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Catering and Accommodation Management
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Module III
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Food and Beverage Service
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Ch 2: Perform mis-en-place
Catering and Accommodation Management · Level 6
Food and Beverage Service
Chapter 2: Perform mis-en-place
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2.1 Food and beverage service equipment and…
2.2 Polishing equipment’s
2.3 Stocking sideboard
2.4 Linen
2.5 Table accompaniments
2.6 Food and beverage service areas and anc…
2.7 Menu knowledge
2.8 Covers-
2.9 Briefing Food and beverages service per…
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Ch 3: Prepare still room beverages. →
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