BANGLADESH TECHNICAL EDUCATION BOARD

SYLLABUS FOR THE SHORT COURSE

ON

FOOD & BEVERAGE SERVICE

Total Duration: 360 hours

 Course Title: FOOD & BEVERAGE SERVICE

Index:

Sl. no. Subject Page No.

01 Introduction 2
02 Objectives 2
03 Course out line 2
04 Competencies 3
05 Contents 4
06 Job List
07 Entry Qualification 6
08 Employee Opportunities 7
09 List of Tools/Equipment 7
10 Book Reference 7
INTRODUCTION:

Tourism is a service oriented industry. By its nature, it is a highly labour intensive

activity as it relies so much on personal service. Tourism is probably the sector of
economy which is least vulnerable to substitution of labour by technology. Since
middle of the last century the service industry is developing in an irresistible pace
throughout the world. But in our country it is still in its infancy. In view of the above,
for the all out development of service industry in our country the need for creation of
a contingent of highly trained manpower will not be an exaggeration. Moreover,
tourism has a multiple role to play in socio-economic sector of a country. It
contributes to national economic growth, employment opportunities, alleviation of
poverty as well as socio-cultural solidarity. To meet the destined role of tourism
industry skilled manpower is an essential component and this trained manpower can
be of great benefit to the employer, employee and guest and in the long run to the
country as well.

OBJECTIVES:

The objectives of the course module are as follows:

• to create a host of skilled professionals to meet domestic demand and export
abroad.
• to create opportunities for the employers of the country to choose appropriate
trained manpower for employment in their respective outlets.
• to help to alleviate poverty and to get rid of unemployment crisis of the
country.
• to help elevate standard of services of hospitality industry of the country.
• to earn foreign currency by exporting trained manpower for economic growth
of the country.

COURSE OUTLINE:

Name of Course Duration of Course Entry Qualification

Basic Level Food & Total 360 06 days per week Minimum SSC Pass
Beverage Service hours Per day 08 hours

Theory = 100 Theory = 02 hours

Practice = 260 Practice = 06 hours
Total duration = 08h per job
LIST OF COMPETENCES:

01. Tourism Knowledge: What is tourism, Tourism product, How to fit in tourism
industry.
02. English Language: Fluency in trade related English, Familiarization with
terminology used in food and beverage service.
03. Food & beverage service: Hospitality model, Technical skills and social skills.
04. Effective communication: Effective methods of communication, Non-verbal
communication, Visual communication, Barriers to communication.
05. Caring for customer: Concept of hospitality and service, Customer care,
Providing a quality service, Meeting different needs.
06. Principles of cleaning: Why clean?, Cleaning techniques, Water and cleaning
agents, Disinfectants.
07. Setting up and preparation for service: The role of food and beverage service
department, Relation with other departments, Mise-en-place, Setting out
tables, Using a salver and side plate.
08. Using a tray: Introduction, Features of a tray, Carrying positions.
09. Carrying and clearing: How to use a service cloth, How to clear large plates
and cutlery.
10. Taking the Order: Sequence of presenting a menu, Offering suggestions or
explanations.
11. Placing food & beverage: Procedure involved in placing orders, Placing
orders to kitchen and bar.
12. Serving Food: Types of service.
13. Serving Non-alcoholic beverage: What are non-alcoholic beverages,
Procedure for making tea, Serving tea and coffee.
14. Hygiene: Importance of personal hygiene, Standards of personal and basic
hygiene, What is basic food hygiene, Methods of storing, handling and
serving food.
15. Handling customer complaints: Facts on complain, Handling complaints.
16. Closing down: Linen, Preparation for next service period, Routine closing
down procedures.
BASIC COMPETENCES:
COMMON COMPETENCES:

01. Tourism Knowledge: What is tourism, Tourism product, How to fit in tourism
industry.
02. English Language: Fluency in trade related English, Familiarization with
terminology used in food and beverage service.
03. Effective communication: Effective methods of communication, Non-verbal
communication, Visual communication, Barriers to communication.
04. Caring for customer: Concept of hospitality and service, Customer care, Providing
a quality service, Meeting different needs.
05. Hygiene: Importance of personal hygiene, Standards of personal and basic
hygiene, What is basic food hygiene, Methods of storing, handling and serving
food.
06. Handling customer complaints: Facts on complaint, Handling complaints.

