Ensuring Quality in Food and Beverage Services

Objectives:
• Understand the importance of food hygiene and safety in the hospitality industry
• Learn how to maintain high standards of cleanliness and sanitation in food and beverage services
• Develop skills to prevent foodborne illnesses and ensure customer satisfaction
Course Content:
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

Methodology
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

DATE:
1ST BATCH:        18th – 21st Feb, 2025    

2ND BATCH:       24th – 27th June, 2025
3RDBATCH:        4th – 7th Nov, 2025