Food & Beverage service is one of the most visible expressions of a hotel’s standards. Guests often judge their entire stay by the quality of their dining experience. In this masterclass, participants learn how to turn every interaction at the table into a moment of professionalism, care, and efficiency that builds trust and drives guest satisfaction.

What this course covers:
This program explores the wide range of responsibilities in F&B service, combining technical knowledge with service attitude. Topics include (but are not limited to):

• Professional service techniques – table setting, order taking, serving food and beverages with accuracy and grace.
• Guest communication – adjusting tone and style for business travelers, families, groups, or VIPs.
• Responsible upselling – suggesting wines, dishes, or extras in a way that adds value for the guest.
• Handling service challenges – dealing with delayed orders, special dietary requests, or guest complaints calmly and effectively.
• Cultural awareness – understanding how dining habits and expectations differ across nationalities.
• Managing peak service – staying organized and cooperative during busy shifts.
• Sustainability in service – reducing waste, portion control, and eco-conscious practices.

The course includes practical case studies and scenarios, such as serving a large banquet with last-minute changes, supporting a guest with allergies, or recovering service after a kitchen delay.

Learning methodology:

• Scenario-based learning that mirrors real service situations.
• Role-playing to practice communication and problem-solving.
• Reflection exercises to link service quality with guest loyalty and revenue.
• Step-by-step guides and checklists for consistency in standards.

By the end of this masterclass, participants will refine both their technical and interpersonal skills, enabling them to provide service that is professional, confident, and memorable.