FB Service

Students will be taught both theoretical knowledge and practical applications of Food & Beverage Service operations in Hotels. Featured topics are: Restaurant, Room Service, Bar Operational, and Banquet Operational.

FB Service Syllabus
Topics Description
Introduction
  1. FB Department
  2. FB Outlet
  3. Organization Chart
The Restaurant
  1. Definition
  2. Type Of Restaurant
  3. Job Description
Knowledge
  1. Basic Etiquette for Restaurant Staff
  2. Knowledge of Other Department
  3. The Menu
  4. Grooming
  5. Service Equipment
  6. Briefing
  7. Safety
  8. Preparation for service
  9. Sanitation and Hygiene
  10. Food service
  11. Breakfast
  12. The Cover
  13. Beverage Service
  14. Taking an order
Attitude
  1. Ability to Overcome resistance manual or menial work
  2. Willingness to Service
  3. Cheerful Attitude
  4. Tact and Initiative
  5. Capacity to take orders from seniors
  6. Cordial relation with all interaction
  7. Pride in work
  8. As representative of the organization
  9. Honesty
  10. Courtesy
  11. Negative Attitude
Skill
  1. Holding Service Spoon & Fork
  2. Preparing Billing and receiving Payment
  3. Carrying a tray
  4. Laying table Cloth
  5. Clear Up
  6. Opening a wine bottle
  7. Opening a champagne bottle
  8. Cleaning a glass
  9. Holding stem glass
  10. Folding Napkin
Banquet Operation Syllabus
Topics Description
Introduction
  1. FB Department
  2. FB Outlet
  3. Organization Chart
The Banquet
  1. Definition
  2. Banquet Segment
  3. Job Description banquet waiter
Knowledge
  1. Basic Etiquette for Banquet Staff
  2. Knowledge of Other Department
  3. The Menu
  4. Grooming
  5. Service Equipment
  6. Briefing
  7. Safety
  8. Preparation for service
  9. Sanitation and Hygiene
  10. Food service
  11. The Cover
  12. Meeting Room Layout
  13. Banquet Event Order
  14. Meeting Room Package
  15. Table Manner
Attitude
  1. Ability to Overcome resistance manual or menial work
  2. Willingness to Service
  3. Cheerful Attitude
  4. Tact and Initiative
  5. Capacity to take orders from seniors
  6. Cordial relation with all interaction
  7. Pride in work
  8. As representative of the organization
  9. Honesty
  10. Courtesy
  11. Negative Attitude
Skill
  1. Holding Service Spoon & Fork
  2. Carrying a tray
  3. Laying table Cloth
  4. Clear Up
  5. Opening a wine bottle
  6. Opening a champagne bottle
  7. Cleaning a glass
  8. Holding stem glass
  9. Banquet set up
  10. Folding Napkin
  11. Carrying, Folding & Setting Banquet Equipment
Bar Operation Syllabus
Topics Description
Bar Introduction
  1. Introduction
  2. Type Of Bar
  3. Organization Chart
  4. relation With Other Department
  5. Qualification and duties Of Barman
Bar Equipment
  1. Bar utensils
  2. Bar Glasses
  3. Bar Supplies
  4. Bar Layout
Bar Product
  1. Service Rules
  2. Non Alcoholic Beverage
  3. Alcoholic Beverage
  4. Wine
Skill
  1. Discipline
  2. Cost Reducing
  3. Carving
  4. Briefing
  5. Team Work
Knowledge
  1. Grooming
  2. Briefing
  3. Preparation For Service
  4. Safety
  5. Sanitation & Hygiene
Attitude
  1. Ability to Overcome resistance Manual
  2. Willingness to Service
  3. Cheerful attitude
  4. Tact and initiative
Room Service Syllabus
Topics Description
Introduction
  1. FB Department
  2. FB Outlet
  3. Organization Chart
Room Service
  1. Definition
  2. Characteristics of Room Service
  3. Job Description
Knowledge
  1. Basic Etiquette for Restaurant Staff
  2. Knowledge of Other Department
  3. The Menu
  4. Grooming
  5. Service Equipment
  6. Briefing
  7. Safety
  8. Preparation for service
  9. Sanitation and Hygiene
  10. Food service
  11. Room Service Area
  12. The Cover
  13. Beverage Service
  14. Handling the Room Service Order
  15. Room Service Record Control
  16. Service Material
Attitude
  1. Ability to Overcome resistance manual or menial work
  2. Willingness to Service
  3. Cheerful Attitude
  4. Tact and Initiative
  5. Capacity to take orders from seniors
  6. Cordial relation with all interaction
  7. Pride in work
  8. As representative of the organization
  9. Honesty
  10. Courtesy
  11. Negative Attitude
Skill
  1. Holding Service Spoon & Fork
  2. Preparing Billing and receiving Payment
  3. Carrying a tray
  4. Laying table Cloth
  5. Clear Up
  6. Opening a wine bottle
  7. Opening a champagne bottle
  8. Cleaning a glass
  9. Folding Napkin