FOOD SERVICE
FOOD SERVICE
- History of catering
- Catering establishments
- What professional waiters do differently
- Inter and intra departmental cooperation
2 Classification and Use of F&B Equipment
Types, care and uses of Tableware,Hollowware, Crockery, Glassware,
Linen, Furniture and special Equipment used in the F&B service department
3 The F&B Service department
- Staff organisation
- Duties and Responsibility of the waiter
- The Butler
- Role
- Special skills
- Duties
- Significance of a pantry
- Layout
- Equipment
- Functions
- Silver polishing
- Outlets in a F&B Departmen
- Restaurant, Bar, Banquet, Poolside,
3 Coffee shop, Pastry shop,Night club
4 Preparation for service
- Mise-en-place
- Mise-en-scene
- Rules of laying a table
- Basics of tray set up
5 Menu and courses
- Types of menu
- Basic courses of a French Classical
- Menu
- Hors de oeuvre, Potage, Poisson, Entrée, Relevee, Sorbet, Roti, Legumes, Entremet, Savoury, Dessert, Café Service, examples, cover, accompaniments and sideboard requirements for dishes from the above courses
6 Forms of service
- Silver
- American
- Russian
- Trolley
- Buffet
- Cafeteria
- Family
- QSR
- English
- Room Service
7 Breakfast Service Cover, examples and menu and service of
- Continental BF
- American BF
- English BF
- Indian BF
- Buffet
8 Kitchen Stewarding
- Role
- Hierarchy
- Equipment
9 Function Catering
- Banquets-Types of Seating, Menu
- Out Door Catering
- Events
10 Specialised F&B Catering
- Airline catering
- Hospital catering
- Cruise line catering
- Railway Catering
- Catering services in Armed forces
- Welfare Catering