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F & B Service - Mastery

F & B Service - Mastery

For a Hotel,  Food and Beverage service is a critical department. This deparment is not only a major revenue generating area, but also plays a major part in the overall reputation of the hotel.  A career in the F&B Service department can be very fulfilling and satisfaying as the staff members get innumerable opportunities to create positive moments of truth.

This course is designed specifically for young associates in the Food & Beverage (F&B) service department, ensuring they acquire essential skills to excel in their roles and elevates the standards of the hospitality industry.

  • Comprehensive Curriculum: Our program equips an associate with advanced customer service techniques, effective communication, upselling strategies, time management, and team work.
  • Industry-Relevant Training: We offer training that meets the current demands of the hospitality industry, ensuring a team stays ahead.
  • Expert Instructors: Our seasoned professionals bring years of industry experience, providing practical insights and mentorship.
  • Career Advancement: Our program not only enhances skills but also boosts career growth, leading to improved service quality and customer satisfaction.

     Methodology

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Course Unavailable
Responsible Contemporary Learning
Last Update 22/07/2024
Completion Time 15 hours 57 minutes
Members 0
  • 1.1 HOTEL DEFINITION AND CONCEPT - Introduction
    9Lessons · 1 hr 39 mins
    • 1.1 Introduction
      Free Preview
    • 1.1.1 Hotel Definition and Concept
    • 1.1.2 Core Departments and Front Office
    • 1.1.3 F&B Service
    • 1.1.4 Housekeeping
    • 1.1.5 Food Production
    • 1.1.6 Support Departments
    • 1.1.7 Hotel Terminology
    • 1.1 HOTEL DEFINITION AND CONCEPT
      10 xp
  • 2.1 F&B DEPARTMENT - OUTLETS AND ORGANISATION - Catering Industry
    3Lessons · 18 mins
    • 2.1.1 Types of F&B operations
    • 2.1.2 Hierarchy in F&B Service Deptarment
    • 2.1 Catering Industry
      10 xp
  • 2.2 F&B DEPARTMENT - OUTLETS AND ORGANISATION - Departmental Organisation and Staffing
    5Lessons · 34 mins
    • 2.2.1 The Meal Experience
    • 2.2.2 Duties & responsibilities of F&B staff
    • 2.2.3 Attributes of a Server
    • 2.2.4 Inter departmental relationships
    • 2.2 Departmental Organisation and Staffing
      10 xp
  • 2.3 F&B DEPARTMENT - OUTLETS AND ORGANISATION - Ancilliary departments
    9Lessons · 1 hr 12 mins
    • 2.3.1 Specialty Restaurants
    • 2.3.2 Coffee Shop All Day Dining
    • 2.3.3 In room Dining
    • 2.3.4 Banquets
    • 2.3.5 Banquets Seating Styles
    • 2.3.6 Bar
    • 2.3.7 Other F&B Outlets
    • 2.3.8 Ancilliary Departments
    • 2.3 F&B Outlets and Ancilliary departments
      10 xp
  • 2.4 F&B DEPARTMENT - OUTLETS AND ORGANISATION - Kitchen Stewarding
    4Lessons · 24 mins
    • 2.4.1 Role
    • 2.4.2 Hierarchy
    • 2.4.3 Equipment
    • 2.4 Kitchen Stewarding
      10 xp
  • 3.1 F&B EQUIPMENTS , SERVICE PREPARATION AND FRENCH CLASSICAL MENU - F&B Service Equipment
    7Lessons · 1 hr 3 mins
    • 3.1.1 Tableware
    • 3.1.2 Crockery
    • 3.1.3 Glassware
    • 3.1.4 Specialised Service Equipment
    • 3.1.5 Furniture
    • 3.1.6 Linen
    • 3.1 F&B Service Equipment
      10 xp
  • 3.2 F&B EQUIPMENTS , SERVICE PREPARATION AND FRENCH CLASSICAL MENU - Preparation of Service
