Manage and Create Unforgettable F&B Service Moments
Training Provider: NTUC LEARNINGHUB PTE. LTD.
Course Reference: TGS-2025056200
S$200
Original: S$400
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About This Course
This course is designed to equip learners with the essential knowledge, skills, and competencies required for delivering exceptional Food & Beverage (F&B) service. Through interactive lessons, real-world scenarios, and practical assessments, participants will gain a comprehensive understanding of menu knowledge, quality control processes, customer request management, and adherence to standard operating procedures. The course prepares learners to confidently handle service operations, ensuring guest satisfaction and operational excellence in any F&B setting.
What You'll Learn
1.Menu Knowledge for F&B Service Staff
Explain menu items, including ingredients, preparation methods, and timing.
Address guest inquiries and concerns with confidence and promptness.
Review and manage order intakes effectively.
2. F&B Service Quality Check and Control for Food Products
Conduct final quality checks before packing food products.
Ensure accuracy in packaging, labeling, and adherence to special order requirements.
Communicate effectively within the team to handle ad hoc and special orders.
3.Managing Customer Requests and Feedback
Apply different service styles to address and resolve customer feedback and ad hoc requests.
Maintain quality assurance throughout service operations.
Adapt to various scenarios using problem-solving and decision-making skills.
4.Standard Operating Procedures (SOPs) for Service Preparation Areas
Follow SOPs for opening and closing service areas.
Take corrective actions to address customer dissatisfaction.
Demonstrate leadership by conducting pre-service briefings and ensuring team alignment.
This course integrates theoretical understanding with practical applications, enabling learners to enhance their professional competency in the F&B service industry.
Explain menu items, including ingredients, preparation methods, and timing.
Address guest inquiries and concerns with confidence and promptness.
Review and manage order intakes effectively.
2. F&B Service Quality Check and Control for Food Products
Conduct final quality checks before packing food products.
Ensure accuracy in packaging, labeling, and adherence to special order requirements.
Communicate effectively within the team to handle ad hoc and special orders.
3.Managing Customer Requests and Feedback
Apply different service styles to address and resolve customer feedback and ad hoc requests.
Maintain quality assurance throughout service operations.
Adapt to various scenarios using problem-solving and decision-making skills.
4.Standard Operating Procedures (SOPs) for Service Preparation Areas
Follow SOPs for opening and closing service areas.
Take corrective actions to address customer dissatisfaction.
Demonstrate leadership by conducting pre-service briefings and ensuring team alignment.
This course integrates theoretical understanding with practical applications, enabling learners to enhance their professional competency in the F&B service industry.
Entry Requirements
Participants are required to have the ability to converse, read and write in English. Minimum Lower Secondary Education or WPLN Level 3 and above.
Course Details
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