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
[table “” not found /]
|Tuition Fee per year||Administration Fee||Registration Fee||Misc. |
|Skill Enhancement Fee |
|Exam Fee |
|At the time of admission||Even Sem||Odd Sem|