NATIONAL RESEARCH & DEVELOPMENT FOUNDATION

EFFECTIVE FOOD & BEVERAGE SUPERVISION

COURSE OUTLINE

Date: July 23rd 2018

Cost:

Venue: NRDF Conference Room @ La-Clery

Days & Time:

Mondays 5:30 pm – 7:30 pm
Wednesdays 5:30 pm – 7:30 pm

Certification: UWI Endorsed Certificate

Duration: 56hrs (14 Weeks @ 2 days weekly)

Textbook needed: Food & Beverage Management
By: Bernard Davis & Sally Stone

MODULE ONE

The Role of the supervisor
-What is a supervisor?
– Responsible of a supervisor
-Leadership
-Facilitating change
-Delegation
-Teamwork building
-Motivation
-Decision-making
-Problem solving

MODULE TWO

The Ideal supervisor/professional manager
-Qualities of a professional supervisor/manager
-Qualifications and experience
-Problem solving

MODULE THREE

Manager Customer Service/Guest Relations
-Quality guest service
-Superior performance standard
-Anticipating guest needs
-Offering special services
-Problem solving- responding to difficult & irate guest

MODULE FOUR 

Organization of the food & beverage operation
-The food and beverage organizational chart
-Departments within food and beverage and personnel
-Job descriptions, lists, and breakdowns

MODULE FIVE

Food and Beverage Service
-Common service terms
-Types of Service
-Meal periods
-The guests’ table

MODULE SIX

Dining service supplies and equipment
-Purchasing and control
-Par stock levels
-Types of China, glassware and Cutlery
-Equipment used in service

MODULE SEVEN

The menu & the food and beverage operation
-Role in determining service needs
-The Menu and service Plan
-Designing the menu
-Types of Menu
-Menu costing

MODULE EIGHT

Communication skills
-Team building techniques
-Encouraging continued education & training

MODULE NINE

Safety and Sanitation
-Personal hygiene & appearance
-Creating & maintaining a safe work environment
-Security issues involving guests, co-workers & property
-Safe use of cleaning supplies
-Cross contamination