Ensuring Quality in Food and Beverage Services

Food Hygiene Fundamentals
• Definition and importance of food hygiene
• Foodborne illnesses and their prevention
• Personal hygiene practices for food handlers

Food Safety Management
• Hazard Analysis and Critical Control Points (HACCP)
• Food safety policies and procedures
• Implementing food safety management systems

Cleanliness and Sanitation
• Cleaning and sanitizing techniques
• Cleaning schedules and protocols
• Pest control and waste management

Beverage Services
• Beverage preparation and service techniques
• Beverage safety and hygiene practices
• Maintaining beverage quality and consistency

Food and Beverage Service Operations
• Receiving, storing, and handling food and beverages
• Food preparation and presentation techniques
• Service standards and customer expectations

1ST BATCH: Tuesday, February 10, 2026 — Friday, February 13, 2026.

2ND BATCH: Tuesday, June 2, 2026 — Friday, June 5, 2026.

3RD BATCH: Monday, September 28, 2026 — Wednesday, September 30, 2026.

The training methodology integrates lectures, interactive discussions, collaborative group exercises, and
illustrative examples. Participants will acquire a blend of theoretical insights and hands-on practical
experience, emphasizing the application of learned techniques. This approach ensures that attendees return
to their professional environments equipped with both the competence and self-assurance to effectively
implement the acquired skills in their responsibilities.