Food and Beverage Training
Looking for food and beverage training for your staff? Keen to kick start your hospitality career? Online training can provide you with everything you need to know for successful food and beverage service.
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COURSE
Hospitality Plus - Food safety
Catalyst Education
30 mins
A$34.95 + GSTor
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1. Implement and follow food safety procedures as described in your company’s food safety program  2. Identify the function of a food safety program 3. Describe the categories of food safety hazards  4. Discuss aspects of controlling bacterial growth 5. Explain the basic principles of the Hazard Analysis and Critical Control Points system 6. Identify common Critical Control Points in the food handling process and apply appropriate control methods 7. Maintain a clean environment.
COURSE
Hospitality Plus - Operation fast food
Catalyst Education
30 mins
A$34.95 + GSTor
Premium
1. Prepare a fast food outlet for service 2. Apply customer service skills to effectively identify and meet customer needs 3. Select appropriate methods to cook and prepare food safely 4. Apply techniques to ensure attractive presentation of food 5. Control stock before, during and after service 6. Clean and maintain equipment.
COURSE
Level 2 / Alcoholic Beverages
Small Batch Learning
2 hrs 38 mins
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Course OverviewAn in-depth explanation of each of the major alcoholic drink categories, featuring 158 minutes of learning material (video, text and photo). The course covers production, definitions, rules, flavours and service for each category. In this course, you will learn:The major alcoholic drink categories, through 14 quick videos.In-depth explanation of definitions, raw materials and production.Accessible introductions to tasting and how each category is served.Target AudienceThis course is intended for any existing staff in the hospitality industry who are expected to make or serve drinks, plus anyone working in an F&B service role who needs to acquire a more in-depth understanding of alcoholic drinks. Learning OutcomesThis course will give learners a thorough understanding of how alcohol is made, the different categories of alcoholic drinks, and how each one can be described and discussed, thereby building their confidence when discussing products in front of their customers. Business OutcomesBy ensuring a thorough understanding of the different alcoholic drink categories, organisations will be increasing the knowledge base of their staff and making sure they not only understand the products they serve but are more confident in selling them. Enhancing employees’ ability to better serve guests has a flow-on effect throughout the whole business, in terms of positive reviews, social media and word-of-mouth recommendations – which helps increase repeat clientele and maximises revenue.Duration2 Hours 38 Minutes
COURSE
Food & Beverage Management
Università Bocconi
Managing a company in the food and beverage industry is a fascinating task. Food and beverage products are so deeply rooted in the culture of most countries that making and selling them is not only a matter of making and selling good and tasty products, but products that nurture people's body, soul, and heart. Given this, it's not difficult to see that the task quickly becomes complex. The objective of this course is twofold: first, we will focus on contemporary challenges that managers and entrepreneurs in food and beverage businesses should be able to face; and second, we will provide models and tools to design and implement appropriate courses of action to satisfy customers and build an advantage over the competition. This course is made up of four modules and an introduction, each exploring one dilemma that food and beverage companies face. You will be presented with a set of video lectures and guest speakers. These lectures combine an accessible introduction to specific topics integrated with interviews of managers and experts that will give precious insights and examples to the participants. To enhance your learning experience with us, we will make a Documentary on the Excellences of the Modena District available for you, which is in a format that we have developed specifically for this course in order to give you the chance to experience first-hand the territory as our on-campus students usually do. Each module is paired with an evaluated quiz and weekly discussion forums to reflect on the variety of the F&B world, its complexity, and the power of the network that we will build together during the course. Successful completion of the quizzes is required for a course certificate as explained in the Grading Policy. Below the guest speakers of the course: Masterchef Italia Sky – Nils Hartmann, Head of Movie Channels at Sky Italia – www.masterchef.sky.it Eataly - Paolo Bongiovanni, Marketing Director Italy – www.eataly.net Berlucchi – Paolo