Learning Objectives

By the end of this course, the participants will be able to:-

  • Understand the role of a service staff.
  • Know the important task of a service staff.
  • Know how to be an effective service staff.
  • Learn to serve food and beverage effectively.
  • Learn the different types of setting in the restaurant.
  • Learn the proper sequence of service in the restaurant.
  • Learn to plan and execute the job.
  • Learn beverage service in the restaurant.
  • Perform according to the standard service culture.



Course Outline

  • Food & Beverage Service Staff
  • Mise En Place
  • Service Technique
  • Sequence of Service (Part 1)
  • Sequence (Part 2)
  • Sequence of Service (Part 3)
  • Service Flow & Attentiveness
  • Telephone Courtesy
  • Menu Knowledge

Who Should Attend

The training program is targeted not only for HR Personnel but also Heads of Business Units and to those who aspire to enter into the HR field ranging from supervisory to senior managerial levels.


Registration starts at 8.30 am on the first day. Classes start at 9 am end 5 pm. Morning and lunch break will be served at appropriate times.

Deposit & Payment

In order to secure the said training on a define basis, kindly effect 50% Deposit on the total costs for the training requirements upon confirmation. This deposit is non-refundable. Balance 50% of the total costs is require seven (7) days prior to the training.

Cancellation & Transfer

Please note that should this registration is cancelled fourteen (14) days before the day of the training, a 50% cancellation charge will be imposed. If cancellation is made seven (7) days before the training, full payment of the training will be levied. Please note that amendments can only be made to above arrangement by giving a minimum of three (3) working days’ notice.

Disclaimer – MAHTEC reserves the right to make changes to the venue, date, speaker including cancellation or postponement of the workshop if number of participants less than 10 or warranted by circumstances beyond its control.