The organization chart of F& B Service operation is a schematic representation of the relationship between the difference positions. It shows where each position fits in the overall operation of F & B service, and the division of responsibility. This department is headed by F & B Manager and out lets manager, supervisor, and waiter.
Course Curriculum
- Food & Beverage service sequence1 hour 0 mins
- Accompaniments and Garnish30 mins
- Registration and Activities1 hour 0 mins
- Attributes of Front office personnel’s1 hour 0 mins
- Job responsibility of Front \Office Staff30 mins
- Front office department1 hour 0 mins
- Departments that F&B Service Department Coordinates30 mins
- Chinaware1 hour 0 mins
- Glassware1 hour 0 mins
- Hollowware1 hour 0 mins
- Food & Beverage Service Areas and Equipment’s1 hour 0 mins
- Hospitality Knowledge, Skills and Attitudes1 hour 0 mins
- Job Description of Food & Beverage Service Personnel1 hour 0 mins
- Out-Let of F & B department1 hour 0 mins
- Organization chart of F & B Service department30 mins
- Introduction to F& B department20 mins
- Types of service30 mins
- BREAKFAST SERVICE1 hour 0 mins
- Salad Recipes1 hour 0 mins
- Salad and Types30 mins
- Sandwich and Types30 mins
- Sauce and Types30 mins
- Béchamel sauce (White sauce)30 mins
- Mayonnaise sauce (Cold sauce)30 mins
- Veloute sauce (Blond Sauce)30 mins
- Espagnole Sauce (Brown Sauce)30 mins
- Hollandaise Sauce (Yellow Sauce)30 mins
- Tomato Sauce ( Red Sauce)30 mins
- Béchamel sauce (White sauce)
- SOUP RECIPES1 hour 0 mins
- Soup and Classification30 mins
- Stocks and Types1 hour 0 mins
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