Foundation Course in Food and Beverage Service Hotel Magmt 1st Sem Syllabus for Diploma BTEUP 2017

Foundation Course in Food and Beverage Service 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 1st sem bteup diploma syllabus 2017 you can visit Hotel Magmt 1st Sem BTEUP Diploma Syllabus 2017 Subjects. The detail syllabus for foundation course in food and beverage service is as follows.

01 THE HOTEL &CATERING INDUSTRY

1. Introduction to the Hotel Industry and Growth of the hotel Industry of India
2. Role of Catering establishment in the travel /tourism industry
3. Types of F&B operations
4. Classification of Commercial , Residential /Non-residential
5. Welfare Catering -Industrial /Institutional/Transport such as air , road, rail / Sea
6. Structure of the catering industry-a brief description of each

02 DEPARTMENTAL ORGANISATION & STAFFING

1. Organization of F&B department of hotel
2. Principal staff of various types of F&B operations
3. French terms related to F&B staff
4. Duties & responsibilities of F&B staff
5. Attributes of a waiter
6. Inter-departmental relationships (Within F&B and other department )

03 FOOD SERVICE AREAS

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04 F&B SERVICE EQUIPMENT

1. Familiarization of
1. Cutlery
2. Crockery
3. Glassware
4. Flatware
5. Hollowware
6. All other equipment used in F&B Service

French terms related to the above

1. Care & maintenance of equipment including cleaning/polishing of EPNS Items by
1. Plate Powder method
2. Polivit method
3. Silver dip method
4. Burnishing machine

05 MEALS & MENU PLANNING

1. Origin of Menu
2. Objectives of Menu Planning
3. Types of Menu
4. Courses of French Classical Menu 11 & 17 Menu
1. Sequence
2. Examples from each course
3. Cover of each course
4. Accompaniments
5. French Names of dishes
6. Types of meals
1. Early Morning Tea
2. Breakfast (English, American Continental , Indian )
3. Brunch
4. Lunch
5. Afternoon/High tea
6. Dinner
7. Supper

06 METHODS OF SERVICE

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07 SIMPLE CONTROL SYSTEM

1. KOT/Bill Control System
2. Making bill
3. Cash handling equipment
4. Record keeping

08 NON-ALCOHOLIC BEVERAGES

Classification ( Nourishing , Stimulating and Refreshing beverages )

1. Tea
1. Origin & Manufacture
2. Types &Brands
3. PRACTICAL

Preparation & Service

2. Coffee
1. Origin& Manufacture
2. Types & Brands
3. PRACTICAL

Preparation &Service of different types of coffee

3. Juices and Soft Drinks
1. PRACTICAL

Service of Juices and Soft Drinks

1. Mock tail making
2. Brand Names of Juices, Soft Drinks, Mineral Water ,Tonic Water
4. Cocoa & Malted Beverages
1. Origin & Manufacture
2. PRACTICAL

Preparation & Service

09 TOBACCO

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For detail syllabus of all other subjects of BE Hotel Magmt, effective from 2017 do visit Hotel Magmt 1st Sem BTEUP syllabus for 2017.

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