BACHELOR OF BUSINESS ADMINISTRATION

Detailed explanation-1: -Executive chefs also known as head chef are responsible for overseeing the operations that occur in the kitchen. They monitor and maintain the quality of all dishes that are served to customers, create menus, invent new dishes, and supervise the kitchen staff.

Detailed explanation-2: -Check and ensure the serviceability of equipment and furniture. Sell food and beverage so as to meet restaurant budgets. Take food and beverage orders correctly. Give wine service according to international practices.

Detailed explanation-3: -The F&B department is one of the most important departments in a hotel. It is responsible for providing guests with food and drink and ensuring that everything runs smoothly and efficiently. And the food and beverage industry is one of the most important in the hospitality sector.

Detailed explanation-4: -Food & Beverage Director directs and oversees all aspects of the organization’s food and beverage planning and service, with duties to include menu planning and costs, preparation and presentation of food and drinks, and adherence to quality and safety standards.

Detailed explanation-5: -RESTAURANT MANAGER/ SUPERVISOR The restaurant manager or supervisor has overall responsibility for the organization and administration of particular food and beverage service areas.