This course describes the necessary knowledge, develop the various skills and cultivate the proper attitude needed for the delivery of quality service of food and beverage operations in hotels and restaurants. Topics include clean and tidy bar and food service areas; develop and maintain food & beverage product knowledge; Manage responsible service of alcohol; Prepare and serve cocktails; Prepare and serve non-alcoholic beverages; Provide a link between kitchen and service area; provide advice to patrons on food and beverage services provide food and beverages services; Provide room service; Provide silver service; Take food orders and provide courteous table service; Manage intoxicated persons.
At the end of the course, the students must be able to: 1. Demonstrate knowledge on the tourism industry, local tourism products and services.
2. Provide food products and services complying with enterprise standards.
3. Provide food and beverage service and manage the operation seamlessly based on industry standards.
4. Apply management skills in Food and Beverage service and operation.
