Study Material – Semester 6 Study Material - Semester 6 Advance Food Production Operations Unit 1 – International cuisinesUnit 3 – Production ManagementBakeryLab Manual – Bakery Advance Food & Beverage Operations Bar OperationsBasic Bar OperationsClassical CocktailsDifferentiate Between Dry Martini & Sweet MartiniDuty rota of the coffee shop having 50 coversSample duty rota of a coffee shop for 7 waiters (14 days)Equipment Required For Making CocktailsF&B OrganisationsF&B Staff OrganisationRestaurant Hierarchy In FrenchSample Job SpecificationStandard Operating ProceduresSOP – Banquets – Back-Of-House Setup & Equipment StorageOrganisation ChartSupervisory Functions Front Office Time Share And Vacation OwnershipFrequently Used Formulas for Managing OperationsYield ManagementYield Management – Glossary of Terms Accommodation Operations Unit 1 – Safety & SecurityUnit 2 – Interior DecorationUnit 3 – Layout Of Guest RoomsUnit 4 – New Property Countdown Facility Planning Topic 1 – Hotel Design
