CRAFT COURSE IN FOOD & BEVERAGE SERVICE

SRM University
In Tiruchirappalli, Kanchipuram, Chennai and another venue.

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Important information

Description

Important information
Venues

Where and when

Starts Location
On request
Chennai
Address: Bharathi Salai, Ramapuram, , 600089, Tamil Nadu, India
See map
On request
Kanchipuram
SRM Nagar, Kattankulathur, 603203, Tamil Nadu, India
See map
On request
Meerut
SRM University, NCR Campus, 20204, Uttar Pradesh, India
See map
On request
Tiruchirappalli
Irangalur Post, Mannachanallur Taluk, 621105, Tamil Nadu, India
See map

Course programme

The importance of competent hoteliers is increasing with each passing day as five star hotels and resorts spring up around the country and chefs are feted at international events. SRM Institute of Hotel Management (IHM) has been offering quality hospitality education and training for more than a decade.

SRM Institute of Hotel Management is the only one of its kind with a fully operational super deluxe star hotel set amidst scenic ambience spread around 5 acres. The institute has two branches:

The SRM Hotel pvt Ltd, Chennai, ideally located on the National Highway, has easy access to industrial areas and tourist sights. It caters 50 well furnished rooms to its patrons including reputed industries like Ford India Ltd, Visteon, Hyundai Motor India Ltd, Spel Semiconductors, Ucal Fuel Systems, JPSL, JBM Krupp as well as pilgrims and tourists to the region. The hotel educates 1500 students per year, exposing them to valuable hands on practical experience.

SRM Hotel Pvt. Ltd, Trichy has 120 well-equipped rooms. The college offers degree and diploma courses in Hotel and Catering Management to around 400 students every year.

CRAFT COURSE SYLLABUS (Theory)

UNIT – I
1. Introduction to the hotel industry - Introduction to hotel industry.
- Growth of hotel industry in India.
2. Departmental Organization - Specialty Restaurant.
- Coffee shop.
- Banquets / Functions.
- Room Service.
- Discothealues.
- Bar.
- Night Clubs.
- Out door catering.
- Interrelationship with other departments
* Co-operation
* Co-ordination
* Communication
- Duties and responsibilities of all
categories of F&B staff.
3. Ancillary Department - Pantry
a. Still room
b. Plate room
c. Hot section
d. Wash up
e. Linen store
UNIT - II
4. Restaurant Mis-en-place
Laying tables & different napkin
service at a table
5. Types of meal & menu Type of meal
- Breakfast
- Lunch
- Dinner
- Supper
- Brunch
- High tea
- After tea
- Clevenges
Type of menu
A’la Carte
Table’d liste
Courses of French classical menu
High tea menus
Afternoon tea
6. Restaurant equipments - Crockery
- Glassware
- Tableware – cuttery, flatware,
hollowware
- Silverware and
- Stainless steel
UNIT – III
7. Room Service Type of room service
- Centralised
- Decentralised
- Mobile
- List of equipments
- Room service menus
8. Non-alcoholic bar beverage - Tea
- Coffee
- Milk based drinks
- Juices
- Soft drinks
- Mineral waters / spring waters
- Saluashes
- Syrups
9. Control Systems - Functions of control system
- Types of KOT’s
- Duplicate and triplicate checking systems.
UNIT – IV
10. Wines - Introduction to wines
- Viticulture
- Vinification
* Harvesting
* Destalking
* Crushing
* Pressing
* Fermentation
- Care of wine
* Racking
* Fining
* Filtering
* Ageing
* Bottles and Bottling
* Corking
- Wine categories – table, fortified and sparkling
- Wine colour - Red, White and Rose
- Characteristics of wines – Still, natural and
sweet dry vintage & non-vintage
11. Principle wine producing countries - France
(an outline) - Germany
- Italy
- Spain
- Portugal
12. Bar - Ingredients
-Beer Making
- Brand names
UNIT – V
13. Spirits Whisky - Scotch, Irish, American & Canadian
Brandy – Cognac, Armagnac
Gin
Vodka
Rum
- Production
- Brand Names
14. Liqueurs - Production
* Cold method
* Hot method
- Cocktails
15. Gueridon Service - Banquets & Buffets
PRACTICALS
1. Familiarization of equipments
2. Laying of table cloth
3. Mis-en-place
4. Napkin folds
5. Arranging of side boards
6. Service of non alcoholic beverages
- Tea
- Coffee
- Milk based drinks
- Arrated water
- Juices
- Mineral waters / spring waters
7. Service of wine
8. Service of beer
9. Service of spirits
10. Service of cocktails
11. Gueridon Service
12. Service at banquets and Buffet set up.


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