Introduction to Food & Beverage Service Equipments,

Service Methods,And Covers.

National Institute of Hotel Management & Tourism

Kitchen Brigade in French

BEER PRODUCTION

Consommés Garnishes

BriefingPart - 1

BriefingPart - 2

Staff Scheduling – (Part - 1)

Staff Scheduling – (Part - 2)

Banquets Part - 1

BanquetsPart - 2

Professional Setups

State Setups

Banquet (Part – 3)

BanquetPart - 4

A PRESENTATIONCREATED AT

NIHMT COMPUTER LAB

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