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Bethlehem University Vocational Training Curriculum for the Tourism Industry

Food & Beverage Cluster

F&B-120 Module: Performing Room Service, Banquet Service and Special Service

Module Description & Objectives:

This module covers the rudiments of hotel room service, banquet service and special Food & Beverage (F&B) service styles such as flambéing or deboning tableside.  It will include theoretical and practical training that will enable the participants to start a career as a Room Service Attendant or Banquet/Catering Server. 

Module Learning Outcomes:

Upon satisfactory completion of the module, the participant should be able to:

  1. Enumerate the room service sequence of service and demonstrate the procedure for each step in the sequence.
  2. Enumerate the banquet service sequence of service and demonstrate the procedure for each step in the sequence.
  3. Demonstrate industry-prescribed standards for special services such as tableside service and synchronized service/waiters’ parade.
  4. Observe an actual F&B Operation through an immersion component. 

Prior Learning/Prerequisites:

Participants must successfully complete F&B-110 Professional Restaurant Service (including any prerequisites to that course) before proceeding.

Program Duration & Capacity:

Seven (7) sessions, three (3) hours per session.  Maximum 25 participants.

Target Group:

The target group is students interested in front-of-the-house positions of a hotel, specifically in the Room Service Section or Banquets/Catering Unit.   Each participant must come to class in the prescribed F&B Service uniform. 

F&B-120 Module: Performing Room Service, Banquet Service and Special Service

Module Description & Objectives:

This module covers the rudiments of hotel room service, banquet service and special Food & Beverage (F&B) service styles such as flambéing or deboning tableside.  It will include theoretical and practical training that will enable the participants to start a career as a Room Service Attendant or Banquet/Catering Server.

 

Module Learning Outcomes:

Upon satisfactory completion of the module, the participant should be able to:

  1. Enumerate the room service sequence of service and demonstrate the procedure for each step in the sequence.
  2. Enumerate the banquet service sequence of service and demonstrate the procedure for each step in the sequence.
  3. Demonstrate industry-prescribed standards for special services such as tableside service and synchronized service/waiters’ parade.
  4. Observe an actual F&B Operation through an immersion component.

 

Prior Learning/Prerequisites:

Participants must successfully complete F&B-110 Professional Restaurant Service (including any prerequisites to that course) before proceeding.

 

Program Duration & Capacity:

Seven (7) sessions, three (3) hours per session.  Maximum 25 participants.

 

Target Group:

The target group is students interested in front-of-the-house positions of a hotel, specifically in the Room Service Section or Banquets/Catering Unit.   Each participant must come to class in the prescribed F&B Service uniform. 

Hassan Costantini
Manager of Planning & Business
Development
Phone: (+970) 2 2741241 ext 2430

hassanc@bethlehem.edu

 

 

Bethlehem University in the Holy Land
E-mail: info@bethlehem.edu
Phone: +972-2-274-1241
Fax: +972-2-274-4440
Bethlehem, Palestine
Bethlehem University Foundation
Email: brds@bufusa.org
Phone: +1-240-241-4381
Fax: +1-240-553-7691
Beltsville, MD USA