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Contents:Natural Resource: Land, Rivers and Lakes of Nepal; Water Resource and Bio-diversity;Climate and Natural Vegetation. Strategies in managing Natural resources in Nepal.Contribution of Resources for social development in Nepal

Contents:Nepali Society and Culture in Shah, Rana, Panchayat and Democratic Period (1950 to Onwards). Political dynamics in Panchayat and democratic periods. Contemporary issues in politics of Nepal. Major hurdles in Nepali society: political instability, corruption, and slow economic growth

Contents:Origin of Nepal: A Short History of Nepal, Geography; Location; Nepali Society and Culture in Gopal, Mahispal, Kirant, Lichhavi and Malla Period in Nepal; Nepali Society and Culture in Baise and Chaubise States; Roots of Nepalization Process; Nepal as Sovereign Country

Contents:Introduction, Making of a sample duty roster, Restaurant Etiquette (To be followed by the guest and staff the set rules in relation to communication, approach, body language. Posture, pitch and service etiquette. Difference in Europe and America

Contents:Dining Room Décor and Ambience, Role and importance of colors in an outletenvironment, Psychology of lights and lightings, Creation of theme and its importance in business, Planning and effective Design, Design team members, Factors to be considered in selecting a design team, Role and responsibility of design team members, Outlet trends, General Physical Layout (The

Contents:Control Cycle (purchase, receiving, storing, issuing, sales) Preventing pilferage theft of revenues, Importance of computer technology in control, Standard recipes. Elements of Cost (Calculating Food Cost, Labor Cost and Overhead Cost and expressing in terms of percentage), Calculating daily food & beverage cost & its format, Food & Beverage Controller: function and responsibilities, Cellar Management;

Course Contents 1.Introduction2.Type of Banquet3. Organization chart3. Banquet planning4. Organizing the operation & service of a banquet5. Banquet seating plan6. Banquet Space Calculation (size, table no., sprigs, service staff) 7. Banquet booking procedure8. Banquet function prospectus (format)9. Buffet and types10. Buffet and Banquet equipments We’ve included notes and an additional set of reference notes in

Contents:Menu planning, Menu engineering, Menu merchandising tools, Gastronomical rules,Don’ts & Do’s of menu? (Writing)

Contents:Introduction of conservation and its importance; Water conservation and variousstrategies used in Hotel to conserve water; Energy Conservation and various ways to conserve energy in Hotel; Solid Waste Management by Hotel

CONTENTS: The Concept of Distribution, Channels of Distribution, Lodging Distribution Systems(The Need for Distribution in Lodging, Reservation Systems in Lodging, The Future ofReservations, Lodging Channels of Distribution), Distribution in Foodservice(Franchising in Foodservice, Intensive Distribution: Intercept Marketing, Intermediaries) Introduction to Distribution In the marketing mix, “place” refers to the distribution strategy a company uses to make