MANONMANIAM SUNDARANAR UNIVERSITY

DIRECTORATE OF DISTANCE AND CONTINUING EDUCATION

TIRUNELVELI – 627012, TAMIL NADU.

SYLLABUS AND SCHEME OF EXAMINATION

(For the Candidates Admitted From the Calendar Year June 2010 – Dec 2010)

Diploma in Food and Beverage Service Management

Course Code: HTG06
Distance Education Programme
Annual Pattern

 Manonmaniam Sundaranar University

 Diploma in Food and Beverage Service Management
Regulations

Course Code HTG06

Name of the
Diploma in Food and Beverage Service Management
Course

Duration of the
One Year (Non-semester)
Course

Eligibility for 10th Standard Pass or any other examination accepted as

Admission to the equivalent thereto by the Manonmaniam Sundaranar University,
Course Tirunelveli.

The course of study for Diploma in Food and Beverage Service

Course of Study
Management shall consist of only the Core Subjects.

Medium of The medium of instruction and examination for all the papers shall
Instruction be in ENGLISH ONLY.

Conduct of Theory and practical classes shall be conducted at the Distance

Theory and Education Study Centres as per the guidelines of the DDCE,
Practical Classes Manonmaniam Sundaranar University.

Instructional
Instructional Hours for both Theory and Practical Papers shall be
Hours for both
decided by the Distance Education Study Centres in consultation
Theory and
with the DDCE, Manonmaniam Sundaranar University.
Practical Papers

As prescribed by the DDCE, Manonmaniam Sundaranar University,

Industrial
Tirunelveli at Companies / Industries / Business Establishments
Training
associated with the Distance Education Study Centres.

Examination for all the subjects will be conducted at the end of each
Examinations year. Date of commencement of examinations shall be 15th May for
Academic Year Batch and 15th December for Calendar Year Batch.

Theory 3 hours / paper

Duration of Practical 3 hours / paper

Examination
Industrial Training and As stipulated by the Manonmaniam
Viva Voce Sundaranar University

a) A candidate shall be declared to have passed in a paper, if he /

she obtains not less than 35% of marks in that paper. He / she
shall be declared to have passed the whole examination, if he /
Passing she passed all the papers.
Minimum b) A candidate failing to secure the minimum marks prescribed
shall be required to re-appear for the examination in that paper
and obtain not less than the minimum marks required for
passing the paper.

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 a) A candidate who passes all the examinations in the first attempt
within a period of one year securing 75% of total marks or above
the aggregate marks shall be declared to have passed the
diploma examination in FIRST CLASS with DISTINCTION.
b) Successful candidates passing the examinations securing not
Classification of less than 60% of total marks shall be declared to have passed
Successful that Part in FIRST CLASS.
Candidates
c) Successful candidates passing the examinations securing not
less than 50% of the total marks but below 60% shall be
declared to have passed in SECOND CLASS.
d) All other successful candidates shall be declared to have
passed the examinations in THIRD CLASS.

No candidate shall be eligible for conferment of the diploma unless

Conferment of the candidate has undergone the prescribed course of study for a
the Diploma stipulated period of time and has passed the examinations as have
been prescribed.

124
 Diploma in Food and Beverage Service Management
Syllabus

Year I
Sl. Marks
Paper Code Paper Name
No. Min Max
1 HDB11 Food and Beverage Service 35 100

2 HDB12 Advanced Food and Beverage Service 35 100

Allied Hospitality Services &
3 HDB13 35 100
Entrepreneurship
4 HDB14 Customer Relationship Management 35 100

