2.1 Table Service Techniques
     • Styles of Table Service
               • Overview of formal and casual service styles
               • Techniques for fine dining service
     • Table Setting and Decorum
               • Proper arrangement of table settings
               • Etiquette and decorum in service
     • Practical Application and Problem-Solving
               • Hands-on exercises in different service scenarios
               • Problem-solving exercises
2.2 Beverage Service
     • Types of Beverages and Pairing
               • Knowledge of various beverages
               • Pairing beverages with different cuisines
     • Bar Operations and Mixology Basics
               • Basics of bar setup and operations
               • Introduction to mixology and cocktail preparation
     • Practical Application of Beverage Service
               • Hands-on practice in serving beverages
               • Problem-solving scenarios
2.3 Specialized Service Techniques
     • Handling Special Requests and Dietary Restrictions
               • Techniques for accommodating special requests
               • Managing dietary restrictions and allergies
     • Catering and Banquet Service
               • Understanding catering logistics
               • Coordination of banquet service
     • Practical Application in Specialized Services
               • Hands-on exercises in specialized scenarios
               • Role-playing for different service scenarios

3.1 Menu Components and Categories
     • Understanding Menu Structure
               • Overview of menu components
               • Design and layout considerations
     • Different Types of Menus
               • A la carte, table d'hôte, and other menu formats
               • Specialty menus for events and occasions
     • Practical Exercises in Menu Creation
               • Hands-on menu planning exercises
3.2 Food and Beverage Pairing
     • Principles of Food and Beverage Pairing
               • Matching flavors and textures
               • Pairing wines, beers, and spirits with different cuisines
     • Recommending Pairings to Guests
               • Communication skills in suggesting pairings
               • Handling guest inquiries and preferences
3.3 Knowledge of Ingredients and Culinary Techniques
     • Familiarity with Ingredients
               • Understanding basic food ingredients
               • Knowledge of regional and international flavors
     • Culinary Techniques for Service Staff
               • Basics of cooking methods and terminology
               • Communication with kitchen staff
     • Application of Ingredient Knowledge and Culinary Techniques
               • Hands-on sessions with ingredients
               • Collaboration with kitchen staff for service coordination

4.1 Food Safety and Hygiene Practices
     • Compliance with Food Safety Regulations
               • Overview of food safety regulations
               • Implementation of safe food handling practices
     • Personal Hygiene for Service Staff
               • Importance of personal hygiene in service
               • Training on maintaining cleanliness and grooming
4.2 Health and Safety Protocols
     • Occupational Health and Safety Standards
               • Compliance with industry safety standards
               • Regular safety audits
     • Emergency Response and Evacuation Procedures
               • Formulating emergency response plans
               • Coordination with other departments for safety drills

5.1 Interacting with Guests and Addressing Their Needs
     • Developing Interpersonal Skills
               • Effective communication and active listening
               • Techniques for positive guest interactions
     • Strategies for Addressing Guest Inquiries and Fulfilling Requests Promptly
               • Standard operating procedures for inquiries
               • Timely responses to guest requests
5.2 Handling Guest Complaints and Ensuring Customer Satisfaction
     • Implementing Effective Complaint Resolution Strategies
               • Training on de-escalation techniques
               • Root cause analysis for complaint prevention
     • Turning Negative Experiences into Positive Ones
               • Proactive measures for preventing issues
               • Case studies on successful service recovery
5.3 Professionalism in Guest Interactions
     • Establishing Grooming and Personal Presentation Standards
               • Uniform policies and grooming standards
               • Creating a professional image
     • Training Staff in Maintaining a High Level of Professionalism
               • Role-playing exercises for real-world interactions
               • Training on composure and professionalism

6.1 Point of Sale Systems and Procedures
     • Introduction to Point of Sale Systems
               • Overview of POS systems in F&B service
               • Basic functionalities and operations
     • Processing Orders and Generating Bills
               • Order processing procedures
               • Billing and payment generation
6.2 Handling Cash and Electronic Payments
     • Cash Handling Protocols
               • Procedures for handling cash transactions
               • Prevention of fraud and theft
     • Electronic Payment Systems
               • Training on handling card transactions
               • Introduction to digital payment methods

