Scheme of Teaching and Examination for V Semester DIPLOMA in HOTEL MANAGEMENT & CATERING TECHNOLOGY THEORY

Transcription

1 Scheme of Teaching and Examination for V Semester DIPLOMA in HOTEL MANAGEMENT & CATERING TECHNOLOGY Sl. No SUBJECTS Advance Food Production Operation Advance Food & Beverage Operation SUBJECT CODE THEORY TEACHING SCHEME Periods per Week Periods in one Session (Year) Hours of Exam. EXAMINATION - SCHEME Terminal Exam. (A) Marks Final Exam. (B) Marks Total Marks (A+B) Pass Marks Final Exam. Pass Marks in the Subject Facility Planning Food & Beverage Control Financial Management Total: PRACTICAL Sl. No SUBJECTS Advance Food Production Operation Advance Food & Beverage Operation SUBJECT CODE TEACHING SCHEME Periods Per Week Periods in one Session (Year) Hours of Exam. Marks Internal Exam. (A) EXAMINATION SCHEME Marks External Exam. (B) Total Marks (A+B) Pass Marks Final Exam. Pass Marks in the Subject Total: SESSIONAL Sl. No SUBJECTS Advance Food Production Operation Advance food & Beverage Operation SUBJECT CODE TEACHING SCHEME Periods per Week Periods in One Session (Year) Marks of Internal Examiner (X) EXAMINATION - SCHEME Marks of External Examiner (Y) Total Marks (X+Y) Pass Marks in the Subject Total:- 100 Total Periods per Week 42 Total Marks 750

2 ADVANCE FOOD PRODUCTION OPERATION Subject code No. of Periods in one Session 70 THEORY No. of Periods per week L T P/S Full Marks : 100 Final Marks: 80 Terminal Marks: 20 Rationale: (1) Introduction to Larder Work (2) Equipments used in Larder (3) Introduction to Sausage (4) Cuts of Ham, Bacon & Gammon (5) Preparation of Quenelles, Parfaits and Roulades Objective: (1) Introduction to Larder Work (2) Equipments used in Larder (3) Introduction to Sausage (4) Cuts of Ham, Bacon & Gammon (5) Preparation of Quenelles, Parfaits and Roulades 1

3 CONTENT: TOPIC: 01- LARDER LAYOUT & EQUIPMENT Introduction of Larder Work Definition Equipments found in the Larder Layout of a typical Larder with equipment and various sections TOPIC: DUTIES & RESPONSIBILITIES OF THE LARDER CHEF Duties & Responsibilities of Larder Chef CHARCUTIERIE SAUSAGE Introduction to charcutierie Sausage Types & Varieties Casings Types & Varieties Fillings - Types & Varieties Additives & Preservatives BRINES,CURES & MARINADES Types of Brines Typing of Marinades Difference between Brines, Cures & Marinades HAM, BACON & GAMMON Cuts of Ham, Bacon & Gammon Differences between Ham, Bacon & Gammon Green Bacon GALANTINES Making of galantines PATES Types of Pate Commercial pate and Pate Maison Truffle sources, Cultivation and uses and Types of truffle MOUSSE & MOUSSELINE Preparation of mousse CHAUD FROID Meaning of chaud froid ASPIC & JELLY Definition of Aspic and Jelly Difference between the two Making of Aspic and Jelly Uses of Aspic and Jelly TOPIC: 03 APPETIZERS & GARNISHES (02) Classification of Appetizers Examples of Appetizers Explanation of different Garnishes 2

