Airline Ticketing (03 Month)

GOVERNMENT OF THE PUNJAB

TECHNICAL EDUCATION & VOCATIONAL

TRAINING AUTHORITY

Food & Beverage Server

(3 -Month)
Developed, September, 2015

CURRICULUM SECTION
ACADEMICS DEPARTMENT
96-H, GULBERG-II, LAHORE
Ph # 042-99263064, 99263055-59
gm.acad@tevta.gop.pk, manager.cur@tevta.gop.pk
Food & Beverage Server (03 Months)

TRAINING OBJECTIVES:

Keeping in view the potential in hospitality industry, TEVTA is offering certificate in Food & Beverage
Server as a short but comprehensive 3 month program, comprised of conceptual theoretical knowledge
and practical learning with an aim at imparting scientific approach to the field of Hospitality Industry.

This course equips students with a practical application of the front-of-house roles that are performed
and required in a restaurant and food service operation in the hospitality industry. Through learning of
psychology of service, trainees will gain insight into the principles of the systems involved in food
production and delivery and the importance of & necessity for management controls. Specific focus is
given to make guests feel welcome and comfortable during their meal through serving food and
preparing tables.

CURRICULUM SALIENTS

Name of Course Food & Beverage Server

Entry Level Matriculation or equivalent
Duration of course 03 Month
Total Training Hours 400 Hours
Training Hours per Day 07 Hrs per day (5 Hrs Friday)
Training Methodology Practical 80 % (320 Hrs).
Theory 20 % (80 Hrs).
Medium of Instruction: Urdu / English

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Food & Beverage Server (03 Months)

SKILL COMPETENCY DETAILS: -

After the completion of this training program, the trainees would be able to:

 Prepare and clear service and guest areas for food and beverages service
 Greet the guests
 Help guests for seating
 Give out menus and take orders for food and beverages
 Take orders while applying skills of suggestive and up-selling.
 Serve food and beverages
 Remove from tables the items guests do not need anymore
 Deal with bill payments
 Restock side stations so that supplies are always available
 Properly sorting and stacking used glasses, china, silverware etc.
 Ensure service area is properly lit, has a comfortable temperature, and looks neat.
 Ensure food safety and hygiene regulations

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Food & Beverage Server (03 Months)

KNOWLEDGE PROFICIENCY DETAILS

After the completion of this training program, the trainees will:

 Develop communication and social skills for hospitality

 Outline characteristics of the product to customers
 Deal with customer queries effectively
 Outline the reasons for professional, methodical, organized and clean working practices
 Explain how to correct common presentation problems for the range of drinks
 Describe personal health and hygiene practices
 Identify important staff member considerations at the menu planning control point
 Identify important equipment and facilities considerations at the menu planning control point
 Identify factors that influence purchasing needs, and list the functions of the purchasing control
point.
 Understand the sequence of service operations and equipment
 Understand the varying resources required for their operation.
 Explain how customer satisfaction can be achieved.
 Identify guests who are ready to leave
 Understand all menu items, including specials and desserts

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Food & Beverage Server (03 Months)

CURRICULUM DELIVERY STRUCTURE

Curriculum Final
Area Revision Total
Delivery Test
12
W 1 – 10 11 12
E
E 12
K 10 1 1

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Food & Beverage Server (03 Months)

SCHEME OF STUDIES
Food & Beverage Server
(03 - Month)

Sr. Theory Practical Total

Main Topics
No Hours Hours Hours
Introduction to Food and Beverage
1. 10 24 34
Service Operations

Develop Communication & Social

2. 07 24 31
Skills

3. Advanced Food Service 11 40 51

Prepare and Clear Service & Guest

4. 10 63 73
Areas

5. Serve Food and Beverages 20 83 103

6. Provide a Carvery / buffet service 7 47 54

7. Complete food outlet shift effectively 15 39 54

Total 80 320 400

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Food & Beverage Server (03 Months)

DETAIL OF COURSE CONTENTS

Food & Beverage Server
(03 - Month)

Sr. Theory Practical

Detail of Topics
No. Hours Hours
1. Introduction to Food and Beverage Service Operations

1.1 Type of Food Service Organizations 1

1.2 Staffing Structure 1
1.3 Personal Appearance 1 5
1.4 Sanitation, Safety And Hygiene 1 5
1.5 Equipment and Quality 1 5
1.6 Menus Knowledge & Design 2 4
1.7 Functions of Catering 1 1
1.8 Food Wastes 1 3
1.9 Handling Foodborne Illness 1 1

2. Develop Communication & Social Skills

2.1 General Guest’s Care 1 4

2.2 Communication with Food Outlet Associates 2 7
2.3 Social Skills to deal Guests 2 8
2.4 Handle Complaints & Unusual Situations 2 5
3. Advanced Food Service

3.1 Types of service 2 10

3.2 Tray service 1 4
3.3 Table service 2 4
3.4 French service (cart service) 1 4
3.5 Russian service (platter service) 1 4
3.6 English service (family service) 1 4
3.7 American service (plate service) 1 4
3.8 Table setting 2 6
4. Prepare and Clear Service & Guest Areas

