FOOD & BEVERAGE SERVICE
FOOD AND BEVERAGE SERVICE – I
UNIT – I
1. Place of catering in hospitality industry.
2. Types of catering establishments and its scope.
3. Rail, rosd, air, ship, space, idustrial catering.
4. Catering in various organization.
a) Hospitals
b) Hostels
c) Philanthropic institutions, like orphanages, handicapped children’s home, homes for aged, destitute women’s home.
UNIT – II
DIFFERENT TYPES OF SERVICES IN HOTELS.
1) Restaurant service
2) Coffee shop service
3) Room service
4) Buffet service
5) Banquet service
6) Bar service
7) Self service
8) Counter service. -Relationship of catering industry to other industries.
UNIT – III
STAFF ORGANIZATION IN RESTAURANTS AND KITCHENS
1) The principle staff of different types of restaurants
2) Duties and responsibilities of the restaurant staff
3) The principle staff of the kitchen.
4) Duties and responsibilities of the kitchen staff.
UNIT – IV
1) Status of waiter/waitress in the catering industry.
Attributes of a waiter: Social skills, personal hygiene, punctuality, personality, attitude towards guests, apperance, salesmanship, sence of Urgency, customers satisfaction.
UNIT – V
FOOD AND BEVERAGE SERVICE AREAS.
1) Introduction to anxillary departments
2) Anxillary departments.
Pantry
Silver room/plate room/store room.
Kitchen stewarding/dishwashing.
Still room
3) Equipments in anxillary deartment in food and beverage service areas.
4) Decoration, lighting and colour.
5) Linen
6) China
7) Tableware-Flatware and Hollow ware
8) Glass ware
9) Furniture- Table, Chair, and Sideboard dimensions, Specification and material used.
UNIT- VI
RESTAURANT SERVICE
1) Mis-en-place
2) Mis-en-scene
3) Receiving the guest
4) Points to be remembered while laying and service at table.
5) Forms and methods of service
6) Do’s and don’ts in a restaurant
7) Side table and its use during service
8) Taking order – on KOT and uses of KOT
UNIT – I
1. Place of catering in hospitality industry.
2. Types of catering establishments and its scope.
3. Rail, rosd, air, ship, space, idustrial catering.
4. Catering in various organization.
a) Hospitals
b) Hostels
c) Philanthropic institutions, like orphanages, handicapped children’s home, homes for aged, destitute women’s home.
UNIT – II
DIFFERENT TYPES OF SERVICES IN HOTELS.
1) Restaurant service
2) Coffee shop service
3) Room service
4) Buffet service
5) Banquet service
6) Bar service
7) Self service
8) Counter service. -Relationship of catering industry to other industries.
UNIT – III
STAFF ORGANIZATION IN RESTAURANTS AND KITCHENS
1) The principle staff of different types of restaurants
2) Duties and responsibilities of the restaurant staff
3) The principle staff of the kitchen.
4) Duties and responsibilities of the kitchen staff.
UNIT – IV
1) Status of waiter/waitress in the catering industry.
Attributes of a waiter: Social skills, personal hygiene, punctuality, personality, attitude towards guests, apperance, salesmanship, sence of Urgency, customers satisfaction.
UNIT – V
FOOD AND BEVERAGE SERVICE AREAS.
1) Introduction to anxillary departments
2) Anxillary departments.
Pantry
Silver room/plate room/store room.
Kitchen stewarding/dishwashing.
Still room
3) Equipments in anxillary deartment in food and beverage service areas.
4) Decoration, lighting and colour.
5) Linen
6) China
7) Tableware-Flatware and Hollow ware
8) Glass ware
9) Furniture- Table, Chair, and Sideboard dimensions, Specification and material used.
UNIT- VI
RESTAURANT SERVICE
1) Mis-en-place
2) Mis-en-scene
3) Receiving the guest
4) Points to be remembered while laying and service at table.
5) Forms and methods of service
6) Do’s and don’ts in a restaurant
7) Side table and its use during service
8) Taking order – on KOT and uses of KOT