Email: arjgeniux@gmail.com | Call: +918013 31 1313
Email: arjgeniux@gmail.com | Call: +918013 31 1313
| Course Name: | Diploma in Food & Beverage Management |
| Course Short Name: | Food & Beverage Management |
| Course Code:: | ARJ0173 |
| Course Type: | Diploma |
| Duration: | 1 Year |
| Eligibility: | 10th/12th |
| Total Subjects: | 5 |
This module focuses on guest interaction, service standards, and front-of-house administration.
Restaurant Organization: Study of the F&B organization chart, the Brigade de Cuisine and Brigade de Service systems, and staff roles (head waiter, sommelier, bartender).
Service Standards: Mastering different service styles (e.g., American, French, Russian, Gueridon/Flambé service), carrying techniques, and tray handling.
Equipment: Identification and appropriate use of crockery, cutlery, glassware, linen, and specialized service equipment.
Menu Knowledge: Understanding menu planning, design, layout, and common menu terminology.
Non-Alcoholic Beverages: Detailed knowledge of tea, coffee (brewing methods, types), and specialty drinks.
Alcoholic Beverages: Classification, production methods, and serving temperatures for Wines, Spirits (e.g., whiskey, vodka, gin), and Beer.
Bar Management: Introduction to bar layout, bar inventory control, and basic cocktail preparation (mixology fundamentals).
Responsible Service: Understanding local laws, responsible alcohol service guidelines, and handling intoxicated guests.
While the focus is on management, a basic understanding of kitchen operations is essential for control and quality.
Kitchen Safety and Hygiene: Emphasis on HACCP (Hazard Analysis Critical Control Point) principles, food handling safety, sanitation standards, and personal hygiene.
Food Commodities: Basic knowledge of meat, poultry, fish, vegetables, and dairy, focusing on quality identification, storage, and handling to minimize wastage.
Basic Cookery: Introduction to the five Mother Sauces, basic stock preparation, and core cooking methods (e.g., roasting, poaching, sautéing).
Patisserie Basics: Understanding simple doughs, pastries, and desserts for operational oversight.
This is the core differentiator, focusing on the financial and logistical control of the F&B enterprise.
F&B Cost Control: Understanding the difference between fixed and variable costs. Calculating Food Cost Percentage and Beverage Cost Percentage.
Purchasing and Receiving: Procedures for raising purchase requisitions, supplier selection, receiving goods, and quality checks.
Storage and Inventory: Techniques for proper dry storage, refrigeration, and frozen storage. Inventory valuation methods (e.g., FIFO - First-In, First-Out).
Yield Testing: Basic calculation of true food cost by conducting yield tests on raw ingredients.
Service Planning: Forecasting demand, calculating staffing needs, and creating duty rosters.
Customer Relations: Handling guest feedback and complaints, and implementing service recovery procedures.
Technology in F&B: Introduction to POS (Point of Sale) systems for order taking, billing, and generating management reports.
Basics of Marketing: Understanding the 4 Ps of Marketing as applied to restaurant operations.
The diploma concludes with rigorous Practical Exams and often includes a mandatory Industrial Exposure Training (IET) or Internship (typically 3 to 6 months) to provide real-world managerial experience.