The training is for Professional Development purposes and the certificate received does not replace the MYK authorization certificate for trainings where it is mandatory.

Introduction to the Food and Beverage Industry

The structure of the industry and its main service areas.

1. Types of Service and Equipment

• Types of service (a la carte, table d'hôte, buffet, etc.)

• Service Equipment and Table Setting

• Introduction to service tools and utensils

• Table setting, cloth laying, arrangement of service items

2. Service Techniques and Practices

• Taking orders, carrying, serving

• Food and beverage pairing, basic wine service knowledge

3. Customer Relations and Communication

• Effective communication techniques

• Complaint management, guest satisfaction

4. Hygiene and Occupational Safety

• Personal hygiene, area cleanliness

• Food safety and safety measures in the service area

5. Professional Presentation and Etiquette

• From greeting to bidding farewell to guests

• International service standards and etiquette

(MY)

The training is open to institutional collaborations (package for institution/company legal entities), and individual applications are not accepted. The training content can be reorganized according to your institutional participant profile and needs. As a result of mutual discussions, the scope and method of the training (face-to-face / online) are determined and the relevant processes are completed. In case of mutual agreement, the date, time, and location of the training are planned in line with the availability of your institution’s participants and our instructors.