TOPICS
- INTRODUCTION TO FOOD AND BEVERAGE SERVICE INDUSTRY
- TYPES OF CATERING ESTABLISHMENTS
- FOOD AND BEVERAGE SERVICE OUTLETS (FOOD SERVICE AREAS)
- DUTIES AND RESPONSIBILITIES OF FOOD AND BEVERAGE STAFF
- ATTRIBUTES/BEHAVIOR OF A GOOD WAITER
- ANCILLARY DEPARTMENTS
- FOOD AND BEVERAGE SERVICE EQUIPMENT
- INTER-DEPARTMENTAL RELATIONSHIP WITH OTHER DEPARTMENTS
- MISE -EN-PLACE & MISE -EN SCENE
- NON-ALCOHOLIC BEVERAGES