food and beverages

Assignment on menu a la carte is about introduction, menu planning terms, basic rules of menu planning, menu planning objectives, factors affecting menu pricing, factors influencing menu prices, things to consider before pricing, food costing, things to consider when creating a menu, essential considerations, structure of menus and common menu design mistakes.

Presentation for menu a la carte for dinner is about its definition, its characteristics, dinner definition, menu planning, basic rules of menu planning, things to consider when creating a menu, things to consider before pricing, food costing, benefits of food costing, factors affecting menu pricing, structures of menu and common menu design mistakes.

Documentation is about stages and process of wine production, types of wine and role of executive chefs.

Assignment on desserts is about definition of dessert, history of desserts, classification of desserts, hot and cold desserts, how desserts are served and most common desserts in different countries.

Presentation on desserts is about definition of desserts, history of desserts, classification of desserts (hot and cold), types of desserts, table cover for desserts and most common desserts in different countries.

Wine production documentation is about its steps of production, wine cellar, cepages (varietals), personality traits of varieties and food pairings.

Restaurant Operations Presentation is about front of the house operations, restaurant forecasting, types of restaurant service, suggestive selling, restaurant systems, back of the house operations, food production, kitchen layout, production, cost control and trends.

Food and Beverages Documentation is about definition of wines, types of wines and their production, definition of spirits, its production and types.

Commodity planning and standardisation lecture note is about matching products, production and delivery to market expectations, produce and update a food production plan, maintain the production of food, maintain portion control, establish, update and maintain food production quality control systems and procedures, introduce and develop new recipes, initiate HACCP, determine costing/pricing methods and procedures, calculate GP and GP%, prepare food and drink service areas for the customer, prepa...