Entry Requirements. Applicants who wish to enroll into this course must satisfy any one of the criteria listed below:

• 2 ‘O’ Level Credits with a Pass in English
• 3 ‘N’ Level Credits with a Pass in English
• NITEC in Food & Beverage Operations
• 5 SPM Credits (Malaysians) with a Pass in English
• 5 SMU Credits (Indonesians) with a Pass in English
• 10 years of Education in English or High School or equivalent for other foreign students

Course Contents. Course syllabus emphasis on both theory knowledge and practical skills and hence preparing you for your future career in the Food & Beverage Industry.

1. Safety at Work

• Take appropriate initial action to care for persons in the event of injury.
• Notify first aid assistance in the event of an accident and reassure the injured person.
• Locate and complete appropriate documentation for accidents.
• Check fire equipment for location and operation.
• Complete a fire hazard inspection for service areas and interpret the results for action.
• Maintain & wear appropriate protective clothing for all food service and related operations.
• Manage equipment neatly and tidily in working methods.
• Keep all utensils and equipment in an appropriate state of repair.
• Follow manufacturers’ instructions in relation to the safe use of all machinery.
• Recognise, handle appropriately and store dangerous substances.
• Ensure display, and compliance with, all appropriate safety signs.

2. Hygiene at Work

• Maintain personal cleanliness, to meet the required standard, consistently.
• Wear the appropriate uniform correctly, neatly and to establish standards.
• Comply with all procedures, in relation to general appearance.
• Complete all cleaning procedures correctly.
• Complete a basic hygiene hazard checklist.
• Complete routine inspections of the hygiene standards of utensils, linen, crockery and cutlery.

3. Security at Work

• Organise the safe handling of appropriate key systems within the establishment.
• Follow, and organize appropriate security procedures, with guests’ belongings.
• Employ confidential practices when necessary.
• Report all security hazards and suspicious items.
• Maintain appropriate security documentation.

4. Personal Skills & Attributes

• Present self in a positive and confident manner at all times.
• Use a professional attitude at all times.
• Communicate effectively with customers and colleagues in the working environment.
• Anticipate customer needs, confirm and satisfy appropriately.
• Ensure all activities in dealing with colleagues and customers are free from unfair discrimination.

5. Customer Care

• Greet customers promptly and politely.
• Establish customer needs and provide the appropriate service.
• Deal with incidents involving customers appropriately and according to company policy.
• Deal with customers complaints appropriately and according to company policy.

6. Production Knowledge

• Assist and serve customers selecting from different types of menu.
• Respond to the special needs of customers such as cultural and religious needs.
• Explain to customers on request the characteristics of dishes, in relation to cooking methods and ingredients.
• Pronounce appropriate menu terminology, such as the names of dishes.
• Comply with any legal aspects related to the service of food and beverages.

7. Billing & Checking Prcedures

• Take food orders using a range of established methods.
• Take food and drink orders together.
• Check and process items to bills.
• Handle and record payments accurately and accordingly to establishment procedures.
• Process payments by cash, cheque, credit cards and vouchers.
• Deal with refunds accordingly to establishment procedures.

8. General Pre-Service Procedures

• Complete all tasks involved in preparing a room and ancillary areas for service.
• Organise and carry out special requirements related to the menu.
• Select appropriate equipment for the equipment.
• Prepare and serve non-alcoholic beverages.
• Complete after-service clearing and storage procedures for equipment.
• Complete all service preparation with appropriate speed and quality.
• Complete a final brief inspection of the food service areas and confirm standards.

9. Provide a Service Table

• Greet and seat customers promptly and politely.
• Identify the host and respond appropriately where necessary.
• Present menus in accordance with establishment practice.
• Provide clear explanations of dishes as requested by customers.
• Take customer orders.
• Serve customer orders.
• Clear down and complete storing procedures according to establishment procedures.

10. Provide a Silver Service

• Greet and seat customers promptly and politely.
• Identify the host and respond appropriately where necessary.
• Present menus in accordance with establishment practice.
• Provide clear explanations of dishes as requested by customers.
• Take and serve customer orders.
• Ensure the layout of the food on the customer’s plate is neat and the portions appropriate.
• Clear down and complete storing procedures according to establishment procedures.

11. Provide a Counter Service

• Check the counter organization and make any adjustments required.
• Greet and customers promptly and politely.
• Serve customers without delay and without undue haste.
• Provide sufficient accurate information for customers to make food and drink selections.
• Portion food and drinks and serve neatly and hygienically.
• Ensure appearance and manner supports the standards of the establishment.

12. Provide a Carvery or Buffet Service

• Check the carvery or buffet organization and complete any adjustments required.
• Display food items in the appropriate manner and monitor temperatures.
• Greet and customers promptly and politely.
• Serve or assist customers as appropriate.
• Provide clear explanations of dishes as requested by customers.
• Replenish food and remove dishes as appropriate.
• Ensure appearance and manner supports the standards of the establishment.

13. Provide Other Styles of Table Service

• Provide a range of Plate services at the table.
• Provide a Family service at the table.
• Provide a French service.
• Greet and seat customers promptly and politely.
• Identify the host and respond appropriately.
• Present menus as necessary.
• Explain dishes as necessary.
• Serve customers using the correct procedures and style.
• Clear down and complete storing procedures according to establishment procedures.

14. Provide a Table Drinks Service

• Take customer orders, without delay.
• Provide suitable advice to customers as requested regarding selection of products.
• Comply with all legal aspects relating to the provision of drinks service.
• Serve customer orders according to the appropriate style and establishment requirements.
• Serve drinks in the appropriate manner.