Diploma in Food & Beverage Service
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DIPLOMA IN FOOD AND BEVERAGE SERVICE |
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Eligibility: |
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Senior Secondary (10+2) or equivalent with |
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English as a subject. |
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Duration: |
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One Year + six months in industry |
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Teaching hours per week: |
35 Hours |
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Effective teaching: |
34 weeks |
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Industrial training: |
24 weeks after the annual examinations. |
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TEACHING AND EXAMINATION SCHEME |
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No. |
Subject |
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Subject |
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Hours per |
Term |
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week |
Marks* |
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THEORY |
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1 |
DFB-01 |
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Food Service |
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5 |
100 |
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2 |
DFB-02 |
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Beverage Service |
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5 |
100 |
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3 |
DFB-03 |
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Food & Beverage Control |
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2 |
50 |
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4 |
DCS-01 |
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Hygiene & Sanitation |
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2 |
50 |
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5 |
DCS-03 |
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Business Communication |
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2 |
50 |
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TOTAL |
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16 |
350 |
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PRACTICAL |
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5 |
DFB-11 |
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Food Service |
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8 |
100 |
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6 |
DFB-12 |
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Beverage Service |
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8 |
100 |
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7 |
DCS-11 |
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Computer Awareness |
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1 |
- |
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8 |
DCS-12 |
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Library |
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2 |
- |
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TOTAL |
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19 |
200 |
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GRAND TOTAL |
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35 |
550 |
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*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 |
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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.
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UNIT |
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CONTENT |
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HOURS |
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WEIGHTAGE |
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ALLOTTED |
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FOR EXAM |
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1 Hospitality Industry and the waiter |
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∙ |
History of catering |
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∙ |
Catering establishments |
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∙ |
What professional waiters do |
10 |
05% |
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differently |
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∙ |
Inter and intra departmental co- |
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operation |
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2Classification and use of F&B Equipment
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∙ Types, care and uses of Tableware, |
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Hollowware, Crockery, Glassware, |
15 |
10% |
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Linen, Furniture and special Equipment |
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used in the F&B service department |
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3The F&B Service department
∙Staff organisation
∙Duties and Responsibility of the waiter
∙The Butler
Role
Special skills
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Duties |
15 |
10% |
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∙ |
Significance of a pantry |
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Layout |
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Equipment |
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Functions |
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Silver polishing |
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∙ Outlets in a F&B Department- |
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Restaurant, Bar, Banquet, Poolside, |
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Coffee shop, Pastry shop,Night club |
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4 |
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Preparation for service |
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∙ Mise-en-place |
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∙ Mise-en-scene |
15 |
10% |
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∙ |
Rules of laying a table |
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∙ |
Basics of tray set up |
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5 |
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Menu and courses |
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∙ |
Types of menu |
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∙ |
Basic courses of a French Classical |
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Menu |
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Hors de oeuvre, Potage, Poisson, |
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Entrée, Relevee, Sorbet, Roti, |
20 |
15% |
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Legumes, Entremet, Savoury, Dessert, |
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Café |
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∙ |
Service, examples, cover, |
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accompaniments and sideboard |
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requirements for dishes from the above |
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courses |
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MID TERM EXAM |
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6 |
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Forms of service |
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Silver |
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∙ |
American |
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∙ |
Russian |
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∙ |
Trolley |
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∙ |
Buffet |
20 |
15% |
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∙ |
Cafeteria |
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∙ |
Family |
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∙ |
QSR |
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∙ |
English |
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∙ |
Room Service |
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7 |
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Breakfast Service |
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∙ |
Cover, examples and menu and service |
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of |
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Continental BF |
15 |
10% |
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American BF |
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English BF |
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Indian BF |
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Buffet |
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8 |
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Kitchen Stewarding |
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∙ |
Role |
10 |
05% |
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∙ |
Hierarchy |
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∙ |
Equipment |
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9 |
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Function Catering |
15 |
10% |
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∙ |
Banquets |
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Types |
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Seating |
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Menu |
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∙ |
Out Door Catering |
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∙ |
Events |
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10 |
Specialised F&B Catering |
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∙ |
Airline catering |
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Hospital catering |
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Cruise line catering |
15 |
10% |
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Railway Catering |
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Catering services in Armed forces |
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Welfare Catering |
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TOTAL |
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150 |
100% |
BEVERAGE SERVICE (DFB-02)
TIME ALLOTED: 05 HOURS PER WEEK |
MAXIMUM MARKS: 100 |
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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.
