FOOD & BEVERAGE SERVICE. (Affiliated to HRDF, Govt. of Goa)
SUBJECTS:
FOOD AND BEVERAGE SERVICE( THEORY)
- Introduction to the Hotel & Catering Industry
- Departmental Organizational & Staffing
- Essential equipment in Food & Beverage Services
- Ancillary Section of the Food & Beverage Department & their importance
- The Menu
- Restaurant setup Prior to service & types of service
- Breakfast service
- Tea Service
- Cheese and Savories
- How to meet, greet & treat Customer
- Banquets
- Non-Alcoholic beverages
- Classification chart a)Alcoholic b)Non-Alcoholic
- Cigars and Cigarettes
- Systems of order taking
- Alcoholic Beverages and various types of liquor
- Methods of Billing and payment
FOOD AND BEVERAGE SERVICE ( PRACTICAL)
- COCKTAILS & MOCKTAILS
- Red wine service
- White wine service
- Laying of table cloth
- Napkin folds
- Profile, dress cod & attributes of waiter
- Handling of the essential equipment required in food & beverage services
- Cleaning procedures followed for cleaning of glass, soiled plates & chaning of soiled table cloth during services
- Menu planning
- Setting up of a cover
- How to lay a cover for different types of services
- Breakfast services
- Services of continental breakfast
- Breakfast tray set-up
- Procedure for tea service
- Procedure followed for cheese & savories services
- How to set up for banquets parties etc
- Service of non-alcoholic beverages
- Taking orders, handling guest complaints
- Practice of billing procedures