|
| Course Code : |
S346 |
| Medium of
Instruction: |
Mandarin (supplemented by Cantonese) |
| Duration: |
49 hours; 4 days/week |
| Commencement: |
March |
|
|
Objective: :
This course introduces the fundamental principles of food service and skills that a food and beverage operator needs to master in order to provide quality service.
|
|
Course Outline:
- Reporting for Duty
- Cleaning the Restaurant
- Setting up the Restaurant
- Welcoming Guests
- Taking the Order
- Placing the Order
- Using Trays
- Serving Non-Alcoholic Beverages
- Serving Alcoholic Beverages
- Serving Meals
- Presenting the Bill
- Closing the Restaurant
- Room Service
- Buffet
- Handling Meetings
|
|
Remark :Participants can attend the technical skills assessment in
Waiter/ Waitress of the Macao Occupational skills Recognition System (MORS).
|
|
