{"id":10999,"date":"2020-01-07T09:04:43","date_gmt":"2020-01-07T08:04:43","guid":{"rendered":"https:\/\/ssm.hr\/?post_type=product&p=10999\/"},"modified":"2022-03-02T13:59:42","modified_gmt":"2022-03-02T12:59:42","slug":"food-and-beverage","status":"publish","type":"product","link":"https:\/\/ssm.hr\/en\/course\/food-and-beverage\/","title":{"rendered":"Proficiency in Food and Beverage"},"content":{"rendered":"

Proficiency In Food And Beverage\u00a0


<\/strong><\/p>

Target audience:<\/strong><\/p>

Personnel in charge of food\u00a0 preparation and serving and drink preparation and presentation.<\/p>

 <\/p>

Course aims<\/strong><\/p>

The course participants will learn about culinary terms, cooking methods, special food (dietary) requirements, menu execution and cost control, preparation and presentation of food and drinks, and adherence to quality and safety standards. The program allows candidate’s skills to develop through the use of a greater range of skills including silver service, counter service and buffet service. Additional generic units include customer care and product knowledge. Providing a broader range of skills, the course is suitable for a person operating at front-line management Level. The art of serving food and non alcoholic beverage on board, taking guest orders, coordinating with the kitchen department, basic operations in coffee shops, specialty restaurants, room service & banquet halls etc. are some of few aspects that the student gets trained on.<\/p>

\u00a0<\/strong><\/p>

Course contents<\/strong><\/p>