We have collected the TU BHM 1st semester Food & Beverage service Notes PDF.
Food & Beverage service Notes
Following are the chapter-wise pdf notes.
Chapter 1: Catering and Hotel Industry
Catering refers to providing the provision of food and beverages to the guest to clean and hygienic surroundings in exchange for money.
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Chapter 2: Food and Beverage Service Department
Food and Beverage Service sector contributes a great deal to the profits in the hospitality sector.
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Chapter 3: Food and Beverage Organization
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Chapter 4: Identification of food and beverage service equipment’s
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Chapter 5: Competencies of foods and beverage service personnel
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Chapter 6: Menu
The menu is the list of dishes that are available for sale in food and beverage outlets.
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Chapter 7: Technical Terms
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Chapter 8: Cover Layout
The cover is a technical term very often used in a catering establishment.
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Chapter 9: Methods of Service
A service procedure can be defined as a series of steps defined to guide the service staff to carry out their service.
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Other Important Links:
Job Vacancy in Nepal: CLICK HERE
Principles of management Notes: CLICK HERE
House Keeping Notes: CLICK HERE