4.1 Food and beverage settings (Formal & Informal) 2 10

4.2 Cover layups for different settings and styles 2 13
4.3 Serving Equipment and Materials 2 16
4.4 Preparation of service areas (waiters’ pantry, sideboards/side 2 14
tables/service station)

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Food & Beverage Server (03 Months)

4.5 Checking Heating & Cooling Systems 2 10

4.6 Checking Damages & Disposing 2 2
5. Serve Food and Beverages

5.1 Types of Guests and Provision of Assistance 1 10

5.2 Menu & Product Knowledge 6 13
5.3 Taking Guest Orders 2 4
5.4 Serving Food 2 18
5.5 Serving Beverages 2 12
5.6 Sequence of Service 1 2
5.7 Importance Of Serving Food And Drink Items at the Correct 2 5
Temperature
5.8 Support Captain of food outlet 1 2
5.9 Maintain food safety for food outlet 3 13
6. Provide a Carvery / buffet service

6.1 Purposes of Carvery or buffet 2 5

6.2 Types & Layouts of Carvery or buffet 2 23
6.3 Sequence of dishes 2 18
6.4 The importance of maintaining food at the correct temperature 1 1
7. Complete food outlet shift effectively
7.1 Securing Payments from Guests
2 8
7.2 Clearing and cleaning tables
5 15
7.3 Methods and procedures for safe storage
4 6
7.4 Handling and disposing of waste
4 10

Total 80 320

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Food & Beverage Server (03 Months)

LIST OF PRACTICALS

1. Demonstrate uniform requirement and hygiene

2. Greet guests as they arrive and showing them to their table

3. Give out menus and take orders for food and beverages

4. Prepare of service areas (waiters’ pantry, sideboards/side tables/service station)

5. Serve hot & cold food

6. Serve hot & cold beverages

7. Demonstrate different table setting for service types and venues

8. Check and clean serving equipment

9. Demonstrate product knowledge and menu

10. Demonstrate Tray service

11. Demonstrate Table service

12. Demonstrate French service (cart service)

13. Demonstrate Russian service (platter service)

14. Demonstrate English service (family service)

15. Demonstrate American service (plate service)

16. Provide Carvery Service

17. Perform Buffet Service

18. Clean up tables and side stations

19. Determine method of payment and secure payments from guests

20. Handle and dispose waste

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Food & Beverage Server (03 Months)

LIST OF LABS

Food & Beverage Server

(03 - Month)

1. Restaurant / Service Setup

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Food & Beverage Server (03 Months)

LIST OF TOOLS AND EQUIPMENT

FOR CLASS OF 25 STUDENTS
(03 - Month)

Name of Trade Food & Beverage Server

Duration of Course 3 – Months

Documents, policies and guidelines

Sr. No Item Quantity

Sample Standard operating procedures for food outlet 1 class set
1.
Sample Organization’s aims and objectives statement 1 book
2.
Sample Organization’s guest service policy 25
3.
Examples of menus, recipes, drinks lists, function planner, 1 class set
other promotional materials from different organizations
4. (including posters, blackboard / whiteboards, illustrated menu
boards, vouchers and loyalty cards, additional promotional
information)

Food outlet log books 1 completed

class copy as
5. example
20 blank copies

Food outlet logs for recording accidents and incidents 1 completed

class copy as
6. example
20 blank copies

Organizational procedures for dealing with problems 20 copies

7.
Organizational procedures for dealing with emergencies 20 copies
8.
Organizational guidelines for responding to and reporting 20 copies
9. accidents

Organizational policy and procedures for disposing of waste 1 class set

10.
Examples of support materials as required, including recipes, 1 class set
11. promotional materials, from different organizations

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Food & Beverage Server (03 Months)

Record of guest reservations 1 completed

class copy as
12. example
20 blank copies

Record of guest needs, likes and dislikes 1 completed

class copy as
13. example
20 blank copies

Food and drink service equipment and utensils

Sr. No Item Quantity

Crockery, cutlery, glassware and napkins, service cutlery for 10 sets
1. food and beverage service practical classes

Tableware (table coverings, cruet sets, table decorations, 25 sets

2. menu holders, ashtrays)

Service dishes/flats, plate rings, sauce boats, soup tureens, 25 sets

3. service cloths (minimum)

Service equipment and utensils for serving food at the counter 25 sets
4.
Holders for order pads 25 sets
5.
Equipment for drinks, including hot drinks machines, coffee 5 sets
6. and espresso machines, still sets, filter machines, urns,
blenders, steamers, cream whippers, kettles and boilers,
cafetières, vacuum flasks
Hot plates/plate warmers (stocked as required for service) 5
7.
Refrigerated unit 1
8.
Hot/cold beverage service containers 2
9.
Trays/trolleys 10
10.
Sideboards/side tables/service station 5
11.
Counter service materials, including posters, black/white 1 set
12. board, menus board, promotional materials showing special
offers

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Food & Beverage Server (03 Months)

Equipment for cash and payment handling

Sr. No Item Quantity

Bill/Check folders 20 sets
1.
Cash till (mechanical/electronic) 1
2.
Cash float and mechanism for keeping cash secure 5 sets
3.
Calculators 20
4.

