C&G Advanced Diploma in Food & Beverage Services

C&G Advanced Diploma in Retailing

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City & Guilds Advanced Diploma in Food & Beverage Services

Objective:

The City & Guilds (UK) Advanced Diploma in Food & Beverage Service program seeks to prepare students for a career in the dynamic food and beverage industry. C&G’s International Vocational Qualifications (IVQ) are well-structured programs with strong quality assurance that are well-tested and internationally recognized by many international organizations. The Diploma program is appropriate for anyone seeking a junior supervisory or captain position while the advanced diploma program is appropriate for anyone seeking a first-level management position within an organization in the industry.
Students will acquire practical experiences throughout the courses, picking up skills which are useful in the industry. Important and critical industry skills will be taught to students to ensure they are well-equipped when they enter the industry.

Course Learning Outcome(s):

• Aims to reflect the international nature of knowledge, skills and activities needed for different countries and cultures
• Enable students to transfer retail theories and skills into practice which enhances future career prospects
• Enable students to be skillful in their roles in the retail industries from entrant to management levels
• Present students with a range of theoretical and practical skills and experiences which will facilitate a lively and developmentally-appropriate curriculum.
• Enable students to develop the necessary interpersonal and communication skills which are essential in the retail industry.

Upon completion of the programme, students can enter the hospitality industry and be based on the front-of-the-house. For students who are already employed within the industry, they will be able to fill in any gaps they may not have prior to pursuing the course. For entrepreneurs who would like to move in the Food and Beverage industry, they will acquire the needed skills and knowledge to run the business. Students who completed this programme can also embark onto the Advanced Diploma level.

Modules:

1    Safe and Hygienic Working Practices

1.1 Monitor and maintain the procedures implemented for dealing with first aid; 
1.2 Monitor and maintain fire prevention measures and firefighting equipment; 
1.3 Deal with breaches of good safety and hygiene practice appropriately; 
1.4 Monitor and maintain personal cleanliness and hygiene standards of staff under supervision in the work area; 
1.5 Use and monitor appropriate methods of cleaning and handling materials according to the establishment and legal; 
1.6 Monitor and maintain relevant health and safety training for all personnel in the work area; 
1.7 Maintain appropriate documentation relating to health and safety; 
1.8 Conduct basic on-the-job training in hygiene and safety, including fire prevention.

2    Customer Services

2.1 Deal with customers in a polite and professional manner; 
2.2 Maintain all company procedures for customers’ enquiries, complaints and other incidents; 
2.3 Give accurate information concerning the restaurant and bar areas to customers; 
2.4 Anticipate and identify individual customer needs as appropriate; 
2.5 Maintain compliance with appropriate health and safety regulations; 
2.6 Promote establishment facilities including acceptable alternatives; 
2.7 Prioritise attention to customer complaints and deal with other incidents calmly; 
2.8 Deal with unexpected situations appropriately.

3    Planning, Organisation and Evaluation of Work

3.1 Plan work schedules for self and others to cause minimum inconvenience and hazards to customers and staff; 
3.2 Ensure that the service of food and drink can be carried out with flexibility as appropriate; 
3.3 Contribute to the setting and maintaining of standards, within working constraints; 
3.4 Plan work schedules for self and others that make the maximum use of resources; 
3.5 Give feedback on work performance, to teams and individuals within given areas of responsibility.

4    Cash and Cash Equivalents Control

4.1  Deal with customers in a polite and helpful manner; 
4.2  Monitor and maintain the efficient service by staff taking orders from customers; 
4.3  Maintain establishment procedures for handling cash, tokens and vouchers and the recording of payments; 
4.4  Maintain establishment procedures for non-cash payments and refunds; 
4.5  Produce documentation, efficiently, accurately and neatly; 
4.6  Maintain all procedures, required by the establishment, for guaranteeing non-cash payments; 
4.7  Maintain security procedures for handling cash, tokens, vouchers and related documentation, required by the establishment; 
4.8  Investigate operational and transaction difficulties and deal with them promptly and efficiently; 
4.9  Identify all irregularities and discrepancies and investigate promptly; 
4.10 Secure payment points from unauthorized access; 
4.11 Ensure different types of refunds are appropriately completed by authorized staff; 
4.12 Ensure compliance with all health and safety regulations.

5    Sales Development

5.1 Plan sales development activities within own area of responsibility; 
5.2 Implement promotional activities within own area of responsibility; 
5.3 Monitor sales development and promotional activities within own area of responsibility; 
5.4 Encourage and measure staff participation in promotional activities; 
5.5 Evaluate and record the results of promotional activities.

6    Resources Management

6.1 Present financial records that show the elements of cost and theirn significance in achieving targets; 
6.2 Use appropriate control procedures for the receipt, storage and issue of resources, within own area of responsibility; 
6.3 Maintain accurate and up-to-date records for the receipt, storage and issue of resources; 
6.4 Take appropriate actions to prevent loss of resources through wastage, spillage and stealing; 
6.5 Demonstrate accurate portion control in the service of food and beverages; 
6.6 Conduct a physical stock take using appropriate documentation; 
6.7 Compile and process stock control documentation accurately.

