|
Week
|
Topics
|
Study Metarials
|
|
1
|
Hospitality and Food-Beverage Industry
|
R1. Chapter 1
|
|
2
|
Human Needs and Food-Beverage Services
|
R1. Chapter 1
|
|
3
|
Classification of Food and Beverage Management
|
R1. Chapter 1
|
|
4
|
Food and Beverage Business in the Management, Managerial Responsibilities and Relationships
|
R1. Chapter 1
|
|
5
|
Food-Beverage Department and Organization Structure
|
R1. Chapter 1
|
|
6
|
Service Department Job Description and Job Requirements, Bar Department Job Descriptions
|
R1. Chapter 1
|
|
7
|
Kitchen Department Job Descriptions, Importance of Food and Drink Service
|
R1. Chapter 1
|
|
8
|
Service Types, Basic Service Rules, Last Preparation of Pre-Service, Service Digits
|
R1. Chapter 4
|
|
9
|
Bar-Drinks Information and Service, Bar, Bar Type and Bar Equipment
|
R1. Chapter 7
|
|
10
|
Bar Types, Bar and Bar Overlay, alcohol and beverage with the relevant General Information
|
R1. Chapter 7
|
|
11
|
Soft Drinks and Services
|
R1. Chapter 7
|
|
12
|
Cold Soft Drinks, Hot Soft Drinks
|
R1. Chapter 7
|
|
13
|
Alcoholic Beverages and Services
|
R1. Chapter 7
|
|
14
|
Beer, Wine, Whiskey, Vodka, Gin, Vermouth, Cognac, Brandy Armanyak and, Rom, Tequila, Satan Coffee, Liqueurs, Saki, Cocktails, Irish, Rakı Services
|
R1. Chapter 7
|