This course aims to gain knowledge, develop the various skills and cultivate the proper attitudes needed for the delivery of quality service of food and beverage operations in hotels and restaurants. Topics include the following:
- Explain the role of food and beverage personnel within the hierarchy of hospitality establishment
- Prepare for service
- Perform food and Beverage service
- Serve wines and beverages
- Prepare and serve at function
- Provide Room service
- Explain the concept and the procedures of Gueridon service
- Teacher: Winona Suarez