Waiter trainer guide english

FOOD AND BEVERAGE SERVICE
(WAITER/WAITRESS)

TRAINER GUIDE

F U N D investing in nepal's future

1


THE HITT PROGRAMME
One of the several skills building products developed by the High Impact Tourism Training
for Jobs & Income programme (HITT) is the Food and Beverage Service - Waiter curriculum
and training materials to support informal workers and potential workers in the tourism
sector of Nepal, to enhance their productivity and professionalism, and increase their
employability and income opportunities.
The HITT programme is implemented by the Netherlands Development Organisation
(SNV) through the financial assistance of European Commission (EC) Investing in People
programme. The HITT initiative aims to contribute to sustainable pro-poor growth of the
informal tourism sector in seven least developed and developing countries in Sub-Saharan
Africa and Asia. Within the framework of this initiative, SNV and its local partners have
elaborated a skill development programme for informal sector actors, notably women and
youth, unskilled and semi-skilled workers, in close collaboration with the private sector. In
Nepal, the HITT programme has been working with the tourism sector to identify demanded
occupations, develop training curriculums, produce training material and deliver training to
its beneficiaries. The six selected occupations include assistant cook, waiter, housekeeper,
service excellence and hygiene, trekking guide, and homestay and lodge operators.

ACKNOWLEDGEMENTS
SNV would like to thank first Employment Fund Secretariat (EFS) for coordinating among
TVET service providers to produce the training materials. We acknowledge expertise shared

by Jhapa technical institute, Global Institute of Hotel Management, Oriental Hospitality and
Tourism Training, Sahara School of Hospitality Management, Janahit Trading and Training
and Lisa Gordon-Davis in the development of the training model of Food and Beverage
Service - Waiter. SNV appreciates the contribution of Hospitality Solutions (HS) and Zaeem
Ahmed in developing the training materials and coordinating with key stakeholders to
develop the final product. Many thanks also to Monica Oliveros, Prakriti Sherchan from HITT
for their inputs. Special thanks go to Bibek Shrestha who coordinated the publication of this
series of manuals. We would also like to express our sincere thanks to Sanjay Madnani and
his team at Umbrello Design for design and illustration.

Contributions
This publication has been produced with the financial assistance of the European Union.
The contents of this publication are the sole responsibility of SNV and can in no way be
taken to reflect the views of the European Union. For more information on Europe Aid,
please visit />

Table of Contents
About the Food and Beverage Service - Waiter trainer guide

5

Objective of the Food and Beverage Service trainer guide

5

Trainers Kit

6

Activities

7

How to use the Trainer’s Manual

7

Resources required

8

MODULE 1: INTRODUCTION TO TOURISM, HOSPITALITY AND FOOD AND BEVERAGE

9

Topic 1, 2, and 3: Tourism Industry, Hotel and Restaurant

10

Box 1. Icebreaker

10

Box 2, 1.1, Tourism Industry Tourism Industry, Hotel and Restaurant

11

Sub - Topic 1.2.1: Inter-department Relation
Box 3, 1.2.1, Inter-department Relation
Topic 3: Restaurant

Box 4, 1.3, Restaurant
Topic 4: Staffing and Management
Box 5, 1.4, Staffing and Management
Topic 5: Attributes of a Waiter
Box 6, 1.5, Attributes of a Waiter
Topic 6 and 7, Communication & Handling Guest Complaints
Box 7, 1.6, and 1.7, Communication & Handling Guest Complaints

12
13
14
14
15
15
16
16
18
18

MODULE 2: HYGIENE

21

Topic 1 and 2: Personal Hygiene & Personnel Grooming

22

Box 8, 2.1 and 2.2, Personal hygiene and Professional Appearance
Topic 3: Restaurant Hygiene
Box 9, 2.3, Restaurant Hygiene

22
23
23

MODULE 3: RESTAURANT, BAR EQUIPMENT & HANDLING TECHNIQUE

25

Topic 1, 2 and 3: Restaurant Equipment, Carrying Plates and Dispose of damaged Cutlery

