Food and Beverage Service Professional Course Outline

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Simon Shawn Farmer
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1 Food and Beverage Service Professional Course Outline Level Count: 5 Subject Count: 29 Lesson Count: 172 Lesson Duration: 11 hours 42 minutes 41 seconds Level Subject Lesson Lesson Duration Level Understanding the Dining Experience 1. The Ten Phases of Service 06:52

2 2. Extended Menu Sequence 04:09 3. Service Styles 05:09 4. The Five Senses in Guest Areas 10:17 5. Five Senses Interactive Analysis 03:29 Total Subject Duration: 29: Roles and Responsibilities 1. Who s Who in Service? 05:00 2. Who s Who in the Kitchen 03:00 3. Teamwork 03:43 4. Duties and Checklists 05:14 5. Sections and Position Numbers 06:26 Total Subject Duration: 26: Appearance, Hygiene and Uniform 1. Hygiene and Appearance 06:37 2. Uniform 07:44 3. The Waiter s Toolkit 03:26

3 4. Hygiene in a Food Service Environment 06:21 Total Subject Duration: 24: Basic Communication 1. Body Language The Basics 08:03 2. Common Mistakes and Bad Habits 03:23 3. Communicating with Colleagues Before Service 05:41 4. Communicating with Colleagues During Service 05:29 5. Communicating with Colleagues After Service 03:26 Total Subject Duration: 26: Cutlery 1. Introducing Cutlery 02:33 2. The Starter Knife and Fork 04:31 3. The Main Course Knife and Fork 03:24 4. The Fish Knife and Fork 03:41 5, The Steak Knife 02:19 6. The Butter Knife 04:18

4 7. The Cheese Knife 03:01 8. The Oyster Fork 02:55 9. The Teaspoon and Demitasse Spoon 03: The Soup Spoon 01: The Dessert Spoon and Dessert Fork 03: Polishing Cutlery 04: The Rules of Cutlery 08:58 Total Subject Duration: 49: Crockery 1. Introducing Crockery 03:45 2. Polishing Crockery 03:57 3. The Rules of Crockery 04:11 Total Subject Duration: 11: Glassware 1. Polishing Glassware 04:09 2. The Rules of Glassware 03:24

5 3. Tumbler Glasses 05:26 4. Stemware 08:01 Total Subject Duration: 21: Linen and Table Décor 1. The Fundamentals of Linen 06:30 2. Rules for Linen 05:01 3. The Simple Square Napkin Fold 01:57 4. The Simple French Napkin Fold 01:19 5. The Pyramid Napkin Fold 01:32 6. The Cutlery Napkin Fold 02:54 7. The Bread Pouch Napkin Fold 01:42 8. The Lily Napkin Fold 02:04 9. The Bird of Paradise Napkin Fold 01: The Bishop s Hat Napkin Fold 01: The Diamond Napkin Fold 01: The Rosebud Napkin Fold 01: Linen during Service 05:15

6 14. Table Décor 06:28 Total Subject Duration: 41: Setting up the Dining Room 1. Getting the Guest Information 05:17 2. Cleaning the Dining Area 06:48 3. Tables and Chairs 05:53 4. Setting a Table 10:47 5. A Focus On Setting a Big Round Table 01:51 6. A Focus On White Gloves 01:30 7. The Waiter s Station 07:00 8. Resetting a Table during Service 02:45 Total Subject Duration: 41:51 Total Level 1 Duration: 4:31:50 Level Basic Guest Communication

7 1. Basic Guest Communication 07:27 2. Words to Serve 06:51 3. The Centre Line 02:15 Total Subject Duration: 0:16: Basic Hosting Skills 1. The Hosting Station 04:42 2. Taking a Detailed Reservation 08:09 3. Scenarios 07:30 4. Reading the Daysheet 04:12 5. The Greeting 06:54 6. Coats and Bags 02:35 7. Escorting the Guest 00:55 8. Seating the Guest 03:38 9. Seating The Finer Details 06: The Orientation and Menu Delivery 04: A Focus On Describing the Service Style 02: The Farewell 04:39 13.Dealing with Lost Property 01:09

8 14. Interactive Analysis Good and Bad Service 04:20 Total Subject Duration: 1:02: Trays and Trolleys 1. Understanding Trays 05:45 2. Carrying Trays 06:18 3. Attention to Detail Carrying Trays 01:52 4. The Buddy System 02:19 5. Trolleys 01:57 Total Subject Duration: 0:18: Drinks Service 1. Understanding Drinks Service 04:07 2. Water Service 02:28 3. Bar Terminology 03:00 4. Taking a Drinks Order 06:11 5. Serving Drinks 07:19 6. Serving Drinks The Finer Details 03:32

