Tourism & Hospitality
Food & Beverage Service Operations
Train for restaurant, banquet, and café service roles with table setup, order taking, service sequence, and hygiene standards.
Course overview
Hands-on F&B service training covering dining room operations, service styles, banquet basics, and professional conduct in food service environments.
Who can join
- Hospitality job seekers
- Restaurant and café applicants
- Catering and banquet trainees
- Students pursuing hotel management careers
What you will learn
- Understand F&B outlet types and service roles
- Set up and maintain dining areas professionally
- Take orders and serve guests using standard sequences
- Apply hygiene, safety, and grooming standards
- Prepare for waiter, steward, and banquet service roles
Syllabus
Detailed syllabus
Module-wise topics covered during the programme.
Module 1: F&B Industry Basics
- Restaurant, café, and banquet outlets
- Service staff roles
- Uniform and grooming standards
- Team coordination on the floor
Module 2: Table Setup & Mise-en-place
- Types of table layouts
- Cutlery, crockery, and glassware
- Napkin folding basics
- Pre-service preparation
Module 3: Service Styles
- Plate service
- Silver service awareness
- Buffet service basics
- Room service coordination
Module 4: Order Taking & Service Sequence
- Greeting and seating guests
- Menu presentation
- Order taking accuracy
- Serving sequence and clearing
Module 5: Beverage Service Basics
- Tea, coffee, and soft beverages
- Basic bar awareness
- Glassware handling
- Responsible service awareness
Module 6: Banquet & Event Service
- Banquet setup
- Group service coordination
- Buffet management basics
- Event timing and teamwork
Module 7: Hygiene, Safety & HACCP Awareness
- Personal hygiene
- Food safety basics
- Allergen awareness
- Spill and incident handling
Module 8: Job Readiness
- F&B interview preparation
- Service roleplay
- Handling difficult guests
- Resume for service roles
Projects / practical activities
- Table setup exercise
- Order taking roleplay
- Full service sequence practice
- Banquet setup simulation
- Mock F&B service interview
Training mode
Offline, practice-focused delivery with simulated dining floor and banquet setup activities.
Assessment / certification support
Practical demonstration and attendance requirements vary by batch agreement. Assessment readiness support is shared at enrollment.
Career / use cases
- Waiter and steward roles
- Banquet and catering service staff
- Café and QSR floor operations
- Hotel restaurant trainees
Course FAQ
Is cooking taught in this course?
This programme focuses on service operations, not culinary preparation. Kitchen awareness is covered only where relevant to service coordination.
Do I need to know English fluently?
Basic communication is sufficient to start. Professional guest interaction practice is included in the syllabus.
Are practical sessions included?
Yes. Table setup, service sequence, and roleplay are core parts of the training.
Ready to express interest?
Our team will share batch details, schedule, and enrollment guidance after you submit your interest.