"Restaurant Modules": {
        "category_image":"assets3/images/img-1.jpg",
        "categories":{
          "Food Service Operations":{
            "lessondesc":"This comprehensive courseware provides an overview of food and beverage operations.  Videos present dozens of practical policies, procedures and techniques that will help prevent accidents, injuries and security incidents in food service operation.  The lessons explain common sense rules of service and point out various situations wherein actions and proper attitude can earn customer loyalty and repeat business."
          },
          "Food Safety":{
            "lessondesc":"This courseware on food safety encompasses the principles of critical food handling.  It covers food safety; food borne microorganism and allergens; personal hygiene; purchasing, receiving and storage; food preparation, cooking and serving; cleaning, sanitizing and pest management; cross contamination; time and temperature management; and food safety management. The lessons consist of videos and activities that work together to help students stay engaged, retain information and apply the knowledge gained to real-world situations."
          },
          "Server Staff":{
            "lessondesc":"The courseware trains students how to perform as a server at a fine dining restaurant.  Some of the topics covered include setting up the cover, linen, silver, china and glassware; receiving and seating diners; and taking meal orders. Students are taught the general rules for table service as well as the duties at closing time.  Graded quizzes and tests are a part of the courseware."
          },
          "Place Setting":{
            "lessondesc":"This training courseware is designed to reinforce the student’s knowledge of a large variety of different table service items and to practice their proper placement on table settings.  Instructors can design different settings that can be incorporated in the courseware for use in exercises and graded assessments.  It provides a convenient means of providing students the “practice-makes-perfect” hands-on-training that they need."
          },
          "Food and Beverage Cost Control":{
            "lessondesc":"A thorough understanding of the economics of the foodservice industry is a valuable asset to possess. This course is designed to instruct the student on the significance of managing the costs of procuring, producing, operating and managing a consumables operation in a service setting. The course concisely teaches the concepts of profit, budgeting, costing, sales forecasting and pricing through the active and extensive use of spreadsheets. These are vital concepts for the foodservice worker aspiring to work in the industry."
        }
      }
}