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Training Restaurants |
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| 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? Or would you like him to
measure and pour manually, and probably give you
less than what you have paid for?” 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. 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. 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. 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 manages a
bar-cum-restaurant of more than 2000 sq. ft.
which is well-equipped with a large inventory of
various tools and equipment. |
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