Food and Beverage Management

## Course Details

**Unit 1: Menu (4 LHs)**
Menu planning, Menu engineering, Menu merchandising tools.

**Unit 2: Banquet and Buffet service (6 LHs)**
Banquet planning, seating plan, Buffet and Banquet equipments.

**Unit 3: F & B Control System (5 LHs)**
Control Cycle, Calculating Food/Labor/Overhead Cost.

**Unit 4: Staffing and Restaurant Etiquette (3 LHs)**
Making of a sample duty roster, Restaurant Etiquette.

**Unit 5: Restaurant Management (6 LHs)**
Dining Room Décor and Ambience, Psychology of lights, Physical Layout.