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LAPT Hospitality Centres Hospitality Management

Code-035 Certificate in F&B Service

1 Subjects
5 Chapters
30 Lessons
500 Marks

LAPT — London Academy of Professional Training

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Code-035 Certificate in F&B Service
  • 500 total marks
  • Pass: 300 marks (60%)
  • Validity: Lifetime
Enrol Now View Brochure
Total Marks500
Pass Mark300 (60%)
Subjects1
Chapters5
Classes30

About This Certification

Who Is This For?

This certification is aimed at individuals currently working in or aspiring to work in food and beverage service roles, such as waitstaff, bartenders, and restaurant supervisors, who possess foundational hospitality knowledge and seek to enhance their professional expertise.

Course Curriculum

1 subjects • 5 chapters • 30 classes
01
Demo Subject
5 chapters • 30 classes • 100 marks
Fundamentals of Food and Beverage Service 6 classes
1.1 Identify Key Components of Food and Beverage Service
1.2 Explain the Role of a Food and Beverage Server
1.3 Demonstrate Proper Table Setup Techniques
1.4 Describe Different Serving Styles and Their Applications
1.5 Apply Customer Service Skills in Food and Beverage Scenarios
1.6 Evaluate a Dining Experience for Quality of Service
Menu Composition and Beverage Pairing 6 classes
2.1 Analyze Menu Structure and Categories
2.2 Identify Key Ingredients and Their Flavor Profiles
2.3 Explore Principles of Balanced Menu Composition
2.4 Investigate Beverage Types and Their Characteristics
2.5 Develop Beverage Pairing Strategies for Menu Items
2.6 Design a Sample Menu with Complementary Pairings
Service Techniques and Best Practices 6 classes
3.1 Understand Key Service Etiquette and Protocols
3.2 Demonstrate Effective Communication Skills in F&B Service
3.3 Implement Table Setting Techniques for Various Service Styles
3.4 Master the Art of Serving Food and Beverage Sequences
3.5 Resolve Customer Complaints Using Best Practices
3.6 Evaluate Service Techniques Through Role-Playing Scenarios
Handling Customer Feedback and Service Recovery 6 classes
4.1 Understand Customer Feedback and Its Importance
4.2 Identify Different Types of Customer Feedback
4.3 Analyze Feedback to Identify Service Improvements
4.4 Develop Effective Responses to Customer Complaints
4.5 Implement Service Recovery Strategies
4.6 Role-Play Real-Life Scenarios for Service Recovery
Trends in Food and Beverage Management 6 classes
5.1 Analyze Emerging Trends in F&B Management
5.2 Evaluate Consumer Preferences in Food Choices
5.3 Explore Sustainable Practices in the F&B Industry
5.4 Implement Technology Innovations in Service Delivery
5.5 Develop Strategies for Enhancing Customer Experience
5.6 Create a Trend-Based F&B Service Plan

Assessment & Grading

Assessment Methods
  • Written Examination
  • Practical Assignment
  • Portfolio Assessment
Theory
60%
Practical
30%
Project
10%
Code-035 Certificate in F&B Service
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