Food Service -I ( Class XI )

1.             THE HOTEL AND CATERING INDUSTRY                                                           

                Introduction to the hotel Industry

                Brief history of the growth of the hotel industry

2.             INTRODUCTION TO SECTORS OF THE F&B INDUSTRY                                

a.                     PROFIT ORIENTED / COMMERCIAL

i.    RESTRICTED MARKET

                -TRANSPORT CATERING

                -CLUBS

                -PRIVATE CATERING

                -INDUSTRIAL (CONTRACT)

ii.             GENERAL MARKET

-HOTELS/RESTAURANTS/PUBS/BARS

-TAKE AWAY/RETAIL STORES/HOME DELIVERY/ BANQUETING

-CONFERENCES/MOTEL HIGHWAY EATERIES & RAILWAYS             

  CRUISE/AIRLINES

-SERVICE COUNTERS/ODC/FAST FOOD

b.             COST PROVISION RESTRICTED MARKET SOCIAL ORIENTED FOOD SERVICES

INSTITUTIONAL CATERING / SCHOOLS / PRISONS / HOSPITAL / ARMED FORCES / INDUSTRIAL (OWN CATERING) / INSTITUTES & COLLEGES.

3.             DEPARTMENTAL ORGANISATION & STAFFING                                               

·          Organization & Hierarchy of the F&B department of (a) Hotels / (b) Industrial Foodservice /  c. Department Stores / d. Fast Food Restaurant
·          French/American/English terms related to F&B staff
·          Duties and responsibilities of F&B staff( F&B manager,Sr.Captain,Captain,Steward,Assistant Steward
·          Attributes of waiting staff.
·          Inter and Intra department relationships. Coordination with Housekeping, Kitchen, prsonnel, time office, Engineering, Front Office, Kitchen stewarding, Dish Wash.

4.             FOOD SERVICE AREAS                                                                                      

·          Speciality Restaurants
·          Coffee Shop
·          Cafeteria
·          Fast Food
·          Room Service and Mini Bar
·          Banquet
·          Bar
·          Vending Machines

         ANCILLIARY DEPARTMENTS

·          Pantry
·          Food pick up area
·          Store
·          Kitchen stewarding
·          Dish Washing

5.             F & B SERVICE EQUIPMENT                                                                               

                Familiarization of

·          Cutlery
·          Crockery
·          Glassware
·          Flatware
·          Linen
·          Hollowware
·          a. Tablecloth, b. Slip cloth c. Moulton d. Napkins e. Waiters Cloth f. Tea and glass cloth g. Frills h. Buffet cloth
Furniturea.     Table b. chair c. Sideboard

6.             FORMS OF SERVICE                                                                                                           

·          Full Silver Service
·          Pre Plated/American Service
·          Russian Service
·          English Service
·          Gueridon Service
·          Cafeteria Service
·          Buffet Service
·          Snack Bar service
·          Grill room service

  7.           MEALS OF THE DAY                                                                                                           

·          Early Morning Tea
·          Breakfast
·          Brunch
·          Lunch
·          Afternoon/Hi Tea
·          Dinner
·          Supper

8.             MENU PLANNING                                                                                                  

·          Origin of Menu
·          Rules to be observed for Planning Menus
·          Types of Menu
a.     TABLE D’ HOTE TDH/ A’LA CARTE/b. CYCLICc. PLAT DU JOUR/d .CARTE DU JOUR e. BANQUET MENU

9.             FRENCH CLASSICAL MENU                                                                                                

·          11 Courses of the menu
·          Sequence
·          Examples from each course
·          Cover of each course
·          Accompaniments

10.           FRENCH CULINARY TERMS