Professional Food Service

Course Description

Although there may be variances in company procedures there are basic principles that apply in all food service. This interactive programme uses hospitality best practice standards for learners to consider professional methods of food service and reminds them to check what their own companies may do.

Designed for

Operational front of house staff in hotels and restaurants to develop their knowledge and skills in key aspects of food service. The whole programme may be used or separate modules selected according to training needs. Modules are ideal for new staff into the industry to support on job training in house or can be used by individuals wishing to gain some knowledge of food service in order to apply for a job.

Managers

If you have problems organising training for your casual teams, this is an ideal approach. Select key modules and design your own training programme.

Mis en place Modules descriptions

When tables are laid and napkins folded there are general tasks, such as filling cruets, preparing accompaniments, butters and oils and bread baskets and setting up service stations, that need to be prepared before customers arrive. Although companies may prepare different products this module will introduce you to the key procedures and allows you to consider the best practice standards along with learning more jargon. Give yourself a head start in that new job!

Objectives

  • State the meaning of some jargon words used in restaurants
  • Identify key standards of mis en place tasks
  • Identify hygiene and presentation standards

A badly boxed table looks worse than just throwing a cloth over it. Learn about the technique behind this jargon term to create a professional finish to buffet tables, top tables, conference tables and many more.

Objectives

  • Box a table professionally
  • Identify hygiene and presentation standards

Which way round does the knife go?… What size cloth goes on a 5ft round table?…. this interactive module will solve your questions, introduce you to some jargon and illustrates best practice standards used throughout hospitality. Consider the principles of cutlery recognition, watch a video on polishing cutlery, identify different size cloths for different tables or think about the standards of tables if not using cloths and finally view the principles of laying different ‘covers’. Create a professional impression to customers on arrival in the restaurant.

Objectives

  • Identify the standards for table lay up
  • Identify health and safety standards

This short, interactive module invites you to practically fold 2 basic napkin folds commonly found in hospitality and helps you consider key standards of napkin presentation. Be inspired to learn different folds and create impact on tables.

Objectives

  • Fold a basic napkin
  • Identify hygiene and presentation standards

Although there are differences in the shape of glassware and lay up placement there are some basic principles which this short, interactive module shows you.  Activities invite you to define the type of glass used for different drinks and a video shows you best practice standards of polishing and presenting glasses.

Objectives

  • Identify different glassware
  • State where glass is placed on tables
  • Identify presentation and health and safety standards
General Preparation

When tables are laid and napkins folded there are general tasks, such as filling cruets, preparing accompaniments, butters and oils and bread baskets and setting up service stations, that need to be prepared before customers arrive. Although companies may prepare different products this module will introduce you to the key procedures and allows you to consider the best practice standards along with learning more jargon. Give yourself a head start in that new job!

Objectives

  • State the meaning of some jargon words used in restaurants
  • Identify key standards of mis en place tasks
  • Identify hygiene and presentation standards
Boxing Tables

A badly boxed table looks worse than just throwing a cloth over it. Learn about the technique behind this jargon term to create a professional finish to buffet tables, top tables, conference tables and many more.

Objectives

  • Box a table professionally
  • Identify hygiene and presentation standards
Laying Tables

Which way round does the knife go?… What size cloth goes on a 5ft round table?…. this interactive module will solve your questions, introduce you to some jargon and illustrates best practice standards used throughout hospitality. Consider the principles of cutlery recognition, watch a video on polishing cutlery, identify different size cloths for different tables or think about the standards of tables if not using cloths and finally view the principles of laying different ‘covers’. Create a professional impression to customers on arrival in the restaurant.

Objectives

  • Identify the standards for table lay up
  • Identify health and safety standards
Napkin Folding

This short, interactive module invites you to practically fold 2 basic napkin folds commonly found in hospitality and helps you consider key standards of napkin presentation. Be inspired to learn different folds and create impact on tables.

Objectives

  • Fold a basic napkin
  • Identify hygiene and presentation standards
Handling Glassware

Although there are differences in the shape of glassware and lay up placement there are some basic principles which this short, interactive module shows you.  Activities invite you to define the type of glass used for different drinks and a video shows you best practice standards of polishing and presenting glasses.

Objectives

  • Identify different glassware
  • State where glass is placed on tables
  • Identify presentation and health and safety standards

Food Service Procedures and Techniques Modules descriptions

What is a medallion?… where is the shank on a lamb?… which is a rump steak?…. what is a blue steak?… what does ‘sustainable sources’ mean?…  is that a langoustine or a prawn?… what is hosmaki?…  passion fruit or kiwi?…. what is the difference between a pannacotta and a creme brulee?… what is the difference  in cheeses?…

So many questions, so much jargon! Through a series of activities this module will really make you concentrate and develop your knowledge of food to ensure you are confident when asking customer questions, confident to ask your manager if there is something you don’t know on the menu and really add to your professionalism.

Objectives

  • State why it is important to have a knowledge of food
  • Define frequently used culinary terms
  • Identify key ingredients of popular dishes

This module will give you knowledge of the professional procedures for taking orders and can be used with the module positive selling skills.

