Overview
Description
Food & Beverage (F&B) Operations
Total Duration: 30 hours | 5 weeks | 6 classes per week
Group Size: 14 participants
Fee: €200 per person
Certficiate: IBU Lifelong Learning Center
Week 1: F&B Service Excellence: Five-Star Standards for Waitstaff and Bartenders
• Objective: Equip staff with skills to deliver high-quality service, build rapport with guests, and handle special requests professionally.
• Content Outline:
1. Service Etiquette: Professional behavior and language when interacting with guests.
2. Customer Interaction: Engaging with guests to enhance their dining experience.
3. Handling Special Requests: Managing dietary restrictions and preferences.
4. Beverage Service: Proper serving techniques for drinks.
5. Upselling Techniques: Recommending high-end items in a guest-friendly manner.
• Activities:
- Role-playing guest interaction scenarios.
- Beverage service demonstrations.
- Practice upselling premium menu items.
Week 2: Restaurant and Bar Management for Hospitality Professionals
• Objective: Train staff to manage restaurant and bar operations efficiently, focusing on inventory control, staffing, and profitability.
• Content Outline:
1. Inventory Management: Controlling stock levels and reducing waste.
2. Staff Scheduling: Creating efficient schedules to optimize service and reduce costs.
3. Cost Control & Budgeting: Techniques for managing food and beverage costs.
4. Revenue Maximization: Strategies to boost sales through promotions and menu design.
5. Customer Feedback: Using feedback to improve service and operations.
• Activities:
- Simulated staff scheduling exercises.
- Group activities to design profitable menu layouts.
- Case studies on inventory management solutions.
Week 3: Advanced Beverage Service and Mixology
• Objective: Enhance beverage service skills, including mixology techniques, to elevate the guest experience.
• Content Outline:
1. Beverage Basics: Understanding dirnks and cocktails.
2. Mixology Techniques: Crafting classic and signature cocktails.
3. Beverage Pairing: Matching drinks with dishes for a harmonious dining experience.
4. Sustainable Beverage Practices: Eco-friendly sourcing and waste reduction.
5. Coffee and Tea Service: Barista skills for high-quality hot beverage preparation.
• Activities:
- Hands-on cocktail-making sessions.
- Beverage pairing workshops with sample menus.
- Practice eco-friendly bar operations.
Week 4: Banqueting and Catering Management
• Objective: Equip staff to plan, coordinate, and execute large-scale events, ensuring seamless catering services.
• Content Outline:
1. Event Planning & Coordination: Managing large-scale events, from corporate meetings to weddings.
2. Catering Menu Development: Creating menus tailored to event types and guest preferences.
3. Managing Catering Teams: Coordinating chefs, waitstaff, and vendors.
4. Logistics & Timelines: Preparing detailed event schedules.
5. Client & Guest Relations: Maintaining professional relationships with event clients.
• Activities:
- Mock event planning and coordination exercises.
- Menu development for hypothetical events.
- Group logistics planning simulations.
Week 5: Room Service Operations: Enhancing Guest Experiences
• Objective: Train staff to deliver exceptional in-room dining experiences efficiently and professionally.
• Content Outline:
1. Room Service Etiquette: Professional behavior when delivering food to guest rooms.
2. Timeliness: Ensuring prompt delivery while maintaining food quality.
3. Presentation & Setup: Setting up trays and carts to enhance the dining experience.
4. Special Requests: Managing dietary needs and last-minute orders.
5. Upselling Items: Recommending beverages or desserts to enhance satisfaction.
• Activities:
- Role-playing room service delivery scenarios.
- Practice setting up and presenting in-room dining trays.
- Feedback sessions on upselling techniques.
