Food and Beverage Service
LESSON:I. HISTORY OF CATERING INDUSTRY
LESSON:II BASICS OF F&B SERVICES
LESSON:III TYPES OF F&B OUTLETS
LESSON: IV ORGANIZATION CHART OF F&B OUTLETS
LESSON: V GENERAL LAYOUT AND RULES FOR LAYING A TABLE
LESSON:VI WAITER/STEWARD
LESSON:VII MENU AND MENU PLANNING
7. Not Found — Lesson 7
8. Food and beverage Service Method — Lesson 8
9. Service equipment/ furniture — Lesson 9
10. BRIEFING — Lesson 10
11. Types of Service — Lesson 11
12. CYCLE OF SERVICE — Lesson 12
13. Tobacco — Lesson 13
14. Not Found — Lesson 14
15. Cheese — Lesson 15
16. Not Found — Lesson 16
17. Not Found — Lesson 17
18. Salads — Lesson 18
19. Pantry — Lesson 19
20. Buffet & banquets — Lesson 20
21. Not Found — Lesson 21
22. BEVERAGE — Lesson 22
23. Tips distribution — Lesson 23
24. Soups — Lesson 24
25. Methods of cooking — Lesson 25
26. Sauces — Lesson 26
27. Automatic vending — Lesson 27
28. KOT control — Lesson 28
