Food & Beverage Service

Course Overview

Professional restaurant and hotel food-and-beverage service, guest care, table service and operational conduct.

Learning Outcomes

Apply professional hospitality workplace standards.
Communicate effectively with guests, colleagues and supervisors.
Recognise role boundaries, escalation points and operational risks.
Demonstrate learning through practical scenarios and assessment.

Course Structure

F&B Operations — Understand service outlets and roles.
Mise en Place — Prepare a professional service area.
Guest Welcome — Seat and communicate with guests.
Order Taking — Record orders accurately.
Table Service — Apply service sequence fundamentals.
Beverage Awareness — Understand responsible professional beverage service boundaries.
Allergen Communication — Escalate allergen questions correctly.
Complaints — Respond to service concerns.
Closing & Handover — Complete end-of-service tasks.
Final Assessment — Complete service scenarios and assessment.

Assessment & Certificate

Recommended pass mark: 80%. Learners who satisfy the Academy completion requirements may receive a RICS Learning Academy Certificate of Completion. Where a subject requires statutory, regulated or externally accredited training, this Academy course is supplementary and does not replace that requirement.

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