f you are interested in a career in food & beverage/table attendance with the potential to find employment with hotels, guest houses, game reserves and retail outlets, you may be a suitable candidate for our Food & Beverage/Table Attendance Programme.
DurationThe programme provides students with theoretical and practical knowledge and experience to gain employment within the hospitality industry.
The programme focuses on the required skills and attitudes necessary to provide excellent customer service. Theory is conducted at the Ray Mhlaba Centre and the Practical in Port Elizabeth Leading Hotels.
The programme provides students with theoretical and practical knowledge and experience to gain employment within the Hospitality Industry.
Health Hygiene and Safety practices.
Management of daily food preparations
Menu Planning
Stock control
Accurate planning to minimise costs and maximise profits Table attendance
Customer service and satisfaction
Personal Development and Communication
Employment opportunities post-graduation include hotels, guest houses, restaurants, game reserve lodges and retail outlets.
The Ray Mhlaba Skills Training Centre is an extension programme of the EP Children’s Homes. We are a nongovernment funded organisation who rely solely on the support and generosity of corporate and private donors to continue our successful operation.
A professional Food and Beverage Server uses interpersonal skills, product knowledge, and sales techniques to meet and exceed guests¡¦ expectations. This course will help you deliver superior dining experiences in challengingly fast-paced environments and anticipate customer needs.
This programme aims to upskill employees who are currently employed in a food service role.
Hot and Cold Beverage Service course is offered by Francois Ferreira Academy for all skill level. Our learners achieve excellence through constant practice, improved knowledge, and continual sharpening of their skills.
This food and beverage management course will equip you with the knowledge and skills you need to work in this area of the hospitality industry.
It forms a critical part of understanding the business environment as a chef, and the integration of the front of house and kitchen teams, as well as the role of the customer in the success of the food business.
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