Diploma Food Beverage Service
Diploma in Food & Beverage Service

 

 

DIPLOMA IN FOOD AND BEVERAGE SERVICE

 

 

Eligibility:

 

 

Senior Secondary (10+2) or equivalent with

 

 

 

 

English as a subject.

 

 

 

Duration:

 

 

One Year + six months in industry

 

 

Teaching hours per week:

35 Hours

 

 

 

Effective teaching:

34 weeks

 

 

 

Industrial training:

24 weeks after the annual examinations.

 

 

 

TEACHING AND EXAMINATION SCHEME

 

 

 

 

 

 

 

 

 

 

No.

Subject

 

Subject

 

Hours per

Term

 

 

code

 

 

 

 

week

Marks*

 

 

 

 

 

THEORY

 

 

 

 

 

 

 

 

 

 

 

 

1

DFB-01

 

Food Service

 

 

5

100

 

 

 

 

 

 

 

 

 

2

DFB-02

 

Beverage Service

 

5

100

 

 

 

 

 

 

 

 

 

3

DFB-03

 

Food & Beverage Control

 

2

50

 

 

 

 

 

 

 

 

 

4

DCS-01

 

Hygiene & Sanitation

 

2

50

 

 

 

 

 

 

 

 

 

5

DCS-03

 

Business Communication

 

2

50

 

 

 

 

 

 

 

 

 

 

TOTAL

 

 

 

 

16

350

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PRACTICAL

 

 

 

 

 

 

 

 

 

 

 

 

5

DFB-11

 

Food Service

 

 

8

100

 

 

 

 

 

 

 

 

 

6

DFB-12

 

Beverage Service

 

8

100

 

 

 

 

 

 

 

 

 

7

DCS-11

 

Computer Awareness

 

1

-

 

 

 

 

 

 

 

 

 

 

8

DCS-12

 

Library

 

 

2

-

 

 

 

 

 

 

 

 

 

 

TOTAL

 

 

 

 

19

200

 

 

 

 

 

 

 

 

 

GRAND TOTAL

 

 

 

 

35

550

 

 

 

 

 

 

 

 

 

 

*Term Marks will comprise 30% Mid Term Marks & 70% End Term Exam Marks.

RULES AT A GLANCE

NO.

TOPIC

REQUIREMENT

1.

Attendance required to become eligible for exam

75% in aggregate

2.

Minimum pass marks for each theory subject

40%

3.

Minimum pass marks for each practical subject

50%

4.Maximum duration to pass/clear all subjects/ papers 03 academic years

FOOD SERVICE (DFB-01)

TIME ALLOTED: 05 HOURS PER WEEK

MAXIMUM MARKS: 100

 

 

ACTIVITY

MAXIMUM MARKS

Marks for attendance

5

Mid-term exam marks

25

Total (Incourse Assessment Marks)

30

End term exam marks

70

Total

100

Learning objectives: This course shall take the learner through the basic concepts of Food Service. At the end of this course the student shall be able to identify the basic styles of service. Differentiate catering establishments, appreciate table laying skills and methods used in the restaurant.

The course is planned for candidates to develop knowledge, inputs required at the entry and supervisory level of a star hotel.

 

UNIT

 

 

CONTENT

 

 

HOURS

 

WEIGHTAGE

 

 

 

 

 

 

 

 

 

 

 

ALLOTTED

 

FOR EXAM

 

 

 

 

 

 

 

 

 

 

 

1 Hospitality Industry and the waiter

 

 

 

 

 

 

 

 

History of catering

 

 

 

 

 

 

 

 

Catering establishments

 

 

 

 

 

 

 

 

What professional waiters do

10

05%

 

 

 

 

 

differently

 

 

 

 

 

 

 

 

 

 

 

 

 

Inter and intra departmental co-

 

 

 

 

 

 

 

 

 

operation

 

 

 

 

 

2Classification and use of F&B Equipment

Types, care and uses of Tableware,

 

 

