Aims and Objectives/Expected Outcomes

• To prepare Students for a career in food and beverage operations
• To provide students with the knowledge & skills in taking and relaying guest orders, preparing beverages, serving food and beverages, processing payment, setting up function rooms and taking stock of F & B equipment

Target Students/Admission Requirements
GCE ‘N’ Level, Junior-high level or equivalents

Course Content

• Basic Restaurant Service    
• Beverage Service               
• Restaurant Service             
• Related F&B Operations     
• Tableside service               
• Restaurant Practice
• Service Quality
• Industry attachment

Skills Standard
A Server (Food & Beverage) is one who takes and relays guest orders, prepares
 beverages, Serves food & beverages, processes payments, sets up function rooms and
 takes stock of F&B  equipment

The work he/ she performs include the following functions:

• Carry out pre-service activities
• Take and relay guest orders
• Serve food and beverage orders according to style of service
• Prepare a specified range of alcoholic and non-alcoholic beverages
• Perform table-side carving and flambé for a specified range of dishes
• Monitor, check and requisition F& B and general supplies
• Set up function rooms
• Table and deliver room service orders
• Check, replenish and record consumption of mini-bar items
• Answer and document guest enquires and requests related to F&B  products and services

Structure
Classroom training                   : 6 months (Theory & Practical)
Industry attachment                   : 6 months (after completion of classroom  Training)
Total Training Duration             : 12 months Total