Introduction

In the hospitality industry, food and beverage service is a critical component that influences guest satisfaction, loyalty, and overall experience. This 5-day training course introduces the essentials of food and beverage (F&B) service, providing participants with the knowledge, skills, and techniques required to deliver excellent service in various F&B environments. From mastering basic service techniques to understanding modern trends in dining, participants will learn how to create memorable guest experiences and handle the operational challenges of F&B service.

Course Objectives

By the end of this course, participants will:

• Understand the core principles and standards of food and beverage service.
• Gain proficiency in essential service techniques, including table setting, order taking, and serving.
• Develop skills in effective guest communication and handling special requests.
• Learn best practices for hygiene, food safety, and compliance in F&B operations.
• Explore the role of technology and trends in enhancing the guest dining experience.
• Recognize the importance of teamwork and coordination within F&B service roles.
• Create a personalized action plan to apply F&B service skills and enhance guest satisfaction.

Who Should Attend?

This course is ideal for:

• Aspiring F&B professionals and servers looking to build foundational skills.
• Current F&B staff, including servers, hosts, and bartenders, who want to enhance their service standards.
• Hospitality managers and supervisors seeking to improve their team’s F&B performance.
• Students in hospitality, culinary, or tourism programs.
• Anyone interested in understanding F&B service operations, standards, and guest interaction.

Course Outline

Day 1: Introduction to Food and Beverage Service

• Session 1: Overview of Food and Beverage Service: Roles and Responsibilities
• Session 2: Types of F&B Establishments: Restaurants, Cafés, Bars, Banquets, and Events
• Session 3: The Importance of Guest Service Excellence in F&B
• Session 4: Service Standards and Etiquette: The Basics of Professional Conduct

Day 2: Service Techniques and Table Setting

• Session 1: Essentials of Table Setting: Styles, Placement, and Standards
• Session 2: Order Taking and Upselling: Maximizing Guest Experience and Revenue
• Session 3: Beverage Service Basics: Handling Alcoholic and Non-Alcoholic Beverages
• Session 4: Timing, Pacing, and Coordination in F&B Service

Day 3: Guest Interaction and Communication Skills

• Session 1: Effective Communication: Engaging with Guests and Understanding Needs
• Session 2: Handling Special Requests and Dietary Restrictions with Care
• Session 3: Conflict Resolution: Managing Difficult Situations with Confidence
• Session 4: Building Rapport and Creating Positive First Impressions

Day 4: Hygiene, Safety, and Compliance in F&B Operations

• Session 1: Introduction to Food Safety: Hygiene Standards and Protocols
• Session 2: Health Regulations and Compliance in F&B: Essential Knowledge
• Session 3: Proper Handling and Storage of Food and Beverages
• Session 4: Maintaining a Clean and Safe Environment in F&B Areas

Day 5: Modern Trends and Technology in F&B Service

• Session 1: Exploring Trends in F&B: Farm-to-Table, Local Sourcing, and Sustainability
• Session 2: Digital Tools in F&B: POS Systems, Reservations, and Order Management
• Session 3: Guest Experience Enhancement: Personalization and Menu Customization
• Session 4: Creating an Action Plan for Career Development in F&B Service