It is a training restaurant for 1st year students. They learn the basic service techniques and etiquettes required in a restaurant. Types of cutleries, crockery, napkin folds, glassware’s, types of services, etc… are taught during their 1st and 2nd semester. Same is executed during the lunch hours by serving their 3rd year seniors. 3rd years also learn the etiquettes and manners of a diner in a restaurant. As they get served by their 1st year juniors. The Basic Training Restaurant helps in exchange of knowledge and skills.
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“True hospitality is marked by an open response to the dignity of each and every person.”
It is a training restaurant for the 2nd year and 3rd year students. The students learn how to handle a complaint and serve food to the guest. They practice the same by serving food to the staff members and guests during lunch hours. Students also learn various methods and technique of Cocktail and Mocktail making along with guéridon trolley service (Flambé service in front of guest).
Physical Reporting
Physical Reporting Information for 1st Semester 2024-25
