DIPLOMA IN FOOD & BEVERAGE SERVICE ( 1YEAR)

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DIPLOMA IN FOOD & BEVERAGE SERVICE ( 1YEAR)

1-Year Diploma in Food & Beverage Service

1. Hospitality & F&B Industry Overview

  • Introduction to the catering and hospitality industry: history, career paths, types of establishments (e.g. restaurants, bars, banquets, room service).
     

2. Equipment, Tableware & Setup

  • Knowledge and correct use of cutlery, crockery, flatware, hollowware, glassware.
  • F&B equipment: Baine-Marie, plate warmers, coffee machines, ice machines, gueridon sets, special tools like nutcrackers, cigar cutters.
  • Restaurant linens: types, exchange systems, rules for table setting including mise-en-place and mise-en-scène.
     

3. Service Techniques & Procedures

  • Service styles: English, American, French, Russian, self-buffet, specialized services such as gueridon.
  • Meal types: breakfast, brunch, lunch, high tea, dinner, midnight, and banquet service.
  • Order handling: taking orders, service sequences, clearance protocols for food and beverages.
     

4. Beverage Service

  • Non-alcoholic beverage service: coffee, tea, juices.
  • Alcoholic beverage service: beer, wine (white, red, rosé), spirits (whisky, rum, gin, vodka, brandy), cocktails.
  • Proper service etiquette, glassware, order repetition, clearing procedures.
     

5. Food Safety, Hygiene & Nutrition

  • Hygiene protocols in food handling, sanitation, pest control, municipal health regulations, first-aid guidelines.
  • Food storage basics and food poisoning prevention.
  • Nutrition: macronutrients, vitamins, minerals, daily allowances (RDA), diet-specific planning (diabetic, heart health, sports nutrition).
     

6. Management & Operational Control

  • Structure of F&B departments, roles (e.g., waiter, supervisor, F&B manager).
  • Budgeting, cost forecasting, sales forecasting, budget cycle.
  • Menu planning, menu engineering, inventory, turnover control.
     

7. Soft Skills, Communication & Computer Literacy

  • Communication skills: business correspondence, POS systems, guest interaction, complaint handling.
  • Computer skills: MS Office, restaurant software and POS systems.
     

8. Grooming & Professional Etiquette

  • Uniform standards, personal hygiene, grooming dos and don’ts, body language and presentation for front-of-house professionals.
     

9. Practical & Industry Training

  • Hands-on training in table setup, service techniques (buffet, banquet, bar, room service), beverage service.
  • Industrial training/intership in actual hospitality establishments, typically spanning 4–6 months.
     

 

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