Crash Course for Professional Hosts
Seminar Format
What It's About
To counteract the shortage of skilled workers with trained unskilled and career changers. Good restaurant service is not rocket science: we train the most important fundamentals for immediate application with guests. Satisfied guests are the foundation for successful gastronomy. In this one-day seminar, you will learn the most important basics in theory and practice. Create your own "skilled workers" whom you currently cannot find in the job market.
Objectives
Employees without qualifications will gain connection to their skilled colleagues with this crash course and receive all the fundamentals and techniques for a professional appearance with guests. They will be able to easily master basic service and handle many everyday situations in the restaurant, as well as interactions with guests, like a professional.
Content
- The Team – The Bridge to the Guest: Etiquette, Equipment, Personal Hygiene
- For Best Connections: Everything about Greeting and What Happens Next (incl. Dealing with Different Types of People and Target Groups)
- Fundamentals of “Mise en Place”: What Does WELL Prepared Mean? (incl. Basic Material Knowledge and Equipment Care)
- Training on “The Set Table”: Laying Tablecloths and Alternatives; Napkin Folding; Setting a Multi-Course Menu.
- Training on “Fundamentals of Important Techniques”: Carrying Techniques for Two-Handed Overhand Grip, Two-Handed Underhand Grip, Three-Handed Underhand Grip, as well as Placing, Picking Up, and Setting Down Plates.
- Training on “Fundamentals of Serving Rules/Serving Methods/Serving Styles”: Learning and Exercises on Various Plated Service/Food Service.
- Fundamentals with Exercises on “Beverage Service, Wine/Sparkling Wine Service”. Optional: Fundamentals of Complaints; Payment Process and Farewell
Target audience
Employees without qualifications will gain connection to their skilled colleagues with this crash course and receive all the fundamentals and techniques for a professional appearance with guests. They will be able to easily master basic service and handle many everyday situations in the restaurant, as well as interactions with guests, like a professional.