4 TOPIC: 04 SANDWICHES Parts of Sandwiches Types of Bread Types of filling classification Spreads and Garnishes Types of Sandwiches Making of Sandwiches Storing of Sandwiches TOPIC: 05 USES OF WINE AND HERBS IN COOKING Ideal uses of wine in cooking Classification of herbs Ideal uses of herbs in cooking TOPIC: TOPIC: INTERNATIONAL CUISINE Geographic location Historical background Staple food with regional Influences Specialties Recipes Equipment in relation to: Great Britain France Italy Spain & Portugal Scandinavia Germany Middle East Oriental Mexican Arabic CHINESE Introduction to Chinese foods Historical background Regional cooking styles Methods of cooking Equipment & utensils BAKERY &CONFECTIOERY ICINGS & TOPPINGS Varieties of icings Using of Icings Difference between icings & Toppings Recipes FROZEN DESSERTS Types and classification f Frozen desserts Ice-creams Definitions Methods of preparation Additives and preservatives used in Ice-cream manufacture

5 TOPIC: MERINGUES Making of Meringues Factors affecting the stability Cooking Meringues Types of Meringues Uses of Meringues BREAD MAKING Role of ingredients in bread Making Bread Faults Bread Improvers CHOCOLATE History Sources Manufacture & Processing of Chocolate Types of chocolate tempering of chocolate Cocoa butter, white chocolate and its applications PRODUCTION MANAGEMENT Kitchen Organisation Allocation of Work-Job description, Duty Rosters Production Planning Production Scheduling Production Quality & Quantity Control Forecasting Budgeting Yield Management Glossary SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M.: 80 Objective (selection type) 25% Short answers - 25% Long answer - 50% Book Recommended 1. Basics of Baking - Sandeep Malik 2. Modern Cookery - Thangam E. Philip 3. The story of food - K. T. Acharya 4

6 ADVANCE FOOD & BEVERAGE OPERATION Subject code No. of Periods in one Session 70 THEORY No. of Periods per week L T P/S Full Marks : 100 Final Marks : 80 Terminal Marks: 20 Rationale: 1. Supervisory skills 2. Developing efficiency 3. Standard Operation Procedure 4. Supervising F&B outlets Objective: 1. Supervisory skills 2. Developing efficiency 3. Standard Operation Procedure 4. Supervising F&B outlets

7 Sl. No. Topic Hours 01 F & B STAFF ORGANISATION Hierarchy Job description and specification Duty roaster 02 MANAGING F&B OUTLET Supervisory skills Developing efficiency Standard Operating Procedure 03 FUNCTION CATERING BANQUETS History Types Organisation of Banquet department Duties & responsibilities Sales Booking procedure Banquet menus 04 BANQUET PROTOCOL Space Area requirement Table Plans/arrangement Misc-en-place Service Toasting INFORMAL BANQUET Reception Cocktail parties Convention Exhibition Fashion shows Trade Fair Wedding Outdoor Catering 05 FUNCTION CATERING BUFFETS Introduction Factors to plan buffets Area requirement Planning and organization Sequence of food Menu Planning Types of Buffet Display Sit down Fork, Finger, Cold Buffet 2

8 05.11 Breakfast Buffets Equipment 06 GUERIDON SERVICES History of gueridon Definition Advantages Dis-advantages Types of trolleys Gueridon equipment Gueridon ingredients 07 BAR OPERATION Type of Bar Cocktail Dispense Area of Bar Front Bar Back Bar Under Bar (Speed Rack, Garnish Container, Ice well etc.) Bar Stock Bar Control Bar Staffing Opening and closing duties 08 COCKTAILS & MIXED DRINKS Definition and History Classification Recipe, Preparation and Service of Popular Cocktails Martini - Dry & Sweet Manhattan - Dry & Sweet Dubonnet Roy-Roy Bronx\ White lady Pink Lady Side Car Bacardi Alexandra John Collins Tom Collins Gin FIZZ Pimm's Cup - no. 1,2,3,4, Flips Noggs Champagne Cocktail Between the Sheets Daiquiri Bloody Mary Screw Driver 3

9 Tequilla Sunrise Gin-Sling Planters Punch Singapore Sling Pinacolada Rusty Nail B&B Black Russian Margarita Gimlet - Dry & Sweet Cuba Libre Whisky Sour Blue Lagoon Harvery Wall Banger Bombay Cocktail 09 KITCHEN STEWARDING Importance Opportunities in Kitchen stewarding Record maintaining Machine used for cleaning and polishing Inventory SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M.:80 Objective (selection type) 25% Short answers 25% Long answer 50% Book Recommended 1. Professional F & B Service - H. Berberoglu 2. Manual for F & B Service - Sudhir Andrews 3. Professional Food and Beverage - Brian Verghese Services Management 4. Food & Beverage Service - Dennis R. Lillicrap 4

