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Food and Beverage Service II syllabus

BHM 15211 units · 34 topicsAcademic year 2083/84
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Food and Beverage Service II

11 units

1. Understanding guest service and the meal experience (2 LHs)

  1. Products and services
  2. Customer needs and wants
  3. Dining out and restaurant choice
  4. Suggestive Selling Skills

2. Types of Meals (2 LHs)

  1. Breakfast, Brunch, Lunch, Hi-tea, Supper and Dinner
  2. Continental, English, and American Breakfast

3. Room Service (2 LHs)

  1. Types of room service
  2. Room Service Organization and Equipment
  3. Room Service Menu, Tray Set up and Tray Clearance

4. Butler Service (2 LHs)

  1. Attributes, Duties and Responsibilities of Butler
  2. Service methods

5. Gueridon Service (2 LHs)

  1. Advantages & Disadvantages
  2. Types of Trolley and Equipment
  3. Dishes used in Gueridon Service

6. Unit: 6: Introduction of Tobacco (2 LHs)

  1. History and Varieties of Tobacco
  2. Cigar and Cigarette
  3. Service of cigarette and cigar

7. Introduction of Beverage (4 LHs)

  1. Classification of Beverage
  2. Non-Alcoholic Beverages
  3. Alcoholic Beverage: Fermented, Distilled, Compounded

8. Beer (2 LHs)

  1. Beer Making Ingredients and Brewing Process
  2. Types of Beer and Popular Brand Names

9. Wines (3 LHs)

  1. Classification of wine and Types of Grapes
  2. Winemaking Calendar and Manufacturing Process
  3. Taste, quality and wine-producing regions of France

10. Champagne (3 LHs)

  1. Origin, Types and Areas of Production
  2. Grape Varieties and Manufacturing Process
  3. Brand Names by size

11. Demonstration + Practical (24 LHs)

  1. Service of Cigar & Cigarette
  2. Service of Beer
  3. Service of table wine and Sparkling Wine
  4. Pre-plated service of four-course Continental menus - 1 Nos
  5. Platter/silver Service of four-course Indian menus - 4 Nos
  6. Platter/silver Service of four-course Regional Nepali menus - 3 Nos