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III Year B.Sc Food & Beverage Management Syllabus : Institute of Hotel Management

Organisation : Institute of Hotel Management
Announcement : Syllabus
Degree : B.Sc
Subject : Food & Beverage Management
Applicable For : III Year

Website :
Download Syllabus :

F & BM Syllabus :

BHM 112 – Foundation Course In Food & Beverage Service – I
The Hotel & Catering Industry :
A. Introduction to the Hotel Industry and Growth of the hotel Industry in India
B. Role of Catering establishment in the travel/tourism industry
C. Types of F&B operations

Related : B.Sc Accommodation Management Syllabus Institute of Hotel Management :

D. Classification of Commercial, Residential/Non-residential
E. Welfare Catering – Industrial/Institutional/Transport such as air, road, rail, sea, etc.
F. Structure of the catering industry – a brief description of each

Departmental Organisation & Staffing :
A. Organisation of F&B department of hotel
B. Principal staff of various types of F&B operations
C. French terms related to F&B staff

D. Duties & responsibilities of F&B staff
E. Attributes of a waiter
F. Inter-departmental relationships

I Food Service Areas : (F & B Outlets)
A. Specialty Restaurants
B. Coffee Shop
C. Cafeteria

D. Fast Food (Quick Service Restaurants)
E. Grill Room
F. Banquets

G. Bar
H. Vending Machines
I. Discotheque

II Ancilliary Departments :
A. Pantry
B. Food pick-up area

C. Store
D. Linen room
E. Kitchen stewarding

F & B Service Equipment :
Familiarization & Selection factors of :
** Cutlery
** Crockery
** Glassware

** Flatware
** Hollow ware
** All other equipment used in F&B Service
i. French terms related to the above

Non-Alcoholic Beverages :
Classification (Nourishing, Stimulating and Refreshing beverages)
A. Tea
** Origin & Manufacture
** Types & Brands

B. Coffee
** Origin & Manufacture
** Types & Brands

C. Juices and Soft Drinks
D. Cocoa & Malted Beverages
** Origin & Manufacture

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