10 FACILITY PLANNING Subject code No. of Periods in one Session 50 THEORY No. of Periods per week L T P/S Full Marks : 100 Final Marks : 80 Terminal Marks : 20 Rationale: 1. Planning consideration 2. Architectural consideration 3. Design consideration 4. Star classification of Hotel Objectives: 1. Planning consideration 2. Architectural consideration 3. Design consideration 4. Star classification of Hotel 1

11 Sl. No. Topic Hours 01 HOTEL DESIGN Design Consideration Attractive Appearance Efficient Plan Good location Suitable material Good workmanship Sound financing Competent Management 02 FACILITIES PLANNING The systematic layout planning pattern Planning consideration Flow process & Flow diagram Procedure for determining space considering the guiding factors for guest room/public facilities, support facilities & services, hotel administration, internal roads/budget hotel/5 star hotel Architectural consideration Difference between carpet area plinth area and super built area, their relationships, reading of blue print (plumbing, electrical, AC, ventilation, FSI, FAR, public Areas) Approximate cost of construction estimation Approximate operating areas in budget type/5 star type hotel approximate other operating areas per guest room 03 STAR CLASSIFICATION OF HOTEL Criteria for star classification of hotel (Five, four, three, two, one & heritage) 04 KITCHEN Equipment requirement for commercial kitchen, heating, gas/electrical, cooling (for various catering establishment) Developing Specification for various Kitchen equipments Planning of various supporting services (pot wash, wet grinding, chef room, larder, store and other staff facilities) 05 KITCHEN LAY OUT & DESIGN Principles of kitchen layout and design Areas of the various kitchens with recommended dimension Factors that affect kitchen design Placement of equipment Flow of work Space allocation Kitchen equipment, manufacturers and selection Layout of commercial kitchen (type, drawing a layout of a Commercial Kitchen) Budgeting for kitchen equipment 06 KITCHEN STEWARDING LAYOUT AND DESIGN Importance of kitchen stewarding Kitchen stewarding department layout and design Equipment found in kitchen stewarding department 07 STORES - LAYOUT AND DESIGN Stores layout and planning (dry, cold and bar) Various equipment of the stores work flow in stores 2

12 08 ENERGY CONSERVATION Necessity for energy conservation Methods of conserving energy in different area of operation of a hotel Developing and implementing energy conservation program for a hotel 09 CAR PARKING Calculation of park area for different types of hotels 10 PLANNING FOR PHYSICALLY CHALLENGED PROJECT MANAGEMENT Introduction to Network analysis Basic rules and procedure for network analysis] C.P.M and PERT Comparison of CPM and PERT Classroom exercises Network crashing determining crash cost, normal cost SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M.: 80 Objective (selection type) 25% Short answers 25% Long answer 50% Book Recommended 1. Hotel Facility Planning - Tarun Bansal 2. Hotel Facility Planning - Jeffery E. Clark 3

13 FOOD & BEVERAGE CONTROLS Subject code No. of Periods in one Session 60 THEORY No. of Periods per week L T P/S Full Marks : 100 Final Marks : 80 Terminal Marks: 20 Rationale: 1. Food Cost Control 2. Purchase Control 3. Receiving Control 4. Control Cycle 5. Storing & Issuing Control Objectives: 1. Food Cost Control 2. Purchase Control 3. Receiving Control 4. Control Cycle 5. Storing & Issuing Control 1

