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 corporate collaboration (for institutions/companies) and individual applications are not accepted. The training content can be rearranged according to the profile and needs of the corporate participants. After mutual discussions, the scope and method of the training (Face-to-Face, Online) will be determined, and the related processes will be completed. If an agreement is reached, the appropriate days and times for your institution's participants and our instructors will be set, and the location of the training will be determined.