Course Materials

Week 1. Introduction and historical perspective of restaurant styles

Week# 2. Manager’s responsibilities

Week#3. Restaurant sanitation

Week#4. Principles of restaurant management

Week#5. Local, state, federal legal compliance

Wee#6. Human resources

Week#7. Financial cash and credit controls

Week#8. Marketing and promotion

Week#9. Managing food cost

Week#10. Events and banquets

  • Read, Aggarwal, D.K. (2009) Banquet Management, Delhi
    • Chapter 1- Banquet Service
    • Chapter – 9 Organizing events and functions

Week#11. Beverage management

Week#12. Facility management

Week#13. Current trends

Week# 14. Project presentations

Week#15. Project presentations

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