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Principles of Serving Food and Beverages to Customers

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Course Description

The course describes the different products, operation procedures and technical skills in different types of food and beverage outlets, including the four service methods. The course also provides background on the scope of the sector, including regional, national, multinational, global and SME operations.

This course describes the different products, operation procedures and technical skills in different types of food and beverage outlets, including the four service methods. The course also provides background on the scope of the sector, including regional, national, multinational, global and SME operations.

Practical topics covered include:

  • Meeting and greeting customers
  • Presenting menus
  • Taking orders Different aspects of serving and service (cutlery, different types of place settings, accompaniments, etiquette, the golden rules of service)
  • The seven different types of service
  • Sweets, desserts and coffees Room service and drinks service
  • Payment methods

Finally, the course reviews best practice in good food safety and the four Cs: cross-contamination, cleaning, chilling and cooking.

Who should take this course and why?
This course is designed for those working in the hospitality industry including hotels, bed and breakfasts, holiday lodges, stately homes, holiday parks, event halls and concert venues. This course is suitable for all members of staff including managers, supervisors and employees working in roles such as waiters/waitresses, bar staff, café workers and event staff. The course can be used either as Induction, Awareness, Refresher or Foundation Training, making it a highly flexible choice which doesn’t disrupt your day to day operations.

What does this course cover?
On completion of this course, learners will:

  • Be able to describe the products, operation procedures and technical skills in different types of good and beverage outlets
  • Be able to identify the parameters of basic food safety practices
  • Understand the four service methods:
  • Formal
  • Casual dining/quick service/counter
  • Carvery/buffet dining
  • Room service

£20.00 + VAT

Volume discounts available

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