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DIPLOMA IN MOTEL & RESORT MANAGEMENT & CATERING TECHNOLOGY | |||||||||||||||||
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FOOD & BEVERAGE SERVICE |
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| 1. Food & Beverage service-Industry | a)
Foreword : An Introduction to the F & B Industry b) Types of Food & Beverage operations. c) Sector of the Food & Beverage service Industry. |
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| 2. Food & Beverage Service areas and equipment | a)
Furniture b) linen c) China d) Tableware ( Flatware, Cutlery and Hollow-ware) e) Glassware |
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| 3. The menu, Menu Knowledge & Accompaniments | a)
The Menu b) Menu Knowledge c) General accompaniments and covers |
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| 4. Food & Beverage Service-sequence | a) Basic Technical Skills b) Interpersonal skills c) Service of Food d) Service of Alcoholic Bar beverages |
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| FOOD PRODUCTION | ||||||||||||||||||
| 5. Basic Knowledge of Cookery. | a)
Cookery an art & Science b) A brief History of Culinary preparation c) Preparation Ingredients d) Cooking methods e) Costing |
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| 6. Essential Knowledge for Understanding Culinary ----------- Preparation | a) Fish b) Poultry c) Cheese d) Sauces e) Soups |
f) Meat
g) Vegetables h) Stocks & Glazes i) Appetizers & Salads j) Accompaniments & Garnish |
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| HOUSEKEEPING | ||||||||||||||||||
| 7. The role of Housekeeping in Hospitality Operations | a)
Organization of the Housekeeping dept: b) Job description of the Housekeeping personnel |
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| 8. Rooms and Floors -- Practices and Procedures. | a) Briefing and scheduling the staffb) Rules on a guest floor C) Cleaning a rooms |
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| 9. Housekeeping control desk | a)
Role of the control desk b) Types of registers and files maintained |
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| Floor Linen room | a) Equipment & Procedures for requisitioning guest and cleaning & supplies | |||||||||||||||||
| Public area | Cleaning & Care and storage of Out-of -service furniture | |||||||||||||||||
| Linen and uniform room | Linen rooms & Equipment & accessories for linen & uniform rooms | |||||||||||||||||
| 10. Front Office | ||||||||||||||||||
| The Lodging Industry | The
Hospitality Industry - an Introduction Role of International airlines in the Tourism Ind. Role of Travel Agent in the Tourism Industry |
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| Front Office -Introduction | Qualities
of the front office staff Front Office Salesmanship Job Description & Job Specification Guest relations |
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| Front Office Operations | Front
Office Systems Front Office Equipment Departure Procedures |
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| Reservations | a) Reservation & Sales b) Types of Reservations c) Selling the guest room |
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| 11. COMMUNICATION SKILLS | ||||||||||||||||||
| The
Communication Process Developing effective communication skills |
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| 12. COMPUTER APPLICATION | ||||||||||||||||||
| 13. FOOD SAFETY & HYGIENE | ||||||||||||||||||
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FOOD PRODUCTION |
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| Essential Knowledge of Understanding Culinary | a)
Stores Menu b) Menu Planning c) Costing |
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| 2. F & B - ( NON ALCOHOLIC & ALCOHOLIC) | a)
Tea
b) Wine c) Beer d) Coffee e) Matching food & Drinks f ) Spirits |
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| The Service of Breakfast & Afternoon tea | Breakfast service Afternoon tea service | |
| 3. ACCOMODATION | a)
Management Functions of the Ex. Housekeeper. b) Planing & organizing the work of the Housekeeping department |
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| 4. HOUSEKEEPING Housekeeping Practices Other Housekeeping Knowledge |
a) Cleaning Methods a) Laundry services b) Training |
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| 5. Front Office Registration
Front Office Accounting Check -out and Settlement |
a) Pre -
registration Activity b) Room and Rate assignment a) Front Office Communication a) Account collection |
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| 6. Human Resources Development | --
The Impt. of human resources development -- Manpower Planning -- Recruitment & Selection -- Training & Development |
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| 7. Business law & Practice | -- Act --- Licence --- Labour Act | |
| 8. Hotel Facilities & Services ( Resorts & Motels ) | ||
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FOOD PRODUCTION |
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| Kitchen Management | a)
Kitchen Equipment and maintenance b) Kitchen terms c) Kitchen Planning d) Menu analysis & Profitability e) Kitchen Hygiene Management. |
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| 2. F & B -( NON ALCOHOLIC & ALCOHOLIC ) | a)
Tasting of wine b) Liqueur c) Cocktails d) Strong of alcoholic beverage |
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| Food Cost Control & Kitchen Function Catering | a) Introduction to Function Catering | |
| Food & Beverage Cost Control | a) Basic of Food & Beverage Cost Control | |
| Performance Measures | a) Evaluating Food & Beverage Cost Control | |
| 3. Housekeeping | ||
| Accomodation Management | a) Inventory, Cost control & Budgeting | |
| 4. Front Office | ||
| Night Audit | a) Role
of the night Audit b) Creation and maintenance of Accounts |
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| Lobby | a) Job
Description b) Guest arrival / Departure Procedures c) Other Duties of the Lobby staff |
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| Telephones | a) Role of the Telephone Exchange | |
| 5. Sales & Marketing | ||
| An Introduction to Marketing | a) Role
of Marketing in business management b) Definition of Marketing & Marketing Plan c) Sales Techniques & Management Techniques |
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| 6. Financial Management & Budgeting | a) Basic
Cost Concepts b) Cost --- Volume Profit Analysis c) Ratio Analysis d) Operations budgeting & Control |
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| 7. Tourism & Economic Planning of Resorts & Motels & Project Work | ||
