Week 1 - Theoretical
Reservation and welcome at the food and beverage business
Week 2 - Theoretical
Order taking, transportation and empty collection in food and beverage businesses
Week 3 - Theoretical
Classic service methods used in food and beverage service French Service Method
Week 4 - Theoretical
British Service Method Russian Service Method American Service Method
Week 5 - Theoretical
Soft drinks service Tea, coffee, Turkish coffee, water, lemonade, buttermilk, etc. preparation and service of soft drinks
Week 6 - Theoretical
Alcoholic beverages service production stages of beer and wine types, preparation for service and services
Week 7 - Theoretical
Whiskey, raki, gin, vodka, rum, liqueur etc. production stages of alcoholic beverages, preparation for service and services
Week 8 - Intermediate Exam
Midterm Exam
Week 9 - Theoretical
Room service Preparation of trays and cars used in room service, service to guest rooms
Week 10 - Theoretical
Tranche of meat, poultry and seafood, fruits and sweets.
Week 11 - Theoretical
Flambé Meat, poultry etc. flames of meats
Week 12 - Theoretical
Flames of fruits and sweets
Week 13 - Theoretical
Preparation of fondue cheese and chocolate fondue
Week 14 - Theoretical
Preparing meat and seafood fondue
Week 15 - Theoretical
Preparing meat and seafood fondue
