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 worldclass 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 15th April2013

Introduction to hospitality And hotel industry. F&B Outlets. Organization of a restaurant. Attributes of a waiter. Basic etiquette for a service staff.

WEEK 3 WEEK 2 29th April22nd April-2013 2013

Opening & closing duties of a bar & Restaurant. Food Knowledge Crockery& cutlery.

WEEK 4 6th May-2013

Beverage knowledge. Types of Glassware

WEEK 5 WEEK 6 13th May-2013 20th May-2013

Safety. Presenting the menu to the guest. Identification of cutlery, crockery & Glassware. Sanitation & hygiene. Mis-en-scene. Mis-en-place. Cover. Food Service. Sequence of service

WEEK 7 WEEK 8 27th May-2013 3rd June-2013

Equipment required in pantry. Setting up the pantry and side board. Laying a table cloth. Service of water. Carrying A tray. Holding service spoon & fork. Taking order Mock service Restaurant documents. Room service. Buffet, buffet lay out.

WEEK 9 10th June2013

Wines. Spirits. Beer.

WEEK 10 17th June-2013

Service of Wines. Service of spirits. Service of beer. Preparation & service of cocktails & mocktails.

WEEK 11 WEEK 12 24th June-2013 1st July-2013

Bar & bar equipments. Up selling & suggestive selling. Handling Situations. Food & wine pairing.

Liquerous Cocktails & mocktails

Accompaniments and garnishes for food.

NB: At the end of course an exam will be conducted. Evaluation and certificate.