Course Description:
A 40 hour course that cover core competencies on dining tools and equipment identification, napkin folding, table set up, styles of service, service sequence, cuisine familiarization, non-alcoholic beverage service and coffee service. It also includes competencies on hygiene procedures, safety practices, and effective customer service.
Course Duration:
Monday to Friday; 8:00 am to 5:00 pm; 1 week
Course Schedules:
January 21 to 25, 2013
February 18 to 22, 2013
March 18 to 22, 2013
April 15 to 19, 2013
May 20 to 24, 2013
June 17 to 21, 2013
Course Fee:
Php7, 000.00
*Fee subject to change without prior notice
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