Food and Beverage Service Attendant

Food_and_Beverage_Service_Attendant1Food & Beverage Service Attendant are often referred to as bus-boys–or in the case of female attendants, bussers. Their responsibilities tend to vary by establishment, but in most instances, they clean tables by carrying a plastic bin or pushing a cart, in which they place dirty dishes. They then take the dishes to the kitchen area to be washed.

Food attendants also may have to set and arrange tables and booths, and assist a server in bringing food and drinks to a table. Those who work in a cafeteria also likely need to make sure food at the buffet is fresh and presentable.

Food & Beverage Service Attendants need to work quickly and with a purpose. They need to be focused and meticulous when setting, cleaning and arranging tables and booths. They also must be prepared to spend the majority of their workday on their feet, and possess the strength and endurance needed to carry many dishes at a time or move tables. On top of those things, food & beverage service attendants should have a strong understanding of customer service since they often deal with a restaurant’s patrons.

The role of a food & beverage service attendant is a good learning opportunity for an individual who aims to build a long term career in the hospitality/food industry.

A food attendant usually performs many of the following tasks:

  • Ensure tables and chairs are properly laid out and the work area is clean.
  • Take food and beverage orders from the customers. Record the orders in the order taking system for record keeping.
  • Communicate the order to the chef or the kitchen staff. A food attendant may also be required to help in basic food/beverage preparation.
  • Serve food to the customers.
  • Clean dishes, table counters and floor space.
  • Process the bill and present it to the customers. Collect bill payment and deposit at the cash counter.
  • Customer service is a key to succeed in the hospitality industry. Ensure each and every customer has a pleasant experience at the restaurant.

 High Level Curriculum Design

Courses Offered:

     A food attendant usually performs many of the following tasks:

                        • Ensure tables and chairs are properly laid out and the work area is clean.
                        • Take food and beverage orders from the customers. Record the orders in the order taking system for record keeping.
                        • Communicate the order to the chef or the kitchen staff. A food attendant may also be required to help in basic food/beverage preparation.
                        • Serve food to the customers.
                        • Clean dishes, table counters and floor space.
                        • Process the bill and present it to the customers. Collect bill payment and deposit at the cash counter.
                        • Customer service is a key to succeed in the hospitality industry. Ensure each and every customer has a pleasant experience at the restaurant.
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Module 1 Introduction to Restaurants
Unit 1 Customer Service in Hotels
Unit 2 Types of Restaurants and Bars
Unit 3 Departments of a Hotel
Unit 4 Kitchen Organisation
Unit 5 Roles and Responsibilities of F&B Staff
Module 2 Food Service
Unit 1 Types of Menus
Unit 2 Methods of Cooking
Unit 3 Stocks, Sauces, Soups, and Garnishes
Unit 4 Classification of Beverages
Unit 5 Restaurant Service Equipment
Unit 6 International Cuisine
Unit 7 Items of an Indian Meal
Module 3 Preparing for Service
Unit 1 Attending Briefing
Unit 2 Mis-En-Scene and Mis-En-Place
Unit 3 Taking Restaurant Reservations
Unit 4 Setting Up a Table Cover
Unit 5 Using a KOT
Module 4 Sequence of Service
Unit 1 Sequence of Service in Restaurants
Unit 2 Greeting and Seating
Unit 3 Taking an Order
Unit 4 Serving Food and Beverages
Unit 5 Clearing a table
Unit 6 Processing Bill Payments
Unit 7 Billing in Restaurants
Unit 8 Bidding Farewell
Unit 9 Service in Fine Dining Restaurants
Module 5 Buffet Service
Unit 1 Introduction to Buffet Service
Unit 2 Carrying Out Buffet Service
Module 6 Room Service
Unit 1 Room Service
Unit 2 Room Service Equipment
Unit 3 Taking an Order - Room Service
Unit 4 Trolley Setup for Food
Unit 5 Tray and Trolley Setup for Alcoholic Beverages
Unit 6 Tray and Trolley Setup for Non-Alcoholic Beverages
Unit 7 Delivering Orders and Clearing
Module 7 Bar Service
Unit 1 Checklist for Opening and Closing of Bar
Unit 2 Bar Equipment and Glassware
Unit 3 Sequence of Service in Bars
Unit 4 Serving Alcoholic Beverages
Unit 5 Serving Non-Alcoholic Beverages
Module 8 Banquet Service
Unit 1 Introduction to Banquet Service
Unit 2 Banquet Equipment
Unit 3 Food and Beverage Service in Banquets
Module 9 Skills Required for a Steward
Unit 1 Food and Beverage Terminologies
Unit 2 Suggestive Selling
Unit 3 Service Conventions for Stewards
Unit 4 Laying and Changing a Tablecloth
Unit 5 Different Types of Napkin Folds
Unit 6 Using a Point-of-Sale (POS) System
Module 10 Food Safety and Hygiene
Unit 1 Food Safety in Restaurants
Unit 2 Food Safety Hazards
Unit 3 ISO for Restaurants
Unit 4 Complying with ISO in Restaurants
Unit 5 Grooming and Personal Hygiene
Module 11 Communicating with Guests and Colleagues
Unit 1 Communicating with Guests and Colleagues
Unit 2 Standard Phrases
Unit 3 Dealing with Difficult Situations

