This course has been developed after understanding the specific details and needs of hotel personnel in restaurant operations. After a thorough job analysis of the various positions in food and beverage the course is divided into three main parts: Knowledge, Skill and Attitude.

 

The section on Knowledge pertains to all processes directly or indirectly connected with the job. The skill portion concentrates on the methodology of carrying out a particular activity. The Attitude section deals with the desired staff psychology.

ELIGIBILITY CRITERIA
Age between 18 years and above
Education: 10+2 / Undergraduates

COURSE CONTENTS

Introduction to the Hospitality Industry

Hotels & their categories

Organization of a Hotel

Introduction to Food & Beverage Industry

The Restaurant

Layout of a Restaurant

Organization of a Restaurant

Competencies & Skills of a F & B Personnel

Food & Beverage Service Areas

Food & Beverage Service Equipment

Types of Services

The Menu

Characteristics of a Menu

Types of Menu

Menu Planning

Menu Schedules

Meal Times

Restaurant Procedures

Hygiene & Sanitation in Food & Beverage Operation

Food Production

Holding

Service

Cleaning & maintenance

Alcoholic Beverages

Non- Alcoholic Beverages

Procedure of Beverage Service

Service of Various Beverages

Bar Service

Introduction to Food Production