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Food And Beverage Service

Catering and Accommodation Management · Level 6  ·  6 Chapters

Compiled by: Grace Muriuki

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What Food And Beverage Service covers

From laying the sideboard to billing the guest, Food And Beverage Service takes Catering and Accommodation Management Level 6 learners through a complete service. Mis-en-scene covers occupational safety and health, cleaning and dining arrangements. Mis-en-place covers equipment, polishing, stocking the sideboard, linen, table accompaniments, covers, menu knowledge and briefing service staff. Still room work covers tea and coffee making methods, coffee faults and flavours, and the care of tools. Service itself covers the service sequence, methods of service, order taking, special food checks, interpersonal skills, clearance, billing, payment methods and guest feedback. Banquet and event service and the post service tasks of cleaning and waste disposal complete the unit.

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Careers after Food And Beverage Service

Starting a career in food and beverage service opens doors to a vibrant hospitality scene across Kenya - from bustling city cafés to luxury safari lodges. The practical skills you master in this unit are the backbone of every successful dining experience, whether you work for an employer or run your own venture.

  • Boutique cafés and coffee shops in Nairobi’s Westlands or Kilimani - you put on the right protective gear, keep the service area spotless, and arrange tables and chairs to create a welcoming ambience, earning tips and a steady wage as a floor server.
  • Hotel and resort restaurants along the Kenyan coast (Mombasa, Diani, Watamu) - you polish glassware, stock sideboards with menu-specific items, and lay linen perfectly for beachfront buffets, receiving a competitive salary and opportunities for overtime during peak tourist seasons.
  • Safari lodges and conservancy camps in Maasai Mara, Amboseli or Laikipia - you set up the mis en scène for bush-dinner events, prepare table accompaniments, and present menus to international guests, earning higher per-day rates and accommodation perks.
  • Conference and exhibition centres in Nairobi or Nakuru - you take part in briefings, gather all service equipment for large-scale banquets, and follow strict hygiene protocols, securing contracts that pay per event and often include travel allowances.
  • Corporate catering firms serving office parks in Kiambu or Industrial Area, Nairobi - you prepare still-room beverages to exact recipes, garnish drinks for board-room meetings, and ensure every glass meets corporate standards, earning a reliable monthly salary plus performance bonuses.
  • Wedding and private event planners in towns like Eldoret or Kisumu - you set up mis en place for themed celebrations, arrange furniture according to the client’s layout, and welcome guests with polished service, allowing you to charge premium fees per event as a freelance F&B specialist.
  • Hospital and university canteens in county referral hospitals or public universities - you follow rigorous cleaning procedures for different surfaces, maintain strict hygiene and safety standards, and stock sideboards with nutritious menu items, receiving a steady government-linked salary and benefits.
  • Mobile food trucks and pop-up stalls at market days in Nakuru or Mombasa - you handle all aspects from PPE use to beverage preparation, manage inventory on the go, and present menu cards to passers-by, generating income directly from sales and tips.
  • Lake Victoria cruise operators and ferry restaurants - you work in confined kitchen spaces, identify still-room tools, and serve guests while at sea, earning wages plus a share of beverage sales in a unique nautical setting.
  • Specialty tea houses in Kericho or tea-tourism lodges - you clean delicate surfaces, arrange service furniture for tea tastings, and prepare both hot and cold beverages according to traditional recipes, attracting tourists and earning commissions on premium tea sales.

Mastering these skills means you can step into any of these vibrant workplaces, earn a respectable income, and even launch your own catering or beverage service business. Your attention to detail, hygiene, and presentation will set you apart and keep guests coming back for more. Keep practicing, stay curious, and let every service you deliver be a stepping stone toward a thriving hospitality career.

Chapters

1
Perform mis-en-scene
17 topics
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2
Perform mis-en-place
31 topics
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3
Prepare still room beverages
17 topics
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4
Carry out food and beverage service
18 topics
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5
Execute banquet and event services
13 topics
Open chapter →
6
Perform post service tasks
3 topics
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What Food And Beverage Service covers: 46 main topics in 6 chapters

1. Perform mis-en-scene

  1. 1.1 Introduction to food and beverage service
  2. 1.2 Occupational safety and health
  3. 1.3 Cleaning Materials and Equipment
  4. 1.4 Dining Arrangements

2. Perform mis-en-place

  1. 2.1 Food and beverage service equipment and materials
  2. 2.2 Polishing equipment
  3. 2.3 Stocking Sideboard
  4. 2.4 Linen
  5. 2.5 Table accompaniments
  6. 2.6 Food and beverage service areas and ancillary departments
  7. 2.7 Menu knowledge
  8. 2.8 Covers
  9. 2.9 Briefing Food and beverages service personnel

3. Prepare still room beverages

  1. 3.1 Definition of Terms
  2. 3.2 Environmental Hygiene
  3. 3.3 Tools and Equipment
  4. 3.4 Care and maintenance of tools and equipment
  5. 3.5 Still Room Beverages
  6. 3.6 Still room beverage making methods
  7. 3.7 Coffee Making Methods
  8. 3.8 Faults in Coffee and Their Causes
  9. 3.9 Coffee flavours
  10. 3.10 Safety practices in the bar
  11. 3.11 Points to note in production of coffee
  12. 3.12 Points to note in production of tea
  13. 3.13 Final Clearance
  14. 3.14 Waste Disposal

4. Carry out food and beverage service

  1. 4.1 Food and Beverage Service Sequence
  2. 4.2 Methods of service
  3. 4.3 Service of different types of beverages
  4. 4.4 Order taking methods
  5. 4.5 Special Food Checks
  6. 4.6 Interpersonal Skills
  7. 4.7 Clearance procedure
  8. 4.8 Billing methods
  9. 4.9 Methods of payments
  10. 4.10 Guest feedback

5. Execute banquet and event services

  1. 5.1 PPEs
  2. 5.2 Hygiene Rules in Banquets and Events
  3. 5.3 Environmental hygiene
  4. 5.4 Mise-en place duties
  5. 5.5 Food and Beverage Service Styles of Service
  6. 5.6 Clearance procedures
  7. 5.7 Billing methods

6. Perform post service tasks

  1. 6.1 Post food and beverage service duties
  2. 6.2 Waste Disposal

Revise this unit

Exam-style questions 84 Written to CDACC standard, with answers Test yourself 196 Multiple-choice, one at a time Practise questions 150 Quick recall — check you know the facts
3 more for this unit
Oral exam preparation 45 What the assessor asks, and how to answer out loud Worked calculations 22 Step-by-step maths with the common mistakes Quick cards 976 Myth busters, skill tips and scenarios

Beyond the syllabus

Decision simulator 5 On site, what would you do? Workplace scenarios 81 Real site situations — what would you do? Turn this into income 48 Where this skill earns — what to charge, how to find clients

Other units in Module IV