Advanced Food & Beverage Services

1. Identify and apply customer service best practices in food and beverage operations.
2. Describe the roles and responsibilities of various food and beverage service personnel.
3. Distinguish between different types of dining room service and their appropriate applications.
4. Manage food serving areas and equipment effectively.
5. Design and decorate a restaurant to create a positive dining experience.
6. Implement health, safety, and security procedures in a food and beverage establishment.

13 weeks, about 40 hours in total. Yours will differ.

1. Week 1Module 1: Introduction

   • Unit 1: Meal experience and customer satisfaction · 2 hours

     Read the introduction to understand the importance of customer satisfaction in food and beverage operations.. Identify and analyze the five needs that customers seek to satisfy (physiological, economic, social, psychological, convenience).. Define customer service and list the five characteristics that define customer service in foodservice operations (service level, availability, standards, reliability, flexibility)..

2. Week 2Module 1: Introduction

   • Unit 1: Meal experience and customer satisfaction · 2 hours

     Study the keys to good customer service, including exceeding expectations, knowing your customer, and treating customers with respect.. Outline at least 10 'moments of truth' in a food service operation, from reservation to departure.. Describe at least five factors that affect a customer's meal experience, such as food quality, service level, and cleanliness..

3. Week 3Module 1: Introduction

   • Unit 2: Food and beverage personnel · 3 hours

     Analyze the organizational charts of small and large hotels to understand the hierarchy of food and beverage service personnel.. Identify at least 15 personnel involved in food and beverage service, such as food and beverage manager, restaurant manager, and station waiter.. Describe the roles and responsibilities of the various food and beverage service personnel, including duties related to menu planning, purchasing, and staff training..

4. Week 4Module 1: Introduction

   • Unit 3: Types of dining room service · 3 hours

     Outline the sequence of food and beverage service, from preparation to clearing.. Categorize the customer process in food and beverage service, including ordering, service, consumption, and clearing.. Analyze the 3 main modern food and beverage service methods: table service, self-service, and assisted service..

5. Week 5Module 2: Equipment and Service

   • Unit 1: Food serving areas and equipment · 3 hours

     State at least 10 points to consider when purchasing equipment for a food and beverage service area, such as flexibility, durability, and cost.. Identify and describe 3 back-of-house service areas: still room, hotplate, and wash-up.. Explain the different hotplate language and terminology used to communicate orders between service and kitchen staff..

6. Week 6Module 2: Equipment and Service

   • Unit 2: Equipment for operating restaurant service equipment · 3 hours

     State at least 10 factors to consider when selecting restaurant equipment, such as standard, service type, and durability.. Identify and describe at least 15 types of glassware used for different purposes, including Collins glass, highball glass, and wine glasses.. Describe the different types of chinaware (porcelain, bone china, earthenware, stoneware) and tableware (flatware, cutlery, hollowware)..

7. Week 7Module 2: Equipment and Service

   • Unit 3: Equipment for operating restaurant furniture, fixtures, and linen · 3 hours

     Analyze how to care for glassware, chinaware, and tableware to maintain their quality and appearance.. Identify at least 5 furniture items that are used in a restaurant, such as tables, chairs, and side stations.. Describe various types of table linen, including tablecloths, napkins, and slip cloths..

8. Week 8Module 2: Equipment and Service

   • Unit 4: Preparation for service · 3 hours

     Explain the ways of handling different equipment to prevent damage and ensure safety.. Describe the sanitation standards in handling equipment to maintain hygiene.. Describe how mise-en-scene is carried out in a restaurant, including preparing the environment for service..

9. Week 9Module 2: Equipment and Service

   • Unit 4: Preparation for service · 3 hours

     Describe how mise-en-place is carried out in a restaurant, including preparing the service station.. Identify at least 5 etiquette rules to be observed during and after service, such as greeting guests and clearing tables.. Practice table setting according to established standards..

10. Week 10Module 2: Equipment and Service

    • Unit 5: Styles and techniques of service · 3 hours

      Identify and explain the five styles of service: French, American, English, Russian, and Buffet.. Describe at least two service techniques, such as serving food with one hand and serving food with both hands.. Outline the procedures for carrying plates and trays safely and efficiently..

11. Week 11Module 3: Operations and Design

    • Unit 1: Order taking procedures in a restaurant · 3 hours

      Analyze the general rules to be observed while serving, including serving women first and placing beverages on the right.. Describe the order taking procedures in a restaurant, including receiving guests and attending to orders.. State the methods of taking food and beverage orders in a restaurant: triplicate, duplicate, service with order, and pre-ordered..

12. Week 12Module 3: Operations and Design

    • Unit 2: Order of serving meals · 3 hours

      State the order of serving breakfast, lunch, and dinner, noting the differences in service protocols.. Identify at least 6 special things to observe in service, such as serving hot food hot and refilling water glasses.. Lay covers for different foods, including hors d'oeuvres, soups, and poultry..

13. Week 13Module 3: Operations and Design

    • Unit 3: Designing and decorating a restaurant · 3 hours

      Describe the procedures to follow in decorating a restaurant, including developing a theme and using lighting effectively.. State the 7 mistakes people make in decorating a restaurant, such as using cheap furnishings and bad lighting.. Explain how to maintain a secure environment, including dealing with suspicious items and bomb threats..

    • Unit 4: Health, safety and security · 3 hours

      Identify at least 15 things that could arise when working, such as spillages and broken glass.. Describe the procedures to take in case of fire, including evacuation protocols.. Suggest some cleaning tasks that are carried out in a food and beverage outlet and categorize them into daily, weekly, and monthly tasks..