14 01 FOOD COST CONTROL (04) Introduction to Cost Control Define Cost Control The Objectives and Advantages of Cost Control 02 FOOD CONTROL CYCLE (12) Purchasing Control Aims of Purchasing Policy Job Description of Purchase Manager/Personnel Types of Food Purchase Quality Purchasing Food Quality Factors for different commodities Definition of Yield Definition of Standard Purchase Specification Advantages of Standard Yield and Standard Purchase Specification Purchasing Procedure Different Methods of Food Purchasing Sources of Supply Methods of Purchasing in Hotels Purchase Order Forms Economic Order Quantity Practical Problems 03- RECEIVING CONTROL: (08) Aims of Receiving Job Description of Receiving Clerk/Personnel Equipment required for receiving Documents by the Supplier (including format) Delivery Notes Bills/Invoices Credit Notes Records maintained in the Receiving Department Goods Received Book Daily Receiving Report Meat Tags Receiving Procedure Blind Receiving Assessing the performance and efficiency of receiving department Frauds in the Receiving Department 04 STORING & ISSUING CONTROL (20) Storing Control Aims of Store Control Job Description of Food Store Room Clerk/personnel Conditions of facilities and equipment Arrangements of Food Location of Storage Facilities 2

15 Security Stock Control Two types of foods received direct stores (Perishables/non-perishables) Stock Records Maintained Bin Cards (Stock Record Cards/Books) Issuing Control Requisitions Transfer Notes Perpetual Inventory Method Monthly Inventory/Stock Taking Pricing of Commodities Stock levels Practical Problems Hygiene & Cleanliness of area 05 PROUCTION CONTROL (06) Aims and Objectives Forecasting Definition of Standards (Quality & Quantity) Standard Recipe (Definition, Objectives and various tests) Standard Portion Size (Definition, Objectives and equipment used) Standard Portion Cost (Objectives & Cost Cards) 06 SALES CONTROL (10) Sales ways of expressing selling, determining sales price, Calculation of selling price, factors to be considered while fixing selling price Matching costs with sales Billing procedure cash and credit sales Cashier s Sales summary sheet SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M.: 80 Objective (selection type) 25% Short answers 25% Long answer 50% Book Recommended 1. F & B Control - Sudhir Andrews 2. F & B Control - Rakesh Puri 3. F & B Control - Vioza 3

16 FINANCIAL MANAGEMENT Subject code No. of Periods in one Session 70 THEORY No. of Periods per week L T P/S Full Marks : 100 Final Marks : 80 Terminal Marks : 20 Rationale: 1. Techniques of Financial Analysis 2. Limitation of Financial Analysis 3. Meaning of Cash flow statement 4. Meaning of Funds flow statement 5. Classification of Ratios Objectives: 1. Techniques of Financial Analysis 2. Limitation of Financial Analysis 3. Meaning of Cash flow statement 4. Meaning of Funds flow statement 5. Classification of Ratios Sl. No. Topic Hours 01 FINANCIAL MANAGEMENT MEANING & SCOPE Meaning of business finance Meaning of financial management Objectives of financial management 02 FINANCIAL STATEMENT ANALYSIS AND INTERPRETATION Meaning and types of financial statements Techniques of financial analysis Limitations of financial analysis Practical problems

17 03 RATIO ANALYSIS Meaning of ratio Classification of ratios Profitability ratios Turnover ratios Financial ratios Du Pont Control Chart Practical Problems 04 FUNDS FLOW ANALYSIS Meaning of funds flow statement Uses of funds flow statement Preparation of funds flow statement Treatment of provision for taxation and proposed dividends (as non-current liabilities) Practical problems 05 CASH FLOW ANALYSIS Meaning of cash flow statement Preparation of cash flow statement Difference between cash flow and funds flow analysis Practical problems 06 FINANCIAL PLANNING MEANING & SCOPE Meaning of Financial Planning Meaning of Financial Plan Capitalisation Practical Problems 07 CAPITAL STRUCTURE Meaning of Capital Structure Factors determining capital structure Point of indifference Practical problems SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M.: 80 Objective (selection type) 25% Short answers 25% Long answer 50% Book Recommended 1. Financial Management - I.M.Pandey 2. Financial Accounting - S.P.Jain 3. Financial Accounting for Mgt. - Neelakantan Ramchandran 2

