Serving of Food and Beverages

This topic develops skillful serving of food and beverages, covering pre‑preparation (mise‑en‑place), table setting (formal and informal), different service styles (plated, assisted, self‑service), beverage service (alcoholic and non‑alcoholic), clearing, and simulating themed events. It builds hands‑on competence aligned with CBC, preparing learners for ECZ practical assessments and for delivering professional service in Zambian hospitality venues.