{"id":4152,"date":"2021-12-15T13:36:20","date_gmt":"2021-12-15T13:36:20","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=4152"},"modified":"2024-02-10T14:36:23","modified_gmt":"2024-02-10T14:36:23","slug":"food-beverage-management-7th-sem","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/food-beverage-management-7th-sem\/","title":{"rendered":"FOOD & BEVERAGE MANAGEMENT 7TH SEM"},"content":{"rendered":"\t\t
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BHMCT 701B-18<\/span><\/strong>
FOOD AND BEVERAGES SERVICE MANAGEMENT<\/span><\/strong><\/p>

Unit-I<\/span><\/strong><\/p>

Supervisory Functions:<\/span>
\uf0b7 Briefing<\/span>
\uf0b7 Allocations of tables<\/span>
\uf0b7 Checking the Mise en place and Mise \u2013en-scene<\/span>
\uf0b7 Handling Tips<\/span>
\uf0b7 Stock Taking<\/span>
\uf0b7 Indenting and maintaining par-stocks of supplies<\/span>
\uf0b7 Sales Analysis<\/span>
\uf0b7 Cost Analysis<\/span>
\uf0b7 Break Even Point calculation<\/span>
\uf0b7 Handling Complaints<\/span>
\uf0b7 Training the staff<\/span>
\uf0b7 Employee evaluating \/ performance appraisal.<\/span>
Customer Relationship Management:<\/span>
\uf0b7 Importance of customer Relationship: Regular, Occasional, First timer<\/span>
\uf0b7 Guest Satisfaction: Menu, consistency in the quality of dishes & service<\/span>
\uf0b7 Food safety and Hygiene<\/span>
\uf0b7 Attitude of staff<\/span>
\uf0b7 Suggestions by guests<\/span><\/p>

Unit-II <\/span><\/strong><\/p>

Specialized form of service :<\/span><\/p>

\uf0b7 Hospital Tray service<\/a><\/strong><\/span><\/span>
\uf0b7 Lounge service<\/a><\/span><\/strong>, <\/span>
\uf0b7 Butler service<\/span><\/strong><\/a>, <\/span>
\uf0b7 Railway catering <\/span>
\uf0b7 Airline services<\/span><\/strong><\/a>.<\/span>
\uf0b7 Gueridon service : <\/span>
\uf0b7 History & definition of Gueridon,<\/span>
\uf0b7 Types of trolley, <\/span>
\uf0b7 Various items to be prepared,<\/span>
\uf0b7 Advantages and disadvantages of Gueridon. <\/span>
\uf0b7 Carving & flamb\u00e9 service : <\/span>
\uf0b7 Flamb\u00e9 trolleys, <\/span>
\uf0b7 Sweets trolley,<\/span>
\uf0b7 Cooking & carving at table<\/span><\/p>

Unit-III <\/span><\/p>

\uf0b7 Food and Beverage Management in Fast Food and Popular catering<\/span><\/p>

\u0002Introduction, Basic Policies- Financial, Marketing and Catering, Control <\/span>
and performance measurements.<\/span>
\uf0b7 Food and Beverage Management in Hotels and Quality Restaurants\u0002Introduction, Basic Policies- Financial, Marketing and Catering, Control <\/span>
and performance measurements.<\/span>
\uf0b7 Food and Beverage Management in Function Catering– Introduction, <\/span>
Basic Policies- Financial, Marketing and Catering, Control and <\/span>
performance measurements.<\/span>
\uf0b7 Food and Beverage Management in Hospital Catering– Introduction, <\/span>
Basic Policies- Financial, Marketing and Catering, Control and <\/span>
performance measurements.<\/span><\/p>

Unit-IV <\/span><\/p>

Merchandising <\/span>
\uf0b7 Menu Merchandising : <\/span>
o Basic menu criteria,<\/span>
o Types of food and beverage menu, <\/span>
o Methods of printing menu, <\/span>
o Suggestive selling and up selling, <\/span>
o Emerging trends in the menu printing<\/span>
\uf0b7 Visual Merchandising <\/span>
o Floor stands, <\/span>
o Posters, <\/span>
o Wall displays, <\/span>
o Tent cards etc.,<\/span>
\uf0b7 Apparel Merchandising<\/span>
\uf0b7 Signage Merchandising<\/span>
\uf0b7 Brand Merchandising<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

