Waiter, Bartender & Sommelier

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
International Quality Experiences and Products