Week 1 - Theoretical
Historical development of food and beverage services. Businesses offering food and beverage services.
Week 2 - Theoretical
Organizational structure and staging of staff in food and beverage businesses.
Week 3 - Theoretical
Equipment and equipment for production and service in food and beverage businesses.
Week 4 - Theoretical
The points to be taken into consideration regarding the arrangement of the hall and the effective use of the hall in food and beverage establishments.
Week 5 - Theoretical
Table cloth, cover cloth, molton, foam cloth use purposes and laying, collection applications.
Week 6 - Theoretical
Napkin types and usage areas. Napkin folding applications.
Week 7 - Theoretical
Table top metal service kits. Washing, wiping and storage processes.
Week 8 - Intermediate Exam
Midterm Exam
Week 9 - Theoretical
Table top porcelain and glass service tools. Washing, wiping and storage processes.
Week 10 - Theoretical
Types of coffers and their characteristic features.
Week 11 - Theoretical
Kuver opening applications.
Week 12 - Theoretical
Plate and tray transport methods.
Week 13 - Theoretical
Plate and tray transport applications.
Week 14 - Theoretical
Car types used in food and beverage service and their features.
Week 15 - Theoretical
Car types used in food and beverage service and their features.
Week 16 - Final Exam
Final Exam
