Food and Beverage Service Operation II chapter guide

Chapter guide for Food and Beverage Service Operation II. Chapter names and their order in your textbook or official syllabus may differ slightly.

TU BHM Semester 2. 10 units, 3 credit hours. Each bar shows the unit’s share of teaching time.

1. Unit 1Food and Beverage Service Methods · note
2. Unit 2Menu Knowledge and Menu Planning · note
3. Unit 3Breakfast and Room Service · note
4. Unit 4Banquet and Function Service · note
5. Unit 5Non-Alcoholic Beverages
6. Unit 6Introduction to Alcoholic Beverages · note
7. Unit 7Wines: Classification and Service · note
8. Unit 8Beer and Other Fermented Beverages · note
9. Unit 9Control Systems in Food and Beverage Service · note
10. Unit 10Guest Handling and Service Etiquette · note