The course intends to introduce you to the concepts of food cost control, costing and beverage control system through numerous activities based on it. The book also emphasizes upon various operating activities like purchasing receiving storing and issuing. This course is an overview of the management practices utilized to direct, operate and control food services. This course will teach practical knowledge of appropriate service behaviors for a variety of guest types, understand the concept and techniques of good service and demonstrate the skills acquired and capacity and demonstrate various service techniques.

Class XII