Diploma in Food & Beverage Service

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DIPLOMA IN FOOD AND BEVERAGE SERVICE

Eligibility:	Senior Secondary (10+2) or equivalent.
Duration:	One Year + six months in industry
Teaching hours per week:	35 Hours
Effective teaching:	34 weeks
Industrial training:	24 weeks after the annual examinations.

Teaching and Examination Scheme

No.	Subject Code	Subject	Hours Per Week	Term Marks*
THEORY
1	DFB-01	Food Service	5	100
2	DFB-02	Beverage Service	5	100
3	DFB-03	Food & Beverage Control	2	50
4	DCS-01	Hygiene & Sanitation	2	50
5	DCS-03	Business Communication	2	50
TOTAL			16	350
PRACTICAL
5	DFB-11	Food Service	8	100
6	DFB-12	Beverage Service	8	100
7	DCS-11	Computer Awareness	1	-
8	DCS-12	Library	2	-
TOTAL			19	200
GRAND TOTAL			35	550

*Term Marks will comprise 30% Mid Term Marks & 70% End Term Exam Marks.

Rules At A Glance

No.	Topic	Requirement
1	Attendance required to become eligible for exam	75% in aggregate
2	Minimum pass marks for each theory subject	40%
3	Minimum pass marks for each practical subject	50%
4	Maximum duration to pass/clear all subjects/papers	03 academic years

TIME ALLOTTED: 05 HOURS PER WEEK

MAXIMUM MARKS: 100

ACTIVITY	MAXIMUM MARKS
Marks for attendance	5
Mid-term exam marks	25
Total (Incourse Assessment Marks)	30
End term exam marks	70
Total	100

Learning objectives: This course shall take the learner through the basic concepts of Food Service. At the end of this course the student shall be able to identify the basic styles of service. Differentiate catering establishments, appreciate table laying skills and methods used in the restaurant.

The course is planned for candidates to develop knowledge, inputs required at the entry and supervisory level of a star hotel.

Unit	Content	Hours Allotted	Weightage for Exam
1	Hospitality Industry and the waiter History of catering Catering establishments What professional waiters do differently Inter and intra departmental co-operation	10	05%
2	Classification and use of F&B Equipment Types, care and uses of Tableware, Hollowware, Crockery, Glassware, Linen, Furniture and special Equipment used in the F&B service department	15	10%
3	The F&B Service department Staff organisation Duties and Responsibility of the waiter The Butler Role Special skills Duties Significance of a pantry Layout Equipment Functions Silver polishing Outlets in a F&B Department - Restaurant, Bar, Banquet, Poolside, Coffee shop, Pastry shop, Night club	15	10%
4	Preparation for service Mise-en-place Mise-en-scene Rules of laying a table Basics of tray set up	15	10%
5	Menu and courses Types of menu Basic courses of a French Classical Menu: Hors de oeuvre, Potage, Poisson, Entrée, Relevee, Sorbet, Roti, Legumes, Entremet, Savoury, Dessert, Café Service, examples, cover, accompaniments and sideboard requirements for dishes from the above courses	20	15%
MID TERM EXAM
6	Forms of service Silver American Russian Trolley Buffet Cafeteria Family QSR English Room Service	20	15%
7	Breakfast Service Cover, examples and menu and service of: Continental BF American BF English BF Indian BF Buffet	15	10%
8	Kitchen Stewarding Role Hierarchy Equipment	10	05%
9	Function Catering Banquets Types Seating Menu Out Door Catering Events	15	10%
10	Specialised F&B Catering Airline catering Hospital catering Cruise line catering Railway Catering Catering services in Armed forces Welfare Catering	15	10%
TOTAL		150	100%

TIME ALLOTTED: 05 HOURS PER WEEK

MAXIMUM MARKS: 100

ACTIVITY	MAXIMUM MARKS
Marks for attendance	5
Mid-term exam marks	25
Total (Incourse Assessment Marks)	30
End term exam marks	70
Total	100

