Certificate II in Food And Beverage Services

Programme Objective

  • To provide access for rural youths to undergo specific skills training
  • To increase supply of skilled workforce to the industry
  • To reduce unemployment rate

Entry Requirement

  • Youths aged 16 – 25 years old from rural areas
  • Able to read and write

Training Duration

Full time basis (11 days : 9am – 5pm) 2 weeks course

Certification

TQV UK ASCAB Level 2 (ISO certified competency certificate) by Riverbank Academy Sdn Bhd

COURSE OUTLINE
Module Course
Module 1 Introduction to Food & Beverage Service

  • Overview of tourism industry
  • F&B service organization system and career path
  • Interdepartmental relationship
  • Types and functions of restaurant
  • Good personal hygiene and appearance
  • Ability to follow instructions
  • What is courtesy and types of communication
  • Special guest needs and request
  • Handling guest complaints
  • Module 2 Hygiene

  • Personal & restaurant hygiene principles and practices
  • Dress code for staff
  • Reporting procedure (Ex: Illness & Injuries)
  • Cleaning types & products used
  • Recognition of different types of equipment
  • Cleaning methods and their uses
  • Linen types & function
  • Furniture types & function
  • Introduction to bar equipment, characteristics, distinctiveness and handling and cleaning
  • Module 3 Types of Service & Service Sequence

  • Room service procedure
  • Plated service & procedure
  • Buffet service
  • Silver & procedure
  • Mise en scene & Mise en place and its importance
  • Payment procedure
  • Guest departure procedure
  • Module 4 Food & Beverage Control & Selling Techniques

  • Cost control procedures
  • Upselling and suggestive selling procedure
  • Client characteristics and responding appropriately
  • Module 5 Restaurant Menu

  • Recognition of various menu and the importance
  • Module 6 Beverage & Tobacco

  • Recognition of different types of beverage & service methods
  • Recognition of different types of tobacco &service standards of cigarette
  • Module 7 Market & Trends

  • Various marketing and promotional methods and tools used in F&B service
  • Module 8 Market & Trends

  • Different risks involved in restaurant, dining and public area
  • First aid
  • Restaurant hazards
  • Safety measures and prevention
  • The application form along with the above mentioned documents should be emailed to info@exportacademy.net or fax to 03 8066 6152.

    Secretariat

    Malaysian Export Academy
    86, Jalan BP 7/8,
    Bandar Bukit Puchong,
    47120 Puchong, Selangor

    For more details, please contact

    Nurjihan : 017 - 2631 057
    Amira : 011 - 2881 5426
    Email: amira@skills.asia
    nurjihan@asifgroup.com
    bd.mexa@gmail.com

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