CBT-Practice

WAEC Catering Craft Practice · Section 1

Service of Foods and Drinks

Detailed Syllabus

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Syllabus content and objectives

Official WAEC Catering Craft Practice outline · Detailed Syllabus

Content

Food and beverage personnel, types of food service, alcoholic and non-alcoholic drinks, costing and control

Objective

Identify roles and functions of food/beverage personnel; master table laying, covers, and service types (Gueridon, silver, waiter, buffet, banquet); understand bar operations and beverage classification; apply portion control, sales calculation, and dish costing.

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