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The Food and Beverages Operations course provides learners with a solid understanding of the key processes, standards, and management practices involved in the food and beverage industry. It equips professionals with the skills needed to ensure high service quality, hygiene compliance, cost control, and customer satisfaction across various hospitality environments. This course is ideal for individuals aiming to build or advance their careers in hotels, restaurants, catering, and food service establishments.
Introduction to Food & Beverage Industry
Types of Food Service (Table, Buffet, Banquet, etc.)
Restaurant and Bar Operations
Menu Planning and Design
Food Safety, Sanitation & Hygiene (HACCP Basics)
Customer Service and Guest Handling
Staff Roles and Responsibilities
Inventory Control and Cost Management
Beverage Knowledge (Alcoholic & Non-Alcoholic)
Event Catering and Banquet Setup
Hospitality Laws and Licensing Requirements
Sustainability in F&B Operations
Hotel and restaurant staff
Hospitality and culinary students
Food service supervisors and managers
Event and banquet coordinators
Entrepreneurs planning to start a restaurant or catering business
Anyone seeking professional development in the hospitality industry
Develop operational knowledge of both front-of-house and back-of-house roles
Improve customer service and food safety practices
Gain skills in menu planning, costing, and service delivery
Enhance career prospects in restaurants, hotels, and food service companies
Learn globally accepted standards and protocols in F&B management
Prepare for supervisory or managerial roles in hospitality operations
Duration: 2 hours
Format: Objective & Scenario-Based Questions
Total Questions: 40
30 Multiple Choice Questions (1 mark each)
10 Scenario/Short Answer Questions (2 marks each)
Passing Criteria: 60%
Mode: Online or Offline (depending on center availability)
OSHAS offers different qualifications of safety, health and lowering incident rates for workers.