This course covers the organization and management of banquets and catering services. It prepares learners for handling weddings, conferences, outdoor events, and large-scale service operations.
Learning Outcomes
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Organize and deliver banquet service for large events.
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Plan and manage buffet and outdoor catering setups.
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Coordinate with kitchen, event, and service staff.
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Ensure smooth flow of service in special functions.
- Teacher: Laken Wilrose
This course introduces learners to the service of beverages and bar operations in hospitality establishments. It covers non-alcoholic and alcoholic drinks, preparation methods, and bar management principles.
Learning Outcomes
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Identify different categories of beverages.
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Serve non-alcoholic and alcoholic drinks professionally.
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Apply knowledge of wine, beer, spirits, and cocktails.
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Operate and manage a bar efficiently.
- Teacher: Laken Wilrose
This course introduces learners to the principles and practices of food and beverage service in the hospitality industry. It covers the history, scope, service areas, and types of service used in hotels, restaurants, and catering establishments.
Learning Outcomes
By the end of this course, students will be able to:
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Describe the role of food & beverage service in hospitality.
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Identify types of F&B establishments and service methods.
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Explain the duties and responsibilities of service staff.
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Apply professional grooming and customer care standards.
- Teacher: Laken Wilrose
This course equips students with the skills required to perform table service in restaurants and fine dining outlets. It emphasizes setup, order-taking, sequence of service, and guest relations.
Learning Outcomes
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Perform mise-en-place and set up different table layouts.
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Demonstrate formal and informal table service techniques.
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Take orders accurately and deliver meals professionally.
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Apply etiquette in handling guests during service.
- Teacher: Laken Wilrose