5 HDB15 Practical – Food and Beverage Service 35 100

6 HDB16 Industrial Training & Viva Voce 35 100

Total 600

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Paper Code: HDB11 Food and Beverage Service
Unit
Topic Contents
No.
1 Introduction to Role of catering establishments in travel and tourism
the Hotel and industry.
Catering Origin and growth of Hotel Industry in India
Industry Different types of Food and Beverage Operations –
Commercial and Non-Commercial
Structure of the Catering Industry
Departmental Organization: Organization of food & beverage
department.
Staff of various F & B outlets - Coffee Shop, Specialty
Restaurant, Room Service, Banquets, Bars.
Interrelationship between F & B Service Dept. with other
Departments
Duties & responsibilities of all Categories of F & B staff .
Attributes of the Waiter
2 F & B Service Crockery & Glassware, Tableware - Cutlery & Flatware,
Equipments Hollowware - Silver & Stainless Steel Linen, Furnishings &
Fittings. Cleaning & Upkeep of silver, Methods of Silver
cleaning.
Ancillary Departments: Pantry, still room, plate room,
hotplate, wash, kitchen stewarding a brief description.
3 Restaurant Forms and methods of services: English; French & Russian
Service Mis en place, Arranging side-board, Receiving the Guests &
Social Skills
Service of a Table
4 Type of Meals & Types of meal: Breakfast Lunch / Dinner / Supper / Brunch /
Menu High tea / Afternoon Tea / Elevenses.
Type of Menu: Table d'hote, A la carte, carte-du-jour.
Courses of French classical menu
Menu terminology
Fundamental of menu planning Continental, Indian with
accompaniments.
Breakfast menu: English, American, Continental, Indian.
Cover laying for foods
5 Room Service Type of Room Service / Centralised / Decentralised /
Decentralised Mobile.
List of Equipments
Trolley & Tray Setup
House Rules of Room Service Waiter
Room Service Menu

126
REFERENCE BOOKS:

Sl.
Title of the Book Author Publisher
No.
1 Food and Beverage Service Dennis R. Lillicrap, Elbs
John A Cousins
2 Food and Beverage Service Vijay Dhawan Frank Bros. & Co.
3 Serving Food and Drink: Table & Ann Bulleid Nelson Thornes
Function: Student Guide
4 The Waiter & Waitress and Lora Arduser Atlantic Publishing
Waitstaff Training Handbook: A Company.
Complete Guide
5 Modern Restaurant Service John Fuller Hutchinson

6 The Waiter Handbook Grahm Brown Global Books &

Subscription Services
New Delhi

127
Paper Code: HDB12 Advanced Food and Beverage Service
Unit
Topic Contents
No.
1 Meals & Menu Introduction to types of Menu.
Planning Menu Planning considerations and constraints.
Menu Terms.
Menu Designing.
Classical French Menu.
Classical foods and its accompaniments with cover set up.
2 Beverages and Definition, Classification, Significance of Beverages
Tobacco Tobacco: History, Processing for cigarettes, pipe tobacco &
cigars, Cigars – shapes/sizes/colours, Storage of cigarettes &
cigars
3 Non-Alcoholic Classification (Nourishing, Stimulating and Refreshing
Beverages beverages)
Tea - Origin & Manufacture, Types & Brands
Coffee - Origin & Manufacture, Types & Brands
Juices and Soft Drinks
Cocoa & Malted Beverages - Origin & Manufacture
4 Alcoholic Wines - Definition, Classification, Grape varieties, Production
Beverages of table wine, Service and storage, Wines of France, Wines of
Italy, Wines of Germany, Wines of U.S.A, Wines of Australia,
Other wine producing countries
Sparkling Wines - Methods of producing sparkling wines,
Champagne - production and its significance, Service and
storage
Fortified Wines - Sherry, Port, Madeira, Marsala
Spirits - Definition, Distillation - Pot still & Patent still,
Different spirits, Brandy, Whisky, Gin, Vodka, Rum
(Production, Types, Service and Storage)
Other Spirits - Aperitifs and Liqueurs, Definition, Production,
Service and storage
Beer – Definition, Production, Types of beer, Service and
storage
Cocktails – Definition, History, Methods of mixing cocktails,
World famous cocktails
Food And Wine Harmony - Food and matching drink
5 Beverage Bar - Lay out
Control Beverage Control Measures – Allocation

