F&B Service Basics

  • calender 16/01/2024 09:00
    18/01/2024 16:00
  • clock English
    clock 21 hours ( 3 days)
    teacher Elena Ledonius
  • This course covers standard meal set-ups and service.
  • The procedures, basics of menu-knowledge and the different styles of service.
  • The course also introduces the clearance method and service chronologies.

By the end of this course participants will be able to understand and apply the following:

  • List the steps and the main standard operating procedures of Breakfast , Lunch and Dinner service
  • Define the characteristics of basic and informal F&B service.
  • Name the various cleaning products and materials common to F&B operations.
  • Identify & Practice on the different documents and checklists used in F&B service.
  • Identify & Practice different types of  breakfast , lunch and Dinner setups
  • Illustrate different basic and informal table settings.
  • Welcome guests and explain adequately the menu to them.
  • Handle customers’ enquirers on food and beverages during service
  • Practice cleaning of various facilities and work areas commonly attended by F&B Service staff
  • Work in accordance with the legislation’s ( i.e food allergens) regulating F&B establishments.
  • Demonstrate the ability to work in F&B service operations both autonomously and in a team
  • Determine the importance of the teamwork in a F&B operation between the service and the kitchen team.


Delegates profile:

Line and middle level F&B service employees





  • Cost
    € 400
  • V.A.T
    € 76
  • Final cost
    € 476


  • Date
    16/1 - 18/1/2024
  • Time
    9:00 - 16:00

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