26

Box 10, 3.1, 3.2 and 3.3, Restaurant Equipments, Carrying Plates and Dispose of
damaged Cutlery

26

Topic 4: Restaurant Linen
Box 11, 3.4, Restaurant Linen
Topic 5: Restaurant Furniture
Box 12. 3.5, Restaurant Furniture
Topic 6, 7 and 8: Bar Equipment, Handling Glassware and Using Tray
Box 13, 3.6, 3.7, 3.8, Bar and Bar Equipment, Handling Glassware and Using Tray

28
28
29
29
30

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FOOD & BEVERAGE SERVICE (WAITER/WAITRESS) TRAINER GUIDE

MODULE 4: RESTAURANT MENU

33

Topic 1, 2 and 3: Menu, Types of Menu and The French Classic menu Sequence

34

Box 14, 4.1, 4.2 and 4.3, Menu, Types of Menu and The French Classic Menu Sequence

34

MODULE 5: BEVERAGE & TOBACCO

35

Topic: 1, 2, 3, 4 and 5: Beverage, Tea, Coffee, Service of Tea and Coffee and Mocktails

36

Box 15, 5.1, 5.2, 5.3, 5.4 and 5.5 Beverage, Tea, Coffee, Service of
Tea and Coffee and mocktails
Topic 6: Alcoholic Beverages
Box 16, Alcoholic Beverages
Topic 7, 8 and 9, Beer, Wine and Cocktail

36
37
37
38

Box 17, 5.7, 5.8 and 5.9, Beer, Wine, Cocktail

39

Topic 10 and 11: Tobacco and Serving Cigarette

40

Box 18. 5.10 and 5.11, Tobacco and Serving Cigarette

40

MODULE 6: TYPES OF SERVICE & SERVICE SEQUENCE

41

Topic 1 and 2: Types of Service and Briefing Before Service

42

Box 19, 6.1 and 6.2, Types of Service and Briefing before Service
Topic 3: Mis en scene & Mis en place
Box 20, 6.3, Mis en scene & Mis en place
Topic 4: Service Sequence

Box 21, 6.4, Service Sequence

42
43
43
44
44

MODULE 7: FOOD AND BEVERAGE CONTROL & SELLING TECHNIQUES

45

Topic 1: Cost Control & Selling Techniques

46

Box 22, 7.1, Cost Control & Selling Technique
Topic 2: Understanding Our Customer
Box 23, 7.2, Understanding our customer

46
47
47

MODULE 8: MARKETING AND TRENDS

49

Topic 1 and 2: Marketing and Trends in Food and Beverage Operations

50

Box 24, 8.1 and 8.2, Marketing and Trends in Food and Beverage Operations

50

MODULE 9: UNDERSTANDING RISKS AND PREVENTIVE MEASURES

51

Topic 1, 2 and 3: Responsibilities and Food Handler, Waste Management and Pest Control

52

Box 25, 9.1, 9.2 and 9.3, Responsibilities as a food handler, Waste Management and Pest Control
Topic 4 and 5: First Aid and Restaurant Hazards and Safety Measure and Handling

52
54

Box 26, 9.4 and 9.5, First Aid in the Restaurant, Restaurant Hazards Safety Measure and Handling 54
Topic 6 and 7: Fire and Maintenance
Box 27, 9.6 and 9.7, Fire and Maintenance
Annex-1: Introduction to HITT teaching Techniques

55
55
56

About the Food and
Beverage Service Waiter trainer guide
This trainer guide is developed to help the trainer to deliver the training for the Waiter
course based on learner manual with a clear guidance. It is sequenced and follow
the contents of the learners manual and represents each and every step in delivering
each topic, with activities and interactive questions, as well as particular resources and
materials that the trainer may require to deliver on each specific topic. The guide
incorporates adult learning and active teaching methods specifically adapted and
refined for the level of target trainer and beneficiaries alike. Throughout the development
of the material, the competence of the service personnel in the Kathmandu valley were
considered through market need analysis in the food and beverage sector. Industry experts
and TVET services provided further technical and practical inputs focusing on the industry
demands and requirements. The learning from pilot phase has been integrated in final set
of training materials.

