Все публикации

0:01:56

Table d'hôte Set up

0:01:37

A'la Carte Set up used in various Food & Beverage Outlets.

0:11:53

Michelin Stars Explained

0:12:35

Customer Satisfaction

0:12:11

Service Encounters

0:12:26

Service Blueprint

0:12:59

Brand and Branding

0:10:43

Introduction to e-commerce .

0:11:28

Service Characteristics.

0:10:21

New Service Development

0:10:20

Introduction to Services Marketing

0:15:54

Introduction to Promotion and Promotion Mix

0:17:48

Introduction to Budget and Budgetary Control

0:10:09

Kitchen Stewarding

0:00:52

New Normal

0:13:15

Introduction to Food and Beverage Controls

0:10:53

Billing and Payment Methods used in F & B outlets.

0:14:49

Order Taking Methods

0:13:49

Menu Merchandising 2

0:19:10

Menu and Menu Merchandising 1

0:10:50

Banquets - Out Door Catering

0:00:19

Welcome

0:09:19

FSSAI Guidelines for Food Business

0:03:01

Workplace Safety for Food and Beverage Handlers- Part 1- Post Covid