Adopting sustainable practices and innovative technologies to enhance hospitality operations.

It includes basic knowledge of wine,service of wine,types of wine,storage of wine,fermentation process.

Familarization with Bar tool equipment and their uses.Acquire knowledge on how to mix cocktails and mocktail

Inventory Management & Recipe Management is a system of controlling the ordering, storage and use of products that a restaurant uses and controlling of finished products to serve

Strategizing and organizing staffing, planning, and setup activities prior to a hotel or restaurant launch.

The Daily Sales Report (DSR) is the core tracking element for controlling cash, measuring sales and transactions performance, and forecasting future sales and transaction.

Addressing labor shortages and exploring solutions in the hospitality industry

Influencing how India’s tourist sites are perceived and experienced.

For any business to have profits, the sales must be high and costs must be low. If costs are not controlled, the profitability of the business will get low. The main costs in F&B business are food cost, labour cost and semi-variable cost. Out of the three, the topmost which affects the profitability is the food cost. Food cost is the cost of raw materials used to make the finished products listed on the menu.

A comprehensive approach to managing revenue through effective budgeting, strategic pricing, and rigorous cost control.