Objective of the Food and Be verage Service trainer guide
The goal of this guide is to equip the trainer to deliver the actual content of the learner’s
manual in effective and efficient manner within an allocated time frame.

Course Duration and training venue
This course is designed to complete in 390 hours consisting of theory, practical activity
and internship in a relevant establishment. Ideally, a classroom should have maximum 20
participants. The training venue should have sufficient space available to conduct various
activities described in the trainer guide and other facilities such restaurant, bar equipment,
cutlery, crockery, linen, alcoholic and non-alcoholic beverage and related tools for
demonstration, role play and to practice the learning of the course.

Target Audience of the trainer guide
This trainer guide is designed to be used any restaurant, kitchen and service staffs and
owners/managers, who have experience in food production and in service, especially those

who run restaurants in Nepal. In order to extend the teaching capacity and to empower
with technical and practical knowledge in the course, it is highly recommended that you
attend HITT training program delivered by the “HITT master trainer”.

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FOOD & BEVERAGE SERVICE (WAITER/WAITRESS) TRAINER GUIDE

Learning Outcomes
Upon successful completion of this course, the beneficiaries should be able to demonstrate
and practice:
•
•
•
•
•
•
•
•
•
•

Explain the tourism, hospitality, food and beverage industry
Provide excellent customer service
Maintain personnel hygiene
Preparation for food and beverage service
Provide a food service to guests
Provide a beverage service to guests
Carry out general food and beverage and closing procedures in a restaurant

Cost controlling measures and responding to customer needs
Identify trends in the food and beverage industry
Safety and security risks in the restaurants and preventive measures

Formative Assessment
Learners may be formatively assessed throughout the course. This will take place in the form
of quizzes, practical exercises and/or application.

Summative Assessment
A final summative assessment may be given to learners at the end of the course and will
be based on the learning outcomes for the course.
This assessment is (indicate what format this assessment takes, for example, a paper-based
assessment, practical, simulation) to be completed at the end of the course; for practical
assessments, the practical components of the course must be combined into an integrated
assessment to ensure that learners can demonstrate an entire process.

Trainers Kit
To train this course effectively, you will have to invest time and effort into putting a training
kit together. Ideas for the content of the kit are provided in the “Resources” column of the
detailed guide for each module.
The materials and resources will enhance your training. Your kit should contain resources
such as:
• Paper-based: books, photos, magazines, posters, notices, signs, advertisements,
brochures, maps, etc.
• Equipment-based resources: utensils, cleaning equipment, knives, etc.
• Samples and examples: materials used in industry, items learners may have not seen
before – e.g. strange vegetables, food items, product samples, etc.…

6

When preparing for your classes go through the resources required and collect or prepare
these well in advance, especially where you will need industry samples and examples,
flashcards, new articles and so on. If possible, share these with colleagues to reduce the
workload on one person and to make the resources available to other classes as well.

Activities
This trainer guide provides for many and varied activities. These activities are not all
included in the Learner Guide. Depending on your time and resource, you must identify
what activities you can deliver based on time and facilities. Try to do as many activities as
possible to facilitate Active Learning opportunities for your learners. See annex 1 for HITT
teaching techniques methods and various tools and resources that can be applied to
deliver this course

Activities are provided in the following categories:
• Out of class research – such as sourcing information in industry. Learners will do this out
of class time and you will facilitate feedback on their findings and draw conclusions
• Practical activities: these include role-plays, tastings, identification tests, flashcard games,
simulations, guest speakers, audio-visual sessions, industry visits, demonstrations and
practice time
• Discussion-based: learners will have time to discuss various topics either as a large group
or in smaller groups. Facilitate feedback from these discussions.

