COURSE HMP
CODE
3
0
2
Course
Title
SPECIALIZED FOOD &
BEVERAGE Management
L
T
P
Credit or Maximum
Marks
2
0
0
2
Course Objective: The objective of this course is to equip students with comprehensive
knowledge and soft skills to improve their ability for performance in
specialized food and service operations. It is particularly intended for future
professionals who will develop suitable skills for performance and conduct
this performance in practicality in a specific area.
Pre-requisites:
Course Contents:
Sr. No.
01
02
04
Topic
BUDGETARY CONTROL
a) Define Budget
b) Define budgetary control
c) Objectives
d) Frame Work
e) Key factors
f) Types of Budget
g) Master budget
h) Master budget
i) Budgetary Control
PLANNING & OPERATING VARIOUS F&B OUTLET
a) Physical layout of functional and ancillary areas
b) Objective of agog layout
c) Steps in planning
d) Factors to be considered while planning
e) Calculating space requirement
f) Various setups for seating
g) Planning staff requirement
h) Menu planning
i) Constraints for menu planning
j) Selecting & planning of heavy duty & light equipment
k) Requirement of quantities of equipment required like (crockery,
glassware, steel or silver etc.
l) Planning décor, furnishing fixture etc
F & B staff organization
a) Categories of staff
b) Hierarchy
c) Job description & specification
d) Duty roaster
05
KITCHEN STEWARDING
a) Importance and role of kitchen stewarding.
b) Various records maintained by kitchen stewarding
c) Equipments used for polishing and cleaning.
d) Inventory control.
06
GUERIDON SERVICE
a) History and Introduction of Gueridon
b) Types of trolley
c) Mise-en-place for Gueridon service
d) Various items to be prepared
e) Advantages and disadvantages of Gueridon.
f) Gueidon equipment & ingredients
FUNCTION CATERING BANQUET
a) Introduction & History
b) Types
c) Organization of Banquet department
d) Booking procedure
e) Duties and responsibilities.
f) Banquet menus.
g) Booking Procedure & Function Prospectus
h) Banquet protocols
i) Space Area requirement
j) Service & Toasting
k) Informal Banquet ( Reception, Cocktail parties, Convention,
seminar, Exhibition, Fashion Shows, trade Fair, Wedding,
Outdoor catering)
07
08
FUNCTION CATERING BUFFETS
a) Introduction
b) Factors to plan buffets
c) Area requirement
d) Planning & organization
e) Sequence of Food
f) Types of Buffet
g) Breakfast Buffet
h) Checklist
Textbook:
1. Andrews Sudhir, F & B Service Training Manual, Tata Mc Grawhill, New Delhi 2007
2. Sharma Anita, Bagchi S.N, Food & beverage service, Aman Publication New Delhi, 2006
Additional Readings:
1. Dhawan Vijay,(food& beverage service) Isha publication, 2007
2. Denis Lillycrap, Jon cousins (Food & Beverage service) 2006
NOTE FOR THE PAPER SETTER
The syllabus has been divided into three units. Paper setter will set 3 questions from each
unit and 1 compulsory question spread over the whole syllabus consisting of 5 short answer
questions. Compulsory question will be placed at number one. Candidate shall be required to
attempt 6 questions in all including compulsory question and selecting not more than 2
questions from each unit. All questions carry equal marks.