Ziliani, Owner – www.berlucchi.it Joia Restaurant – Alta Cucina Naturale – Pietro Leemann, Owner and Chef – www.joia.it Branca – Nicolò Branca, Owner – www.branca.it Barilla – Giuseppe Morici, President Region Europe – www.barilla.com Proyecto Expo 2015 Chile – Guillermo Ariztia, Chile Pavillon Director – www.expomilan.cl Winery Il Cavallante, Milano – Sergio Morpurgo, Owner Heineken – Floris Cobelens, Marketing Director – www.heineken.com TRDN – Martin Oetting, Managing Director – www.trnd.com GROM – Federico Grom, Owner and Founder – www.grom.it/en Tetra Pak – Matthew Hatton, Director Competitor Intelligence – www.tetrapak.com BioHombre – Matteo Panini, CEO – www.hombre.it Acetaia Maletti – Carmen & Claudio Maletti Cantine Riunite & CIV – Vanni Lusetti, CEO; Francesca Benini, Sales & Marketing Manager; Elena Lottici, Export Manager; Mario Vandi, Brand Manager – www.riunite.it GlemGas – Marco Guerzoni, Program Product Manager – www.glemgas.com Bibendum Catering – LaFranceschetta58 – Sabrina Lazzereschi & Marta Pulini, Owners and Founders – www.bibendumcatering.it , www.franceschetta58.it DISCLAIMER - Since most of the videos are conducted with those whose native language is not English, we have decided to sometimes preserve their more emphatic speech to keep a tighter match between the audio and the subtitles.Commitment: 3-6 hours/week
INTERACTIVE
Laying Tables
Graeme Clarke
1 hr
Premium
Course OverviewWhich way round does the knife go?… What size cloth goes on a 5ft round table?…. this interactive module will solve your questions, introduce you to some jargon and illustrates best practice standards used throughout hospitality. Consider the principles of cutlery recognition, watch a video on polishing cutlery, identify different size cloths for different tables or think about the standards of tables if not using cloths and finally view the principles of laying different ‘covers’. Create a professional impression to customers on arrival in the restaurant.Learning ObjectivesIdentify the standards for table lay up Identify health and safety standardsTarget AudienceOperational front of house staff in hotels and restaurants to develop their knowledge and skills in key aspects of food service. This module is a separate module from the Food Service course and can be used according to training needs. Modules are ideal for new staff into the industry to support on job training in house or can be used by individuals wishing to gain some knowledge of food service in order to apply for a job.Duration60 minutes
INTERACTIVE
Menu Knowledge
Graeme Clarke
1 hr
Premium
Course OverviewWhat is a medallion?… where is the shank on a lamb?… which is a rump steak?…. what is a blue steak?… what does ‘sustainable sources’ mean?… is that a langoustine or a prawn?… what is hosmaki?… passion fruit or kiwi?…. what is the difference between a pannacotta and a creme brulee?… what is the difference in cheeses?…So many questions, so much jargon! Through a series of activities this module will really make you concentrate and develop your knowledge of food to ensure you are confident when asking customer questions, confident to ask your manager if there is something you don’t know on the menu and really add to your professionalism.Learning ObjectivesState why it is important to have a knowledge of foodDefine frequently used culinary termsIdentify key ingredients of popular dishesTarget AudienceOperational front of house staff in hotels and restaurants to develop their knowledge and skills in key aspects of food service. This module is a separate module from the Food Service course and can be used according to training needs. Modules are ideal for new staff into the industry to support on job training in house or can be used by individuals wishing to gain some knowledge of food service in order to apply for a job.Duration60 minutes
INTERACTIVE
Prepare & Close the Bar
Graeme Clarke
1 hr
Premium
Course OverviewThere’s a lot that goes on in a bar apart from serving drinks. This module will detail the general set up and close down procedures giving you a picture of what working in bar is all about. If you are new to bar work it will help you ask the right questions when you start a job of what you need to do before customers arrive. Use this module with Handling Glassware in the Bar.Learning ObjectivesPrepare general bar equipment Prepare garnishes for drinks serviceIdentify how stock is preparedState key Closing down proceduresIdentify health, safety & hygiene standardsTarget AudienceProfessional Bar Service is designed for all operational F&B staff in hotels, restaurants and bars to develop their knowledge of bar service. The Professional Bar Service modules can be used as a complete programme or individually for specific training needs or refreshers. Individuals may like to develop their own knowledge and confidence or use the module certificates at interviews. The Professional Bar Service will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.Duration60 minutes
INTERACTIVE
