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(Setting & Clearing Tables, Mis-En-Place, Order Taking, Food &

Beverage Service)

Target Audience: Supervisory Level Staff, Department Heads, Food &

Beverage Manager, Service Manager, Restaurant Supervisor, Dining Room
Supervisor, Maitred Hotel, Restaurant Server, Banquet Server, Bus
Person, Counter Server, Host, Bartender, Cocktail Server, Banquet Set-Up
Employee, Room Service Attendant, Training Managers
Duration: 16 Hours
Focus of the Program
Attributes of service personnel
Basic and extended table settings
The role of condiments and accompaniments Guests expectations
The classical menu sequence
Service methods and various types of table service Service rules and
protocols
Breakfast menus and various types of breakfasts Basics of suggestive
selling and order taking

Learning Outcome

At the end of the course, active participants will be able to

Acquire basic knowledge and responsibilities regarding use and handling
of service equipment
Enumerate the most common restaurant qualifications and emphasize
the professional
attitude & hygienic appearance
Describe sequence and protocol of service for restaurant
Be familiar with breakfast service and menus, continental or
intercontinental menus acquire
the knowledge regarding restaurant materials needed for menu and la
carte table set-up
Evaluate the customers needs and acquire basic knowledge in
suggestive selling identify the various methods of order taking
Perform the basic food and beverage service procedures
Help others to behave courteously through modelled behaviour.