How to use the Trainer’s Manual
Icons
Activity

Questions to ask
participants

Tips

Ice breaker

Use resources

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FOOD & BEVERAGE SERVICE (WAITER/WAITRESS) TRAINER GUIDE

Resources required
In order to teach this course, please ensure that you have the following available.
The specific resources needed for each topic are listed in the lesson plans and boxes.

8

Resources

Quantity

Trainer's guide

1 (1 for each trainer)

Trainer’s kit (see below)

1

Attendance register

1

Registration form

1 per learner

Post-training evaluation form

1 per learner

Stationery (pen, notepad, folder)

1 for each participant

Whiteboard markers

1 multicolour pack
(red, blue, black, green)

Permanent markers

1 multicolour pack

Brown/white paper

150 sheets

Masking tape

2 rolls

Meta–cards

200 pcs

Glue-sticks

2 pcs

Name tags

As required

Learners’ kits

1 per participant

Learner Manuel

1

Attendance Register

1

Laptop and Data Projector

1

Contents of trainer’s kit

Quantity

Pictures related to food & beverage service

1 set

Playing Card

1 set

Sticker of different multicolour
(red, green, yellow, blue)

1 set

Scenarios (complaints)

1 set

Cards with request written for role-play

1 set

Meta-cards with key words and sentences
organised into questions and answers

1 set

Meta-cards of Restaurant Organizational Chart

1 set

Restaurant cleaning materials

1 set

Small Restaurant Utensils

1set

Different types of menus

1set

Different types of promotional pictures

1 set


MODULE 1
INTRODUCTION TO FOOD & BEVERAGE SERVICE

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FOOD & BEVERAGE SERVICE (WAITER/WAITRESS) TRAINER GUIDE

Topic 1, 2, and 3: Tourism Industry, Hotel and Restaurant

Learning objective & topics covered in module
• Skills: Tourism and tourism industry
• Knowledge: Overview of tourism industry, F&B service organization system and
the career path for the waiter
• English terms: Restaurant Manager, Stations, Maitre de, Floor Plan, Duties,
Responsibilities
• Attitude: Willingness to improve the services to tourist

BOX 1
Activity : Icebreaker
Ice break

Teaching Methods and Specific Resources
Introduction game of facilitator and learners:
• Divide people into pairs. Ask them to take three
minutes to interview each other.
• Each interview has to find 5 interesting facts about
their partner.
• Bring every one back to together ask everyone to
present 5 interesting facts about their partners to
the rest of the groups.

Compiling expectations

Provide learners with meta-cards and ask them to write
on the cards what they want to learn from this course.
Collect the cards and read out each one, explaining
whether the course will address learners’ expectations.

Setting norms

Discuss
The organisation of the training.
Division of tasks (who is the leader, who is the reporter,
and who is the evaluator for the day?).
Rules regarding use of mobile phones, talking in
class, attendance, starting and closing time, and
lunch breaks…

10


MODULE 1 : INTRODUCTION TO FOOD & BEVERAGE SERVICE

BOX 2

1.1, Tourism Industry, Hotel and Restaurant
Activity
Discuss and
explain:
Explain about Tourist,
tourism industry & hospitality
industry. Give a brief
description on your (server)
role in the hospitality
industry.

Refer to:
• PPT Slides 1 and 2

Teaching Methods and Specific Resources
Ask learners,
• How many of you have travelled within and
out of Nepal?
• What do you call when you travel out of your home,
village or country?
• What is tourism and tourism industry?
• What is the impact of tourism development in Nepal
• What are negative and positive impacts of tourism?
• Who is the tourist?
• What are their types?
• What is a hotel and what are the activities?
• How does it function?
• What is hospitality industry?
• What is your (server) role in the hospitality industry?
List answers of learners. Explain them about
tourism, tourist & their types & your (server) role in
the hospitality industry.
Resources:
• Marker
• Brown Paper/white board/PPT

11


FOOD & BEVERAGE SERVICE (WAITER/WAITRESS) TRAINER GUIDE

Sub - Topic 1.2.1: Inter-department Relation
Learning objective & topics covered in module
• Skills: Coordination skill, develop a good relationship between various departments

