FOOD & BEVERAGE SERVICE 6TH SEM

TOPICS

  1. FACTORS AFFECTING RESTAURANT PLANNING & DESIGN

  2. PLANNING THE INTERIORS OF F&B OUTLET

  3. OBJECTIVES OF A GOOD LAYOUT OF AN F&B OUTLETS

  4. BANQUET

  5. STAFF REQUIREMENT CALCULATION IN BANQUETS

  6. TRADE FAIR/SHOW

  7. TOASTING/TOAST

  8. EQUIPMENT REQUIRED IN A FUNCTION (BANQUET)

  9. VARIOUS TABLE SET UPS IN BANQUET

  10. BUFFET CATERING