FOOD & BEVERAGE SERVICES OPERATION

FOOD & BEVERAGE SERVICES OPERATION LEVEL 2

This programme aims to familiarise the learner with the applications, principles and practices used in food production and beverage service. Indicative content includes: Restaurant: the meal experience, types and styles of service, function catering, theory of wine, cocktails beer, spirits, coffee and teas, billing and payment, restaurant staff organization and management.

ENTRY REQUIREMENT
Age                     16 - 35
Level 2                SPM/SPMV or equivalent SSC ( Secondary School Certificate )

INTERNATIONAL STUDENT
Age                     16 - 35
Level 2                SSC ( Secondary School Certificate )

PROGRAMMES STRUCTURE

CORE	CODE
F&B HYGIENE AND WORK SAFETY PRACTICES	HT-010-2:2012-01
F&B BASIC SERVICES OPERATION PREPARATION	HT-010-2:2012-02
F&B GUEST SERVICE OPERATION FUNCTION	HT-010-2:2012-03
BEVERAGE SERVICE OPERATION FUNCTION	HT-010-2:2012-04
FOOD SERVICE OPERATION FUNCTION	HT-010-2:2012-05

ELECTIVE
ALCOHOLIC BEVERAGE PREPARATION	HT-010-2:2012-E01

FOOD & BEVERAGE SERVICES OPERATION LEVEL 3

ENTRY REQUIREMENT
Age                     16 - 35
Level 3                Completed Levels 2 ( L-041 )

INTERNATIONAL STUDENT
Age                     16 - 35
Level 3                Completed Levels 3 ( L-041 )

CORE	CODE
F&B OPERATION AND SERVICE SUPERVISION ACTIVITIES	HT-010-3:2012-C01
F&B GUEST RESERVATION OPERATION	HT-010-3:2012-C02
SPECIALIZED FOOD AND BEVERAGE SERVICE	HT-010-3:2012-C03
F&B EVENTUALLY AND COMPLAINT HANDLING	HT-010-3:2012-C04
F&B SUPERVISORY FUNCTION	HT-010-3:2012-C05
F&B ADMINISTRATIVE FUNCTION	HT-010-3:2012-C06

ELECTIVE
F&B BUTLER SERVICE	HT-010-3:2012-E01

Sector	-	Hospitality &Tourism
Sub Sector	-	Food & Beverage
Job Area	-	Food & Beverage Service Operation
Job Level	-	2 / 3
Job Area Code	-	HT-010-2 / HT-010-3

FOOD & BEVERAGE SERVICES OPERATION LEVEL 2

PROGRAMMES STRUCTURE

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