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PUNJAB COLLEGE OF TECHNICAL EDUCATION Class: Bhmct 3ed SEM Subject: F & B service practical Subject code: BH 221 Marks: 50 Internal: 20 External: 30 No. of practical’s: 12 Instructor: Ajit singh 9888885068 [email protected] Objectives of the Course (F&B): The main objectives of this subject are to introduce students with basic hotel industry. Provide them knowledge about beverage service. Tell them about the service of different types of wines. How one can serve beer? How we should open wine, beer and champagne? How one can check these alcoholic drinks? Introduce them with guest cycle. CLASS RULES AND REGULATIONS: • No students will be allowed without uniform in the class. • No student will be given attendance, once the roll call is over. And if any student comes late s/He will not be allowed to enter in the class. • No student will be allowed without uniform in the practical. Everyone must carry their journal in each practical. • Students should carry their essentials in practical. Total Marks: 20;- Grooming: 7 Journals: 6 Viva: 7 PRACTICAL NO PRACTICAL TO BE COVERED 1 Definition of beverage & wine 2 History of wine making

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Page 1: Third sem

PUNJAB COLLEGE OF TECHNICAL EDUCATION Class: Bhmct 3ed SEMSubject: F & B service practicalSubject code: BH 221Marks: 50Internal: 20External: 30No. of practical’s: 12Instructor: Ajit singh [email protected]

Objectives of the Course (F&B):

The main objectives of this subject are to introduce students with basic hotel industry. Provide them knowledge about beverage service. Tell them about the service of different types of wines. How one can serve beer? How we should open wine, beer and champagne? How one can check these alcoholic drinks? Introduce them with guest cycle.

CLASS RULES AND REGULATIONS: • No students will be allowed without uniform in the class.• No student will be given attendance, once the roll call is over. And if any

student comes late s/He will not be allowed to enter in the class.• No student will be allowed without uniform in the practical. Everyone must carry their journal in each practical.

• Students should carry their essentials in practical.

Total Marks: 20;- Grooming: 7 Journals: 6 Viva: 7

PRACTICAL NO

PRACTICAL TO BE COVERED

1Definition of beverage & wine

2 History of wine making

Page 2: Third sem

Classification of wine

3 Vinification of wine Wine producing countries

4 Region of countriesWine of different countries

SPARKLING WINE 5 Method of making sparkling wine,

Service of sparkling winesCHAMPAGANE SERVICEFORTIFIED WINE

6 Port, vintage, sherry, Madeira ,Service of fortified wines

7 AEROMATISED WINESName of aromatized winesService of wine BEER

8 Raw materials used in the making of beer Making process of beer

9 Different steps of making beerTypes of beer

10 Brand name of beers

11 How to serve beers

12 Storage process of beer


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