This course is designed to provide the trainee with skills and knowledge and also attitude required to perform the duties and responsibilities of a service personnel. This course involves preparation, production and service of food and drink to people in all types of catering establishment. In this course trainees also have the privilege to study marketing, costing and accounting since financial analysis is required and also marketing the establishment and its services offered. Hygiene and safety measures are also taught to maintain cleanliness and safety around the catering establishment.
ASSESSMENT
The assessment method for food and beverage service courses typically includes practical demonstrations, written exams, quizzes, and assignments. Practical assessments evaluate skills in service techniques, safety protocols, and table setting techniques while written assessments gauge knowledge on inventory management, and uses of food and beverage equipment and materials.
COURSE FACILITATOR
My name is Beatrice Karitu and I will be your trainer.
CONTACTS
In case of any queries, you can contact 0795441624 or email us through karitubetty2001@gmail.com
GENERAL COURSE OUTCOME
By the end of the course learners should be able to:
- Identify and describe the various food and beverage service positions.
- Describe and demonstrate marketing skills that are required in food and beverage operations and also various service techniques and management techniques.
- Outline duties and responsibilities of food and beverage service personnel.
- Identify the types and functions of the service equipment.
COURSE REQUIREMENT
To complete the unit, you are required to have access to:
- A laptop
- Smartphone
- Internet connectivity
- Partake all the cats and assignments on time
- Teacher: Beatrice Karitu