Certificate in Food & Beverage Service

Certificate in Food & Beverage Service

 

Theory

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

Breakfast Service

Room service activities

Requisition and receiving restaurant goods

Handling complaints

Practical

Material and Equipment:

• Cutlery
• Crockery, Chinaware
• Glassware
• Linen
• Trolleys
• Special Equipment

Table Setup:

• Table cloth laying
• Different settings
• Napkin Folding
• A la Carte
• Table d’ hôte

Restaurant Preparation:

• Mise-en-place of Restaurant
• Mise-en-scene of Restaurant

Restaurant Service:

• Receiving the guests
• Role play of Host
• Presenting Menu
• Taking order
• Serving Foods (Different types of Service)
• Billing
• Presenting Bill
• Guest’s Departure Procedure
• Clearance