Course Content
1. Personal Skills & Attributes
2. F&B Service Equipment
3. Restaurant Etiquette
4. Introduction to Bar & Beverage
5. Hospitality Soft Skills
6. Job Assistance
Introduction to Hospitality
• Types Of hospitality units, facilities offered
• Hierarchy of the departments
Food & Beverage (F & B) Department
• Basic layout of the department
• Sections & functions
• Duties & responsibilities of F & B personnel
• Qualifications required & basics of grooming
• Restaurant hierarchy & responsibilities
• Role of service personnel in restaurant operations
• Basic equipments used in a restaurant
• Types of service; cover layout & napkin folds
• Importance of understanding the menu
• Setting the restaurant for service
• Initiating the service and serving the meal
• Basics of liquor service and mixing drinks
• Handling customer complaints and unusual situations
• Safety, sanitation and emergency procedures
• Handling service in a computerized set-up
• Handling tips graciously
Accounting
• Types and modes of payment
• Types of transactions
• Fulfilling special requests
• Up selling and its role in increasing sales and revenue
• Yield management
• Reports of the department
• Inventory management
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Eligibility Criteria
Passed grade in XII (any stream) or those with minimum one year experience in restaurant operations.
Course Duration
3 months
Education Methodology
Theoretical, classroom sessions with notes, practical sessions in the training restaurant, supported with visuals whenever necessary
Examination
Examination at the end of third month. Students will be certified as pass if they achieve at least 40% marks in the examination.
Certification
Job Opportunities
This training and certification aims to support successful students in their efforts to find suitable job opportunities.
Job Placement
GRAS Academy offers job placement service to its students through its Placement Division that has tie - ups with prospective employers.
Click here for Pre-Admission Form
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