This course provides
students with skills and knowledge required to analyze, interpret and manage
the departmental operation for the food and beverage division of a hospitality establishment.
This will also provide the students with opportunity to practice skills used
during restaurant, bar and functions operations and to evaluate various
rituals, procedures and techniques commonly found in an operational
environment. (CMO no.30 s. 2006)
- Teacher: MARIANNI JOY LACABA