Certificate Course on: Food & Bevarage Services 1500

  • Duration: 30 Hours

  • Per Day: 1-2 Hours
Food & Bevarage Services

The Training session will be live *Recorded lectures will be available

In food and beverage services the students would gain knowledge on basic types of sectors and subsectors of the industry roles and responsibilities of service personals. Also gain knowledge about table layouting, different types of cutlery, order placement and grocery used, payment options, guest services including handling customer complaints.

Week Duration Topic Contents
- - Plan and prepare for serving food and beverages
  • Identify the service area and resources required
  • Check assigned service area as per duty roster
  • Check the pre-bookings for the areas assigned
  • Inspect the area for the cleaning and laying the table
  • Food service areas may include
  • customer dining areas
  • sideboards/side tables/trolleys /counters
  • Tableware, cutlery Identify workplace procedures for serving food and beverage
  • Prepare the service Area
  • Check that service areas are hygienic, clean, free from damage and ready for use in line with service style
  • Check that service equipment is clean, functional, free from damage, located where it should be and switched on ready for use
  • Set up furniture in accordance with standard operating procedures, bookings, customer requests and customer/staff convenience and safety Check that sufficient stock of service items are clean, free from damage and stored ready for service
  • Check availability of condiments and accompaniments ready for service and store them safely
  • Check that refuse and waste food containers are hygienic, empty and ready for use
  • Plan and prepare for serving food and beverages
  • Check dining furniture, table linen and table items are clean and undamaged Arrange restaurant furniture according to the food service operation
  • Check the menus & promotional items and ensure that they contain accurate information and are ready for customer use Comply with industry requirements in relation to standard of dress and personal hygiene Lay out tables/counters according to the
  • outlet’s procedures Dispose of broken and cracked items and
  • other waste in accordance with standard operating procedures and environmental considerations Prepare a suitable range of decorations,
  • coasters and edible and non-edible garnishes and stock, in accordance with
  • standard operating procedures Carry out all work in accordance with
  • occupational health and safety Organization procedures and safety requirements may include food hygiene legislation organization policies and procedures Check dining/restaurant/public amenity
  • areas customer facilities for cleanliness prior to service, in accordance with standard operating procedures Prepare and adjust the dining environment
  • to ensure comfort and ambience for customers Verify menu variations and daily specials• with kitchen staff (liaising with duty chef)
  • Check preparation for service area
  • Complete preparation for serving food and beverage following workplace procedures Complete checklists for preparation for
- - Greet customer, take order and serve food and beverages
  • Clear tables and counters after dining Clear tables of crockery, cutlery and
  • glassware at the appropriate time after the meals and with minimal disruption to customers Remove tableware, cutlery, condiments and• other used items from the table as per the procedure after customer has finished dining Table items may include: crockery cutlery/silverware glassware menus/menu folders table decorations condiments and accompaniments napkins and table coverings
  • Clean table and side boards of used tableware and waste food/beverages Arrange table items used in food service
  • area for cleaning or store them as required Prepare service and table linen for dispatch
  • to laundry or clean down and remove disposable items Dispatch used crockery, cutlery and service
  • dishes to dish cleaning area Store food items and accompaniments
  • future use in line with food hygiene regulations Leave dining and food service areas tidy and
  • ready for cleaning Dispose of rubbish and waste food
  • following recommended procedures Ensure that service equipment is clean,
  • correctly stored and turned off where appropriate Ensure that dining furniture is clean and
  • ready for future use Store and/or prepare equipment for the
  • next service, in accordance with standard operating procedures Carry out all work in accordance with
  • occupational Health and Safety