COURSE OVERVIEW

This practical and highly-interactive course includes real-life case studies and exercises where participants will be engaged in a series of interactive small groups and class workshops.
This course is designed to provide participants a detailed and up-to-date overview of Food and Beverage. It covers the types of businesses classified, the role of food and beverage sales in hotels and types of foodservices offered; the organization of the food and beverage departments and people in the food service; and the implementation of proper sanitation in food and beverage.
During this interactive course, participants will learn the professionalism and interpersonal skills; the various tools, equipment, menu styles, schedules and menu types; planning and designing a menu; the dining service, styles and procedures; the superior service and beverage service; the components of “Getting Ready for Service” and performing beverage services; and the various types of banquets and services for special banquets and catered events.