Unit-1: 

INTRODUCTION TO HOSPITALITY INDUSTRY-Success trigger of hospitality industry, 

Types of F&B operations, 

Classification of commercial, residential/non-residential, 

Welfare catering-industrial/institutional/transport such as air, road, rail, sea, etc. 

Indian concept of hospitality (Values & ethics viz - a vis world), 

Overview of F & B Service in India 

Unit-2: 

DEPARTMENTAL ORGANISATION & STAFFING: 

F & B Outlets- Specialty restaurants, Coffee shop/all day dining, Cafeteria, Fast food (Quick Service Restaurant), Grill room, Banquets, Bar types, pubs, permit rooms, Vending machines, Night clubs- Discotheques, Casinos, Pastry shops, Coffee bars, Room service/IRD, Mobile catering. 

Ancillary departments-Pantry, Food pick up area, Store, Linen room, Kitchen stewarding, 

Principal staff of various F & B operations - 

a) French/English/American hierarchy of F & B staff 

b) Duties & responsibilities of F & B staff, Attributes of a good waiter 

c) Interdepartmental relationships (within F & B & other departments) 

Unit-3: F & B SERVICE EQUIPMENT

Cutlery, Crockery, Glassware, Flatware, Hollowware & All other equipment used in F& B service (French terms related to the above). Preparation for service-Organizing. 

MEALS & MENU PLANNING- Origin of menu, Objectives of menu planning, Types of menus, mise-en-scene & organizing mise-en-place. Courses of French classical menu, Sequence, French names of dishes, Types of meals, Early morning tea, Breakfast (English/American/Continental/Indian/ Buffet), Bruch, Lunch, Afternoon/high tea, Dinner, Supper

Unit-4: DINING SERVICES

Silver service, 

Pre plated service, 

Cafeteria service, 

Room service, 

Buffet service, 

Gueridon service, & Live counters,

Lounge service, 

Food court, 

Butler service, 

Family service, R

ussian service, 

Indian form of service & Oriental service 

Unit-5: SALE CONTROL SYSTEM

 a) KOT/Bill control system 

b) Making bill 

c) Cash handling equipment 

d) Record keeping (Restaurant Cashier)