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Week - 1 |
The Banquet Concept and Its Significance for Businesses |
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Week - 2 |
Types of Banquets |
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Week - 3 |
Hall, Table, Service Post / Personnel Calculations for Banquet Organizations |
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Week - 4 |
Buffet, Cocktail and Meeting Organization - Preliminary Preparation and Hall/Customer Calculations |
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Week - 5 |
Buffet Layout, Design and Aesthetics |
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Week - 6 |
Cold Appetizers and Practices |
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Week - 7 |
Hot Appetizers and Practices |
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Week - 8 |
Hors d'oeuvre Platter Practices |
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Week - 9 |
Vegetable Garnishes - Practices |
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Week - 10 |
Starchy Garnishes - Practices |
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Week - 11 |
Olive oil dishes - Application |
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Week - 12 |
Salads - Practices |
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Week - 13 |
Sustainable Presentation Alternatives and Practices |
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Week - 14 |
Cocktail Organization |
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