FBOFB302: Serving Food and Beverages

Topic outline

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  Course Overview

  Introduction

  This module is intended for trainee at level 3 in TVET; certificate III, where trainee acquires skills, knowledge, and attitudes to perform food and beverage service in hospitality industry. By the end of this module’s trainees will be able to receive and welcome guest, take food and beverage orders, serve food and beverage, clear guest table, present the guest check with minimum supervision.

  

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  Learning Objectives

  At the end of the module the learner will be able to:

  1. Receive and welcome guests
  2. Take food and beverage orders 
  3. Serve beverages. 
  4. Serve food 
  5. Clear guest table and present the bill

  
  
  

  • Announcements Forum
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  Learning Outcome 1: Host a guest in a restaurant

  • Indicative Content 1.1: Follow the guidelines for greeting and seating the guest Interactive Content
  • Indicative Content 1.2: Apply hosting procedures Interactive Content
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  Learning Outcome 2: Take Guest Order

  • Indicative Content 2.1: Use the five big tools Interactive Content
  • Indicative Content 2.2: Present Menu Interactive Content
  • Indicative Content 2.3: Apply suggestive selling Interactive Content
  • Indicative Content 2.4: Demonstrate body posture and gestures Interactive Content
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  Learning Outcome 3: Apply service style and techniques

  • Indicative Content 3.1: Describe factors consider to select service style Interactive Content
  • Indicative Content 3.2: Define categories of service Interactive Content
  • Indicative Content 3.3: Describe service techniques Interactive Content
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  Learning Outcome 4: Clear guest table

  • Indicative Content 4.1: Clearing guest table Interactive Content
  • Indicative Content 4.2: Apply Clearing techniques Interactive Content
  • Indicative Content 4.3: Apply Crumbing down procedures Interactive Content
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  Learning Outcome 5: Reset a Table

  • Indicative Content 5.1: Perform arrangement of tables and chairs Interactive Content
  • Indicative Content 5.2: Follow tablecloth replacement techniques Interactive Content
  • Indicative Content 5.3: Reset table for the next service Interactive Content
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  References

  • Sources Image Page