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HMT 123 Food & Beverage Service II

ND1 levelComputing & ICT12 topics

HMT 123 covers 12 topics. StudyPath paces them into daily study sessions that finish before your exam date, with practice questions and worked answers for each one.

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Course outline

The topics this course covers, in teaching order.

  1. Types and styles of food service
  2. Merits of food service methods
  3. Menu and accompaniments
  4. Principles of menu planning
  5. A la carte and table d'hote menus
  6. Alcoholic beverages
  7. Non-alcoholic beverages
  8. Common food service beverages
  9. Beverage service procedures
  10. Control systems in food service operation
  11. Triplicate and duplicate checking systems
  12. Billing machine and point of sale systems

A sample from this course

One topic, as StudyPath teaches it.

Types and styles of food service

Types and styles of food service encompass the various ways food is prepared, presented, and served to customers, ranging from self‑serve to formal banquet service. Mastering these concepts is essential for the NUC CCMAS, NBTE, and NCCE exams because they test understanding of service flow, customer expectations, and operational efficiency.

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