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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 3: Prepare still room beverages.
Catering and Accommodation Management · Level 6
Food and Beverage Service
Chapter 3: Prepare still room beverages.
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3.1 Definition of terms.
3.2 Tools and equipment
3.3 Care and maintenance of tools and equip…
3.4 Still room beverages
3.5 Still room beverage making methods
3.6 Coffee making methods
3.7 Faults in coffee and their causes
3.8 Coffee flavours
3.9 Safety practices in the bar.
3.10 Points to note in production of coffee
3.11 Points to note in production of tea
3.12 Final clearance
3.13 Waste disposal
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