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Course Course Course L T P C

BHM15602 ADVANCED FOOD AND BEVERAGE OPERATIONS – V C Professional Core


Code Name Category 3 0 4 6

Course Learning
The purpose of learning this course is to: Learning Program Learning Outcomes (PLO)
Rationale (CLR):
To Introduce the student to the basic of F&B Staff Organisation
CLR-1 : 1 2 3 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

Familiarization with the FNB


CLR-2 : To teach the student about managing Food & Beverage Outlet

Level of Thinking (Bloom)


Expected Proficiency (%)
Expected Attainment (%)

Fundamental Knowledge
CLR-3 : To make them aware of different types of Bar Operations

Analyze, Interpret Data

Problem Solving Skills


Communication Skills
Skills in Specialization
Procedural Knowledge

Professional Behavior
To teach the students about cocktails and mixed drinks..
CLR-4 :

Life Long Learning


Presentation Skills

Investigative Skills
Link with Related

Ability to Utilize
To Equip the student about the basic knowledge about sales promotions

Analytical Skills
CLR-5 :

Knowledge
CLR-6 : Enhance their knowledge about the non alcoholic beverages

Disciplines

ICT Skills
Course Learning

areas
At the end of this course, learners will be able to:
Outcomes (CLO):
CLO- Familiarize with food and beverage service outlets
3 80 70 H H M H H M H L L M H M L H H
1:
CLO- Understand about organization hierarchy and staffing
3 85 75 H M H H H H M L L M H L L H H
2:
CLO- Will come to know about the profile of the areas.
3 75 70 H H M H H H M L L M H L L H H
3:
CLO- Gain elaborate knowledge about different FNB equipments,
3 85 80 M M H H H H H H H H M H M M H
4:
CLO- Students can able to handle cutleries, crockery, salvers, in a professional method, cleaning
3 85 75 H H H H H H M M H H H M M H M
5: methods etc
CLO- Will know about the classification of alcoholic beverages, types , different cocktails &
3 80 70 M M H H H H H H H H M H M M H
6: mocktails
Duration
18 18 18 18 18
(hour)
SALES PROMTION:-Food Festival-
Food & Beverage Staff Managing food and beverage COCKTAILS & MIXED DRINKS: -
S1 Bar Operations –Types of Bar Loyalty Programs – Wine dinners or
Organisation- Categories of Staff outlet- Supervisory skills Definition & history of cocktails.
Whisky Dinners.
Managing food and beverage SALES PROMTION- Wine dinners
Food & Beverage Staff COCKTAILS & MIXED DRINKS:-
S2 outlet- Developing efficiency in F&B Area of bar & Layout of Bar or Whisky Dinners ( DJ Nights &
Organisation- Hierarchy Classification of cocktails
Staff Ladies Night)
1
TASK:- Supervisory skills:- Drafting
S3 - Developing organization structure TASK- Making Duty Roaster Bar Operation:- Designing and TASK- 5 – Planning a sales
standard Operation System for F&B
S4 of various food & beverage outlets Making Duty Roaster for Bar. setting the bar . Promotion with Checklist
Outlets

S5 - Determination of staff requirement TASK:- Supervising food & Bar Operation:- Designing and TASK- 5 – Planning a sales
TASK- Banquets & other events.
S6 in all categories beverage Operations setting the bar . Promotion with Checklist
Preparation & service popular
cocktails – Bacardi- Alexandra-
Food & Beverage Staff Managing food and beverage John Collins- Tom Collins- Gin Fizz- SALES PROMOTION:-Corporate
S7 Organisation- Job Description & outlet- Developing efficiency in F&B Area of bar & Layout of Bar Pimms Cup No.1,2,3,4,5, Martini- discounts – Partnership with social
Specification Staff Dry & Sweet, Manhattan-Dry & media
Sweet- Dubonnet- Rob Roy- Bronx-
White Lady- Pink Lady-Sidecar.
2
Preparation & service popular
cocktails – Flips – Noggs –
Managing food and beverage Champagne Cocktail – Between the
Food & Beverage Staff Bar Staffing & maintaining bar SALES PROMOTION:-Partnership
S8 outlet- Developing efficiency in F&B sheets- Daiquiri, Bloody Mary,
Organisation- Duty Roaster records with social media
Staff Rusty Nail, B&B,Black Russian,
Margarita, Gimlet- Dry & Sweet,
Cuba Libre, Whisky Sour
S9- TASK:- Supervising food & Bar Operation:- Designing and TASK- 5 – Planning a sales
Preparing Job Description TASK- Banquets & other events.
S10 beverage Operations setting the bar . Promotion with Checklist
S11- TASK:- Supervising food & Bar Operation:- Designing and TASK- 5 – Planning a sales
Preparing job Specifications TASK- Banquets & other events.
S12 beverage Operations setting the bar . Promotion with Checklist
Preparation & service popular
Managing food and beverage
Food & Beverage Staff cocktails – Screw Driver – Tequila SALES PROMTION:- Home
S 13 outlet-Standard Operating Bar Stock & Bar Control
Organisation- Duty Rota Sunrise- Gin Sling, Planter Punch- Delivery Service
Procedure
Singapore Sling- Pinacolada
Preparation & service popular
Managing food and beverage cocktails – Blue Lagoon, Harvey
Food & Beverage Staff Bar Staffing & maintaining bar SALES PROMTION:- Home
S 14 outlet-Standard Operating Wall banger, Bombay Cocktail,
Organisation- Duty Rota records Delivery Service
Procedure Innovative Cocktails & latest trends
3 in cocktails

S15- Conducting Briefing & Debriefing TASK:-Preparation of Restaurant Bar Operation:- Designing and TASK- 5 – Planning a sales
Preparing Job Description
S16 Making Duty Roaster for Restaurant Log setting the bar . Promotion with Checklist

S17- Conducting Briefing & Debriefing TASK:-Preparation of Restaurant Bar Operation:- Designing and TASK- 5 – Planning a sales
Preparing job Specifications
S18 Making Duty Roaster for Restaurant Log setting the bar . Promotion with Checklist

1. R.Singaravelan, - food and beverage service oxford university press 2nd edition 2016
4. Dennis lillicrap, food and beverage service, 3rd, ELBS, 1990
2. Sudhir andrews ,food and beverage service, tata mc graw hill publication 3rd edition
Learning 5. Brain Varghese,professional food and beverage service management,new edition,laxmi
2013
Resources publications,2015
3. Vijy dhavan, food and beverage service, frank brothers and co publications,2 nd

edition 2011