Weeks | Topics |
1 |
identify and implement methods for breakfast
|
2 |
identify and implement methods for bar service
|
3 |
to prepare meals breakfast, breakfast buffet, to prepare
|
4 |
conduct a variety of breakfast, service, breakfast service, conduct a closing operations
|
5 |
useful material to prepare the sauce, the sauce to prepare according to the characteristics
|
6 |
to conduct a follow-up service to the sauce
|
7 |
mid-term exam
|
8 |
cold starters to conduct a follow-up service to
|
9 |
conduct a follow-up service to and pastries
|
10 |
to conduct a follow-up service to the main dishes
|
11 |
to conduct a follow-up service to cheese
|
12 |
inform the staff and charge a guest to meet the
|
13 |
To check the customer satisfaction
|
14 |
to follow the flow of the service, to check
|