Bharathiar University Food and Beverage

Hello sir I am here as I want to get the syllabus of the FOOD and BEVERAGE SERVICE I of B. Sc. Catering Science and Hotel Management of Bharathiar University School of Distance Education so will you please provide me the syllabus??

As per your demand here I am providing you the syllabus of the FOOD and BEVERAGE SERVICE I of B. Sc. Catering Science and Hotel Management of Bharathiar University School of Distance Education


Unit- 1

Introduction to catering - Different types of catering establishments Relationship of catering industry with other industries

Staff organization in different types of restaurant, duties & responsibilities of restaurant staff, classification of restaurants

Types of restaurants, status of a waiter, attributes of a waiter.


Unit- 2

Classification of operating equipments used in restaurants & their uses

Ancillary departments still room, pantry, hot plates.

Restaurant service Mis en scene, Mis en place.

Table laying- Points to remember when laying a table.

Uses of a dummy waiter


Unit- 3

Menu- Meaning, types, food & their usual accompaniments, French classical menu

Types of service- Different styles, factors influencing styles of service- advantages &
disadvantages


Unit- 4

Breakfast- Types, cover laying, terms used.

Classification of beverages- Preparation of non alcoholic beverages, examples of non alcoholic beverages


Unit- 5

Order taking procedures in restaurants. Room service- types, order taking procedures for room service-telephone, door hangers.

Cover laying for foods- Hors d”oeuvre, fish, main course, sweet, cheese, savory.
Savory- examples types.

Ice cream –meaning, categories

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