CORE COMPETENCES:

01. Food & beverage service: Hospitality model, Technical skills and social skills.
02. Principles of cleaning: Why cleaning, Cleaning techniques, Water and
cleaning agents, Disinfectants.
03. Setting up and preparation for service: The role of food and beverage service
department, Relation with other departments, Mise-en-place, Setting out
tables, Using a salver and side plate.
04. Using a tray: Introduction, Features of a tray, Carrying positions.
05. Carrying and clearing: How to use a service cloth, How to clear large plates
and cutlery.
06. Taking the Order: Sequence of presenting a menu, Offering suggestions or
explanations.
07. Placing food & beverage: Procedure involved in placing orders, Placing
orders to Kitchen and bar.
08. Serving Food: Types of service.
09. Serving Non-alcoholic beverage: What are non-alcoholic beverages,
Procedure for making tea, Serving tea and coffee.
10. Closing down: Linen, Preparation for next service period, Routine closing
down procedures.
 a) CONTENTS: (i) Basic Competencies - 30 hours
Period Topics Hours
1. Receive and Respond, Participate and Lead to workplace communication:
1 a) Explain & follow routinely speaking & messages in a 1
workplace.
2 b) Follow routinely Speaking & message. 1
3 c) Perform work duties following written notices. 1
2. Work with others, Team Environment and Lead small Teams:
3 a) Develop effective workplace relationship. 1.5
4 b) Contribute to work group activities. 1.5
3. Demonstrate work values, Practice career professionalism and Develop & Practice
Negotiation skills
5 a) Define the purpose of works. 1
6 b) Apply work values/ethics. 1
7 c) Deal with ethical problems. 1
8 d) Maintain integrity of conduct in the workplace. 1
4. Practice housekeeping procedures, Occupational health and safety procedure and Solve
problems related to work Activities:
9 a) Sort and remove unnecessary items. 1
10 b) Arrange items. 1
11 c) Maintain work areas, Tools and Equipments. 1
12 d) Follow standardizes work process and procedures. 1
13 e) perform work spontaneously. 1
14 a. Use Mathematical Concepts & Techniques and Use 3
Relevant Technologies:
6. Personal Manner:
15 a) Show good Manner. 2
16 b) Respect honorable person (Sir, Senior, Trainees). 2
17 c) Cooperate & Thinking to each and other about practical 2
works.
18 d) Maintain sequence in practical works. 2
19 e) Own Responsibility & Duties of practical works. 2
20 f) Observation of all practical works. 2
a) (ii) Communicative English - 30 hours (Practical)
a) Interpret the meaning of given words (by the teachers) - Vocabulary.
b) Speaking on a specific Situation.
c) Public speaking.
d) Exchanging views with target persons.
e) Introducing one self.
f) Describing & narrating events, places, objects etc.
 Communicative English - 30 hours
Related Subject-10 hours and General Subject- 20 hours 1 hour/period
On the completion of this course trainees will be able to:
1. Speak in English with confidence
2. Communicate with target persons effectively.
3. Understand the speech of English users.
4. Achieve better professional performance.
No. of Tropics- Conversational Situation hours
period
01 Speaking English – Getting Information & Finding one’s way 1
02 Speaking English – About Tools and Equipments 1
03 Speaking English – About meeting some one & participating in class. 1
04 Speaking English – Daily Activities & Asking About Activities 1
05 Speaking English – Evening Activities and about theoretical contents. 1
06 Speaking English – Meeting at the Train station & Asking Question at the 1
Train station.
07 Speaking English – Meeting at the Airport & Getting information at the 1
Airport’s
08 Speaking English – About different type of Measuring Tools and Cutting 1
Tools
09 Speaking English – Getting to the Hotel & Asking direction. 1
10 Speaking English – Asking about Buses & Traveling by bus. 1
11 Speaking English - About Practical Class. 1
12 Speaking English – Going by Taxi and Asking the time. 1
13 Speaking English – Arriving early or late and Time and the calendar. 1
14 Speaking English – Living in an Apartment. 1
15 Speaking English – Using the Telephone. 1
16 Speaking English – Getting help in stores and talking about shopping. 1
