Course Outcomes
Course Outcomes
CO1: Explain the layout of all service areas that they work with and the purpose of the various service areas.
CO2: Identify the roles of the staff working in and responsible for the areas.
CO3: Use equipment in the restaurant.
CO4: Demonstrate knowledge of all the menu items, alcoholic and non-alcoholic beverages which are on offer in the outlet.
CO5: Perform the correct service requirements of all food and beverage items.
Curriculum & Syllabus
CURRICULUM & SYLLABUS
Theory | Practical |
---|---|
Food & Beverage Service Theory | Food & Beverage Service Practical |
Eligibility Criteria
[table “” not found /]
Career Prospects
CAREER PROSPECTS
Alumni Testimonials
Fee Structure
Tuition Fee per year | Administration Fee | Registration Fee | Misc. (per sem) | Skill Enhancement Fee (per year) | Exam Fee (Per Sem) | At the time of admission | Even Sem | Odd Sem |
---|---|---|---|---|---|---|---|---|
20,000 | 4,650 | 2,650 | 300 | 1500 | 19,100 | 10,300 | 11,800 |