Unit	Content	Hours Allotted	Weightage for Exam
1	Hospitality Industry and the waiter History of catering Catering establishments What professional waiters do differently Inter and intra departmental co-operation	10	05%
2	Classification and use of F&B Equipment Types, care and uses of Tableware, Hollowware, Crockery, Glassware, Linen, Furniture and special Equipment used in the F&B service department	15	10%
3	The F&B Service department Staff organisation Duties and Responsibility of the waiter The Butler Role Special skills Duties Significance of a pantry Layout Equipment Functions Silver polishing Outlets in a F&B Department - Restaurant, Bar, Banquet, Poolside, Coffee shop, Pastry shop, Night club	15	10%
4	Preparation for service Mise-en-place Mise-en-scene Rules of laying a table Basics of tray set up	15	10%
5	Menu and courses Types of menu Basic courses of a French Classical Menu: Hors de oeuvre, Potage, Poisson, Entrée, Relevee, Sorbet, Roti, Legumes, Entremet, Savoury, Dessert, Café Service, examples, cover, accompaniments and sideboard requirements for dishes from the above courses	20	15%
MID TERM EXAM
6	Forms of service Silver American Russian Trolley Buffet Cafeteria Family QSR English Room Service	20	15%
7	Breakfast Service Cover, examples and menu and service of: Continental BF American BF English BF Indian BF Buffet	15	10%
8	Kitchen Stewarding Role Hierarchy Equipment	10	05%
9	Function Catering Banquets Types Seating Menu Out Door Catering Events	15	10%
10	Specialised F&B Catering Airline catering Hospital catering Cruise line catering Railway Catering Catering services in Armed forces Welfare Catering	15	10%
TOTAL		150	100%

BEVERAGE SERVICE (DFB-02)

TIME ALLOTTED: 05 HOURS PER WEEK

MAXIMUM MARKS: 100

ACTIVITY	MAXIMUM MARKS
Marks for attendance	5
Mid-term exam marks	25
Total (Incourse Assessment Marks)	30
End term exam marks	70
Total	100

At the end of this course a student shall be able to:

Define and classify different alcoholic and non-alcoholic beverages.
Differentiate different beverages on the menu.
Match wines with Indian & International food items.
Understand alcohol strength of drinks.
Understand effect of alcohol on human body.
Appreciate bar operations.

Unit	Content	Hours Allotted	Weightage for Exam
1	Non-alcoholic beverages Classification: Stimulating, Energizing, Refreshing Brands Service	10	05%
2	Wines Classification Production New world vs Old world wines Grape varieties Brand names Service of Red, white, sparkling wines Aperitif wines: Service and popular brands Fortified wines: Service and popular brands	20	15%
3	Spirits Whisky, Rum, Gin, Vodka, Brandy, Tequila Classification Brands Service	20	15%
4	Liqueurs Classification Colour and flavour Famous brands at least 10	10	10%
5	Cocktails Classification Rules of making cocktails Recipe of 20 classical cocktails	15	10%
MID TERM EXAM
6	Beer Classification Service Storage Brands	15	10%
7	Liquor Alcohol and the human body Strength of drinks Pouring measure	15	10%
8	Bar Layout Permitted hours Opening and closing duties Age and Alcohol Bar Frauds Types Responsible Service and trends	15	10%
9	Food and wine harmony Matching wines with international menu Matching wines with Indian menus	15	10%
10	Retail beverage outlets Coffee baristas Chai Bars Pubs Juice bars Operations in FOH, MOH, BOH	15	10%
TOTAL		150	100%

FOOD & BEVERAGE CONTROL (DFB-03)

TIME ALLOTTED: 02 HOURS PER WEEK

MAXIMUM MARKS: 50

ACTIVITY	MAXIMUM MARKS
Marks for attendance	2½
Mid-term exam marks	12½
Total (Incourse Assessment Marks)	15
End term exam marks	35
Total	50

Learning objectives: To help students to understand the complexities of controlling the Cost, Food & Beverage products, labour and revenue in Food & Beverage operations and maximizing profit without sacrificing the quality or quantity of the food or beverage which goes to the guest.

