Food and Beverage Service Operations

Hospitality Management

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

Outline:

Day 1: Steps of Service
Day 2: Restaurant Hosting Skills
Day 3: Setting the Restaurant
Day 4: Mastering the Menu
Day 5: Health & Safety - Food Allergens

Methodology:

This training course will utilise 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.