Executive Diploma in
Restaurant Service
Overview
| Originating Institution(s) | London Examinations Board |
| Awarding Body | London Examinations Board endorsed by TQUK |
| Duration | 3 months – 4 months |
| Award to be conferred | Executive Diploma in Restaurant Service Level 4 |
| Study Method | Distance Learning with Classes Support |
A continues raising demand for restaurant service crew members in Malaysia has been published in various news and blogs.
These information has clearly reflected a high and pressing demand to have waiter and waitresses in Malaysia restaurants, especially when most of their survival are dependent on availability of people who can take orders and to deliver the food – waiter and waitresses.
The Executive Diploma in Restaurant Service Level 4 is a special programme that prepare our students to meet the high demand that is currently in the F&B industry. It is aimed to:
- Provide a flexible and credit accumulation pathway to enable adult learners to upgrade their skills and knowledge in the workplace
- Provide adult learners certificated learning which contributes to their career advancement
Programme Learning Outcomes
The Executive Diploma in Restaurant Service Level 4 is a special programme that prepare our students to meet the high demand that is currently in the F&B industry. It is aimed to:
- Provide a flexible and credit accumulation pathway to enable adult learners to upgrade their skills and knowledge in the workplace
- Provide adult learners certificated learning which contributes to their career advancement
Programme & Curriculum Structure
There are totally 6 modules in the programme. Each of the core module carry 20 credits under the UK Qualifications and Credit Framework at level 4. The 3 industry modules that are enforced by Axon Consultancy to assure quality of graduate for the industry.
The total expected duration to complete the entire programme is 3-4 months. Learners will be studying 1 core module every month and make attempt to the module during the second month.
Classes will be delivered on Tuesday and Wednesday of every week, accumulatively to 12 hours each module. Learners will be arranged for internship 5 days a week to develop comprehensive training at appointed restaurants.
The modules and configuration are as follows:
| Modules | Class Hours / Total Learning Hours (Credits) | Assessments |
| Core Modules | ||
| Customer Service | 12/200 (20) | 50 Multiple Choice Question |
| Food and Beverage Service | 12/200 (20) | 50 Multiple Choice Question |
| Food Sanitation, Health and Safety | 12/200 (20) | 50 Multiple Choice Question |
| Industry Modules | ||
| Ministry of Health Food Handler Workshop | 3 | Pre and Post Test |
| Personal Grooming and Deportment Training | 12 | Presentation |
| Internship | 230 | 100% attendance and evaluation report |
Modules
Below are some indicative contents for each module in the programme.
Food Sanitation, Health and Safety
- Food Safety legislation
- Design and layout
- Cleaning, disinfection and pests
- Food safety, cleaning and storage
- Pest control
- Temperature Control Legislation
- Documented Food safety Management System
- Hazard Analysis
- Food hygiene training
Customer Service
- Why customer service matters
- Defining good customer service
- Mission statements and customer service policies
- The benefits of training and developing staff
- Benefits and limitations of communication methods
- Good communication
- Customer service cycle
- Customer satisfaction
- Customer service provision
- Evaluating customer service
- Finding solutions and solving problems
- Dealing with customer issues/complaints
Food and Beverage Service
- The Foodservice industry
- Staff attributes, skills and knowledge
- Food and beverage service areas and equipment
- The Menu, menu knowledge and accompaniments
- Beverages – non-alcoholic and alcoholic
- Types of cuisines served
- The service sequence
- Service of breakfast and afternoon tea
Personal Grooming and Deportment Training
- Deportment
- Posture, Body Language, Walking with confidence
- The art of positive body language
- Rudiments of Wardrobe
- Why Colour Is Important
- Dress according to body shape
- Personal Grooming Priorities
- Skin, Hand. Hair and Nail care
- Styles that enhance and flatter
- Etiquette
- Making formal introductions
- Table Manners
- Rudiments of Speech
- Diction, Voice projection and modulation
- General public speaking
- Breath control and Relaxation techniques
- Self Awareness
- Maintaining calm under pressure and controlling nervous tension
- Communication Skills
- Meeting and greeting people
- What to say and how to say it
- Effective listening
- Assertiveness (skills on handling bullying and difficult situations)
- Happy and Positive Attitude
- Health and Emotional Well-Being
- Developing self-esteem and a positive body image
Ministry of Health's Food Handler Workshop
- PPM 1985
- PPKM 2009
- Vaccination requirements
- Consequences of food poisoning
- Food safety
- Food Hygiene
- Factors of food contamination
Internship
- Learners will be arranged for paid internship with partner’s arranged restaurant.
- Total internship days: 5 days a week
Entry Requirements
No prior knowledge is required. Application should be at least 17 years old with at least one of the following qualifications:
- 4 SPM credits including English Language
- Level 3 (QCF/RQF) Certification
- 4 GCSEs at grade C or above
- Existing waiter with 4 years working experiences
And
- Pass the interview with recommendation by Axon Consultancy’s partner, ZetaCube to ensure job and internship arrangements will be arranged*.
*only applicable for candidate who wanted job guranteed scheme.
