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FOOD AND BEVERAGE SERVICE - LEARNERS MANUAL
MODULE 8: MARKETING AND TRENDS 101
8 Introduction 102
8.1 Marketing 102
8.1.1 Promotional Methods 102
8.1.2 Promotional material 104
8.2 Trends in food and beverage operations 105
MODULE 9: UNDERSTANDING RISKS AND PREVENTIVE MEASURES 107
9 Introduction 108
9.1 Responsibilities as a food handler 108
9.1.1 Contamination preventive measures 108
9.2 Waste management 109
9.2.1 Waste disposal 109
9.2.2 Types of waste 109
9.3 Pest control 110
9.4 First aid in the Restaurant 111
9.5 Restaurant hazards, safety measures and handling 111
9.5.1 Dealing with chemicals in restaurant 112
9.6 Fire 113
9.6.1 Types of fire 113
9.6.2 Causes of fire 114
9.6.3 Preventing fire accident in the kitchen 114
9.6.4 When using a fire extinguisher, always remember the PASS 116
9.6.5 Safety rules in the Restaurant 116
9.7 Maintenance 117
