10:30 To 12:00

PERSONALITY DEVELOPMENT:
Personal Grooming, Basic Hygiene and Dressing Sense, Professional Outlook, Basic Manner, Etiquettes, Leadership and Management.

SALES CONTROL: Functions Of Sales Control, Types of Sales Control, And Report Generation.

MARKETING FOOD AND BEVERAGE SERVICES:
Concept of Marketing, Elements of Marketing, Advertisement and Promotions: Print Media, Electronic Media and Social Media.

12:00 To 01:30

COMMUNICATION SKILLS– Basic
Concept, Types, Characteristics, Process of Effective Communication, Importance and Barriers of Communication.

MENU MANAGEMENT: Types of
Menus, courses of menu, Principles of Menu Planning, Menu Engineering.

FINANCIAL MANAGEMENT AND COST CONTROL CYCLE:
Importance, Budget, and Cost Concept and Computation of Cost.

01:30 To 02:00

Lunch

02:00 To 03:30

Principles and Application of HACCP CODEX Principles of Hygiene.

Managing Human Resources, Briefing, Induction and SOPs.

Field Visit to any Five-Star Hotel, Lucknow.

03:30 To 05:00

FUNCTION CATERING: Types of
Banquet Configurations, Function Bookings and Documentations, and Banquet Sales and Execution of Event.

FOOD SAFETY AND SANITATION
MANAGEMENT: Accident in Food Service Area, Safety Procedure, Legal Responsibility of Manager.