Food & Beverage Service

1. Introduction

Aga Khan Foundation Pakistan in collaboration with USAID formulated Food and
Beverage Service training program for the livelihood up gradation and skill
development of youth in the hospitality sector. The ambition is to train and develop
skills in unemployed and employed youth of Pakistan.

Objectives:
Explains students how to deliver guest-driven service by finding out what
guests want and expect, then exceeding their expectations by correctly
handling moments of truth. Students gain in-depth food and beverage skills
know-how and hands-on techniques for consistently delivering quality service
in every type of operation.

At the completion of this course, students should be able to:
• Apply the skills in serving guests with food and beverages
• Take orders while applying skills of suggestive and up selling
• Understand the sequence of service operations and equipments required
• Understand the varying resources required for their operation
• Control the inventories and costs
• Know how customer satisfaction can be achieved.

1.1. Instructions for Students

A high level of academic achievement during the course of your time is expected. You
are provided with important guidelines as stated below in order to achieve effective
learning. You are highly appreciated for your kind cooperation and dedication.

1. The students must attend their all lessons and other scheduled activities unless
attendance is specifically declared optional or special exemption is approved.
2. You will be called upon your absence for any reason and must be required to
complete and return a written justification on College Leave Form within three
working days after your return. Under any medical reason for the absence, you
must provide supporting documentation with your justification.
3. The student absent for more than 20% of required instruction for a subject will
automatically fails the course.
4. The late comers are to be considered as absent if found late on regular manner.
5. Each student will be formally assessed to grade the performance.
6. The progress tests and final examination will be conducted as per schedule. Any
change in the schedule should be notified in advance.
7. You must submit your assignments, reports and other works on time.
8. You must participate in all Audio/Video sessions and field/industry trips that are
planned during the course of your studies. In addition to this, take active
participation in group discussions and communicating sessions.
9. You are not allowed to sit in the class if you do not carry the student manuals.
10. You must switch your mobile phones off during the class
11. Political and irrelevant discussions are not allowed in the class.
13. You must maintain a very high standard of personal appearance in the class and
require to adhere to the uniform regulation.
14. In addition to wearing the specified uniform you must observe:
a. Clean, manicured nails and hands.
b. Neatly pressed and well presented uniform.
c. Neatly combed and conservatively styled hair.

1.2. Primary Catering Establishments

Establishments such as hotels, restaurants and fast food outlets which are primarily
concerned with the provision of food and beverage are called primary catering
establishments.

 Hotels: The main purpose of hotels is to provide accommodation, which may or
may not include the service of food & beverage. A hotel may be a small family-
run unit providing a limited service in one restaurant, or a large luxury hotel
providing service through a number of outlets such as the coffee shop, room
service, banquets, specialty restaurant, grill room and cocktail bars. The service in
these types of hotels is usually personalized and the tariff is very high, as they
generally cater to persons of a high social standing. Medium class hotels are
similar to luxury hotels, through their surroundings are less luxurious category.
The prices in the various categories of hotels, often depend upon the service and
choice of food and beverage that they offer to their clientele.

 Restaurant: The primary function of commercial restaurant is the provision of
food & beverage. Restaurants are of different standards. The food service and
prices are often comparable to those of similar restaurants in luxury hotels. They
offer a wide choice for an elaborate menu and a very high quality of service.

 Bar and Pubs: The bar serves different types of alcoholic beverages to
residential and non-residential guest in the hotel. The idea of pubs is fairly
new in India. It has been borrowed from the concept of public houses in
English and adapted to Indian conditions. They are geared to provide
service of all types of alcohol with an emphasis on draught beer and good
music. Food may also be served from a limited menu.