From Greetings to Service: Building the Ultimate Guest Experience

Introduction

This specialized training is crafted for entry-level hospitality staff and individuals transitioning into food and beverage services. It equips participants with essential skills to deliver outstanding customer service, manage diverse dining experiences, and maintain high standards in both casual and formal settings.

Through interactive sessions, participants engage in practical demonstrations, collaborative group activities, and real-world applications tailored to restaurant operations. This program emphasizes hands-on learning to build confidence and competence, ensuring attendees are well-prepared to excel in dynamic F&B environments.

Target Audience - This program is ideal for:

  • New hires in the food and beverage industry.
  • Restaurant support staff transitioning to service roles.
  • Hospitality students seeking hands-on training.
  • Anyone aspiring to improve their service skills.

Outcome

By the end of this program, participants will be able to:

- Master basic principles of food and beverage service.
- Understand the roles and responsibilities of service staff.
- Learn effective table-setting techniques for casual and fine dining.
- Develop skills for greeting guests, taking orders, and handling customer requests.
- Gain confidence in up-selling menu items and beverages.
- Understand hygiene, safety, and service etiquette.

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No Topic Topic Description
1 Day 1: Foundations of Food & Beverage Service
  • Overview of Food & Beverage Roles
  • Understanding Service Cycles
  • Customer Expectations in Casual vs. Fine Dining
  • Practical Activity: Role Familiarisation
2 Day 2: Guest Interaction and Table Service
  • Greeting Guests with Impact
  • Leading Guests to Their Seats
  • Table Settings and Preparation (Casual and Formal)
  • Practical Activity: Hands-On Table Setting
3 Day 3: Taking Orders and Service Etiquette
  • Active Listening and Communication Skills
  • Techniques for Accurately Taking Orders
  • Handling Special Requests and Dietary Restrictions
  • Practical Activity: Role-Play Scenarios
4 Day 4: Serving Excellence and Up-selling
  • Steps of Serving Food and Beverages
  • Sequence of Service for Multi-Course Meals
  • Up-selling Techniques and Beverage Pairing Basics
  • Practical Activity: Simulated Service and Sales
5 Day 5: Hygiene, Safety, and Professional Development
  • Personal and Workplace Hygiene Standards
  • Food Safety Guidelines for Service Staff
  • Managing Complaints and Difficult Situations
  • Practical Activity: Evaluation and Feedback

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