This is a full-time vocational training course delivered in an institutional environment. The programme includes weekly releases into industry where students have to complete worksheets to link classroom learning to the real world of work. The training was delivered for 14 weeks with the weekly day-release internships to industry in collaboration with local restaurants and hotels which hosted the students.
The training materials developed for training food and beverage servers in Vietnam include a Trainer Manual and student Work Practice Guide.
Topics in the course include service ware, opening and closing procedures, food service procedures, beverage service procedures, cocktail making and a range of supporting topics such as customer service, health and safety, personal hygiene, pest control, emergency procedures and so on.
Food and Beverage Servers Trainer Manual and Student Work Practice Guide
- Trainer Manual : This is a comprehensive document covering the content of the F&B course as a reference for the F&B trainers.
- Trainer Guide : This includes a detailed overall programme, per week, of topics to be covered. Each week is then elaborated in more detail, per lesson, and infuses HIT Active Learning methods into the content.
- Student Work Practice Guide: This document provides a list of tasks to be competed on a daily basis for every day of the student internship days. The tasks are directly linked to the content of the previous week’s lessons so that the classroom learning can be linked directly to the world of work. In some cases students are required to bring back samples and examples from the workplace, such as copies of order forms and so on.