A DETAILED STUDY ON BARBECUE

Submitted to the University of Madras in the partial fulfillment for the

award of B.Sc. Hotel and Catering Management

Submitted by
TK. SAHAYA JOSEPH ROGAN
REG NO: 221603391
FINAL YEAR 2019

Under the guidance of

Mr.S.RADHAKRISHNAN,B.sc.,HCM,PG DIP IN PRO,MBA (HR)
ASSISTANT PROFESSOR

DEPARTMENT OF HOTEL AND CATERING MANAGEMENT

BATCH 2016 TO 2019

DEPARTMENT OF HOTEL AND CATERING MANAGEMENT
ASAN MEMORIAL COLLEGE OF ARTS AND SCIENCE
JALADAMPET, CHENNAI-600100.
 DEPARTMENT OF HOTEL AND CATERING MANAGEMENT
ASAN MEMORIAL COLLEGE OF ARTS AND SCIENCE
JALADAMPET, CHENNAI-600100.

CERTIFICATE
This is to certify that MR.SAHAYA JOSEPH ROGAN.TK a Final Year
Degree in Hotel and Catering Management REG.NO: 221603391has
satisfactorily completed the project work and entered up his project report
therefore correctly and currently.

PROJECT GUIDE PROJECT COORDINATOR

HEAD OF THE DEPARTMENT

Submitted for project VIVA- VOCE held in MARCH- APRIL 2019 at the college.

EXTERNAL EXAMINER INTERNAL EXAMINER

DATE :
PLACE:

DECLARATION
I hereby declare that project titled “A DETAILED STUDY ON BARBECUE ” submitted by
me on partial fulfillment for the B.Sc.Degree in Hotel and Catering Management, Asan
Memorial College of Arts and Science, Chennai-600 100.This project is done by me during
2018-2019 and has not formed the basic anywhere for the award of any degree, diploma,
associate, fellowship or other similar titles.

SAHAYA JOSEPH ROGAN. TK

Place: Chennai

Date:

ACKNOWLEDGEMENT
I am deeply indebted to my Project Guide
Mr.S.RADHAKRISHNAN,B.sc.,HCM,PG,DIP IN PRO,MBA (HR) Professor,
Department of Hotel and Catering Management, Asan Memorial College of Arts
and Science, for his valuable guidance and suggestions rendered to bring this piece
of work. His constant encouragement and timely help has been with me throughout
this work.

I thank Head of the department for giving an opportunity to do the project.

I wish to express my deep gratitude to all the staff members of the

Department of Hotel and Catering Management for their valuable guidance and
suggestions.

Last but not the least, I wish to deliver my thanks to my parents & God for
the help and support throughout.

PREFACE
This project provides a comprehensive framework of information

and guidance on" BARBECUE " It is compiled to make the subject

matter readable and easy to understand. This project work would be

beneficial and particularly important for the degree student of B.Sc.

Hotel and Catering Management to cope with a vast amount of

information.

CONTENTS
S.NO CHAPTERS PAGE
 NUMBER
1 INTRODUCTION

2 HISTORY OF BARBECUE

3 TYPES OF BARBECUE

4 TYPES OF SAUCES

5 BARBECUE WITH LATEST TRENDS

FINDING

SUGGESTION

CONCLUSION

Bibliography