Describe the role of Food & Beverage Service Dept. to fulfill guests various needs & achieve guests’ satisfaction.
Understand the skills, knowledge and attitude required for F&B Service operation.
Understand five characteristics of food service operation i.e. Service level, availability, standard, reliability &flexibility
Understand PPE, Hazards, Risk, store, inventory system, waste Management& daily activities for F&B service operation.
Identify Social/communication skill, IT skill, Upselling skill for F&B Service Dept.
Describe tools & equipment –select, collect, use and store for F&B Service Dept.
Understand the different sections of F&B Service dept. and their duties.
Apply techniques to develop and improve human resource skills in recruiting, selecting, hiring and orienting for F&B Service operation.
Apply techniques to develop and improve human resource skills in areas of training, scheduling, motivating, and disciplining for F&B Service operation.
Understand the safety and security needs of hospitality operations
Management and Supervision of the Food & Beverage Service department.
After successful completion of this course, students will be able
to:
Understand the simplified structure of Hotel Industry.
Understand & demonstrate the workplace hygiene & other emergency procedures
Understand the importance of English Language for Food & Beverage Service operations & its practices.
Understand the qualities to become a good Food & Beverage service staff.
Recognize and uses of crockery, cutlery, linens, furniture & other equipment required for F&B Service operations.
Required Mise en place for Food & Beverage Service operations.
Understand the Opening & Closing duties of various F&B Service operations.
Sequence of service (A La carte menu)
Demonstrate the Layout for A la Carte, Table D’ Hote& Other menus
Understand menu knowledge, order taking procedures, KOT, different types of services, beverages and their practical uses.
Provide Food & Beverage Service, Room service & Restaurant service.
Demonstrate Managerial duties, daily briefing, Guests complaint handling procedure and sales & marketing strategies for F&B Service operations.
