SEMESTER – II (17 WEEKS) - IHM Gwalior

152 - FOUNDATION COURSE IN FOOD & BEVERAGE SERVICE – II (THEORY)HOURS ALLOTED: 30 MAXIMUM MARKS: 100S.No. Topic Hours Weightage01 MEALS & MENU PLANNING:A. Origin of MenuB. Objectives of Menu PlanningC. Types of MenuD. Courses of French Classical Menu• Sequence• Examples from each course• Cover of each course• AccompanimentsE. French Names of dishesF. Types of Meals• Early Morning Tea• Breakfast (English, American Continental, Indian)• Brunch• Lunch• Afternoon/High Tea• Dinner• Supper02 I PREPARATION FOR SERVICE01020105030302A. Organising Mise-en-sceneB. Organising Mise en placeII TYPES OF FOOD SERVICE04A. Silver serviceB. Pre-plated serviceC. Cafeteria serviceD. Room serviceE. Buffet serviceF. Gueridon serviceG. Lounge service03 SALE CONTROL SYSTEM06A. KOT/Bill Control System (Manual)• Triplicate Checking System• Duplicate Checking System• Single Order Sheet• Quick Service Menu & Customer BillB. Making billC. Cash handling equipmentD. Record keeping (Restaurant Cashier)National Council for Hotel Management & Catering Technology, Noida.8