programme

Food and Beverage Services

Home/ Food and Beverage Services
Course TypeCourse CodeNo. Of Credits
Foundation CoreSVS1TH1016

Semester and Year Offered: Monsoon Semester

Course Coordinator and Team: Ankush Rathor

Email of course coordinator: arathore@aud.ac.in

Pre-requisites:

The course focuses on the Job Role related to F&B service steward (Level-5) in Tourism and Hospitality Sector as per the guidelines of National Skill Qualification Framework (NSQF). The course is meant to be offered to those who have taken admission in the course.

Course Objectives/Description:

Objectives: The objective of the course is to familiarise the students with the Tourism and Hospitality industry and its various aspects. While the modules cover the various National Occupational Standards (NOS) as listed below, which will be tested by the Sector Skill Council, the course gives a deeper insight into the industry.

  1. THC/N0301: Plan for serving food and beverages
  2. THC/N0302: Greet customer, take orders and serve
  3. THC/N0303: Clean tables and counters
  4. THC/N0304: Deal with customer payment
  5. THC/N0305: Resolve customer service issues
  6. THC/N9901: Communicate with customer and colleagues
  7. THC/N9902: Maintain customer-centric service orientation
  8. THC/N9903: Maintain standard of etiquette and hospitable conduct
  9. THC/N9904: Follow gender and age sensitive service practices
  10. THC/N9905: Maintain IPR of organisation and customers
  11. THC/N9906: Maintain health and hygiene
  12. THC/N9907: Maintain safety at workplace

Note: For more details on the above NOS as well as other important details, please refer to http://thsc.in/KnowledgeResources/pdf/qpdetails/F&B%20Service%20Steward.pdf

Course Outcomes:

On successful completion of this module, students will be able to:-

  1. Analyze & explain the concept of various components of F&B services.
  2. Learn various types of service techniques.
  3. Develop deferent kind of basic menus related to hotel industry.
  4. Manage customer relationship & customer handling
  5. Plan to provide guest information about hospitality organisation

Brief description of modules/ Main modules:

Module I: Personal Grooming and Work Place Hygiene

Importance of Personal Grooming - Positive Body Language and Personal Grooming; Proper Uniform and Related Aspects as per Company’s Requirements; Personal Integrity and Ethical Behaviour - Disciplined Behaviour; Ensuring Cleanliness AroundWorkplacein Hospitalityand Tourist Areas; What is Hygiene –Importanceof Hygiene, Personal Hygiene,Following Personal Hygiene Practices; Taking Precautionary Health Measures — Safe Health Practices; What are hazards — Identifying Work Hazards, Preventive Measures; Health Risks totheWorkeror Customer; Healthy Work Practices; Internal Hygiene-Audit Tests

Note: Personal Grooming and Work Hygiene will be broken into two separate groups while teaching

Module II: Introduction to Food and Beverage Operations and Hierarchy

Growth of Catering Industry in India; Various Kinds of Food and Beverage service (F&B) (Commercial, welfare and leisure); Various Section/Outlets of F&B; Emerging Trends in F&B Services; The hierarchy of the department — Various Sections of Kitchen, Co-ordination with Other Departments; Roles and Responsibilities of the Various Job Roles in the F&B Department; Roles and Responsibilities of F&B Steward

Module III: Plan for Serving Food and Beverages

Introduction to Philosophy of Indian Food; Methods of Cooking Across Various Cuisines; Knowledge of Beverages: Alcoholic and Non-alcoholic Beverages Familiarisation/Identification of F&B Service Equipment - Furniture, crockery (hollowware), cutlery (flatware), linen and glassware, upkeep and storage of equipment, bar equipment, special food equipment; Identification of Ingredients; Styles of Food Service (table, assisted, in situ and special)

Note: This module is more of practical based in its delivery, and the aim is to take students to the threshold level.

Module IV: Sequence of Service

Meeting, Greeting and Seating the Guests; Presenting the Menu — Guiding through the menu; Order Taking Service Standards — Selling, Upselling, Cross-selling; Serving Beverages; Serving Food; Point of Sale Key; Order Delivery Service/Courses (F&B); Clearing of Tables; Handling Bills and Final Settlement; Guest Departure and Fond Farewell; Kinds/Styles of Services, SOP of Services.

Note: More practical based

Assessment Details with weights:

S.No.

Assessment

Period of Assessment

Weightage

1.

Assignments (Project/written assignment/portfolio)

 

All through the semester

 

Up to 20% put together in various assessments

2.

Class Participation

3.

Simulation/Practical

4.

On-Job-Training and Report

5.

Personal Grooming and Hygiene throughout the semester

6.

 

 

End of Semester Evaluation by the Sector Skill Council (independent of AUD) – MCQs, skill demonstration, role plays, viva etc.

End of the semester

 

40%

Reading List:

  1. Davis, B., Lockwood, A., Pantelidis, I., & Alcott. P. (2013). Food and Beverage Management. Routledge.
  2. Cousins, J &Lillicrap, D. (2010). Food and Beverage Service (8th ed.). Oxon: Hodder Education
  3. Singaravelavan, R. (2012). Food and Beverage Service. India: Oxford University Press.
  4. Andrews, S. (2013). Food and Beverage Service: A Training Manual (3rded.). New Delhi: Tata McGraw-Hill Education.
  5. Bansal, T. K. (2016). Food and Beverage Operations to Management (1sted.). New Delhi: I.K. International Publishing House.