This course focuses on F&B Services. You will be introduced to the functions, operations and organization of the food and beverage department in the hospitality industry. The course also provides information on service principle, menu design and menu objectives; and restaurant layout and design considerations. You will also look into the organization and key duties of restaurant staff.

Eligibility: 10+2 in any discipline

Material includes

Learning outcomes: After completing the course the student will be able to:

  • Explain the characteristics of the hospitality industry.
  • Define the classifications of hotel departments.
  • Define the F&B Departments of a hotel.
  • Describe the different market segments and customer types.
  • Classification of different crockery, cutlery, glassware and others.
  • Classifications of F&B Services.
  • Define F&B Service principles.
  • Define Restaurant operation planning.
  • Explain types of food and beverage service styles.
  • Implement Menu planning and design.