Study Material – Semester 2 Study Material - Semester 2 Food Production Unit 1 – SoupsUnit 2 – Difference between sauce and gravyUnit 3 – Meat CookeryUnit 4 – Fish CookeryUnit 5 – Rice, Cereals & PulsesUnit 6 – PastryUnit 7 – Pastry CreamsUnit 8 – Basic Commodities Food & Beverage Service Unit 1 Part 1 – MenuUnit 1 Part 2 – 17 Course French Classical Menu sequenceUnit 1 Part 3 – Examples of Hors d’oeuvresUnit 2 – Different Forms of ServicesUnit 3 – Food and Beverage Sales control systemUnit 4 – Tobacco Front Office Unit 1 – Tariff StructureUnit 2 – Front Office and Guest HandlingUnit 3 – ReservationsUnit 4 – Room Selling TechniquesUnit 5 – ArrivalsUnit 6 – During the stay activitiesUnit 7 – Front Office Coordination Accommodation Operations Unit 1 – Beds, mattresses and beddingUnit 3 – Routine Systems and Records of the Housekeeping DepartmentUnit 4 – Pest Control Communication Unit 1 – Business CommunicationUnit 2 – Listening SkillsUnit 3 – Effective SpeakingUnit 4 – Nonverbal CommunicationUnit 5 – Speech ImprovementUnit 6 – Using The Telephone Principles Of Food Science Chapter 1 – Introduction To Food ScienceChapter 2 – CarbohydratesChapter 3 – Fat & OilsChapter 4 – ProteinsChapter 5 – Food ProcessingChapter 6 – Evaluation Of FoodChapter 7 – EmulsionsChapter 8 – ColloidsChapter 9 – FlavourChapter 10 – Browning
