1 Years
Diploma
Hotel Management and Hospitality
Full Time
"Explore the comprehensive syllabus of the Diploma in Hotel Management Food & Beverage Service program, covering service etiquette, bar operations, and guest relations."
The Diploma in Hotel Management - Food & Beverage Service program is designed to provide students with specialized knowledge and practical skills in the art of food and beverage service within the hospitality industry. This program equips individuals with the expertise required to excel in various food and beverage service roles, including restaurant management, bar operations, and guest service. The curriculum combines theoretical knowledge with hands-on experiences to prepare graduates for careers in the food and beverage service sector.
The purpose of the syllabus is to teach the student according to the level, of course, they are pursuing. In the case of a Diploma in Hotel Management Food & Beverage:
| S.NO | Subjects |
| 1 | Business Communication |
| 2 | Computer Awareness |
| 3 | Hierarchy in Food and Beverage Department |
| 4 | Carrying the Food Service Tray |
| 5 | F & B Service |
| 6 | Hygiene and Sanitation |
| 7 | Attributes of Food and Beverage Service Personnel |
| 8 | Handling Cutlery, Crockery, and Glassware |
| 9 | Hygiene procedures for handling food |
| 10 | Wines, Spirits, Liqueurs, Cocktails, Beers, Bars |
| 11 | Kitchen service, functional catering, and specialized F&B catering |
| 12 | Beverage outlets |
| 13 | Food contamination and spoilage |
| 14 | Concept of cost and sale |
| 15 | Food Safety Standards in India (FSSAI) |
Projects
Projects
gain a significant amount of focus in the Diploma
in Hotel Management Food & Beverage course since they give teachers the
chance to assess students' performance and subject understanding. The following
is a list of some of the most popular Diploma in Hotel Management Food &
Beverage:
Here
are some design ideas for a hotel management course with a focus on
(i).
Menu Development and Design: Create a complete menu for a specific type of
restaurant or cuisine. Consider factors such as target audience, prices,
seasonality, and dietary restrictions.
(ii).
Cost Control: Develop strategies to minimize food and beverage costs while
maintaining quality and customer satisfaction
(iii).
Restaurant Concept Development: Designing a unique restaurant concept including
theme, ambiance, and menu offering.
(iv).
Beverage Program Design: Development of a beverage program for a hotel or
restaurant. Create a varied and attractive drinks menu with alcoholic and
non-alcoholic drinks.
(v).
Consider mixology techniques, drink pairing options, and a business case. Food
and Wine
(vi).
Catering and Banqueting Management: Develop a comprehensive management plan for
catering and banqueting operations. Include things like menu planning, event
coordination, budget, staffing, and customer service.
(vii). Restaurant Marketing Campaign: Design an integrated marketing campaign for a restaurant or hotel.
Reference
Books
Here are some of the reference books for the Diploma in Hotel Management Food & Beverage:
| Name of Author | Name of Book |
| Sudhir Andrews | Food and Beverage Service |
| JohnCousins, Dennis Lillicrap, and Suzanne Weekes | Food and Beverage Service |
| Bernard Davis and Andrew Lockwood | Food and Beverage Management |
| Lea R. Dopson and David K. Hayes | Food and Beverage Cost Control |
| Paul R. Dittmer and J. Desmond Keefe III | Principles of Food, Beverage, and Labor Cost Controls |
| Gaurav Dalmia | Food and Beverage Service: Training Manual |
| Paul R. Dittmer and J. Desmond Keefe III | Principles of Food, Beverage, and Labor Cost Controls |
| JatashankarR. Tewari | Hotel Front Office: Operations and Management |
| Pam Bradley and Neil Gossling | Food and Beverage Management and Service |
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