COMMUNITY COLLEGE
DIMAPUR GOVERNMENT COLLEGE
Dimapur; Nagaland
FOOD AND BEVERAGE OPERATIONS & MANAGEMENT
8 credits
1 credit = 13 Class hours
Weightage: Practical 60%
Teaching 40%
[Marks: 100]
Course Description
This course is an introduction to the fundamental principles of food and beverage services
management emphasizing how food service professionals create and deliver guest-driven
service, enhance value, build guest loyalty, and promote repeat business. Students learn
theoretical and practical skills for effective management of food and beverage service
operations relating to front and back of the house, management principles, service skills,
service styles and training of personnel.
Course Objective
After successful completion of this course, students will be able to:
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Describe basic management principles and concepts as applied to food service
professionals.
List and discuss the duties of the different job responsibilities of food servers,
caterers/banquet servers, room service attendants, beverage servers and bartenders
Describe the importance of menu design/construction to food service operations
Identify procedures and issues involved with purchasing, receiving, storing, issuing,
and controlling food service supplies and equipment
Explain how banquets and catered events are serviced in areas from selling, booking,
planning and executing events.
Demonstrate proper procedures for safety and sanitation procedures used in different
types of service.
Develop and design an initial food and beverage concept
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COMMUNITY COLLEGE
DIMAPUR GOVERNMENT COLLEGE
Dimapur; Nagaland
Theory (40 marks)
1. Introduction to Food and Beverage Operations: 5 marks
1.1 Role of food & beverage service
1.2 Objectives of food & beverage operation
1.3 Organizational chart of food & beverage department
1.4 Types of outlets
2. Food and Beverage Operations Cost Control: 7 marks
2.1 Steps in Food and Beverage Product Control
2.2 Steps for Product Control: Purchasing, Receiving, Storing, Issuing, Prepreparation, Preparation, Serving, Service
3. Food and Beverage Operations Personnel Requirement: 5 marks
3.1 Practice of Empowerment
3.2 To meet unanticipated guest needs effectively
3. Food and Beverage Operations Profitability: 4 marks
4. Factors affecting Food and Beverage Operations (Marketing): 3 marks
5. Overview of Room Service Operations: 6 marks
5.1 Profitability Concern
5.2 Menu Planning Factors
5.3 Operating Issues
5.4 Attributes of a room service order taker; Communication, Up selling techniques
6. Overview of Banquet operations: 6 marks
6.1 Advantages of Banquet operations
6.2 Factors/concerns for planning banquet menus
6.3 Banquet Service Styles: Butler Service, Buffet Service, Family Style (English
Style), French Service, Platter Service, Plated Service (American Service)
6.4 Various Ways to Charge for Beverages
7. Banquet Room Set-up & billing policies: 4 marks
7.1 Factors determining the Size and timing of the set up
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COMMUNITY COLLEGE
DIMAPUR GOVERNMENT COLLEGE
Dimapur; Nagaland
Practical (60 marks):
1) Divide the students into two to three groups and give each group to bring out ideas to
increase the profitability in a restaurant or Banquet operation. (15 marks)
2) Have the groups form a set of Marketing techniques they will develop to increase the
no. of guests to the hotel. (15 marks)
3) Order taking –writing a BOT. (10 marks)
4) Writing French classical menu. (10 marks)
5) Situation handling. (10 marks)
REFERENCE BOOKS:
 Operations, methods and cost control-Dennis L. Foster
 Food and beverage Management- John cousins, David Foskett&Cailein
Gillespie
 The management of Food service Operation- Jones P &Merricks
 Food service( layout, design & equipment) – Almanza B.A, Kolshevar, L.H
&Terreu
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