Loading...
Master fine dining F&B service at Wings Institute Vadodara — silver service, guéridon, wine, bar, banquet, POS, captain duties. Twelve real-floor skills built into the Hotel Management program.
A live restaurant on campus — table layouts, guest flow, fine-dine standards.
Silver-service technique, wine basics, table setting, guest interaction. Reps run nightly through hotel-management and culinary cohorts.
Star-rated hotel restaurants, banquet halls, lounges and cruise dining rooms hire on demonstrated service skill. Silver service from a flat. Wine etiquette. Allergen discipline. POS speed. Complaint recovery. Captain composure under a 200-cover banquet rush.
Wings F&B service training builds the floor language students need — practised in the mock restaurant, refined during the 6-month paid hotel internship, and tested by recruiters from Taj, Marriott, Oberoi, ITC and the cruise lines.
Star-rated hotel restaurants and standalone fine-dine venues — silver service, sommelier basics and table-side preparation as the standard.
Hotel banquet halls, weddings and corporate functions — synchronised service for 50–500 covers, buffet flow, drinks-station rotation.
Hotel lobby bars, lounge lounges, late-night dining — IBA classics, mixology basics, glassware discipline and responsible service rules.
Cruise main dining room and specialty restaurants, premium-cabin galley service awareness — multi-cuisine menu rotation and international guest etiquette.
Real tables, linens, glassware, cutlery and POS station — every cohort runs full-service simulations from greeting to close-out.
Silver service from flats, table-side flambé, decanting and guéridon preparations — standard for star-rated F&B roles.
Wine glassware library, decanting equipment, bar tools, IBA classic recipes — foundational sommelier and mixology coverage.
POS workflow practice — order capture, split bills, discounts, room charge, corporate billing and card / UPI / cash processing.
Trainers from current and ex hotel F&B backgrounds — Taj, Marriott, Oberoi, ITC alumni. Female-only practical sessions on request.
Fine-dine F&B service practice is built into the Hotel Management & Hospitality Training fee — not a paid add-on.
Structured F&B service skills practised by every Hotel Management cohort. Grouped by service stage — pre-service, service, fine dining, bar & lounge, banquet, brigade, compliance.
Polish glassware, cutlery and crockery. Fold linens, set up side stations, organise condiments, prepare reservation chart, brief on the day's specials with the chef. The discipline that separates a calm service from chaos.
À la carte cover, table d'hôte cover, banquet cover and silver-service cover. Glass placement, cutlery sequencing, napkin presentation, centerpiece discipline and table-number alignment with the floor plan.
First-impression discipline — eye contact, posture, language. Seat the host, hand out menus correctly, present the wine list to the host, manage waiting list and pagination of guest queries.
Read the menu, recommend pairings, capture allergies and dietary restrictions, key the order into POS (R-Keeper, Aldelo, Touchbistro), split bills, apply discounts, take corporate / room charges and process card / UPI / cash.
LEARN model (Listen, Empathise, Apologise, React, Notify), comp authorisation flow, manager escalation discipline, post-incident note in the property guest profile and proactive follow-up.
Silver service from a flat — soup, fish, meat, vegetables, dessert. Guéridon table-side preparation — Caesar salad, crepes Suzette, steak Diane and flambé technique with safety discipline.
Open and present a bottle, decant, pour temperature, taste check with the host, glassware match by varietal and pairing recommendations across Indian and continental menus. WSET-aligned foundational coverage.
IBA classics, build / stir / shake / blend / muddle, garnish discipline, glass match, ABV awareness and responsible-service rules. Spirits, beer, mocktails and bartending station setup.
Cover plan for 50–500 covers, plate-pickup tempo, synchronised service signal, course-clearance discipline, buffet replenishment, drinks-station rotation and post-banquet close-out.
Section assignment, briefing the brigade, allocating tables, managing covers per server, mid-service quality check, pickup synchronisation with the kitchen pass and end-of-shift handover.
Allergen identification (gluten, dairy, peanut, tree nut, shellfish, soy, egg, sesame, sulphites), kitchen communication via ticket flag, separate utensil and serving discipline, EpiPen awareness and incident escalation.
Personal grooming for fine dining, hand hygiene, uniform discipline, body language, pace, voice and tone, host-language sensitivity and consistent posture across the shift.
Full program with 6-month paid hotel internship.
Stand-alone online certification on F&B service workflows.
F&B service module included in Hotel Management fee. EMI + scholarship.
Eight steps from admission Day 1 to your first F&B offer.
Twelve structured F&B service skills — pre-service mise en place, cover laying, greeting, order taking + POS, silver service + guéridon, wine service, bar basics, banquet service, captain duties, complaint handling, allergen discipline and grooming. Practised in the Wings mock restaurant and applied during the 6-month paid hotel internship inside the Hotel Management program.
F&B service workflows are part of the Wings Hotel Management & Hospitality Training program at /hotel-management. A focused online micro-course on Food & Beverage Service is also available at /online-courses/food-beverage-service for working professionals or students who want a stand-alone certification.
Yes. Star-rated hotels, restaurant chains, lounges, banquet venues and cruise lines hire F&B associates continually. Fine-dining and silver-service skills also command higher entry pay and faster promotion to captain / supervisor than basic restaurant service.
Yes — silver service from flats (soup, fish, meat, vegetables, dessert) and guéridon table-side preparations including Caesar salad, crepes Suzette, flambé and decanting. Standard for any star-rated hotel F&B role.
Wine service basics are included — opening, presentation, decanting, pour temperature, taste check with host, glassware match by varietal and pairing recommendations across Indian and continental menus. Foundational WSET-aligned coverage. Specialist sommelier certification is taken externally after joining a property.
Indicative starting salary for F&B service freshers in India is ₹15,000–₹30,000 per month depending on chain, city, language proficiency and shift band. International (Gulf, cruise) roles start higher. Wings does not promise a fixed salary — final CTC is the recruiter's decision.
Yes — POS workflow practice is part of order taking. Students work simulated POS scenarios — order capture, split bills, discounts, room charge to PMS, corporate / city-ledger billing and card / UPI / cash processing. Property-specific POS certification is added once you join the hotel.
Yes — IBA classics, build / stir / shake / blend / muddle technique, garnish discipline, glass match, ABV and responsible-service rules. Foundational coverage. Specialist mixology certification can be added externally.
Yes, on request. Wings runs girls-only F&B service practice sessions for hospitality cohorts when families prefer it. Female faculty supervise; the rest of the syllabus and infrastructure is identical.
New Hotel Management batches start every month at the Wings Vadodara campus, with major intakes in January, April, July and October. Free counselling visits are encouraged Monday to Saturday, 10 AM to 7 PM — call +91 875 875 4444 to confirm.
Free campus visits Monday to Saturday, 10 AM to 7 PM. Watch a fine-dining mock service, talk to current students, meet the F&B faculty.
