FOOD SERVICE

  1. Hospitality Industry and the waiter

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