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  • 1. PCTE –INSTITIUTE OF HOTEL MANAGEMENT<br />SUBJECT- FOOD AND BEVERGES SERVICE –I (THEORY) <br />SUBJECT CODE- BH 111 <br />INSTRUCTOR- VIKASH PRASAD <br />TOTAL MARKS – 50<br />EXTERNAL MARKS- 30<br />INT ERNAL MARKS- 20<br />MST 5<br />ASSIGNMENT 5<br />TESTS 5<br />PRESENTATION 5<br />TESTS 2<br />ASSIGNMENT 2<br />PRESENTATION 1<br />ACTIVITY 1<br />CASE STUDY 2<br /> OBJECTIVES:<br /> BASIC KNOWLWEDGE OF FOOD AND BEVERGES SERVICE DEPARTMENT<br />
    • INFORMATION ON THE HOTEL INDUSTRY.
    • 2. INFORMATION ON THE DIFFERENT HOTEL CHAINS.
    • 3. DIFFERENT F N B SERVICE OUTLETS
    • 4. INFORMATION ON THE STAFFS IN THE F N B SERVICE DEPARTMENT.
    CLASS ROOM RULES<br />
    • ENTRY ONLY 5 MINUTES LATE IN THE CLASSROOM,STUDENTS CAN ENTER AFTER 5 MINUTES BUT NO ATTENDENCE.
    • 5. ENTRY ONLY IN FULL UNIFORM.
    ASSIGNMENT AND TESTS ONLY ON THE SPECIFIED DATES, LATE ASSIGNMENT NOT ACCEPTED <br /> <br />LECTURE NOTOPICSTESTS ASSIGNMENTCASE STUDIES1INTRIDUCTION TO HOTEL INDUSTRY2,3GROWTH OF HOTEL INDUSTRY IN INDIA4INDIAN HOTEL CHAINS5-6INTERNATIONAL HOTEL CHAINS7TYPES OF F N B OPERATION8STRUCTURE OF CATERING INDUSTRY9TESTS110ORGANISATION OF F N B DEPARTMENT11-12PRINCIPAL STAFFS13ACTIVITIES14-15ATTRIBUTES OF A WAITER16INTERDEPARTMENTAL RELATIONSHIP17CASE STUDIES118-19SPECIALITY RESTAURANT,COFFEE SHOP20-21CAFETERIA SERVICE,FAST FOOD SER & BAR SERVICE22-23ROOM SERVICE & BANQUET SERVICE24VENDING MACHINES25TESTS226PANTRY27FOOD PICK UP AREA28STORE29CASE STUDIES230LINEN ROOM31-32KJTCHEN STEWARDING33REVISION34REVISION<br /> <br />