hosted by Foodication Restaurants
Do you work in hospitality and want to become great at what you do? Do you want to open a restaurant and need to know the necessary aspects of front of house operations? Or do you want to start a career in restaurants and catering? This course is for anyone who likes to learn more about the Front of House of restaurants before opening their own restaurant or getting a job in hospitality.
The course covers:
Delighting your customers and dealing with complaints.
How brilliant waiters/resses act?
The complete steps of service.
Prioritising the tasks.
Coffee knowledge: why a Kenya in the morning and a French Roast after dinner? We will try many coffees.
Laying and serving tables.
Why is that fork on the right... or the left?
Do you know how to carry a tray?
Bar work essentials: setting it up, basic ingredients. Angostura anyone?
Basic spirits knowledge.
Basic beer knowledge: ale? lager? stout?
Basic wine knowledge: can you tell the difference between a merlot and a cab sauv? And then, who is trying the wine on the table you're serving?
Stock take, interim counts, stock holding, ordering and deliveries procedures, returns.
Wastage: how it affects you? How can we minimize it?
Health & Safety issues: what usually goes wrong in restaurants? Food Safety issues: FIFO, shelf life, getting day dotting right and much more.
Professional behaviour and presenting yourself.
How to find out and learn more about your company missions, visions, expectations, brand standards?
Basics of Licensing Law: can that 17 year old customer order a glass of wine?