Social Skills 05 Task-01: Handling Guest Complaints Task-02: Telephone manners Task-03: Dining & Service etiquettes Special Food Service - (Cover, Accompaniments & Service) 06 Task-01: Classical Hors d’ oeuvre • Oysters Caviar • • Smoked Salmon • Pate de Foie Gras Snails • Melon • • Grapefruit Asparagus • Task-02: Cheese Task-03: Dessert (Fresh Fruit & Nuts) Service of Tobacco Cigarettes & Cigars • Restaurant French: 07 To be taught by a professional French language teacher. • Restaurant Vocabulary (English & French) • French Classical Menu Planning French for Receiving, Greeting & Seating Guests • • French related to taking order & description of dishes Course Outcome- After completing the course, the students will be able to know how to; CO1. Identify the different equipment used in food and beverage service CO2 Set a table cover for a la carte and table d’hote CO3 Identify the various room service management techniques that can be adapted in a hotel CO4Take TABBACCO orders MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF PROGRAM OUTCOMES: Program Outcome Course Outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 CO1 L CO2 M CO3 M CO4 H H = Highly Related; M = Medium L = Low BHH-156 FOUNDATION COURSE IN ACCOMMODATION CR-1(PR)
05 Social Skills Task-01: Handling Guest Complaints Task-02: Telephone manners Task-03: Dining & Service etiquettes 06 Special Food Service - (Cover, Accompaniments & Service) Task-01: Classical Hors d’ oeuvre • Oysters • Caviar • Smoked Salmon • Pate de Foie Gras • Snails • Melon • Grapefruit • Asparagus Task-02: Cheese Task-03: Dessert (Fresh Fruit & Nuts) Service of Tobacco • Cigarettes & Cigars 07 Restaurant French: To be taught by a professional French language teacher. • Restaurant Vocabulary (English & French) • French Classical Menu Planning • French for Receiving, Greeting & Seating Guests • French related to taking order & description of dishes Course Outcome- After completing the course, the students will be able to know how to; CO1. Identify the different equipment used in food and beverage service CO2 Set a table cover for a la carte and table d’hote CO3 Identify the various room service management techniques that can be adapted in a hotel CO4Take TABBACCO orders MAPPING COURSE OUTCOMES LEADING TO THE ACHIEVEMENT OF PROGRAM OUTCOMES: Course Outcome Program Outcome PO1 PO2 PO3 PO4 PO5 PO6 PO7 CO1 L CO2 M CO3 M CO4 H H = Highly Related; M = Medium L = Low BHH-156 FOUNDATION COURSE IN ACCOMMODATION CR-1(PR)