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Home / Syllabus / B.A. (Culinary Arts) / FY BA Culinary Arts / Semester 1 / Fundamentals of Food and Beverage Service

B.A. (Culinary Arts) Fundamentals of Food and Beverage Service Syllabus - Mumbai University

This is the FY BA Culinary Arts syllabus under NEP 2020, in force from the academic year 2025-26. This is the revised first year, item 5.4 (R) of 20 May 2025, which the University issued in place of its 2024-25 first-year syllabus.

Fundamentals of Food and Beverage Service Syllabus.pdf
Major · Semester 1 · FY BA Culinary Arts · 2 credits · 50 marks

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Syllabus for Fundamentals of Food and Beverage Service

Major · Semester 1 · FY BA Culinary Arts · 2 credits · 50 marks

Module 1

  • 1.1 Introduction To Hotel And Catering Industry
  • 1.1.1 Role of catering establishment in travel / tourism industry
  • 1.1.2 Sectors of food service industry (Classification)
  • primary and secondary - commercial and welfare
  • captive, non-captive and semi-captive markets
  • 1.1.3 Employment Opportunities. The concept of and contributors to a Meal Experience
  • 1.2 Departmental Organization & Staffing
  • 1.2.1 Organization of F & B Department of a Hotel
  • 1.2.2 Typical hierarchy of a dining room brigade (English & French)
  • 1.2.3 Attributes & Competencies of F & B Personnel Duties and
  • 1.2.4 Responsibilities of F & B Staff
  • F & B Manager
  • Banquet manager
  • Outlet Manager (All day dining/In-Room Dining/Specialty Restaurant)
  • Senior captain/ Captain/ Supervisor
  • Steward
  • Sommelier
  • Trancheur
  • Hostess
  • Cashier
  • Room Service Order Taker
  • Busboys
  • 1.2.5 Departmental Relationship of F& B with other Departments
  • 1.3 Department
  • 1.3.1 Coffee shop (all day dining)
  • 1.3.2 Snack bar / counter service
  • 1.3.3 Specialty restaurant / theme restaurant
  • Banquet operations / off premise catering
  • 1.3.6 In-Room Dining (Room Service)
  • 1.3.7 Discotheque / night club
  • 1.3.8 Mini Bar
  • 1.3.9 Vending Machines
  • 1.3.10 Dispense Bar & Public Bar
  • 1.3.11 Pantry / Still room
  • Hot Plate
  • 1.3.14 Kitchen stewarding
  • 1.3.15 Silver room / plate room
  • 1.3.16 Linen room

Module 2

  • 2.1 FOOD AND BEVERAGE SERVICE EQUIPMENT
  • 2.1.1 Classification of equipment. (Familiarization of equipment)
  • 2.1.2 Criteria for selection and requirements
  • Tableware & Service ware (Glassware, crockery & china,
  • Hollow ware, flatware, tongs) Special equipment
  • Miscellaneous equipment and wares with their uses Care & maintenance of equipment
  • Furniture (Tables, Chairs, Trolleys, Dumb waiter, hostess desk
  • Linen
  • 2.1.3 Table d‘hôte and A la carte menus
  • Side Work : Mis-en-place, Mis-en-Scene
  • 2.2 DINING SERVICES METHODS,TECHNIQUES & STYLES
  • 2.2.1 Table service
  • Silver service/ English service
  • American/ Plated
  • Family , Russian , Butler , Gueridon
  • 2.2.2 Bar Counter
  • 2.2.3 Assisted Service – Carvery Buffet
  • 2.2.4 Self Service Cafeteria
  • Straight flow , Free-flow
  • Echelon
  • Supermarket
  • Single point service
  • 2.2.5 Take-away
  • Drive through
  • Fast food
  • Vending
  • Kiosk
  • Food court
  • Bar
  • Specialized (in-situ)
  • 2.2.6 Tray , Trolley , Home delivery , Lounge , In Room , Drive in
  • 2.3 Dining Room Operations
  • 2.3.1 Typical Restaurant / Coffee Shop Layout
  • 2.3.2 The Concept of stations, numbering the tables and covers at a table
  • 2.3.3 Reservation Systems in Restaurants
  • 2.3.4 Records & Registers maintained by a Restaurant
  • 2.3.5 Rules to be observed while laying and waiting at the table.
  • Dos & don’t s of wait staff in a dining room operations
  • 2.3.6 Organizing the staff for service – The Team Approach and
  • 2.3.7 the Individual Service
  • Approach
  • 2.3.8 Type of Menu
  • 2.3.9 Type of Meal
  • 2.4.0 KOT

Reference Books

  • 1 Food & Beverage Service – R. Singaravelavan - Oxford University Press
  • 2 Food & Beverage Service - Dennis Lillicrap, John Cousins – Bookpower
  • 3 Food & Beverage – F & B Simplified – Vara Prasad & R. Gopi Krishna – Pearson
  • 4 Food & Beverage Service - Vijay Dhawan
  • 5 The Waiter - John Fuller & A.J. Currie – Shroff PublishersFood & Beverage Service A Training Manual - Sudhir Andrews
  • 6 Food & Beverage Service - Bobby George
  • 7 Napkin Folding – James Ginders (Harmony Books)
  • 8 The Practical Guide to Napkins & Napkin Folding – Rick Beech – Hermes House
  • 9 The Steward - Peter Dias

Reproduced from the University of Mumbai syllabus for B.A. (Culinary Arts) under NEP 2020, in force from the academic year 2025-26. Wording is as printed in that syllabus. Module numbering is as printed there too.

The complete syllabus

This subject is cut from the University circular for its year. Open a document here if you want the whole thing rather than a single subject.

PDF BA Culinary Arts Sem I and II (2025-26) NEP (Revised) NEP 2020 syllabus, in force from 2025-26 Read full PDF Read
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PDF BA Culinary Arts Sem V and VI (2026-27) NEP NEP 2020 syllabus, in force from 2026-27 Read full PDF Read
PDF BA Culinary Arts Sem V and VI Minor (2026-27) NEP NEP 2020 syllabus, in force from 2026-27 Read full PDF Read
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