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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

Introduction to Food Safety Food safety is the assurance that consuming food or its ingredients won’t cause harm when used normally. Toxicity is the capacity of a substance to produce harm or injury of any kinds under any conditions. Hazard refers to the potential for harm or danger that exists when a particular substance, activity,