Advance 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 5th Sem K Scheme Syllabus PDF, do visit MSBTE Hotel Management & Catering Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for advance 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
- Suggest the process of manufacturing whisky and gin
- Select types and brands of rum and brandy
- Select types and brands of vodka and other famous spirits
- Select aperitifs and liqueurs
- Organize banquet functions and buffets
Unit I
Whiskey/Whisky and Gin 1.1 Definition and origin of Whiskey/Whisky, manufacturing Process of Whiskey, countries producing whiskies, types of Whiskey, service of whiskey, storage of whiskey, brand names of whiskey. 1.2 Definition and origin of Gin, manufacturing of Gin, countries producing gin, types of gin, service of gin, storage of gin, brand names of gin.
Suggested Learning Pedagogie
Video Demonstrations Presentations Lecture Using Chalk-Board
Unit II
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Unit III
Vodka and other famous spirits 3.1 Definition and origin of vodka, vodka producing countries, manufacturing process, types of Vodka, service of vodka, storage of vodka, brand Names. 3.2 Other Famous Spirits tequila, arrack, aquavit grappa, absinthe, schnapps, quetsch, Mirabelle, silvovitz, Calvados.
Suggested Learning Pedagogie
Video Demonstrations Presentations Collaborative learning
Unit IV
Aperitifs and Liqueurs 4.1 Aperitifs – Introduction and definition, types of aperitifs, vermoths and bitters – Punt-e-mes, Dubbonet, Saint Raphael, Compari, Byrrh, Angostura, pernod 4.2 Liqueurs – Introduction and definition methods of extraction, different types of Liqueurs, brand names of Liqueurs with its origin, country, base and flavor.
Suggested Learning Pedagogie
Collaborative learning Presentations
Unit V
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List of Experiments:
- Presentation of bar menu card and order taking and performance of whiskey/whisky service
- Take the order and serve gin
- Presentation of the bar menu card, order taking and service of Rum
- Carryout Service of brandy
- Display order taking skills and conduct service of vodka
- Watch videos and exibit service of specialized drinks
- Execution of various methods of serving aperitifs
- Demonstration and practice service of different Liqueurs
- Presentation of bar menu card, order taking and service of alcoholic beverages
- Watching videos and demonstrating different styles of seating and table arrangements
- Plan and organize Banquet Functions (Conference, Seminars etc.), design the menu for the same
- Plan and Organize Banquet Function (Birthdays, Weddings etc.), ckalk out the menu for the same
- Work out and arrange a cocktail party and perform the service of alcoholic beverages
- Design a breakfast menu and organise breakfast buffet
- Plan a menu for brunch and high tea and arrange the buffet set up for the same
- Execution of Lunch and Dinner Buffet with menu planning
Self Learning
Assignment
- Visit the leading bars in your city and make the list of Indian and international brands of spirits served there.
- Make a folio of types of liqueurs with pictures.
- Search in search engines new trends production and service of spirits
- Search magazines and search engines prepare a list of banquet and buffet equipment’s with pictures.
- prepare the scrape book of labels of whiskey, rum, vodka, brandy, gin.
- Search in search engines types of tequila and make a scrape book with colour pictures and brand names.
Micro Project
- Make a video explaining the methods extraction of liqueurs and upload on social media.
- Prepare the picture book of different banquet set ups.
- Make a video explaining different types of buffets.
- Collect the information on the menus offered in breakfast, brunch, lunch and dinner buffets in the leading hotels in your city
- Search in the search engines manufacturing process of famous whisky brands.
- Search in the search engines manufacturing process of world famous rums and make a pictorial flow char.
- Make the folio of brand names of Vodka, Whiskey, Rum, Gin and Brandy.
Learning Materials
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..
Learning Websites
- https://www.abcfws.com/about-whiskey Explanation about spirits and Whisky
- https://www.britannica.com/topic/whiskey Everything about whiskey
- https://vinepair.com/spirits-101/what-are-spirits/ Information about spirits
- https://www.hillebrandgori.com/media/publication/types-of-sp irits A guide to all types of spirit
- https://thewinecellar.in/product-category/spirits/aperitif/ information about Aperitif and liqueurs
- https://study.com/academy/lesson/banquet-service-standards-t ypes-definition.html Information about banquets
For detail Syllabus of all other subjects of Hotel Management & Catering Technology, K scheme do visit Hotel Management & Catering Technology 5th Sem Syllabus for K scheme.
For all Hotel Management & Catering Technology results, visit MSBTE Hotel Management & Catering Technology all semester results direct links.