• Knowledge: Interdepartmental relationship in an establishment
• English terms: Front Office, Kitchen, Reservation, Housekeeping, Account
• Attitude: Friendly and open, acknowledge the importance of this duty

12


MODULE 1 : INTRODUCTION TO FOOD & BEVERAGE SERVICE

BOX 3

1.2.1, Inter-department Relation
Activity

Teaching Methods and Specific Resources

Discuss and
explain:

Ask Learners,

Explain
about inter depart
mental relation & the
importance of good
relation between other
departments.

Refer to:
•

PPT Slide 3 and 4

• Who do you order food from in a restaurant and
where does it comes from?
• What do you call this?
• What is inter departmental relation?
• What are the different departments involved?
• Why should f & b service department have to
coordinate with kitchen?
• Why should F&B service have to have good relation
with different other departments?
• List answers of learners. Explain them about
interdepartmental relation, importance of good
relation between other departments.
Resources:
• Marker
• Brown Paper/white board/PPT

Role Play:

Divide participants into 2 groups.

Interdepartmental
Relation

Role play for first group
A waiter takes an order from a customers and returns
after 5 minutes, saying that there is no Chicken today.
Customer not happy and complains, and when he

returns to Kitchen, the Chef says, ‘why you didn’t check
with the kitchen before? What went wrong?’
Facilitate the discussion
Role play for second group
Restaurant prepares X number of covers for in-house
guests, all of a sudden, more guests come. No more
tables left? What went wrong?
Facilitate the discussion

13


FOOD & BEVERAGE SERVICE (WAITER/WAITRESS) TRAINER GUIDE

Topic 3: Restaurant
Learning objective & topics covered in module
• Skills: Restaurant types and functions
• Knowledge: Function of restaurant, types of restaurant
• English terms: Fast Food, Speciality Restaurant, Cafeteria, Coffee Shop
• Attitude: Attentive, responsible, attention to detail

BOX 4

1.3, Restaurant
Activity

Teaching Methods and Specific Resources

Discuss and
explain:

Ask Learners,

Explain about
restaurant, its
function & its types.

Refer to:
• PPT Slides
5 to 16

• Do you go out to eat?
• Where do you go out for eating?
• Do you know who you become when you
eat outside?
• What is a restaurant?
• What is the function of the restaurant?
• What are the types of restaurant?
List answers of learners. Explain them about restaurant,
its function and its type.
Resources:
• Marker
• Brown Paper/white board/PPT

Poster Making:
Restaurant and
types of services
offered.

14

Divide group into 4 and ask them to draw specific
types of restaurant and services offered.
Resources:
• Brown paper
• Marker
• Different coloured pencils


MODULE 1 : INTRODUCTION TO FOOD & BEVERAGE SERVICE

Topic 4: Staffing and Management
Learning objective & topics covered in module
• Skills: Restaurant types and functions
• Knowledge: Function of restaurant, types of restaurant
• English terms: Fast Food, Speciality Restaurant, Cafeteria, Coffee Shop
• Attitude: Attentive, responsible, attention to detail

BOX 5

1.4, Staffing and Management
Activity

Teaching Methods and Specific Resources

Discuss and explain:

Ask Learners,

Explain them

about staffing &
manage-ment, different
positions in the restaurants
& the organization chart.

• Who takes care of you when you go to the
restaurant and what do they do?
• What do you understand by staffing?
• What is organisation chart?
• What are the different positions in the restaurants?
• Who is a waiter?

Refer to:

List answers of learners. Explain them about staffing &
management, different positions in the restaurants &
the organization chart.

