Food and Beverage Management
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A sound foundation for working in a restaurant, catering or other food service enterprise. Topics covered vary from kitchen and food management to planning a menu, restraunt staffing and waiter/waitress skills.
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Further Details
The lessons are:
1. Human Nutrition
2. Cooking
3. Kitchen and Food Management
4. Planning a Menu
5. Alcoholic Beverages
6. Tea, coffee and non-alcoholic beverages
7. Scope and nature of catering services
8. Managing catering services.
Course Duration: 100 hours
Information provided is for information purposes only and no guarantees are made with regards to accuracy. It is advised that all details are checked prior to making a booking. Contents © 1999 - 2012. All rights reserved.
