Professional Food and Beverage Service

Course Objectives

This course is designed to introduce students to the food and beverage operations used in the hotel industry. It will focus on the technical skills required to excel in the food and beverage department.

Profile of Participants

Hotels staffs

Course Duration

Starting Date: March 2022
Ending Date: May 2022
Mode: Part Time
Duration: 40 Hours

Participants

Topic	Learning Outcomes	Duration	Name of trainer	MNIC
Introduction to Food and Beverage Operations	Understand the basics of the food and beverage department. Be able to understand the organisation structures of the Food and Beverage department. Be able to understand the different roles and responsibilities of each staff of the Food and Beverage	4 hrs	Ms. Jessie Dabeedooal and Mr. Joshil Rampudaruth	D0107883200640
Types of menus and food and beverage operation	Be able to understand the different types of menus and beverage cards used How to design a menu card Understand different types of food and beverage operations that exist	4 hrs	Ms. Jessie Dabeedooal and Mr. Joshil Rampudaruth	D0107883200640
Mise en place and Table set up	1. Understand the mise of place basic cleaning procedures (cleaning of cutlery and glasses) Undertand how to lay different Table set up based on the types of events. Napkin folding for restaurant	8 hrs	Ms. Jessie Dabeedooal and Mr. Joshil Rampudaruth	D0107883200640
Types of Food and Beverage Service	To understand the most commonly used food and beverage service	2 hrs	Ms. Jessie Dabeedooal and Mr. Joshil Rampudaruth	D0107883200640
Restaurant Procedures and Service sequence	How to take a guest restaurant reservation How to welcome a guest in a restaurant Order taking Understand how to serve bread using fork and spoon How to serve customer for a plated service How to clear plates after a meal How to bid farewell to customers	8 hrs	Ms. Jessie Dabeedooal and Mr. Joshil Rampudaruth	D0107883200640
Other Food and Beverage service sequence	Understand how to perform a Silver service and a gueridon service.	4 hrs	Ms. Jessie Dabeedooal and Mr. Joshil Rampudaruth	D0107883200640
Service of wines and non alcoholic beverage	To understand and demonstrate how the service of wine and other non alcoholic beverages are done in the food and beverage department	2 hrs	Ms. Jessie Dabeedooal and Mr. Joshil Rampudaruth	D0107883200640
Purchasing and Storage	To understand how food and beverages are purchased at the hotel To understand all the paperwork used while purchasing food items in the hotel To understand how to store different types of goods in the food and beverage department	4 hrs	Ms. Jessie Dabeedooal and Mr. Joshil Rampudaruth	D0107883200640
Hygiene, Health and Safety	To understand the hygiene processes in the food and beverage department. To understand the basic health and safety procedures in the food and beverage department	4 hrs	Ms. Jessie Dabeedooal and Mr. Joshil Rampudaruth	D0107883200640

Professional Food and Beverage Service

Course Objectives

Profile of Participants

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Montagne Blanche

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Montagne Blanche

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Reduit Campus

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