7.1 Recruitment, Training, and Supervision of F&B Service Staff
     • Recruitment Processes and Criteria
               • Clear criteria for hiring service staff
               • Streamlined recruitment processes
     • Creating Comprehensive Training Programs for New and Existing Staff
               • Designing training modules for service staff
               • Continuous training for skill development
7.2 Team Management and Fostering a Positive Work Environment
     • Techniques for Building Effective F&B Service Teams
               • Strategies for team building and collaboration
               • Promoting a positive work environment
     • Employee Motivation and Morale
               • Recognition programs and incentives
               • Feedback sessions and performance appraisals
7.3 Communication Skills for Service Staff
     • Developing Effective Communication Channels
               • Clear communication protocols
               • Utilizing communication tools for service coordination
     • Communication Protocols with Other Departments
               • Coordination with kitchen and management staff
               • Addressing cross-functional challenges

8.1 Bar Operations and Setup
     • Basics of Bar Setup
               • Understanding bar layout and organization
               • Stocking and maintenance of bar inventory
     • Introduction to Bar Equipment and Tools
               • Proper handling and use of bar tools
               • Maintenance of bar equipment
8.2 Mixology and Cocktail Preparation
     • Fundamentals of Mixology
               • Understanding the art of mixing drinks
               • Creation of classic and signature cocktails
     • Practical Application of Mixology Techniques
               • Hands-on sessions in cocktail preparation
               • Training on presentation and garnishing
8.3 Responsible Beverage Service
     • Importance of Responsible Beverage Service
               • Understanding legal and ethical responsibilities
               • Training on identifying and handling intoxicated guests
     • Implementation of Responsible Service Practices
               • Creating and enforcing policies for responsible service
               • Role-playing exercises in responsible service scenarios

9.1 Coordination of Catering and Banquet Events
     • Planning and Organization of Catered Events
               • Overview of catering logistics
               • Collaborative planning with clients
     • Execution of Banquet Service
               • Coordination of service staff and kitchen team
               • Hands-on experience in banquet setups
9.2 Specialty Events and Theme Nights
     • Planning and Execution of Specialty Events
               • Introduction to theme nights and special events
               • Collaboration with marketing and culinary teams
     • Hands-On Participation in Theme Nights
               • Active involvement in themed events
               • Role-playing in different scenarios
9.3 Customer Satisfaction in Catering and Events
     • Strategies for Ensuring Customer Satisfaction in Events
               • Techniques for managing guest expectations
               • Handling unforeseen challenges during events
     • Post-Event Evaluation and Feedback
               • Conducting post-event evaluations
               • Incorporating feedback for continuous improvement

10.1 Introduction to Entrepreneurship in F&B Service
     • Basics of Entrepreneurship
               • Understanding entrepreneurship in the F&B industry
               • Identifying opportunities for entrepreneurial ventures
     • Developing Business Plans and Concepts
               • Formulating business plans for F&B service ventures
               • Introduction to marketing strategies for F&B startups
10.2 Financial Management for F&B Service Entrepreneurs
     • Budgeting and Cost Control in F&B Service Ventures
               • Creating comprehensive budgets for F&B service businesses
               • Implementing cost control measures
     • Revenue Generation and Profitability
               • Strategies for revenue generation
               • Maximizing profitability in F&B service ventures
10.3 Legal and Regulatory Considerations for F&B Service Businesses
     • Understanding Legal and Regulatory Frameworks
               • Compliance with health and safety regulations
               • Licensing requirements for F&B service businesses
     • Navigating Compliance Challenges
               • Strategies for addressing legal challenges
               • Collaborating with legal professionals for guidance

Hands-On Experience in Different Areas of Food and Beverage Service
     • Rotation Through Various Roles
               • Exposure to table service, beverage service, and specialized services
               • Development of multitasking skills
     • Application of Theoretical Knowledge
               • Practical scenarios simulating real-world challenges
               • Integration of problem-solving skills
     • Supervised Practice
               • Hands-on sessions in event catering, bar service, and mixology
               • Quality control assessments and feedback

Ans-02 : It is a short term programme.
The Course Start Date – October, 2024
Program Duration – 6 months

Ans-03 : The Course will be delivered Live, Online direct to your Device, (ie. Laptop or Desk top, mobile etc which can be used to access the Internet). The details of the configuration will be available before course commencement.

Ans-04 : No, the Classes will be held as per schedule only over the weekends. The Class schedules will be published well in advance.

Ans-05 : Successfully completing the Course will enable you to earn a Certificate from IIT Kharagpur. Since the classes will be held over the weekend, it will not disturb your normal professional work either.

Ans-06 : There are installment facilities available.

Ans-07 : No. The Institute has the right to take a final decision on your Application based on all the Documents submitted.

Ans-08 : A reputed Faculty of the Institute will be taking the classes. Apart from that, top Industry specialists will also teach specific topics and you will get Industry Expert’s perspective as well.

Ans-09 :Assessments will be through assignments and projects.