Study Material – Semester 5 Study Material - Semester 5 Advance Food Production Operations Unit 1 – Larder ChefUnit 2 – CharcuterieUnit 3 – Appetisers & GarnishesUnit 4 – SandwichesUnit 5 – Uses of Wines and Herbs in CookingPart B – Bakery & Patisserie Advance Food & Beverage Operations Restaurant PlanningBanquetsBuffetsKitchen StewardingGueridon Service Front Office Unit 1 – Planning & Evaluating OperationsUnit 2 – Budgeting Accommodation Operations Unit 1 – Planning & Organising The Housekeeping DepartmentContract ServicesEnergy ConservationFirst Aid & SafetyHousekeeping in Other InstitutionsBudget Financial Management No Data Available. Hotel Accountancy Unit – 1 Organisational StrategyUnit – 2 Environmental and Internal Resource AnalysisUnit – 3 Strategy FormulationUnit – 4 Strategic Analysis And Choice (Allocation Of Resources)Unit – 5 Policies in Functional AreasUnit – 6 Strategic Implementation Review And Evaluation
