{"id":28234,"date":"2025-04-13T11:45:36","date_gmt":"2025-04-13T06:15:36","guid":{"rendered":"https:\/\/www.inspirenignite.com\/mh\/321314-basic-food-and-beverage-service-syllabus-for-hotel-management-catering-technology-1st-sem-k-scheme-msbte-pdf\/"},"modified":"2025-04-13T11:45:36","modified_gmt":"2025-04-13T06:15:36","slug":"321314-basic-food-and-beverage-service-syllabus-for-hotel-management-catering-technology-1st-sem-k-scheme-msbte-pdf","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/mh\/321314-basic-food-and-beverage-service-syllabus-for-hotel-management-catering-technology-1st-sem-k-scheme-msbte-pdf\/","title":{"rendered":"321314: Basic Food and Beverage Service Syllabus for Hotel Management & Catering Technology 1st Sem K Scheme MSBTE PDF"},"content":{"rendered":"

Basic Food and Beverage Service detailed Syllabus for Hotel Management & Catering Technology (HM), K scheme PDF has been taken from the MSBTE<\/a> 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. <\/p>\n

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<\/a>. The detailed Syllabus for basic food and beverage service is as follows.<\/p>\n

Rationale<\/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 Outcomes:<\/h4>\n

Students will be able to achieve & demonstrate the following COs on completion of course based learning<\/p>\n

    \n
  1. Identify different catering sector\/restaurants<\/li>\n
  2. Plan the organizational structure of food and beverage department<\/li>\n
  3. Classify and select different types of service equipment along with sizes\/ measurement\/ capacities<\/li>\n
  4. Apply the principles of planning for menu computation using various menus in appropriate sequence<\/li>\n
  5. Implement the type of service to be undertaken in different eating outlets.<\/li>\n<\/ol>\n

    Unit I<\/h4>\n

    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\n<\/p>\n

    Unit II<\/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 III<\/h4>\n

    Food and Beverage Service Equipment 3.1\tFurniture- Table, Chair, Sideboard & Counter – size and use. 3.2\tEquipments : 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\tLinen – Types & Size
    Suggested Learning Pedagogy Improved teaching methods Presentations Chalk-Board Audio Visual Aid Assignments\n<\/p>\n

    Unit IV<\/h4>\n

    Menu Design and Principles 4.1\tOrigin of menu 4.2\tFunctions of menu 4.3\tTypes of menu- Ala carte, Table d hote 4.4\tPrinciple of menu planning 4.5\tMenu compilation\tImproved Teaching Methods Presentations Chalk-Board Demonstration Assignments\n<\/p>\n

    Unit V<\/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

    Practical \/ Tutorial Experiences<\/h4>\n
      \n
    1. Demonstration of service operations of catering and food sectors<\/li>\n
    2. Show-off of Personal grooming standards and etiquettes towards the guest service<\/li>\n
    3. Crockery and cutlery and special equipment -various equipment by showing sample equipment<\/li>\n
    4. Demonstrate and practice wiping crockery, cutlery, glassware and tableware<\/li>\n
    5. Show-off organizing Sideboard<\/li>\n
    6. Practice carrying of tray and salver for Guest service<\/li>\n
    7. Practice Serviette fold according to the event<\/li>\n
    8. Laying of table cloth and relaying of table cloth<\/li>\n
    9. Compile 3 course lunch and dinner menu as assigned and set a cover for the same.<\/li>\n
    10. Compile 4-course lunch and dinner menu as assigned and set the cover for the same.<\/li>\n
    11. Compile 5-course lunch and dinner menu as assigned and set the cover for the same.<\/li>\n
    12. Handling various service gear holds used in Food and Beverage service<\/li>\n
    13. Carrying clean plate (Practice)<\/li>\n
    14. Carrying clean cutlery(Demonstration and Practice)<\/li>\n
    15. Carrying clean glassware and Changing Ashtray (Demonstration and Practice)<\/li>\n

      Note : Out of above suggestive LLOs – \t‘*’ Marked Practicals (LLOs) Are mandatory. \tMinimum 80% of above list of lab experiment are to be performed. \tJudicial mix of LLOs are to be performed to achieve desired outcomes.\n<\/ol>\n<\/p>\n

      Micro Project \/ Self Learning<\/h4>\n<\/p>\n

      Term work<\/i><\/p>\n

        \n
      1. Make an Informative chart of Glassware used in Food and Beverage Service Restaurant with its capacity and uses.<\/li>\n
      2. Prepare journal of practical.<\/li>\n
      3. Make a scrapbook of Furniture used in Food and Beverage Service Restaurant.<\/li>\n<\/ol>\n

        Assignment<\/i><\/p>\n

          \n
        1. Make a report on different catering sectors and food service operations in your city.<\/li>\n
        2. Visit a specialty restaurants in local area and make presentation on service offered in that restaurant.<\/li>\n
        3. Prepare a scrapbook of 25 various serviette folds.<\/li>\n
        4. Make Folio of 5 types of Menu from books available in the college library.<\/li>\n<\/ol>\n

          Micro project<\/i><\/p>\n

            \n
          1. Prepare a project on the fine dining restaurant menu in your city.<\/li>\n
          2. Gather information on railway catering and airline catering services in your city and submit a re<\/li>\n
          3. Prepare a function report of various online food delivery apps available in your city.<\/li>\n
          4. Use search engines to find out New trends in equipment and crockery cutlery with their brands and<\/li>\n
          5. Prepare a project on Types of Service used in Food and Beverage Service Outlets<\/li>\n<\/ol>\n

            Laboratory Equipment \/ Software Required<\/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

            Learning Materials \/ Books<\/h4>\n
              \n
            1. R. Singaravelavan\tFood and Beverage Service. Oxford University Press YMCA Library Building, 1 Jai Singh Road, New Delhi 110001, India<\/li>\n
            2. Dennis Lillicrap, John Cousins and Robert Smith\tFood and Beverage Service. McGraw Hill Education, New Delhi, 1 July 2017, ISBN-3 978-0070655737<\/li>\n
            3. Sudhir Andrews\tFood and Beverage Management\tMcGraw Hill Education, New Delhi 2013, ISBN: 978- 0070701984<\/li>\n
            4. Negi Jagmohan\tFood and Beverage Service\tS Chand & Company, 1 December 2013, ISBN-13 978-8121997607<\/li>\n<\/ol>\n

              Learning Websites & Portals<\/h4>\n
                \n
              1. https:\/\/hmhub.in\/\tOne-stop solution for all Educational resources for Hospitality Courses<\/li>\n
              2. https:\/\/hmhub.academy\/\tAim to provide a much better learning experience, started with Old Question Paper for Practice<\/li>\n
              3. http:\/\/nptel.ac.in\tNPTEL is a quality Indian e-learning platform<\/li>\n<\/li>\n<\/ol>\n

                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<\/a>.<\/p>\n

                For all Hotel Management & Catering Technology results, visit MSBTE Hotel Management & Catering Technology all semester results<\/a> direct links.<\/p>\n","protected":false},"excerpt":{"rendered":"

                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 […]<\/p>\n","protected":false},"author":2351,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[115,152],"tags":[],"class_list":["post-28234","post","type-post","status-publish","format-standard","hentry","category-1st-sem-msbte","category-hm"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/posts\/28234","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/users\/2351"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/comments?post=28234"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/posts\/28234\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/media?parent=28234"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/categories?post=28234"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/tags?post=28234"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}