skilldevelopment.cpe@lpu.co.in

What you'll learn

This course is designed to provide learners with practical, hands-on training in fine dine restaurant and banquet operations, a vital segment of the hospitality industry. It covers essential aspects from banquet planning and guest service to food and beverage operations, event coordination, safety, and customer satisfaction. The course blends theory with practical sessions, role-playing, and real-event simulations to develop professional skills required by banquet staff in hotels, resorts, and event venues.

  • This unit covers key service styles—American, French, Russian, Silver—and essential service techniques. Students also learn mise-en-place preparation, table setups, cutlery placement, and operating readiness. Together, these skills develop precision, efficiency, and confidence required to deliver smooth, professional, and high-quality dining service.
  • This unit teaches the complete fine dining service flow alongside the basics of banquet operations. Students learn greeting, order taking, serving, clearing, and billing, while also understanding event types, banquet structures, and planning roles. It connects individual table service excellence with large-scale event execution skills.
  • This combined unit focuses on banquet layouts, seating styles, buffet arrangements, and equipment setup, supported by essential documentation like Banquet Event Orders. Students learn how planning, setup, and coordination work together to ensure smooth, organized, and guest-focused event operations.
  • integrates service professionalism, hygiene, safety protocols, and guest handling with hands-on restaurant and banquet practice. Students apply grooming standards, food safety principles, and communication skills while participating in real-world simulations, preparing them for confident and competent industry performance.
  • introduces the fundamentals of food and beverage service while exploring fine dining principles. Students learn industry structure, roles, restaurant types, ambience, and guest expectations. It builds a strong foundation for understanding how professional service and refined dining experiences come together in hospitality operations.

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Kalyan Sarkar
Assistant Professor

Competent, diligent & extremely efficient hospitality professional with over 22 years of rich experience in managing the entire gamut of operations and functions related to Hotel Industry with an extensive experience in Operations, Management and Relationship Management. ? Training & Teaching experience of more than 5 years. ? Strong background in operations, food and beverage management, public relations, business development, infrastructure and training, to general administration, human resource management and customer relations, currently spearheading as Senior Manager Training and Development Pan India in Biryani By Kilo (Sky Gate Hospitality Pvt. Ltd.)