{"id":25462884,"date":"2021-04-07T13:45:59","date_gmt":"2021-04-07T08:15:59","guid":{"rendered":"https:\/\/entri.app\/blog\/?p=25462884"},"modified":"2021-08-23T17:39:47","modified_gmt":"2021-08-23T12:09:47","slug":"kerala-psc-junior-instructor-food-and-beverage-syllabus","status":"publish","type":"post","link":"https:\/\/entri.app\/blog\/kerala-psc-junior-instructor-food-and-beverage-syllabus\/","title":{"rendered":"Kerala PSC Junior Instructor Food, Beverage Syllabus 2021"},"content":{"rendered":"<p>Kerala PSC has announced the exam date for the Junior Instructor (Food and Beverages Guest Service Assistant) in the Industrial Training Department. The exam is scheduled to be held on 18th May 2021. In this article, candidates can download the Kerala PSC Junior Instructor Food and Beverage syllabus 2021.<\/p>\n<p>Join our <a href=\"https:\/\/entri.sng.link\/Bcofz\/0x3b\/ow4f\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Kerala PSC latest exam courses<\/strong><\/a> and get to your dream job. Download Entri for all the information regarding the course.<\/p>\n<p><a href=\"https:\/\/entri.sng.link\/Bcofz\/0x3b\/ow4f\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-20988543 size-full\" src=\"https:\/\/entri.app\/blog\/wp-content\/uploads\/2021\/01\/kerala-psc-2021-_-rect-banner.png\" alt=\"kerala psc 2021 _ rect banner\" width=\"970\" height=\"250\" srcset=\"https:\/\/entri.app\/blog\/wp-content\/uploads\/2021\/01\/kerala-psc-2021-_-rect-banner.png 970w, https:\/\/entri.app\/blog\/wp-content\/uploads\/2021\/01\/kerala-psc-2021-_-rect-banner-300x77.png 300w, https:\/\/entri.app\/blog\/wp-content\/uploads\/2021\/01\/kerala-psc-2021-_-rect-banner-768x198.png 768w, https:\/\/entri.app\/blog\/wp-content\/uploads\/2021\/01\/kerala-psc-2021-_-rect-banner-750x193.png 750w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/entri.app\/blog\/kerala-psc-exam-calendar-may-2021\/\" target=\"_blank\" rel=\"noopener noreferrer\">Kerala PSC Exam Calendar May 2021.<\/a><\/p>\n<h2><strong>Kerala PSC Junior Instructor Food and Beverage Notification Overview<\/strong><\/h2>\n<table>\n<tbody>\n<tr>\n<td width=\"251\"><strong>Events<\/strong><\/td>\n<td width=\"272\"><strong>Details<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"251\">Name of post<\/td>\n<td width=\"272\">Junior Instructor (Food and Beverages Guest Service Assistant)<\/td>\n<\/tr>\n<tr>\n<td width=\"251\">Department<\/td>\n<td width=\"272\">Industrial Training Department<\/td>\n<\/tr>\n<tr>\n<td width=\"251\">Category No<\/td>\n<td width=\"272\">160\/2018 &amp; 199\/2020<\/td>\n<\/tr>\n<tr>\n<td width=\"251\">Date of Notification<\/td>\n<td width=\"272\">160\/2018- 24\/09\/2018<\/p>\n<p>199\/2020- 16\/11\/2020<\/td>\n<\/tr>\n<tr>\n<td width=\"251\">Number of vacancies<\/td>\n<td width=\"272\">160\/2018- Ezhava\/Thiyya\/Billava \u2013 01 199\/2020- 02<\/td>\n<\/tr>\n<tr>\n<td width=\"251\">Scale of pay<\/td>\n<td width=\"272\">Rs. 26500 \u2013 56700\/-<\/td>\n<\/tr>\n<tr>\n<td width=\"251\">Method of Recruitment<\/td>\n<td width=\"272\">Direct Recruitment<\/td>\n<\/tr>\n<tr>\n<td width=\"251\"><strong>Exam Date<\/strong><\/td>\n<td width=\"272\"><strong>18 May 2021<\/strong><\/p>\n<p><strong>Tuesday<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"251\">Official website<\/td>\n<td width=\"272\">www.kerala.gov.in<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p style=\"text-align: center;\"><a href=\"https:\/\/entri.app\/blog\/kerala-psc-junior-instructor-mechanic-agriculture-machinery-syllabus\/\" target=\"_blank\" rel=\"noopener noreferrer\">Kerala PSC Junior Instructor (Mechanic Agriculture Machinery) Syllabus 2021<\/a><\/p>\n<h3><strong>Kerala PSC Junior