Post Graduate/ Executive Diploma in Food and Beverage Services (PFBS/EFBS)

The Food and Beverage (F&B) Services Program covers essential, hands-on training in service techniques, menu planning, beverage management, and restaurant operations. It typically includes topics on food safety, cost control, guest service etiquette, and digital marketing, preparing students for roles in restaurants, hotels, and catering. This programme is designed to help Hospitality professionals equipped with technical, managerial, and leadership skills to manage complex facilities across sectors such as corporate offices, manufacturing units, hospitals, hotels, residential complexes, and public infrastructure.

Programme Structure

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Module 1: Foundations of Service in Hospitality

Foundations of service in hospitality revolve around delivering warmth, comfort, and, at times, luxury to guests by focusing on key pillars: personalized guest experiences, consistent, high-quality service, and proactive anticipation of needs. Core principles include being welcoming, knowledgeable, efficient, and professional to build guest trust and loyalty.

Module 2: Overview of the Food & Beverage Industry

Food and beverage (F&B) service operations encompass the end-to-end process of planning, procuring, preparing, and serving food and drinks to customers, vital for both revenue generation and guest satisfaction in hospitality. These operations include menu engineering, inventory management, high-quality service, and cost control, ranging from restaurants and bars to room service.

Module 3:  Introduction to Hotel Restaurant and Food and Beverage Services

An Introduction to Hotel Restaurant and Food and Beverage (F&B) Services covers the fundamentals of the hospitality industry, focusing on the preparation, service, and management of food and drinks. It includes studying service techniques, restaurant operations (like banquets and room service), menu planning, sanitation, and staff roles. Understanding the F&B industry, including restaurants (fine dining, cafes), coffee shops, bars, banquets, and transport catering.

Module 4: Service Methods & Techniques

Training on table service styles (French, American, English), greeting guests, taking orders, and clearing tables.

Module 5: Menu Knowledge & Planning

Familiarity with menu types, food items, and wine/beverage pairing.

Module 6: Operational Roles & Structure

Defining roles such as Restaurant Manager, Waiter, Busser, and Bar Staff.

Module 7: Food Safety and Hygiene

Essential guidelines for handling food, cleaning, and maintaining sanitary conditions.

Module 8: Customer Service Excellence

Developing soft skills for handling guest complaints, ensuring satisfaction, and maintaining a professional appearance.

Module 9: Restaurant Equipment & Layout

Familiarity with crockery, cutlery, linens, and restaurant, bar, and pantry setup

Module 10: Guest Room Management

Room status (occupied, vacant, out of order), Standard layout and features of guest rooms, Procedures for preparing and inspecting rooms, Turn down service protocol, Process for inventory and restocking, Lost and found guidelines, Managing guest complaints and feedback, Importance of promptness and precision in service, Cycle for room linen and laundry, Checklist for room attendants.

Module 11: Classification of Hotels and Resorts

The methods for categorizing hospitality properties based on, star ratings, size, location, clientele, and ownership.  It includes in-depth analysis of hotel types (business, luxury, resort, boutique), service levels, and regulatory standards, such as India's 1-5 star systems.

Module 12: Hotel Event Planning

Training in end-to-end event management, focusing on logistics, budgeting, vendor negotiation, and client relationship management within a hospitality setting. Key topics cover corporate, social, and wedding events, along with food and beverage service, technical setups, risk management, and post-event analysis. Developing concepts, timelines, and site selection for corporate meetings, exhibitions, and social events.

Module 13: Event and Banquet Service

Event & Banquet Services include comprehensive planning, coordination, and execution of large-scale gatherings, featuring customized, multi-course meal services (plated, buffet, or stations), professional staff, venue setup, and audio/visual equipment. These services, often used for weddings, conferences, and social events, ensure a seamless experience from food preparation to event conclusion. Event Planning, Banquet Procedures, Buffet & Plated Service, Crowd Management

Module 14: Service Management & Leadership

Service Management & Leadership involves the strategic planning, design, delivery, and continuous improvement of services—particularly IT (ITSM) and Enterprise (ESM) services—to provide maximum value to stakeholders. It combines technical expertise with leadership skills to optimize processes, manage relationships, and align technology with business goals.

Module 15: Practitioner Case Studies

Budgeting & Finance: Cost estimation, revenue generation, contract negotiation, and managing sponsorship.

Marketing & Sales: Promoting events, managing attendee registrations, and using digital marketing tools.

Guest Experience & Service: Ensuring high-quality hospitality standards, client communication, and post-event feedback.

Hotel Logistics: Coordinating on-site services, including room setups, lighting, audio-visual needs, and decor.

Food & Beverage (F&B) Management: Planning menus, catering logistics, service styles, and beverage management.

Module 16: Capstone Project

Eligibility

Graduates in any discipline are eligible for our Post Graduate Diploma, Executive Diploma and Professional Certification Programmes.

Programme Duration

The minimum duration to complete the PG diploma programme is 12 months and maximum is 24 months. The minimum duration to complete the executive diploma programme is 6 months and maximum is 12 months.

Programme Mode

Registrations are currently open for regular and Part-time (Online Live Classes) both modes.

Examination & Certification

All the participants are obliged to timely submit completed assessment assignments (during the programme, usually after every module) and appear for an online exam at the end of the programme. After successful completion, the participants will be awarded Post Graduate Diploma/Executive Diploma in Food Science and Technology by Faculty of Food Safety and Quality, IGMPI. For all the above-mentioned modules elaborate programme material, self-assessment assignments and project work details would be provided by the Institute from time to time. Details get updated on the webpage as well.

Discipline in Classes and Examination

Every student is required to observe a disciplined behaviour during her/his classes, assessments & examinations and to follow instructions from the Professors. Any act of indiscipline may result into discredit & it will be mentioned in her/his academic report.

Placement Assistance & Corporate Relations

The Institute provides dedicated placement assistance to participants enrolled in the Professional Certification / Executive Programme in Facility Management (FM Manager), offered under the Department of Hotel and Hospitality Management. The programme is supported by a robust placement and corporate relations cell comprising senior Human Resources professionals, talent acquisition specialists, and industry advisors from the facility management, real estate, infrastructure, and services sectors.

The placement cell actively works to enhance the employability of participants by maintaining strong relationships with HR teams, operations heads, and recruiting managers across leading organizations. Support services include professional resume building, interview preparation, career counselling, and mock interview sessions tailored specifically to facility management roles.

In recent months, the Institute has witnessed growing participation from working professionals associated with leading organizations in facility management, infrastructure, real estate, healthcare, hospitality, IT parks, and industrial services. These include global and national organizations across hotel management, hospitality, and facility management sectors such as Star hotels and resorts (Taj, Marriott, Oberoi, etc.), Budget hotels and hostels, Cruise liners and international hospitality setups, Hospitals and healthcare facilities, and Corporate facilities and malls.

Food & Beverage companies

The Institute’s strong industry connections enable participants to explore career opportunities across corporate offices, manufacturing facilities, hospitals, airports, educational institutions, residential townships, and commercial complexes, both in India and overseas.

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Programme Fee Details

Last date for submitting completed Application Form: 17^th Feb 2026.

For further enquiries, call or write to us on:
18001031071 (Toll Free -9:00 am to 5:30 pm IST-except on Central Government holidays)/ info@igmpi.ac.in