Prepare & Serve Drinks
Graeme Clarke
1 hr 30 mins
Premium
Course OverviewAlthough there may be variances in company procedures there are basic principles that apply in all bar service. This interactive programme uses hospitality best practice standards for learners to consider professional methods and reminds them to check what their own companies may do.Learning ObjectivesServe a range of alcoholic drinks Serve soft drinks Increase knowledge of different drinksTarget AudienceProfessional Bar Service is designed for all operational F&B staff in hotels, restaurants and bars to develop their knowledge of bar service. The Professional Bar Service modules can be used as a complete programme or individually for specific training needs or refreshers. Individuals may like to develop their own knowledge and confidence or use the module certificates at interviews. The Professional Bar Service will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.Duration90 minutes
INTERACTIVE
Preparing glassware for service
Graeme Clarke
1 hr
Premium
Course OverviewAlthough there are differences in the shape of glassware and lay up placement there are some basic principles which this short, interactive module shows you. Activities invite you to define the type of glass used for different drinks and a video shows you best practice standards of polishing and presenting glasses.Learning ObjectivesIdentify different glassware State where glass is placed on tables Identify presentation and health and safety standardsTarget AudienceOperational front of house staff in hotels and restaurants to develop their knowledge and skills in key aspects of food service. This module is a separate module from the Food Service course and can be used according to training needs. Modules are ideal for new staff into the industry to support on job training in house or can be used by individuals wishing to gain some knowledge of food service in order to apply for a job.Duration60 minutes
INTERACTIVE
Presenting menus & taking Orders
Graeme Clarke
1 hr
Premium
Course OverviewThis module will give you knowledge of the professional procedures for taking orders and can be used with the module positive selling skills.Learning ObjectivesIdentify how to present a menuTake accurate customer ordersTarget AudienceOperational front of house staff in hotels and restaurants to develop their knowledge and skills in key aspects of food service. This module is a separate module from the Food Service course and can be used according to training needs. Modules are ideal for new staff into the industry to support on job training in house or can be used by individuals wishing to gain some knowledge of food service in order to apply for a job.Duration75 minutes
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INTERACTIVE
Presenting Winelists & Taking Orders
Graeme Clarke
1 hr
Premium
Course OverviewWhat is the difference between a sauvignon blanc and chardonnay? ….. How do I open champagne?…. How can I recommend a wine to a customer? …. Professional Wine and Champagne Service. No need to be a sommelier and indeed many restaurants do not require that level of knowledge. However, whatever type of restaurant you work in, a base knowledge of wine and champagne and professional service standards will increase your confidence and professionalism and the customer experience. You can use all the modules within this Professional Wine and Champagne Service programme or select just one that fits your needs.Learning ObjectivesWrite a clear and accurate wine orderCommunicate wine ordersIdentify abbreviations that may be usedTarget AudienceThe Professional Wine and Champagne Service is designed for all operational F&B staff in hotels, restaurants and bars to develop their knowledge of Wine and Champagne service. The Professional Wine and Champagne Service modules can be used as a complete programme or individually for specific training needs or refreshers. Individuals may like to develop their own knowledge and confidence or use the module certificates at interviews. The Professional Wine and Champagne Service programme will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.Duration60 minutes
INTERACTIVE
Serving Beers
Graeme Clarke
1 hr 30 mins
Premium
Course OverviewAlthough there may be variances in company procedures there are basic principles that apply in all bar service. This interactive programme uses hospitality best practice standards for learners to consider professional methods and reminds them to check what their own companies may do.Learning ObjectivesState the professional standards used to pour and serve different beers Identify glassware and equipment used to serve beers Identify different types of beer and beer drinksTarget AudienceProfessional Bar Service is designed for all operational F&B staff in hotels, restaurants and bars to develop their knowledge of bar service. The Professional Bar Service modules can be used as a complete programme or individually for specific training needs or refreshers. Individuals may like to develop their own knowledge and confidence or use the module certificates at interviews. The Professional Bar Service will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.Duration60 minutes
