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 worldclass 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
Introduction to
Hospitality & Hotel
Industry
F & B Outlets

Week 2
Introduction Catering
Industry
Types of Caterings
Restaurant.
Parts of restaurant
Opening and Closing
duties of a restaurant.

Organisation of a
restaurant.
Attributes of a waiter
Basic Etiquette for
Types of Furniture
Restaurant Staff.
required in a restaurant,
their specification and
usages.
Grooming
Types of Linen required
in a restaurant, their
specification and usages.

Week 5
Sanitation and
Hygiene
Mis -en-scene &
Mis-en-Place
Cover

Food service
Sequence of service

Week 9
Wines
Spirits
Beer
Liqueurs, Cocktails
and Mocktails
Cigarette and Cigars

Week 6
Equipments required in
pantry. Setting-up the
pantry and side board.
Laying a Table Cloth,
Carrying a tray, Holding
Service Spoon and Fork.
Laying a Cover

Talking an order.
Service Of Water
Mock Service

Week 10
Service of Wines

Week 3

Week 4

Food

Types of cutlery &

Hollowware

Food Contd....

Types of crockery and

Chinaware
Types of glassware

Beverage

Menu & Menu

Planning

Safety

Week 7
Restaurant
Documents
Room Service

Tea and Coffee

Breakfast
Buffet

Week 11

Bar and Types of

bars
Service of Spirits
Equipments
required for a Bar
Service of Beer
Up-selling and
Suggestive selling
Preparation and service of Accompaniments
Cocktails & Mocktails
and garnishes for
foods
Service of Cigarette and
Brief recap of
Cigars
entire training.
Handling students
queries

Presenting the menu to

the guest. Identification
of cutlery, crockery and
glass ware.
Cleaning & wiping of
Cultery, crockery and
glass ware.

Week 8
Mock Service. Preparing
a check and receiving
payments.
Setting of Room service
Trays and Trolley.
Setting of Tea and Coffee
Tray. Service of Tea &
Coffee.
Setting of Breakfast tray
/trolley. Breakfast buffet.
Layout and Setting up of
a buffet.

Week 12
Parts of Bar. Bar Layout
Consumable supplies in
Bar
Handling Situations
Food and Wine Pairing

Training Evaluation
(Feedback)