Wine and Champagne
This Wine and Champagne eLearning course has a seat time of 1 hour. It is designed to help operational staff in hotels, restaurants and bars develop their knowledge and skills in wine and champagne service. The course covers topics such as procedures for opening wine, bin numbers, temperature for storing wine, and how to prepare ice baths. The course includes videos and activities that demonstrate the best practice standards of the hospitality industry and aim to increase the learner's confidence in wine and champagne service. This module can be used as a complete programme or individually for specific training needs or refreshers. The course is CPD certified and endorsed by the Institute of Hospitality.
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
Food and Drinks Courses
Wine and Champagne
Develop an understanding behind the procedures you have been shown on opening wine. Learn more about bin numbers, the temperature for storing wine and how to prepare ice baths.
Food and Drink Safety
This is not a qualification module but not all your staff need a formal qualification. Food Hygiene regulations allow staff other than key food handlers ie: chefs, to be trained ‘to the needs of the job’.
Glassware in the Bar
Although there may be variances in company procedures there are basic principles that apply in all bar service. This interactive programme uses hospitality best practice standards for learners to consider professional methods and reminds them to check what their own companies may do.
Prepare and Close a Bar
There's a lot that goes on in a bar apart from serving drinks. This module will detail the general set up and close down procedures giving you a picture of what working in bar is all about.
Serving Beer
Although there may be variances in company procedures there are basic principles that apply in all bar service. This interactive programme uses hospitality best practice standards for learners to consider professional methods and reminds them to check what their own companies may do.
Taking Wine Orders
A short interactive course developing the understanding behind the standards and procedures of writing wine orders.
Prepare and Serve Drinks
Although there may be variances in company procedures there are basic principles that apply in all bar service. This interactive programme uses hospitality best practice standards for learners to consider professional methods and reminds them to check what their own companies may do.
Licensing Awareness
This is not a full licence course but is designed for operational staff to develop their understanding of the importance of handling alcohol to the correct legal and company standards in the workplace.
Silver Service Technique
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.
Restaurant Service
This module develops your knowledge of how various restaurant procedures work and should be completed with the other modules Carrying and Clearing plates and buffet service.
Allergy and Special Diets
Allergy Awareness training for food and drink service staff has been a legal obligation in the UK since December 2014 but there is still a lack of awareness in businesses of the implications of not carrying this out.
Handling Glassware
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.
Menu Knowledge
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.
Presenting Menus and Taking Orders
This module will give you knowledge of the professional procedures for taking orders and can be used with the module positive selling skills.
Working With Allergens
Allergy Awareness training for food and drink service staff has been a legal obligation in the UK since December 2014 but there is still a lack of awareness in businesses of the implications of not carrying this out.