Weeks | Topics |
1 |
service in food and beverage establishments
|
2 |
service organisation in food and beverage establishments
|
3 |
service preperations in food and beverage establishments
|
4 |
importance and fuctions of menu
|
5 |
menu carts
|
6 |
equipments uesd in service
|
7 |
different menu types and quver techniques
|
8 |
service types (french, english,)
|
9 |
service types (russian and american)
|
10 |
types of breakfast
|
11 |
meeting guests, taking order and taking bill.
|
12 |
wine service
|
13 |
visual revision of subjects
|
14 |
application in restaurant
|