Study Material Semester 4

Food & Beverage Service

Unit 1 – Alcoholic Beverage
Unit 2 – Dispense Bar
Unit 3 – Wine
Unit 4 – Beer
Unit 5 – Spirits
Unit 6 – Aperitifs
Unit 7 – Liqueurs
Unit 8 – Liqueurs
Unit 9 – Naming of Wines

Housekeeping

food Safety And Quality

Unit 1 – Food Safety
Unit 2 – Intentional Adulterants and Methods of Detection
Unit 3 – Functions and Uses of Food Additives
Unit 4 – Food Spoilage
Unit 5 – Food Additives
Unit 8 – WTO
Unit 9 – Hazard Analysis And Critical Control Points or HACCP
Unit 10 – General Principles of Food Hygiene
Unit 11 – Recent Concerns

Front Office

Unit 1 – Computer Application in Front Office
Unit 2 – Front Office Accounting
Unit 3 – Checkout and Settlement
Unit 4 – Control of Cash and Credit
Unit 5 – The Night Audit
Unit 6 – Front Office And Guest Safety And Security

Hotel Accountancy

Internal Control
Departmental Accounting
Internal Audit and Statutory Audit
Journal