| 1 |
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Difficulty of food and beverage organizations, determination of service method to be applied |
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| 2 |
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Vehicles used in serviced |
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| 3 |
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World services |
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| 4 |
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French, English, Russian services |
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| 5 |
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Mixed service, soup service |
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| 6 |
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Service of pastry and Ramadan |
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| 7 |
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Cheese, salad, flambe, oyster service |
- |
| 8 |
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MID-TERM EXAM |
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| 9 |
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Protocols and service layouts at banquets |
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| 10 |
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Guest types and behaviors |
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| 11 |
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Guest hospitality techniques |
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| 12 |
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Napkin folding |
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| 13 |
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Food and beverage service |
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| 14 |
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Hygiene, sanitation and garbage |
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| 15 |
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Bar service techniques |
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| 16 |
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FINAL EXAM |
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| 17 |
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FINAL EXAM |
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