Food and Beverage Service I syllabus
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Food and Beverage Service I
9 units
1 Hospitality and Service Industry (2 LHs)
2 Food and Beverage Service Department (6 LHs)
- F&B service outlets and functions
- F&B service department organization chart
- Duties and responsibilities of F&B manager, assistant manager, outlet manager, supervisors, waiter/ess and apprentice
- Ancillary departments: stillroom, silver/plate room, wash-up, hot plate and linen store
- Relations with front office, housekeeping, food production and personnel departments
3 Health, Safety, and Hygiene Practice in F&B Service (2 LHs)
5 Menu and Its Types (2 LHs)
6 Table Setting and Linen (2 LHs)
7 Etiquettes and Service Sequence (4 LHs)
8 Food & Beverage Terminologies (2 LHs)
1. Hospitality and Service Industry (2 LHs)
- Concept and nature of hospitality and service industry
- Catering industry: introduction and classification
- Primary and secondary catering establishments
2. Food and Beverage Service Department (6 LHs)
- F&B service outlets and functions
- F&B service department organization chart
- Duties and responsibilities of F&B manager, assistant manager, outlet manager, supervisors, waiter/ess and apprentice
- Ancillary departments: stillroom, silver/plate room, wash-up, hot plate and linen store
- Relations with front office, housekeeping, food production and personnel departments
3. Health, Safety, and Hygiene Practice in F&B Service (2 LHs)
- Importance of health, safety and hygiene in F&B service
- Personal, food and workplace hygiene
4. Pre-Preparation for Service (4 LHs)
- Mise-en-place, mise-en-scene, briefing and debriefing
- Service furniture: chairs, tables, sideboards and trolleys
- Tableware: cutlery, crockery, glassware and hollowware
5. Menu and Its Types (2 LHs)
- Menu definition and types: a la carte and table d'hote
- Courses of a classical French menu
6. Table Setting and Linen (2 LHs)
- Types and sizes of F&B linen
- Napkin folding shapes and designs
- Rules of laying tables for a la carte and table d'hote menus
7. Etiquettes and Service Sequence (4 LHs)
- Attributes, conduct and communication skills of F&B service personnel
- Order-taking forms: KOT, BOT and bill; technologies and techniques
- Plates and glass removal; handling special guest requests
- Restaurant service sequence and billing procedure
- American, English, French and Russian service methods
8. Food & Beverage Terminologies (2 LHs)
- F&B service terminologies
9. Demonstration and Practical (24 LHs)
- Stillroom and pantry work
- Restaurant mise-en-scene, mise-en-place and service sequence
- Pre-plated service of three-course continental menus: 3
- Pre-plated service of four-course continental menus: 5