17 Speaking English – Sending and Receiving Letters. 1
18 Speaking English – Talking about the Weather & Trips and sight seeing. 1
19 Speaking English – Talking about Eating & Dinner Conversation. 1
20 Speaking English – About Machines and Materials. 1
21 Speaking English – Common Health problem and Quitting & Finding 1
Jobs.
22 Speaking English – Office Details and Office Conversation. 1
23 Speaking English – About Practical Job. 1
24 Speaking English – On a specific situation & Public speaking. 1
25 Speaking English – About Exchanging view with a Persons & Introducing 1
oneself.
26 Speaking English – Describing and Narrating events, place, Objects etc. 1
27 Speaking English – About different type of computer, operating system, 4
system and operating software, add remove software, DBM, Email and
internet .
Theory Period/Hours
Tourism Knowledge: What is tourism, Tourism product, How to fit in 6
tourism industry.
English Language: Fluency in trade related English, Familiarization with 12
terminology used in food and beverage service.
Food & beverage service: Hospitality model, Technical skills and social 6
skills.
Effective communication: Effective methods of communication, Non-verbal 6
communication, Visual communication, Barriers to communication.
Caring for customer: Concept of hospitality and service, Customer care, 6
Providing a quality service, Meeting different needs.
Principles of cleaning: Why clean?, Cleaning techniques, Water and 4
cleaning agents, Disinfectants.
Setting up and preparation for service: The role of food and beverage 6
service department, Relation with other departments, Mise-en-place, Setting
out tables, Using a salver and side plate.
Using a tray: Introduction, Features of a tray, Carrying positions. 4
Carrying and clearing: How to use a service cloth, How to clear large plates 4
and cutlery.
Taking the Order: Sequence of presenting a menu, Offering suggestions or 4
explanations.
Placing food & beverage: Procedure involved in placing orders, Placing 4
orders to kitchen and bar.
Serving Food: Types of service. 4
Serving Non-alcoholic beverage: What are non-alcoholic beverages, 4
Procedure for making tea, Serving tea and coffee.
Hygiene: Importance of personal hygiene, Standards of personal and basic 6
hygiene, What is basic food hygiene, Methods of storing, handling and
serving food.
Handling customer complaints: Facts on complaint, Handling complaints. 4
Closing down: Linen, Preparation for next service period, Routine closing 4
down procedures.
Total (Hours) 84
 Practical Period/Hours
Principles of cleaning: Why clean?, Cleaning techniques, Water and 30
cleaning agents, Disinfectants.
Setting up and preparation for service: The role of food and beverage 48
service department, Relation with other departments, Mise-en-place, Setting
out tables, Using a salver and side plate
Using a tray: Introduction, Features of a tray, Carrying positions. 18
Carrying and clearing: How to use a service cloth, How to clear large plates 30
and cutlery.
Taking the Order: Sequence of presenting a menu, Offering suggestions or 30
explanations.
Placing food & beverage: Procedure involved in placing orders, Placing 24
orders to kitchen and bar.
Serving Food: Types of service. 24
Serving Non-alcoholic beverage: What are non-alcoholic beverages, 24
Procedure for making tea, Serving tea and coffee.
Closing down: Linen, Preparation for next service period, Routine closing 24
down procedures.
Total (Hours) 252
ENTRY QUALIFICATION:
Minimum Secondary School Certificate (SSC) or equivalent.
[

EMPLOYMENT OPPORTINUTIES:
Restaurants, Hotels, Motels, Guest-Houses, Resorts, Vacation-Homes, Coffee Shops,
First Food Shops, Food Courts etc.
EQUIPMENT LIST:
a. Table set up materials.
b. Crockery items.
c. Cutlery items.
d. Glassware.
e. Microwave Oven
f. Cleaning materials.
g. Paper Napkin
h. Service Cloth
i. Glass Cloth
j. Flat
k. Underliner
l. Salver
m. Juicer
n. Cork Remover
o. Facial Tissue
p. Food menu.
q. Beverage menu.
BOOK REFERENCE:

01. Front Office Text Book – South Asia Integrated Tourism

Human Resource Development Program.
02. A Text Book of Tourism – B. K. Goaswami, G.
03. Food Service Planning: Layout & Equipment – Kotschevar
Cendal.