By the end of this course participants will be able to understand and apply the following:

• List the steps and the main standard operating procedures of Breakfast , Lunch and Dinner service
• Define the characteristics of basic and informal F&B service.
• Name the various cleaning products and materials common to F&B operations.
• Identify & Practice on the different documents and checklists used in F&B service.
• Identify & Practice different types of  breakfast , lunch and Dinner setups
• Illustrate different basic and informal table settings.
• Welcome guests and explain adequately the menu to them.
• Handle customers’ enquirers on food and beverages during service
• Practice cleaning of various facilities and work areas commonly attended by F&B Service staff
• Work in accordance with the legislation’s ( i.e food allergens) regulating F&B establishments.
• Demonstrate the ability to work in F&B service operations both autonomously and in a team
• Determine the importance of the teamwork in a F&B operation between the service and the kitchen team.

Delegates profile:

Line and middle level F&B service employees