|Course Type||Course Code||No. Of Credits|
Semester and Year Offered: monsoon Semester
Course Coordinator and Team: Ankush Rathor
Email of course coordinator: firstname.lastname@example.org
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.
Objectives: The objectives of the course are to:-
The NOS used for this course are:
On successful completion of this module, students will be able to:-
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:
End Term Exam/Workshop