18 ADVANCE FOOD PRODCUCTION OPERATION Subject code No. of Periods In one Session 100 Practical No. of Periods per week L T P/S Full Marks : 100 External Marks : 80 Internal Marks : 20 Rationale: (1) Introduction to Larder Work (2) Equipments used in Larder (3) Introduction to Sausage (4) Cuts of Ham, Bacon & Gammon (5) Preparation of Quenelles, Parfaits and Roulades Objectives: (1) Introduction to Larder Work (2) Equipments used in Larder (3) Introduction to Sausage (4) Cuts of Ham, Bacon & Gammon (5) Preparation of Quenelles, Parfaits and Roulades 1

19 S. No. Topic Hours Three course menus to be formulated feature in International cuisines 1 FRENCH 40% 2 ORIENTAL a) Chinese b) Thai 20% 3 ITALY, GERMANY, SPAIN, GREECE, MEXICAN, 40% MEDITERANIAN AND LEBANESE MENU 01 MENU 02 MENU 03 MENU 04 MENU 05 Consomme Carmen Poulet Saute Chasseur Pommes Loretta Haricots Verts Salade de Betterave Brioche Baba au Rhum Bisque D'ecrevisse Escalope De Veau Viennoise Pommes batailles Courge Provencale Epinards au Gratin Crème Du Barry Dame De Saumon Grille Sauce paloise Pommes Fondant Petits Pois A La Flamande French Bread Tarte Tartin SUGGESTED MENUS FRENCH Veloute Dame Blanche cote De Porc Charcuterie Pommes De Terre A La Crème Carottes Clce Au Gingembre Salade Verte Harlequin Bread Chocolate Cream Puffs Cabbage Chowder Poulet A La Rex Pommes Marguises Ratatouille Salade De Carottees Et Celeris Clover Leaf Bread Savarin Des Fruits MENU 06 Barquettes Assortis Stroganoff De Boeuf Pommes Persilles Salade De Chou-Cru Garlic Rolls Crepe Suzette 2

20 MENU 07 MENU 08 MENU 09 MENU 10 Plus 4 Buffets Duchesse Nantua Poulet Maryland Croquette Potatoes Salade Nicoise Brown Bread Pate Des Pommes Kromeskies Filet De Sols Walweska Pommes Marirati Bread Sticks Souffle Milanaise Vol-Au-Vent De Volaille Et. Jambon Homard Thermidor Salade Waldorf Vienna Rolls Mousse Au Chocolat Crabe En Coquille Quiche Lorraine Salade de Viande Pommes Parisienne Foccacia Crème Brulee Cold Buffet Hot Continental Indian Continental MENU 01 Prawn Ball Soup Fried Wantons Sweet & Sour Pork Hakka Noddles CHINESE MENU 02 MENU 03 MENU 04 MENU 05 Hot & Sour soup Beans Sickwan Stir Fried Chicken & Peppers Chinese Fried Rice Sweet Corn Soup Shao Mai Tung Po- Mutton Yangchow Fried Rice Wanton Soup Spring Rolls Stir Fried Beef & Celery Chow Mein Prawns in Garlic Sauce Fish Szechwan Hot & Sour Cabbage Steamed Noddles 3

21 SPAIN ITALY GERMANY U.K. GREECE Gazpacho Pollo En Pepitoria Paella Fritata De Patata Pstel De Mazaana Minestrone Ravioli Arabeata Fettocine Carbonara Pollo Alla Cacciatore Medazane Parmigiane Grissini Tiramisu Linsensuppe Sauerbaaten Spantzale German Potato Salad Pumpernicklr Apfel Strudel Scotch Broth Roast Beef Yorkshire Pudding Glazed Carrots & Turnips Roast Potato Yorkshire Curd Tart Crusty Bread Soupe Avogolemeno Moussaka A La Greque Dolmas Tzaziki Baklava Harlequin Bread INTERNATIONAL BAKERY & PATISSERIE PRACTICALS MUST INCLUDE - Decorated Cakes - Gateaux - International Breads - Sorbets, Parfaits - Hot/Cold Desserts DEMONSTRATION OF:- - Charcuterie - Galantines - Pate - Terrines - Mousselines SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M.: 80 Internal - 40% External - 60% 4