Fire, first aid and safety equipment

Sr. No Item Quantity

Food safety guidelines 1 example copy
1.
Equipment and materials for washing hands, including 5 sets
2. antibacterial soap, suitable wash basin, hand towels, hand
dryers

HACCP standards 1 example copy

3.
Illustrative range of emergency notices 1 set
4.
Fire equipment properly maintained and in good working 1 set
5. order, including the provision of fire exits, fire doors, fire
extinguishers, alarm systems, emergency lighting, fire safety
and exit signs
Food outlet logs for recording accidents and incidents 1 example copy
6.
Tools and equipment for disposing of waste, including waste 2 sets
7. disposal units, recycling bins, garbage drums on wheels (foot
operated) with garbage bags included

Cleaning equipment

Sr. No Item Quantity

Small cleaning equipment to use for different tools and 5 sets
1. equipment, including cloths, dusters, mops, brushes, buckets,
hand-held cleaning spray
Dishwasher, 1 set
2.
Jet Washer 1 set
3.

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Food & Beverage Server (03 Months)

Wet And Dry Vacuum Cleaner 1 Set

4.

Fixtures and fittings

Sr. No Item Quantity

Waiters’ pantry 2 installations
1.
Counter service, including display unit, heated unit, 1 installation
2. refrigerated unit, beverage equipment

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Food & Beverage Server (03 Months)

LIST OF CONSUMABLE MATERIAL

FOR CLASS OF 25 STUDENTS
Food & Beverage Server
(03 - Month)

Sr. No Item Quantity

Restaurant order pads holders
1. 25
Order pads and notepads
2. 25
Straws and coasters for drinks service
3. 25
Condiments and accompaniments: Dry
4. seasonings/flavourings; mustards, sauces and salad 10
dressings; prepared bread items, butter
Disposable serviettes and take-away for counter service
5. 25
Supplies for drinks service, including tea, coffee,
6. milk/cream, sugar, bottled drinks, ice, drinks 25
accompaniments
Materials for cleaning and sanitizing equipment and work
7. 25
surfaces, including sanitizer, vinegar, lemon, degreaser

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Food & Beverage Server (03 Months)

MINIMUM QUALIFICATION OF TEACHER / INSTRUCTORS

 DAE in Food Technology with one year Hospitality industry experience

OR

 Graduate Diploma in Hospitality Management with one year Hospitality industry experience

OR

 Graduation with 03 Years practical experience in Food & Beverage Service

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Food & Beverage Server (03 Months)

REFERENCE BOOKS

SR. # TITLE AUTHOR

1. Food and Beverage Service, 7th Edition, Lillicrap R Dennis and Cousins a John

The Waiter and Waitress Training Manual, 4th

2. Sandra J Dahmer, Kurt W Kahl.
Edition

3. Fundamentals of Menu Planning, 2nd Edition; McVety, Ware and Levesque.

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Food & Beverage Server (03 Months)

EMPLOYABILITY OF THE GRADUATES

The pass outs of this course may find job / employment in the following areas / sectors: -

1. Hotels.
2. Motels.
3. Resorts.
4. Restaurants.
5. Fast Food Chains.
6. Tourism Org.
7. Caterers.
8. Parks.
9. Cruise Ships.
10. Multinational Companies.
11. Clubs.
12. Food & Beverage Org.

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Food & Beverage Server (03 Months)

EVALUATION CRITERIA

Following procedure will be followed for the evaluation of short courses:-

1 Admitted students will be registered with the Punjab Board of Technical Education Lahore within one
month after the last date of admission.
2 The testing of the students shall be carried out as follows:-
A. Grading System (Theory & Practical)
A+ Grade from 80% and above
A Grade from 70% to 79%
B Grade from 60% to 69%
C Grade from 50% to 59%
F Less than 50%
Fail Below 40% in Theory & 50% in Practical
Candidate has to pass both Theory and Practical
B. Attendance
Students below 80% attendance will not be admissible to appear in examination.
C. Examination Body
Punjab Board of Technical Education Lahore will be the Testing and Evaluation Authority.
D. Testing
Conduct The testing shall be conducted in respective institutions under overall
supervision of PBTE.
3. Methodology
Following testing methodology will be adopted:-
a) Class attendance / participation = 10%
b) Sessional Performance = 40%
(Practical exercises/ quizzes/ assignments).
c) Final Exams.
i. Theory = 10%
ii. Practical = 40%
TOTAL = 100%
4. The institute concerned will forward the result of students to Punjab Board of Technical
Education Lahore on TEV/CURR/F-I from within seven days of termination of course.
5. Punjab Board of Technical Education will process the result carrying out its scrutiny/ vetting
and issue certificate to successful candidates as per specimen attached.
6. The Secretary PBTE will also coordinate for the endorsement of the said certificate by General
Manager (Academic)

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