{"id":28242,"date":"2025-04-13T11:45:57","date_gmt":"2025-04-13T06:15:57","guid":{"rendered":"https:\/\/www.inspirenignite.com\/mh\/322320-foundation-of-food-and-beverage-service-syllabus-for-hotel-management-catering-technology-2nd-sem-k-scheme-msbte-pdf\/"},"modified":"2025-04-13T11:45:57","modified_gmt":"2025-04-13T06:15:57","slug":"322320-foundation-of-food-and-beverage-service-syllabus-for-hotel-management-catering-technology-2nd-sem-k-scheme-msbte-pdf","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/mh\/322320-foundation-of-food-and-beverage-service-syllabus-for-hotel-management-catering-technology-2nd-sem-k-scheme-msbte-pdf\/","title":{"rendered":"322320: Foundation of Food and Beverage Service Syllabus for Hotel Management & Catering Technology 2nd Sem K Scheme MSBTE PDF"},"content":{"rendered":"

Foundation of 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 2nd Sem K Scheme Syllabus PDF, do visit MSBTE Hotel Management & Catering Technology 2nd Sem K Scheme Syllabus PDF Subjects<\/a>. The detailed Syllabus for foundation of 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. Compile different types of meal plans served in hotels.<\/li>\n
  2. Plan room service and ancillary area of food and beverage service department.<\/li>\n
  3. Classify various Non-alcoholic beverages.<\/li>\n
  4. Identify different types of beer, cigar and cigarettes.<\/li>\n
  5. Implement the control system of billing in the restaurants.<\/li>\n<\/ol>\n

    Unit I<\/h4>\n

    Types of Meal 1.1\tTypes of Meals – Breakfast, Elevenses, Brunch, Lunch, Supper, Dinner. 1.2\tTypes of Breakfast – English Breakfast, Continental Breakfast, American Breakfast, Indian Breakfast, House Breakfast.
    Suggested Learning Pedagogy \tChalk-Board Presentations Video Demonstrations Site\/Industry Visit Flipped Classroom\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

    Introduction to Beverages 3.1\tIntroduction to Beverages, Definition of Beverage, Types of Beverages 3.2\tClassification of beverages (Chart) 3.3\tStimulating Beverages – Tea – Types of Tea, Making methods of Tea, Tisanes, International and local brand names of Tea, Coffee – Types of Coffee, making methods of Coffee, Speciality coffee, International and Local brand names of Coffee, 3.4\tNourishing Beverages- Introduction, types – Health drinks, Juices, Water and (Brand names) 3.5\tRefreshing Beverages – Introduction, Types -Aerated beverages, squashes, syrup,( Brand names.)
    Suggested Learning Pedagogy \tPresentations Chalk-Board Site\/Industry Visit Improved Teaching Methods\n<\/p>\n

    Unit IV<\/h4>\n

    Beer and Tobacco 4.1\tBeer Introduction and definition of beer, types of beer, major ingredients and its role in beer production, manufacturing process of beer. service and storage of beer, Indian and International brands of beer(along with country of origin) 4.2\tTobacco : Introduction to tobacco, introduction to Cigar and Cigarettes. part of cigar, shape and size of cigar, service and storage of cigar and cigarettes, brand name of cigar and cigarettes.
    Suggested Learning Pedagogy \tPresentations Chalk-Board Site\/Industry Visit Video Demonstrations\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. Demonstrate various types of breakfast and its service*<\/li>\n
    2. Laying cover for English, Continental, American, American, Indian, & House Beakfast.*<\/li>\n
    3. Compile various types of breakfast menu and perform its service *<\/li>\n
    4. Practice room service order taking from inhouse guests *<\/li>\n
    5. Show-off service tray arrangement for room service*<\/li>\n
    6. Show-off service trolley arrangement for room service<\/li>\n
    7. Demonstrate and practice tea service methods *<\/li>\n
    8. Perform coffee service methods*<\/li>\n
    9. Demonstrate service of non- alcoholic beverages*<\/li>\n
    10. Video demonstration and practice of service of cigar and cigarette.<\/li>\n
    11. Demonstration of service of top fermented beer.<\/li>\n
    12. Demonstration of service of bottom fermented beer.*<\/li>\n
    13. Demonstration and practice of service of bottled, canned and draught beer<\/li>\n
    14. Practice order taking using KOT \/ BOT (Kitchen Order Ticket \/ Bar Order Ticket) *<\/li>\n
    15. Demonstrate and practice use of Duplicate and Triplicate checking system and prsent bills to the guest *<\/li>\n
    16. 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.<\/li>\n<\/ol>\n

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

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