1 | BASIC SERVICE INFORMATION, PRE-SERVICE PREPARATIONS, STEPS OF SERVICE |
2 | SYSTEMS AND VARIETIES OF FOOD SERVICE |
3 | THE TECHNICAL EQUIPMENT OF SERVICE AND PRESENTATION, AND THEIR USE |
4 | TABLE LAYOUT AND PREPARATION TECHNIQUES |
5 | SERVICE OF HOT & COLD MEALS |
6 | SERVICE OF HOT & COLD MEALS |
7 | SERVICE OF HOT & COLD MEALS |
8 | FOOD DECORATION ARTS & DECORATIVE FOOD PRESENTATION |
9 | MID-TERM EXAM |
10 | SERVICE AND PRESENTATION OF ALCOHOLIC & NON-ALCHOHOLIC BEVERAGES |
11 | PRESENTATION OF HOT BEVERAGES |
12 | PRESENTATION OF BAKERY GOODS |
13 | BEHAVIOR RULES; PERSONAL HYGIENE |
14 | HYGIENE OF SERVICE SUPPLIES & EQUIPMENT |