128
REFERENCE BOOKS:

Sl.
Title of the Book Author Publisher
No.
1 Food and Beverage Service Dennis R. Lillicrap, John ELBS
A. Cousins (1990)
2 Food and Beverage Service Vijay Dhawan Frank Bros. & Co.
3 Serving Food and Drink: Table Ann Bulleid Nelson Thornes
& Function: Student Guide
4 Modern Restaurant Service John Fuller Hutchinson
5 The Waiter Handbook Grahm Brown Global Books &
Subscription Services
New Delhi
6 The Waiter & Waitress and Lora Arduser, Douglas Atlantic Publishing
Waitstaff Training Handbook: A Robert Brown (2005) Company.
Complete Guide to the Proper
Steps in Service for Food &
Beverage Employees
7 The Professional Service of Joseph Houston, Neil Batsford Technical
Food and Beverage Glenesk (1982) Ltd.
8 The World of Wines Churchill, Creighton Collier Books.
(1980)
9 Winemaking Basics Ough, Cornelius S Haworth Press Inc.
(1992)
10 Beer and Wine Making Zaneilli, Leo (1978) A. S. Barnes &
Illustrated Dictionary Company
11 Cigar Marvin R. Shanken Taschen.
(2000)
12 The Ultimate Cigar Book Richard Carleton Autumngold Pubns.
Hacker (2000)
13 The Professional Service of Joseph Houston, Neil Batsford Technical
Food and Beverage Glenesk (1982) Ltd.

129
Paper Code: HDB13 Allied Hospitality Services and Entrepreneurship
Unit
Topic Contents
No.
1 Transport Transport Catering – Classification, Air, Rail, Ship and Luxury
Catering Coaches.
Air Catering – Planning of Menus, Organisation of Service,
Airline Tray Service,
Importance of Flight Kitchen Units, Limitations of Air Catering.
Rail Catering – Planning of Menus, Organisation of Service,
Refreshment
Stalls in Railway Stations, Pantry Car Service, Role of Indian
Railway Catering & Tourism Corporation, Palace on Wheels.
Ship Catering – Catering Service in Passenger Ships, Cruise
Lines Catering, Compiling of Food and Wine Lists for Cruise
Liner Catering.
Catering in Luxury Coaches – Service of Snacks and
Beverages.
2 Hospital Catering Planning of Menu for Invalids
Importance of Diet Kitchen
Hospital Tray Service.
3 Industrial & Industrial Catering – Planning of Kitchen and Food Service
Institutional Areas, Role of Cyclic Menus, Benefits of Subsidy Offered by
Catering the Management.
Institutional Catering – Food Service Units in Research
Institutions such as I.C.AR., C.S.I.R. and I.C.M.R, Planning
of Menus.
Schools, Colleges and Universities – Planning of Menus,
School Meal Services and Canteens, Importance of Nutritive
value.
4 Outdoor Catering Out–Door Catering – Types of Functions, contracted and
Speculative Functions, Organisation of Food Production and
Food Service Areas, Problems in Outdoor Catering.
Miscellaneous forms of Catering such as Club Catering,
Prison Catering and Catering in Armed forces
5 Entrepreneurship Entrepreneurship – definition, characteristics and qualities of
Development entrepreneur, entrepreneurial development training, support
of institutions like NIESBUD-Delhi, SIET-Hyderabad, ITCOT,
SIPCOT, SISI -Tamil Nadu
Project Management: Project – idea processing and selection
– identification and classification, project life cycle, Project
formulation, Plant layout in view of hotel industry, steps for
starting small hotel, Problems in starting a hotel, Ways to
rectify them.

130
REFERENCE BOOKS:

Sl.
Title of the Book Author Publisher
No.
1 Hotel Management Dr. B.K. Chakravarthi APH Publishing
Theory, Volume I & II Corporation New
Delhi

2 Food and Beverage Dennis Lillicrap & John ELBS Publications

Service Cousins

3 Catering Management, Mohini Sethi & Surjeet Wiley Eastern Ltd.

An Integrated Approach Malhan

4 Dynamics of Vasanth Desai. Himalaya Publishing

Entrepreneurial House.
Development and
Management

5 Entrepreneurial C.B. Gupta and N.P. Sultanchand &

Development Srinivasan. Sons.

6 Hotel Management Made S.M. Rajaram Anand Publications

Easy Tiruchirappalli.

