Food and Beverage Service Operation draft

Program Overview

This 5-day program covers the fundamentals of Food & Beverage Service Operations, including service standards, guest interactions, equipment handling, and linen management. Participants will learn industry-best practices, upselling techniques, and hosting skills. The program also emphasizes menu knowledge and food safety, focusing on food allergens and proper handling procedures.

Program Outline

Degree Overview:

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.

Objectives:

Upon successful completion of the course, the participant will be able to:

• Train industry standards and processes
• Understand different types of Guests
• Improve communication and efficiency
• Understand linen, glassware and common service equipment
• Refine restaurant hosting skills
• The course enables learners to understand their role in service, from setup to the farewell and explains how to provide Guests with a memorable experience during each step of service.

Day 2: Restaurant Hosting Skills

• This immersive course is designed to help grow your knowledge and confidence as a professional restaurant host.
• The dining experience starts with you, learn from the experts today.

Day 3: Setting the Restaurant

• The secret to any successful restaurant service is preparation and proper setup.
• Get all the essential information on the steps and protocol needed to ensure your Guests enjoy a professional dining experience every time.
• These skills are a great addition to your intermediate food and beverage service knowledge.

Day 4: Mastering the Menu

• Being able to tailor menu orders to cater to Guest requirements is the mark of a true food and beverage service professional.
• Learn the preparation methods of each dish in order to make appropriate recommendations to Guests that take into account their allergen and dietary requirements.
• This knowledge will increase the Guest experience immeasurably.

Day 5: Health & Safety - Food Allergens

• Knowing how to correctly respond to a reaction is vital for all food and beverage service teams and management.
• Gain a thorough understanding of allergic symptoms and treatment, including the necessary protocol when dealing with food allergens.
• This includes a facilitative style with a combination of lecture, practical experience in the use of techniques, case studies and a high level of lively debate and sharing of ideas.
• Delegates will be encouraged to introduce problems of their own for discussion and analysis.

Other:

• This training course is suitable for a wide range of professionals in the Hospitality industry but will greatly benefit:
• Aspiring/Junior Level Chefs
• F&B supervisors
• Food Safety Officers
• Food Production Managers

Duration:

5 Days