Page 3 - Waiter-Learner Manual (ENGLISH).indd
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Table of Contents
About Food and Beverage Service - Waiter curriculum 7
Objective of the Food and Beverage Service learner manual 7
Learning outcome of the training 7
Career Path 8
MODULE 1: INTRODUCTION TO TOURISM, HOSPITALITY FOOD & BEVERAGE SERVICE 9
1 Introduction 10
1.1 Tourism Industry 10
1.1.1 Tourism 10
1.1.2 Impact of tourism 10
1.1.3 Types of Tourists 12
1.2 Introduction to Hotel 13
1.2.1 Departments in the hotel and relationship 13
1.2.2 The Hospitality Industry 14
1.2.3 Your role in the hospitality industry 15
1.3 Restaurant 15
1.3.1 The function of a Restaurant 15
1.3.2 Types of Restaurants 16
1.4 Staffing and Management 17
1.5 Attributes of a Waiter 18
1.6 Communication 20
1.7 Handling Guest complaints 22
MODULE 2: HYGIENE 25
2 Introduction 26
2.1 Personal Hygiene 26
2.2 Personal Grooming 27
2.3 Restaurant Hygiene 28
2.3.1 Cleaning the Restaurant 28
2.3.2 Procedure for cleaning 28
2.3.3 Floor Surfaces 29
2.3.4 Routine and Non-routine Cleaning 30
MODULE 3: RESTAURANT, BAR EQUIPMENT AND HANDLING TECHNIQUE 31
3 Introduction 32
3.1 Restaurant Equipment 32
3.1.1 Crockery 32