enlgish-thumbnGeneral ability in English is essential to the Housekeeping Room Attendant role from multiple

            • Hospitality terminology is in English
            • Communication with English speaking customers.
            • Communication with managers and co-workers.
            • Documentation and record keeping needs to be done in written English

The competencies being taught/learning outcomes include

            • Understand basic spoken English
            • Speak English for daily interaction
            • Read and comply with instructions given
            • Write for documentation
            • Know common Hospitality Terminologies.

The approach taken is Situational learning – driving vocabulary, grammar and usage through exposing students to different real-life situations – in daily life, workplace and hospitality settings.

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Module 1 Beginner
Unit 1 Greetings and Introductions
Unit 2 Talking About Yourself
Unit 3 Talking About Family
Unit 4 Describing Countries & Nationalities
Unit 5 Using Numbers
Unit 6 Telling Time
Unit 7 Using a Calendar
Unit 8 Describing Habits and Routines
Unit 9 Making Plans
Unit 10 Talking about Food
Unit 11 Clothes You Wear
Unit 12 Talking About the Weather
Unit 13 Talking about Sports and Hobbies
Unit 14 Talking About Animals
Unit 15 Talking About Nature and Colors
Unit 16 Describing Holidays and Festivals
Unit 17 Asking For Directions
Unit 18 Asking Questions
Unit 19 Ordering at a Restaurant
Unit 20 Shopping
Module 2 Intermediate
Unit 1 Talking on the Phone
Unit 2 Visiting a Doctor
Unit 3 Planning a Holiday
Unit 4 Finding a Place to Stay
Unit 5 Negotiation
Unit 6 Inviting Someone
Unit 7 Understanding Simple Instructions
Unit 8 Giving Advice
Unit 9 Talking About Places and Things
Unit 10 Describing My House and School
Unit 11 Describing a Town and Giving Directions
Unit 12 Describing a Place
Unit 13 Describing Someone
Unit 14 Describing Behaviour and Character
Unit 15 Talking About Likes Dislikes and Favorite Things
Unit 16 Talking about strengths and weaknesses
Unit 17 Recounting an Experience
Unit 18 Paraphrasing*
Unit 19 Talking About the Past
Unit 20 Describing a Lost Article
Module 3 Advanced
Unit 1 Describing how you met someone*
Unit 2 Going To The Movies
Unit 3 Cooking and Eating Out*
Unit 4 Reading a newspaper*
Unit 5 Talking about Music*
Unit 6 Talking about work/ studies*
Unit 7 Talking about the environment*
Unit 8 Talking About Imaginary Scenarios
Unit 9 Telling a Story
Unit 10 Discussing History and Traditions*
Unit 11 Discussing theories*
Unit 12 Being Healthy*
Unit 13 Making Resolutions*
Unit 14 Talking about change/ the future*
Unit 15 Talking About Aspirations *
Unit 16 Talking about values*
Unit 17 Talking about problems*
Unit 18 Expressing feelings*
Unit 19 Appreciating Someone *
Unit 20 Saying No

softskills

As the modern workplace becomes more and more emotionally demanding, professionals need tools to help them deal with peers, customers and supervisors with professional tact; be more productive, efficient and solve problems deftly. Our modules aim at providing techniques for:

            • Managing self
            • Interacting with others
            • Looking for the right job
            • Skills for work
            • Starting a business

 