Hollowware, Crockery, Glassware,

15

10%

Linen, Furniture and special Equipment

 

 

used in the F&B service department

 

 

3The F&B Service department

Staff organisation

Duties and Responsibility of the waiter

The Butler

Role

Special skills

 

 

 

Duties

15

10%

 

 

Significance of a pantry

 

 

 

 

 

 

 

Layout

 

 

 

 

 

Equipment

 

 

 

 

 

Functions

 

 

 

 

 

Silver polishing

 

 

 

 

Outlets in a F&B Department-

 

 

 

 

 

Restaurant, Bar, Banquet, Poolside,

 

 

 

 

 

 

Coffee shop, Pastry shop,Night club

 

 

 

 

 

 

 

 

 

4

 

Preparation for service

 

 

 

 

 

Mise-en-place

 

 

 

 

 

Mise-en-scene

15

10%

 

 

 

Rules of laying a table

 

 

 

 

 

 

 

 

Basics of tray set up

 

 

 

 

 

 

 

 

 

5

 

Menu and courses

 

 

 

 

 

Types of menu

 

 

 

 

 

Basic courses of a French Classical

 

 

 

 

 

 

Menu

 

 

 

 

 

 

Hors de oeuvre, Potage, Poisson,

 

 

 

 

 

 

Entrée, Relevee, Sorbet, Roti,

20

15%

 

 

 

 

Legumes, Entremet, Savoury, Dessert,

 

 

 

 

Café

 

 

 

 

 

Service, examples, cover,

 

 

 

 

 

 

accompaniments and sideboard

 

 

 

 

 

 

requirements for dishes from the above

 

 

 

 

 

 

courses

 

 

 

 

 

 

 

 

 

 

 

 

 

MID TERM EXAM

 

 

 

6

 

Forms of service

 

 

 

 

 

Silver

 

 

 

 

 

American

 

 

 

 

 

Russian

 

 

 

 

 

Trolley

 

 

 

 

 

Buffet

20

15%

 

 

 

Cafeteria

 

 

 

 

 

 

 

 

Family

 

 

 

 

 

QSR

 

 

 

 

 

English

 

 

 

 

 

Room Service

 

 

 

 

 

 

 

 

 

7

 

Breakfast Service

 

 

 

 

 

Cover, examples and menu and service

 

 

 

 

 

 

of

 

 

 

 

 

 

Continental BF

15

10%

 

 

 

 

American BF

 

 

 

 

English BF

 

 

 

 

 

 

Indian BF

 

 

 

 

 

 

Buffet

 

 

 

 

 

 

 

 

 

8

 

Kitchen Stewarding

 

 

 

 

 

Role

10

05%

 

 

 

Hierarchy

 

 

 

Equipment

 

 

 

 

 

 

 

 

 

9

 

Function Catering

15

10%

 

 

 

 

 

 

 

Banquets

 

 

 

 

Types

 

 

 

 

Seating

 

 

 

 

Menu

 

 

 

Out Door Catering

 

 

 

Events

 

 

 

 

 

 

10

Specialised F&B Catering

 

 

 

Airline catering

 

 

 

Hospital catering

 

 

 

Cruise line catering

15

10%

 

Railway Catering

 

 

 

 

Catering services in Armed forces

 

 

 

Welfare Catering

 

 

 

 

 

 

 

TOTAL

 

150

100%

BEVERAGE SERVICE (DFB-02)

TIME ALLOTED: 05 HOURS PER WEEK

MAXIMUM MARKS: 100

 

 

ACTIVITY

MAXIMUM MARKS

Marks for attendance

5

Mid-term exam marks

25

Total (Incourse Assessment Marks)

30

End term exam marks

70

Total

100

At the end of this course a student shall be able to:

Define and classify different alcoholic and non-alcoholic beverages.

Differentiate different beverages on the menu.

Match wines with Indian & International food items.

Understand alcohol strength of drinks.

Understand effect of alcohol on human body.

Appreciate bar operations.

