{"id":8985,"date":"2020-02-27T18:39:33","date_gmt":"2020-02-27T18:39:33","guid":{"rendered":"https:\/\/www.inspirenignite.com\/up\/foundation-course-in-food-and-beverage-service-hotel-magmt-1st-sem-syllabus-for-diploma-bteup-2017\/"},"modified":"2020-02-27T18:39:33","modified_gmt":"2020-02-27T18:39:33","slug":"foundation-course-in-food-and-beverage-service-hotel-magmt-1st-sem-syllabus-for-diploma-bteup-2017","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/up\/foundation-course-in-food-and-beverage-service-hotel-magmt-1st-sem-syllabus-for-diploma-bteup-2017\/","title":{"rendered":"Foundation Course in Food and Beverage Service Hotel Magmt 1st Sem Syllabus for Diploma BTEUP 2017"},"content":{"rendered":"

Foundation Course in Food and Beverage Service detail BTEUP Diploma syllabus for Hotel Management, effective from 2017 is collected from BTEUP 2017 Syllabus<\/a> 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.<\/p>\n

For all other hotel magmt 1st sem bteup diploma syllabus 2017 you can visit Hotel Magmt 1st Sem BTEUP Diploma Syllabus 2017 Subjects<\/a>. The detail syllabus for foundation course in food and beverage service is as follows.<\/p>\n

01 THE HOTEL &CATERING INDUSTRY
\n<\/h4>\n
    \n
  1. Introduction to the Hotel Industry and Growth of the hotel Industry of India<\/li>\n
  2. Role of Catering establishment in the travel \/tourism industry<\/li>\n
  3. Types of F&B operations<\/li>\n
  4. Classification of Commercial , Residential \/Non-residential<\/li>\n
  5. Welfare Catering -Industrial \/Institutional\/Transport such as air , road, rail \/ Sea<\/li>\n
  6. Structure of the catering industry-a brief description of each<\/li>\n<\/ol>\n

    02 DEPARTMENTAL ORGANISATION & STAFFING
    \n<\/h4>\n
      \n
    1. Organization of F&B department of hotel<\/li>\n
    2. Principal staff of various types of F&B operations<\/li>\n
    3. French terms related to F&B staff<\/li>\n
    4. Duties & responsibilities of F&B staff<\/li>\n
    5. Attributes of a waiter<\/li>\n
    6. Inter-departmental relationships (Within F&B and other department )<\/li>\n<\/ol>\n

      03 FOOD SERVICE AREAS<\/p>\n

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

      04 F&B SERVICE EQUIPMENT
      \n<\/h4>\n
        \n
      1. Familiarization of<\/li>\n
          \n
        1. Cutlery<\/li>\n
        2. Crockery<\/li>\n
        3. Glassware<\/li>\n
        4. Flatware<\/li>\n
        5. Hollowware<\/li>\n
        6. All other equipment used in F&B Service<\/li>\n<\/ol>\n<\/ol>\n

          French terms related to the above<\/i><\/p>\n

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

              05 MEALS & MENU PLANNING
              \n<\/h4>\n
                \n
              1. Origin of Menu<\/li>\n
              2. Objectives of Menu Planning<\/li>\n
              3. Types of Menu<\/li>\n
              4. Courses of French Classical Menu 11 & 17 Menu<\/li>\n
                  \n
                1. Sequence<\/li>\n
                2. Examples from each course<\/li>\n
                3. Cover of each course<\/li>\n
                4. Accompaniments<\/li>\n<\/ol>\n
                5. French Names of dishes<\/li>\n
                6. Types of meals<\/li>\n
                    \n
                  1. Early Morning Tea<\/li>\n
                  2. Breakfast (English, American Continental , Indian )<\/li>\n
                  3. Brunch<\/li>\n
                  4. Lunch<\/li>\n
                  5. Afternoon\/High tea<\/li>\n
                  6. Dinner<\/li>\n
                  7. Supper<\/li>\n<\/ol>\n<\/ol>\n

                    06 METHODS OF SERVICE<\/p>\n

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

                    07 SIMPLE CONTROL SYSTEM
                    \n<\/h4>\n
                      \n
                    1. KOT\/Bill Control System<\/li>\n
                    2. Making bill<\/li>\n
                    3. Cash handling equipment<\/li>\n
                    4. Record keeping<\/li>\n<\/ol>\n

                      08 NON-ALCOHOLIC BEVERAGES
                      \n<\/h4>\n

                      Classification ( Nourishing , Stimulating and Refreshing beverages )<\/p>\n

                        \n
                      1. Tea<\/li>\n
                          \n
                        1. Origin & Manufacture<\/li>\n
                        2. Types &Brands<\/li>\n
                        3. PRACTICAL<\/li>\n

                          Preparation & Service\n<\/ol>\n

                        4. Coffee<\/li>\n
                            \n
                          1. Origin& Manufacture<\/li>\n
                          2. Types & Brands<\/li>\n
                          3. PRACTICAL<\/li>\n

                            Preparation &Service of different types of coffee\n<\/ol>\n

                          4. Juices and Soft Drinks<\/li>\n
                              \n
                            1. PRACTICAL<\/li>\n

                              Service of Juices and Soft Drinks <\/p>\n

                                \n
                              1. Mock tail making<\/li>\n
                              2. Brand Names of Juices, Soft Drinks, Mineral Water ,Tonic Water<\/li>\n<\/ol>\n<\/ol>\n
                              3. Cocoa & Malted Beverages<\/li>\n
                                  \n
                                1. Origin & Manufacture<\/li>\n
                                2. PRACTICAL<\/li>\n

                                  Preparation & Service\n<\/ol>\n<\/ol>\n

                                  09 TOBACCO<\/p>\n

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

                                  For detail syllabus of all other subjects of BE Hotel Magmt, effective from 2017 do visit Hotel Magmt 1st Sem BTEUP syllabus for 2017<\/a>.<\/p>\n

                                  Dont forget to download iStudy Syllabus App<\/a> for latest syllabus and results, class timetable and more.<\/p>\n","protected":false},"excerpt":{"rendered":"

                                  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. […]<\/p>\n","protected":false},"author":2300,"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":[36,89],"tags":[],"class_list":["post-8985","post","type-post","status-publish","format-standard","hentry","category-1st-sem","category-hotel-magmt-diploma"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/posts\/8985","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/users\/2300"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/comments?post=8985"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/posts\/8985\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/media?parent=8985"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/categories?post=8985"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/tags?post=8985"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}