Introduction to catering – Different types of catering establishments, Classification of Commercial, Residential/Non-residential, Welfare Catering -Industrial/Institutional/Transport such as air, road, rail, sea, etc. Scope for caterers in the industry, relationship of catering industry with other industries. Status of a waiter/waitress in the catering industry. Attributes of a waiter. Personal hygiene, punctuality, personality, attitude towards guests, appearance, salesmanship and sense of urgency. Staff organization – The principle staff of different types of restaurants, duties and responsibilities of restaurant staff. Inter-departmental relationships (Within F&B and other department) Principal staff of various types of F&B operations

Types of restaurants: overview and key characteristics of coffee shop, continental restaurants, specialty restaurants, pubs, night clubs, discotheques, snack and milk bar, Cafeteria Service, Fast Food Service, Room Service ,Banquet Service, Bar Service, Vending Machines. Operating equipments: Classification of crockery, cutlery, glassware, hollowware, flatware, special equipments. – Upkeep and maintenance of equipments. Ancillary departments: Pantry, still room, silver room, wash-up and hot-plate. Restaurant service: Mise-en scene, Mise-en-place. Points to be remembered while laying a table, do’s and don’ts in a restaurant, dummy waiter and its uses during service.

Different types of menu: Origin of menu, table d’ hote menu, a la carte menu, French classical menu. Planning of simple menus; food and their usual accompaniments Breakfast: Types, menu for each type, terms used in the service of continental breakfast. Cover laying for continental and English breakfast. Order taking procedures: In-person, telephone and door hangers.

Classification of beverages: Types of beverages, preparation of common non-alcoholic beverages& its - Origin & Manufacture - Types & Brands Examples tea, coffee, milk based drinks, juice, squash and aerated water, other bar non-alcoholic drinks used in dispense and main bar. Cheese – Types and characteristics of English and European cheese, cover and its accompaniments. Savoury – types, example for each type, cover laying and its accompaniments. Ice-creams – categories of ice-creams – Sundae, parfait, biscuits, bombes and its cover Sweets – Meaning of Bavarois, mousse, flan, soufflé, ,custard, jellies, fools. Cover laying, styles of presenting sweets. Dessert – Fruits and nuts – cover and accompaniments. laying, styles of presenting sweets.

Types of service: Different styles of service, factors influencing each type, table layout for different styles, advantages and disadvantages, styles of service often implemented these days. Floor / Room service: Meaning, Full & Partial room service, Breakfast service in room, tray & trolley ser-up for room service. Lounge service: Meaning, organization of lounge service. Afternoon tea service: Means for high tea & afternoon tea, order of service. Reception tea service: Meaning & procedure.