7    Provision and Training of Personnel

7.1 Interview, select and recruit operative staff, in own area of responsibility; 
7.2 Deal with issues related to the legal aspects of contracts of employment appropriately; 
7.3 Ensure new staff are appropriately inducted; 
7.4 Ensure training, for operative staff, is appropriately carried out; 
7.5 Ensure payroll documentation, for staff within own area of responsibility, is carried out; 
7.6 Maintain an adequate provision for staff welfare; 
7.7 Employ a positive approach to staff motivation and morale.

8    Cleaning Programmes, Furnishing and Decorative Order

8.1 Monitor cleaning programmes and effectively communicate requirements to staff; 
8.2 Monitor furnishing and effectively communicate required actions to staff;
8.3 Monitor the decorative order and communicate requirements for action appropriately to staff; 
8.4 Ensure all problems identified in them monitoring and inspection process for cleaning are appropriately dealt with; 
8.5 Ensure all documentation for monitoring processes in maintained; 
8.6 Document and report as appropriate recommended improvements in the decorative and furnishing order of the establishment; 
8.7 Take appropriate actions to rectify immediate problems with furnishings and decoration.

9    Guéridon and Flambé Service

9.1 Organise the pre- and post-service tasks when preparing the restaurant for service; 
9.2 Prepare, present, garnish and serve dishes requiring advanced service skills; 
9.3 Fillet, carve and serve foods, using service cutlery; 
9.4 Prepare and safely use the guéridon and lamp; 
9.5 Cook and finish dishes, at table, to include raw and partly cooked items; 
9.6 Prepare, present, serve and continually replenish hot and cold buffets; 
9.7 Prepare, present service and replenish food service trolleys and counters; 
9.8 Prepare, present and serve a range of speciality coffees; 
9.9 Prepare and serve food and beverages, in bedrooms and suites; 
9.10 Merchandise and display products relating to food and beverage service in order to achieve customer satisfaction profitably; 
9.11 Ensure all health and safety aspects of the trolley and lamp.

10    Wine Service Provision

10.1 Deal with customers in a polite and helpful manner without non-necessary delay; 
10.2 Provide customer with appropriate information on the selection of wines as required; 
10.3 Promote wines by providing the customer with accurate information; 
10.4 Present and serve wines to the customer in order to meet the customer’s requirements; 
10.5 Serve wines at the correct temperature using the appropriate equipment; 
10.6 Work in an organised and efficient manner taking account of priorities and laid down procedures.

11    Cocktail Service Provision

11.1 Deal with customers in a positive and helpful manner at all times; 
11.2 Promote cocktails to customers at the appropriate time; 
11.3 Provide accurate information to customers about cocktails on offer; 
11.4 Ensure all equipment is clean, free from damage and suitable for use; 
11.5 Prepare and serve cocktails according to the customer’s demands and establishment procedures; 
11.6 Serve cocktails in the correct glasses with the appropriate accompaniments; 
11.7 Complete tasks in an organised and efficient manner taking into account any legal requirements in force.

Course entry requirement(s)

• Minimum 17 year old
• Completed Grade 12
• GCE 'A' Level or its equivalent
• The City & Guilds Diploma in Food & Beverage Services or its equivalent
• IELTS 4.0 or its equivalent

Course schedule with modules and/or subjects

03 Jan – 01 Feb – Safe and Hygienic Working Practices
07 Feb – 01 Mar – Customer Services
02 Mar – 01 Apr – Planning, Organisation and Evaluation of Work
04 Apr – 01 May – Cash and Cash Equivalents Control
04 May – 03 Jun – Sales Development
06 Jun – 10 Jun – Resources Management
27 Jun – 01 Aug – Provision and Training of Personnel
03 Aug – 01 Sep – Cleaning Programmes, Furnishing and Decorative Order
05 Sep – 03 Oct – Guéridon and Flambé Service / Wine Service Provision / Cocktail Service Provision
04 Oct – 08 Nov – Revision / Exam

First Semester Break – 11/06/2011 – 26/06/2011
Second Semester Break – 10/12/2011 – 31/12/2011
Public Holidays – 01/01/2011 09/08/2011 School Holidays – 03/07/2011
03/02/2011 30/08/2011 10/08/2011
04/02/2011 26/10/2011 02/09/2011
22/04/2011 06/11/2011
01/05/2011 07/11/2011
02/05/2011 25/12/2011
17/05/2011 26/12/2011

Examination and/or other assessment period

May and November

Expected examination results release date

At least 2 months after completion of examinations

Course Fees

For visa-required countries (Eg, India, China, Myanmar).

For non-visa-required countries (Eg, Vietnam, Thailand, Sri Lanka, Hong Kong).

Teacher-Student Ratio

1 Teacher : 30 Students

Teachers Teaching the Program

1. Ms Rama Prabha Mani
PGD in Hotel Management; BBA

2. Mr Art Peterson
Diploma in Hotel Management; Diploma in HRD

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