5 steps to market your restaurant 7 steps to great beverage service 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 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
