Foundation Diploma in F&B Operation

Course Duration 06 Months (Full time and Part time

• 06 Months (Optional) On Job Training

Teacher - Student Ratio: 1:40

Course Intake:Available intakes in year 2012:

 Note: Application closes 1 month before the course commencement date for international students and 1 week for local students.

Module 1: The Server

On completion of the module, students should be able to explain the importance of personal appearance on the job; advantages of the server position and the role of server in the restaurant organisation; handle both oral and written communications required at the workplace at a functional level; the importance of Teamwork with Co-workers and Supervisors and discuss Current Issues Regarding Restaurant Employment.

Module 2: Types of Table Service & Settings

On completion of the module, students should be able to  carry out  different type of the table service and setting as per the following :

• French Service
• Russian Service
• English Service
• American Service
• Banquet Service
• Family-Style Service
• Buffets
• Salad bars, Oyster Bars and Dessert Tables
• Smorgasbords

Module 3: Before the Guest arrive

On completion of the module, students should be able to perform pre-service activities such as fold napkins, clean and polish service equipment, replenish F&B supplies and set up dining tables so as to getthe service areas ready for receiving and serving guests, familiarization with the menu and perform post service activities in the restaurant such as closing the dining room, turn off electrical operating equipments, strip table cloth, etc..

Module 4: Initiating the service

On completion of the module, students should be able to carry out table service such as seating guests,taking F & b orders making  F & b suggestions , Placing orders in the kitchen, Picking up orders from the kitchens.

Module 5: Serving the meal

On completion of the module, students should be able to prepare and serve different type of meals periods, handling unusual circumstances during service and process  guest check and payments

Module 6: Handling Service with a Computer System

On completion of the module, students should be able to explain the importance of computer systems for the f & b industry, process orders using a Computer system, identify  different type of computer hardware used by servers and  discuss the Advantages and Disadvantages of a Computer system used in the f & b industry.

Module 7: Safety, Sanitation & Emergency Procedures

On completion of the module, students should be able to carried out safety precautions and preventing accidents in the dinning room, handle emergency situations and sanitation tasks. 

Module 8: Wine & Bar Service

On completion of the module, students should be able to prepare and serve alcoholic and non-alcoholic beverages such as mock tails, cocktails, Beer, Liquor and service of wines and describe the effects of alcoholic consumption.