FOOD AND BEVERAGE SERVICE-TRAINEE
| Job Role : FOOD AND BEVERAGE SERVICE-TRAINEE | |
| Duration in hours : Total Duration :450 Hours | |
| About Job Role :
After completing this programme, participants will be able to: • Explain the nature and evolution of hospitality industry and its various sub-sectors. • Elaborate the hierarchy of hotel and food & beverage department. • Explain the duties & responsibilities of food & beverage service trainee along with the attributes required. • Perform various duties of food & beverage service trainee in department. • Perform food & beverage service operations. • Manage orders and serve the ordered food and beverage to the guests as per standards. • Perform after dining activities such as billing, sending off the guests and replenishing the table for subsequent servicing. • Collect information from kitchen department about the availability of menu items. • Communicate effectively with superiors, colleagues and customers to achieve a smooth workflow. • Achieve customer satisfaction by understanding customer requirement and providing services as per market standards. • Maintain standard of etiquette and hospitable conduct. • Follow gender and age sensitive service practices. • Maintain health, hygiene and safety at workplace. • Manage to speak in foreign / local language. |
|
| Placement opportunities
Food and beverage service is one of the lucrative career opportunities after completing this job profile.
|
|
| MODULE 1:
INTRODUCTION TO HOTEL INDUSTRY • Explain general discipline in the class room (do’s & don’ts) • Explain the nature of hotel industry • Elaborate the hierarchy of hotel and food & beverage department of different star category • Explain the role of food & beverage trainee • Describe attributes required for food & beverage trainee • Practice basic skills of communication |
MODULE 2:
PREPARE FOR FOOD & BEVERAGE SERVICE OPERATION • Study layout of food and beverage service area and kitchen • Describe different departments associated with restaurant operation • Explain the basic terminology used tin food and beverage service • List different types of equipment’s, appliances and tools used in restaurant • Compare different types of meal plans, types of menu and basics of recipe • List tableware, dishware and glassware used for serving guests • Practice to arrange table • Practice different folds of napkins • Describe different types of popular food items along with their accompaniments • Explain different types of selling techniques • Practice to take orders from guests, make KOT and serve food to guests accordingly • Explain the importance of personal hygiene and grooming standards and apply it in day today practice |
| MODULE 3:
PERFORM FOOD & BEVERAGE SERVICE OPERATION • List the ingredients used in different types of dishes • State the pricing of items listed in menu • Practice to take orders from customers • Practice of placing cutlery on table as per standards • Practice to serve food & beverage to customers as per the sequence • Describe food safety standards • Explain age restrictions for guests to be permitted (legal requirements) • Practice on computer for word processing • Practice on various types of social media tools used for advertising • Practice to take orders on the computer software • Practice to take feedback from guests • Analyse the guest feedback and report it to the seniors |
MODULE 4:
UNDERTAKE AFTER DINING ACTIVITIES •Explain the procedure to settle guest charges and present bill to customers • Identify the different types of modes of payment and their receiving procedure to settle charges • List the key performance indicators for staff in food & beverage serving • Explain different types of taxes related to billing • Practice to clear table • Practice to make bill, present it to customers and settle it • Practice to send off customers and greet them • Assist other staff • Explain replenishment of dishware and tableware • Describe different permits and checks required for working on the premises |
| MODULE 5:
COMMUNICATE WITH CUSTOMER AND COLLEAGUES • Explain the importance of effective communication and team coordination • Describe the significance of helping colleagues with specific issues and problems • Apply and interact (role play) basic phraseology used to interact with guests • Practice on computer and smart phone to communicate with guests and colleagues • Practice on dealing with different types of complaints |
MODULE 6:
MAINTAIN CUSTOMER SATISFACTION AND HOSPITABLE CONDUCT • Explain the importance of guest satisfaction • Discuss the importance of guest feedback • Explain different ways to improve company’s customer satisfaction rating • Describe different methods of engaging with the customers effectively and professionally • Dramatize role play to interact with guest using professional and polite etiquette behaviour • Practice on different situations to achieve guest satisfaction • Assess innovative products and services to improve guest satisfaction • Communicate guest feedback to seniors • Describe the procedure to enhance brand value of company • Analyse the significance of professional and polite etiquette and behaviour |
| MODULE 7:
FOLLOW GENDER AND AGE SENSITIVE SERVICE PRACTICES • Discuss rights and respect given to women at workplace • Explain specific requirements of different age groups of customers • Explain different safety measures and procedures available for female colleagues and customers • Practice to deal with female customers and colleagues related to safety issues • Practice situation handling in case of any safety and security threat |
MODULE 8:
MAINTAIN HEALTH, HYGIENE & SAFETY AT WORKPLACE • Explain different food safety and hygiene standards • Explain the importance of cleanliness around the place • State the importance of personal hygiene • Describe different health risks to the worker or customer • Demonstrate the use of protective equipment’s and gears • Differentiate different types of waste and dispose them properly • Analyse hazards at workplace • Practice the emergency evacuation procedures • Explain different types of fire and fire extinguishers to be used • Describe the procedure for fire evacuation • Explain where chemicals and acids need to be stored • Identify the different types of wastes, e.g., liquid, solid, food, non-food, and the ways of handling them for disposal |
| MODULE 9:
MAINTAIN IPR OF ORGANIZATION AND CUSTOMER • Explain company’s Policies on Intellectual Property Rights • Explain how IPR protection is important for competitiveness of a company • State the significance of damages resulting from IPR infringement • Interact with team members to work efficiently • Recall company’s product, service or design patents • Analyse any infringement in the company and interpret it to seniors |
MODULE 10:
LEARN A FOREIGN OR LOCAL LANGUAGE(S) INCLUDING ENGLISH • State the geographical variations of spoken languages • Express common words used by guests to express their needs and queries • Practice the common terms as appropriate to different types of situation |