Issued 5 January 2026
Table setting, glassware, cutlery, and silverware care Service types (plated, buffet, family, silver service) Planning and delivering theme nights Beverage service (tea, coffee, wine, cocktails) Milk frothing and bar terminology Luxury food presentation (caviar, cheese, oysters) Allergy and food safety protocols Guest dietary accommodation
By the end of the course, learners will be able to: Execute professional table setups Deliver multiple service styles with confidence Plan and host creative themed dining events Provide refined tea, coffee, and wine service Apply beverage and mixology knowledge onboard Safely manage dietary restrictions and food allergies Contribute to memorable guest dining experiences
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