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Contents:Introduction: Kitchen Planning Considerations, Work Flow of Various Types of Kitchens, General Kitchen Layout, Layout of Combine Preparation and Finish Kitchen, Kitchen Planning mechanism, Outdoor Catering Kitchen Requirements.

Contents:Introduction: Methods of Centralized Food Production System, Cook Chill and CookFreeze Process, Conventional Food Production System. Fast-food Production: Introduction, Characteristic of fast foods.

Contents:Introduction of purchasing, receiving and storing: Consideration for Purchasing ofGoods, Guidelines for Receiving and Issuing of Goods, Storing System of Goods,Storage Accommodations of Goods Perishable and Non-perishable, Inventory Control in Stores.

Contents:Introduction: Meaning, Definition of Portion Control and its Considerations, Necessity for Portion Control, Standard Recipe, Objectives and Components of Standard Recipe, Portion Sizes of Various Dishes, Costing and Pricing Food items.

Contents:Introduction, concept and objective of bulk food production, features of bulk foodProduction and their production Systems.

Contents:Role of Front Office in Security; Developing a Guest Security Program; Types of Hotel Security; Lady and Differently Abled Guest Security

Contents:Introduction and Functions of Night Audit; Night Auditor and its Job Responsibilities; Night Auditing Procedure

Contents:Cash Mode of Bill Settlement (Cash, Traveler’s Cheque, Personal Cheque and Debit Card); Credit Mode of Bill Settlement (Travel agency Voucher; Airlines Voucher, Company Account and Credit Card); Foreign Exchange Regulation and Procedure (Foreign Exchange Encashment Receipt); Final Guest Bill and Guest Weekly Bill

Contents:Concept and Benefits of Revenue Management; Organization Chart of Large Hotel on the basis of Revenue Generation; Credit Control (Importance and Credit Security Measures)

Contents:Introduction, Importance, Advantage and Disadvantages of VTL; Posting Procedure of VTL