Welcome to Professional Food & Beverage Service!

Module Description & Objectives:

This module introduces the participants to the fundamentals of Professional Food & Beverage (F&B) Service.   It begins with how job positions and departments are organized and the vital role of the F&B (Service) Department in such organizations.   It will also cover the essentials required of an F&B Service Professional.   A special underlying focus is given on changing the way participants may view the job of an F&B Server and looking at it as a challenging and lucrative profession.

Module Learning Outcomes:

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

  1. Illustrate the different types of Food & Beverage organizational charts and discuss the role of the various Food & Beverage positions.
  2. Explain and demonstrate positive personal and professional attributes in relation F&B Service.
  3. Identify the various F&B Service equipment and tools and demonstrate the proper handling of each.
  4. Recall and correctly employ commonly used F&B terminologies and jargons used in the industry.

Prior Learning/Prerequisites:

Ideally, participants must have completed a basic culinary course CUL-101 or CUL-102 and a food safety & sanitation course FSS-101.

Program Duration & Capacity:

Three (3) 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 Food & Beverage Service Department.   Each participant must come to class in the prescribed F&B Service uniform.

Social media & sharing icons powered by UltimatelySocial