•

PPT Slides
17 and 18

Resources:
• Marker
• Brown Paper/white board/PPT
Role Play:
Organisation chart

Prepare a card with different hierarchies as per the

restaurant hierarchy. Place these cards on the table &
ask each learner to pick one, discuss & form a human
organisation chart and explain their duties in
a restaurant to the class.
Resources:
Flash Card with different positions of restaurant

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FOOD & BEVERAGE SERVICE (WAITER/WAITRESS) TRAINER GUIDE

Topic 5: Attributes of a Waiter
• Learning objective & topics covered in module
• Skills: Good conduct, good memory, concentration, salesmanship, honesty,
punctuality
• Knowledge: Good personal hygiene & appearance, ability to follow responsibly
• English terms: Personality, Communication, Honesty, attitude, Sincerity, Concentration
• Attitude: Responsible, attention to details, acknowledge the importance of this duty

BOX 6

1.5, Attributes of a Waiter

16

Activity

Teaching Methods and Specific Resources

Discuss and
explain:

Ask Learners,

Explain about the
attributes of a waiter,
communication skills,
telephone handling skills &
complaint handling skills

• When you visit a restaurant what do you expect
from a waiter?
• What are the attributes of a waiter?
• Why do you expect these attributes?
• Have you ever been confused when interacting with
different people?
• What was the problem?

Refer to:

Resources:

• PPT Slide 19

• Marker
• Brown Paper/white board/PPT


MODULE 1 : INTRODUCTION TO FOOD & BEVERAGE SERVICE

Group activity:
brainstorm
d
about hospitality and
service attitude.

Divide participants into 4 groups and ask them to
discuss and list the following:
Group 1: what waiter/waitress can do to express
hospitality, e.g., greet guests with a warm “Namaste”,
smile, and offer to fill their water bottles or show them
where they can do so...
Group 2: how to be inhospitable, e.g., by giving an
angry welcome, showing a lack of attention, being
impolite, having a dirty appearance or bad smell...
Group 3: good waiter/ waitress need to have a positive
attitude (be alert and friendly, show attention to detail,
respect privacy, be service-oriented).
Ask each group to list down on brown paper and
present their work to the other groups.
Ask participants to think about other attitudes
and services.
Tip: it is important to emphasise that waiter/ waitress
must allow guests their personal space and privacy,
especially in a restaurant environment.
Tip: in the hospitality industry, we call our
customers ‘guests’.
Resources
• Brown paper (2 sheets)

• Coloured (2) meta-cards
• Marker

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FOOD & BEVERAGE SERVICE (WAITER/WAITRESS) TRAINER GUIDE

Topic 6 and 7, Communication & Handling Guest Complaints
Learning objective & topics covered in module
• Skills: Communication and handling guest complaint, taking HEAT approach
• Knowledge: What is courtesy and types of communication, special guest needs and
request, handling guest complaints
• English terms: Courtesy, communication, facial expression, gesture, complaint
• Attitude: Hospitable, attentive, helpful and positive and responsible

BOX 7

1.6, and 1.7, Communication & Handling Guest Complaints
Activity

Teaching Methods and Specific Resources

Discuss and
explain:

Ask Learners,

Display courtesy
and good commu-nication

skills.

•
•
•
•

Provide information to
guests on requests.

List answers of learners and explain them about to:

Respond to special needs
of guests.

Handle guest
complaints.

•
•
•
•

What is communication?
Why is it important?
What are the different types of communication
Ask all learners which problems and complaints can
occur with guests.

Display courtesy and good communication skills

Provide information to guests on requests
Respond to special needs of guests
Handle guest complaints

Resources:
• Marker
• Brown Paper/white board

Demonstration:

Discuss Gestures and Symbols as a means of
communication using Flashcards of internationally
recognised symbols to illustrate that all people have
some common communication and understanding.
Discuss gestures, expressions and body language as a
means of communication
Resources:
• Flashcards

18


MODULE 1 : INTRODUCTION TO FOOD & BEVERAGE SERVICE

Group Activities:
enact a complaint
from the guest
followed by a good
way and bad way of
handling it

