Module 1:
FOOD & BEVERAGE SERVICE:
Basics of Food and Beverage service department, Staffing, Hierarchy, attributes, catering establishments, duties and responsibilities, guest handling, order taking, revenue control system, restaurant and bar operation, briefing and debriefing, equipments and furniture used, types of menu and menu planning, banquet operation.
Module 2:
FRONT OFFICE:
Basics of Front office department, Hierarchy, sections, duties and responsibilities, guest handling and welcoming, bell desk operation, bill preparation, files and formats, reservation and registration process, interdepartmental relationship, staffing, report generation, equipments and furniture used, attributes of the staff, VIP guest handling, check in and check out process.