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Food And Beverage Service (Waiter)
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Course Outline
8 sections
1. Introduction to Food And Beverage Service (Waiter)
90 mins
9 topics
Role of a Waiter in the Food and Beverage Service Industry
Types of Food and Beverage Establishments
Food and Beverage Menu Knowledge
Table Setting and Service Etiquette
Taking Customer Orders
2. Food And Beverage Service (Waiter): Core Concepts
100 mins
10 topics
Overview of Food and Beverage Service
Types of Food and Beverage Establishments
Front-of-House Operations
Menu Knowledge and Recommendations
Table Setting and Service Techniques
3. Food And Beverage Service (Waiter): Practical Applications
80 mins
8 topics
Setting tables for different types of meals
Taking accurate food and beverage orders
Serving etiquette and communication with customers
Carrying and serving trays with confidence
Handling payments and processing transactions
4. Food And Beverage Service (Waiter): Tools and Techniques
80 mins
8 topics
Types of Glassware
Types of Cutlery
Table Setting Techniques
Tray Handling and Service Etiquette
Wine Service Procedures
5. Food And Beverage Service (Waiter): Case Studies
100 mins
10 topics
Understanding Customer Service in Food and Beverage Industry
Role of a Waiter in a Fine Dining Restaurant
Case Study: Dealing with Difficult Customers
Food Allergies and Special Dietary Requirements
Maximizing Sales through Upselling Techniques
6. Food And Beverage Service (Waiter): Problem Solving
80 mins
8 topics
Identifying Customer Complaints
Communication Skills in Problem Solving
Conflict Resolution Techniques
Prioritizing and Time Management
Handling Difficult Customers
7. Food And Beverage Service (Waiter): Assessment and Revision
80 mins
8 topics
Importance of Customer Service in Food and Beverage Service
Types of Food and Beverage Service Establishments
Table Setting and Service Etiquette
Food and Beverage Menu Knowledge
Handling Customer Complaints and Feedback
8. Food And Beverage Service (Waiter): Advanced Topics
80 mins
8 topics
Advanced Tableside Service Techniques
Wine and Beverage Pairing
Handling Customer Complaints and Difficult Situations
Upselling and Cross-Selling Techniques
Specialized Service Styles (e.g., French, Russian, English)