COURSE CURRICULUM
- Induction
- Introduction
- Communication Skills
FOOD & BEVERAGE SERVICE
- Categorizing of Hotel
- Sectors of Food & Beverage Service
- Hierarchy
- Jobs & Responsibility of F&B Personal
- Restaurant Operating Equipments
- Menu
- Types of Service
- Beverages
- F&B Service Practical
FRONT OFFICE
- Reservation & Registration Procedures
- Follow Check in Procedures and Allot Rooms
- Attend to Guest Queries
- Perform Cashiering Activities
HOUSE KEEPING
- Plan & Prepare House Keeping Services
- Supervise and Monitor House Keeping Services
- Maintain Upkeep of the Rooms
- Laundry and Linen Handling
- Record & Prepare Documentation
FOOD PRODUCTION
- Introduction to Professional cookery.
- Aims and objects of cooking food.
- Methods of cooking.
- Culinary terms (Western & Indian)
- Accompaniments and garnishes.
- Stocks, Soups, Sauces, Salads & Sandwiches
- Menu Planning & Elementary Food costing.
- Basic Bakery & Confectionery.
- Preparations of Indian & Continental dishes