COURSES/FOOD AND BEVERAGES

PREPARE FOR SERVICE (MISE EN PLACE)

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PREPARE FOR SERVICE (MISE EN PLACE)

TGS-2020503602

COURSE SYPNOSIS

This course is designed to be part of the pre-requisite skills for every practitioner who operate under the Food and Beverage service through the ability to prepare for service or Mise En Place (everything in place). It is also crucial skill for anybody working in Food and Beverage (FNB) Industry to gain such knowledge as it is one of the fundamental pillars of the professionals and unfortunately one of the most overlooked steps process.

Upon completion of this unit, participants will be able to apply them at the workplace which include:

  1. Understand and apply laws, guidelines, policies and procedures related to the food and beverages industry for service preparation.
  2. Understanding the Front of House environment to meet service requirements.
  3. Understanding business objectives to meet efficient customer service.
  4. Prepare and demonstrate for service to comply with safety and hygiene standard and business objectives.
  5. Reflect on current skill set and how to further develop them while making recommendations to meet business objectives.
Course Information

Time:

9am to 6pm

Venue:


Marina Square, 
#03-130
6 Raffles Boulevard, 
Singapore 039594

Duration:


17 Hours
(Including Assessment)

Course Fee(s):

$342.40 (GST Included)
Singaporeans 40 above – $118.00
Singaporeans 40 below or PR – $182.40

SkillsFuture Singapore (SSG) Approved Course
Click here for more information

Course Details

  1. Have a basic understanding of the organisation’s product and service offering in F&B
  2. Have a basic understanding of the organization’s structure, standard operating procedures and guidelines on F&B service
  3. Be able to speak, listen and read English at a proficiency level not lower than the Employability Skills Workforce Skills Qualification (ES WSQ) Workplace Literacy (WPL) Level 3
  4. One year working experience preferred at the F&B or Hospitality sector
  5. Basic knowledge on the legislative requirements on the F&B or Hospitality

We use a number of experiential methods of learning in this module:

    • Mini Lecture
    • Class Activities
    • Group Discussions
    • Reflection
    • Case Studies
    • Demonstration
    • Practical Performance
    • Role Play

Participants are required to undertake assessments which may take the form of:

  • Practical Performance
  • Oral Questioning
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