This introductory Certificate in Food and Beverage Service is designed for those who want to know more about providing a food and beverage service. It is suitable to those without prior knowledge of food and beverage service as well as those already in a job that involves food and beverage service provision in the hospitality industry. It will gain you a broad range of skills to help you understand and create systems and procedures required in delivering welcoming food and beverage service for guests. It may also help move you into a supervisory role.
Overall Programme Outcomes
On completion of this programme, learners will be able to:
- Develop a range of skills including personal skills, techniques and attributes essential for successful performance in the Food and Beverage Service section of a hospitality establishment.
- Understand the importance of the customer experience in food and drink service operations.
- Deliver a service that is professional, safe and hygienic.
- Progress on to a higher level qualification or vocationally related programme.
Assessments
There are two sets of 40 Multiple Choice Questions (“MCQ”) for each Module. Each MCQ session will time-out after one hour. You may re-sit the MCQ if it times-out before you complete it or if you do not achieve a pass. The Certificate is accredited by TQUK (a well-established and highly regarded Ofqual registered Awarding Organisation).
Entry Requirement
Applicants may be admitted on evidence to show they are able to fulfill and benefit from the objectives of the programme and achieve the standards required.
Programme Structure
The Level 3 Certificate in Food and Beverage Service accrues 30 credits over 3 modules. Each module carries 10 credits and are in:
- Module 1 – Customer Service
- Module 2 – Cash and Cash Equivalent Controls in F & B outlets
- Module 3 – Maintain food safety when storing, holding and serving food
Module 1 – Customer Service
On completion of this module, learners will be able to:
- Establish rapport with customers
- Respond appropriately to customers
- Communicate information to customers
- Making a positive impact and impression.
Module Content includes:
(i) Establish rapport with customers
Topics covered include:
- Meeting standards and behavior
- Greeting customers
- Effective communication
- Identifying customer expectations
- Customer care
- Responding and adapting behaviour to customers accordingly
(ii) Respond appropriately to customers
Topics covered include:
- Response times
- Appropriate methods of customer communication
- Confirming customer expectations
(iii) Communicate information to customers
Topics covered include:
- Using available resources to support customers
- The importance of knowing your organisation’s services/products
- Clear and precise communication with customer
- Managing customer expectations
(iv) How to make a positive impact/impression
Topics covered include:
- Adhering to an organisation’s standards and behaviour
- Understanding and adhering to an organisation’s guidelines, rules and policies
- Recognising customer needs and emotions
- Customer response times
Module 2 – Cash and Cash Equivalent Controls in F& B outlets
On completion of this module, learners will be able to:
- The process and handling of payments
- Marinating payment points and dealing with payment issues
Module Content includes:
- The process and handling of payments
Topics covered include:
- Preparing the payment point
- Maintaining a payment point
- Procedure for taking payments
(ii) Maintenance and payment issues
- The legal requirements relating to payments
- Organisational security procedures for payments
- Setting a payment point
- Dealing with customers at payment
- Understanding problems and errors that may arise relating to payments
Module 3 –Food safety
On completion of this module, learners will be able to:
- Understand the importance and issues relating to food safety
- Understand the importance personal cleanliness and hygiene
- Work area cleanliness and hygienic
Module Content includes:
(i) Maintenance of food safety
Topics covered include:
- Significant food safety hazards
- Personal and work station cleanliness and hygiene
- Food storage and cross-contamination
(ii) Personal cleanliness and hygiene
Topics covered include:
- Importance of clean and suitable clothing
- Issues and the spread of bacteria
- Understand the impact of unsanitary practices in relation to food preparation and service
- Injuries, illnesses and open wounds
- Key do’s and don’ts
(iii) Clean and hygienic workplace
Topics covered include:
- Surfaces and equipment cleanliness
- Use of appropriate products and materials in maintain a clean and hygienic surfaces and equipment
- Impact of damaged or poorly maintained surfaces or equipment
- Waste disposal
(iv) Food storage and cross contamination
Topics covered include:
- Inspecting and sign off on food deliveries
- Importance and issues of food storage
- Food preparation, labelling and rotation
- Understanding and identifying cross contamination