BHM 4th Semester Food and Beverage Management Notes

Contents:Introduction, Making of a sample duty roster, Restaurant Etiquette (To be followed by the guest and staff the set rules in relation to communication, approach, body language. Posture, pitch and service etiquette. Difference in Europe and America This study notes is prepared by Mr.Prakash Chand Thakury (Student from Sudur Pachimanchal College, Dhangadi, Nepal). “Thank you […]

Contents:Dining Room Décor and Ambience, Role and importance of colors in an outletenvironment, Psychology of lights and lightings, Creation of theme and its importance in business, Planning and effective Design, Design team members, Factors to be considered in selecting a design team, Role and responsibility of design team members, Outlet trends, General Physical Layout (The

Contents:Control Cycle (purchase, receiving, storing, issuing, sales) Preventing pilferage theft of revenues, Importance of computer technology in control, Standard recipes. Elements of Cost (Calculating Food Cost, Labor Cost and Overhead Cost and expressing in terms of percentage), Calculating daily food & beverage cost & its format, Food & Beverage Controller: function and responsibilities, Cellar Management;

Course Contents 1.Introduction2.Type of Banquet3. Organization chart3. Banquet planning4. Organizing the operation & service of a banquet5. Banquet seating plan6. Banquet Space Calculation (size, table no., sprigs, service staff) 7. Banquet booking procedure8. Banquet function prospectus (format)9. Buffet and types10. Buffet and Banquet equipments This study notes is prepared by Mr.Prakash Chand Thakury (Student from

Contents:Menu planning, Menu engineering, Menu merchandising tools, Gastronomical rules,Don’ts & Do’s of menu? (Writing) This study notes is prepared by Mr.Prakash Chand Thakury (Student from Sudur Pachimanchal College, Dhangadi, Nepal). “Thank you for your important contribution, We value you and your immense efforts”.