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Kerala PSC Junior Instructor Syllabus – Ca. No. 204/2019
Download Junior Instructor Detailed Syllabus:- Kerala Public Service Commission has published Junior Instructor (Food And Beverages Guest Service Assistant) (Category Number. 160/2018 & 199/2020) in Industrial Training Department. Candidates can Download Junior Instructor Detailed Syllabus 2021 here.
| Post Name | Junior Instructor (Food And Beverages Guest Service Assistant) |
| Category Number | 160/2018 & 199/2020 |
| Department | Industrial Training Department |
| Organisation | Kerala Public Service Commission |
| Exam Date | 18.05.2021 TUESDAY |
| Time | 10.30 A.M to 12.15 P.M |
| Official Website | https://www.keralapsc.gov.in/ |
Junior Instructor Detailed Syllabus 2021
MODULE I – HOTEL AND FOOD SERVICE INDUSTRY
• Hotel Introduction – Growth and Role of Hotel Industry – Sectors of the Food service
Industry
• Classification of Food Service establishment – Commercial-hotels, restaurants, fast
food operations, clubs, take aways, function catering; Welfare – schools, hospitals,
industries, defence services catering, prison catering, youth hostels; Transport cateringrailway catering, airline catering, marine catering and motorway catering.
• Scope and Career prospects in the catering industry.
• Co-ordination of Food and Beverage with other departments – food production,
kitchen stewarding, front office, housekeeping, engineering department, HR/Personel
department, stores, food and beverage controls, finance, marketing, security, training
and development, system department.
• Organization of Food and Beverage department – duties and responsibilities of food
and beverage staff-food and beverage manager, restaurant manager, head waiter, chef
de rang/captain, Commis de rang/steward, Commis de barrasseur/bus boy, Sommelier,
trancheur, hostess, lounge staff, banquet staff and buffet waiter.
• Attributes of food and beverage personnel – personal hygiene, menu knowledge,
punctually, local knowledge, personality, right attitude towards guest, memory,
honesty, loyalty, salesmanship, guest satisfaction, handling of complaints, sense of
urgency etc.
MODULE 2 – TYPES OF FOOD AND BEVERAGE OUTLETS AND FOOD AND
BEVERAGE SERVICE EQUIPMENTS
• Types of Food and Beverage outlets – multicuisine restaurant, speciality restaurants,
coffee shops, grill rooms, discotheque, bar, lounge, room service, banquets, cafeteria,
night clubs, fast food restaurants, pubs, snack/milk bar, kiosks etc.
• Food and Beverage service equipments-Classification of equipments, familiarization of
equipment – Criteria for selection and requirement – Crockery – Tableware –
Glassware – Linen including furnishing – Other equipments – Care and maintenance
including silver polishing; Tables-coffee shop tables, banquet tables, lounge tableschairs-restaurant chairs, crib chairs, coffee shop chairs, banquet chairs, lounge chairshostess desk-side board-types of trolleys – Horsd’oeuvre trolley, Gueridon trolley,
carving trolley, dessert trolley, cheese trolley, wine trolley etc – Tableware – flatware,
cutlery, hollowware -Crockery-glassware-linen (types, sizes and uses)-personal
equipments.
MODULE 3 – MENU PLANNING AND TYPES OF SERVICES
• Menu Planning: Origin of menu-functions of menu-Types of menu-a la carte, Table
d’hote, carte du jour, plat du jour, cyclic menus; Menu planning-factors to be consider
while planning a menu – Courses and terminology in French classical menu- menu
sequence – Menu compilation and table set-up. Cover and accompaniments.
• Types of Services : French, English, American, Russian, Gueridon, Buffet, Counter,
Rooms etc. Factors influencing the type of service.
• Room service organizaton-job description and responsibilities of room service stafftypes of room service-equipments used in room service-room service tray lay outprocedure for service-room service errand card-doorknob menu-service techniquesnapkin folds – Taking reservations
• Service Procedures – Mise-en-scene, Mise en-place, Rules for laying a table – cover
set up-procedure of operations during lunch and dinner-Service of appetizers, main
course, afters and beverages – clearance of ash trays – crumbing the cover-Rules for
waiting at the table.
MODULE 4 – REVENUE CONTROL SYSTEM, BANQUET AND BAR OPERATIONS
• Revenue Control System – Introduction – functions of control system-methods of
recording order – Triplicate checking method, Duplicate checking method, Single
order sheet, Service with order; Kitchen order ticket -Billing-Methods of paymentSales summary sheet-computerized pre-check system-electronic cash register, point of
sale terminal.
• Banquet Operation- Types of banquet – Duties and Responsibilities of banquet
brigades – banquet bookings – banquet menus – banquet function prospects – setting
up of banquet – different types of buffets -banquet service procedures – Reception –
Cocktail parties – convention – Seminar – outdoor catering – Wedding.
