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Search for a course > RESTAURANT & BAR SERVICE NC LEVEL 4
Course Contents Entry Requirements
 
  • Coach adult learners
  • Demonstrate knowledge of food contamination hazards, and control methods used in a food business
  • Provide restaurant silver service to customers
  • Plan and supervise food and beverage functions
  • Plan and supervise daily food service operations
  • Demonstrate knowledge of culinary products and terms
  • Demonstrate knowledge of the sale of liquor and implications on licenced premise operations
  • Prepare and serve liqueurs and hot alcoholic beverages
  • Prepare and serve cocktails
  • Perform Host Responsibility practices as a liquor licence controller
  • Demonstrate knowledge of Host Responsibility requirements as a liquor licence controller
  • Demonstrate knowledge of beverage products
  • Plan and supervise daily beverage service operations
  • Demonstrate knowledge of wines
  • Determine customer needs and serve wine
  • Prepare and carve meat and poultry for customers
  • Prepare and serve food using a gueridon
  • Provide specialist gueridon food service to customers
  • Maintain rooms for functions Provide food and beverage service for functions
  • Demonstrate knowledge of food and beverage stock control
  • Plan and implement hospitality staff rosters
  • Work in a food business under a food safety programme
  • Participate in groups and/or teams to make decisions
 
  • Minimum SC or NTC level 3 or NC level 3 Restaurant and Bar + working experience
  • Minimum 17 years

Duration Mode
  1 Year   Full-Time

Certification Centre (Click for contact details)
  Mauritius Institute of Training and Development (MITD)   École Hotelière Sir Gaetan Duval

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