ΠΕΡΙΓΡΑΦΗ

This course covers standard meal set-ups and service.

The procedures, basics of menu-knowledge and the different styles of service. 

The course also introduces the clearance method and service chronologies.

ΣΚΟΠΟΣ ΣΕΜΙΝΑΡΙΟΥ

By the end of this course participants will be able to understand and apply the following: 

• List the steps and the main standard operating procedures of Breakfast , Lunch and Dinner service 
• Define the characteristics of basic and informal F&B service. 
• Name the various cleaning products and materials common to F&B operations. 
• Identify & Practice on the different documents and checklists used in F&B service. 
• Identify & Practice different types of  breakfast , lunch and Dinner setups Illustrate different basic and informal table settings.
• Welcome guests and explain adequately the menu to them.
• Handle customers’ enquirers on food and beverages during service 
• Practice cleaning of various facilities and work areas commonly attended by F&B Service staff 
• Work in accordance with the legislation’s ( i.e food allergens) regulating F&B establishments.
• Demonstrate the ability to work in F&B service operations both autonomously and in a team
• Determine the importance of the teamwork in a F&B operation between the service and the kitchen team.

ΣΕ ΠΟΙΟΥΣ ΑΠΕΥΘΥΝΕΤΑΙ

Line and middle level F&B service employees