This course covers the fundamentals of food and beverage service and management as it applies to restaurants and all other types of food service operations including institutions, hotels, quick service operations, and catering. The focus of the course will be on the philosophy, psychology and technical skills required for excellent food and beverage service. In addition the course will cover the principles of sound food and beverage operation management, which can be applied to ensure these service levels are attained.
- Teacher: Paveethra a/p Pulpanathan
- Teacher: Dewie Trieana Arfianie Azahar
- Enrolled students: 4