Unit	Content	Hours Allotted	Weightage for Exam
1	Cost and Sales Concept Introduction Cost Concepts Sales Concepts Cost to Sales Ratio: Cost Percent	06	10%
2	Control Process Introduction Control The Control Process Control Systems Cost Benefit Ratio	06	10%
3	Control Cycle Purchasing Receiving Storing Issuing	09	15%
4	Menu Engineering & Analysis Introduction Menu Engineering Menu Analysis	09	15%
MID TERM EXAM
5	Controlling Food Sales Introduction The goals of sales control Optimizing the number of customers Maximising the profit Controlling Revenue Revenue Control using manual means Revenue Control using computers	08	15%
6	Beverage Control Beverage Purchasing-Receiving-Storing – Issuing Control Beverage Production Control Inventory turnover Beverage Sales Control Guest Checks and Control	14	20%
7	Labour Control Labour Cost Considerations Establishing Performance Standards SOP Standard Staffing Requirements Preparing job descriptions Training Staff Monitoring Performance Taking Corrective action to address discrepancies between standards and performance	08	15%
TOTAL		60	100%

HYGIENE AND SANITATION (DCS-01)

TIME ALLOTTED: 02 HOURS PER WEEK

MAXIMUM MARKS: 50

ACTIVITY	MAXIMUM MARKS
Marks for attendance	2½
Mid-term exam marks	12½
Total (Incourse Assessment Marks)	15
End term exam marks	35
Total	50

LEARNING OBJECTIVES: After completion of the subject a student will be able to:

Understand Food Microbiology, Food Contamination and Spoilage;
Follow sanitary procedure during food handling;
Understand the importance of personal hygiene;
Analyse critical control points; and
Practice laws governing the food safety and standards.

No	Content	Time Allotted	Weightage for Exam
1	FOOD MICROBIOLOGY Introduction Microorganism groups important in food microbiology - Viruses - Bacteria - Fungi (Yeast & Molds) - Algae - Parasites Factors affecting the growth of microbes Beneficial role of Microorganisms	10	15%
2	FOOD CONTAMINATION AND SPOILAGE Classification Of Food Contamination And Cross Contamination Spoilages Of Various Food With The Storing Method	05	10%
3	SANITARY PROCEDURE FOLLOWED DURING FOOD HANDLING Receiving, Storage, Preparation, Cooking, Holding, and Service Of The Food	10	20%
MID TERM EXAM
4	SAFE FOOD HANDLER Personal Hygiene discussing all the standard. Hand Washing Procedure First Aid definition, types of cuts, wounds, lacerations with reasons and precautions.	10	15%
5	HAZARD ANALYSIS CRITICAL CONTROL POINT Introduction to HACCP History Principles of HACCP	10	15%
6	FOOD SAFETY STANDARDS AUTHORITY OF INDIA (FSSAI) Introduction to FSSAI Role of FSSAI FSSAI Compliance	05	15%
7	GARBAGE DISPOSAL Different Methods Advantages and disadvantages Municipal Laws and Swachh Abhiyan	10	10%
TOTAL		60	100%

BUSINESS COMMUNICATION (DCS-03)

TIME ALLOTTED: 02 HOURS PER WEEK

MAXIMUM MARKS: 50

ACTIVITY	MAXIMUM MARKS
Marks for attendance	2 ½
Mid-term exam marks	12 ½
Total (Incourse Assessment Marks)	15
End term exam marks	35
Total	50

LEARNING OBJECTIVES:

Knowledge

Understand the fundamental principles of effective business communication
Identify different forms of communication
Evaluate the difference between the types of communication
Understand the concept of body language and its correct use

Competencies

Apply effective communication in today’s business world
Use correct form of communication depending on business situation and circumstances
Organise ideas and express in writing and speaking
Participate effectively in groups with emphasis on listening, critical and reflective thinking and responding
Avoid common body language mistakes

Mindset

Understand the importance of specifying audience and purpose, and to select appropriate communication choices

