Food and Beverage Service
1. History of catering Industry — Lesson 1
2. Types of outlet of F&B service — Lesson 2
3. Organizational chart of F&B service — Lesson 3
4. Rules to be observe for laying a table — Lesson 4
5. WAITER — Lesson 5
6. Menu — Lesson 6
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
