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F&B Service Training Module

This 12-week course provides staff with an understanding of food and beverage service operations through lessons on dining service types, food and beverage knowledge, industry standards, and hands-on experience in areas like restaurant dining, room service, and banquet service to prepare employees to deliver quality customer service. The course objectives are to teach appropriate service behaviors, service techniques, use of point-of-sale systems, mis-en-place, and responsible alcohol service. Students will be evaluated and receive a certificate upon completion.

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hotelchamp23
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339 views2 pages

F&B Service Training Module

This 12-week course provides staff with an understanding of food and beverage service operations through lessons on dining service types, food and beverage knowledge, industry standards, and hands-on experience in areas like restaurant dining, room service, and banquet service to prepare employees to deliver quality customer service. The course objectives are to teach appropriate service behaviors, service techniques, use of point-of-sale systems, mis-en-place, and responsible alcohol service. Students will be evaluated and receive a certificate upon completion.

Uploaded by

hotelchamp23
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Food & Beverage service Operation

(Training Module for 12 Weeks)

1. COURSE TITLE : Food and Beverage Service Operation

2. PREREQUISITES : None

3. COURSE DESCRIPTION: The goal is to provide F&B Service staff with an understanding of world-
class Food and Beverage Service Operation.

4. CONTENT : (Major Headings)

This course provides a basic understanding of Food & Beverage Service Operation with quality
service as measured by customer expectations, effective and efficient usage of resources,
application of technology for transaction management, understanding of service mise-en-place,
and dynamics of food and beverage service in a variety of dining environments.

5. GENERAL COURSE OBJECTIVES :

Upon successful completion of the course, the employee will be able to

a) Demonstrate appropriate service behaviors for a variety of guest types.


b) Understand the concept and techniques of good service and demonstrate the skill
acquired.
c) Manage space and capacity, including use of reservations systems.
d) Program point-of-sale technology for service.
e) Understand the scope and usage of service mis en place.
f) Participate in the operation and execution of in-room dining service.
g) Participate in the operation and execution of banquet dining service.
h) Participate in the operation and execution of restaurant dining service.
i) Provide responsible service of alcoholic and non-alcoholic beverages.
WEEK 1 WEEK 3
15th April- WEEK 2 29th April- WEEK 4
2013 22nd April-2013 2013 6th May-2013
Introduction to Opening & closing
hospitality duties of a bar & Food Knowledge Beverage knowledge.
And hotel industry. Restaurant. Crockery& cutlery. Types of Glassware
F&B Outlets.
Organization of a
restaurant.
Attributes of a
waiter.
Basic etiquette for a
service staff.

WEEK 5 WEEK 6 WEEK 7 WEEK 8


13th May-2013 20th May-2013 27th May-2013 3rd June-2013
Equipment required
Safety. Sanitation & hygiene. in pantry. Taking order
Presenting the menu Setting up the pantry
to the guest. Mis-en-scene. and side board. Mock service
Identification of Restaurant
cutlery, crockery & Mis-en-place. Laying a table cloth. documents.
Glassware. Cover. Service of water. Room service.
Food Service. Carrying A tray. Buffet, buffet lay out.
Holding service spoon
Sequence of service & fork.

WEEK 9
10th June- WEEK 10 WEEK 11 WEEK 12
2013 17th June-2013 24th June-2013 1st July-2013
Bar & bar
Wines. Service of Wines. equipments. Handling Situations.
Up selling &
Spirits. Service of spirits. suggestive selling. Food & wine pairing.
Beer. Service of beer.
Preparation & service
of cocktails & Accompaniments and
Liquerous mocktails. garnishes for food.
Cocktails &
mocktails

NB: At the end of course an exam will be


conducted.
Evaluation and certificate.

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