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.
How internships with an agreement work for you →
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 working day. 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.
More Design, Hospitality & Lifestyle courses
Content updated: 07/10/2026