9 7. Clearing Spills 04:50 Total Subject Duration: 0:31: Bread and Canapé Service 1. Bread Service at the Table 04:07 2. Bread Baskets and Trays 04:25 3. The Silver Service of Bread 03:52 4. Attention to Detail Bread Service 02:58 5. Canapé Service 02:42 Total Subject Duration: 0:21: Introducing the Pass 1. The Food Pass 05:29 2. The Beverage Pass 03:09 Total Subject Duration: 0:08: Table Service The Details 1. Understanding Table Service 04:34

10 2. Carrying Plates 05:46 3. Preparation Four-minute check 04:16 4. Preparation One-minute check 02:43 5. Delivering Plates to the Table 03:52 6. Delivering Plates on Trays 02:56 7. Delivering Different Dishes 03:04 8. Two-Minute Check 04:25 9. When to Clear Plates 03: How to Clear Plates 02: Decrumbing a Table 02: Guests who Smoke 04: Replacing and Removing Ashtrays 02: Continuous Checks in the Dining Room 03: A Focus On Silver Service 03:45 Total Subject Duration: 0:44:06 Total Level 2 Duration: 3:23:24 Level 3

11 3.1 Menu Preparation 1. Preparing the Menu 02:47 2. Learning the Menu 07:03 3. Practising your Communication 06:22 4. Learning Difficult Terms 02:12 5. Allergens 04:17 6. Special Dietary Requirements 04:36 Total Subject Duration: 27: Menu Recommendation 1. The Recommendation Step by Step 05:24 2. Tailoring your Recommendation 05:24 3. A Focus On Chalkboard Menus 01:49 Total Subject Duration: 12: The Docket System 1. Understanding the Docket 02:44

12 2. The Waiter s Docket 03:53 3. The Flow of a Docket 03:19 Total Subject Duration: 09: Taking Guests Orders 1. Taking Guests Orders Step by Step 04:04 2. Staggering Orders 03:12 Total Subject Duration: 07: Payment and the Bill 1. Presenting the Bill 03:59 2. Payments and Gratuities 04:00 Total Subject Duration: 07:59 Total Level 3 Duration: 1:05:05 Level Aperitifs, Digestifs and Cigar Service

13 1. Introducing Aperitifs 04:15 2. Introducing Digestifs 03:42 3. Cigar Service 04:33 Total Subject Duration: 12: Wine Service 1. Taking a Wine Order 05:15 2. Presenting the Wine 04:08 3. Opening a Bottle of Wine 04:27 4. The Three Methods of Opening Wine 02:34 5. Serving Wine 04:03 6. Understanding Decanting 04:10 7. Understanding Old Wine 02:49 8. How to Decant Wine 06:14 9. Tips for Decanting 02: Wine by the Glass 04:11 Total Subject Duration: 40:37

14 4.3 Sparkling Wine Service 1. Understanding Sparkling Wine 02:21 2. Taking an Order and Presenting Sparkling Wine 04:46 3. Opening and Serving Sparkling Wine 05:06 Total Subject Duration: 12: Coffee and Tea Service 1. Coffee Service 05:13 2. Teas and Tea Service 04:24 Total Subject Duration: 09:37 Total Level 4 Duration: 1:14:57 Level Dealing with Complaints 1. Getting Ready to Deal with Complaints 03:37 2. The Principles of Dealing with Complaints 07:35 3. Guests with Unrealistic Expectations 03:39

15 4. The Drama Queen Complainer 04:22 5. The Serial Complainer 03:31 6. The Non-Complainer or Embarrassed Complainer 03:01 Total Subject Duration: 25: Adapting Service 1. Lounge Service 03:54 2. Pool Service 03:56 3. Breakfast Service 05:41 4. A Focus On Tableside Service 03:33 Total Subject Duration: 17: Tailoring For Different Guests 1. Understanding Tailoring 03:12 2. Tailoring for Special Occasions 04:44 3. Tailoring for Couples 02:23 4. Tailoring for Elderly Guests 01:45 5. Tailoring for Families and Children 02:43

16 6.Tailoring for Business People 03:04 7. Tailoring for Food Enthusiasts 02:40 8. Tailoring for Special Needs 03:06 9. Tailoring for Return Guests 02:29 Total Subject Duration: 26: Types of Waiters 1. The Klutz 03:38 2. The Snob 02:08 3. The Joker 02:42 4. The Grump 02:54 5. The Newbie 03:03 6. The Spinner 02:43 7. The Talker 01:22 Total Subject Duration: 18:30 Total Level 5 Duration: 1:27:25 Total Course Lesson Duration: 11:42:41

Luxury Hospitality Standards Benchmarks Course Outline

Luxury Hospitality Standards Benchmarks Course Outline Subject Count: 8 Lesson Count: 24 Total Lesson Duration: 01:24:55 Subject Lesson Duration 1. Behaviour 1.1 General Behaviour 06:38 Total Subject Duration: