This module focuses in detail for students specializing in restaurant skills. Technical skills exposure on pre‐service, pre‐opening and post service briefing, mis‐en‐place and restaurant practical worksheet for the day's service will be dealt with. Emphasis will be given to techniques relative to the menu – gueridon service, menu application.
This module teaches the students to understand the functions and operations of the food and beverage outlets other than the restaurants, especially in the room service and banqueting. The students will also be introduced to wine knowledge and areas of communications with guests as applied in the food and beverage industry.- Lecturer: Jasmine Chen Yar Li .
Skill Level: Beginner