Restaurant service

F&B Service Techniques (How to welcome Guests/Diferent table set-up/Presenting the menu/Service Chronology/Clearing techniques /How to hold trays / How to transport dishes)
Introduction to Customer Service (How to deal with challenging customers/service recovery/advantages&disadvantages of SOP’s /importance of personalized service)
Basic knowledge about wine & beverages service (How to present and sell wines, how to present and sell different types of beverages, beer/coffee/tea/alcoholic and non-alcoholic drinks)

By the end of this course participants will be able to understand and apply the following:

Define characteristics of basic and informal F&B service.Demonstrate the ability to work in F&B operations both autonomously and in a team.
Handle customers’ inquiries on food and beverages during breakfast, brunch and buffet services.
Recognize the beneficial role of one’s own beverage knowledge in the process of value creation for hotel and restaurant guests.
Explain the different phases of sales in hotel and restaurant operations.
Explain the impact of customer satisfaction and dissatisfaction in the context of hotel and restaurant operations.
List the steps and main standard operating procedures of Breakfast and Buffet Services.

Delegates profile:

The training program will be held for minimum 10 participants , and for maximum 15.

DETAILED SEMINAR COSTS

SEMINAR PROGRAMME