Elevating Dining Experiences: Service Excellence in Food & Beverage

Short Course Overview

This focused two-day course is designed for F&B professionals working in 4- and 5-star hotels, particularly those in entry-level and front-line roles. The course provides participants with the knowledge and skills needed to deliver outstanding dining experiences, enhancing guest satisfaction and fostering a culture of service excellence in the F&B departments. Through interactive sessions and hands-on practice, participants will learn the essentials of exceptional service, effective communication, and personalised guest experiences in the F&B context.

Information

Materials Provided

Each participant will be provided with an in-depth training manual, a certificate of participation, and a certification of completion for those who pass the final assessment.

SHSM Culinary

Information

Duration: 2 Days
Fees: RM2,500 per person
Includes all training materials, lunch, and refreshments

Karen Lui

Trainer Profile

Ms Karen Lui brings over two decades of distinguished experience in hospitality and tourism education. Currently pursuing doctoral research in hospitality education, she holds several notable credentials.

She is a Certified Hospitality Trainer from the American Hotel and Lodging Association, a Certified ServSafe Instructor and Registered Examination Proctor by the National Restaurant Association, USA, and an HRDF-Certified Trainer by the Ministry of Human Resources, Malaysia. Additionally, Karen is a trained Professional Barista, holds an SCA Barista Skills (Intermediate) certification, and is a Certified Food Handler Trainer by the Ministry of Health (MOH), Malaysia.

Karen played a key role in establishing the SHSM as a Food Handler Training Institute accredited by the MOH, Malaysia. Her career includes managerial roles in a leading resort and an international restaurant chain in Malaysia. She received the Human Resources Minister Award for her contributions to human resources development. Karen also helped set up a Training Academy for the restaurant chain and led the documentation of Standard Operating Procedures and the Food Safety Management System - Active Managerial Control & Hazard Analysis Critical Control Point (HACCP).

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