Effective Food & Beverage Supervision

TARGET GROUP: Food & Beverage Staff, Waiters, Cooks, Stewards & Hotel Supervisors.

BACKGROUND: Participants will acquire the knowledge and skills of an ideal supervisor and his or her role. They will learn how to manage Food & Beverage services effectively in terms of the menu and Food and beverage operations, safety and sanitation, dining services, supplies and equipment and effective communication/customer service.

COURSE CONTENT:

MODULE 1 - The Role of the supervisor

  1. What is a supervisor?
  2. Responsible of a supervisor
  3. Leadership
  4. Facilitating change
  5. Delegation
  6. Teamwork building
  7. Motivation
  8. Decision-making
  9. Problem Solving

MODULE 2 - The Ideal Supervisor/Professional Manager

  1. Qualities of a professional supervisor/manager
  2. Qualifications and experience
  3. Problem Solving

MODULE 3 - Manager Customer Service/Guest Relations

  1. Quality guest service
  2. Superior performance standard
  3. Anticipating guest needs
  4. Offering special services
  5. Problem solving- responding to difficult & irate guest

MODULE 4

  1. Organization of the food & beverage operation
  2. The food and beverage organizational chart
  3. Departments within food and beverage and personnel
  4. Job descriptions, lists, and breakdowns

MODULE 5 - Food and Beverage Service

  1. Common service terms
  2. Types of Service
  3. Meal Periods
  4. The Guests' Table

MODULE 6 - Dining service supplies and equipment

  1. Purchasing and control
  2. Par stock levels
  3. Types of China, glassware and Cutlery
  4. Equipment used in service

 

MODULE 7 - The menu & the food and beverage operation

  1. Role in determining service needs
  2. The Menu and service Plan
  3. Designing the menu
  4. Types of Menu
  5. Menu Costing

MODULE 8

  1. Communication skills
  2. Team building techniques
  3. Encouraging continued education & training

MODULE 9 - Safety and Sanitation

  1. Personal hygiene & appearance
  2. Creating & maintaining a safe work environment
  3. Security issues involving guests, co-workers & property
  4. Safe use of cleaning supplies

ASSESSMENT: Class work, Group work and Final Exam