Food & Beverage service Operation

(Training Module for 12 Weeks)

1. COURSE TITLE: Food and Beverage Service Operation

2. PREREQUISITES: None

3. COURSE DESCRIPTION: The goal is to provide students with an understanding of world-

class Food and Beverage Service Operation.

4. CONTENT: (Major Headings)

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.

5. GENERAL COURSE OBJECTIVES:

Upon successful completion of the course, the student will be able to

a) Demonstrate appropriate service behaviors for a variety of guest types.

b) Understand the concept and techniques of good service and demonstrate the skill
acquired.
c) Manage space and capacity, including use of reservations systems.
d) Program point-of-sale technology for service.
e) Understand the scope and usage of service mise en place.
f) Participate in the operation and execution of in-room dining service.
g) Participate in the operation and execution of banquet dining service.
h) Participate in the operation and execution of restaurant dining service.
i) Provide responsible service of alcoholic and non-alcoholic beverages.
j) Demonstrate English service technique.
k) Demonstrate American Service technique.
l) Demonstrate Russian Service technique.
m) Demonstrate Continental Service technique.
 Week 1 Week 2 Week 3 Week 4
Introduction to Introduction Catering Food Types of cutlery &
Hospitality & Hotel Industry Hollowware
Industry Types of Caterings
F & B Outlets Restaurant. Food Contd.... Types of crockery and
Parts of restaurant Chinaware
Organisation of a Opening and Closing Beverage Types of glassware
restaurant. duties of a restaurant.
Attributes of a waiter
Basic Etiquette for Types of Furniture Menu & Menu Presenting the menu to
Restaurant Staff. required in a restaurant, Planning the guest. Identification
their specification and of cutlery, crockery and
usages. glass ware.
Grooming Types of Linen required Safety Cleaning & wiping of
in a restaurant, their Cultery, crockery and
specification and usages. glass ware.
Week 5 Week 6 Week 7 Week 8
Sanitation and Equipments required in Restaurant Mock Service. Preparing
Hygiene pantry. Setting-up the Documents a check and receiving
pantry and side board. payments.
Mis -en-scene & Laying a Table Cloth, Room Service Setting of Room service
Mis-en-Place Carrying a tray, Holding Trays and Trolley.
Service Spoon and Fork.
Cover Laying a Cover Tea and Coffee Setting of Tea and Coffee
Tray. Service of Tea &
Coffee.
Food service Talking an order. Breakfast Setting of Breakfast tray
Service Of Water /trolley. Breakfast buffet.
Sequence of service Mock Service Buffet Layout and Setting up of
a buffet.
Week 9 Week 10 Week 11 Week 12
Wines Service of Wines Bar and Types of Parts of Bar. Bar Layout
bars
Spirits Service of Spirits Equipments Consumable supplies in
required for a Bar Bar
Beer Service of Beer Up-selling and Handling Situations
Suggestive selling
Liqueurs, Cocktails Preparation and service of Accompaniments Food and Wine Pairing
and Mocktails Cocktails & Mocktails and garnishes for
foods
Cigarette and Cigars Service of Cigarette and Brief recap of Training Evaluation
Cigars entire training. (Feedback)
Handling students
queries