Instructor Food and Beverage Syllabus\u00a0<\/strong><\/h3>\n<h4><strong>Module I &#8211; Hotel and Food Service Industry<\/strong><\/h4>\n<ul>\n<li>Hotel Introduction \u2013 Growth and Role of Hotel Industry \u2013 Sectors of the Foodservice Industry<\/li>\n<li>Classification of Food Service establishment \u2013 Commercial-hotels, restaurants, fast food operations, clubs, take-a-ways, function catering; Welfare \u2013 schools, hospitals, industries, defence services catering, prison catering, youth hostels; Transport catering railway catering, airline catering, marine catering, and motorway catering.<\/li>\n<li>Scope and Career prospects in the catering industry.<\/li>\n<li>Coordination of Food and Beverage with other departments \u2013 food production, kitchen stewarding, front office, housekeeping, engineering department, HR\/Personnel department, stores, food and beverage controls, finance, marketing, security, training and development, system department.<\/li>\n<\/ul>\n<h4><strong>Module 2 \u2013 Types of Food and Beverage Outlets and Food And\u00a0Beverage Service Equipment\u2019s<\/strong><\/h4>\n<ul>\n<li>Types of Food and Beverage outlets \u2013 multicuisine restaurant, specialty restaurants, coffee shops, grill rooms, discotheque, bar, lounge, room service, banquets, cafeteria, night clubs, fast food restaurants, pubs, snacks\/milk bar, kiosks, etc.<\/li>\n<li>Food and Beverage service equipment<\/li>\n<\/ul>\n<h4><strong>Module 3 \u2013 Menu Planning and Types of Services<\/strong><\/h4>\n<ul>\n<li>Menu Planning: Origin of menu-functions of menu-Types of menu-a la carte, Table d&#8217;hote, carte du jour, plat du jour, cyclic menus; Menu planning-factors to be considered while planning a menu \u2013 Courses and terminology in French classical menu- menu sequence \u2013 Menu compilation and table set-up. Cover and accompaniments.<\/li>\n<li>Types of Services: French, English, American, Russian, Gueridon, Buffet, Counter, Rooms, etc. Factors influencing the type of service.<\/li>\n<li>Room service organization-job description and responsibilities of room service staff types of room service-equipment used in room service-room service tray layout procedure for service-room service errand card-doorknob menu-service techniques napkin folds \u2013 Taking reservations<\/li>\n<li>Service Procedures \u2013 Mise-en-scene, Mise en-place, Rules for laying a table \u2013 cover set up-procedure of operations during lunch and dinner-Service of appetizers, main course, alters and beverages \u2013 clearance of ashtrays \u2013 crumbing the cover-Rules for waiting at the table.<\/li>\n<\/ul>\n<h4><strong>Module 4 &#8211; Revenue Control System, Banquet and Bar Operations<\/strong><\/h4>\n<ul>\n<li>Revenue Control System<\/li>\n<li>Banquet Operation- Types of the banquet \u2013 Duties and Responsibilities of banquet Brigades<\/li>\n<li>Buffet: Factors in planning buffet \u2013 Area equipment \u2013 Sequence of food \u2013 Organizing and Planning<\/li>\n<li>Bar Operation \u2013 Types of a bar \u2013 Parts of the bar \u2013 Bar equipment \u2013 Furniture \u2013 Linen bar stock and inventory \u2013 bar licensing \u2013 bar control system \u2013 bar staffing \u2013 Stock taking \u2013 goods received the book \u2013 Cellar stock register \u2013 Bin card \u2013 Overage and shortage.<\/li>\n<\/ul>\n<h4><strong>Module 5 &#8211; Beverages, Cocktails and Mocktails<\/strong><\/h4>\n<ul>\n<li>Non-Alcoholic Beverages<\/li>\n<li>Alcoholic Beverages<\/li>\n<li>Beer, Sake, Cider, Perry and Mead, Cocktails,<\/li>\n<li>Making cocktails \u2013 Whiskey-based cocktails, Gin based cocktails, Brandy based cocktails, Rum based cocktails, Vodka based cocktails, Tequila based cocktails, etc.