B.A. (Culinary Arts) Food and Beverage Service Operations 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.
Loading syllabus...
Syllabus for Food and Beverage Service Operations
Module 1
- a) Coffee shop
- b) Specialty restaurant
- c) Bar.
- d) Room Service
- e) Banquets
- f) Snack bar (any fast food or QSR)
- g) Kiosk
Module 2: 2
- Role play on the attributes, attitude & etiquette of a food
- service personnel
Module 3: 3
- Standard phrases used in food & beverage service outlets
- (Role play)
Module 4: 4
- Familiarization with Food & Beverage Service Equipment
- &their Usage a. Hollowware b. Glassware c. Crockery d. Flatware e. Tongs f. Linen g. Furniture h. Special Equipment, Miscellaneous Wares & other restaurant fixtures
Module 5: 5
- Napkin Folds Students are required to be familiar with minimum 15 napkin folds (glass & table)
Module 6: 6
- Stocking of Side Stations
Module 7: 7
- Wiping of glassware and wiping of crockery
Module 8: 8
- Dining Room Practices & Operating Procedures
- 1. Procedures for Meeting, Greeting & Seating of the Guests
- 2. Carrying & balancing the salver/tray
- 3. Laying and relaying of tablecloth
- 4. Water service
- 5. Carrying & Placing Plates & Glassware at the table
- 6. Presenting Menus to a Guest
- 7. Handling and using service fork & service spoon (service gear)
- 8. Laying of a la carte cover
- 9. Removal of additional cover set an occupied table
- 10. Changing and replacing an ashtray
- 11. Role play on do’s & dont’s in a restaurant
Module 9: 9
- Accepting & Confirming a Telephonic Reservation of a Guest
Reference Books
- 1 Professional Food & Beverage Service Management- Brian Varghese
- 2 The Book Of Wine, Stuart Walton,
- 3 The New Wine Companion, David Burroughs and Norman Bezzant
- 4 Waiter and Waitres Training Manual, Sandra J. Dalmer
- 5 Dining Room & Banquet Management – Strianese & Strianese – Delmar Cengage Learning
- 6 Food & Beverage Service, Sudhir Andrews
- 7 Food and Beverage Management, Bernard Davis
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.