Food science and nutrition is abroad field encompassing the study of food composition, properties and effects on the human body
it involves understanding how food is produced,processed,preserved and consumed as well as how it impact health and well-being
- Teacher: Linda User
Food and beverage production encompasses the entire process from sourcing ingredients to preparing and serving food and drinks.ensuring quality,safety and compliant twitch regulations.this include tasks like recipe creation,ingredients management,cooking techniques,plate presentation and even developing new cuisines
- Teacher: Linda User
Food and Beverage Servic
UNIT: 1
FOOD AND BEVERAGE SERVICES
Structure
1.1 Introduction
1.2 Objectives
1.3 Origin and growth of F& B Service
1.4 Classification of Catering Establishment
1.4.1 Primary Catering Establishments
2.4.2 Secondary Catering Establishments
1.5 F&B Service Outlets and their layout
1.6 Hierarchy of F&B Service Department
1.7 Duties and Responsibilities of various employees in F&B Service
1.8 Attributes, Attitude and etiquettes of F&B Personal
1.8.1 Physical Attributes
1.8.2 Work Related Attributes
1.8.3 Attitude of food & Beverage Service Staff
1.8.4 Etiquette of food & beverage service staff
1.9 Coordination of F&B service with other department
1.10 Summary
1.11 Key Terms
1.12 Bibliography
1.13 Terminal Questions
1.1 Introduction
The Provision of food & beverage away from home forms a substantial part of the
activities of the hotel and catering industry. People need accommodation with food and
beverages if they are away for more than a day and only food & beverage
1.2 Objectives
After studying this unit, the student must know.
Origin and growth of F& B Service
Classification of Catering Establishment
F&B Service Outlets and their layout
Hierarchy of F&B Service Department and Modern Staffing
Duties and Responsibilities of various employees in F&B Service
- Teacher: Linda User