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Module 1 Managing Self
Unit 1 Personal Hygiene
Unit 2 Dressing and Grooming
Unit 3 Values - Integrity
Unit 4 Values - Reliability
Unit 5 Values - Accountability
Unit 6 Values - Discipline
Unit 7 Positive Attitude
Unit 8 Learning at Workplace
Unit 9 Self-respect
Unit 10 Self-Confidence
Unit 11 Time Management
Unit 12 Money Management
Unit 13 Dealing with Strong Emotions
Unit 14 Stress Management
Unit 15 Decision Making
Unit 16 Dealing with sexual harassment at work
Unit 17 Goal Setting
Module 2 Interacting with Others
Unit 1 Importance of Communication
Unit 2 Active Listening
Unit 3 Verbal Communication
Unit 4 Asking Questions
Unit 5 Refusal Skills - How to Say No
Unit 6 Non Verbal Communication
Unit 7 Workplace Communication
Unit 8 Networking Skills
Unit 9 Social Media Etiquette
Unit 10 Empathy Skills
Unit 11 Assertiveness
Unit 12 Negotiation Skills
Unit 13 Influencing Others
Module 3 Looking for a Job
Unit 1 The right job for me - Part 1
Unit 2 The right job for me - Part 2
Unit 3 Searching for Jobs
Unit 4 Writing a Resume - Part 1
Unit 5 Writing a Resume - Part 2
Unit 6 Interview Skills
Unit 7 School to Workplace
Module 4 Excelling at Work
Unit 1 Professional Etiquette *
Unit 2 Teamwork
Unit 3 Dealing Effectively with Criticism
Unit 4 Managing Conflict
Unit 5 Taking Initiative
Unit 6 Diversity at Workplace
Unit 7 Presenting Ideas Effectively
Unit 8 Selling Skills
Unit 9 Problem Solving
Unit 10 Customer Service Skills
Unit 11 Handling Customer Complaints
Unit 12 Attendance and Punctuality
Unit 13 Knowing Your Organisation
Unit 14 Result Orientation
Unit 15 Meeting Etiquette
Unit 16 Critical Thinking
Unit 17 Gender Neutrality
Unit 18 Cultural Sensitivity
Module 5 Starting a Business
Unit 1 Thinking Creatively
Unit 2 Starting your own business
Unit 3 Business Models and Value Proposition
Unit 4 Creating a Business Plan
Unit 5 Process of setting up a business
Unit 6 Basic tools for running a business *
Unit 7 Finding the money to start business *
Unit 8 Finding Customers - Sales and Marketing

* = Coming Soon

safety

To ensure a safe, quality environment for both customers and employees, hotels must follow certain facility safety regulations. These are for emergency management, worker safety, fire protection, environmental regulations, etc. Facility and safety identification has a significant role in meeting these hospital accreditation standards, particularly:

            • The control of hazardous energy and hazard communication.
            • Permit-required confined spaces and walking-working surfaces.
            • Emergency action plans.

 

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Module 1 Health
Unit 1 Basic Life Support
Unit 2 Pediatric Resuscitation
Unit 3 First Aid
Unit 4 Choking
Unit 5 Fainting
Unit 6 Seizures
Unit 7 Heat Stroke
Unit 8 Burns
Unit 9 Fractures
Unit 10 Haemorrhage
Unit 11 Drowning
Unit 12 Poisoning
Unit 13 Animal Bite
Unit 14 Snakebite
Unit 15 Medical Shock
Unit 16 Addiction
Module 2 Safety
Unit 1 Health Environment and Safety Awareness
Unit 2 Fire Safety
Unit 3 Road Safety
Unit 4 Ergonomics
Unit 5 Physical Safety
Unit 6 Mechanical Hazards & Equipment Handling
Unit 7 Disaster Management
Unit 8 Electric Shock
Unit 9 Patient Safety
Unit 10 Sentinel & Near Miss Events
Unit 11 All Codes, Safety & Risk Management
Module 3 Environment
Unit 1 Hazardous Materials
Unit 2 Energy Conservation
Unit 3 Water Conservation
Unit 4 Pollution
Unit 5 Waste Management
Unit 6 Biodiversity
Unit 7 Sustainable Development
Module 4 Rules and Regulations
Unit 1 Employee rights and responsibilities
Unit 2 General Code of Conduct
Unit 3 Discrimination
Unit 4 Information Governance
Unit 5 Sexual Harassment
Unit 6 Employee Grievance and Redressal
Unit 7 Patient Rights

 

‘*’ = Coming Soon

information-and-technology

In today’s info era, those who have basic IT training know how to oversee, administer, and use data are the ones who rapidly grow to become irreplaceable in a company. Basic computer abilities help to advance career and for amplifying an individual’s value in an organization.

Core IT and typing skills are essential even for Housekeeping Room Attendants. The need to enter customer data. Basic information may need to be searched from internet sources, emailing needed to done etc. for all this the knowledge of computers and technology as including typing is necessary.

