Restaurant Service & F&B Operations Certification
About this certification
Professional restaurant service: table setup, sequence of service, order taking, upselling, allergen awareness and guest delight in dining rooms.
Designed in collaboration with leading hospitality and cruise operators, the Restaurant Service & F&B Operations Certification program combines academic rigour with hands-on industry exposure. Participants graduate with the practical competencies, professional network and recognised credential needed to advance in food & beverage.
Program modules
The certification is structured into 7 focused modules that combine theory, practice and industry simulation.
Restaurant Operations and Service Standards
Master the fundamentals of professional restaurant operations, from table setup and mise en place to the complete sequence of service in dining rooms.
- Table setup & mise en place
- Sequence of service
- Menu knowledge & recommendations
- Order taking & guest flow
- Plating & presentation basics
- Formal & casual service styles
Food Safety and Personal Hygiene
Learn the food safety principles and personal hygiene standards every hospitality professional must follow to protect guests and meet regulatory requirements.
- HACCP fundamentals
- Temperature control & danger zone
- Cross-contamination prevention
- Personal hygiene & grooming
- Cleaning & sanitation protocols
- Allergen awareness & management
Customer Service Excellence
Develop the mindset and practical skills to create memorable guest experiences, handle complaints gracefully and turn service recovery into loyalty.
- Guest psychology & expectations
- First impressions & greetings
- Active listening & empathy
- Service recovery techniques
- Upselling with care
- Building guest loyalty
Teamwork and Workplace Communication
Build effective communication and collaboration skills for fast-paced hospitality teams, bridging front-of-house and kitchen operations.
- Verbal & non-verbal communication
- Kitchen-service coordination
- Pre-shift briefings & handovers
- Conflict resolution
- Cultural awareness & inclusion
- Time management under pressure
Cash Handling and POS Fundamentals
Gain confidence in cash management, point-of-sale systems and the basic financial controls used in restaurants and hotel outlets.
- POS navigation & order entry
- Modifying orders & special requests
- Payment processing & card handling
- Cash handling & floats
- Receipts & end-of-shift reconciliation
- Fraud prevention awareness
Workplace Health and Safety
Understand safety protocols, risk assessment and emergency procedures to keep yourself, your team and your guests safe in hospitality settings.
- Slip, trip & fall prevention
- Manual handling & ergonomics
- Fire safety & evacuation
- Emergency response procedures
- Hazard identification & reporting
- PPE & basic first aid
Professionalism, Work Ethics & Practical Service Simulation
Cultivate professional conduct and ethical behaviour, then apply everything in a realistic restaurant service simulation that mirrors real industry conditions.
- Dress code & grooming standards
- Punctuality, reliability & accountability
- Integrity, confidentiality & respect
- Stress management & resilience
- Capstone: practical restaurant service simulation
- Feedback, reflection & career planning
What you'll learn
- Sequence of service
- Mise en place
- Order taking & POS
- Upselling techniques
- Allergen handling
- Service recovery
- Workplace health & safety
Who it's for
Working hospitality professionals, recent graduates and career-changers seeking a recognised credential in food & beverage. No prior experience required.