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-definition of hospitality (pg 10)
-characteristics of restaurants (pg 11)
-history (pg 12-18)
-what our guest wants (pg22)
-how guest choose restaurants (pg23)
Topic 2:
-org chart-chain of command(pg4) **
-career advancement (pg5) **
-restaurant positions (pg8)
-restaurant manager role (pg9)
-supervisor role (pg11)
-sommelier role (pg13)
-internal support services (pg 18)
-external support services; quote a few (pg19,29-31)
-internal support departments; roles they play (pg20-28)
Topic 3:
-gastronomy (pg2)
-4 senses; relate to good meal (pg3-8) **
-garnishes; how it helps to plate the food (pg9)
-6 basic nutrients; especially first 3 (pg12-17) **
-food pyramid (pg18-21)
-menu planning (pg23) **
-religious dietary requirements (pg26)
-8 basic commodities (pg27)
Topic 4:
-The menu (pg3)
-importance of menu (pg4)
-considerations; customer+ production factors (pg11-21) **
-balancing menu considerations (22-23)
Topic 5:
-classification of level of service (p5)
-fine dining (p6-9)
-coffee houses (p16-18)
-ethnic restaurants (p21-22)
-theme restaurants (pg 23-25)
-bar set up (p27)
-various beverage outlets (p28)
-cocktail bars (p30-31)
-pubs vs lounges (pg32-35)
-clubs vs disco vs nightclub (p36-37)
-wine bars (p42-43)
-airplanes (p46)
Topic 6:
-benefits of events in country (p9)
-definition of banquet (p16)
-meetings vs seminars vs conference (p17-19)
-press conference vs product launches (22-23)
-future trends (p33)
Topic 7:
-people in banquet brigade (p4)
-function book vs contract agreement vs function sheet/event order (p6-11)
-information in function prospectus; application style qns (p12)
-service styles (p13)
-outdoor catering (p16)
Topic 8:
-budget prices (p5-8)
-event visualisation (p9-10)
-objective of different types of events (p11)
-Gantt chart (p12)
-roles in team for event committee (p16-19)
-resources (p20-21)
-possible breakdowns (p29)
Topic 9:
-event requirements
-4 stages
-event order
~remember what we did in lecture using google doc
Topic 10:
-MIND MAP!! ;just know everything on mind map **
-responsibilities (p6)
-glassware (p9)
-equipment
-waste management (p16)
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