Overview

Providing food and beverage service can sometimes be a challenge. Customers can be a delight to serve or they can be difficult. A waiter must be able to deal with the unique needs of each customer. A good waiter can turn a difficult situation into a positive one. This industry is a service industry, waiters need to understand ‘people’ well.

Whether it’s a small café or a fine dining restaurant the basic concepts of food and beverage service and customer needs do not change. You still have to prepare the dining space for your customers, take orders over the counter or at the table, serve and clear food and beverages, farewell your customers, clean the dining area and so on. What does change are the standards and procedures of how we go about providing that service within different workplaces, the technology used, food trends and the cost of what we eat and drink.

Food and beverage staff are a vital part of the hospitality industry and always will be. What you learn throughout this unit will be invaluable to you in this role.

In this resource we will take a detailed look at the knowledge and skills needed to provide customers with food and beverage service in a range of dining areas.

In this unit you will learn how to:

• Coordinate, organise and prepare for food and beverage service
• Manage the service cycle
• Coordinate and complete end of service procedures.