Tiêu đề 81 - Food and Beverage Service (Waiter, Waitress) Learner's Manual.pdf ✅

LEARNER'S MANUAL FOOD AND BEVERAGE SERVICE (WAITER/WAITRESS) FUNDinvesting in nepal's future
THE HITT PROGRAMME One of the several skills building products developed by the High Impact Tourism Training for Jobs & Income programme (HITT) is The Food and Beverage Service - Waiter curriculum and training materials, designed to support informal workers and potential workers in the tourism sector of Nepal to increase their productivity and professionalism, and increase their employability and income opportunities. The HITT programme is implemented by the Netherlands Development Organisation (SNV) through the financial assistance of European Commission (EC) Investing in People programme. The HITT initiative aims to contribute to sustainable pro-poor growth of the informal tourism sector in the seven least-developed and developing countries in Sub- Saharan Africa and Asia. Within the framework of this initiative, SNV and its local partners have elaborated a skill development programme for informal sector actors, notably women and youth, unskilled and semi-skilled workers, in close collaboration with the private sector. In Nepal, the HITT programme has been working with the tourism sector to identify occupations in demand, develop training curriculums, produce training material and deliver training to its beneficiaries. The six selected occupations include assistant cook, waiter, housekeeper, service excellence and hygiene, trekking guide, and homestay and lodge operators. ACKNOWLEDGEMENTS SNV would like to thank first Employment Fund Secretariat (EFS) for coordinating among TVET service providers to produce the training materials. We acknowledge expertise shared by Jhapa technical institute, Global Institute of Hotel Management, Oriental Hospitality and Tourism Training, Sahara School of Hospitality Management, Janahit Trading and Training and Lisa Gordon-Davis in the development of the training model of Food and Beverage Service - Waiter. SNV appreciates the contribution of Hospitality Solutions (HS) and Zaeem Ahmed in developing the training materials and coordinating with key stakeholders to develop the final product. Many thanks also to Monica Oliveros, Prakriti Sherchan from HITT for their inputs. Special thanks go to Bibek Shrestha who coordinated the publication of this series of manuals. We would also like to express our sincere thanks to Sanjay Madnani and his team at Umbrello Design for design and illustration. Contributions This publication has been produced with the financial assistance of the European Union. The contents of this publication are the sole responsibility of SNV and can in no way be taken to reflect the views of the European Union. For more information on Europe Aid, please visit http://ec.europa.eu/europeaid/
Table of Contents About Food and Beverage Service - Waiter curriculum 7 Objective of the Food and Beverage Service learner manual 7 Learning outcome of the training 7 Career Path 8 MODULE 1: INTRODUCTION TO TOURISM, HOSPITALITY FOOD & BEVERAGE SERVICE 9 1 Introduction 10 1.1 Tourism Industry 10 1.1.1 Tourism 10 1.1.2 Impact of tourism 10 1.1.3 Types of Tourists 12 1.2 Introduction to Hotel 13 1.2.1 Departments in the hotel and relationship 13 1.2.2 The Hospitality Industry 14 1.2.3 Your role in the hospitality industry 15 1.3 Restaurant 15 1.3.1 The function of a Restaurant 15 1.3.2 Types of Restaurants 16 1.4 Staffing and Management 17 1.5 Attributes of a Waiter 18 1.6 Communication 20 1.7 Handling Guest complaints 22 MODULE 2: HYGIENE 25 2 Introduction 26 2.1 Personal Hygiene 26 2.2 Personal Grooming 27 2.3 Restaurant Hygiene 28 2.3.1 Cleaning the Restaurant 28 2.3.2 Procedure for cleaning 28 2.3.3 Floor Surfaces 29 2.3.4 Routine and Non-routine Cleaning 30 MODULE 3: RESTAURANT, BAR EQUIPMENT AND HANDLING TECHNIQUE 31 3 Introduction 32 3.1 Restaurant Equipment 32 3.1.1 Crockery 32
3.2 Carrying Plates 33 3.3 Dispose of damaged or broken crockery 34 3.3.1 Cutlery 34 3.4 Restaurant Linen 35 3.4.1 Types and purpose of linen: 36 3.5 Restaurant Furniture 37 3.6 Bar and Bar Equipment 38 3.7 Handling glassware 41 3.7.1 Dispose of damaged or broken glassware 44 3.8 Using a Tray 44 3.8.1 Carrying a Tray 44 3.8.2 Unloading a Tray 45 MODULE 4: RESTAURANT MENU 47 4 Introduction 48 4.1 Menu 48 4.2 Types of Menu 48 4.2.1 Components of Menu 50 4.3 The French Classic Menu Sequence 51 MODULE 5: BEVERAGE AND TOBACCO 55 5 Introduction 56 5.1 Beverage 56 5.1.1 Non-alcoholic Beverage 56 5.2 Tea 57 5.3 Coffee 58 5.4 Service of Tea and Coffee 61 5.5 Mocktails 61 5.5.1 Service of non-alcoholic beverage 61 5.6 Alcoholic Beverage 62 5.6.1 Spirit 62 5.6.2 Whisky 64 5.6.3 Gin 64 5.6.4 Vodka 64 5.6.5 Rum 64 5.6.6 Brandy 64 5.6.7 Tequila 64 5.7 Beer 65 5.7.1 Serving Beer 66 FOOD AND BEVERAGE SERVICE - LEARNERS MANUAL