BS - HRM 3: Food & Beverage Management
The following are your study references for the exams:
1. Chef brigade and rank of order
2. Responsibilities per each chef on the brigade
3. Kitchen responsibilities during lab
4. Types of menus we have been creating for the last 4 weeks
5. Chefs uniform
6. Hygiene use in the kitchen
60% Theory Exam
30% Practical Exam
10% Submissions of assignments
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