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F&B Service Ops (2/2020)
IHM1213 Food and Beverage Service and Operations (2/2020)
Equipment Requisition Form
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◄ Lesson 10 Supervisory Aspects of Food and Beverage Service
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Hi! This is Arj. Inah, I will be responsible for this course.
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Contigency LS for IHM1213 2_2020
Course Introduction
Activity 1 - In relation to Food and Beverage, what does the initials F and B mean to you?
Food and Beverage Service
Attributes of Food and Beverage Staff
Restaurant First Impressions are Lasting Ones
What Are the Moments of Truth in Your Restaurant?
Importance of Proper Grooming and Hygiene in Food and Beverage Service
Lesson 1 Introduction to Food and Beverage
Comprehension Check I (Introduction to Food and Beverage Industry)
Lesson 2 Food and Beverage Outlets and Organization Chart
Food and Beverage Outlets
Food and Beverage Organization Chart
Review Quiz for Lesson 2
What does Fine Dining Mean?
Inside Odette: The Best Restaurant in Asia
Inside Odette: The Best Restaurant in Asia
Rules of Running a Fine Dining Restaurant
How to set good atmosphere on Restaurants?
Comprehension Check III Restaurant Presentation
Lesson 3 Restaurant Presentation
Purpose of a Menu
Full Course Meals Explained
17 French Course Menu
Types of Menu
Categorising the different service methods
Comprehensive Check IV
Lesson 4 Menu and Service Style Knowledge
Activity 4 - Restaurant Presentation
Beverage Template
Customer Service in the Hospitality Industry
How to Improve Restaurant Customer Service
Customers with additional needs
You Can’t Sell What You Don’t Know
Comprehension Check V
Food & Beverage Upselling-Steps to success
10 Cross and Upselling Tactics That Work
A Mouth-Watering Experiment
Lesson 6 Maximizing Sales
What Are the Most Common Complaints in Hospitality?
23 Things People Complain About in Restaurants
10 Top Tips for Dealing With Customer Complaints in Hospitality
Is Your Guest Service Proactive or Reactive?
What complaints have you made in the restaurant before?
Homework - Handling Complaints
Lesson 7 Handling Complaints
What Does A Catering Company Do?
On Premise Catering vs. Off Premise Catering
Types of Catering
Benefits of Hiring a Corporate Catering Service
Challenges and Solutions of the Catering Industry
5 Things to Expect From Your Banquet Event Order
Lesson 8 Catering Service
Lesson 8 Contract Sample Table Manner Workshop2020_Anantara Riverside Bangkok (1)
Lesson 8 Catering Service_BEO Template
Lesson 8 Catering SErvice_BEO Sample
What Is Room Service in a Hotel?
How to Take Guest Order from Room Service
The rise of the robot butler – fad or the future of hotel room service?
Aloft Hotel's Robot Butler
Lesson 9 Room Service
Lesson 9 Room Service - Steps in IRD
Lesson 9 Room Service - Menu Sample
Review Quiz - In room Dining Service
What Licenses and Permits Are Required to Start a Restaurant?
The 4 Most Important Restaurant Licenses You Need Before You Open
How to set up restaurant business in Thailand: Update requirements 2020
Why permits are important in business?
Sexual Harassment Is Pervasive in the Restaurant Industry. Here’s What Needs to Change
Types of Discrimination in the Workplace
Lesson 10 Supervisory Aspects of Food and Beverage Service
Mis En Place Checklist
Daily Roster Template
The Importance of Teamwork in the Restaurant Industry
Total Quality Management
Lesson 13 Teamwork and Total Quality Management
What is Sustainability?
Tourism in the 2030 Agenda
Sustainable Development Goal 12 - Responsible Consumption and Production
UN Sustainable Development Goals | Responsible Consumption and Production (12)
Food waste management innovations in the foodservice industry
8 life-changing tips on how to manage food waste at home
Why I live a zero waste life
Lesson 14 Sustainability Development Goals - SDG 12
Mis En Place Checklist ►
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