Develop professional skills in restaurant, bar, and hospitality service operations.
Overview of the hospitality industry, its sectors, and F&B service roles. Understanding customer service principles and etiquette in F&B settings.
Learning about different types of cuisines, menu planning, and food presentation techniques. Understanding beverage types (alcoholic and non-alcoholic), cocktails, and wine service.
Table setting arrangements, napkin folding techniques, and restaurant service standards. Techniques for taking orders, serving food and beverages, and handling special requests.
Basic bar setup and organization, including bar equipment and tools. Knowledge of bar beverages, mixing techniques, and cocktail preparation.
Building rapport with customers, handling complaints, and providing excellent customer service. Understanding guest preferences and personalizing service experiences.
Knowledge of hygiene and sanitation practices in F&B service. Compliance with food safety regulations and health standards.
Hands-on experience in restaurant and bar settings, practicing service techniques and procedures. Role-playing scenarios for customer interactions, order taking, and service delivery.
Introduction to software used in restaurant management, reservation systems, and point-of-sale (POS) systems. Training on using technology for efficient F&B service operations.