MODULE 1 : The Basics of Welcoming, managing, entertaining and serving guests. - Chapter 1
MODULE 2 : The Basics of Welcoming, managing, entertaining and serving guests. - Chapter 2 (Theoretical / Practical)
MODULE 3 : The Basics of Welcoming, managing, entertaining and serving guests. - Chapter 3 (Theoretical / Practical)
MODULE 4 Breakfast buffet and table decorations
MODULE 5 Coordination of different sections of F&B department (Theoretical)
MODULE 6 Menu and Coordination of different sections of F&B department during service (Theoretical)
MODULE 7 Cheese
MODULE 8 Coffee shop management techniques (Theoretical / Practical)
MODULE 9 Coffee shop management techniques (Theoretical / Practical)
MODULE 10 : The Basics of Bar service techniques (Theoretical / Practical)
MODULE 11 : The Basics of Bar service techniques (Theoretical / Practical)
MODULE 12 : The Basics of Bar service techniques (Theoretical / Practical)
MODULE 13 : The Basics of Bar service techniques (Theoretical / Practical)
MODULE 14 : The Basics of mixing techniques (Theoretical / Practical)
MODULE 15 : The Basics of Bar service techniques (Theoretical / Practical)
MODULE 16 : The Basics of Bar service techniques (Theoretical / Practical)
MODULE 17 Wine (Theoretical)
MODULE 18 Wine - Chapter 2: The Basics of Serving Wine
MODULE 19 Wine- Chapter 3: The Basics of Serving Wine
MODULE 20 Wine - Chapter 4: visit to a cellar and on site lunch
MODULE 21 Wine - Chapter 5: the beverage cost (Theoretical)
MODULE 22 Beer
MODULE 23 Beer: visit to a brewery