Modules Covered

1.Food And Beverage Service

Unit 1
Lesson – 1: Introduction to F&B Service Industry
Lesson – 2: Types Of Service
Lesson – 3: People In Food Service
Lesson – 4: Food & Beverage Service Equipment
Lesson – 5: Glossary - F&B Related Glossary
Lesson – 6: French Classical Menu

Unit 2
Lesson – 7: International Menu with Accompaniments
Lesson – 8: Menu Planning Principle
Lesson – 9: Breakfast & Breakfast Service

Unit 3
Lesson – 10: Introduction to Bars & Beverage Industry
Lesson – 11: Introduction to Mixology

Unit 4
Lesson – 12: Restaurant Operations
Lesson – 13: Sequence of Service
Lesson – 14: Banquet & Catered Events
Lesson – 15: Lounge & Hi-tea Service Room Service
Lesson – 16: Opening & Closing Duties of Food Service Establishments
Lesson – 17: Staffing & Evaluation of Work

Unit 1
Lesson – 1: Introduction to Kitchen Operations
Lesson – 2: Attitude, Temperament and Communication in Kitchen
Lesson – 3: Kitchen Personnel
Lesson – 4: Reporting System Requisites for Working Kitchen
Lesson – 6: Cuisine Basics

Unit 2
Lesson – 5: Work flow in Kitchen
Lesson – 7: Tools & Utensils
Lesson – 8: Kitchen Equipment
Lesson – 9: Food Commodities

Unit 3
Lesson – 10: Cooking Method
Lesson – 11: Food Nutrition

Unit 4
Lesson – 12: International Cuisines
Lesson – 13: Pantry Operations
Lesson – 15: Menu Planning – Principles & Application

Unit 5
Lesson – 16: Safety At Work
Lesson – 17: Hygiene & Grooming
Lessocen – 18: Workplace Safety & Best Practices
Lesson – 19: First Aid
Lesson – 20: Hygiene & HACCP

3.Front Office

Unit 1

Lesson – 1: Introduction to the hospitality industry & hotel industry
Lesson – 2:  Classification of hotels
Lesson 3 – Hotel Organization
Lesson 4 – The Front Office

Unit 2
Lesson 5 – Types of rooms
Lesson 6 – Rate Categories

Unit 3
Lesson 7 – The Guest Cycle
Lesson 8 – Front Office Systems
Lesson 9 - Property Management System

Unit 4
Lesson 10 – Reservation Activities
Lesson – 11: Registration Process

4.House Keeping

Unit 1
Lesson – 1: Introduction to housekeeping department
Unit 2
Lesson – 2: Cleaning Science
Unit 3
Lesson – 3: Rooms: Classification and Accessories
Unit 4
Lesson – 4: Key Control and Lost and Found
Unit 5
Lesson – 5: Services

5.Travel And Tourism

Unit – I
Lesson 1:  The Tourism System
Unit – II
Lesson 2: India & World Heritage & Cultural Tourism
Unit – III
Lesson 3: Ecotourism
Unit – IV
Lesson 4:  Tourism Marketing

Unit – V
Lesson 5: Customer Relationship Management in Travel Sector

Modules Covered

1.Food And Beverage Service

Lesson 1: Food Service Outlet Planning
Lesson 2 : Food Service Outlet Design
Lesson 3 :  Developing The Concept
Lesson 4 : Classical Menu Planning
Lesson 5 : Types Of Menus
Lesson 6 :  Wines & Vines
Lesson 7: Types Of Wines
Lesson 8 : Beer & Ale - Definition and Types of Beer & Brands
Lesson 9 :  Distillation and Spirits
Lesson 10 : Non Alcoholic Beverages – Hot
Lesson 11: Non Alcoholic Beverages – Cold

Unit - I
Lesson 1: Food society & Influence of Ethnic Cultures
Lesson 2: Food Commodities
Lesson 3: Nutrition & preservation
Lesson 4: Popular International Cuisines

Unit - II
Lesson 1: Catering Equipment & Tools
Lesson 2: Traditional Equipment
Lesson 3: Quantity cooking –Theory & Aspects of cooking across varied industries like flight catering, welfare catering,
Lesson 4: Presentation techniques in food

Unit - III
Lesson 1: Concept of Food Quality
Lesson 2: Kitchen Management
Lesson 3: Kitchen Computer Applications

Unit - IV
Lesson 1: Purchasing techniques
Lesson 2: Yields and butchery techniques for cost control
Lesson 3: Receiving, Storage & Inventory
Lesson 4: Recipes & Standards
Lesson 5: Calculating the Food Cost
Lesson 6: Pricing Support Systems & Pricing Strategy

Unit - V
Lesson 1: Menu Engineering concept & introduction
Lesson 2: Inflationary Price & Demand
Lesson 3: Analysing Working Menu Data
Lesson 4: Relating Pricing Strategy to Menu Engineering

3.Front Office

Lesson 1- Checkout & Settlement Process
Lesson 2- Front Office accounting Process
Lesson 3- Night Audit
Lesson 4- Establishing Room Rates
Lesson 5- Forecasting Room Availability
Lesson 6-Budgeting For Operations
Lesson 7-Evaluating Front Office Operations

4.House Keeping

Lesson 1: Laundry
Lesson 2: Linen Room
Lesson 3: Flower Arrangement
Lesson 4: Refurbishment and Redecoration