This training course is suitable for a wide range of professionals in the Hospitality industry but will greatly benefit:
Aspiring/Junior Level Chefs
F&B supervisors
Food Safety Officers
Food Production Managers
Duration
5 Days
Programme Overview
This course provides a basic understanding of Food & Beverage Service Operation with quality service as measured by customer expectations, effective and efficient usage of resources, application of technology for transaction management, understanding of service mise-en-place, and dynamics of food and beverage service in a variety of dining environments.
Objectives
Upon successful completion of the course, the participant will be able to:
Train industry standards and processes
Understand different types of Guests
Improve communication and efficiency
Learn upselling techniques and best practice
Understand linen, glassware and common service equipment
Refine restaurant hosting skills
Methodology
This training course will utilize a variety of proven adult learning techniques to ensure maximum understanding, comprehension, and retention of the information presented. This includes a facilitative style with a combination of lecture, practical experience in the use of techniques, case studies and a high level of lively debate and sharing of ideas. Delegates will be encouraged to introduce problems of their own for discussion and analysis.
Course Outline
Day 1: Steps of Service
The Steps of Service course outlines the 12 steps that learners need to follow to ensure exceptional service, leading to greater Guest satisfaction and higher revenue. The course enables learners to understand their role in service, from setup to the farewell and explains how to provide Guests with a memorable experience during each step of service.
Day 2: Restaurant Hosting Skills
Put your skills to the test in this immersive course designed to help grow your knowledge and confidence as a professional restaurant host. Master every aspect of hosting Guests, from understanding the hosting station, taking detailed reservations, delivering the menu and even the finer details of seating and bidding farewell to Guests. The dining experience starts with you, learn from the experts today.
Day 3: Setting the Restaurant
The secret to any successful restaurant service is preparation and proper setup. Get all the essential information on the steps and protocol needed to ensure your Guests enjoy a professional dining experience every time. These skills are a great addition to your intermediate food and beverage service knowledge.
Day 4: Mastering the Menu
Being able to tailor menu orders to cater to Guest requirements is the mark of a true food and beverage service professional. Learn the preparation methods of each dish in order to make appropriate recommendations to Guests that take into account their allergen and dietary requirements. This knowledge will increase the Guest experience immeasurably.
Day 5: Health & Safety - Food Allergens
Knowing how to correctly respond to a reaction is vital for all food and beverage service teams and management. This course details the common food allergens, including the EU’s top 14 food allergens all establishments need to be aware of. Gain a thorough understanding of allergic symptoms and treatment, including the necessary protocol when dealing with food allergens.