131
Paper Code: HDB14 Customer Relationship Management
Unit
Topic Contents
No.
1 Customer Definition of CRM, Components of CRM, Need for CRM
Relationship Role of CRM in Improving Customer Relationships
Management
CRM and Marketing
2 CRM in Travel CRM in Travel and Tourism Industry
and Tourism CRM in the Front Office of the Hotel Industry
3 Communication Meaning and Definition, Process, Functions, Objectives
Skills Importance, Essentials of good communication
Communication barriers - Overcoming communication
barriers
Principles of Communication or 7 Cs
Media of Communication
Types of Communication
4 Oral Meaning, nature and scope, Principles of effective oral
Communication communication
Techniques of effective speech
The art of listening, Principles of good listening.
5 Personality Body Language Non verbal communication
Development Etiquette Good Manners
Mind Mapping
Writing Skills
Resume Preparation
Facing Interview

132
REFERENCE BOOKS:

Sl.
Title of the Book Author Publisher
No.

1 Customer Relationship Shanmugasundaram PHI Learning Pvt. Ltd.

Management: Modern Trends S.
And Perspectives
2 Customer Relationship Rajendra Kumar New Age International.
Management Sugandhi
3 Customer Relationship Rai PHI Learning Pvt. Ltd.
Management: Concepts And
Cases
4 Customer Relationship P. Schulz et al. GRIN Verlag, 2008
Management: Lufthansa
5 Business Communication Nirmal Singh Deep & Deep Publications
(Principles, Methods and Pvt. Ltd., New
Techniques) Delhi.(2006)
6 Business Communication K. K. Sinha Galgotia Publishing
Company, New Delhi
7 Education & Personality P.K.manoharan APH Publishing
Development

133
Paper Code: HDB15 Practical – I Food and Beverage Service
Expt.
Topic Contents
No.
1 Identification of Identification of various types of knives, forks, spoons etc.,
Equipments
Special Equipments used in Restaurants.
2 Cutlery & Cleaning and Polishing / wiping of Cutlery, crockery &
Crockery Glassware
Handling of Cutlery & Crockery.
3 Servicing and Manipulating service spoon and fork for various foods
Arrangement
Dummy waiter and its arrangement
Laying a Tablecloth & Relaying a Tablecloth
Napkin Folds - Lunch Folds, Dinner Folds, Breakfast Folds,
Laying of Cover.
4 Actual Service English/Silver service.( Breakfast and Lunch), Pre-plated
service, Taking restaurant reservations, Receiving & Seating
guests, Laying the table covers. TDH and A la Carte cover
set-up. Taking the order and Making KOT. Crumbing and
Clearing. Presenting Bills & delivery of change/receipt copy.
5 Handling Handling spillage. Handling accidents. Order Delay.
Situations
6 Menu Practicing simple menu compilation. Table d’hote menu, A
Compilation la Carte menu compilation and with accompaniment.
7 Service of Service of Wines: Red wine, White/Rose wine, Sparkling
Beverages wines, Fortified wines, Aromatized wines
Service of Bottled & Canned Beers / Draught Beers
Service of Spirits (Whisky, Vodka, Rum, Gin, Brandy &
Tequila)
Service of Cold and Hot Non-Alcholic Beverages
Loading / carring-trays / trolleys
8 Room Service Room Service demonstration and practice. Setting Room
Service tray for different meals, Setting Room Service trolley.

134
Paper Code: HDB16 Industrial Training and Viva Voce
Unit
Topic Contents
No.
1 Objectives Application of theoretical and practical knowledge gained
through the curriculum in an industrial environment.
2 Procedure During the course of study, the student has to undergo
Industrial Training for a period of three months in a hotel /
resort of repute.
During the training period, the student has to get exposed only
to food and beverage service department of the hotel / resort.
During the training period, the student has to maintain a Log
Book periodically signed by the Training Manager.
At the end of the training period, the student has to submit the
Log Book for university verification.
At the end of the training period, the Training Manager has to
submit a Performance Appraisal Form (PAF), in a sealed cover,
to the examiners through the Distance Education Study Centre.
3 Evaluation Examiners, one external, appointed by the university and
another one internal, appointed by the Distance Education
Study Centre shall evaluate the Log Book and award marks.
Student has to appear before the examiners for viva voce. The
viva voce will have extensive questions from the curriculum as
well as from the Industrial Training.
Maximum
Distribution of Marks Minimum
External Internal
Log Book 5 5
Viva Voce 20 20
35
Performance Appraisal by 50
the Training Manager
Total 100 35

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