 

UNIT

 

 

CONTENT

 

 

HOURS

 

WEIGHTAGE

 

 

 

 

 

 

ALLOTTED

 

FOR EXAM

 

 

 

 

 

 

 

 

 

 

 

1 Non-alcoholic beverages

 

 

 

 

 

 

 

 

Classification: Stimulating, Energizing,

 

 

 

 

 

 

 

 

 

Refreshing

10

05%

 

 

 

 

Brands

 

 

 

 

 

 

 

 

 

 

 

 

Service

 

 

 

 

 

2

Wines

 

 

 

 

Classification

 

 

 

Production

 

 

 

New world vs Old world wines

 

 

 

Grape varieties

 

 

 

Brand names

20

15%

 

Service of Red, white, sparkling wines

 

 

 

Aperitif wines: Service and popular

 

 

 

 

brands

 

 

 

Fortified wines: Service and popular

 

 

 

 

brands

 

 

 

3

Spirits

 

 

 

 

 

Whisky, Rum, Gin, Vodka, Brandy,

 

 

 

 

 

Tequila

20

15%

 

 

 

Classification

 

 

 

 

 

 

 

 

Brands

 

 

 

 

 

Service

 

 

 

4

Liqueurs

 

10

05%

 

 

Classification

 

 

 

 

 

 

Colour and flavour

 

 

 

 

Famous brands at least 10

 

 

 

 

 

 

 

5

 

Cocktails

 

 

 

 

Classification

15

10%

 

 

Rules of making cocktails

 

 

Recipe of 20 classical cocktails

 

 

 

 

 

 

 

 

 

 

 

MID TERM EXAM

 

 

6

 

Beer

 

 

 

 

 

Classification

 

 

 

 

Service

15

10%

 

 

Storage

 

 

 

 

 

 

Brands

 

 

 

 

 

 

 

7

 

Liquor

 

 

 

 

Alcohol and the human body

 

 

 

 

Strength of drinks

15

10%

 

 

Pouring measure

 

 

 

 

 

 

 

 

8

 

Bar

 

 

 

 

 

Layout

 

 

 

 

Permitted hours

 

 

 

 

Opening and closing duties

 

 

 

 

Age and Alcohol

15

10%

 

 

Bar Frauds

 

 

 

 

Types

 

 

 

 

Responsible Service and trends

 

 

 

 

 

 

9

Food and wine harmony

 

 

 

 

Matching wines with international menu

15

10%

 

 

Matching wines with Indian menus

 

 

 

 

 

 

 

 

 

10

 

Retail beverage outlets

 

 

 

 

Coffee baristas

 

 

 

 

Chai Bars

15

10%

 

 

Pubs

 

 

Juice bars

 

 

 

 

Operations in FOH, MOH, BOH

 

 

 

 

 

 

 

 

TOTAL

 

 

150

100%

FOOD & BEVERAGE CONTROL (DFB-03)

TIME ALLOTED: 02 HOURS PER WEEK

MAXIMUM MARKS: 50

 

 

 

 

ACTIVITY

MAXIMUM MARKS

 

Marks for attendance

 

Mid-term exam marks

12½

 

Total (Incourse Assessment Marks)

15

 

End term exam marks

35

 

Total

50

 

 

 

 

Learning objectives: To help students to understand the complexities of controlling the Cost, Food & Beverage products, labour and revenue in Food & Beverage operations and maximizing profit without sacrificing the quality or quantity of the food or beverage which goes to the guest.

