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.