THEORY

1.
INTRODUCTION TO FOOD ENTREPRENEURSHIP.
2.
PUBLIC COMMUNICATION.
3.
CUSTOMER SERVICE AND ETIQUETTE.
4.
S.W.O.T ANALYSIS.
5.
HACCP SYSTEM/PRINCIPLES.
6.
FOOD HYGIENE AND SANITATION.
7.
MENU PLANNING AND DESIGN
8.
RESTAURANT/CAFÉ SET –UP AND PLANNING.
9.
INTRODUCTION TO FOOD PRODUCTION.
10.
PROJECT WORK.

PRACTICALS

1.
FOOD PRODUCTION.
2.
MENU DESIGNING.

SALIENT FEATURES :