 

UNIT

 

 

CONTENT

 

 

HOURS

 

WEIGHTAGE

 

 

 

 

 

 

 

 

 

 

 

ALLOTTED

 

FOR EXAM

 

 

 

 

 

 

 

 

 

 

 

1 Cost and Sales Concept

 

 

 

 

 

 

 

 

Introduction

 

 

 

 

 

 

 

 

Cost Concepts

06

10%

 

 

 

 

Sales Concepts

 

 

 

 

 

 

 

 

Cost to Sales Ratio: Cost Percent

 

 

 

 

 

2

Control Process

 

 

 

Introduction

 

 

 

Control

06

10%

 

The Control Process

 

 

 

Control Systems

 

 

 

Cost Benefit Ratio

 

 

 

3

 

Control Cycle

 

 

 

 

 

Purchasing

 

 

 

 

 

Receiving

09

15%

 

 

 

Storing

 

 

 

 

 

 

 

 

 

Issuing

 

 

 

 

 

 

 

 

4 Menu Engineering & Analysis

 

 

 

 

 

Introduction

09

15%

 

 

 

Menu Engineering

 

 

 

Menu Analysis

 

 

 

 

 

 

 

 

 

 

 

 

 

MID TERM EXAM

 

 

 

5

 

Controlling Food Sales

 

 

 

 

 

Introduction

08

15%

 

 

 

The goals of sales control

 

 

 

 

Optimizing the number of customers

 

 

 

 

Maximising the profit

 

 

 

 

Controlling Revenue

 

 

 

 

Revenue Control using manual means

 

 

 

 

Revenue Control using computers

 

 

 

 

 

 

 

6

 

Beverage Control

 

 

 

 

Beverage Purchasing-Receiving-

 

 

 

 

 

Storing – Issuing Control

 

 

 

 

Beverage Production Control

14

20%

 

 

Inventory turnover

 

 

 

 

 

 

Beverage Sales Control

 

 

 

 

Guest Checks and Control

 

 

 

 

 

 

 

7

 

Labour Control

 

 

 

 

Labour Cost Considerations

 

 

 

 

Establishing Performance Standards

 

 

 

 

SOP

 

 

 

 

Standard Staffing Requirements

 

 

 

 

Preparing job descriptions

08

15%

 

 

Training Staff

 

 

 

 

Monitoring Performance

 

 

 

 

Taking Corrective action to address

 

 

 

 

 

discrepancies between standards and

 

 

 

 

 

performance

 

 

 

 

 

 

 

 

TOTAL

 

 

60

100%

 

 

 

 

 

 

 

 

 

 

 

HYGIENE AND SANITATION (DCS-01)

TIME ALLOTTED: 02 HOURS PER WEEK

MAXIMUM MARKS: 50

 

 

 

ACTIVITY

 

MAXIMUM MARKS

Marks for attendance

 

Mid-term exam marks

 

12½

Total (Incourse Assessment Marks)

 

15

End term exam marks

 

35

Total

 

50

LEARNING OBJECTIVES: After completion of the subject a student will be able to:

1.Understand Food Microbiology, Food Contamination and Spoilage;

2.Follow sanitary procedure during food handling;

3.Understand the importance of personal hygiene

4.Analyse critical control points; and

5.Practice laws governing the food safety and standards

 

No

 

 

 

CONTENT

 

 

TIME

 

WEIGHTAGE

 

 

 

 

 

 

 

ALLOTTED

 

FOR EXAM

 

 

 

 

 

 

 

 

 

 

 

 

1 FOOD MICROBIOLOGY

 

 

 

 

 

 

 

 

Introduction

 

 

 

 

 

 

 

 

Microorganism groups important in food

 

 

 

 

 

 

 

 

 

microbiology

 

 

 

 

 

 

 

 

 

-

Viruses

10

15%

 

 

 

 

 

-

Bacteria

 

 

 

 

 

 

 

 

 

 

 

 

 

 

-

Fungi (Yeast &Molds)

 

 

 

 

 

 

 

 

 

-

Algae

 

 

 

 

 

 

 

 

 

-

Parasites

 

 

 

 

 

 

 

 

Factors affecting the growth of microbes

 

 

 

 

 

 

 

 

Beneficial role of Microorganisms

 

 

 

 

 

2FOOD CONTAMINATION AND SPOILAGE

Classification Of Food

Contamination And Cross

05

10%

Contamination

 

 

Spoilages Of Various Food With The Storing Method

3SANITARY PROCEDURE FOLLOWED DURING FOOD HANDLING

Receiving,

Storage,

10

20%

Preparation,

Cooking,

Holding, and

 

Service Of The Food

 

 

 

 

 

 

 

 

 

MID TERM EXAM

 

 

 

 

 

 

4

SAFE FOOD HANDLER

 

 

 

Personal Hygiene discussing all the

 

 

 

 

standard.

