| 1) FOOD
PRODUCTION |
| a) Essential Knowledge for
Understanding Culinary Preparation |
| -Stores menu
-Menu planning -Costing |
| 2) F&B-(NON
ALCOHOLIC & ALCOHOLIC) |
| -Tea
- Coffee
-Wine -
Matching food & drinks -Beer
- Spirits |
| a) The Service
of Breakfast & Afternoon Tea |
| -Breakfast service -
Afternoon tea service |
| b) Accommodation |
| -Management functions of
the Ex. housekeeper -Planning & organizing the work of the
Housekeeping department |
| 3) FRONT OFFICE |
| a) Registration
-Pre-registration activity -Room and rate
assignment |
| b) Front Office
Responsibilities |
| -Front Office
Communication |
| c) Front
Office Accounting |
| -Accounting
fundamentals |
| d) Check-out
and Settlement |
| -Account collection |
| 4)
HOUSEKEEPING |
| a)
Housekeeping practices |
| -Cleaning methods |
| b) Other
Housekeeping Knowledge |
| -Laundry services
-Training |
| 5) CATERING
SCIENCE |
| -Defination of Food
Nutrition - Defination of Energy |
| -Carbohydrates -
Proteins - Fats - Vitamins - Minerals |
| -Functions daily
requirements for various age groups |
| 6)
PERSONALITY DEVELOPMENT |
| -Code of Conduct -
etiquette - listening - handling difficult situation - Interview - Group Dicussion -
Case Studies |
| 7)
INTRODUCTION TO HOSPITALITY INDUSTRY |
| -Travel and tourism
industy - Hospitality today |
| -Organization for
success - Manager today |
| -Marketing concepts
- Franchise |
