Aim: the objective of this course is to provide adequate knowledge and practical skills for the smooth functioning of various food and beverage sectors / outlets

Course contents

1. Introduction and organisational structure
2. Sectors of f&b departments
3. Sections of f& b departments
4. Attributes of f& b staff
5. Duties and responsibilities of f&b staff
6. Co-ordination and communication with other departments
7. Menu or bill of fare – introduction  and menu planning
8. Different types of menu
9. French classical menu
10. Sequence of courses along with their services
11. Various types of services
12. F&b service equipments – glassware, hollowware,flatware and chinaware
13. Classification of beverages-alcoholic and non alcoholic
14. Kitchen order ticket\ beverage order ticket
15. Taking an order
16. Hygiene, sanitation and safety
17.  various types of catering
18. Banquets
19. Handling complaints 

Teaching methodology (theory)                    

1. Introduction
2. Verbal and group discussion
3. Lecture
4. Imparting notes
5. Presentation by powerpoint and ohp

Teaching methodology (practical)

1. Introduction
2. Tips for handling guest complaints
3. Service of alcoholic and non alcoholic beverages
4. Practical demonstration
5. Distribution of notes