BHMCT 701B-18
FOOD AND BEVERAGES SERVICE MANAGEMENT
Unit-I
Supervisory Functions:
Briefing
Allocations of tables
Checking the Mise en place and Mise –en-scene
Handling Tips
Stock Taking
Indenting and maintaining par-stocks of supplies
Sales Analysis
Cost Analysis
Break Even Point calculation
Handling Complaints
Training the staff
Employee evaluating / performance appraisal.
Customer Relationship Management:
Importance of customer Relationship: Regular, Occasional, First timer
Guest Satisfaction: Menu, consistency in the quality of dishes & service
Food safety and Hygiene
Attitude of staff
Suggestions by guests
Unit-II
Specialized form of service :
Hospital Tray service
Lounge service,
Butler service,
Railway catering
Airline services.
Gueridon service :
History & definition of Gueridon,
Types of trolley,
Various items to be prepared,
Advantages and disadvantages of Gueridon.
Carving & flambé service :
Flambé trolleys,
Sweets trolley,
Cooking & carving at table
Unit-III
Food and Beverage Management in Fast Food and Popular catering
Introduction, Basic Policies- Financial, Marketing and Catering, Control
and performance measurements.
Food and Beverage Management in Hotels and Quality RestaurantsIntroduction, Basic Policies- Financial, Marketing and Catering, Control
and performance measurements.
Food and Beverage Management in Function Catering– Introduction,
Basic Policies- Financial, Marketing and Catering, Control and
performance measurements.
Food and Beverage Management in Hospital Catering– Introduction,
Basic Policies- Financial, Marketing and Catering, Control and
performance measurements.
Unit-IV
Merchandising
Menu Merchandising :
o Basic menu criteria,
o Types of food and beverage menu,
o Methods of printing menu,
o Suggestive selling and up selling,
o Emerging trends in the menu printing
Visual Merchandising
o Floor stands,
o Posters,
o Wall displays,
o Tent cards etc.,
Apparel Merchandising
Signage Merchandising
Brand Merchandising