About This Course
The Food & Beverage Service course at R.R. Star trains students to work as professional waiters, stewards, and food service staff in hotels, restaurants, resorts, and airline catering. The course covers the full spectrum of dining room service — from table setting and taking orders to serving food and drinks, managing guest requests, and closing the table.
This is one of the most in-demand vocational skills for overseas hospitality employment in countries such as Qatar, UAE, Saudi Arabia, Malaysia, and South Korea.
This course is affiliated with CTEVT (Center for Technical Education and Vocational Training), Nepal.
What You Will Learn
By the end of this course, you will be able to:
- Set up and clear tables according to restaurant and hotel standards
- Take food and beverage orders accurately and confidently
- Serve guests using correct European (plate) and silver (platter) service techniques
- Describe menu items, make recommendations, and upsell appropriately
- Serve wine, beer, and non-alcoholic beverages correctly
- Maintain hygiene and cleanliness standards (HACCP basics)
- Handle guest complaints politely and professionally
- Use POS (Point of Sale) systems for order entry and billing
Course Curriculum
Month 1 — Hospitality Foundations
- Introduction to the hotel and restaurant industry
- F&B department structure and staff hierarchy
- Personal grooming, hygiene, and professional appearance
- Types of service: American, European, silver, buffet, banquet
- Table setting: à la carte, table d'hôte, and fine dining covers
- Equipment: crockery, cutlery, glassware — identification and care
Month 2 — Service Skills & Menu Knowledge
- Welcoming and seating guests
- Taking orders: food and beverage, special dietary requirements
- Sequence of service: mise en place to bill settlement
- Food service techniques: plate service, platter service, guéridon
- Beverage service: water, juices, soft drinks, tea, coffee
- Wine service: presenting, opening, and pouring basics
- Menu engineering: food descriptions, upselling techniques
Month 3 — Operations, Communication & Assessment
- Banquet and buffet service operations
- Hygiene and food safety: personal, equipment, and storage
- Handling guest complaints and difficult situations
- Communication and teamwork in a service environment
- POS systems: entering orders, modifying, printing bills
- Mock service session (full dining room simulation)
- Final written and practical assessment
Career Opportunities
- Waiter / Steward in hotels and restaurants (1-star to 5-star)
- Food & beverage attendant in resorts and safari lodges
- Airline cabin crew support / airline catering staff
- Banquet and events service staff
- Overseas hospitality worker (Qatar, UAE, Malaysia, Korea, Japan)
- Cruise ship food service attendant (with additional documentation)
Frequently Asked Questions
Is prior experience in hotels or restaurants required? No. The course is suitable for beginners. Students who have completed Class 8 and can communicate in basic English (or are willing to develop this skill alongside) are eligible.
Will I get placement support? Yes. R.R. Star provides employer referrals and manpower documentation support for both local and overseas placements.
Will I receive a certificate? Yes — a CTEVT-affiliated course completion certificate is issued after passing the final assessment.
Can this course be combined with the Barista course? Yes. Taking both courses qualifies you for full front-of-house roles in cafés and hotel F&B departments.