Topic wise notes as per new NCHM-JNU syllabus (for B.Sc HHA & M.Sc HA) are are now available at our new website hospitality.institute
Visit Now
Select Page
1st Sem F & B Service Notes

F & B Service Equipments: Flatware and Hollowware

by

Last updated: 2 July 2023

F & B Service Equipments: Flatware and Hollowware 1

Flatwares

Flatwares are any equipment that is used to cut or pick food and has a flat surface.
The purpose of these types of equipment is to cut, pick or tear food while eating.

Examples: – Spoons, Forks, Knives, etc.

F & B Service Equipments: Flatware and Hollowware 2

Hollowwares

Hollowwares are equipment such as sugar bowls, creamers, coffee pots, teapots, soup tureens, hot food covers, water jugs, platters, butter pat plates, and other items that go with the flatware on a table. It does not include cutlery or other metal utensils. Hollowware is used to hold food and must have a hollow space.

How useful was this post?

5 star mean very useful & 1 star means not useful at all.

Average rating 4.2 / 5. Vote count: 45

No votes so far! Be the first to rate this post.

We are sorry that this post was not useful for you! 😔

Let us improve this post!

Tell us how we can improve this post?

Syllabus BHM112 (T)

01 The Hotel & Catering Industry

  1. Introduction to the Hotel Industry and Growth of the hotel Industry in India 
  2. Role of Catering establishment in the travel/tourism industry
  3. Types of F&B operations
  4. Classification of Commercial, Residential/Non-residential
  5. Welfare Catering – Industrial/Institutional/Transport such as air, road, rail, sea, etc.
  6. Structure of the catering industry – a brief description of each

02 Departmental Organisation & Staffing

  1. Organisation of F&B department of hotel
  2. Principal staff of various types of F&B operations
  3. French terms related to F&B staff
  4. Duties & responsibilities of F&B staff
  5. Attributes of a waiter
  6. Inter-departmental relationships (Within F&B and other departments)

03 I Food Service Areas (F & B Outlets)

  1. Speciality Restaurants
  2. Coffee Shop
  3. Cafeteria
  4. Fast Food (Quick Service Restaurants)
  5. Grill Room
  6. Banquets
  7. Bar
  8. Vending Machines
  9. Discotheque

II Ancilliary Departments

  1. Pantry
  2. Food pick-up area
  3. Store
  4. Linen room
  5. Kitchen stewarding

04 F & B Service Equipment

Familiarization & Selection factors of:

French terms related to the above

05 Non-alcoholic Beverages

  1. Tea
    1. Origin & Manufacture
    2. Types & Brands
  2. Coffee
    1. Origin & Manufacture
    2. Types & Brands
  3. Juices and Soft Drinks
  4. Cocoa & Malted Beverages
    1. Origin & Manufacture