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Important information to the Advanced Service - Silver Service Course On class theory
How to use the course, follow the steps
Useful Info coming to Barcelona
2p: GASTRONOMIC KNOWLEDGE
Quiz gastronomic Knowledge (ADVS)
4 AMERICAN BREAKFAST
Covid-19 advice for the hospitality industry
covid-19 advice webinar
Module 1: Mise en Place
Mise en place - Theory
Mise en place - Polishing glasses and cuttlery
Module 2: Table Set Up
Table Setup: Formal Service
Table Setup: Informal Setup (Buffet & Breakfast)
Table Setup: Informal Setup - Clearing
Module 3: Buffet Service
Theory Assignment Module A: Advanced Silver Service
Module 5: Types of Service
Styles of Service - English Service
Styles of Service - French Service
Styles of Service - Silver Service: Service & Clearing Sequence
Styles of Service - Silver Service: Clearing and crumbing the table
Styles of Service - American Service
Styles of Service - Russian Service: Spoon and fork service to the guest
Module 6 :WINE & CHAMPAGNE SERVICE
Wine Service - Uncorking
Wine Service - Wrapping
Wine Service - Serving wine to the guest
Champagne Service - Opening
Champagne service
FOOD SAFETY
CAVIAR SERVICE
COFFEE SERVICE
GUEST PREFERENCES
Module 7; SOP
Module 8: Guest Preference
Module 9: Managing Guest On Board
Module 10: Recovery Model
Theory Assignment Module B: Advanced Silver Service
EXAM ADVANCED SILVER SERVICE
More resources - Wine service (Wrapping a wine bottle)
Guest Preferences
More resources for you - see some videos
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