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Course Code : CFBO

Introduction

The aim of the Food and Beverage Operations module is to provide students with an understanding of the operational and supervisory aspects of running a food and beverage operation for different clientele in a range of establishments, to encourage an appreciation of the origins of such systems and to understand the various factors involved in meeting customer needs. Students will gain an understanding of food and wine and its service in a variety of styles of restaurant and establishments and they will have sufficient knowledge to produce a detailed plan for specified food and beverage operations. This is an Operations level qualification requiring students to complete 7 competency units. The programme is for 40 hours.

Course Objective

Upon successful completion of this programme students will be able to:

  • Demonstrate knowledge of the key functional areas of the food & beverage operation
  • Demonstrate the different methods of purchasing & food storage
  • Examine the appropriateness of the different methods of food & beverage service to manage customer expectations
  • Develop & plan menus according to customer requirements
  • Describe the different types & requirements of banqueting functions

Course Content

  • Module 1  : Introduction to Food & Beverage Operations
  • Module 2  : Work Safely
  • Module 3  : Provide Safety & Security to the Guest
  • Module 4  : Basic Sanitation
  • Module 5  : Banquet Service
  • Module 6  : Beverage Knowledge
  • Module 7  : Understanding Restaurant service

Programme Fees

  • RM1500.00

Course Duration

  • 4 weeks

Total Training Hours

  • 40 hours