By the end of the session, the learner should be able to: 

Knowledge:

1. Explain the use of service wears, cutlery, glassware, dining furniture and equipment in a restaurant operation.
2. Identify the use of different food and beverage forms and outline the correct procedures for each.
3. Describe job roles in the food and beverage service industry. 
4. Use common restaurant terminology correctly.
5. Take bookings by telephone and use other online form of communications, also produce the booking reconfirmation.
6. Identify examples of wines that will pair with the menu dishes.
7. Explain the importance of customer service skills and identify the various tactics involved in anticipating guest’s needs and resolving complaints.
8. Provide reasons why attention to quality should be part of food and beverage’s culture.

Skills:

1. Prepare the bar for service and close-down after the service. 
2. Show basic bar skills and techniques.
3. Prepare the dining room and set up the dining tables for full-service operations with an understanding of the appropriate service styles according to standards of restaurant service operations.
4. Take food and beverage orders and make a recommendation on the menu dishes.
5. Serve food and beverage and ensure standardization in the service sequence. 
6. Clear the table with two hands that allow more to clear with efficient manners.
7. Handling financial transactions using the POS system. 
8. Practice interpersonal skills using appropriate communication methods to interact with guests and team members.

Mindset: 

1. Create impressive attributes of food and beverage service personnel that reflect the hygiene standards and quality of the service operation.
2. Interact with guests to enable optimal setting, resolution of conflict, and maximizing guest experience.
3. Demonstrate the act of teamwork in resolving both internal and external problems.