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Service & Banquet

Service & Banquet Course

The Service & Banquet Course provides trainees with a comprehensive understanding of food and beverage service and banquet operations in a five-star hospitality environment. The course covers restaurant, cafe, room service, and banquet functions, with emphasis on guest interaction, event setup, hygiene, POS operations, and coordination across departments to deliver smooth service and memorable guest experiences.

24 weeks
Certified
Small Groups
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Service & Banquet Course
Duration24 weeks

Program Modules

1

Introduction to F&B Service & Banquet Operations

Overview of food and beverage service, banquet functions, and their role in hotel operations.

2

Service Fundamentals & Guest Interaction

Basic service techniques, communication skills, guest handling, and service etiquette.

3

Restaurant, Cafe & Room Service Operations

Table setup, order taking, serving procedures, and room service delivery.

4

Banquet Setup & Event Operations

Event types, banquet layouts, buffet setup, and coordination during events.

5

Hygiene, Safety & Operational Standards

Food safety, cleanliness, equipment handling, and workplace standards.

6

POS, Cashiering & Service Coordination

Using POS systems, handling billing, and coordinating with kitchen and other departments.

7

Advanced Service Techniques & Guest Experience

Upselling, VIP handling, service recovery, and enhancing guest satisfaction.

8

Event Execution, Teamwork & Leadership

Supervising service flow, teamwork during operations, and supporting event execution.

What You'll Learn

Knowledge

Understand the structure and functions of Food & Beverage service and banquet operations.
Identify different service styles, event types, and dining setups.
Recognize hygiene, safety, and food handling standards in a five-star environment.
Understand interdepartmental coordination in service and event execution.
Identify service standards, guest experience expectations, and operational procedures.

Skills

Perform service tasks including table setup, order taking, and serving food and beverages.
Set up banquet halls and service areas according to different event styles.
Operate service equipment and POS systems safely and efficiently.
Assist in buffet setup, room service delivery, and banquet execution.
Handle guest interactions, requests, and basic complaints professionally.
Support coordination between kitchen, banquet, and service teams.

Attitude & Professional Behavior

Demonstrate professionalism, courtesy, and a guest-first mindset.
Maintain grooming standards and professional presentation.
Work effectively in teams, especially under pressure during events.
Show attention to detail in setup, cleanliness, and service delivery.
Demonstrate responsibility, time management, and adaptability.

Topics

Beginner Level

Introduction to F&B service and banquet operations
Service standards and etiquette
Restaurant and cafe operations
Basic guest interaction and order taking
Room service operations and delivery
Banquet setup basics and event layouts
Hygiene, safety, and cleanliness protocols
Equipment handling and service tools
Communication and teamwork

Advanced Level

Advanced service techniques and fine dining standards
Banquet setup styles (theatre, cabaret, boardroom, gala, etc.)
Buffet setup and guest flow management
Upselling and guest engagement techniques
Handling VIP guests and special requests
Service recovery and complaint handling
POS operations and cashiering management
Event coordination and team supervision
Post-event breakdown and reporting

Ready to Start?

Secure your spot in the next cohort. Limited seats available.

Apply Now

Next Start Date

To be defined soon