Level 2 Food and Beverage Service BTEC

This subject is broken down into 53 topics in 11 modules:

  1. Introduction to the hospitality industry 4 topics
  2. Principles of customer service in hospitality, leisure, travel and tourism 4 topics
  3. Food safety in catering 5 topics
  4. Health, safety, and security in the hospitality work environment 5 topics
  5. Food and beverage service 5 topics
  6. Bar service 5 topics
  7. Table service 5 topics
  8. Silver service 5 topics
  9. Wine and beverage service 5 topics
  10. Gueridon service 5 topics
  11. Functions and events service 5 topics
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  • 11
    modules
  • 53
    topics
  • 18,911
    words of revision content
  • 2+
    hours of audio lessons

This page was last modified on 28 September 2024.

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Food and Beverage Service

Introduction to the hospitality industry

Types of hospitality business

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Types of hospitality business

Types of Hospitality Business

Hotels

  • Comprehensive service with accommodation, food, drinks, and other facilities.
  • Divided into sub categories like luxury hotels, budget hotels, aparthotels, or boutique hotels.

Restaurants

  • Focused on providing meals, can be either high end or casual dining.
  • Varieties include specialty restaurants, fast food joints, cafes, pop-up restaurants, and food trucks.

Pubs and Bars

  • Establishments serving alcoholic beverages, and often simple food.
  • Types include gastropubs, nightclubs, wine bars, or brewpubs.

Catering Businesses

  • Provide on-site food and beverages for events such as weddings, corporate functions, and social gatherings.
  • Includes onsite catering (food prepared on the event location) and offsite catering (food prepared in a kitchen and transported to the event location).

Travel and Tourism Services

  • Services that cater to travellers, including travel agencies, tour operators, and car rental services.
  • Also includes establishments and services related to cultural or recreational aspects like museums, theme parks, cruises, and concert venues.

Leisure and Recreation Services

  • Businesses providing facilities for sport, leisure and relaxation.
  • Examples include golf courses, fitness centres, cinemas, bowling alleys, and spa resorts.

Remember to consider what specific services and facilities each type of hospitality business might provide and their target customer demographics. For example, a luxury hotel’s services might be drastically different from that of a budget hotel, and they would target different types of customers.

Course material for Food and Beverage Service, module Introduction to the hospitality industry, topic Types of hospitality business

Food and Beverage Service

Bar service

Stock control and handling

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Stock control and handling

STOCK CONTROL PRINCIPLES

  • Stock Level Management: Standard guide for minimum and maximum levels of each stock item is crucial to ensure smooth bar operation.
  • Inventory List: Maintain an up-to-date and accurate inventory list to avoid stock discrepancies.
  • Rotation: Implement the First in First out (FIFO) model to maintain quality. Older stock should be utilised first.
  • Forecasting: Analyse and predict future business levels based on past trends, weather conditions, and upcoming events.

ORDERING PROCESS

  • Suppliers' Specifications: Understand terms and conditions, minimum order quantities, and delivery lead times from different suppliers.
  • Sourcing: Identify reliable suppliers for each stock item considering the price, quality, sustainability, and availability.
  • Purchase Order Records: Keeping accurate purchase order records can help track stock movements, manage budgets, and reconcile invoices.

STOCK RECEIPT

  • Quality Control: Check the quality of delivery against the purchase order including quantity, size, and condition upon arrival.
  • Storage: Upon receipt, store items correctly, taking into account factors such as the temperature, light, and humidity.
  • Documentation: Update your inventory list and record any discrepancies or issues immediately.

STOCK ISSUES AND WASTAGE

  • Breakages and Spillages: Record any breakages or spillages immediately and deduct them from the stock level.
  • Perishable Goods: Carefully monitor and control the storage of perishable goods to minimise wastage.
  • Wastage Control: Develop a strategy to reduce wastage, including staff training on correct portion control and handling of stock items.

LEGISLATIVE COMPLIANCE

  • Licence Regulations: Understand restrictions governing the sale of alcohol, including licensing hours, age restrictions, and responsible serving.
  • Sustainability: Familiarise with good practice regarding sustainability, such as minimising waste, recycling and ethical sourcing.
  • Health and Safety: Adhere to health and safety regulations including safe manual handling, storage of hazardous substances and operating machinery.

Remember that good stock control is vital for effective bar management, cost control and customer satisfaction. Adherence to legislation and good handling practices ensure the safety of both staff and customers, as well as the reputation of the establishment.

Course material for Food and Beverage Service, module Bar service, topic Stock control and handling

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