A survey conducted among people visiting bars and restaurants had only one question: “would you like your barman to use an automatic peg-measure and pour the exact quantity to give you the right value for money? Surprisingly, 98% opted for a manual pouring! This definitely goes to show that consumers are equally, if not more, interested in being ‘served’ as they are looking for the right quantity and quality of food. The Food & Beverage Service Department trains the students in the technique and art of serving and selling food and beverage to residential and non-residential guests . Waiting skills, Supervisory skills and Managerial skills are taught in 1st, 2nd and 3rd year respectively. Recapitulation of Menu and the uses 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 according to the authentic courses of menu – students acquire mastery in these skills with the inputs in both theory and practical classes.
Origin and manufacturing of various types of alcoholic beverage (beers, wines, spirits, liqueurs, cocktails, etc.) form a large part of the syllabus. The students are also imparted with the skills of serving the drinks and making the cocktails as well as mocktails. This department also deals with the intricate techniques of Food & Beverage Control and Management so that the students develop the capacity to successfully operate and manage a food outlet and also earn a profit for the organization. Cost control, budgetary implications, inventory management, purchase systems, etc. are integral components of the syllabi. The department consists of a bar-cum-restaurant with enough space which is well-equipped with a large inventory of various tools and equipment.
News & Events| Read more