WSQ Food and Beverage Service (L2)

Course Overview

This comprehensive F&B service course covers a diverse range of topics essential for providing exceptional dining experiences. Participants will learn the art of designing best-in-class service experiences and maintaining a professional image while interacting with guests. The course covers receiving F&B guests and handling VIPs with proper etiquette and protocols. Participants will gain insight into F&B regulatory requirements, health, safety, and hygiene regulations, as well as alcohol service laws. Understanding various types of menus, such as à la carte, table d'hôte, and buffet, will be covered, along with different food service styles like plated, silver, cocktail, and tableside.

Additionally, the course delves into sustainable practices, including promoting healthy eating, circular economy, zero waste, and sustainable sourcing and procurement. Participants will also learn to manage food orders, address food allergies and dietary restrictions, and implement quality checks in food preparation and service.

The course includes handling billing and payments, cash float control, various payment methods, and managing discrepancies, disputes, and refunds. With a comprehensive scope, this course equips participants with the necessary skills and knowledge to excel in the F&B service industry.

In Partnership with NTUC LearningHub

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Course Objectives

Upon completing this course, participants will be able to:

  • Develop the skills to create exceptional dining experiences and maintain a professional image in F&B service.
  • Understand proper etiquette and protocols for receiving both regular and VIP guests.
  • Gain knowledge of F&B regulatory requirements, health, safety, hygiene, and alcohol service laws.
  • Familiarize with different types of menus, food service styles, and sustainable practices in F&B.
  • Learn to implement quality checks, address areas for improvement, and handle billing and payment processes, including cashless transactions and dispute management.

Course Outline

Module 1 Designing a Best-in-Class F&B Service Experience 

  1. Professional Grooming and Image for F&B Service 
  2. Receiving F&B Guests 
    1. Etiquette and Protocols for Receiving VIPs 
    2. VIP Reservations and Seating Arrangements 
    3. VIP Guest Recognition and Relationship-Building 
  3. F&B Regulatory Requirements 
    1. Health, Safety and Hygiene Regulations 
    2. Alcohol Service and Laws 

Module 2 Understanding Menus and Food Service 

  1. Types of Menus 
    1. À la carte 
    2. Table d'hôte / Prix Fixe (Set Menu) 
    3. Tasting 
    4. Buffet 
    5. Banquet 
  2. Types of Food Service 
    1. Plated 
    2. Silver 
    3. Cocktail 
    4. Tableside / Specialised 
    5. Chef's Table Experience 
  3. Upselling Food Products and Services 
  4. Promoting Healthy and Responsible Eating 
    1. Circular Economy and Zero Waste 
    2. Sustainable Sourcing and Procurement 
  5. Taking and Processing Food Orders 
  6. Managing Food Allergies and Dietary Restrictions 

Module 3 Implementing Quality Check and Control in F&B 

  1. Quality Indicators in Food Preparation and Service 
  2. Packaging Integrity  
  3. Addressing Areas for Improvement 

Module 4 Handling Billing and Payments 

  1. Cash Float Control and Storage 
  2. Payment Methods and Cashless Transactions 
  3. Manage Discrepancies, Disputes and Refunds

Who Should Attend

  • F&B Service Staff, Managers and Supervisors
  • Hospitality Professionals
  • Restaurant Owners and Entrepreneurs
  • Event Planners
  • Customer Service Professionals

Course Duration

  • 16.0 hr(s)

Mode of Assessment

Written Assessment, Oral Questioning, Written Test

Certificate Obtained and Conferred by

  • Upon meeting the attendance and assessment(s) criteria, participants will be awarded with a digital Statement of Attainment (SOA), accredited by SkillsFuture Singapore.
  • Upon meeting the attendance and assessment(s) criteria, participants will be awarded with a digital Certificate of Completion from NTUC LearningHub.

For enquiry, please click here to register.