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