1.Food And Beverage Service

Unit 1
Lesson – 1:          Introduction to F&B Service Industry
Lesson – 2:          Types Of Service
Lesson – 3:          People In Food Service
Lesson – 4:          Food & Beverage Service Equipment
Lesson – 5:          Glossary - F&B Related Glossary
Lesson – 6:          French Classical Menu

Unit 2
Lesson – 7:          International Menu with Accompaniments
Lesson – 8:          Menu Planning Principle
Lesson – 9:          Breakfast & Breakfast Service

Unit 3
Lesson – 10:       Introduction to Bars & Beverage Industry
Lesson – 11:       Introduction to Mixology

Unit 4
Lesson – 12: Restaurant Operations
Lesson – 13: Sequence of Service
Lesson – 14: Banquet & Catered Events
Lesson – 15: Lounge & Hi-tea Service Room Service
Lesson – 16: Opening & Closing Duties of Food Service Establishments
Lesson – 17: Staffing & Evaluation of Work

Unit 1
Lesson – 1: Introduction to Kitchen Operations
Lesson – 2: Attitude, Temperament and Communication in Kitchen
Lesson – 3: Kitchen Personnel
Lesson – 4: Reporting System Requisites for Working Kitchen
Lesson – 6: Cuisine Basics

Unit 2
Lesson – 5: Work flow in Kitchen
Lesson – 7: Tools & Utensils
Lesson – 8: Kitchen Equipment
Lesson – 9: Food Commodities

Unit 3
Lesson – 10: Cooking Method
Lesson – 11: Food Nutrition

Unit 4
Lesson – 12: International Cuisines
Lesson – 13: Pantry Operations
Lesson – 15: Menu Planning – Principles & Application

Unit 5
Lesson – 16: Safety At Work
Lesson – 17: Hygiene & Grooming
Lessocen – 18: Workplace Safety & Best Practices
Lesson – 19: First Aid
Lesson – 20: Hygiene & HACCP

3.Front Office

Unit 1

Lesson – 1: Introduction to the hospitality industry & hotel industry
Lesson – 2:  Classification of hotels
Lesson 3 – Hotel Organization
Lesson 4 – The Front Office

Unit 2
Lesson 5 – Types of rooms
Lesson 6 – Rate Categories

Unit 3
Lesson 7 – The Guest Cycle
Lesson 8 – Front Office Systems
Lesson 9 - Property Management System

Unit 4
Lesson 10 – Reservation Activities
Lesson – 11: Registration Process

4.House Keeping

Unit 1
Lesson – 1: Introduction to housekeeping department
Unit 2
Lesson – 2: Cleaning Science
Unit 3
Lesson – 3: Rooms: Classification and Accessories
Unit 4
Lesson – 4: Key Control and Lost and Found
Unit 5
Lesson – 5: Services