 

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Module 1 Typing- Beginner Course
Unit 1 The Home Row Keys
Unit 2 The Top Row Keys
Unit 3 The Bottom Row Keys
Unit 4 Home Row and Beyond
Unit 5 Venturing Out
Unit 6 Easy Home Row Words
Unit 7 Easy Top Row Words
Unit 8 Easy Bottom Row Words
Unit 9 Beginner Wrap Up
Module 2 Typing- Intermediate Course
Unit 1 Alphabet Soup (A-M)
Unit 2 Alphabet Soup (N-Z)
Unit 3 Learn to Bust a Capital Letter *
Unit 4 Learn to Bust a Capital Word *
Unit 5 Basic Punctuation *
Unit 6 Most Common English Words *
Unit 7 Numbers Letters Numbers *
Unit 8 Speed Drills *
Unit 9 Intermediate Wrap Up *
Module 3 Typing- Advanced Course
Unit 1 Keyboard Quadrants *
Unit 2 Skill Builder Drills *
Unit 3 Symbols and Advanced Punctuation *
Unit 4 The Numeric Keypad *
Unit 5 Advanced Wrap Up *
Module 4 Typing- News Headlines Exercises
Unit 1 Google News Headlines *
Unit 2 FOX Sports *
Unit 3 ABC News *
Unit 4 Autos *
Unit 5 MSN Shopping *
Module 5 Fundamentals of Computer
Unit 1 Introduction to Computers
Unit 2 Parts of a Computer System
Unit 3 Computer Fundamentals
Unit 4 Types of Computers
Unit 5 Using a Computer
Unit 6 Computer Operating System
Unit 7 Performing Basic File Operations
Unit 8 The Internet
Unit 9 The World Wide Web
Unit 10 Digital Technology and Media Devices
Unit 11 Computer Security & Privacy -I
Unit 12 Computer Security & Privacy- II
Module 6 MS Word
Unit 1 Getting Started with Word
Unit 2 Viewing Basic Interface
Unit 3 Saving, Closing, Opening and Printing Word Docs
Unit 4 Formatting Text
Unit 5 Checking Spelling and Grammar
Unit 6 Inserting Pictures, Shapes, Tables and Smart Art
Unit 7 Applying Styles
Unit 8 Applying Themes to Templates
Unit 9 Adding Headers, Footers and Page Numbers
Unit 10 Reviewing Document
Module 7 MS Excel
Unit 1 Getting started with Spreadsheet
Unit 2 Viewing Basic Interface
Unit 3 Opening, Closing Saving and Printing Worksheets
Unit 4 Inserting Rows and Columns
Unit 5 Formatting Cells
Unit 6 Inserting Pictures, Shapes, Tables and Charts
Unit 7 Entering, Sorting and Filtering Data
Unit 8 Performing Simple Calculations*
Unit 9 Sharing and Reviewing Worksheets
Unit 10 Working with Charts
Module 8 MS PowerPoint
Unit 1 Getting started with Presentation
Unit 2 Viewing Basic Interface
Unit 3 Opening, Closing Saving and Printing Slides
Unit 4 Formatting Text
Unit 5 Checking Spelling and Grammar
Unit 6 Inserting Pictures, Shapes, Tables and Smart Art
Unit 7 Inserting Tables and Chart
Unit 8 Inserting Audios, Videos and Animations
Unit 9 Adding Headers and Footers
Unit 10 Using Slide Master
Unit 11 Adding Themes
Module 9 Online Collaboration
Unit 1 Overview of Online Collaboration
Unit 2 Overview of Social Networking
Unit 3 Overview of Online Meetings
Module 10 Mobiles and Tablets
Unit 1 Introduction to Smartphones and Tablets
Unit 2 Getting Started with Your Mobile Device
Unit 3 Data Storage in Mobile Devices
Unit 4 Mobile Operating System
Unit 5 Downloading Applications
Unit 6 Using Internet and Email
Unit 7 Security and Privacy
Module 11 Online Essentials
Unit 1 Web Browsing
Unit 2 Searching Information
Unit 3 Online Communication
Unit 4 Digital Technology and Career Opportunities
Unit 5 Cyber Crime and Security *
Module 12 Internet Basics
Unit 1 Basics of Internet
Unit 2 Browser Basics
Unit 3 Google Search Skills
Unit 4 Internet Safety Threats *
Unit 5 Internet Safety & Passwords *
Module 13 Email Basics
Unit 1 Introduction to Email *
Unit 2 Contacts and Calendars *
Unit 3 Email Etiquette and Safety *
Unit 4 Using Gmail *