This course is designed to provide students with a comprehensive understanding of the principles and practices involved in food and beverage service. Through a combination of theoretical knowledge and practical skills development, students will learn the art of delivering exceptional service in the hospitality industry. Topics covered include service techniques, customer relations, menu knowledge, and the importance of teamwork in creating memorable dining experiences

Course Outline

Workplace Safety and Procedures:

• General food service outlet safety measures
• Emergency aid techniques.
• Classes of fire. 
• Types of firefighting equipment.
• Methods of waste disposal.

Hygiene:

• Personal hygiene in food service
• Food and beverage hygiene 
• Environmental hygiene in a food service area

Duties and Responsibilities of Food and Beverage Personnel:

• Food and beverage service personnel 
• Duties and responsibilities of a waiter
•  Attributes of a waiter

Food and Beverage PreService Skills:

• Tables laying
• Napkin folding
• Arranging the sideboard
• Set up of mood/ambiance in the dining area

Food And Beverage Service Skills:

• Taking orders 
• Delivering the guest’s food order 
• Beverage service 
• Basic technical skills

Food And Beverage PostService Skills:

• Clearing and resetting tables
• Handling food scraps
• Storing crockery and cutlery

Service Areas, Tools, and Equipment:

• Service areas and ancillary departments
• Service tools and equipment 
• Use of service tools and equipment 
•  Service linen

Etiquette:

• Restaurant etiquette for waiters 
• Appropriate behavior for waiters

Emerging Issues and Trends in Food And Beverage Service:

• Emerging issues and trends in Food and Beverage service 
• Methods of coping with emerging issues in food and beverage service