INTERACTIVE
Silver Service Techniques
Graeme Clarke
1 hr
Premium
Course OverviewThe technique of silver service is often used for banqueting service and is a highly sought after professional skill. To get the most from this module have a dish with some scrap food and a serving spoon and fork ready and you can join in the exercises that the module contains. Practice makes perfect!Learning ObjectivesDemonstrate how to hold a spoon and fork to serve food Adjust the hold for different foods Demonstrate moving food from the serving dish to a customer plate Identify hygiene and health and safety standardsTarget AudienceOperational front of house staff in hotels and restaurants to develop their knowledge and skills in key aspects of food service. This module is a separate module from the Food Service course and can be used according to training needs. Modules are ideal for new staff into the industry to support on job training in house or can be used by individuals wishing to gain some knowledge of food service in order to apply for a job.Duration60 minutes
INTERACTIVE
Using Positive Selling Skills to Promote Wine & Champagne
Graeme Clarke
1 hr
Premium
Course OverviewWhat is the difference between a sauvignon blanc and chardonnay? ….. How do I open champagne?…. How can I recommend a wine to a customer? …. Professional Wine and Champagne Service. No need to be a sommelier and indeed many restaurants do not require that level of knowledge. However, whatever type of restaurant you work in, a base knowledge of wine and champagne and professional service standards will increase your confidence and professionalism and the customer experience. You can use all the modules within this Professional Wine and Champagne Service programme or select just one that fits your needs.Learning ObjectivesIdentify the 3 steps to positive selling and how to use themTarget AudienceThe Professional Wine and Champagne Service is designed for all operational F&B staff in hotels, restaurants and bars to develop their knowledge of Wine and Champagne service. The Professional Wine and Champagne Service modules can be used as a complete programme or individually for specific training needs or refreshers. Individuals may like to develop their own knowledge and confidence or use the module certificates at interviews. The Professional Wine and Champagne Service programme will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.Duration60 minutes
INTERACTIVE
Using Positive Selling Skills When Taking Food orders
Graeme Clarke
1 hr 15 mins
Premium
Course OverviewBusinesses are keen for staff to sell in order to increase revenues but selling skills don’t come naturally to everyone. Just being told to push a particular dish doesn’t give everyone the confidence they need and can actually lead to a worse customer experience. This module builds from Menu knowledge and encourages you to use your understanding of food to ‘recommend’ and become a soft salesperson not pushy. A range of activities takes you through finding out your customer needs and the steps to ‘making the offer’. The module is an adaptation of the module Using Positive Selling Skills in F&B and focusses purely on food sales..Learning ObjectivesIdentify the 3 steps to positive selling and how to use themTarget AudienceOperational front of house staff in hotels and restaurants to develop their knowledge and skills in key aspects of food service. This module is a separate module from the Food Service course and can be used according to training needs. Modules are ideal for new staff into the industry to support on job training in house or can be used by individuals wishing to gain some knowledge of food service in order to apply for a job.Duration75 minutes
INTERACTIVE
Wine & Champagne Service Skills
Graeme Clarke
1 hr
Premium
Course Overview What is the difference between a sauvignon blanc and chardonnay? ….. How do I open champagne?…. How can I recommend a wine to a customer? …. Professional Wine and Champagne Service. No need to be a sommelier and indeed many restaurants do not require that level of knowledge. However, whatever type of restaurant you work in, a base knowledge of wine and champagne and professional service standards will increase your confidence and professionalism and the customer experience. You can use all the modules within this Professional Wine and Champagne Service programme or select just one that fits your needs. Learning Objectives Prepare equipment for wine and Champagne service State how to present, open and pour wine and Champagne Increase awareness of some problems arising when serving wine and Champagne Target Audience The Professional Wine and Champagne Service is designed for all operational F&B staff in hotels, restaurants and bars to develop their knowledge of Wine and Champagne service. The Professional Wine and Champagne Service modules can be used as a complete programme or individually for specific training needs or refreshers. Individuals may like to develop their own knowledge and confidence or use the module certificates at interviews. The Professional Wine and Champagne Service programme will contribute to the guided learning hours for those staff completing a hospitality apprenticeship. Duration 60 minutes
