Third sem

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Third sem

  1. 1. PUNJAB COLLEGE OF TECHNICAL EDUCATION Class: Bhmct 3ed SEM Subject: F & B service practical Subject code: BH 221 Marks: 50 Internal: 20 External: 30 No. of practical’s: 12 Instructor: Ajit singh 9888885068 ajit.gautam@yahoo.co.in Objectives of the Course (F&B): The main objectives of this subject are to introduce students with basic hotel industry. 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 Viva: 7 PRACTICAL PRACTICAL TO BE COVERED NO 1 Definition of beverage & wine 2 History of wine making
  2. 2. Classification of wine 3 Vinification of wine Wine producing countries 4 Region of countries Wine of different countries SPARKLING WINE 5 Method of making sparkling wine, Service of sparkling wines CHAMPAGANE SERVICE FORTIFIED WINE 6 Port, vintage, sherry, Madeira , Service of fortified wines 7 AEROMATISED WINES Name of aromatized wines Service of wine BEER 8 Raw materials used in the making of beer 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

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