Food and Beverage Server, Pathway to Recovery Training Series | Tourism Saskatchewan Industry Website

Pathway to Recovery Training Series

Food and Beverage Server Training

Food and Beverage Server training is built upon real-life practical work environments that range from sports bars to 5-star dining experiences. Training covers the art of table service, effective sales techniques, and dealing with difficult customers. Food and Beverage Server training teaches the knowledge and skills needed to excel as a server in the industry.

This training is led by an experienced and certified STEC instructor who will guide participants through the curriculum.

Two training streams available:

  1. Food and Beverage Server Training only, ideal for employees with limited or no previous experience; and
  2. Food and Beverage Server Training with emerit Professional Certification, recommended for experienced employees.

Prerequisite

  1. Food and Beverage Server Training only: none
  2. Food and Beverage Server Training with emerit Professional Certification: 750 hours work experience in the occupation, or 500 hours work experience in the occupation if emerit certified as a Banquet Server or Bartender.

Curriculum

emerit national Food and Beverage Modules (6 hours)

MODULE 1 - SHIFT PROCEDURES: BEHIND THE SCENE

Complete opening duties; Prepare glassware; Set tables and buffets; Maintain the bar and surrounding area; Maintain bar equipment, including draught lines; Store beverages; Receive inventory; Restock and store food, beverages and equipment; Perform closing duties; Cash out.

MODULE 2 - SELLING AND SERVING: PROFESSIONAL GUEST SERVICE

Demonstrate service etiquette and sales techniques; Describe how to identify and resolve guests’ dissatisfaction; Describe how to accommodate guests with special needs; Describe basic soups, chowders, sauces and condiments; Demonstrate knowledge of basic meat, poultry and seafood information; Define common food preparation terms; Handle food and beverage orders; Use point-of-sale system; Receive and process guest payments.

MODULE 3 - RISK MANAGEMENT IN THE FOOD AND BEVERAGE INDUSTRY: AWARENESS AND COMPLIANCE

Comply with legislation that applies to the food and beverage industry; Demonstrate responsible alcohol service to endure our guests’ safety; Follow fire and emergency procedures to minimize the risks of injury or damage to the property; Adhere to the workplace Hazardous Materials Information System (WHMIS); Observe safe practices in the workplace to minimize the occurrence of injury and loss; Handle and store food and beverage products in a safe and sanitary manner to reduce the chances of contamination, spillage and spoilage (Food Safe).

MODULE 4 - BEER AND WINE SERVICE: BEVERAGE KNOWLEDGE AND WINE PAIRING

Describe, recommend and serve wine professionally; Identify major types of wine and their features; Define the sweetness of wine; Define the sweetness terms for champagne and other sparkling wines; Identify type of information found on wine labels; Suggest wine and food combinations according to both guest preferences and product knowledge and expertise; Follow general wine-serving guidelines to ensure maximum wine enjoyment.

MODULE 5 - BARTENDING BASICS: MIXING AND SERVING DRINKS

Use common bar terms proficiently; Describe common spirits and liqueurs to your guests; Follow general guidelines for preparing cocktails and mixed beverages; Select appropriate beverage garnishes for drinks; Prepare multiple drink orders quickly and efficiently; Describe how to work the service bar professionally and efficiently.

MODULE 6 - PROFESSIONAL BANQUET SERVICE: TECHNIQUES AND BEST PRACTICES

Double-check events details and requirements of the banquet event order (BEO); Set up function and meeting areas; Load and carry trays safety; Serve food and beverage in both stand-up and sit-down functions; Serve coffee or health break refreshments; Maintain and refresh event areas; Serve breaks and meals in meeting rooms.

Knowledge Certificate

Service Best (1 hour)

Service Best provides practical and effective tools that help you adopt a pro-active, solution-focused approach to customer service.

Controlling for COVID with Confidence: Thinking Beyond Masks and Hand Sanitizer to Develop Effective Safety Precautions (1 hour)

Health and safety risk assessment; transmission risks for COVID-19; meaningful, effective controls for COVID-19 transmission risk; limitations of less effective controls like PPE, procedures/rules; Risk Assessment worksheet.

emerit Food and Beverage Server national written exam (1 hour)

Proctored certification exam consisting of 125 multiple choice questions based on the National Occupational Standards.

Food and Beverage Server Training: $650.00

Upon successful completion of curriculum, trainee receives a certificate of completion and a record of exam score. The trainee is eligible to qualify for emerit Professional Certification upon subsequent completion of experience verification.

Food and Beverage Server Training with emerit Professional Certification: $760.00

Upon successful completion of curriculum and experience verification as described below, trainee is awarded emerit Professional Certification as Food and Beverage Server and is entitled to use the Tourism Certified Professional (TCP) designation.

Includes National Occupational Standards and Certification Prep Pack, written exam, and work history verification. Exam consists of 125 multiple choice questions based on the National Occupational Standards. Candidates must have 750 hours work experience in the occupation, or 500 hours work experience in the occupation if the candidate is emerit certified as a Banquet Server or Bartender. Successful candidates receive the Tourism Certified Professional (TCP) designation.

 

Banner image courtesy of Tourism Saskatoon