Learn/NABTEB/Syllabus/Basic Catering and Food ServiceStudy this course in LearnPractice opens in your NABTEB workspace after you sign in. Questions and lecture notes stay there.Practice this courseOpen lecture notesOfficial rules, eligibility, and dates stay on the NABTEB guide.course outlineIntroduction to BarMeaning of barTypes of barFunctions of barFactors to consider when planning a barBar equipments and their functionsIntroduction to beveragesMeaning of beveragesTypes of beveragesDifferentiate between alcoholic and nonalcoholic type of beveragesBeverages in relation to still room serving of beveragesMeaning of stillroomEquipments found in a stillroomFood items found in a stillroomOutline the equipments and functions of the stillroom in food and beverages establishmentThe service area of Ancillary service areaDescribe ancillary serviceState rooms in ancillary areaThe dispense bar equipment and bar arrangementDemonstration on preparation and serving of beveragesMeaning of costing and control in catering establishmentConcept of costElement of costDish costing bill preparation and presentationControl SystemMeaning and functions of control systemPortion controlTriplicate checking systemDuplicate checking systemCancellation, wine and drink checkIntroduction to kitchen equipmentClassificationUsesCare and maintenance of various kitchen equipmentStanding and local measuring equipmentCleaning agentsMeaning of cleaning agentsClassification of cleaning agentsImportance of cleaning agentsLocal cleaning agentsMethods of cookingBoiling e.g stocks, soup, sourcesMeans and demonstrationRoastingGrillingBarbecue Demonstration practicalBaking e.g cake, meat pie, sausage roll, biscuit, cookies and sconesSteaming-pudding, egg, custard, moi moiStewing-soupFrying-small chops, fish, meatCake decorationRoyal icing, fondant, and butter icingBasic concepts of entrepreneurshipEntrepreneurship educationQualities of an entrepreneurImportance of entrepreneurshipCostume and fashion designingExplain fashion designing and style development to several values into costume designSketch a style for which pattern is to be madeAdopt block to make a pattern for different style featuresAdaptation of basic block for costume designMake a self-garment, draft pattern for the different style featuresDiscuss the construction for different featuresUse the different style feature to flatter the features during garment constructionDecorative design, embroidery workSatinStemChain etcDescribe different types of embroidery workTransfer embroidery design into fabricsDecorative design -Traditional designDiscuss the traditional background of beads and sequins embroideryList the different methods of designing personal clothsWork with beads in designing personal clothsDecorative design -NeedlecraftList differents types of needle craftMake decorative articles using different kinds of needle craftsApply the knowledge obtained in the study of decorative design making soft toysBasic concepts of marketingMeaning of marketingMethods of marketingImportance of marketingMarketing distribution of channel chartMarketing continuedProduct brandingProduct packagingCostingPricing
