7th theory
TRANSCRIPT
PUNJAB COLLEGE OF TECHNICAL EDUCATION
PCTE INSTITUTE OF OHTEL MANAGEMENT
Class: BHMCT 3 SEM Subject : Food & Beverage service theory
Subject Code: BH407
INTERNAL MARKS- 20
EXTERNAL MARKS-30
TOTAL MARKS- 50
TOTAL LECTURES- 35
TOTAL TESTS-4
NO.OF ASSIGNMENTS-2
Course Instructor: Ajit [email protected]
Objectives of the Course (F&B):
The main objectives of this subject are to introduce students with function catering. Different types of function and how to arrange them How one can book a banquet for any function Operational setting for function To teach them about sequences of functions To tell them about different situations and how to handle them Also give them idea of staff requirement and training procedure of a hotel
CLASS RULES AND REGULATIONS:
No student will be given attendance, once the roll call is over. And if any student comes late i.e. after 10 minutes of start of lecture, s/He will not be allowed to enter in the class.
Any assignment after the due date will be charged minus 5 marks per day No chance for making the assignment will be given again if it is found copied. Students must get their presentation report checked from the teacher before the
presentation day. During the lecture if there is any query students must ask then and there.
Assignments will be accepted with cover only and sheets will be neat and clean. Without uniform students will not be allowed to enter in the class.
Total Marks: 20;-
MSE-6 Class Test 5
Assignment-4 Presentation 5
COURSE BREAK-UP
LECTURE TOPIC TEST ASSIGNMENT
Managing of food and beverage outlet
01Indenting and par stock
02 How to maintain par stock
03 Advertising and selling techniques
04 Calculating G.O.P.
05,06 Cost control meaning and procedures
06 Benefits or advantages of cost control
07 Different types of food storage methods
08 Procedure of garbage disposal
09,10 Different types of Situations and their solutions
11 Test Test 01
12,13 Fire in hotel and emergency procedure
14 Employee requirement procedure
15 Training program of employee in industry
16 Employee performance and appraisal
Assignment 01
17 Setting up operational procedures
Gueridon service
18 History and definition of gueridon
19 Procedure of gueridon and types
20 Various food items prepared by gueridon
21 Test for MSE Test 02
22 Advantages and disvantages of gueridon
Billing methods
21 Different types of bill making system
Function catering
22,23 Organization of banquet department and their duties
24 Pricing method of banquet Assignment 02
25 Types of function
26 Food & wine harmony
27,28 Booking procedures , booking dairy, function prospectus and notifications
29 Function planning- space requirement
30 Table configuration, name cards, service sequences
31 Sequence of event and protocol
32 Closing of event and evaluating the function
33 Quarries regarding syllabus
34 Revision
35 Revision