The Programme​

  • The Hotel Food and Beverage (F&B) Service Course is a 6-months comprehensive program designed to equip participants with the necessary skills and knowledge for a successful career in the hospitality industry. The course is structured into three distinct phases: online learning, in-person practical training, and an internship at a luxury hotel.

Duration

  • 6-Months

Schedule​

  • Months 1: Online Learning
  • Month 2-3: In-Person Practical Training
  • Months 4-6: Internship

Phase 1: Online Learning (Months 1)

  • Objective:
  •       To build foundational knowledge and skills in F&B service through structured online modules.
  • LMS Access:
    • Platform: Participants will access the Learning Management System (LMS) for all online course content.
    • Content: The LMS will host recorded lectures, reading materials, quizzes, and additional resources.
    • Duration: Participants will work through the material at their own pace, within the schedule set for each week.
  • Weekly Webinars:
    • Frequency: Webinars will be conducted once a week.
    • Format: Live video sessions where participants can interact with instructors.
    • Purpose: The webinars will review course content, clarify doubts, and assess trainee progress.
    • Interaction: These sessions will include Q&A opportunities and interactive discussions to deepen understanding.
  • Assignments and Assessments:
    • Tasks: Weekly assignments will be given to reinforce the module content.
    • Exams: Periodic quizzes will be administered to evaluate participants' understanding of the material.
    • Feedback: Instructors will provide timely and constructive feedback on all assignments and assessments to help participants improve continuously.

Phase 2: In-Person Practical Training (Month 2-3)

  • Objective:
  •       To apply theoretical knowledge in practical scenarios and enhance soft skills essential for F&B services.
  1. Practical F&B Sessions:
    • Location: Practical sessions will be conducted at the academy's premises.
    • Activities: Participants will engage in hands-on practice covering F&B service tasks such as service techniques, table setting, and food presentation.
    • Duration: The practical sessions will be intensive and span the entire month, ensuring comprehensive skill development.
  2. Skills Training:
    • Focus Areas: Training will concentrate on communication skills, grooming standards, customer care, and behavioral development.
    • Methods: The training will be conducted through workshops, role-playing exercises, and simulations.
    • Outcome: Participants will develop a professional demeanor and improve their efficiency in service delivery.
  3. Assessment and Feedback:
    • Format: Practical evaluations will include assessments of participants' performance in role-playing scenarios and real-life simulations.
    • Purpose: These evaluations will measure participants' ability to apply their skills effectively in practical situations.
    • Review: Individual progress will be reviewed regularly, and personalized improvement plans will be developed to address any areas of weakness.

Phase 3: Internship (Months 4-6)

  • Objective:
  •       To gain real-world experience in a luxury hotel environment, applying skills learned in the previous phases.
  1. Internship Placement:
    • Location: Internships will be arranged in luxury hotels where participants can experience high-standard F&B service environments.
    • Role: Participants will be placed in various F&B service positions, tailored to their strengths and learning goals.
    • Duration: The internship will last for 3 months, providing ample time for in-depth learning and experience.
  2. On-the-Job Learning:
    • Tasks: Participants will take on daily responsibilities in line with industry standards, including guest interaction, service delivery, and teamwork.
    • Supervision: Each intern will be mentored by experienced hotel staff, who will guide them through their daily tasks and offer professional insights.
    • Experience: Interns will gain exposure to the operations of a luxury hotel's F&B service, learning to maintain the high standards expected in the industry.
  3. Internship Evaluation:
    • Feedback: Interns will receive regular feedback from their supervisors to help them improve and adapt to the demands of the job.
    • Reporting: Participants will be required to submit weekly or bi-weekly reports on their progress and experiences during the internship.
    • Final Assessment: At the end of the internship, a comprehensive evaluation will be conducted to assess the intern’s overall performance and readiness for a career in F&B service.

Conclusion

  • The Hotel Food and Beverage Service Course offers a structured and immersive learning experience, combining theoretical knowledge with practical application and real-world exposure. By the end of the program, participants will have acquired the skills and experience necessary to excel in the hospitality industry, particularly in the demanding and rewarding field of food and beverage service.