Presenting Menus and Taking Orders
This 45-minute Presenting Menus and Taking Orders eLearning course is designed to provide operational front-of-house staff in hotels and restaurants with knowledge of professional procedures for taking orders. The course can be used by individuals who are new to the industry and are looking to gain some knowledge of food service to apply for a job. The module is ideal for on-the-job training or can be used by individuals to design their own training programs. The course is CPD certified and endorsed by the Institute of Hospitality. This eLearning module costs £15 per learner.
Learning Objectives
- Identify how to present a menu
- Take accurate customer orders
Food and Drinks Courses
Allergy and Special Diets
Learning Objectives:
- Identify 14 major allergens and foods that contain them
- Identify key allergic reactions and the action you should take
- State the action to take if you do not know the answer to a customer question
- Identify special dietary requirements customers might have
Food and Drink Safety
Learning Objectives:
- Identify the 3 types of contamination and methods of control
- Describe safe food and drink handling practices
- State the personal hygiene rules for food handlers and effective hand washing procedures
- Identify key cleaning procedures in food and bar service areas and the importance of pest awareness
Handling Glassware
Learning Objectives:
- Identify different glassware
- State where glass is placed on tables
- Identify presentation and health and safety standards
Handling Glassware in the Bar
Learning Objectives:
- Identify different glassware used for different drinks
- State how to clean and polish glass
- Identify presentation and health and safety standards
Licensing Awareness
Learning Objectives:
- State who may not be served alcohol and the procedure for age checks
- Identify legal measures for alcoholic drinks
- Identify indicators of excessive alcohol
- Describe the action you would take when dealing with violent/disorderly customers
- Recognise signs of drug misuse
- State the legislation on being smoke-free
- State why it is important that customers are given accurate information
Menu Knowledge
Learning Objectives:
- State why it is important to have a knowledge of food
- Define frequently used culinary terms
- Identify key ingredients of popular dishes
Prepare and Close a Bar
Learning Objectives:
- Prepare general bar equipment
- Prepare garnishes for drinks service
- Identify how stock is prepared
- State key closing down procedures
- Identify health, safety and hygiene standards
Prepare and Serve Drinks
Learning Objectives:
- Serve a range of alcoholic drinks
- Serve soft drinks
- Increase knowledge of different drinks
Restaurant Service
Learning 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
Serving Beer
Learning Objectives:
- State the professional standards used to pour and serve different beers
- Identify glassware and equipment used to serve beers
- Identify different types of beer and beer drinks
Silver Service Technique
Learning Objectives:
- Describe the skills of silver service
- Identify health and safety standards
Taking Wine Orders
Learning Objectives:
- Identify how to present different wine lists
- Take accurate wine orders
Wine and Champagne
Learning Objectives:
- Prepare equipment for wine and Champagne service
- State how to present, open and pour wine and Champagne
- Increase awareness of some problems arising when serving wine and Champagne
Working With Allergens
Learning Objectives:
- Identify 14 major allergens and foods that contain them
- Identify key allergic reactions and the action you should take
- Read allergy labels and use the information to record correctly
- Identify how to declare allergens to customers
- Use best practice methods to minimise cross-contamination of allergens
- State what information should be communicated to Food Service staff