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1.1 HOTEL DEFINITION AND CONCEPT - Introduction
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1.1.1 Hotel Definition and Concept
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1.1.2 Core Departments and Front Office
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1.1.3 F&B Service
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1.1.4 Housekeeping
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1.1.5 Food Production
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1.1.6 Support Departments
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1.1.7 Hotel Terminology
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1.1 HOTEL DEFINITION AND CONCEPT
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2.1 F&B DEPARTMENT - OUTLETS AND ORGANISATION - Catering Industry
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2.1.1 Types of F&B operations
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2.1.2 Hierarchy in F&B Service Deptarment
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2.1 Catering Industry
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2.2 F&B DEPARTMENT - OUTLETS AND ORGANISATION - Departmental Organisation and Staffing
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2.2.1 The Meal Experience
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2.2.2 Duties & responsibilities of F&B staff
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2.2.3 Attributes of a Server
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2.2.4 Inter departmental relationships
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2.2 Departmental Organisation and Staffing
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2.3 F&B DEPARTMENT - OUTLETS AND ORGANISATION - Ancilliary departments
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2.3.1 Specialty Restaurants
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2.3.2 Coffee Shop All Day Dining
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2.3.3 In room Dining
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2.3.4 Banquets
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2.3.5 Banquets Seating Styles
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2.3.6 Bar
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2.3.7 Other F&B Outlets
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2.3.8 Ancilliary Departments
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2.3 F&B Outlets and Ancilliary departments
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2.4 F&B DEPARTMENT - OUTLETS AND ORGANISATION - Kitchen Stewarding
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2.4.1 Role
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2.4.2 Hierarchy
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2.4.3 Equipment
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2.4 Kitchen Stewarding
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3.1 F&B EQUIPMENTS , SERVICE PREPARATION AND FRENCH CLASSICAL MENU - F&B Service Equipment
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3.1.1 Tableware
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3.1.2 Crockery
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3.1.3 Glassware
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3.1.4 Specialised Service Equipment
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3.1.5 Furniture
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3.1.6 Linen
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3.1 F&B Service Equipment
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3.2 F&B EQUIPMENTS , SERVICE PREPARATION AND FRENCH CLASSICAL MENU - Preparation of Service
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3.2.1 Mis en Place
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3.2.2 Mis en Scene
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3.2.3 Rules of Laying a Table
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3.3 F&B EQUIPMENTS , SERVICE PREPARATION AND FRENCH CLASSICAL MENU - Types of Menu and French Classical Menu
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3.3.1 Types of Menu
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3.3.2 Objective of Menu Planning
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3.3.3 French Classical Menu
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3.3.4 Hors de oeuvre
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3.3.5 Potage
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3.3.6 Poisson
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3.3.7 Entree
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3.3.8 Sorbet
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3.3.9 Releve
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3.3.10 Roti
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3.3.11 Legumes
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3.3.12 Entremet
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3.3.13 Fromage
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3.3.14 French Culinary Terminology 1
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3.3.15 French Culinary Terminology 2
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3.3 Types of Menu and French Classical Menu
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4.1 TYPE OF SERVICES, BREAKFAST AND MEALS - Type of Services
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4.1.1 Silver Service
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4.1.2 American Service
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4.1.3 Russian Service
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4.1.4 Buffet Service
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4.1.5 Room Service
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4.1.6 Gueridon Service
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4.1.7 Lounge Service
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4.1.8 QSR
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4.1 Type of Services
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4.2 TYPE OF SERVICES, BREAKFAST AND MEALS - Breakfast and other Meals
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4.2.1 Continental Breakfast
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4.2.2 American Breakfast
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4.2.3 English Breakfast
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4.2.4 Indian Breakfast
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4.2.5 Afternoon High Tea
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4.2.6 Brunch Lunch & Dinner Supper
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4.2 Breakfast and other Meals
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5.1 BEVERAGE AND BAR OPERATIONS - Non-Alcoholic Beverages
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5.1.1 Classification of Non Alcholic Beverages
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5.1.2 Tea
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5.1.3 Coffee
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5.1.4 Other Soft Beverages
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5.1 Non Alcoholic Beverages
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5.2 BEVERAGE AND BAR OPERATIONS - Alcoholic Beverage
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5.2.1 Introduction and Definition
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5.2.2 Fermentation Process
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5.2.3 Distillation Process
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5.2.4 Classification of Alcoholic Beverages
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5.2 Alcoholic Beverage
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5.3 BEVERAGE AND BAR OPERATIONS - Wines
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5.3.1 Types of Wines
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5.3.2 Prinicpal Grape Varieties
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5.3.3 Production Methods
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5.3.4 Old World Wines
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5.3.5 New World Wines
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5.3.6 Wine Terminology
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5.3.7 Storage of Wines
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5.3.8 Service of Wines
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5.3 Wines
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5.4 BEVERAGE AND BAR OPERATIONS - Beer
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5.4.1 Introduction and Definition
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5.4.2 Types of Beer
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5.4.3 Production of Beer
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5.4.4 Brand Names
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5.4 Beer
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5.5 BEVERAGE AND BAR OPERATIONS - Spirits
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5.5.1 Introduction and Definition
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5.5.2 Whisky
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5.5.3 Rum
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5.5.4 Gin
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5.5.5 Brandy
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5.5.6 Vodka
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5.5.7 Tequila
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5.5 Spirits
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5.6 BEVERAGE AND BAR OPERATIONS - Apertifis
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5.6.1 Vermouths and Bitters
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5.6 Apertifis
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5.7 BEVERAGE AND BAR OPERATIONS - Liqueurs
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5.7.1 Liqueurs- Introduction and Definition
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5.7.2 Popular Liqueurs
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5.7 Liqueurs
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5.8 BEVERAGE AND BAR OPERATIONS - Cocktails
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5.8.1 Cocktails - Introdcution and Classification
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5.8.2 Popular Recipes
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5.8 Cocktails
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5.9 BEVERAGE AND BAR OPERATIONS - Bar
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5.9.1 Bar Operations - Intro, Types and Parts
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5.9.2 Opening and Closing Duites
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5.9.3 Bar Equipment
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5.9 Bar
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