The basic waiter course is1.5 months, 2-3 hrs a day, and includes a combination of theoretical and practical learning about food and beverage services, including greetings to the customer, table handling, cocktail, mocktail, and other front office jobs that gives students an overview of standard service vocabulary and front office handling techniques. Students are introduced to various drinks and equipment commonly used in decent restaurants and hotels. They also learn professional standards of personal hygiene, workstation sanitation, and general bar safety.
Theory
- Introduction of hotel
- Introduction of F&B service department
- Food and beverage personals
- Greeting guest and rules for servicing
- Meal and meal plan
- Breakfast and its types
- Food and beverage service
- Food and beverage service equipment
- Classification of beverage
- Food and beverage preparation
- Standard operating procedures on F&B Service
- Hygiene Sanitation and safety
- Food and Beverage Terminology
Practical
- Tray handling
- Napkin folding
- Handling Service equipment
- Wiping service equipment
- Laying a cover (Set Up)
- Removing a cover
- Welcoming and receiving the guest
- Menu presentation
- Order taking
- Filling K.O.T and B.O.T
- Servicing normal water/ soft drinks
- Servicing tea/coffee (hot beverage)
- Servicing Beer, Whisky & Wine
- Crumbling
- Changing Ashtray
- Lighting guest cigarette
- Presenting the bill
- Sequence service
- Making cocktails and mock tails
- Opening wine bottles
- Farewell