F & B Service

F & B Service Syllabus

Sr. No Trade Theory Trade Practical
1 Introduction to the Hotel & Catering Industry

1.1: Introduction of Hotel Industry & Growth of Hotel Industry

1.2: Types of outlets & types of Meals

1.3: Contribution of Food & Beverage operation

1.4: Classification of Food & Beverage operation ( Commercial & Welfare)

Laying of table cloth
2 Departmental Organizational & Staffing

2.1: Hierarchy in different outlets

2.2: Duties & Responsibilities of F & B staff

2.3: Staff Etiquettes & Attributes of a good waiter

2.4: Inter-departmental relationships

Profile, Dress Code & Attributes of Waiter
3 Essential equipments in Food & Beverage Services

3.1: Familiarization & Classification of equipments

3.2: Linen / cutlery / crockery / furniture

Handling of the essential equipments required in Food & Beverage services
4 Ancillary section of the food & Beverage department & their importance

4.1: Pantry / Stillroom

4.2: Food pickup areas

4.3: Stores / Silver room

4.4: Linen Room

4.5: Kitchen Stewarding

Cleaning Procedures followed for cleaning of glass, soiled plates & changing of soiled table cloth during service
5 The Menu

5.1: Types of menu

5.2: Principal of menu planning

5.3: French classical menu

5.4: General Accompaniments

Menu Planning
6 Restaurant setup prior to service & types of service

6.1: Mise-en place

6.2: Mise-en scene

6.3: Silver service

6.4: American / English / French service

6.5: Buffet service

Setting up of a cover

How to lay a cover for different types of services

Napkin folds

 

7 Breakfast service

7.1: Introduction & Definition

7.2: Types- English, Continental, American, Indian, Buffet

7.3: Brunch

Breakfast service

Service of Continental Breakfast

Service of English Breakfast

Breakfast tray set-up

8 Tea Service

8.1: Types of tea service

Full afternoon tea & High tea

8.2: Sandwiches

8.3: Compilation of tea Menus

Procedure for tea service
9 Cheese and Savories

9.1: Types – Hard, Semi Hard, Soft, Fresh

9.2: Service & accompaniments

9.3: Savories – Types & Service

Procedure followed for cheese & savories service
10 How to meet, greet & treat customer

10.1: Grooming

10.2: Briefing

10.3: Service Etiquettes

Practice to do the same
11 Banquets

11.1: Banquets and Banquets set-up

11.2: Types of Banquet setup

11.3: Facilities provided for Banquets

How to set up for Banquets parties etc
12 Non – Alcoholic beverages

12.1: Stimulating: Tea / Coffee etc

12.2: Nourshing

12.3: Refreshing

12.4: Mineral water and carbonated Drinks

12.5: Classification chart ( Alcoholic & Non Alcoholic)

Service of non alcoholic beverages
13 Cigars and Cigarettes

13.1: Introduction

13.2: Brands and codes

13.3: Service Procedures

Service procedures followed for the same
14 Systems of order taking

14.1: Kitchen order ticket (KOT)

14.2: Bar order ticket (BOT)

Taking guest orders, handling guest complaints
15 Alcoholic Beverages and various types of liquor

15.1: introduction

15.2: Types

15.3: How they are produced in brief

Service of the same and cocktails
16 Methods of Billing and Payment

16.1: Cash

16.2: Credit

16.3: A/c

16.4: NCR/ECR

Practice of billing procedures
17 Liquors

Brief production of liquors

Types of Liquors

Service of liquors
18 Cocktails & Mocktails Prepare atleast 20 cocktails of international standard

Prepare at least 10 Mock tails