This eLearning course focuses on the basics of buffet service and introduces learners to the different layups and equipment used in various styles of buffet service. The course also covers service procedures that should be followed to ensure a great customer experience, as well as food safety awareness. The target audience for this course is operational front-of-house staff in hotels and restaurants who want to develop their knowledge and skills in key aspects of food service. The course can be customized to meet individual training needs. The course takes 45 minutes to complete, is CPD certified, and is endorsed by the Institute of Hospitality. This eLearning module costs £15 per learner.
- 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
Hospitality Service Courses
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.
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.
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.
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.
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.