BHMCT 701B-18FOOD AND BEVERAGES SERVICE MANAGEMENT Unit-I Supervisory Functions:\uf0b7 Briefing\uf0b7 Allocations of tables\uf0b7 Checking the Mise en place and Mise \u2013en-scene\uf0b7 Handling Tips\uf0b7 Stock Taking\uf0b7 Indenting and maintaining par-stocks of supplies\uf0b7 Sales Analysis\uf0b7 Cost Analysis\uf0b7 Break Even Point calculation\uf0b7 Handling Complaints\uf0b7 Training the staff\uf0b7 Employee evaluating \/ performance appraisal.Customer Relationship Management:\uf0b7 Importance of customer Relationship: […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-4152","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nFOOD & BEVERAGE MANAGEMENT 7TH SEM - IHMNOTESSITE<\/title>\n<meta name=\"description\" content=\"BHMCT 701B-18 FOOD AND BEVERAGES SERVICE MANAGEMENT Unit-i Supervisory Functions:\uf0b7 Briefing\uf0b7 Allocations of tables\uf0b7 Checking the Mise en place and Mise \u2013en-scene\uf0b7 Handling Tips\uf0b7 Stock Taking\uf0b7 Indenting and maintaining par-stocks of supplies\uf0b7 Sales Analysis\uf0b7 Cost Analysis\uf0b7 Break Even Point calculation\uf0b7 Handling Complaints\uf0b7 Training the staff\uf0b7 Employee evaluating \/ performance appraisal.Customer Relationship Management:\uf0b7 Importance of customer Relationship: Regular, Occasional, First timer\uf0b7 Guest Satisfaction: Menu, consistency in the quality of dishes & service\uf0b7 Food safety and Hygiene\uf0b7 Attitude of staff\uf0b7 Suggestions by guestsUnit-II Specialized form of service : \uf0b7 Lounge service, \uf0b7 Butler service, \uf0b7 Railway catering \uf0b7 Airline services. \uf0b7 Gueridon service : \uf0b7 History & definition of Gueridon,\uf0b7 Types of trolley, \uf0b7 Various items to be prepared,\uf0b7 Advantages and disadvantages of Gueridon. \uf0b7 Carving & flamb\u00e9 service : \uf0b7 Flamb\u00e9 trolleys, \uf0b7 Sweets trolley,\uf0b7 Cooking & carving at tableUnit-III \uf0b7 Food and Beverage Management in Fast Food and Popular catering\u0002Introduction, Basic Policies- Financial, Marketing and Catering, Control and performance measurements.\uf0b7 Food and Beverage Management in Hotels and Quality Restaurants\u0002Introduction, Basic Policies- Financial, Marketing and Catering, Control and performance measurements.\uf0b7 Food and Beverage Management in Function Catering-- Introduction, Basic Policies- Financial, Marketing and Catering, Control and performance measurements.\uf0b7 Food and Beverage Management in Hospital Catering-- Introduction, Basic Policies- Financial, Marketing and Catering, Control and performance measurements.Unit-IV Merchandising I. K. Gujral Punjab Technical UniversityBHMCT Batch 2018 onwards\uf0b7 Menu Merchandising : o Basic menu criteria,o Types of food and beverage menu, o Methods of printing menu, o Suggestive selling and up selling, o Emerging trends in the menu printing\uf0b7 Visual Merchandising o Floor stands, o Posters, o Wall displays, o Tent cards etc.,\uf0b7 Apparel Merchandising\uf0b7 Signage Merchandising\uf0b7 Brand Merchandising\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ihmnotessite.com\/index.php\/food-beverage-management-7th-sem\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"FOOD & BEVERAGE MANAGEMENT 7TH SEM - IHMNOTESSITE\" \/>\n<meta property=\"og:description\" content=\"BHMCT 701B-18 FOOD AND BEVERAGES SERVICE MANAGEMENT Unit-i Supervisory Functions:\uf0b7 Briefing\uf0b7 Allocations of tables\uf0b7 