To be a successful food and beverage service personnel, you have to have perfect knowledge of the menu, menu planning considerations, menu pricing and engineering. Either you work as an employee for an establishment or want to operate your own business, this is a fundamental requirement. Assume as a banquet manager of a large hotel having 5 banquets and operate 5-7 different five to seven activated in a day and will be required to plan 5 menus per day x 365 that is approximate 1825 menu per year in the similar way as a social caterer you require to plan thousands of menu. In a busy commercial restaurant, as a chef de rang you may be responsible to take the minimum order from 4-6 tables (station) in one shift and approximate you have to assist 3650 hosts in the selection of the menu in a year. Catering Industry is growing at a very fast rate and every day new entrepreneurs are looking for menu Analysts, Designers, and Engineers. After doing a lot of practice at your place that is institute/ industry, you can develop potential and skills require getting success. A good food and beverage service personnel may earn lucrative amount through the menu.
