Hotel- Food and Beverage Service

0 %

Course content

Uncategorized
- Download Brochure
1.1 HOTEL DEFINITION AND CONCEPT - Introduction
- 1.1 Introduction
- 1.1.1 Hotel Definition and Concept
- 1.1.2 Core Departments and Front Office
- 1.1.3 F&B Service
- 1.1.4 Housekeeping
- 1.1.5 Food Production
- 1.1.6 Support Departments
- 1.1.7 Hotel Terminology
- 1.1 HOTEL DEFINITION AND CONCEPT 10 xp
2.1 F&B DEPARTMENT - OUTLETS AND ORGANISATION - Catering Industry
- 2.1.1 Types of F&B operations
- 2.1.2 Hierarchy in F&B Service Deptarment
- 2.1 Catering Industry 10 xp
2.2 F&B DEPARTMENT - OUTLETS AND ORGANISATION - Departmental Organisation and Staffing
- 2.2.1 The Meal Experience
- 2.2.2 Duties & responsibilities of F&B staff
- 2.2.3 Attributes of a Server
- 2.2.4 Inter departmental relationships
- 2.2 Departmental Organisation and Staffing 10 xp
2.3 F&B DEPARTMENT - OUTLETS AND ORGANISATION - Ancilliary departments
- 2.3.1 Specialty Restaurants
- 2.3.2 Coffee Shop All Day Dining
- 2.3.3 In room Dining
- 2.3.4 Banquets
- 2.3.5 Banquets Seating Styles
- 2.3.6 Bar
- 2.3.7 Other F&B Outlets
- 2.3.8 Ancilliary Departments
- 2.3 F&B Outlets and Ancilliary departments 10 xp
2.4 F&B DEPARTMENT - OUTLETS AND ORGANISATION - Kitchen Stewarding
- 2.4.1 Role
- 2.4.2 Hierarchy
- 2.4.3 Equipment
- 2.4 Kitchen Stewarding 10 xp
3.1 F&B EQUIPMENTS , SERVICE PREPARATION AND FRENCH CLASSICAL MENU - F&B Service Equipment
- 3.1.1 Tableware
- 3.1.2 Crockery
- 3.1.3 Glassware
- 3.1.4 Specialised Service Equipment
- 3.1.5 Furniture
- 3.1.6 Linen
- 3.1 F&B Service Equipment 10 xp
3.2 F&B EQUIPMENTS , SERVICE PREPARATION AND FRENCH CLASSICAL MENU - Preparation of Service
- 3.2.1 Mis en Place
- 3.2.2 Mis en Scene
- 3.2.3 Rules of Laying a Table
3.3 F&B EQUIPMENTS , SERVICE PREPARATION AND FRENCH CLASSICAL MENU - Types of Menu and French Classical Menu
- 3.3.1 Types of Menu
- 3.3.2 Objective of Menu Planning
- 3.3.3 French Classical Menu
- 3.3.4 Hors de oeuvre
- 3.3.5 Potage
- 3.3.6 Poisson
- 3.3.7 Entree
- 3.3.8 Sorbet
- 3.3.9 Releve
- 3.3.10 Roti
- 3.3.11 Legumes
- 3.3.12 Entremet
- 3.3.13 Fromage
- 3.3.14 French Culinary Terminology 1
- 3.3.15 French Culinary Terminology 2
- 3.3 Types of Menu and French Classical Menu 10 xp
4.1 TYPE OF SERVICES, BREAKFAST AND MEALS - Type of Services
- 4.1.1 Silver Service
- 4.1.2 American Service
- 4.1.3 Russian Service
- 4.1.4 Buffet Service
- 4.1.5 Room Service
- 4.1.6 Gueridon Service
- 4.1.7 Lounge Service
- 4.1.8 QSR
- 4.1 Type of Services 10 xp
4.2 TYPE OF SERVICES, BREAKFAST AND MEALS - Breakfast and other Meals
- 4.2.1 Continental Breakfast
- 4.2.2 American Breakfast
- 4.2.3 English Breakfast
- 4.2.4 Indian Breakfast
- 4.2.5 Afternoon High Tea
- 4.2.6 Brunch Lunch & Dinner Supper
- 4.2 Breakfast and other Meals 10 xp
5.1 BEVERAGE AND BAR OPERATIONS - Non-Alcoholic Beverages
- 5.1.1 Classification of Non Alcholic Beverages
- 5.1.2 Tea
- 5.1.3 Coffee
- 5.1.4 Other Soft Beverages
- 5.1 Non Alcoholic Beverages 10 xp
5.2 BEVERAGE AND BAR OPERATIONS - Alcoholic Beverage
- 5.2.1 Introduction and Definition
- 5.2.2 Fermentation Process
- 5.2.3 Distillation Process
- 5.2.4 Classification of Alcoholic Beverages
- 5.2 Alcoholic Beverage 10 xp
5.3 BEVERAGE AND BAR OPERATIONS - Wines
- 5.3.1 Types of Wines
- 5.3.2 Prinicpal Grape Varieties
- 5.3.3 Production Methods
- 5.3.4 Old World Wines
- 5.3.5 New World Wines
- 5.3.6 Wine Terminology
- 5.3.7 Storage of Wines
- 5.3.8 Service of Wines
- 5.3 Wines 10 xp
5.4 BEVERAGE AND BAR OPERATIONS - Beer
- 5.4.1 Introduction and Definition
- 5.4.2 Types of Beer
- 5.4.3 Production of Beer
- 5.4.4 Brand Names
- 5.4 Beer 10 xp
5.5 BEVERAGE AND BAR OPERATIONS - Spirits
- 5.5.1 Introduction and Definition
- 5.5.2 Whisky
- 5.5.3 Rum
- 5.5.4 Gin
- 5.5.5 Brandy
- 5.5.6 Vodka
- 5.5.7 Tequila
- 5.5 Spirits 10 xp
5.6 BEVERAGE AND BAR OPERATIONS - Apertifis
- 5.6.1 Vermouths and Bitters
- 5.6 Apertifis 10 xp
5.7 BEVERAGE AND BAR OPERATIONS - Liqueurs
- 5.7.1 Liqueurs- Introduction and Definition
- 5.7.2 Popular Liqueurs
- 5.7 Liqueurs 10 xp
5.8 BEVERAGE AND BAR OPERATIONS - Cocktails
- 5.8.1 Cocktails - Introdcution and Classification
- 5.8.2 Popular Recipes
- 5.8 Cocktails 10 xp
5.9 BEVERAGE AND BAR OPERATIONS - Bar
- 5.9.1 Bar Operations - Intro, Types and Parts
- 5.9.2 Opening and Closing Duites
- 5.9.3 Bar Equipment
- 5.9 Bar 10 xp

Hotel- Food and Beverage Service

Completed

2.2.4 Inter departmental relationships

Follow us