Food & Beverage

Food and Beverage

TABLE OF CONTENTS – FOOD AND BEVERAGE GENERICS

GUIDELINES FOR PREPARATION 2

TRAINING LOG 3

GUIDELINES FOR PREPARATION 4

TRAINING LOG 1

1. FIRE PROCEDURES 1-1

2. SAFETY AND SECURITY AT WORK 2-1

3. PERSONAL APPEARANCE, HYGIENE AND HEALTH 3-1

4. COMMUNICATE VERBALLY XX12 4-1

5. HANDLE INCOMING TELEPHONE CALLS 5-1

6. MAINTAIN EFFECTIVE WORKING RELATIONSHIPS 6-1

7. ATTEND MEETINGS, BRIEFINGS AND TRAINING 7-1

8. General Guest Communication Skills 8-1

9. bar service Skills 9-1

10. Handle Guest Complaints 10-3

11. OPERATE A COMPUTER XX04 11-1

12. MAINTAIN DATA IN A COMPUTER SYSTEM XX10 12-1

13. POINT OF SALE PROCEDURES 13-1

14. HANDLE AND RECORD REFUNDS XX26 14-1

15. DESCRIBE THE LAYOUT, SERVICES AND FACILITIES OF THE ORGANISATION XX11 15-1

16. SELL PRODUCTS AND SERVICES XX05 16-1

17. DISPLAY CULTURAL AWARENESS IN DEALING WITH GUESTS AND COLLEAGUES XX09 17-1

18. DESCRIBE THE SECTORS OF THE HOSPITALITY, TRAVEL & TOURISM INDUSTRIES XX17 18-1

19. DEVELOP SELF WITHIN THE JOB ROLE XX23 19-1

20. PREPARE WRITTEN COMMUNICATIONS XX24 20-1

21. MONITOR GUEST SATISFACTION XX27 21-1

22. CONTRIBUTE TO THE IDENTIFICATION OF SHORT TERM SUPPLY NEEDS XX30 22-1

23. MAINTAIN THE RECEIPT, STORAGE AND ISSUE OF GOODS XX28 23-1

24. PLAN STAFF TRAINING AND DEVELOPMENT IN OWN AREA OF RESPONSIBILITY XX29 24-1

25. MAINTAIN THE CLEANING PROGRAMME FOR OWN AREA OF RESPONSIBILITY XX31 25-1

26. INTRODUCE NEW STAFF TO THE WORKPLACE XX40 26-1

27. MANAGE THE INDUCTION OF NEW STAFF XX32 27-1

28. PROVIDE FIRST AID XX34 28-1

29. PLAN AND CONDUCT MEETINGS XX35 29-1

GUIDELINES FOR PREPARATION

| |Make sure all staff attending the training have a personal copy of the manual being used. | | |

| |Check that all staff attending the training have a...