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Institute of Hotel Management Catering and Nutrition - IHMCN, Vaishali DFBS Admission Procedure, Courses, Fees,Ranking, Placement 2024

, Institute of Hotel Management Catering and Nutrition - IHMCN DFBS Eligibility, Duration, Fees Structure, Mode, Entrance Exam, Application Form, Admission Process, Scholarship, Education Loan, Specializations, Teaching Subjects, Documents Required, Job & Scope 2024

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Institute of Hotel Management Catering and Nutrition - IHMCN

DFBS Course Full Detail 2024

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Diploma in Food and Beverage Services is a course that train understudies in the essentials of café cooking and heating, sanitation techniques and sustenance. Understudies additionally increase some information in business the executives like bookkeeping; cost control, HR and so forth. The assortment of creation and administration occupations exist in the nourishment business, extending from cooking and culinary arrangement to deliver stockroom the board. 

Nourishment creation administration laborers might be utilized at full-administration and drive-thru eateries, cafeterias, schools, medical clinics, charitable associations, government organizations, storerooms and ranches. Commonly the preparation centers around nourishment and readiness. 

The principle target of this course is to encourage understudies with modern information in the nourishment and refreshment industry. This course gives clear thought regarding nourishment readiness and administrations identified with the drink administrations.

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DFBS: Subjects of Study (Syllabus)

Paper Code Subjects of Study
1Brief knowledge
2Development of catering industry, job prospects and careers in the catering industry; Different types of catering establishments.
3Brief description and correct
4Different types of cutlery, crockery, silverware, flatware, hollowware and glassware used in a standard catering establishment.
5Preparation of the restaurant
6Rules for laying of table and waiting. Useful tips for Food/Beverage service.
7Table Sauces – compliments /garnishes
8Meals and Menu planning
9(a) Table d’hote
10(b) A’la carte
11(c) State Banquets
12(d) Buffet –cold/hot spreads
13Staff organisation of F&B Deptt., and inter & intra departmental coordination
14Significance of pantry & still room in F&B operation, Functions of pantry and sections of pantry
15Kitchen stewarding. Broad specifications of light and heavy duty equipment, Restaurant, Pantry and Still room equipment
16Simple methods of restaurant sales, controls –K.O.T flow and billing. Computerized order taking and billing.
17Breakfast -English, American, Continental and Indian Breakfast (laying & service)
18Ice creams / Sundaes / Shakes -Different types and their service.
19Knowledge -Buffet, Layout, Display & Service. Banquets, inquiry forms, sitting space, seating arrangements.
20Room Service-Centralised and decentralised –Room service of breakfast, snacks, lunch, dinner; Beverages -alcoholic or non-alcoholic. Room Service flow chart.
21Spirits -Whiskey, rum, brandy, gin, vodka and their famous brands. Liqueurs
22Beer -Manufacture, service, storage types and brands of beer
23Bar lay out, operation and licensing. Dispensing of spirits. Storage of alcoholic beverages and cellar management.
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Institute of Hotel Management Catering and Nutrition - IHMCN Admission 2024

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