- Classify and select different types of service equipment along with sizes/ measurement/ capacities
- Apply the principles of planning for menu computation using various menus in appropriate sequence
- Implement the type of service to be undertaken in different eating outlets.
Unit I
Fundamentals of Food and Beverage Industry 1.1 Classification of food & Catering industry :Transport catering ,Industrial catering , Outdoor catering , Welfare catering 1.2 Section of food service operation : 1) Restaurants -fine dining, casual dining, 2) Fast food- coffee house, snacks bar, cafeteria, kiosk, vending machines, drive through
Suggested Learning Pedagogy Improved Teaching Methods Assignment Presentations Chalk-Board Site/Industry Visit
Unit II
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Unit III
Food and Beverage Service Equipment 3.1 Furniture- Table, Chair, Sideboard & Counter – size and use. 3.2 Equipments : 1) Chinaware- Sizes & Capacity 2) Stainless steel & Silverware – Cutlery, Service, equipment 3) Glassware – Capacity & uses 4) Disposable – Types, Advantage & Disadvantage 5) Special equipment – Care & Maintenance 6) New trends in food and beverage service equipment 3.3 Linen – Types & Size
Suggested Learning Pedagogy Improved teaching methods Presentations Chalk-Board Audio Visual Aid Assignments
Unit IV
Menu Design and Principles 4.1 Origin of menu 4.2 Functions of menu 4.3 Types of menu- Ala carte, Table d hote 4.4 Principle of menu planning 4.5 Menu compilation Improved Teaching Methods Presentations Chalk-Board Demonstration Assignments
Unit V
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Practical / Tutorial Experiences
- Demonstration of service operations of catering and food sectors
- Show-off of Personal grooming standards and etiquettes towards the guest service
- Crockery and cutlery and special equipment -various equipment by showing sample equipment
- Demonstrate and practice wiping crockery, cutlery, glassware and tableware
- Show-off organizing Sideboard
- Practice carrying of tray and salver for Guest service
- Practice Serviette fold according to the event
- Laying of table cloth and relaying of table cloth
- Compile 3 course lunch and dinner menu as assigned and set a cover for the same.
- Compile 4-course lunch and dinner menu as assigned and set the cover for the same.
- Compile 5-course lunch and dinner menu as assigned and set the cover for the same.
- Handling various service gear holds used in Food and Beverage service
- Carrying clean plate (Practice)
- Carrying clean cutlery(Demonstration and Practice)
- Carrying clean glassware and Changing Ashtray (Demonstration and Practice)
Note : Out of above suggestive LLOs – ‘*’ Marked Practicals (LLOs) Are mandatory. Minimum 80% of above list of lab experiment are to be performed. Judicial mix of LLOs are to be performed to achieve desired outcomes.
Micro Project / Self Learning
Term work
- Make an Informative chart of Glassware used in Food and Beverage Service Restaurant with its capacity and uses.
- Prepare journal of practical.
- Make a scrapbook of Furniture used in Food and Beverage Service Restaurant.
Assignment
- Make a report on different catering sectors and food service operations in your city.
- Visit a specialty restaurants in local area and make presentation on service offered in that restaurant.
- Prepare a scrapbook of 25 various serviette folds.
- Make Folio of 5 types of Menu from books available in the college library.
Micro project
- Prepare a project on the fine dining restaurant menu in your city.
- Gather information on railway catering and airline catering services in your city and submit a re
- Prepare a function report of various online food delivery apps available in your city.
- Use search engines to find out New trends in equipment and crockery cutlery with their brands and
- Prepare a project on Types of Service used in Food and Beverage Service Outlets
Laboratory Equipment / Software Required
For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
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Learning Materials / Books
- R. Singaravelavan Food and Beverage Service. Oxford University Press YMCA Library Building, 1 Jai Singh Road, New Delhi 110001, India
- Dennis Lillicrap, John Cousins and Robert Smith Food and Beverage Service. McGraw Hill Education, New Delhi, 1 July 2017, ISBN-3 978-0070655737
- Sudhir Andrews Food and Beverage Management McGraw Hill Education, New Delhi 2013, ISBN: 978- 0070701984
- Negi Jagmohan Food and Beverage Service S Chand & Company, 1 December 2013, ISBN-13 978-8121997607
Learning Websites & Portals
- https://hmhub.in/ One-stop solution for all Educational resources for Hospitality Courses
- https://hmhub.academy/ Aim to provide a much better learning experience, started with Old Question Paper for Practice
- http://nptel.ac.in NPTEL is a quality Indian e-learning platform
For detail Syllabus of all other subjects of Hotel Management & Catering Technology, K scheme do visit Hotel Management & Catering Technology 1st Sem Syllabus for K scheme.
For all Hotel Management & Catering Technology results, visit MSBTE Hotel Management & Catering Technology all semester results direct links.