BBA in Hospitality & Tourism

Communication Skills

Ch I Communication Process:
Process and Elements of Communication
Barriers to the effective Communication


Ch II Types of communication
Oral Communication – advantages and disadvantages
Speeches and presentation


Ch III Written communication – advantages and disadvantages; Comprehension;
Precis; Letters; Memos; Notices.


Ch IV Body Language – Importance and use


Ch I Types of meals:

Breakfast – Types of service methods
Brunch; Lunch; Afternoon Tea, High Tea
Dinner; Supper
Ch II

Menu Knowledge
Introduction; Menu Types – Table d’hote & a la carte
Menu planning – considerations and constraints
Menu terms; French and Classical menus
Classical foods, accompaniments; Cover & Service
Ch III

Control Methods
Necessity & Functions of a control system
Types of K.O.T’s; duplicate, triplicate system; billing methods
Computer K.O.T’s; Flow chart of K.O.T’s
Ch IV

Non-alcoholic Beverages
Classification
Hot Beverages – Types, production & Services
Cold beverages – Types, Production & Services

Ch I

Introduction to Food and Beverage control
*Definition and nature of Food and Beverage controls
*Objectives of Food and Beverage control
*Problems in Food and Beverage control
*Methodology in Food and Beverage control
Ch II

Purchasing
*Selecting a supplier
*Methods of purchasing
*Standard purchase specification objectives
*Purchase specifications for Food and Beverages
Ch III

Receiving
*Receiving procedure
*Blind receiving
*Dispatching to stores
*Clerical procedure and formats
*Purchase order
*Delivery note
*Goods received book
*Receiving of Food
*Quality and quantity inspection
*Scheduling deliveries
*Receiving of expensive commodities
*Receiving of beverages
Ch IV

Storing and Issuing list
*Stock records
*Bin cards, stock cards
*Perpetual inventory records
*Stores issues, transfer notes
*Breakage and damage goods
*Stock taking, stock turnover, stock levels
*Storing and issuing of beverages
*ABC analysis
Ch V

Preparing
*Volume forecasting
*Standard yields
*Standard recipe
*Standard portion sizes
*Aids to volume forecasting
*Preparing of food and beverages
Ch VI

Selling and controlling
*Pricing problems
*Pricing objectives
*Menu pricing practical applications
*Fixed selling price
*En Pension terms
*Issues concerning tourism planning
*Problems of measurement and Analysis
*Levels of planning
*Tourism flow: Current and potential
*Issues concerning tourism planning
*Features of control system