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01. THE HOTEL & CATERING INDUSTRY (INDUSTRI HOTEL & KATERING)
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Role of Catering Establishment in the Travel/Tourism Industry
- Quiz
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Types of F&B Operations and Classification
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Structure of the Catering Industry
- Quiz
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02. DEPARTMENTAL ORGANISATION & STAFFING (ORGANISASI & STAF DEPARTEMEN)
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Organisation of F&B Department of Hotel
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Principal Staff and French Terminology (Istilah Bahasa Prancis untuk Staf)
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Duties, Responsibilities, and Attributes of F&B Staff
- Quiz
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Inter-Departmental Relationships (Hubungan Antar Departemen)
- Quiz
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03. FOOD SERVICE AREAS & ANCILLARY DEPARTMENTS
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Food Service Areas (Area Layanan Makanan)
- Quiz
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Ancillary Departments (Departemen Pendukung F&B)
- Quiz
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04. F & B SERVICE EQUIPMENT (PERALATAN F&B)
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Familiarization of Equipment and French Terms
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PRACTICAL: Care & Maintenance of Equipment (Pembersihan Item Perak / EPNS)
- Quiz
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05. MEALS & MENU PLANNING (PERENCANAAN MENU & MAKANAN)
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Origin and Objectives of Menu Planning
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Types of Menu (Jenis-jenis Menu)
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17 Courses of French Classical Menu (17 Urutan Menu Klasik Prancis)
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Types of Meals (Jenis Waktu Makan)
- Quiz
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06. METHODS OF SERVICE (METODE PELAYANAN)
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Mise-en-scène & Mise-en-place
- Quiz
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PRACTICAL: Sequence of Service (Urutan Pelayanan)
- Quiz
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Procedure of Service at Table (Silver Service vs Pre-plated Service)
- Quiz
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Room Service (Tray and Trolley)
- Quiz
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French Phrases for F&B Service (Istilah Percakapan Prancis)
- Quiz
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