Goals
be able to professionalize its delivery in relation to the chronology and techniques of setting up a restaurant.
program
The linen at the restaurantThe different layering techniquesThe general rules of the establishmentThe arrangement of the cutlerySpecial cutlery and their placementThe organization of the establishment of a fixed and à la carte menuThe disposition of the professional equipmentThe folding of the towels and the rules HACCPMise in practice
location
Luxembourg Chamber of Commerce
7 Alcide Street Gasperi
L-1615 luxembourg
luxembourg
Chambre de Commerce Luxembourg
7
Rue Alcide de Gasperi Luxembourg
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