Friends, Here is our exclusive Course Content for Hotel Food & Beverage Self Study ELearning Training Course. We can guarantee you, no where you will find such outstanding collection of training materials. Don’t waste your time. Join our course and learn something that will help you to be a successful hotelier for ever.For more information please click here.

• Course Starting Time: 20th April 2011
• Last Date of Payment: 18th April 2011
• Length of the course: 5 months for certificate course, 4 months for without certificate course.
• Course Content: Front Office , Food & Beverage Service
• Payment Method: Paypal, Western Union & Moneygram
  
• Prospectus: CLICK HERE to download our Front Office & Food and Beverage training course prospectus.

Bonus Offer: Book your seat within 28th February and get 100 Hotel Management Training Tutorials collection and Save US 20 $.

F & B Service Course Content

Free EBooks:

2 Free Guide books for Complete Beverage Knowledge. In total around 200 page of content. Highly recommended for F & B students from complete knowledge on beverage items.

Exclusive Audio Training Tutorials with Transcripts:

• 1. Booking a table
• 2. Taking order for breakfast
• 3. Ordering for drinks
• 4. Taking order for main course for lunch/dinner
• 5. Ordering today’s special (Plat du jour)
• 6. Ordering various meals from the a la carte menu
• 7. Taking Order over telephone
• 8. Offering Dessert
• 9. Collecting Bills
• 10. Restaurant Plate setting
• 11. Guest Complaint Handling
• 12. Room Service

Note: More audio training modules will be added based on real hotel operation.

Video Training Tutorials:

150+ Exclusive Food & Beverage Service related training videos links that cover almost all basic concepts on food & beverage service issues like table setting, napkin folding, alcoholic & nonalcoholic beverages, restaurant training etc.

Note: We will share web links of relevant hotel training videos that are available free on online.

Power point Presentations:

• 1. French Classical Menu (113 Slides)
• 2. Restaurant Management (75 Slides)
• 3. Banquets (41 Slides)
• 4. Bar Operation (26 Slides)
• 5. Buffet (72 Slides)
• 6. Cocktails (159 Slides)
• 7. Food & Wine (77 Slides)
• 8. Gueridon Service (79 Slides)
• 9. Salad & Cheese (73 Slides)
• 10. Wines of France (46 Slides)
• 11. Wines of Spain & Portugal (41 Slides)
• 12. Rum & Tequila (15 Slides)
• 13. Vodka (7 Slides)
• 14. Sprits (25 Slides)
• 15. Brandy (17 Slides)

Note: More Power point presentations will be added.

Lecture Notes:

• 1. Hotel Departments & Staff Hierarchy
• 2. F & B Service Department
• 3. Restaurant & Types
• 4. Restaurant- Furniture, fixtures and their Dimensions
• 1. Attributes of a Food & Beverage Professional
• 2. Etiquette & Mannerism
• 3. Handling Difficult Situations in Restaurant
• 4. Different Types of Service
• 5. Guest’s Meal Experience
• 6. The Menu: Menu Planning & Design
• 7. Covers & Accompaniments
• 8. Napkin Folding Techniques with Exclusive Pictures (Around 180 Page)
• 9. Meal Plans & Billing System
• 10. Cheese
• 11. Bread & Butter
• 12. Condiments
• 13. Non Alcoholic Beverages-Complete Knowledge
• 14. Alcoholic Beverages-Complete Knowledge
• 15. Aperitifs and Their Service
• 16. Cigars
• 17. Mise-en-place & Mise-en-scene
• 18. A to Z Banquet Training Manual
• 19. Hygiene & Sanitation
• 20. Food & Beverage service areas and equipment with Exclusive Pictures
• 21. Cover & Table Lying
• 22. Ancillary Departments (stillroom, silver room, pantry etc.)
• 23. Hotel Room Service-Complete Knowledge
• 24. Suggestive Selling & Upselling

Note: More exclusive lecture notes will be added.

Short Notes/Articles:

• 1. F & B Ethics
• 2. Duty Rosters
• 3. Staffs Appraisal
• 4. Staff Behavior
• 5. Training for F & B Staffs
• 6. Basic Food Preparation
• 7. Dairy Products
• 8. General Service Rules
• 9. Telephone Skills & Etiquette
• 10. Kitchen Order Ticket/KOT
• 11. Inventory
• 12. Work schedule of a F & B Manager
• 13. Food Pricing
• 14. Budgeting
• 15. World’s Popular Food Items
• 16. F & B Standard cross the world
• 17. Promotions in F & B Service
• 18. Keynotes for New Employees

Note: More short notes will be provided.

Files & Documents:

• 1. Checklist
• 2. Hotel Documents
• 3. Reports

Note: 100+ hotel documents, reports & checklists will be provided.

