Skip to main content
UploadLanguage (EN)Support
BusinessMobileSocial MediaMarketingTechnologyArt & PhotosCareerDesignEducationPresentations & Public SpeakingGovernment & NonprofitHealthcareInternetLawLeadership & ManagementAutomotiveEngineeringSoftwareRecruiting & HRRetailSalesServicesScienceSmall Business & EntrepreneurshipFoodEnvironmentEconomy & FinanceData & AnalyticsInvestor RelationsSportsSpiritualNews & PoliticsTravelSelf ImprovementReal EstateEntertainment & HumorHealth & MedicineDevices & HardwareLifestyle
Uploaded byMarifeAlayay
PPTX, PDF619 views

introduction to food and beverage.pptx

This document outlines a course on food and beverage services for Grade 12 technical-vocational students. The course aims to develop core competencies in planning food and beverage programs, providing preliminary client services, applying food and beverage techniques, and advising on services. It covers key concepts like communication skills, hygiene practices, and safety procedures for serving food and beverages in different settings like restaurants, room service, and event services. Students will also learn to keep up with trends and comply with regulations regarding food and beverage services.

Education◦
Downloaded 10 times
Food and Beverage Services Is one of the specialized subjects under the technical- vocational livelihood(TVL)career track
What does this course designed for the Grade 12 students to develop?
What are the core competencies under this course? 1. Planning the food and beverage program of client/s 2. Providing preliminary services to client/s 3. Applying food and beverages techniques and 4. Providing advice on food and beverage services
INTRODUCTION A.CORE CONCEPTS IN FOOD AND BEVERAGE SERVICES
LESSON 1: Provide Link Between Kitchen and Service Area • Workflow structures within the food and beverage service location • Communication and interpersonal skills • Duties and responsibilities of food service team • Hygienic and appropriate personal presentation • Legislation on OHS and food hygiene
LESSON 2: Provide Food and Beverage Services • Preparation of service equipment/ utensils and supplies • Cleanliness and condition of equipment/ utensils furniture and supplies • Completeness of table setup • Balance and uniformity of utensils • Order of the utensils • Eye Appeal • Timeliness
LESSON 2: Provide Food and Beverage Services • Protocol in welcoming/ greeting guests • Procedure and rationale in seating the guest • Present the menu to guests • Take food/beverage order • Sequence table serving(Ala Carte, Fine Dining with wine serving) • Safety practices and precautionary measures in serving guest orders
LESSON 2: Provide Food and Beverage Services • Bussing and cleaning the table • Procedures in resetting tables • Safety practices in resetting the table
LESSON 3: Provide Room Service • Taking room service orders • Equipment and material election and set- up • Room service meal delivery and serving • Billing of guest • Clean room service area
LESSON 4: Develop and update Food and Beverage Knowledge • Past and current trend in food and beverage • Types of food and beverage service • Appropriate combinations of food and beverage based on the following: – Customer preferences – Traditional combination of food and beverages – Special dietary requirement – Special cultural needs
LESSON 4: Develop and update Food and Beverage Knowledge • National/ Local Act related to service of food and beverage