Professional Food service

  • Silver service

    Silver Service Module

    The technique of silver service is often used for banqueting service and is a highly sought after professional skill. To get the most from this module have a dish with some scrap food and a serving spoon and fork ready and you can join in the exercises that the module contains. Practice makes perfect!

  • Buffet service

    Buffet Service module

    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.

  • Using Positive Selling Skills When Taking Food Orders Module

    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..

  • Menu Knowledge

    Menu Knowledge Module

    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.

  • Handling glassware

    Handling Glassware Modules

    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.

  • Folding napkins

    Napkin Folding Module

    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.

  • Laying tables

    Laying Tables Module

    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.

  • Boxing tables

    Boxing Tables Module

    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.

  • mis en place

    General Preparation Module

    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!