Principles of Food and Beverage Service course is designed to equip students with the fundamental knowledge and skills required for dining room mise en place. It is performed in a simulated environment, allowing students to understand the main work organization required in food and beverage service as well as practice the basic techniques related to service. Students also acquire fundamental knowledge of equipment used in premises and basic food and beverage space layout.
- Teacher: IZZATI FIRDIANA BINTI KAMAROL BAHRIN BINTI KAMAROL BAHRIN
- Teacher: AZAM AZIZAN BIN AZIZOL Encik
- Enrolled students: 10