Module 1: Introduction to F&B Service Operations: Overview of the food and beverage service industry, Types of F&B service outlets (restaurants, cafés, banquets, room service), Roles and responsibilities of an F&B Service Technician, Importance of personal grooming and hygiene, Understanding service sequences and guest expectations, Introduction to F&B terminology.

Module 2: Table Service Techniques and Equipment Handling: Types of service (American, French, Russian, buffet), Table setting and mise-en-place procedures, Use and maintenance of service equipment and tools, Carrying trays and serving food and beverages, Clearing and resetting tables efficiently, Napkin folding and table presentation.

Module 3: Beverage Service and Bar Basics: Types of beverages (alcoholic and non-alcoholic), Basic knowledge of wines, spirits, cocktails, tea and coffee service, Glassware identification and usage, Serving drinks following standard procedures, Opening wine and presenting beverages, Responsible alcohol service and guest handling

Module 4: Guest Interaction and Service Etiquette: Welcoming and seating guests professionally, Taking accurate food and beverage orders, Suggestive selling and upselling techniques, Communicating with the kitchen and bar teams, Handling complaints and special requests, Billing and settlement procedures.

Module 5: Safety, Hygiene, and Sanitation Practices: Food safety standards and cross-contamination prevention, Cleaning and sanitizing equipment and surfaces, Waste disposal and pest control measures, Safe handling of hot food and beverages, Fire safety and emergency protocols, Following HACCP guidelines and hygiene audits.

Module 6: Teamwork and Workstation Management: Working effectively with kitchen and service teams, Managing service stations and supplies, Preparing for service and end-of-day closing tasks, Time management and multitasking under pressure, Maintaining inventory of service tools and linen, Reporting issues and maintaining communication logs.