This course will enumerate the details of the F & B department of a hotel . This course will provide an insight into Food production, different types of Food & Beverage services, Banquet & Catering Service & Room Service, Menu planning, types of menus, overview of staff assigned to different areas, kitchen sanitation & equipment. This course is specially developed for aspirants who wish to make a career in the Hospitality industry, specially as F & B personnel or even entrepreneurs who want to set up their own restaurant/catering service.
| Sr. No. | Lesson Title | Total Quiz |
|---|---|---|
| 1 | Introduction | 0 |
| 2 | Role of F&B in Hotel | 7 |
| 3 | F&B Staff | 10 |
| 4 | Points of sale | 6 |
| 5 | Types of Services | 10 |
| 6 | Types of Menu | 6 |
| 7 | Cutlery, Crockery & Glassware | 7 |
| 8 | Table Set-ups | 6 |
| 9 | F&B guest services | 8 |
| 10 | Breakfast Service | 5 |
| 11 | Buffet Service | 7 |
| 12 | Banquets | 8 |
| 13 | Beverages | 5 |
| 14 | Hygiene | 0 |
| 15 | F&B Terminology | 0 |
| 16 | F&B as a Career | 0 |
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