Restaurant Service
This hour-long eLearning module focuses on developing the knowledge of operational front-of-house staff in hotels and restaurants on restaurant procedures. It is ideal for new staff in the industry to support on-the-job training or individuals who want to gain knowledge of food service to apply for a job. The course is CPD certified and endorsed by the Institute of Hospitality. This eLearning module costs £15 per learner.
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
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