Food & Beverage Training
Food & Beverage Training Headings
Duration : 1 day
This is a training program tailored to meet the needs of the customer and the management to increase the profitability. This is a topic that requires the cooperation and participation of the food & beverage team members with the management. The areas for cooperation are creativeness, standard setting, and continuous application.
Sub Topics:
- Service Quality
- Product Quality
- General Appearance Quality
- Trained Personnel Quality
- Personal Hygiene Quality
- Hygiene Quality of Working Places
Who should attend?
F&B Department Heads
F&B Department Team Members
Staff who are concerned
Duration : 1 day
This is a training program that lays out in detail the task of the management and the food and beverage team with respect to the needs and problems of the guests. The main theme is to create restaurant / hotel standards so as to maximize the level of general customer satisfaction to retain the customer.
Sub Topics:
- Customer Hosting
- Customer Communication
- Reservation Taking
- Suggestive Selling
- Upselling
- Customer Complaints
- Offers
Who should attend?
F&B Department Heads
F&B Department Team Members
Staff who are concerned
Duration : 1 day
The theme of this training program is to create the highest standards in hygiene and operational procedures to provide the guests with food and beverage service produced under healthy conditions. The highest hygiene standards and procedures are set by a detailed review of the topics.
Sub Topics:
- General Hygiene
- General Hygiene Standards
- Food Poisoning
- Food Service Temperatures
- Microbes
- Food Cooling and Preservation
- Pests Control
Who should attend?
F&B Department Heads
F&B Department Team Members
Staff who are concerned
Duration : 1 day
This is a participatory training program with examples tailored to enable the customer to receive a food and beverage service of the highest quality while bringing in the highest profit out of this service for the property. The main purpose is to serve the right products promptly to the customer with the optimum cost and thus to maximize profit. The determinants of customer satisfaction are the standards, the quality of knowledge of the menu and service.
Sub Topics:
- General Service Techniques
- Mis en place
- Food Service
- Beverage Service
- Wine Training
- Alcoholic Beverage Training
- Cocktail Training
- Soft and Hot Beverages Services Training
Who should attend?
F&B Department Heads
F&B Department Team Members
Staff who concerned
Duration : 2 days
This is a food and beverage operations training program tailored to create satisfaction in both the guest and the staff we call internal guest. The aim is to inform the staff by emphasizing in detail the whole operational chart of the food and beverage operations.
Sub Topics:
- General Operational Knowledge
- Open Buffet Operational Knowledge
- Specialty Restaurants Operational Knowledge
- Room Service and Mini Bars Knowledge
- VIP Guest Service Knowledge
- Cost Control Knowledge
- Menu Knowledge
- Planning
- Balance
- Projecting
- Menu Engineering
- Check Lists
- Job Description and Side Jobs
- Stock Control Knowledge
- Performance Control Lists
- Restaurant Operation Manuals Preparations
Who should attend?
F&B Department Heads
F&B Department Team Members
Staff who are concerned
