BCEFB: BASIC CONVERSATIONAL ENGLISH – FOOD & BEVERAGES
BASIC CONVERSATIONAL ENGLISH – FOOD & BEVERAGES
Course Duration
Mode of Assessment
Written Assessment, Practical Assessment
Who Should Attend
- Front-of-House staff including but not limited to waiters, waitresses, hosts/hostesses
- Individuals in the F&B industry responsible for taking orders, serving food and beverages, and handling customer inquiries
- Staff members whose scope of work includes greeting guests, upselling and explaining of menu items and providing excellence customer service
- New hires or trainees in the Food Services industry
- Individuals who may have limited English proficiency and need to improve their confidence when interacting with guests
Course Overview
The Basic Conversational English – Food and Beverages course is designed to help enhance foundational language skills of food and beverage staff, enabling them to communicate effectively with guests. Participants will learn practical phrases, gestures, and vocal techniques to create a positive guest experience. The course focuses on approachability, action-oriented communication, attentiveness, problem-solving, and providing accurate directions.
Course Schedule
Next available schedule
Course Objectives
Upon completing this course, participants will be able to:
- Communicate using basic phrases and sentences for everyday job tasks
- Effectively communicate and handle some difficult situations faced in their job role
- Comprehend and follow basic instructions and procedures when given physical cues
Pre-requisites
The admission requirements are:
- Read, write and verbalise letters of the English alphabet and numbers
Course Outline
Lesson Unit 1: Approachable me
- The 3Vs of communication
- Greetings
- Responding to greetings
- Bidding farewell
- Use suitable visual, verbal and vocal cues
Lesson Unit 2: Action-oriented (Part A)
- Being a good listener to guests
- Asking permission to complete a task
- Use suitable visual, verbal and vocal cues
Lesson Unit 3: Attentive me
- Being attentive to guests
- Assisting the guests
- Dining requests
- Offering assistance to guests
- Use suitable visual, verbal and vocal cues
Lesson 4: Action-oriented (Part B)
- Resolving service lapses
- Possible service lapses
- Words to avoid
- Use suitable visual, verbal and vocal cues
Lesson 5: Knowledgeable me
- Giving directions to guests
- Common facilities
- Giving directions
- Asking for repetition
- Redirecting the guests
- Use suitable visual, verbal and vocal cues
Certificate Obtained and Conferred by
Certificate of Completion from NTUC LearningHub
Upon meeting 100% attendance and passing the assessment(s), participants will receive a Certificate of Completion from NTUC LearningHub.
Additional Details
Medium of Instruction: English
Trainer to trainee ratio: 1:20
Mode of Delivery: Physical Class
Price
|
Course Fee |
||||
|
|
Individual Sponsored |
Company Sponsored |
||
|
Before GST |
After GST |
Before GST |
After GST |
|
|
Full Course Fee |
$280.00 |
$305.20 |
$280.00 |
$305.20 |
Remarks
|
Individual Sponsored Trainee |
|
SkillsFuture Credit:
UTAP:
|
Terms & Conditions apply. NTUC LearningHub reserves the right to make changes or improvements to any of the products described in this document without prior notice.
Prices are subject to other LHUB miscellaneous fees.
| Batch ID | Course Period | Course Title | Funding Available |
Duration (Hours) |
Session (Hours) |
Venue | Available Seats |
Online Payment |
|---|
What Others Also Enrolled In
INTRODUCTION TO FOOD WASTE DISPOSAL AND REDUCTION (L2) (CHINESE)
View detail