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Food and beverage operations around the world continue to change and develop, focusing on quality advancement and adopting to meet the demands being made by increasingly knowledgeable and value-conscious customers/guests.
Expansion of tourism and hospitality industry means greater choice. This, together with potential skill shortages and drives for efficiency, is seeing a re-structured approach of food and beverage operations with less emphasis on stylish service techniques in some sectors but more prominence on sound product knowledge, well-developed interpersonal skills, technical competence and ability to work as a part of a team.
Aim of the course
This course covers the basic knowledge and skills necessary for those already working at a variety of levels in food and beverage service or to anyone who wishes to join the industry. This course also provides a foundation on which to build further studies and to relate further acquired knowledge and experience.
The content of the course is structured to follow a logical sequence from the basic knowledge of food and beverage operations, service areas and equipment, menus and beverages, through to interpersonal and technical service skills with an overview of the food service industry in relations to guest satisfaction.
Most of the current practices within the industry are reflected through the content and gives information and describes various aspects of food and beverage service. Clearly the actual operation of the service will be significantly affected by the style and the business needs of the individual operation.
Following publications have been used for reference checking:
1. Food and Beverage Service – 9th edition by John cousins, Dennis Lillicrap and Suzanne Weeks
2. The Theory of Hospitality and Catering – Twelfth edition by David Foskett and Patricia Paskins
3. Practical Cookery – Fifth edition by Cesarani and Kinton
4. When your Customer Wins, you can’t lose by Jack Collis
I started my hotel career in 1986 by joining Ceylon hotel school and ever since have passionately loved every minute of what I do for a living! I believe in integrity, humility and mostly commitment.
Foundation to my career was laid at the Oberoi Colombo, presently known as the Cinnamon Grand. After obtaining my specialized diploma in Food and Beverage operations I travelled with a world reputed Cruise liner for 15 years cruising mainly the Caribbean seas and the pacific and Atlantic Oceans every now and then. Working and living with over 51 nationalities not only enlightened me on different cultures and human behaviours but also widen my knowledge in the hospitality industry to a greater extent. I was privileged to be a student in the University of Life!
Since my return to Sri Lanka in 2008 I have worked as an F&B manager, Assistant manager and as a Resident Manager in some of the leading hotel chains in the Island.
I have always enjoyed sharing what I learn on a daily basis may it be in a classroom or at the lunch table. Training and development of staff was implanted in me by my first training manager at the Colombo Hilton and since it has brought me so much satisfaction through the feeling of knowing and seeing people around me develop to even greater heights within and beyond the industry. With three decades of hospitality industry experience at home and overseas I am a dedicated hotelier with a true passion to serve, train and develop for the sustainability of the industry.