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UNIT |
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CONTENT |
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HOURS |
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WEIGHTAGE |
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ALLOTTED |
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FOR EXAM |
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1 Non-alcoholic beverages |
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∙ |
Classification: Stimulating, Energizing, |
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Refreshing |
10 |
05% |
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∙ |
Brands |
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∙ |
Service |
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2 |
Wines |
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Classification |
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Production |
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New world vs Old world wines |
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Grape varieties |
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Brand names |
20 |
15% |
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Service of Red, white, sparkling wines |
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Aperitif wines: Service and popular |
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brands |
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Fortified wines: Service and popular |
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brands |
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3 |
Spirits |
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∙ |
Whisky, Rum, Gin, Vodka, Brandy, |
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Tequila |
20 |
15% |
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Classification |
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Brands |
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Service |
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4 |
Liqueurs |
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10 |
05% |
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Classification |
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Colour and flavour |
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Famous brands at least 10 |
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5 |
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Cocktails |
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Classification |
15 |
10% |
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∙ |
Rules of making cocktails |
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Recipe of 20 classical cocktails |
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MID TERM EXAM |
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6 |
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Beer |
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∙ |
Classification |
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∙ |
Service |
15 |
10% |
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∙ |
Storage |
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∙ |
Brands |
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7 |
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Liquor |
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∙ |
Alcohol and the human body |
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∙ |
Strength of drinks |
15 |
10% |
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∙ |
Pouring measure |
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8 |
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Bar |
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∙ |
Layout |
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Permitted hours |
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Opening and closing duties |
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∙ |
Age and Alcohol |
15 |
10% |
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∙ |
Bar Frauds |
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Types |
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Responsible Service and trends |
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9 |
Food and wine harmony |
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∙ |
Matching wines with international menu |
15 |
10% |
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∙ |
Matching wines with Indian menus |
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10 |
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Retail beverage outlets |
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∙ |
Coffee baristas |
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∙ |
Chai Bars |
15 |
10% |
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∙ |
Pubs |
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Juice bars |
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∙ |
Operations in FOH, MOH, BOH |
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TOTAL |
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150 |
100% |
FOOD & BEVERAGE CONTROL (DFB-03)
TIME ALLOTED: 02 HOURS PER WEEK |
MAXIMUM MARKS: 50 |
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ACTIVITY |
MAXIMUM MARKS |
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Marks for attendance |
2½ |
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Mid-term exam marks |
12½ |
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Total (Incourse Assessment Marks) |
15 |
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End term exam marks |
35 |
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Total |
50 |
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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.
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UNIT |
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CONTENT |
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HOURS |
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WEIGHTAGE |
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ALLOTTED |
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FOR EXAM |
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1 Cost and Sales Concept |
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∙ |
Introduction |
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∙ |
Cost Concepts |
06 |
10% |
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∙ |
Sales Concepts |
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∙ |
Cost to Sales Ratio: Cost Percent |
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2 |
Control Process |
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∙ |
Introduction |
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∙ |
Control |
06 |
10% |
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∙ |
The Control Process |
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∙ |
Control Systems |
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∙ |
Cost Benefit Ratio |
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3 |
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Control Cycle |
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∙ |
Purchasing |
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∙ |
Receiving |
09 |
15% |
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∙ |
Storing |
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∙ |
Issuing |
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4 Menu Engineering & Analysis |
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∙ |
Introduction |
09 |
15% |
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∙ |
Menu Engineering |
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∙ |
Menu Analysis |
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MID TERM EXAM |
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5 |
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Controlling Food Sales |
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∙ |
Introduction |
08 |
15% |
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∙ |
The goals of sales control |
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∙ |
Optimizing the number of customers |
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∙ |
Maximising the profit |
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∙ |
Controlling Revenue |
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∙ |
Revenue Control using manual means |
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∙ |
Revenue Control using computers |
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6 |
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Beverage Control |
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∙ Beverage Purchasing-Receiving- |
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Storing – Issuing Control |
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∙ |
Beverage Production Control |
14 |
20% |
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∙ |
Inventory turnover |
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∙ |
Beverage Sales Control |
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∙ |
Guest Checks and Control |
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7 |
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Labour Control |
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∙ |
Labour Cost Considerations |
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∙ |
Establishing Performance Standards |
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∙ |
SOP |
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∙ |
Standard Staffing Requirements |
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∙ |
Preparing job descriptions |
08 |
15% |
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∙ |
Training Staff |
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∙ |
Monitoring Performance |
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∙ |
Taking Corrective action to address |
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discrepancies between standards and |
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performance |
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TOTAL |
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60 |
100% |
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|
HYGIENE AND SANITATION (DCS-01)
TIME ALLOTTED: 02 HOURS PER WEEK |
MAXIMUM MARKS: 50 |
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|
ACTIVITY |
|
MAXIMUM MARKS |
Marks for attendance |
|
2½ |
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
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No |
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CONTENT |
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TIME |
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WEIGHTAGE |
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ALLOTTED |
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FOR EXAM |
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1 FOOD MICROBIOLOGY |
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∙ |
Introduction |
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∙ |
Microorganism groups important in food |
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microbiology |
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- |
Viruses |
10 |
15% |
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- |
Bacteria |
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- |
Fungi (Yeast &Molds) |
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- |
Algae |
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- |
Parasites |
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∙ |
Factors affecting the growth of microbes |
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∙ |
Beneficial role of Microorganisms |
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2FOOD CONTAMINATION AND SPOILAGE
∙Classification Of Food
∙ Contamination And Cross |
05 |
10% |
Contamination |
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|
∙Spoilages Of Various Food With The Storing Method
3SANITARY PROCEDURE FOLLOWED DURING FOOD HANDLING
∙Receiving,
∙Preparation,
∙Cooking,
∙Holding, and
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∙ |
Service Of The Food |
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|
MID TERM EXAM |
|
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|
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|
4 |
SAFE FOOD HANDLER |
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|
∙ |
Personal Hygiene discussing all the |
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standard. |
10 |
15% |
|
∙ |
Hand Washing Procedure |
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∙ |
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
∙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 |
|
4∙ Handling of service spoon and service fork ∙ Water service
|
∙ |
Service using trays and salvers |
25 |
|
∙ |
Silver service |
|
|
|
∙ |
Clearance |
|
5∙ Laying 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
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
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
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