Coordinate Food And Beverage Service

by Addison Institute Claim Listing

This skill describes the ability to implement service standards, food and beverage hygiene and safety guidelines, staff scheduling and supervise food and beverage service teams

$540

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img Duration

20 Hours

Course Details

This skill describes the ability to implement service standards, food and beverage hygiene and safety guidelines, staff scheduling and supervise food and beverage service teams

  • Learners must achieve at least 75%% in attendance.
  • Service standards of the organization.
  • Techniques of coaching, mentoring and giving feedback Methods to maintain food hygiene standards.
  • Maintenance of workplace hygiene and impact or foodborne illness.
  • Implications and definitions of contamination and cross contamination.
  • Process of conducting on-the-job trainings for staff.
  • Considerations for handling high-risk foods.
  • Strategies and conditions to apply different service styles (e.g. plate, platter, family, take-away)
  • Importance of menu knowledge including preparation methods and ingredients

 

Modes of Payment:
Cash, Cheque, Skillsfuture Credit, Bank Transfer (FAST Mode)

 

Average Teacher Student Ratio:
 1: 20

 

Program Intake Monthly
Please consult any Learners Support Servicesrepresentative for more information

 

Mode of Delivery 
Face-to-Face: 17.5 Guided Learning Hours (GLH consist of lectures, interactive activities, role plays, group discussions and self assessments/tests, either conducted in-house or on-site (corporate trainings)

  • Central Branch

    8 Wilkie Rd, Central

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