Checking the Mise en place and Mise \u2013en-scene\uf0b7 Handling Tips\uf0b7 Stock Taking\uf0b7 Indenting and maintaining par-stocks of supplies\uf0b7 Sales Analysis\uf0b7 Cost Analysis\uf0b7 Break Even Point calculation\uf0b7 Handling Complaints\uf0b7 Training the staff\uf0b7 Employee evaluating \/ performance appraisal.Customer Relationship Management:\uf0b7 Importance of customer Relationship: Regular, Occasional, First timer\uf0b7 Guest Satisfaction: Menu, consistency in the quality of dishes & service\uf0b7 Food safety and Hygiene\uf0b7 Attitude of staff\uf0b7 Suggestions by guestsUnit-II Specialized form of service : \uf0b7 Lounge service, \uf0b7 Butler service, \uf0b7 Railway catering \uf0b7 Airline services. \uf0b7 Gueridon service : \uf0b7 History & definition of Gueridon,\uf0b7 Types of trolley, \uf0b7 Various items to be prepared,\uf0b7 Advantages and disadvantages of Gueridon. \uf0b7 Carving & flamb\u00e9 service : \uf0b7 Flamb\u00e9 trolleys, \uf0b7 Sweets trolley,\uf0b7 Cooking & carving at tableUnit-III \uf0b7 Food and Beverage Management in Fast Food and Popular catering\u0002Introduction, Basic Policies- Financial, Marketing and Catering, Control and performance measurements.\uf0b7 Food and Beverage Management in Hotels and Quality Restaurants\u0002Introduction, Basic Policies- Financial, Marketing and Catering, Control and performance measurements.\uf0b7 Food and Beverage Management in Function Catering-- Introduction, Basic Policies- Financial, Marketing and Catering, Control and performance measurements.\uf0b7 Food and Beverage Management in Hospital Catering-- Introduction, Basic Policies- Financial, Marketing and Catering, Control and performance measurements.Unit-IV Merchandising I. K. Gujral Punjab Technical UniversityBHMCT Batch 2018 onwards\uf0b7 Menu Merchandising : o Basic menu criteria,o Types of food and beverage menu, o Methods of printing menu, o Suggestive selling and up selling, o Emerging trends in the menu printing\uf0b7 Visual Merchandising o Floor stands, o Posters, o Wall displays, o Tent cards etc.,\uf0b7 Apparel Merchandising\uf0b7 Signage Merchandising\uf0b7 Brand Merchandising\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ihmnotessite.com\/index.php\/food-beverage-management-7th-sem\/\" \/>\n<meta property=\"og:site_name\" content=\"IHMNOTESSITE\" \/>\n<meta property=\"article:modified_time\" content=\"2024-02-10T14:36:23+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/food-beverage-management-7th-sem\/\",\"url\":\"https:\/\/ihmnotessite.com\/index.php\/food-beverage-management-7th-sem\/\",\"name\":\"FOOD & BEVERAGE MANAGEMENT 7TH SEM - IHMNOTESSITE\",\"isPartOf\":{\"@id\":\"https:\/\/ihmnotessite.com\/#website\"},\"datePublished\":\"2021-12-15T13:36:20+00:00\",\"dateModified\":\"2024-02-10T14:36:23+00:00\",\"description\":\"BHMCT 701B-18 FOOD AND BEVERAGES SERVICE MANAGEMENT Unit-i Supervisory Functions:\uf0b7 Briefing\uf0b7 Allocations of tables\uf0b7 Checking the Mise en place and Mise \u2013en-scene\uf0b7 Handling Tips\uf0b7 Stock Taking\uf0b7 Indenting and maintaining par-stocks of supplies\uf0b7 Sales Analysis\uf0b7 Cost Analysis\uf0b7 Break Even Point calculation\uf0b7 Handling Complaints\uf0b7 Training the staff\uf0b7 Employee evaluating \/ performance appraisal.Customer Relationship Management:\uf0b7 Importance of customer Relationship: Regular, Occasional, First timer\uf0b7 Guest Satisfaction: