Gain the knowledge and skills required to deliver excellent food and beverage service in restaurants, hotels, and catering establishments.
This course focuses on customer service, table management, and operational procedures to ensure a professional dining experience.

Key topics include
Roles and responsibilities of a food and beverage service professional
Restaurant table setting and service styles
Taking orders and serving food and beverages
Menu knowledge and upselling techniques
Customer care, communication, and problem-solving skills
Food hygiene, sanitation, and safety practices
Teamwork and coordination with kitchen and bar staff