10

15%

 

Hand Washing Procedure

 

 

 

 

First Aid definition, types of cuts,

 

 

 

 

wounds, lacerations with reasons and

 

 

 

 

precautions.

 

 

5

HAZARD ANALYSIS CRITICAL CONTROL

 

 

 

POINT

10

15%

 

Introduction to HACCP

 

History

 

 

 

Principles of HACCP

 

 

 

 

 

 

6

FOOD SAFETY STANDARDS AUTHORITY

 

 

 

OF INDIA (FSSAI)

05

15%

 

Introduction to FSSAI

 

Role of FSSAI

 

 

 

FSSAI Compliance

 

 

 

 

 

 

7

GARBAGE DISPOSAL

 

 

 

Different Methods

10

10%

 

Advantages and disadvantages

 

 

 

 

Municipal Laws and Swachh Abhiyan

 

 

 

 

 

 

 

 

Total

 

60

100%

 

 

 

 

 

BUSINESS COMMUNICATION (DCS-03)

TIME ALLOTTED: 02 HOURS PER WEEK

MAXIMUM MARKS: 50

 

 

 

ACTIVITY

 

MAXIMUM MARKS

Marks for attendance

 

2 ½

Mid-term exam marks

 

12 ½

Total (Incourse Assessment Marks)

 

15

End term exam marks

 

35

Total

 

50

LEARNING OBJECTIVES:

Knowledge

1.Understand the fundamental principles of effective business communication

2.Identify different forms of communication

3.Evaluate the difference between the types of communication

4.Understand the concept of body language and its correct use

Competencies

5.Apply effective communication in today’s business world

6.Use correct form of communication depending on business situation and circumstances

7.Organise ideas and express in writing and speaking

8.Participate effectively in groups with emphasis on listening, critical and reflective thinking and responding

9.Avoid common body language mistakes

Mindset

10.Understand the importance of specifying audience and purpose, and to select appropriate communication choices

 

No

 

 

CONTENT

 

 

TIME

 

WEIGHTAGE

 

 

 

 

 

 

ALLOTTED

 

FOR EXAM

 

 

 

 

 

 

 

 

 

 

 

1 Introduction to Business Communication

 

 

 

 

 

 

 

 

Definition

10

20%

 

 

 

 

Objectives

 

 

 

 

 

 

 

 

 

 

 

 

Principles of effective communication

 

 

 

 

 

 

 

 

Importance of good communication

 

 

 

 

 

2Types of communication

Formal

05

10%

Informal

Verbal

 

Written

 

 

 

Horizontal

 

 

 

Vertical

 

 

3

Essentials of good business letter and

05

15%

 

types of letters – Official, D.O

 

 

 

 

 

 

 

4

Letter writing

 

 

 

Circular

 

 

 

Memo

 

 

 

Notice

 

 

 

U.O. Note

 

 

 

Applications

10

20%

 

Bio-data (C.V.)

 

 

 

Covering letter

 

 

 

Invitations

 

 

 

Greetings

 

 

 

Apologies

 

 

 

 

 

 

 

MID TERM EXAM

5Communication with guest and Body language

 

Effective Speaking – Polite and

 

 

 

 

effective enquiries & responses,

10

15%

 

 

Addressing a group

 

 

 

Listening and note taking skills

 

 

 

Body language- Importance &

 

 

 

 

application

 

 

 

 

 

 

6

Speech Improvement

 

 

 

Pronunciation, stress, accent

 

 

 

Importance of speech in hotels

10

10%

 

Common phonetic difficulties

 

Connective drills exercises

 

 

 

Introduction to frequently used foreign

 

 

 

