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Carving Courses
Cruise Line Programs
Executive Diploma Courses
Short Term Courses
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0
4 Sections
21 Lessons
730 Days
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Semester 1 - Food Production - I
5
2.1
Aims & Objectives of Cooking
90 Minutes
2.2
Personal Grooming
30 Minutes
2.3
Egg Cookery
30 Minutes
2.4
Layout of Kitchen Department
60 Minutes
2.5
Equipments used for Cooking
60 Minutes
Food & Beverage Service - I
5
3.1
Introduction to Hotel Industry
60 Minutes
3.2
Introduction about Restaurant
60 Minutes
3.3
F & B Service Equipments
90 Minutes
3.4
Ancillary Department
30 Minutes
3.5
Menu
90 Minutes
Semester 2 - Front Office - I
6
4.1
Introduction to Front Office
60 Minutes
4.2
Types of Rooms
90 Minutes
4.3
Organization Chart of Front Office Department
30 Minutes
4.4
Qualities of Front Office Staff
30 Minutes
4.5
Front Office Operations
30 Minutes
4.6
Bell Desk Operations
30 Minutes
Housekeeping - I
5
5.1
Introduction to Housekeeping
30 Minutes
5.2
Cleaning and Maintenance
30 Minutes
5.3
Managing Linen and Uniforms
30 Minutes
5.4
Types of Bed
30 Minutes
5.5
Laundary
30 Minutes
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