FOOD & BEVERAGE SERVICE THEORY

Course Objectives:

This course gives reveals how food & beverage service department works in hotel. The basic ideology how food and beverage is being served in the hospitality industry. It also states the hierarchy chart and job Responsibility of each food and beverage service personnel.

Course Outcomes: After completion of the course student will be able to understand: –

o Discuss the concept & classification of different catering establishments

o Learn about F & b hierarchy, duties & responsibilities, coordination of F&B service department with other departments.

o Identify the different food service equipment’s &fuels

o To Learn about Fuel and safety in F&B service area.

o Will be able to learn about different methods of services in F&B.

Unit-I

Food and Beverage Services: Introduction, Concept, and Classification of Catering Establishments, their importance, F&B Service Outlets -Tea Lounge, Coffee Shop, Restaurant, Banquets, Staff (Cafeteria etc).

Hierarchy of F&B Service Department: F&B Service Brigade, Modern Staffing in various hotels, Duties & Responsibilities of various employees in F&B Service, their attributes, Coordination of F&B Service with other departments and salient features.

Unit-II

Food Service Equipment’s: Food Service Equipment’s: Classification, Description, Usage, Upkeep and Storage. Linen used, Food Service Tools: their Usage, Care & Maintenance, their Inventory, Furniture & fixtures used in a restaurant.

Unit-III

Food Service: Introduction, Classification of Services, Usage and Service Methods, Preparation for Services, Mise-en-place and Mise-en-scene, arrangement and setting up of station, Par stocks maintained at each side station, Emerging trends in Food Services.

UNIT-IV

Non-Alcoholic Beverages & Mocktails: Introduction, Types (Tea, Coffee, Juices, Aerated Beverages, Shakes), Descriptions with detailed inputs, their origin, varieties, popular brands, presentation and service tools, and techniques.

Mocktails – Introduction, Types, Brief Descriptions, Preparation, and Service Techniques.

UNIT-V

Types of Meals: Breakfast – Concept, Types & classification, Breakfast services in Hotels, Preparation for Breakfast Services, Mise-en-place and Mise-en-scene, arrangement and setting up of tables/trays, Functions performed while serving Breakfast, emerging trends in Breakfast Services, and salient features.

Brunch, Lunch, Hi-Tea, Dinner, Supper, Elevenses, and others.

UNIT-VI

Types of Menus: Introduction, Concept, Types, Salient Features, Menu Designs, French Classical Courses. Cover and Accompaniments for Dishes. French and culinary terms.

UNIT-VII

Room Service / In-Room Dining:

Introduction, Concept of Room Service / In-Room Dining, Salient Features. Understanding Guest Expectations in Room Service, Room Service Equipment, Set up of Trays & Trolleys, Upkeep and Storage, Service Tools, Clearance, Presentation of Bills, Room Service Dos &Don’ts. Mini Bar Management in Guest Rooms, Guest Interaction – Haves and Have-nots.

Unit-VIII

Introduction to Alcoholic Beverages: Meaning, procedure, classification, properties, and examples. Beers, Wines, Spirits, Fermented & Brewed Beverages, Aperitifs, Cocktails.

Text Books:

• Food & Beverage Service – Dennis R. Lillicrap & John A. Cousins, ELBS.
• Food & Beverage Service – R. Singravalam, Oxford.
• Food & Beverage Service Training Manual – Sudhir Andrews.