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HMT 114 Food & Beverage Service I

ND1 levelComputing & ICT12 topics

HMT 114 covers 12 topics. StudyPath paces them into daily study sessions that finish before your exam date, with practice questions and worked answers for each one.

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Course outline

The topics this course covers, in teaching order.

  1. Scope of food and beverage service
  2. Types of food and beverage service operations
  3. Waiting as a career
  4. Attributes and functions of a waiter
  5. Personal hygiene and safety in food service
  6. Environmental hygiene risks and control
  7. Food and beverage staff organization and duties
  8. Restaurant equipment, furniture and décor
  9. Cleaning materials and service equipment care
  10. Restaurant mise-en-place and service procedures
  11. Portion control and customer satisfaction
  12. Storage, waste handling and post-service activities

A sample from this course

One topic, as StudyPath teaches it.

Scope of food and beverage service

The scope of food and beverage service defines the range of activities, responsibilities, and standards that a service provider must cover to deliver a satisfactory customer experience. Mastering this scope is essential for the exam because it underpins all operational, managerial, and quality‑control aspects of the course.

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