Food & Beverage Service: Online Course with Internship Agreement
The Food & Beverage Service course teaches floor work for EU restaurants, hotels and events. It covers table and silver service, buffet allergen signs, service English, handheld ordering, reservations and no-show maths, wine and coffee service, and banquet event orders. It is for newcomers and those moving to an international floor. Study 100 % online for 180 days, with an internship agreement included, for €200.
- 180 days of access
- 100 % online, at your own pace
- Level: beginner · No prior experience required
- Assessment: 10 quizzes (50 questions) and a final project
- Internship agreement included
- Certificate with a verifiable QR code
- Languages: Spanish, English, French
- Price: €200
Who it is for
- People starting out as waiters or floor staff in restaurants, hotels or canteens
- Hospitality workers moving to a job in another EU country
- Floor staff preparing for hotel, banqueting or fine-dining service
- Anyone handling reservations, buffets or beverage service for an international clientele
What do you need to start?
Prior knowledge
- No prior hospitality experience is needed
- Enough English to read the course materials; the service English used at the table is taught in the course
- Basic arithmetic for covers, table turns and no-show rates
Software and equipment
- A computer and an internet connection
- No specific POS or reservations software is required or provided; ordering and payment systems are covered as processes, not as one brand
What you'll be able to do
- Run a full table-service shift in sequence, from reservation and greeting to bill and farewell
- Choose between silver, plated, buffet, counter and single-point service for a given venue and staffing level
- Write an allergen sign for a shared dish naming every EU-regulated allergen present
- Tell an allergy, an intolerance and a dietary preference apart and escalate each correctly
- Calculate covers per service from turn times and compute no-show rates in percentage points
- Decide whether to seat, wait-list or redirect a walk-in by reading the reservation book
- Serve wine at the right temperature and glass and explain what the EU wine e-label contains
- Build a no/low-alcohol section of a drinks list with correct EU labelling terms
Skills you will practise
- Sequence of service
- Silver service
- HACCP
- 14 EU allergens
- Buffet allergen signage
- Handheld POS ordering
- Covers and table turns
- No-show rate
- EU wine e-label
- Banquet event order (BEO)
Syllabus
- Working the floor across the EU — What the food and beverage labour market across the EU actually looks like, including staff shortages alongside seasonal and winter cuts.
- EU food law you carry with you — The food-safety and food-information duties, such as HACCP and allergen information, that apply on any EU floor, and the paperwork that varies by country.
- Service English at the table — A five-step scripted service sequence in English, menu translation without literal-translation traps, allergy vocabulary and serving guests with no shared language.
- Table Service Technique and Brand Standards — The full sequence of service, silver versus plated service, clearing and check-back rules, and auditing a shift against a written brand standard.
- Self-service, buffet, counter and single-point service — Choosing a self-service format, buffet time-temperature and replenishment discipline, allergen signs and cross-contact rules for shared serving utensils.
- POS, handheld ordering and payment across countries — How an order travels from the guest's request, through handheld devices and kitchen screens, to payment and a cleared table.
- Reservations, covers and no-shows — Covers versus bookings, table-turn capacity, deposit and card-guarantee policies, no-show rates and handling walk-ins when the book shows full.
- Allergens, intolerances and diets for an international clientele — Handling severe allergies, coeliac disease and religious or lifestyle diets as distinct problems, each with its own correct response.
- Beverages for an international floor — Wine temperatures, glassware and decanting, the EU wine e-label, specialty coffee vocabulary and building a no/low-alcohol drinks section.
- Banqueting and events service — Reading and running a banquet event order (BEO): timings, table counts, dietary codes and costs for a large event.
Internship agreement
With this course, an intern could work on a restaurant or hotel dining floor taking orders on a handheld device, serving tables and following brand-standard checklists. Other possible areas include breakfast buffets and canteens (replenishment, temperature checks, allergen signs), the reservations desk, bar and beverage service, or setting up and serving banquets from a BEO.
The internship can run at the same time as the course, within the 180 days of access.
Frequently asked questions
What job does the Food & Beverage Service course prepare me for, and does it make me a sommelier or barista?
The Food & Beverage Service course prepares you for floor roles: waiter, buffet or counter staff, reservations desk and banqueting service. It covers wine service, the EU wine e-label and specialty coffee vocabulary at the level a floor needs to answer guests' questions. It does not replace a sommelier's diploma or a barista certificate; the course materials point out that everyday guest questions about wine and coffee do not require either.
What could I do during the internship with this course, and who finds the company?
You find the host company yourself; the school then issues the internship agreement and its annex, and the company signs electronically, usually within 1–2 working days. Suitable tasks include table service with handheld ordering, buffet replenishment and allergen signage, reservations and walk-in handling, beverage service, or helping to run a banquet from its event order.
Which rules, standards and methods does the course cover?
It covers EU food-safety and food-information duties, including HACCP procedures and the 14 EU-regulated allergen categories, plus cross-contact rules for buffets. It also covers the EU wine e-label (what must stay on the physical label), EU labelling terms for no/low-alcohol drinks, written brand standards for table service, silver and plated service technique, table-turn and no-show calculations, and the banquet event order (BEO).
Do I need fluent English to work in food and beverage service in Europe?
Not equally everywhere. The course materials note that English is valued in casual dining but is a hard requirement mainly for hotel, banqueting and fine-dining floors. What matters at the table is a working service script: greeting, taking the order, one upsell, handling a complaint and the farewell, plus precise allergy vocabulary. The course teaches this, along with how to serve guests with whom you share no language.
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Content updated: 07/10/2026