The most important department of a Hotel which deals with serving prepared food & beverage to a guest visiting the hotel .The activities of this department relates with serving prepared food & beverage from the production area.

     The activities involve good knowledge and the technical knowhow of the food & beverage to be served, the method of serving and clearance. The study includes alcoholic beverages as well as non- alcoholic beverages also.
    Different alcoholic beverages, their contents, manufacturing procedure, wine producing regions etc. are also taught. Learning about Cocktails & Mocktails are the integral part of the course. Different types of banqueting, etiquettes, manners are emphasized upon. Different types of Garnishes, Accompaniments of food & beverages, Production of non-alcoholic beverages are over all but a few of the elements forming the central area of the subject.

• Facilitated Restaurant mock room
• Samples of cutlery & crockery to impart the knowledge to the students.
• Service of food & beverages coupled with management skills.
• Discipline & behavior of a service personnel in Restaurant.
• Table laying & setup in a standard Restaurant.