Overview

This module aims to develop an understanding of key, best practice principles, of a range of food service procedures – from breakfast to banqueting!. It acts an as an introduction to working in Food Service and will signpost learners to other modules in our Professional Food Service programme, helping them to gain more confidence.

From breakfast to banqueting is a highly interactive module and develops knowledge of different styles of service, explores the key responsibilities of food service team members and identifies key steps of service in each food service operation.

Using videos and a high level of interactive activities, 6 key food service operations are explored: breakfast, lunch and dinner, carvery, afternoon tea, room service and banqueting with emphasis on why high standards are important including customer service.  Each section encourages learners to have ideas on how they can increase their knowledge.   

Key benefits of this module:

• Understand the key responsibilities of food service staff in each style of service
• Learn how the steps of service differ according to the style of service and be confident to apply them
• Be aware of the importance of food safety and cleanliness standards
• Understand the importance of welcoming customers and saying goodbye in all variations of the steps of service
• Develop knowledge of types of breakfasts and foods
• Know how to set up and maintain a breakfast buffet
• Develop knowledge of different types of restaurants
• Prepare restaurants for different styles of service
• Identify different types of afternoon tea and the tea which may be served
• Carry trays safely and ensure they are balanced
• Understand why answering the phone in Room Service departments promptly and clearly is important
• Understand the difference between restaurant service and banqueting
• Identify advance organisation , pre service and service procedures in banqueting
• State 3 key rules of banqueting service
• Know how to develop their knowledge and skills further

Format

The course is delivered fully online and is split into six highly interactive sections. Learners will engage with videos and images along with questions and activities and finish with a quiz to ensure points are remembered and understood. The module may be completed in short sections over a period of time or all at one go!  In addition, there are links to websites and documents that can be used to research further learning.

Sections include:

• Breakfast Service
• Lunch and Dinner Service
• Carvery Service
• Afternoon Tea Service
• Room Service (In Room Dining)
• Banqueting Service

Learning Objectives

• Enhance your knowledge of different styles of food service operations
• Identify key responsibilities of a food service team member in different food service operations
• State the ‘key steps to service’ in different food service operations and why they are important to use

Accreditation

This module is accredited by the Institute of Hospitality with CPD points

Who Should Take This Course?

This module is designed for people working in food service or taking part in pre employment programmes, wishing to develop their knowledge of different food service operations. The module will contribute to the off the job training hours for team members undertaking a Level 2 Hospitality Team member apprenticeship.

Assessment

At the end of the course, learners complete a 40-question quiz in the same style as the learning activities (drag-and-drop, single choice, multiple choice). The pass mark is 80%, with unlimited retakes available.

Post-Module Action Plan

Completing training doesn’t always mean that action and change happens! Learners can download our unique actions plans from within the module and complete. By answering key questions learners can apply the information in the module to their workplace and identify how they can develop their learning of food service. Managers can use the action plans to discuss with individuals and organise additional information and training to ensure learners are fully confident with business standards.