No	Content	Time Allotted	Weightage for Exam
1	Introduction to Business Communication Definition Objectives Principles of effective communication Importance of good communication	10	20%
2	Types of communication Formal Informal Verbal Written Horizontal Vertical	05	10%
3	Essentials of good business letter and types of letters Official, D.O	05	15%
4	Letter writing Circular Memo Notice U.O. Note Applications Bio-data (C.V.) Covering letter Invitations Greetings Apologies	10	20%
MID TERM EXAM
5	Communication with guest and Body language Effective Speaking – Polite and effective enquiries & responses, Addressing a group Listening and note taking skills Body language- Importance & application	10	15%
6	Speech Improvement Pronunciation, stress, accent Importance of speech in hotels Common phonetic difficulties Connective drills exercises Introduction to frequently used foreign sounds	10	10%
7	Electronic modes of communication Use of telephone Taking telephonic orders Telephone etiquette’s Fax E-mail and protocol Responsible social media	10	10%
TOTAL		60	100%

FOOD SERVICE PRACTICAL (DFB-11)

TIME ALLOTTED: 08 HOURS PER WEEK

MAXIMUM MARKS: 100

ACTIVITY	MAXIMUM MARKS
Marks for attendance	5
Mid-term exam marks	25
Total (Incourse Assessment Marks)	30
End term exam marks	70
Total	100

Learning Objective: This course is envisaged to develop skills related to professional food service in aspiring candidates. At the end of this course a student shall be able to:

Explain different types of F&B equipment
Handle and maintain equipment according to accepted standards
Deliver quality food service in the training restaurant.

Unit	Content	Hours Allotted
1	Familiarization with F&B Equipment	20
2	Importance of sanitation and hygiene Care, cleaning and polishing of F&B equipment Mise-en-place and mise-en-scene for different meal periods Pantry preparations and service	25
3	Laying and relaying of table cloth Napkin folding	25
4	Handling of service spoon and service fork Water service Service using trays and salvers Silver service Clearance	25
5	Laying and service of special Table d’hôte menu Laying and service of breakfast set up on trays	25
MID TERM EXAM
6	Service Sequence - Greeting, seating, order taking, serving and bill presenting Briefing and de briefing	40
7	Organizing buffets Banquet seating plan practice	30
8	Service of Indian food QSR service	20
9	Silver polishing	15
10	Bussing and segregating waste at the dish wash	15
TOTAL		240

Marking scheme for Examination

Food Service Practical (DFB-11)

Maximum Marks 100

Pass Marks 50

Part ‘A’ 25 Marks

	MARKS
1. Uniform & Grooming	: 05
2. Journal	: 10
3. Viva	: 10
Total	: 25

Part ‘B’ (75 Marks)

	Marks
a) Mise-en-place	: 20
b) Service Efficiency	: 20
c) Silver service skills	: 20
d) Menu knowledge	: 15
Total	: 75

NOTE:

The examination should test skills and knowledge of the students by assigning sets of tasks as listed in the practical syllabus under each category.
During table service each guest should pose one question to the candidate on the item being served. The invigilators can brief guests prior to service.

BEVERAGE SERVICE PRACTICAL (DFB-12)

TIME ALLOTTED: 08 HOURS PER WEEK

MAXIMUM MARKS: 100

ACTIVITY	MAXIMUM MARKS
Marks for attendance	5
Mid-term exam marks	25
Total (Incourse Assessment Marks)	30
End term exam marks	70
Total	100

Learning Objectives: At the end of this course a candidate shall be able to:

Use different types of glassware to serve different alcoholic and Non - alcoholic beverages.
Prepare cocktails according to accepted standards.
Render different type of beverage service as per SOP.
Practice responsible service of liquor.
Do formal banquet arrangements.

