Food service skills

  • 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.