Mastering Service Techniques & Guest Interaction in Restaurants

Format

Online Course

Starting date

October 2024

Language

English

Duration

40 - 60 minutes

About the course

Hotel restaurants fall under the category of food service establishments, which today form a significant economic sector within the tourism industry. These restaurants are complex facilities that offer a range of services to meet various guest needs. As an employee in a hotel restaurant, it is important to understand what these needs are and how to meet them by providing optimal service with professionalism and high quality.

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Contents - Topics

Learning Objectives

Upon successful completion of this course, you will be able to:
  • Understand the importance of a hotel restaurant and how it should serve the guests.
  • Describe the organization of a restaurant and the responsibilities of its management team.
  • List the duties and responsibilities of the Maître, Host/Hostess, and Head Waiter.
  • Define the roles and tasks of waitstaff and their assistants.
  • Summarize the basic principles of table setting (art de la table), meal types, and appropriate serving methods.
  • Mention the importance of being informed about guest allergies and dietary preferences.
  • List the duties of bartenders.
  • Explain the responsibilities of the Chef, Sous Chef, and cooks, as well as the operational structure of the restaurant kitchen.
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This course is addressed to

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  • Hotel managers and employees