Menu, consistency in the quality of dishes & service\uf0b7 Food safety and Hygiene\uf0b7 Attitude of staff\uf0b7 Suggestions by guestsUnit-II Specialized form of service : \uf0b7 Lounge service, \uf0b7 Butler service, \uf0b7 Railway catering \uf0b7 Airline services. \uf0b7 Gueridon service : \uf0b7 History & definition of Gueridon,\uf0b7 Types of trolley, \uf0b7 Various items to be prepared,\uf0b7 Advantages and disadvantages of Gueridon. \uf0b7 Carving & flamb\u00e9 service : \uf0b7 Flamb\u00e9 trolleys, \uf0b7 Sweets trolley,\uf0b7 Cooking & carving at tableUnit-III \uf0b7 Food and Beverage Management in Fast Food and Popular catering\\u0002Introduction, Basic Policies- Financial, Marketing and Catering, Control and performance measurements.\uf0b7 Food and Beverage Management in Hotels and Quality Restaurants\\u0002Introduction, Basic Policies- Financial, Marketing and Catering, Control and performance measurements.\uf0b7 Food and Beverage Management in Function Catering-- Introduction, Basic Policies- Financial, Marketing and Catering, Control and performance measurements.\uf0b7 Food and Beverage Management in Hospital Catering-- Introduction, Basic Policies- Financial, Marketing and Catering, Control and performance measurements.Unit-IV Merchandising I. K. 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K. Gujral Punjab Technical UniversityBHMCT Batch 2018 onwards\uf0b7 Menu Merchandising : o Basic menu criteria,o Types of food and beverage menu, o Methods of printing menu, o Suggestive selling and up selling, o Emerging trends in the menu printing\uf0b7 Visual Merchandising o Floor stands, o Posters, o Wall displays, o Tent cards etc.,\uf0b7 Apparel Merchandising\uf0b7 Signage Merchandising\uf0b7 Brand Merchandising","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/ihmnotessite.com\/index.php\/food-beverage-management-7th-sem\/","og_locale":"en_GB","og_type":"article","og_title":"FOOD & BEVERAGE MANAGEMENT 7TH SEM - IHMNOTESSITE","og_description":"BHMCT 701B-18 FOOD AND BEVERAGES SERVICE MANAGEMENT Unit-i Supervisory Functions:\uf0b7 Briefing\uf0b7 Allocations of tables\uf0b7 Checking the Mise en place and Mise \u2013en-scene\uf0b7 Handling Tips\uf0b7 Stock Taking\uf0b7 Indenting and maintaining par-stocks of supplies\uf0b7 Sales Analysis\uf0b7 Cost Analysis\uf0b7 Break Even Point calculation\uf0b7 Handling Complaints\uf0b7 Training the staff\uf0b7 Employee evaluating \/ performance appraisal.Customer Relationship Management:\uf0b7 Importance of customer Relationship: Regular, Occasional, First timer\uf0b7 Guest Satisfaction: Menu, consistency in the quality of dishes & service\uf0b7 Food safety and Hygiene\uf0b7 Attitude of staff\uf0b7 Suggestions by guestsUnit-II Specialized form of service : \uf0b7 Lounge service, \uf0b7 Butler service, \uf0b7 Railway catering \uf0b7 Airline services. \uf0b7 Gueridon service : \uf0b7 History & definition of Gueridon,\uf0b7 Types of trolley, \uf0b7 Various items to be prepared,\uf0b7 Advantages and disadvantages of Gueridon. \uf0b7 Carving & flamb\u00e9 service : \uf0b7 Flamb\u00e9 trolleys, \uf0b7 Sweets trolley,\uf0b7 Cooking & carving at tableUnit-III \uf0b7 Food and Beverage Management in Fast Food and Popular catering\u0002Introduction, Basic Policies- Financial, Marketing and Catering, Control and performance measurements.\uf0b7 Food and Beverage Management in Hotels and Quality Restaurants\u0002Introduction, Basic Policies- Financial, Marketing and Catering, Control and performance measurements.