Food Beverage Service Operation Management

Food and Beverage Service Operation Management 

This course covers the fundamentals of food and beverage service service operations, including how to provide quality service as measured by customer expectations, how to use resources effectively and efficiently, how to use technology for transaction management, how to understand service mise-en-place, and how to understand the dynamics of food and beverage service in a variety of dining environments. Skill Riser offers professional food and beverage training as well as hotel management comprehensive courses.

COURSE OBJECTIVE:

The learner will be able to after successfully completing the course.

• Demonstrate proper service habits for different sorts of guests.
• Understand the concept of good service and how to apply it, as well as demonstrate the ability to do so.
• Service point-of-sale technology should be programmed.
• Recognize the scope and application of service setup.
• Assist with the management and execution of an in-room meal service.
• Participate in the banquet dining service’s operation and execution.
• Participate in the operation and execution of dining services at a restaurant.
• Serve alcoholic and non-alcoholic beverages in a reasonable manner.
• Demonstrate the English service technique
• Demonstrate American Service technique
• Demonstrate Continental Service technique