INTRODUCTION TO FOOD AND BEVERAGE
|Hours / Week
This course aims at giving students an overview of modern catering service institutions, its organization, basic principles of food and beverage operations and use of multi-media applications, concepts and procedures involved in F&B service operations. Creating awareness for focal issues in F&B operations such as sanitation and safety and understanding the important role of nutrition in the planning stage of the menu. This course will also follow the entire process in the planning, development and management of menus, and working areas of an F&B service operation.