Introduction to Service (FCT)

This module introduces learners to the fundamental principles of food and beverage service within the Maltese hospitality industry. It provides a basic understanding of service hygiene and safety, customer care, and the roles and responsibilities of frontline staff in foodservice establishments. Learners will explore different styles of service, essential equipment, menu types, and billing procedures. Emphasis is placed on developing appropriate language, behaviour, and soft skills needed to interact professionally with guests and colleagues. The module also supports learners in building confidence, responsibility, and practical awareness for entry-level roles in hospitality service environments.