The course Basic Food and Beverage Service and Post-Service Tasks in the Restaurant is a unique opportunity to enter the catering industry, a sector that is constantly growing and experiencing high demand for workers. You’ll learn how to provide a excellent service for breakfast, lunch and dinner, including room service and buffets, as well as the correct order processing and customer service. You’ll also receive training in carrying out post-service tasks, ensuring a end-to-end customer service process, with a focus on the quality and error prevention. The online course combines theory and practice, enabling you to acquire skills that position you as a a competitive and highly skilled professional in the catering industry.
Sector-specific
Hospitality and Tourism
3 pm
Basic food and drink service and post-service tasks in the restaurant
Hospitality and Tourism
3 pm
Introduction
Objectives
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Understand the different types of catering service.
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Apply basic techniques in the breakfast, lunch and dinner service.
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Operate the food and drink service in rooms effectively.
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Identify characteristics from buffet-style catering and contract catering.
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Writing simple commands with accuracy and efficiency.
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Apply customer service techniques to improve the user experience.
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Carry out after-sales tasks ensuring quality and efficiency during the process.
Table of Contents
TEACHING UNIT 1. FOOD AND BEVERAGE SERVICE AND CUSTOMER SERVICE IN THE CATERING INDUSTRY
Types of service according to the catering model
Applying simple table-service techniques for breakfast, lunch and dinner
Room service
Specific characteristics of buffet-style catering and catering for organisations
Setting up simple orders
Applying basic customer service techniques
Implementation of simple invoicing and collection procedures
TEACHING UNIT 2. CARRYING OUT POST-SERVICE TASKS IN THE FOOD AND BEVERAGE SERVICE AREA
Types and forms of after-service care
Sequence and execution of after-sales service operations by type and method
TEACHING UNIT 3. PARTICIPATION IN QUALITY IMPROVEMENT
Quality assurance
Prevention and control measures relating to inputs and processes, aimed at avoiding defective results
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