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5 steps to market your restaurant
A cup of Tea
ABC of Housekeeping
Basic First Aid
Basics of Banquets
Basics of Butchery
Basics of Wine
Being a great Hostess
Cheese
Coffee
Concierge – FortuneNext by IDS
Cooking Eggs
Cooking with Heat

Estimated Time: 30 minutes
Coronavirus – Prevention
Crockery, Cutlery, and Glassware
Decoding the Menu
Engineering Hygiene Guidelines
English for Engineering
English for Food and Beverage
English for Front Office
Express Check In – FortuneNext by IDS
Financial habits for young earners
Fire fighting basics
Food and Beverage Service
Food Safety and Hygiene
Forecasting
Fortune Next by IDS – Front Office – Reservation
Fortune Next by IDS – Registration
Fortune Next by IDS- Cashiering
FortuneNext by IDS – Day End Process
Handling Guest Complaints
Herbs and Spices
Housekeeping
Housekeeping department coordination with other departments
Introduction to Revenue Management
Introduction to the kitchen
Kitchen
Kitchen Fundamentals
Laundry Operations – Fortunenext by IDS
Method of Cooking
Posting – FortuneNext by IDS
Preparing for guest arrival in your hotel
Preventive Maintenance – Back of House
Preventive Maintenance – Bathrooms
Preventive Maintenance – Guest Room
Principles of HACCP
Purchasing and Handling food
Sales foundation
Soups
Stock and Mother Sauces
The First 5 days of a Fnb Employee
The Ultimate Room service study guide
Understanding Hotel Finance Basics
Welcome to Front Office
Wine Styles and Regions
World of Beverages
World of Cocktails

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