|
Course Outline:
- Requirements for Professionalism
- Customer Service and Service Excellence
- Mise-en-place
- Glassware/Cutlery
- Chinaware/Table Cloths/Napkins
- Table Setting
- Telephone techniques for reservations
- Service Sequence
- Food Service Styles
- Basic Food & Beverage Knowledge
- Protocol and Etiquette
- Room Service/ Buffets/ Handling Meetings
- Hygiene and Safety at Work
Remark: Please refer to the list of table utensils for
further set-up.
|