Competency Certificate in Butchery and Banqueting Services: 6 - 9 October 2022 at Hotel RHR @ Kajang.

Details

• Able to observe and practice etiquette standards, good taste and common courtesy in providing excellent hospitality services to the customers.
• Able to build rapport with the customer by having good social skills.
• Increase self-confidence in handling fine dining utensils and place setting thus creating a pleasant dining experience for the client.

Content:

COURSE OUTLINE

COMPETENCY CERTIFICATE IN BUTCHERY & BANQUETING SERVICES

INTRODUCTION TO THE CUSTOMER SERVICE – “Service from The Heart”.

The program consists of important topics such as

• Human Behavior
• People Perception
• Customer Complaints
• Self-Motivation
• Creativity Thinking
• Protocol and Cultural knowledge
• 7 Habits Highly Effective People –Proactive and Circle of Influence & Circle of Concern.

PROGRAM - OVERVIEW OF BANQUETING AND CATERING OPERATION

• Market Needs
• Marketing of Banquets and Events
• Technical Preparations
• Catering/Banquet Department Organization Chart and Roles

Module 3: BANQUETING MANAGEMENT

• Process Flow
• Banquet Event Order

Module 4: EVENT MANAGEMENT ROLES

• Coordination Roles
• Upselling other services

Module 5: BANQUET COMPONENT

• Floor plan (function room layout) 
• Equipment
• Napkin folding  

Module 6: FOOD SERVICE

• Chinese Set  
• Western Set 
• Malay/Muhibbah Dome Set   
• Hidang Style
• Cocktail Set  
• Buffet Set 
• Coffee Break

Module 7: MEETINGS AND CONFERENCES

• Definition of Meetings
• Difference between Meetings and Conferences
• Meetings Service
• Types of Set-ups

Module 8: VVIP/ROYALTY ARRANGEMENTS

• Conference Set-up
• VVIP Room
• Dining Table
• Individual Table Setting

Module 9: SETTING-UP FOR AN EVENT

• Catering
• Set-up team   
• Culinary  
• Stewarding
• Audio-Visual  
• Set Design/Artist 
• Beverage  
• Housekeeping

Module 10: INTRODUCTION TO CULINARY BRIGADE

The Who’s Who in Culinary

• Western/Hot Kitchen
• Chinese Kitchen
• Malay Kitchen
• Garde Manger
• Pastry Kitchen
• Butcher

THE ‘HEART’ OF THE HOUSE

• Cleaning & Sanitation
• Store Management
• Equipment Maintenance
• Special Equipment

2 ND PROGRAM - BUTCHERY KNOWLEDGE FOR BASIC AND INTERMEDIATE

Introduction

• Characteristic of cattle
• Characteristic of sheep
• Characteristic of poultry
• Types of fish
• Types of seafood (squids and shellfish)

Hygiene  

• Personal hygiene
• Hygiene at workplace
• Contamination
• Cross contamination

Special cuts

• Steak, fillet, sukiyaki, shabu shabu and yakiniku
• Deboning technique
• Value added product

Merchandise technique

• 4P’s, Product. Placement, Promoting and Price
• Planogram management
• Layout and display
• Chiller display
• Frozen display
• Glass case display

Costing

• Ordering
• Cost price
• Selling price
• Yield

Equipment

• Knives
• Chopping board
• Bone-saw machine
• Mincer machine
• Sausage machine
• Display bin
• Safety

Cooking Method

• Idea of how prepare the meat before cooking
• Cooking method and recipes

Business Etiquette

 - Welcoming, Greetings and Salutation; Handshake and Handling of Business Card

 - Telephone Etiquette

Fine Dining Theory

Fine Dining Simulation

Duration : 1 day (basic), 2 Days (intermediate), 3 days (Advance), 4 - 5 days (Competency Certified)

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