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Food & Beverage Training

This document outlines a food and beverage training program with multiple sessions focused on quality, customer relations, hygiene, service, and operations. The program aims to increase profitability through cooperation between management and staff. Key topics covered include service quality, food safety, customer service techniques, and operational procedures. The training is intended for food and beverage department heads and team members.

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Ahmed Kamal
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881 views5 pages

Food & Beverage Training

This document outlines a food and beverage training program with multiple sessions focused on quality, customer relations, hygiene, service, and operations. The program aims to increase profitability through cooperation between management and staff. Key topics covered include service quality, food safety, customer service techniques, and operational procedures. The training is intended for food and beverage department heads and team members.

Uploaded by

Ahmed Kamal
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Food & Beverage Training

Food & Beverage Training Headings

o QUALTY TRAINING

o CUSTOMER RELATIONS

o HYGIENE

o SERVICE

o FOOD & BEVERAGE OPERATIONS

QUALITY TRAINING

Duration : 1 day

This is a training program tailored to meet the needs of the customer and the management to increase the
profitability. This is a topic that requires the cooperation and participation of the food & beverage team members
with the management. The areas for cooperation are creativeness, standard setting, and continuous application.

Sub Topics:

o Service Quality

o Product Quality

o General Appearance Quality

o Trained Personnel Quality

o Personal Hygiene Quality

o Hygiene Quality Of Working Places

Who should attend?


F&B Department Heads

F&B Department Team Members

Staff who are concerned

>>Back To Top

CUSTOMER RELATIONS

Duration : 1 day

This is a training program that lays out in detail the task of the management and the food and beverage team
with respect to the needs and problems of the guests. The main theme is to create restaurant / hotel standards
so as to maximize the level of general customer satisfaction to retain the customer.

Sub Topics:

o Customer Hosting

o Customer Communication

o Reservation Taking

o Suggestive Selling

o Upselling

o Customer Complaints

o Offers

Who should attend?

F&B Department Heads

F&B Department Team Members

Staff who are concerned

>>Back To Top
HYGIENE

Duration : 1 day

The theme of this training program is to create the highest standards in hygiene and operational procedures to
provide the guests with food and beverage service produced under healthy conditions. The highest hygiene
standards and procedures are set by a detailed review of the topics.

Sub Topics:

o General Hygiene

o General Hygiene Standards

o Food Poisoning

o Food Service Temperatures

o Microbes

o Food Cooling And Preservation

o Pests Control

Who should attend?

F&B Department Heads

F&B Department Team Members

Staff who are concerned

>>Back To Top

SERVICE TRAINING

Duration : 1 day

This is a participatory training program with examples tailored to enable the customer to receive a food and
beverage service of the highest quality while bringing in the highest profit out of this service for the property. The
main purpose is to serve the right products promptly to the customer with the optimum cost and thus to
maximize profit. The determinants of customer satisfaction are the standards, the quality of knowledge of the
menu and service.

Sub Topics:

o General Service Techniques

o Mis En Place

o Food Service

o Beverage Service

o Wine Training

o Alcoholic Beverage Training

o Cocktail Training

o Soft And Hot Beverages Services Training

Who should attend?

F&B Department Heads

F&B Department Team Members

Staff who concerned

>>Back To Top

FOOD AND BEVERAGE OPERATIONS

Duration : 2 days

This is a food and beverage operations training program tailored to create satisfaction in both the guest and the
staff we call internal guest. The aim is to inform the staff by emphasizing in detail the whole operational chart of
the food and beverage operations.

Download Detailed Info


Sub Topics:

o General Operational Knowledge

o Open Buffet Operational Knowledge

o Specialty Restaurants Operational Knowledge

o Room Service And Mini Bars Knowledge

o VIP Guest Service Knowledge

o Cost Control Knowledge

o Menu Knowledge

o Planning

o Balance

o Projecting

o Menu Engineering

o Check Lists

o Job Description And Side Jobs

o Stock Control Knowledge

o Performance Control Lists

o Restaurant Operation Manuals Preparations

Who should attend?

F&B Department Heads

F&B Department Team Members

Staff who are concerned

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