PUNJAB COLLEGE OF TECHNICAL EDUCATION<br /> PCTE INSTITUTE OF OHTEL MANAGEMENT<br /> <br /> Class: BHMCT 3 SEM <br /> <br />Subject : Food & Beverage service theory<br />Subject Code: BH407 <br />INTERNAL MARKS- 20 <br />EXTERNAL MARKS-30 <br />TOTAL MARKS- 50 <br />TOTAL LECTURES- 35<br />TOTAL TESTS-4<br />NO.OF ASSIGNMENTS-2<br />Course Instructor: Ajit Singh<br />9888885068<br />Ajit.firstname.lastname@example.org<br /> <br />Objectives of the Course (F&B):<br /><ul><li>The main objectives of this subject are to introduce students with function catering.
Different types of function and how to arrange them
To tell them about different situations and how to handle them
Also give them idea of staff requirement and training procedure of a hotel</li></ul> CLASS RULES AND REGULATIONS:<br />No student will be given attendance, once the roll call is over. And if any student comes late i.e. after 10 minutes of start of lecture, s/He will not be allowed to enter in the class.<br />Any assignment after the due date will be charged minus 5 marks per day<br />No chance for making the assignment will be given again if it is found copied.<br />Students must get their presentation report checked from the teacher before the presentation day. <br />During the lecture if there is any query students must ask then and there. <br />Assignments will be accepted with cover only and sheets will be neat and clean.<br />Without uniform students will not be allowed to enter in the class.<br />Total Marks: 20;-<br />MSE-6 Class Test 5<br />Assignment-4 Presentation 5<br />COURSE BREAK-UP<br />LECTURE TOPIC TESTASSIGNMENTManaging of food and beverage outlet01Indenting and par stock02How to maintain par stock03Advertising and selling techniques04Calculating G.O.P.05,06Cost control meaning and procedures 06Benefits or advantages of cost control07Different types of food storage methods08Procedure of garbage disposal09,10 Different types of Situations and their solutions11TestTest 0112,13Fire in hotel and emergency procedure14Employee requirement procedure15Training program of employee in industry16Employee performance and appraisalAssignment 0117Setting up operational proceduresGueridon service18History and definition of gueridon19Procedure of gueridon and types 20Various food items prepared by gueridon21Test for MSETest 0222Advantages and disvantages of gueridonBilling methods21 Different types of bill making systemFunction catering22,23Organization of banquet department and their duties24Pricing method of banquetAssignment 0225Types of function26Food & wine harmony27,28Booking procedures , booking dairy, function prospectus and notifications29Function planning- space requirement30Table configuration, name cards, service sequences31Sequence of event and protocol32Closing of event and evaluating the function33Quarries regarding syllabus 34Revision 35Revision<br />