Objective

The aim of the vocational training programme is to prepare learners with the knowledge and practical skills required to provide professional food and beverage service in hospitality settings. The programme equips participants to distinguish between different types of events, identify the equipment and inventory required for various functions, provide event service using appropriate equipment, respond effectively to emergencies, identify and analyse operational problems, perform table service in accordance with industry standards, apply fundamental guest service techniques, understand the purpose and types of menus, welcome and seat guests, take and process orders, and complete payment transactions.

Admission Requirement

• Applicants must be at least 16 years of age.

Graduate Competencies

Upon successful completion of the programme, graduates will be able to:

• Distinguish between different types of events and determine the equipment required for each.
• Provide event service using appropriate equipment and inventory.
• Apply fire safety procedures and respond appropriately to emergency situations.
• Identify and analyse operational problems.
• Apply different styles of table service and perform food and beverage service in accordance with professional standards.
• Use fundamental guest service techniques.
• Explain the purpose and different types of menus.
• Welcome and seat guests.
• Take and process customer orders.
• Complete payment and billing procedures.