 

sounds

 

 

 

 

 

 

7

Electronic modes of communication:

 

 

 

Use of telephone

 

 

 

Taking telephonic orders

10

10%

 

Telephone etiquette’s

 

 

 

 

Fax

 

 

 

E-mail and protocol

 

 

 

Responsible social media

 

 

 

 

 

 

 

 

 

TOTAL

60

100%

 

 

 

 

 

FOOD SERVICE PRACTICAL (DFB-11)

TIME ALLOTED: 08 HOURS PER WEEK

MAXIMUM MARKS: 100

 

 

ACTIVITY

MAXIMUM MARKS

Marks for attendance

5

Mid-term exam marks

25

Total (Incourse Assessment Marks)

30

End term exam marks

70

Total

100

 

 

Learning Objective: - This course is envisaged to develop skills related to professional food service in aspiring candidates. At the end of this course a student shall be able to.

1.Explain different types of F&B equipment

2.Handle and maintain equipment according to accepted standards

3.Deliver quality food service in the training restaurant.

UNIT

 

CONTENT

 

HOURS

 

 

 

 

 

ALLOTTED

 

1

Familiarization with F&B Equipment

20

 

 

 

 

 

 

 

 

 

 

 

2

Importance of sanitation and hygiene

 

 

 

 

Care, cleaning and polishing of F&B equipment

 

 

 

 

Mise-en-place and mise-en-scene for different

25

 

 

 

meal periods

 

 

 

 

 

 

 

Pantry preparations and service

 

 

 

 

 

 

 

 

 

3

Laying and relaying of table cloth

 

 

 

 

Napkin folding

25

 

4Handling of service spoon and service fork Water service

Service using trays and salvers

25

Silver service

 

Clearance

 

5Laying and service of special Table d’hôte menu

 

 

Laying and service of breakfast set up on trays

25

 

 

 

 

 

 

 

 

MID TERM EXAM

 

 

6

Service Sequence- Greeting, seating, order

 

 

 

 

taking, serving and bill presenting

40

 

 

Briefing and de briefing

 

 

7

Organizing buffets

30

 

 

Banquet seating plan practice

 

 

 

 

8

Service of Indian food

 

 

 

 

 

QSR service

 

 

 

20

 

 

 

 

 

 

 

9

Silver polishing

 

 

 

 

15

 

 

 

 

 

 

 

 

 

 

 

10

Bussing and segregating waste at the dish wash

 

 

15

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Total

 

 

 

 

240

 

 

Marking scheme for Examination

 

 

 

 

 

Food Service Practical (DFB-11)

 

 

 

Maximum Marks

100

Pass Marks

50

Part ‘A’ 25 Marks

 

 

 

 

 

 

 

 

 

MARKS

 

1.

Uniform & Grooming

:

05

 

 

2.

Journal

 

:

10

 

 

3.

Viva

 

:

10

 

 

 

Total

 

:

25

 

 

Part ‘B’ (75 Marks)

 

 

 

Marks

a)

Mise-en-place

:

20

b)

Service Efficiency

:

20

c)

Silver service skills

:

20

d)

Menu knowledge

:

15

 

Total

:

75

NOTE:

1.The examination should test skills and knowledge of the students by assigning sets of tasks as listed in the practical syllabus under each category.

2.During table service each guest should pose one question to the candidate on the item being served. The invigilators can brief guests prior to service.

BEVERAGE SERVICE PRACTICAL (DFB-12)

TIME ALLOTED: 08 HOURS PER WEEK

MAXIMUM MARKS: 100

 

 

ACTIVITY

MAXIMUM MARKS

Marks for attendance

5

Mid-term exam marks

25

Total (Incourse Assessment Marks)

30

End term exam marks

70

Total

100

Learning Objectives: At the end of this course a candidate shall be able to;

1.Use different types of glassware to serve different alcoholic and Non - alcoholic beverages.

2.Prepare cocktails according to accepted standards.

3.Render different type of beverage service as per SOP.

