About Food and Beverage Service

About Food and Beverage Service - Waiter curriculum

The Food and Beverage Service - Waiter learner manual has been developed to equip
people working in the restaurant on the technical and practical know how of the food and
beverage industry. It is especially designed for those who want to start their careers as waiters in restaurants and hotels. Giving particular emphasis on food service sequence, restaurant hygiene, food and beverage knowledge, this manual can be used by any restaurant or a hotel who wish to extend knowledge of their personnel working in food and beverage. Throughout the development of the material, the competence of the present work force in Kathmandu valley was considered through market-needs analysis in the food and beverage sector. Further input was incorporated to the development of materials and content with the help of TVET service providers working in the food and beverage sector in Nepal which was further complimented by the industry experts who shared their knowledge on curriculum and material development standards.

Objective of the Food and Beverage Service learner manual

To equip beneficiaries on the essential knowledge required in the food and beverage

industry. Particularly, the emphasis is given on enhancing hygienic food and beverage, food

and beverage service, customer service and basic knowledge on understanding risks and

preventive measures at work.

Learning outcome of the training

Upon successful completion of this course, the beneficiaries should be able to demonstrate

and practice:

  Explain the hospitality industry and their role in the industry

• Provide excellent customer service

• Maintain hygiene, and good attributes of a service personnel

• Prepare for food and beverage service

• Provide a food service to guests

• Provide a drink service to guests

• Carry out general food and beverage and closing procedures in a restaurant

• Identify trends in the food and beverage industry

• Food and beverage services, selling techniques, promotions and marketing

• Understand risk and preventive measures at work

• Understanding of kitchen hazards, dangers and preventive

Target beneficiaries of waiters manual

The target beneficiaries of this course are food and beverage staff and those who want to

gain technical and practical skills to work as a waiter.

Career Path

After completing this course, a learner will be able to:

To start a career as waiter, assistant waiter, and trainee waiter in a restaurant,

fast food, banquet or party palaces and hotels.

Assessment:

Formative Assessment

Learners may be formally assessed throughout the course. This will take place in the form

of quiz, practical exercises and/or applications.

Summative Assessment

A fi nal summative assessment may be given to learners at the end of the course, and

will be based on the learning outcomes for the course.

This assessment should (indicates what format this assessment takes, for example, a

paper-based assessment, practical, simulation) be completed at the end of the course.

For practical assessments, the practical components of the course must be combined

into an integrated assessment to ensure that learners can demonstrate the entire process.

National Skill Testing Board Exam (NSTB)

After completion of this 390 hour course, the learners will go through NSTB/CTEVT exam

a paper-based written exam and practical exam. Certificates will be awarded after the

successful completion of exams