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 Assistant Catering Manager (Level-7) in Hospitality Sector as per the guidelines of National Skill Qualification Framework (NSQF). The course is meant to be offered to those who have specific knowledge and skills related to Food& Beverage Service Steward (Level-4) & MICE (Level-5) and Tour Manager (Level-6) offered in 1st and 2nd year respectively.

Course Objectives/Description:

Objectives: The objectives of the course are to:-

• Familiarize students with the basic techniques related to Food and Beverages Management in Hospitality Industry.
• Understanding of Food& Beverages handling processes.
• Know the importance of raw materials & commodities used in catering, F&B controls for smoothly running catering operations.
• Provide basic knowledge on alcoholic & non-alcoholic beverages.
• Develop such competencies related to maintaining appropriate, health, hygiene and safety in the workplace.

The NOS used for this course are:

1. THC/N5901 Manage stock at facility
2. THC/N5902 Manage finances of the facility
3. THC/N9901 Communicate with customer and colleagues
4. THC/N9902 Maintain customer-centric service orientation
5. THC/N9903 Maintain standard of etiquette and hospitable conduct
6. THC/N9906 Maintain health and hygiene
7. THC/N9907 Maintain safety at workplace

Course Outcomes:

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

1. Analyze & explain the concept of various catering establishments and its standard operating procedures.
2. Prepare the list of indenting for catering, with stores and controls.
3. Develop menu planning for the catering establishments.
4. Manage customer relationship & customer handling
5. Plan to keep catering outlet healthy, safe and hygienic.

Brief description of modules/ Main modules:

Module 1: Raw Materials & Commodities

Cheese: Types and uses & accompriments, Fats and oils, Raising agents , salts, Sweeteners , Spices and condiments, flavorings and colorings, Staples Cereals: Wheat and Rice, Concept of merchandising, and key elements of merchandising. Millets: Barley, Maize, Oat, Semolina, Rye etc. Storage process. Storage of grains. Pluses: Types and uses

Module-2 Food and Beverage Control

Food Cost & Food cost Control, Pre-Control&Vendor Selection, Standard Recipe, Standard Specification, Yield management, Standard Yield, Standard Portions, Significance of category management, Standard Cost, Break Even Point In catering Bussiness.

Module-3 Inventory Management and Documentation

Types of inventory and methods of inventory. Factors affecting KST, Forecasting, Kitchen stewarding, Types of Stores, indenting, budget, Recycling. Records, registers, vouchers, formats, tags and colour coding. Material management and vendor selections , Central Purchase Unit (CPU).

Module 4 Beverages & its classification

Alcoholic: Distilled and Non Distilled (Spirit, Wine, Beer, etc.) Non Alcoholic; Tea, Coffee, Cocoa and Milk, Beverage Classification, Beverage Service & Accompaniments,

Assessment Details with weights:

Reading List:

• Food production operations by Parvinder S Bali Food and Beverage Service by R.Singaravelavan. Michael M Coltman Beverage Management, 2013)
• On Cooking by Sarah Labensky ,S.NBagchi& Anita Sharma- Food and Beverage Service Food and Beverage Service- A training manual by Sudhir Andrews.(January,2001)
• Food and Beverage Service by R.SingaravelavanMichaelMColtman Beverage Management (May, 2006)
• S.N Bagchi& Anita Sharma- Food and Beverage Service
• Food and Beverage Service- A training manual by Sudhir Andrews.
• Food and Beverage Service by R.Singaravelavan.Michael M Coltman Beverage Management(Sep, 2016)
• The Ultimate Encyclopedia of Wine, Beer, Spirits & Liqueurs – Stuart Walton
• http://en.wikipedia.org/wiki/Alcoholic_beverages