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F&B Training Module

F&B Training Module

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Published by adil119

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Published by: adil119 on Nov 30, 2009
Copyright:Attribution Non-commercial

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05/25/2012

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TIMEDAY ONE MODULEFromTo
9.00AM9.15 AM
Introduction With The Team
9.15AM10.00AMRole Of A Stewardin F&B ServiceGuest ExpectationsProperty Induction10.00AM10.30AMIntroduction of wrapster food etc.10.30AM10.45AM
Tea Break
10.45AM1.00PMVision of Wrapster foodsPromoters introduction1.00PM2.00PM
Lunch
2.00PM2.15PMEnergizer Activity2.15PM3.30PMIdentify Hotel EquipmentHollow Ware, China ware, Glassware, FlatwareDEMO3.30PM3.45PM
Tea Break
3.45PM5.00PMFood Menu with full explanationPracticeChef need to be thereEquipment Required:-4 Continental Trays,2Pc.of eachOf all the Glassware, Flatware, Chinaware, Hollowware
 
TIMEDAY TWO MODULEFromTo
9.00AM9.15 AM
Re-cap
9.15AM10.30AMLayout A TableTable matsDemoNapkin FoldingDemo/Practice10.30AM10.45AM
Tea Break
10.45AM1.00PMStyle of a CoveLayout of Full CoverDemoWater ServiceDemo/Practice1.00PM2.00PM
Lunch
2.00PM2.15PMEnergizer Activity2.15PM3.30PMDrink ServicePracticeWater Service3.30PM3.45PM
Tea Break
3.45PM5.00PMStation Set upCreating CheckBack Area Set upListDifferent Napkin FoldsDEMO/ Practice
Equipment required
Table with Four Covers Cutlery, 4 table mats,20 Napkins
 
TIMEDAY THREE MODULEFromTo
9.00AM9.15 AM
Re-cap
9.15AM10.00AMTaking Reservation For the RestaurantRole PlayTelephone handlingRole PlayMeal Period Floor Planning10.30AM10.45AM
Tea Break
10.45AM1.00PMReceiving, Greeting, Seating Role PlayHow to react when you see the guest Role PlayOpening napkin/Introducing himselfRole Play1.00PM2.00PM
Lunch
2.00PM2.15PMEnergizer Activity2.15PM4.00PM
Evaluation Test
4.00PM5.00PMMenu with explanationPractice
Equipment Required
Four Cover Laid Out Table FoodService gear 

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