5th Sem, Hotel Magmt Diploma

Advance Food and Beverage Operation Hotel Magmt 5th Sem Syllabus for Diploma BTEUP 2017

Advance Food and Beverage Operation detail BTEUP Diploma syllabus for Hotel Management, effective from 2017 is collected from BTEUP 2017 Syllabus official website and presented for diploma students. The course details such as exam duration, Teaching Hr/week, Practical Hr/week, Total Marks, internal marks, theory marks, duration and credits do visit complete sem subjects post given below. The syllabus PDFs can be downloaded from official website.

For all other hotel magmt 5th sem bteup diploma syllabus 2017 you can visit Hotel Magmt 5th Sem BTEUP Diploma Syllabus 2017 Subjects. The detail syllabus for advance food and beverage operation is as follows.

Unit 1 PLANNING & OPERATING VARIOUS F&B OUTLET

  1. Physical layout of functional and ancillary areas
  2. Objective of a good layout
  3. Steps in planning
  4. Factors to be considered while planning
  5. Calculating space requirement
  6. Various set ups for seating
  7. Planning staff requirement
  8. Menu planning
  9. Constraints of menu planning
  10. Selecting and planning of heavy duty and light equipment
  11. Requirement of quantities of equipment required like crockery, Glassware, steel or silver etc.
  12. Suppliers & manufactures
  13. Approximate cost
  14. Planning Decor, furnishing fixture etc.
  15. PRACTICAL

Unit 2 F & B STAFF ORGANISATION

  1. Categories of Staff
  2. Hierarchy
  3. Job description and specification
  4. Duty roaster
  5. PRACTICAL
  6. Supervising Food & Beverage outlets

Unit 3 MANAGING F&B OUTLET

For complete syllabus and results, class timetable and more pls download iStudy Syllabus App. It’s a lightweight, easy to use, no images, no pdfs platform to make students life easier.

Unit 4 FUNCTION CATERING

  1. BANQUETS
    1. History
    2. Types
    3. Organization of Banquet department
    4. Duties & responsibilities
    5. Sales
    6. Booking procedure
    7. Banquet menus
  2. BANQUET PROTOCOL
    1. Space Area requirement
    2. Table plans / arrangement
    3. Misc-en-place
    4. Service
    5. Toasting
  3. INFORMAL BANQUET
    1. Reception
    2. Cocktail parties
    3. Convention
    4. Seminar
    5. Exhibition
    6. Fashion shows
    7. Trade Fair
    8. Wedding
    9. Outdoor catering
  4. PRACTICAL
  5. Calculation of Space for Banquets, Banquet Menu & Service

Unit 5 FUNCTION CATERING BUFFETS

  1. Introduction
  2. Fractors to plan buffets
  3. Area requirement
  4. Planning and organization
  5. Sequence of food
  6. Menu planning
  7. Types of Buffet
  8. Display
  9. Sit down
  10. Fork, Finger, Cold Buffet
  11. Breakfast Buffet
  12. Equipment
  13. Supplies
  14. Check list
  15. PRACTICAL
  16. Setting of various types of Buffet

Unit 6 GUERIDON SERVICE

For complete syllabus and results, class timetable and more pls download iStudy Syllabus App. It’s a lightweight, easy to use, no images, no pdfs platform to make students life easier.

Unit 7

  1. BAR OPERATIONS
    1. Types of Bar
      1. Cocktail
      2. Dispense
    2. Area of Bar
    3. Front Bar
    4. Back Bar
    5. Under Bar (Speed Rack, Garnish Container, Ice well etc.)
    6. Far Stock
    7. Bar Control
    8. Bar Staffing
    9. Opening and closing duties
    10. PRACTICAL
    11. Designing and setting the bar for above sub-topics

  2. COCKTAILS & MIXED DRINKS
    1. Definition and History
    2. Classification
    3. Recipe, Preparation and Service of Popular Cocktails
      1. Martini
      2. Dry & Sweet
      3. Manhattan
      4. Dry & Sweet
      5. Dubonnet
      6. Roy-Roy
      7. Bronx
      8. White Lady
      9. Pink Lady
      10. Side Car
      11. Bacardi
      12. Alexandra
      13. John Collins
      14. Tom Collins
      15. Gin FIZZ
      16. Pimm’s Cup – no. 1,2,3,4,5
      17. Flips
      18. Noggs
      19. Champagne Cocktail
      20. Between the Sheets
      21. Daiqulri
      22. Bloody Mary
      23. Screw Driver
      24. Tequila Sunrise
      25. Gin-Sling
      26. Planters Punch
      27. Singapore Sling
      28. Pinacolada
      29. Rusty Nail
      30. B&B
      31. Black Russian
      32. Margarita
      33. Gimlet-Dry & Sweet
      34. Cuba Libre
      35. Whisky Sour
      36. Blue Lagoon
      37. Harvey Wall Banger
      38. Bombay Cocktail
    4. PRACTICAL
    5. Preparation of cocktails

Unit 8 KITCHEN STEWARDING

  1. Importance
  2. Opportunities in kitchen stewarding
  3. Record maintaining
  4. Machine used for cleaning and polishing
  5. Inventory
  6. PRACTICAL
  7. Using and Operating Machines

Practical Guidelines :

For complete syllabus and results, class timetable and more pls download iStudy Syllabus App. It’s a lightweight, easy to use, no images, no pdfs platform to make students life easier.

For detail syllabus of all other subjects of BE Hotel Magmt, effective from 2017 do visit Hotel Magmt 5th Sem BTEUP syllabus for 2017.

Dont forget to download iStudy Syllabus App for latest syllabus and results, class timetable and more.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.