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Week - 1 |
Historical overview of food and beverage service |
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Week - 2 |
The food and beverage service industry. |
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Week - 3 |
The professional food and beverage service |
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Week - 4 |
Staff attributes |
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Week - 5 |
Skills and knowledge |
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Week - 6 |
Guests relations |
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Week - 7 |
Service mise en place |
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Week - 8 |
Food and beverage service equipments |
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Week - 9 |
Service in various industry segments in |
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Week - 10 |
Classic service styles |
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Week - 11 |
Serving the meal |
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Week - 12 |
Bar and beverage service |
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Week - 13 |
Management's role in service |
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Week - 14 |
Table etiquette |
Anadolu Info Package 
Turkish 
English