4.Practice responsible service of liquor.

5.Do formal banquet arrangements

 

UNIT

 

 

CONTENT

 

HOURS

 

 

 

 

 

 

 

ALLOTTED

 

1

 

Service of Tea and coffee

 

 

 

 

 

 

Service of Non-alcoholic beverages

 

 

 

 

 

 

Serving from the coffee machine

 

25

 

 

 

 

Service of coffee variations

 

 

 

 

 

 

 

 

 

 

2

 

Wine service – Service of Table wines,

 

 

 

 

 

 

 

Sparkling wine, Aromatized wines and Fortified

 

 

 

 

 

 

 

wines.

 

30

 

 

 

 

Food and wine harmony

 

 

 

 

 

 

 

 

 

 

 

Wine appreciation

 

 

 

 

 

 

 

 

 

 

3

 

Service of hard liquors

 

 

 

 

 

 

Service of liqueurs

 

25

 

 

 

 

 

 

 

4

 

Preparation and service of classical cocktails

 

20

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5

 

Service of different types of beer

 

20

 

 

 

 

 

MID TERM EXAM

 

 

 

6

 

Raising of toast and setting up formal banquet

 

30

 

 

 

 

arrangements

 

 

 

 

 

 

 

 

7

 

Setting up a bar

 

30

 

8

 

Preparation of garnishes and mixes for the bar

 

20

 

9

 

Storage of wines, beer and spirits

 

20

 

10

 

Responsible Service of Liquor

 

 

 

 

 

 

Preventing trouble

 

20

 

 

 

 

Complaints and Refusal of Service

 

 

 

 

 

 

 

 

 

 

 

Potential Problem Situations

 

 

 

Reacting to Trouble

Recording Incidents

Total

240

MARKING SCHEME FOR EXAMINATION

BEVERAGE SERVICE PRACTICAL (DFB-12)

Maximum Marks

100

Pass Marks

50

Part ‘A’ 20 Marks

 

 

 

 

 

 

 

 

MARKS

 

1.

Uniform & Grooming

:

05

 

2.

Journal

 

:

10

 

3.

Viva

 

:

10

 

 

Total

:

25

Part ‘B’ 75 Marks

 

 

 

 

 

Marks

a)

Mise-en-place

:

20

b)

Service of tea/coffee

:

20

c)

Service of wine/beer

:

15

d)

Service of hard liquor/cocktails

:

20

 

Total

:

75

Note:-

 

 

 

1.The examination should test skills and knowledge of the students by assigning sets of tasks as listed in the practical syllabus under each category.

2.The student must ensure that sideboard contains everything necessary for service.

3.During table service each guest should pose one question to the candidate on the item being served. The invigilators can brief guests prior to service.

COMPUTER AWARENESS (DCS-11)

TIME ALLOTTED: 01 HOURS PER WEEK

MAXIMUM MARKS: Nil

Learning Objectives:- After the completion of Computer Awareness subject, the Students will be able to:

1.Understand computer and its hardware & software.

2.To produce word document with proper for matting

3.To work on an excel sheet with basic functions.

4.Brows on net and communicate through e-mail

5.Prepare small power point presentations.

 

UNIT

 

CONTENT

 

HOURS

 

 

 

 

ALLOTTED

 

 

 

 

 

 

 

1KNOWING COMPUTER

What is computer?

Basic Applications of Computer

Components of Computer System

Central Processing Unit

Keyboard, mouse and VDU

Other Input devices

Other Output devices

Computer Memory

Concept of Hardware and Software

Hardware

Software

4

 

 

Application Software

Systems software

Concept of computing, data and information

Applications of IECT

e-governance

Entertainment

Bringing computer to life

Connecting keyboard, mouse, monitor and printer to CPU

Checking power supply

OPERATING COMPUTER USING GUI BASED

 

OPERATING SYSTEM

 

Basics of Operating System

 

 

Operating system

 

 

Basics of popular operating system (LINUX,

 

 

WINDOWS)

 

