Training Program FBS

August 2006

Effective:
July 28th 2006
Benjamin Schibli
Issued:
Approved by: HR
th
______________________________ July 28 2006
Updated:
Approved by: GM
Issued by: F&B Manager

______________________________

Training Program
House Etiquette

Objective
Ensure Harbourview and
international Standards

Taking Food Order and smooth running of Service

repeating
Operation

All about the Bill

Ensure our guests comfort

Ensure a profitable running of
operation

Greeting and Escorting Comfort of our guests

guests
Table Approach and
Menu Presenting

Comfort of our guests

Food Service

smooth running of Service

Operation

Details
-

Body Language
Interacting with guests
Meeting Grooming Standards
taking Food Order
taking food order of big tables
repeating food Order
Offering Starters, Soup etc.
Set up of special food
Check the Bill
Presenting the Bill
Credit cards
Room charge
Closing a Bill
Greeting Guests
Escorting
Seating Guests
Table Approach
Menu Presenting
Menu Explanation
Explanation of Specials
Picking up food from kitchen
Carrying Plates
Serving the Food orders
Informing guests what your are
serving
Offering next round of drinks
Inquiring guests satisfaction
Handling peak Business Times
Clearing Table
Offering Coffee Tea, Desserts

# of
Facilitato
Participant Participants Duration
r
All FBS

25

30 min

NVT
BTH

All FBS

25

30 min

BS

All FBS

25

1h

BS
NVT

All FBS

25

30 min

BTH

All FBS

25

30 min

BTH

All FBS

25

1 hour

NVT
BTH

Cost

Training Program FBS

Cleaning and resetting a table

September 2006

Effective:
July 28th 2006
Benjamin Schibli
Issued:
Approved by: HR
th
______________________________ July 28 2006
Updated:
Approved by: GM
Issued by: F&B Manager

______________________________

Training Program
Beverage Knowledge

All about Wine

Food Knowledge

Table Set Up

Beverage Serving

Handle Complaints

Objective
Harbourview FBS Staff should be on an international Level in Beverage
Knowledge
Smooth and Rentable running of
Service Operation.
Harbourview FBS Staff should be on an international Level in Food
Knowledge
Harbourview Standards
Changes in Set up
smooth running of Service
Operation
Comfort of our guests

Details
Soft and juice
Beer
Different Alcohols
Cocktails
Wine
Basic Wine Knowledge
Our House Wines
Suggestions and Description
Bottled Wine Service
Champagne Service
A la carte
Western
Asian
Vietnamese
Japanese
Our Specialities
folding Napkins
Menu check
Restaurant Lay Out
Cleaning Service Side Station
Set up tables
taking Beverage Order
serving warm beverage
serving cold Beverage
Explanation of Specials

# of
Facilitato
Participant Participants Duration
r
All FBS

25

1 hour

BS

All FBS

25

1 hour

BS

All FBS

25

1 hour

BS
Chef

All FBS

25

1 hour

BTH

All FBS

25

30 Min

NVT
BTH

All FBS

25

30 Min

NVT

Cost

Training Program FBS

October 2006

Effective:
July 28th 2006
Benjamin Schibli
Issued:
Approved by: HR
th
______________________________ July 28 2006
Updated:
Approved by: GM
Issued by: F&B Manager

______________________________

Training Program

Objective

Equipment Knowledge Ensure Harbourview and

international Standards
Diverse Buffet Set Up

Breakfast, Lunch, Dinner

Diff Decorations
comfort of our guests
smooth running of Service
Operation

Breakfast Service

smooth running of Service

Operation

Details
-

Using
Stocking
Maintenance
Responsibility
Breakfast buffet HC and NP
Lunch Buffet HC and NP
Asian Buffet HC and NP
Knowledge of different plates

All FBS

25

1 hour

NVT

All FBS

25

30 Min

NVT
BTH
NTKC

Coffee and Tea Service

Food Knowledge
Clean Tables and Set up again

All FBS

25

30 min

NVT
NTKC

All FBS

25

30 Min

Security
BS

All FBS

25

1h

NVT
DHQ

Cashier

30 min

NVT

Handling Emergencies For Security

Diverse Function Set up smooth running of Service

Operation
All about cashier
Reports

ensure a profitable running

# of
Facilitato
Participant Participants Duration
r

Wedding
Meetings
Coffee breaks
Buffet Set up
Reports
Check money
What to do , when difference

Cost