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
- Physical layout of functional and ancillary areas
- Objective of a good layout
- Steps in planning
- Factors to be considered while planning
- Calculating space requirement
- Various set ups for seating
- Planning staff requirement
- Menu planning
- Constraints of menu planning
- Selecting and planning of heavy duty and light equipment
- Requirement of quantities of equipment required like crockery, Glassware, steel or silver etc.
- Suppliers & manufactures
- Approximate cost
- Planning Decor, furnishing fixture etc.
PRACTICAL
Unit 2 F & B STAFF ORGANISATION
- Categories of Staff
- Hierarchy
- Job description and specification
- Duty roaster
- PRACTICAL
Supervising Food & Beverage outlets
Unit 3 MANAGING F&B OUTLET
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Unit 4 FUNCTION CATERING
- BANQUETS
- History
- Types
- Organization of Banquet department
- Duties & responsibilities
- Sales
- Booking procedure
- Banquet menus
- BANQUET PROTOCOL
- Space Area requirement
- Table plans / arrangement
- Misc-en-place
- Service
- Toasting
- INFORMAL BANQUET
- Reception
- Cocktail parties
- Convention
- Seminar
- Exhibition
- Fashion shows
- Trade Fair
- Wedding
- Outdoor catering
- PRACTICAL
Calculation of Space for Banquets, Banquet Menu & Service
Unit 5 FUNCTION CATERING BUFFETS
- Introduction
- Fractors to plan buffets
- Area requirement
- Planning and organization
- Sequence of food
- Menu planning
- Types of Buffet
- Display
- Sit down
- Fork, Finger, Cold Buffet
- Breakfast Buffet
- Equipment
- Supplies
- Check list
- PRACTICAL
Setting of various types of Buffet
Unit 6 GUERIDON SERVICE
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Unit 7
- BAR OPERATIONS
- Types of Bar
- Cocktail
- Dispense
- Area of Bar
- Front Bar
- Back Bar
- Under Bar (Speed Rack, Garnish Container, Ice well etc.)
- Far Stock
- Bar Control
- Bar Staffing
- Opening and closing duties
- PRACTICAL
- COCKTAILS & MIXED DRINKS
- Definition and History
- Classification
- Recipe, Preparation and Service of Popular Cocktails
- Martini
- Dry & Sweet
- Manhattan
- Dry & Sweet
- Dubonnet
- Roy-Roy
- Bronx
- White Lady
- Pink Lady
- Side Car
- Bacardi
- Alexandra
- John Collins
- Tom Collins
- Gin FIZZ
- Pimm’s Cup – no. 1,2,3,4,5
- Flips
- Noggs
- Champagne Cocktail
- Between the Sheets
- Daiqulri
- Bloody Mary
- Screw Driver
- Tequila Sunrise
- Gin-Sling
- Planters Punch
- Singapore Sling
- Pinacolada
- Rusty Nail
- B&B
- Black Russian
- Margarita
- Gimlet-Dry & Sweet
- Cuba Libre
- Whisky Sour
- Blue Lagoon
- Harvey Wall Banger
- Bombay Cocktail
- PRACTICAL
Designing and setting the bar for above sub-topics
Preparation of cocktails
Unit 8 KITCHEN STEWARDING
- Importance
- Opportunities in kitchen stewarding
- Record maintaining
- Machine used for cleaning and polishing
- Inventory
- PRACTICAL
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.