Food and Beverage Department (F&B) is responsible for maintaining high quality of food and service, food costing, managing restaurants, bars, etc.
Food and Beverage Service is the service of Food made in the Kitchen and Drinks prepared in the Bar to the Customers (Guest) at the Food & Beverage premises, which can be:
Restaurants, Bars, Hotels, Airlines, Cruise Ships, Trains, Companies, Schools, Colleges, Hospitals, Prisons, Takeaway, etc.
One of the major challenges faced by the industry at present is of staff turn-over. The need is for a team of people who can dedicate their talent in the industry and to enjoy their work.
Food and beverage servers are employed in restaurants, coffee shops, bars, clubs, hotels and other retail eating and drinking establishments. There are more part-time positions in this occupation than there are in most occupations, and most food and beverage servers are young. Experienced food and beverage servers can move to better paying jobs in larger and more formal food establishments.
Food and beverage servers’ duties vary considerably from one type of establishment to another. In fast food outlets, they often work behind counters and use computerized systems to take orders and tabulate bills. In coffee shops and cocktail lounges, they provide quick and efficient service for customers seated at tables. In formal dining establishments, they carefully observe established rules of service and etiquette, and pace the meal according to customer preference.Other requirements depend on the environment in which the server works. For example, serving in a coffee shop or cocktail lounge requires the ability to remember many orders and move very quickly.
Food and beverage servers should enjoy having clear rules and organized methods, working with people, and working with tools and equipment.

What can you look forward to?

1) These courses are handcrafted for beginners.
2) Effective training sessions
3) International internship / trainings
4) culinary solutions Australia international.


  • Introduction to f & b service
  • organization and hierarchy
  • F&b service equipments
  • their role and maintenance
  • Do’s and Dont’s in service areas
  • Duties and responsibilities of f&b service personnel
  • Food and beverage service operations
  • catering establishments
  • Menu
  • breakfast,lunch and dinner
  • Types of service and their layouts
  • Temperature control
  • Restaurant procedure
  • Room service operations
  • Alcoholic and Non Alcoholic Beverages
  • Situation handlings
  • Service of food and beverages
  • Briefing and debriefing
  • Environmental considerations
  • Handover procedure
  • Review and evaluation of service


  • General manager
  • resident manager
  • banquet manager
  • f&b manager
  • Executive chef
  • Front office
  • airline crew
  • supervisory
  • Airlines
  • railways
  • hospital catering
  • industrial catering
  • cruise liners
  • Hotels
  • Restaurants
  • Fast food outlets
  • Tourist office manager-Marketing
  • Research/statistical