TOPICS TO BE WRITTEN IN JOURNAL FOR FIRST SEMESTER CHITKARA UNIVERSITY AND GBC

Rules: 
•Each topic should be clearly headlined.
•Important words or phrases should be written in bold letters.
•Justifying Pictures should be pasted related to each topic.
•Wherever charts are required, they should be scaled and made on separated pages.

Chapter 1

THE HOTEL & CATERING INDUSTRY
A.Introduction to the Hotel Industry
B.Global hospitality industry
C.Indian hospitality industry
D. Role of Catering establishment in the travel/tourism industry
E.Types of F&B operations
F.Classification of Commercial, Residential/Non-residential
G.Welfare Catering - Industrial/Institutional/Transport such as air, road, rail, sea, etc.
H.Organization of food and beverage catering industry (Structure of the catering industry)- a brief description of each

Note: add pictures related to each topics

Chapter 2

DEPARTMENTAL ORGANISATION & STAFFING
A. Organisation of F&B department of hotel
B. Principal staff of various types of F&B operations
C. French terms related to F&B staff
D. Duties & responsibilities of F&B staff
E. Attributes of a waiter
F. Inter-departmental relationships
(Within F&B and other department)

Chapter 3

FOOD SERVICE AREAS (F & B OUTLETS)
Classification of food and beverage outlets in a hotel
A. Specialty Restaurants
B. Coffee Shop
-Difference between coffee shop and specialty restaurant
C. Cafeteria
D. Fast Food (Quick Service Restaurants)
E. Grill Room
F. Banquets
G. Bar
H. Vending Machines
I. Discotheque

Chapter 4

ANCILLIARY DEPARTMENTS
A. Pantry
B. Food pick-up area
C. Store
D. Linen room
E. Kitchen stewarding

Note: In chapter 3 and 4 add pictures related to each topic

Chapter 5

F & B SERVICE EQUIPMENT
Familiarization & Selection factors of:
- Cutlery
- Crockery
- Glassware
- Flatware
- Hollowware

Note: pictures and sizes of all equipments are compulsory

Chapter 6

METHODS OF SERVICE: Different types of services
American,
French,
Russian,
English

Chapter 7

Menu planning: 
Origin of Menu,
Objectives of Menu Planning,
Factors affecting menu planning
Types of Menu,
Courses of French Classical Menu Sequence

Note: add pictures to related food items and covers to all topics

Chapter 8

What is customer services and its challenges? 
Impact of his first impression,
Role of employees in attracting and keeping customers

Chapter9

SIMPLE CONTROL SYSTEM: 
KOT/Bill Control System,
Making bill,
Cash handling equipment,
Record keeping

Note: paste formats related to topics
Remarks: handouts which are given in classroom also to be added in between the concerned topic.