    3Lessons · 25 mins
    • 3.2.1 Mis en Place
    • 3.2.2 Mis en Scene
    • 3.2.3 Rules of Laying a Table
  • 3.3 F&B EQUIPMENTS , SERVICE PREPARATION AND FRENCH CLASSICAL MENU - Types of Menu and French Classical Menu
    16Lessons · 1 hr 51 mins
    • 3.3.1 Types of Menu
    • 3.3.2 Objective of Menu Planning
    • 3.3.3 French Classical Menu
    • 3.3.4 Hors de oeuvre
    • 3.3.5 Potage
    • 3.3.6 Poisson
    • 3.3.7 Entree
    • 3.3.8 Sorbet
    • 3.3.9 Releve
    • 3.3.10 Roti
    • 3.3.11 Legumes
    • 3.3.12 Entremet
    • 3.3.13 Fromage
    • 3.3.14 French Culinary Terminology 1
    • 3.3.15 French Culinary Terminology 2
    • 3.3 Types of Menu and French Classical Menu
      10 xp
  • 4.1 TYPE OF SERVICES, BREAKFAST AND MEALS - Type of Services
    9Lessons · 57 mins
    • 4.1.1 Silver Service
    • 4.1.2 American Service
    • 4.1.3 Russian Service
    • 4.1.4 Buffet Service
    • 4.1.5 Room Service
    • 4.1.6 Gueridon Service
    • 4.1.7 Lounge Service
    • 4.1.8 QSR
    • 4.1 Type of Services
      10 xp
  • 4.2 TYPE OF SERVICES, BREAKFAST AND MEALS - Breakfast and other Meals
    7Lessons · 25 mins
    • 4.2.1 Continental Breakfast
    • 4.2.2 American Breakfast
    • 4.2.3 English Breakfast
    • 4.2.4 Indian Breakfast
    • 4.2.5 Afternoon High Tea
    • 4.2.6 Brunch Lunch & Dinner Supper
    • 4.2 Breakfast and other Meals
      10 xp
  • 5.1 BEVERAGE AND BAR OPERATIONS - Non-Alcoholic Beverages
    5Lessons · 33 mins
    • 5.1.1 Classification of Non Alcholic Beverages
    • 5.1.2 Tea
    • 5.1.3 Coffee
    • 5.1.4 Other Soft Beverages
    • 5.1 Non Alcoholic Beverages
      10 xp
  • 5.2 BEVERAGE AND BAR OPERATIONS - Alcoholic Beverage
    5Lessons · 34 mins
    • 5.2.1 Introduction and Definition
    • 5.2.2 Fermentation Process
    • 5.2.3 Distillation Process
    • 5.2.4 Classification of Alcoholic Beverages
    • 5.2 Alcoholic Beverage
      10 xp
  • 5.3 BEVERAGE AND BAR OPERATIONS - Wines
    9Lessons · 2 hrs 7 mins
    • 5.3.1 Types of Wines
    • 5.3.2 Prinicpal Grape Varieties
    • 5.3.3 Production Methods
    • 5.3.4 Old World Wines
    • 5.3.5 New World Wines
    • 5.3.6 Wine Terminology
    • 5.3.7 Storage of Wines
    • 5.3.8 Service of Wines
    • 5.3 Wines
      10 xp
  • 5.4 BEVERAGE AND BAR OPERATIONS - Beer
    5Lessons · 36 mins
    • 5.4.1 Introduction and Definition
    • 5.4.2 Types of Beer
    • 5.4.3 Production of Beer
    • 5.4.4 Brand Names
    • 5.4 Beer
      10 xp
  • 5.5 BEVERAGE AND BAR OPERATIONS - Spirits
    8Lessons · 1 hr 10 mins
    • 5.5.1 Introduction and Definition
    • 5.5.2 Whisky
    • 5.5.3 Rum
    • 5.5.4 Gin
    • 5.5.5 Brandy
    • 5.5.6 Vodka
    • 5.5.7 Tequila
    • 5.5 Spirits
      10 xp
  • 5.6 BEVERAGE AND BAR OPERATIONS - Apertifis
    2Lessons · 8 mins
    • 5.6.1 Vermouths and Bitters
    • 5.6 Apertifis
      10 xp
  • 5.7 BEVERAGE AND BAR OPERATIONS - Liqueurs
    3Lessons · 25 mins
    • 5.7.1 Liqueurs- Introduction and Definition
    • 5.7.2 Popular Liqueurs
    • 5.7 Liqueurs
      10 xp
  • 5.8 BEVERAGE AND BAR OPERATIONS - Cocktails
    3Lessons · 44 mins
    • 5.8.1 Cocktails - Introdcution and Classification
    • 5.8.2 Popular Recipes
    • 5.8 Cocktails
      10 xp
  • 5.9 BEVERAGE AND BAR OPERATIONS - Bar
    4Lessons · 52 mins
    • 5.9.1 Bar Operations - Intro, Types and Parts
    • 5.9.2 Opening and Closing Duites
    • 5.9.3 Bar Equipment
    • 5.9 Bar
      10 xp