Certificate in Food & Beverage Service
Introduction to the course and the Hospitality Industry.
Attributes of F&B personnel.
Organizational hierarchy of a Five Star Hotel
Types of Restaurant
Restaurant lay out and different equipment
Duties and roles of the different restaurant staffs
Types of service
Sequence of French Classical Meal
Basic rules of laying a cover
Introduction to Gueridon Service
Introduction to Function Catering
Different Banquet setup
Room service activities
Requisition and receiving restaurant goods
Material and Equipment: