Introduction to Restaurant Industry
1.1 History of table service

The Nine Basic Principles of Hospitality Service
2.1 The principles of hospitality and service

Style of Table Service from Classic to Modern
3.1 Introduction to table service
3.2 Structure of the classic menu and modern menu
3.3 Types of service styles
3.4 Types of restaurants


Dining Room Organization and Personnel
4.1 Personal qualities of the professional server
4.2 Restaurant personnel for classic service
4.3 Dining room organization chart and the task


The Front of the House – duty and responsibility
5.1 Taking Reservations
5.2 How to deal with no-shows and the chronically late
5.3 The reception desks
5.4 Seating the guest


Getting ready for service and serving the guest – the main event
6.1 Linen selection
6.2 Service ware
6.3 Setting the table
6.4 Side stand
6.5 Tray stands
6.6 Restaurant ambiance
6.7 Server ‘s personnel mise-en-place


Beverage service, special service challenges and farewell
7.1 Aperitifs
7.2 Beer
7.3 Water service
7.4 Iced tea
7.5 Handling customer complaints
7.6 Procedure handling drunk customers


Special functions
8.1 Advantages of catering
8.2 Banquet service
8.3 Staffing and setting up for a banquet
8.4 Bar
8.5 Platter service
8.6 Buffet service
8.7 Timing of a banquet


Safety and sanitation
9.1 Falls
9.2 Loading, lifting and carrying food trays
9.3 Busing dishes, glasses and flatware
9.4 Procedure of handling emergency cases (choking, burns and etc.)
9.5 Cleanliness of the equipment
9.6 Sanitation and hygiene
9.7 Food safety

Q1 : Is there any pre-requirement to enroll this class.
A1 : No