TOPICS TO BE WRITTEN IN JOURNAL FOR FIRST SEMESTER CHITKARA UNIVERSITY AND GBC

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Rules: 
• Each topic should be clearly headlined.
• Important words or phrases should be written in bold letters.
• Justifying Pictures should be pasted related to each topic.
• Wherever charts are required, they should be scaled and made on separated pages.

Chapter 1

THE HOTEL & CATERING INDUSTRY
A. Introduction to the Hotel Industry
B. Global hospitality industry
C. Indian hospitality industry
D. Role of Catering establishment in the travel/tourism industry
E. Types of F&B operations
F. Classification of Commercial, Residential/Non-residential
G. Welfare Catering - Industrial/Institutional/Transport such as air, road, rail, sea, etc.
H. Organization of food and beverage catering industry (Structure of the catering industry)- a brief description of each

Note: add pictures related to each topics

Chapter 2

DEPARTMENTAL ORGANISATION & STAFFING
A. Organisation of F&B department of hotel
B. Principal staff of various types of F&B operations
C. French terms related to F&B staff
D. Duties & responsibilities of F&B staff
E. Attributes of a waiter
F. Inter-departmental relationships
(Within F&B and other department)

Chapter 3

FOOD SERVICE AREAS (F & B OUTLETS)
Classification of food and beverage outlets in a hotel
A. Specialty Restaurants
B. Coffee Shop
-Difference between coffee shop and specialty restaurant
C. Cafeteria
D. Fast Food (Quick Service Restaurants)
E. Grill Room
F. Banquets
G. Bar
H. Vending Machines
I. Discotheque


Chapter 4

ANCILLIARY DEPARTMENTS
A. Pantry
B. Food pick-up area
C. Store
D. Linen room
E. Kitchen stewarding

Note: In chapter 3 and 4 add pictures related to each topic

Chapter 5

F & B SERVICE EQUIPMENT
Familiarization & Selection factors of:
- Cutlery
- Crockery
- Glassware
- Flatware
- Hollowware

Note: pictures and sizes of all equipments are compulsory

Chapter 6

METHODS OF SERVICE: Different types of services
American,
French,
Russian,
English

Chapter 7

Menu planning: 
Origin of Menu,
Objectives of Menu Planning,
Factors affecting menu planning
Types of Menu,
Courses of French Classical Menu Sequence

Note: add pictures to related food items and covers to all topics

Chapter 8

What is customer services and its challenges? 
Impact of his first impression,
Role of employees in attracting and keeping customers

Chapter9

SIMPLE CONTROL SYSTEM: 
KOT/Bill Control System,
Making bill,
Cash handling equipment,
Record keeping

Note: paste formats related to topics
Remarks: handouts which are given in classroom also to be added in between the concerned topic.

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