Diploma in Food and Beverage Services(Part Time)

This course has been developed after understanding the specific details and needs of hotel personnel in restaurant operations. After a thorough job analysis of the various positions in food and beverage the course is divided into three main parts: Knowledge, Skill and Attitude. The section on Knowledge pertains to all processes directly or indirectly connected with the job. The skill portion concentrates on the methodology of carrying out a particular activity. The Attitude section deals with the desired staff psychology.


COURSE CONTENTS

o Introduction to the Hospitality Industry
o Hotels & their categories
o Organization of a Hotel
o Introduction to Food & Beverage Industry
o The Restaurant
o Layout of a Restaurant
o Organization of a Restaurant
o Competencies & Skills of a F & B Personnel
o Food & Beverage Service Areas
o Food & Beverage Service Equipment
o Types of Services
o The Menu
o Characteristics of a Menu
o Types of Menu
o Menu Planning
o Menu Schedules
o Meal Times
o Restaurant Procedures
o Hygiene & Sanitation in Food & Beverage Operation
o Food Production
o Holding
o Service
o Cleaning & maintenance
o Alcoholic Beverages
o Non- Alcoholic Beverages
o Procedure of Beverage Service
o Service of Various Beverages
o Bar Service
o Introduction to Food Production