Course Content:
The following outline highlights some of the course’s key learning points.
- Set up and Mise en Place
- Standard Service Techniques
- Style of Food Services
- Personal Hygiene and Grooming
- Guest Preferences
- Sparkling Wine Service
- White Wine & Young Red Wine Service
- Old Red Wine Service
- Twist off Closures & Cigar Service
- Cordials, Liqueurs, Filter & Non-Sediment Fortified Winesand Brandy Service
- Sommelier Course Level 1
- Sommelier Course Level 2
- Sommelier Course Level 3
- Bartender Course Level 1
- Bartender Course Level 2
- Storage
- Onboard/Restaurant Sale
- Other Facts....
Impact of training programs:
- Foundation for Effective Service Delivery
- Increased Participation, Better Team Work
- Confidence on Workplace
- Improved Skills and Attitudes
- Better Understanding of Workplace Practices
- Self and Work Satisfaction Willingness to Participate in Further Training Programs
- Increasing Sales and Revenue
- Less Staff Turnover