Objectives

  • Identify how to present a menu
  • Take accurate customer orders

Businesses are keen for staff to sell in order to increase revenues but selling skills don’t come naturally to everyone. Just being told to push a particular dish doesn’t give everyone the confidence they need and can actually lead to a worse customer experience.

This module builds from Menu knowledge and encourages you to use your understanding of food to ‘recommend’ and become a soft salesperson not pushy. A range of activities takes you through finding out your customer needs and the steps to ‘making the offer’.

The module is an adaptation of the module Using Positive Selling Skills in F&B and focusses purely on food sales..

Objectives

  • Identify the 3 steps to positive selling and how to use them

Don’t just squash plates together when clearing and avoid spilling sauces when serving customers! Learn professional techniques by watching videos and completing activities and having lots of practice yourself using step by step photos in resources.tables.

Objectives

  • Demonstrate how to hold 2 and 3 plates for service
  • Identify how to hold plates using a service cloth
  • State how to place plates in front of customers
  • Demonstrate how to clear plates when customers have finished
  • State how to remove waste food hygienically
  • Identify hygiene and health and safety standards

This module develops your knowledge of how various restaurant procedures work and should be completed with the other modules Carrying and Clearing plates and buffet service.

Objectives

  • Identify different service styles and menu jargon
  • Identify the standards of breakfast service
  • Identify key service standards for afternoon tea
  • Describe key standards for Room Service
  • Identify the standards of serving the cheese  course
  • Describe key standards in the order of service

Buffets can be self serve or assisted but most of all should look interesting! This module introduces you to the different layups and equipment that may be used depending on the style of the buffet along with the service procedures that should be used to ensure a great customer experience.

The modules on boxing tables and clearing plates work well with this learning and you must have awareness of food safety.

Objectives

  • Identify different styles of buffet service
  • Identify different equipment that is used in buffet service
  • State key standards for buffet presentation and lay up
  • Identify key serving techniques for buffet service
  • Identify hygiene and health and safety standards
Menu knowledge

What is a medallion?… where is the shank on a lamb?… which is a rump steak?…. what is a blue steak?… what does ‘sustainable sources’ mean?…  is that a langoustine or a prawn?… what is hosmaki?…  passion fruit or kiwi?…. what is the difference between a pannacotta and a creme brulee?… what is the difference  in cheeses?…

So many questions, so much jargon! Through a series of activities this module will really make you concentrate and develop your knowledge of food to ensure you are confident when asking customer questions, confident to ask your manager if there is something you don’t know on the menu and really add to your professionalism.

Objectives

  • State why it is important to have a knowledge of food
  • Define frequently used culinary terms
  • Identify key ingredients of popular dishes
Presenting Menus and Taking Orders

This module will give you knowledge of the professional procedures for taking orders and can be used with the module positive selling skills.

Objectives

  • Identify how to present a menu
  • Take accurate customer orders
Using positive selling skills when taking food orders

Businesses are keen for staff to sell in order to increase revenues but selling skills don’t come naturally to everyone. Just being told to push a particular dish doesn’t give everyone the confidence they need and can actually lead to a worse customer experience.

This module builds from Menu knowledge and encourages you to use your understanding of food to ‘recommend’ and become a soft salesperson not pushy. A range of activities takes you through finding out your customer needs and the steps to ‘making the offer’.

The module is an adaptation of the module Using Positive Selling Skills in F&B and focusses purely on food sales..

Objectives

  • Identify the 3 steps to positive selling and how to use them
Carrying and Clearing Plates

Don’t just squash plates together when clearing and avoid spilling sauces when serving customers! Learn professional techniques by watching videos and completing activities and having lots of practice yourself using step by step photos in resources.tables.

Objectives

  • Demonstrate how to hold 2 and 3 plates for service
  • Identify how to hold plates using a service cloth
  • State how to place plates in front of customers
  • Demonstrate how to clear plates when customers have finished
  • State how to remove waste food hygienically
  • Identify hygiene and health and safety standards
Restaurant Service

This module develops your knowledge of how various restaurant procedures work and should be completed with the other modules Carrying and Clearing plates and buffet service.

Objectives

  • Identify different service styles and menu jargon
  • Identify the standards of breakfast service
  • Identify key service standards for afternoon tea
  • Describe key standards for Room Service
  • Identify the standards of serving the cheese  course
  • Describe key standards in the order of service
Buffet Service

Buffets can be self serve or assisted but most of all should look interesting! This module introduces you to the different layups and equipment that may be used depending on the style of the buffet along with the service procedures that should be used to ensure a great customer experience.

The modules on boxing tables and clearing plates work well with this learning and you must have awareness of food safety.

Objectives

  • Identify different styles of buffet service
  • Identify different equipment that is used in buffet service
  • State key standards for buffet presentation and lay up
  • Identify key serving techniques for buffet service
  • Identify hygiene and health and safety standards

Professional Food service

Discounts are available for multiple Course/Module purchases. For more information about Small Business packages or Corporate programmes please contact Judith or Graeme.

Hospitality apprenticeship
The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship.