Food & Beverage Restaurant & Bar Services

Course Details :   

Course Content

Travel and tourism industry,Organisation charts The definition of tourism ,Personal hygiene and quality services , Type of hotels , Duties and responsibilities , Facilities of the hotel ,Basic etiquette for the restaurent staff, Four main department in the school,Being consistant in quality services, The definition of tourism ,Personal hygiene and quality services , Type of restaurants in a hotel ,Knowledge of other departments, Specialty catering ,The menu The meal / drink experience ,Cleaning of equipment , Tea and coffee services ,The cover Type of breakfast ,Preparation for service , Food services ,Table ware in the restaurant, Table settings, Service equipment , Restaurant linen / napkin folding ,Briefing – carrying plates with food, Banqueting ,Restaurant in relation to other Departments, Guest expectation of food and beverage operation, The Types of bars / liquor,Beverage service, Food preparation.