Training Outline for Food & Beverage Service Staff

Module 1- Restaurant Mise en Place

Module 2 – Table service

Module 3 – Table drink service

Module 4 – Maintain table service

Module 5 – Wine

Module 6 – Wine Service

Module 7 – Silver service

Module 8 – Carvery / Buffet service

Module 9 – Gueridon Service

Module 10 – Room service preparation

Module 11 – Banqueting and Function set up

Module 12 – Supervise Functions

Module 13 – Bar setup and preparation

Module 14 – Beverage service for licensed premises

Module 15 – Cocktails

Module 16 – Spirits and liqueurs

Module 17 – Clean and store glassware

Module 18 – Prepare kegs and gas cylinders for use

Module 19 – Cellars and store rooms

Module20 – Clean and re-stock drinks machines and equipment

Module 21 – Supervise and maintain beverage storage

Module 22 – Customer service

Module 23 – Effective communication

Module 24 – Verbal communication

Module 25 – Security and Safety Procedures