Food & Beverage Production Management II

Unit I
Functions and importance of Gardemanger Equipments and tools connected to
gardemanger department Different sections (Pantry, Sandwiches) cold food
preparations and presentations Hors d oeuvres Cold cuts Terrines Mousse
Galantine Sausages and forcemeats
Unit II
Indian regional cooking North Indian South Indian East Indian West Indian
Indian Specialty cuisine Moghalai Hyderabad Kashmir Rajasthan Malabar
Chettinadu Tamilnadu
Unit III
International cooking different nations and their popular dishes menu and
specific methods of cooking and accompaniments types of equipments methods
of presentations
Unit IV
Food festival theme menu buffet menu (Break fast, Lunch, Hight Tea and
Dinner) quality control maintenance and storage procedures adopted to
monitor guest satisfaction kitchen supervisingUnit V
Various types icings used (Royal, American frosting, fondant, Butter, Marzipan,
Gum paste, Almond paste) Types of Chocolates preparation cake faults and
their remedies - Bread faults and their remedies