Overview

A survey conducted among people visiting bars and restaurants had only one question: "would you like your barman to use an automatic pegmeasure and pour the exact quantity to give you the right value for money? Or would you like him to measure and pour manually, and probably give you less than what you have paid or?" Surprisingly, 98% opted for a manualpouring! This definitely goes to show that consumers are equally, if not more, interested a in being 'served' as they are looking for the right quantity and quality of food.

About The Course

The Food & Beverage Service department trains the students in the technique and art of serving and selling food and beverage. Waiting skills,Supervisory skills and Managerial skills are taught in 1st, 2nd and 3rd year respectively.Menu and the maxims of menu-planning,matching different foods with the right wines,usage of various tools and equipment's, layout of the restaurant, on-table arrangements for foods from various cuisines, buffets and banquet service - students acquire mastery in these skills with the inputs in both theory and practical classes.

Course Attractions

Origin and manufacturing of various types ofalcoholic beverage (beers, wines, spirits,liqueurs, cocktails, etc.) form a large part of thesyllabus. The students are also imparted withthe skills of serving the drinks and making thecocktails. This department also deals with theintricate techniques of Food & BeverageControl and Management so that the studentsdevelop the capacity to successfully operateand manage a food outlet and also earn a profitafor the organization.

Cost control, budgetary implications, inventorymanagement, purchase systems, etc. areintegral components of the syllabi. Thedepartment manages a bar-cum-restaurant ofmore than 2000 sq. ft. which is well-equippedwith a large inventory of various tools andequipment.