JAIN ( DEEMED TO BE ) UNIVERSITY
BENGALURU
Program: BMS-THM
Subject: Food & Beverage Service Operations Semester: VI
Subject Code: 5BMS6
Total Lecture Hours: 60 – (4 Hours per Week) Credits: 4
FACULTY : Dr G.Saravana Kumar
Learning Objectives:
The students will be able to understand fundamentals of food and beverage service and
management as it applies to restaurants and all other types of food service operations
including institutions, hotels, quick service operations, and catering.
Appreciate the philosophy, psychology and technical skills required for excellent food and
beverage service.
Explain the principles of sound food and beverage operation management, which can be
applied to ensure these service levels are attained.
Aim
To make the students familiar with various food & beverage service operations, technical
terms, course of menu ,organizational hierarchy and different outlet functions.
Learning Outcome:
The students will be able to contribute to the Guest satisfaction levels, thus higher profits
for Food &Beverage department
The students will be able to handle the financial aspects of Food & Beverages department,
maximise Yield.
Contemporary Resources/Reference Books:
Sudhir Andrews,2017,Food and Beverages services-A Training Manual, McGraw Hill
Education India
,Suggested Reading/Online Resources:
Lilly Crap, John cousins, 2014, Food and Beverage service, Hodder publication
Sudhir Andrews, 2014, Food & Beverage Management, McGraw Hill Education India
John R Walker, 2012, Introduction to Hospitality Management, Pearsons USA
Edgar D’Souza, 2011, Food and Beverages –A Practical Guide
John A. Cousins, David Foskett, Cailein Gillespie, 2002, Food and Beverage Management,
Prentice Hall.
DETAILED NOTES
MODULE- 1 Departmental Organisations & Staffing
SYLLABUS :
Organisation of F&B department of hotel, Principal staff of various types of F&B operations,
French terms related to F&B staff, Duties & responsibilities of F&B staff, Attributes of a
waiter, Inter-departmental relationships
The importance of and outlook for the food and beverage service industry in India.
___________________________________________________________________________
Organisation of F&B department of hotel
Food & beverage department is very important revenue earning department of any hotel and
its dynamic in nature since it can even earn more revenue than rooms in some hotels where
there are more F&B outlets and more banquet halls. Volume business is possible in banquets.
There are several outlets in F&B Service department namely:
RESTAURANT- Regional, Speciality Cuisine
COFFEE SHOP
BAR /PUB
, BANQUET HALL
ROOM SERVICE
POOLSIDE BBQ
ROOF TOP RESTAURANT
Five star hotels have 3 types of restaurants serving different cuisines and hence guest s have
choice of food according to their liking. Staff should have specialized skills to service food
and beverages to elite guests in different outlets. It involves welcoming the guests by hostess,
seating, taking order by captain, service by waiter, clearance, presenting bill, getting feed
back and send-off guest. Guest should go happily and satisfied, leaving good feedback which
is important. Now-a days its not enough to just satisfy the guest, but to delight the guests.! To
manage this big department they need several staff at different levels and the F&B
Organizational hierarchy is explained below with a chart below
BENGALURU
Program: BMS-THM
Subject: Food & Beverage Service Operations Semester: VI
Subject Code: 5BMS6
Total Lecture Hours: 60 – (4 Hours per Week) Credits: 4
FACULTY : Dr G.Saravana Kumar
Learning Objectives:
The students will be able to understand fundamentals of food and beverage service and
management as it applies to restaurants and all other types of food service operations
including institutions, hotels, quick service operations, and catering.
Appreciate the philosophy, psychology and technical skills required for excellent food and
beverage service.
Explain the principles of sound food and beverage operation management, which can be
applied to ensure these service levels are attained.
Aim
To make the students familiar with various food & beverage service operations, technical
terms, course of menu ,organizational hierarchy and different outlet functions.
Learning Outcome:
The students will be able to contribute to the Guest satisfaction levels, thus higher profits
for Food &Beverage department
The students will be able to handle the financial aspects of Food & Beverages department,
maximise Yield.
Contemporary Resources/Reference Books:
Sudhir Andrews,2017,Food and Beverages services-A Training Manual, McGraw Hill
Education India
,Suggested Reading/Online Resources:
Lilly Crap, John cousins, 2014, Food and Beverage service, Hodder publication
Sudhir Andrews, 2014, Food & Beverage Management, McGraw Hill Education India
John R Walker, 2012, Introduction to Hospitality Management, Pearsons USA
Edgar D’Souza, 2011, Food and Beverages –A Practical Guide
John A. Cousins, David Foskett, Cailein Gillespie, 2002, Food and Beverage Management,
Prentice Hall.
DETAILED NOTES
MODULE- 1 Departmental Organisations & Staffing
SYLLABUS :
Organisation of F&B department of hotel, Principal staff of various types of F&B operations,
French terms related to F&B staff, Duties & responsibilities of F&B staff, Attributes of a
waiter, Inter-departmental relationships
The importance of and outlook for the food and beverage service industry in India.
___________________________________________________________________________
Organisation of F&B department of hotel
Food & beverage department is very important revenue earning department of any hotel and
its dynamic in nature since it can even earn more revenue than rooms in some hotels where
there are more F&B outlets and more banquet halls. Volume business is possible in banquets.
There are several outlets in F&B Service department namely:
RESTAURANT- Regional, Speciality Cuisine
COFFEE SHOP
BAR /PUB
, BANQUET HALL
ROOM SERVICE
POOLSIDE BBQ
ROOF TOP RESTAURANT
Five star hotels have 3 types of restaurants serving different cuisines and hence guest s have
choice of food according to their liking. Staff should have specialized skills to service food
and beverages to elite guests in different outlets. It involves welcoming the guests by hostess,
seating, taking order by captain, service by waiter, clearance, presenting bill, getting feed
back and send-off guest. Guest should go happily and satisfied, leaving good feedback which
is important. Now-a days its not enough to just satisfy the guest, but to delight the guests.! To
manage this big department they need several staff at different levels and the F&B
Organizational hierarchy is explained below with a chart below
