Food and Beverage

Hotel & Restaurant Departments: FOH and BOH – Hotel and Restaurant Departments Overview: F&B2

Read Module 1: Global and Local Hospitality Industry Overview F&B Module 2: hotel and restaurant departments including FOH...

Kitchen Safety Fundamentals: Module 3

← Back to Module 2: Understanding the Professional Kitchen Environment Module 3: Kitchen Safety Fundamentals Overview of the...

Commercial Kitchen Setup — Complete A to Z pre-opening kitchen checklist

Commercial kitchen setup: The definitive pre-opening kitchen checklist and equipment list for restaurants. Step-by-step kitchen layout, permits, staffing,...

Molten Chocolate Lava Cake Recipe – Easy, Gooey, and Perfect Every Time

✅ Recipe Overview 🛒 Ingredients for Molten Chocolate Lava Cake 🍳 Equipment Needed 4 ramekins (about 6 oz)Mixing...

F&B Course 1 : The Foundation Mindset, Psychology & Professional Standards

Guest Experience Management: The Science of Modern Restaurant ServiceA Practical Guide for Waiters, Managers, and Owners . The...

Safe Salad Handling & Vegetable Sanitization in Large Kitchens: A Complete Guide for Hospitality Professionals

Why Raw Salads Demand Extra Care in Hospitality In today’s health-conscious dining landscape, fresh salads are a staple...