• Welcome to your new Gnomio site

    Now, you are in control!

    Moodle is an open-source Learning Management System (LMS) that provides educators with the tools and features to create and manage online courses. It allows educators to organize course materials, create quizzes and assignments, host discussion forums, and track student progress. Moodle is highly flexible and can be customized to meet the specific needs of different institutions and learning environments.

    Moodle supports both synchronous and asynchronous learning environments, enabling educators to host live webinars, video conferences, and chat sessions, as well as providing a variety of tools that support self-paced learning, including videos, interactive quizzes, and discussion forums. The platform also integrates with other tools and systems, such as Google Apps and plagiarism detection software, to provide a seamless learning experience.

    Moodle is widely used in educational institutions, including universities, K-12 schools, and corporate training programs. It is well-suited to online and blended learning environments and distance education programs. Additionally, Moodle's accessibility features make it a popular choice for learners with disabilities, ensuring that courses are inclusive and accessible to all learners.

    The Moodle community is an active group of users, developers, and educators who contribute to the platform's development and improvement. The community provides support, resources, and documentation for users, as well as a forum for sharing ideas and best practices. Moodle releases regular updates and improvements, ensuring that the platform remains up-to-date with the latest technologies and best practices.

    Links of interest:

    (You can edit or remove this text)

Available courses

FOOD AND BEVERAGE SERVICE

Food and Beverage (F&B) service refers to the process of preparing, presenting, and serving food and drinks to customers in various settings, such as restaurants, hotels, cafes, bars, and banquet halls. Here's an overview of the essential aspects of F&B service:

1. Types of Food and Beverage Service

A. Table Service

  • Plated Service: Pre-plated food served to guests at their tables.
  • Silver Service: Dishes are presented and served using service spoons and forks.
  • Family Style: Large portions of food placed on the table for guests to serve themselves.

B. Buffet Service

  • Guests serve themselves from a spread of dishes displayed on a counter.
  • Often used for events or large gatherings.

C. Counter Service

  • Includes fast food outlets or coffee shops where guests order and collect food at a counter.

D. Room Service

  • Food and beverages are delivered to guests’ rooms, common in hotels.

E. Self-Service

  • Common in casual dining and cafeterias where customers pick food from displays or counters.

F. Bar Service

  • Specializes in beverages, including alcoholic and non-alcoholic drinks.

2. Key F&B Service Staff Roles

  • Waitstaff: Take orders and serve food and beverages.
  • Host/Hostess: Greets and seats guests.
  • Bartender: Prepares and serves drinks at the bar.
  • Chef and Kitchen Staff: Responsible for food preparation.
  • Busser/Runner: Clears tables and assists with table setups.

3. Service Steps

  1. Greeting: Welcome guests with a smile and guide them to their table.
  2. Menu Presentation: Provide the menu and answer questions about dishes or beverages.
  3. Order Taking: Accurately record guests’ choices.
  4. Service: Serve food and drinks in the correct sequence and temperature.
  5. Check Back: Ensure customer satisfaction during the meal.
  6. Billing: Present the bill and handle payments efficiently.
  7. Farewell: Thank guests for visiting and invite them to return.

4. Etiquette and Best Practices

  • Be polite, attentive, and maintain a friendly demeanor.
  • Understand the menu thoroughly to make recommendations.
  • Follow hygiene and safety standards.
  • Handle complaints gracefully and offer solutions.

5. Beverage Service

  • Alcoholic Beverages: Includes wine, beer, cocktails, and spirits.
    • Know how to pair wines with dishes.
    • Use appropriate glassware.
  • Non-Alcoholic Beverages: Includes tea, coffee, juices, and sodas.
    • Focus on presentation and flavor.

6. Trends in F&B Service

  • Technology Integration: Digital menus, self-order kiosks, and online ordering.
  • Sustainability: Eco-friendly practices like reducing waste and using sustainable materials.
  • Customization: Offering personalized dishes and beverages.
  • Health-Conscious Options: More vegan, vegetarian, and gluten-free choices.