INTERACTIVE
Working with Allergens (Chefs)
Graeme Clarke
1 hr
Premium
Course OverviewAllergy Awareness training for food and drink service staff has been a legal obligation in the UK since December 2014 but there is still a lack of awareness in businesses of the implications of not carrying this out. Staff cannot say ‘they don’t know’ in response to a customer question and understand the danger of ‘bluffing’ an answer. A recent prosecution has taken place resulting in 6 year prison sentence of a restaurant owner and regular surveys still show that 70-80% of customers don’t trust staff to give the correct information.Learning ObjectivesIdentify 14 major allergens and foods that contain them Identify key allergic reactions and the action you should take Read allergy labels and use the information to record correctly Identify how to declare allergens to customersUse best practice methods to minimise cross contamination of allergensState what information should be communicated to Food Service staffTarget AudienceOperational front of house staff in hotels, restaurants and bars to develop their knowledge and skills and comply with legal requirements. The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship in Food and Drink Service or one of the Cookery programmes.Duration60 minutes
INTERACTIVE
Buffet Service
Graeme Clarke
1 hr 30 mins
Premium
Course OverviewBuffets can be self serve or assisted but most of all should look interesting! This module introduces you to the different layups and equipment that may be used depending on the style of the buffet along with the service procedures that should be used to ensure a great customer experience. The modules on boxing tables and clearing plates work well with this learning and you must have awareness of food safety.Learning ObjectivesIdentify different styles of buffet service Identify different equipment that is used in buffet service State key standards for buffet presentation and lay up Identify key serving techniques for buffet service Identify hygiene and health and safety standardsTarget AudienceOperational front of house staff in hotels and restaurants to develop their knowledge and skills in key aspects of food service. This module is a separate module from the Food Service course and can be used according to training needs. Modules are ideal for new staff into the industry to support on job training in house or can be used by individuals wishing to gain some knowledge of food service in order to apply for a job.Duration60 minutes
INTERACTIVE
Carrying & Clearing Plates
Graeme Clarke
1 hr 15 mins
Premium
Course Overview Don’t just squash plates together when clearing and avoid spilling sauces when serving customers! Learn professional techniques by watching videos and completing activities and having lots of practice yourself using step by step photos in resources.Learning Objectives Demonstrate how to hold 2 and 3 plates for service Identify how to hold plates using a service cloth State how to place plates in front of customers Demonstrate how to clear plates when customers have finished State how to remove waste food hygienically Identify hygiene and health and safety standards Target Audience Operational front of house staff in hotels and restaurants to develop their knowledge and skills in key aspects of food service. This module is a separate module from the Food Service course and can be used according to training needs. Modules are ideal for new staff into the industry to support on job training in house or can be used by individuals wishing to gain some knowledge of food service in order to apply for a job.Duration 120 minutes  
INTERACTIVE
Folding napkins
Graeme Clarke
1 hr
Premium
Course OverviewThis short, interactive module invites you to practically fold 2 basic napkin folds commonly found in hospitality and helps you consider key standards of napkin presentation. Be inspired to learn different folds and create impact on tables.Learning ObjectivesFold a basic napkin Identify hygiene and presentation standardsTarget AudienceOperational front of house staff in hotels and restaurants to develop their knowledge and skills in key aspects of food service. This module is a separate module from the Food Service course and can be used according to training needs. Modules are ideal for new staff into the industry to support on job training in house or can be used by individuals wishing to gain some knowledge of food service in order to apply for a job.Duration60 minutes
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