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    Course Out Fbs III

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    Endeg
    ynnV

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    © All Rights Reserved
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    Course Out Fbs III

    Uploaded by

    Endeg
    2 views5 pages
    ynnV

    Copyright

    © © All Rights Reserved

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    DOCX, PDF, TXT or read online from Scribd

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    ynnV

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    2 views5 pages

    Course Out Fbs III

    Uploaded by

    Endeg
    ynnV

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 5

    College of Business and Economics

    Department of Hotel Management

    Degree B.A. Degree in Hotel Management

    Module Title/Code Hotel Operations III(HoMa4065)

    Course Title /Code Food and Beverage Service III/ HoMa4065

    Course Credit 4 Credit /135hrs

    Course Information Year IV semester II

    Instructor name

    Contact Information Email…………… …………………………………………………

    ECTS 5 ECTS/135hrs

    Work load Lecture Lab/ Tutorial Home study Total


    Practical

    32 48 0 55 135

    Mode of Delivery Semester

    Course Description Theory


    It is totally devoted to beverage knowledge, mainly alcoholic beverages available in
    Food and Beverage operations such as wines, spirits, and beers; the different types of
    alcoholic beverages usually sold in food and beverage establishments; the basic
    ingredients and process of making alcoholic beverages; their service, care, producing
    countries, matching food and drinks; label reading, the ingredients, equipment and
    procedures involved in cocktail and mock tail preparation. specialized forms of
    service (such as room service, lounge service, airline tray service, etc); skills and
    dishes involving work on guerdon service; the organization and administration of
    function cater like the wedding, the outdoor catering, etc; breakfast, morning coffee
    and afternoon tea table cover and their service
    Practical Description
    The topics which are going to be dealt in this course’s practical session are an
    overview of different types of beverages; beverage label reading; cocktail and mock
    tail preparation. Service of Tequila, Service of Liqueur, Service of Bitters and all
    alcoholic and non alcoholic beverages that we mention in the course description of the
    theory class

    Course Objective and At the end of this course, students will be able to:
    competencies to be
    - Explain the basic process of wine making
    acquired
    - Identify the basic ingredients used making spirits.
    - Identify the distinguishing features of specialized forms of service.
    - Appreciate the skills required in carving and jointing during guerdon
    service.
    - Describe the typical features of off premises catering (ODC)
    - Prepare and serve cocktail and mocktail
    - Recognize table set up and service for breakfast
    Pre-requisite Food and Beverage Service III

    Course status Core

    Schedule

    Week Date Topics and sub Topics

    1&2 UNIT ONE : SPIRITS

    - Whiskies
    - Brandies

    Practical:

    - Service of whiskies
    - Service of Brandy
    2&3 - Rum
    - Vodka

    Practical:

    - Service of Rum
    - Service of Vodka

    Assignment

    3&4 - Tequila
    - Liqueurs
    - Bitters

    Practical

    - Service of Tequila
    - Service of Liqueur
    - Service of Bitters

    Assignment

    5&6 UNIT TWO: SPECIALIZED FORMS OF SERVICE

    - Floor /Room service


    - Hospital tray service
    - Home delivery
    8 - Airline tray service
    - Rail Service
    - Lounge Service
    Practical- Specialized service

    - Room service
    - Airline service
    9 UNIT THREE: FUNCTION CATERING
    - Function administration
    - Function organization
    Practical- Banqueting

    - Taking banquet booking


    - Banquet menu
    - Table plan for banqueting
    10 UNIT FOUR: GUERIDON SERVICE

    - Introduction
    - Introduction to carving and jointing
    - Dishes involving work on the guerdon
    11&12 Practical-Guerdon service

    - Carving
    - Jointing
    Flaming

    13 UNIT FIVE: COCKTAIL AND MOCKTAIL

    - Equipment used in cocktail and mocktail making


    - Ingredient in cocktail and mocktail making
    - Principles of cocktail and mocktial making and service
    Assignment

    14 Practical-Cocktail and mocktail preparation and service

    - Whisky base cocktails


    - Gin base cocktails
    - Rum base cocktails
    15 - Vodka base cocktails
    - Brandy base cocktails
    Liqueur base cocktails
    Practical-

     Tequila base cocktails


     Bitter base cocktails
     Other cocktails
     Mocktail preparation and service

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