You will gain the skills and techniques required to supervise a team, manage hospitality events and deliver a high level of service to guests/customers.
The subject areas that may be covered as part of this qualification include:
Supervisory skills to include:
Team leadership and development understanding business operations: Types of hospitality businesses and finance supervising, different types of food and beverage service and supervising the restaurant reception
Planning and delivering hospitality events
Supervising the beverage service including:
Service of beer, wines and spirits
Legislation and regulations that affect you and your team
Gastronomy and the dining experience including
What is gastronomy?
What influences peoples choices of food and drink?
Specialist table service techniques
Beverage and food matching
Current trends in eating and drinking
Health & safety and food safety including:
Legislation that impacts on you and your team
Practices and procedures that will protect the business, you, your team and customers
How to deal with customer requirements such as those with special dietary requirements or access requirements?
Safe storage, display and service of food and beverages.