Destination Branding
About this course
Expected learning outcomes
A Student will be able to:
- Will know factors that play role in the development of the food and beverage industry.
- Can explain social and economic reasons in the development of food and beverage industry.
- Can classify the types of food and beverage operations.
- will know the difference of food and beverage operations management.
- Explains the management process in the food and beverage operations.
- Knows managerial roles.
- Can explain the cycle of food and beverage.
- Can control purchasing, receiving, and storage process.
- Makes the production and cost control.
- Makes the revenue control
- Can explain sales and marketing operations.
- Knows the techniques of advertising and personal selling.
- Can do promotion and public relations.
Indicative Syllabus
Unit-1 : Brief knowledge of: a) Development of catering industry, job prospects and careers in the catering industry. b) Different types of catering establishments. c) Relationship of the waiter with – i) Customer, ii) Kitchen, and iii) Management.
Unit-2 : Brief description and correct uses of : a) Different types of cutlery, crockery, silverware, flatware, halloware and glassware used in a standard catering establishment. b) Different types of equipment – Baine Marie, plate warmer, hot plates, microwave oven, ice cream machine, coffee machine, ice cube machine, side boards, dish washing machine, glass washing machine. c) Special equipment – Nut cracker, grape scissors, Oyster service, caviar, lobsters, snails, cheese. Cigar cutters, wine bottle openers, gueridon equipment. d) Different types of restaurant linen, exchange and requisition systems.
Unit-3 : Preparation of the restaurant – Mis-en-place & mis-en-scene, rules for laying of table and waiting. Useful tips for Food/Beverage service. Restaurant vocabulary – English and French.
Unit-4 : Various forms of a meal courses: Hors d’ oeuvres, Potege, Poisson, Entrée, Releve (main), Sorbet, Roti, Legumen, Entrement, Savoury, Desserts and Cafe. Unit-5 : Table Sauces – accompliments/garnishes.
Unit-6 : Meals and Menu planning – Different types of Menus – (a) Table d’hote, (b) A’la carte, (c) State Banquets, (d) Buffet – cold/hot spreads, for various types of function.
Unit-7 : Different forms of service – Russian, American, French, Indian and English. Unit-8 : Staff organisation of F&B Deptt., and inter & intra departmental coordination.
Unit-9 : Silver polishing methods – (a) Polivit method, (b) Plate powder, (c) Burnishing method.
Unit-10: Significance of pantry & still room in F&B operation, Functions of pantry and sections of pantry. Unit-11: Kitchen stewarding. Broad specifications of light and heavy duty equipment, Restaurant, Pantry and Still room equipment.
Unit-11: Modern trends in the Hotel and Catering industry: – Ecotels – Fast Food outlets – Adventure Tourism – Theme Restaurants – Welfare Catering
PRACTICALS : Hygienic handling of cutlery, crockery, glassware and trays. Laying and relaying of table cloth during and before meals. Correct use of waiter’s cloth runners, Napkins and Napkin foldings. Mise-en-scene and Mise-en-place for various types of meals and menus. Correct handling and practice of service spoons and service forks, silver service. Serving and clearing of a meal (course by course). Table d’hote menus, laying for cover and service for lunch and dinner, preparation & service of tea, black coffee, turkish coffee, cona coffee, espresso coffee. Receiving and seating the guests, presenting menu cards and taking the order from guests and writing of KOT. Passing the order to the Kitchen & pickup. Making and presentation of a bill. Organising parties and functions – Buffets & Banquets. Indian and Chinese food service procedures. Daily briefing and system of tips/distribution.
Unit-2 : Brief description and correct uses of : a) Different types of cutlery, crockery, silverware, flatware, halloware and glassware used in a standard catering establishment. b) Different types of equipment – Baine Marie, plate warmer, hot plates, microwave oven, ice cream machine, coffee machine, ice cube machine, side boards, dish washing machine, glass washing machine. c) Special equipment – Nut cracker, grape scissors, Oyster service, caviar, lobsters, snails, cheese. Cigar cutters, wine bottle openers, gueridon equipment. d) Different types of restaurant linen, exchange and requisition systems.
Unit-3 : Preparation of the restaurant – Mis-en-place & mis-en-scene, rules for laying of table and waiting. Useful tips for Food/Beverage service. Restaurant vocabulary – English and French.
Unit-4 : Various forms of a meal courses: Hors d’ oeuvres, Potege, Poisson, Entrée, Releve (main), Sorbet, Roti, Legumen, Entrement, Savoury, Desserts and Cafe. Unit-5 : Table Sauces – accompliments/garnishes.
Unit-6 : Meals and Menu planning – Different types of Menus – (a) Table d’hote, (b) A’la carte, (c) State Banquets, (d) Buffet – cold/hot spreads, for various types of function.
Unit-7 : Different forms of service – Russian, American, French, Indian and English. Unit-8 : Staff organisation of F&B Deptt., and inter & intra departmental coordination.
Unit-9 : Silver polishing methods – (a) Polivit method, (b) Plate powder, (c) Burnishing method.
Unit-10: Significance of pantry & still room in F&B operation, Functions of pantry and sections of pantry. Unit-11: Kitchen stewarding. Broad specifications of light and heavy duty equipment, Restaurant, Pantry and Still room equipment.
Unit-11: Modern trends in the Hotel and Catering industry: – Ecotels – Fast Food outlets – Adventure Tourism – Theme Restaurants – Welfare Catering
PRACTICALS : Hygienic handling of cutlery, crockery, glassware and trays. Laying and relaying of table cloth during and before meals. Correct use of waiter’s cloth runners, Napkins and Napkin foldings. Mise-en-scene and Mise-en-place for various types of meals and menus. Correct handling and practice of service spoons and service forks, silver service. Serving and clearing of a meal (course by course). Table d’hote menus, laying for cover and service for lunch and dinner, preparation & service of tea, black coffee, turkish coffee, cona coffee, espresso coffee. Receiving and seating the guests, presenting menu cards and taking the order from guests and writing of KOT. Passing the order to the Kitchen & pickup. Making and presentation of a bill. Organising parties and functions – Buffets & Banquets. Indian and Chinese food service procedures. Daily briefing and system of tips/distribution.
Teaching / Learning Methodology
Independent learning
Recommended Reading
– Cichy Ronald F., Hickey Philip J. Jr., Managing service in food and beverage operations
– Ninemeier Jack D., Management of food and beverage operations
– Ninemeier Jack D., Planning and control for food and beverage operations
– Cousins John, Food and beverage management.
– Bernard Davis, Andrew Lockwood, Sally Stone, Food and Beverage Management
– Dittmer Paul R., Principles of Food, Beverage, and Labor Cost Controls
– Kasavana Μ., Smith D., (1982), Menu Engineering
– A Practical Guide. Lansing,
– MI: Hospitality Publishers.
– Seaberg, A.G., (1983), Menu design, merchandising and marketing, Boston, Mass.: CBI.
Prerequisites
Start Date
TBA
End Date
TBA
Apply
TBA
Local Course Code
TBA
Cycle
TBA
Year of study
TBA
Language
English
Study Load
5 ECTS
Mode of delivery
100% Individual Assignment (100% assignment)
Instructors
Dr. George Triantafyllou
Course coordinator
Dr. George Triantafyllou