FOOD
PRODUCTION |
| Kitchen
Management a)
Kitchen Equipment and maintenance b) Kitchen
terms c) Kitchen Planning
d) Menu analysis &
Profitability e) Kitchen Hygiene Management. |
| 2.
F & B -( NON ALCOHOLIC & ALCOHOLIC ) a) Tasting of wine
b) Liqueur c) Cocktails d)
Strong of alcoholic beverage |
| Food
Cost Control & Kitchen Function Catering a) Introduction to Function Catering |
| Food
& Beverage Cost Control a)
Basic of Food & Beverage Cost Control |
| Performance
Measures a) Evaluating
Food & Beverage Cost Control |
| 3.
Housekeeping |
| Accomodation
Management a)
Inventory, Cost control & Budgeting |
| 4.
Front Office |
| Night
Audit a)
Role of the night Audit b) Creation and maintenance of
Accounts |
| Lobby a) Job Description b)
Guest arrival / Departure Procedures c) Other Duties of the
Lobby staff |
| Telephones a) Role of the Telephone Exchange |
| 5.
Sales & Marketing |
| An
Introduction to Marketing a)
Role of Marketing in business management b) Definition of Marketing &
Marketing Plan
c) Sales Techniques &
Management Techniques |
| 6.
Financial Management & Budgeting a) Basic Cost Concepts b) Cost --- Volume
Profit Analysis c) Ratio Analysis d) Operations budgeting & Control |
| 7.
Tourism & Economic Planning of Resorts & Motels & Project Work |
|
