In each part of the hospitality industry, there are rules, so many of them. Just as in any other industry, all the rules have reasons why they have been developed and not charged for almost a century.
But, unlikely any other subjects, how many rules in the hospitality exist - more alternatives may be developed in a particular moment on your duty which is nowhere written. All of those alternatives are problems or disorder solving solutions that you have to make as your decisions in plain sight without effecting major written rules, not at that moment, either in the future. Even some negative effect you may cause by developing an alternative solution for the problem you have in a moment before you apply it on the field, you have to figure and develop a solution how to fix and define disorder might cause.

Problem solutions are one of the main reasons a lot of employees drown in their careers and stuck in the lowest positions until retirement.
This will be a major subject of practice.
Beside it, we will train sequences of service, approaching tables, making orders by suggesting to guests the most expensive dishes and wines, how to sell dishes and supplies which are about to expire, how to organize stations, bar, classification of beverage, HACCAP rules, food technology, gastronomy, culinary management, reception, marketing, sales, finance and a lot more.