2

Lesson 1: Fundamentals in Lodging operations

Lesson 1: 7 Standards of Good Literature

Lesson 2: Operation Management

Lesson 2: Fundamentals in Lodging Operations

Lesson 3: Fundamentals in Lodging

Lesson 1

CAR

Lesson 4: Food and Beverage Service Areas and Equipment

Dinner Ware

Glassware

Flatware & Cutlery (FORKS)

SPOON

Cultery

Lesson 5: The MENU

10 Table Napkin

4: Front Office

Lesson 7: Service Preparation

Lesson 8: Food Service Method

Lesson 1

2: Yesterday & Today

Vocabularios

Lesson 1

COOKING technique

2-Stocks

Sauces

Soups

Spanish Adjectives

Quality Service Management

Foreign Language 2

Gastronomy

Multi Cultural Diversity

Oenology