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Week
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Topics
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Study Metarials
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1
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The definition, purpose, importance, organization and relationship of the food and beverage department with other departments
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R1-CHAPTER -1
R1-CHAPTER- 2
R2-CHAPTER -1
R3-CHAPTER 1
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2
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Hygiene and sanitation in the food and beverage department
Materials used in service
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R1-CHAPTER -3
R2-CHAPTER -5
R1-CHAPTER- 4
R2-CHAPTER- 3
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3
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Main service techniques and preparation for service
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R1-CHAPTER- 5
R1-CHAPTER- 6
R2-CHAPTER- 3
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4
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Cover preparation and cover types
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R1-CHAPTER -7
R2-CHAPTER- 3
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5
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English and French service
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R1-CHAPTER- 8
R2-CHAPTER- 4
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6
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Russian and American service
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R1-CHAPTER- 8
R2-CHAPTER -4
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7
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Breakfast service / breakfast varieties / breakfast buffet
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R1-CHAPTER- 13
R2-CHAPTER -4
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8
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Banquet service
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R1-CHAPTER- 9
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9
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Description, types and arrangement of the menu
Room service
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R1-CHAPTER-10
R1-CHAPTER -13
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10
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Service to guest
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R1-CHAPTER -11
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11
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Preparation of meals at the guest table
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R1-CHAPTER -12
R2-CHAPTER -4
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12
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Bar information
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R1-CHAPTER- 15
R2-CHAPTER- 6
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13
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Service of hot drinks
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R1-CHAPTER- 14
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14
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Service of cold drinks
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R1-CHAPTER -14
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