🧭 COURSE MODULES & OUTLINE

Course Title:

Proficiency in Food Service and Beverage Management

Course Duration:

4 Days

• Day 1–3: WhatsApp Lecture & Discussions (2 hours daily)
• Day 4: Live Interactive Session & Problem-Solving Case Discussions

Day 1 – Introduction to Food & Beverage Service Standards

• Overview of the global F&B industry
• Food service classifications: table service, buffet, banqueting, quick service, room service
• Roles and responsibilities of F&B personnel (wait staff, bartenders, supervisors, managers)
• Professional grooming, etiquette, and hygiene standards (HACCP compliance)

Day 2 – Beverage Management & Service Techniques

• Types of beverages: alcoholic, non-alcoholic, hot & cold beverages
• International standards of beverage handling and service
• Glassware and service equipment usage
• Responsible alcohol service & global compliance policies
• Upselling strategies for drinks and food pairing basics

Day 3 – Menu Planning, Guest Experience & Service Excellence

• Menu types and structures (à la carte, table d’hôte, buffet, tasting menus)
• Food & beverage cost control basics
• Customer service excellence: taking orders, upselling, handling complaints
• Cultural sensitivity in food and beverage service
• Trends in international hospitality (sustainability, digital menus, contactless service)

Day 4 – Live Interactive Session (Problem-Solving & Case Studies)

• Group discussion on real-life F&B challenges:
  • Handling difficult customers
  • Service errors and recovery strategies
  • Managing delays, shortages, or special requests
• Role-play of dining scenarios and corrective actions
• Q&A with industry case examples
• Action plan: How to apply learned strategies in participants’ workplaces