|
| 1) FOOD PRODUCTION & PATISSERIE |
| -Standardization of recipes Textures
|
| -Leavening Agents Effects of Menu
Planning |
| -Meat |
2) FOOD &
BEVERAGE SEVICE |
| -Wines
-Aperitifs |
| -Liquors -Classification |
-Cocktail & mixed drinks sevice
standards |
3) FRONT OFFICE |
| -Handling of unusual events
like fire, theft, accidents, |
| -Foreign currency
- Safe deposit |
| -Department Procedure |
-Preparation and a presentation of
guest bill and setting of account |
4) HOUSEKEEPING |
| -Uniforms -
Safety Flower Arrangement |
-Linenroom |
| 5) HUMAN RESOURCES
DEVELOPMENT |
| -Objectives - Human behaviour |
| -Organization Human resource
systems man power planning |
6) BUSINESS
PRACTICE & LAW OBJECTIVES |
| -Introduction - Licence & Permit |
| -Mercantile law, Discharge
and dismissal of an employee |
| -Employee to understanding
the legal responsibility of |
business in respect o fguests &
the their property |
| -Food legislation and
Principal of food care. |
7) HOTEL SERVICE
& FACILITY PLANNING |
| -Organization of the
maintenance department |
| -Water system Refrigeration
and Air-conditioning system |
| -Safety and alarm system, |
| -Repairs and Maintenance,
Pollution |
| 8) BASIC HOTEL
ACCOUNTING |
-Classification of Accounts
-Trading Account
|
- Trial Balance Subsidiary
-Accounting in Hotels |
9) FIELD WORK
ORIENTATION |
| -Guest Lecturers will be invited to
speak on the catering Industy. The student will assessed on cimpetition of field work and
questions asked by the examiner. |
|
