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BAM 123 (1/2)
BAM 123 (2/2)
OGM 123 (1/2)
OGM 123 (2/2)
HSM 133(1/2)
HSM 133(2/2)
COM 123(1/2)
COM 123(2/2)
GST 123 (1/3)
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GST 123 (3/3)
HSP 125
(EPM 201) 1/2
(EPM 201) 2/2
EMT 301 (1/2)
(MEE 203)
(GST 211)
(GST 211)
MMC 302(1/2)
MMC 302 (2/2)
FEM 320 (1/2)
FEM 320 (2/2)
(HCM 205) 1/2
(HCM 205) 2/2
(HCM 205) 2/2
HRM 325(1/2)
HRM 325(2/2)
(ECO 203)
(ICE 410)
(BCH 425) 1/2
(BCH 425) 2/2
(FMS 401) 2/2
(FMS 401) 1/2
(GST 423
(GST 121) 1/2
Title: INTRODUCTION TO FOOD AND BEVERAGES SERVICES
Q: 1. Discuss the different types of food service systems used in hospitality.
2. Explain the responsibilities of a food and beverage manager.
Mark Attendance
Program Information
Details about INTRODUCTION TO FOOD AND BEVERAGES SERVICES
INTRODUCTION TO FOOD AND BEVERAGES SERVICES
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