Food and beverage service is one of the most in-demand skills in Caribbean hospitality, and it’s a craft that opens doors across hotels, resorts, restaurants and cruise lines. This course from the Caribbean Hospitality and Tourism Training Institute (CHTTI) takes you from the fundamentals of guest care right through to formal table service, blending practical technique with the professionalism international employers look for.
Across eight modules you’ll learn how to make every guest feel genuinely looked after, carry yourself to a high professional standard, keep guests and colleagues safe, and deliver polished table service with confidence. The training is hands-on and career-focused, designed to make you job-ready from your very first shift.
Who the course is for
This course is built for anyone ready to start or strengthen a career in hospitality service, including:
- Aspiring servers, waiters and waitresses looking to break into hotels, resorts or restaurants
- Current F&B staff who want to formalise their skills and earn a recognised certification
- Bar, coffee-shop and banquet team members moving toward full table service
- Cruise-line and tourism hopefuls preparing to meet international service standards
- Career changers seeking practical, employable skills in a growing regional industry
No previous experience is required. You’ll need only a willingness to learn and a commitment to service excellence.
Course learning outcomes
By the end of this course, you will be able to:
- Deliver warm, attentive service that turns first-time guests into loyal, returning ones
- Uphold the professional conduct, grooming and personal hygiene expected on the floor
- Communicate confidently with every guest, including those who speak another language or have special needs
- Handle complaints calmly and recover service so guests leave satisfied
- Apply food-safety, sanitation and fire-safety practices that protect guests and staff
- Prepare a dining room, set a formal table, and manage reservations and guest welcomes
- Serve and clear from the correct side, pour wine to standard, and work across the classic styles of table service
- Read a table and anticipate guests’ needs before you’re asked