5th Semester Advance Food & Beverage Operations IHM Notes For Hotel Management Notes

ADVANCE FOOD & BEVERAGE OPERATIONS – I (THEORY)

01 PLANNING & OPERATING VARIOUS F&B OUTLET
A. Physical layout of functional and ancillary areas
B. Objective of a good layout
C. Steps in planning
D. Factors to be considered while planning
E. Calculating space requirement
F. Various set ups for seating
G. Planning staff requirement
H. Menu planning
I. Constraints of menu planning
J. Selecting and planning of heavy duty and light equipment
K. Requirement of quantities of equipment required like crockery, Glassware, Cutlery - steel or silver etc.
L. Suppliers & manufacturers
M. Approximate cost
N. Planning Décor, furnishing fixture etc.

02 FUNCTION CATERING

BANQUETS
A. History
B. Types
C. Organisation of Banquet department
D. Duties & responsibilities
E. Sales
F. Booking procedure
G. Banquet menus

BANQUET PROTOCOL
 Space Area requirement
 Table plans/arrangement
 Misc-en-place
 Service
 Toast & Toast procedures

INFORMAL BANQUET
 Réception
 Cocktail parties
 Convention
 Seminar
 Exhibition
 Fashion shows
 Trade Fair
 Wedding
 Outdoor catering

03 FUNCTION CATERING

BUFFETS
A. Introduction
B. Factors to plan buffets
C. Area requirement
D. Planning and organisation
E. Sequence of food
F. Menu planning
G. Types of Buffet
H. Display
I. Sit down
J. Fork, Finger, Cold Buffet
K. Breakfast Buffets
L. Equipment
M. Supplies
N. Check list

04 GUERIDON SERVICE
A. History of gueridon
B. Definition
C. General consideration of operations
D. Advantages & Dis-advantages
E. Types of trolleys
F. Factor to create impulse, Buying – Trolley, open kitchen
G. Gueridon equipment
H. Gueridon ingredients

05 KITCHEN STEWARDING
A. Importance
B. Opportunities in kitchen stewarding
C. Record maintaining
D. Machine used for cleaning and polishing
E. Inventory




ADVANCE FOOD & BEVERAGE OPERATIONS – I (PRACTICAL)

01 Planning & Operating Food & Beverage Outlets Class room Exercise
 Developing Hypothetical Business Model of  Food & Beverage Outlets
 Case study of Food & Beverage outlets  -  Hotels & Restaurants

02 Function Catering – Banquets
 Planning & organizing Formal & Informal Banquets
 Planning & organizing Outdoor caterings

03 Function Catering – Buffets Planning & organizing various types of Buffet

04 Gueridon Service
 Organizing Mise-en-place for Gueridon Service
 Dishes involving work on the Gueridon

Task-01 Crepe suzette
Task-02 Banana au Rhum
Task-03 Peach Flambe
Task-04 Rum Omelette
Task-05 Steak Diane
Task-06 Pepper Steak 08

05 Kitchen Stewarding
 Using & operating Machines
 Exercise – physical inventory


MARKING SCHEME FOR PRACTICAL EXAMINATION (SEM-V) BHM312

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. Gueridon Skill Service     : 30
4. Food & Beverage Service    : 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.