ihmfaridabad@gmail.com
Phone: 0129 4052466
Haryana Tourism
NCHMCT
IGNOU
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STUDY MATERIAL
STUDY MATERIAL - SEMESTER - 6
Advance Food Production Operations
Unit 1 - International cuisines
Unit 3 - Production Management
Bakery
Lab Manual - Bakery
Advance Food & Beverage Operations
Bar Operations
Basic Bar Operations
Classical Cocktails
Differentiate Between Dry Martini & Sweet Martini
Duty rota of the coffee shop having 50 covers
Sample duty rota of a coffee shop for 7 waiters (14 days)
Equipment Required For Making Cocktails
F&B Organisations
F&B Staff Organization
Restaurant Hierarchy In French
Sample Job Specification
Standard Operating Procedures
SOP - Banquets - Back-Of-House Setup & Equipment Storage
Organisation Chart
Supervisory Functions
Front Office
Time Share And Vacation Ownership
Frequently Used Formulas for Managing Operations
Yield Management
Yield Management - Glossary of Terms
Accommodation Operations
Unit 1 - Safety & Security
Unit 2 – Interior Decoration
Unit 3 - Layout Of Guest Rooms
Unit 4 - New Property Countdown
Facility Planning
Topic 1 - Hotel Design