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6.1 Necessity & functions of control system

Catering Science -I

Basic Room Division

Basic Food Production

P4 Napkin Folding

P2 Sideboard Organisation

P3A Taking Order Beverages

P5A Table Setup-Lenin

P3B Taking Orders Food

F&B Lesson Plan.docx

F&B Lesson Plan.docx

P9 Handling of Service Gear.docx

P7Carring a salver.docx

P6Rules of laying a table.docx

P9 Handling of Service Gear

P7Carring a salver

P6Rules of laying a table

P8Service of Water

8. Food Contamination and Spoilage

Fire

Cookbook Excerpt(1)

Plant Kingdom

Team work

Room Service Operatfion

3. Market Segmentation

1. Intro to Concept of Service Mktg

Session 4