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| 1) FOOD PRODUCTION &
PATISSERIE |
| a) Basic
Knowledge of Cookery |
| -Cookery art &
Science -A brief history of cullinary preparation |
| -Characteristics of
raw materials -Preparation of ingredeints |
| -Cooking methods
-Costing |
| b) Essential
Knowledge for Understanding Culinary Preparation |
| -Fish
-Meat
-Poultry
-Vegetables |
| -Cheese
-Stocks and glazers
-Sauces -Appetizers
& salads |
| -Soups
-Accompaniments & garnish |
| 2) FOOD &
BEVERAGES SERVICE |
| a) Food &
Beverages Service Industry |
| -Foreword: An
Introduction to the F&B Industry |
| -Types of Food &
Beverage operations -Sectors of the Food & Beverage
sevice Industry |
| a) Food
& Beverage sevice areas and equipment |
-Furniture
-Linen -China
-Tableware (Flatware, Cultery and Hollow-ware) -Glassware |
| c) The Menu,
Menu Knowledge and Accompaniments |
| -The Menu
-Menu Knowledge -General
accompainments and covers |
| d) Food &
Beverage service sequences |
| -Basic Technical skills
-Interpersonal skills -Service of
Food -Service of alcoholic bar beverages
-Billing methods |
| 3) HOUSEKEEPING |
| a) The Role of
Housekeeping in Hospitality Operations |
| -Organization of the
housekeeping dept: -Job description of the housekeeping personnel |
| b) Rooms and
floors - Practices and procedures |
| -Briefing and scheduling
the staff -Rules on a guest floor - Cleaning a
room |
| c) Housekeeping
control desk |
| -Role of the control
desk -Types of registers and files maintained |
| d) Floor linen
room |
| -Equipment &
procedures for requisitioning guest and cleaning & supplies |
| e) Public area |
| -Cleaning & care
and storage of out- of - service furniture |
| f) Linen and
uniform room |
| -Linen rooms &
equipment & accessories for linen and uniform rooms |
| 4) FRONT OFFICE |
| a) The Lodging
Industry |
| -The hospitality
industry - an introduction -Role of International airlines in the
tourism industry -Role of travel agent in the tourism industry |
| b) Front Office
- Introduction |
| -Qualities of the front
office staff -Front office salesmanship
-Job description & job specification -Guest
relations |
| c) Front Office
Operations |
| -Front office systems
-Front office equipment -Departure
procedures |
| d) Reservations
|
| -Reservation &
sales -Types of reservations -Reservation
confirmation -Selling the guest room |
| 5) COMMUNICATION
SKILLS |
| -The communication
process -Developing effective communication skills |
| 6) FRENCH |
| -jours de la semaine,
- La politesse -
Solutations -Less Mois -
Verbes etre etavoir -Les Saisons
- L'heure
- Les Nombres/les chiffres -
esrepas |
| 7) FOOD SAFETY
& HYGIENE |
| -Food hygiene &
safety - Food Contamination
-Personal Hygiene - Food
Hygiene Legislation -Kitchen Designing & Equipment
-Prevention of Food Poisoning |
| 8) COMPUTER
APPLICATION |
| -Objective - Hardware
- Software - Selecting & implementing Computer system -
Automation and lodging operations - Automation and food & service operation
- PMS - RMS - RMS Restaurant Management System. |
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