EHM202

Food & Beverage Operations
Code: 
EHM202
Year / Semester: 
2nd Year
Objective: 

To impart the students with knowledge of alcoholic beverage & non-alcoholic beverage and various Indian cuisines.

Credits: 
4

Block: 01 Spirits

Unit 1: Spirits -1

Whisky, Tequila – types, production, brands (5 Indian & 5 international), service.

Unit 2: Spirits- 2

Brandy, rum – types, production, brands, 5 Indian & 5 International, service

Unit 3: Spirits -3

Vodka, Gin, – types, production, brands, 5 Indian & 5 International, service

Block: 02 Liqueurs, Tobacco, & Non Alcoholic Beverages

Unit 4: Liqueurs –

types, production, brands & service

Unit 5: Tobacco –

types, details, brands, storage & service

Unit 6: Non Alcoholic Beverage –

classification, types (5 each), service, detailed information on Tea & Coffee.

Block: 03 Bar

Unit 7: Bar –

Introduction, planning and designing: Bar staffing & job description- barman, sommelier, glasses, equipments / tools, A brief introduction to bar, planning, layout, design & licensing

Unit 8: Beer:

Introduction, ingredients used Manufacturing, types, and storage conditions for the beer.

Unit 9: Cocktails and Mocktails:

Introduction, types & preparation – classic cocktails, mocktails – recipes (20 cocktails & 10 mocktails)

Block: 04 Indian Cookery

Unit 10: Indian Regional Cuisine -1:

A detailed study of Indian regional cuisines namely – Kashmiri, Punjabi, Uttaranchali (Kumaoni, Garhwali). At least 5 prominent dishes with recipes from each)

Unit 11: Indian Regional Cuisine -2:

A detailed study of Indian regional cuisines namely – Andhra, Tamil Nadu & Goan.(at least 5 prominent dishes with recipes from each)

Unit 12: Indian Regional Cuisine -3:

A detailed study of Indian regional cuisines namely – Gujarati, Rajasthani & Bengali.(at least 5 prominent dishes with recipes from each)

Block: 05 Bakery & Confectionery

Unit 13: Bakery Products – 1:

Types of Bread, Preparation Methods, Faults, Precautions. French Bread, Whole Wheat, Foccacia, Pita (with recipes), Five types of Dough, making and their uses.

Unit 14: Bakery Products – 2 : Cookies :

types, recipes at least ten Cakes : Types of batter, recipes at least five, Breakfast rolls : Recipes (any five)

Unit 15: Confectionary : Mousse & Soufflés :

Introduction, Difference, Recipe (any 5), Custard & Hot Puddings : Introduction, Recipes (any 5), Desserts : Pastries & Gateaux (any 5

Suggested Readings: 
  1. S.N Bagchi and Anita Sharma, Food & Beverage Service, Aman Publication, new Delhi.
  2. Sudhir Andrew, Food & Beverage Manual, Tata Mc. Hills, New Delhi.
  3. Vijay Dhawan, Food & Beverage Service, Frank Brothers & company, New Delhi.
  4. Krishna Arora, Theory of Cookery.
  5. Thangam E. Phillip., Modern Cookery.