{"id":8998,"date":"2020-02-27T18:39:39","date_gmt":"2020-02-27T18:39:39","guid":{"rendered":"https:\/\/www.inspirenignite.com\/up\/advance-food-and-beverage-operation-hotel-magmt-5th-sem-syllabus-for-diploma-bteup-2017\/"},"modified":"2020-02-27T18:39:39","modified_gmt":"2020-02-27T18:39:39","slug":"advance-food-and-beverage-operation-hotel-magmt-5th-sem-syllabus-for-diploma-bteup-2017","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/up\/advance-food-and-beverage-operation-hotel-magmt-5th-sem-syllabus-for-diploma-bteup-2017\/","title":{"rendered":"Advance Food and Beverage Operation Hotel Magmt 5th Sem Syllabus for Diploma BTEUP 2017"},"content":{"rendered":"

Advance Food and Beverage Operation 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 5th sem bteup diploma syllabus 2017 you can visit Hotel Magmt 5th Sem BTEUP Diploma Syllabus 2017 Subjects<\/a>. The detail syllabus for advance food and beverage operation is as follows.<\/p>\n

Unit 1 PLANNING & OPERATING VARIOUS F&B OUTLET
\n<\/h4>\n
    \n
  1. Physical layout of functional and ancillary areas<\/li>\n
  2. Objective of a good layout<\/li>\n
  3. Steps in planning<\/li>\n
  4. Factors to be considered while planning<\/li>\n
  5. Calculating space requirement<\/li>\n
  6. Various set ups for seating<\/li>\n
  7. Planning staff requirement<\/li>\n
  8. Menu planning<\/li>\n
  9. Constraints of menu planning<\/li>\n
  10. Selecting and planning of heavy duty and light equipment<\/li>\n
  11. Requirement of quantities of equipment required like crockery, Glassware, steel or silver etc.<\/li>\n
  12. Suppliers & manufactures<\/li>\n
  13. Approximate cost<\/li>\n
  14. Planning Decor, furnishing fixture etc.<\/li>\n

    PRACTICAL\n<\/ol>\n<\/p>\n

    Unit 2 F & B STAFF ORGANISATION
    \n<\/h4>\n
      \n
    1. Categories of Staff<\/li>\n
    2. Hierarchy<\/li>\n
    3. Job description and specification<\/li>\n
    4. Duty roaster<\/li>\n
    5. PRACTICAL<\/li>\n

      Supervising Food & Beverage outlets\n<\/ol>\n<\/p>\n

      Unit 3 MANAGING F&B OUTLET<\/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

      Unit 4 FUNCTION CATERING
      \n<\/h4>\n
        \n
      1. BANQUETS<\/li>\n
          \n
        1. History<\/li>\n
        2. Types<\/li>\n
        3. Organization of Banquet department<\/li>\n
        4. Duties & responsibilities<\/li>\n
        5. Sales<\/li>\n
        6. Booking procedure<\/li>\n
        7. Banquet menus<\/li>\n<\/ol>\n
        8. BANQUET PROTOCOL<\/li>\n
            \n
          1. Space Area requirement<\/li>\n
          2. Table plans \/ arrangement<\/li>\n
          3. Misc-en-place<\/li>\n
          4. Service<\/li>\n
          5. Toasting<\/li>\n<\/ol>\n
          6. INFORMAL BANQUET<\/li>\n
              \n
            1. Reception<\/li>\n
            2. Cocktail parties<\/li>\n
            3. Convention<\/li>\n
            4. Seminar<\/li>\n
            5. Exhibition<\/li>\n
            6. Fashion shows<\/li>\n
            7. Trade Fair<\/li>\n
            8. Wedding<\/li>\n
            9. Outdoor catering<\/li>\n<\/ol>\n
            10. PRACTICAL<\/li>\n

              Calculation of Space for Banquets, Banquet Menu & Service\n<\/ol>\n<\/p>\n

              Unit 5 FUNCTION CATERING BUFFETS
              \n<\/h4>\n
                \n
              1. Introduction<\/li>\n
              2. Fractors to plan buffets<\/li>\n
              3. Area requirement<\/li>\n
              4. Planning and organization<\/li>\n
              5. Sequence of food<\/li>\n
              6. Menu planning<\/li>\n
              7. Types of Buffet<\/li>\n
              8. Display<\/li>\n
              9. Sit down<\/li>\n
              10. Fork, Finger, Cold Buffet<\/li>\n
              11. Breakfast Buffet<\/li>\n
              12. Equipment<\/li>\n
              13. Supplies<\/li>\n
              14. Check list<\/li>\n
              15. PRACTICAL<\/li>\n

                Setting of various types of Buffet\n<\/ol>\n<\/p>\n

                Unit 6 GUERIDON 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

                Unit 7
                \n<\/h4>\n
                  \n
                1. BAR OPERATIONS<\/li>\n
                    \n
                  1. Types of Bar<\/li>\n
                      \n
                    1. Cocktail<\/li>\n
                    2. Dispense<\/li>\n<\/ol>\n
                    3. Area of Bar<\/li>\n
                    4. Front Bar<\/li>\n
                    5. Back Bar<\/li>\n
                    6. Under Bar (Speed Rack, Garnish Container, Ice well etc.)<\/li>\n
                    7. Far Stock<\/li>\n
                    8. Bar Control<\/li>\n
                    9. Bar Staffing<\/li>\n
                    10. Opening and closing duties<\/li>\n
                    11. PRACTICAL<\/li>\n

                      Designing and setting the bar for above sub-topics\n<\/ol>\n

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

                          Preparation of cocktails\n<\/ol>\n<\/ol>\n

                          Unit 8 KITCHEN STEWARDING
                          \n<\/h4>\n
                            \n
                          1. Importance<\/li>\n
                          2. Opportunities in kitchen stewarding<\/li>\n
                          3. Record maintaining<\/li>\n
                          4. Machine used for cleaning and polishing<\/li>\n
                          5. Inventory<\/li>\n
                          6. PRACTICAL<\/li>\n

                            Using and Operating Machines\n<\/ol>\n<\/p>\n

                            Practical Guidelines :<\/h4>\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 5th 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":"

                            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 […]<\/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":[40,89],"tags":[],"class_list":["post-8998","post","type-post","status-publish","format-standard","hentry","category-5th-sem","category-hotel-magmt-diploma"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/posts\/8998","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=8998"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/posts\/8998\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/media?parent=8998"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/categories?post=8998"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/tags?post=8998"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}