Food & Beverage Service Steward


    Food & Beverage Service Steward



    ELIGIBILITY: Minimum of 18 years & Above



    The hospitality industry is a broad category of fields within service industry that includes lodging, event-planning, theme-parks, transportation, cruise-line, additional fields within the tourism industry. The service industry is a multi-billion-dollar industry that depends on the availability of leisure time and disposable income. A service unit such as a restaurant, hotel, or an amusement park consists of multiple groups such as facility maintenance and direct operations (servers, housekeepers, porters, kitchen workers, bartenders, management, marketing, and human resources etc.).

    Course Objective:

    To skill, train & empower students in the Food & Beverage Service Dept. (Hospitality Industry) to meet industry requirements of International Standards.

    Plan, direct, or coordinate activities of an organization or department that serves food and beverages.


    What does this course involve?

    • Customer and Personal Service – Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction
    • Administration and Management – Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources
    • Production and Processing – Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods
    • Education and Training – Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects
    • Personnel and Human Resources – Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems
    • Food Production – Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques
    • English Language – Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar
    • Public Safety and Security – Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions
    • Equipment knowledge – Detailed theory & practical knowledge of use of all the equipment’s in Food & Beverage Service Dept.
    • Types of service –Detailed theory & practical knowledge of executing the different types of services in the Food & Beverage Dept.
    • Integrity – Job requires being honest and ethical
    • Dependability – Job requires being reliable, responsible, and dependable, and fulfilling obligations
    • Leadership – Job requires a willingness to lead, take charge, and offer opinions and direction
    • Cooperation – Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude
    • Attention to Detail – Job requires being careful about detail and thorough in completing work tasks
    • Adaptability/Flexibility – Job requires being open to change (positive or negative) and to considerable variety in the workplace
    • Analytical Thinking – Job requires analyzing information and using logic to address work-related issues and problems
    • Innovation – Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems

    What will I achieve by the end of the course?

    • Service Orientation – Actively looking for ways to help people
    • Coordination – Adjusting actions in relation to others’ actions
    • Speaking – Talking to others to convey information effectively
    • Critical Thinking – Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems
    • Time Management – Managing one’s own time and the time of others
    • Operations Analysis – Analyzing needs and product requirements to create a design
    • Judgment and Decision Making – Considering the relative costs and benefits of potential actions to choose the most appropriate one
    • Systems Analysis – Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes
    • Management of Financial Resources – Determining how money will be spent to get the work done, and accounting for these expenditures
    • Management of Material Resources – Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work
    • Quality Control Analysis – Conducting tests and inspections of products, services, or processes to evaluate quality or performance
    • Systems Evaluation – Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system


    What should I bring for admission?

    • Latest Passport size photograph (colour)
    • Photostat copy of latest qualification
    • Photostat copy of Aadhar card

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    • 1 week, 3 days

    Head Office:

    JCRE Skill Solutions
    Meisnam Leikai, Opp. THAU Ground
    Thangmeiband, Imphal West - 795001, Manipur
    Contact: 0385 2414567 / 7085051125


    July 2020
    M T W T F S S
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