Documente Academic
Documente Profesional
Documente Cultură
Course objectives
After successful completion of the course, students shall be able to:-
State the different forms of specialized forms of service.
Identify the distinguishing features of specialized forms of service.
Appreciate the skills required in carving and jointing during
gueridon service.
Describe the typical features of premises catering
Understand F&B service Revenue control systems
Identify performance measurement in F&B sales out let
Undertake F&B service staff organization and training
Supervise and manage over all F&B service
Course Contents
1. Introduction to F&B service Management
1.1. Food and Beverage Operation
1.2. Food and Beverage Cycle
1.3. Food and Beverage Service
Literature/References