22 Book Recommended 1. Practical Cookery - Foskett 2. Best Chinese Cooking - Sanjeev Kapoor 3. Modern Cookery 2 - Thangam E. Philip 5

23 ADVANCE FOOD & BEVERAGE OPERATION Subject code No. of Periods In one Session 50 Practical No. of Periods per week L T P/S Full Marks : 50 External Marks : 40 Internal Marks : 10 Rationale: 1. Supervisory skills 2. Developing efficiency 3. Standard Operation Procedure 4. Supervising F&B outlets Objective: 1. Supervisory skills 2. Developing efficiency 3. Standard Operation Procedure 4. Supervising F&B outlets 1

24 Sl.No. Topic Hours 01 PLANNING & OPERATING VARIOUS F&B OUTLET F & B STAFF ORGANISATION Making of Duty Roster and writing job description & specification 03 MANAGING F&B OUTLET Supervising F&B outlets 04 FUNCTION CATERING Calculation of Space for Banquets, Banquet Menu & Service 05 FUNCTION CATERING BUFFETS Setting of various types of Buffet 06 GUERIDION SERVICE Preparing items on Gueridon trolley Crepe Suzette Banana au Rhum Peach Flambe Rum Omlette Steak Diane Pepper Steak 07 BAR OPERATIONS Designing and setting the bar for above sub-topics 08 COCKTAILS & MIXED DRINKS Preparation of Cocktails 09 KITCHEN STEWARDING Using and Operating Machines SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M. : 40 Internal - 40% External - 60% Book Recommended 1. F & B Operation - Sudhir Andrews 2. F & B Management - Bernard Davis 2

25 ADVANCE FOOD PRODUCTION OPERATION Subject code No. of Periods in one Session Sessional No. of Periods per week L T P/S Full Marks : 50 External Marks : 30 Internal Marks : 20 Rationale: (1) Introduction to Larder Work (2) Equipments used in Larder (3) Introduction to Sausage (4) Cuts of Ham, Bacon & Gammon (5) Preparation of Quenelles, Parfaits and Roulades (6) Bakery & confectionary Objective: (1) Introduction to Larder Work (2) Equipments used in Larder (3) Introduction to Sausage (4) Cuts of Ham, Bacon & Gammon (5) Preparation of Quenelles, Parfaits and Roulades (6) Bakery & confectionary MENU 01 MENU 02 Consomme Carmen Poulet Saute Chasseur Pommes Loretta Haricots Verts Salade de Betterave Brioche Baba au Rhum Bisque D'ecrevisse Escalope De Veau Viennoise Pommes batailles Courge Provencale Epinards au Gratin SUGGESTED MENUS FRENCH 1

26 MENU 03 MENU 04 MENU 05 MENU 06 MENU 07 MENU 08 MENU 09 MENU 10 Plus 4 Buffets Crème Du Barry Dame De Saumon Grille Sauce paloise Pommes Fondant Petits Pois A La Flamande French Bread Tarte Tartin Veloute Dame Blanche cote De Porc Charcuterie Pommes De Terre A La Crème Carottes Clce Au Gingembre Salade Verte Harlequin Bread Chocolate Cream Puffs Cabbage Chowder Poulet A La Rex Pommes Marguises Ratatouille Salade De Carottees Et Celeris Clover Leaf Bread Savarin Des Fruits Barquettes Assortis Stroganoff De Bceuf Pommes Persilles Salade De Chou-Cru Garlic Rolls Crepe Suzette Duchesse Nantua Poulet Maryland Croquette Potatoes Salade Nicoise Brown Bread Pate Des Pommes Kromeskies Filet De Sols Walweska Pommes Marirati Bread Sticks Souffle Milanaise Vol-Au-Vent De Volaille Et. Jambon Homard Thermidor Salade Waldorf Vienna Rolls Mousse Au Chocolat Crabe En Coquille Quiche Lorraine Salade de Viande Pommes Parisienne Foccacia Crème Brulee Cold Buffet Hot Continental Indian Continental 2