The User Interface

4

Task Bar

Icons

Menu

Running an Application

Operating System Simple Setting

Changing System Date And Time

Changing Display Properties

To Add Or Remove A Windows Component

Changing Mouse Properties

Adding and removing Printers

File and Directory Management

Creating and renaming of files and directories

UNDERSTANDING WORD PROCESSING

Word Processing Basics

Opening Word Processing

Menu Bar

Using The Help

Using The Icons Below Menu Bar

Opening and closing Documents

Opening Documents

Save and Save as

Page Setup

Print Preview

Printing of Documents

Text Creation and manipulation

Document Creation

Editing Text

Text Selection

5

Cut, Copy and Paste

Spell check

Thesaurus

Formatting the Text

Font and Size selection

Alignment of Text

Paragraph Indenting

Bullets and Numbering

Changing case

Table Manipulation

Draw Table

Changing cell width and height

Alignment of Text in cell

Delete / Insertion of row and column

Border and shading

USING SPREAD SHEET

Elements of Electronic Spread Sheet

Opening of Spread Sheet

Addressing of Cells

Printing of Spread Sheet

Saving Workbooks

Manipulation of Cells

5

Entering Text, Numbers and Dates

Creating Text, Number and Date Series

Editing Worksheet Data

Inserting and Deleting Rows, Column

Changing Cell Height and Width

Formulas and Function

 

 

 

Using Formulas

 

 

 

 

Function

 

 

 

 

 

 

 

INTRODUCTION TO INTERNET, WWW AND WEB

 

 

 

BROWSERS

 

 

 

Basic of Computer Networks

 

 

 

 

Local Area Network (LAN)

 

 

 

 

Wide Area Network (WAN)

 

 

 

Internet

 

 

 

 

Concept of Internet

 

 

 

 

Applications of Internet

 

 

 

 

Connecting to the Internet

 

 

 

 

Troubleshooting

 

 

 

World Wide Web (WWW)

4

 

 

Web Browsing Software

 

 

 

 

 

 

Popular Web Browsing software

 

 

 

Search Engines

 

 

 

 

Popular Search Engines / Search for content

 

 

 

 

Accessing Web Browser

 

 

 

 

Using Favourites Folder

 

 

 

 

Downloading Web Pages

 

 

 

 

Printing Web Pages

 

 

 

Understanding URL

 

 

 

Surfing the web

 

 

 

Using e-governance website

 

 

 

COMMUNICATIONS AND COLLABORATION

 

 

 

Basics of E-mail

 

 

 

 

What is an Electronic Mail

 

 

 

Using E-mails

 

 

 

 

Opening Email account

 

 

 

 

Mailbox: Inbox and Outbox

 

 

 

 

Creating and Sending a new E-mail

 

 

 

 

Replying to an E-mail message

3

 

 

 

Forwarding an E-mail message

 

 

 

 

Sorting and Searching emails

 

 

 

Document collaboration

 

 

 

Instant Messaging and Collaboration

 

 

 

 

Using Instant messaging

 

 

 

 

Instant messaging providers

 

 

 

 

Netiquettes

 

 

 

MAKING SMALL PRESENTATIONS

 

 

 

Basics

 

 

 

 

Using PowerPoint

 

 

 

 

Opening A PowerPoint Presentation

 

 

 

 

Saving A Presentation

 

 

 

Creation of Presentation

5

 

 

 

Creating a Presentation Using a Template

 

 

 

 

Creating a Blank Presentation

 

 

 

 

Entering and Editing Text

 

 

 

 

Inserting And Deleting Slides in a

 

 

 

 

Presentation

 

Preparation of Slides

Inserting Word Table or An Excel Worksheet

Adding Clip Art Pictures

Inserting Other Objects

Resizing and Scaling an Object

Presentation of Slides

Viewing A Presentation

Choosing a Set Up for Presentation

Printing Slides And Hand-outs

Slide Show

Running a Slide Show

Transition and Slide Timings

Automating a Slide Show

30