For basis knowledge for kitchen staff

1. F & B Production Department
(Training Module)
1. COURSE TITLE: Kitchen Service
2. COURSE DESCRIPTION: The goal is to provide employees with an understanding of
kitchen Service.
3. CONTENT: (Major Headings): Food and Beverage production is the core area of the
hospitality industry.
4. GENERAL COURSE OBJECTIVES:
Upon successful completion of the course, the employees will be able to:
a) Knowledge about kitchen equipment, herbs and ingredients.
b) Knowledge about of mesa and cutting skills.
c) Knowledge about presentation of dishes and dressings of foods.
d) Knowledge about Food & Beverage Hygiene Policy
e) Understand the scope and usage of service.
5. TRAINING MODULES FOR AUGUST:
 For Module 1: Basic knowledge of production and Hygiene Policy.

2. August (Module 1)
 Introduction to Hospitality and Hotel Industry.
 In Sahar Pavilion Hotel Introduction (F & B Outlets, Rooms and Restaurant)
 Attributes of a KST, Commis, Chef De Parties and Sous Chef.
 Basic Etiquette for production Staff members.
 Over all Grooming.
 Duties and responsibilities of production department.
 Knowledge about cleaning in kitchen.
 Knowledge about kitchen equipment, herbs and ingredients.
 Knowledge about cutting and washing in kitchen.
 Presentation of dishes and dressing of foods.
 Food & Beverage Hygiene Policy.