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Butler
Basic Hotelier
Workplace Safety In The Restaurant
Food & Beverages Services
Restaurant Services
Restaurant Link Between Kitchen & Service Area
Handling Food
Kitchen service area
Restaurant Menu Sequences
Table Set Up
Protocol: The Hostess/Server On Duty Welcoming The Guest
Basic Bar
Alcoholic & Non Alcoholic Beverages
Bartender & Bar Server Duties
COCTAILS RECIPES
Barista
Food Product
Kitchen Management
Menu Management
Proper Equipment
Hiring well and managing better
Deciding on the number of staff
The Plan Of Kitchen Layout
Kitchen Equipment
Kitchen Sections
Garnishing
The Meals Accompaniment
Kitchen Terminology
Housekeeping Front Desk
Operational Structure of Front Office
Housekeeping | Room Attendant
Structure Of Housekeeping Staff
Housekeeping Laundry
SOPs for Laundry Management
Glossary
Diploma I
Your Value Guidance
Workplace Safety
Dietary Issues
Preventing Cross Contamination
Cultural Requirements
Key Dealing
Our Menu
How to Take Order
Dialog at the Restaurant
Kind of Table Services
Room Services
How to Open the Wine
Breakfast Meals
Method of Cooking
Basic Sauces
Basic Pasta Sauces
Salad Dressing
The Popular Food on Board
Degree of Doneness
Kinds of Pasta
English
General English
English for Food & Beverage
English for Housekeeping
Our News Letter
Our Profile
Job Vacancy
Contact
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BSAC
(Bali Seamen Aliansi College)
Jl. Cempaka No. 15 Banyuasri, Singaraja – Bali
info@bsacollege.com
+62 878 6308 5000
+62 878 6308 5000
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