Description
Institutional Training – 450 Hours:
- Professional food and beverage operations
- Restaurant organisation and service standards
- Restaurant mise en place
- Different styles of food and beverage service
- Menu and beverage knowledge
- Professional order taking
- Sequence of service
- Guest communication and service etiquette
- Upselling and suggestive selling
- Guest complaints and service recovery
- Billing and payment procedures
- Restaurant hygiene and safety
- Teamwork and departmental coordination and more
Industry Training – 500 Hours:
Students will undertake supervised training in a restaurant or hotel food and beverage department, gaining practical experience in guest reception, order taking, food and beverage service, billing, restaurant preparation and daily operations.
Topics and Skills Covered: Restaurant operations, professional service techniques, guest relations, menu knowledge, upselling, billing procedures and teamwork.
Training Methodology: Classroom instruction, restaurant simulations, service demonstrations, practical workshops and supervised industry training.
Assessment Methods: Theory examination, practical service evaluation and industry performance assessment.
Award: HMI Professional Hospitality Training Award – Food & Beverage Service Specialisation.