\uf0b7 Food and Beverage Management in Function Catering-- Introduction, Basic Policies- Financial, Marketing and Catering, Control and performance measurements.\uf0b7 Food and Beverage Management in Hospital Catering-- Introduction, Basic Policies- Financial, Marketing and Catering, Control and performance measurements.Unit-IV Merchandising I. K. Gujral Punjab Technical UniversityBHMCT Batch 2018 onwards\uf0b7 Menu Merchandising : o Basic menu criteria,o Types of food and beverage menu, o Methods of printing menu, o Suggestive selling and up selling, o Emerging trends in the menu printing\uf0b7 Visual Merchandising o Floor stands, o Posters, o Wall displays, o Tent cards etc.,\uf0b7 Apparel Merchandising\uf0b7 Signage Merchandising\uf0b7 Brand Merchandising","og_url":"https:\/\/ihmnotessite.com\/index.php\/food-beverage-management-7th-sem\/","og_site_name":"IHMNOTESSITE","article_modified_time":"2024-02-10T14:36:23+00:00","twitter_card":"summary_large_image","twitter_misc":{"Estimated reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/ihmnotessite.com\/index.php\/food-beverage-management-7th-sem\/","url":"https:\/\/ihmnotessite.com\/index.php\/food-beverage-management-7th-sem\/","name":"FOOD & BEVERAGE MANAGEMENT 7TH SEM - IHMNOTESSITE","isPartOf":{"@id":"https:\/\/ihmnotessite.com\/#website"},"datePublished":"2021-12-15T13:36:20+00:00","dateModified":"2024-02-10T14:36:23+00:00","description":"BHMCT 701B-18 FOOD AND BEVERAGES SERVICE MANAGEMENT Unit-i Supervisory Functions:\uf0b7 Briefing\uf0b7 Allocations of tables\uf0b7 Checking the Mise en place and Mise \u2013en-scene\uf0b7 Handling Tips\uf0b7 Stock Taking\uf0b7 Indenting and maintaining par-stocks of supplies\uf0b7 Sales Analysis\uf0b7 Cost Analysis\uf0b7 Break Even Point calculation\uf0b7 Handling Complaints\uf0b7 Training the staff\uf0b7 Employee evaluating \/ performance appraisal.Customer Relationship Management:\uf0b7 Importance of customer Relationship: Regular, Occasional, First timer\uf0b7 Guest Satisfaction: Menu, consistency in the quality of dishes & service\uf0b7 Food safety and Hygiene\uf0b7 Attitude of staff\uf0b7 Suggestions by guestsUnit-II Specialized form of service : \uf0b7 Lounge service, \uf0b7 Butler service, \uf0b7 Railway catering \uf0b7 Airline services. \uf0b7 Gueridon service : \uf0b7 History & definition of Gueridon,\uf0b7 Types of trolley, \uf0b7 Various items to be prepared,\uf0b7 Advantages and disadvantages of Gueridon. \uf0b7 Carving & flamb\u00e9 service : \uf0b7 Flamb\u00e9 trolleys, \uf0b7 Sweets trolley,\uf0b7 Cooking & carving at tableUnit-III \uf0b7 Food and Beverage Management in Fast Food and Popular catering\u0002Introduction, Basic Policies- Financial, Marketing and Catering, Control and performance measurements.\uf0b7 Food and Beverage Management in Hotels and Quality Restaurants\u0002Introduction, Basic Policies- Financial, Marketing and Catering, Control and performance measurements.\uf0b7 Food and Beverage Management in Function Catering-- Introduction, Basic Policies- Financial, Marketing and Catering, Control and performance measurements.\uf0b7 Food and Beverage Management in Hospital Catering-- Introduction, Basic Policies- Financial, Marketing and Catering, Control and performance measurements.Unit-IV Merchandising I. K. 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