hospitalitynU

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&...

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...

syllabus first sem syllabus first sem syllabus first sem practiccal syllabus first sem

MEALS & MENU PLANNING: A. Origin of Menu B. Objectives of Menu Planning C. Types of Menu D. Courses of French Classical Menu • Sequence • Examples from each course • Cover of each course • Accompaniments E. French Names of dishes F. Types of Meals • Early Morning Tea • Breakfast (English, American Continental, Indian) • Brunch • Lunch • Afternoon/High Tea • Dinner • Supper I PREPARATION FOR SERVICE A. Organising Mise-en-scene B. Organising Mise en place TYPES OF FOOD SERVICE A. Silver service B. Pre-plated service C. Cafeteria service D. Room service E. Buffet service F. Gueridon service G. Lounge service   SALE CONTROL SYSTEM A. KOT/Bill Control System (Manual) • Triplicate Checking System • Duplicate Checking System • Single Order Sheet • Quick Service Menu & Customer Bill B. Making bill C. Cash handling equipment D. Record keeping (Restaurant Cashier) TOBACCO A. History B. Processing for cigarettes, pipe tobacco & cigars C. ...