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

Theory	Practical
Food & Beverage Service Theory	Food & Beverage Service Practical

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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