Unit

Content

Hours Allotted

Service of Tea and coffee
Service of Non-alcoholic beverages
Serving from the coffee machine
Service of coffee variations

Wine service – Service of Table wines, Sparkling wine, Aromatized wines and Fortified wines.
Food and wine harmony
Wine appreciation

Service of hard liquors
Service of liqueurs

Preparation and service of classical cocktails

Service of different types of beer

MID TERM EXAM

Raising of toast and setting up formal banquet arrangements

Setting up a bar

MARKING SCHEME FOR EXAMINATION

BEVERAGE SERVICE PRACTICAL (DFB-12)

Maximum Marks 100

Pass Marks 50

Part ‘A’ 20 Marks

	MARKS
1. Uniform & Grooming	: 05
2. Journal	: 10
3. Viva	: 10
Total	: 25

Part ‘B’ 75 Marks

	Marks
a) Mise-en-place	: 20
b) Service of tea/coffee	: 20
c) Service of wine/beer	: 15
d) Service of hard liquor/cocktails	: 20
Total	: 75

Note:-

The examination should test skills and knowledge of the students by assigning sets of tasks as listed in the practical syllabus under each category.
The student must ensure that sideboard contains everything necessary for service.
During table service each guest should pose one question to the candidate on the item being served. The invigilators can brief guests prior to service.

COMPUTER AWARENESS (DCS-11)

TIME ALLOTTED: 01 HOURS PER WEEK

MAXIMUM MARKS: Nil

ACTIVITY	MAXIMUM MARKS
Marks for attendance	Nil
Mid-term exam marks	Nil
Total (Incourse Assessment Marks)	Nil
End term exam marks	Nil
Total	Nil

Learning Objectives: After the completion of Computer Awareness subject, the Students will be able to:

Understand computer and its hardware & software.
To produce word document with proper formatting.
To work on an excel sheet with basic functions.
Browse on net and communicate through e-mail.
Prepare small power point presentations.

Unit	Content	Hours Allotted
1	KNOWING COMPUTER What is computer? Basic Applications of Computer Components of Computer System Central Processing Unit Keyboard, mouse and VDU Other Input devices Other Output devices Computer Memory Concept of Hardware and Software Hardware Software Application Software Systems software Concept of computing, data and information Applications of IECT e-governance Entertainment Bringing computer to life Connecting keyboard, mouse, monitor and printer to CPU Checking power supply	4
2	OPERATING COMPUTER USING GUI BASED OPERATING SYSTEM Basics of Operating System Operating system Basics of popular operating system (LINUX, WINDOWS) The User Interface Task Bar Icons Menu Running an Application Operating System Simple Setting Changing System Date And Time Changing Display Properties To Add Or Remove A Windows Component Changing Mouse Properties Adding and removing Printers File and Directory Management Creating and renaming of files and directories	4
3	UNDERSTANDING WORD PROCESSING Word Processing Basics Opening Word Processing Menu Bar Using The Help Using The Icons Below Menu Bar Opening and closing Documents Opening Documents Save and Save as Page Setup Print Preview Printing of Documents Text Creation and manipulation Document Creation Editing Text Text Selection Cut, Copy and Paste Spell check Thesaurus Formatting the Text Font and Size selection Alignment of Text Paragraph Indenting Bullets and Numbering Changing case Table Manipulation Draw Table Changing cell width and height Alignment of Text in cell Delete / Insertion of row and column Border and shading	5
4	USING SPREAD SHEET Elements of Electronic Spread Sheet Opening of Spread Sheet Addressing of Cells Printing of Spread Sheet Saving Workbooks Manipulation of Cells Entering Text, Numbers and Dates Creating Text, Number and Date Series Editing Worksheet Data Inserting and Deleting Rows, Column Changing Cell Height and Width Formulas and Function Using Formulas Function	5
5	INTRODUCTION TO INTERNET, WWW AND WEB BROWSERS Basic of Computer Networks Local Area Network (LAN) Wide Area Network (WAN) Internet Concept of Internet Applications of Internet Connecting to the Internet Troubleshooting World Wide Web (WWW) Web Browsing Software Popular Web Browsing software Search Engines Popular Search Engines / Search for content Accessing Web Browser Using Favourites Folder Downloading Web Pages Printing Web Pages Understanding URL Surfing the web Using e-governance website	4
6	COMMUNICATIONS AND COLLABORATION Basics of E-mail What is an Electronic Mail Using E-mails Opening Email account Mailbox: Inbox and Outbox Creating and Sending a new E-mail Replying to an E-mail message Forwarding an E-mail message Sorting and Searching emails Document collaboration Instant Messaging and Collaboration Using Instant messaging Instant messaging providers Netiquettes	3
7	MAKING SMALL PRESENTATIONS Basics Using PowerPoint Opening A PowerPoint Presentation Saving A Presentation Creation of Presentation Creating a Presentation Using a Template Creating a Blank Presentation Entering and Editing Text Inserting And Deleting Slides in a Presentation Preparation of Slides Inserting Word Table or An Excel Worksheet Adding Clip Art Pictures Inserting Other Objects Resizing and Scaling an Object Presentation of Slides Viewing A Presentation Choosing a Set Up for Presentation Printing Slides And Hand-outs Slide Show Running a Slide Show Transition and Slide Timings Automating a Slide Show	5
TOTAL HOURS		30

