DIU-BLC
Fundamentals of Food and Beverage Service (Fall-22)
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Review discussion from Types and food and beverage service
Welcome Fundamentals of Food and Beverage Service
Announcements
Reference Textbook
Week 1
In which ways captive market differ from non captive market? discuss with example.
Forum Discussion
Week 2
Week 3
Q&A
Quiz-1
Week 4
Review discussion from Types and food and beverage service
Q&A
Quiz-2
Midterm Exam
Week 6
Assignment on Technical skill
Submit presentation video
Week 7 Practical Class
Q&A
Week 8 Practical Class
Q&A
Week 9
Quiz-03
Week 10
Extra Quiz
Semester Assessment
Topic 13
Presentation
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Course Overview
Sections
Welcome Fundamentals of Food and Beverage Service
1
Announcements
Forum
Reference Textbook
Week 1
2
In which ways captive market differ from non captive market? discuss with example.
Forum
Forum Discussion
Week 2
3
Week 3
4
Q&A
Forum
Quiz-1
Week 4
5
Review discussion from Types and food and beverage service
Forum
Q&A
Forum
Quiz-2
Week 6
6
Assignment on Technical skill
Submit presentation video
Assignment
Week 7 Practical Class
7
Q&A
Forum
Week 8 Practical Class
8
Q&A
Forum
Week 9
9
Quiz-03
Week 10
10
Extra Quiz
Assignment
Semester Assessment
11
Topic 13
12
Presentation
Assignment
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Fundamentals of Food and Beverage Service (Fall-22)
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Faculty of Business & Entrepreneurship
Tourism and Hospitality Management
THM Fall 2022
THM 203 (NA-223)
Week 4
Review discussion from Types and food and beverage service
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Announcements
Reference Textbook
In which ways captive market differ from non captive market? discuss with example.
Forum Discussion
Q&A
Quiz-1
Q&A
Quiz-2
Assignment on Technical skill
Submit presentation video
Q&A
Q&A
Quiz-03
Extra Quiz
Presentation
Next Activity