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