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SRM Institute of Hotel Management - SIHM, Chennai

SRM Institute of Hotel Management Diploma in Food and Beverage Service Admission 2024-25, News & Articles Details, Learn More About Courses, Direct Admission

Chennai, Tamil Nadu
Estd 1993
Private College
S.R.M Institute of Science and Technology - SIST
6

Diploma in Food and Beverage Service Course Full Detail 2024-25

Overview

Diploma in Food and Beverage Services is a course that train understudies in the essentials of café cooking and heating, sanitation techniques and sustenance. Understudies additionally increase some information in business the executives like bookkeeping; cost control, HR and so forth. The assortment of creation and administration occupations exist in the nourishment business, extending from cooking and culinary arrangement to deliver stockroom the board.

Nourishment creation administration laborers might be utilized at full-administration and drive-thru eateries, cafeterias, schools, medical clinics, charitable associations, government organizations, storerooms and ranches. Commonly the preparation centers around nourishment and readiness.

The principle target of this course is to encourage understudies with modern information in the nourishment and refreshment industry. This course gives clear thought regarding nourishment readiness and administrations identified with the drink administrations.

Diploma in Food and Beverage Service

STREAM
Management

DURATION
1 Year

COURSE MODE
Semester

COURSE TYPE
Diploma Courses

ELIGIBILITY
10+2 With minimum 50% marks from recognised Board

ADMISSION 2024-25

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Diploma in Food and Beverage Service: Subjects of Study (Syllabus)

Paper Code	Subjects of Study
1	Brief knowledge
2	Development of catering industry, job prospects and careers in the catering industry; Different types of catering establishments.
3	Brief description and correct
4	Different types of cutlery, crockery, silverware, flatware, hollowware and glassware used in a standard catering establishment.
5	Preparation of the restaurant
6	Rules for laying of table and waiting. Useful tips for Food/Beverage service.
7	Table Sauces – compliments /garnishes
8	Meals and Menu planning
9	(a) Table d’hote
10	(b) A’la carte
11	(c) State Banquets
12	(d) Buffet –cold/hot spreads
13	Staff organisation of F&B Deptt., and inter & intra departmental coordination
14	Significance of pantry & still room in F&B operation, Functions of pantry and sections of pantry
15	Kitchen stewarding. Broad specifications of light and heavy duty equipment, Restaurant, Pantry and Still room equipment
16	Simple methods of restaurant sales, controls –K.O.T flow and billing. Computerized order taking and billing.
17	Breakfast -English, American, Continental and Indian Breakfast (laying & service)
18	Ice creams / Sundaes / Shakes -Different types and their service.
19	Knowledge -Buffet, Layout, Display & Service. Banquets, inquiry forms, sitting space, seating arrangements.
20	Room Service-Centralised and decentralised –Room service of breakfast, snacks, lunch, dinner; Beverages -alcoholic or non-alcoholic. Room Service flow chart.
21	Spirits -Whiskey, rum, brandy, gin, vodka and their famous brands. Liqueurs
22	Beer -Manufacture, service, storage types and brands of beer
23	Bar lay out, operation and licensing. Dispensing of spirits. Storage of alcoholic beverages and cellar management.