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- How to manage the commercial department of an events company.
- Sales strategy.
- Functions of the commercial department.
- Tools of the commercial department.
- How a commercial department works.
- How should we sell.
- Department procedures.
- Conformation events.
- Service orders.
- Check list of an event.
- Cancellations.
- Commissions.
- Billing and collections.
- Analysis of the results of the event.
- Types of events that require catering or restoration service.
- Table assembly
- Table types.
- Previous considerations.
- Order when serving
- Behavior at the table.
- The language of cutlery.
- Distribution and use of table elements.
- Know how to eat.
- Table accidents.
- Classification of wines.
- Order of service of the wines.
- Opening the wine bottle.
- Wine temperature.
- Serve the wine.
- General advice.
- Pairing.
- Opening of the cavas / champagnes.
- Accessories at events.
- Trends in complementary events to catering.
