Certificate Competency In Banqueting Skill

Introduction

This course covers operation concepts and responsibilities in the Banquet Department of small-to-large properties. It examines Food & Beverage management, Event Coordination, Culinary Preparation, Stewarding Management, Sequence of Service, Technical Management, Character Building Skill, Customer Service, key elements of effective communication, safe and hygienic working practices, and problem-solving skills in various scenarios. The course focuses on topics that are specific to the student who is preparing to enter the hospitality sector.

Outcome

By the end of this program, you will be able:

- To learn the specific skills and knowledge related to your job.
- To apply hands-on experience in providing service.
- To apply critical thinking and analytical skills.
- To put into practice what you have learned.

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No Topic Topic Description
1 INTRODUCTION TO FOOD & BEVERAGE

THE TOPIC COVERS THE STRUCTURE OF THE F&B ORGANISATION AND THE FUNCTIONS OF EACH DEPARTMENT

2 BANQUET & CATERING

THE FOCUS IS ON BANQUETING & CATERING STRUCTURE AND OPERATIONS

3 MARKETING OF BANQUET AND EVENTS

TO UNDERSTAND THE MARKETING PROCESS ON EACH EVENTS AND TOOLS REQUIRED TO SELL THE SERVICES & PRODUCTS

4 PRIVATE EVENTS, MEETINGS, CONFERENCES & EXHIBITIONS

TO DIFFERENTIATE EACH EVENTS AND UNDERSTAND THE PROCESS / OPERATIONS OF EACH EVENT.

5 SEQUENCE OF SERVICES

HANDS ON EXPERIENCE KNOWLEDGE IN SERVING BANQUETS

6 PRE-EVENT SET UP

TO UNDERSTAND THE PRE-EVENT PROCESS OF SETTING UP THE EVENT.

7 DURING THE EVENT SERVICES

TO UNDERSTAND THE OPERATIONAL REQUIREMENT DURING THE EVENTS.

8 POST EVENT BREAK UP PROCESS

TO UNDERSTAND THE POST EVENT PROCESS

9 EVENT COORDINATION SUPPORT TEAMS / DEPARTMENTS

TO UNDERSTAND THE INVOLVEMENT OF OTHER DEPARTMENTS IN BANQUETING OPERATIONS / POCESSES

10 FOOD SAFETY & HYGIENE

VALUABLE KNOWLEDGE OF CULINARY & STEWARDING FUNCTION

11 SAFETY & SECURITY AT WORKPLACE

VALUABLE KNOWLEDGE OF MANAGING THE MASS GATHERING EVENTS

12 PERSONAL HYGIENE & GROOMING

VALUABLE KNOWLEDGE OF INDIVIDUAL TO BE EFFECTIVE BANQUET SERVICE EMPLOYEE.

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