27 MENU 01 Prawn Ball Soup Fried Wantons Sweet & Sour Pork Hakka Noddles CHINESE MENU 02 MENU 03 MENU 04 MENU 05 Hot & Sour soup Beans Sickwan Stir Fried Chicken & Peppers Chinese Fried Rice Sweet Corn Soup Shao Mai Tung Po- Mutton Yangchow Fried Rice Wanton Soup Spring Rolls Stir Fried Beef & Celery Chow Mein Prawns in Garlic Sauce Fish Szechwan Hot & Sour Cabbage Steamed Noddles SPAIN ITALY GERMANY U.K. Gazpacho Pollo En Pepitoria Paella Fritata De Patata Pstel De Mazaana Minestrone Ravioli Arabeata Fettocine Carbonara Pollo Alla Cacciatore Medazane Parmigiane Grissini Tiramisu Linsensuppe Sauerbaaten Spantzale German Potato Salad Pumpernicklr Apfel Strudel Scotch Broth Roast Beef Yorkshire Pudding Glazed Carrots & Turnips Roast Potato Yorkshire Curd Tart Crusty Bread INTERNATIONAL 3

28 GREECE Soupe Avogolemeno Moussaka A La Greque Dolmas Tzaziki Baklava Harlequin Bread BAKERY & CONFECTIONARY ICINGS & TOPPINGS Varieties of icings Using of Icings Difference between icings & Toppings Recipes FROZEN DESSERTS Types and classification f Frozen desserts Ice-creams Definitions Methods of preparation Additives and preservatives used in Ice-cream manufacture MERINGUES Making of Meringues Factors affecting the stability Cooking Meringues Types of Meringues Uses of Meringues BREAD MAKING Role of ingredients in bread Making Bread Faults Bread Improvers CHOCOLATE History Sources Manufacture & Processing of Chocolate Types of chocolate tempering of chocolate Cocoa butter, white chocolate and its applications SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M.: 80 Internal 40% External 60% Book Recommended 1. Practical Cookery - Foskett 2. Best Chinese Cooking - Sanjeev Kapoor 3. Modern Cookery 2 - Thangam E. Philip 4

29 ADVANCE FOOD & BEVERAGE OPERATION Subject code No. of Periods In one Session Sessional No. of Periods per week L T P/S Full Marks : 50 External Marks : 30 Internal Marks : 20 Rationale: 1. Supervisory skills 2. Developing efficiency 3. Standard Operation Procedure 4. Supervising F&B outlets Objective: 1. Supervisory skills 2. Developing efficiency 3. Standard Operation Procedure 4. Supervising F&B outlets

30 Sl. No. Topic Hours 01 PLANNING & OPERATING VARIOUS F&B OUTLET F & B STAFF ORGANISATION Making of Duty Roster and writing job description & specification 03 MANAGING F&B OUTLET Supervising F&B outlets 04 FUNCTION CATERING Calculation of Space for Banquets, Banquet Menu & Service 05 FUNCTION CATERING BUFFETS Setting of various types of Buffet 06 GUERIDION SERVICE Preparing items on Gueridon trolley Crepe Suzette Banana au Rhum Peach Flambe Rum Omlette Steak Diane Pepper Steak 07 BAR OPERATIONS Designing and setting the bar for above sub-topics 08 COCKTAILS & MIXED DRINKS Preparation of Cocktails 09 KITCHENSTEWARDING Using and Operating Machines SCHEME OF EXAMINATION FOR FINAL EXAMINATION F.M. : 50 Internal - 40% External - 60% Book Recommended 1. F & B Operation - Sudhir Andrews 2. F & B Management - Bernard Davis 2