Course Detail
Coordinate Food and Beverage Service
Course Objective
On completion of this unit, the learner will have knowledge and application skills in Co-ordinate Food and Beverage Service and be able to apply them to the workplace.
Mode of Delivery
Classroom
Practical and Assessment
Learning Outcomes
Implementing service standards
Implement food and beverage hygiene and safety guidelines
Schedule staff
Supervise food and beverage service team
Course Methodology
Mini lectures to explain concepts and theories
Practical activities including role plays, demonstrations and practical performance
Mutual sharing and feedback
Who Should Attend?
Frontline supervisors of the F&B Industry and anyone who has the passion to upgrade and work in the F&B industry
Minimum Entry Requirement
Participants should have a minimum: - GCE N Level pass in English (Grade 1 to 5) or equivalent, or - ES WSQ Workplace Literacy (WPL) Level 5 or equivalent, and where applicable - GCE N Level pass in Mathematics (Grade 1 to 5), or - ES WSQ Workplace Numeracy (WPN) Level 5 or equivalent - Participants who do not meet the above requirements will be required to go through a short interview.
Duration
4 Day(s) (33.5 Hrs)
Trainer : Learner Ratio
Course Fee
$654.00 (Incl. of 9% GST)
Registration Fee
A Registration Fee of $10.90 (Incl. of 9% GST) will be collected upon course registration, and It is non-refundable.
* In the event of any class cancellation by Eduquest, the Registration fee will be refunded
Miscellaneous Fees (Incl. of 9% GST)
Admin Fee for Absent and Reschedule: $32.70
Admin Fee for Make-up Session for Partial Absent, Appeal & Re-assessment: $54.50
Miscellaneous Fees refer to any non-compulsory fees which the trainees pay only when applicable. Such fees are normally collected by Eduquest when the need arises.
Fees indicated are per pax and not per proforma invoice or invoice.
Schedule
Course Fee $654.00 (Incl. of 9% GST)
This Course Includes:
Duration: 4 Day(s) (33.5 Hrs)
Language: English
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This module is one of the pre-requisite training for every food & beverage service practitioner in order that they can perform their duties efficiently. It is linked to two different competency
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To equip food and beverage service staff with the knowledge and application skills in Prepare for Service (Mise en Place) and be able to apply them to the workplace.
Monitor Income and Expenses
Equip trainees with the necessary knowledge and application skills in monitoring income and expenses in the food and beverage industry