Ask all learners which problems and complaints can
occur with guest
Divide learners into groups of 3: one as a restaurant
staff and two as guests.
Ask each group to select (make up) a problems/
complaints scenario (trainer’s kit) and enact it. The staff
has to try and handle the issue smartly. Ask participants
to observe both performances and identify what went
well and what went wrong in each session.
Capture and summarise the observations on a brown
sheet of paper.
Provide tips for handling complaints
Resources:
• Marker
• Brown Paper/white board
• Scenarios (For complaints)

HEAT

What is HEAT?
What are the major focus points of HEAT and why HEAT
is effective.
H: Hear them out
E: Empathy
A: Apology
T: Take action
How do you apply the HEAT sequence?
Resources:
• Develop for HEAT (one card for each letter). Display

them in the class and ask them to express the
meaning of each letter.

Activity
HEAT Role Play

Divide into groups of three and role play the guest
complaint scenarios that you will be given. Use the
HEAT method to handle the complaint (develop a
compliant scenarios for each pair).
Resources:
• Role play cards

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FOOD & BEVERAGE SERVICE (WAITER/WAITRESS) TRAINER GUIDE

20


MODULE 2
HYGIENE

21


FOOD & BEVERAGE SERVICE (WAITER/WAITRESS) TRAINER GUIDE

Topic 1 and 2: Personal Hygiene & Personnel Grooming

Learning objective & topics covered in module
• Skills: Develop personal hygiene, professional appearance
• Knowledge: Personal hygiene principles & practices, dress code for restaurant staff
including hair, makeup, jewellery etc., reporting procedure for illness & injuries
• English terms: Hygiene, illness, uniform make up, jewellery
• Attitude: Responsible, attentive & attention to details

BOX 8

2.1 and 2.2, Personal hygiene and Professional Appearance
Activity

Teaching Methods and Specific Resources

Discuss and
explain:

Ask learners,

Personal hygiene,
personal grooming &
methods of maintaining
the personal hygiene and
grooming.

Refer to:
• PPT Slides 20 and 21

• How do you want to see a waiter when you visit
a restaurant? and why?

• Why do you wash your hands, cut your nails, hair,
take shower & wash clothes?
• When should you wash your hands?
• How do you wash your hands?
• What is personal hygiene?
• How do you maintain personal hygiene?
• What is grooming?
• How do you maintain personal grooming?
• List answers of learners. Explain them about personal
hygiene, personal grooming & method of maintaining
personal hygiene and grooming.
Resources:
• Marker
• Brown Paper/white board/PPT

Demonstration:

Demonstrate hand washing technique to learners.

Hand washing
techniques &
practice.

Resources:
• PPT showing hand-washing techniques.

22


MODULE 2 : HYGIENE

Topic 3: Restaurant Hygiene
Learning objective & topics covered in module
• Skills: Maintaining a clean and hygienic restaurant according to the proper product
and schedules
• Knowledge: Restaurant hygiene, cleaning products of restaurants, types of cleaning
• English terms: Hygiene, Mopping, Vacuum Cleaning, Skirting Boards, Trolley, Fitting
• Attitude: Responsible, attentive & attention to details

BOX 9

2.3, Restaurant Hygiene
Activity

Teaching Methods and Specific Resources

Discuss and
explain:

Ask learners,

Restaurant hygiene,
its cleaning
procedure & types
of cleaning

Refer to:
• PPT slides
22 to 29
Demonstration:

Show them the
process of
restaurant
cleaning.

•
•
•
•
•

What is restaurant hygiene & why it is important?
How do you clean restaurants?
What is the cleaning procedure of a restaurant?
What are the different types of cleaning?
Explain to them about restaurant hygiene, its
cleaning procedure, types of cleaning. and reporting
maintenance.

Resources:
• Marker
• Brown Paper/white board
First observe what cleaning equipment is available at
the venue and demonstrate to them the process of
cleaning the restaurant and ask the learners to
practice cleaning

23

FOOD & BEVERAGE SERVICE (WAITER/WAITRESS) TRAINER GUIDE

24


MODULE 3
RESTAURANT HYGIENE

25