• Buffet : Factors in planning buffet – Area equipment – Sequence of food – Organizing
and Planning – Types of buffet – Sitting, Standing, Finger buffet, Danish buffet, cold
buffet, Breakfast buffet – Equipment required – Checklist – Supervision.
• Bar Operation – Types of bar – Parts of the bar – Bar equipments – Furniture – Linenbar stock and inventory – bar licensing – bar control system – bar staffing – Stock
taking – goods received book – Cellar stock register – Bin card – Overage and
shortage.
MODULE 5 – BEVERAGES, COCKTAILS AND MOCKTAILS
• Non Alcoholic Beverages – refreshing, stimulating, nourishing, tisanes – coffee -types
of coffee preparation – faults in coffee making, storage of coffee, brand names, service
of coffee; Tea-cultivation, tea making process, types of tea, brand names of tea, service
of tea, rules in tea making, storage of tea, tea types- Hot chocolate – manufacturing of
cocoa, service of cocoa – Refreshing beverages – water, aerated water, soft drinks,
ginger ale, tonic water, squashes and cordials, syrups; Nourshing beverages – fruit
juices, mocktails, smoothie, malted drinks.
• Alcoholic Beverages – introduction-classification of alcoholic beverages – Fermented
alcoholic beverages – fermented and distilled alcoholic beverages – spirits, liqueurs,
fermentation process distillation process-alcoholic proof.
• Beer – introduction – ingredients of beer – brewing process – types of beer – storage,
service and brand names of beer.
• Sake, Cider, Perry and Mead – introduction, process of making, service and brands.
• Introduction, types, production methods, Brand names and services of Whisky, Brandy,
Rum, Gin, Vodka, Tequila and Indigenous spirits like absinthe, aquavit, arrack,
calvados, eau de vie, fenny, korn, pastis, pomace brandy.
• Cocktails introduction, history, classification, categories; basic bar equipments to
make cocktails -different glassware used to serve cocktails-basic tips in making
cocktails – cocktail garnishes – cocktail recipes.
• Making cocktails – Whiskey based cocktails, Gin based cocktails, Brandy based
cocktails, Rum based cocktails, Vodka based cocktails, Tequila based cocktails etc.
• Mocktails – introduction, mocktail recipes.
MODULE 6 – FOOD AND BEVERAGE SERVICE SEQUENCE
• Basic technical skills: Holding a spoon and fork – Carrying plates – Using a service
salver – Using a service plate – Carrying glasses– carrying trays.
• Interpersonal skills : Addressing customers – During service.
• Taking bookings : Procedure of bookings – The booking sheet
• Preparation for service : Introduction – Daily duties – Clothing up – Laying covers for
table service and assisted service – Preparation of customer buffets and counters.
• Table Service : Procedure for service of a meal – Reception of guest – Removal of
spare covers – Relaying of tables.
• Taking customer food and beverageorders: Methods of order taking – Taking orders for
dispense bar beverage service – Taking children’s orders – Special needs.
• Service of foods : Introduction – Service of soup – Service from flats (meat/fish) –
Service of potatoes and vegetables-Service of accompanying sauces – Service of an
omelette – service away from the table – Sweet and cheese trolleys – Buffet and
Counters.
• Service of alcoholic bar beverages : Introduction – Service of aperitifs – Service of
cocktails – Service of wines – Service of beer – Service of liqueurs.
• Billing methods : Bill as check – Separate bill – Bill with order – Prepaid –
Voucher – No-charge-Defered.
MODULE 7 – WINES, FOOD AND WINE HARMONY
• Wines – Introduction of wine – wine producing countries – classification of wines –
Still wine, Sparkline wine, Organic wines, Fortified wines and Aromatized wines;
Alcoholic strength of wines – Viti culture – grape varieties-vine pest and diseasesfaults in wine-naming of wines-vinification-factors affecting the quality of winestorage of wine-sparkling wine, fortified wine, aromatized wine, bitters; Tasting of
wine-wines of France, Germany, Italy, Spain, Portugal; wine producing regions etc.
• Food and wine harmony-introduction-guidelines for paring wine and food-tips to
follow while compiling menu with names.
• Cheese-production, classification-Fresh cheese, Soft cheese, Semi-hard cheese, Hard
cheese, Blue cheese; storage of cheese, selection of cheese and service of cheese.
MODULE 8 – CHEESE, TOBACCO, CIGARETTE AND CIGAR
• Tobacco-Introduction of tobacco-cultivation of tobacco-harvesting, curing.
• Cigarette-manufacturing of cigarette– Brand of cigarette – national and international;
service of cigarettes.
• Cigar-manufacturing of cigar, wrapper colours, size of cigar, shapes of cigar, selection
of cigar, international brands of cigars-storage of cigar-service of cigar-lighting the
cigar-other tobacco products.
