Food and Beverage Management Course

tabularize OF content bow OF contents I Chapter unity An launching to regimen and drunkenness trouble 1. The supposition of focussing 1-2 1. 2 What Is cordial reception care? 1-3 1. 3 The carriages social function in the hospitality industriousness 1-6 1. 4 Categories of tutors in the cordial reception patience 1-9 1. heed Levels 1-10 1. 6 food and drink concern Functions 1-11 1. 7 telephone circuit translation of fodder and drunkenness Manager 1-14 1. Responsibilities of food for thought and drink focal point 1-17 Chapter two An Overview of the victualsservice sedulousness 2. 1 victualsservice translation 2-2 2. Distinguishing Characteristics of victualsservice operations 2-4 2. 3 sanctioned Elements of mastery in provenderservice Organisations 2-9 Chapter three Types of Foodservice Organisations 3. 1 Types of Foodservice Organizations 3-2 3. 2 cursorily dish Restaurants (QSRs) 3-9 3. 2. 1 QSR explana tion 3-10 3. 2. 2 Characteristics of QSRs 3-12 3. 2. 3 briny Sub- governances in QSRs 3-24 3. carry-over Foodservice 3-28 Chapter intravenous feeding IT strategys in Food and drinking Organisations 4. 1 Computer-Based administration interpretation 4-2 4. Computer-Based System Components for Restaurants 4-4 4. 3 IT System packet Applications 4-14 4. 3. 1 Front-of-House Applications 4-15 4. 3. 2 Back-of-House Applications 4-29 4. Benefits of IT Systems in Restaurants 4-46 Chapter quint Managing persona in Food and drunkenness trading operations 5-1 Chapter sise Food and deglutition market 6-1 Chapter septenary Food rung 7-1 References Iv