Certificate Competency In Banqueting Skill

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.

Expert

Rohizat Baharum

Rohizat has over 25 years of experience garnered from working in the hospitality industry such as Equatorial, Hyatt, Parkroyal, Pan Pacific Hotels & Resort, as well as international MICE properties such as the Kuala Lumpur Convention Centre (KLCC) & Malaysia International Trade & Exhibition Centre (MITEC). Rohizat is actively involved as Industrial Relations Panel for Industrial Court, SOCSO Panel and he also sits as Vice President of ASIA Hospitality and Human Resource Association and Deputy Chairman of Malaysia Tourism Talent Development (MyTTDC). He formerly was the Chairman of MEF Hotel HR Practitioners for over 10 years. Driven by passion towards creating job opportunities and developing talents, Rohizat has taken the liberty in spearheading many initiatives which are proven to have benefited the hospitality industry & young talents. Within his capacity, he initiated MoUs with hospitality colleges for implementation of skills training for Catering, Housekeeping, Culinary and Beverage. He has also introduced the 'Casual Worker Program” – Skill Training for students to Hospitality Colleges and Universities. Mr Rohizat involved in career and motivational talks to the young graduates. He also an Industrial Advisor to IPoliteknik Metro Kuala Lumpur (PMKL) and TARUC. He is an initiator of knowledge sharing and training activities for Hotel HR Practitioners via connecting the group with professional trainers and consultants. Rohizat attended professional programmes such as Train the Trainer under HRDF, Licensed Master of Neuro-Linguistic Programming (NLP), Licensed Practitioner of Neuro-Linguistic Programming, Certified Hotel Trainer, Advance Trainers Program and Master Trainer for Convention and Exhibition by University of Malaya Centre for Continuing Education (UMCEED).