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“Organisation and proper staff training are the key to success“

Hospitality Skills Training

Food & Beverage Service Skill Training Seminars - 

The Safe Pass for every Hospitality Employee

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Food & Beverage Service Skills Training


A well-trained front of house staff will keep your customers happy and loyal. Our Training and Development Courses cover food service technical skills in:
 

  • Restaurant & function service

  • Silver service training

  • Customer service and customer care

  • Selling techniques
     

Our training will be centred on the trainees needs.

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The Objective of the course is to give the participants a basic understanding of food service

 

  1. An overview of the Hospitality Industry: 
    Create passion and understand the scope of the hospitality trade in Ireland and the world

  2. The general role of front of house staff:
    Achieve professional and effective work practice when working in a front of house facing role. Grooming, Hygiene, HACCP, Safety, Security and Accident prevention

  3. Customer care / service:
    How to deal with guests and to achieve self-confidence when dealing with customers and other departments alike

  4. ABS or always be selling:
    To provide the participants with new knowledge, practical and theoretical skills to upsell and be more effective

  5. Importance of standards:
    To give you an understanding of standards and why you should have them.

  6. Different styles & types of service:
    To achieve the standard for serving a customer professional

  7. Tableware, preparation, and Mise en Place:
    To give the participant a good understanding of handling equipment, tableware, needed for the preparation before and after service

  8. Wine and Champagne product and service knowledge basic to intermediate:
    To give the participant basic information about wine & champagne. We can use your existing wine list and get more detailed training and food matching with those wines.

  9. Beverage product and service knowledge basic to intermediate:
    To give the participant basic knowledge of most drink categories they will use within their establishment.

  10. Basic Food Hygiene Introduction Level 1:
    To give the participant basic information about the importance of food hygiene in the hospitality environment

  11. Responsible Serving Alcohol Introduction to the law:
    To give the participant information about how to deal with the sale of alcohol, intoxicated customers. Understanding the law and the consequences

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Training Methodology

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Teaching and learning are based on real live stories and involve lectures, demonstrations, role playing, case studies, discussion, practical restaurant service and best practice examples.

 

All though the course below is mainly focused on the hotel & restaurant market, the content of the course is diverse, and can be adapted to other catering areas such as:
 

  • Pubs or Bar

  • Canteen

  • Self service

  • Cafe’

  • Bistro

  • Deli counter or Sandwich bar

  • Fast food outlets

  • Retail

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The sessions can also be altered as:

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  • ​Refresher course for existing staff

  • Additional knowledge and confidence boost for your staff customized for In house training.

  • Anybody who works in customer service

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The duration and outcome of the course
 

  • Four days classroom and one day on the floor, working with Otmar a full shift under his supervision to bring the training alive.

  • Giving the participants  confidence when approaching guests and in all other job activities. 

  • Passion, confidence, knowledge and personal accountability are a major part in my training sessions.

  • Creating a "memorable dining experience" for your guests. 

  • Improve the image of your team and your hospitality business. 

  • Make your team more professional and give your establishment the extra edge. 

  • Create standards suitable for your business

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​A customized restaurant training class can last as long as you need.  We will discuss your specific requirements and determine the length of time necessary to accomplish your goals. No prior knowledge is required.

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The client will provide for all training sessions:

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  • Meeting / training facilities to accommodate all attendees

  • Projector, flip charts, screen (when necessary)

  • Appropriate speaker system (depending on room size)

  • Overnight accommodations and meals as necessary 

  • Scheduling for sessions at least two weeks in advance 

 

It is absolutely crucial to create and fix an actual "Training Schedule" for your staff. To give the trainees, the best result, we feel that the number of participants should not succeed 8-10 people per session / day

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The purpose and goal of training in hospitality is to maintain excellence and consistency for your guests' overall dining experience every time they visit your establishment.

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Please get in touch for more information

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