Food and beverage service

Bag code: HUMTT31630021 Days: 6 days "Today training 5 hours" Time: 30 training hours Targeted participants: employees in the tourism and hotel sector Program overview: This program revolves around food and beverage service (definition – types – characteristics – objectives – positives – negatives .. etc.) and will be presented through the following units: First training unit: Introduction to the food and beverage industry Second training unit: Food and beverage departments Third training unit: Preparing the food and beverage menu Fourth training unit: Health and safety in food and beverages Fifth training unit: Service job systems in restaurants Sixth training unit: Preparing desserts Program objectives: To discuss with the trainee the definition of the food and beverage industry To discuss with the trainee the types of restaurants To explain to the trainee the food and beverage departments To discuss with the trainee the definition of the menu To teach the trainee how to calculate food costs To discuss with the trainee cleanliness and hygiene To explain to the trainee the HACCP system To teach the trainee food and beverage storage standards To explain to the trainee the service functions in restaurants To explain to the trainee the etiquette of serving desserts to guests Program topics: First unit: (Introduction to the food and beverage industry)  Definition of the food and beverage industry  Importance of the food and beverage industry  The historical development of the food and beverage industry Second unit: (Food and beverage departments)  Types of restaurants  Food and beverage departments  Food and beverage associations  Modern trends in the food and beverage industry Third unit: (Preparing the food and beverage menu)  Definition of the menu  Steps contributing to designing an ideal menu  How to calculate food costs  Evaluating the menu Fourth unit: (Health and safety in food and beverages)  Cleanliness and hygiene  HACCP system  Food and beverage storage standards  General food safety procedures Fifth unit: (Service job systems in restaurants)  Service systems in restaurants  Service functions in restaurants Sixth unit: (Preparing desserts)  Dessert preparation  Etiquette of serving desserts to guests Contents of the kit: PowerPoint 86 Trainer’s guide 115 Trainee’s guide 108 Profile file 4 Activity kit 13 Mind maps 1 Photos 12 Videos 3 References 3 Trainee data form 3 Brochure 1 Kit contents 12 Training kit model: Please click here to view the training kit model