Name of the course	Practical + Theory credits	Hours per week/ Days per week	Total hours
Restaurant and Counter Service	2+2	6 hours per week / 2 days per week	96 contact hours + 320 IET hours

SYLLABUS

RESTAUARANT AND COUNTER SERVICE

COURSE OBJECTIVE:

This program is aimed at training candidates for the job of a “Food and Beverage Service- OJT level”, in the “Tourism & Hospitality Skills” Sector/Industry and aims at building the following key competencies amongst the learner.

Course Outcome:

On successful completion of this course learners will be able to:

CO1. Explain the nature and evolution of hospitality industry and its various sub-sectors.

CO2. Explain the duties & responsibilities of food & beverage service trainee along with the attributes required.

CO3. Perform food & beverage service operations

CO4. Manage orders and serve the ordered food and beverage to the guests as per standards.

CO5. Achieve customer satisfaction by understanding customer requirement and providing services as per market standards.

UNIT I – Introduction to Hotel Industry

1. Explain general discipline in the restaurants (do’s & don’ts)
2. Explain the nature of restaurant in hotel industry
3. Elaborate the hierarchy of hotel and food & beverage department of different star category
4. Explain the role of food & beverage trainee
5. Describe attributes required for food & beverage trainee

UNIT II – Prepare for Food & Beverage- Service & Operation

1. Study layout of food and beverage service areas.
2. Describe different departments associated with restaurant operation
3. Explain the basic terminology used in food and beverage service
4. List different types of equipment’s, appliances and tools used in restaurant
5. List tableware, dishware and glassware used for serving guests
6. Practice to arrange table
7. Practice different folds of napkins
8. Describe different types of popular food items along with their accompaniments
9. Explain different types of selling techniques
10. Practice to take orders from guests, make KOT and serve food to guests accordingly
11. Explain the importance of personal hygiene and grooming standards and apply it in day today practice
12. State the pricing of items listed in menu
13. Practice to take orders from customers
14. Practice of placing cutlery on table as per standards
15. Practice to serve food & beverage to customers as per the sequence
16. Describe food safety standards

UNIT – III – Digital service in restaurant

1. Practice on computer for word processing
2. Practice on various types of social media tools used for advertising
3. Practice to take orders on the computer software
4. Practice to take feedback from guestsAnalyze the guest feedback and report it to the seniors

UNIT – IV – Ethics in restaurant

1. Departmental and interdepartmental Co-ordinations
2. Guest communications and Handling Customer Complaints constructively.
3. Understand the importance of customer satisfaction and feedback
4. Following Ethical Practices in Clearance and equipment maintenance.
5. Maintain Organization Confidentiality.

UNIT – V – OJT in restaurant

1. Greet customers, take order, serve and clean tables and counters.
2. Apply relevant Customer service skills, help in payments and resolve customer issues.
3. Exhibit Proper etiquette and conduct.
4. Follow Health, hygiene and safety practices in the industry.
5. Effectively communicate with Guests and Colleagues for smooth operations.

Reference Books:

1. Vara Prasad, Gopi Krishna, Food & Beverage Simplified, – 1st Edition, Dorling Kindersley, Noida, UP, 2013
2. Lendal H Kotschevar, Mary L. Tanke Managing Bar & Beverage Operations, 8th Edition, Educational Institute of the American Hotel & Lodging Association, Lansing, Michigan, USA. 2009
3. Vijay Dhawan Food and beverage – F&B Service – 2nd edition-Frank.Bros& co – 2010.

6 MONTHS

Program Duration (Year)	Eligibility	Merit based on the percentage of marks secured in the qualifying examination
6 months	Pass in 8th Std., from any board	Merit based on the percentage of marks secured in the qualifying examination

• To understand the nature and evolution of hospitality industry and its various sub-sectors.
• To study the duties & responsibilities of food & beverage service trainee along with the
• attributes required.
• To execute food and beverage service operations
• To manage orders and serve the ordered food and beverage to the guests as per standards.
• To attain customer satisfaction by understanding customer requirement and providing
• services as per market standards.

Entry level staff like Waiters, Trainee captains in Food and Beverage outlets at Hotels, Multi chain Restaurants , Food courts in multi-national company

Tuition Fee 2024 - 2025 (Per Sem)	Other Fees (Per Sem)	Total Fee 2024 - 2025 (Per Sem)
10,000	5,000	15,000