TOPIC

TOPIC 1: INTRODUCTION TO FOOD & BEVERAGE

• JOB SPECIFICATION
• TYPES OF EQUIPMENT AND FUNCTIONS

TOPIC 2: MISE EN PLACE

• NAPKIN FOLDING

1. PLEAT
2. BIRD OF PARADISE
3. BANANA
4. VIKING HAT
5. CANDLE
6. ATRIUM LILY
7. THE FAN 
8. CLOWN HAT 
9.  TENT
10.  THE ROSES
11.  ROSE BUD
12. SPANISH DANCER

• TABLE CLOTHING PROCEDURE
• TABLE SETTING

1. JAPANESE TABLE SETTING

• SIDEBOARD PREPARATION                
• CENTERPIECE
• BRIEFING

TOPIC 3: GUEST HANDLING

• HOW TO USE SERVICE GEAR
• PREZI

TOPIC 4: SEQUENCE OF COURSE

• APPERTIZER
• MAIN COURSE (FOOD CARVING)
• DESSERT
• BEVERAGES