Annexure CD 01

FORMAT FOR COURSE CURRICULUM

Course Title: RESTAURANT OPERATIONS
Course Code:

Credit
3

SW/F
W
-

TOTAL
CREDIT
UNITS
3

Units: 3

Course Objectives:
The course is oriented to explain and make the students understand the basics of restaurant operations, service methods and equipments etc. Further this course
will facilitate the students to understand the staff organization and their specific task
Pre-requisites:
The student should have :
a) Basic aptitude for services.
Student Learning Outcomes:
On completion of the course the student will be able to:

Understand the concept of restaurant services.

Explain menu planning and types of menu
Define various courses of French classical menu.
Explain and understand billing system with its record keeping
Explain and understand inventory control

Course Contents/Syllabus: Theory

Module I : F&B department Organization & Staffing
Descriptors/Topics
Organization of F&B department of hotel
Principal staff of Restaurant operations

Weightage (%)
15%

French terms related to F&B staff

Duties & responsibilities of F&B staff
Attributes of a F&B Professionals
Module II : Food Service Areas & Ancillary Departments

15%

Descriptors/Topics
Specialty Restaurants, Coffee Shop Service, Cafeteria Service, Fast Food Service, Room Service, Banquet
Service, Bar Service, Vending Machine
Pantry, Food pick-up area, Store, Linen room, Kitchen stewarding
Module III : F & B Service Equipments
Descriptors/Topics
Familiarization of
Cutlery

15%

Crockery
Glassware
Flatware
Hollowware
All other equipment used in F& B service
French terms related to the above
Module IV : Meals and Menu Planning
Descriptors/Topics
Origin of Menu, Objectives of Menu Planning, Types of Menu
Courses of French Classical Menu

Sequence
Examples from each course
Cover of each course
Accompaniments

20%

French Names of dishes

Mise-en-scene & Mise en place
Types of Meals

Early morning Tea

Breakfast (English, American Continental, Indian)

Brunch
Lunch
Afternoon/High Tea
Dinner
Supper
Module V : Simple Control System
Descriptors/Topics
KOT/Bill Control System
Making Bill
Cash handling equipment
Record keeping
Module VI: Inventory Control
Descriptors/Topics
Importance
Objectives
Method
Levels & Techniques
Perpetual Inventory
Monthly Inventory
Pricing of Commodities
Comparison of Physical & Perpetual Inventory.

15%

20%

Pedagogy for Course Delivery: The course pedagogy will include lectures and discussion on the topics & various situations faced by Operation
managers.

Assessment/ Examination Scheme:

Theory L/T (%)

Lab/Practical (%)

Total (%)

100%

---

100%

Theory Assessment (L&T):

Continuous Assessment/Internal Assessment
Components (Drop
down)

CT

End Term
Examination
EE1

Weightage (%)

15

70

Abbreviations:
CT Class Test, HA- Home Assignment; V- Viva, A-Attendance
Text & References:
Text:

Food & Beverage Service by Lilicrap

Food & Beverage- Management & Control by Dr. JM Negi, Kanishka, New Delhi
References:

Management of Food & Beverage Operation by Jack D Ninemeire

Planning Control for F&B Management by Paul T Wise
Hospitality Management: Current Trends & Practices by Dr. JM Negi, Amity University Press, New Delhi