Terminology:

• 1. Alcohol Glossary
• 2. Bar Glossary
• 3. Beer Glossary
• 4. Cocktail Glossary
• 5. Coffee Glossary
• 6. Dairy Glossary
• 7. Tea Glossary
• 8. Whiskey Glossary
• 9. Wine Glossary

Job Descriptions

• 1. F & B Director
• 2. F & B Manager
• 3. Restaurant Manager
• 4. Catering Supervisor
• 5. Catering Manager
• 6. Catering Maitre D’
• 7. Senior Captain/Restaurant Supervisor
• 8. Banquet Manager
• 9. Banquet Waiter
• 10. Banquet Porter
• 11. Captain/Head Waiter
• 12. Steward/Waiter
• 13. Busboy/Assistant Waiter
• 14. Restaurant Hostess
• 15. Bartender
• 16. Sommelier/Wine Butler
• 17. Carver/Trencher

Restaurant’ Policy & Procedure

• 1. Restaurant – The 50 Service Basics
• 2. Breakage & Loss Control
• 3. Children’s Privileges
• 4. F&B Meeting And Briefings
• 5. Finishing Off Banquet Event
• 6. Food Safety Management System
• 7. Garbage Sorting
• 8. Guest Relations
• 9. Cashier Cash Amount
• 10. Guests Find Undesirable Objects In Food
• 11. Guest’s Special Food Request
• 12. Handling Intoxicated Guests
• 13. Handling Service Accidents
• 14. Handling Special Requests
• 15. Hygiene Control
• 16. Log Book
• 17. Pets
• 18. Quality Control
• 19. Spoiled Wine
• 20. Staff Beverage Spoilage
• 21. Staff Complaints
• 22. Staff Personal Call
• 23. Teamwork
• 24. Wet Weather
• 25. Wine By The Glass
• 26. Bar Music
• 27. Bar Music Set-up
• 28. Notice Boards
• 29. Notice Boards
• 30. Guest Names
• 31. Cold & Hot Towels
• 32. Hot Milk Options
• 33. Survival Kit
• 34. Torches & Candles
• 35. Thin Red Line – Don’t Interrupt
• 36. Thin Red Line – Anticipate Guests Mood
• 37. Thin Red Line – Conversations
• 38. Welcoming And Greeting A Guest
• 39. Reading Glasses
• 40. Pasta Bib
• 41. Children’s Glasses
• 42. Guest History
• 43. Cruet Set Warmer
• 44. Lady’s Handbag Side Table
• 45. Set-up Of Service Station
• 46. Pantry Set-up
• 47. Service Sequence Breakfast
• 48. Service Sequence Lunch
• 49. Opening Morning Shift Check List
• 50. Check Host Attendance
• 51. Check Host Attendance – Grooming
• 52. Check Outlet Presentation
• 53. Check Mice en Place
• 54. Check Table Set-up
• 55. Check Buffet Set-up
• 56. Menu Boards Beverage Lists
• 57. Check Service Stations
• 58. Check Reports
• 59. Conduct Morning Brief
• 60. Check Cashier
• 61. Check In Villa Dining, Kitchen & Gardeners
• 62. Report Verbally
• 63. Report In Writing
• 64. Maintenance Issues
• 65. Notice Boards
• 66. Orientation & Induction Check List
• 67. Pool Service

Exclusive F & B Service SOP Collection:

Restaurant Operation:

• 1. Answer to the telephone
• 2. Restaurant reservation by telephone
• 3. First Impression
• 4. Greeting, Welcome & Seating
• 5. Escorting Guest
• 6. Placing Napkin on Guest’s Lap
• 7. Service Sequence
• 8. Taking Restaurant Reservation
• 9. Order Taking
• 10. Taking The Order – Room Service
• 11. Taking Down The Order
• 12. Order Delivery – Room Service
• 13. Menu Presentation
• 14. Bread And Butter Service
• 15. Service Of Food
• 16. Adjusting Covers
• 17. Follow Up
• 18. Complaint Handling
• 19. Serve Towels
• 20. Billing & Payment
• 21. Check Sequence
• 22. Clearing Table & Check
• 23. Placing Of Tooth Picks
• 24. A to Z Beverage Service SOP (Wine, Champagne, Beer Etc.)
• 25. Cigar Service
• 26. Cigarette Service
• 27. Breakfast
• 28. Behaving During Service
• 29. Checking On Service
• 30. Telephone Etiquette
• 31. Restaurant Booked Out
• 32. Cancellations And Bookings
• 33. Clearing And Re-Setting The Table
• 34. The Fine Art Of Observation
• 35. Farewell And Departure
• 36. Restaurant Clearing
• 37. Handling Guest Complaint
• 38. Handling Rude Guest
• 39. Maintaining Positive Posture
• 40. Guest Assistance

Bar Operation:

• 1. Beverage service
• 2. Bar guidelines
• 3. Setting up your bar
• 4. Things to do when it is quiet
• 5. Opening procedures
• 6. Closing procedures
• 7. Close down check list
• 8. Shift one opening
• 9. Closing procedure cleaning
• 10. Bar periodic cleaning procedure
• 11. Gravity Chart
• 12. Bar measurements
• 13. Toasts around the world
• 14. History of the cocktail shaker

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