PUNJAB COLLEGE OF TECHNICAL EDUCATION
Class: Bhmct 3ed SEM
Subject: F & B service practical
Subject code: BH 221
No. of practical’s: 12
Instructor: Ajit singh
Objectives of the Course (F&B):
The main objectives of this subject are to introduce students with basic hotel
Provide them knowledge about beverage service.
Tell them about the service of different types of wines.
How one can serve beer?
How we should open wine, beer and champagne?
How one can check these alcoholic drinks?
Introduce them with guest cycle.
CLASS RULES AND REGULATIONS:
• No students will be allowed without uniform in the class.
• No student will be given attendance, once the roll call is over. And if any
student comes late s/He will not be allowed to enter in the class.
• No student will be allowed without uniform in the practical.
Everyone must carry their journal in each practical.
• Students should carry their essentials in practical.
Total Marks: 20;-
Grooming: 7 Journals: 6
PRACTICAL PRACTICAL TO BE COVERED
Definition of beverage & wine
2 History of wine making
Classification of wine
3 Vinification of wine
Wine producing countries
4 Region of countries
Wine of different countries
5 Method of making sparkling wine,
Service of sparkling wines
6 Port, vintage, sherry, Madeira ,
Service of fortified wines
7 AEROMATISED WINES
Name of aromatized wines
Service of wine
8 Raw materials used in the making
Making process of beer
9 Different steps of making beer
Types of beer
10 Brand name of beers
11 How to serve beers
12 Storage process of beer