FOOD & BEVERAGE SERVICE – I

SYLLABUS :

THEORY :

Unit-1 : Brief knowledge of: a) Development of catering industry, job prospects and careers in the catering industry. b) Different types of catering establishments. c) Relationship of the waiter with – i) Customer, ii) Kitchen, and iii) Management.

Unit-2 : Brief description and correct uses of : a) Different types of cutlery, crockery, silverware, flatware, hollowware and glassware used in a standard catering establishment. b) Different types of equipment – Baine Marie, plate warmer, hot plates, microwave oven, ice cream machine, coffee machine, ice cube machine, side boards, dish washing machine, glass washing machine. c) Special equipment – Nut cracker, grape scissors, Oyster service, caviar, lobsters, snails, cheese. Cigar cutters, wine bottle openers, gueridon equipment. d) Different types of restaurant linen, exchange and requisition systems.

Unit-3 : Preparation of the restaurant – Mis-en-place & mis-en-scene, rules for laying of table and waiting. Useful tips for Food/Beverage service. Restaurant vocabulary – English and French.

Unit-4 : Various forms of a meal courses: Hors d’ oeuvres, Potege, Poisson, Entrée, Releve (main), Sorbet, Roti, Legumen, Entrement, Savoury, Desserts and Cafe.

Unit-5 : Table Sauces – accompliments/garnishes. Unit-6 : Meals and Menu planning – Different types of Menus (a) Table d’hote, (b) A’la carte, (c) State Banquets, (d) Buffet – cold/hot spreads, for various types of function.

Unit-7 : Different forms of service – Russian, American, French, Indian and English.

Unit-8 : Staff organisation of F&B Deptt., and inter & intra departmental coordination.Unit-9:Silver polishing methods – (a) Polivit method (b) Plate powder (c) Burnishing method.

Unit-10 : Significance of pantry & still room in F&B operation, Functions of pantry and sections of pantry.

Unit-11 : Kitchen stewarding. Broad specifications of light and heavy duty equipment, Restaurant, Pantry and Still room equipment.

Unit-12 : Modern trends in the Hotel and Catering industry: – Ecotels – Fast Food outlets – Adventure Tourism – Theme Restaurants – Welfare Catering

PRACTICALS :

Hygienic handling of cutlery, crockery, glassware and trays.
Laying and relaying of table cloth during and before meals.
Correct use of waiter’s cloth runners, Napkins and Napkin foldings.
Mise-en-scene and Mise-en-place for various types of meals and menus.
Correct handling and practice of service spoons and service forks, silver service.
Serving and clearing of a meal (course by course).
Table d’hote menus, laying for cover and service for lunch and dinner, preparation & service of tea, black coffee, turkish coffee, cona coffee, espresso coffee.
Receiving and seating the guests, presenting menu cards and taking the order from guests and writing of KOT.
Passing the order to the Kitchen & pickup
Making and presentation of a bill.
Organising parties and functions – Buffets & Banquets.
Indian and Chinese food service procedures.
Daily briefing and system of tips/distribution.

