Hotel Management 31 Lessons 22 hours 50 mins Free Lessons Types of service 30 mins Stocks and Types 1 hour 0 mins Soup and Classification 30 mins SOUP RECIPES 1 hour 0 mins Sauce and Types 30 mins Béchamel sauce (White sauce) 30 mins Mayonnaise sauce (Cold sauce) 30 mins Veloute sauce (Blond Sauce) 30 mins Espagnole Sauce (Brown Sauce) 30 mins Hollandaise Sauce (Yellow Sauce) 30 mins Tomato Sauce ( Red Sauce) 30 mins Sandwich and Types 30 mins Salad and Types 30 mins Salad Recipes 1 hour 0 mins BREAKFAST SERVICE 1 hour 0 mins Food & Beverage service sequence 1 hour 0 mins Introduction to F& B department 20 mins Organization chart of F & B Service department 30 mins Out-Let of F & B department 1 hour 0 mins Job Description of Food & Beverage Service Personnel 1 hour 0 mins Hospitality Knowledge, Skills and Attitudes 1 hour 0 mins Food & Beverage Service Areas and Equipment’s 1 hour 0 mins Hollowware 1 hour 0 mins Glassware 1 hour 0 mins Chinaware 1 hour 0 mins Departments that F&B Service Department Coordinates 30 mins Front office department 1 hour 0 mins Job responsibility of Front \Office Staff 30 mins Attributes of Front office personnel’s 1 hour 0 mins Registration and Activities 1 hour 0 mins Accompaniments and Garnish 30 mins
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