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