F & B Service

F & B SERVICE – combo

course menu detail

Disposables & Linen

Control Methods(Sub topic covered is FUNCTIONS_OF_CONTROL)

Evolution of Catering Industry

Cocktails

F & B Service areas(All sub topics covered)

F&B Service method(Sub Topic till Table Service)

F_&_B_SERVICE_OPERATION

Food & beverage equp.(All sub topics covered) (2)

Food & Beverage Personnel

Food & Beverage Service Methods(Sub topic is Specialised Service)

Interdepartmental_relationship_&_Coordination

MAJOR_HOTEL_CHAINS Menu planning

Beer

sparkling wines

aromatised wines

Methods_of_Service

Arrangements of Buffet tables

Relationship of catering industry. to others

Scope for caterers

Types of catering establishment

Types of Meals –

                                                                          Mid – Level

Gue’ridon Services,(All sub topics covered)

Restaurant Planning(All sub topics covered)

Restaurant Problems(All sub topics covered

Other Catering Operations(All sub topics covered)

Afternoon n high teas(All sub topics covered)

Function Catering(All sub topics covered)

Buffet(All sub topics covered)

                                                 BEVERAGE    SEGMENT

Unit 1,beverages

Unit 1,cold beverage

Unit 1,hot_beverages

Unit 2.1,Spirits(Sub topic covered is introduction)

ALCOHOL PRODUCTION

BAR

BAR type, equipments

BAR control,license

BAR menu,winemenumean

BAR staff job,description, specification

bar_plan,design,cost,

BRANDY

GIN

LIQUEURS

RUM

TEQUILA

VODKA

WHISKY

OTHER SPIRITS

cocktail,intro,history

classcocktails

COCKTAILS,bar equip.,garnish

termsalcoholic

wines

wine –Storage & Service

Beer

Sake,cider,perry

Cigar

Cigarettes

                                                           ROOM SERVICE

Room service Introduction

Cycle of Service

forms & formats

loopholes & pitfalls

Menu planning

Noting orders

Priniciples

Rules of service

Staff scheduling

sugestive selling

Telephone etiquettes

Thumb rule

Time management

Basic meal set up

Breakfast doorknob card

 

 

 

FRONT OFFICE STRATEGIC MANAGEMENT HOUSEKEEPING

 

ELEMENTARY FRENCH HOTEL ENGINEERING TOURISM

 

MICRO BIOLOGY & NUTRITION FOOD PRODUCTION HOTEL PROJECTS

 

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