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Introduction to the restaurant service


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The course describes the first steps towards professional service and starts at the guest's table.

1. Introduction (the participants will be able to distinguish the service forms)

2. Service organization at full service 

3. Lay table linen (the participants know how to lay table linen professionally)

4. Setting the table (the participants know the basic concepts of setting the table)

5. Carrying and serving techniques (the participants know the basic concepts of serving)

6. Types of service (the participants are able to distinguish between American and French service)

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Course details

  • free of charge
  • Certificate of participation
  • English
  • Basic
  • under 2 hours
  • 6 modules


Information on the modules

7 minutes

7 minutes

10 minutes

10 minutes

7 minutes

7 minutes

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