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Objective
This course provides students with the occupational knowledge & skills of a Captain. A Captain is one who supervises the operations in a station of an F & B outlet, room service or banquet service to ensure the efficient delivery of quality service to guests.
Skills Standard
The work that a Captain performs includes the following functions:
1) Checks the general cleanliness and condition of the furniture, linen, cutlery, chinaware, glassware, stores and lightings
2) Takes and serves food and beverage orders
3) Prepare alcoholic and non-alcoholic beverages
4) Provides tableside service
5) Assigns duties and supervises staff within the station
6) Maintains stock
7) Handles room service orders
8) Monitors delivery of service within the station
9) Plan menu
10) Prepare food costing and services
11) Prepares F & B budget
12) Make sales presentation to guest
13) Prepares event order
14) Supervises arrangements of function room for special events
Content
This course comprises the following 9 modules:
Course Module |
Recomm
Hours |
Credit
Units |
| Basic Restaurant Service |
120 |
4 |
| Beverage Service |
160 |
6 |
| Restaurant Service |
180 |
7 |
| Related F&B Operations |
140 |
5 |
| Tableside Service |
160 |
6 |
| Service Quality |
100 |
4 |
| Menu Planning & Costing |
120 |
5 |
| F&B Sales and Catering |
160 |
7 |
| Subtotal |
1140 |
44 |
| Industry Attachment |
1056 |
10 |
| Total |
2196 |
54 |
Structure
Off-the-Job Training： 6 to 12 Months
(Theory & Practical)
Industry Attachment： 6 months (After completion of Off-the-Job Training)
Total Training Duration：12 to 18 months
Minimum Entry Requirements
Course participants should possess the following minimum entry requirements:
1. Two GCE ‘O’ Level passes in any 2 subjects( Grade 1-8); OR
2. Three GCE ‘N’ Level Passes ( Grade 1-5 in English and 2 other subjects)
Those who do not have the requisite requirements may sit for an entrance test.
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