Restaurant service

  • calender 10/01/2024 09:00
    arrow-right
    12/01/2024 16:00
  • clock English
    clock 7 hours (3 days)
    teacher Winsedswiss Education group
  • 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:

  • Restaurant staff

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

DETAILED SEMINAR COSTS

COST BREAKDOWN

  • Cost
    €400.00
  • VAT
    €76.00
  • FINAL COST
    €476.00

SEMINAR PROGRAMME

SEMINAR PROGRAMME

  • Date
    10/01/2024 -12/01/2024
  • TIME
    9:00-16:00

    Enquiry Form