Course Syllabus
Explore the Detailed Curriculum of all Hospitality Programs to Plan Your Detailed Learning Journey
Food & Beverage Management
- Various outlets of the Departments
- Various sectors of the Department
- Attributes of F&B Service Personnel
- Equipment
- Equipment in a Restaurant
- Types and Capacity of glasses
- Dining Table
- Laying the Dining table
- ORGANIZATIONAL CHART
- Drawing
- Duties and responsibilities of waiter –F&B Manager
- KITCHEN STEWARDING
- Hierarchy & responsibility
- RESTAURANT BRIGADE
- Courses of Menu & Food ACCOMPANIMENT
- Restaurant Equipment
- Methods of cleaning and upkeep of silverware
- Arrangement of sideboards
- Laying of table Linen
- Layout of various meals
- Folding serviettes in various designs
- Classification of alcoholic beverages
- Receiving Guest and taking orders
- Soup service.
- Menu wise service.
- Clearance & Crumbing down.
- Service of breakfast.
- Making the extra cover.
- Afternoon tea set up.
- Beer service.
- Cigarette service.
- Loading carrying trays.
- Taking the order by K.O.T.&B.O.T.
- Service of Food
- Service of non alcoholic beverages
- Service of Breakfast
- Loading carrying – trays/trolleys
- Wine Service
- All about spirits
Front Office Management
- Introduction to Hotel Industry
- To Define Target Market & explain intangibility of service and potential
- Classify the Hotel’s functional areas and discuss
- The nature and uses of Job Description/Specification
- Classification of Hotels
- To Describe the various F.O Dept and describe how the organization is likely to differ in large and small hotels
- Types of Rooms
- Tariff Structure & plans
- Sections of F.O and their Importance.
- IDENTIFICATION OF VARIOUS VOUCHERS —
- Registration Card and handling procedure
- Reservation Form handling procedure
- Amendment Slip and handling procedure
- Cancellation Slip
- Arrival/departure handling
- VIP amenities placement procedure
- Miscellaneous charge posting procedure
- Allowance procedure
- Paid out procedure
- Message slip handling
- Telephone etiquette and manners
- Front desk grooming and other essentials
- body language
- Feedback management
- Cancellation & Amendments
- Mechanical Ledger. Billing
- Computerized Ledger, Billing
- Cashiering procedure
- Night Audit
- Co- ordination between H/K &F/O
- Handling guest complaint.
- Handling guest mail
- Room shifting
- C/Out process &records of settlement
- Pre- arrival procedure.
- On- arrival procedure
- Post arrival procedure.
Food Production Management
Introduce the Historical progression leading to modern cookery
- History of cooking
- Aims & Objective
- Cooking –art or science
To impart knowledge about different kitchen equipment
- Heavy and Light equipment
- Utensils & Knives
- Care & maintenance
- Use
To impart Knowledge of various culinary terms, level of skill & personal hygiene
- Western & Culinary terms
- Personal grooming, hygiene & uniform
- Do’s and don’ts while working in the kitchen
Functioning of the Food Production Department.
- Organizational structure
- Layout
- Duties & responsibilities
- Interdepartmental relations
Ingredients & their role in Food & Beverage Production
- Composition of different ingredients & the action of heat on fat, carbohydrates,proteins, vitamins & minerals.
- Classification of cooking factors
- Classification according to function like – fats, raising agents, sweetening agents, egg, liquids/stock flavoring & seasoning, thickening
- To understand the methods of Preparation
- Mis-en-place
- Methods of mixing
To understand the texture of cooked food products
- Various textures
- Faults and remedies
- Various methods of cooking food
- Stocks
- Sauces
- Understanding the methods of storage
- Element of Presentation
House Keeping Management
- An overview of the position of H/K in the Hospitality Industry
- List of functions of the H/K Dept.
- H/K working towards ‘Customer delight’
- Why is H/K indispensable
- Organisation of the Hotel
- Staff Hierarchy, lines of Authority & areas of responsibility
- Vertical & horizontal coordination within & outside the Dept.
- Areas of responsibility of the H/K Dept.
- Essential qualities in H/K staff
- Effective communications skills, interpersonal skills & good grooming standards
- Duties of staff at the managerial level
- Duties of staff at the Operational level
- Duties of staff at the supervisory level
- Glossary of H/K terms
- Abbreviations commonly used in H/K
- Types of Rooms & suites
- Various status of Rooms
- Amenities provided in standard, superior & deluxe rooms
- VIP amenities
- Items provided on request
- Placement of Supplies in a room
- General principles of cleaning
- Cleaning Schedules
- Daily, weekly & Spring Cleaning
- Morning & evening service
- Second service
- Daily cleaning in a Department room
- Planning a weekly cleaning schedule
- Public area cleaning methods & Schedules
- Equipment handling, Care & Cleaning & Identification of Cleaning Equipment’s
- Maid’s Trolley Setting
- Daily Cleaning of Rooms and Bath Rooms
- Daily Cleaning of Rooms and Bath Rooms
- Weekly Cleaning
- Public Area Cleaning
- Message/Departure/Maintenance Register & follow ups
- Identifying Cleaning Equipment’s
- Pest Control
- Standard sizes of bed & bath linen.
- Stocktaking & records maintained.
- Activities in the linen room.
- Linen Issuing system.
- New for old system, topping up system
- Laundry Operations
- Laundry Layout, location, size & equipment’s
- Functioning of Laundry machines
- Guests’ personal laundry
- Classes of stains
- Groups of stains removal agents
- Treatment of unknown & specific stains
- Classification of fibers, weft, warp & selvage
- Weaves qualities of Textile fibers
- Characteristics & uses of fabrics
- Finishes applied to fabrics
- Common pests encountered
- Effective pest control measures