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