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Online Hotel Management Courses
Hotel Operation
Online Hotel Management Food and Beverage Service Basics Course
Online Hotel Management Food and Beverage Service Basics Course
Curriculum
1 Section
27 Lessons
10 Weeks
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Readings
27
1.1
D1201- History of Catering
1.2
D1202- Sectors of F&B Service Industry
1.3
D1203- Types of Food & Beverage Service Operations
1.4
D1204 – Types of F&B Service Outlets
1.5
D1205- Hierarchy in F & B Service Department
30 Minutes
1.6
D1206 – Food And Beverage Service Personnel
30 Minutes
1.7
D1207- F&B Service Areas and Equipment’s
1.8
D1207A- Crockery
30 Minutes
1.9
D1207B- Glassware and Types of Glasses
30 Minutes
1.10
D1207C- Linens
30 Minutes
1.11
D1207D- Tableware
30 Minutes
1.12
D1208- Types of Menu
1.13
D1209- The Meal Experience
30 Minutes
1.14
D1210- Meals
30 Minutes
1.15
D1211- Breakfast
30 Minutes
1.16
D1212- Food & Beverage service Methods
1.17
D1212A- Types of Service
30 Minutes
1.18
D1213- 17 Course of French Classical Menu
30 Minutes
1.19
D1214- Menu-Accompaniments-Table Setup
30 Minutes
1.20
D1215- Cheese
1.21
D1216- Beverages – Non Alcoholic
1.22
D1216- Terminology
30 Minutes
1.23
D1216A- Tea and Coffee
30 Minutes
1.24
D1216B- Water
30 Minutes
1.25
D1216C- Other Still Room Beverages
30 Minutes
1.26
D1217- Alcoholic Beverages
30 Minutes
1.27
D1218- Cigars and Cigarettes
30 Minutes
D1216- Beverages – Non Alcoholic
Beverages – Non Alcoholic
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