ELIGIBILITY

Form 3

Duration: 115 hrs

SCHEME OF MODULES

• Definition of Hotel and Tourism Industry
• Definition of different “ formules de restauration”
• Materials and equipment used in restaurants
• Know about “annex” areas in restaurant
• Perform “gestures de base”
• Set up of restaurant( M.E.P)
• Preparing work station
• Know and apply different style of service
• Beverage service
• Preliminary preparation before service(M.E.P)
• Basic product used in restaurant
• Basic knowledge on production of wine
• Alcoholics beverage
• Non-Alcoholics beverage
• Sales of a product and communication “bon de commande”
• Welcoming and greeting of guest
• Know and understand culinary terms being used in a restaurant
• Respect control procedures
• Breakfast service
• Room service