Dining Room Service Excellence 

1. Title of the training:

Dining Room Service Excellence - basic course  (A non-award course)

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2. Training objectives:

Provide employees with the skills necessary to provide impeccable service in the restaurant. The knowledge learners gain from this course will enable them to provide customers with a positive dining experience.

3. Audiences concerned:
❖ Apprentices (School leavers) / Trainees  

❖ Waiters with one year of experience 

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4. Pedagogical content:

The training program includes 10 modules – (methods - theoretical and practical)

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Module 1

Introduction

❖ Tourism Industry / Hotel Environment 

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Module 2

Catering Departments 

❖ Organisational chart

❖ Dining room

❖ Types of restaurants / kitchens  and bar

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Module 3

The different services

❖ Breakfast, lunch and dinner

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Module 4

Equipment for service - mise en place (M.E.P)

❖ Set up rules - mise en place (M.E.P)

❖ Implementation for all services 

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Module 5

Visitors' reception

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Module 6

The "Order form"  and the order taking

❖ All "Order Form" procedures

❖ How to take orders

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Module 7

The different stages of a service

❖ General service rules

❖ Clearance at the washing 

❖ Table monitoring

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Module 8

Restaurant linen

❖ Tablecloths and napkin folding

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Module 9 and 10

Practices of points 4, 5, 6, 7 and 8

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5. Duration of training: 5 full days / 30 hours

6. Price per person: Please contact us for more information.

7. Number of participants:Training center: min.08 max.15 - External: according to the client

8. Name of trainer: Mr Ellapen Padayachy

9. Certificate: Certificate of attendance.

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