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