Category: CERTIFICATE COURSE Bakery planning and Operations

  Syllabus Course Outcome: CO 1: Techniques to prepare and present pastry and bakery products CO 2: Practices to present the finish products. CO 3: Manage Inventory and stock level management CO 4: Implement practices to assist in menu preparation, price determination and cost control CO 5: Understand the protocols related to confidentiality of the...

Entry level staff like Waiters, Trainee captains in Food and Beverage outlets at Hotels, Multi chain Restaurants , Food courts in multi-national company

To understand the nature and evolution of hospitality industry and its various sub-sectors. To study the duties & responsibilities of food & beverage service trainee along with the attributes required. To execute food and beverage service operations To manage orders and serve the ordered food and beverage to the guests as per standards. To attain...

6 MONTHS