food and beverage fine dining restaurant training - FOOD AND BEVERAGE SERVICE PROFESSIONAL--1.1 Understanding the Dining
Experience
1.1.1 The Ten Phases of Service
1.1.2 Extended Menu Sequence
1.1.3 Service Styles
1.1.4 The Five Senses in Guest Areas
1.1.5 Five Senses – Interactive Analysis
21.5 Cutlery
1.5.1 Introducing Cutlery
1.5.2 The Starter Knife and Fork
1.5.3 The Main Course Knife and Fork
1.5.4 The Fish Knife and Fork
1.5.5 The Steak Knife
1.5.6 The Butter Knife
1.5.7 The Cheese Knife
1.5.8 The Oyster Fork
1.5.9 The Teaspoon and Demitasse Spoon
1.5.10 The Soup Spoon
1.5.11 The Dessert Spoon and Dessert Fork
1.5.12 Polishing Cutlery
1.5.13 The Rules of Cutlery
1.8 Linen and Table Décor
1.8.1 The Fundamentals of Linen
1.8.2 Rules of Linen
1.8.3 The Simple Square Napkin Fold
1.8.4 The Simple French Napkin Fold
1.8.5 The Pyramid Napkin Fold
1.8.6 The Cutlery Napkin Fold
1.8.7 The Bread Pouch Napkin Fold
1.8.8 The Lily Napkin Fold
1.8.9 The Bird of Paradise Napkin Fold
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