SYLLABUS OF F&B MANAGEMENT

GITASISWHARA, SE.PAR., MM.

TAUFIK ABDULLAH, SE.PAR., MM.PAR.
TAUFANSYAH FIRDAUS, SE., MM.
Session Topics
1 Explaining the Syllabus
2 Introduction to F&B Service Industry
History of Food Service Industry
Classification of Catering Establishments
Food & Beverage Operations (Types of F&B Outlets in
hotels)
Types of Restaurant
Restaurant Concept
Employment opportunities in Hospitality Industry
Session Topics
3 Hygiene, Sanitation and Safety
Personal grooming, hygiene & uniform
Guidelines for good food handling
Food Contamination
Food Spoilage
Safety
4 Menu Management
Types –A la Carte & Table D’hôtel
Menu Planning, considerations and constraints
Classical French Menu
Session Topics
5 F&B Operational Flow
Purchasing, Receiving, Storing, Issuing,
Production, Service
6 Cost Control
Standard Recipe
Calculating Food Cost
Controlling Cost
7 Menu Evaluation
Internal Evaluation
External Evaluation
8 Midterm Exam
Session Topics
9 Restaurant Organizational Structure
FB Service Organizational Structure
FB Product Organizational Structure
10 Steward Division
Role of Kitchen stewarding department.
Care & maintenance of equipment
Session Topics
11 Delivering Service
Maintaining Service Quality
Handling Complaint
12 Restaurant Supervisory

13 Bar Operation
14 Restaurant Facility Planning and Design

15 Restaurant Business Plan

16 Final Exam
1st Assignment for Practicum 2nd Assignment
 Menu Planning
 Standard Recipes  F&B Industry Business Plan, Including:
 Recipes Costing Company Profile, Product, Operational,
 Proposal for Practicum (Done
Market & Marketing, Human Resources,
by Class Leader) Location, Financial Projection, Etc.
1. Background
2. Purpose
3. Schedule
4. Location
5. Lecturer/Instructor
6. Menu
7. Recipes
8. Budget
SYLLABUS OF FOOD PRODUCTION & SERVICE
MANAGEMENT
GITASISWHARA, SE.PAR., MM.
TAUFIK ABDULLAH, SE.PAR., MM.PAR.
TAUFANSYAH FIRDAUS, SE., MM.
Session Topics
1 Explaining the Syllabus
2 Introduction to Kitchen Department
History of cooking
Function and various sections in kitchen
Co-ordination between various department of
kitchen
Co-ordination between kitchen and other
department of kitchen
3 Food Commodities
Vegetables
Meat, Seafood
Poultry
Dairy Products
Cereals and Pulses
Spices, Herbs and Condiments
Session Topics
4 Cooking Methods & Cutting Methods
Cooking Methods
Cutting Methods
5 Restaurant Equipment
FB Service Equipment
FB Product Equipment
6 Food Production I
Appetizer
Types of salads & different salad dressings
Sandwiches & Canapés
Types Stocks and Soups
Vegetable Cooking
Session Topics
7 Food Production II
Thickening Agent
Basic Sauce and its derivations
Meat, Fish, Poultry and Game Cooking
Bakery theory
General idea of cakes, pastries, sponge & icing.
8 Midterm Test
9 F&B Service Personnel
Attitudes & Attributes of Food & Beverage
personnel
Importance of hygiene in Food & Beverage
Service
Basic Etiquettes
Session Topics
10 Room Service Operation
11 Beverages
Introduction
Classification into Non Alcoholic & Alcoholic
Beverages
Preparation & service of tea & coffee
Beer
Wines
Spirits
liqueurs
Cocktails
12 Breakfast Service
Types of Breakfasts.
Accompaniments
Cover Set up
Service Procedure
Session Topics
13 Types of F&B Services
Table Service
Specialized Service
Single Point Service
Table setting & laying of cover
Rules for waiting at a Table
14 Banquet Operations and MICE
15 Practicum
16 Final Test
Translate to Bahasa Indonesia
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