4 months, 146 hours
March/ June/ Sep/ Dec
Tk. 1500 × 4 (Month)
Food and Beverage Service certificate course is designed to provide students balanced training, combining theory and practical experience in the specific skills involved in the preparation, service and control of food and beverages. This will help them to grow professionalism and develop skills to deliver superior dining experiences in any international environment. The goal is to provide students with an understanding of world-class Food and Beverage Service Operation.
Introduction to the Beverage Industry The Food and Beverage Service Industry, Introduction to the food and beverage industry, types of catering Establishments, Various food and beverage operations.
Food and Beverage service areas in hotel, Introduction, Front of the Area- Restaurant, Coffee Shop, Room service, Bars, Banquets, Snack bar, Lounges, Business centers, Clubs, Ancillary areas and Kitchen stewarding Still room, Spare room, Spare Linen room, Silver room or plate room, Hot Plate.
Food and Beverage service equipment, Introduction- Types of table ware (Flatware Cutlery and hollow-ware)disposables, Criteria for selection- Requirements, Special equipment. Equipment usage, Functions Care and Maintenance.
Food and Beverage Service personnel, Food and Beverage Service organization, Food and Beverage service job description and job specifications, Attitudes, Attributes- Competencies, Basic Etiquettes for catering staff, Inter departmental Relationship.
Food and Beverage service methods, Self Service- Buffet and Cafeteria service, Specialized service- Guerdon, Tray, Trolley, Lounge, Room service, Single point service- Take Away, vending, kiosk, Food courts, Bar and Automats.
History, Classical French menu sequence, Types of menu-table d’ hote, a la’-carte, Food and Beverage terminology related to the inputs of the mester.