<\/li>\n<li>Mocktails \u2013 introduction, mocktail recipes<\/li>\n<\/ul>\n<h4><strong>Module 6 &#8211; Food and Beverage Service Sequence<\/strong><\/h4>\n<ul>\n<li>Basic technical skills<\/li>\n<li>Taking bookings: Procedure of bookings \u2013 The booking sheet<\/li>\n<li>Preparation for service<\/li>\n<li>Table Service<\/li>\n<li>Taking customer food and beverage orders<\/li>\n<li>Service of foods: Service of alcoholic bar beverages<\/li>\n<li>Billing methods: Bill as check \u2013 Separate bill \u2013 Bill with order \u2013 Prepaid &#8211;\u00a0Voucher \u2013 No-charge-Deferred.<\/li>\n<\/ul>\n<h4><strong>Module 7 &#8211; Wines, Food and Wine Harmony<\/strong><\/h4>\n<ul>\n<li>Wines<\/li>\n<li>Food and wine harmony<\/li>\n<li>Cheese-production, classification<\/li>\n<\/ul>\n<h4><strong>Module 8 &#8211; Cheese, Tobacco, Cigarette, and Cigar<\/strong><\/h4>\n<ul>\n<li>Tobacco-Introduction of tobacco-cultivation of tobacco-harvesting, curing.<\/li>\n<li>Cigarette-manufacturing of a cigarette&#8211; Brand of cigarette &#8211; national and international; service of cigarettes.<\/li>\n<li>Cigar-manufacturing of the cigar, wrapper colors, size of the cigar, shapes of the cigar, selection of cigar, international brands of cigars-storage of cigar-service of cigar-lighting the cigar-other tobacco products.<\/li>\n<\/ul>\n<p><strong>Download the complete topic-wise Syllabus PDF for the Junior Instructor (Food and Beverage):<\/strong><\/p>\n<p style=\"text-align: center;\"><a class=\"btn btn-default\" href=\"https:\/\/entri.app\/blog\/wp-content\/uploads\/2021\/04\/syl-160-18.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">SYLLABUS PDF<\/a><\/p>\n<p>Entri will provide you the complete subject-wise classes covering all the topics related to the upcoming Kerala PSC Examinations 2021. <a href=\"https:\/\/entri.sng.link\/Bcofz\/0x3b\/ow4f\" target=\"_blank\" rel=\"noopener noreferrer\">Download and subscribe to Entri App<\/a> and start practicing the latest mock tests to ace your preparations.<\/p>\n<p><a href=\"https:\/\/webapp.entri.app\/home\/?track2\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-25461951 size-full\" src=\"https:\/\/entri.app\/blog\/wp-content\/uploads\/2021\/03\/keralapsc_web_banner_970-x-250.png\" alt=\"\" width=\"970\" height=\"250\" srcset=\"https:\/\/entri.app\/blog\/wp-content\/uploads\/2021\/03\/keralapsc_web_banner_970-x-250.png 970w, https:\/\/entri.app\/blog\/wp-content\/uploads\/2021\/03\/keralapsc_web_banner_970-x-250-300x77.png 300w, https:\/\/entri.app\/blog\/wp-content\/uploads\/2021\/03\/keralapsc_web_banner_970-x-250-768x198.png 768w, https:\/\/entri.app\/blog\/wp-content\/uploads\/2021\/03\/keralapsc_web_banner_970-x-250-750x193.png 750w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kerala PSC has announced the exam date for the Junior Instructor (Food and Beverages Guest Service Assistant) in the Industrial Training Department. The exam is scheduled to be held on 18th May 2021. In this article, candidates can download the Kerala PSC Junior Instructor Food and Beverage syllabus 2021. Join our Kerala PSC latest exam [&hellip;]<\/p>\n","protected":false},"author":32,"featured_media":25462888,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[802,32],"tags":[],"class_list":["post-25462884","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","category-kerala-psc"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Kerala PSC Junior Instructor Food, Beverage Syllabus 2021 - Entri Blog<\/title>\n<meta name=\"description\" content=\"Download the Kerala PSC Junior Instructor Food and Beverage syllabus PDF. 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