Advance Food & Beverage Operations IHM Notes

1ST SEMESTER F&B SERVICE NOTES

1. NON-ALCOHOLIC BEVERAGES

Classification (Nourishing, Stimulating and Refreshing beverages)

A. Tea Learn more

Origin & Manufacture

Types & Brands

B. Coffee Learn more

Origin & Manufacture

Types & Brands

C. Juices and Soft Drinks

D. Cocoa & Malted Beverages

Origin & Manufacture

2. F&B SERVICE EQUIPMENT

Familiarization & Selection factors of:

A. Cutlery

B. Crockery

C. Glassware
     Types of Glasses Learn More

D. Flatware

E. Hollowware

F. All other equipment used in F&B Service

French terms related to the above

3. FOOD SERVICE AREAS

1. F&B OUTLETS

A.  Specialty Restaurants

B. Coffee Shop

C. Cafeteria

D. Fast Food (Quick Service Restaurants)

E. Grill Room

F. Banquets

G. Bar

H. Vending Machines

I. Discotheque

2. ANCILLIARY DEPARTMENT

A. Pantry

B. Food pick-up area

C. Store

D. Linen room

E. Kitchen stewarding

4. DEPARTMENTAL ORGANISATION & STAFFING

A. Organisation of F&B department of hotel

B. Principal staff of various types of F&B operations

C. French terms related to F&B staff

D. Duties & responsibilities of F&B staff

E. Attributes of a waiter Learn more

F. Inter-departmental relationships (With F&B and other department)

5. THE HOTEL & CATERING INDUSTRY

A. Introduction to the Hotel Industry and Growth of the hotel industry in India

B. Role of Catering establishment in the travel/tourism industry

C. Types of F&B operations

D. Classification of Commercial, Residential/Non-residential

E. Welfare Catering - Industrial/Institutional/Transport such as air, road, rail, sea, etc.

F. Structure of the catering industry - a brief description of each 

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BHM352 - ADVANCE FOOD & BEVERAGE OPERATIONS – II (THEORY) 

HOURS ALLOTED: 30               MAXIMUM MARKS: 100 S.No. Topic Hours Weight age

01 FOOD & BEVERAGE STAFF ORGANISATION

A. Categories of staff                       
B. Hierarchy
C. Job description and specification
D. Duty roaster

02 MANAGING FOOD & BEVERAGE OUTLET

A. Supervisory skills
B. Developing efficiency
C. Standard Operating Procedure

03 BAR OPERATIONS

A. Types of Bar
 Cocktail
 Dispense
B. Area of Bar
C. Front Bar
D. Back Bar
E. Under Bar (Speed Rack, Garnish Container, Ice well etc.)
F. Bar Stock
G. Bar Control
H. Bar Staffing
I. Opening and closing duties

04 COCKTAILS & MIXED DRINKS

A. Definition and History
B. Classification
C. Recipe, Preparation and Service of Popular Cocktails
     - Martini – Dry & Sweet         
     - Manhattan – Dry & Sweet         
     - Dubonnet         
     - Roy-Roy         
     - Bronx         
     - White Lady         
     - Pink Lady         
     - Side Car         
- Bacardi         
- Alexandra           
- John Collins         
- Tom Collins         
- Gin FIZZ           
- Pimm’s Cup – no. 1,2,3,4,5         
- Flips         
- Noggs         
- Champagne Cocktail
 - Between the Sheets         
- Daiquiri         
- Bloody Mary           
- Screw Driver         
- Tequilla Sunrise         
- Gin-Sling         
- Planters Punch         
- Singapore Sling         
- Pinacolada         
- Rusty Nail         
- B&B         
- Black Russian         
- Margarita         
- Gimlet – Dry & Sweet         
- Cuba Libre         
- Whisky Sour         
- Blue Lagoon         
- Harvey Wall Banger         
- Bombay Cocktail




BHM352 - ADVANCE FOOD & BEVERAGE OPERATIONS – II (PRACTICAL) 

HOURS ALLOTED: 30               MAXIMUM MARKS: 100

S.No. Topic Hours

01 F&B Staff Organization Class room Exercise (Case Study method)
 Developing Organization Structure of various Food & Beverage Outlets
 Determination of Staff requirements in all categories
 Making Duty Roster
 Preparing Job Description & Specification

02 Supervisory Skills
 Conducting Briefing & Debriefing     
- Restaurant, Bar, Banquets & Special events
 Drafting Standard Operating Systems (SOPs) for various F & B Outlets
 Supervising Food & Beverage operations
 Preparing Restaurant Log

03 Bar Operations
 Designing & Setting the bar
 Preparation & Service of Cocktail & Mixed Drinks





MARKING SCHEME FOR PRACTICAL EXAMINATION (SEM-VI) BHM352 

MAXIMUM MARKS  100   PASS MARKS   50 DURATION    03.00HRS


All Technical Skills to be tested as listed in the syllabus

MARKS
1. Uniform / Grooming      : 10
2. Misc-en-place      : 10
3. Preparation of Cocktail & mixed drink   : 30
4. Food & Beverage Service Skill    : 30
5. Viva       : 10
6. Journal       : 10                    TOTAL       : 100


NOTE:   1. The examination should test skills and knowledge of the students by assigning sets of tasks as listed in the practical syllabus under each category.

2. Each should be responsible for laying of 4 covers. The student must also ensure that sideboard contains everything necessary for service.

3. During table service each guest should pose one question to the candidate on the item being served.  The invigilators can brief guests prior to service.