FOOD & BEVERAGE SERVICE – II

THEORY :

Simple methods of restaurant sales, controls – K.O.T flow and billing. Computerized order taking and billing.

Breakfast – English, American, Continental and Indian Breakfast (laying & service).

Ice creams / Sundaes / Shakes – Different types and their service.

Knowledge – Buffet, Layout, Display & Service. Banquets, inquiry forms, sitting space, seating arrangements, service formalities, toast procedures.

Room Service – Centralised and decentralised – Room service of breakfast, snacks, lunch, dinner; Beverages – alcoholic or non-alcoholic. Room Service flow chart.

Wine – Definition, making and classifications of wines, wine quality and labeling. Wine trade terms – main wine producing countries, wine brand names. Service of red, white and sparkling wines, fortified wines, Aperitifs.

Spirits – Whiskey, rum, brandy, gin, vodka and their famous brands.

Liqueurs – Different types with their predominant flavourings and famous ten brands.

Cocktails – Classification, rules of making cocktail and recipe of 50 cocktails.

Beer – Manufacture, service, storage types and brands of beer.

Bar layout, operation and licensing.

Dispensing of spirits

Storage of alcoholic beverages and cellar management.

Tabaeco – cigars, cigarettes and its brand and strength.

PRACTICALS :

Service and accompaniments of special dishes – smoked salmon, caviar, asparagus, grape fruit, artichoke, melon, cheese, fresh fruits.

Service of breakfast – English, Continental and Indian. (for Restaurant/Room Service) Service of hot.

Beverages – Tea, Coffee & Coco.

Pantry and Still room operation.

Layout and service of small tea parties and buffets. Laying and service of banquets.

Wine service – Taking the order, presenting the bottle, opening of cork and service of red, rose, white and sparkling wines.

Service of spirits – whiskey, rum, gin, brandy and vodka.

Service of cocktails and liqueurs.

Service of beer.

Preparation and service of certain gueridon dishes – Crepe suzette, Banana an Rum, peach flambe, pepper steak, steak diane.

Service of cigars and cigarettes.

Different types of salad dressings.

BUSINESS COMMUNICATION

UNIT-1 : Introduction – Definition, objectives, principles of effective communication and the importance of good communication.

UNIT-2 : Types of communication –formal, informal, verbal, written, horizontal, vertical.

UNIT-3 : Essentials of good business letter and types of letters – Official, D.O
.
UNIT-4 : Letter writing – Circular, Memo, Notice, U.O. Note, applications Bio-data (C.V.) covering letter, Invitations, Greetings, Apologies.

UNIT-5 : Use of telephone, fax, taking telephonic orders, telephone etiquette’s.

UNIT-6 : Communication with guest and Body language.

HYGIENE & SANITATION

Unit-1 : Role of Hygiene in Food Science and Dish washing areas, care of premises and equipment.

Unit-2 : Personal hygiene, care of skin, hand and feet. Food handlers hygiene, protective clothing.

Unit-3 : Dishwashing methods – manual and machine dish washing – merits and demerits.

Unit-4 : Garbage disposal – different methods –advantage and disadvantages.

Unit-5 : Food Poisoning – Causative factors and the precautions to be taken by food handlers.

Unit-6 : Food Storage – Techniques of correct storage, storage temperature of different commodities to prevent bacterial manifestation or contamination.

Unit-7 : Pest Control – Rodents and insect control techniques, special stress on control of flies, rats and cockroaches.

Unit-8 : Municipal health laws.

Unit-9 : Golden rules of first aid and treatment for cuts, wounds, burns.

COMPUTER AWARENESS

(to be taught in practical classes)

Unit-1 : Computer fundamentals: Information concepts and processing Elements of a computer processing system Hardware, features and uses Input/Output devices Software concepts

Unit-2 : Application of computers with reference to hotel operations, processing of table orders and computerized billing.