Food and Beverage Management syllabus

Food and Beverage Management

• 1 Menu (4 LHs)

  • Menu Planning and Engineering
  • Menu Merchandising and Gastronomical Rules
  • Menu Writing
• 2 Banquet and Buffet Service (6 LHs)

  • Banquet Types, Planning, and Organization
  • Banquet Service, Seating, and Space Calculation
  • Booking Procedure and Function Prospectus
  • Buffet Types and Equipment
• 3 F&B Control System (5 LHs)

  • Control Cycle and Revenue Protection
  • Computer Technology and Standard Recipes
  • Food, Labour, and Overhead Costs
  • F&B Controller and Cellar Management
• 4 Staffing and Restaurant Etiquette (3 LHs)

  • Duty Roster
  • Restaurant Communication and Service Etiquette
  • European and American Etiquette Differences
• 5 Restaurant Management (6 LHs)

  • Dining Room Decor, Ambience, and Lighting
  • Theme and Design Planning
  • Design Team Roles
  • Outlet Trends and Physical Layout
• 6 Practical (24 LHs)

  • Italian Four-course Silver Service
  • Mexican Four-course Silver Service
  • Middle Eastern Four-course Silver Service
  • A la Carte Fast Food Service